Brussel Sprouts Casserole w Citrus and Pomegranate!

Great for your Thanksgiving or Christmas dinner as a side or every day! Unfortunately, I don't have a picture of this one.....it's really beautiful and tasty!

Note: Recipe from Food Network magazine with slight modifications.

Ingredients:

• 1.25 pounds brussel sprouts
• 2 tbsp. EVOO
• Kosher salt and ground pepper
• 3 tbsp. pomegranate molasses
• Seeds from 1 pomegranate
• 3/4 cup finely chopped toasted hazelnuts
• Finely grated zest of 1 lime
• Zest of on orange

What to do:

1. Preheat the oven to 375
2. Put the bussel sprouts in a medium roasting pan; toss with EVOO and season with salt and pepper. Roast for about 45 minutes until golden brown and softened.
3. Transfer the sprouts to a large bowl and add the remaining ingredients, mix together and serve.

Veggie Tuscan Soup!

Looking for a new seasonal hit this winter? This one is pretty tasty!

Ingredients:

• 1 bunch of brussel sprouts, halved
• 1 onion, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 bunch of kale, chopped
• EVOO
• 1 tbsp Herbs de Provence w/Lavender
• 1 tbsp paprika
• 1 16 ounce container of organic Tuscan Tomato soup
• 3 cups water
• 1 tsp cracked pepper

What to do:

1. Saute the brussel sprouts in EVOO, top with cracked black pepper, and half the Herbs de Provence with lavendar....cook until slightly browned on the edges for extra flavor (8-10 minutes). Set aside.
2. Saute onion, red and yellow pepper, add cracked black pepper and other half of Herbs de Provence and the paprika. Saute for about 10-12 minutes. Set aside. 
3. In your crockpot combine all ingredients and mix together well. 
4. Cook on low for 8-10 hours. 
5. If you don't have a crockpot, cook on medium to high for 30 minutes, then simmer for 1-2 hours.

Enjoy!

Spicy Seared Ahi Tuna w/Green Beans!

This one is super easy, quick, and a nice fancy fake out! During the week if you have a busy schedule, this is great for a week night.

Ingredients:

• 2 small Tuna Steak fillets, sliced into long bite size pieces
• 1/2 cup low sodium soy sauce
• 2 tbsp Tabasco sauce
• 1 tbsp paprika, smoked
• 2 bunches of green beans, chopped
• 1 tbsp EVOO
• Wasabi sauce/spread

What to do:

1. Briefly soak the sliced tuna fillets in the soy sauce and Tabasco sauce mixture. 
2. Heat EVOO in a medium skillet and cook sear the tuna on both sides, about 1 minute each, topping with paprika evenly. Set aside and cover in foil. 
3. In the same pan, add the green beans. Top with the remaining soy sauce and Tabasco sauce mixture. Add a little paprika. Cook until done. Set aside.
4. Serve the tuna and green beans and top with a drop of Wasabi on each tuna slice depending on how much spice you desire. 

Enjoy!

Super Savory Quiche w/Sausage!

Ingredients:

• 8 eggs
• Pepper
• 1/2 cup milk or water
• 1 tomato, chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, chopped
• EVOO
• 1 handful of spinach
• 1 sausage, bite size pieces (hot Italian sausage or sweet or chorizo)
• Feta cheese or your favorite cheese

What to do:

1. In a small bowl, combine the eggs, pepper, and milk. Mix together well.
2. Saute the spinach in EVOO and set aside. 
3. Saute the onion, garlic, and red pepper. Set aside. 
4. Cook the sausage until done. De-grease by setting on a paper towel. Set aside. 
5. In a round oven safe bowl, spray with Pam and pour in half the egg mixture.
6. Layer in some spinach and then some onion and pepper mixture and then some sausage. 
7. Slowly pour in the second half of the egg mixture.
8. Repeat the layers (spinach, onion mixture, and sausage). 
9. Top with your favorite cheese. 
10. Bake at 400 for 20-25 minutes...until golden brown on the edges and solid in the center. 

Serve it up with the extra sausage on the side. Enjoy!

Spicy Tortilla Soup Loaded w/Veggies and Chicken!

It's that time of year...time to cure a cold or just enjoy wholesome warm goodness. Soup is calling as the season turns to fall. This one certainly helped me get over the hump with my cold...enjoy!

Ingredients:

• 1.5 chicken breasts, sliced into bite size pieces (brown and saute in EVOO, pepper, green onions, and garlic)
• 2 handfuls of brussel sprouts, diced and seasoned with lemon and pepper (brown and saute)
• 3 small potatoes, diced (cook in EVOO with garlic, brown and cook until tender)
• 1 cup of corn 
• 2 garlic cloves, diced
• 1 bunch green onion, chopped
• 2 carrots, diced
• 4 celery sticks, chopped
• 1 quart Tortilla soup base (I got the one from Trader Joe's, organic and low sodium)
• 2 cups of water
• 1-2 peppers (jalapeno or something else spicy)
• 3 flour or corn tortillas, chopped into small slivers
• Sour cream as a topper
• Avocado, chopped up (drizzle in lemon juice to keep fresh)

What to do:

1. After browning and sauteing the chicken, the brussel sprouts, and the potatoes as stated in the ingredients list, combine all the ingredients.
2. Cook in a large soup bowl on the stove for at least one hour, start with a boil and then cook on medium-low for the duration. If you have time, instead of cooking the brussel sprouts and potatoes, cook in a slow cooker (only cook the chicken before adding). Cook on low for 6-8 hours or on high for 4 hours.
3. For the tortillas, spray with Pam. Place on a Pam and bake at 400 degrees for 10 minutes or until golden brown and crispy. 
4. Serve soup in bowls. Top with Tortilla chips, a dollop of sour cream, and chopped avocado. 

Citron Infused Chicken and Tomatoes Over Portabella Stuffed Ravioli!

Ingredients:

• 1 chicken breast, diced into bite size pieces
• 1/4 Citron (buddha's hand) or lemons if you need a substitute, zested
• 2 fresh heirloom tomatoes, diced
• 1/2 pint cherry heirloom tomatoes (variety), chopped in half
• Pepper
• 3 garlic cloves, chopped
• 1 onion, chopped
• 5 green onions chopped
• EVOO
• 1 package of organic portabella stuffed mushrooms or substitute for another noodle or spaghetti squash to make it gluten free

My prepared ingredients--Cooking tip: sometimes it's best if you chop and place in bowls in advance-makes the cooking experience much more enjoyable and less stressful). :)

What to do:

1. Place the chicken in a bowl with 1/2 the zest and some citron juice and some pepper. Let sit for 15-20 minutes. 
2. In a medium skillet, saute the onion, green onion, the other half of the citron zest, and garlic in 2 tbsp EVOO. Brown slightly. Then add the tomatoes. Place a lid on the skillet and continue cooking until tomatoes are tender. 
3. Meanwhile, in another medium skillet, cook the chicken in 2 tbsp EVOO and brown the outside slightly. Cook until done. Set aside. 
4. Boil some water and cook the noodles. Strain and set aside.
5. On a plate, place the noodles, then top with the tomatoes combination, then top with some chicken. Serve it while it's hot. 

This is what Citron looks like:

Enjoy!

Mini Crunchy Tuna Burgers!

Ingredients:

• 1 pound fresh tuna, roughly chopped
• 3 garlic cloves
• 1/4 cup chives
• Freshly ground black pepper
• 2 tbsp Tamari 
• 1 cup Panko bread crumbs
• 2 tbsp black sesame seeds
• 1/4 cup coconut oil or EVOO
• 8 small dinner rolls or Hawaiian rolls
• Lettuce slices
• 1 tbsp ginger
• Mustard
• Salad (I used mushrooms, cherry tomatoes, and topped them with lemon juice)

What to do:

1. Pulse the tuna, garlic, chives, black pepper, Tamari, sesame seeds, and ginger in the food processor. 
2. Separate the tuna mix into 8 small patties and roll in the bread crumbs. 
3. In a medium skillet, heat up the coconut oil or EVOO on medium high. Cook the patties (approximately 2 minutes per side). Set aside. 
4. Serve on Hawaiian rolls with mustard, lettuce, and any other toppings you prefer (I used jalapeno and Wasabi). 
5. Serve with veggies or a salad.

Simple Shrimp Skillet!

Ingredients:

• 1 pound jumbo shrimp, peeled and devined
• 1 lemon, juiced
• 1 tbsp lemon pepper spice
• Salt
• 1 tsp coconut oil or EVOO
• Salad (toppings are your choice-I went with goat cheese and squeezed lemon juice on top)

What to do:

1. Heat up the coconut oil or EVOO in a medium skillet on medium high heat. 
2. Cook the shrimp and toss in the lemon pepper spice, salt, and juiced lemon. 
3. Cook until done and set aside. Serve with a small side salad.

BBQ Chinese Chicken Lettuce Wraps and Prosciutto Wrapped Asparagus!

Ingredients:

Wraps-

• 2 cups fresh mushrooms, chopped
• 1.5 pounds thin cut chicken breast
• 2 tbsp vegetable oil or coconut oil
• Salt and pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped
• 1 orange, zested
• 1 red bell pepper, diced small
• 1 small can water chestnuts, chopped
• 3 tbsp hoisin
• 1/2 large head iceberg lettuce, core removed, head quartered
• Wedges of navel orange, for garnish

Asparagus-

• 1 bunch of asparagus, organic
• 1 lemon, juiced and zested
• Salt and pepper
• Tuscan EVOO
• 8 thin slices of prosciutto 

What to do:

1. Preheat oven to 400.
2. Prep the asparagus first...clean the asparagus and trim to the same length. Separate into 4 bunches. Drizzle lightly with EVOO, sprinkle with salt and pepper, and lemon zest. 
3. Wrap each bunch in 2 slices of prosciutto. Drizzle with lemon juice and bake for 12-15 minutes. 
4. Set aside and cover in foil to keep warm.
5. Meanwhile, preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to pan and sear meat (1-2 minutes). 
6. Add mushrooms and cook another minute or two.
7. Add salt and pepper, garlic, and ginger. Cook one minute more.
8. Add zest, red bell pepper, and water chestnuts. Cook another minute.
9. Add hoisin sauce and stir to coat mixture evenly. 
10. Transfer the hot chopped chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. 
11. To eat, pile spoonfuls into lettuce halves, wrapping lettuce around fillings and squeeze an orange wedge over.

Roasted Lemon Chicken with Potatoes!

Ingredients:

• 1.5 pounds Yukon gold potatoes, cut into small pieces
• 6 cloves garlic, smashed and chopped
• 2 tbsp Tuscan EVOO
• Kosher salt
• 1.5 pounds skinless, boneless chicken thighs
• 2 tsp smoked paprika
• Freshly ground pepper
• 4 tbsp fresh parsley, chopped
• 4 lemons (2 juiced, 2 cute into wedges)
• 2 medium red onions, halved and thinly sliced

What to do:

1. Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. 
2. Put the potatoes, garlic, EVOO, 1 tbsp water, and 1/2 tsp salt in a large microwave-safe baking dish and toss to coat. Cover the plastic wrap, pierce the plastic in a few places and microwave 8 minutes to partially cook. 
3. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with paprika, 1 tsp salt, and 1/2 tsp pepper. Add 2 tbsp parsley and the lemon juice; toss to coat. Set aside.
4. Remove the hot baking dish from the oven; carefully add potatoes and spread in an even layer. Scatter onions on top. Roast until potatoes start to brown, about 12 minutes. 
5. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl, and the additional lemon wedges; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tbsp parsley.

Spicy Italian Chicken Sausage Spaghetti with Fresh Produce and Asparagus!

Ingredients:

• 12 ounces spicy Italian chicken sausage
• 1 cup Marsala wine
• 1/2 eggplant, diced
• 1/2 yellow squash, chopped
• 1/2 zuccinni, chopped
• 1/2 red pepper, chopped
• 1/2 green pepper chopped
• 8 ounces mushrooms, chopped
• 3 garlic cloves, chopped
• 1 jar (16 ounces) spaghetti sauce (I used a sweet garlic and basil flavored mix)
• 3 tbsp adobe sauce
• 12 ounces penne noodles
• Salt and pepper
• 1/2 tsp red pepper spice
• 1 tbsp coconut oil (or EVOO)
• 1 bunch of asparagus
• Juice of 1 lemon
• Italian seasoning
• 2 tbsp Tuscan EVOO

What to do:

1. Preheat oven to 350 for asparagus.
2. Place asparagus on baking pan. Top with Tuscan EVOO, salt and pepper, juice of 1 lemon, and Italian seasoning. Bake for 15-20 minutes. Set aside.
3. In a medium skillet, heat up the coconut oil. Saute the mushrooms, green pepper, red pepper, zuccinni, yellow squash, eggplant, and garlic. saute for 5 minutes. Then slowly add 1 cup Marsala wine. Continue to saute for another 5-7 minutes.
4. Add the adobe sauce, salt and pepper, red pepper spice, and Italian chicken sausage. Cook until sausage is done and stir well together. 
5. Add the spaghetti sauce, mix well, cover, and simmer for 10-12 minutes. 
6. Meanwhile, cook the penne pasta as instructed on package. Set aside.
7. Serve sauce on top of penne or spaghetti pasta (your choice). 

Salmon Pinwheels with Salad!

Ingredients:

• 2 salmon fillets (6-8 ounces each)
• 8 ounces imitation crab meat
• 4 ounces herb cream cheese
• Salt and pepper
• Juice of 1 lemon
• 1 tsp capers
• 1 tbsp basil paste
• 1 tsp Italian seasoning
• 1/2 cup balsamic vinaigrette
• Spring mix greens or spinach
• 4 tbsp crumbled goat cheese
• Strawberries chopped

What to do:

1. Preheat the oven to 350. 
2. Meanwhile, in a food processor blend together the imitation crab, herb cream cheese, salt and pepper, juice of 1/2 lemon, capers, basil paste, and Italian seasoning. 
3. Roll the mixture into each salmon fillet like a pinwheel (similar to a cinammon roll-1/2 mixture in each fillet). 
4. Top and brush with 1/2 cup of balsamic vinaigrette. 
5. Bake for 20-30 minutes until done.
6. Serve with a side salad topped with goat cheese, the juice of the other 1/2 lemon, and strawberries. 

Butternut Squash Ravioli w/Fresh Veggies!

Ingredients:

• 8 ounces of frozen organic butternut squash ravioli (or make your own)
• 1 tbsp coconut butter
• 4 ounces mushrooms, chopped
• Handful of green beans
• 1 red onion, chopped
• 2-3 tomatoes chopped
• Italian seasoning
• Salt and pepper
• Marsala wine, approximately 1/4 cup

What to do:

1. Bring a medium sauce pan filled with water to a boil. Cook noodles until done (approximately 8 minutes). Drain and set aside.
2. Meanwhile, in a medium skillet, heat the coconut oil and add the veggies, salt and pepper, and Italian seasoning. Saute for 3-5 minutes. Add the Marsala wine and tomatoes, and saute for another 3-5 minutes.  
3. Serve the veggies on top of the ravioli. 

Zesty Lime Shrimp Skillet!

Ingredients:

• 1 pound jumbo shrimp, peeled and de-vined
• 2 limes, juiced
• 2 cups rice (white or brown, cooked)
• Salt and pepper
• Lime and pepper spices, 1 tsp
• Red pepper spice, sprinkle
• 1 tsp coconut oil
• 1/2 cup white cooking wine
• 1 10 ounce can of water chestnuts, chopped
• 3 carrots, chopped
• 1 tomato, diced
• 4 garlic cloves, finely diced
• 8 ounces shitake mushrooms, chopped

What to do:

1. In a large skillet, heat the coconut oil on medium high. Add mushrooms, water chestnuts, carrots, garlic, spices, salt and pepper, the juice of 1 lime, and 1/4 cup white wine. Saute for approximately 8-10 minutes, stirring frequently.
2. Add the diced tomato, some salt and pepper, and the remaining 1/4 cup of white wine to the skillet. Put a top on the skillet and cook for approximately 5 additional minutes, stirring occasionally.
3. Add the shrimp, the juice of the remaining lime, and a little more salt and pepper. Stir, recover, and cook until shrimp are done (approximately 3-5 minutes). 
4. Serve on top of rice. 

Chicken Pot Pie For Speedsters!

Ingredients:

• 2 boneless skinless chicken breasts
• 2 tbsp oil (coconut or EVOO)
• 2 tbsp garlic powder
• 1 tbsp dill weed
• Salt and pepper
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 (15 oz) can mixed peas
• 3 carrots, chopped (or canned)
• 2 potatoes, chopped (or canned 15 oz)
• 7 oz can chicken broth (or 14 oz for thinner filling)
• 1 (8 oz) package refrigerated crescent dinner rolls (or other rolls)

What to do:

1. Preheat oven to 350.
2. Cut chicken into large bite sized pieces. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt, and pepper. Cook until done. 
3. Meanwhile, whisk cream of mushroom soup and chicken broth together in a sauce pan on medium and bring to a simmer. Add the carrots, peas, potatoes. Gently stir together, and bring to simmer again. 
4. Pour contents of sauce pan into 6 cup casserole dish. Add cooked chicken to casserole dish, and stir together. Add an additional dash or two of spices to taste.
5. Unwrap crescent rolls. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam and venting. Bake 12-15 minutes or until rolls are light brown. 
6. Let sit for 5 minutes before serving.

Savory Pork Chops and Asparagus!

Ingredients:

Pork Chop Marinade-

• 4-6 thin pork chops
• 1 tbsp vinegar
• 1/4 cup EVOO
• 2 tbsp balsamic vinagrette
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Italian seasoning

Asparagus-

• 1 bunch asparagus, cleaned
• 2 tbsp lemon juice
• 1 tsp lemon pepper seasoning
• 1 tsp Italian seasoning
• Salt and pepper to taste

What to do:

1. Preheat oven to 350 degrees. Place asparagus on cookie sheet covered in foil. Marinade them with lemon juice, lemon pepper seasoning, Italian seasoning, and salt and pepper. Cook for 15-20 minutes until done. Set aside.
2. Meanwhile, heat 2 tbsp EVOO in a skillet on medium heat. Sear the pork chops and cook through, about 3 minutes per side. Make sure cooked through.
3. Serve and enjoy!

Crustless Mini Quiches!

Ingredients:

• Cupcake paper holders
• 1 head of broccoli, thick stems removed and separated into florets
• 12 large eggs
• 2/3 cup whole milk
• 2/3 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp pepper
• 3/4 cup shredded sharp Cheddar cheese
• 1/2 cup crumbled goat cheese
• 4 asparagus stems, halved
• 12 cherry tomatoes, cooked and sliced

What to do:

1. Preheat the oven to 375. Lightly spray two 12 cup mini muffin pans with cooking spray or line with paper liners.
2. Briefly cook your broccoli at a boil for 1 minute, then cool immediately in cool water, pat dry, and set aside. 
3. In a bowl, whisk together eggs, milk, cream, salt, and pepper.
4. In each muffin cup, place a few small pieces of broccoli and a pinch of cheese (both types or mix and match). Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can just below the rim. Add a small piece of broccoli and a pinch of cheese to the top of each quiche. Mix and match by adding a tomato half or asparagus to the top of some for color, variety, and flavor.
5. Bake until tops are puffed and just beginning to brown, about 15-16 minutes. Transfer to wire racks and let cool about 5 minutes. 

Curried Chicken and Egg Salad!

Ingredients:

• 3-4 small chicken breasts
• Curry
• 5 spice chinese mix
• Salt and pepper
• EVOO
• 8 eggs
• 3/4 cup of light mayonaise
• 1/2 lemon, juiced
• 2 tbsp dijon mustard
• 3 tbsp pickle relish
• Salad mix (whatever greens you prefer)
• Goat cheese for topping or whatever cheese you prefer, crumbled
• 2 tbsp almond slivers

What to do:

1. Boil your eggs until done, cool, peel, and chop into small pieces. Set aside.
2. Cook your chicken in EVOO on medium-high heat. Season with salt, pepper, curry, and 5 spice. Cook until done. Let cool, cut into small pieces. Set aside.
3. Mix together the chicken, eggs, mayo, lemon juice, dijon mustard, pickle relish, some salt and pepper, and almond slivers. Cool in fridge. 
4. Serve on top of salad mix and top with goat cheese crumbles and the other half of the lemon juiced.

Enjoy!

Sweet and Spicy Salmon with Asparagus and Salad!

Ingredients:

Salmon

• 3-4 salmon fillets (1 per person)
• 2 tbsp chile paste (organic)
• 1 tsp red pepper spice
• Salt and pepper
• 3 lemons, 2 thinly sliced, juice of 1
• 1/2 cup balsamic vinaigrette
• 1 tsp garlic powder
• 1 tsp capers
• 1 tomato, thinly sliced

Salad

• 1 bag of baby spinach or mixed greens
• Mushrooms, chopped
• Bleu cheese crubmles
• Almonds or pecans (we splurged and did candied pecans)
• Avocado, chopped
• Tomato, chopped
• Other favorite toppings

Asparagus

• 1/2-1 pound of asparagus, cleaned
• Salt and pepper
• Lemon juice 
• EVOO

What to do:

1. Chop all your ingredients up and set aside. 
2. Mix together the chile paste, red pepper spice, salt, pepper, balsamic vinaigrette, garlic powder, and some EVOO in a medium bowl. Soak your salmon fillets in here for about 15 minutes.
3. Place your asparagus on a large baking sheet. Brush with EVOO. Add some salt, pepper, lemon juice, and garlic powder. 
4. Bake on 300 for about 15 minutes, until done.
5. Prepare your salads and set aside.
6. Use an indoor or outdoor grill to cook your salmon fillets (do not flip, cook skin side down), cover the top in foil to capture heat and cook evenly. Place fillets skin side down, top with thinly sliced lemon, tomato, and capers. 

Serve and enjoy!

Asian Chicken and Orzo Salad!

Ingredients:

• 1 9 oz package frozen green beans
• 1 16 oz package orzo, cooked and drained
• 1 cup water chestnuts, drained and chopped
• 3 cups diced cooked chicken (seasoned with salt, pepper, Italian seasoning, and red pepper spice)
• 3 green onions, chopped
• 1 medium red bell pepper, diced
• 1/2 cup vegetable oil
• 3 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 2 tsp hoisin sauce
• 1 2 oz package slivered almonds, toasted (1/2 cup)

What to do:

1. Cook green beans according to package and drain well.
2. In a large bowl, combine green beans, orzo, water chestnuts, chicken, green onion, and red bell pepper. 
3. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture tossing gently to coat. 
4. Stir in toasted almonds. 
5. Cover and chill until ready to serve.