Cranberry and Lime Infused Vodka

This makes a phenomenal festive Holiday present for the special people in your life!

BEFORE:

AFTER:

Ingredients:
4 limes
1 bag of cranberries
Your favorite vodka (I used the "Kirkland" brand vodka from Costco (1.75 L) because it is supposed to compare to Grey Goose for a much better price!--Just some advice from my dad!)
2 tablespoons sugar --to take away the bitterness of the cranberries!
1 pin or needle to poke holes in the cranberries
1 funnel to pour vodka into glass bottle (You can buy these at the dollar store!)
Glass bottles (I bought them from Crate&Barrel--http://www.crateandbarrel.com/kitchen-and-food/food-containers-storage/airtight-glass-bottle/s216669)

1. Poke a few pin holes into the cranberries and fill the bottle halfway or a little less.
2. Cut the lime rind off of two limes and put into bottle.
3. Next use a funnel to pour vodka into the bottle.
4. Let sit for two weeks!

***These ingredients will fill two bottles from Crate&Barrel---Amount will vary according to which type of bottles you use, how many you're making, etc.)

...This idea is inspired by Pinterest--my most recent ADDICTION!

Enjoy! xoxo

Dark Chocolate, Orange & Almond Truffles

...These make the PERFECT holiday gift or dessert for your favorite friends and family! <3 Happy Holidays!

Makes approximately 45-50 truffles

8 oz. dark chocolate (I used 2 x 4oz Ghirardelli Chocolate bars--found in the baking aisle)
1 cup/ 200g. heavy cream
1/2 orange- zest only
1/4 cup chopped almonds
½ cup unsweetened cocoa powder (Ghirardelli makes this too.)

1. To make the ganache: Place the chocolate in a medium bowl and set aside. In a small saucepan, bring the cream to a boil over a low heat. Pour it over the chocolate and let it stand for 2 minutes, then stir gently, until the chocolate has completed melted.
2. Let it cool a bit, after which you can stir in the chopped almonds and orange zest.
3. Get a shallow container and line it with parchment paper. Pour the ganache on it and spread evenly. Refrigerate this for 4 hours or overnight.
4. To form truffles: Once the ganache has firmed up, score lines on the sheet of ganache inn the box to give you 50 squares. This way, you can achieve even sized truffles. Now pluck each square from the parchment and roll it into a 1 inch ball. Depending on how warm your environment is, you might need to refrigerate the rolled truffles for another hour before you can coat them.
3.Coat the truffles: Once rolled into balls, toss them in a plate of sifted cocoa and coat them evenly.

...serve on a festive Holiday platter and VOILA, you're guests will think that you are a culinary mastermind! ;)

Eggplant Raviolini Soup

....If you are an eggplant & ravioli fan, you will LOVE this soup!! :)

Ingredients:
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped.
- 1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4 inch cubes.
- 2 cloves garlic, finely chopped (or substitute with minced garlic)
- salt & pepper to taste
- 1 tablespoon Italian Seasoning
- 32 ounce container chicken broth
- 28 ounce Italian Style diced tomatoes
- 1/2 cup marinara sauce (optional--adds a little bit more flavor to the broth!)
- 1 large package Buitoni (small size) raviolis (in the refrigerated section at the grocery store)
- grated parmigiano-reggiano cheese, for topping (and chili pepper flakes if you like a kick!)

Directions:
1. In a medium soup pot, melt the butter with the olive oil, onions, garlic and eggplant. Season with salt, pepper and italian seasonings and cook until softened, about 5 minutes.
2. Add the chicken broth and tomatoes. Cover and cook on medium for 20 minutes. Turn to simmer until you are ready to add the raviolini before serving (approx 40 mins so that the flavors blend together nicely).
3. When ready to cook the raviolini, bring broth to a boil, add the raviolini for 5-7 minutes until tender.
4. Top with parmesan cheese!

...DELISH! Serve with salad and garlic bread (The garlic bread tastes fantastic when dipped in the broth.) :) Enjoy! (Serves 5-6 people)

Trader Joe's MUST haves!

Whether you are a regular TJ's shopper or not, I am providing a list of my favorite foods from my FAVORITE grocery store! These items are not usually things that you would just pick off of the shelf, but I can assure you that you will not be disappointed!

...here we go!

This makes the perfect lunch for those days when you just can't make it out of bed in time to get it together! (I usually have 2 boxes in my freezer at all times!)

Perfect combination of Sweet, Spicy & Nutty!! ...snack time!

Hostess with the mostess! ...for those days when you have unexpected visitors! Keep a jar of this in your fridge at all times! Serve over a block of cream cheese with crackers! (Your guests will be impressed!)

Okay, so these are my GUILTY pleasure. They may not be perfectly healthy but they are better for you than normal potato chips! (And if you are a major potato chip addict like myself (& can't eat a turkey sandwich without them), you won't feel as bad consuming these delicious chips!)

...easiest dinner ever! Cook some diced chicken in a pan, microwave brown rice and pour teriyaki sauce or yellow thai curry sauce(below) on top! BAM, you have a FAST & healthy din din. (...throw in some veggies too, if you have 'em! )

Cook diced chicken in a pan. When thoroughly cooked, add stir fry veggies (in refrigerated section) and sauce over the chicken. Cook until veggies are tender and serve over *microwaveable brown rice (above).

MINI ICE CREAM CONES!! Need I say more?? They come in Vanilla and Chocolate!

Delicious on literally EVERYTHING. Meat, eggs, garlic bread, salad, etc. **Oh and did I mention that it is salt-free?? :)

There you go! Obviously there are many more things that I absolutely love from TJ's, but these are a few of the main things on my shopping list! Enjoy.

Quick & Easy lunches to go!

Are you headed to graduate school, work or college and refuse to eat out every day for lunch? Not only will it save you some room in the wallet, it is also much healthier to prepare your own lunch! (smaller portions and more health conscious) Here are some easy ideas!

Shredded BBQ Chicken Sandwich
1 chicken breast (will make 2 sandwiches...if you want lunch for the whole week, throw in another one!)
Your favorite BBQ sauce (I am a big fan of TJs BOLD sauce!)
Salt & Pepper to taste--maybe even a little cayenne pepper if you like a kick!
Cheddar cheese slices
Whole Wheat Sandwich thins

1. Poach chicken breast in a medium saucepan for 15-20 mins, depending on its size. (If frozen, maybe a little longer. Ideally, the chicken breast should be white in color and cooked all the way through.)
2. When cooked, run under cool water and shred the chicken using 2 forks.
3. Spoon sauce over chicken and mix thoroughly, add spices as desired.
4. Put a few spoonfuls of BBQ Chicken on the sandwich thin with a slice of cheddar cheese.

Voila! You have got a delicious sandwich on your hands. It tastes great cold but if you have access to a microwave at work, pop it in for 30 seconds to melt the cheese. (This is much more exciting than the average turkey and cheese sandwich.)

***Place leftover shredded chicken in a Tupperware and keep it in the fridge until the next morning (or whenever you pack your next lunch)!

Pack some pop chips, your favorite fruit and some pickles on the side! :)

Basic Chicken Salad Sandwich
1 chicken breast
light mayo
green onions
salt & pepper to taste
Your favorite cheese
Whole Wheat Sandwich Thins

1. Poach chicken breast in a medium saucepan for 15-20 mins, depending on its size. (If frozen, maybe a little longer. Ideally, the chicken breast should be white in color and cooked all the way through.)
2. When cooked, run under cool water and shred the chicken using 2 forks.
3. Add mayo, onions, salt & pepper to the shredded chicken and combine.
4. Spoon over sandwich thin and add a slice of your favorite cheese!

**Save the rest in a Tupperware until the next lunch! ...Usually lasts for about 3-4 days.

Greek Couscous
1 package of Couscous
1/4 cup cherry tomatoes; sliced in half
1/4 cup cucumbers; thinly diced
Green onions--to taste
1/4 cup Feta cheese (Or more, if you love it!)
4 tablespoons olive oil --more or less, to taste.
1 tablespoon dill
1 tablespoon TJ's 21 salute OR Mrs. Dash salt-free Original blend
Salt to taste
1 lemon; juiced (Only use half of the lemon when you prepare it, bring a slice to go and squeeze before eating.)

1. Prepare Couscous as directed on box.
2. Add the ingredients above and mix thoroughly.
3. Bring a lemon slice to work and squeeze on top before eating!
**Should make enough for 2 or 3 lunches! :)

Hummus & Veggie Pita Sandwich
Whole Wheat Pita Bread
Your Favorite Hummus
Cucumbers; sliced
Cherry tomatoes; sliced in half
Purple Onions
Feta Cheese
Lemon Juice
Salt to taste
***If you have some leftover chicken on hand, throw it in there as well!

Slice round pita in half and carefully pull apart to make 2 pockets. Spread hummus and add veggies, Feta, lemon juice and salt. Wrap pita pockets tightly in foil so that the ingredients do not fall out during transportation.

These are just a few ideas! & don't forget your healthy snacks throughout the day... (Greek yogurt, cottage cheese, almonds, apples, etc.)

Cauliflower Cheddar Gratin

...Thank you Grandma, for this fabulous recipe! <3

Ingredients:
3 lbs cauliflower (1 large head) cut into 1.5- 2inch florets
1/2 stick butter (split into 2 tablespoon amounts)
1 1/2 cup 1% milk
6 oz vermont white cheddar;finely grated
1/2 cup finely chopped green onions
1/2 tsp salt
1/2 tsp pepper
20 saltine crackers
2 Tbsp. drained bottled horseradish

Directions: Preheat oven to 450 degrees
1. Spray a shallow baking dish with non-stick cooking spray.
2. Cook the cauliflower in a pan of boiling salted water until tender. (About 6-8 mins)
3. Drain cauliflower well in a colander and transfer to the baking dish.
4. While the cauliflower is boiling, melt 2 Tbsp. butter in a saucepan over moderately low heat and whisk in flower. Cook roux (dough-like substance) for 3 minutes.
5. Add milk in a slow stream, whisking, and bring to boil, whisking frequently.
6. Reduce heat and simmer sauce, whisking occasionally for 8 minutes.
7. Remove from heat and add grated cheese, green onions, salt and pepper, whisking until cheese melts.
8. Pour cheese sauce over cauliflower and stir gently to combine.

**If you cook this portion earlier in the day, add topping right before baking so that it does not get mushy in the refrigerator.

Topping:
1. Coarsely crumble saltines in a bowl.
2. Heat remaining 2 Tbsp. butter in a small saucepan, then remove from heat and stir in horseradish.
3. Pour over crumbs and toss to coat.
4. Sprinkle crumb topping evenly over cauliflower.

Bake gratin until topping is golden brown, about 10-12 minutes.

Trust me, this recipe will replace ANY potato dish from this day forward!
***Serve with BBQ chicken, coleslaw, baked beans, etc.

Old Bay Style Buffalo Wings

...Okay, so even though these are anything BUT healthy, with football season coming up, I figured that it would be fitting to put this recipe on my blog!

Ingredients:
2 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon Old Bay seasoning (I substituted with Trader Joe's 21 Salute Seasoning--either will work perfectly!)
2 pounds chicken wingettes and drumettes (sometimes these are sold separately)
2 1/2 tablespoons Frank's Red Hot Sauce
2 tablespoons butter; melted
2 tablespoons Worcestershire sauce
Cooking spray

Directions: Preheat oven to 500 degrees
1. Line a large baking sheet with foil and spray with cooking spray (preferably vegetable oil).
2. In a large bowl, mix the flour, salt and seasoning. Then add the chicken and toss to coat.
3. Spread the chicken on the prepared baking sheet in a single layer and spray with vegetable oil (cooking spray).
4. Roast the chicken for 45 minutes turning once at the halfway point. --make sure they are browned and crispy!
5. In a bowl, toss the chicken with the hot sauce mixture and serve!

Serve with ranch or blue cheese dressing, carrot & celery sticks and an ICE COLD beer!

GO *insert favorite football team here*!!! ...Yes, i'm a nerd. ;)

OR if you want to make a meal out of it, serve with a Wedge Salad & Tater Tots!

Wedge Salad:
Wedge of iceburg lettuce
Crumbled Bacon
Tomatoes
Green or purple onion
Shredded cheddar or blue cheese
Ranch or Blue Cheese dressing

Tater Tots: Coat pan with cooking spray and prepare as directed on bag.(Make sure they are GOLDEN brown, usually takes about 5-8 minutes longer than directed.)
**I put them in the oven when I turned the wings at the halfway point. (Move the wings to the bottom shelf and put the Taters on top!)
--> When they are removed from the oven, let cool for 1 minute and toss in olive oil, fresh garlic and parmesan cheese. (Delish! Thanks Dad and Carla for the tater recipe!)

Classic *Healthy* Banana Bread

...Substitute plain low-fat yogurt for oil and it is only 187 calories for one big slice! I don't know about you, but I like the sound of that!

Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
cooking spray

Preparation: Preheat oven to 350 degrees
1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine the flour, baking soda and salt; stir with a whisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. (About 1 min)
4. Add the eggs, 1 at a time, beating after each addition.
5. Add banana, yogurt and vanilla and beat until well blended.
6. Add flour to mixture; beat at a low speed until moist.
7. Spoon batter into a greased loaf pan.
8. Bake at 350 degrees for 1 hour or until a knife is inserted and comes out clean. (I SLIGHTLY underbake it so that it is on the moist side--but every oven is different, so you can make the call!)

Let cool & enjoy this healthy treat!!!

Chorizo Mushroom Queso Dip

...courtesy Rachael Ray.

Ingredients:
1/2 tablespoon extra-virgin olive oil
1/2 pound Spanish or Mexican Chorizo, diced--or removed from casings and crumbled
1/2 pound mushroom caps, quartered
1 pound mexican melting cheese or Monterey Jack or Pepper Jack cheese, diced
1 bag corn tortillas --soft or chips
2 scallions, thinly sliced

Directions: preheat oven to 375 degrees F
1. heat olive oil in a skillet over medium-high heat.
2. Add the chorizo and saute until browned, drain fat.
3. Stir in the mushrooms and cook until tender --6-7 mins.
4. Transfer to small baking dish, top with cheese and bake until bubbly.
5. Remove from oven, garnish with scallions and serve with tortillas or chips.

...Compare to Queso Fundido at Mexican Restaurants! (One of my favorites!)

Grandma's *Sugar Free* French Vanilla Cream Soda

...a refreshing, sugar free, treat on a HOT summer day!

Ingredients:
Soda Water
2 tablespoons (or more, to taste) Sugar Free French Vanilla (or Vanilla) syrup
2% Milk

Directions:
1. Fill a tall glass halfway with ice.
2. Fill halfway with Soda Water.
3. Add syrup.

4. Top off with milk! & Stir!

... DELICIOUS!!!

Chicken "Marcatta"

So i'm not sure if you are like me or not, but I always feel torn when having to choose between Chicken Picatta & Chicken Marsala. They are both very similar and undeniably delicious dishes. Tonight, I decided to experiment in the kitchen (my nerdy hobby) and combine flavors from both dishes. The result: FANTASTIC!

Additionally, I used LESS butter and oil + whole wheat flour to make it healthier!

Ingredients:
2 boneless, skinless chicken breasts--cut in half. (The frozen chicken cutlets from TJ's work great!)
Non stick cooking spray
1 tablespoon butter
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon pepper --or more, to taste!
1/2 cup chicken broth
1/2 cup Marsala wine
2 teaspoons Italian Seasoning
1 cup sliced mushrooms
2 cloves garlic-minced
1/2 lemon--juiced
1 tablespoon capers

Directions:
1. In a medium bowl combine flour, salt and pepper. Dredge chicken cutlets in mixture and set aside.
2. Coat a large saucepan with non stick cooking spray. Turn to medium-high heat add 1 tablespoon butter.
3. Add chicken cutlets to saucepan and cook until golden brown. (Approx. 3 minutes on each side). Set aside.
4. In the same saucepan, add chicken broth, Marsala wine, Italian Seasoning, mushrooms, garlic, and juice from 1/2 lemon. Let cook on medium-high heat until mushrooms become soft. (Approx. 5-6 minutes)
5. Add chicken cutlets and capers to the Marsala sauce and reduce heat to low. Cook for about 5 minutes on each side, spooning the sauce over the chicken cutlets every 2 minutes or so.

Salt&Pepper to taste. There you go, two of your favorite dishes combined in ONE! Enjoy! :)

**Serve with steamed veggies, egg noodles, roasted potatoes, etc. (And don't forget, the "basic" dinner salad!) <3

*Easy* Lemon Raspberry Slush

Inspired by my Dad! ...The perfect summer treat after a hot beach (or pool) day!

Ingredients:
4 large lemons (or enough to yield 1 cup of lemon juice)
3 cups water
1 cup sugar
1 cup fresh raspberries
Ice cube trays
OPTIONAL: Fresh mint and/or Vodka

Directions:
1. Zest two lemons

2. Squeeze all four lemons to yield 1 cup of juice.
3. In a medium saucepan, heat water and sugar until the sugar has dissolved and it forms a simple syrup.
4. Remove from heat and add in the lemon zest and juice. Chill in the refrigerator or with an ice bath.
5. When cool, pour into ice cube trays and let freeze completely.
6. When you are ready to make the slush, combine lemon ice cubes and fresh raspberries in a blender. Blend until "slushy" consistency and eat with a spoon!

OPTIONAL: Add some fresh mint leaves to the blender for a fancier, yet delicious taste! ...& if you're entertaining people 21 or older ;)... Add some vodka to the blender as well!

....yumm! (FYI: It is SO much more refreshing than plain old lemonade!

Grandma's Raspberry-Jalapeno Jam

Don't be intimidated, it is WAY easier than it seems & makes the PERFECT gift for holidays or birthdays.

Ingredients:
* 5 cups of fresh raspberries, washed.
* 1/2 Green Bell Pepper, washed, seeded, finely chopped.
* 4 Jalapeno Peppers + seeds from 2, washed, finely chopped.
* 5 cups Sugar
* 1/2 cup cider vinegar
* 1 box low-sugar or no-sugar pectin (in the Jello aisle).

Materials:
*8 jam jars for canning (8 oz size)
*8 canning lids and rings
**You can purchase these at Michaels, Wal Mart, Target & sometimes even the dollar store carries them! OR start saving little jars now and by the holidays, you will have plenty! ;)

Instructions:

Jar Sterilization:
1. Fill a large kettle with water and bring to boil.
2. Put jars upside down along with their lids.--Boil for 10 minutes.
3. Drain on clean dishtowels(bottom up) and set aside.
4. Fill kettle with water and bring to boil, set aside to seal jars once the Jam is finished.

Jam:
1. Measure out raspberries in a bowl and mush them until they produce some juice (Make sure that there are still large chunks of raspberries remaining.)
2. Add the chopped bell pepper, jalapenos and vinegar to the berries mix.

3. In a separate bowl, mix 1 box of pectin and 1/4 cup of the sugar.

4. Measure out remaining sugar in another bowl (4 3/4 cups).

5. Place berry-pepper mixture in a pot and bring to full boil over high heat, stirring the entire time so that the mixture does not burn.
6. Once the mixture is boiling, stir in the pectin mixture and bring back to a boil.
7. Add the remaining sugar to the pot and stir.
8. Bring to a vigorous boil again, while stirring continuously. Boil HARD (meaning, the mixture will continue to boil with BIG bubbles WHILE stirring vigorously.)--Stir for one minute after HARD BOIL begins.
9. Remove from heat, stir, ladle hot jam into sterilized jars. (***Place jars on a towel and then spoon the jam in, DO NOT touch the jars because they will be VERY hot.)
10. Wipe the rim of the jars completely clean and put on lids.
11. Place jam jars in your kettle of boiling water (LIDS UP) and boil for 5 minutes.

12. Remove the Jars of Jam and allow them to cool on a towel!

IDEAS:
* Spoon over cream cheese or warm brie.
* Mix 1/3 cup jam with 2 tablespoons of Balsamic Vinegar--use as a glaze over chicken or pork.

***I made a little recipe card and attached it to the jar-- if you plan on giving the jam as gifts! ENJOY!

Chicken Puttanesca with a twist!

...I used a "standard" Puttanesca recipe, took out the anchovies (not a fan!)and substituted other delicious ingredients...here you go!

Ingredients:
2 boneless, skinless chicken breasts --cubed.
2 tablespoons olive oil
1 small onion--minced
3 cloves garlic--minced
2 cups chopped tomato --ROMA work great.
1/4 cup sliced green olives
1/4 cup sliced artichoke hearts
1/2 cup sliced mushrooms
1.5 cups of your favorite Marinara sauce (The more basic, the BETTER! I am a HUGE fan of the White Linen brand from Costco.)
1 tablespoon capers (or more, if you love them, like me!)
1 tablespoon Oregano
2 teaspoon basil
1/2 teaspoon crushed red pepper (or more, if you like a kick!)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white or red wine---OPTIONAL (If you have an open bottle in the fridge, why not!)

Directions:
1. In a large nonstick skillet over medium-high heat, add 1 tablespoon of oil to pan; swirl to coat.
2. Add diced chicken, onions, garlic, salt and pepper to pan. Cook for 5-7 minutes until chicken in done.
3. Add remaining 1 tablespoon oil, chopped tomatoes and wine. Cook until tomatoes give off a decent juice. (Approx. 5 mins)
4. Add green olives, artichoke hearts, mushrooms, capers, basil & oregano. Cook for 5 minutes.
4. Add Marinara sauce and crushed red pepper flakes.
5. Cook on LOW for 30 minutes.

Serve over angel hair (or your favorite) pasta w/freshly grated Parmesan cheese! Delicious. <3

My Childhood Favorite- Cedric's Casserole

...Don't judge by the ingredients, I promise that you will be pleased! & you will have a carb-free meal that will satisfy your hunger!

Ingredients:
* 1 lb lean ground turkey
* 1 medium onion
* 1 tbsp butter
* 1 tsp Italian Seasoning
* 1 tsp salt (and/or garlic salt)
* 1 tsp pepper
* a drop of minced garlic ---OPTIONAL!
* 6 cups chopped cabbage
* 1 can tomato soup --undiluted

Directions: Preheat oven to 350 degrees.
1. Cook onion in the butter until tender.
2. Add ground turkey, Italian Seasoning, salt, pepper and minced garlic (optional) to the onion and butter mixture. Cook until meat is done.
4. In a 8" x 8" square Pyrex glass dish, add 3 cups of chopped cabbage.
5. Pour turkey mixture over cabbage.
6. Pour half of the can of tomato soup over mixture.
7. Spread the extra 3 cups of cabbage over meat mixture and top it off with the rest of the tomato soup.
8. Sprinkle with salt and pepper.
9. Bake at 350 degrees for 1 hour.

Serves 2-3.

Grilled Corn on the Cob with Roasted Jalapeno Butter

Ingredients:
1 Jalapeno Pepper
Cooking Spray
7 teaspoons unsalted butter, melted
1 teaspoon grated lime rind
2 teaspoons honey
1/4 teaspoon salt
6 ears shucked corn

Directions:
1. Preheat grill to medium-high heat
2. Place Jalapeno on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred; turning occasionally.
3. Place jalapeno in a small paper bag and fold tightly to seal. Let stand for 5 minutes.
4. Peel and discard skins; cut jalapeno in half lengthwise. Discard stem, seeds and membranes.
5. Finely chop jalapeno and combine with butter, lime rind, honey and salt in small bowl; stir well.
6. Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally.
7. Place corn on a serving plate; brush with jalapeno butter.

...perfect side dish with grilled chicken, flank steak, etc.

Shrimp 'n Grits

...Thanks to my dear friend, Tory!! xo

**Sauce will be more red in color than this picture because of the hot sauce and salsa...but this is just for a visual! (You can remove the tails when cleaning the shrimp as well so that there is less work to do when devouring this delicious dish!)

Sauce:
4 tbsp. butter
2 cups 2% milk
1/4 cup flour
2 cups freshly grated Extra Sharp Cheddar Cheese
1 cup fresh salsa
Tabasco or Cholula –OR a different hot sauce—to taste!
Cayenne pepper (powder) —to taste
Salt & pepper—to taste

1. In a frying pan melt butter, add flour over medium high heat. Mix until mixture looks like dough.
2. Slowly add milk stirring rapidly. Cook until mixture is same texture, add more milk, continue until thickness desired.
3. Add cheese, salsa, hot sauce, chili powder, salt and pepper. Stir until cheese is melted and sauce becomes nice and cheesy!

Grits:
To make it easy, buy instant grits and use 6-7 packets.
Empty all packets into a pan and add hot water –follow directions on the packet for the amount of water to use x how many packets you use! Stir until good consistency (thick, not runny).

Shrimp:
Clean shrimp –approx 20-25 shrimp if they are medium to large in size or more if they are small.
1 tbsp butter
**Cook in a frying pan for approx 2-3 minutes until pink.

Place 5 shrimps over a dollop of grits, cover with the spicy, cheesy sauce and top with green onions (green onions are optional—it tastes great without them as well)!

Perfect Summer Smoothie

What tastes better for breakfast or lunch on a HOT Spring/Summer day than a delicious smoothie?!

**ALL INGREDIENTS FROM TRADER JOE'S** AKA: My favorite place, ever! :)

Ingredients:

• 1/2 cup frozen mango chunks
• 1/2 cup frozen strawberries
• 1/2 cup TJ's Vanilla Nonfat Yogurt
• 1 small-medium banana
• 3/4 cup TJ's Orange, Peach, Mango Juice

Combine all of the ingredients in a blender and blend until smooth!

That is all. Enjoy! :-)

Rhubarb Crisp With Cinnamon Ice Cream

...the perfect summer dessert! :)

Ingredients:

Rhubarb: 

• 24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
• 2/3 cup sugar
• 2 tablespoons all purpose flour
• 1 tablespoon unsalted butter, melted.
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon ground cinnamon

Streusel:

• 2/3 cup (packed) golden brown sugar
• 1/3 cup chopped toasted walnuts
• 1/4 cup all purpose flour
• 2 tablespoons unsalted butter, melted.

Preparation:

For rhubarb: 
1. Preheat oven to 375 degrees.
2. Mix all ingredients in large bowl to combine.
3. Divide mixture among six 1-cup ramekins (mini-dishes) OR a pie dish.
4. Place 6 dishes on large baking sheet if  you use the ramekins or pie dish with mixture in oven.
5. Bake rhubarb for 10 minutes.


...while baking the rhubarb, prepare streusel:
1. Mix golden brown sugar, chopped walnuts, flour and butter in a medium bowl.
2. Crumble streusel over rhubarb, dividing equally.
3. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.

Yield: 6 servings.
Serve with a scoop of cinnamon, buttermilk or french vanilla ice cream.

Sumi Salad

Also Known As: Chinese Cole Slaw.

Salad:
1 large head cabbage, shredded (6 cups) OR cheat and buy the pre-shredded cabbage at TJs.
1/2 cup green onions, chopped.
1/2 cup sliced almonds, toasted.
2 tablespoons sesame seeds, toasted.
2 (3 oz) packages of low fat Ramen noodles, crushed.

Combine salad ingredients in a large bowl.

Dressing:
1/2 cup seasoned rice vinegar
1/4 cup sugar
1/3 cup oil
1/3 cup water
2 seasoning packets from Ramen noodles
1/4 teaspoon salt
1/2 teaspoon pepper

In a jar with a screw top lid, combine all dressing ingredients, shake well, pour over the salad and toss well.

...Add some grilled chicken on top for the perfect healthy lunch OR serve as a side dish with Teriyaki chicken and rice! It makes the perfect summer meal---refreshing and delish!

Southwest Chicken Skillet

...If you are a Chipotle Burrito Bowl fan, you'll love this!

Ingredients:

• 1 lb skinless, boneless chicken breasts --cut into strips.
• 1 tablespoon Chipotle seasoning (Mrs. Dash Southwest Chipotle-flavored salt-free seasoning works well.)
• 1 tablespoon oil
• 1 teaspoon (or more if you're a garlic lover, like me!) minced garlic
• 1 lime
• 1 medium red bell pepper cut into strips
• 1 small zucchini cut into thin rounds and halved.
• 1 small onion cut into strips
• 1/2 cup fresh salsa
• 1/2 cup frozen or canned whole kernel corn
• 1 can Ranch Style Pinto Beans w/ Jalapeno Peppers--rinsed and drained.
• 2 cups Uncle Ben's instant white rice
• Fresh Cilantro
• 1 tablespoon butter or margarine
• Salt, pepper, chili powder, garlic salt --to taste!

Skillet Directions:

1. Sprinkle chicken with chipotle seasoning, garlic, fresh squeezed lime juice and oil.
2. Heat over medium-high heat in a very large skillet.
3. Cook and stir about 2 minutes or until chicken is browned on all sides.
4. Add red bell pepper, zucchini and onion; cook and stir for 2 to 3 minutes more or until crisp tender.
5. Add salsa, corn and beans to skillet; cook and stir for 1 to 2 minutes more or until heated through and chicken is no longer pink. **Add salt, pepper or chili powder to taste.

Rice:
1. Follow preparation directions on box. When completely cooked, mix in one tablespoon butter and finely chopped fresh cilantro.

Serve Southwest Chicken Skillet on top of the rice. ~Tastes great with fresh avocado, extra salsa, hot sauce and/or sour cream! ENJOY!

Healthy Crock Pot Meat Sauce with a Kick!

Are you serving dinner to a large amount of guests but do not have enough time to slave away in the kitchen all day? This is the perfect recipe! It takes 10-15 minutes (prep time), feeds a large amount of people, tastes like you have spent all day in the kitchen and will fill your home with a delicious aroma! Enjoy!

Ingredients: 

• 1 lb. lean ground turkey
• 1 lg. onion-chopped
• 1 clove garlic finely chopped--or 1 tablespoon minced garlic
• 2 (1 lb.) cans diced tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (12 oz.) can tomato paste
• 2 tbsp. minced parsley
• 1 tbsp. brown sugar
• 1-2 tbsp. Italian Spices
• 2 tsp. salt (or more, to taste!) ...& I add a sprinkle of garlic salt as well.
• 2 tsp. pepper
• Red Chili Pepper flakes --to taste! ( I use approximately1 tbsp.)

***If you have a bottle of red wine open, add some for a little extra flavor!

1. In a large skillet, crumble meat and saute with onion and garlic.
2. Break up pieces of meat with fork and cook until it loses its pink color. Drain off excess fat. (If you buy 99% lean ground turkey, there shouldn't be any fat to drain!)
3. In crock pot, combine meat mixture with remaining ingredients.
4. Cover and cook on low for 6-8 hours.

Serve over whole wheat pasta if you are health conscious! :) ....and do not forget the freshly grated Parmesan cheese on top! <3

This recipe makes an entire crock pot of sauce and will definitely feed a large dinner party! (8+ guests). OR freeze the leftovers and enjoy another time!

Vanilla Buttermilk Cake w/ Buttercream Frosting

..."Best cake that I have ever had!" - UCSB golf boys :)

<3 This recipe is dedicated to Megan Griesbach for introducing us to this phenomenal cake!!

Ingredients:

• 4 whole eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1 1/4 cups buttermilk
• 3 cups CAKE flour (Different than all purpose flour.. you can find it in the baking aisle!)
• 2 cups sugar
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks unsalted butter (at room temperature)
• Buttermilk frosting --recipe below!

1. Preheat the oven to 350 degrees. Butter the bottoms and sides of three 8-inch round cake pans or spray to coat with vegetable oil. (You can use 1 pan and bake it 3 separate times, that will just take WAY longer! I recommend buying 2 or 3 cake pans.) Line the bottom of each pan with a round of parchment paper. Grease the paper as well.
2. Put the eggs and yolks in a medium mixing bowl, add the vanilla and 1/4 cup of the buttermilk (**do not put ALL of the buttermilk in during this step). Whisk to blend well.
3. Combine the flour, sugar, baking powder and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about two minutes.
4. Add the egg  mixture in 3 additions, scraping down the sides of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.
5. Bake the cake layers for 28-32 minutes, or until a knife or toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan.
6. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel off the paper liners, and let cool COMPLETELY. (I let them cool for 12 hours before frosting.)

Buttercream Frosting
***For this cake, since it is so large, I double this frosting recipe!

• 8 tbsp butter
• 3 cups powdered sugar
• 3-4 tablespoons milk
• 1 tsp vanilla extract
• 1 tsp almond extract

1. Cream butter with mixer until fluffy.
2. Stop machine and add sugar, milk, and extracts.
3. Blend on low ~ 1 minute.
4. Increase to medium and beat until light and fluffy ~ 1 more minute.
**Add food coloring to make it a pretty color! :)

St. Patrick's Day Feast!

Easy Crock-Pot Corned Beef and Cabbage


Ingredients:

• 1 corned beef brisket, about 3-5 pounds (I try to buy a very lean cut with all of the peppercorns and spices in the package. Costco has a GREAT selection.
• 3 medium carrots, cut into fourths
• 1 medium to large onion, quartered and pull pieces apart.
• 1 head of cabbage
• 3 cloves of garlic, chopped (Or more, if you are a garlic lover!)
• 1/2 teaspoon black pepper
• 1 1/2 cups water
• bay leaves---optional. (Just gives some extra flavor!)

Directions:

1. Put carrots, onions and garlic into the bottom of the Crock-Pot.

2. Place corned beef brisket (w/spices) over the veggies, sprinkle with pepper and add 1.5 cups of water to the Crock-Pot.

2. Cover and cook on low for 5-6 hours.

3. Slice cabbage into wedges and place around meat. (You may not have enough room to use ALL of the cabbage, so if you would like to make the extra and serve it on the side, refer below.

4. Replace cover after the cabbage is added, turn Crock-Pot to high and leave for 1.5-2 more hours. 

When you serve, pour broth over the meat and veggies! YUM!


Extra Cabbage: Prepare right before serving.

Add a small amount of  broth from the Crock-Pot, very small amount of water, salt, pepper and cabbage to saucepan (perferably large with a lid) and cook until cabbage is tender. (The measurements are all relative to how much cabbage you will be cooking.) Takes about 5-7 minutes.

Garlic Roasted Red Potatoes:

Ingredients:

• 7  Red Potatoes
• 3-4 tablespoons extra virgin olive oil
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced)

Preheat oven to 350°F.

1. Quarter potatoes with the skin on and place in a medium sized mixing bowl. Add olive oil, salt, pepper, and garlic and toss in bowl until evenly coated.

2. Transfer seasoned potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil.

3. Place in oven for about 30-35 minutes or until golden brown and tender.

...And you CAN'T forget the GREEN BEER! Pick your favorite beer and add a drop of green food coloring. BAM! You have a festive, St. Patty's Day feast! (My favorite meal of the year!)

Easy Sweet Peach Crisp

Ingredients:
1/2 cup brown sugar
2 cans peaches in heavy syrup
1 box yellow cake mix
1 stick butter

1. Line the bottom of an 8"x8" cake or brownie pan with buttered wax or parchment paper. Sprinkle evenly with brown sugar.
2. Pour entire contents of 1 can peaches into pan.
3. Drain syrup from second can and add only the fruit to the pan.
4. Evenly spread yellow cake mix (dry/powdered form) over peaches. Pour 1 stick of melted butter onto peaches and cake mix.
5. Bake for 40 minutes or until golden brown.

Note: If it does not get fully brown, broil on high for about 5 minutes to make a crispy top. (...WATCH CAREFULLY while broiling)

Serve with vanilla ice cream and fresh blueberries on top!

Spicy Italian Sausage with Peppers and Onions

Ingredients:

• 6 Spicy Italian Sausage Links --Cut into thirds
• 1 medium onion --cut into 1/2 inch strips
• 1 medium red bell pepper --cut into strips
• 1 medium green or yellow pepper--cut into strips
• 2 tbsp. olive oil
• 1 tablespoon minced garlic
• 1/2 cup white wine (...if you love it, use more! I use $2 Charles Shaw from TJs...)
• Chili Powder--to taste!
• Salt and Pepper to taste

1. Combine olive oil, minced garlic, white wine and sausage pieces in a large pan and cook until sausages are done. (Approx 10-12 mins)
2. Add onions and peppers to the mix and cook until vegetables are limp. Add chili powder, salt & pepper to taste.

Eat by itself, on a french roll from the bakery or over pasta with marinara sauce! Yum yum! It makes great leftovers as well.

Easy Tex-Mex Chicken Posole

...Perfect for dinner on a rainy evening...absolutely tasty & FAST!! :)

Ingredients:

• 1 tablespoon olive oil
• 2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (I add more because I like it SPICY!)
• 1 tablespoon minced garlic
• 1 medium onion--finely chopped
• 3 stalks of celery--finely chopped
• 2 (14.5) oz cans diced tomatoes
• 1 small can green chilies
• 3 (14 oz) cans fat-free, less-sodium chicken broth (I didn't use all of the 3rd can)
• 1 (15 oz) can white hominy, rinsed and drained
• 2.5 cups chopped skinless, boneless rotisserie chicken breast
• 1 tablespoon of fresh lime juice
• Fresh cilantro to taste
• Salt & Pepper to taste (I added some garlic salt too)
• Avocado and lime wedges for garnish.

1. Heat olive oil in a large saucepan over medium-high heat. Add oregano and next 4 ingredients (through onion and celery)--Saute for 2 minutes.
2. Stir in tomatoes and green chilies--cook for 1 minute.
3. Add broth and hominy--cover and bring to boil.
4. Uncover and cook for 8 minutes.
5. Stir in chicken and fresh cilantro--cook for 1 minute.
6. Stir in lime juice, salt and pepper--cover and cook on low heat for 5 minutes.

Top with avocado and garnish with a fresh lime wedge! Serve with a corn tortilla quesadilla! <3 <3

**Freeze leftovers and bring them to work for lunch!

Jill's PHENOMENAL Rum Cake

...One of our patients is famous for her delicious rum cake recipe. Every time that she brings it in to our office, it is gone before the day is over! Enjoy! :)

**Preheat oven to 350 degrees.

Ingredients: 

• 1 package yellow cake mix
• 1 package instant vanilla pudding mix (small package)
• 1/2 cup rum (light)
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 eggs

Sift the first 2 mixes together. Add remaining ingredients and beat for 4 minutes. Grease bundt pan with 1 tablespoon of hard butter. Pour ingredients into bundt pan, bake for 45 minutes.

Glaze: 

• 1 stick melted butter
• 1 cup sugar
• 1/4 cup rum
• 1/4 cup water

Mix all ingredients together. After cake is removed from oven, poke holes throughout the cake to the bottom of the pan. Pour the glaze on the cake, allowing it to go down the sides of the pan. Let sit for at least 5 minutes, remove from pan.

...Serve with fresh raspberries or strawberries on top! <3 <3

Balsamic Grilled Chicken Salad: Inspired by Sammy's Pizza.

...Do you LOVE the Balsamic Grilled Chicken Salad from Sammy's Woodfired Pizza but dread paying $12 for such a simple creation? ....Well, today is your lucky day because here is the secret! :)

The secret lies within the dressing!

Balsamic Basil Dressing: 

• 1 cup balsamic vinegar
• 2 cups canola oil
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons freshly chopped Basil 

Blend all of the ingredients together in a blender and this recipe will make 3 cups of the famous dressing!

The Salad

• 10 ounces mixed field lettuce (or any other type of lettuce...)
• 3/4 cup gorgonzola (I always substitute Feta because I am not a huge gorgonzola fan!)
• 3/4 cup walnuts (...toasted if you have time!)
• 1/4 cup basil, chopped
• 1 full chicken breast, grilled (Or if you're a college student and do not have access to a grill: Combine a cubed  chicken breast, sprinkle of garlic salt and a tablespoon of olive oil in a pan on the stove and cook thoroughly! ...It will still taste delish!) 

Enjoy!! <3

Chicken Parmigiana with Panko Crumbs & Easy Tomato Sauce!

 

Ingredients:

nocoupons

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper
• 2 cups all-purpose flour
• 4 large eggs, beaten with 2 tablespoons water
• 2 cups Panko bread crumbs
• 1 cup canola oil
• Tomato Sauce, recipe follows
• 1 package sliced Mozzarella (1 slice per chicken breast or you can buy shredded Mozzarella and sprinkle over the top, whatever you prefer!)
• Garlic salt
• 1/4 cup freshly grated Parmesan
• Fresh basil or parsley leaves, for garnish --optional!

Directions:

1. Preheat oven to 400 degrees F.

2. Season chicken on both sides with salt and pepper.

3. (Use 3 separate containers for flour, egg & Panko crumbs) Cover each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then cover both sides in the Panko crumbs.

4. Divide the oil between 2 large saute pans (or cook 2 chicken breasts at a time in 1 pan so that you have less dishes!) and heat over high heat until almost smoking.

5. Add 2 chicken breasts to the pan and cook until golden brown on both sides, about 2 minutes per side.
6. Transfer to a baking sheet and top each breast with some tomato sauce, a slice of the mozzarella, garlic salt, and a tablespoon of Parmesan.

7. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

nocoupons

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, smashed with some salt to make a paste --or minced garlic in a jar!
• 2 (28-ounce) cans plum tomatoes--pureed in blender
• 1 (16-ounce) can crushed tomatoes (w/Italian Herbs works perfect!)
• 1 small can tomato paste
• 1 tablespoon Italian Seasonings --or more, to taste.
• 2 teaspoons chili powder or chili pepper flakes --for a little kick!
• Salt and pepper to taste!

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, Italian seasonings, Chili powder or flakes, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

**Serve with Spaghetti and Salad-- yum!

Orecchiette with Mushrooms, Arugula, Tomatoes, and Brie --Delicious Vegetarian Pasta dish!

Ingredients:

• 2 cups orecchiette or small pasta shells (about 1/2 pound) --Penne works too!
• 2 tablespoons olive oil (preferably extra-virgin)
• 6 ounces portobello mushrooms, thinly sliced
• 2 large garlic cloves, minced
• 3/4 pound plum tomatoes, chopped
• 1/2 cup white wine --I am a little generous with the wine... ;)
• 2 bunches arugula, stems trimmed
• 1/4 pound Brie, rind trimmed, cheese cut into 1/2-inch pieces (DO NOT buy reduced fat Brie, I have made that mistake before and it doesn't melt!) 
• Salt & Pepper, to taste. 

1. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving cup cooking liquid.

2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms soften, about 5 minutes. 

3. Add tomatoes and stir until beginning to soften, about 2 minutes. Add wine; bring sauce to boil. Reduce heat to medium-low and simmer until tomatoes soften and release their juices, about 5 minutes. 

4. Add arugula, cheese and pasta to sauce. Toss until arugula wilts, cheese begins to melt and pasta is heated through, adding reserved cooking liquid by tablespoonfuls if mixture is dry. Season with salt and pepper.
--> If you love cheese like me, I sprinkle a small amount of freshly grated Parmesan on top as well! 

This is one of my top 5 favorite pasta recipes! Enjoy! :)

If you want to serve your sweetie breakfast in bed on V-Day...this will do the trick!

Ice Cream Caramel Cinnamon Rolls

**This is what the package looks like in the freezer section at the grocery store.

Ingredients: 

• 1 bag of 12 Rhode's Cinnamon Rolls
• 1 cup vanilla ice cream
• 1 cup brown sugar 
• 1 stick salted butter 

Preparation:
**Follow package instructions to allow rolls to rise. I used a 9" x 13" pan for 12 rolls and let them rise overnight on the counter.

1. Preheat oven to 350 degrees.
2. In a saucepan on the stove, combine ice cream, brown sugar and butter. Stir constantly and bring to a boil. Let boil while stirring for 1-2 minutes, until it is a nice caramel color.
3. Pour the caramel mixture over the rolls. Bake according to package directions. You may need to bake them for an additional 5-10 minutes more to allow the middle to bake thoroughly. OR NOT, if you like them slightly under-baked, like me! :)

**I don't recommend using the frosting that comes with the rolls, but it is up to you! 

Forget Cinnabon, you can make your own mouth-watering cinnamon rolls at home! <3 <3 Tastes great with a fresh fruit salad!

Eggplant Parmesan Stack

...This recipe is dedicated to my best friend, Lizzie! <3

 Ingredients: 
1 medium to large eggplant
Olive Oil
Garlic Salt
1 Jar Marinara Sauce (Simple is better! If there are too many flavors in the sauce, it may interfere with the overall taste!..I usually buy the Trader Joe's marinara sauce in a can--super basic)
1 package sliced Mozzarella cheese
Parmesan Cheese 

1. Slice eggplant into thin rounds with the skin on. (about 1/4/-1/2 inch thick)
2. In a large pan, swirl olive oil and place eggplant slices. Sprinkle with garlic salt (to taste) and cook until tender (about 2-3 minutes on each side). If they start to burn, add more olive oil to the pan. After each batch is cooked, set aside on a plate until all of the slices are finished cooking. You may have to cook 3-4 batches, depending on the size of your pan.
3. After all of the eggplant slices are cooked and set aside on a plate, slice the Mozzarella rounds into quarters.
4. In a 9" x 13" baking dish, stack eggplant slices and layer with Mozzarella and sauce in between each slice. (Eggplant --> Sauce---> Mozzarella --> Eggplant--> Sauce--> Mozzarella ...etc. Until you have 3 slices of eggplant in a stack) Lastly, top with sauce,Mozzarella cheese and Parmesan! 
5. Bake at 350 degrees for 15-20 minutes or until Mozzarella starts to bubble on top!

***If you use a fairly large eggplant, this recipe should make approximately 6 stacks! They make delicious leftovers!

Serve with spaghetti (you may have to buy an extra jar of sauce to put on top of the spaghetti--this eggplant parm recipe uses about 1/2 of a jar) and the basic salad recipe below! This dish is definitely a winner and my guests are always satisfied! :)

Feeling sick? Easy Homemade Chicken Noodle Soup

 ...It is that time of the year when we all need some tasty chicken noodle soup to cure the cold and flu bugs that are going around! If your mom isn't near to wait on you hand and foot, this is the perfect alternative!

Ingredients:

• 1/2 Rotisserie Chicken from the grocery store--shredded off of the bone (You can freeze the other half of the chicken for the next batch! I also put the skin in the broth and remove it before serving for some extra flavor.)
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup sliced carrots (thin, round)
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 2 cups egg noodles
• Italian Seasonings --to taste! 
• Salt and Pepper--to taste!

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. 

You can freeze the leftovers in individual Ziplock bags and reheat for lunch or the next time that you are sick!

GET WELL SOON!! (If you're sick...) <3  

Mexican-style Stuffed Peppers w/ Mexican Slaw--healthy and delicious!

Ingredients

• 6 medium green or sweet red pepper (try to pick peppers that will stand up on their own, if they have an uneven bottom, they will tip over and lose all of their fillings!)
• 1 pound lean ground turkey
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 3 cups cooked rice (I used the Uncle Ben's instant white rice)
• 1-1/4 cups salsa, divided (Tastes the best with fresh salsa instead of jarred! If you like heat, buy medium or HOT!)
• 1/2 can diced tomatoes w/green chilies
• 1 tablespoon chopped green chilies (Or a small can if you love them, like me!)
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1 cup shredded reduced-fat Mexican cheese blend

1. Cut tops off peppers and discard; remove seeds. In a large pot, cook peppers (bottom up) in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
2. In a nonstick skillet, cook the turkey, onion and celery over medium heat until meat is no longer pink (I sprinkle a little bit of garlic salt on the meat as well); drain. Stir in the rice, 1 cup salsa, diced tomatoes, chilies, chili powder and salt. Spoon into peppers.
3. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted.  --> The peppers are almost even better as leftovers because the flavor soaks in!

Serve with.....

Trader Joe's Mexican Slaw
Ingredients: 
1 bag shredded cabbage
1/2 jar roasted red peppers
1/2 can sliced black olives
1/2 can corn
1/2 can black beans
1/2 cup green onions ---or to your taste!
1 avocado--diced
1 cup low (or reduced) fat, shredded Mexican cheese 
Salt & pepper--to your taste!
TJ's Cilantro Lime Dressing--you can find it in the refrigerated section! (DELICIOUS!!)
**You can also add chicken to this recipe and make the slaw a meal! ...or keep the dressing on the side and bring it to work or school for lunch!
**You can leave out any of the ingredients that you are not a fan of and it will still be tasty!