Weekly Featured Recipes

11/07/12 ~ Crispy Southwest Chicken Wraps

My husband came home from work and saw everyone sitting down to eat these wraps and he asked, "Are we eating Taco Bell?" I said, "No..."  He said, "Well it looks like a grilled stuffed burrito." "Yes they do, but they are so much healthier and tastier for you than Taco Bell." I paired it up with my homemade salsa and no one had any left on their plates by the end of the night. You can also make extra filling and freeze for an easy go to freezer meal another day. :)

1 cup cooked rice - any kind, but I chose Basmati 
1 cup cooked shredded chicken - I used leftover BBQ flavored pulled pork
1 can black beans
1 green onion finely sliced - green and white parts
1/4 cup fresh cilantro - I cooked with the rice in the rice maker to bring out the flavor more
juice of 1 lime
1/2 TBSP chili powder
1 tsp ground cumin
1/2 tsp garlic salt - or sub fresh crushed garlic and 1/4 regular salt
2 cups of shredded cheese 
sour cream - I subbed french onion dip in a few when I ran our of sour cream :)
6 burrito sized flour tortillas

Mix rice, chili powder, cumin, garlic, and salt. Add all other ingredients except for sour cream and cheese.
Sprinkle cheese on tortillas so that it's on the outsides of the tortillas, dollop sour cream down the center of the cheese/tortillas, and spread meat mixture on top of the sour cream. Roll the stuffed burritos so that the edges are open and they are slightly flattened with the palms of your hands. The cheese should help seal the tortilla together once cooked. Spray the griddle with non stick spray and heat for 2-3 minutes or until crispy on each side. Flip as needed, but be careful as the ingredients can still fall out the ends of the tortillas. Cooking them seam side down to begin with will help seal the seam so they don't fall completely apart. Serve warm. 

10/09/12 ~ Ranch Pumpkin Seeds

If you are thinking about wasting those pumpkin seeds after carving your pumpkins ~ don't! You can make these...they are soooo good. 

2 cups of raw pumpkin seeds
1 t dried parsley
1/8 t of dried dill
1/4 t onion powder or dried onions
1/4 t garlic powder of sub garlic salt
1/2 t dried chives
1/2 t salt (omit if you subbed the garlic salt)

Cook in the oven at 300 degrees for 15 minutes, stir, then cook for another 15 minutes or so. Lay out on a paper towel to soak the extra juices and let dry. Then enjoy!! 

5/29/12 ~ Citrus Roasted Chicken with Spinach and Citrus Thyme Gravy over Mashed Sweet Potatoes

Roast chicken breasts or (whole chicken) in oven at 400 for 30 minutes (whole chicken is 1-1.5 hours) with halves of lemons and oranges. Squeeze the lemons and oranges over the meat, sprinkle the meat with cracked pepper and fresh thyme, pour about 1/4 cup of chicken stock in the bottom of the 9x13 dish as well, put six cloves of smashed garlic in on the chicken and sprinkle with fresh spinach leaves.  After it was done cooking, I took the juices from the dish and put in a pan to heat up with 2 tbsp of butter. Once melted, I added the juices of one orange, then I made a roux with the mixture by adding 2 tbsp of flour while stirring vigorously until it thickens...once thickened to the consistency that I wanted, I added cut thyme and black pepper. The mashed potatoes were half sweet potatoes, half new potatoes, and a scoop of cottage cheese, scoop of butter, milk, and black pepper....served the chicken over the mashed potatoes and poured gravy over all!

5/4/12 ~ Check this out! Such a fabulous idea!! Tons of crockpot recipes!!

5/3/12 ~ I learned this one as well from Rachael Ray. Great recipe - however, I added onion and asparagus to the meal. It was sooo good. Enjoy!! Garlic-Chili Shrimp and Feta Pasta

4/30/12 ~ I learned this from Rachael Ray. Instead of always making the regular basil pesto, make it with any green you have! Kale, Swiss chard, basil, cilantro, spinach, or even asparagus! I decided to take one bunch of asparagus, 1/2 cup of almonds (instead of pine nuts which are usually used in pesto sauces), 2-3 tbsp of EVOO, a couple leaves of cilantro, 2 cloves of garlic, and a handful of spinach. Blend it all until the right "pesto" consistency and divide evenly in an ice cube tray. Freeze the pesto cubes, once frozen, put into a storage bag and pull out what's needed when you make your family a pesto dish! Some ideas include: Pesto chicken, pesto pasta, or pesto shrimp. You can even use this idea and primarily use cilantro and make cilantro lime pesto chicken tacos! YUM.  

4/15/12 ~ I made this one last night on the fly....however, I sub'd turkey for the chicken, and shaved carrots and peas for the red pepper (because it's what I had on hand). I also sauteed garlic and onions before adding the sauce and other veggies. I didn't bake it either...since it uses cooked rice, I just added it to the saute and cooked on the stove top. I will say that I did use sauce from a jar because I already had it on hand (it was a basil alfredo sauce). Oh, and I always add a spoonful of pureed spinach for added nutrients to my food - so mine looked a little green. Finally, I used half quinoa and half wild rice and topped it off with shaved parmigiana reggiano cheese and cracked black pepper ~ yum. Chicken Alfredo and Rice Casserole 

3/26/12 ~ This one is great! Also you may have enough pork left over to make several other meals for the week. Check it out! Spicy Pork Tinga Enchiladas

3/17/12 ~ With all of the leeks I've been getting in my CSA, I had to figure out how to best use them. Here's a yummy way to incorporate them into your meal plan ~ Potato Leek Soup

3/17/12 ~ This one is a twist on healthy food - Quinoa Pizza Bites....I forgot the pizza sauce, so I thought they tasted pretty bland without it...so make sure you remember it! 

2/29/12  ~ Here's one to try that I didn't create - but I love - Roasted Lemon Garlic Herb Shrimp 


1 pound sausage
1/4 cup chopped onion
6 medium tart baking apples
1/2 cup of rice or quinoa
1/2 cup of broiled brussel sprouts
2 TBs of olive oil
black pepper (enough to your liking)
1/2 cup of apple cider

Turn oven to 350. In a bowl, combine brussel sprouts, olive oil, and black pepper. Crumble up sausage and add to the mixture. Dice up onions and add to the mixture. Spread the mixture on a cookie sheet and place in oven. Cook for about 20 minutes or until brussel sprouts are soft and sausage is no longer pink. Remove and set aside to cool. Keep oven at 350.
Cook rice or quinoa according to directions.

Now, cut enough off the top of the apples to be able to core out the center of the apple and enough off of the bottom of the apple to ensure that the apple can stand on its own in the baking dish. Core the apples - I used a melon ball utensil which worked really well. Save about a 1/4 cup of the cored apples to add to the sausage and brussel sprout mixture. Dice up the apples so they are smaller pieces. Take the cooled sausage mixture and poor it into a bowl along with the rice/quinoa and cored apple pieces. Mix well. Spoon into apples.

Place in an ungreased 13-in. x 9-in. baking pan. Pour apple cider over each apple so that it is in the mixture.

Bake 25 minutes or until apples are tender. Yield: 12 servings.

01/12/12 ~ Turkey Shepard's Pie

2 Tbps of EVOO
2 lbs of leftover turkey from a whole cooked turkey (or you can use ground turkey)
Fresh ground black pepper
2 1/2 lbs of potatoes, peeled and cubed
1 onion
2 carrots, peeled and grated
4 ribs of celery, chopped
4 Tbsp butter, divided
2 Tbsp of flour
2 cups stock (chicken, turkey, or vegetable)
A few dashes Worcestershire sauce
1 cup of peas
1 very ripe banana
A few dashes hot sauce
2 cups shredded cheese (I used cheddar, but any kind will work)
Turn oven on 425.

Place potatoes in a pot, cover with water, bring to a boil, and cook 15-20 minutes until tender.
In a skillet, heat 2 Tbsp EVOO over high heat. Add turkey and break up with a wooden spoon and season with pepper.

Grate onion and carrots into the turkey. Add the celery and stir, cook 5 minutes. Add stock  if it gets too dry.

While vegetables are cooking, start the roux by heating 2 Tbsp of butter in a small pot over medium heat. Add flour to melted butter and which 1 minute. Then whisk in stock and season with pepper and Worcestershire sauce. Thicken for a few minutes.

Stir the gravy roux into the turkey mixture. Stir peas into meat and turn off heat. (Unless you used frozen peas, then they will need to cook a little longer). 

Drain potatoes and return to the pot to heat. Add remaining butter and melt over medium heat. Peel and slice a banana and add potatoes to the pot. Season the potatoes with pepper and a few dashes of hot sauce. Mash potatoes and banana to combine, adjust seasoning as needed. Top the meat with potatoes. Cover potatoes with cheese and set in overn. Bake to melt cheese, 5-10 minutes.  

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