2 cups mixed greens
1 cup red cabbage chopped
1 cup kale
2 garlic cloves minced
1/2 cup red quinoa
1/2 cup white quinoa
2 tbsp lemon juice
1 English cucumber diced (1/2 cup)
1 cup fresh raspberries
1/3 cup almond slivers
1/3 cup feta cheese crumbled
For dressing: 1/3 cup red wine vinegar, 1/2 cup extra vinegar olive oil, 3 tbsp honey, 1/2 tsp salt (put into mason jar and shake shake shake!🤗)
For quinoa add 2 cups water, 2 tbsp lemon juice and 1 tsp salt, to a pot and bring to a boil. Once boiling add in quinoa 1/2 cup red, 1/2 cup white, and cover. Reduce heat so it simmers for 10-12 minutes until all liquid has been absorbed. Put into a bowl and cool. Squeeze 1/2 fresh lemon over top and mix.
To make charred kale place minced garlic and 1 tbsp olive oil in sauté pan and sauté on high, add in 1 cup kale and cover. Leave on heat for 30-45 seconds and remove pan from heat but leave covered another minute so kale wilts. You want a nice chat but not burnt! Remove place into bowl and cool.
To assemble fist place mixed greens, then red cabbage, kale then quinoa. Give a toss, then add raspberries, almonds and feta cheese. When ready to stir pour dressing over top and toss lightly. Enjoy!!! 😍😍 it’s so good!! Feeds 8-10 (or one pregnant lady) 🤣🤣🤣🤣
4 cups cooked and diced chicken
1 cup miracle whip
4 tbsp white vinegar
3 tbsp whole grain mustard
1/2 cup chopped dried cranberries
1 cup chopped celery
1/2 cup diced red onion
1 tsp black pepper
2 tsp salt
Chop chicken into little cubes. Add to a bowl and mix all ingredients in. Mix well until sauce is creamy try not to smooth chicken to much though. Then let sit in refrigerator 30 minutes to let flavors meld together. Will make 8 1/2 cup servings. Serve in pita bread, on a sandwich, or top of a salad. Enjoy!
1 can 12oz garbanzo beans or chick peas
4 tbsp of olive oil
2 tbsp water
4 roasted garlic cloves
1 tsp garlic salt
Parsley for garnish
First you will need to drain the garbanzo beans and rinse. Then pour into a food processor (or bowl if mixing by hand) pour in olive oil. (I use the oil that I keep my roasted garlic in, in the refrigerator) add in 4 cloves garlic, garlic salt and pulse. With a spatula push down and keep pulsing until all mixed. While pulsing add in 2-4 tbsp of water. Start with 2 it should help become a smooth texture. That’s is! Serve on a sandwich use as a dip with pita chips or if your like me just eat by the spoonful!! 😊 Enjoy!
1 can refried beans
1/2 cup sour cream
6 oz cream cheese
3 tbsp taco seasoning (1/2 pack)
1 small red onion diced (1/2 cup)
1 small red pepper diced (1/2 cup)
1/2 cup diced black olives
1 cup shredded mixed cheese (your choice)
2 cups shredded lettuce
1/2 cup cilantro
1/2 cup pomegranate seeds for topping
In skillet or microwave heat refried beans until soft. Add in sour cream and mix well. Add 1/3 cup shredded cheese and stir together until bubbling on stove or melted in microwave. On bottom layer of pan 6 by 6 inch pan or round glass bowl spread out bean mix. In a separate bowl heat cream cheese until soft and mix in taco seasoning until smooth. Layer on top of beans (saving 2 tbsp for topping) next add diced veggies in layers. Top with cheese then shredded lettuce. Sprinkle cilantro and pomegranates on top, dollop top with remaining cream cheese mix. Serve with tortilla chips! Enjoy!
Bread (I used sour dough bread today) 5 slices to get my family fed! 😉
Olive oil for drizzling
1 tsp oregano 🌿
1 tsp basil
5 slices of ham
4 1/2 cups arugula
1 medium vine rip tomato sliced
1 avocado seeded and sliced
Salt to taste
To make sauce:
1 stick of unsalted butter (melted)
4 egg yolks
1 tbsp lemon juice
1/2 tsp salt
Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, and add salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Heat oven to 425 degrees place sour dough onto pan and drizzle each slice with olive oil, oregano and basil. Add ham to pan and drizzle with olive oil. Crack 5 eggs into pan being carful not to break the yolks. Sprinkle eggs with salt. Place pan into pre heated oven for 3 minutes then flip the sour dough over so it gets crispy on both sides. Leave in until eggs are cooked to liking. I did another two minutes after I flipped then removed from oven.
For the California style eggs Benedict I washed my avocado then cut in half. Removed meat from inside with a spoon then sliced lengthwise. I also washed and sliced a vine ripe tomato.
To assemble take 1 slice of sour dough toast and place on to a plate. Then add arugula, tomatoes (add a little salt at this time to tomatoes if you would like) then add ham, egg and avocado! Top with hollandaise sauce and serve! Enjoy!!!
1 pound thawed uncooked shrimp
1 tbsp paprika
1 tbsp Mexican chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/4 tsp cayenne pepper
Fresh ground pepper
1/3 cup plain Greek yogurt
1 tsp lemon juice
1 1/2 tsp lemon pepper
Salt to taste
1 tbsp chopped cilantro
3 tbsp water
1 tbsp olive oil
(Taste & add more lemon or salt if needed)
4 Roma tomatoes diced
1/3 cup red onion diced
2 jalapeños seeded & diced
1 cup cilantro chopped (good handful)
Salt to taste
1 tbsp lime juice (add if needed more after tasting)
1 can corn drained
1 can black beans drained & rinsed
4 tbsp cilantro chopped
4 tbsp red onion diced
2 tsp Mexican chili powder
Salt to taste
1 tsp lime juice (add more if need)
1/2 head Chopped red cabbage
1 cup quinoa cooked as directed
English cucumber sliced
Feta cheese crumbles
(Add guacamole if desired, sliced jalapeños, and cilantro serve with lemon wedge and drizzle with dressing)
To assemble put 1 cup mixed greens in bottom of bowl top with quinoa, cucumber slices, pico, feta cheese, & shrimp. Add dressing right before serving. Enjoy 😊
(You can also make this into a wrap for those “hubbies that don’t want this healthy food”) 🤣🤣
You need: (2 bowls)
2 cup mixed greens
2 cups chopped kale
1 box mixed brown rice and quinoa roasted red pepper flavor (cook as directed) You can choose any grain you would like and I do a ice cream scoop worth.
1/2 cup squash or sweet potatoes oats diced
Black beans drained and rinsed
Green onions chopped
For sweet you can add mango chunks or pomegranate seeds.
4 tbsp sour cream or Greek yogurt
1 tsp white vinegar
1 handful cilantro
1/2 lime squeezed
2 tbsp water
1/2 tsp minced garlic
Drizzle of olive oil (tsp)
In pan drizzle with olive oil then began to sauté squish or sweet potatoes. Sprinkle with salt. About 5 mins until vegans to get crispy on sides. Then add kale and drizzle with a little more olive oil and a sprinkle of salt and minced garlic about 1/2 tsp. Sauté on high so it chars a little then cover and let sit so it began to wilt.
Meanwhile in blender add all ingredients for dressing and blend. Taste and add accordingly to your taste.
Chop all other veggies and set aside. Drain beans and rinse.
In cast iron pan add olive oil and heat pan. Then drop in pork tenderloin that has been salt and peppered on both sides. Then seat each side until crispy and place into oven at 425 degrees for 5-7 minutes until pork is cooked to temp. Remove and let rest 5 minutes. ( do not slice or all the yummy juices will flow out)
To build bowl place 1 cup lettuce, in pile, add kale to bowl in its place then add veggies in sections placing so they look uniform. Then slice pork and top, add feta cheese last and drizzle with cilantro lime sauce! Enjoy 😊
1 lbs Italian sausage (ground)
3 cloves garlic minced
2 cups red cabbage
2 cups green cabbage
1/2 cup chopped green onion
1/4 cup grated carrots
1/4 cup Soy sauce
1 tbsp Sesame oil
Olive oil (drizzle)
2 cups rice of your choice
(I used yellow Mexican rice)
First brown sausage and then remove from pan and set aside. In same pan drizzle with olive oil and add minced garlic, sauté for 30 seconds then add chopped cabbage. Drizzle a small amount of olive oil and soy sauce over cabbage and then cover for 2 minutes to cook the cabbage. Remove lid and mix in onions and carrot shavings, add sesame oil, Cover and let cook another 2 minutes. In a separate pan place on burner and heat pan crack the eggs right into pan and scramble. Pour cooked eggs into same bowl as sausage and set aside. In pot or instant pot cook rice as directed.
To assemble in a big bowl place rice then add cabbage mixture and then top with sausage and eggs! Salt and pepper to taste and enjoy!!
16 oz Minnesota grown wild rice
36 oz cream of mushroom (26 oz can and 10 oz can)
1 cup chopped celery
1 cup sliced mushroom
1 cup white onion diced
2-4 tbsp butter
First rinse rice to remove any dirt that may be present still. Then per 16 oz add 6 cups water and cream of mushroom and mix. Then add mix into glass 9 by 12 pan. In a sauté pan add butter and mushrooms to brown. Then add in onions and celery and cook until onions are translucent and celery starts to soften. Salt and pepper to taste. Then pour into pan and mix well. Cover with Tin foil tightly and bake at 350 for 60 minutes. Make sure to mix and serve! Enjoy!