Appetizers · Breakfast · Dinner · Low Carb Dish · Lunch · Side Dishes

Veggie & cheese loaded Quiche with bacon

You’ll need:

7 eggs

1/4 cup of milk

6-8 button mushrooms sliced

1 yellow onion diced

3 cups fresh spinach

1 1/2 cup cubed cheese (I used sharp cheddar & white cheddar)

Salt/ pepper

In bowl crack eggs and add milk beat until eggs are frothy. In sauté pan drizzle with olive oil and add mushrooms and onions and sauté. Once veggies start to soften add spinach and cover until spinach is wilted. Add salt and paper a few pinch’s. In pie pan butter bottom of pan and evenly Spears out veggies into pan, add cheese evenly and then pour egg mixture over top. Place into oven at 350 and bake for 30 minutes until eggs are cooked through and start to brown on top. Sprinkle bacon bites over the top and place back into oven for 5 minutes. Remove and let cook 5 minutes cut and serve! Enjoy 😊

Olive oil


Dinner · InstaPot · Salads & Blossom Bowls · Side Dishes

Wild Rice Hot-dish

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!

Appetizers · Dinner · InstaPot · Meat · Side Dishes

Venison stuffed peppers

You’ll need:

2 pounds venison

3 green or colored peppers

1 1/2 cup chopped celery

1 small yellow onion

1 small red onion

1 package baby Bella mushrooms

5 cloves garlic

1 can cream of mushroom

1 1/2 cup beef broth

2 tsp fresh thyme


4 cups cooked wild rice

1/2 cup mozzarella cheese (or 5 slices white American cheese)

1 pound grated Colby cheese

First brown the venison then push to side of pan and add minced garlic and chopped onions, drizzle with olive oil and sauté until began to soften. Then add celery, mushrooms and mix with meat mixture. Put in beef broth and bring to a simmer and simmer for 5-7 minutes. Salt and pepper to taste and add in fresh thyme. Then add cream of mushroom and 1/2 cup mozzarella cheese. In separate pot make wild rice as directed. I made in my pressure cooker, and it’s 2 parts liquid to 1 part rice. Once rice is cooked add to meat mixture and stir. If seems dry add more beef broth to loosen mixture (when you stir it it shouldn’t be to thick but you don’t want extra runny liquid either)

Cut peppers in half lengthwise and gut peppers. In a 9 by 12 inch pan layer bottom of pan with rice and meat mixture. Then sprinkle with cheese. Then take peppers and stuff with meat mixture and place on top of layer in pan repeat until all peppers are full and in pan. Top each pepper with cheese and cover with tin foil and place into oven at 350 degrees for 30 minutes. Remove foil and place back into oven for 5-10 minutes to brown cheese. Remove and serve. We’ve with salad and crusty bread. Enjoy

Appetizers · Dinner · Low Carb Dish · Lunch · Salads & Blossom Bowls · SeaFood · Side Dishes

Ahi tuna tacos

You’ll need:

4-6 Ahi tuna steaks


4 garlic cloves chopped

1/4 cup soy sauce

1/2 cup olive oil

Ginger slices and 2 tsp ginger juice

4 tbsp lemon juice

4 tbsp orange juice

Mix and put tuna in for 20 mins or longer

For slaw:

2 cup Red cabbage sliced into ribbons

1/3 cup Carrots sliced long way

3 tbsp red wine vinegar jalapeños infused

2 tbsp sriracha

1/3 cup mayo

Mix well

For tuna:

Drizzle cast iron pan with olive oil

And drop tuna into pan and sear each side

When ready to flip pour a little of the marinade on top of tuna and then flip and sear other side. Remove and slice thin.

To assemble

Heat flour tortilla then place slaw, place 3 sliced tuna and sprinkle sesame seeds if you would like. Then On side add sprouts, ginger and feta cheese. Enjoy!!! Seriously mind blowing!

If you would like extra sauce maid mayo with sriracha to taste and top!

Appetizers · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Meat · Salads & Blossom Bowls · Side Dishes

Mediterranean turkey meatball

You’ll need:

2 pounds ground turkey

1 medium zucchini shredded

1/4 Chopped black olives

1/4 cup Diced red onion

1 4 oz container Crumbled feta cheese

1 tbsp Oregano

1 tbsp basil

1/2 tsp garlic salt (sub garlic powder if cutting salt)

Chopped Fresh parsley(3-4 tbsp)

3 minced garlic cloves

For sauce:

1/2 cup plain Greek yogurt

1/2 lemon squeezed

1 grated garlic clove

1 tbsp dill weed

Salt/pepper to taste

Let sit at least 10 minutes before topping meatball with sauce.

In bowl mix all ingredients together except minced garlic leave that aside. When well combined roll mixture into 1 inch balls and place into a dish. Layer pan but don’t over crowd. Sprinkle garlic over top of meatballs and place into oven at 400 degrees for 15 minutes. Drain out liquid that has accumulated in pan. Put oven onto broil, high setting. Broil meatball until top is golden brown about 3-5 minutes. Remove and cool. Top with tetrazzini sauce and enjoy.

I like to eat on top of salad so greens, chickpeas, cucumber, tomatoes, black olives and feta cheese. Add a balsamic vinaigrette and you have yourself one amazing healthy dinner or lunch!

Hint: these are great for freezing and using for those crazy nights you need dinner fast!

Appetizers · Dinner · Grilling · Low Carb Dish · Lunch · SeaFood · Side Dishes

Crab & shrimp boil

You’ll need:

King crab legs

Jumbo shrimp uncooked

5 lbs red potatoes split

1 large sweet onion

6 eats fresh corn

Old bay seasoning

In a large pot bring 8 cups of water to a boil. Add 8 tbsp old bay seasoning. add potatoes and chopped sweet onion, boil until potatoes start to soften then add the shrimp and crab legs and boil another 5-6 minutes. Break each eat of corn in half and add boil another 4 minutes or until corn is cooked. Drain liquid and dump into large pan or newspapers on table. I like to top with butter and mix around! Then let people grab and enjoy! One pot easy quick dinner!!!

Appetizers · Dinner · Grilling · PASTA · Salads & Blossom Bowls · Side Dishes

Portabello stuffed mushrooms

You need

3-6 portabello mushrooms

2 15 oz Alfredo sauce jars

3 cloves garlic

2 cups Cous cous

Olive oil

Fresh parsley

Red pepper either roasted or you roast

Fresh Parmesan cheese 1/2 cup and a little more for toping

Fist take mushroom and remove stems then brush with olive oil and sprinkle with garlic salt and bake @400 degrees for 5 minutes. Cook cous cous as directed and set aside. chop the stems of the mushrooms, 1/2 white onion and garlic cloves and sauté in olive oil. Once veggies are tender add to cous cous along with 1/2 cup Parmesan cheese and salt/pepper to taste. Take cous cous mixture and top mushrooms then top with Parmesan cheese and broil until cheese is crispy on top. Remove and top with roasted red peppers and fresh parsley. Enjoy!

Chicken · Dinner · PASTA · Side Dishes · Veggies

Garlic Brussels & tomatoes over pasta

You need:

Angle hair pasta

Brussel sprouts

Cherry tomatoes

5 garlic cloves


Half and half


Parmesan cheese

First cook pasta as directed. In pan add 3 mined garlic cloves, Brussel sprouts, salt and pepper to taste and coat with olive oil s out 2 tbsp. Heat until sprouts start to char and then add halved cherry tomatoes for another few minutes. Put into bowl and set aside in same pan add the remaining garlic cloves and a little more olive oil sauté and then add 1/3 cup flour and a little cream make into a paste and then slowly add in 3 cups of half and half. Bring to a boil and add half a cup Parmesan cheese. Salt and pepper to taste let boil until sauce has thickened the. Add pasta and mix. Add veggies last and top with red pepper flakes and Parmesan cheese.

Appetizers · Chicken · Dinner · Lunch · Side Dishes

Mini tortilla pizzas

You’ll need:

Mini tortillas

Marinara sauce

Your choice of cheese and toppings

Olive oil



Garlic salt

First place tortillas on baking sheet lined with tin foil. Next brush on olive oil and sprinkle herbs over top. Place into oven heated to 400 degrees for a few minutes until they begin to brown and puff up. Take out and add toppings and cheese, place back into oven until cheese is melting and toppings cooked! Take out let cool a few minutes & Enjoy! My kids just love how quick they are done and that they can choose their own toppings. 😉