Egg Bake Breakfast

Today was one of those mornings when we were out of bread, we weren't in the mood for pancakes or waffles, yet all we had were eggs, which we have been eating all week.  It was time to get creative!

I looked in our pantry and we had some diced tomatoes with chiles and half of an onion, deli ham, and cheese in the fridge... BINGO, I'm going to make an egg bake:

1. Spray an 8x8 dish with nonstick spray and preheat the oven to 325 degrees.
2. Scramble 5 eggs and mix in the diced tomatoes with chiles, chopped onion, and ham.
3. Pour egg mix into the dish and sprinkle the top with a layer of cheese.
4. Bake at 325 degrees for 30 mins.

VIOLA! Easy, tasty, Saturday morning breakfast that utilized things we already had.

You can easily make this with almost any vegetable you might have in your pantry or fridge for a simple solution to a breakfast predicament.

Grilled Lemon & Thyme Tuna Steaks

Prep Time: 20 mins
2 servings: 170 calories each

Ingredients:

• 2 yellow fin tuna steaks about 1 inch thick (Costco has the best prices)
• 1/4 cup olive oil
• 2 teaspoons thyme
• 1 teaspoon salt
• 1 teaspoon grated lemon peel
• 1/4 cup fresh lemon juice
• 1/2 teaspoon pepper

1. Place tuna on a plate.  In a small bowl, mix remaining ingredients; pour over tuna.  Turn tuna over to coat both sides with marinade.  Cover and refrigerate for 30 minutes.

2.  Spray grill rack with cooking spray.  Heat gas or charcoal grill to 450 degrees.

3. Remove tuna from marinade; discard marinade. Place tuna on grill, cover for 4 minutes.  Turn tuna over, cover for another 4 minutes.

Serve with your favorite vegetables, rice, and glass of wine.

(c) Pillsbury

West Indies Pork Chops

Salsa: Combine all ingredients in a bowl about 1-2 hours prior
1 cup canned black beans, rinsed
1 large mango, about 1 pound, chopped
1/4 cup sliced scallions, white and light green parts only
2 tablespoons finely chopped fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon chile powder

Rub: Mix together in a bowl.
1 teaspoon brown sugar
1 teaspoon granulated garlic
1 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice

2 pork chops, about 8 ounces each

Allow the chops to stand at room temperature  for 20 minutes before grilling.  Lightly brush the chops on both sides with olive oil and season with the rub.  Grill over DIRECT HIGH heat for 6 minutes (3 minutes on each side) to sear.  Then, reduce heat and grill on indirect heat for 5 minutes each side until barely pink in the center of the meat.  Remove from the grill and let rest for 3 minutes.  Serve warm over salsa.

(c) Weber's Real Grilling (modified)

Chunky Tomato Basil Soup

While I'm in rainy Washington, many of you are enjoying hot summer weather where you wouldn't dare think about eating soup at least for another 3 months.  Well, here is a simple recipe that is good for all seasons...Why? This Chunky Tomato Basil Soup can be served both as a soup for colder weather or a gazpacho (cold soup) for hot summer days!

Servings: 4
Serving Size: 1 1/2 cups- 300 calories

Ingredients:
2 tablespoons butter or margarine
1/2 cup chopped onion*
1 cup chopped peeled carrots*
2 tablespoons all-purpose flour
1 cup fat-free half and half
1 jar chunky Ragu garden vegetable pasta sauce
1 can diced tomatoes, undrained
1/4 cup chopped fresh basil leaves
Parmesan cheese for taste

*I like to chop the onion and carrots together in a food processor for finer and smoother pieces.

In a large saucepan, heat butter over medium heat.  Add onion and carrots and cook for 3-4 minutes until softened.  Stir in flour.  Gradually add half-and-half, cooking and stirring for about 2 minutes.

Stir in remaining ingredients. Cover and cook over medium heat for about 15 minutes, stirring frequently, keeping mixture just under a boil.  Top with Parmesan cheese and chopped basil leaves if desired.

If enjoying this as a gazpacho, skip the Parmesan and serve with freshly sliced mozzarella cheese or salad for a cool summer meal.

(c) Pillsbury with modifications

Hearty Chicken Noodle Soup

Last year I created my own rendition of Chicken Noodle Soup... Enjoy!

Ingredients:
1/2 of a rotisserie chicken (removed from bone and shredded)
1 tsp. minced garlic
1/4 tsp. black pepper
1/2 tsp. thyme
2 Tbsp. butter
1/2 white onion (chopped)
3 large carrots (peeled and cut into chips)
3 celery stocks (chopped)
(2) 48 oz. chicken broth
1/2 package egg noodles

Combine chicken, garlic, pepper, thyme, butter, onion, carrots, celery, and chicken broth into a large pot.  Bring to a boil for about 5 minutes until carrots are medium crunchy.  Add egg noodles to boiling soup and cook for time specified on noodle package. Serve!

That's it! Easy!

Baked Mac 'n Cheese

The best guilty pleasure!

Ingredients:
16 oz uncooked large elbow macaroni pasta
1/2 cup butter
2 cloves garlic, finely chopped
1/2 cup all-purpose flour
1 teaspoon salt
4 1/2 cups milk
1/2 cup shredded Gruyere Swiss cheese
1 cup shredded Gouda cheese
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese
1 cup panko bread crumbs

Directions:
1. Heat oven to 350 degrees.  Spray 13x9 inch glass baking dish with cooking spray.  Cook and drain pasta as directed.

2. Meanwhile, in a 4-quart saucepan, melt butter over low heat.  Add garlic; stirring frequently for 30 seconds.  With a whisk, stir in flour and salt until smooth and bubbly.  Increase heat to medium and gradually stir in milk. Boil for 1 minute.  Stir in all cheeses.  Until until cheese is completely melted, stirring occasionally.  Stir in cooked pasta.  Pour mixture into baking dish.

3.  Sprinkle panko over the top of the pasta.  Bake uncovered 25 minutes until bubbly.

(c) Kristen Stevenson

Pumpkin Zucchini Muffins

   
Ingredients:
3 eggs, lightly beaten
1 cup sugar
1 cup packed brown sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups shredded zucchini
1 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees.  Grease 2 cupcake sheets with cooking spray.  In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. 

2. Pour into cupcake pans, about halfway in each cup. Bake for 25 minutes. Cool in pans 10 minutes and remove to a wire rack. 

(c) Kristen Stevenson

Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup unsalted butter, softened

1 cup white sugar

1 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups chocolate chips, semisweet 

Directions:

1. Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray.

2. Beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.

3. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

(c) Food Network

Skillet Chicken Divan

Ingredients:
1 tablespoon olive oil
1/2 yellow onion, diced
2 boneless skinless chicken breasts
1 1/4 cups water
2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 boil in a bag brown rice
3 cups broccoli
1/2 cup shredded cheese (your choice)

Directions:
1. In a skillet, heat oil on med-high heat and saute diced onions for about 2 minutes.   Add chicken and cook 1 to 2 minutes on each side until browned.
2. Remove chicken from skillet.  Add water, mustard, salt and pepper to skillet stirring until blended.  Heat to boiling and stir in rice.  Place chicken pieces over rice.  Reduce heat to low; cover and simmer for 5 minutes.
3. Add broccoli, cover, and continue simmering for an additional 5 minutes, until most of the liquid is absorbed.
4. Sprinkle with cheese; cover and let stand for 5 minutes.

(c) Pillsbury with my modifications

Crockpot French Dip Sandwiches

Ingredients:
1 large sweet onion, sliced
1 can (14 oz.) beef broth
1 boneless beef rump roast (2 lbs)
2 tablespoons balsamic vinegar
1 package (0.7 oz) Italian dressing mix
1/2 teaspoon salt
1/4 teaspoon black pepper
6 hoagie buns, split
1 green bellpepper cut into strips
Sliced provolone cheese

Directions:
1. Spray the crock pot with cooking spray.  In cooker, place onion; add broth.  Brush all surfaces of the beef roast with vinegar.  Place in cooker.  Sprinkle with dressing mix, salt, and pepper.
2. Cover.  Cook on low heat for 8-10 hours.
3. Remove beef from cooker and cut across grain into thin slices.
4. Toast the hoagie roll by broiling in the oven.  Place beef on bun; top the beef with provolone, onions, and bellpepper,  Ladle the juices from the cooker into a small bowl. Serve with sandwich for dipping!

Spicy Baked Chicken

Ingredients:
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breasts
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tomato, sliced


Directions: 
1. Preheat oven to 350 degrees. Spray a baking dish with cooking spray.
2. Sprinkle half of the parsley, basil, and garlic evenly over the bottom of the baking dish. 
3. Arrange chicken breasts in the dish, and sprinkle evenly with remaining ingredients.  Top with tomato slices.
4. Bake covered for 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear. 

Banana Pancakes

Perfect for Fall

Ingredients:
2 cups Krusteaz Pancake Mix
1 1/3 cups water
1 banana, cut into thin slices
1/2 teaspoon vanilla extract
ground cinnamon

Directions:
1. Heat skillet to 350 degrees.  Mix pancake mix, water, and vanilla; stir until slightly lumpy.
2. Pour pancake mix on sprayed skillet.  Sprinkle with cinnamon and add banana slices on top. After about 1-2 minutes, flip pancakes and cook another 1-2 minutes. Serve!

(c) Kristen Stevenson

Quinoa Pilaf

Perfect to make ahead and bring for lunches!

Ingredients:
1 cup uncooked Quinoa
2 Roma tomatoes, diced
1 Yellow bell pepper, diced
1/2 cup feta cheese
1 tsp. Italian Seasoning
1 Tbsp. Balsamic vinegar (optional)

Directions:
1. Cook Quinoa according to directions on package.  Let stand to cool.
2. Add tomatoes, bell pepper,  feta, and Italian seasoning.  Drizzle with Balsamic vinegar if desired. Serve cold or hot.

You can add other ingredients like cucumbers, zucchini, spinach, or kalamata olives for different variations of the same dish!

(c) Kristen Stevenson

Autumn Skillet

Ingredients:
1 Tbsp. Canola Oil
1 1/2 cups zucchini, sliced
1 cup green bell pepper, diced
1 can black beans, rinsed and drained
1 can Hunts fire roasted tomatoes with garlic, undrained
3/4 cups water
1 cup instant brown rice
1/2 cup shredded jack cheese

Directions:
1. Heat oil in skillet.  Add zucchini and bell pepper; cook for 5 minutes.
2. Add beans, fire roasted tomatoes, and water; bring to a boil.
3. Stir in rice.  Cover; reduce heat and let simmer for 10 minutes or until liquid is absorbed. Sprinkle with cheese.

(c) ReadySetEat.com

Stuffed Bell Peppers

Ingredients:
1 Package Lipton Spanish Rice, cooked
4 Bell Pepper, assorted colors
1 lb. ground turkey
1/2 large white onion, diced
1 packet of taco seasoning
1 can black beans, rinsed and drained
1/2 can corn, drained
1 can diced tomatoes, drained
1 cup jack cheese, shredded

Directions:
1. Preheat oven to 375 degrees; Cook rice to package specifications (I prefer the microwave method) while prepping the meal.
2. Cut tops off bell pepper and remove seeds and membranes.
3. In a large skillet, brown turkey with diced onions; add taco seasoning once turkey is browned.  Add beans, corn, tomatoes, and cooked rice to skillet and stir well.  Remove from heat.
4. Place bell pepper in a baking dish and fill bell pepper with mixture from skillet.  Sprinkle with cheese; Bake for 10 minutes. 

(c) Kristen Stevenson

Enchirito

Ingredients:
1 lb. ground turkey
1/2 large white onion, diced
1 packet taco seasoning, mixed with 1/3 cup water
1 can fat free refried beans
1 cup Mexican style cheese, shredded
6 Mission medium/soft taco LifeBalance tortillas
1 can red Enchilada sauce

Directions:
1. Preheat oven to 375 degrees.
2. In a skillet, brown turkey with onions.  Once browned, stir in taco seasoning mixture.
3. Spray an 8x8 baking dish with cooking spray.  Assemble each burrito starting with beans, followed by turkey, and sprinkle with cheese.  Fold in the sides and roll; place tightly in baking dish.  Repeat.
4. Bake uncovered in oven for 10 minutes or until tortillas are slightly crispy.  Remove from oven; pour enchilada sauce over burritos and sprinkle with remaining cheese.  Bake covered for 20 more minutes. Serve with olives and sour cream if desired.

(c) Kristen Stevenson

Mint Chocolate Cookies

These are perfect for Christmas, St. Patrick's Day, or just because!! If you need a quick and easy recipe then you've got to give these a try. The chocolate chunks and touch of mint make for a perfect combination!

Ingredients:
1 pouch Betty Crocker Sugar Cookie Mix
1/2 cup butter or margarine, softened

1/2 teaspoon mint extract

8 drops green food color
1 egg
2 cups semisweet chocolate chunks

Directions:
1. Heat oven to 350F. In a large bow, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in chocolate chunks.

2. Using teaspoon, drop dough 2 inches apart on ungreased cookie sheet

3. Bake 8 to 10 minutes until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve!

Snickerdoodles

I bring these to Christmas parties every year and always have people asking me for the recipe! These never disappoint! Enjoy!

Ingredients:

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups sugar
2 eggs

2 3/4 cups all purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

In addition, set aside in a bowl:

2 tablespoons sugar

2 teaspoons cinnamon

Directions:

1. Heat oven to 400 degrees.  Mix thoroughly butter, shortening, sugar, and eggs.  Blend in flour, cream of tartar, soda, and salt.

2.  Shape dough into rounded tablespoon balls. 

3. Roll dough balls, indiviudally in the cinnamon/sugar mixture until covered.  Remove from bowl and place on ungreased baking sheet, about 2 inches apart. Bake 8-10 minutes or until set.  Immediately remove from baking sheet onto cooling rack.  Serve!

(c) Betty Crocker Cookbook

Sweet Potatoes with Cranberries

Ingredients:

6 large sweet potatoes 

3 tablespoons butter 

1 can (8 ounces) unsweetened crushed pineapple, undrained 

1/2 cup dried cranberries, divided 

1/3 cup orange juice 

3/4 teaspoon salt 

2/3 cup miniature marshmallows 

1/3 cup chopped pecans 

Directions:

1. Scrub, peel, and cut sweet potatoes in half.  Place in large pot with water and boil for 20-30 minutes or until tender.

2. Once tender, drain water and mash sweet potatoes. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt.

3. Transfer to an 8x8-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes.

4. Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned.

By Kristen Stevenson

Classic Green Bean Casserole

 

Ingredients:

1 (10 3/4 ounce) can condensed cream of mushroom soup 

1/4 cup milk 

1/8 teaspoon black pepper 

2 (14 1/2 ounce) cans French Style cut green beans, drained 

1/4 cup chopped Almonds

1 1/3 cups French-fried onions (French's) 

Directions:

1. Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.

2. Stir in beans, 2/3 cup fried onions, and almonds. Bake at 350°F for 30 minutes or until hot. 

3. Stir. Sprinkle with remaining 2/3 cup fried onions.

4. Bake 5 more minutes or until onions are golden.

By Kristen Stevenson

Eggs Benedict

Ingredients:

1 packet of Knorr Hollandaise Sauce Mix

1/4 cup butter

1 cup milk

4 teaspoons White Vinegar

4 Eggs

4 slices Canadian Bacon

2 English Muffins

Directions:

1. Spray ramekins with cooking spray.  Place ramekins in pan and fill with water, adding 1 teaspoon of vinegar to each ramekin. Bring water to a soft boil.

 2. Once water is lightly boiling, add an egg to each ramekin. Allow eggs to cook for about 6-8 minutes, until whites are no longer translucent.

3.  Prep and cook Hollandaise sauce according to packet directions.

4. Meanwhile, while your eggs are cooking, place English muffins on a baking sheet and place Canadian bacon on each half.  Broil in oven until lightly crispy (about 5 minutes).  

 5. Remove muffins from oven.  Carefully, remove ramekins from pan, drain, and scoop out the eggs.  Place each egg on top of the ham. Serve with Hollandaise sauce.



**I LOVE this recipe with some cooked asparagus too! Adds the perfect crunch and touch of green.

By Kristen Stevenson

Roasted Beets

Roasting beets concentrates their natural sweetness and couldn’t be easier!

Ingredients:  
4 medium beets (about 1 1/2 pounds) 
2 tablespoons olive oil 

Directions: 

1. Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Place beets in sprayed baking dish and cover with foil. Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. Remove from the oven and let cool.

2. When the beets are cool enough to handle, peel by pushing the skin with your fingers. Peel the beets under cool running water to reduce finger staining.

3. Slice the beets, drizzle with olive oil, and season with salt and serve.  Refrigerate for up to 2 weeks.

By Kristen Stevenson

Skinny Cocktails

Here are some cocktails I created that are low calorie and super tasty! Enjoy!


Skinny & Strong Margarita:

2 shots tequila, 1 shot margarita mix, 3 shots lemon lime flavored sparkling water. Squeeze in a lime wedge.
165 Calories

Skinny Orange Creme:

2 shots Pinnacle Whipped Cream Vodka, 5 shots Diet Orange Sunkist Soda.

138 Calories

Skinny Man Creamy Rum & Coke:

2 Shots Sailor Jerry Rum, 5 shots CokeZero.

208 Calories

Skinny Blueberry Pomegranate Cocktail:

2 shots vodka, 5 shots Blueberry Pomegranate Clear (Flavored Water), Lime Wedge.

120 Calories

Skinny Man Whiskey & Coke:

2 shots Jack Daniels, 5 shots CokeZero.

128 Calories

Bac'd Bacon

Ok, we all know cooking bacon is a pain in the butt with the popping of the grease, the splattering, and all the grease left over.  Here is the EASIEST and NO MESS way to cook bacon!

 
1. Preheat oven to 350 degrees.  Line a baking sheet with foil and curl up the edges.  This will be your grease catcher!
2. Place a metal cookie cooling rack on baking sheet.  Place bacon neatly on rack.
3. Bake on middle rack for 20-25 minutes or until desired crisp! Serve. 

To clean up, let grease cool and simply pick up foil and throw away! Easy!!

Sweet Champagne Cupcakes

Ingredients:

Champagne Cupcakes:
2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup unsalted butter
1 1/2 cups white sugar
3/4 cup Barefoot Mascato champagne
6 egg whites

Sweet Champagne Buttercream Frosting:
3 1/4 cups powdered sugar
1 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons Barefoot Mascato champagne, at room temperature

Directions:
To Make The Cupcakes:
1. Preheat oven to 350 degrees.  Prepare a cupcake pan with liners.

2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

3. In another bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full.

4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To Make The Frosting:
1. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes, until emulsified.  Add vanilla and champagne, beating on medium for another minute.

Recipe from AllRecipes.com

Spicy Chili Soup aka "Grandpa's Soup"

Ingredients:

2 cans Ranch Style Beans (undrained)

1 can V-8 Juice

1 can Rotelle Tomatoes (undrained)

2 cans diced Tomatoes (undrained)

2 cans Minestrone soup

1 lb. Ground Hamburger or Turkey

1 onion (diced)

Directions:

1. Brown ground hamburger or turkey with the diced onion. Drain off excess fat.  
2. Mix all ingredients in large pot.  Simmer for 20 mins or more.

By Kristen Stevenson

Mexican Soup

Ingredients:

1 box vegetable stock

1/2  box reduced sodium chicken broth

1 can diced tomatoes

1 can tomato soup

1 can rotelle

1 can corn (rinsed & drained)

1 can black beans (rinsed & drained)

1/2 large white onion, diced

2 small cans of chopped ortega chiles

1/2 shredded rotisseri chicken (or boiled and shredded chicken breast)

2 tablespoons taco seasoning

Directions:

1. Combine all ingredients in a large pot, bring to a low boil for 15 minutes. 
2. Serve with avocado, sour cream, and tortilla chips! (I do not like cilantro, but my husband loves this dish with it!)

By Kristen Stevenson

Huevos con Hash

Ingredients:
1 tablespoon vegetable oil
1 1/2 cups Southwest Hash Browns (found in refrigerated section)
6 eggs (4 egg whites, 2 yolks)
2 tablespoons milk
Shredded cheddar cheese, as desired

Directions:
1. Beat eggs with milk until nice and blended.  (I like to use a blender bottle, also known as a protein shaker, to make my eggs light and fluffy.) Set aside.
2. Heat vegetable oil in 10 inch skillet on medium heat.  Mix in hash browns and stir occasionally, until browned.
3. Add eggs to the hash skillet and gradually fold your eggs until cooked thoroughly.
4. Sprinkle with cheese as desired.  Serve!

Makes 2 servings.

By Kristen Stevenson

Cabbage Soup

Ingredients:
2 tbsp. olive oil
2 cloves garlic, minced
1/2 yellow onion, diced
2 carrots, peeled and chopped
1 1/2 cups cauliflower, chopped
1 box beef broth - 32oz.
2 cups water
1 can diced tomatoes
2 tbsp. tomato paste
3 cups cabbage, chopped
1 cup zucchini, chopped
1/2 tsp. basil
1/2 tsp. oregano
salt & pepper to taste

Directions:
1.  In a large pot, heat olive oil on medium heat.  Add garlic, onion, carrots, and cauliflower, and saute for about 3 minutes.
2. Add beef broth, water, diced tomatoes, tomato paste, and cabbage.  Simmer for about 5 minutes.
3. Add remaining ingredients and simmer for another 5 minutes.  Serve!

Makes 6 servings.

Peanut Butter Chocolate Chip Cookies

Ingredients:
1 cup unsalted butter (2 sticks)
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup smooth peanut butter
2 large eggs
2 tsp. vanilla
2 Tbsp. water
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups chocolate chips

Directions:
1. Preheat oven to 350 degrees. Cream butter with both sugars.
2. Add peanut butter and vanilla, mixing well.
3. Add in eggs, one at a time, mixing well after each addition. Add water.
4. Mix in dry ingredients, scraping down the sides as needed.
5. Stir in chocolate chips.
6. Drop rounded tablespoon dough balls onto ungreased baking sheet and bake for 8 1/2 minutes.  Immediately move to cooling rack.

By pickyeatings.wordpress.com with modifications by Kristen Stevenson

Cranberry Chews

Ingredients:
1 cup butter, softened
1 1/4 cups packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup semisweet chocolate chips
1 cup dried cranberries
1 cup shredded coconut

Directions: 
1. Preheat oven to 375 degrees F. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. 

2. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. 

3. Stir in the oats, chocolate chips, cranberries and coconut until evenly distributed. 

4. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10 to 12 minutes for a chewy cookie or 14 minutes for a firmer cookie. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container. 

By Kristen Stevenson 

Cherry Cookies

Chocolate + Cherry = Love! 

I found this recipe and decided to give it a try today! The recipe said it made about 36 cookies, but my batch only made around 20.  I would also HIGHLY advise that you use a mixer for this recipe... If you don't have one, do not attempt, your hand will be broken from all the mixing! 

Ingredients:
1 cup unsalted butter, softened
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
12 milk chocolate kisses, unwrapped
12 swirled chocolate hugs, unwrapped 

Directions:
1. Preheat the oven to 325 degrees.

2. In the bowl of your standing mixer with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.

3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.

4. Add the cherry juice and the almond extract until combined.

5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.

6. Increase the mixer speed to medium and add the cherries.  Mix until the dough is emulsified.

7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.

8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.

9.  Sprinkle each cookie with a little granulated sugar.

10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.

11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.  If you're using Hugs too, wait about 2 minutes, allowing the cookie to cool a little before adding them to the cookie.

12.  Transfer the cookies to a wire rack to cool completely.

Found: http://www.thecurvycarrot.com/2011/03/04/cherry-chocolate-kisses/

Veggie Chicken Curry

Alright curry lovers! Have you been dying to make curry at home? Well, here is a pretty simple and healthier recipe that is sure to please...

The recipe is a piece of cake once you have all of the prep-work done. 

Ingredients:
1 Tablespoon oil
2 bonless, skinless chicken breasts, sliced thinly
1 white onion, chopped
2 cups fresh broccoli, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
1 cup zucchini, chopped
1 can coconut milk
1 can coconut milk lite
2 Tablespoons yellow curry powder from Trader Joe's

Directions:
1. Heat extra large skillet or wok to medium-high heat with oil and add chicken and onion.  Saute until chicken is fully cooked.
2. Reduce heat to medium-low and stir in vegetables. Cover; stirring occasionally for about 8 minutes. 
3. In a separate bowl, mix both coconut milk and curry powder.
4. Uncover skillet and stir in coconut curry mixture. Let simmer for another 2 minutes. Serve over brown rice.

Serves 6

Chicken, Spinach, & Orzo Soup

Ingedients:
4 Tablespoons olive oil
1 large onion, diced
3 tsp. minced garlic
1 quart chicken broth, reduced sodium
1 quart vegetable broth
1 quart water
2 bags of fresh spinach leaves, 6 oz. each (spinach cooks down, I promise it will fit!)
2 cans Italian diced tomatoes
1 Tablespoon dried basil
1/2 teaspoon ground oregano
1/4 teaspoon black pepper
1 lb. Orzo pasta, uncooked
4 chicken sausage links, sliced (I used herb chicken sausage)

Directions:
1. In a large pot, combine olive oil, onion, and garlic and saute for about 2 minutes on high heat.
2. Add both broths, water, spinach leaves, tomatoes, basil, oregano, and pepper; bring to a boil.
3. Add Orzo pasta to soup and cook according to package specifications on medium-high heat; Stirring occasionally.
4. The last 5 minutes, add chicken sausage and continue cooking. Serve with parmesan cheese.

By Kristen Stevenson

Greek Style Burger

  

Ingredients:

Tatziki Sauce:

(1) 8 oz. Chobani Greek Yogurt, plain

1/4 cup cucumber, peeled and diced

1/4 tsp minced garlic

1 Tablespoon "It's a Dilly," salt free

1/2 tsp lemon juice

Burger:

(2) 1/4 lb. beef patties, mine were 85/15

1/2 tsp garlic salt

1/8 tsp pepper

1-2 thin slices of red onion

1/4 cup feta cheese

1 cup fresh spinach leaves

(2) Sandwich Thins, whole grain

Directions:
1. Combine all ingredients to make tatziki sauce, stir until blended well.  Set aside.
2. Heat griddle or George Forman to high heat.  Sprinkle hamburger patties with garlic salt and pepper.
3. Cook patties as desired.
4. Place hamburger patty on Sandwich Thin, layer with onion, tatziki sauce, feta cheese, and spinach leaves.  Serve.

Can also be served with tomato as another layer on the burger.


By Kristen Stevenson