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Italian Wedding Soup


1 tsp olive oil
1 Onion, diced
4 Cloves Garlic, minced
6 cups low-sodium cage free chicken broth
1 bunch swiss chard
20 Italian Meatballs
2 large eggs
2 Tbsp fresh grated parmesan cheese
Salt & Pepper to taste

Heat oil in large sauce pan over medium heat.
Saute onion about 4 – 5 minutes until translucent.
Add garlic, saute one more minute.
Add broth, bring to boil.
Add greens, reduce heat to low, gently boil, covered for 10 minutes.
Add meatballs cook 5 minutes, stirring occasionally.
Beat egg & cheese together in a small bowl, with fork.
Stir egg mixture into hot soup. Gently boil, covered about 30 seconds, until eggs set.
Season with salt & pepper & serve.

Meat Balls – (Must refrigerate mixture 1 hour)
2 lbs Ground Chicken
⅓ cup whole wheat bread crumbs (make your own from two pieces of toast)
¼ cup almond milk
2 tsp olive oil
1 Onion, diced
5 Cloves garlic, minced
2 large eggs – beaten
2 tbsp fresh grated parmesan cheese
1 tsp dried oregano
½ tsp salt
½ tsp pepper
Preheat oven to 425
Line a baking sheet with parchment & coat with spray.
Mix bread crumbs & milk set aside for 10 minutes
Heat oil in medium skillet over medium heat.
Saute onion about 4 – 5 minutes until translucent.
Add garlic, saute one more minute.
Combine onion mixture, bread crumb mixture, turkey, eggs, cheese, oregano, salt & pepper in mixing bowl. Don’t over mix, this will make your meatballs dry.
Cover, refrigerate mixture 1 hour.
With wet hands, form into 42 1-inch meatballs. Arrange on prepared baking sheet. Bake 13-18 minutes until browned.

Sweet Potato Crust Quiche

~ 6 Free Range Eggs
~ 1/4 Cup Heavy Cream
~ 2 Cups Raw White Cheddar Cheese – Shredded*
~ !/2 Medium Onion – Diced
~ 1 Head Broccoli Florets
~ 1 tsp Dried Ground Mustard
~ Salt & Pepper to taste

For the Crust
~ 2 Medium Sweet Potatoes – Grated
~ 1 Free Range Egg
~ Salt & Pepper to taste

First the Crust! ~
Preheat oven to 450 degrees.
Spray a deep pie dish with coconut spray.
Mix together grated sweet potato, egg, salt & pepper.
Press grated sweet potato mixture into the pie dish forming a crust. Make sure it’s one even layer no holes.
Bake for 30 minutes. If the edges start to brown, cover with foil. Let rest for 10 minutes. Some ovens may vary, the crust should be good & dry. Adjust cooking time accordingly.

For the filling ~
Reduce heat to 350 degrees.
Beat eggs, heavy cream, ground mustard, salt & pepper until light & fluffy. Then mix in all other ingredients. Pour into your sweet potato pie crust & bake for 30 minutes. Again if the top starts to brown before the middle is done, cover with foil. Allow to rest for 20 minutes.

*I get blocks of raw white cheddar cheese at Trader Joes & shred it fresh myself. Makes the quiche so much more fluffy this way!

Sweet Potato Quiche 2 (1)

Crust less Cheesy Bacon Quiche

6 large eggs, beatenCrust less Quiche 2
1 1/2 Cups Organic Heavy Cream
1/2 lb Bacon, cooked & crumbled
1 1/2 Cups Raw White Cheddar Cheese
1/2 Bell Pepper, chopped, any color
1 tsp dried ground mustard
1/2 tsp dried ground oregano
Salt & Pepper to taste

~ Preheat oven to 375 degrees
~ Mix all wet ingredients & seasonings in a mixer & blend.
~ Coat a pie dish with coconut oil
~ Pour in egg mixture
~ Layer with cheese first, then veggies & bacon

Cover with foil & cook for 35 minutes. Then remove foil continue to cook another 10 – 15 minutes. This will ensure the egg doesn’t turn too brown.

Prep Time 10 min
Cook time 45
Serves 8
375 Degrees for 45 mins
You can cook this the night before & reheat in the oven the next morning. Leftovers will keep up to three days. It’s great for when you have company or the kids have EOGs. Cook it the night before & reheat in the AM. Fast & easy.

Roasted Sweet Potato Whip

4 large sweet potatoes, peeled and cut into 1 inch cubes

4 tablespoons honeyRoasted sweet potatoes

2 tablespoons olive oil

2 teaspoon cinnamon

Salt & Pepper to taste


Preheat oven to 375 degrees.

In a large bowl combine olive oil, salt, and pepper. Add the sweet potatoes and toss to coat.

Dump potatoes onto a large rimmed baking sheet. Roast for 30 ~ 35 minutes, stirring halfway through cooking.

Remove from oven & place into a large mixing bowl. Add the honey & cinnamon, mix with a hand mixer until smooth.

This makes about 8 servings & is great reheated.

Quinoa Enchilada

  • 1 Pound Ground Turkey – Cooked & Crumbled
  • 1 1/2 cups uncooked Quinoa
  • 1 can (15 ounces) Black Beans
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1/2 cup Salsa
  • 5 Garlic Cloves – minced
  • 1/2 cup Onion
  • 1/2 cup sweet Bell Peppers
  • 1 cup waterQuinoa Enchiladas 2
  • 1 packet dry Enchilada Seasoning
  • 1/8 tablespoon Cayenne Pepper
  • 1 teaspoon Cumin
  • 2 cups Sharpe Cheddar
  • 1/3 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice,
  1. In a large skillet, brown & crumble the ground turkey. Drain and place in the slow cooker.
  2. In the slow cooker add in the uncooked quinoa (rinse first), black beans (drained & rinsed), diced tomatoes & green chilies (do not drain), the salsa, minced garlic, chopped onion, chopped sweet bell pepper (If desired  add a chopped jalapeño)
  3. Add in the water, enchilada seasoning, chili powder & cumin.
  4. Stir everything together really well. Cover the slow cooker and cook on high for 2 1/2 to 3 hours or until all liquid is absorbed. (If your crockpot is new you only need 2 hours for sure. I burned my first batch! ;p)
  5. When it’s done cooking, remove the lid stir. Add in cheese, fresh cilantro (stems removed and chopped) & fresh lime juice.

**** Additional Options**** Sour Cream, Green Onions, 1 small jalapeno, Chopped Green Onions or warm Flower Tortillas.

Turkey Taco Lettuce wraps

1.3 lbs ground turkey

5 cloves garlic – minced

1 tsp cumin

1 tsp salt

1/4 tsp cayenne

1 tsp paprika

1/2 tsp oregano

1 small onion – minced

1/2 cup water

4 oz jar of your favorite salsa

1 Can Black Beans

8 large lettuce leaves from Iceberg lettuce


1/2 cup shredded cheddar cheese

Sautee some bell peppers in olive oil

Brown turkey, onion & garlic in a large skillet breaking turkey into small pieces. When no longer pink add dry seasoning, mix well. Add the water, salsa, beans and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixings! With the cheese, 2 wraps are 7 pp (toppings extra).

Dirty Brown Rice

Dirty Brown Rice – 5 Day supply for 2Dirty BR 3

2.5 Cups Brown Rice (Uncooked)

2 Lbs Ground Turkey

1 Tbsp Olive Oil

1/4 tbsp. Cayenne

1/2 Cummings

1/2 CinnamonDirty BR 2

1 Red Onion Diced

5 Scallions Diced

5 Cloves of Garlic Diced

1/2 Bunch Cilantro Minced

In a large stock pot bring 5 cups of water, 2.5 cups of brown rice, and 1 tablespoon of olive oil to a rolling boil over high heat. Once boiling, reduce the heat to low, cover and simmer for 40 minutes ( don’t open lid) until all the water evaporates.

In a separate, large skillet Sauté red onion, garlic, and scallions. Cook in the olive oil until lightly browned. Add turkey and cook for about 10 minutes until browned, stir & break up into small chunks. Add all other seasoning and cook for a few minutes longer. Stir meat mixture into cooked brown rice and adjust seasonings to taste.

Roasted Red Pepper Hummus

  • 1/2 12 oz Jar roasted red peppers – Or you can roast your ownRRPH 8
  • 16-ounce cooked chickpeas, also called garbanzo beans (or 15oz Can)
  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 1/4 cup tahini
  • 1 large garlic clove, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper or to taste (optional)
  • 1/2 to 1 teaspoon kosher salt, to taste









Preparing the Hummus

In the food processor bowl, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making for a smooth and creamy hummus.








Add the olive oil, minced garlic, cumin, cayenne pepper and the salt to
whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. Add half of the chickpeas, process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas, process for 1 to 2 minutes or until thick and smooth.








Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth.

If the hummus is too thick or still has tiny bits of chickpea after you have added the peppers, you can add 1 to 3 tablespoons of water while the processor is on, until the consistency is perfect.

Serve with carrots, celery, pita chips. You can also coat chicken breast & bake them in this. DELICIOUS!


Mac & Cheese Chili

  • 2 Tbsp olive oil
  • 4 Cloves garlic, minced
  • 1 Onion, diced
  • 1 Pound ground beef
  • 8 Cups chicken broth
  • 2 (14.5-ounce) Cans diced tomatoes
  • 2 Cans Great northern beans, drained and rinsed
  • 2 Cans kidney beans, drained and rinsed
  • 1 Packet Chili-O Seasoning
  • 2 Tsps Cumin
  • Salt and pepper, to taste
  • 1 Box uncooked elbows pasta
  • 1 Block Sharpe cheddar cheese, shredded
  • 2 tablespoons chopped fresh parsley leaves

In a large pot sauté garlic & onion in olive oil until fragrant & translucent. Add ground beef, brown until crumbly. Drain excess fat from ground beef.

Return to pot stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat. Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, if desired.

The kids like sour cream on the side!

White Bean Chicken Chili

1 Rotisserie Chicken

1 Tbsp Olive Oil

1 Onion Chopped

4 Stalks Celery – Separated

8 oz of Crinkle Cut Carrots

4 Cans Northern Beans

2 Tbsp Minced Garlic

Salt & Pepper to taste


In a deep sauce pan saute HALF the celery & the onion in olive oil until translucent. Add the Rotisserie Chicken, cover with water & boil for 1 hour or until meat falls off the bone. When done put a colander over a large bowl to drain the broth.

Return the broth to the pan. Separate the chicken from the carcase, cut in ½ inch chunks & return to broth. Add the other half of the celery & the carrots. Drain the beans then add. Simmer for 45 minutes so flavors meld.