Archive for Family Pleasers

Pumpkin Leek Soup


400 1.5 -2 hoursPumpkin Leek Soup 6

1 Small Pumpkin


1 Per Pumpkin~

1 Leek ~ Chopped

1 Clove Garlic

1 Spring Onion ~ Chopped

¼ Cup Parmesan Cheese

Rosemary – 1 sprig  or ¼ tsp dried

Salt & Pepper ~ to taste

*** Homemade Chicken Stock ~ as needed

 Carve the pumpkin but without the scary face. Cut off the top & clean out the seeds. (This would be a good time to roast your own pumpkin seeds. YUM)

Add all ingredients to the pumpkin, filling with broth to ¾ full. Put top back on pumpkin. Cover a baking sheet with aluminum foil makes for easier clean up. Place pumpkins on the baking sheet, Bake 400 degrees 1.5 – 2 hours depending on the size of the pumpkin.

Remove from oven & use a spoon to dish out the sides of the pumpkin into a serving bowl. Then add broth. ENJOY!

*Cover your baking sheet with aluminum foil makes for easier clean up.

*** Homemade Chicken stock. Put 1 rotisserie chicken in a sauce pan. Add one chopped onion & 3 stalks celery. Cover & boil for 1 hour or until the meat falls off the bone.

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Turkey burgers on the grill.

2lbs Ground Turkey

2 Eggs

1 Cup Oatmeal


In the bowl,……

2 tbsp of cilantro,

1 Cup kale,

1 Whole sweet onion minced

8 small sweet peppers

As much garlic as you want. I used 8 cloves, minced

Salt & Pepper to taste


Smoosh together into patties & grill 5 minutes on each side. Yummy & EASY!


Taco Soup

1 Rotisserie Chicken

1 Beer

1 Packet Dry Ranch Dressing

2 Cans Diced Tomatoes

1 Can Mexican Corn

1 Can Dark Kidney Beans

1 Can Light Kidney Beans

1 Can Chili Beans

1 Can Navy Beans

1 Can Red Beans


Mix all ingredients in a deep sauce pan & simmer on low for 45 minutes.

*** Pull apart chicken & dice in small chunks

*** Do not drain the beans

*** The longer you cook this the better it is

*** If you need more feel free to double the recipe

*** You can change up the beans based on your taste buds

*** You can serve with sour cream, cheese & tortilla chips on the side

*** You can sub chicken for ground turkey or beef

This is a very versatile dish that will keep all week. You can also freeze it & save for later.


Almond crusted stuffed chicken



2 large boneless, skinless chicken breasts

2 Tbs Basil Pesto

2 Tbs low-fat sour cream

2 Tbs grated mozzarella cheese

(I used heaping tablespoons of pesto, sour cream and cheese)

2 eggs, beaten

3 Tbs finely grated Parmesan cheese

3 Tbs almond flour

Salt & pepper to taste



Preheat oven to 375F. Place a cooling rack (the kind you cool cookies on) over a cookie sheet & spray with non-stick cooking spray. Trim any fat from chicken breasts. Place in individual heavy plastic bags and pound with meat mallet until the chicken is as thin as you can get it.  Don’t be overly concerned about the shape or whether there are loose pieces, you can tuck them in when you roll up the chicken.

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Spread a thin layer of this mixture over each chicken breast. Stop about 1/2 inch from the edge of the chicken (so it doesn’t run out as it cooks.)  Roll up the chicken breasts and secure them with toothpicks.

Prepare two pie plates, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, salt & pepper.  Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture.Don’t skimp here, make sure the chicken breast roll is well-coated!

Put chicken breasts onto the cooling rack and bake until the chicken is firm and lightly browned.  (Check after 25-30 minutes; total baking time will be 30-35 minutes.)























Mexican Lasagna

2 Lbs Ground Turkey

1 Pack Corn Tortillas

1 Bag Frozen Corn

1 Can TomatoesMexican Lasagna

1 16 oz Extra Sharp Cheddar Cheese – Shredded

1 tsp Paprika

1 tbsp Garlic Powder

Salt & Pepper to taste


Preheat Oven 350˚.

Add seasoning & ground turkey to a skillet, brown on medium high heat. After your meat is completely browned add the tomatoes & corn. Cook down on medium high for about 10 minutes. While this is cooking down, Shred your block of cheese.


Grease a casserole dish – You are going to layer this just like Lasagna.

Start with the mixture on the bottom. Next is the cheese, then corn tortillas. Layer until all ingredients are used up. Finish with cheese on top. Bake uncovered for 15-20 minutes or until your cheese is completely melted.

This dish is a FAMILY PLEASER! This is a healthy family meal. ENJOY!!!

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Old Fashioned Stuffed Peppers


  • 6 Peppers of your choice
  • 2 lbs Ground Turkey
  • 1 Can of Tomato Soup
  • 1/2 cup ketchup
  • 1/3 cup water
  • 3/4 cup Panko Bread Crumbs
  • 3/4 cup Cooked Rice
  • 1 whole Chopped Onion
  • 2 eggs – Beaten
  • 1/4 cup milk
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Cook Rice
  2. Preheat Oven to 350
  3. Sauce ~ In a medium bowl combine tomato soup, ketchup, water, onion powder, salt and pepper. Set aside
  4. Meat Stuffing ~ In a large bowl add ground turkey, panko, rice, eggs, onions, milk, and 2 Tbsp of the tomato sauce mixture.
  5. Cut peppers in half vertically, seeds and core.
  6. Place peppers in a 9×13 pan.
  7. Use a large spoon to fill peppers with meat stuffing. Pour tomato sauce over top and cover with foil. Bake for 1 hour.
























Sausage Egg Bake

This is a prep the night before dish!!!

1 Cup Bisquick

6 Eggs – Slightly Beaten

1 lb Sausage cooked & drained

2 Cups Milk

2 Cups Shredded Sharp Cheddar Cheese

2 tsp Ground Dry Mustard

1 tsp Ground Dry Oregano

Salt & Pepper to taste


In one bowl mix all the dry ingredients. Get the clumps out of the dry mixture. In a separate bowl slightly beat the eggs & mix in all wet ingredients.

Mix all together & transfer to a greased casserole dish. Cover & let sit overnight.

Bake on 350 for 1 hour


*~* Tips *~*

Mixture will be thick but very runny.

I use a block of fresh cheese for this & then grate it myself. Just makes it better.

If you don’t want your casserole to brown on the top, cover it for the last 20 minutes of bake time. ENJOY!!!!


Crunchy Coconut Fingers. Peach Mustard Dipping Sauce

1 Whole chicken Breast – Cut into tenders

1 13.5 oz can Coconut milk

1 1/4 cups unsweetened, shredded coconut

1/4 cup panko bread crumbs

1/4 cup Coconut Flour

1 tsp salt

1 tso pepper

Dipping Sauce

1/4 cup dijon mustard

1/4 cup honey

1 ripe peach, peeled and chopped      20140608_150331


1. Place chicken tenders in a baking dish, sprinkle with salt & pepper. Cover with coconut milk. Refrigerate for 1-2 hours.

2. Preheat oven to 450 degrees͒ . Line a baking sheet with aluminum foil. Place a wire rack on top. Spray the rack with nonstick coconut spray.

3. In a large bowl, combine coconut, coconut flour, panko, salt & pepper. Stir well.

4. Remove dish with chicken from the fridge. It should have a thick coating of coconut milk on it. Dredge each strip in the coconut mixture to coat. Place the chicken on the well-greased wire rack and repeat until finished.

5. Spray the tenders with a spritz of coconut oil spray. Bake for 15 minutes, then gently flip, spray the other side & bake for 15 minutes more. Until golden & crispy.

Dipping Sauce Instructions.

1. While the chicken bakes….., Make the Dipping Sauce! YUMM!!!!

2. Cut peaches into small chunks. (You can leave the skin on if you choose). Place peach chunks into blender or food processor until pureed. In a bowl, whisk together honey, dijon mustard & pureed peach. Serve on the side!

Peach Mustard Dipping Sauce


Inspiration came from…..

Gooey Waffle

This is a fantastic alternative to a traditional waffle breakfast. My kids love this any time of day. Also makes for a great after school snack they can make quick.

Spiced up Oatmeal

1 Cup Water

½ Cup Gluten Free Oats (Trader Joes)

¼ Cup Coconut Milk

¼ tsp Cinnamon

½ tbsp Honey

Follow traditional oat cooking instructions. Once cooked add honey & let melt. Then stir in milk & cinnamon. Top with craisins or fruit of your choice. Enjoy!