Monday, January 9, 2017

Collard Green Snack Wraps with Lemon-Tahini Dipping Sauce


A very satisfying and healthy way to eat your greens! Full of fiber, Vit, K, A, and C; and also known to lower cholesterol, why not give it a shot! You might surprise yourself at how delicious (and easy) this recipe is! Another great thing about this recipe is you can substitute or add any ingredient you desire to make it your own wonderful wrap!


- *1 bundle of collard greens (about 10 to 12 large collards)
- 6 bacon slices
- carrots, sliced thin
- yellow squash or zucchini, sliced thin
- cocktail tomatoes, halved
- cheese, any kind you'd like
- mixed greens or any kind of lettuce

*NOTE: I only used about 6 large collard green leaves

Fry bacon until crisp and set aside. Wash collard greens and towel dry. Cut off the tough stem where it meets the leaf. I thinned the stems at the very base of the leaf with a vegetable peeler and it allowed the leaf to fold/roll more easily. Lay the leave flat and line your ingredients at the bottom toward the center. Use your hands to fold the collard green over once the fillings are secured inside, and then tuck in the sides of the collard green and continue rolling. Lay seam-side down on a platter and continue until all the fillings are used. I sliced my rolls in half and arranged them in a serving bowl with dipping sauce (see photo). If you would like a printer-friendly version of this recipe, Click Here.


Whisk together:

- 1/2 cup Tahini (made from ground sesame seeds)
- 1/4 cup water
- 1/8 tsp. ground ginger
- 1 Tbs. lemon juice
- 1/4 tsp. salt
- 1 tsp. parsley flakes

"Do a random act of kindness so others might 
pay it forward." - Anonymous

Sunday, January 8, 2017

Parmesan Chicken Meatballs with Mandarin Orange Sauce


Healthy meatballs with a taste of savory parmesan cheese in every bite? How could you go wrong making this? :) An easy, sweet and savory recipe your family will love!


- 1 pound ground chicken
- 2 eggs, lightly beaten
- 4 oz. cream cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup plus 1 Tbs bread crumbs
- 1 Tbs Zesty Italian Salad Dressing (or vegetable oil)
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. pepper

Preheat oven to 450 degrees. Spray baking dish with cooking spray. In a large bowl, combine all of the ingredients. Form mixture into balls and line in baking dish. (The mixture will be thin). Bake meatballs for 20 minutes. Set oven to broil and broil meatballs for several minutes, until the meatballs are browned on top. An instant-read thermometer inserted into the center should read 165 degrees. 

- 1, 15 oz can of mandarin oranges, undrained
- 1/2 cup water
- 3 Tbs distilled white vinegar
- 1 Tbs soy sauce
- 1/4 cup packed brown sugar
- 3 Tbs corn starch
- 1/2 tsp. ground ginger
- 1/2 tsp. salt

In a large sauce pan, heat oranges, water, vinegar, soy sauce, and brown sugar over medium-high heat. Once the mixture just starts to boil, reduce heat to medium, add corn starch, ginger, and salt. Stir until sauce starts to thicken. Enjoy on your chicken meatballs! If you'd like a printer-friendly version of this recipe, Click Here

"Where God has planted you, bloom with grace." - Anonymous

Wednesday, November 2, 2016

Broccoli and Kielbasa Skillet


This savory skillet dish is just too easy not to make... over and over again! The perfect ingredients for a scrumptious meal!


- 1 Tbs. olive oil
- 1 clove garlic, diced
- 1/2 cup chopped onions
- 1/2 of a 13 oz. package of turkey kielbasa, sliced diagonally
- 1/2 cup chopped red bell pepper
- 4 cups chopped fresh broccoli
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 2 cups rice or quinoa, cooked
- 1/2 cup shredded mozzarella cheese

Heat olive oil in a large skillet over medium-high heat. Add garlic and onions and sauté for 2 minutes, until onions become translucent. Add kielbasa and cook until it's lightly browned on both sides. Add red pepper, broccoli, chicken broth, and tomato sauce. Let simmer 10 minutes until the vegetables are tender. Stir in cooked rice and cheese. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"What's meant to be will always find its way." - Anonymous

Thursday, October 20, 2016

Prosciutto and Parmesan Spaghetti Squash


Talk about savory! Talk about healthy! Talk about delicious! And all in one dish! 


- 1 spaghetti squash
- 2 Tbs olive oil, divided
- 1 oz. thinly sliced prosciutto
- 1/2 cup yellow onion, chopped
- 1/2 Tbs diced garlic
- 2 cups summer squash or zucchini, chopped
- 1 1/2 cup multi-colored cherry tomatoes, halved
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. white balsamic vinegar
- 1/2 cup chopped fresh parsley
- 1/4 cup grated parmesan cheese

Pierce the spaghetti squash with a knife or fork several times and place in the microwave. Cook for 5 minutes. Remove and let cool slightly. Cut spaghetti squash length-wise and, using a fork, scrape out the seeds and spaghetti. Discard seeds, and set spaghetti portion aside. 

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add prosciutto and cook until crisp. Remove, crumble, and set aside. Add remaining 1 tablespoon olive oil to skillet along with onion and garlic. Cook for 2 minutes. Add summer squash and cook for another minute. Add tomatoes, salt, pepper, and vinegar. Cook for 2 minutes. Remove skillet from heat and add spaghetti squash, parsley, and parmesan. Divide into bowls and top with chopped prosciutto. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"Sometimes we just need to give it to  God and go to bed." - Anonymous

Monday, October 17, 2016

Poached Lobster Tails in Spicy Ginger Broth


This delicate, yet spicy broth adds a unique flavor that is enhanced with each succulent spoonful of fresh lobster meat.


- 1 Tbs olive oil
- 1/8 to 1/4 tsp. crushed red pepper, to your desired spice level
- 1 tsp. diced garlic
- 1/2 tsp. ground ginger
- 1/4 of one lemon 
- 2 cups vegetable stock
- 1 1/2 Tbs honey plus 1 tsp., divided
- 1 Tbs rice wine vinegar
- 2 Tbs soy sauce, divided
- 1/8 tsp. fresh ground pepper
- 2, medium fresh lobster tails
- 1/2 tsp. grated lime rind
- 1/2 Tbs fresh lime juice
- 1/2 tsp. minced shallots
- 1/2 tsp. toasted sesame seeds

Heat oil in a medium sauce pan over medium heat. Add red pepper, garlic, and ginger. Cook for 2 minutes. Add lemon (rind on), vegetable stock, 1 1/2 tablespoons of honey, rice wine vinegar, 1 tablespoon soy sauce, and pepper. Bring to a simmer, cover, and cook for 15 minutes. Place the lobster tails in the sauce pan, cover, and cook for 4 minutes or until lobster reaches 145 degrees with a meat thermometer. Remove tails and let cool slightly. Split tails lengthwise and remove meat from shells. Discard shells. Slice the lobster meat into bite-sized pieces. Pour cooking liquid through a sieve into another sauce pan. Discard solids and keep the broth warm over low heat. Add remaining 1 teaspoon of honey, grated lime rind, lime juice, shallots, and remaining 1 tablespoon soy sauce. Stir until combined. Place about 1/3 cup of broth in a bowl and arrange lobster meat on top. Garnish with pea shoots or mixed lettuce. Sprinkle with sesame seeds. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do the right thing, even when no-one is looking. 
It's called integrity" - Anonymous