Monday, December 27, 2021

Five-Can Soup


A very easy and FANTASTIC recipe that you can make and keep in the fridge ahead of time for a light lunch or dinner!


- 1, 18.5 oz. can Progresso Garden Vegetable soup
- 1, 14.5 oz. can diced tomatoes
- 1, 15 oz. can Hormel Turkey Chili with no beans
- 1, 15.25 oz. can whole kernel corn (or 1 1/2 cups frozen corn)
- 1, 14.5 oz. can french green beans

Combine all ingredients and heat in a medium sauce pan. Dinner is served! Enjoy! 

"Love makes you strong in front of the whole world, but weak in front of the one you love." - Anonymous 

Monday, June 14, 2021

Turkey Kielbasa with Seasoned Broccolini and Baby Potatoes


Bon app├ętit! That's all that needs to be said about this vibrant and delicious dish!


- 1 small bunch of broccolini, trimmed
- 6 to 8 baby potatoes, cut into bite-sized pieces
- 1 1/2 to 2 cups Turkey kielbasa, cut into bite-sized pieces
- 1 cup chopped tomatoes
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 2 Tbs olive oil
- torn fresh parsley 

I quickly blanched (see note below about blanch cooking) the broccolini in boiling water for about a minute and then removed to a bowl. I did not add it to ice water after, because I did not want to stop the cooking process just yet.

Add the potatoes to a microwavable bowl and microwave for about 5 to 7 minutes, until tender.

On a baking sheet lined with aluminum foil, add broccolini, cooked potatoes, tomatoes, kielbasa, seasonings, and olive oil.

Turn on broiler and when hot and ready, place baking sheet in oven to broil for about 8 to 10 minutes. Remove, add fresh parsley, and enjoy! A very simple recipe made simpler by microwaving the potatoes beforehand. 

(*Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.)

"A good recipe doesn't have to take hours to make." Anonymous 

Sunday, June 13, 2021

Brussels Sprouts Salad with Rosemary Balsamic Chicken


A protein packed salad that tastes like summer! :)


For the Dressing:

- 1 medium orange

- 1 lemon

- 3 Tbs olive oil

- 1 Tbs raw honey

- 1/4 tsp. salt

- 1/4 tsp. pepper

For the Salad:

- 3 cups shaved brussels sprouts

- 1/2 cup pomegranate seeds

- 1 chopped apple

- 1/4 cup torn fresh mint leaves

- 1/4 cup torn fresh basil leaves

- 1/4 cup raw walnut pieces

For the Chicken:

- 1/4 cup balsamic vinegar 

- 1 Tbs raw honey

- 1 Tbs whole-grain mustard

- 1 tsp. finely chopped fresh rosemary

- 1 lb chicken breast tenders

- 1/4 tsp. salt

- 1/4 tsp. pepper

- 1 1/2 Tbs avocado oil

To make dressing for the salad: 

Finely grate orange peel, for orange zest, and place in a large bowl. Juice the orange and add to the bowl. Do the same with the lemon. Add oil, honey, salt, pepper, and whisk to blend. Add brussels sprouts, pomegranate seeds, apple, mint, basil, and walnuts. Toss to blend.

To make Rosemary Balsamic Chicken:

Combine vinegar, honey, mustard, and rosemary in a small bowl. Blend and set aside. Sprinkle chicken with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Add chicken and cook for a few minutes on both sides until chicken is browned. Reduce heat to medium and add vinegar mixture. Cook until chicken is cooked through and sauce starts to reduce and thicken. 

Add chicken to the salad and enjoy! 

"Be thankful for the nights that turned into mornings, friends that turned into family, and dreams that turned into reality." - Anonymous 


Tuesday, May 4, 2021

Sweet Potato Hash Egg Cups


The sweet potato hash is great enough to stand on its own! Use it as a healthy side dish, but if you want go the extra step, add eggs and turn it into egg cups for breakfast, lunch, or dinner! It's easy, quick, and provides more protein!


- 1 Tbs Avocado Oil or Olive Oil

- 2 cups sweet potatoes, chopped small

- 3 green onions, white part and half of the green part, diced (reserve remaining green part for garnish)

- 1 small bunch broccolini, chopped small

- 1/2 yellow squash, chopped small (optional)

- 7 or 8 asparagus stalks, chopped small, (optional)

- about 8 cocktail tomatoes, halved (optional)

- 1/2 tsp. salt

- 1/4 tsp. pepper

- 1/4 tsp. garlic powder

- 1/2 tsp. smoked paprika

- 6 eggs

*The first time I made this, I used just the sweet potatoes, onions, and broccolini. The next day I had to make again because I loved it, and I added the other vegetables. 

Peel and chop sweet potatoes. Put in a microwaveable bowl, add a few tablespoons of water, cover, and microwave for 5 minutes.

Meanwhile, heat skillet on medium high heat. Add oil. Add onions and saute' for about a minute. Add your vegetables and stir. Add seasoning and combine until the veggies are crisp tender. Once sweet potatoes are done, drain, add to vegetable mixture, and cook until vegetables are done to your liking (I like mine a little firm and not mushy). 

Set oven to 350 degrees. In a medium bowl, beat eggs. Spray a muffin tin with cooking spray, and add a spoonful of the vegetable mix to 8 muffin holes. Spoon eggs evenly over the top of each of the vegetables. Bake for 15 to 20 minutes. Let cool for a few minutes, remove, garnish with fresh herbs, and enjoy!

"Let food be thy medicine, and medicine be thy food." - Hippocrates

Wednesday, April 28, 2021

Seasoned Turkey Skillet with Italian Oil Drizzle


It was close to dinner time, I was hungry and didn't want to take too much time preparing something. I did have some ground turkey thawed and decided to create my own recipe. This meal was so tasty, I had to share the recipe. Quick and easy.... and who doesn't like that? 


- 2 Tbs Avocado Oil (or olive oil)
- 2 green onions, diced (divided)
- 1 lb. ground turkey
- 1/2 tsp. salt and any other of your favorite seasonings
- 1 cup chopped broccoli
- 1 cup chopped yellow squash or zucchini
- 1/4 cup sun-dried tomatoes in oil, diced
- Microwaveable bag of Uncle Ben's Whole Grain Brown Rice

Italian Oil Drizzle 


- 1/4 cup extra virgin olive oil
- 1 tsp. Italian seasoning flakes
- 1/4 tsp. onion powder
- 1/4 tsp. salt

Add all ingredients into a shaker bottle and shake until combine (or add to a bowl and whisk or stir until combined.)

Heat avocado oil in a large skillet over medium-high heat. Add the whites of the green onions to the skillet and saute' for about a minute. Add ground turkey and salt, and cook until browned. Add broccoli, squash, and sun-dried tomatoes. Cook/stir until vegetables are al dente (cooked but not overcooked and mushy). Lastly, add the diced "green part" of the onions to the skillet.

Microwave the rice. Spoon a little rice out onto a plate, top with ground turkey mixture and drizzle the Italian oil over the top! ENJOY!!!!

"Good food. Good mood." - Anonymous