Crockpot Bourbon Chicken

All of the ingredients in this magnificent meal meld together to bring a robust rich savory flavor that will appease your palate and keep you coming back for more!

Ingredients:

- 3 boneless skinless chicken breasts
- 1/2 tsp. ground ginger
- 1/8 tsp. crushed red pepper flakes
- 1/4 cup sugar free or low sugar apple juice
- 3 Tbs honey (raw organic if you have it)
- 1/4 cup ketchup
- 1/4 cup water
- 1/4 cup (good quality) Bourbon
- 1/4 cup low-sodium soy sauce
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup chopped green onions

Place chicken into your crock pot. Whisk together remaining ingredients in a bowl then pour over chicken. Cook on low for 6 to 8 hours. Remove chicken and shred it. Return chicken to slow cooker and cook on low for another 10 minutes. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Life is only as good as your mindset." - Anonymous

Chicken Piccata

Altering this recipe just a tad made this dish healthier without losing any of it's fantastic flavor. In our opinion, just as delicious as the Italian restaurant we frequent...with fewer calories. Can't beat that!

Ingredients:

- 6 oz. uncooked angel hair pasta (I used gluten-free whole-grain spaghetti with quinoa)
- 1/4 cup flat-leaf chopped parsley, divided
- 3 Tbs olive oil, divided
- 2 Tbs fresh lemon juice, divided
- 1 lb. chicken breast cutlets
- salt and pepper to taste
- 1/4 cup flour, divided
- 2 Tbs diced garlic
- 1 1/2 cups organic chicken stock
- 2 Tbs capers, drained

Cook pasta according to directions; drain. Place in a bowl with 2 tablespoons parsley, 1 tablespoon olive oil, and 1 tablespoon lemon juice; toss. Set aside and cover to keep warm.

Sprinkle chicken with salt and pepper. Place 3 tablespoons of flour on a plate and dredge chicken in flour, shaking off the excess. 

Heat remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and cook until garlic is crisp and golden. Remove garlic with a slotted spoon and set aside. Increase heat to medium-high and add chicken. Cook for 3 to 4 minutes on each side, or until done. Remove chicken to a plate, and add remaining tablespoon of flour to the skillet along with 1/4 cup chicken stock. Stir with a whisk. Add remaining 1 1/4 cups chicken stock and capers; bring to a boil. Cook for 3 minutes and then add the remaining parsley, lemon juice, and a little salt and pepper (optional). 

Plate pasta with chicken on top. Drizzle with sauce and top with bits of the golden garlic. Enjoy!  If you'd like a printer-friendly version of this recipe, Click Here.

"Kind people are my kinda people." - Anonymous

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!

Ingredients:

- 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

Prosciutto and Parmesan Spaghetti Squash

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

Ingredients:

- 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

Mahi Mahi with Pink Peppercorn Tropical Salsa

Pink peppercorns lend a pretty color and lively note to this entrée. 

Ingredients:

- 1 1/2 cups chopped pineapple
- 1/4 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 2 Tbs flaked sweetened coconut
- 2 Tbs lime juice
- 1/2 Tbs minced jalapeño peppers
- 1 tsp. pink peppercorn, crushed and divided
- 1/2 cup panko (Japanese breadcrumbs)
- 2 Tbs finely chopped macadamia nuts or pine nuts
- 1/4 tsp. salt
- 1/2 cup coconut milk
- 2 Tbs soy sauce
- 3, 6 oz. Mahi Mahi or other firm white fish fillets
- 2 Tbs olive oil

Combine first 6 ingredients and 1/2 teaspoon of the peppercorns in a medium bowl. Set aside. 

Combine panko, nuts, remaining 1/2 teaspoon peppercorns, and salt in a shallow dish. In another shallow dish, mix coconut milk and soy sauce. Heat a large skillet over medium-high heat with olive oil. Once the oil is hot, dip each of the fish fillets into the coconut milk mixture and then dredge one side in panko mixture. Add fish to skillet, crust side down, and cook for 2 to 3 minutes. Turn fish over and cook for about 3 more minutes or until fish easily flakes with a fork. Serve with pineapple salsa and enjoy! (You can also use remaining coconut milk/soy sauce mixture as a sauce for the fish.) If you would like a printer-friendly version of this recipe, Click Here!

*NOTE: If you're not a fan of spice, leave out the jalapeños and red onion.

"Don't be surprised when you don't get any results

 from doing nothing." - Anonymous

Roasted Red Pepper and Ricotta Soup

Running low on time? The most wonderful thing about this soup, aside from the creamy rich taste, is how quickly it can be made!

Ingredients:

- 2 1/2 cups chicken stock
- 1 cup part-skim ricotta cheese
- 1/2 cup half-and-half
- 1/2 tsp. pepper
- 1, 12 oz. jar roasted red bell peppers, rinsed and drained
- 1 garlic clove
- 1 Tbs lemon juice
- 1/2 tsp. kosher salt
- 1 Tbs chopped fresh chives

Combine all the ingredients, except the chives, into a blender or food processor. Process until smooth. Transfer soup to a medium sauce pan and heat over medium-high heat until heated through. Top with fresh chives and enjoy! If you would like a printer-friendly version of this recipe, Click Here.

"Happiness is not the absence of problems, it's the ability to 

deal with them." - Anonymous

Sweet Potato and Quinoa Pilaf

High in fiber, low in fat... this combination of quinoa, spinach, and sweet potato is wonderful and nutritious, keeping you healthy and satisfied! 

Ingredients:

- 3 1/2 cups vegetable broth
- 3 cups fresh peeled and diced sweet potatoes
- 1 1/2 cups quinoa
- 1 1/2 cups fresh baby spinach
- 1/2 cup dried cranberries

In a large sauce pan, add the vegetable broth, sweet potatoes, and quinoa. Bring to a full boil. Reduce heat to low, cover, and let simmer for 15 to 20 minutes, until the sweet potatoes and quinoa are tender and the water has been absorbed. Add the spinach and cranberries, combine thoroughly, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Live the way you want to be remembered." - Anonymous

Tuscan Romesco

A sauce you will literally want to eat as a soup! Add to meats, fish, veggies, eggs, etc. etc. etc.  Delicious on just about anything you put it on! Two thumbs up, according to the family! :)

Ingredients:

- 6 Roma tomatoes, halved
- 1 large red bell pepper, quartered and seeds removed
- 12 cloves of garlic
- 1/3 cup olive oil
- 1 slice of bread, toasted
- 1/2 cup whole almonds
- 1/4 cup red wine vinegar
- 1 tsp. smoked paprika
- 1/2 tsp. red pepper flakes (use more or less depending on your likeness)
- 1 tsp. kosher salt
- Cooking spray

Preheat oven or grill to 425 degrees. Spray baking sheet with cooking spray and line with tomato halves (cut side down), quartered bell peppers (cut side down), and garlic. Brush with a little bit of the olive oil. Bake for 20 to 25 minutes or until the veggies start to blacken slightly or the garlic is a deep golden brown. (If you can't get them to blacken, switch the oven to broil and that will do the trick.) Remove from oven and allow to cool 10 minutes. While vegetables are cooling, toast bread slice and let cool. Place vegetables into a food processor or blender. Break the bread into pieces and add to blender along with almonds, paprika, vinegar, red pepper flakes, and salt. Puree until almost smooth (still being able to taste the bits of almonds), then drizzle in the remaining olive oil while the food processor is running. ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

*TIP: Feel free to use 1/2 jar (12 oz.) of roasted red peppers if you do not have a fresh red bell pepper on hand. No need to bake or grill, just add to blender.

"Life is beautiful!" - Me

Sesame Soy Scallops

These savory and succulent scallops are quickly seared, creating the perfect taste with every bite!

Ingredients:

- 1 tsp. ground ginger
- 1 garlic clove, minced
- 1 scallion, white part only, minced
- 1 tsp. water
- 2 tsp. soy sauce
- 2 tsp. sugar
- 1 tsp. sesame oil
- 1 Tbs olive oil
- 1/2 lb. sea scallops
salt and pepper

In a bowl, mix together ginger, garlic, scallion, water, soy sauce, sugar, and sesame oil. Set aside

Add olive oil in a large skillet over medium-high heat. Season scallops with a little bit of salt and pepper. Once the oil is very hot, place the scallops in the skillet. Sear on one side for one minute and then flip them over. Pour sesame soy mixture in the skillet and continue cooking for 30 to 45 more seconds. Remove scallops to a plate and serve with your favorite side dish. If you'd like a printer-friendly version of this recipe, Click Here.

"If you want something you've never had, then you have to do something you've never done." - Anonymous

Flounder Mediterranean

Determined to find a new recipe that gave our fish dinner a different but delicious twist, I was happy to discover this one. Great mediterranean flavors give this flounder dish a big taste!

Ingredients:

- 1 Roma (plum) tomato, diced
- 8 olives, cut in half
- 1 tsp. capers, diced
- 1 tsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. parsley flakes
- 2 Tbs olive oil, divided
- 1 green onion, diced
- 1 clove of garlic, minced
- 1/4 cup dry white wine
- 2, 4 oz. flounder fillets
- 1 Tbs flour, divided
- salt and pepper
- 1 Tbs chopped fresh basil leaves 

In a medium bowl, add tomatoes, olives, capers, lemon juice, salt, pepper, and parsley flakes, Combine and set aside. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Sauté onions and garlic for a 2 minutes. Stir in tomato mixture and heat for 1 minute. Add white wine and heat to boiling; reduce heat and a simmer until some of the liquid has reduced (by about 1/4). Transfer mixture to a bowl. Using the same skillet, heat the remaining 1 tablespoon of olive oil over medium high heat. Dust each side of the flounder with flour and season with salt and pepper. Place flounder in the skillet and cook for 2 minutes on each side. Return tomato mixture to the skillet, add basil, and cook until heated through. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Time heals nothing unless you move along with it." - Anonymous

Salmon in Smoky Tomato Sauce

This delicate tomato sauce is the perfect base for cooked-to-perfection succulent salmon. An easy recipe to keep on hand for last-minute company or just a fantastic meal for your family. 

Ingredients:

- 1 can Campbell's tomato soup

- 1/4 cup chicken stock

- 1/4 cup dry white wine

- 2 Tbs sherry vinegar, divided

- 1 tsp. smoked paprika

- 3/4 tsp. kosher salt, divided

- 2 Tbs olive oil, divided

- 3, 6 oz. salmon filets

- 1/4 tsp. pepper, divided

- 2 Tbs roasted slivered almonds

- 2 green onions, thinly sliced

In a medium sauce pan over medium-high heat, combine tomato soup, chicken stock, wine, 1 1/2 teaspoons sherry vinegar, paprika, and 1/4 teaspoon salt. Bring to a boil, stirring occasionally, and turn the heat down to simmer for 5 minutes. Remove from heat. 

Heat a nonstick skillet over medium-high heat. Add 1 1/2 teaspoons of olive oil. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add salmon to pan and cook 3 to 4 minutes on each side.

In a small bowl, combine remaining 1 1/2 tablespoons sherry vinegar, 1/4 teaspoon salt, 1 1/2 tablespoons oil, 1/8 teaspoon pepper, roasted almond slivers, and onions in a bowl; toss to coat.

Divide tomato sauce mixture among 3 bowls. Place one salmon in each bowl; and top with almond mixture. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Celebrate every tiny victory." - Anonymous

Chicken and Kale Stuffed Spaghetti Squash

When you make a recipe that's not only healthy but completely delicious, you tend to make that recipe over and over again. Bottom line... save this recipe because it's one worth repeating!

Ingredients:

- 2, 6 oz. chicken breasts, skinless and boneless
- 1 spaghetti squash
- 1/2 Tbs olive oil
- salt and pepper
- 2 pieces of bacon
- 1/4 cup chopped onion
- 1 garlic glove, chopped
- 1/2 of an orange bell pepper, seeded and chopped
- 1 tomato, chopped
- 2 cups kale, chopped
- 2 Tbs fresh basil or parsley, chopped
- 1/2 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Place chicken breasts in a baking dish and bake for 20 minutes. Remove to a plate, let cool, and cut into 1-inch cubes. Set aside. Decrease oven temperature to 375. Place the spaghetti squash on a microwave-safe plate and microwave for 4 to 5 minutes. Remove and let cool slightly. Cut in half length-wise. Brush each half with olive oil and season with salt and pepper. Place cut sides down on a rimmed baking sheet, and bake in oven for 40 minutes (or until the squash can be easily pierced with a fork). Remove and let cool.

While the squash is baking, in a large skillet over medium-high heat, fry the bacon until crisp. Remove to a plate, let cool, and crumble. Add onion and garlic to the bacon grease and sauté for 1 minute, stirring frequently so it doesn't burn. Add bell pepper and cook for 2 minutes, stirring frequently. Add tomato, kale, basil, chicken cubes, and crumbled bacon. Cook until kale begins to wilt. Remove from heat.

Using a fork, loosen the strands in the spaghetti squash by dragging the fork down the center and sides of the squash. Scoop the chicken, kale mixture into each half of the spaghetti squash. Sprinkle both halves with mozzarella cheese. Place the squash on a baking sheet and bake for another 10 to 15 minutes at 375 degrees until heated through and cheese has melted. Season to taste and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"It's ok to trust words, but better to trust actions." - Anonymous

Stuffed Acorn Squash

Packed with protein, fiber, and many great nutrients, this succulent acorn squash, stuffed with chicken, bacon, power greens, and whole lot of flavor fills you up without filling you out!

Ingredients:

- 2 acorn squash

- 1 Tbs Land O Lakes light butter with canola oil, divided

- 2 tsp. maple syrup

- 2, 4 oz. skinless boneless chicken breasts

- 1/2 tsp. salt

- 1/2 tsp. pepper

- 3 slices of bacon

- 1 shallot, diced

- 1 tsp. minced garlic

- 2 cup power greens (kale, spinach, or mixed greens)

- 1 1/2 tsp. fresh chopped sage

- 2 Tbs roasted pine nuts (for garnish, optional)

- 2 Tbs. dried cranberries (for garnish, optional)

Preheat oven to 400 degrees. Cut 1 inch off the top of each acorn squash and scoop out the seeds. (If necessary, cut off a small portion of the bottom so the squash can sit upright.) Put 1/2 Tbs of butter in the bottom of each acorn squash as well as 1 tsp. maple syrup into each squash. Take the back of a spoon and spread butter and syrup mixture all around the inside of the squash. Set squash on a sheet pan lined with parchment paper. Set aside.

Sprinkle chicken breasts with salt and pepper and put in a baking pan. Bake chicken for about 20 minutes, or until cooked through. Remove chicken from oven and reduce oven heat to 350 degrees. Allow chicken to cool and cut into small cubes.

In a large skillet, fry bacon until crisp over medium-high heat. Remove bacon to a plate and add shallots and garlic to the skillet with the bacon grease. Stir constantly for about a minute so the shallots and garlic do not burn. Add greens and sage and cook until greens are cooked through and slightly wilted. 

Scoop skillet mixture to a large bowl and add cubed chicken. Crumble bacon into the mixture and combine. Scoop equal amounts of mixture into each acorn squash. Top each squash with its lid and bake for 50 to 60 minutes or until squash is tender. Remove from oven and remove lids. Garnish with toasted pine nuts and dried cranberries, if desired, and serve immediately. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do what you can, with what you have, where you are." - Anonymous

Salmon with Pink Peppercorn Sauce

I love pink peppercorns and have been searching for recipes where I could use these pretty little peppery dried berries. This exquisite salmon entree uses these peppercorns ground in the creamy sauce, as well as a sprinkling of whole pink peppercorns as a garnish. The taste is phenomenal.

Ingredients:

- 2, 4 oz. boneless, wild caught salmon fillets

- dash salt and pepper

- 3/4 cup light sour cream

- 1/4 cup 2% milk

- 2 Tbs fresh chopped dill

- 1 1/2 Tbs horseradish sauce

- 2 Tbs pink peppercorns, plus a little extra for garnish

- 1/2 tsp. honey

- 1/2 tsp. salt

Preheat oven to 400 degrees. Place salmon fillets on a baking sheet lined with parchment paper. Sprinkle salmon with salt and pepper. Place salmon in the oven and bake for 12 to 15 minutes (until just barely cooked through).

Place the remaining ingredients in a blender or food processor and puree until smooth. (This sauce makes about a cup. Save any leftovers for sampling on some of your other favorite dishes.) Remove salmon from the oven, drizzle with peppercorn sauce and enjoy!  If you'd like a printer-friendly version of this recipe, Click Here. 

"Be the change you want to see in the world." - Anonymous

Creamy Butternut Squash Soup

The taste of autumn! It's unbelievable how easy this soup is to make and even more unbelievable how quickly it disappears! The unmistakable flavors of pumpkin, butternut squash, and apple cider really come through in this creamy bowl of sheer bliss!

Ingredients:

- 1 Butternut squash, peeled, seeded, and cubed

- 1 small onion, roughly chopped

- 2 Tbs olive oil

- 2 tsp. salt

- 1/2 tsp. black pepper

- 15 oz. can pure pumpkin

- 2 cups vegetable broth

- 1 1/2 cups apple cider

- 1 1/2 cups half and half

- 2 Tbs honey

- 1/4 tsp. curry powder

- 1/2 tsp. cinnamon

- Garnish Ideas: Pumpkin seeds, sunflower seeds, nuts, sour cream, mascarpone cheese, herbs or anything that sounds good to you.

Preheat oven to 450 degrees. Place squash and onion in a roaster pan. Drizzle with olive oil and sprinkle salt and pepper on top. Place in oven and bake for 20 minutes. Remove and allow to cool for 10 to 15 minutes. Puree squash mixture in a food processor. Scoop the squash puree into a large saucepan and add the rest of the ingredients (except the garnish). Bring to a low boil over medium heat. Garnish with your choice of toppings and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Autumn is a second spring when every leaf is a flower." - Albert Camus

Pan-Seared Chicken with Spiced Mole Sauce

Mole (mo-lay) sauce is a traditional Mexican sauce that can be prepared in many different ways, but most mole's contain spice from chili peppers and a little dark chocolate. This savory version is a quick and easy way to make this rich, dark, and delicious sauce perfect for use on chicken, fish, and vegetables, as well as other savory dishes that are your family's favorites.

Ingredients:

- 2 Tbs olive oil, divided

- 1 lb skinless boneless chicken breasts

- 3/4 tsp. salt

- 1/4 tsp. pepper

- 1 tsp. Chinese five-spice powder, divided

- 1 Tbs chili powder 

- 1 garlic, minced

- 1 1/2 cups water, divided

- 1 1/2 Tbs Creamy peanut butter

- 2 tsp. soy sauce

- 2 tsp. sugar

- 1 tsp. cocoa powder

- 1 Tbs corn starch

Heat 1 Tbs olive oil over medium to high heat. Sprinkle chicken breasts with salt, pepper, and 1/2 tsp. Chinese five-spice powder. Add the chicken and cook, flipping once, until a golden brown on both sides but partially cooked, about 4 to 5 minutes. (Chicken will finish cooking with mole sauce later). Remove chicken to a plate. Heat remaining 1 Tbs olive oil in same skillet over medium heat. Add the chili powder, garlic, and remaining 1/2 tsp. five-spice, and stir for 30 seconds. Add 1/2 cup water and stir to combine. Add peanut butter, soy sauce, sugar, and cocoa powder; and whisk until combined. Add remaining cup of water and bring to a simmer. Sprinkle in corn starch and whisk until mole starts to thicken. Return the chicken to the skillet and cook until chicken is cooked through, flipping occasionally. Serve the chicken and mole sauce with your favorite side dish and enjoy! For a printer-friendly version of this recipe, Click Here.

"Today is a day that will never come again. 

Make it a great one!" - Anonymous

Mustard Green Pesto Egg Sandwich

Heavy with flavor but light on calories, this protein-packed meal will fill you up without filling you out! :)

Ingredients:

- 3 packed cups of mustard greens or mixed power greens (I used a mix of mustard greens, kale, and spinach)
- 2 Tbs roasted walnut oil
- 1 Tbs apple cider vinegar
- 3/4 tsp. freshly ground pepper
- 1/4 tsp. kosher salt
- 8 oz. frozen green peas, thawed
- 1/3 cup grated parmesan cheese
- 2 Tbs plus 2 tsp. coconut oil, divided
- 8 large eggs
- 8 slices multigrain bread (I used thick-crusted artisan bread)

Combine greens, walnut oil, vinegar, pepper, salt, peas, and cheese in a food processor and process until smooth.

Heat a large nonstick skillet over medium-high heat. Add 2 tsp. of the coconut oil to the pan; swirl to coat. Crack 2 to 3 eggs into skillet. Reduce heat to medium and cook until whites are set. Repeat with the remaining coconut oil and eggs until all eggs are cooked. (You can reduce amount of coconut oil if you're cooking with less eggs). Toast the bread slices. Add 1 Tbs of pesto on each slice and add an egg. Sprinkle with a little more pepper and Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

"See the light in others and treat them like that is all you see." 

- Dr. Wayne Dyer

Butternut-Squash Chicken Chili

Fall is upon us and it's time for some great soups, stews, and chilis! This butternut-squash chicken chili has a kick for those wishing for a little spice, as well as a little sweetness from the butternut squash for the perfect combination of flavors! Put on a sweater and enjoy a nice hot bowl tonight!

Ingredients:

- 2 Tbs olive oil, divided

- 2 cups, cubed peeled butternut squash

- 2 Tbs minced garlic

- 1 cup chopped yellow onion

- 1/2 chopped red pepper

- 1 Tbs minced jalapeno peppers

- 1 tsp. ground cumin

- 1 tsp. dried oregano

- 1 tsp. freshly ground black pepper

- 3/4 tsp. kosher salt

- 4 cups unsalted chicken stock

- 2 cups cannellini beans, rinsed, drained, and divided

- 1 lb. cubed cooked boneless skinless chicken breast

- 3 Tbs chopped fresh cilantro

Heat a large dutch oven or large sauce pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add squash and sauté for about 10 minutes or until lightly browned on all sides. Remove squash from pan and set aside. 

Add remaining 1 tablespoon olive oil to pan. Add the garlic and next 7 ingredients (through kosher salt) to pan; sauté until vegetables are tender. Add chicken stock and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes.

Place one cup of the cannellini beans in a small shallow bowl and mash with a potato masher or fork. Add mashed beans, remaining 1 cup beans, and reserved squash to pan. Cook 3 to 4 minutes. Stir in chicken and cook until heated through. Enjoy a bowl sprinkled with fresh cilantro! If you'd like a printer-friendly version of this recipe, Click Here.

"Autumn is a second spring where every leaf is a flower." 

- Albert Camus 

Spinach-Ricotta Dumplings

These pillowy and creamy spinach and ricotta balls are simply divine!

Ingredients:

- 1, 10 oz. package frozen chopped spinach, thawed and drained well
- 1/3 cup flour
- 1 1/2 cups low-fat ricotta cheese
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground nutmeg
- 2 1/2 oz. shredded parmesan cheese
- 2 egg yolks
- 1 egg
- marinara sauce (I used Classico brand)
- 1/4 to 1/3 cup flour to coat dumplings

In a large bowl, combine all of the ingredients together down to marinara sauce but not to include the marinara sauce. Sprinkle about 1/4 to 1/3 cup flour in a separate shallow bowl. Drop a large tablespoon of the ricotta mixture into the flour to coat, and gently roll into a ball. Set the ricotta balls/dumplings onto a separate plate until all the ricotta mixture has been used and you have about 24 dumplings. Place marinara in large skillet over medium heat; cover and keep warm. Bring a large pot of water to a boil. Reduce heat to medium-low. Add about 5 dumplings at a time to water and cook for 6 minutes (do not boil). Remove dumplings from sauce pan with a slotted spoon and place in the marinara to keep warm. Repeat with remaining dumplings. Enjoy over pasta or, as shown in the picture, boiled squash strands. If you'd like a printer-friendly version of this recipe, Click Here.

"Do not raise the bar any higher for yourself, until you have celebrated what you have already accomplished." - Anonymous

Pico de Mango

A fruity twist on a classic dish! This pico de gallo has been magnificently modified with mangos!!! The already delicious dish is even more summery fresh with chopped mangos added. With enough fruit to refresh and enough heat to satisfy, it's becoming the #1 choice recipe this summer!

Ingredients:

- 2 medium tomatoes, chopped small
- 1/2 avocado, chopped small
- 3 green onions, (white and green parts), chopped small
- 1/2 green pepper, chopped small
- 1 mango, chopped small
- 1 Tbs diced jalapeno
- 2 Tbs chopped basil
- 1 Tbs chopped cilantro
- 2 Tbs lemon juice
- 2 Tbs olive oil
- salt and pepper to taste

Combine all ingredients and dive in! :) If you'd like a printer-friendly version of this recipe, Click Here!

"You weren't given a good life or a bad life. You were given a life. Whether it's good or bad is up to you." - Anonymous