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

Creamy Purple Potato Soup

Smooth and creamy. this perfectly seasoned potato soup will surprise you not only with its color, but with its taste.

Ingredients:

- 1 Tbs butter
- 1 cup chopped onion
- 2 cloves garlic, diced
- 1/2 tsp. coarse salt
- 1 1/2 lbs purple potatoes, peeled and chopped
- 4 cups chicken broth
- 1 tsp. dried marjoram
- 1/4 cup pomegranate juice
- sour cream
- fresh marjoram

In a 4 to 6 quart Dutch oven, melt butter over medium heat. Add onions, garlic, and salt. Cook 5 minutes or until tender, stirring occasionally. Add potatoes, broth, and dried marjoram. Bring to a boil and then reduce heat and let simmer about 20 minutes or until potatoes are tender. Using an immersion blender, puree until smooth. Stir in pomegranate juice. Top each serving with sour cream and fresh marjoram. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"You will always be who you think you are." - Anonymous

Breakfast Enchiladas

These scrambled-egg enchiladas put a flavorful twist on breakfast, lunch, or dinner. Once you start making them and realize you can add any of your own choice of healthy ingredients, it just may be your go-to recipe that is sure to please the whole family!

Ingredients:

- 1/2 cup mild salsa

- 2 Tbs salsa verde

- 1 Tbs butter

- 1/2 cup chopped red pepper

- 3 Tbs chopped sweet onion

- 6 eggs

- 1/4 tsp. salt

- 1/4 tsp. pepper

- 1 Tbs water

- 6, 6-in whole wheat tortillas

- 2 cups shredded cheese, divided (I used Vermont Cheddar Cheese but feel free to use Colby Jack or your cheese of preference)

- Fresh cilantro, chopped 

- Cheese sauce (directions below)

- grape tomatoes, halved

Preheat oven to 350 degrees. In a small bowl, combine salsa and salsa verde. Set aside. Melt butter in a large skillet and then add red pepper and onions. Sauté for 4 to 5 minutes over medium-high heat. In a large bowl, whisk together eggs, salt, pepper, and water. Reduce heat to medium and pour the egg mixture in the skillet over the red pepper and onions, without stirring, until the eggs have began to set on bottom (about a minute). Draw a spatula across the pan to break up the eggs without breaking them up too small. Cook until eggs are almost done but still a little wet (they will finish cooking in the oven). Spread 1 to 1 1/2 tablespoons of the salsa mix in the center of a tortilla. Spoon about 1/4 cup egg mixture on salsa, sprinkle with 1 to 1 1/2 tablespoons of the shredded cheese and add about a teaspoon of fresh cilantro. Roll up and place, seam side down, in a 11x7 baking dish. Add cheese sauce and bake until sauce is bubbly and just turning lightly brown (about 20 to 25 minutes). Remove from oven. Sprinkle fresh cilantro and halved grape tomatoes on top and enjoy. 

Cheese Sauce:

- 2 Tbs butter

- 2 Tbs flour

- 1 cup milk

- Remaining shredded cheese

In a medium sauce pan over medium-high heat, melt the butter. Whisk the flour in the butter until the flour has dissolved. Add the milk and let come to near boil, stirring constantly until milk starts to thicken. Remove from heat and mix in remaining cheese, stirring until cheese has melted. (You will pour this over your enchiladas before they go in the oven.) 

If you would like a printer-friendly version of this recipe, Click Here.

"Believe you can and you're halfway there." - Theodore Roosevelt

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

Baked Apricot Chicken

Sweet and savory are the best ways to describe this succulent chicken dish. Turn a simple chicken dish into a winning dish with just four ingredients! Two thumbs up!

Ingredients:

- 2, 6 oz. chicken breasts, boneless, skinless
- 1/2 cup apricot preserves
- 1/2 cup french salad dressing
- 1/2 packet dry onion soup mix

Heat oven to 350 degrees. In a medium bowl, combine the apricot preserves, french dressing, and onion soup mix. Place chicken in a baking dish and spoon apricot mixture over chicken. Bake, uncovered for 50 minutes. Serve over rice if desired. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be sure you taste your words before you spit them out." - Anonymoous

Tuna and Roasted Potato Salad with Avocado Buttermilk Dressing

What a long name for this dish but I didn't want to leave anything out. Just the title makes my mouth water. Packed with an abundant amount of vitamins and good nutrition, this predominantly plant-based dish is calling your name. 

Ingredients:

- 12 ounces baby red potatoes, halved

- 1 Tbs extra-virgin olive oil

- 1 tsp. chile powder

- 1 avocado, halved

- 3/4 cup buttermilk

- 1 Tbs lemon juice

- 1/2 cup chopped fresh parsley (or any leafy herb such as basil, dill, etc.)

- 1/2 tsp. kosher salt

- 1/4 tsp. freshly ground pepper

- Romaine lettuce, chopped

- 1 1/2 cup frozen corn, thawed

- 1/2 of an orange bell pepper, chopped

- 1/2 of a red bell pepper, chopped

- 2, 5 oz. cans of solid light tuna in water

Preheat the oven to 400 degrees. Toss the potatoes with the olive oil and chile powder. Place potatoes on a rimmed baking sheet and roast until golden brown and a fork can easily pierce potato, about 25 minutes.

Puree half of the avocado in a blender or food processor with the buttermilk, lemon juice, parsley, salt, and pepper. Chop the remaining avocado half.

Plate your dish with the lettuce, corn, bell peppers, warm potatoes, and dressing. Top with chopped avocado and tuna. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Whispers to the avocado...'I'm the good kind of fat too.'" - 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

Sweet and Sour Chicken

Simple, sweet, and tangy! This sweet and sour chicken recipe boasts big flavors for such a light dish. A true family pleaser! 

Ingredients:

- 2 large eggs white

- 4 tsp. cornstarch, divided

- 1 pound, skinless, boneless, chicken breasts, cut into 1-inch pieces

- 1/4 cup plus 2 Tbs ketchup

- 1/4 cup water

- 3 Tbs apple cider vinegar

- 2 Tbs brown sugar

- 1 1/2 Tbs soy sauce

- 2 Tbs canola oil or vegetable oil, divided

- 1 red bell pepper, seeded and chopped

- 2 cups fresh pineapple chunks

- 1 tsp. ground ginger

- 2 green onions, chopped small

Whisk egg whites and 1 tablespoon of cornstarch in a large bowl. Add chicken and toss to coat. Set aside. In another medium-sized bowl, combine remaining 1 teaspoon cornstarch, ketchup, water, apple cider vinegar, brown sugar, and soy sauce. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to the skillet and swirl to coat. Add the red pepper and cook for 2 minutes, stirring frequently. Add pineapple, ground ginger, and onions to the pan and cook for 2 minutes. Transfer red pepper mixture to a bowl. Add remaining tablespoon of oil to the pan and add chicken (spooning chicken out from the bowl with a slotted spoon to rid the excess egg-white mixture). Stir-fry about 7 minutes or until chicken is browned and cooked through. Add both ketchup mixture and bell pepper mixture to pan. Cook for 1 to 2 minutes, until sauce slightly thickens. Serve immediately and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.  

"Be somebody that makes everyone feel like a somebody!" 

- Anonymous

Butter-Basted Haddock

Basted in "butter"? No wonder I love this! A wonderful light and mild fish in butter and fresh parsley. The taste is magnifico and leftovers, unheard of! Enjoy!

Ingredients:

- 2, 6 oz. Haddock 
- 4 Tbs butter 
- salt
- pepper
- 2 Tbs fresh parsley, chopped small

In a large skillet, heat butter over medium heat.  When the butter is melted, add the fish, parsley, and a pinch of salt and pepper. In a continuos motion, spoon the butter over the fish. The hot butter will slowly and gently cook the fish, leaving it succulent and moist. Continue cooking until the fish has turned opaque and flakes with a fork, approximately 8 to 10 minutes. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If we could foresee unforeseen consequences, there would be no need to provide for unforeseen consequences." - Eric Koch

Arugula and Blueberry Salad with Toasted Pine Nuts

It's easy to forget that this vibrant and tasty Arugula and blueberry salad is full of heart-healthy nutrition and packs a lot of essential vitamins that are very beneficial to maintaining a healthy lifestyle. A go-to quick and easy recipe you will love!

Ingredients:

- 1 1/2 cups blueberries

- 2 Tbs dried cranberries

- 2 1/2 tsp. white wine vinegar

- 2 tsp. lemon juice

- 1 tsp. Splenda

- 4 cups Arugula 

- 1 Tbs olive oil

- 1/4 cup pine nuts

- 1/8 tsp. kosher salt

- 1/8 tsp. freshly ground pepper

Combine first 5 ingredients in a large bowl and let stand for 2 minutes. Add Arugula. No need to toss yet. Heat a small skillet over medium heat. Add olive oil, pine nuts, salt and pepper. Cook for 2 minutes, stirring frequently so the pine nuts do not burn. Spoon heated pine nuts over Arugula and toss all together to coat evenly. 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

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