Spinach and Artichoke Stuffed Salmon

Spinach and artichoke dip? Yes please!!! This incredible pan-seared stuffed salmon is so quick and easy to make, not to mention, completely mouthwatering!

Ingredients:

- 2, 6 ounce wild-caught salmon

- 2 Tbs olive oil

- salt and pepper

- Spinach and artichoke dip (you can find many recipes to make this homemade, or if you're in a time crunch, buy it already prepared.)

- 1 Tbs butter

In a large skillet, add olive oil and heat over medium-high heat. Sprinkle salt and pepper on each salmon. With a sharp knife, cut a slit on the side of each salmon to create a pocket. Fill pocket with two tablespoons of spinach and artichoke dip. Place salmon in the skillet, skin side down, and let it sear for about 4 to 5 minutes. Carefully turn over and add 1 tablespoon of butter. Let cook another 2 minutes (or until salmon done to your liking). Remove salmon to a plate and enjoy with a few side dishes! The sides in this picture are mashed yellow cauliflower and sautéed asparagus. For a printer-friendly version of this recipe, Click Here.

"Remember, you only live once. Take care of your body so your 

journey will be a long one." - Anonymous

Instant-Pot Veggie Rigatoni and Meatballs

After receiving my new Instant Pot in the mail, I was a little intimidated after examining all the features and reading through the instruction manual. It seemed like it might take quite a bit of effort to use this contraption. I was very curious to see if it really cooked meals faster with less effort. I love to cook so it does not bother me to be in the kitchen for a little while preparing something amazing for my family. After creating this "one-pot" rigatoni and meatball meal in less than 30 minutes, I have to say, "This is one AWESOME pot!" Looking forward to creating many more dishes using my Instant Pot and sharing the recipes with my "Points In My Life" followers. :)

(Read instruction manual thoroughly to learn about your Instant Pot before trying this recipe.)

Ingredients:

- 1 lb ground turkey

- 1/2 cup Panko breadcrumbs

- 3 Tbs grated parmesan cheese, plus extra for garnish

- 1/4 cup yellow onion, chopped small

- 2 garlic cloves, minced

- 1 Tbs fresh basil, chopped small, and more for garnish

- 1 egg

- 1/2 tsp. salt

- 1/4 tsp. black pepper

- 3 Tbs olive oil

- 1, 14.5 oz. can diced tomatoes, undrained

- 1, 15 oz. can tomato sauce

- 1/2 cup water

- 8 oz. Veggie Rigatoni, uncooked

In a large bowl, combine turkey and next 8 ingredients, down to and including pepper. Mix well, and form 1 1/2 inch meatballs. Place meatballs on a plate. Preheat the Instant Pot by pressing "Sauté" on high heat. Once hot, add olive oil. Place the meatballs, in a single layer, in the pot. Cook for 1 minute. Add tomatoes, tomato sauce, water, and rigatoni. Carefully push the pasta down so it's submerged in the tomato mixture. Select "Manual" and cook at high pressure for 5 minutes (sealing lid). Once cooking is complete, select "Cancel" and let sit for a minute or two. Place a towel over the lid and use the quick release to let out the steam. Serve topped with more basil and parmesan if desired. Enjoy. If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes it's good to have a little patience. Other times, 

use the Instant Pot." - Me :) 

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

Chicken Vegetable Soup with Homemade Bone Broth

Let's talk collagen! Collagen is the most abundant protein in the human body and is the substance that holds the whole body together. It is found in the bones, muscles, skin and tendons, where it forms a scaffold to provide strength and structure. Source: Medical News Today

Bone broth is one of the world's best sources of natural collagen. Protecting joints, strengthening the gut lining, maintaining healthy skin, hair, and nails, and supporting immune system function are just some examples of what collagen does for you. A lot of people, including my husband at one time, take glucosamine for pain and arthritis in joints. By drinking one cup of bone broth a day gives you more collagen than the supplements and it also includes other great minerals that glucosamine does not have. Taking glucosamine supplements to help with joint pain has been common knowledge for years, but it turns out that bone broth has glucosamine too. 

Bone broth is very easy to make. You can use chicken bones as well as turkey, wild caught fish, duck, etc. When I buy a rotisserie chicken, I save the bones in my freezer until I'm ready to make my stock. There are quite a few ways and suggestions of how to make your stock, what ingredients to use, and how long it should be cooked. Read here for one way to make your bone broth. My recipe differs in that I don't let it simmer quite as long but the thick gelatinous broth, once it's cooled, is one indication that you have got some good healthy broth. My quick and easy recipe is below:

Ingredients:

- 1 or 2 pounds of bones from rotisserie chicken

- 1/2 cup onions, roughly chopped

- 1 clove of garlic, simply cut in half with the skins on

- pinch pepper

- 1 Tbs apple cider vinegar (which helps extract the minerals from the bones without leaving a vinegar taste)

NOTE: Most recipes include roughly chopped carrots, celery, and herbs to their stock. I incorporate all of that after my stock is done and I'm ready to make a good soup, because when your stock is done you need to strain it to remove all the bones. I find there are so many little cooked-down bones that it's too time consuming to remove the carrots and celery alone. For me, the garlic and onion with the bones still provides a fantastic taste.

Add the bones, onions, garlic, and pepper to a large dutch oven or stock pot. Add enough water or low-sodium/no-sodium chicken broth to cover and bring this to a boil. Let boil for 10 or so minutes and turn down to simmer. Simmer for 3 hours. (The longer you simmer, the more collagen is extracted from the bones. That's why a lot of recipes say to put all ingredients in a crock pot and let simmer overnight.) You may need to add water as it begins to evaporate. The bones provide such good flavor, it shouldn't taste watered down. You can always add seasonings when you make your soup or drink your bone broth. 

After 3 hours, strain the broth to remove all of the bones, onion, and garlic. Once it's cool, you can freeze it up to a year or place it in the refrigerator for about 5 days.  When you remove the broth from the fridge, you will notice a layer of fat that has risen to the top. Your broth should be jiggly and gelatinous. If it is not, you might not have used enough bones or simmered it long enough to extract the gelatin.

Once you're ready to make your soup, just heat the broth up with your favorite ingredients. I have used carrots, celery, onion, broccoli, cauliflower, edamame, and chicken. Makes for one healthy pot of soup!

If you would like this bone broth recipe in a printer-friendly version. Click Here.

Bon Appetite! 

"Every cook praises his own broth." - Anonymous

Creamy Potato and Leek Soup

Only recently have I started cooking with leeks. Freshly diced in my salads, sautéed with other healthy vegetables, and in soups such as this one. So creamy and incredibly flavorsome. What's even better is it's very easy to make!

Ingredients:

- 4 cups chicken stock

- 2 russet potatoes, peeled and cut into large pieces

- 2 leeks (whites only), thoroughly washed and chopped

- 1 stalk celery, roughly chopped

- 1 bay leaf

- 1 tsp. fresh thyme

- salt and pepper

- 1/2 cup heavy cream

In a large sauce pan or dutch oven, add all of the ingredients down to and including a little salt and pepper (to taste). Boil until potatoes are soft, about 15 minutes. Remove bay leaf. Let set 5 minutes to cool slightly. Using an immersion blender, blender, or food processor, add half of the soup mixture and blend until it's smooth. (Release the lid slightly when blending hot liquids so the steam can escape. Hold a towel over the top.) After blended, add the remaining soup mixture and blend until smooth. Transfer to a medium sauce pan, add heavy cream and let simmer 5 to 10 minutes to thicken slightly. Remove to soup bowls, garnish with chives or thyme and Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"To change the world takes time; to change yourself 

takes courage." - R. S. Lowel

Strawberry Cake Squares

This very popular cake is always in great demand around here! Made with fresh strawberries, it goes from being a sweet magnificent dessert to health food! :) 

Ingredients:

- 3 cups flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 cups sugar
- 3/4 cup vegetable oil
- 1/3 cup applesauce
- 4 eggs
- 4 cups strawberries, chopped small

Preheat oven to 350 degrees. Grease and flour 15x10 baking dish. In a large bowl, combine flour, baking powder, cinnamon, and salt. Set aside. In a mixer, blend sugar, oil, applesauce, and eggs. After blended, add flour mixture. Combine flour mixture and add strawberries. Pour into baking dish and bake for 30 to 35 minutes, or until a toothpick comes out clean when inserted in the middle. If you'd like a printer-friendly version of this recipe, Click Here.

"Action may not always bring happiness but there is no happiness without action." Benjamin Disraeli

Strawberry Caprese Salad

A new twist on caprese salad makes this one refreshing summer dish!

Ingredients:

- strawberries
- mozzarella
- 2 cups fresh basil
- 3 Tbs olive oil
- handful of raw almonds
- 1 to 2 tsp. white balsamic vinegar 

Note I didn't put how many of the strawberries and mozzarella to add to this delicious salad. That is because it can be totally left up to you! Some people may like a lot of mozzarella and less strawberries, while others prefer the opposite. 

Dice the strawberries and mozzarella into small bite-size pieces. Put 2 cups fresh basil in a food processor, along with 3 tablespoons of olive oil and a handful of almonds. Process until well blended and drizzle in about 1 to 2 tsp. balsamic vinegar.  Combine basil mixture with strawberries and mozzarella, and you have yourself one amazing salad! Enjoy! 

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

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

Cheesy Bacon Cauliflower

Can't get your kids to eat cauliflower? That's all going to change! :) This loaded cauliflower with melted cheese, crisp bacon, and just the right about of herbs, will put this recipe at the top of your list!

Ingredients:

- 1 large head of Cauliflower (cut into bite-size pieces)
- 5 strips of bacon (I used Oscar Mayer Center Cut), divided - cooked and crumbled
- 3 Tbs fresh chopped chives
- 1 Tbs fresh chopped dill, plus a tad more to sprinkle on top
- 1 tsp. salt
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream
- 1 cup reduced-fat Mexican style shredded cheese (may use cheddar)

Preheat oven to 425 degrees. Place cauliflower in a large microwave-safe bowl with 1/4 cup water, cover, and microwave about 10 minutes, or until tender. Drain and set aside. In a large bowl, combine 3 strips of the crumbled bacon, chives, dill, salt, mayonnaise, sour cream, and cheese. Mix in cauliflower and combine well. Place cauliflower mixture into a baking dish and sprinkle remaining 2 strips of crumbled bacon on top. Bake for 15 or 20 minutes, until cheese is melted. Remove and sprinkle a little more fresh dill on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"If you're lucky enough to be different, don't ever change" 

- Taylor Swift

Butter-Basted Seasoned Rockfish

Basting is a cooking technique that allows you to keep your meat/fish very moist and tender by continually spooning sauce over the top while cooking. This melt-in-your mouth seasoned Rockfish recipe can be made with any of your favorite fish. Rockfish is in season here in Virginia Beach, therefore, I must buy! :)

Ingredients:

- 5, 6 oz. Rockfish (or your favorite fish) fillets (boneless, skinless)
- 4 Tbs butter
- 2 tsp. olive oil
- pinch salt
- pinch pepper
- pinch Old Bay Seasoning
- 1/3 cup half and half
- 1/3 cup dry white wine
- 1/2 Tbs lemon juice
- fresh dill

Heat a skillet over medium to high heat. Add butter and let it start to melt. Rub olive oil over fish fillets and sprinkle fish with salt, pepper, and Old Bay seasoning. Place fish in skillet and let sear 4 to 5 minutes without touching it. While fish is searing, in a small bowl, whisk half and half, wine, and lemon juice. Turn fish over carefully. Add half and half mixture to skillet and start spooning the mixture over the fish, continually, for 3 more minutes. Remove fish to plate. Spoon a little more of the basting sauce over the top of the fish if desired, and sprinkle fish will fresh dill. Serve with rice or your favorite side. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"You can't start the next chapter in your life while re-reading the last one." - Anonymous

About My "Points in My Life" Blog

Thanks to my husband's encouragement I decided to share the "Points in My Life" that have helped me to become a better me, both physically and spiritually. 

Through diet, exercise, and prayer, I've come to realize I have accumulated quite a few recipes and tips that I would love to share that might help others as well. I am not a fitness guru. I am just tired of wanting to look fit and feel more healthy without taking any action to make that happen. 

Not all of my posts will be food related because I have lots more to share.

I'm hoping this blog reaches someone who is just beginning to think they want to make a change but are too afraid of jumping in with both feet. Too much diet and exercise information can be scary and boring and we soon find ourselves going back to the comforts of what's probably not the best for us. This blog is here only to encourage, enlighten, and hopefully make you smile.  :)