Turkey Meatballs

These meatballs are deliciously full of flavor and could be made for soup or sandwiches too!

Recipe

Parchment paper or greased foil

3 large eggs

1/2 cup whole milk

1 tablespoon minced garlic

2 tablespoons Italian seasoning ( I like McCormick brand)

2 teaspoons sea salt

1 teaspoon fresh ground black pepper

1/2 teaspoon red pepper flakes

1 1/2 cups grated Parmesan

1 cup bread crumbs (make you own with a blender and good bread)

1 1/2 – 2 pounds ground turkey

Preheat oven to 400 degrees. Line baking sheet with parchment or greased foil. In a large bowl mix all ingredients together with a wooden spoon or hands if needed. Gently form 2-inch size meatballs and arrange on sheet so they don’t touch each other. Bake the meatballs for 30 minutes or until the center registers at 160 degrees on a meat thermometer. Serve immediately with your favorite spaghetti, soup or sandwich recipe. These can also be made ahead and kept in the fridge for up to 3 days in an airtight container or frozen for up to 3 months.

April 4, 2014

Roasted Root Vegetables with Rosemary and Chicken

This one pan meal is wonderful and very simple to make!

Recipe

Olive oil

Kosher salt and fresh ground pepper

1 large butternut squash, peeled and chopped into bite size pieces

2 sweet potatoes, peeled and chopped

4 medium beets, peeled and chopped

4 carrots, peeled and chopped

4-6 Yukon gold potatoes, washed and chopped

2-4 organic chicken breasts

2 tablespoons chopped fresh rosemary

Place vegetables and chicken on a jelly roll pan. Drizzle olive oil and sprinkle rosemary, salt and pepper over the veggies and chicken. Toss lightly so everything is coated. Roast in oven at 350 degrees for 50-60 minutes until veggies are tender and chicken is done. Serve warm.

April 4, 2014

Chicken Salad with Fresh Tarragon and Grapes

This salad is good on bread or rolls for a sandwich or simply on greens. The fresh tarragon gives this dish a fabulous flavor with a yummy crunch from the grapes and celery!

Recipe

4 chicken breasts, bone in, skin on

good olive oil

kosher salt and pepper

Rub chicken with olive oil, salt and pepper. Roast in a 350 degree oven for 40-50 minutes until done. Let cool slightly and then chop into bite size pieces.

In the meantime, mix together in a large bowl:

1/2 cup good mayo

1 1/2 tablespoons fresh chopped tarragon

1 cup celery, diced small

1 cup green or red grapes, cut in half

Add the chicken, mix until the chicken is coated in the sauce and chill for 4-24 hours before serving.

January 3, 2014

Chicken, Sun-Dried Tomato and Feta Pesto Pasta

This is a recipe I threw together one day and it was awesome! I use my frozen Homaemade Basil Pesto and my Oven Dried Tomatoes

Recipe

16 ounces cooked pasta of your choice

1 pound grilled or roasted chicken

2 cups fresh or frozen pesto

1 cup oven dried tomatoes

1-2 cups crumbled feta cheese

Combine all ingredients together and serve warm.

November 4, 2013

Crock-Pot Tomatillo Chicken Tacos

This recipe so easy and so good! This is a great one to use of you are entertaining guests and don’t have a whole lot of time to slave over the stove!

Recipe

1 cup jarred tomatillo salsa

2 poblano chiles, stemmed, seeded and chopped

1/4 teaspoon dried oregano

salt and pepper

3 pounds bone skinless chicken breasts

1/4 cup fresh chopped cilantro

2 tbsp. fresh lime juice

12-18 (6-inch) flour or corn tortillas, warmed

Combine salsa, chilies, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in crock-pot. Nestle chicken into sauce. Cover and cook until chicken is tender, about 4-5 hours. Shred chicken and add cilantro and lime juice. Check seasonings and serve with lettuce, tomatoes, avocado, sour cream and cheddar cheese if you like!

August 10, 2013September 4, 2013

Spicy Mexican Salad Bowls

I love this dish! It’s healthy, satisfying and delicious! My mom made it for me a while back and I just had to share! This healthier version of Cafe Rio’s salad with green tomatillo ranch dressing is mouth watering! I like it vegetarian style but you can always add a tender shredded beef or chicken if you want! This recipe serves 6-8.

Cilantro Lime Rice:

1 cup uncooked brown rice

1 tsp. olive oil

2 cloves garlic, minced

zest of 1 lime

2 cups chicken broth or water

Cook all ingredients above in a rice cooker or over the stove in a pan according to directions on the rice package.

Off the heat add:

2 limes juiced

2 teaspoons agave or organic sugar

3-4 tablespoons chopped cilantro (1/2 bunch)

Set aside.

Fresh Tomato Onion Salsa:

In a large bowl mix together:

5 large tomatoes

1/2 white onion, minced

1-2 jalapeno peppers, seeded and minced

1/2 bunch cilantro, chopped

Salt and pepper to taste

Set aside.

Tomatillo Ranch Dressing:

1 cup water

1 cup cashews

Blend well.

Add:

2 tomatillos

1 jalapeno, seeded

1 lime zested

2 limes juiced

1 bunch cilantro

1 package of ‘Simply Organic’ brand ranch dressing mix

1/2 teaspoon garlic salt

Homemade Whole Wheat Tortillas: (found this great recipe from a friend. It makes 6 large or 12 small tortillas)

2 1/2 cups whole wheat flour

1/2 cup organic canola oil

1 teaspoon sea salt

1 cup warm water

Beat ingredients in an electric bowl fitted with a paddle attachment and mix for 3 minutes. Divide dough into 6 or 12 pieces, roll out into circles with oil on the counter and grill on a hot flat skillet that has been seasoned or oiled.

*Place lots of fresh organic lettuce on the tortilla (melted with cheese, optional)

Add rice and black beans or meat if using

Top with fresh tomato salsa and dressing and enjoy!

July 15, 2013September 4, 2013

Coconut Curry with Garden Vegetables and Chicken

This was my own spin on a recipe I saw in a magazine. This hearty meal is packed with fresh herbs and veggies from the garden. It was very simple and so delicious! Make it vegetarian and leave out the chicken if you want too! Veggies from my garden: zucchini, onion, peas (frozen), carrots, potatoes, peppers and basil and chives.

Recipe

1-2 tablespoons olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3 whole carrots, chopped

3-4 Yukon gold potatoes, chopped

1 medium zucchini, chopped

1 cup fresh sugar snap peas chopped or you can use frozen petite peas too

2 teaspoons curry powder

1/2 teaspoon tumeric

salt and pepper to taste

2 cans light coconut milk

1/2 cup fresh chopped Thai Basil

1/4 cup fresh chopped Chives

Rotisserie chicken, meat removed and cubed

Add the oil, chopped onion, carrots, peppers and potatoes to a large dutch oven and cook for about 10 minutes, stirring occasionally. Add the peas and zucchini and seasonings. Cook for a few more minutes and then add the coconut milk. Bring to a boil and then turn the heat down to medium low. Allow to simmer until potatoes and carrots are soft, about 10-15 minutes. Add the chicken until heated through if using. Turn heat off and add the herbs. Serve over cooked brown rice.

June 12, 2013September 4, 2013

Fresh Herb Grilled Chicken

This is one of the best recipes for chicken I have ever had! It’s bursting with flavors from the herb garden! Serve it with warm cinnamon honey butter pineapple!

Fresh Herb Grilled Chicken

Serves 8

1 T. fresh thyme, chopped finely

1 T. fresh sage, chopped finely

1 T. fresh rosemary, chopped finely

2 T. fresh parsley, chopped finely

2 T. fresh basil, chopped finely

2 garlic cloves minced

1/2 cup extra virgin olive oil

zest of 1 lemon

juice of 1 lemon

1 teaspoon kosher sea salt and freshly ground black pepper

8 chicken breasts, organic

Combine all ingredients together in a large bowl or plastic bag. Marinate in refrigerator for at least 2 hours or over night. Grill the chicken until just cooked through. Serve immediately

Warmed Pineapple with Cinnamon Honey Butter

Cut a large pineapple into spears. Spread a good quality cinnamon honey butter (or make your own) on the pineapple and wrap in foil. Place on grill and heat through. Serve warm!

May 23, 2013September 4, 2013

Growing and Using Herbs: Parsley

This week we are eating spinach, radishes, chives and parsley out of the garden! Look for the recipes below using them all! Parsley is more than just a garnish for your plate! It may surprise you all the benefits you can get from this wonderful herb! Here are just a few!

Parsley is rich in many vital vitamins, including Vitamin C, B 12, K and A. This means parsley keeps your immune system strong, tones your bones and heals the nervous system. It is high in chlorophyll and helps to freshen breath from the inside out.
It helps flush out excess fluid from the body, thus supporting kidney function. However, the herb contains oxalates, which can cause problems for those with existing kidney and gall bladder problems.
Regular use of parsley can help control your blood pressure. The folic acid in this herb is like a tonic for your heart.
Parsley essential oil, when massaged into the scalp, may reduce hair loss.
Use parsley daily, and you’ll feel relief from joint pain. That’s because the herb has anti-inflammatory properties.
Parsley tea relaxes stiff muscles and encourages digestion.
Studies indicate that parsley—especially its essential oil—may have a role in inhibiting cancerous tumors. In fact, scientists have billed it a ‘chemoprotective’ food.

Good Morning Green Smoothie!

This smoothie recipe is so refreshing and packed full of vitamins and minerals! even my kids will drink it! In a blender, mix together the following ingredients in this order:

1 cup water

1-2 tablespoons chia seeds

1 banana

Juice of 1 lemon

Juice of 1 lime

1-inch piece of fresh ginger

1 cucumber

1 carrot

1 celery stalk

1/2 cup applesauce or 1 apple

1 bunch parsley (about 1/2 cup)

2 cups packed fresh spinach

1 cup frozen pineapple

Roasted Spring Vegetables with Curried Chicken and Brown Rice on a Bed of Fresh Spinach

The roasted spring veggies recipe is delicious! It comes from Cooking Light “Way to Cook Vegetarian” Cookbook! The chicken curry is just something I put together quickly and let cook in the crock pot.

Spring Roasted Veggies:

3 tablespoons balsamic vinegar

1 tablespoon chopped shallots or red onion

1 lb. carrot, sliced

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds fingerling potatoes, halved lengthwise

1/2 pound radishes chopped in half

2 cups asparagus, sliced into 2-inch pieces

1 tablespoon fresh chopped parsley

1 tablespoon fresh chopped chives

Preheat the oven to 500`. Combine vinegar and shallots in a small bowl and set aside.

Combine carrots and the next 5 ingredients in the bottom of a roasting pan (I used a 2-inch rimmed jelly roll pan), toss gently to combine.

Bake at 500` for 20 minutes or until they begin to brown, stirring occasionally.

Remove pan from the oven; add the shallot mixture and asparagus, tossing to combine.

Return pan to oven and bake for 5 minutes. Stir in parsley and chives and serve hot!

Curry Chicken and Rice

The Chicken Curry is so simple! I add Maya Kaimal Coconut Curry Sauce from Costco to 4 organic chicken breasts and 2 cups brown rice and 2 cups water in a large crock pot (adding more water if needed, throughout the cooking process). Cook on low all day or on high for a half a day. Simple as that! Serve on a bed of fresh spinach!