Ingredients: 2-3/4 to 3-1/4 cups chicken broth 1 tablespoon olive oil 2 cups sliced fresh mushrooms 1 small onion, chopped 1 garlic clove, minced 1 cup uncooked arborio rice 1 teaspoon minced fresh thyme 1/2 cup white wine or additional broth 1-1/2 cups cooked turkey breast, cubed 2 tablespoons Romano cheese, shredded 1/4 teaspoon salt […]
Turkey Thyme Risotto Read More »
INGREDIENTS Soup: 1 teaspoon coconut oil 1 medium onion, chopped 1 cup carrots, chopped 3 cups chicken broth 4 cups butternut squash, peeled & cubed 2/3 cup canned coconut milk 3/4 teaspoon mild curry powde Spiderweb Topping: 1 cup plain Greek yogurt 2-1/2 tablespoons canned coconut milk DIRECTIONS 1. Heat a medium-large pot to
Coconut Curry Butternut Squash Soup Read More »
For The Chicken: 1 pound boneless skinless chicken thighs 1 large egg 3 tablespoons cornstarch 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil, divided For The Sauce : 1/2 cup low-sodium soy sauce 2 tablespoons rice or apple cider vinegar 3/4 teaspoon sesame oil 1 tablespoon cornstarch 3 tablespoons brown sugar, packed 1 teaspoon garlic,
Savory Sesame Chicken Read More »
Ingredients: 4 cups mixed greens 1/2 cup raspberries 1/2 cup strawberries 1/2 cup blackberries 1/2 cup blueberries 1/4 cup cinnamon pecans 1/8 cup feta chees Raspberry Vinaigrette Dressing: 1/8 cup white wine vinegar 1/4 cup raspberries 3/4 tablespoon honey 3/4 tablespoon olive oil 1/8 teaspoon salt Dash of fresh ground pepper Cinnamon Pecans 1/4 cup
Nuts & Berries Summer Salad Read More »
Basil Pesto Ingredients: 2 cups of packed basil leaves 2 garlic cloves, chopped into quarters 1/2 cup of olive oil 1/4 cup of pine nuts 1/2 cup of grated Pecorino Romano cheese Course sea salt & fresh ground pepper Sautéed Shrimp & Cherry Tomatoes Ingredients: One cup of cherry tomatoes, halved 1/2 tablespoon of olive oil 1/2
Shrimp & Cherry Tomato Pesto Pasta Read More »
Ingredients: 1/4 cup balsamic vinegar 2 tablespoons extra virgin olive oil 2 tablespoons chopped fresh rosemary 1-1/2 pounds beef tenderloin 2 tablespoons ground black pepper 1 tablespoon coarse kosher salt 1 tablespoon canola oil 2 cups arugula 6-8 cherry tomatoes, halved 1 cup sliced radishes 1 lemon, halved Extra virgin olive oil for drizzle Aged
Beef Tagliata With Arugula Read More »
Breakfast Pizza for Mom Surprise Mom on her special day and let the kids help make this fun and yummy breakfast pizza that the whole family will love! Ingredients: Directions: 1. Preheat oven to 425 degrees. 2. Brush pizza crust with olive oil. 3. Sprinkle the dough with garlic, lemon zest. 4. Arrange tomatoes and mozzarella cheese on
Breakfast Pizza for Mom Read More »
Chicken Veggie Stir Fry Ingredients: Directions: 1. Make stir fry sauce: In a medium-sized bowl, whisk together corn starch and water. Add remaining ingredients and whisk to combine. Set aside. 2. Add one tablespoon of olive oil to a large skillet or heat over medium-high heat. 3. Add chicken and season with salt and pepper.
Chicken Veggie Stir Fry Read More »
Hearty Irish Boxty Pancakes: Directions: 1.Bring the potatoes to a boil in salted water over medium-high heat. Reduce the heat to low and simmer for 10 minutes until tender. Drain the potatoes and transfer to a large bowl. 2. Add 1/2 cup milk and butter, and mash until smooth. Stir in the remaining milk,
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Strawberry Rhubarb Delight Ingredients: Filling: Directions: 1. Preheat oven to 350 degrees. 2. For the filling: In a large bowl, stir together the sugar, brown sugar, all-purpose flour and vanilla. Add strawberries, rhubarb and raspberries. Toss gently to coat. 3. For the topping: In a medium bowl combine the crushed biscotti, all-purpose flour, brown sugar, whole-wheat
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Healthy Quinoa Tabouli Salad Ingredients: Directions: 1. Bring quinoa, 1/2 teaspoon salt and 1-1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat and simmer on medium-low heat. Cover and simmer for about 10 minutes until quinoa is tender. Let stand for 5 minutes, then fluff with a
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Roasted Brussels Sprouts & Butternut Squash With Cranberries Ingredients: Directions: 1. Peel and slice butternut squash, scoop out seed and dice into 1/2 inch cubes. 2. Trim the bottom of the brussels sprouts and slice them in half. 3. Place the brussels sprouts and squash on a non-stick baking sheet and drizzle with a little oil.
Roasted Brussels Sprouts & Butternut Squash With Cranberries Read More »
