• CREOLE SHRIMP AND KIELBASA STEW

Ingredients:

• 2 teaspoons olive oil
• 1 cup chopped green bell pepper
• 1 cup thinly sliced turkey smoked sausage (about 6 ounces)
• 1 teaspoon bottled minced garlic
• 3/4 cup fat-free, lower-sodium chicken broth 
• 1 (10-ounce) can diced tomatoes and green chiles, undrained 
• 8 ounces peeled and deveined medium shrimp 
• 1 (15-ounce) can organic kidney beans, rinsed and drained 
• 2 tablespoons chopped fresh parsley

Prep

1. 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally. 
2. 2. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.

Serve with crusty bread and hot sauce

ENJOY! 

Heather

Bacon Wrapped - Stuffed Chicken Breasts

stuffed with pesto & cream cheese filling

Ingredients:

4- Chicken Breasts

8- slices of Bacon

6- ounces of Cream Cheese

1- Tablespoon of Pesto

1- Tablespoon of Italian Bread Crumbs

2- Tablespoons of Olive Oil

Directions:

1.    Thaw chicken breasts and slice a pocket into the center of the breast

2.    Mix together the pesto, cream cheese & breadcrumbs

3.    Stuff the chicken breast with the pesto mixture

4.    Wrap each breast with 2 pieces of bacon

5.    Heat the oil in a frying pan to medium-high

6.    Add the chicken to the pan and flip once the bacon is browned

7.    Place the browned breasts into a glass baking dish and BAKE at 375 for 20 min

8.    Remove from oven and serve over a bed of Parmesan noodles and a vegetable of choice.

ENJOY! ~ Heather

-Best Baked Potato Soup

-its WA so summer hasn't arrived yet- so soup is still acceptable to serve ! :)

Ingredients:
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups non-fat milk
1 cup reduced-fat shredded extra-sharp cheddar cheese

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions
6 bacon slices, cooked and crumbled
Cracked black pepper

Preparation

- Preheat oven to 400°.
- Pierce potatoes with a fork; bake at 400° for 1 hour or until tender.

- Cool. Peel potatoes; coarsely mash.
- Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
- Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Sprinkle each serving with cheese, onions, bacon and garnish with cracked pepper.

Serve in a bread bowl if you are feeling inspired!

 I suggest you double this recipe- ENJOY!

Heather
 YIELD: 8 servings



What's been going on......

Ive been M.I.A because:

- Lost my job - due to economy
- Found a new one - ya money!
- Got robbed - :( :::::::
- Went to Hawaii - :)
- Flew back 1st Class - long story
- Went back to work - whew

But yesterdsay I :
- Bought myself a NEW NINJA Blender!

I'm inspired by the lovely beverages I had in Hawaii and will be posting some nice new drink recipes ASAP!

Heather

Multi-Seed Cocoa Energy Bars

These homemade energy bars are  healthy, filling & delicious! They have TONS of fiber and are vegan friendly. My husband says they taste like dessert… and they take 15 min to make!

Ingredients:

¾ cup almond butter

¾ cup dark brown sugar

½ cup local honey

¼ cup agave

1 tbs vanilla extract

½ cup cocoa powder

1 ½ cup whole oats

1 cup coconut

½ cup almonds, chopped

½ cup walnuts, chopped

½ cup wheat germ

½ cup flax meal

½ cup pumpkin seeds

½ cup flax seeds

Directions:

1. Measure the almond butter, sugar, honey, agave & vanilla into a sauce pan and heat on medium heat until it is heated & melted together. Stir constantly.

 2. Mix all other ingredients except flax seeds together in a large bowl.

3. Take the melted mixture and fold into dry ingredients.

4. Press into a greased 9x13 pan, sprinkle flax seeds on top and let cool for 1 hour

5. Cut into squares or bars and keep in freezer or refrigerator.

ENJOY!

Heather

Spicy Steak & Sweet Potato Taco’s

Taco – tortilla + sweet potato cubes = a gluten-free alternative

These are SO delicious its scary. I cautioned my husband that they weren't going to be the TRADITIONAL TACO he is used to which then made him a bit leary. But after just 1 bite, he was hooked. The filling combination is fresh & delightful and they are so flavorful! Sometimes recipes need a new twist to them so that they are exciting again and that's what this is. I will be making these again & again into the future!

Ingredients

• 1 pound Steak strips, cut into 1in pieces (cut for pan frying)
• 1 TBS cumin
• ½ TBS chili powder
• ¼ TBS cayenne pepper
• ½ cups Tomato Sauce
• 1 can (15 Oz. Can) Black Beans, Drained
• 1 Jalapenos pepper
• 4 cups Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes
• 2 Tablespoons Butter
• ½ teaspoons Salt
• 1-½ cup Chopped Fresh Spinach
• 1-½ cup Shredded Cheddar Cheese
• Sour Cream, Salsa, And/or Guacamole For Garnish

Preparation:

Preheat oven to 425ºF.

Season then brown the steak in a skillet over medium-high heat. Stir in tomato sauce, and black beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 teaspoon), 1 jalapenos slice and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of meat mixture and a  GOOD sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25–30 minutes, until the sweet potatoes are tender.

Cook your 'Tortilla Land' tortillas at the very end so they are fresh and warm, and fill them with your taco mixture.

Serve with chips, sour cream, salsa, and/or guacamole. Makes 6 servings.

ENJOY!

Heather

Grilling Time!

These past few weekends have been filled with grilling, grilling & more grilling!

Some of our MOST favorites are:

Jalapenos Cheddar burgers

Blue Cheese burgers

                                                                                                                                   Spicy BBQ & Siracha Chicken (drum sticks)

Johnsonville Brats with ALL the trimmings

Kabob’s with peppers, onions & mushrooms

Homemade salsa & guacamole with tortilla chips

& my NEW favorite- Curry Pork kabob’s ~marinated for 2 days in olive oil & red curry paste

Don’t forget the potato salad, cold beer and grilled pineapple!

ENJOY!

Heather

Tropical Rainbow Salad

with Shrimp or Grilled Chicken

I went into a local store and got sucked into the FRESH PRODUCE vortex..... I bought everything in sight and then decided on making this wonderful salad.

All the colors of the rainbow come together in this delicious medley of fresh fruit and vegetables to create a wonderful and refreshing taste. The homemade dressing makes it perfect.

Ingredients:

 3 vine-ripe tomatoes, diced

2 mangos - peeled, seeded, and cubed

2 avocados - peeled, pitted, and cubed

1 orange bell pepper, chopped

1 red bell pepper, chopped

1 red onion, chopped

2 stalks of celery, chopped

1 english cucumber, sliced

1/2 bunch cilantro, chopped

1/4 cup/ 2 fresh limes juiced

1/2 cup pineapple juice

Directions:

Place the tomato, mango, avocado, bell pepper, onion, celery, cucumber and cilantro into a large bowl. Pour the lime juice and pineapple juice over top. Stir gently until evenly combined. Serve immediately for the freshest taste!

I added fresh bay shrimp to my salad and grilled chicken to Jared’s. Season your meat with a little cayenne pepper and paprika to give it a little PUNCH! The Spicy Sweet combo is amazing!

Serve as a main dish or as a side to any meal.

ENJOY!

Heather

Sliced Egg & Cucumber Sandwich

 It was a warm weekend and we had already BBQ’d our hearts out. We were trying to decide what kind of “light” dinner to have and Jared came up with this long lost sandwich idea he used to have as a kid!

I’ll put down the ingredients as he had it (classic) and my version as well.

Makes 4 servings

Ingredients for Jared’s sandwich:

MUST be an English Cucumber

·         5 hard boiled eggs, cooled and shelled

·         Dave’s Killer Bread

·         Sliced ENGLISH Cucumber (super crisp)

·         Salt & pepper

·         Mayo

Ingredients for My version of the sandwich:

·         5 hard boiled eggs, cooled and shelled

Slice thin but with substance

·         Dave’s Killer Bread

·         Sliced ENGLISH Cucumber (super crisp)

·         Red Bell pepper thinly sliced

·         Basil

·         Salt & pepper

·         Jalapeños Greek yogurt spread

Preparation:

1.    Thinly slice your cucumbers and peppers

2.    Lightly toast your bread of choice

3.    Place your mayo or spread lightly on both sides of the toasted bread

Salt & Pepper

4.    Lay down the egg slices, salt & pepper them

5.    Place down your veggies of choice

6.    Top with toasted bread & then take a bite!

These may sound TOO simple to be anything to fuss over, but they sure HIT the SPOT!

Enjoy!

Heather

Ours were eaten so fast i could not snap a pic- so this one is borrowed!

Oven Fried Chicken &

Bacon Mushroom Macaroni and Cheese

   

    Fried Chicken     

       Ingredients:

• 12 chicken drums or thighs
• 3 eggs
• 1 cup all-purpose flour
• 1 cup Italian seasoned bread crumbs
• salt and pepper to taste
• 1 teaspoon paprika
• 1/2 cup oil (coconut)

       Directions:

        1. Preheat oven to 350 degrees F (175 degrees C).

        2. Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.

       3. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes.

Remove from oven and drain on paper towels. Enjoy!

    Bacon, Mushroom Macaroni & Cheese

       Ingredients:

• 1 pound small elbow macaroni (about 4 cups)
• 4 tablespoons (1/2 stick) butter
• 3/4 pound mushrooms, chopped
• 1 small onion, finely chopped
• 1 tablespoon all purpose flour
• 3/4 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups whole milk
• 3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
• 1/4 cup chopped fresh parsley
• 8 slices thick-cut bacon, chopped
• 1 cup fresh breadcrumbs

       Preparation:

      1. Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

      2. Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.

     3. Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.

    4. Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.

ENJOY!

Heather