Recipe of the Week – Slow Cooker Gumbo with Sausage, Chicken, and Shrimp

Slow Cooker Gumbo with Sausage, Chicken, and Shrimp

You have got to give this delicious Gumbo recipe a try!

What You Need:

  • 1lb Chicken Breast (cut into bite size pieces)
  • 1lb Smoked Sausage (kielbasa, farmers sausage, garlic sausage, etc)
  • 1lb Shrimp, raw and shells removed (I left tails on for more flavor)
  • 1 Onion, diced
  • 1 Green pepper, diced
  • 1 Hot pepper, (jalapeno, serrano, scotch bonnet, habanero, etc) (optional!!!)
  • 3 ribs Celery, diced
  • 1 can Diced tomatoes (28 oz)
  • 3 tsp Garlic, minced
  • 2 C Chicken broth
  • 1 Tbsp. Cajun spice (or more if you prefer)
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 1/3 C Rice (cooked)

How To Make It:

  1. Combine all ingredients in the slow cooker, except for the shrimp and the rice.
  2. Cook on low for 6 – 7 hours, stirring occasionally
  3. In last hour of cooking, salt the shrimp lightly, and then add them to the crock pot
  4. In the last half hour of cooking, add the rice and stir. Replace cover. You want the rice just to warm through and take on some of the cooking flavors.
  5. Serve with crusty bread, and enjoy!
Recipe Source: https://www.tammileetips.com/crock-pot-gumbo-recipe/

 

Recipe of the Week – Sheet Pan Steak and Veggies

Sheet Pan Steak and Veggies

30-Minutes to a delicious and healthy meal that your family will love!

What You Need:

  • 2 pounds baby red potatoes
  • 16 ounces broccoli florets*
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds (1-inch-thick) top sirloin steak, patted dry

How To Make It:

  1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
  3. Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
  5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
  6. Serve immediately with garlic butter, if desired.
*Recipe Source: http://damndelicious.net/2016/12/16/sheet-pan-steak-and-veggies/

Recipe of the Week – Slow Cooker Sausage, Spinach, and White Bean Soup

Slow Cooker Sausage, Spinach, and White Bean Soup

This delicious soup is perfect for a fall day.

What You Need:

  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 (15-ounce) cans Great Northern beans, drained and rinsed
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach

How To Make It:

  1. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
  2. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
  4. Serve immediately.
*Recipe source: http://damndelicious.net/2015/03/21/slow-cooker-sausage-spinach-and-white-bean-soup/

Recipe of the Week – Butternut Squash Quinoa Salad

Butternut Squash Quinoa Salad

Give this tasty salad a try!

Ingredients:

FOR THE BUTTERNUT SQUASH SALAD:

  • 1/2 small red onion, diced (about 1/4 cup)
  • 1 small (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 1/2 cups)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 tablespoon maple syrup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups reduced-sodium chicken or vegetable stock (or water)
  • 3/4 cup uncooked quinoa
  • 1/2 cup reduced-sugar dried cranberries
  • 1/2 cup toasted pepitas (pumpkin seeds), or roughly chopped toasted walnuts or pecans
  • 2 tablespoons chopped fresh thyme (or 1/4 cup chopped fresh parsley)

FOR THE DRESSING:

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

How To Make It:

  1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the red onion in a small bowl and cover with water. Set aside. (This keeps the onion’s flavor but helps soften its harsh bite…and endless onion aftertaste.)
  2. Place the butternut squash in the center of a large rimmed baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss to evenly coat, then spread the squash into a single layer. Bake for 15 to 20 minutes, turning once, until tender. Remove from the oven and set aside.
  3. While the squash is baking, bring the broth (or water) and quinoa to a boil in a medium pan. If you are using water, add 1/4 teaspoon kosher salt. Once boiling, reduce the heat to a simmer, cover, and let cook 15 minutes, until the water is absorbed. Remove from the heat and let stand with the lid on for 5 minutes. Fluff with a fork, then transfer to a large serving bowl.
  4. In a small bowl or large measuring cup (or a mason jar with a tight-fitting lid), combine the dressing ingredients: olive oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle enough of the dressing over the warm quinoa to moisten it, then stir to combine.
  5. Scrape the roasted butternut squash and any pan juices into the bowl with the quinoa. Add the cranberries, pepitas, and thyme. Drain the red onion then add it to the bowl. Toss to combine, adding more dressing as desired. (I like to reserve a little of the dressing for adding to leftovers.) Serve warm or at room temperature.

Recipe Source: https://www.wellplated.com/butternut-squash-quinoa-salad/#recipe

Recipe of the Week – Crockpot White Chicken Chili

Recipe of the Week – Crockpot White Chicken Chili

Grab your crockpot and give this weeks delicious recipe a try!

Ingredients:

  • 1 1/4 pounds boneless, skinless chicken breasts (about 2-3 breasts)
  • 4 cups (32 ounces) low sodium chicken stock
  • 2 (15-ounce) cans reduced sodium white beans, such as white kidney beans, cannellini or Great Northern beans, rinsed and drained
  • 2 (4.5-ounce) cans diced green chiles
  • 3 cloves minced garlic
  • 1 small (or 1/2 large) yellow onion, finely diced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh cilantro
  • Fresh lime wedges
  • For serving (the toppings add important flavor, so LOAD IT UP!): Diced jalapeno, diced avocado, non-fat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

How To Make It:

  1. Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4-6 hours or high for 2-4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
  2. With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.

Enjoy!

*Recipe source: https://www.wellplated.com/crockpot-white-chicken-chili/#recipe

Recipe of the Week – Cheesy Buffalo Chicken Spaghetti Squash Bowls

Spaghetti Squash makes other great dished besides just being a pasta substitute. This weeks recipe brings buffalo chicken and spaghetti squash together for one yummy meal.

What you need:

  • 2 medium spaghetti squash (6-7 inches long)
  • 2 cups of cooked shredded chicken
  • 1 cup freshly grated cheddar and/or mozzarella cheese
  • 1/3 cup Frank’s Red Hot sauce
  • 2 TBSP melted butter
  • 1/3 cup Greek yogurt
  • 1 jalapeno, diced (seeds, stem, + veins removed)
  • 1/4 cup chopped green onion, divided
  • salt and pepper, to taste
  • ranch or blue cheese dressing for drizzling, optional
  • extra grated cheese for topping

How to make it:

  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
  3. Next grab a lipped baking sheet or a rimmed baking dish and line with foil.
  4. To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil and place face down on your baking sheet.
  5. Roast for 30-40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and the exterior of the squash will be visibly softened.
  6. The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner. You can also make the whole shebang one weekend and pop it in the fridge until about 30 minutes before dinnertime. Wind up with a little bit leftover? It reheats marvelously the following day! Now let’s get back to the recipe!
  7. While the squash roast, cook chicken via your favorite method or squirrel away leftovers from the previous night’s dinner.
  8. Shred your chicken and combine in a medium bowl with your cheese (I used cheddar and mozzarella), hot sauce, melted butter, Greek yogurt, jalapeño, green onion, salt, and pepper.
  9. Using a fork, scrape the spaghetti squash bowls to release the delicious strands of squash and mix with your cheesy buffalo chicken mixture.
  10. Top each squash with a little extra cheese and place face-up on your baking sheet. Cover the baking dish in foil, leaving a little room at the top (like a tent!) so the cheese doesn’t stick.
  11. Bake at 350 degrees F for around 20 minutes or until hot and bubbly. For golden bubbly cheese, remove the foil at the end, then change oven setting to broil on high and broil for 2-3 minutes.
  12. Garnish with chopped green onion, a drizzle of your favorite dressing, and even extra hot sauce!
*Recipe Source: http://peasandcrayons.com/2016/02/cheesy-buffalo-chicken-spaghetti-squash-recipe.html

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Recipe of the Week – Quinoa Stuffed Sweet Potatoes

Tired of the same old boring sweet potato? Give this week recipe a try for a new twist on sweet potato. These Quinoa Stuffed Sweet Potatoes are sure to be your one of your favorite dishes.

What you need:

  • 2    medium sweet potatoes
  • 1    cup cooked quinoa
  • 1    tablespoon olive oil
  • 1    small shallot, diced
  • 2    cloves of garlic, minced
  • 1/2    lemon, juiced
  • 1/2    cup hazelnuts, toasted
  • Salt & pepper to taste

How to make it:

  1. Preheat the oven to 400 degrees F. Puncture the sweet potatoes with a fork and place them in a baking dish. Bake until soft, and knife slides into the flesh easily, about 35 – 45 minutes depending on the size.
  2. Meanwhile, prepare the quinoa mixture by heating the oil in a saute pan over medium heat. Saute the garlic and shallot until fragrant, about 3 – 5 minutes. Add the cooked quinoa and hazelnuts, drizzle with lemon juice and season with salt and pepper. Turn down to low and stir occasionally until the sweet potatoes are done.
  3. When the sweet potatoes are soft, remove them from the oven and let them cool for a few minutes. Once cooled, transfer them to a plate, split them open with a sharp knife and spoon the quinoa into the center.
  4. Serve immediately.
Recipe Source: https://www.simplyquinoa.com/quinoa-stuffed-sweet-potatoes/

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Recipe of the Week – Grilled Cilantro-Lime Chicken with Avocado Salsa

Give this awesome Grilled Cilantro-Lime Chicken with Avocado Salsa recipe a try for dinner this week.

What you need:

Chicken

  • 4 (6 oz) chicken boneless skinless chicken breast halves
  • 1 Tbsp lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil , plus more for brushing grill
  • 1 1/2 tsp honey
  • 1/3 cup chopped cilantro , plus more for serving
  • 3 cloves garlic , minced
  • Salt and freshly ground black pepper

Salsa

  • 1 1/2 medium avocados (ripe but semi-firm), diced
  • 2 medium Roma tomatoes , chopped
  • 1/2 cup chopped red onion , rinsed under cool water to remove harsh bite
  • 1 clove garlic , minced
  • 1 Tbsp fresh lime juice

How to make it:

  1. Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
  2. In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 – 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it’s evenly marinating).
  3. Preheat a grill over medium-high heat (to about 425 – 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 – 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
  4. Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro.
  5. Serve warm.
*Recipe source: Cooking Light

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Recipe of the Week – Bell Pepper Egg In A Hole

Start your day with one of this healthy and delicious Bell Pepper Egg In A Hole recipe.

Here is what you need:

  • 1 red bell pepper
  • 4-5 large eggs
  • Salt
  • Pepper
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp Olive oil

Here’s how to make it:

  1. In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat.
  2. Cut peppers into ½” rings and remove the seeds and centers. Place sliced peppers into the pan and let them saute for a minute.
  3. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly; it prevents the egg from leaking and forms a nice seal.
  4. Sprinkle salt and pepper over each egg. Saute for 3 minutes, then flip it over carefully.
  5. Top with a generous amount of Parmesan cheese. If you want your yolks to be juicy (over easy), cook another minute.

Enjoy!

*Recipe Source: http://natashaskitchen.com/2012/06/11/bell-pepper-egginahole/

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Recipe of the Week – Zucchini Lasagna

Recipe of the Week…

Zucchini Lasagna

It is Zucchini season, and if you’ve ever grown them in your garden you know that you always have more than you know what to do with. So here is a tasty recipe that uses up all those zucchini and puts a low carb twist on traditional lasagna.

Ingredients

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 1 cup tomato paste
  • 1 (16 ounce) can tomato sauce
  • 1/4 cup red wine
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • hot water as needed
  • 1 egg
  • 1 (15 ounce) container low-fat ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 1 pound fresh mushrooms, sliced
  • 8 ounces shredded mozzarella cheese
  • 8 ounces grated Parmesan cheese

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 inch baking pan.
  • Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  • To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
  • Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  • To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
  • Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Enjoy!

*Recipe Source: http://allrecipes.com/recipe/172958/no-noodle-zucchini-lasagna/print/?recipeType=Recipe&servings=8&isMetric=false

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