It’s been a while! I’ve been experimenting with different types of foods and lately my recipes just aren’t up to par. But I have a good feeling about my next project…cauliflower pizza dough! I’ve been craving some pizza lately and I have to try this!
Stay tuned for cauliflower pizza crust and more cauliflower recipes (because it’s pretty awesome)!
6 medium-large sized potatoes
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
Rinse and dry potatoes. Cut into small chunks. Preheat oven to 400 degrees and line baking sheets with parchment paper.
When potato chunks are dry, place in bowl. Toss with oil, salt, and pepper. Place in single layer on trays. Bake in preheated oven for 30 minutes, flipping potatoes once. Heat in oven for 30 more minutes or until golden brown.
4 chicken breasts, cut into cubes
1 1/2 teaspoon garlic salt
2 tablespoons oil (for cooking chicken)
1 20oz can pineapple tidbits with juice
1/4 cup honey
3 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons corn starch
Sprinkle chicken cubes with garlic salt. Toss until evenly coated. Heat oil in frying pan and add chicken. Cook chicken until golden brown. Meanwhile, drain pineapple and reserve juice. Add 1/4 cup juice to chicken. Cover and simmer for 7 minutes.
Using slotted spoon, remove chicken from pan. Add remainder of the pineapple juice, lime juice, soy sauce, corn starch, and honey to the pan. Bring to a boil, stirring constantly. Cook about 1 minute, until liquid becomes translucent.
Return chicken to the pan and add pineapple tidbits. Heat through, stirring occasionally. Serve over hot pasta or hot rice.
With Fall here and Winter around the corner, all I can think about is soup! This is a fabulous and easy recipe for a delicious Fall and Winter soup.
1 lb ground beef, cooked and drained
1 cup cooked rice
2 cups chopped bell peppers
1 16oz jar salsa (and spice level)
1 28oz can Crushed tomatoes
2 cups beef broth
1/2 teaspoon garlic powder
1/2 teaspoon oregano
After cooking ground beef and rice, add to crockpot. Add chopped peppers and all other ingredients to the pot. Stir well. Cook on low for 3-4 hours or on high for 6-8 hours.
Serving suggestion: serve with freshly grated cheese on top
*NOTE: this is almost more of a stew than a soup. If you would like a thinner soup, add 1 more cup of beef broth.
4-6 boneless chicken breasts
1 Family-sized can cream of mushroom soup (23 oz)
1 bag frozen broccoli
1 cup white wine
pepper for tasting
pasta (whichever shape you prefer)
Place all ingredients in the slow cooker. Stir well. Cook on low for 6 hours. Before serving, heat pasta. Top with chicken and broccoli.
6 cups vegetable broth (homemade or canned)
2 cups tomato sauce
1 can chickpeas, rinsed and drained
1/2 cup uncooked rice
2 teaspoons garlic salt
1 teaspoon black pepper
7 cups spinach, chopped
Freshly grated Parmesan cheese for garnish
Combine vegetable broth, tomato sauce, chickpeas, and rice in slow cooker. Stir in seasonings (you can add more or less of each depending on your specific tastes). Cook on high for 2 1/2 to 3 1/2 hours or low for 5 to 7 hours.
About 20 minutes before serving, stir in chopped spinach. Split into bowls and top with freshly grated Parmesan cheese before serving.
Looking to for a fresh easy salad? Look no further. This is one of my favorites and it’s super simple! All you need is fresh baby spinach leaves, fresh sliced strawberries, fresh blueberries, and sliced almonds. Toss with your favorite dressing…I recommend a raspberry walnut vinaigrette.