Feta, Spinach and Caramelized Onion Stuffed Chicken Breasts

I wanted something fun to cook, good to eat and healthy for my family. This meal turned out exceptional! We all (kids included) loved this chicken. It was tender and full of flavor. I served it with a roasted garlic couscous and a zucchini and grape tomato sauté. It was a light and wonderful meal.

• 2 tsp olive oil, divided
• 1 small sweet yellow onion(s), chopped
• 1 clove of garlic, minced
• 5 oz fresh spinach, chopped
• 1 tbsp balsamic vinegar
• 1 tsp lemon zest, chopped
• 1/4 cup feta cheese, crumbled
• Salt and pepper to taste
• 3 boneless, skinless chicken breasts, trimmed of any fat

Heat 1 tsp of olive oil in a skillet over medium heat; sauté onion until caramelized, approximately 15-20 minutes. Add garlic and stir for 45 seconds then add spinach. Cover pan with a lid and steam for about 2 minutes or until spinach is wilted; add balsamic vinegar and stir. Remove from heat and cool for 5 minutes. Add feta cheese, lemon zest, salt and pepper to taste and mix thoroughly. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet. Season each chicken breast with salt and pepper to taste. Divide spinach mixture onto each piece of chicken. Roll up and secure with toothpicks.

In the same skillet, heat remaining teaspoon of oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10-12 minutes. Remove toothpicks, Let meat rest for 3-5 minutes before slicing. Enjoy.

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Roasted Baby Dutch Potatoes

I was craving roasted potatoes and these hit the spot. They had a nice garlic flavor and were tender and moist inside with a touch of crispy on the outside. Simple and delicious.

• 10-12 baby Dutch potatoes, cleaned and halved
• 1/2 sweet yellow onion, cut into chunks
• 1-2 cloves of garlic, minced
• 1-2 tbsp olive oil
• Sea salt and fresh cracked pepper to taste
• 2 tbsp fresh parsley, chopped (divided)

Preheat oven to 400 degrees. Spray a baking sheet lined with tin foil with cooking spray. In a large bowl combine, potatoes, onion, garlic, olive oil, 1 tbsp of parsley, salt and pepper to taste. Roast in oven for 45-50 minutes or until golden brown and fork tender. Enjoy.

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Strawberry Shortcake

A simple, beautiful and tasty dessert. My children, my mother in law and I made the shortcake and we all had fun baking together. I love the different flavors and textures together... soft & sweet strawberries with the dense shortcake and the creamy whipped cream. A perfect summer treat.

Shortcake

• 2 cups of flour
• 1/4 cup of sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 6 tbsp cold unsalted butter, cut into small chunks
• 1 large egg
• 1/2 tsp vanilla
• 3/4 cup of milk (divided)
• 1 egg yolk

Preheat oven to 375 degrees. Combine flour, sugar, salt and baking powder and mix thoroughly. Add small chunks of butter and knead by hand until flaky. Whisk together egg and 1/2 cup PLUS 2 tbsp of milk; slowly add to the dry mixture. Roll out the dough until one inch thick. Use a small cup to cut dough into circles. Whisk together egg yolk and the remainder of milk; glaze the top of each shortcake. Bake 20 minutes or until golden brown. These shortcakes reminded me of a small scone and I loved their texture next to the soft strawberries and cream.

Strawberries

• 2 lbs strawberries, cleaned a sliced thinly
• 2-3 tbsp white sugar

Combine sliced strawberries and sugar in a bowl then cover. Let them marinate in the refrigerator for at least 1- 2 hours before serving.

Whipped Cream

• 1 pint of whipping cream
• 1/4 cup white sugar
• 1 tsp vanilla

Mix all ingredients with a hand blender for 5-7 minutes until fluffy.

Slice the shortcake in half. Place the bottom half on a plate, add spoonfuls of strawberry mixture, add the remaining shortcake then top with fresh whipped cream. Enjoy!

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Cioppino

I wanted to make something special for our family who was visiting. My daughter has been requesting clams for a long time and I thought I could please everyone with a nice bowl of cioppino - I was right. It was light, full of flavor and so delicious! I served with a tossed salad and a hunk of fresh baked baguette. It was a perfect and satisfying meal. A side note to my sister Dana and my parents - you will LOVE this dish.

• 1 tbsp olive oil
• 2 green onions, sliced
• 1 red, yellow or orange bell pepper, diced
• 1 sweet yellow onion, diced
• 1 tsp fennel seeds
• 1 pinch of crushed red pepper
• 4 cloves of garlic, chopped
• 1 cup of really good dry white wine
• 4 cups of chicken stock or fish stock
• 3 15 oz cans of diced tomatoes
• 3-4 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh chopped basil for garnish

Seafood

• 20 littleneck clams, cleaned well
• 1 lb halibut, cut into large chunks
• 1/2 lb of bay scallops
• 2 cups medium shrimp, cleaned and deveined

Heat olive oil in a large dutch oven over medium heat. Add the green onions, onion, bell pepper, fennel seed and crushed pepper. Cook stirring occasionally, until the vegetables are soft. Add the garlic and cook for 45 seconds stirring frequently. Add white wine, bring to a boil, and cook until the wine is reduced by half. Add the stock, tomatoes, tomato paste, basil, bay leaves, salt and pepper - stir. Cover and simmer the mixture for about one hour. Cioppino should be more like a broth than a stew.

While the cioppino is simmering, combine the following ingredients:

1/2 lb bay scallops

1 lb of fresh halibut

2 cups medium size shrimp, cleaned & deveined

Lemon zest from one lemon, divided into thirds

3 tsp olive oil, divided into thirds

3 cloves of garlic, minced, divided into thirds

3 tbsp fresh parsley, divided into thirds

Salt and pepper to taste

I marinade the scallops, halibut and shrimp separately because they all cook at different speeds. Place shrimp, scallops and fish in separate bowls then add a third of lemon zest, 1 clove of minced garlic, 1 tsp olive oil, 1 tbsp parsley, salt and pepper to each bowl. Mix thoroughly, cover with saran wrap and place in the refrigerator while the cioppino simmers.

Taste the cioppino and re-season if needed. Remove and discard both bay leaves. Turn the burner up to medium high and add the clams; cook for 3 minutes then add halibut; cook for 1 minute then add scallops; cook for 1 minute then add shrimp; Cook for 1 minute, ladle into bowls and top with fresh basil. Remember to discard any clams that didn't open while cooking. Serve with a hunk of fresh baguette. Enjoy.

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Deviled Eggs

This is my mom's recipe and I love it. I grew up eating these eggs and look forward to having them every time I visit my parents. It's a perfect appetizer to take to any party.

• 10 eggs, hard boiled
• 3-4 tbsp mayonnaise (more if you want it creamier)
• 2 tbsp dill pickle juice
• 1 small dill pickle, diced finely
• 1 green onion, chopped finely
• 1/4 tsp dried mustard
• Salt and pepper to taste (My Mom uses white pepper & celery salt)
• Paprika for garnish

Place the eggs in cold water and peel the shells off. Cut the eggs in half lengthwise so they are stable. Clean out the center yolks with a spoon into a shallow bowl. Use a fork and smash them until they are really smooth. Add the dill pickle, green onion, pickle juice, mayonnaise, dried mustard, salt and pepper then mix thoroughly. Taste and re-season if necessary. Spoon mixture back into the egg halves. Sprinkle tops with paprika. Enjoy.

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Pasta with Shrimp, Tomatoes, Garlic, Lemon and Basil

I wanted to make a simple dinner that didn't take much thought. This dish turned out light, fresh & full of flavor. The ingredients combined nicely together and left us wanting more. I think this may be my new favorite pasta dish.

• 2 cups medium size shrimp, peeled & deveined (thawed if frozen)
• 3 cloves of garlic, minced
• 1-2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 shallot, minced
• Zest of one lemon
• Salt and pepper

Combine all ingredients and marinate for at least 3 hours. If you want a bit of heat, add a pinch of crushed red pepper.

• 1 tsp olive oil
• 1 cup of grape tomatoes
• Salt and pepper to taste
• Juice of one lemon
• 2 tbsp butter
• Spaghetti, cooked al dente
• 1/4 cup of Parmesan cheese, shredded
• 1 tbsp parsley, chopped
• 2 tbsp basil, chopped

Cook spaghetti according to the instructions. Heat olive oil in a skillet over medium heat. Add tomatoes, salt and pepper to taste. Cook for about 2-3 minutes; add shrimp and cook for 1 minute. Add lemon juice and butter and cook an additional 30-60 seconds. Add cooked spaghetti, Parmesan cheese and basil then combine. Garnish with parsley. Enjoy.

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Caprese Salad

This is a perfect salad for a hot day (or any day for that matter). Simple, easy and full of flavor. I love the flavors of mozzarella, basil and tomatoes together and topping them with a really good balsamic vinegar makes it an irresistible salad.

• Organic or home grown beefsteak or roma tomatoes
• Fresh mozzarella cheese
• Fresh basil
• Balsamic vinegar
• Sea salt and fresh cracked black pepper to taste

Slice tomatoes and mozzarella cheese. Layer tomatoes, cheese and basil then drizzle balsamic vinegar and finish off with sea salt and fresh cracked black pepper. Enjoy!

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Chocolate Chip Ice Cream Sandwich

We had a dinner party and I wanted to prepare a dessert that would make all the adults and five kids happy. These sandwiches were a huge success! They were soft, gooey and so delicious.

Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2 large eggs
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups of semi sweet chocolate chips

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl and mix thoroughly. Beat butter, white sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in the flour mixture. Stir in chocolate chips. Drop small spoonfuls onto an ungreased baking sheet. Bake for 9 to 11 minutes or until golden brown. Cool on wire racks.

• Vanilla ice cream (I used 1/2 the fat)
• Mini chocolate chips
• Chocolate chip cookies (completely cooled)

To make sandwiches, warm ice cream at room temperature until slightly soft. Scoop a ball of ice cream onto the bottom of one cookie. Take the second cookie and place on top. Gently squeeze cookies together until ice cream spreads evenly. Drop mini chocolate chips along the sides of the sandwich; place on a plate and put into the freezer for 10 minutes or until hardened. Serve immediately and enjoy!

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Stuffed Mushrooms

Stuffed mushrooms are always a great treat. We recently had an "appetizer dinner" with friends and I made these mushrooms - they disappeared quickly and everyone raved about them. I usually make them with sausage but decided to try vegetarian this time and I am glad I did. I loved the flavors of garlic, red pepper & cream cheese together. These mushrooms were really delicious and I look forward to making them again.

• 15 large button mushrooms, wiped clean
• 1/4 red bell pepper, diced
• 1/4 sweet yellow onion, diced
• 2 cloves of garlic, minced
• 3-4 tbsp parmesan cheese, shredded (divided)
• 1 tbsp mozzarella cheese, shredded
• 2 tbsp fresh basil, chopped
• 1/2 block of low fat cream cheese
• Salt and pepper to taste
• 2 tbsp Italian style bread crumbs

Preheat oven to 375 degrees and spray a tin foil lined baking sheet with cooking spray. Wipe the mushrooms clean with a damp towel then carefully remove stems. Add the mushroom stems, bell pepper, onion and garlic to a food processor and mix until chopped finely. Combine mushroom mixture in a large bowl with 2 tablespoons of parmesan, mozzarella, basil, cream cheese, salt and pepper. Taste and re-season if needed. Scoop filling into mushroom caps. Sprinkle bread crumbs and remaining parmesan on top of each mushroom and place on baking sheet. Bake uncovered in the oven for 15-20 minutes.

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Shredded Chicken Burritos

As you can tell from my recipe blog, we LOVE Mexican food. My kids can't get enough and it's the same for my husband and me. I wasn't in the mood to cook a big meal (90 degrees outside) so I decided to make quick & easy burritos. They turn out good every time! The shredded chicken is very tasty with subtle hints of cumin, chili & garlic. It's quick and easy to make and it tastes so good.

Shredded Chicken:

• 3-4 boneless, skinless chicken breasts, trimmed of any fat
• 3 cups of chicken broth
• 3 cloves of garlic, minced
• 2 tbsp sweet yellow onion, diced finely
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp oregano
• Salt and pepper to taste

Combine all ingredients and gently boil for 20 minutes. Let the chicken breasts cool then shred with two forks.

Toppings:

• Flour tortillas
• Cheddar cheese (or low fat Mexican blend)
• Tomatoes, diced
• Sweet yellow onion OR green onions, diced
• Black olives, sliced
• Cilantro, chopped
• Non fat refried beans (cooked)
• Non fat sour cream
• Salsa or hot sauce
• Guacamole (click here for recipe)

Layer all ingredients (as much or as little) as you like. Roll & eat. Enjoy.

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Peanut Butter Chocolate Chip Cookies

Okay, so what's not to love about a cookie made with peanut butter, brown sugar and chocolate chips? I wanted to make a treat for our friends who were watching our kids while my husband and I went on a date. I know chocolate & peanut butter would make my girlfriend very happy so I decided to make cookies. They turned out better than I imagined. They were crisp on the outside and soft & gooey on the inside. I really loved the balance of salty & sweet. Try dipping them in ice cold milk... heaven.

• 1/2 cup of butter (1 stick), softened
• 1/4 cup of brown sugar
• 1/4 cup of white sugar
• 1/2 cup of peanut butter (I used creamy)
• 1/2 tsp vanilla extract
• 1 egg
• 1 1/4 cup of flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup of semisweet chocolate chips

Preheat oven to 375 degrees and spray a baking sheet with cooking spray. In a large mixer, cream butter, peanut putter, sugars and vanilla. Add the egg and mix until light & fluffy. In another bowl, combine flour, baking soda, baking powder and salt - mix thoroughly. Slowly add the dry ingredients into the butter mixture, stirring continuously. Add chocolate chips and combine. Drop spoonfuls of cookie dough on the baking sheet and press the center of the cookie with a fork. Bake for 10-11 minutes. Enjoy!

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Mushroom Manicotti

I haven't made this dish for a really long time and was so excited when I stumbled across my old recipe. It's a bit time consuming but worth it! It's cheesy and gooey and so delicious. My son had 3 helpings & the rest of us cleaned our plates. Try it with a salad and garlic bread - irresistible!

• 8 oz of sliced mushrooms, button or cremini
• 1/4 sweet yellow onion, diced finely
• 1-2 cloves of garlic, minced
• 1 15oz container of non fat ricotta cheese
• 1 egg
• 1 cup mozzarella cheese, shredded (divided)
• 4 tbsp parmesan cheese, shredded (divided)
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped (divided)
• Salt and pepper to taste
• Dash of nutmeg
• 3 cups of marinara sauce (divided)
• 8-10 manicotti shells, prepared per instructions

Preheat oven to 350 degrees. Coat a large baking dish with cooking spray then pour 1 cup of marinara sauce all over the bottom - spread evenly. Place sliced mushrooms in a food processor and chop until fine crumbles. In a large bowl combine mushrooms, onions, garlic, ricotta, egg, 1/2 cup of mozzarella, 2 tbsp of parmesan, basil, 1 tbsp parsley, nutmeg, salt and pepper to taste; mix thoroughly and place filling into a large zip lock bag. Cut the corner and pipe filling into cooked manicotti shells (I pipe into each side) and place into baking dish. Continue until you are out of filling & shells. Pour the remaining 2 cups of marinara over the manicotti. Spread the remaining mozzarella and parmesan cheese over the top. Cover with tinfoil and bake for 35 minutes. Cool for 2-3 minutes before serving. Garnish with the last tablespoon of fresh parsley. Enjoy.

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Banana Bread

My daughter and I had some alone time today and we decided to make a loaf of banana bread (we had two very ripe bananas to use up). We had a great time laughing, making a mess and creating the best banana bread I have ever made. I was really impressed with how well my daughter bakes - she is a natural. Let me just say, this loaf lasted less than 24 hours in our house...there was only a third left after I took it out of the oven and my kids happily ate the remainder this morning with breakfast. It was so good! I love the cinnamon, nutmeg & clove flavors combined with the banana and vanilla. I am certain that using half brown sugar made it even tastier - I may try all brown sugar next time. The only downside of this loaf was that it was a bit small. I will double the ingredients next time for a fuller loaf. No matter how small my loaf was, it was FULL of flavor, moist and delicious.

• 1 cup of flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Preheat oven to 350 degrees. Grease and flour a loaf pan. Sift flour, baking powder, baking soda and salt into a large bowl and mix thoroughly, set aside.

• 2 ripe bananas
• 1 egg
• 1/4 cup of white sugar
• 1/4 cup of brown sugar
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1/4 cup melted butter
• 1/2 tsp vanilla extract
• 1/2 cup walnut pieces

In another bowl mash bananas, egg, sugar, cinnamon, nutmeg, cloves, butter and vanilla together and mix thoroughly. Slowly add dry ingredients into wet ingredients and mix well. Once the batter is well combined add walnuts and stir. Pour ingredients into prepared loaf pan. Bake in the oven for 40-45 minutes or until a knife inserted into the center comes out clean. Remove from oven & let cool for a few minutes before cutting. Serve while it's warm with butter. Enjoy!

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Mom's Potato Salad with a Twist

My mom is a great cook and one of her best dishes is potato salad. It's a huge hit with everyone that eats it. I have never made it before and decided to give it a try - I added just a few things to make it my own. My stepfather-in-law Bud uses big chunks of black olives in his version and I really liked the flavor and color they added. It was a very tasty potato salad that went well with the barbecue ribs I made. If you want to kick it up a bit try a little wasabi mixed in... my sister Dana loves it that way. Don't worry Mom, yours is still my favorite.

• 5 large potatoes, skinned, boiled until fork tender & diced into bite size chunks
• 5 hard boiled eggs, diced
• 1/4 sweet yellow onion, diced finely
• 1/2 cup of sliced black olives, drained
• 1 tbsp fresh parsley, chopped
• 1/4 cup dill pickle juice
• 2 tsp of red wine vinegar
• 1/2 - 3/4 cup of regular (tastes better) or low fat mayonnaise
• 1 tsp celery salt
• 1 tsp dried mustard
• Salt and pepper to taste
• Paprika (sprinkled on top for garnish)

Just like my mom, I boil my large potatoes with the skin on. Once they are fork tender I let them cool and simply peel off the skin. I then dice into bite size chunks. Combine the remaining ingredients (except paprika) in a large bowl & mix thoroughly. Taste and re-season if needed. Put into a serving bowl & sprinkle with paprika. Enjoy.

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Baked Barbecue Ribs

This is a family favorite - especially for my sister Leslie. My Dad always grills ribs for special occasions and they are the best. I decided to make some for friends who were coming over for dinner but instead of grilling them I baked them low & slow (like my Mom does). I also wanted to make my own sauce and it turned out tangy and sweet - a big hit with everyone. Next time I make this, I will set aside some sauce for the kids and then add a bit of crushed pepper to spice it up for my husband and I. The meat fell off the bone & was so tender & delicious - it was a great dinner shared with wonderful friends.

• 6-7 lbs of beef ribs (with bone)
• Salt and pepper to taste
• 1 1/2 cups of water (per pan)

Preheat oven to 250 degrees. These are messy ribs so I suggest lining your desired baking dish with tin foil. Spray the tin foil with cooking spray to help prevent sticking. Season the ribs with salt and pepper to taste.

Barbecue Sauce:

• 2 slices of bacon (turkey bacon doesn't work well)
• 1 tbsp of fresh thyme, chopped
• 1/2 sweet yellow onion diced finely
• 4 cloves of garlic, diced finely
• 1 tsp crushed red pepper (optional)
• 4 cups of ketchup
• 1/2 cup of brown sugar
• 1/4 cup of molasses
• 2 tbsp of red wine vinegar
• 2 tsp dried mustard
• 1 tsp paprika
• Salt and black pepper to taste

Cook bacon in a large skillet over medium heat. Once it's finished add thyme and onion. Saute for 2-3 minutes or until onion is soft. Add garlic and red pepper and cook, stirring frequently, for 30-45 seconds. Add the remaining ingredients and mix thoroughly, cook for about 20 minutes so flavors combine. Spoon sauce over the ribs (front and back); reserve the extra sauce for basting and serving. Pour 1 1/2 cups of water in the bottom of the pan and cover tightly with tinfoil. Bake for 3 hours. Remove tinfoil, make sure there is still water in the pan, if not add some, then baste the ribs with a bit more sauce. Cover the pan tightly again and return to the oven. Reduce the heat to 225 degrees until ready to serve. I cooked mine for 5 hours and they were perfect. I added a bit more sauce before serving. Enjoy.

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Pancakes with Raspberry Sauce

I make pancakes every Saturday for my kids... it's a tradition. This morning my son wanted to help make the pancakes and he wanted a berry sauce instead of regular syrup. We had a fun time cooking side by side. I was impressed with his steady hand while he mixed the pancake dough (especially for a two year old). We created a very delicious breakfast - more importantly, we had a great time together. The pancakes were light & fluffy with a touch of vanilla and the raspberry sauce was sweet and tart - a perfect combination!

Pancakes:

• 1 cup of flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp white sugar

Combine all dry ingredients together and mix thoroughly.

• 1 cup of milk
• 1 egg
• 2 tbsp canola oil
• 1/2 tsp vanilla

Whisk wet ingredients in a separate bowl then slowly combine into dry ingredients, mixing thoroughly (there should be some lumps). Heat a bit of butter in a skillet or griddle, over medium heat. Once hot, add a ladle full of pancake dough to the pan and cook for a few minutes; once you see bubbles forming on top of the pancakes, flip. Cook for another 1-2 minutes until done. Serve with fresh raspberry sauce or hot maple syrup. Enjoy!

Raspberry sauce:

• 1 cup of frozen raspberries
• 1 1/2 tbsp sugar
• 1 tsp lemon zest, chopped finely
• 1-2 tbsp water

Combine ingredients in a small pan over medium heat. Cook until raspberries have melted down and thickens slightly.

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Shredded Beef and Caramelized Onion Tostadas

I made a big batch of shredded beef this week and needed to use it up. I made tostadas tonight with shredded beef, chili beans and caramelized onions along with cheese and sour cream. They were a perfect combination of creamy, crunchy, salty and spicy. Simple to make but they really hit the spot.

• Corn tortillas
• Shredded beef (see recipe below)
• 1 tsp olive oil
• 1/2 sweet yellow onion
• Salt & pepper to taste
• 1 14 oz can of chili beans (with sauce) or black beans (drained & rinsed)

Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray. Place corn tortillas on the baking sheet and spray the top of each tortilla. Bake in the oven for 5-7 minutes or until golden brown (flipping if needed). Meanwhile, heat olive oil in a skillet over medium heat; add onions, salt & pepper to taste and cook until caramelized. Heat beans in a pan over low heat until warm.

Toppings:

• Lettuce, chopped finely
• Green onions, chopped
• Tomatoes, diced
• Cheddar cheese (or low fat Mexican blend), shredded
• Low fat sour cream
• Cilantro, chopped finely
• Salsa

Layer each corn tortilla with beef, caramelized onions, beans, cheese, lettuce, tomatoes, green onions, cilantro, salsa & sour cream. Enjoy!

Shredded Beef:

• 1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
• 1 7 oz can of whole green chiles reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp cumin powder
• 2-3 cloves of chopped garlic
• 1-2 cups of beef broth

Preheat oven to 275 degrees. Heat olive oil in a cast iron dutch oven (or baking dish). Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot.

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Vegetarian Three Bean Chili

I love chili, stew, soup - anything I can slow cook in my dutch oven. I decided to make a vegetarian chili today because it was rainy and cold - perfect weather for chili! It turned out really tasty, healthy & comforting. I started cooking in the early afternoon and my house smelled so good all day.

• 1-2 tsp olive oil
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 carrot, diced
• 6 cloves of garlic, chopped
• 1/2 red, yellow or orange bell pepper, diced
• 1/2 jalapeno, diced (optional)
• 2 16 oz cans diced tomatoes
• 2 tsp cumin powder
• 2-3 tbsp chili powder
• Salt and pepper to taste
• 1 bay leaf
• 1/2 tsp oregano
• 1 tsp garlic powder
• 1/2 tsp sugar
• 1 7 oz can of whole green chiles diced
• 1 15 oz cans of tomato sauce
• 1 16 oz kidney or black beans
• 1 16 oz can chili or pinto beans
• 1 16 oz can white beans or white cannelloni beans

Heat olive oil in a dutch oven over medium heat, add onions, celery, pepper and jalapeno (if using). Saute for about 3-4 minutes. Add garlic and cook for 30 seconds before adding tomatoes, tomato sauce, green chiles and beans. Add all spices and stir. Cook covered on low heat on the stove, low in your crock pot or at 250 degrees in the oven. Cook all day stirring throughout the day if you can. Don't forget to take out the bay leaf before serving. Enjoy!

Toppings:

• Cheddar cheese, shredded
• Green onion, diced
• Sour cream (optional)
• Hot sauce (optional)
• Saltine Crackers

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Tuna Fish Sandwich

Everyone has a recipe for a tuna sandwich. The key to my sandwich is the sweet or dill pickles and a bit of pickle juice. It makes the sandwich pop with flavor & prevents it from being dry. I also love to add chunks of pickle and onion for the crunch factor. Simple, quick, delicious.

• 1 can of white tuna fish, in water, drained
• 2 tsp pickle juice (sweet or dill)
• 2 tbsp pickle, chopped (sweet or dill)
• 1 tbsp sweet yellow onion, diced
• 1 tbsp low fat mayonnaise
• Dash of dry mustard
• Salt and pepper to taste
• Lettuce, chopped
• Tomato slices
• Whole wheat bread

Combine tuna, pickle juice, onion, pickle chunks, mayonnaise, onion, dry mustard, salt and pepper in a bowl; mix thoroughly then spread on a piece of bread. Add tomato slices and lettuce and top with another piece of bread. Enjoy!

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Shredded Beef Chimichangas

We had friends over last night to celebrate Cinco de Mayo and I decided to make homemade chimichangas - what goes better with margaritas? I cooked the beef all day in my dutch oven and it was so tender and full of flavor. I can't bring myself to deep fry food (not that I don't love fried food - it's just not healthy) so I baked them in the oven and they were amazing. They were crisp outside and moist inside - utterly delicious. I will be making these again!

Shredded Beef:

• 1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
• 1 7 oz can of whole green chiles reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• 2-3 cloves of chopped garlic
• 1-2 cups of beef broth

Preheat oven to 275 degrees. Heat olive oil in a cast iron dutch oven (or baking dish). Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot.

• 1 sweet yellow onion, sliced thinly
• 1 tsp olive oil
• Salt and pepper to taste
• Flour tortillas
• Cheddar cheese, shredded (or low fat Mexican cheese blend)

Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray. Heat olive oil in a skillet over medium heat. Add onions, salt & pepper to taste. Saute the onions until tender and wilted (about 15-20 minutes). Lay one flour tortilla on a plate. Add a layer of cheese, then a spoonful of shredded beef (drained of excess liquid), then a spoonful of onions. Fold the ends in and roll up. Place on a baking sheet lined with tin foil. Once you have them all rolled, spray the top of each chimichanga with cooking spray. Bake in the oven for about 7-10 minutes then flip. Bake on the other side for another 7-10 minutes.

Toppings: (optional)

• Homemade guacamole (click here for recipe)
• Low fat sour cream
• Salsa
• Cheddar cheese, shredded
• Tomatoes, diced
• Green onions, diced
• Lettuce, chopped finely
• Cilantro, chopped finely
• Black olives
• Sliced jalapenos

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Egg and Turkey Bacon Breakfast Sandwich

Quick, easy and so good. I made this sandwich for my husband this morning and he left for work a very happy man.

• 2 pieces of turkey bacon
• 1 egg
• Salt and pepper to taste
• 1 tbsp water
• 1 slice of cheddar cheese (I use sharp)
• 1 English muffin
• 1 tsp low fat mayonnaise (optional)

Cook bacon over medium heat until crisp, remove from heat and drain on a paper towel. Spray small pan with cooking spray, add egg and break yolk. Salt & pepper to taste. Cook for 1-2 minutes then flip egg and add cheese to the top. Add water to pan and cover with lid for 1 minute or until cheese melts. Toast English muffin and add mayonnaise (if you like), bacon and finally the egg with cheese. Top with hot sauce or eat as is. Enjoy.

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Black Bean Soup

I have a terrible cold and wanted to make something for dinner that was simple but tasty. My entire family loved this soup. It was quick and easy to make and tasted so delicious. Don't leave out the cilantro - it really made this soup complete.

• 1 tsp olive oil
• 3/4 sweet yellow onion, diced
• 1/2 red bell pepper, diced
• 2 carrots, diced
• 4 cloves of garlic, chopped finely
• 5 cups of chicken stock OR vegetable stock (I used chicken)
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp chili powder
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 3 14 oz cans of black beans, rinsed & drained, (divided)
• Salt and pepper to taste
• 1-2 tbsp corn starch (combined with a bit of cold stock - mixed thoroughly) (optional)

Heat olive oil in a dutch oven over medium heat. Once hot add onion, bell pepper and carrots, saute until slightly tender. Add garlic and stir frequently for 45 seconds. Add stock, seasonings and half of the beans. Cook over medium low heat for 1-2 hours. Remove bay leaf, and blend using an immersion blender. Add the remainder of the beans and corn starch slurry if you desire a thicker soup (make sure the soup is boiling when adding the corn starch). Taste and re-season if necessary.

• Cilantro, chopped
• Cotija cheese, shredded

Garnish the soup with chopped cilantro and shredded cotija cheese. Enjoy.

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Balsamic Vinaigrette

We love a good balsamic vinaigrette. After several attempts, I finally have a recipe that I love. It's slightly sweet, tangy and so delicious. Try this on your next salad.

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp shallot, diced
• 3 cloves of garlic, minced
• 1/2 tsp of dried basil
• Salt and pepper to taste

Combine all ingredients in a small food processor (except for the oil) and blend. Slowly add the olive oil while mixing. Taste & re-season if needed. Store in a sealed container & use throughout the week on salads & veggies. Enjoy.

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House Salad (click here to view recipe)