Arugula Salad

Every time I make this salad I seem to get compliments so I thought it would be a good one to share! It’s proven to be a crowd pleaser and can be modified to fit your preference.

The main two things that you’ll need are

• Arugula

&

• Girard’s light champagne dressing (I think this is what makes it so good!)

The toppings that can be used are

  • Mini bell peppers
  • Cucumber
  • Avocado
  • Sliced black olives
  • Artichoke hearts
  • Chicken (try the already cooked balsamic vinegar and rosemary chicken from Trader Joe’s)

I usually add some pepper and a little Tajin on the avocado.

It’s healthy, delicious, and easy to make! I hope you enjoy it as much as I do!

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Organic Lentil & Kale Soup Recipe

Unfortunately the weather has been pretty gloomy lately but it gave me the perfect opportunity to make my favorite type of food… SOUP!

I wanted to try something new and on the healthier side, so I purchased these organic ingredients and got started:

  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp minced garlic/or garlic paste
  • 1 sweet yellow onion- chopped
  • 3 carrots- thinly sliced
  • 17.6 oz pack of pre-cooked Lentils
  • 2 cans of Cannellini Beans
  • 2 cups of Baby Kale
  • 1 carton of Vegetable Broth
  • Fresh Thyme
  • 1/4 of a lemons juice (optional)
  • Freshly ground salt and pepper to taste

1-Start by cutting the veggies then heat a large soup pot containing the olive oil and garlic paste. Add the carrots, onion and fresh thyme.

2- Cook veggies at medium high heat for about ten minutes.


3- Drain beans and add to pot with the lentils and broth. Turn heat to high.


4-Once broth is boiling add the kale and turn off heat.

5- Add the seasonings of your choice and more fresh thyme if you’d like.

And that’s it! So easy, healthy and filling! Yum!

Beachy Shrimp Tacos

I got a little crazy this week and decided to try ANOTHER new recipe. I get so bored of eating the same thing too often so I love to switch it up. I usually have a hard time figuring out what to make but since it was Tuesday I knew I wanted to make tacos. Not just any regular tacos, shrimp tacos! I wanted something with some zest to it and these definitely satisfied my craving! I named them Beachy Shrimp Tacos because they remind me of something I would eat at a restaurant near the beach, overlooking the ocean.. paired with a corona 😉

I made two different toppings for these bad boys so it took a little while to prepare everything but it was totally worth it. I’ll separate this recipe into three sections, one for the basic taco necessities, and one for each of the toppings.

Here goes:

The Basics:

  • 1lb cooked shrimp
  • 1 can of black beans
  • Shredded pepper jack cheese
  • Flour tortillas
  • 2 limes
  • Salt- a pinch
  • Pepper- a pinch
  • Garlic salt- a few shakes
  • Tajin- a few shakes
  • Some sort of lime seasoning- I used a lime garlic and herb mixture

About 6 hours before dinner I chopped the butts off of all the shrimp, stuck them in a large ziplock Baggie and squeezed 2 limes into the bag. Then I added whatever seasonings I figured would be an appropriate mixture into the bag as well. Then shook the bag to distribute the seasonings evenly, and stuck it in the fridge.

I apologize that I don’t have accurate measurements for the seasonings since I normally just add as much as I think would taste good. But if you have a hard time measuring by eye, just don’t put too much. You can always add more later.

Ceviche style topping:

  • 1 cucumber -diced
  • 2 limes
  • 2 avocados -diced
  • 1/4 red onion -diced
  • 1/4 bunch chopped cilantro
  • Salt, pepper, garlic salt, tajin (a couple shakes of each)

Coleslaw style topping:

  • 1/2 bunch of red cabbage
  • 1/2 bunch of green cabbage
  • 2 carrots pelled and shredded
  • A pinch of salt and pepper
  • 1/4 cup lemon vinaigrette
  • 1/4 cup chopped cilantro

Once you’ve made your toppings, go ahead and throw the shrimp on the barbie! I mean… In a pan on the stove!


The shrimp were already cooked so I just heated them up a bit after allowing them to soak in the flavor for those 6 hours.

Next step was to heat up the black beans in a small sauce pan.

While the shrimp was warming I tossed a few tortillas in the oven and turned the broiler on since I have and electric stove and can heat them on the stovetop. (Keep an eye on these, the broiler gets super hot and will burn them if you don’t keep checking on them.)


I even put some shredded cheese on the tortillas to melt it!


Add a layer of beans and shrimp on top of the cheese


Then your toppings!


And there you have it!!

 

 

Chicken & Broccoli Alfredo 

Holy deliciousness. This meal is the perfect way to get your picky eaters to finally eat their broccoli. 

It received two thumbs up from Blake and Logan. 👍🏼👍🏼

Here’s what you’ll need for this creamy and delicious chicken & broccoli Alfredo recipe. 

  • 1 Jar of Bertoli (garlic) Alfredo sauce (I chose garlic but there are many different flavors including original) 
  • 2 bunches of broccoli (I bought the fresh kind so by “2 bunches” I mean two of those mini trees of broccoli, if you buy bagged I would say it’s probably equivalent to about 4 cups)
  • 1/2 pack of thin spaghetti noodles
  • 3 chicken breasts 
  • 1 1/2tbsp olive oil 
  • 1tbsp country crock (or any other type of butter)
  • Parmesan cheese to top 
  • Salt, pepper and garlic salt to season

Start by chopping your broccoli like so:

  
You’ll need a large pan to cook the chicken and a large pot to boil the noodles.

Pour the tablespoon of olive oil on the pan and heat to medium high. Fill your pot 3/4 of the way with water, add a pinch of salt and bring to a boil. 

Place your chicken breasts on the pan and your noodles in the boiling water (I break the noodles in half to help them cook faster). I used Garlic Salt to season my chicken.  

  
Once the chicken is thoroughly cooked, cut them into small strips and set them aside. 

  
At this point your noodles are likely done cooking as well, drain the water and use the remaining 1/2 tablespoon of olive oil on noodles to keep them from sticking together. 

  
Rinse your chicken pan, or use a new one to cook the broccoli. 

Add the tablespoon of whatever type of butter you like and some salt and pepper as well. Cook the broccoli until it’s soft.

  
Now bring the chicken back to your pan along with the broccoli and add the noodles as well.

  
Next step: SAUCE

  
Empty the entire contents of the jar like so:

  
And mix it all up. 

  
Top with Parmesan cheese and enjoy! 

  

DIY Holiday cheese platter

You know how it goes, on big holidays it seems like everyone is just waiting the whole day to stuff their bellies full of food! This year I was lucky enough to sit back and relax while a bunch of men did the cooking. I still felt like I should contribute in some way so I decided to make a cheese platter. 

It was a good thing too, because everyone was starving while we waited for the guy who cooked the bird to arrive. 

I was determined to make the biggest and best cheese platter imaginable so I made sure to get all of the essentials for a good snack tray, unfortunately I forgot to put the salami on the platter but it was still beautiful! 

Here’s what I used:

  • Brie cheese
  • Garlic and herb spreadable cheese -President brand
  • Pepper medley spreadable cheese – President brand
  • A French baguette 
  • Breton original crackers
  • Grapes
  • Strawberries 
  • Roasted/salted almonds 
  • Greek mix of olives and feta cheese 
  • Salami (not pictured) 

  
Get creative and add whatever types of fruit you like. I also thought it would be a good idea to make a dessert version with chocolate dipped strawberries and apples slices with caramel dip.. but I’ll have to save that for next time. 

It turned out to be a big hit and kept everyone satisfied while they were waiting for dinner.   

  

Ratatouille Recipe

In high school I took a cooking class and one day we learned to make Ratatouille, it was just after the Disney movie had come out so I was pretty stoked. We made a different version from the one in the movie, it was not as pretty but still delicious. As I was searching Pinterest for healthy recipe ideas I saw one for Ratatouille and I had to make it! This time I was going to attempt to make it just like the one in the cartoon. Since we do not care for tomatoes, I changed the recipe to include red bell peppers instead and pasta sauce rather than tomato paste.

The funny thing is that I went to Sam’s Club over the weekend before I had even decided to make Ratatouille and got croissants and macaroons…. I guess I was unknowingly channeling my inner French Girl.  Anyway, here’s what you’ll need!!

  • 1 Yellow squash
  • 1 Small eggplant (I found an organic one in the grocery store that was much smaller than the others)
  • 1 Zucchini
  • 2 Mini red bell peppers
  • Pasta sauce of your choice
  • 1 Clove of garlic
  • Thyme
  • Garlic Salt
  • 1/4 Cup Mozzarella Cheese (optional)
  • 2 Tbsp Extra Virgin Olive Oil
  • Minute white rice (two cups)

I started by cutting the veggies into VERY thin slices. It’s important that the veggies are all similar in size if you want the dish to look the way it’s supposed to.

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Pre-heat your oven to 350

I used an 8″ Non-stick round baking pan and poured a thin layer of the pasta sauce along the bottom (just enough to cover the whole thing).

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Once you’ve cut all of the veggies start layering them along the pan and make sure you keep the color pattern the same the whole way through if you are trying to make it look good.

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After you have the veggies all lined up and beautiful, drizzle the 2 tablespoons of olive oil over the top.

Season with garlic salt, pepper and thyme.

Place in the oven for 20 minutes, and while the Ratatouille is cooking, start cooking the rice as well.

If you’ like to add the cheese, remove the dish from the oven at 20 minutes, sprinkle with mozzarella and throw it back in for about 10 minutes.

I served the Ratatouille on top of a bed of white rice and topped it off with some of the excess pasta sauce from the bottom of the pan. I also heated up a couple of croissants and served them on the side, then we had Macaroons for dessert! It was unintentional, but having a French themed meal was lot’s of fun and really delicious! Bon Appetit!

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