Slow Cooker Chili ♥

 I love making this chili in the fall it's got a kick to it with chipotle chilis! 

Ingredients ♥

1 Tablespoon olive oil

2 pounds lean ground beef

1 medium red or yellow onion, peeled and diced

2 cloves of garlic, minced

2 chipotle chili in adobo sauce, chopped (*add more for extra smokiness and heat)

2 (15 ounce) can’s dark red kidney beans, rinsed and drained 

2 (15 ounce) cans tomato sauce

2 (15 ounce) cans diced tomatoes

1 (15 ounce) can light red kidney beans, rinsed and drained

1 (4 ounce) can chopped green chilis

1 cup beer or beef broth

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 teaspoon salt 1/2 tsp pepper

1 teaspoon sugar

Directions ♥

Heat oil in a large sauté pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for 

Fresh Garden Marinara Sauce ♥

 I am using every last bit of my garden tomatoes, see my recipe below for fresh garden marinara!

Ingredients ♥

4 pounds fresh assorted tomatoes (  about 12 tomatoes ) 

2 tbsp. extra virgin olive oil 

4 garlic cloves 

1 medium yellow onion 

1/2 cup tomato paste

1 cup grated parmesan cheese

2 tsp sugar

salt and pepper to taste 

Directions ♥

Sauté onions and garlic Heat sauce pot with oil, then sauté diced onions and minced garlic until soft ( about 3-5 min) Remove from the burner then set aside.

Boil tomatoes then bring a large pot to a boil for blanching. In shifts, drop the tomatoes in the water in the water until they wrinkle and peel. Peel the cooked tomatoes, remove cores with a pairing knife, chop and add to the onion mixture.

Bring to a boil then simmer for 2 hours

Completely cool to room temp, good in fridge for 5-7 days, to freeze store in airtight container freeze up to 3 months 

Homemade Salsa ♥

I love using fresh tomatoes from the garden and making fresh salsa, here is my recipe!

 Ingredients ♥

4 ripe tomatoes cored and quartered

1 red onion peeled and quartered

3 garlic cloves peeled

3 jalapenos stemmed and seeded for a hot version leave the seeds in 

⅓ cup of fresh cilantro

2-3 tsp sugar

1 can crushed San Marzano tomatoes 15 ounces

4.5 ounces diced green chilies medium or hot

Directions ♥

Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice 2 tsp cumin 2 tsp sugar and salt in a food processor. Pulse until well blended.

Pour in the crushed tomatoes and green chilies. Puree until mostly smooth. Lasts in the fridge for 10 days freezes up to 6 months.

Homemade Giardiniera ♥

 Ingredients ♥

1/2 head cauliflower, cut into small florets (3 cups )

1 large yellow onion, diced (3 cups, )

1  red bell peppers, diced (1 ½ cups )

1 green bell pepper, diced (1 cup )

1 carrot, diced (3/4 cups )

1 celery stalk, diced (1/2 - 3/4 cups )

1 and 1/2 large jalapeños, thinly sliced or diced seeds removed

1/2 cup  coarse kosher salt*

water

Dressing ♥

2 cloves garlic, minced

3/4 cup  chopped marinated green olives

1 tbsp dried oregano

1 tsp red pepper flakes

1/2 tsp celery seeds

freshly ground black pepper to taste

1 cup white vinegar

1 cup extra virgin olive oil

Instructions ♥

In a large mixing bowl combine the diced cauliflower, onion, bell peppers, carrot, celery, jalapeño, and 1/2 cup of coarse kosher salt. Add enough cold water to cover the vegetables, then put a lid over the container and refrigerate for 12-24 hours.

After soaking, drain and rinse the vegetables and set aside in the large mixing bowl.

In a medium mixing bowl mix together all the ingredients for the dressing.

Pour the dressing over the vegetables, toss, and cover the bowl or transfer to clean glass jars. If the vegetables aren't fully submerged, top off with one cup of water then if more liquid is needed top with additional vinegar until the vegetables are covered. Use distilled water, filtered water, or boiled and cooled water for longer storage.

Refrigerate for at least 48 hours before enjoying. The vegetables will get more flavorful the longer it marinates. Homemade giardiniera will last for at least several weeks in the fridge.

Healthy Gluten Free Strawberry Pretzel Salad ♥

 It's summer and I am nostalgic going through my mother's summer recipes I stumbled upon this classic Strawberry Pretzel Salad. My version is healthier and gluten free! ♥

Ingredients  ♥

• 6 oz. strawberry  sugar free Jell-O

• 2 cups boiling water

• 2 1/2 cups salted pretzels Gluten Free, (measured before crushing)

• 1/4 cup granulated sugar ( Sugar in the Raw organic white)

• 8 Tbsp. unsalted margarine

• 8 oz. package light cream cheese, softened

• 1/2 cup granulated sugar ( Sugar in the Raw organic white)

• 8 oz. cool whip, thawed in the fridge

• 1 lb. fresh strawberries, hulled and sliced

Directions ♥

1. Preheat the oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

2. Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.

3. In a medium saucepan, melt 8 Tbsp. margarine then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

4. When pretzels have cooled, use an electric hand mixer to beat 8 oz. cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 oz. Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

5. Hull and slice 1 lb. strawberries then stir into your room temperature Jell-O. Pour and spread strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).

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Fourth of July Healthy Menu Ideas! ♥

 It's the Fourth of July and here are some healthy ideas for your menus! ♥

Appetizers  ♥

Try my Patriotic Strawberries 

Grandma Katrina's Deviled Eggs

Grandpa's Summer Pickles

 Homemade Summer Baked Beans 

Skinny Old El Paso Tex Mex Taco Dip 

Salads  ♥

Skinny Seven Layer Salad 

Skinny Summer Macaroni Salad

Skinny Potato Salad 

Skinny Picnic Pasta Salad 

Copycat KFC Coleslaw 

Main Course  ♥

All American Skinny Burger

Backyard Barbecue Chicken 

Healthy Grilled Beer Brats with Kraut 

Summer Shish Kabobs 

Desserts  ♥

Patriotic Bomb Pops Cocktail Recipe 

Patriotic Berry Flag Cake 

Summer Watermelon Popsicles 

Hope everyone has a safe and Happy Fourth of July! ♥

Shakshuka ♥

 I love this dish it is full of flavor and healthy!  You can have it for breakfast, brunch, lunch, or dinner! ♥ I love using my favorite product for Feta Cheese Odyssey Brand!

Ingredients  ♥

2 tablespoons extra-virgin olive oil

1 large yellow onion diced

1 red bell pepper seeded and diced 

2 cloves garlic minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/4 teaspoon black pepper

28 oz. canned crushed tomatoes

1/4 cup chopped fresh Italian flat leaf parsley, plus more for serving

6 large eggs

4 oz. crumbled Feta cheese Odyssey Brand 

crusty bread or pita, for serving optional

Instructions  ♥

Heat the olive oil (2 tablespoons) over medium-high heat in a 12-inch skillet (preferably nonstick). Sauté the diced onion and pepper until softened and browned, about 10 minutes, stirring occasionally.

Add the minced garlic (2 cloves), ground cumin (1 teaspoon), smoked paprika (1/2 teaspoon), crushed red pepper flakes (1/4 teaspoon), kosher salt (1 teaspoon), and black pepper (1/4 teaspoon). Stir to coat and sauté for about 30 seconds more, until fragrant.

Pour in the crushed tomatoes (28 oz.) and chopped  parsley (1/4 cup) and stir together. Bring to a gentle simmer, and turn the heat to low (or off momentarily, if the tomatoes are splattering a lot).

Use a spoon to form 6 wells in the tomato sauce mixture. Crack an egg into each well. Cover the skillet and simmer until eggs are set (about 5-8 minutes, depending on how runny you like the yolks).

Sprinkle with crumbled feta (4 oz.) and additional chopped parsley, as well as more salt, pepper, and crushed red pepper if desired. Serve with gluten free crusty bread.

Okroshka Russian Summer Soup ♥

 

This is a great chilled summertime soup I remember my Grandma Katrina used to make, but I am making a healthier version. I even busted out the Russian serving ware! I love this soup on a warm summer day! ♥

Ingredients ♥
8 ounces cooked and chopped light sodium ham

4 hard-boiled eggs (chopped)
4 potatoes (chopped)
3-4 stalks green onions
1 small bunch dill
2-3 radishes
8 cups light buttermilk
1 cup sour cream fat free
salt to taste

Directions ♥

Boil eggs and potatoes until done. Cool and peel. Finely chop all solid ingredients. Mix and salt to taste.
Add the liquid and serve chilled ( for about 2 hours in fridge) and enjoy!♥

Gluten Free Italian Minestrone ♥

 I am partnered with Jovial Foods and decided to make my Gluten Free Minestrone since the weather has been so cold!  

Jovial Foods, Inc. was founded by a husband and wife team who have always been passionate about food, farming, and traditions. 

Carla and Rodolfo were both born into families of talented home cooks, and food was at the center of their childhoods. They also have a love of the past, and focus their product lines around ancient grain ingredients and traditional food preparation during manufacturing. Once Carla and Rodolfo had children, they discovered their daughter had gluten sensitivity. Carla and Rodolfo soon suspected that changes in wheat and other varieties of plants over the years were contributing to the increasing number of children with food intolerances. Looking to the past for answers, they discovered a nearly extinct ancient grain called einkorn, nature’s original wheat. In einkorn, Carla and Rodolfo found a wheat their daughter could flourish with. 

They realized they had to bring einkorn back to help other families. They both were professionals in the organic food industry, so they established the jovial brand to help address the many issues faced by those with food sensitivities. Jovial is all about family, feeling good, celebrating life, and showing love with good food. Jovial is a small, family-owned company and promises to stay that way.

Ingredients  ♥

2 tablespoons  extra virgin olive oil

3/4 cup onion diced

1/2 cup celery sliced

1/2 cup carrots peeled, quartered and sliced

1 zucchini quartered and sliced

2 teaspoons minced garlic

salt and pepper to taste

1 14 ounce can diced tomatoes

4 cups vegetable broth

1/4 cup tomato paste

2 teaspoons Italian seasoning

1 15 ounce can small white beans drained and rinsed

1 15 ounce can kidney beans drained and rinsed

1/2 cup canned cut green beans

1/2 cup small shell pasta I use Jovial Gluten free shells 

2 cups fresh baby spinach leaves

2 tablespoons chopped parsley

Directions  ♥

Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

Sprinkle the parsley over the soup, grade fresh Parmiggiano Reggiano on top and serve! 

Summertime Chicken Avocado Caprese Salad ♥

 Here is a healthy dinner salad for summer using my favorite product by Belgioioso 

Ingredients ♥

Marinade/Dressing:

1/4 cup  balsamic vinegar

2 tablespoons extra virgin olive oil 

2 teaspoons brown sugar

1 teaspoon minced garlic

1 teaspoon dried basil

1 teaspoon salt

Salad:

4 skinless boneless chicken breast 

5 cups Romaine, (or cos) lettuce leaves, washed and dried

1 avocado, sliced

1 cup cherry or grape tomatoes, sliced

1/2 cup mini mozzarella / bocconcini cheese balls  Belgioioso  brand

1/4 cup basil leaves, thinly sliced

Salt and pepper, to season

Directions ♥

Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.

Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve and enjoy!