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Ningxia Red Healthy Gummie Fruit Snacks

Fruit Snacks
NingXia Red Gummy Fruit Snacks

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

  • 1 cup fresh-squeezed orange juice
  • 1/2 cup frozen fruit (mango, berries, etc.)
  • 1/2 cup NingXia Red (where to buy)
  • 5 tbsp grass fed gelatin (where to buy)
  • 2 tbsp organic maple syrup or raw honey
  • 4 drops Orange essential oil (where to buy)
  • 2 drops Lemon essential oil (where to buy)

Instructions

  1. In a sauce pan, heat orange juice, frozen fruit, and raw honey or maple syrup on low heat.
  2. When liquid is hot, add gelatin one tablespoon at a time and use an immersion blender so that gelatin is well-absorbed (no lumps). The consistency will thicken.
  3. Remove from heat. Add essential oils.
  4. Pour into silicone molds (like these) and refrigerate until the snacks harden – about for 3-4 hours.
  5. When ready, pop out of the molds. They should come out pretty easily. (Pop them in the freezer for a few minutes if they gummy snacks don’t come out easily).
Ningxia Red Healthy Gummies

Ningxia Red Healthy Gummies

Fruit Snacks
NingXia Red Gummy Fruit Snacks

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

  • 1 cup fresh-squeezed orange juice
  • 1/2 cup frozen fruit (mango, berries, etc.)
  • 1/2 cup NingXia Red (where to buy)
  • 5 tbsp grass fed gelatin (where to buy)
  • 2 tbsp organic maple syrup or raw honey
  • 4 drops Orange essential oil (where to buy)
  • 2 drops Lemon essential oil (where to buy)

Instructions

  1. In a sauce pan, heat orange juice, frozen fruit, and raw honey or maple syrup on low heat.
  2. When liquid is hot, add gelatin one tablespoon at a time and use an immersion blender so that gelatin is well-absorbed (no lumps). The consistency will thicken.
  3. Remove from heat. Add essential oils.
  4. Pour into silicone molds (like these) and refrigerate until the snacks harden – about for 3-4 hours.
  5. When ready, pop out of the molds. They should come out pretty easily. (Pop them in the freezer for a few minutes if they gummy snacks don’t come out easily).

Tex-Mex Chopped Cowboy Chicken Salad

Chopped Tex-Mex Cowboy Chicken Salad

dressing
salad
  • 3 cups cooked chicken, cooled and diced
  • 4 cups chopped romaine lettuce (about 1 head)
  • 2 Roma tomatoes, diced
  • 1 cucumber, seeded and diced
  • 1 cup corn kernels (fresh or frozen)
  • 4–5 green onions, sliced
  • 15 oz can black beans, drained and rinsed
  • 4 oz sharp cheddar or pepper jack cheese, cut into ¼” cubes
  • ¼ cup chopped cilantro
  • juice of ½ lime
  • 1 cup crushed organic and non-GMO tortilla chips

INSTRUCTIONS

  • In a small bowl, stir together ingredients for dressing then refrigerate until ready to use.
  • In a large bowl, toss salad ingredients together. Add dressing a little at a time then toss until lightly coated.
  • Season with salt and pepper to taste. Serve immediately.

Seriously, I eat this as a meal!!  You will be surprised how filling it is.  On a hot summer day this is an easy one to make.  I always have a bit of cooked chicken left over from previous recipes that I keep in a freezer container for things just like this.

Balsamic Raspberry Garlic Chicken

Balsamic Raspberry Garlic Chicken

Balsamic Raspberry Chicken

Balsamic Raspberry Garlic Chicken

Ingredients

  • chicken breat boneless, skinless- 4
  • dried dage – 1 tsp
  • dried thyme- 1 tsp
  • sea salt – 1/2 tsp (see why I prefer sea salt)
  • pepper – 1/2 tsp
  • balsamic vinegar – 1/4 cup
  • raspberry jam – 1/4 cup (simply fruit no added sugar)
  • orange juice – 2 tblsp. (get an orange and squeeze fresh juice)
  • shallots or red onion, diced – 1/4 cup
  • dijon or yellow mustard – 3 tblsp
  • minced garlic cloves – 2 tblsp
  • olive oil – 1 tblsp

Instructions

Preheat oven to 350 degrees. Prepare a 13×9 pan with oil lightly coated with olive oil. In a small bowl, combine jam, balsamic vinegar, orange juice, Dijon mustard, salt, pepper, sage, thyme, minced shallots and garlic. Set aside. Place chicken in your prepared baking dish and pour jam mixture evenly over chicken. Cover with tinfoil and bake for 25 minutes. Remove pan from oven. Discard foil. Spoon or baste mixture over chicken to coat again as evenly as possible. Bake uncovered for another 20-25 minutes, depending on the size of your chicken breasts. We even baste one last time and broil for a minute or two for a beautiful finish on top. Enjoy!
OR
Preheat oven to 400 degrees. In a medium sized mixing bowl combine orange juice, mustard, vinegar, garlic, jam, sage, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Place flour in a shallow plate. Season chicken on both sides with sea salt and pepper. Coat chicken with flour, shaking off excess. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. If no oven safe skillet prepare 13×9 pan with tinfoil and cooking spray. Set aside. Add chicken breasts to skillet until brown, a few minutes per side. Transfer chicken to plate. Add shallot or onion to skillet and cook until softened, about 2 minutes. Increase heat to high and add juice mixture. Simmer, stirring occasionally, until thick, syrupy and reduced, about 10 minutes. Remove skillet from heat and lift and tilt to one side so glaze pools. Coat each piece of chicken in glaze using tongs, place in skillet of 13×9 pan. Put chicken in oven and bake until thickest part registers 160 degrees, 25 to 30 minutes. Turn and baste chicken at least once during cooking. Transfer chicken to plate and let rest 5 minutes. Return skillet to high heat and cook glaze, stirring constantly, until thick and syrupy. Remove pan from heat and spoon glaze over each breast and serve. Enjoy!

Zucchini Noodles with Kale Pesto

Zucchini Noodles with Kale Pesto

This recipe uses a food processor and a spiralizer/veggeti.  If you don’t have a spiralizer or veggeti you can use a vegetable peeler to make the veggie pasta.

INGREDIENTS
For the kale pesto:
3 cups chopped kale leaves
¾ cup packed fresh basil leaves
1 teaspoon kosher salt
⅓ cup extra-virgin olive oil
¼ cup pine nuts (toasted or raw)
5 cloves garlic, roughly chopped
3 ounces Parmesan cheese, grated (about ⅔ cup)                                                                                                  1 Ripe Avocado

For the zucchini noodles:
4 medium zucchini
2 tablespoons olive oil
⅓ cup kale pesto (above), plus more for serving
2 cups cherry tomatoes, halved
Salt and pepper
2 ounces Parmesan cheese, grated (about ½ cup), plus more for serving
Grated Parmesan, for serving

PREPARATION
For the pesto:
1. Place the kale leaves, basil, avocado and salt in a food processor fitted with the blade attachment. Process until the kale mixture is thoroughly chopped and almost paste-like. While the food processor is still running, drizzle in the olive oil very slowly. When all of the oil is incorporated, turn off the food processor. Add the pine nuts and garlic and pulse until the mixture is combined but still very grainy, 10 to 15 pulses. Add the grated cheese and pulse just to combine, 3 to 5 pulses. You’ll need ⅓ cup of pesto for this recipe. Store the rest in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.

For the zucchini noodles:
1. Use a spiralizer(find them on AMAZON) to spiralize the zucchini into spaghetti-shaped noodles. If you don’t have a spiralizer, you can still make this recipe! Just use a vegetable peeler to peel the zucchini into thin ribbons.

2. Heat the olive oil in a large skillet over medium heat. Add the pesto and cook, stirring occasionally, just until the pesto is fragrant, about 30 seconds. Add halved tomatoes and zucchini noodles and cook, stirring, until the noodles are coated with the pesto and slightly softened, about a minute. Add the Parmesan and cook, stirring, just until the parmesan is melted.
3. Divide between two serving bowls and top with more pesto and parmesan, if you want!

Week of March 14, 2016

Week of March 14, 2016

THIS IS A WEEK OF SIDES

I feel like I have really given you a well rounded variety of main dish ideas so this week I am going to give you some side ideas.  Often as the weather warms I find myself making a meal out of a lot of side dishes.  Because I garden we are usually fortunate to have a good hefty variety of tomatoes, zucchini, cucumbers and other fresh veggies.

I find a full salad is often enough on a hot and humid day in South Texas, so refreshing as well.

 

Almond Chicken Salad

Almond Chicken

4 cups cooked chicken

1 cup seedless grapes(green and halved lengthwise)

1 cup(4 oz) chedder cheese, shredded

2/3 cup toasted, sliced almonds(toast at 350 degrees for 10 minutes in a shallow baking pan)

2/3 cup sweet pickles, thinly sliced

1/4 cup celery, chopped

1/4 cup green olives, sliced

2/3 cup mayonnaise(go here if you’d like to learn to make some)

3/4 tsp seasoned salt

Lettuce leaves(optional)

In a large bowl, combine chicken, grapes, cheese, almonds(completely cooled), pickles, celery and olives.  In a separate bowl, mix mayo and seasoned salt until well blended.   Pour mayonnaise over chicken mixture and toss lightly to coat evenly.  Cover and refrigerate for at least 2 hours.  Serve on lettuce if desired.  Serves 8

Not Your Leafy Green Salad

1 cup uncooked farro, rinsed and drained(usually found in the pasta section)

4 cups chicken stock

salt

Baby zucchini, sliced in half lengthwise

10 french green beans, sliced in half lengthwise

2 radishes, trimmed and sliced thinly

4 soft boiled eggs, halved

Crushed pistachios and grated lemon zest, for garnish

Pour the farro and stock into a medium pot and bring to a boil.  Reduce heat to medium and simmer for 30-40 minutes or until most of the liquid has been absorbed and the grains have softened and split.  Drain remaining liquid and allow to cool, about 1 hour.  Fill a small pot and bring to boil.  Generously season with salt and drop in the zucchini and French green beans.  Blanch 2-3 minutes and then transfer to an ice bath to ensure that the vegetables retain texture and color.  Once cooled, drain vegetables and place into a large bowl with the cooled farro and sliced radishes.  Drizzle half the vinaigrette over the mixture and toss together.  Keep the remaining for another use if desired.  Top the salad with egg halves, crushed pistachios and grated lemon zest.  Serves 4

Balsamic Vinaigrette

2 Tbl minced shallots

1 clove garlic, minced

2 tsp coconut palm sugar

1 tsp Dijon mustard

1/2 cup balsamic vinegar

2/3 cup extra-virgin olive oil

Place all ingredients except for the olive oil into a small mixing bowl and whisk together.  As you whisk, pour in the oil VERY SLOWLY and steady, continue to whisk until the mix is emulsified.  Taste and adjust seasoning to your own taste.

Skinny Tots

Skinnytaste-Zucchini-Tots

I got this recipe from the Skinny Taste website, I love them with my friend Lindsey’s Home Made Ranch dressing.  Once you’ve had the home made ranch you will NEVER get bottled again!

Ingredients:

  • olive or coconut oil
  • 1 packed cup grated zucchini
  • 1 large egg
  • 1/4 medium onion, minced
  • 1/4 cup grated sharp cheddar cheese
  • 1/3 cup seasoned breadcrumbs (make your own by toasting some bread and then grinding it with a food processor)
  • 1/4 tsp kosher salt and black pepper to taste

Directions:

Preheat oven to 400°F.  Rub a baking sheet with oil.

Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl,combine all of the ingredients and season with salt and pepper to taste.  Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.

They have a video showing how to make it here you can watch.

Breakfast for Dinner – Green Chili Casserole

Green Chili Casserole

This is one of my family’s favorites.  We often have it at dinner when I have an abundance of fresh eggs from my free range chickens.

Butter

10 large eggs

1 tsp baking powder

1 pint small-curd cottage cheese

1 pound Monterey Jack cheese, shredded

7-8 oz can chopped green chiles(spice it up by getting the hot ones)

OPTIONAL: Hot sauce or salsa

Preheat oven to 350 degrees.  Lightly grease a 13 x 9  inch baking pan.  Lightly beat eggs in a large mixing bowl.  Add all remaining ingredients and mix well.  Pour the egg mixture into the prepared baking pan and bake 45 – 50 minutes or until lightly browned on top.  Allow to sit 10-15 minutes before serving. Serve with your favorite hot sauce or salsa on top.

Serves 8-10

Anti-Oxidant Salad

This is a great salad filled with tons of good stuff

Spinach – Lutein for eye health

Tomatoes – Lycopene for good heart health

Cucumber – Fisetin is good for brain health

Avocado – Vitamin E is great healthy skin

Red Grapes – Resveritrol helps to fight cancer

Walnuts – Omega 3’s help with inflammation

Feta Cheese – B12 is a great immune booster

Olive Oil – Polyphenols are good at fighting cancer

Vinegar – pro-biotics for good digestion

Pepper – piperine helps you to absorb nutrients

Make a big bowl full of the above fruits, veggies, walnuts and cheese, pour over some olive oil and vinegar and sprinkle a bit of pepper to taste.  YUM!  You’re welcome!

SHOPPING LIST

MEAT

4 cups cooked chicken

BUTTER/EGGS/CHEESE

8 oz cheddar cheese block or grated

1 lb Monterey Jack block or grated

1 1/2 doz eggs

Butter

Cottage Cheese

PRODUCE

Celery

French Green Beans

Radishes

Lemon

Shallots

Garlic

Zucchini

Med Onion

MISC.

Sliced Almonds

Sweet Pickles

Green Olices

Mayonnaise

Salt

Pepper

Farro(pasta)

Pistachios

Dijon Mustard

Balsamic Vinegar

Olive Oil

Seasoned Bread Crumbs

7-8 oz can chopped green chilies

 

 

 

 

Green Chili Casserole

Breakfast for Dinner – Green Chili Casserole

 

 

This is one of my family’s favorites.  We often have it at dinner when I have an abundance of fresh eggs from my free range chickens.

Butter

10 large eggs

1 tsp baking powder

1 pint small-curd cottage cheese

1 pound Monterey Jack cheese, shredded

7-8 oz can chopped green chiles(spice it up by getting the hot ones)

OPTIONAL: Hot sauce or salsa

Preheat oven to 350 degrees.  Lightly grease a 13 x 9  inch baking pan.  Lightly beat eggs in a large mixing bowl.  Add all remaining ingredients and mix well.  Pour the egg mixture into the prepared baking pan and bake 45 – 50 minutes or until lightly browned on top.  Allow to sit 10-15 minutes before serving. Serve with your favorite hot sauce or salsa on top.

Serves 8-10

Anti-oxidant Salad

Anti-Oxidant Salad

This is a great salad filled with tons of good stuff

Spinach – Lutein for eye health

Tomatoes – Lycopene for good heart health

Cucumber – Fisetin is good for brain health

Avocado – Vitamin E is great healthy skin

Red Grapes – Resveritrol helps to fight cancer

Walnuts – Omega 3’s help with inflammation

Feta Cheese – B12 is a great immune booster

Olive Oil – Polyphenols are good at fighting cancer

Vinegar – pro-biotics for good digestion

Pepper – piperine helps you to absorb nutrients

Make a big bowl full of the above fruits, veggies, walnuts and cheese, pour over some olive oil and vinegar and sprinkle a bit of pepper to taste.  YUM!  You’re welcome!

Balsamic Vinaigrette

Balsamic Vinaigrette

2 Tbl minced shallots

1 clove garlic, minced

2 tsp coconut palm sugar

1 tsp Dijon mustard

1/2 cup balsamic vinegar

2/3 cup extra-virgin olive oil

Place all ingredients except for the olive oil into a small mixing bowl and whisk together.  As you whisk, pour in the oil VERY SLOWLY and steady, continue to whisk until the mix is emulsified.  Taste and adjust seasoning to your own taste.

Not Your Leafy Green Salad

Not Your Leafy Green Salad

1 cup uncooked farro, rinsed and drained(usually found in the pasta section)

4 cups chicken stock

salt

Baby zucchini, sliced in half lengthwise

10 french green beans, sliced in half lengthwise

2 radishes, trimmed and sliced thinly

4 soft boiled eggs, halved

Crushed pistachios and grated lemon zest, for garnish

Pour the farro and stock into a medium pot and bring to a boil.  Reduce heat to medium and simmer for 30-40 minutes or until most of the liquid has been absorbed and the grains have softened and split.  Drain remaining liquid and allow to cool, about 1 hour.  Fill a small pot and bring to boil.  Generously season with salt and drop in the zucchini and French green beans.  Blanch 2-3 minutes and then transfer to an ice bath to ensure that the vegetables retain texture and color.  Once cooled, drain vegetables and place into a large bowl with the cooled farro and sliced radishes.  Drizzle half the vinaigrette over the mixture and toss together.  Keep the remaining for another use if desired.  Top the salad with egg halves, crushed pistachios and grated lemon zest.  Serves 4

Balsamic Vinaigrette

2 Tbl minced shallots

1 clove garlic, minced

2 tsp coconut palm sugar

1 tsp Dijon mustard

1/2 cup balsamic vinegar

2/3 cup extra-virgin olive oil

Place all ingredients except for the olive oil into a small mixing bowl and whisk together.  As you whisk, pour in the oil VERY SLOWLY and steady, continue to whisk until the mix is emulsified.  Taste and adjust seasoning to your own taste.