In The Kitchen Archives - Page 31 of 32

Slow Cooker Santa Fe Meatloaf

November 20, 2017

Oven-baked meatloaf can turn dry. But the moisture-sealing magic of the slow cooker makes this one melt in your mouth. Gina Homolka is the founder of skinnytaste.com and @skinnytaste. Recipe courtesy of Cooking Light Ingredients 1 1/2 pounds 93% lean ground turkey 2/3 cup plus 2 Tbsp. mild red enchilada sauce, divided 1/2 cup quick oats 1/2 cup chopped green onions 1/3 cup plus 1 Tbsp. fresh or frozen corn kernels, divided 5 tablespoons canned unsalted black beans, rinsed, drained, and divided 1/2 cup chopped fresh cilantro 1 1/2 teaspoons ground cumin 1 teaspoon kosher salt 1 teaspoon onion powder 1 (4-oz.) can mild chopped green chiles, drained well 1 large egg, lightly beaten 1 garlic clove, crushed or grated 1 1/2 ounces preshredded Mexican cheese blend (about 1/3 cup) ...

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Roasted Acorn Squash

November 13, 2017

Blog, Healthy Eating, In The Kitchen

[caption id="attachment_1533" align="alignleft" width="392"] Image Courtesy Simply Recipes[/caption] Here's a delightfully quick and simple way to prepare one of autumn's finest offerings. The Acorn Squash is a good source of vitamin C, niacin, vitamin A, folate, thiamine and vitamin B-6. Making this simple 2 ingredient recipe a must try during the holiday season and something to add to your Thanksgiving Day feast! Ingredients: Acorn Squash 1 tbls Ohio or Vermont Maple Syrup Instructions: Preheat oven to 400 degrees, while oven is heating cut Acorn Squash in half and scoop out the seeds and stringy flesh. Next, score with a knife in a criss-cross pattern. Once completed, add 1/2 tbls of Maple Syrup in the bell of each acorn squash and massage syrup into the flesh. Place Acorn Squash on baking sheet and place...

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Garlicky Farro with Roasted Veggies

November 7, 2017

Blog, Healthy Eating, Healthy Life, In The Kitchen

Farro is a Mediterranean grain of certain wheat species, sold dried, and prepared by cooking in water until soft. People eat it plain, and often use it as an ingredient in salads, soups, and other dishes. it was a mainstay in the diets of Ancient Romans. We think it has a similar texture and taste to Barley and is a great food to add to your diet. The recipe we're sharing is simple, quick and heats well (so prepare for leftovers)! We like cooking it on a Sunday and adding the remaining vegetables in our fridge into the mix for an impactful and flavorful kick to this super dish! Ingredients: Farro 6 Cloves Garlic Minced 2 Tablespoons EVOO 1 cup organic Farro 3 cups water, stock or wine Salt & Pepper to taste Roasted Veggies: Leftover...

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Shrimp Pasta with Tomato Basil Cream Sauce

November 1, 2017

Healthy Eating, Healthy Life, In The Kitchen

Shrimp. Pasta. Tomatoes. Basil. Cream. Such a delicious combination of ingredients to spice up a Saturday night dinner! But dishes like this often carry a heavy (no pun intended) stereotype that they are full of calories. This recipe does it's best to redefine that perception and make pasta healthy! Follow the simple directions below and add this dish to your routine. Ingredients: 3 cups of tubular pasta (penne), gluten free if desired 1 lb medium shrimp 1 Tbsp EVOO (Extra Virgin Olive Oil) Salt and Pepper to taste For Sauce: 1/4 cup unsalted butter or ghee 4 cloves of garlic 2 Tbsp rice flour 1 cup vegetable broth 20-24 fresh basil leaves ( or 1 tsp dries basil) 1/2 cup cashew cream (or thick cashew milk) 1/2 - 1/2 cup of oven dried tomatoes (or can substitute for sun...

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Butternut Squash and Apple Bisque

October 25, 2017

Blog, Healthy Eating, In The Kitchen

Butternut Squash and Apples Two perfect ingredients to use for fall cooking. This Bisque combines both to make a velvety treat that is great to share around the dinner table! Makes 8 servings Prep Time: 30 Minutes Ingredients: 1 Butternut Squash (about 1 1/2 lbs) 3 Tart Apples 1 small white onion 2 quarts (8 cups) chicken stock of broth (vegetable stock is a suitable replacement for vegetarian diets) 2 slices white bread 1/4 teaspoon rosemary 1/4 teaspoon marjoram 1/2 teaspoon salt 1/4 teaspoon white pepper crushed black pepper to taste 2/3 cup heavy cream (or thin cashew cream) Peel squash and scoop out seeds. Cut into 2-inch pieces. Peel, core and coarsely chop the apples. Peel and chop an onion. Combine squash, apples, onion, rosemary, marjoram, chicken (or vegetable) stock, bread, salt and pepper in a large pot. Bring to...

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Healthy Roasted Pumpkin Seeds

October 18, 2017

Blog, Healthy Eating, Healthy Life, In The Kitchen

Halloween is right around the corner. Did you get your pumpkin yet?...

Dijon Mustard Potato Salad

October 11, 2017

Blog, Healthy Eating, In The Kitchen

This Dijon Mustard Potato Salad is a great compliment to any fall dish This is a lighter, healthier version of a classic potato salad. Swapping out mayonnaise for mustard adds extra flavor and eliminates a lot of calories. Once you try this low fat potato salad, you’ll never go back to the mayonnaise version again. Dijon Mustard Potato Salad Recipe from Elana Karp, Culinary Director at Plated Yield: 4 servings Time: 35 minutes Ingredients ½ pound red new potatoes 1 shallot, thinly sliced 2 teaspoons Dijon mustard 1 teaspoon whole grain mustard 1 tablespoon champagne vinegar 1 tablespoon extra virgin olive oil 2 tablespoons parsley, chopped 1/2 tablespoon kosher salt black pepper (to taste) Cut the potatoes in half and place them in...

Garlicky Farro with Sauteed Mushrooms and Brussel Sprouts

October 4, 2017

Blog, Healthy Eating, Healthy Life, In The Kitchen

Warm the heart and help your joints with this dish full of anti-inflammatory goodness! Farro, barley like grain makes this dish filling enough to eat on its own or pair with a nice piece of Salmon or Chicken. Ingredients: 1 cup of Farro, rinsed and drained 3 cups of water 3 tbsp olive oil, divided 2 cups Brussel Sprouts cut into halves 6 ounces baby Bella mushrooms, sliced 4 ounces shitake mushrooms, destemmed and sliced 6 cloves garlic 1/4 cup chopped Italian Parsley 1/4 tsp sea salt Freshly ground black pepper (to taste) Instructions: Add the rinsed Farro and water to a medium saucepan. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes or until tender stirring occasionally. Drain excess water if needed. While the Farro is cooking, add 2 tablespoons of Olive Oil...

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Rhubarb & Strawberry Flax Crisp

September 28, 2017

Blog, Healthy Eating, In The Kitchen, Uncategorized

Eating Healthy for the Fall Season. This easy Rhubarb and Strawberry Flax Crips is just what you need to keep your family happy, healthy and stuffed during these crisp cool October nights. Filling: 2 cups diced strawberries 2 cups diced rhubarb Juice of one orange (1/4 cup) 1 Tbsp arrowroot powder 3 Tbsp honey Topping: 1/3 cup pitted dates 1/2 cup brown rice flour 1/2 cup whole oats 2 Tbsp ground flaxseed or flaxseed meal 1/2 tsp cinnamon 1/4 tsp nutmeg 1/8 tsp sea salt 1 Tbsp honey 3 Tbsp coconut oil, softened Directions: Preheat oven to 350 degrees. In a medium bowl, combine rhubarb, strawberries, orange juice, arrowroot and honey. Pour into oiled baking dish. In a food processor pulse dates into small pieces. Add rest of topping ingredients and pulse to combine. Pour topping over rhubarb and strawberry mixture and spread evenly. Bake 50 -...

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Dijon Balsamic Vinaigrette Dressing

September 20, 2017

Blog, Healthy Eating, In The Kitchen

This Dijon Balsamic Vinaigrette Dressing is a staple in our home. Our kids love it and prefer it over those creamy dressings like Ranch and Thousand Island. Dress up your next salad or chicken dish with this heart healthy dressing or marinade that stays good in your fridge and is perfect to whip up in a flash. We recommend adding this dressing to your next healthy tomato and feta field greens salad or used as a marinade for grilled chicken breast. Ingredients 2 tbsp Balsamic Vinegar 2 tbsp Red Wine Vinegar 2 tbsp Dijon Mustard (or your favorite variation) 1 tbsp Extra Virgin Olive Oil (EVOO) 1 tsp Sugar Kosher salt to taste Pepper to taste Combine Red Wine & Balsamic vinegar, Dijon Mustard and Extra Virgin Olive Oil (EVOO) into small bowl and combine with whisk...

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In The Kitchen

Slow Cooker Santa Fe Meatloaf

Roasted Acorn Squash

Garlicky Farro with Roasted Veggies

Shrimp Pasta with Tomato Basil Cream Sauce

Butternut Squash and Apple Bisque

Healthy Roasted Pumpkin Seeds

Dijon Mustard Potato Salad

Garlicky Farro with Sauteed Mushrooms and Brussel Sprouts

Rhubarb & Strawberry Flax Crisp

Dijon Balsamic Vinaigrette Dressing

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