Chicken Kebabs & Mango Salsa

Has anyone been couponing lately?  I started to attempt a little bit of it on my own from the persuasion of a friend. She let me know some of the rules at a local supermarket and so I signed up to get the Sunday paper - complete with so many coupons and deals I can barely keep them all straight. I wouldn't say I'm anything like the "extreme couponers" but it is interesting how a little time and effort can go a long way. Today, our bill at Farm Fresh came to $60, after coupons - $45. At CVS - our bill was $30 - after coupons - $15. Altogether, we only spent $60, instead of $90 - not bad for an hour or so of work.  Let me know if you've had any luck lately - I'm sure some of you are a lot better than me!

Now, sometimes summer puts me in a mood to eat healthier. I feel like over the winter, we hibernate, want comfort foods, and tend to spend a little more time in the kitchen than the summer. We've started to try and eat healthier in our household lately - so here's a new one from Cooking Light that you'll love - not only do you get the fresh salsa on top, but this is a light & tasty meal that is bursting with flavor!

A little bit of chopping for this one - but it's definitely worth it!

What You'll Need:

• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 2 teaspoons chili powder
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces
• 1 large red onion, cut into 32 (2-inch) pieces
• Cooking spray
• 2 cups diced mango
• 1/2 cup diced red bell pepper
• 1/4 cup thinly sliced red onion
• 2 tablespoons fresh cilantro leaves
• 1 1/2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/2 cup diced peeled avocado

Cooking Light says to prepare in a broiler, so if you'd prefer to do that, see the link below. They also used nectarines instead of mango. We just chopped up the chicken and onion and placed on skewers for the grill. For grilling recipe, see below:

1. Combine first 9 ingredients in a ziploc bag; let marinate in fridge for an hour minimum.
2. Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on grill with cooking spray. Grill 12 minutes or until chicken & onions are done, turning occasionally.
3.  Combine mango and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado.

Serve with couscous, rice, or another light side if you wish. ENJOY!

Link to Originial Recipe - Cooking Light Chicken Kebabas and Nectarine Salsa

Mexican Fiesta! Chipotle Bean Burritos

Is it just me or are there really never enough hours in the day? When you have days like today that are crazy busy, anything MEXICAN usually works - burritos, tacos, quesadillas, etc - they are usually quick and easy meals that everyone loves and are simple to make.

Today's Feature is Chipotle Bean Burritos (with re-fried beans and mexican rice)!

What You'll Need:

1 tablespoon extra virgin oil

1 garlic clove, minced

1/2 teaspoon chipotle chile powder

1/4 teaspoon salt

1/3 cup water

1 (15-ounce) can black beans, drained

1 (15-ounce) can kidney beans, drained

3 tablespoons refrigerated fresh salsa (or even taco sauce) 

6 (10-inch) reduced-fat flour tortillas

1 cup (4 ounces) shredded reduced-fat Mexican blend cheese

1 1/2 cups chopped tomato

1 1/2 cups shredded romaine lettuce

6 tablespoons thinly sliced green onions

6 tablespoons light sour cream

1.  Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring often. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil.
2. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Cooking Light suggests you can add guacamole and chips, but we added rice and beans :) They didn't have ripe avocados at the store, but I can imagine avocado would be great added to the roll ups as well. Happy Tuesday!

Cooking Light Bean Burrito Recipe

Blackened Tilapia w/ Avocado & Salsa

I was searching through an old folder of random recipes and found a half sheet of paper with this great blackened tilapia recipe. I changed up a few things to make it my own.  Always feel free to switch up things the way you'd like - because I truly feel that cooking is all about experimenting, using recipes as guidelines, and being creative. Sometimes the best meals are the ones you least expect - so get in the kitchen and try something new!

What You'll Need:
1 teaspoon olive oil
2 6 oz tilapia filets, skinless and boneless
3 tsp taco seasoning or cajun spices
2 tbsp peach mango salsa ( I made fresh salsa with onions, mangos, and green peppers with oil and white vinegar)
1 avocado - sliced
8 cherry tomatoes, halved
1/4 lime to sqeeze over dish

1) Sprinkle the taco seasoning or cajun spices on both sides of the fillets. In a nonstick skillet, heat the olive oil to medium high heat.
2) Once the skillet is hot, add the fillets.
3) While fish is cooking, chop the avocado and cherry tomatoes.
4) Turn the fish after 3 minutes, and cook until flaky and opaque.
5) Squeeze the lime over the fish, then spoon the salsa on top.

I served the fish over rice - couscous would be another good alternative. Let me know what you think!

10-minute Tuna Salad Cold Plate with Country French Vinaigrette

My birthday was the middle of May and my brother, Mike, and sister-in-law, Debbie, gave me a gift certificate to Crate 'n Barrel. I ordered 4 restaurant style pasta bowls that turn out to be great for salads, too! I absolutely love them and am proudly showing one off in today's post.  They were only $10 each and are versatile and gorgeous if you're wanting to purchase anything new to inspire you in the kitchen.

I have been busy cooking lately and have lots of new recipes to share with everyone. I hope you had a great Memorial Day Weekend and dedicated at least one day to grilling out one of my recipes and hanging out by the beach!

I pulled ingredients together for this next meal one afternoon as I was experimenting with a few different foods that I was craving for lunch - hard boiled eggs, salad dressing, tuna, etc. If you ever want to throw together a great lunch for friends that looks like a million bucks and takes 10 minutes, here's your "go-to" post.

What You'll Need (serves 2 - double if having guests over)
2 cans tuna fish, in water, drained, prepare according to directions
3 hard boiled eggs, halved
2 cups spring greens mix
1 vine ripened tomato, chopped
Penzey's Country French Vinagrette Dressing base (or any oil and vinegar based dressing)
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
crackers for tuna

How to Prepare
Equally divide the first 4 ingredients and place into 2 medium sized bowls.
Prepare Country French Vinagrette according to directions (2 tablespoons base, add in 2 tablespoons water, let sit for 5 minutes, then add vinegar and EVOO).
Drizzle dressing over all 4 ingredients.
Add crackers to the side for scooping tuna.

As always, my goal is to help you prepare light, healthy, and simple meals that are delicious and quick to make. I don't want you spending all night in the kitchen - but there's no reason why a little bit of time, a few quick ingredients, and a little TLC can't produce a meal that won't break the bank.

Stay tuned this week for more great recipes - I have a fabulous tilapia recipe, grilled pork 'n peaches, and mexican fiesta dishes coming your way!

And as always - don't forget to email me any recipes you'd like featured in the Sunday Spotlight!

Crockpot Chipotle Meatballs with Rice

We all know the key to a man's heart is through his stomach. Try this super simple recipe in the crockpot and see if it works for you!

What You'll Need:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 6 cloves garlic, finely chopped
• 1 28-ounce can whole tomatoes
• 2 to 3 teaspoons chopped canned chipotle chilies in adobo sauce
• 1 cup long-grain white rice
• 1 1/2 pounds ground beef chuck
• 1/2 cup chopped fresh cilantro, plus more for serving
• 1/4 cup bread crumbs
• 1 large egg, beaten
• 1 teaspoon ground cumin
• kosher salt and black pepper

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and half the garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add the tomatoes (with their juices) and chipotles; break up the tomatoes. Simmer, partially covered, until the sauce has thickened, 10 to 15 minutes. If the sauce becomes too thick, add up to ½ cup water.
2. In a medium bowl, combine the beef, cilantro, bread crumbs, egg, cumin, the remaining half of the garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Shape the mixture into 16 meatballs (about 2 heaping tablespoons each). 
3. Place teaspoon of oil into pan over medium heat. Brown meatballs just on the outside and place in crockpot. Spoon sauce over meatballs in crockpot.
4. Cook on high 2 hours and low 2 hours or until cooked through.
5. Serve over the rice and sprinkle with additional cilantro.

Derived from Real Simple - http://www.realsimple.com/food-recipes/browse-all-recipes/spicy-chipotle-meatballs-00000000054583/index.html

Fresh Tomato, Mozzarella & Balsamic Appetizer

Gretchen Rubin would be proud - I have officially been sticking to my own "Happiness Project" and planning meals every night, while only shopping at the grocery store once per week. In an earlier post, I mentioned that there are two types of people (according to this great book) - overbuyers, and underbuyers. Because I was consistently an underbuyer, I vowed to change that AND the amount of times I had to go to the grocery store every week. I have been clipping recipes of interest from magazines, writing my grocery list down in 20 minutes or less and going to the supermarket ONCE to buy everything I need for the upcoming work week.

While there are always unforseen things that you can miss, this one strategy has GREATLY helped my own happiness, and has kept me on track with eating healthy meals, eating out LESS, and planning meals that incorporate similiar ingredients - which actually cuts down on food costs. I would encourage any working girl to try this strategy - you just may have more time for starting your own "Happiness Project."

Happiness also comes in the form of extremely easy & appetizing food ;) Here's a great recipe we all know and love - made with fresh basil (a gift from my sister-in-law- thank you!) and inspired by my brother.

Fresh Tomato, Mozzarella and Balsamic Appetizer

1/2 tablespoon extra virgin olive oil (EVOO)
1/2 tablespoon balsamic vinegar
2-3 sprigs fresh basil leaves
2 slices vine ripened tomatoes
2 slices fresh buffalo mozzarella
sprinkle salt & fresh cracked pepper

Place tomato slices on plate and top with mozzarella slices.  Layer sprigs of fresh basil on top and drizzle with EVOO and balsamic vinegar. Sprinkle salt & pepper on top. Enjoy!

Pork Tenderloin with Mustard Sauce & Summer Squash!

I am so excited to share this recipe tonight! This is one of our new favorites - and SO SIMPLE! You might just thank me for this one :)

Summer is approaching and that makes me super excited for delicious fruits and vegetables. Is there really anything better?  This past weekend my boyfriend and I went to the local Farmer's Market and happily discovered locally grown summer squash and zucchini, as well as tomatoes and fresh herbs to plant. After a long Sunday of running to Lowe's and getting pots and soil - our garden is officially off to a good start & we are sitting here expecting a major thunderstorm. Hopefully lots of rain will bring a flourishing garden of veggies! :) I will keep you posted.

This recipe was inspired by the warmer weather, gigantic, fresh veggies at the local market, and this wonderful recipe from Real Simple magazine.  So easy, your family will ask for it again and again, and you will gladly say "yes."

The modified/working girl version is below - for the originial recipe, please see the link at the bottom.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless pork loin
• kosher salt and black pepper
• 1/4 cup red wine vinegar
• 1/4 cup Dijon mustard
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1 small onion, cut into 1-inch pieces
• 3 zucchini and/or yellow squash, cut into 1-inch pieces

Directions

1. Heat oven to 400° F. Season the pork with ¼ teaspoon each salt and pepper and place in oven to roast, turning once, until the internal temperature registers 145° F, 40 to 45 minutes (this seems long - it may not take that long so check back periodically).
2. Heat skillet over medium low heat, and add the vinegar, mustard, and parsley and stir to combine; set aside.
3. Meanwhile, in a second large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the onion, zucchini and/or yellow squash, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until tender, 8 to 10 minutes. Serve with the pork and the mustard sauce.

In the picture, we also served this with mashed potatoes. So simple - enjoy!

Real Simple - http://www.realsimple.com/food-recipes/browse-all-recipes/pork-loin-mustard-sauce-00000000058647/index.html

Tomato, Goat Cheese & Balsamic Asparagus

I'm so happy my blog is back in working order. We had some technically difficulties over the last few days :) Oh, and I also posted a picture finally for the Pampered Chef's Club Pizza - so be sure to check it out (thanks, Anna) :)

I recently emailed both MyRecipes.com and AllRecipes.com to make sure it was ok to be posting some of these recipes (I just explained that I wanted to share my love of cooking with others and help them make easy, simple dishes). Both sites were extremely nice and said I was allowed to post and credit the sources. So thank you to both for allowing me to share these recipes!

Here's a great side for anything special! This is definitely one for when you have the in-laws or the boss over, and it's super easy and the presentation is gorgeous!

For some reason, this recipe caught my eye (it's not hard to imagine why) and with just a few simple ingredients, you'll be wow-ing your friends and family and secretly smiling to yourself :)

What You'll Need

• 1 pound asparagus, trimmed
• 2 teaspoons extra-virgin olive oil
• 1 1/2 cups halved grape tomatoes
• 1/2 teaspoon minced fresh garlic
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 3 tablespoons crumbled goat cheese
• 1/2 teaspoon black pepper

How To Cook:

• 1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain. Cook longer if you like asparagus a little softer.
• 2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Enjoy!

Thanks to MyRecipes.com for allowing me to share this. I first read this recipe in Cooking Light - one of my favorite cooking magazines! Here's the link - they also have some other asparagus options you may enjoy.

http://www.myrecipes.com/recipe/asparagus-with-balsamic-tomato-50400000111098/
Laura Zapalowski, Cooking Light
APRIL 2011

Shrimp Cobb Salad - AMAZING!

I attempted this salad on a Friday night - excited for the week to be over and having a little more time to prep and make dinner. However, this meal was simple and delicious - maybe total prep/cooking and everything done in about 20-25 minutes. My boyfriend's actual statement was "This is the best salad I've ever had!"  I made a couple changes (didn't add carrots, added boiled eggs) and it was truly a fantastic Cobb salad. If you're looking for something with lots of flavor and nothing too heavy, try this out.

Shrimp Cobb Salad

• 4 slices of bacon
• 1 lb. large shrimp, peeled and deveined
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• Cooking spray
• 1/4 teaspoon salt, divided
• 2 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon whole-grain Dijon mustard
• 1 (10-ounce) package romaine salad
• 2 cups cherry tomatoes, quartered
• 3 eggs, boiled, chopped 
• 1 cup frozen whole-kernel corn, thawed
• 1 ripe peeled avocado, cut into 8 wedges

Preparation

• 1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble into pieces. Set aside.
• 2. Wipe pan clean. Increase heat to medium high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
• 3. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat. (If you have Penzey's country french vinagrette, it's also a great dressing for this salad!)
• 4. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, egg, 1/4 cup corn, 2 avocado wedges, and bacon crumbles.

Recipe - Cooking Light - http://www.myrecipes.com/recipe/shrimp-cobb-salad-50400000111962/, Maureen Callahan.  May 2011.

TIME TO GRILL OUT: Spiced Lamb Kebabs

Happy (one day late) Cinco de Mayo! Hope you enjoyed your burritos and margaritas yesterday!

Here is another great recipe - 5 ingredients, and a cinch to make! The marinade for the lamb is also used for your dipping sauce - so you get two great uses for the yogurt. Just as a side note, I'm not a huge fan of lamb, but this was pretty good. It seemed that this recipe would be fine to use with steak as well (if you're not a lamb person either)!

Spiced Lamb Kebabs
1 1/4 cups plain fat-free Greek yogurt
1 teaspoon ground cumin
1/2 teaspoon paprika
1 garlic clove
1 lb boneless leg of lamb, trimmed

How to Make:
1) Combine yogurt, cumin, paprika & garlic in a bowl. Cut lamb into 1-inch cubes and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2) Combine the lamb and half of the yogurt mixture into a ziploc bag, let marinate for at least 1 hour.
3) Remove lamb and discard bag.  Thread 3-4 lamb pieces per skewer.
4) Grill to the temperature of your choice!
5) Serve with the side of yogurt (dipping sauce)!

This recipe derived from Cooking Light - May 2011.

Delicious Summer Salad! Roasted Asparagus, Tomato, & Goat Cheese Salad

I'm currently reading "The Happiness Project" and Gretchen Rubin (the author) states that there are two kinds of people in this world - underbuyers, and overbuyers.  Underbuyers only buy what they need - and overbuyers buy in bulk - so they always have things they need on hand. 

I am definitely an underbuyer, especially when it comes to cooking - but I am vowing to change that. So, this week I flipped through my new Cooking Light magazine and picked out 5 new recipes to try. I also wrote down all the ingredients I'll need for each recipe so I only make ONE trip to the grocery store this whole week (sometimes I go 3 or 4 times, because I have to buy new ingredients every night for a new meal)!

So here is Recipe #1 for the Week - Roasted Asparagus, Tomato & Goat Cheese salad. It's absolutely wonderful - with a light, bold taste.  I added some cucumbers and omitted the olives - you will love this recipe!

What You'll Need:

• 2 cups uncooked penne pasta
• 12 asparagus spears
• 12 cherry tomatoes (or 4 plum tomatoes)
• 4 tablespoons extra-virgin olive oil, divided
• 3/8 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon minced shallots (or onions)
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried herbes de Provence (substitute majoram & basil instead if you want)
• 1 1/2 teaspoons honey
• 1/4 cup cucumbers, chopped 
• 2 cups baby arugula
• 1/2 cup (2 ounces) crumbled goat cheese

Preparation

• 1. Preheat oven to 400°.
• 2. Cook pasta according to package directions; drain and set aside.
• 3. Place asparagus and tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
• 4. Combine shallots or onions and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
• 5. Place pasta, asparagus, tomato, cucumbers, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with goat cheese.

I think this salad would be great as a side as well - maybe next to a nice grilled piece of chicken. You can also serve it cold! (I had some for lunch the next day and it was just as good cold as it was warm). So take your pick!

http://www.myrecipes.com/recipe/roasted-asparagus-tomato-penne-50400000112004/

Barbara Lauterbach, Cooking Light
MAY 2011

TIME TO GRILL OUT: Turkey Burgers!

I was on the way home from work tonight thinking about what in the world to make for dinner. The only lonely item in my freezer (I've GOT to go grocery shopping asap) is 1 lb. of ground lean turkey meat.  My first easy thought is turkey spaghetti - posted in an earlier blog post - as it's been a busy week and spaghetti is usually an easy choice. However, the windows are open and the country music is on, and I'm in the mood to open a beer and grill something outside :)

Here's my first attempt at Turkey Burgers - I adapted the recipe b/c it's supposed to make 12 patties - and I am definitely not having a party tonight. Here's my easy version for 1 lb of lean turkey meat - the recipe makes about 3 burgers.  Perfect for you and a special someone!

Ingredients

• 1 pound lean ground turkey meat
• 1/8 cup seasoned bread crumbs
• 1/8 cup finely diced onion
• 1 egg white, lightly beaten
• 1/8 cup chopped fresh parsley
• 1 clove garlic, peeled and minced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• sprinkle Adobo seasoning (if you have it, not needed)
• sprinkle onion powder (if you have it, not needed)

Directions

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg white, parsley, garlic, salt, and pepper (optional - mix in adobo and onion powder). Form into 3 patties.
2. Cook on the grill until your preferred temperature!

I am pairing the turkey burgers tonight with homemade, baked fries. I cut three russet potatoes into french fry-like strips, then seasoned with onion powder, seasoning salt, pepper, & minced garlic. I lightly coated a baking pan with EVOO, and placed the fries evenly around the tray.

I put the fries in the oven at 350 degrees - but it didn't seem like enough so I upped the temp to b/w 390 and 400. Use your discretion for oven temp - you can always start at 350 and move up if needed. It seems to be taking about 20 minutes for the fries!

Hope you enjoy!

Originial recipe - http://allrecipes.com//Recipe/actually-delicious-turkey-burgers/Detail.aspx

Easter Leftovers? Try Ham, Potato, & Cheese Soup :)

If you're like me, you have way too much ham in the fridge right now - leftover from your Easter dinner for 12. That giant ham feeds way more than you realized, and even after dishing to-go bags to all your Easter guests, you're at a loss for what to do, and you're already tired of ham sandwiches...

So, try this great recipe I found online at allrecipes.com. It's simple - and here's a helpful hint: cut the ham, onions, and potatoes the night before, and you'll be all set to make when you get home from work.

Ingredients

• 4 cups peeled and diced potatoes
• 1/3 cup finely chopped onion
• 3/4 to 1 cup diced cooked ham
• 3 1/2 cups water
• 2 tablespoons chicken bouillon granules or 2 chicken bouillon cubes
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• 4 pieces cooked bacon, broken into small pieces
• Sprinkle of cheddar cheese

Directions

1. Combine the potatoes, onion, ham and water in a large pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, when potatoes are close to being done, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 3 to 4 minutes.
3. Stir the milk mixture into the pot, and cook soup until heated through. Sprinkle bacon pieces and cheese on top. Serve!

Tip: You can also add oyster crackers if you like them!

Hope this helps get rid of all the leftover Easter ham - ENJOY :)

http://allrecipes.com//Recipe/delicious-ham-and-potato-soup/Detail.aspx

Pampered Chef's California Club PIZZA!

So, I was so excited about this recipe I forgot to take a picture. But - imagine a pizza crust with fresh tomatoes, onions, avocado and lemon juice - and there you have it! I promise I will add the photo to this post when I make the pizza again.  But this recipe is so worth it, picture or no picture :) (PICTURE finally added 5.13.11)

I discovered homemade pizza recently and I've pretty much fallen in love. It is quick and easy to make, and it's actually cheaper than buying those frozen pizzas at the store (which, let's be honest, don't usually turn out THAT great) and definitely cheaper than ordering delivery.

Here is a great, healthy recipe from Pampered Chef! Even the guys liked it :)  My favorite part is adding the cool toppings on a hot pizza - and drizzing lemon juice over the top!  This is a definite recipe to keep handy - as most ingredients are found in your kitchen and you can make in no time, and it's also a great summer recipe to enjoy if you're having some people over - just double the recipe and make two!

Helpful tip: Chop onion, avocado and tomato the night before, and this recipe is super simple after a long day at work.

What You'll Need:
1 tsp vegetable oil or EVOO
1 pkg (13.8 oz) refrigerated pizza crust
2 cups diced or shredded cooked chicken (I used canned chicken, found near the canned tuna in the grocery store - it worked PERFECT!)
6 oz. shredded cheddar & Monterey jack cheese blend
2 vine ripended tomatoes (or plum tomatoes)
1/4 cup medium red onion
1 medium avocado
1 lemon
6 slices of bacon, cooked, drained, and broken up into pieces

California Club PIZZA

1) Preheat oven to 425F. Lightly brush pizza stone or baking pan with oil and unroll dough onto bottom of pan, stretching where needed.
2) Top crust with chicken and sprinkle with cheese.  Bake 16 minutes or until crust is golden brown.
3) Meanwhile, slice tomatoes, onion, and avocado into bite sized pieces.
4) Remove pizza from oven when ready. Distribute tomatoes, onion, and avocado over pizza crust and sprinkle with bacon. Squeeze fresh lemon over pizza. 
5) Cut into squares - enjoy!

(Side note:  We added a light coating of pizza sauce to the dough before the chicken and cheese. So feel free to add a little sauce...I thought it was great that way, but also know people who enjoy it without the sauce!)

Let me know what you think. Happy Tuesday to all :)

Penzeys Coupons!

Attention all cooks!

Back in February, I posted about Penzeys spices - this amazing store with AWESOME spices!  Right now they are running a promo - so I wanted to share what I found out.

FYI - Right now you can get over $10 off at Penzeys.

Coupon code - 00002C - $5 off $10 order

AND you can use it with

Coupon code - KINDNESS - free 1/2 cup jar of any spice - they take it off the most expensive - I did the Country French Vinagrette which is $5.35 so I got over $10 off.

Just wanted everyone to know in case you needed spices!! :)

TIME TO GRILL OUT: Pork 'n Peaches

In honor of the warmer weather and the "season of grilling out," I'm going to be offering sections every now and then called TIME TO GRILL OUT! I'll list an easy recipe to follow when grilling out - so invite your friends over, grab a beer, and enjoy!

First "Time to Grill Out" Recipe of the Season: Pork 'n Peaches!

•  (4-ounce) boneless center-cut pork loin chops
• 2 Tablespoons balsamic vinegar
• 2 tablespoons fresh lime juice
• 3 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 large peaches, peeled, halved, and pitted (about 12 ounces)
• 2 Tablespoons butter
• Cooking spray
• 1 Tablespoon brown sugar

HOW TO MAKE:

• Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin. You can also buy the thinly sliced pork cutlets at the grocery store.
• Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.
• Preheat grill to medium heat.
• Place peaches, cut sides up, on a plate; drizzle with butter and brown sugar.
• Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork no longer pink. Set aside.
• Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Slice pieces of pork into 1-inch-thick strips, and cut up peaches how you like.

If you have any fun grilling out recipes, let me know!
For more info on this recipe, see: http://www.myrecipes.com/recipe/grilled-peaches-pork-10000001065585/.

Lemon Caper Chicken

Here's a tribute to the "no more boring chicken" philosophy we adopted in earlier blog posts. So today, here's a quick and easy recipe for chicken with lemon caper sauce.  I really loved this served with fresh sauteed spinach, because the lemon sauce is great on the spinach as well!

What you need:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 3 tablespoons minced flat-leaf parsley

1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. (My boyfriend loves to do this - it's kind of a manly kitchen duty. So invite the hubs, fiance, or even your friends to help in preparation for this dish).
2. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; coat flour heavily on chicken.
3. Melt butter in a large nonstick skillet over medium-high heat. Add the chicken to pan and cook 3 minutes. Turn chicken over.
4. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce.
5. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.
6.  Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.

For more information on this recipe, go to http://www.myrecipes.com/recipe/chicken-with-lemon-caper-sauce-10000001924690/.

Don't forget to send me your recipe for the Sunday Spotlight!

"Sunday Spotlight" - Turkey Spaghetti

How cool is that? - I got the steam coming off the dish and everything!

Hopefully you enjoyed the Balsamic Chicken Pasta made last month in my blog. Here is another alternative to the usual everyday spaghetti recipe, so save this one for a night you want to take your spaghetti to the next level.

This spotlight was submitted by Heather W. - thank you for the suggestion! Enjoy :)

Turkey Spaghetti

What You'll Need
1 lb. ground lean turkey meat (you can always use lean ground beef too)
1 1/2 cans Ragu "Mama's Special Garden Sauce" - make sure you get this kind!
1 can sliced olives (2.25 oz), drained
1 cup cherry tomatoes, sliced
1/2 cup yellow onion, diced
2 garlic cloves, minced
sprinkle basil
sprinkle parsley
1 tablespoon extra virgin olive oil
1/2 box whole wheat spaghetti

1. Add turkey meat to regular sized pan over medium high heat. Cook thoroughly. Drain.
2. Heat small saute pan over medium high heat. Add olive oil. Saute onions and garlic for 2 minutes or until cooked.
3. Meanwhile, heat large pan over medium heat. Add spaghetti sauce, olives, cherry tomatoes, basil and parsley.  Transfer cooked onions and garlic from saute pan to sauce mixture. Add in cooked turkey. Mix well.
4. Simmer sauce for ten minutes over medium heat.
5. While sauce is simmering, bring water to a boil and cook spaghetti according to package directions. Drain.

Place spaghetti in bowl. Add sauce! Serve with garlic bread and/or side salad.

I hope you enjoy this week's Sunday Spotlight - and thank you again to Heather W!  Don't forget, you can always submit your favorite dish to be featured next Sunday :)

Sunday Spotlight!!

Send me your favorite recipes for the Sunday Spotlight! Don't forget, the next feature could be yours!

White Cheddar Meatloaf - A Family Favorite!

You may be one of the many people that have said in the past "I'll never eat meatloaf" or "I don't like meatloaf" etc. The surprising thing is, homemade meatloaf is delicious, and with this recipe, I promise you won't be disappointed! So, forget the past...

I snagged this recipe from (no other than) Cooking Light. I provided the link below. However, we actually made this meal healthier and used TURKEY meat instead of ground sirloin. If you do use beef, use lean. This is a great meal to prep the night before then stick in the oven when you get home!

• 1/2  cup  fresh breadcrumbs (about 1 ounce)
• Cooking spray
• 1  cup  chopped onion
• 2  garlic cloves, chopped
• 1/2  cup  ketchup, divided
• 3  ounces  white cheddar cheese, diced
• 1/4  cup  chopped fresh parsley
• 2  tablespoons  grated Parmesan cheese
• 1  tablespoon  prepared horseradish
• 1  tablespoon  Dijon mustard
• 3/4  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 to 1 1/2 pounds ground lean turkey meat
• 1  large egg, lightly beaten

Prep the night before:
1. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
2. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes.
3. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each.

If you're prepping, then just pop in the fridge until tomorrow!

The next day:  (The recipe says - "Bake at 425° for 25 minutes or until done.")

Upon cooking, it took more like 35 to 40 minutes. Use a thermometer and just test until internal temperature reaches the correct temperature, around 160 degrees.

Serve with mashed potatoes! :)

For more info, visit:  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109591

"Sunday Spotlight" - Southwest Chicken Chili

So, Sundays always remind me of football season, and even though it's definitely not that time of the year, I wanted to go ahead and celebrate this spotlight with a new spin on an old Sunday favorite - chili!

This recipe is derived form a Campbells recipe I found - http://allrecipes.com//Recipe/southwest-white-chicken-chili/Detail.aspx - however, I cut a few ingredients and sped up the process for you, since it's time to start the work week again, and we all know how that can be...

What You Need:

1 tablespoon vegetable oil

4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes (or, buy a pre-cooked rotisserie chicken, cut up half for the recipe, and save the other half for dinner tomorrow or make chicken salad for lunch)

4 teaspoons chili powder

1/2 cup diced onion

1 small green pepper, chopped

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

1 (15 ounce) can white kidney beans (cannellini), rinsed and drained ( OR we used red kidney beans and it was still perfect)

Optional: 2 tablespoons shredded Cheddar cheese and a dollop sour cream

Also, tortilla chips are great for dipping!

How to Make:

1.   Heat the oil in a 4-quart saucepan over medium-high heat.  Add the chicken, chili powder, onion and pepper and cook until chicken is cooked through and vegetables are tender, stirring often. (If you buy the pre-cooked chicken, just add the other ingredients first, saute, then add chicken once the onions/peppers are almost done).

2.   Stir in the soup, water, corn and beans and heat mixture to a boil. Reduce heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese, sour cream, tortilla chips, etc!



Because You Probably Have Leftover Adobo Sauce....

So, if any of you attempted the Orange Chipotle Chicken from the "Sunday Spotlight," I know you have adobo sauce in your fridge, and you're not really sure what to do with it...Throw it away?? Of course not!

I just got Cooking Light's April issue, and viola! There is a recipe for Chipotle Pork Tacos.  I changed a few things around (I think my recipe is better, but don't tell) - however, here's the link to the originial - http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000111089.

Anyway, I don't think there are quite enough flavors in the original - so here's my modified version. There are a few more ingredients than I would like in here, but at least half are staples in the house (cooking spray, garlic, brown sugar, oregano, etc) so hopefully there aren't too many ingredients you have to buy. And you already have the adobo sauce!

Tomorrow is Friday, and that makes any working girl happy.  So, whip up that margarita, and enjoy!

• 1  (1-pound) pork tenderloin, trimmed (we did a little extra for leftovers!)
• 1 1/2  teaspoons  finely grated lime rind
• 1  tablespoon  fresh lime juice
• 2  teaspoons oregano
• 1  teaspoon brown sugar
• 2  teaspoons chopped chipotle chile in adobo sauce
• 2  teaspoons bottled minced garlic
• 1/4  teaspoon  salt
• Cooking spray
• 1  cup  thinly sliced shallots
• 2  teaspoons  olive oil
• 8  (6-inch) whole wheat tortillas
• 1/4  cup  reduced-fat sour cream
• 1/4 cup grated cheddar cheese
• few lettuce leaves to top tacos
• Chopped cilantro (optional)

1. Put pork tenderloin between 1-2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or small heavy skillet.  Remove plastic wrap.
2. Cut pork into thin strips.
3. Combine pork, lime rind, and the next 6 ingredients (through salt). Mix together.
4. Heat a medium sized nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; sauté for 3-4 minutes or until tender. Place shallots in a small bowl.
5. Add oil to pan. Add pork; sauté for 4 minutes or until no longer pink.
6. Warm tortillas according to the package directions (if you use whole wheat tortillas instead of corn tortillas, then just microwave for 10 seconds and you're good).
7. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with sour cream, shallots, lettuce, cheese and cilantro.

Optional - top with extra adobo sauce (be careful, it's spicy) or taco sauce.

Happy Weekend!

"Sunday Spotlight" Orange Chipotle Shrimp

So here's the "Sunday Spotlight" a day late! (Sorry about that, I ran my first 8k this weekend and was sort of lazy the rest of the weekend)...Forgive me:)

This is a great recipe sent to me by Jessica D - The recipe is from Kraft Recipes (http://www.kraftrecipes.com/recipes/chipotle-orange-shrimp-112910.aspx) - we made last night and it was so good! If you like spicy, this is definitely the dish for you!

AND, super easy for a weeknight meal, and only 5 ingredients.

Ingredients:

1/3 cup KRAFT Zesty Italian Dressing

1-1/2 lb.  uncooked deveined peeled large shrimp (I bought frozen in a bag)

1/4 cup orange marmalade

1-2 Tbsp.  chopped canned chipotle peppers in adobo sauce (you can usually find this near the canned tomatoes in the grocery store)

3 cups  hot cooked long-grain white rice

 

Heat dressing in large skillet on medium-high heat. Add shrimp; cook 4 minutes, stirring occasionally. Add marmalade and 1 Tbsp peppers; cook and stir 3 min. or until shrimp are tender. (I would taste the sauce here, and if you want more spice, add another Tbsp. adobo sauce). Remove from heat.

 

Option - sprinkle with cilantro.

 

Serve over rice! This is so easy - thank you Jessica D! :) 

Tilapia with Avocado and Couscous

 

 

So, this has got to be one of my all-time favorite light & healthy meals. I make it when girlfriends come over in the summer to grill out, or just when I want something different and delicious! This recipe is taken from one of my other favorite magazines - Women's Health!

 

Grab a nice glass of chardonnay, invite the girls over one Saturday afternoon, and enjoy!

 

Ingredients

2	tsp chili powder, mild
3 1/2	tbsp olive oil
24	ounce tilapia fillets
3/4	cup Israeli couscous ( you can substitute regular couscous here too)
1/4	tbsp lemon juice
1	tsp sugar
3	tsp soy sauce
1/2	cup chopped scallions
1	tbsp chopped parsley
1	cup diced avocado ( don't cut pieces too small. I usually cut up about 2 small avocados - you can't put too much in!)

Directions

1. Preheat grill or grill pan and prepare couscous according to instructions.
   
2. Combine chili powder and 1 tablesppon olive oil: brush over tilapia. Grill fish for about 2-3 minutes on each side or until cooked.
   
3. Meanwhile, in a large bowl, combine 2.5 tbsps olive oil, lemon juice, sugar, soy sauce, scallions, parsley, and avocado. Fold into couscous and season to taste with salt and pepper.
   
4. Place each fillet on a bed of couscous; garnish plate with grilled lemon wedge if desired.

Read more: http://caloriecount.about.com/grilled-tilapia-israeli-couscous-avocado-recipe-r91728#ixzz1H68AOKOs

Pasta with Asparagus, Pancetta & Pine Nuts

Here's an easy weeknight meal that you can make for one, two, or a family. It's also a little lighter dish, after that turkey lasagna :)  I always love pasta dishes during the week because they are quick, healthy, and tasty...Enjoy!

What You Need:

• 8  ounces cavatappi pasta
• 1  pound asparagus, trimmed and cut diagonally into pieces
• 2 cloves minced garlic
• 4  tablespoons pine nuts
• 2  ounces diced pancetta
• 2  tablespoons fresh lemon juice
• 2  teaspoons extra-virgin olive oil
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  cup  (1 ounce) crumbled Parmesan cheese

Prep

1. Preheat oven to 400°.
2. Cook pasta according to package directions; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with minced garlic; return to pan, and toss well.
3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl. Be careful - they burn quickly!
4. Increase oven temperature to 475°.
5. Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.
6. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Spoon over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.

Serve with garlic bread!

For more info on this recipe - visit http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001963965.

"Sunday Spotlight" - Turkey Lasagna

For the first ever "Sunday Spotlight," I'm going to be featuring Turkey Lasagna, submitted by Anna P - derived from the Barefoot Contessa - Food Network. A link to the recipe can be found here - http://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe2/index.html.

This isn't the easiest/quickest recipe, however, it is great to prepare ahead of time on a Sunday, then just pop in the oven on Monday for dinner (still perfect for the working girl, and hey, we might have a few more minutes on a Sunday afternoon to pull these ingredients together and prep). Anna recommends this as a "go-to" meal for friends - perfect if you're dropping off a meal for friends who just had a new baby, for a family for church, etc.

Enjoy this week's "Sunday Spotlight!"

What you'll need:

• 2 tablespoons olive oil
• 1 cup chopped onion 
• 3 garlic cloves, minced
• 1 1/2 pounds sweet Italian turkey sausage, casings removed
• 1 (28-ounce) can crushed tomatoes in tomato puree (with basil if you can find it!)
• 1 (6-ounce) can tomato paste
• 1/4 cup parsley
• 1/4 cup basil
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 pound lasagna noodles
• 15 ounces ricotta cheese
• 1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
• 1 extra-large egg, lightly beaten
• 1 pound fresh mozzarella,, thinly sliced

Preheat the oven to 400 degrees F.

Heat the olive oil in a large skillet. Add onion and cook for 3 minutes over medium-low heat.
Add garlic and cook for 1 more minute.
Add the sausage, breaking up as you put into pan. Cook over medium-low heat until meat is no longer pink.
Drain meat.
Add the tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper.
Simmer, uncovered, over medium-low heat, for 15 minutes, until thickened.
Meanwhile, fill a large bowl with hot water. Add the lasagna noodles and allow them to sit in the water for 20 minutes. Remove from bowl after and place on paper towel.
In a medium bowl, combine the ricotta, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Prep:  Spoon 1/3 of sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add layers as follows: half the noodles, half mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.

(If you're not baking it tonight, then you're done~ just place in fridge for tomorrow!)

To Bake: Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Serve with garlic bread!

Thank you to Anna P for submitting this recipe. All recipes for the "Sunday Spotlight" can be e-mailed to me, or posted as comments for this feature. I look forward to receiving recommendations for your favorite recipes and making them together!

How to Cure the Mid-Week Blues - Beef Stroganoff & Cucumber Side Salad

If you are a working girl, then there's a friend you should get to know REALLY well - the CROCK POT.

My crock pot comes in handy at LEAST once a week. (I own two, a small one and big one). If you don't own a crock pot, go buy one. They are around $20-$30 and will save you tons of time in the kitchen! :) Buy it, open it, become friends.

Below is a recipe adapted from Cooks.com for an easy and hearty Beef Stroganoff - made right in your crock pot throughout the day...waiting for you when you get home!

CROCK POT BEEF STROGANOFF

1 lb. beef sirloin cubes (you can even buy pre-cut!)
2/3 cup onion, finely chopped
2 cloves garlic, minced

Sprinkle of onion powder

1 can cream of mushroom soup, undiluted
2 1/2 tsp. Worcestershire sauce
Salt & Pepper

For browing the meat:  2 tablespoons olive oil

Heat olive oil over medium heat. Sprinkle sirloin with salt, pepper, and onion powder. Lightly brown raw sirloin cubes for just a minute (do not cook)! Add to crock pot. Combine other ingredients above. Cook 8 hours on low - serve over noodles or rice!


Note: You can add 8 oz. sour cream (if desired) after serving crock pot mixture over noodles/rice. We didn't - and it was still delish!

Recipe derived from:  http://www.cooks.com/rec/view/0,1727,157187-234204,00.html

In the mood for a salad too?

SPRING GREENS & CUCUMBER SALAD

2 cups spring greens - fresh
1/2 cup cucumber, diced
10 croutons
Olive oil/vinegar or balsamic dressing (if you have the Penzey's Country French Vinagrette - use here!)

LOVE! <3

5-ingredient Sausage, Bean & Kale Soup

I love 5-ingredient recipes. Let's be honest - who doesn't!? Not only are they quick and easy, but they're usually fairly inexpensive and I won't be spending an hour wandering aimlessly around the grocery store searching for ingredients when I really just want to be eating!

Here is another fave recipe from Cooking Light. Since the summer months are approaching and winter is fading fast, I thought we should attempt a soup recipe on one of the few chilly evenings we might left together before the grilling out and BBQ recipes commence...

Sausage, Bean & Kale Soup - I promise, you'll love it.

• 4  ounces  Cajun smoked sausage, chopped (buy fresh!)
• 3  cups  fat-free, low-sodium chicken broth
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 6  cups coarsely chopped kale (about 8 ounces)  - side note, we did half spinach and half kale and it was delish!
• 1  (16-ounce) can navy beans, drained and rinsed

Link to nutrition info & more:  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000554709

Preparation

Heat a large saucepan over medium-high heat. Add smoked sausage to pan and cook 2-3 minutes, until browned, stirring occasionally. Add chicken broth and diced tomatoes; bring to a boil over high heat. Stir in the kale and/or spinach. Reduce to medium low heat, and simmer 4 minutes or until the kale/spinach is soft. Stir in beans, and cook another minute or so. We simmered an extra 10 minutes just so all the flavors would blend together!

(We also added some yolk-free egg noodles in there) but you can do with or without noodles. Up to you!

It's always fun to add a little something extra to these recipes, and experiment. So whenever you want to give something a special kick, add an extra spice, etc - feel free to add your own touch (and then let me know what you did so we can share with others)!

Keep reading the blog to learn more about the "Sunday Spotlight" coming up!

HINT: Start thinking of your favorite recipe! :)