Christmas Soup 2018

• 1 lb. lean ground turkey
• 1/2 cup chopped red onion
• 1 cup chopped celery
• 1/2 cup chopped carrots
• 1 tbsp. chopped garlic
• 1 - 32 oz. box unsalted chicken stock
• 1 - 14.5 oz can petite diced tomatoes with jalapenos
• 1 cup chopped green beans
• 2 medium zucchini, chopped into quarter moons
• 1 tbsp. Italian seasoning
• 1 tsp. garlic powder
• 1/2 tsp. black pepper
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. salt

Spray a soup pot with olive oil cooking spray.  Saute the ground turkey, onion, celery and carrots, stirring frequently, until the turkey is no longer pink, about 5 minutes.  Add the chopped garlic and cook until fragrant, another minute.

Stir in the stock, tomatoes, beans, zucchini and seasonings.    Bring to a boil, reduce heat to a simmer, cover and let simmer for one hour.

Enjoy!

Christmas Lunch 2018

Seasoned Pork Tenderloin

• 2 lbs. pork tenderloins (2 loins in the package)
• 1 tsp. garlic powder
• 2 tsp. Italian seasoning
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. red pepper flakes
• 4 sprigs fresh rosemary
• 1 whole head of garlic, cloves separated

Preheat oven to 425F.

In a small bowl mix together the garlic powder, Italian seasoning, coriander, cumin, salt and red pepper flakes.  Stir to mix well.

Rinse the tenderloins and let dry.   Sprinkle the rub over the loins and use your hands to massage it in.

Spray a baking pan with cooking spray and lay out the four sprigs of fresh rosemary.  Place the seasoned tenderloins on top and add the cloves of garlic to the dish.

Bake uncovered for 45 minutes.  Let rest 10-15 minutes before slicing.  Enjoy!

Garlic Cauliflower Rice

• 1 - 14 oz. bag riced cauliflower
• 1 tbsp. chopped garlic
• 1 bundle green onions, finely chopped
• olive oil cooking spray
• salt & freshly ground black pepper
• 1/4 cup no salt chicken stock

Spray a saute pan with olive oil spray.  Add garlic and green onions and cook until fragrant, 1 minute.  Add the cauliflower rice and evenly spray with cooking spray. Stir to mix the garlic, onions and cauliflower together.  Season with salt and freshly ground black pepper.  Pour the stock over the top.  Cook, stirring occasionally, until cauliflower is softened and liquid is absorbed, 15 minutes.  Enjoy!

Garlic and Herb Smashed Baby Red Potatoes

• 1 lb. baby red creamer potatoes
• 2 sprigs fresh rosemary, finely chopped
• 2 sprigs fresh thyme, finely chopped
• 2 fresh sage leaves, finely chopped
• 2 tsp. chopped garlic
• olive oil, for drizzling
• salt & freshly ground black pepper

In a small bowl, combine the fresh herbs.

In a pot of boiling water,  cook the potatoes until tender, 15-20 minutes.    Drain well.

Preheat oven to 450F.

Spray a baking dish with olive oil spray and place the potatoes in a single layer. Using a fork, carefully smash each potato until flattened but still in one piece.  Lightly sprinkle the fresh herbs and chopped garlic over the top and very lightly drizzle with olive oil.  Season with salt and freshly ground black pepper.

Bake until golden brown and crisp, 15 minutes.  Enjoy!

Christmas feast!  4 oz. pork tenderloin, 1 cup riced cauliflower, 1/2 cup potatoes.  YUM!

Crock Pot Creamy Taco Soup

• 2 1/2 lbs. extra lean ground beef
• 3 tbsp. taco seasoning (I use Flavor God Taco Tuesday)
• 1 tbsp. chili powder
• 1 tsp. ground coriander
• 1 yellow onion, chopped
• 1 - 8 oz. package reduced fat cream cheese, cut into small chunks
• 2 tbsp. minced garlic
• 2 - 4 oz. cans hot diced green chiles
• 1 - 10 oz. can Rotel tomatoes
• 4 cups reduced sodium beef broth

Heat a large skillet over medium heat and spray with cooking spray.  Add the ground beef and cook until no longer pink.  If you use higher fat beef, drain and return to the pan. Add the taco seasoning, chili powder and coriander and stir to mix well.

Meanwhile, spray your crock pot with cooking spray and add the onion.  Once beef is cooked and seasoned, add it on top of the onion.  Drop the chunks of cream cheese over the top.  Pour the chiles and Rotel over the top and add the garlic.  Pour the broth over the top.  

Cover your crock and cook on high for 3 hours.  Stir everything to mix well and serve with your favorite taco toppings.

When ready to eat, top with sour cream, shredded cheese and chunks of avocado.  

Enjoy!!

Lower Carb Blueberry Muffins

• 2 1/2 cups super fine blanched almond flour
• 1/2 cup Truvia baking blend
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup stick butter, melted
• 3 large eggs, beaten
• 1/3 cup unsweetened almond milk
• 1/2 tsp. vanilla
• 1 - 6 oz. package fresh blueberries

Preheat oven to 350F.  Line a muffin tin with 9 parchment paper muffin liners.

In a large bowl whisk together the almond flour, Truvia, baking powder and salt.  Stir in the melted butter, eggs, milk and vanilla.  Whisk everything together evenly.  Carefully fold in the blueberries.

Distribute the batter evenly among the 9 parchment muffin cups.

Bake for 30 minutes, until the tops are golden and a toothpick inserted comes out clean.

Enjoy!

Creamy Chicken Zucchini Noodle Casserole

• 3 - 10 oz. packages zucchini noodles 
• 3/4 tsp. salt
• 1 - 10.5 oz. can cream of chicken soup
• 1/2 cup milk
• 2 tbsp. grated Parmesan cheese
• 1 tbsp. chopped garlic
• 1/2 tsp. crushed red pepper flakes
• 1 tbsp. freshly minced parsley
• freshly ground black pepper
• 2 cups shredded rotisserie chicken
• 1 cup shredded Mozzarella cheese

Preheat oven to 350F.  Spray a 8x11 baking dish with cooking spray.

Put a colander on top of a large bowl and dump the zucchini noodles in, cutting the noodles up into smaller pieces.  As you add each package of noodles to the bowl, toss with 1/4 tsp. salt, 3/4 tsp. total for all 3.  Let noodles sit, draining excess water into the bowl for 10 minutes.

Meanwhile, whisk together condensed soup, milk, Parmesan, garlic, red pepper flakes, and parsley.  Generously season with freshly ground black pepper.

After the zucchini noodles have been sitting for at least 10 minutes, use a clean dish towel to ring out any remaining water.

Add the zucchini noodles and shredded chicken to the soup mixture and stir to combine.

Transfer to your prepared baking dish.

Bake uncovered for 25 minutes. 

Top with the shredded Mozzarella and continue to bake uncovered for 10 - 15 minutes, until heated through and cheese is starting to brown.

Enjoy!

Chicken Breakfast Sausage, Egg and Veggie Casserole

• 1 - 14 oz. package chicken breakfast sausage, casings removed
• 2 cups chopped bell peppers
• 1.5 cups chopped red onions
• 12 large eggs
• 1/4 cup light sour cream
• 2 tbsp. grated Parmesan cheese
• 1 tsp. garlic powder
• 1/4 tsp. red pepper flakes
• 1/2 tsp. salt
• freshly ground black pepper
• 1 cup reduced fat shredded mozzarella cheese

Preheat oven to 375F.

Spray a large skillet with cooking spray.  Add the chicken sausage, breaking it up with a wooden spoon while it cooks until no longer pink.  Add the bell peppers and onions to the pan and continue to cook until the peppers soften and the onions become translucent, about 5 minutes.  

Meanwhile combine the eggs, sour cream, Parmesan, garlic powder, red pepper flakes and salt and season generously with freshly ground black pepper.  Whisk everything to combine.

Once the sausage, peppers and onions are ready, transfer then to a 8x11 baking dish coating with cooking spray.  Pour the egg mixture over the top and sprinkle the shredded mozzarella on top.

Bake for 30-35 minutes, until cooked through where a knife inserted comes out clean.

Let cool slightly and slice into 8 - 10 pieces.  Enjoy!

Quick & Easy Chicken Veggie Orzo Soup

• Olive oil to drizzle in the pan
• 1 cup chopped carrots
• 1 cup chopped white onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 tbsp. chopped garlic
• 64 oz. unsalted chicken stock
• 1 - 14.5 oz. can petite dice tomatoes with garlic & olive oil
• 1 bay leaf
• 1 tsp. salt
• 1/2 tsp. crushed red pepper flakes
• 2 tbsp. chopped fresh parsley
• 2 sprigs fresh thyme
• freshly ground black pepper
• 3 cups shredded white meat from a rotisserie chicken
• 2/3 cup uncooked orzo pasta

Heat a soup pot over medium heat and drizzle with olive oil.  Add the carrots, onions, celery, bell peppers and garlic.  Stir to combine and cook, stirring occasionally, until starting to soften, about 5 minutes.   

Pour the broth and tomatoes over the top and add in the bay leaf, salt, crushed red pepper, parsley and thyme and generously season with freshly ground black pepper.  Bring the heat up to get it to a simmer and let simmer for 15 minutes.

Add the orzo and chicken and continue to cook until the orzo is soft, about 15 minutes.  Remove the bay leaf and sprigs from the thyme.

Enjoy!!

Cheesy Italian Zucchini Noodle Casserole

• 3 - 10 oz. packages of zucchini noodles (or make your own!)
• 1.5 tsp. salt
• 1 tbsp. olive oil
• 1 - 14 oz. package chicken Italian sausage, casing removed
• 1.5 cups diced onion
• 1 tbsp. chopped garlic
• 1 - 15 oz. can petite diced tomatoes with garlic and olive oil
• 1 - 8 oz. can tomato sauce
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. dried oregano
• 1/2 tsp. salt
• freshly ground black pepper
• 1 tbsp. freshly minced parsley
• 1 tbsp. freshly minced basil
• 3/4 cup part skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 - 8 oz, package shredded mozzarella cheese

Put a colander on top of a large bowl and dump the zucchini noodles into the colander, cutting the noodles up into smaller pieces. Toss the zoodles with 1.5 tsp. salt, letting them drain excess water into the bowl while you make the sauce.

Add the 1 tbsp. olive oil to a large pan and add the sausage, breaking it up with a wooden spoon, until no longer pink.  Remove the sausage to a bowl and set aside.

In the same pan, add the onions and cook until becoming translucent, about 5 minutes.  Add the garlic and continue to cook for another minute, continuously stirring.  Add the canned tomatoes, tomato sauce and cooked sausage to the pan, along with the red pepper flakes, oregano, 1/2 tsp. salt, parsley and basil and generously season with freshly ground black pepper.  Let simmer for 10 minutes.

Preheat oven to 350F.

While the sauce is simmering, use a clean dish towel to ring out any remaining water from the zucchini.    Add the zoodles to the sauce and stir to mix well.

Transfer the mixture to a 11x13 baking dish sprayed with cooking spray and spread into an even layer.  Scoop dollops of the ricotta cheese over the top and press it into the zoodle sauce mixture. 

Sprinkle the Parmesan over the top and cover with the shredded mozzarella.

Bake for 35 minutes, until the top is lightly browned and the sauce is bubbling.  Let rest for 10 minutes before serving.

Enjoy!!