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Homemade Pita Chips

posted Jan 12, 2017, 1:50 PM by Marci Leach   [ updated Jan 12, 2017, 1:51 PM ]

Ingredients:

⅛ cup olive oil

2 large garlic cloves

½ tsp oregano

½ tsp basil

¼ tsp onion powder

2-4 6″ or 8″ pitas

Salt and Pepper to taste

Parmesan or Nutritional Yeast (optional)


Instructions:

1. Pre-heat oven to 400

2. Cut pitas into 6 wedges each

3. Open wedges and split along outer edge

4. Chop or press garlic directly into olive oil

5. Add oregano, basil, onion, salt, and pepper to oil and mix well

6. Lightly brush wedges with oil mixture, being careful not to leave large pockets of oil
(optional) 

7. Lightly sprinkle wedges with parmesan

8. Bake for 4-6 minutes or until edges begin to brown

9. Let rest for a few minutes to allow chips to crisp up

10. Pat dry any excess oil and enjoy!

Sweet Potato Baked Chips with Thyme and Orange

posted Jan 12, 2017, 1:40 PM by Marci Leach   [ updated Jan 12, 2017, 1:41 PM ]

Ingredients:

2 sweet potatoes

4-5 tablespoons of olive oil

1 tablespoon of blood orange zest (you can also use a regular orange too)

1/2 cup of orange juice

1 teaspoon salt

1 tablespoon of thyme


Instructions:

1. Preheat oven to 325º

2. Slice the sweet potato into thin rounds

3. In a small bowl mix olive oil, thyme, orange zest + juice together.

4. Toss sliced potatoes in olive oil mixture – make sure pieces are evenly coated.

5. On a baking sheet, place potato slices in a single layer – you will need multiple baking sheets for all of the potatoes

6. Sprinkle with salt and bake until edges are golden brown, about 20 mins.

7. Allow chips to cool and serve!

Lemon Cilantro Sweet Potato Fries

posted May 4, 2016, 1:04 PM by Marci Leach

Ingredients:

4 large Sweet Potatoes, sliced into wedges

2 teaspoon freshly grated Lemon Zest

1/3 cup Olive Oil

1/3 cup Cilantro, finely chopped

1 small clove Garlic

Salt and pepper

1. Preheat saute pan or griddle.

2. Blend half of cilantro and garlic in food processor. Pour mixture into Ziploc bag with olive oil and sweet potatoes. Shake bag until sweet potato wedges are fully coated.

3. Place wedges in pan. Cook for 3-4 minutes on each side.

Spaghetti Squash Lasagna with Spinach

posted May 4, 2016, 11:57 AM by Marci Leach

Ingredients:

2 small spaghetti squash (about 1½ pounds each)

2 teaspoons olive oil

4 garlic cloves, thinly sliced

8 oz fresh baby spinach

½ cup part-skim ricotta cheese

⅛ teaspoon kosher salt

2 ounces shredded part-skim mozzarella cheese (about ½ cup), divided

8 ounces 93% lean ground turkey

1½ cups lower-sodium marinara sauce (such as Dell'Amore)

1 ounce Parmesan cheese, grated (about ¼ cup)

1. Preheat oven to 350 degrees. Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.

2.Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.

3.Return skillet to medium-high heat. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat.

4.Turn up oven to 425 degrees. Spoon sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.

5.Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.

Grilled Steak Fajitas

posted May 4, 2016, 11:26 AM by Marci Leach

Ingredients:

2 lbs flank steak

3 cloves garlic, crushed

1 tablespoon cumin, crushed

2 scallions, sliced

3 medium onions, sliced

3 bell peppers, sliced

1 tablespoon olive oil

12 7" flour tortillas

Salt and pepper to taste

1. Pierce steak with a fork all over to tenderize. Season steak with garlic, cumin, salt, pepper, and scallions. Rest steak at room temperature for at least 10 minutes.

2. In a large grill-safe pan such as a clay Chamba or cast iron skillet combine onions, peppers, olive oil, salt and pepper. Toss well to coat. Place on the BBQ and cook on medium-low heat, tossing occasionally until onions are caramelized, about 20 minutes. This could also be cooked inside on the stove as well.

3.When the onions and peppers are done, set aside to keep warm on the top rack of your grill; raise the flame of the grill to high flame. Discard scallion and sear steak 4-6 minutes without moving, turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting.

4. Cut meat into small cubes and combine with the cooked onions and peppers and serve with tortillas, cheese, guacamole and sour cream.

Avocado-Corn Salsa

posted May 4, 2016, 10:50 AM by Marci Leach

Ingredients:

1 medium avocado, diced

3/4 cup corn

1/2 cup grape tomatoes, quartered

1 tablespoon fresh cilantro, chopped

2 teaspoons lime juice

1/4 teaspoon kosher salt

1. Toss ingredients in medium sized bowl. Enjoy.

Grilled Salmon Soft Tacos with Citrus Salsa

posted May 4, 2016, 10:35 AM by Marci Leach

  • Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon ancho or New Mexico chile powder
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 4 4-ounce wild salmon fillets, about 1-inch thick, skin on
  • 8 6-inch corn or flour tortillas, warmed
  • Citrus Salsa (recipe below)
  1. Preheat grill to medium-high.
  2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
  3. To serve, place 2 tortillas on each plate. Top tacos with Citrus Salsa.

Citrus Salsa Recipe

Ingredients:

3 navel oranges

2 limes

1 teaspoon fresh cilantro, chopped

1 teaspoon serrano chile, seeded and minced

2 teaspoons seasoned rice vinegar

2 teaspoons extra-virgin olive oil

1/8 teaspoon salt

Freshly ground pepper

  1. With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.
  2. Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.

Healthy Slow-Cooker Chicken Tortilla Soup

posted May 4, 2016, 10:03 AM by Marci Leach

Ingredients:

1 lb boneless, skinless chicken breast, cut into strips

15 oz whole peeled tomatoes, mashed

10 oz enchilada sauce

1 medium onion, chopped

2 banana peppers, chopped

2 cloves garlic, minced

14.25 oz reduced sodium chicken broth

2 cups water

1 teaspoon each of cumin, chili powder, salt

1/4 teaspoon ground pepper

1 tablespoon chopped cilantro

1 bay leaf

10 oz frozen corn

Vegetable cooking spray

7 corn tortillas

1.Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

2.Preheat oven to 400 degrees.

3.Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.

4.Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

Chunky Chicken Noodle Soup

posted May 4, 2016, 9:23 AM by Marci Leach

  • Ingredients:
  • 1 (3-pound) broiler-fryer, cut up and skinned
  • 4 cups water
  • 3/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme
  • 3 celery tops
  • 2 cups water
  • 2 ounces uncooked medium egg noodles
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrot
  • 1/3 cup sliced green onions
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons chicken-flavored bouillon granules
  • 1/4 teaspoon coarsely ground black pepper
  • 1 bay leaf
  • Additional coarsely ground black pepper (optional)

1.Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.

2.Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

3.Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.

Homemade Chili

posted Dec 23, 2015, 9:40 AM by Marci Leach

If you love savory foods - then chili has it all - meaty, cheesy, and saucy! It Is the perfect food for a get together, football game gathering, and even for picnics!

A hearty bowl of a hot homemade chili is also perfect for warming up your body and soul. In addition to that, it is one of the yummiest foods if you're feeling under the weather, If you love chili, you will be happy to know that you can make this right at home! Are you ready to create your very own home made chili recipe? Here is one recipe that you must try!

 

Ingredients:

1 lb of turkey ground

1/2 lb of lean ground beef

1/2 bell pepper chopped

1/2 onion chopped

2 pieces of garlic cloves, finely minced

Pomi chopped tomatoes

2 to 3 tablespoons of chili powder

1 teaspoon of ground cumin

1 teaspoon of ground pepper

 

Cooking Instructions:

1. Place a large skillet on a stove with medium heat. Place the ground beef, chopped bell pepper, onion and garlic cloves into the skillet and cook it. Continue cooking until the ground beef has already crumbled and the pink color has been turned into a brownish color. Drain any liquid from the skillet.

 

2. Place the resulting mixture into a slow cooker. Stir in the tomatoes, ground cumin, chili powder and pepper into the slow cooker. Cook all ingredients on high for about three to four hours. You can also cook this in low heat for about five to six hours.

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