Easy Fresh Salsa

Ingredients:
1 can whole tomatoes, drained
1 can diced tomatoes w green chiles
1/4 cup onion
1 garlic clove
1 jalepeno
1/4 t sugar
1/4 t salt
1/4 t cumin
1/2 cup cilantro
juice from 1/2 lime

Directions:
Put everything in your food processor and pulse to desired consistency. That’s it!

My sister-in-law made this recipe over Christmas one year and it was a hit! It is from the pioneer woman (slightly modified). Just one of her many great recipes!

 

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Chicken Apple Bacon Kale Salad

Ingredients:
4 cups chopped kale
1 apple
4 slices bacon, cooked and crumbled
1/2 cup chopped walnuts
1.5 cups leftover (or cooked) chicken breast, sliced
1/4 cup balsamic dressing
1/4 cup poppyseed dressing
Salt & Pepper

Directions:
Toss all of the salad ingredients together in a bowl. Combine the balsamic and poppyseed dressings together in a jar, and either dress the salad to taste, or serve dressing on the side for people to dress their own. Season with S+P.

I found this recipe via Pinterest on the blog Neighbor Food and it has been a hit! It is a hearty enough salad that you can have it for dinner and actually feel full. Its great for the fall and winter when you are craving something more filling. Even people that don’t like kale will like this salad. Serve with some fresh baked bread.

Morning Glory Muffins

Ingredients:
2 cups flour (either white, whole wheat, or gluten-free all purpose)
1/2 cup sugar
2 t baking soda
2 t cinnamon
1/4 t salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup shredded coconut
1 apple, peeled and shredded
3 eggs
1 cup oil
2 t vanilla

Directions:
In a medium bowl, mix together dry ingredients. Next mix in the carrots, raisins, nuts, and coconut. Then stir in the eggs, oil, and vanilla. Scoop into 12 muffin tins and bake at 350 for ~20 minutes or until a toothpick inserted comes out clean.

With carrots, raisins, apples, and nuts, these muffins are backed with fiber and make a filling on-the-go breakfast. But they also taste delicious! I was introduced to these muffins by my mom. This recipe is from All-Recipes, except I halved the sugar. These can also be made gluten free using all-purpose GF flour and they don’t lose their taste!

Crock Pot Pork Tacos

Ingredients:
1-2 pork tenderloins
1 jar salsa verde
1 can black beans (optional)
1 can corn, drained (or 1.5 c frozen corn)

Serve with:
Corn tortillas
Avocado
Cilantro
Diced Tomatoes

Directions:
Add all ingredients to the crock pot and cook until meat is falling apart. 4-5 hours on high or 6-8 hours on low.

This recipe came from some friends at Regent. Its so simple but so delicious! If you buy Trader Joe’s salsa verde, the black beans and corn are already in the salsa. Since they don’t have TJ’s up in Canada, I just add the black beans and corn separately. This meal also goes great with the Southwest Chopped Salad or Texas Caviar or Warm Black Bean & Corn Salsa.

Red Lentil & Kale Soup

Ingredients:

1.5 cups red lentils
3 cups vegetable broth
2 cups diced tomatoes
1/2 onion, diced
2 T tomato sauce
1.5 t cumin
1 t salt
pinch cayenne pepper
1 can coconut milk
1 cup chopped kale

Directions:
Add all ingredients (minus the coconut milk and kale) to a pot and cook for 20-30 minutes until the lentils are cooked through. Add coconut milk and kale and serve.

This recipe is not only great for its taste, but its excellent for a crowd because it is gluten-free, dairy-free, nut-free, and vegan. But your guests will never know because it is so delicious!

From The Healthy Family and Home.

Taco Seasoning

Ingredients:
1 T chili powder
1/2 t garlic powder
1/4 t onion powder
1/4 t crushed red pepper flakes
1/2 t dried oregano
1/2 t paprika
1.5 t ground cumin
1 t sea salt
1 t black pepper

Directions:

Mix everything together and store in an air tight container. The nice thing about making your own taco seasoning is that you can adjust the level of spice, you can leave out anything someone might be allergic to, and you avoid all the unnecessary chemical additives. And it tastes delicious! Enjoy!

White Bean Chicken Chili

Ingredients: 

1 pound boneless skinless chicken thighs
1/4 t salt
1/4 t pepper
2 T olive oil
1 onion
1 jalapeno pepper
4 garlic cloves
2 t dried oregano
1 t ground cumin
2 (15-ounce) cans cannellini beans
2.5 cups chicken broth or water

Optional toppings: shredded cheese, avocado, tomatoes, cilantro, tortilla chips

 Directions:

Cube the chicken, season with S+P, and cook through in large pot with a bit of olive oil. Add chopped onion, garlic, and jalapeno, oregano, and cumin. Drain & rinse cannellini beans. Reserve 1 cup of beans and add the rest to the pot. Add chicken broth to the pot. Next, mash up the remaining 1 cup of beans into a paste. Add this to the pot and stir to thicken the broth. Simmer 20 minutes or so to let the flavors combine. Enjoy!

I found this recipe on Taste of Home. It is written as a crock-pot recipe, which works well too! One benefit is that it has a creamy consistency without any cream, thanks to the mashed up beans. It also doesn’t have too many ingredients, so can be put together pretty quickly. We first tried this recipe when vacation with Brian’s parents on the Sunshine Coast in Seshelt, BC. Enjoy!