Easy, blender salsa

This is such a quick, easy, fresh tasting side dish to bring to all the holiday parties coming up soon. It makes a lot, but almost always is gone by the end of a party.

2 cans Rotel tomatoes (check to see how spicy the cans you are buying, I usually use one mild and one medium for some added spice)
1 can stewed tomatoes
garlic powder to taste
salt to taste
juice of 1/2 lemon
1/2 bunch of cilantro, chopped
1/2 onion, chopped

Put tomatoes in the blender and blend for a few seconds. Add the garlic powder, salt and lemon juice, blend for another few seconds. Add the cilantro and onion, blend until it reaches the consistency that you desire. Refrigerate at least a half an hour before serving.

Honey-lime sauce for salmon

This is a fast, easy recipe to make a sauce for salmon. It is good on grilled salmon or cooked in a pan! Enjoy!

In a small saucepan combine:
1/4 cup honey
1/4 cup soy sauce
3 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon + 1 teaspoon Dijon mustard

Cook on medium/low until bubbly and thicker.

Honey grilled Salmon

This is a copy-cat recipe from Applebee's. It is very good, one of my favorite salmon recipes. it really good when accompanied with almond rice pilaf. This is just the recipe for the sauce you pour on top of the grilled salmon. A hint when grilling salmon, make sure the grill it oiled up or the salmon with stick. I like to soak a paper towel in olive oil and rub it on the hot, clean grill with long tongs.

Hint: This makes A LOT of sauce, because a little goes a long way. I just freeze the leftovers so it is ready to go next time.

3/4 honey
1/3 soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
juice of 1 lemon (about 2 tablespoons)
2 Tablespoons white vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder

Combing all the ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. WATCH SAUCE CLOSELY so it doesn't bubbly over or burn.

Chili

This chili is NOT fast, but because you simmer it for a couple of hours makes it SOOO good. It is a little spicy, it is called Chili you know, I just adjust the chili powder amount and green chilies if I know I am serving it to people who don't like spicy food. Enjoy!

1 lb ground beef (I sometimes substitute this for Smart Ground, a veggie protein, you can't even tell the difference! Don't diss it until you try it people)
14.5 oz. tomato sauce
14.5 oz. kidney beans, undrained
14.5 oz. pinto beans, undrained
1/2 cup onions, diced
1/4 cup green chilies (I use the canned, use less if you don't want so much heat)
1/8 cup celery, diced
1 1/2 cup tomatoes, chopped (I like to use a little more)
1 teaspoon cumin
3/4 teaspoon pepper
1 1/2 tablespoon chili powder (less if you don't want so much heat)
1 teaspoon salt
1 cup water

1. Brown meat, drain fat.
2. Combine all the ingredients, bring to a boil, simmer for 2-3 hours.

Chicken Tortellini Soup

This is a light, refreshing, delicious, fast and easy soup. Everyone asks for the recipe, and I think that is a good sign. People always remark about how it looks like it belongs in a restaurant because it looks so good. Enjoy.

Hint: I think a good tasting broth makes all the difference in soups.

4 servings (2 cups each)

2 cans (14 oz. each) fat-free chicken broth with 1/3 less sodium
3 cups water
5 to 6 medium green onions, sliced (1/3 cup)
1/2 teaspoon dried basil leaves
2 cloves garlic, minced
1/2 lb precut chicken breast chunks or 2 boneless, skinless chicken breast (1/2 lb), cut into 1/2-inch pieces
1 package (9 oz.) refrigerated cheese-filled tortellini (I use frozen and just adjust cooking time)
1 cup chopped fresh spinach (I double this usually)
1 cup frozen sweet peas

1. In 3-quart saucepan or Dutch oven, mix broth, water, onions, basil and garlic. Heat to boiling. Stir in chicken and tortellini. Reduce heat to medium; simmer uncovered 4 minutes.

2. Add spinach and peas; cook 5 minutes, stirring occasionally, until spinach is wilted, tortellini is tender and chicken is no longer pink in center. If desired, season to taste with pepper.

Source: Pillsbury good for you: fast and healthy family favorites

White Gummy Jamba Juice Smoothie

6 Ounces Peach Juice
4 Ounces Soymilk (I use about a cup)
1 med Handfull of strawberries
-1/4- 1/2 C RASPBERRY sherbet
-1/4- 1/2 C ORANGE sherbet
-1/2- 3/4 C PINAPPLE sherbet


Pour juices
Add Strawberries
Add Sherbets

Blend until very smooth and enjoy

ps if too thick add more soymilk or peach juice whatever you like more

Carribean Passion Jamba Juice Smoothie

2 Cups of Frozen Strawberries

1 Cup of Frozen Peaches, chopped

2 Cups of Orange Sherbet

1 Cup of Ice, crushed (I didn't use the ice it called for the frozen fruit and sherbet work great)

12 ounces of Passion Mango Juice

Blender

Cup

Straw

Add your juice then the frozen fruit and then the sherbet. If it is too runny add more sherbet

Read more: How to Make a Jamba Juice Caribbean Passion | eHow.com http://www.ehow.com/how_5205806_make-jamba-juice-caribbean-passion.html#ixzz11QRksxW7

Cheesy Stuffed Chicken Breast

Another recipe from "The Biggest Loser: 6 weeks to a healthier you.

Cheesy Stuffed Chicken Breasts
1/4 cup shredded low-fat Monterey Jack Cheese
1/2 cup fire roasted tomatoes (I didn't have any, so I used stewed tomatoes with a few drops of liquid smoke)
1/2 tsp red chile flakes (optional; I used 1/4 tsp)
2 tbs chopped cilantro + extra for garnish
1/2 tsp salt
4 (4-oz) boneless, skinless chicken breasts
3 tbs whole wheat flour (If you need to make it gluten-Free, use 3 tbs basic gluten-free mix/blend)
1/4 tsp ground black pepper
2 tsp olive oil

In a small bowl, comhine the cheese, tomatoes, chile flakes (if desired), 2 Tbs cilantro, and 1/4 tsp salt.

Place 1 chicken breast on a cutting board and hold it flat with your hand. Using a slender, sharp knife, carefully cut a horizontal pocket in the side of the breast, making the pocket as large as you can without ctting through the other side. Repeat for the remaining chicken breasts. Spoon 1/4 of the cheese-tomato mixture into each pocket and close the pocket with a toothpick.

In a shallow dish, combine flour, pepper, and remaining 1/4 tsp salt. Dredge the stuffed chicken into the glour mixture, coating all sides.

In large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook just until tender, about 4 minutes per side. Remove the toothpicks and garnish with clinatro. Serve Immediately.


What are YOUR favorite healthy recipes?

Hawaiian Delight Smoothie

In an effort to make a few better eating choices, one thing we can all enjoy is a protein shake. This recipe is adopted from the book "The Biggest Loser: 6 weeks to a Healthier You." (I changed the recipe to fit stuff I had at my house).

1 scoop vanilla protein powder
1/2 cup orange juice
1 cup diced or crushed pineapple
1/2 cup frozen raspberries
1 Tbsp. shredded coconut
1 cup ice
(the recipe also added 1 kiwifruit, peeled and sliced. I didn't have one)

Combine ingredients in blender or food processor until smooth. Serve immediately. (I doubled it and froze one for later.) Yum!!

Honey-Mustartd Pork Chops

These are delicious!!! And super fast! Can't beat that!

Honey-Mustard Glazed Pork Chops
4 Boneless loin chops
Honey Mustard Glaze:
1/4 cup honey
2 Tbs Dijon Mustard
1 Tbs. Orange Juice
1 Tsp. chopped fresh or 1/4 tsp dried tarragon leaves
1 Tsp Balsamic or Cider Vinegar (I used cider vinegar)
1/2 Tsp Worcestershire Sauce
Dash Onion Powder or onion salt

Mix all ingredients to make the Glaze. Place 1/2 of the glaze in a dish to marinade your pork chops for about 30 minutes (Reserve 1/2 to serve with your chops to put over rice, potatoes, or just extra for the chops). Heat grill (we used our george formen). Grill the pork chops, brushing occassionally with the glaze left-over from marinading. Turn pork chops at least once. Cook to desired donneness. (1 serving: 270 calories).

I served this with Rice Pilaf and green beans. Yum! The book also suggests grilling fresh veggies covered in the glaze, such as red or yellow onions, or peppers.

Adopted from Betty Crocker's Cookbook.

Turkey Lettuce Wraps

I love the chicken wraps from PF Changs. Now, these aren't really like those...but they are absolutely delicious. And they are super easy! Can't beat that!!

Turkey Lettuce Wraps
1 tbs peanut oil
1 lb ground turkey
1/2 cup shredded carrots (I usually just slice baby carrots into rounds)
1/4 cup water chestnuts (I like to chop them just a little bit, and I usually use more like 1/2 cup)
1/3 cup chopped green onions
1/2 cup Asian Peanut Sauce
1 tbs soy sauce

Serving Sauce (we like to put a little in our wrap rather than dip them. It also makes a TON, so I usually make only about a half or quarter of the sauce)
1 cup apricot preserves
1/4 cup Thai sweet chili sauce

1. Saute ground turkey in the oil until cooked. Add carrots, water chestnuts, and green onions. Cook for 1-2 minutes until vegetables start to soften. Add Asian sauce and 1 tbs soy sauce. Heat for another few minutes until warm.

2. Mix serving sauce ingredients. Serve with wraps.

Roll turkey in lettuce leaves and serve with dipping sauce. May add rice of desired. YUM!!!

Apple and Sage Pork Chops

We get tired of eating the same kind of thing all the time. I feel like we get in a rut eating the same types of things. Anyway, I found this recipe and thought it sounded like a perfect Fall Dish. This recipe is from McCormick (You can buy these "Recipe Inspirations" at the store in a pagakge that has all the spices measured out for you, and you just add the meat and a few extra ingredients).

Anyway, we thought it was delicious, so I thought I'd share the recipe.

Prep time: 15 minutes

Cook Time: 20 minutes (I cooked a lot longer because I like my pork chops tender, not tough)

Makes 4 servings

1 1/2 tsp. McCormick Rubbed Sage

1 tsp Minced Garlic

1 tsp Thyme Leaves

1/2 tsp Ground allspice

1/2 tsp Paprkia

1 tbs Flour

1 tsp salt

4 boneless chops, 1-thick

2 tbs Olive Oil

1 medium onion, thinly sliced (I only used half an onion)

2 red apples, thinly sliced

1/2 cup apple juice

1 tbsp brown sugar

1. Mix flour, spices, and salt in a small bowl. Sprinkle both sides of prok chops with 1 tbsp of the seasoned flour.

2. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skilled. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

3. Stir in juice, sugar and remaining seasonsed flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes of until desired doneness.

ALTERNATIVE: My crock pot version: Perform step 1 as outlined above. Cook pork chops in skillet until browned. Mix juices, sugar and remaining seasoned flour and place in crockpot. Put browned chops in pot. Cook on high for 2 hours. Microwave sliced onion for 1 minute. Add onion and apples to crockpot. Cook for an additional 2 hours on high.

Crockpot Southwest Chicken

This is my fall back recipe if I ever don't know what to make for dinner-- It's so easy!

To crockpot:

3-4 frozen chicken breasts
1 1/2 cups salsa

1 small bag frozen corn
1 can black beans, drained and rinsed

After shredding chicken add:

1/4 c chopped cilantro

Additional toppings (optional)

shredded cheese

sour cream

avocado

Add all ingredients to crockpot and cook on high for 4 hours. Shred chicken and return to crockpot. Serve on rice or over tortilla chips.

Fish recipes

Does anyone have any good fish recipes? We're trying to eat a little healthier and less cholesterol. Plus they might be good for any of you fish lovers out there!

Chicken Quesadillas

I love this simple recipe. You can make it for a bunch of people, or just a few.

Chicken Quesadillas
2 lb Boneless skinless chicken breasts
3 cloves of garlic
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 small bottle Kraft Italian Salad Dressing (I usually use less than this...I also use light dressing)

Place all ingredients in crockpot. Cook for 4 hours on high, then shred chicken. Serve in Flour/Corn tortillas with cheese. Can also add black beans, corn, salsa, rice (I like cilantro lime rice in these), guacamole, sour cream...whatever "tickles your fancy!"

Sometimes I will make this for lunch, but only make a small portion. In that case I use:
1 boneless, skinless chicken breast, diced (or you can use left-over cooked chicken, or canned chicken)
1/2 tsp minced garlic
1 tsp Cumin
1 Tsp chili powder
1/4-1/2 cup Kraft Dressing (to taste)

Place ingredients in a skillet. Cook on medium high heat until chicken is cooked through. Serve on tortilla with melted cheese, and any of the extra fixings you want!