Monday, August 14, 2017

Vegan Pesto

2 cups packed of Basil or thai basil
4 cloves of garlic
1/4 cup peanuts or natural peanut butter
3 T sesame oil
1.5 T rice vinegar
dash of red pepper flakes
1 T agave nectar or honey
1 t soy sauce
1 T lime juice
salt to taste

Put all ingredients in a food processor and pulse until texture is smooth

Wednesday, July 12, 2017

Cowboy Salad

I adapted this recipe from the Pioneer Woman.  It's a great summer entree salad that all of my kids will eat!
1 head iceburg (chopped), 1 bag other lettuce of your choice
1 cup shredded cheddar
1 package of bacon, cooked, cooled, and crumbled
2 green onions, diced
1/2 bag salad tortilla strips
1/2 box grape tomatoes, halved
any other veggies you'd like to add: carrots or cucumbers would work well

1/2 cup mayo
1/2 cup bbq sauce
splash of buttermilk or regular milk to desired thickness
1 T chopped garlic
shake well in a mason jar

Sunday, April 2, 2017

Turkey Meatball Sliders

You will need:
  • 1 lb ground turkey
  • 1/2 jar marinara sauce
  • 5 slices provolone cheese
  • 1 T Italian seasoning
  • 4 cloves minced garlic
  • 1/4 onion finely chopped or 2 T dried minced onion
  • 1/3 cup panko bread crumbs
  • 1/4 cup grated parmesan
  • 10 slider buns
  • In a large skillet, combine 2 T olive oil, seasoning, onion, and garlic.  Cook on med-high for 2 minutes.
  • In a large bowl, mix together spice mix from previous pan, turkey, bread crumbs, and parmesan
  • Roll into 10 even meatballs. 
  • Return to original pan and brown in olive oil
  • Pour jar of marinara sauce over meatballs, cover, and cook on medium for 10 minutes or until meatballs are cooked through
  • On a sheet pan, place slider buns open faced and brushed with oil.  Add a meatball to each set of buns with a slice of cheese on top.  Bake at 450 for 4 minutes.

Tuesday, March 28, 2017

Slow Cooker Thai Peanut Chicken Soup

Very rarely do I try a new recipe and then all 5 of us eat it up.  The boys were actually licking their bowls.  No leftovers on this one!

  • 2 Tablespoons red curry paste
  • 1 12 ounce can coconut milk
  • 3 cups chicken stock or broth
  • 2 Tablespoons brown sugar
  • 3 Tablespoons natural smooth peanut butter
  • dash of soy sauce
  • 1½ pounds chicken breast or thighs
  • 1 onion, finely chopped
  • 1 red (or any color, or a combination) bell peppers, seeded and cut into bite-size pieces
  • 1-2 cups frozen mixed veggies (I used corn, green beans, peas, and carrots)
  • 2 tsp. fresh ginger
  • 1 Tablespoon fresh lime juice

Place chicken and onion in slow cooker.  In a bowl, whisk together curry paste, soy sauce, chicken broth, brown sugar, and peanut butter.  Pour into slow cooker.  Set on low for about 6 hours or until chicken is cooked through.  Add coconut milk and vegetables and cook for another hour.   Remove chicken and shred, then return to slow cooker.

Thai peanut coconut chicken soup
I adapted this recipe from