Cauliflower Cream Chicken and Broccoli Casserole

*3 c. Broccoli Florets

*2 c. Cauliflower florets

* 1 1/2 c. Chicken, cooked and chopped

*2 T. Nutritional Yeast

*1/4 t. Salt

*1/8 t. Pepper

*1/4 t. Garlic Powder

*1/4 t. Onion Powder

*1/2 c. Shredded cheese

In a pot, cook cauliflower in water that almost covers it until you can easily pierce it with a fork. Microwave broccoli for 5 minutes. Add broccoli and chicken to a large bowl.

When the cauliflower is done, strain but save the water to use in sauce.

Add the cauliflower, olive oil, nutritional yeast and spices to a blender until smooth. Add cooking water to make mixture until it reaches a sauce consistency.

Mix the cauliflower cream sauce with the chicken and broccoli and spoon into a 9x9 baking dish. Top with shredded cheese and bake at 400 degrees for 20 minutes.

Cheesy Chicken Stuffed Peppers

*4 Large Red pepper, cut in half length wise and seeded

*2 c. Prepared Couscous

*2 T. Parmesan Cheese

*1 1/2 c. Chicken, cooked and shredded

*1/2 c. Salsa

*1/2 c. Plain Greek Yogurt

*1 t.  Onion powder

*2 t. Taco Seasoning

*2 1/2 c. Shredded Fiesta Blend cheese (divided)

*1 t. Hot Sauce (optional)

Place peppers on baking sheet, cut side up.

In a large mixing bowl combine couscous, shredded chicken, salsa, greek yogurt, onion powder, taco seasoning, parmesan, 2 cups of cheese and hot sauce if you so choose.

Fill each pepper with mixture. Top with remaining cheese. Bake at 350 degrees for 20 minute

Cobb Dip

•  8 oz. cream cheese, softened
• 1 c.Sour cream
• 1 pkg. Hidden Valley Ranch Dip mix
• 1 c. Chopped Romaine Lettuce
• 1Tomato,chopped
• 1 1/2 c. Grilled corn 
• 1/4 c. Bacon, cooked and crumbled
• 1/4 c Blue Cheese Crumbles

Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth. Spread into the bottom of a 9-inch pie plate or other similarly sized pan. Top with lettuce, tomatoes, cheddar cheese, corn, bacon, and blue cheese. Eat with your favorite tortilla chips, crackers, or pretzel flats.

Best Steak Marinade Of Your Life

Want a steak tastier than any you've ever had before? Follow this marinade recipe and be amazed. 

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• 1/3 c. Soy Sauce
• 1/2 c. Olive Oil
• 1/3 c. Fresh Lemon Juice
• 1/4 c. Worcestershire Sauce
• 1 1/4 T. Garlic Powder
• 1 1/2 T. Dried Basil
• 1 T. Dried Parsley Flakes
• 1/2 t. Ground Black Pepper

Mix ingredients in a small bowl. Poke holes on both sides of steak using a fork. Place steaks in a glass casserole dish and pour marinade over top.  Cover and place in the refrigerator and let sit for 15-24 hours. Grill to your liking.

Creamy Avocado Pasta

Sorry I have been so MIA lately! I HAVE been cooking...just not blogging. This is a yummy and quick meal. We are fans.

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• 1 Medium Ripe Avocado, pitted
• 1/2 Lemon, juiced & lemon zest to garnish
• 1-2 Garlic Cloves
• 1/2 Salt, or to taste
• 1/4 c. Fresh Basil
• 2 T. Extra Virgin Olive Oil
• 6 oz Your Choice Pasta ( I did whole wheat spaghetti)
• Pepper to taste

Boil pasta and cook until Al Dente.

Meanwhile, make the sauce by placing the garlic, lemon juice, and olive oil into a food processor.  Process until smooth. Add the pitted avocado, basil and salt. Process again until smooth and creamy.

Pour sauce over cooked pasta and toss until evenly combined. Garnish with lemon zest and black pepper.

Note: This is only makes about 2-4 servings.

Chicken And Rice Soup

• 1 T. Extra Virgin Olive Oil
• 1 med. Onion, chopped
• 2 Garlic cloves, minced
• 2 med. Carrots, cut diagonally into 1/2 in. thick slices
• 2 Celery Ribs, halved lengthwise, and cut into 1/2 in thick slices
• 4 Fresh Thyme Sprigs
• 1 Bay leaf
• 2 qts. Chicken Stock or Broth
• 1 c. of Water
• 1/2 c. White Rice
• 1 1/2 c. Shredded Cooked Chicken Breasts
• Salt and Pepper

Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low heat until the rice is tender (about 30 minutes). Serve hot.

Skinny Turkey Ranch Club Wraps

I found this recipe on Pinterest but I revamped it and made it even "skinnier" and in my opinion, even tastier. Try it and let me know. My kids loved eating the "green tortilla."

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• Garden Spinach and Herb Wrap
• Deli Smoked Turkey Breast
• Ranch Yogurt Dressing ( I looked all over the grocery store for this stuff without success so I mixed together a little plain Greek yogurt and a little bit of ranch dressing. So yummy!)
• Turkey Bacon (baked in the oven at 400 degrees for 10 minutes)
• Baby Spinach leaves
• Colby Jack Cheese
• Tomato

Spread Ranch Yogurt dressing on the center of your wrap. Add turkey, bacon, tomato, cheese, and spinach. Roll up and cut in half. Enjoy!

Zucchini Black Bean Rice Skillet

• 1 T. Canola Oil
• 1 1/2 c. quartered length-wise, chopped Zucchini
• 1/2 c. diced Red Pepper
• 1 15 oz. can Black beans
• 1 can Fire Roasted Tomatoes with Garlic
• 3/4 c. water
• 1c. Instant Rice
• 1/2 c. Shredded Monterey Jack Cheese

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; let cook 5 minutes stirring occasionally. Add beans undrained tomatoes and water. Increase heat and bring to a boil. Add rice and stir well. Cover and remove from heat for 7 minutes or until liquid is absorbed. Sprinkle cheese on top and serve.

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Another healthy yummy one for you! Great for a quick fix on a busy weekday night!

Taco Soup

• 1 lb. Hamburger
• 1 can stewed tomatoes
• 1 can corn
• 1 can Kidney beans
• 1 onion
• 1 pkg. Taco Seasoning
• 2 c. Water

In a large pot, cook the hamburger and the onion until brown. Drain off the grease.  Stir in the taco seasoning. Mix in the remaining ingredient.  Bring the soup to a boil. Reduce the heat, cover and simmer for 15 minutes. Serve with tortilla chips, cheese and a dollop of sour cream.

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This is probably the easiest soup you will ever make and it is so good! It makes a pretty big pot so luckily, this soup is even better the next day!

Lazy Day Casserole

• 5 Sausages (beef or pork)
• 1 lb. Potatoes
• 1/2 lb Carrots
• 1/2 Bell pepper
• 1 large Onion
• 2 Garlic cloves, grated or chopped
• 2 T. Oil
• 1 1/2 t. Italian Herbs
• 1/2 c. Chicken broth
• 4T. Balsamic vinegar
• Salt and pepper

 Peel wash and cut the potatoes, pepper, carrots, and onion. Cut the potato into large chunks, the pepper into strips, carrots into large chunks, and the onion in wedges. Place everything in a roasting tray or a 9x13 casserole dish. 

Use a small bowl to combine the oil with the Italian herbs, grated or chopped garlic and chicken broth. Pour this mixture over veggies and toss them around a bit. Season generously with salt and pepper.

Cover the tray with foil and put in preheated oven.  Bake at 450 degrees for 45 minutes. While the veggies are cooking, brown the sausages without cooking them through. Cut them in half.

After the 45 minutes is up, place the sausages in the pan and pour Balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 minutes. Take it out after 15 minutes, flip over the sausages and ladle some of the juices on top of the vegetables and sausage. Put back in the oven for the remaining time.

Parmesan Squash Bake

• 2 medium zucchini
• 2 medium butternut/summer squash
• 1 medium sweet yellow onion, diced
• 1/2-1 c. grated Parmesan cheese
• 1/4 c. extra virgin olive oil, divided
• 2 cloves of garlic, minced
• salt to taste

In a small pan, heat about 1 T. of olive oil. Fry the diced onion until soft, about 7 minute.  Add the garlic and fry for another minute or so.  Pour the onion mixture into the bottom of a 9x9 inch baking dish.

Slice the zucchini and squash in to thin slices.  Layer them into 4 rows standing up across the dish over the onions. Slowly pour the olive oil over the pieces until they are evenly coated. Sprinkle with salt.

Bake in a preheated 350 degree oven for 30 minutes uncovered. Pour the Parmesan over the top of the dish. Bake for another 15-20 minutes, or until the veggies are soft and slightly golden brown.

Apple and Thyme Chicken

• 2 whole boneless and skinless chicken breasts, halved and all traces of fat removed
• butter flavored cooking spray
• salt and pepper to taste
• 1 medium Granny Smith apple or other tart green apple, thinly sliced and cored
• 1  shallot, minced
• 1 T. fresh thyme leaves OR 1 t. crushed dried thyme
• 1/4 c. balsamic vinegar

1. Preheat oven to 375°F.  Rinse chicken breasts and pat dry with paper towels.  Lightly spray a baking dish with cooking spray.

2. Sprinkle chicken breasts with salt (if using) and pepper.  Place in a single layer in the prepared baking dish. 

3. Arrange apple slices over and around chicken breasts.  Sprinkle with shallot and thyme leaves; pour on the balsamic vinegar.

4. Bake for 15 to 20 minutes, until chicken is opaque throughout (cut to test).