A one pot meal for the carb and veggie lovers in your life. Zoodles and Noodles with Bolognese Sauce! Leftover hamburger meat, crumbled Leftover mushrooms Leftover onions and peppers Canned fire roasted tomatoes Favorite pasta sauce Sauté and simmer above ingredients together for 20- 30 minutes. Top noodles and zoodles with sauce, red pepper flakes, and a huge handful of Parmesan. 🍝 (Obv the easiest to make after the burger salad or burgers)
Read More...
You guys!! This fruit salad was over the top. It’s a take off on Pioneer Woman’s Orange and Champagne Salad. You can really taste the sparkling grape juice infused in the fruit and it’s so bright and refreshing! 5 Oranges, in segments 3 Mangos, chunks Watermelon, chunks Pomegranate Seeds 1/2 C favorite jam 1/3 C sugar 1/2 bottle of Sparkling Grape juice Mint Sliced almonds Toasted coconut Heat sugar and jam until combined. Pour over cut up fruit. Add sparkling grape juice to fruit and mix. Let sit overnight. Garnish with pomegranate seeds, nuts, coconut, and mint. #fruit #healthy #yum #salad #foodie #kristinandrus #lifeatmytable
Read More...
A twist on your favorite 7 layer dip and my favorite healthy Super Bowl snack. Layer: Onion and chive cream cheese Hummus Tomato, chopped Cucumber, chopped Olives, sliced Green onions, sliced Feta, crumbled Dip with Sea Salt Pita Chips Leftovers are great in a chicken wrap for dinner the next night!
Read More...
Oven Fried Chicken Salad with Homemade Honey Mustard Dressing was 😍 and took 20 minutes to make. Plus we ate the leftover chicken over pasta tonight (and I’ve been dipping them in ranch as I clean up dinner 😊. Chicken tenders Milk or buttermilk Eggs Corn Flakes, crushed Seasoned salt and pepper Garlic powder Cayenne SALAD FIXINGS: Arugula and Romaine lettuce Avocado Frozen corn, charred in sauté pan Cherry Tomatoes Sliced red onion (marinated in dressing) Red Leicester cheese with chili and red pepper, chunked (TJs) HONEY MUSTARD DRESSING: Equal parts: Dijon mustard, honey, EVOO, and white wine vinegar. Add S&P. Shake and refrigerate. METHOD: Marinate chicken tenders in milk and egg mixture. In a plastic bag, crush corn flakes until completely smashed. Add salt, pepper, cayenne, and garlic powder to corn flakes. Dredge chicken in cornflake mixture and put on oiled cookie sheet. Drizzle EVOO over chicken. Bake at 375 for 20-25 minutes flipping midway through baking. (You may need to move to top rack or broil at the end to get extra crisp.)
Read More...
Gourmet ” Toast ” for dinner tonight. This twist on a favorite appetizer was so good! Toasted Naan Bread Roasted Garlic Macadamia Nut crusted Goat cheese Grilled Chicken Spinach and kale mix EVOO and balsamic vinegar Sun dried tomatoes Basil Grill naan. Roast garlic for 1 hour at 350 (in aluminum foil with EVOO and salt). Spread garlic on naan. Blend macadamia nuts until ground and cover goat cheese patty. Sauté in EVOO. Spread over naan. Chop spinach and kale and mix with balsamic and EVOO. Top naan with spinach, chicken, chopped sun dried tomatoes, and julienned basil
Read More...
If you can’t be out there, this is the second best thing! Deer Valley Turkey Chili Ingredients 2 can black beans, rinsed and drained 1 teaspoon pepper 1/2 cup unsalted butter 2 medium Anaheim chilies, seeded, chopped 2/3 cup chopped red onion 2/3 cup chopped celery 2/3 cup chopped red bell pepper 1 large leek (white part only) 2 garlic cloves, minced 2 teaspoons dried oregano, crumbled 1/4 cup corn flour 1 teaspoon cayenne 2 1/2 tablespoons ground cumin 2 tablespoons ground coriander 1 teaspoons salt 1/8 cup sugar 4 1/2 cup chicken stock 2 1/4 cup frozen corn, thawed 4 cups diced cooked turkey or chicken Toppings grated cheddar cheese red onion sour cream fresh cilantro How To Prepare At Home Seed and chop the chilies, chop the onion, celery, red pepper and leek. Mince the garlic and get the rest of the ingredients ready to cook. Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce heat to low. Add the flour and spices, cook 5 minutes….
Read More...
I’m heading out of town in search of sand and sea but for those excited for the Golden Globes, these crab cakes are the perfect “fancy” meal to eat while watching the red carpet. 1 can lump crab meat (found at Costco and most grocery stores in refrigerated section) 3 green onions, chopped thinly 1 clove garlic, minced 1/2 red bell pepper, chopped small 1/2 C Panko bread crumbs, plus extra for coating 1/3 C light mayo 1 egg, beaten Squeeze of fresh lemon juice, 1 lemon Dash of Worcestershire sauce Dash of cayenne S&P Grape seed or olive oil Arugula Fold all ingredients together except for oil. Gently mix without breaking up crab chunks. Mold into patties and cover patties in extra Panko crumbs. Sauté with oil on medium heat until cooked through. Lemon Aioli 1 C mayo Juice of 1/2 lemon and zest 1 TB garlic S&P Squeeze of Sriracha Serve on bed of arugula with a lemon and EVOO dressing.
Read More...
This Black Bean and Brown Rice Burger will blow your mind! It’s so flavorful, spicy, and healthy to boot! 2 cans black beans, rinsed and drained 2 C frozen brown rice, heated 2 green onions, chopped 2 Tb garlic 1 handful cilantro 2 tsp cumin 1/2 C Pickled jalapeño (optional) S&P EVOO Put all ingredients in blender or food processor. Drizzle in 1-2 TB of EVOO. Pulse until half is incorporated. Greasing your hands, take out mixture and form into patties. Sauté in EVOO until brown on each side and warmed through. Wheat bun 1/2 ketchup 1/2 light mayo mixture Arugula Roasted Tomato (20 minutes at 425) Feta
Read More...
Leftover citrus turned healthy afternoon snack that I’m making again for breakfast! Tostada shell Avocado, smashed Sliced blood orange, clementine, grapefruit Feta cheese Lime zest Kosher salt
Read More...
Keeping with the detox program (for part of my day) here is an easy peasy NO CHOP Vegetable Soup. I make this soup every New Years and it starts us off on the right foot. Pre-chopped Mirapeaux (carrots, celery, onion) Trader Joes or local grocery store prepared food area Bagged Broccoli slaw Bagged Cole slaw 1 TB Jarred garlic 3 Cans Fire Roasted diced tomatoes with garlic 1-2 cartons Vegetable or Beef stock (I love the depth of flavor with the beef stock) 3 Zucchinis (shoot, you do chop these) Frozen corn EVOO S&P Spices Drizzle EVOO in a large pot. Add Mirapeaux and cook until soft. Add garlic, broccoli and cole slaw. Add S&P and bay leaf or thyme sprigs. Cook until soft and add favorite spices (garlic or onion salt, pepper, basil, oregano, etc). Add canned tomatoes and a little sugar if you want. Add broth then Zucchini slices and corn. Simmer for 2 hours. Season as needed. Add ons- kielbasa, shredded chicken, chicken sausage, parmesan cheese, basil, red pepper flakes.. This soup freezes well and you can…
Read More...