This recipe is the epitome of what a slow cooker recipe should be: simple, healthy ingredients, super easy, hardly any prep work, and delicious! Just when I had given up hope of really loving anything that came out of my slow cooker this recipe came along and saved the day. Adapted from Slow Cooker Revolution. I hope you enjoy it, let me know if you give it a try …. #lifebalancemassage
- 1 onion, minced
- 4 garlic cloves, minced
- 1 Tbsp olive oil
- 1/2 tsp. minced canned chipotle chile in adobe (add a little more to your preference)
- 6 cups chicken broth
- 1 Lb. red potatoes, cut into 1/2 inch pieces
- 8 oz Chorizo sausage, halved and sliced 1/2 inch thick
- 8 oz. kale, stemmed and leaves sliced 1/4 inch, or half of a bag of precut kale
- Salt (to taste)
- In a microwave safe bowl combine onion, garlic, oil and chipotles. Microwave for 5 minutes until softened and transfer to slow cooker.
- Add broth, potatoes and chorizo and salt to slow cooker. Cover and cook on low 4-6 hours.
- Stir in kale, cover and cook for an additional 30 minutes. Taste seasoning and add salt as necessary.
A quick and easy weeknight dinner that is perfect for a warm summer night when paired with a crisp green salad. The whole thing can be done in about 20 minutes.
- 8 oz. Orzo Pasta (you could easily sub and small pasta you prefer here)
- 1/2 lb large shrimp, peeled, deveined and tails removed
- 1/3 cup olive oil
- 1 clove garlic
- salt/pepper to taste
- Grated zest of 2 lemons
- 1/4 cup fresh lemon juice
- 4 scallions, thinly sliced
- 1/2 cup chopped mint
- 1/2 cup chopped dill (optional)
- 1 cup diced english cucumber
- 4 oz crumbled feta cheese
- 3 Tbsp halved kalamata olives
- Preheat the broiler and bring a pot of salted water to a boil
- Add the pasta to the water and cook till al dente – drain, rinse, stir in a few drops of olive oil and cool
- Toss the shrimp on a baking sheet with 1 Tbsp olive oil, chopped garlic, salt and pepper. Arrange in a single layer and broil, turning once until opaque and just cooked through. (about 3 minutes)
- Coarsely chop the shrimp and toss into a bowl with the pasta, lemon zest, lemon juice, scallions, mint, dill, cucumber, feta olives and remaining olive oil. Check for seasoning and adjust as necessary.
- Serve immediately or refrigerate. Bring up to room temperature before serving.
Do you know the muffin man? Well, I don’t either. But if I did – I’d ask him to make me these super yummy bran muffins that I would then proceed to eat warm out of the oven and slathered in butter. The following recipe has been modified from one I found in the America’s Test Kitchen Cookbook. I’ve added a few extra ingredients to up the nutritional punch and moistness of the of the original. Slabs of butter non-withstanding (I refuse to apologize for my love of oh-so-delicious butter) these muffins are so incredibly good for you and make a great on-the-go breakfast when combined with my Banana-Almond Smoothie. Round your morning meal out with some protein in the form of a hard boiled egg and you’re good to go! Continue reading
Between overdoing it over the holidays, the warmer weather bringing the promise of spring and a little special something else going on in my life – I’ve been on a health kick lately. (If I’m allowed to still call it that despite a wicked sweet tooth.) Now when I say health kick, keep in mind I don’t do diets or fad food crazes. Just good, clean, yummy foods and lots and lots of veggies. I threw this little number together for lunch the other day using leftovers from the night before and thought I’d share it with you all here. This salad is loaded with protein to keep you going the rest of your day. I don’t know about you, but I can use all the help I can get in the energy department! Continue reading
This recipe form the Food Network is simple and delicious and perfect for the change of seasons between summer and fall.
- Kosher salt
- 12 ounces whole-wheat penne
- 1/2 head cauliflower
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons golden raisins
- 1 clove garlic, finely chopped
- Pinch of red pepper flakes
- 1 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped ( I usually leave this part out)
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated pecorino romano or parmesan cheese, plus more for topping (optional)
- 2 – 3 scallions, chopped
- A good handful of pine nuts toasted
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta.
- Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it’s fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes.
- Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.
- I also like to add toasted pine nuts and lots of scallions
A few weeks ago I mentioned that I was thinking of posting my weekly menus up here. And since many of you “thumbs upped” the idea I’m going to go ahead and give it a go here. Because most of my recipes are culled from fellow bloggers far more culinarily creative than I who work hard to get their ideas out there, I will be linking to the original source when at all possible as opposed to posting the recipes myself. Sometimes I have a general idea of what I want to make but no actual recipe in which case there will be no link or recipe, sorry! Eat up and please let me know if you try any of these recipes yourself!