Archive for the ‘Healthy’ Category

We added a bunch of stuff to a strawberry arugula salad recipe from Rachel Ray and came up with this.  These amounts made 3 large and 6 medium salads, stacked in gladlocks in the order listed to minimize mushification.

1 jar mandarin oranges
3 pints of blueberries
2 containers of strawberries
1.5 cups quinoa
4 large chicken breasts
2 cups feta cheese
Walnuts, (like, 5 handfuls?) toasted (350 for 10 minutes)
2 lbs arugula

Shallot vinaigrette:
4 shallots, chopped fine
3/4 cup olive oil
1/2 cup rice wine vinegar
1/4 cup honey
Salt and pepper


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Pink Greek salad dressing

3/4 cup olive oil mayonnaise

    1/2 cup beet juice 

    1/4 cup olive oil

    2 Tbl red wine vinegar

    1 tsp sugar

    1 tsp minced garlic

    1 tsp dried oregano

    1 Tbl chopped fresh dill

    1/2 cup feta

    3/4 cup milk

    Salt and pepper to taste
    Place all ingredients in a mason jar and shake.

    Serve with romaine lettuce, cucumbers, tomatoes, beets, black olives, red onion, and feta.

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    Olympic Salad


    1 cup plain greek yogurt
    2 avocados
    4 cloves minced garlic
    1/4 cup cilantro
    1/3 cup lime juice
    1/3 cup lemon juice
    1 cup olive oil
    1 cup water
    1/2 tsp kosher salt

    Put it all in the food processor. Process.

    Salad ingredients:
    Sliced avocado
    Red quinoa (cooked)
    Navel orange, chopped
    Red onion

    Put it all in a bowl. Toss.

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    Less than 100 calories per cup, super tasty and very filling!

    Ingredients into crock pot:

    2 cans fire roasted tomatoes
    1 can tomato paste
    1 can diced tomatoes (I ended up adding this at the end because there didn’t seem to be enough liquid and it was all I had in the pantry — I’m sure you could just make it 3 cans of fire roasted if you wanted)
    1 onion, chopped
    2 potatoes, chopped
    2 zucchinis, chopped
    2 yellow squashes, chopped
    16oz container of greens (I did the “power greens” mix which had kale, chard, spinach)
    3 chicken breasts
    Garlic salt

    Cook on low 8 hrs, pull chicken apart.
    Serve with some parmesean.

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    Shrimp Jambalaya

    Total Time: 1 hr 42 min Prep: 15 min Cook: 1 hr 10 min
    Yield: 6 to 8 servings ??  More like 12!!

    2 pounds medium gulf shrimp, peeled and deveined, shells reserved
    Extra-virgin olive oil
    1 pound andouille sausage, cut into rounds
    2 green peppers, seeded and cut into 1/4-inch dice
    3 ribs celery, cut into 1/4-inch dice
    1 Spanish onion, cut into 1/4-inch dice
    Kosher salt
    Pinch crushed red pepper
    3 cloves garlic, smashed and finely chopped
    1 (28-ounce) can diced tomatoes
    1 teaspoon cayenne pepper
    2 cups long-grain rice
    2 fresh bay leaves
    1 bundle fresh thyme
    5 scallions, whites and greens thinly sliced, for garnish


    For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.

    Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.

    Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.

    Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.

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    • 8 ounces whole wheat pasta
    • 1/2 cup olive oil
    • 1/2 cup red wine vinegar
    • 1 1/2 teaspoons garlic powder
    • 1 1/2 teaspoons dried basil leaves
    • 1 1/2 teaspoons dried oregano
    • 3 cups sliced mushrooms
    • 15 halved cherry tomatoes
    • 3/4 cup crumbled feta cheese
    • 1/2 cup chopped green onions
    • 1 (4 ounce) can chopped black olives
    Combine ingredients!
    Jessica’s Suggestions:
    I use half red cooking wine and half balsamic vinegar
    I put in a lot more mushrooms 🙂
    Olives?  Ick!
    It’s better once it sits in the fridge for a few hours, or overnight.  But I would just sprinkle the feta on top when you are ready to serve.  Otherwise it will get all vinegar-y.  (Technical terminology!)

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    1 Can (28oz) Whole Tomatoes

    1 Medium Onion

    1/2 lb fresh green beands

    1/2lb fresh okra – or 10oz frozen package

    3/4 cup finely chopped green pepper

    2 tbls lemon juice

    1 tsp chopped fresh basil

    1 1-2 tsp chopped fresh oregano

    3 medium (7″ long) zucchini – cut into 1 ” cubes

    1 medium eggplant, pared and cut into 1″ cubes

    2 tbls grated parmesan cheese

    Drain and coarsely chop tomatoes.  Save Liquid.  Mix together tomatoes and reserve liqued, onions, green beans, okra, green pepper, lemon juice, and herbs.  Cover and bake at 325F for 15 minutes

    Mix in Zucchini and eggplant and conitue baking covered, 60-70 minutes or until vegetable are tender

    Sprinkle top with parmesan cheese just before serving


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