Every once in awhile I will purchase Hello Fresh’s trial offers in order to connect with my youngest son as he likes to cook. The ingredients are all premeasured and prepared for you and it’s delivered right to your door. Although it costs more money than I would like to spend, I find that’s it’s money well spent because I get to hang out with my son and do something we both enjoy. By the way, this meal was absolutely delicious. So delicious, I had it the next morning, too, for breakfast with a side of spinach.
We decided to have a once a week family night “take out dinner” to spend more time with our teenage boys! Each week a different family member gets to decide where to go.
This particular night was Pizza Hut! Even though I didn’t feel like having pizza, I ordered 6 chicken wings, with a side of ranch dressing. I cut up some carrots and celery to dip the dressing in. Perfect!
What I love most about this dish is that it combines heart-healthy Omega-3 fatty acids in salmon with fun-loving steak fries! To make the fries a little healthier, I coated them with a drizzle of Extra Virgin Olive Oil, salt and pepper instead of frying them. Delicious! Oh, and some brussel sprouts, not my favorite, but I was cleaning out the freezer and didn’t want to waste them.
8 oz. Salmon
1 tsp garlic
1 tbsp extra virgin olive oil
1 tsp Paprika
Salt and pepper to taste
Directions: Coat the salmon with half the olive oil, garlic, salt and pepper (I let it sit this way in a plastic bag overnight). Pre-heat oven to 425 degrees. Bake on a cookie sheet with parchment paper or aluminum foil for 15 minutes turning the salmon over, removing the skin and applying the other half of the garlic, olive oil, salt, pepper and paprika to the other side half way through baking it. Serve with lemon wedges. Enjoy!
I wanted to bring a healthy dessert to my friend Sue’s house for our bi-weekly (that’s every 2 weeks 🙂 time together with our girlfriends from church. So I saw this recipe in the June 2020 issue of Real Simple Magazine and adapted it, changing a few of the ingredients. I replaced sour cream for the butter and Swerve for the sugar.
I think it came out pretty good, not too sweet but satisfying, especially with a cup of Bigelow Vanilla Caramel Tea. To follow-up, one of my friends in the group called it “refreshing.” That is EXACTLY how to describe this recipe. She even had another piece.
1 1/2 flour
1/2 c granular Swerve plus 1 tbsp for sprinkling on top
2 eggs (yolks separated from whites)
1 tsp baking powder
1/3 c milk (I used lactose-free)
1/2 c sour cream
1 tsp vanilla
1/4 tsp salt
1 1/2 c blueberries (I used frozen)
Separate egg yolks from egg whites. Blend together egg yolks, milk, sour cream, vanilla and Half of the granular Swerve. Leave 1 Add flour, baking powder, salt and blend again. Whip egg whites with the other HALF of the Swerve until peaks form. Stir the whites into the rest of the mixture and fold in the blueberries. Sprinkle the top with the 1 tbsp of granular Swerve. Bake at 350 degrees for about 50 minutes or until the top gets golden brown.
These were leftovers that I froze from when I made BBQ Buffalo Chicken Flatbread, a recipe inspired from Hello Fresh. I paired it with salad, fruit and a glass of Stur Black Cherry flavored water for a wholesome and satisfying meal.
The directions are easy. Buy one of those flatbreads that you find in the deli section of the grocery store. The one I used was round but you could buy the large rectangular ones too. Pre-make white meat chicken, cut into cubes (I freeze mine to easily use for recipes like this).
BBQ Buffalo Chicken Flatbread
Extra Virgin Olive Oil to drizzle on flatbread
2 cups cooked cubed chicken (you could also use cubed cooked pork)
BBQ sauce to coat chicken cubes
1 c shredded cheddar
1 c shredded mozzarella
Ranch Dressing (optional)
Coat the cooked chicken cubes in BBQ sauce. Drizzle Extra Virgin Olive Oil on top of the flatbread and bake at 425 for 8 minutes. Add the BBQ chicken cubes and the shredded mozzarella and cheddar on top of the flatbread with another drizzle of olive oil on top and bake an additional 5 minutes until cheese is melted. You can add ranch dressing on top or serve plain as shown in the picture.
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Chili is such a diverse meal. In other words, there are so many different ways you can make it. Sometimes when I make chili I add a jar of salsa to ground beef, beans and chili powder and it turns out delicious! Other times I add corn, etc. You get the idea. This recipe worked out really well using extra seasoned taco meat left in the pan that my son had for lunch, red beans and fresh cilantro from my garden. It turned out delicious!
Chili con carne
1 cup cooked ground beef (I used beef with taco seasoning in it)
1/4 c chopped onion (I used red onion)
1 tbsp green pepper
drizzle of Extra Virgin Olive Oil
1 tsp garlic
1 tsp chili powder
3/4 c tomato sauce
3/4 c canned red beans
Shredded cheddar cheese for topping
Drizzle Extra Virgin Olive Oil in a saucepan, add the garlic and stir until garlic is just browned. Add the tomato sauce, cooked ground beef, onion, green pepper, red beans and chili powder into a sauce pan until simmering. Put in bowls and add shredded cheddar cheese on top.
My middle son likes me to make him stromboli every so often and it’s super easy to make with refrigerated pizza dough. All you do is stetch out the dough so it forms a long rectangle. Place it on a baking sheet covered with Parchment paper.
I sprinkle the dough with Extra Virgin Olive Oil, spread a thin layer of jarred tomato sauce over the top (about 1/3 cup) and spread shredded 4 cheese or mozzarella cheese on top. I added pepperoni slices to half of it for those of us who like it that way. Then just roll it in thirds.
I had mine the next day for brunch with a salad! It was really good.
This recipe for garlic knots is so EASY! All you need is some refrigerated pizza dough, garlic, Extra Virgin Olive Oil, Basil, tomato sauce and a little creativity. My family asks for this regularly and would eat it with every meal if they could.
1 frozen pizza dough, defrosted
1 tbsp flour for counter
1 tbsp minced garlic (fresh or from a jar)
1/4c-1/3 c. extra virgin olive oil
1 tsp dried basil
Jarred tomato sauce
Spread out the dough with your hands on a floured countertop. Form a rectangle with the dough. With a pizza cutter, cut down the middle and cut 8 strips across the dough making a total of 16 strips. Tie each one in a knot. In a bowl mix the olive oil, garlic, and basil. Dunk each of the knots into the oil until completely covered. Place them on a cookie sheet and bake at 425 degrees for 10 minutes flipping them half way through until golden brown. Pour jarred tomato sauce in a dipping bowl. Enjoy!
I ran out of Lily’s chocolate chips and I couldn’t buy them from Amazon at this time of year because I’ve read the chips melt in the heat. So I stopped by my local Whole Foods and not only did I find generic Lily’s chocolate chips that are $2.00 cheaper than Lily’s (they’re called 365 Brand by Whole Foods) but I also found these chocolate salted caramel chocolate chips by Lily’s. I cannot wait to use them in a recipe!
I came home from a 4th of July BBQ at my sister-in-law’s house last week and my neice, Brielle, was making oatmeal cookies and boy-oh-boy did they look DELICIOUS. She made them WITH sugar so I didn’t eat any at the party but when I got home, I couldn’t stop thinking about them. I even started doing some computer work and STILL couldn’t stop thinking about them. Obsessive, yes, I know.
So you know what I did? You guessed it, I made my own. As I was mixing the ingredients I realized I had no raisins (so much fruit sugar in them to keep in the house) and I even ran out to my local Acme to pick some up. But I only added 1/4 c of the raisins in the recipe so for 12 cookies at 29 grams of fruit sugar total that’s just about 2 grams of sugar per cookie. Not bad. The batter is so good plain and because there’s no eggs in it you can even lick the bowl and beaters!
Favorite Chocolate Smoothie
1/2 c. King Arthur’s White Whole Wheat Flour
3/4 c. old fashioned oats
I stick butter (1/2 c) softened
1/2 cup apple sauce
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 c. Swerve granulated sugar
1/4 c. sugar-free dark chocolate baking chips (I used 365 Brand from Wholefoods)
1/4 c. raisins
1 tsp vanilla
Combine butter, applesauce, vanilla and Swerve together in a mixing bowl. Add flour, oats, baking soda, cinnamon and nutmeg. Continue blending until dry ingredients are incorporated. Fold in the raisins and chocolate chips. Let sit for 15 minutes (this will soften the oats!) Bake in a 375 degree oven for 10 minutes. These cookies are large hence the extra baking time.