Looking for ideas for that store bought rotisserie chicken? Sure it tastes great on it’s own, but it can be used for so much more!
Fresh simple dish with grape tomatoes, broccoli, creamy low fat sauce and whole wheat pasta. Cooks in under 20 minutes!
A colorful, delicious nutrient-packed stir fry with fresh vegetables. Cooks in about 10 minutes – an easy after work dinner to make.
I feel a bit cheap for admitting this, but I’m a huge sucker for a great bowl of tradition Campbell’s tomato soup. I’ve made my own from scratch… Read More »
This meal is part of the “One Shopping List for Multiple Meals” project I am starting on my blog. It goes with other recipes that involve chicken and many of the major ingredients. This pita goes well with a spinach side salad for a filling and fairly healthy lunch!
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. It’s is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. While this soup is typically eaten in the summer, it fit well into my raw food project, so I am going to post it now. Top with an avocado to add even more raw food benefits :)
This recipe came from a diabetic cook book I received from a website called Canola Info. I liked how it was an easy, healthy side dish with a significant kick. I’ve modified it a bit from the original because I wanted to add my own flair :) That’s what chef’s are supposed to do, right? While this is definitely a better recipe for the summer (being that zucchini and tomatoes are summer veggies) it can really be made any time of the year.
Spice, spice, spice! For me, the more spices added to a dish, the better. I love making asian-inspired curries for that exact reason. This dish has a lot of really great flavor and isn’t terrible high in fat. I recommend using a wok for this dish, but if you don’t have one a large non-stick skillet will do the trick.
Everyone knows that you can make many sweet dishes with pumpkin puree, but if you haven’t tried it with savory spices in a soup you are missing out! Pepitas (toasted pumpkin seeds) add a flavorful, spicy and crunchy element to the soup as a topping. It’s incredibly easy to make and tastes delicious reheated if you opt to make more than one serving.
Pumpkin muffins, pumpkin coffee, pumpkins in everything when the leaves start to change colors! Pumpkin is an excellent ingredient for many dishes (have you tried my Pumpkin Turkey Chili yet?). This spread is sweet, tangy and full of that autumn spice we all crave at one point or another. Plus it adds fiber and vitamins! I use this spread on cinnamon raisin bagels, fruit breads like banana or apple, or even on seasonal crackers. Since cream cheese lasts for a while, this recipe is not for a single serving of the spread (sorry!). Keep it in your fridge through the fall for a nice addition to your favorite autumn dishes.