Beef & Butternut C...
Yield: 6 (serving size: 1 1/3 cups chili) FREEZABLE
cooking spray
1 tbsp. canola oil, divided
1 1/2 lbs. boneless, chuck roast, trimmed and cut into 1/2-inch cubes
3/4 tsp....
Rosemary-Ginger Chicken...
Lots of fresh ingredients enhance the delicious flavor of this simple chicken dish. It makes a lovely presentation for company too.
Yield: 6 (serving size: 4 oz.)
3 lbs. boneless, skinless chicken breast halves
2...
Fresh Vegetable Soup...
Absolutley superb! I made this for a church function using my own beef stock and FiberWise Pasta. I made a double batch so I could freeze some. For extra protein, add diced (cooked) chicken breast.
Yield: 8 (serving size: 2 cups + 2 tbsp. cheese)
2...
Garlic-Thyme Focaccia...
Two kinds of salt add flavor and crunch to this delicious bread. For a spicy variation, infuse olive oil with 1/2 tsp. crushed red pepper along with the garlic; strain through a sieve before brushing the flavored oil onto the dough.
Yield: 1 loaf (10 servings)
1...
Spaghetti & Meatba...
This recipe provides an excellent balance between carbohydrates and protein which makes for a satisfying meal. If you use your own beef stock you will cut calories and tons of sodium and add more flavor. I made this yesterday for Daniel’s lunches for the week and he loved...
Pork Carnitas with Cara...
Yield: 6 (serving size: 1/2 cup)
2 tsp. chopped fresh oregano
1 tsp. freshly ground black pepper
1 1/2 lbs. boneless Boston butt pork roast, trimmed & cut into (1-inch) cubes
2...
Seared Chicken with Sri...
Use this all-purpose sauce for pork, shrimp, or seared tofu. Make it when you start marinating the chicken. Serve over sticky white rice to counter the heat of the dipping sauce. Toss edamame with soy sauce, garlic, and hoisin to complete the meal.
I used cubed chicken...
All American Chili...
I’m off to Texas in a few days so I’m preparing a couple things for Daniel to eat while I’m away. Chili is easy enough to make and winter is a great time of year for it.
Yield: 8 servings (serving size: 1 1/4 cups chili + 1 tbsp. cheese)
cooking...
Wild Rice & Quinoa...
Yield: 10 (serving size: 1/2 cup)
3 cups water, divided
1/2 cup uncooked wild rice
1 cup uncooked quinoa
1/2 cup thinly sliced green onions
1/2...
Basic Vegetable Stock...
For convenience, cook stock overnight or during the day while you are at work. Transfer stock to heavy-duty zip-top freezer bags in small, measured portions (2 cups is perfect). Label the bags and refrigerate until chilled, cover and freeze for up to 3 months. Thaw in refrigerator...
Zumba
