Banana Protein Bars with Banana Flour and Mini Chocolate Chips

Always inspired to try to improve on my healthy recipes, this is a successful attempt at replicating flour with banana flour. I have a high powered blender called a BlendTec that has a grain grinding setting. I put dried banana chips in it and ground them into a flour. Mixed equal parts vanilla protein powder with banana flour and proceeded to make my ultra healthy, moist and delicious banana protein bars.  Enjoy! xoxo, Kristin

Banana Flour Protein Bars Free Recipe:
3 ripe bananas, mashed
1/2 cup vanilla protein powder
1/2 cup home ground banana flour
1 egg
1 tsp pure vanilla extract
1/4 cup MINI chocolate chips (the smaller they are, the more flavor impact)
1/4 tsp Himalayan pink salt
 

Preheat oven to 400 degrees. Spray 9x9 pan. Mash bananas and mix with dry ingredients. Add egg and vanilla and mix thoroughly. Pour into pan. Bake for 20 minutes. Let cool before slicing.

On a side note, this is not the cheapest blender on the market, but any means. But I've had mine for 10 years now, and continue to believe it was the best purchase I ever made for my kitchen. There are so many incredibly healthy things I can accomplish with this appliance that I could not do without it. Something to consider...

Thai Chicken Curry with Rice Noodles, Cauliflower & Broccoli

I know I am really lucky my family loves my food. But, when your child asked you upon his first bite, "Mom, please tell me you made enough for leftovers for tomorrow night!" you KNOW you've made a pretty good meal!!! 

I have made many versions of curry over the years, mostly by "doctoring" up jarred sauces or adding curry powder to different things. But this time, I only added curry powder. The rest of the sauce is fresh and homemade and TOTALLY WORTH the effort. 

Thai Chicken Curry with Rice Noodles, Cauliflower & Broccoli by Kristin Omdahl

Ingredients:
3 pounds of boneless, skinless chicken breasts, chopped into large bite sized pieces
2 cups yogurt, divided
2 TBSP lemon juice, divided
5 cloves crushed garlic
3 TBSP fresh grated ginger
1/4 cup chopped fresh cilantro
2 cans light coconut milk
1 box low sodium chicken stock
1 package rice noodles
2 cups each, cauliflower and broccoli, chopped
2 TBSP curry powder, divided
2 TBSP garam masala, divided
salt & pepper to taste

Marinate the chicken overnight in 1 cup of yogurt and one TBSP each lemon juice, curry powder and garam masala.

Next day, partially bake the chicken in the oven for 30 min at 350 degrees. Pour the coconut milk, chicken stock, lemon juice, garlic, ginger, cilantro and chicken in a pot on the stove. Simmer for 30 minutes. Add the rice noodles, broccoli and cauliflower, and let them cook in the same pot (about 10 minutes). Take off the heat and let sit for 10 more minutes. Remove a cup of the sauce and mix it with the remaining yogurt. Pour back into the pot and stir around. Let sit 10 minutes longer. 

Garnish with slices of lemon or additional chopped cilantro. Enjoy! If you're family is like mine, make sure you have extra for tomorrow!

Sausage Lasagna and Cheesy Garlic Bread

Lasagna

Lasagna is one of my favorite dishes to make when I don't want to cook for a few days because the leftovers are a coveted commodity in my house! It's not the quickest of dishes to make, but when you consider how much leftovers you get, the prep time isn't so bad.

2 pounds mild italian sausage, without casing
1 pound ground beef
1 cup pepperoni slices
2 large cans crushed tomatoes
1 small can tomato paste
2 cloves crushed garlic
1 chopped small onion
1 pound lasagna noodles (partially boiled and drained)
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup grated parmesan cheese

Brown the sausage and beef in a pan. Drain the fat and hold the meat on the side. Brown the garlic and onion in the same pan. Add the tomatoes and bring to a simmer. Add the meats back into the pan. Continue to simmer for 20 minutes. Meanwhile, boil the lasagna noodles until a few minutes before done and drain (they will continue to cook in the oven). Mix the ricotta cheese and half the parmesan cheese together and set aside.

Assembly:

Layer in a 12x9 baking dish as follows: a small amount of tomato sauce on the bottom so the noodles don't stick. One layer of noodles. Spread 1/2 of the ricotta cheese over the noodles. Then spread 1/3 of the meat sauce over the ricotta and 1/3 of the mozzarella over the meat sauce. Spread half the pepperoni. Add a second layer of noodles. Spread 1/2 of the ricotta cheese over the noodles. Then spread 1/3 of the meat sauce over the ricotta, spread half the pepperoni, and 1/3 of the mozzarella over the meat sauce. Add a third layer of noodles and the remaining meat sauce over that. Cover with aluminum foil and bake for an hour. Uncover, spread the remaining mozzarella over the top and bake until bubbly and golden brown (another 10 minutes or so). Let sit to cool for at least 10 minutes before slicing and serving.

Cheesy Garlic Bread

one loaf bakery baguette style bread
1/2 stick softened butter
2 cloves crushed garlic
1/4 cup mayonnaise
1 cup shredded cheese (I mix cheddar, mozzarella and a bit of parmesan)
2 green onions, sliced

Preheat oven to 350 degrees. Slice bread in half lengthwise and lay flat on a baking sheet. Mix remaining ingredients together in a bowl, then smear over surface of the bread. Bake in oven for 15 minutes, or until golden brown and bubbly. Let sit to cool before slicing.

Cuban Sandwiches

One of my favorite things to do with leftover pork roast (see previous recipe) is to make Cuban sandwiches. This may not be "traditional" but it works for my family and their taste preferences, along with what I can find handy in the grocery store.

Leftover pork roast, roughly chopped
deli ham
pickle slices
mustard
mayonaise
swiss cheese
baguette bread

Preheat oven to 350 degrees. Quantities of the ingredients will depend on how many people you are feeding. I would gauge about 1 cup pork, 2 slices ham and 2 slices cheese per 1/2 baguette (per person).

Slice the bread down the center, spread mustard on one side and mayo on the other. Line the cheese on one side and the ham on the other. Mound the chopped pork up the center and center the pickles on top. Close the sandwich and press together firmly.

Sprinkle the bread with oil, butter (or non-stick EVOO spray) and a little salt. Place in the over for 15 minutes, or until golden brown and bubbly. Slice and enjoy!

Kristin's Favorite Pork Roast

I love bargains and the best one out there is pork shoulder (or picnic) roast. I can usually get it anywhere from $0.99 to $1.69 a pound if I watch for it. My favorite way to cook it follows in this recipe. I think what we love best about it though is the wide variety of dishes I make for the rest of the week with this one roast! We do the traditional mashed potatoes, gravy and green beans the first night, cuban sandwiches the next night, and some variation of tacos another night. And if I made enough gravy, open faced hot sandwiches another night, too. It takes a long time to cook it the way I love the best, so I try to stretch out the leftovers as long as possible.

10-12 pound bone-in pork shoulder (picnic) roast
4 cloves crushed garlic
2 TBSP fennel seeds
zest and juice of one lemon
2 TBSP olive oil
2 quarts of chicken stock
2 TBSP flour

Preheat the oven to 275 degrees F. Place roast in a deep roasting pan. Smother top of roast with the garlic, fennel, lemon and olive oil. Roast in the oven covered for 10 hours. Yes, 10 hours! Two hour before completion, add the chicken stock to the drippings in the bottom of the pan. Re-cover. When the roast is done, let sit on a cutting board while you prepare the gravy. Mix a 1/2 cup of the pan drippings into a cup with the flour. Pour back into the remaining pan drippings and cook on medium heat, stirring constantly, until it thickens. Let cool.

Fresh, Homemade Chili over Squash, from leftover Meatloaf! Free Recipe

I think I may have knocked this one out of the park, if I do say so myself! It's day 3 or 4 of leftover turkey meatloaf and even though I loved it at first, I am over it today. I can't waste food, so I wanted to come up with a dish using the leftovers that completely masked the idea of the original dish, while remaining HEALTHY. Ding ding ding... we have a winner! Check this out:

Fresh, Homemade Chili over Squash, from leftover Meatloaf! Free Recipe by Kristin Omdahl

Ingredients:

3 thick slices (1.5" thick) of leftover turkey meatloaf, chopped
2 large tomatoes, shredded over a box grater
1/2 sweet onion, shredded over a box grater 
2 cloves garlic, crushed
1/4 cup chicken broth
1 TBSP Worsteshire sauce
2 TBSP tomato paste
1 TBSP cumin
1 tsp tumeric
1 tsp crushed red pepper flakes (more or less to taste)
1 TBSP himalayan or sea salt
1 bunch cilantro, chopped
1/2 lime, juiced
2 lbs butternut squash, chopped or halved
2 TBSP balsamic vinegar
olive oil spray 

Turkey Meatloaf with Dried Cranberries and Tons of Veggies FREE Recipe

As some of you may already know, I'm on a 30-day nutritional cleanse program. I'm 10 days in, and haven't felt this good in years. Sleeping better than ever, better metal focus and clarity, better mood, more energy and I've already lost 7 pounds and 16"! Very exciting. CANNOT WAIT to see what my 30 day results are :) If you want information about it, please leave me a comment below with your email address and I'll get back to you personally.


This new lifestyle has definitely inspired me to cook more healthy that I usually do. And here is a wonderful recipe I developed with ground white meat turkey breast. I get if for about $2/pound at Costco. SO MUCH cheaper than the regular grocery store...

You can add just about anything you like to a meatloaf recipe. I was kind of inspired by Thanksgiving with this one. I added a box of StoveTop Cornbread Stuffing mix (to replace bread crumbs and eggs) and added Craisins (dried cranberries), and TONS of shredded veggies. I didn't want to have to saute anything first, so shredding makes the pieces small enough to cook completely while the turkey meatloaf is in the oven. Who doesn't like to omits steps and clean up? I KNOW I DO! This recipe makes 2 large loaves of turkey meatloaf. I wanted to have several meals ready to go without having to cook again this week :)

Turkey Meatload with Dried Cranberries and TONS of Veggies FREE Recipe by Kristin Omdahl

Ingredients:

3 pounds ground white meat turkey breast
1 box Stove Top Cornbread Stuffing Mix 
1 cup dried Craisins (dried cranberries)
1 bunch green onions, chopped
4 carrots shredded
3 stalks of celery shredded
1/2 large sweet potato shredded
3 portobello mushrooms, shredded
2 TBSP onion powder
3 TBSP dried onions

Topping:
4 TBSP dried onions
2 TBSP Worsteshire sauce
4 TBSP sweet chili sauce
2 TBSP barbeque sauce 

Instructions:

Pre-heat oven to 400 degrees. Mix all ingredients together in large bowl. Line two baking sheets with aluminum foil and spray with non-stick cooking spray. Form two large loaves (one per baking sheet), and smear the topping evenly over both loaves. Place both in the oven and let bake for 70 minutes. Remove from oven, let stand on counter for 10 minutes before cutting. Enjoy!

Pineapple Salsa Roasted Salmon FREE Recipe by Kristin Omdahl

I'm on day 5 of a 30-day nutritional cleanse. Eating one fork & knife meal a day (300-600 calories) and using meal replacements for lunch, dinner and snacks. Tomorrow is my first fast in the program, and I'm SO EXCITED because I've never fasted before. I've heard so many wonderful things about the health benefits, rejuvenated energy and mental clarity, and I can't wait to experience the rewards for myself. So for my last meal before the fast, I thought I'd go all out and make something super delicious and healthy. I think I hit this one out of the park. We are just gushing over dinner tonight.

Yesterday I originally made the pineapple salsa for a dip with celery (during my allotted snack times) and it was amazing fresh. Tonight I took the salsa and used it 3 ways: smothered on top of the salmon roasting in the oven, sauteed with mushrooms & red peppers on the stove, and stirred into the sushi rice just before serving. I didn't want any leftovers to tempt me tomorrow during the fast so I used up all the pineapple salsa. No worries, though. It took all of 5 minutes to make in my food processor yesterday so I'll be making a new batch over the weekend. I actually toyed between making pineapple and mango salsa, and to be quite honest with you, it was about the money. Pineapple was on sale and fresh, and mango wasn't. So as soon as mango goes on sale, I'll post a mango salsa recipe too (very delicious as well).

Pineapple Salsa Roasted Salmon FREE Recipe by Kristin Omdahl

Ingredients:

2" thick salmon filets
1 8-oz package baby portobello mushrooms, sliced
1 red bell pepper chopped
1 cup sushi rice

Salsa ingredients:
1 peeled and cored pineapple, roughly chopped
1 bunch of cilantro
1 sweet white onion, roughly chopped
3 cloves garlic, peeled
1 jalepeno pepper, seeded, de-veined and chopped
Juice of 1-2 lemons, depending on preference
Himalayan pink salt

Directions:
SALSA:
Place garlic and jalapeno in the food processor first, and pulse until finely chopped. Add the remaining ingredients and pulse until desired consistency. Put in airtight container and chill in the fridge. Makes a great dip and lasts several days refrigerated.

SALMON:
Preheat oven to 350 degrees. Place salmon filets skin side down in ungreased baking pan (this makes the skin stick to the pan and not the filets when serving). Smother a generous portion of salsa on top of each filet. Bake in the oven for 20 minutes. Turn the broiler on and cook for 5 more minues. Drizzle the carmelized drippings over each filet and serve.

VEGGIES:
Sautee mushrooms & peppers on medium high heat with a TBSP of coconut oil. Sautee until soft and lightly browned. Add salsa, stir to combine and stew for 10 more minutes on medium heat. Set aside.

RICE:
Cook rice to package directions. Add salsa for flavor to the rice just before serving.

PLATE the salmon, veggies and rice together and ENJOY!!!!! xoxo, Kristin

Balsamic Glazed London Broil FREE Recipe

I love steak. Period. Unfortunately, it isn't always budget friendly. I am a hound for sales, and often find great sales on steak. London Broil goes on sale very often but I never considered it "steak-worthy" until a friend of mine told me how she marinated it first. It's important to poke holes in it liberally with a fork on both sides before placing it in the marinade to both tenderize the meat and allow the marinade to absorb into the interior.

This particular recipe calls for the broiler, so no matter the weather outside, you can have a delicious, juicy steak with a great smoky crust, any time of year. Enjoy!

Kristin's Balsamic Glazed London Broil FREE Recipe

Ingredients:
2lb London Broil (about 2" thick)
1/4 cup balsamic vinegar
2 TBSP red wine vinegar
2 TBSP brown sugar
2 TBSP Worsteshire Sauce
1 TBSP dried rosemary needles
1 tsp Montreal Steak Seasoning
salt & pepper to taste

Instructions:

Pierce the steak liberally on both sides. Mix all the ingredients in a large bowl and turn the steak over a few times to coat evenly. Let sit on the counter for an hour and toss in marinade a few times throughout.

Turn the broiler to high and place the top rack 3-4" from top. Place steak in a large pan and place in the broiler, leaving the door ajar so it won't burn. Cook for 6" on each side for rare-to-medium rare. Pull out of the oven and let set on the counter for 10 minutes to allow the juices to settle into the meat before cutting. Make sure to cut against the grain and as thin as possible (the best way to get a tender bite from an inexpensive cut of meat).

Enjoy!

Cabbage Soup FREE Recipe

When I get fed up after I've yo-yo'ed back up to the heavier side of my weight scale, I always make a big batch of cabbage soup (aka Dolly Parton Diet Soup when I was a kid) to kick start my diet/exercise regime. It always makes me wonder, though: If I made it more regularly would I ever yo-yo up to the heavier side of my weight? Hmmm, food for thought. 
Anyway, I started exercising regularly, cutting out the stupid things from my diet, and decided a big batch of my favorite cabbage soup was in order today. The basic ratio of lots of broth to any veggies I am in the mood for, is my basic recipe. However, here is the exact version I made today. Enjoy!!

Kristin's Cabbage Soup FREE Recipe

Ingredients:
(2) bottles of low sodium V-8 juice
(2) boxes of low sodium chicken stock
(1) head of cabbage shredded
(4) carrots chopped
(4) ribs of celery chopped
(1) onion chopped
8oz package of mushrooms
(3) corn cobs, chopped from the cob
(2) chopped sweet peppers (I used one yellow and one red)

Throw everything in a pot and cook on medium low for an hour. That's it!!! Eat it to your heart's content. I'm pretty sure its considered ZERO points for WW and if its good enough for them, its good enough for me. I eat it before every meal and for every snack until it's gone. Its usually good for losing a few pounds every time to do it. Enjoy!

Cheese Tortellini in a Turkey Pesto Sauce

I made the pesto sauce ahead of time, and on a whim thought why do I only add ground meat into tomato sauce? Why can't I add it to pesto as well? And it was so incredibly delicious I will be definitely be making this again! Enjoy :)

Ingredients:
1 lb ground white turkey breast
1 TBSP coconut oil
1 lb cheese tortellini
1 garlic clove crushed
1 cup pesto sauce (see recipe below)
1 tsp Himalayan pink salt 
1/4 cup grated Parmesan cheese 

Instructions:

Boil the tortellini based on package instructions, drain and leave in colander until sauce is complete. Brown ground turkey in coconut oil over medium heat. When halfway cooked, add the garlic and salt. Once it is no longer pink, take it off the heat and add the pesto sauce. Toss to combine. Add the tortelliini and gently toss again. Sprinkle with cheese and Enjoy!

Pesto Sauce:

1 cup basil leaves
1/2 cup flat parsely leaves
2 cloves garlic, crushed
1 lemon, juice and zest
1/3 cup pine nuts (toasted)
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil

Blend first 4 ingredients in food processor. Add remaining ingredients and pulse until coarsely chopped. Easy Peasy! 

Pineapple & Garlic Pork Roast Recipe

We watched Chef last night, a newish movie about cooking. I'm a huge fan of food related movies and this is now on my list of faves. One of the dishes they made during the movie was El Pastor, which is one of my favorite tacos to get at a local Cuban restaurant. They slow roast pork in a combination of pineapple and orange juices along with other things. So.... today I was inspired to cook my 97 cents/pound sale pork roast and come up with my version of this recipe. I used pineapple, orange and lemon juices and mixed in some of my homemade garlic aioli sauce. Simmered in the crockpot while I was out running errands, then finished it off under the broiler to reduce the sauce and brown the meat beautifully. Here are the step-by-step directions below:

Ingredients:

5 lb pork roast (I used a shoulder roast with the bone in)

2 cups pineapple juice

2 cups orange juice

1/4 cup homemade garlic aioli sauce

Himalayan pink salt to taste

Directions:
Place all ingredients in the slow cooker and cook on high for 4 hours (or 7 hours on low). Place in a roasting pan and broil under a careful eye until top is browned beautifully (basting with the sauce as you go (and letting it reduce at the same time as well). This step took about 20 minutes. Remove from oven and let rest. At this point you could cook the sauce on the stove to reduce further or keep it as it. It's not a thick gravy, but has great depth of flavor and would season steamed veggies beautifully.

Enjoy!

Tabbouleh Salad FREE Recipe

One of my favorite salads in the world is Tabbouleh. I make slight variations depending on what I have at hand. But this is generally how I make it if I have all the ingredients on hand. Please enjoy the free recipe with my compliments!

Tabbouleh Salad FREE Recipe
by Kristin Omdahl

Ingredients:
1 cup bulgar wheat cooked in 2 cups of water, based on package instructions
2 bunches parsley, rinsed and dried
1 bunch cilantro, rinsed and dried
3 cloves fresh garlic
1/4 cup chopped green onions
1 cup chopped cucumber
1/2 cup chopped cherry tomatoes
1/4 - 1/3 cup extra virgin olive oil, to taste
1/4 cup fresh lemon juice, or more to taste
zest of one lemon
salt & pepper to taste
Optional: garnished with crumbled feta cheese

Instructions:

Cook the bulgar wheat according to package instructions. Cool completely in the fridge. In the meantime, pulse the parley, cilantro and garlic in the food processor. Chop the remaining vegetables. Mix the bulgar wheat, herbs and chopped veggies together in a large bowl. Add the lemon juice, olive oil and lemon zest. Mix to combine. Season with salt and pepper to taste. Put in fridge for 20 minutes for flavors to mix well together. Enjoy! Salad will last a few days in the fridge. Leftovers make a great frittatta!

Chimichurri Sauce FREE Recipe

This is one of those sauces that tastes good on just about anything. I usually make a batch when we are having steak for dinner, but the leftovers last several days in the fridge. Its wonderful tossed with roasted veggies, on chicken and fish, and even all by itself. I've added a few things to the classic version of chimichurri sauce. For example, I use a little extra garlic, include cilantro and lemon juice, and cut down on the olive oil. Enjoy!

Chimichurri Sauce Free Recipe
2 bunches flat leaf parsley
1 bunch cilantro
4 cloves garlic, chopped
1 tsp cumin
1 tsp dried oregano
3 TBSP red wine vinegar
2 TBSP lemon juice
zest of one lemon
1/2 cup extra virgin olive oil
Sriracha sauce (to taste, I used 1/2 tsp)
Salt & pepper to taste 

Pulse the garlic, parsley and cilantro in the food processor. Move to a large bowl and mix in all the remaining ingredients. Cover and refridgerate. Will last several days.

Super Easy Ranch Pork Chops Free Recipe

I am in a huge mad dash to finish my latest book and prepare for Stitches West with jury duty smack dab in the middle of both of those dates. As you can imagine, life is pretty crazy around here right now! Last time I was on jury duty I got a week long trial about a voodoo priestess and a seedy motel scam. I hope I get a smaller case this time -- no time for that!

Anyway, in an effort to make a really quick dinner for tonight, using some pork chops I got on sale this week for $1.50/pound, I couldn't find anything interesting in the fridge to marinate them. So, I decided to marinate them in left over ranch dressing. Yep, ranch dressing. I marinated them overnight, set them on the counter to rest and come to room temperature this morning. Fried them on the stove on medium high heat with non stick spray for 3 minutes per side. When all of the chops were browned, I put them in a casserole dish, seasoned with salt and pepper, and put them in a 350 degree oven to finish cooking for 15 more minutes. Yummy. They are so good. Took me such a short period of time and I'm already back to the book projects! Blocking, pattern writing and sizing. Enjoy my free recipe for Super Easy Ranch Pork Chops!

Quick & Easy Key Lime Pie FREE Recipe

This is my favorite "go to" recipe when I have to make a dessert on the fly. It takes pantry & staple ingredients, prep time is under 5 minutes and start to finish is well under an hour.

You could definitely get more fancy: adding lime zest and fresh squeezed key lime juice would be delicious. Making the graham cracker crust from scratch would be even more delicious. But this is the QUICK & EASY version and still homemade in my opinion.

Quick & Easy Key Lime Pie FREE Recipe

1 prepared graham cracker crust

1/2 to 2/3 cup key lime juice, based on tart preference

1 can sweetened condensed milk

6 egg yolks

Preheat oven to 400 degrees. Mix all ingredients together well and pour into crust. Place in middle of oven and bake for 15 minutes. Remove from oven. Let cool. Store in fridge until chilled. Serve plain or garnish with fresh berries and/or whipped cream.

Roast Beef, Garlic & Bacon Mashed Potatoes and Veggie Pureed Gravy FREE Recipe

What an extremist I can be! Wasn't I JUST saying last week I am on a diet kick lately? Well I blew that this week with a sale on roast beef at the grocery store. Buy one get one free? On beef? Oh yes please! So it was a comfort food feasting couple of days and I'm afraid I let the clutch out on this one. Not the MOST fattening version of roast beef and mashed potatoes but certainly a "few more" calories than a salad... I do love the fact that by pureeing the veggies into the gravy not only do I get a thickened gravy but I also get some veggies on this dinner plate.

Roast Beef, Garlic & Bacon Mashed Potatoes and Veggie Pureed Gravy

Ingredients: 

  • 4 lb roast beef
  • box of low sodium beef broth
  • can of condensed cream of mushroom soup
  • 1 cup chopped onion
  • 1 pound chopped carrots
  • 1/2 cup chopped celery
  • 5 pound bag of red potatoes
  • 4 cloves of minced garlic
  • 1 cup sour cream
  • 4 TBSP butter
  • 1/2 cup crumbled bacon
  • salt & pepper to taste

Mix beef stock, condensed soup, carrots, onions and celery in the slow cooker. Place the roast beef int he mixture. Cover and cook on high for 4 hours (or on low double the time). While that is cooking, heat a large pot of salted water on the stove. Chop the potatoes and boil in the water until tender. Drain. Mash the potatoes with butter, sour cream, bacon and 3 of the minced garlic cloves.

Once the meat is tender, remove from the slow cooker. Add the last clove of minced garlic to the sauce and blend with a hand blender (or puree in a food procesor or blender but make sure it is cool before you do this).

This dish was so popular at my house it barely made two nights of dinner! Guess that's what happens when you have starving athletes to feed ;)

Tomatillo, Green Chile & Tomato Soup Free Recipe

Tomatillo, Green Chile & Tomato Soup Free Recipe by Kristin Omdahl
Ingredients

  • 1 box chicken stock
  • 2 cans chopped tomatoes
  • 2 cans green enchilada sauce
  • 1 large can chopped green chiles

Mix all ingredients together in pot and cook on medium heat for 20 minutes. Let cool and puree in the blender or food processor. I served mine with a slice of fried cheese with a squeeze of fresh lemon juice.

Easiest Jambalaya Free Recipe

Easiest Jambalaya Free Recipe by Kristin Omdahl
Ingredients

  • 1 pound chopped, cooked chicken breast meat
  • 1 pound smoked kielbasa chopped
  • 1 pound shrimp
  • 4 cups prepared salsa (I use Pace Picante chunky mild)
  • 2 cups beef broth
  • 1 minced garlic clove
  • 2 tbsps butter
  • 4 tbsps flour
  • serve with rice

Melt butter and garlic in large pot on stove, on medium heat. Add sausage and chicken and mix together. Add flour and let it soak up the flour. Cook for 3 more minutes. Add salsa and broth and simmer on lower heat for 45 minutes. Add shrimp and cook for 5 more minutes. That's it! Serve over rice.

Quick & Easy Greek Slaw Free Recipe

GreekSlaw.jpg

Years ago, when I lived in the Detroit Metropolitan area, I ate at greek restaurants all the time. One of the places closest to home served cole slaw as a side instead of french fries and I ordered it on a whim one day (I don't normally like cole slaw). When the food arrived, I was delighted with the slaw. It had a sweet and tangy dressing, crisp and crunchy cabbage and crumbled feta cheese. I went home and worked on replicating the recipe. This is the easiest and closest I've come. It is 3 ingredients. I often make a huge batch of it when I want to graze all day while working too hard to want to cook. It will last up to 3 days in the refridgerator, but mine often is gone long before that... :) Serve it with grilled chicken or steak for a quick meal!

Quick and Easy Greek Slaw FREE Recipe

* 1 pound shredded cabbage (or buy the bag preshredded at the grocery store) but it tastes better fresh

* 1/2 bottle Ken's Steak House Sweet Vidalia Salad Dressing (lite version is good too)

* 1/2 cup crumbled feta cheese

Mix all ingredients together. Let sit for about an hour (if you can resist) for the flavors to marry beautifully. Enjoy!

xoxo, Kristin