Swiss Chard Cottage-Cheese Burger

This is one of me and my husband's favorite ways to do our burgers. I know it looks a little different, but you must try it. It's amazingly tasteful and so much better for you. Full of protein and goodness, I only wish I could get my kiddos to eat their burgers this way. I serve these beautiful burgers with a big pile of tator tots, I know it might not make a lot of sense, but that's how we like to do it in this house. =)

Ingredients:

• 1 lb ground sirloin or ground beef
• 2 tsp garlic, minced
• 1/2 tsp fresh or dried parsley, chopped
  
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 or 2 heads red or rainbow swiss chard, cut into large pieces
  
• 3 tbsp olive oil, divided
  
• 2 tbsp soy sauce
• 1/4 tsp kosher salt
• 1/4 tsp pepper
  
• 1 large tomato, sliced into 4 to 6 rounds
  
• 1 1/2 cups cottage cheese {more or less}

1. Preheat grill.
   
2. In a large mixing bowl, combine beef, garlic, 1/2 tsp parsley, 1/2 tsp kosher salt and 1/4 tsp pepper. Mix together and make 4 patties.
3. Throw burgers on the grill and grill to your liking.
   
4. In a large skillet or wok over medium heat, add 2 tbsp olive oil, soy sauce, 1/4 tsp kosher salt and 1/4 tsp pepper. Add swiss chard pieces and saute until leaves are wilted and soft {like spinach}. Add tomato rounds and cook for another few minutes until tomato slices are slightly softened.
   
5. Using tongs, remove 1/4 amount of chard onto a plate, {letting sauce drip over pan before serving onto plate}. Place burger on top of chard. Spoon a large scoop of cottage cheese on top of burger. Place tomato slice on top of cottage cheese. Sprinkle with pepper and serve.
   
6. Go on serve each plate this way.

Enjoy!

Simple Cranberry Sauce

It's cranberry sauce season and who doesn't love a good cranberry sauce that is delicious and simple to make? Count me in. I usually make this sauce with white sugar, but I decided to make this recipe with brown sugar this time. This sauce is perfect for turkey or even a dessert topping. I am planning on using the leftovers as a cheesecake topper, which I think will be fabulous. However you choose to dress these tart berries, this is simply a great recipe to help make your life easier during the holiday season. Cheers to that!

Ingredients:

• 12 ounce bag fresh cranberries
• 1 cup orange juice
• 1 cup brown sugar

1. In a medium saucepan over medium heat, mix brown sugar and orange juice together stirring frequently for 5 minutes, until blended together.
   
2. Add cranberries and bring to a boil. Stir frequently until cranberries are popped and mixture thickens. Spoon into small bowl and cover with foil. Refrigerate for 3 hours or until chilled.
   

Enjoy!

"When preparing cranberries for cooking, sort out soft, shriveled or bruised berries and discard. Rinse the remaining berries before cooking."

Crock Pot Thai Coconut Chicken

Thank goodness it's Crock Pot Monday. I just sent my dear 6th grader off to Outdoor School this morning and I already miss him. We had a busy weekend with sports activities, birthday parties and packing for Outdoor school. In the midst of all the chaos, I pulled out all my Halloween decorating bins, in hopes of decorating the house {and of course I didn't get very far}. So, now that it's pouring outside, it's a perfect day for me to pull out the Crock Pot and let it slave in the kitchen, while I get my house {and myself} organized for the week and decorated for the upcoming holiday. Here is a great recipe for you to try. A good friend of mine shared this with me over a year ago. At the time, I didn't have all the ingredients the recipe asked for and I wasn't in the mood to run to the grocery store, so I decided to change it up a bit. It turned out perfect, so I never tried to make it any other way. I have since made this recipe again and again, as it has become one of my husbands favorite recipes, hands down. I hope you like it, too.

Ingredients:

• 1 {13.5 oz} can coconut milk
• 1 tbsp soy sauce
  
• 1 tbsp garlic, minced
• 1 tbsp dark brown sugar
• 1/2 tsp kosher salt
• 1 tbsp red chili paste {add more for extra spiciness - not too much, it's hot!}
  
• 1 medium yellow onion, chopped
• 2 red bell peppers, seeded and chopped
• 2 medium yams, washed, peeled and diced
  
• 2 lbs boneless, skinless chicken thighs
  
• 2 cups jasmine rice

1. In slow cooker, add coconut milk, soy sauce, garlic, brown sugar, salt and chili paste. Stir together. Combine all other ingredients in Crock Pot {minus rice} and mix together. Cover and cook on Low for 6 to 8 hours, or until yams and peppers are tender.


2. Prepare rice as indicated on package. Serve the chicken dish over rice, pouring extra sauce over dish for flavor.

{Tip!} Sprinkle with chopped cilantro or basil leaves for garnish.

Enjoy!

Shredded Chicken Seven Layer Dip

What's game day without a great 7-layer dip? This is always a hit for football sunday, a party or alone as an appetizer. And, it's sooooo much better than the store bought versions {that I'm obviously not so crazy about}. This is such an easy dish to entertain with that you can whip up in under 10 minutes. You'll be happy you did {and everyone else will be happy, too}. Don't forget the tortilla chips!

Ingredients:

• 1 {16 ounce} can refried beans
• 1 cooked rotisserie chicken, shredded {breast meat only}
  
• 1 {16 ounce} container sour cream
• 1 {1 ounce} packet taco seasoning mix
• 4 avocados, peeled and mashed {add 1 tbsp lime juice with salt and pepper to taste, if desired}
• 1 {16 ounce} jar of your favorite salsa
• 2 cups shredded mexican or sharp cheddar cheese
  
• 1 {6 ounce} can sliced olives, drained {I use less than 1/2 the can}

1. On a large serving platter, spread the refried beans evenly. Spread the chicken pieces evenly across the top of the beans.
2. In a medium bowl, mix the sour cream and taco seasoning together until blended. Spread evenly atop the chicken pieces to cover.
   
3. Spread avocado mixture over the sour cream.
4. Top the layers with salsa and spread evenly.
   
5. Add the shredded cheese and sprinkle the sliced olives to top. You can serve this at room temperature or refrigerate to serve cold. Serve with tortilla chips.
   

Enjoy!

{Tip!} You can also garnish with 1/2 cup of chopped green onions to add color and flavor.

Scalloped Potatoes

I am in love with this recipe. I have made this many times over the years and it is perfect every time I make it. I like to serve this as a side dish with pork or a roast. The creamy sauce covers each potato to the perfect consistency, which I believe is the secret to a perfect scalloped potato.

Ingredients:

• 4 to 6 medium gold potatoes {unpeeled}, sliced into 1/4 inch rounds
• 1 medium yellow onion, peeled and sliced into rings
• 2 cups heavy whipping cream or milk
  
• 2 cups sharp cheddar cheese, shredded
• 1/4 cup butter {1/2 stick}, cut into 4 squares
  
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp pepper

1. Preheat oven to 400 degrees.
   
2. Lightly grease a 2 or 3 quart casserole dish. Place half of the potatoes in the casserole dish, making a few even layers. Place the onion rings evenly across the top of the potatoes. Continue to cover the onions evenly with the remaining potato slices.
3. In a medium saucepan over medium heat, melt the butter. Combine the flour, salt and pepper with the butter and whisk together about 1 to 2 minutes. Stir in whipping cream or milk and cook until mixture thickens, stirring constantly.
   
4. Stir in cheese and cook until melted.
   
5. Pour cheese over potatoes evenly, making sure cheese gets in between the crevices of each potato.
6. Cover casserole dish with foil and bake in oven for 1 hour and 20 minutes.
7. After an hour and 20 minutes, remove foil and cook for another 7 to 10 minutes uncovered to brown.
   
8. Sprinkle with salt and pepper to serve, if desired.
   

Enjoy!

{Tip!} Use a slotted spoon to serve if too saucy.

Roasted Brussels Sprouts

Ok, I have seriously become obsessed with brussels sprouts. It's crazy because I never enjoyed them until I started roasting these little morsels. I truly believe the key to the perfect brussels sprout is salt with a perfectly browned crisp shell. Now, I've grown to appreciate the unique taste of these little bundled beauties and I can't get enough of them {and my kids are actually starting to enjoy them, too}. This is probably one of the simplest brussels sprout recipes there is, but it is by far my favorite. {It just might be yours, too.}

Ingredients:

• 1 lb brussels sprouts, washed, ends trimmed, yellow leaves removed and halved or quartered {depending on size}.
  
• 3 tbsp olive oil
• 1/2 tsp kosher salt, plus extra to serve {if desired}
  
• 1/4 tsp pepper

1. Preheat oven to 400 degrees.
   
2. Place brussels sprouts in a large mixing bowl. Drizzle with olive oil and toss well to saturate. Sprinkle with 1/2 tsp kosher salt and pepper and toss well, making sure salt and pepper coat evenly.
3. Pour onto large baking sheet and roast in oven, uncovered, for about 15 to 20 minutes, or until brussels sprouts are lightly browned.
   
4. Sprinkle an extra dash of kosher salt to your liking {I prefer them salty}. Transfer to serving dish.
   

Enjoy!

"Brussels Sprouts are high in fiber, Vitamin C, potassium and calcium. They also contain a chemical that appears to block the growth of cancer cells. So, eat up!"

Creamy Lemon Aioli

This is a great dipping sauce for pork, artichokes or whatever you fancy! It's easy and you can whip it up in minutes. Or, prepare it up to two days in advance and store it in the fridge until you are ready to serve, chilled.

Ingredients:

• 1/2 cup mayonnaise
• 1/2 tsp garlic, minced
• 1/4 tsp paprika, {and an extra dash to top}
• 1 tbsp lemon juice

In a small bowl, combine all ingredients and stir together. Sprinkle and dash of paprika on top and serve or place in fridge, up to two days.

Enjoy!

Pan Fried Lemon-Basil Pork

Such an easy recipe and great way to enjoy pork chops a little differently. I served these with a creamy Lemon Aioli, it was delish.

Ingredients:

• 4 boneless pork chops
• 1 cup italian bread crumbs
• 1/4 cup lemon juice
  
• 2 tbsp fresh or dried basil, minced
• 1 tbsp fresh or dried parsley, minced
  
• 1 tsp kosher salt
• 1/2 tsp pepper
• 4 tbsp olive oil, divided
  
• 2 cloves garlic {or 2 tsp}, minced

1. Pour lemon juice in a shallow dish or bowl. In a medium mixing bowl, combine bread crumbs, basil, parsley, salt and pepper. Mix together until blended.
   
2. Rinse pork chops. Dip pork in lemon juice, then bread mixture, coating evenly.
   
3. In a saute pan over medium-high heat, heat 2 tbsp oil and garlic until lightly browned. Add pork to skillet and cook for 7 to 10 minutes. Flip pork, adding the remaining 2 tbsp oil and cover. Cook for another 7 to 10 minutes, or until internal temperature reaches 160 degrees on thermometer or pork is no longer pink.

Enjoy!

{Tip!} Serve with the creamy Lemon Aioli ~ see recipe in 'Dips and Spreads'.

Peas with Pearl Onions

More peas, please! This is a simple, quick and tasty recipe to serve peas with the addition of pearl onions. {This recipe will serve 4 side servings}.

Ingredients:

• 1 {16 oz} package frozen peas
• 3/4 cup pearl onions, trimmed
  
• 3 tbsp butter, divided
  
• 1/2 tsp salt
• 1/4 tsp pepper

1. In a medium pot, bring 3 cups water to a boil. Add onions and boil for 5 minutes. Drain and pour cold water over onions to cool. Peel and set aside. {Boiling the onions makes for easier peeling}.
   
2. In the same pot, bring 4 cups water to boil. Add peas to boiling water and reduce heat. Cover and cook for 3 minutes, or until peas are tender.
   
3. Drain and leave in colander.
   
4. In the same pot, melt the remaining 2 tbsp butter with the salt and pepper. Add the peas and onions to the butter mixture and stir together until blended.
   
5. Serve with a slotted spoon.
   

Enjoy!

Chicken Soup with Pasta and White Beans

This soup is loaded with goodness. It's not only a delicious comfort soup with great flavor, its also a bowl full of protein.

Ingredients:

• 8 cups chicken broth
• 2 {15 oz} cans cannellini beans, rinsed and drained
• 2 cups cooked shredded chicken {Tip!} shred a pre-cooked rotisserie chicken from the market}
  
• 3 carrots, sliced
• 3 tsp garlic, minced
• 2 cups ditalini pasta {or small pasta}
• 1/4 tsp pepper
  
• 2 tbsp chopped parsley

1. Combine all ingredients in Crock Pot except pasta and parsley. Cover and cook on Low for 4 to 6 hours, or until carrots are tender.
   
2. Stir in pasta and cook 1 to 2 hours more, or until pasta is tender. Lightly sprinkle with parsley to serve.
   

{Tip!} This recipe will make 6 to 8 servings. Cut this recipe in half if you are only serving a few people.

Enjoy!

"Cannellini beans are a traditional italian bean. They are loaded with nutrients, high in fiber and low in fat. They provide a high quality of magnesium, fiber and folate and they have twice as much iron as beef."

Cheesy Chicken Broccoli and Cauliflower Casserole

Hooray for casserole Wednesday. Love, love, love this dish. This was so tasty, my husband and I both went back for seconds and I plan on having this again for lunch tomorrow. So easy and such a great recipe to break up the week. Serve with a green salad and voila! This recipe is a keeper.

Ingredients:

• 2 1/2 cups cooked chicken breasts, cubed or shredded {I cut up a pre-cooked rotisserie chicken from the market}
• 2 1/2 cups sharp cheddar, shredded
• 1 {16 oz} bag frozen mix of broccoli and cauliflower
• 1 can chicken broth
• 3/4 cup heavy whipping cream
• 1/2 cup flour
• 1/4 cup butter {1 stick}
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 {9 inch} unbaked pie crust, {found in the refrigerated section of your grocery store}
  

1. Grease a 2 quart or 11 x 7 inch baking dish.
   
2. In a large pot over medium-high heat, melt butter. Stir in flour and whisk until smooth. Add the broth and whipping cream and whisk together. Add salt and pepper. Bring mixture to a boil, stirring until thickened {about 2 minutes}.
   
3. Add the chicken pieces, vegetables and cheese. Mix together and reduce heat to medium. Heat through, while stirring {about 7 to 10 minutes}.
   
4. Preheat oven to 425 degrees.
   
5. Transfer mixture to greased baking dish. Place pie crust over chicken mixture, seal edges and trim any excess dough. Cut four slits over top, to allow steam to escape.
   
6. Bake uncovered for 18 to 20 minutes, or until golden brown.

Enjoy!

Baked Broccolini Spears

I find myself cooking more broccolini lately more than I do broccoli. It has become one of my favorite vegetables. This is a simple recipe that is a keeper and makes for a perfect addition to your meal.

Ingredients:

• 1/2 pound broccolini {or broccolini bundle}
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• pepper

1. Preheat oven to 400 degrees.
   
2. Place broccolini in a mixing bowl and drizzle olive oil over broccolini. Toss to saturate. Sprinkle kosher salt over broccolini and toss well.
   
3. Place broccolini on a large sheet of tin foil {large enough to cover broccolini}. Lightly sprinkle with pepper. Wrap foil to cover broccolini, gathering across the middle.
   
4. Place wrapped foil directly on oven rack and bake for 20 to 25 minutes.
   

Enjoy!