Recipes Archives - Page 10 of 35

Cheesehead Chili Dip

Posted on October 20, 2013 by Lori Harder

INGREDIENTS

1 pound of my Italian Turkey Sausage (see recipe under Notes below)
1 (10 oz.) can diced tomatoes with green chiles
1 (8 oz.) package fat-free cream cheese
¾ cup shredded reduced-fat or fat-free sharp cheddar cheese
Salt & pepper to taste

INSTRUCTIONS

Preheat oven to 350 degrees.
Drain most of the liquid from tomatoes/green chiles (save about 2–3 Tbsp. liquid).
Combine turkey sausage, diced tomatoes with chiles, 2–3 Tbsp. liquid, and cream cheese. Stir well.
Spread mixture into a 1-quart baking dish and cover with shredded cheese.
Bake for 20–25 minutes or until cheese is bubbly.
Serve with the tortilla chips, vegetables or any other favorite dipper!

NOTES

Italian Turkey Sausage (A Staple in my Kitchen!)

16 oz. lean ground turkey
2 tsp. olive oil
½ tsp. garlic powder
2 tsp. Italian seasoning
2 Tbsp. fennel seed
½ tsp. red pepper flakes
½ tsp. smoky paprika
¼ tsp. ground cayenne pepper (optional)
Salt & pepper to taste

To Cook: Heat olive oil in frying pan. Add the ground turkey and all seasonings, and cook until well done. Chop turkey while frying, into hamburger consistency.

Veggie Bacon Potato Salad

Posted on July 2, 2013 by Lori Harder

Ingredients

1.5 lbs. new red potatoes
24 oz. frozen cauliflower
4 slices natural, nitrate-free bacon
3/4-1 c. green onion, diced
6 radishes (cut in half lengthwise and sliced thin)
1 c. celery, diced
2 Tbsp. fresh chives, chopped
2 hard-boiled eggs, chopped
1/4 c. olive oil
1/2 c. good white balsamic vinegar (or rice wine vinegar)
1 tsp. garlic powder
1 tsp. dried dill weed
1-2 Tbsp. coconut sugar or sugar (depending on desired sweetness and strength of vinegar, you may add a dash more)
Salt and pepper to taste

Instructions

Boil potatoes (with skin on) until tender.
Cook cauliflower in microwave until tender per directions on package.
Dice bacon and fry in non-stick pan. Remove bacon bits from pan and save the bacon grease.
Add radishes, celery and green onion to pan with bacon grease and cook for 1-2 minutes or until they reach a tender crisp.
Chop cooked potatoes (with skin on) and cauliflower into bite-size pieces.
In a large mixing bowl, mix potatoes, cauliflower, veggies from bacon pan, chopped hard-boiled eggs, half of the chives and half of the bacon bits. Salt and pepper to taste
In the bacon pan, add olive oil, balsamic vinegar, garlic powder, dill weed and sugar, and warm through; stir until sugar dissolves, and oil and vinegar is well blended.
Pour oil and vinegar mixture over the potato salad and mix well. Add more salt and pepper to taste if needed.
Transfer potato salad to a serving dish. Sprinkle top with remaining chives and bacon.
Serve at room temperature.

Quinoa Beet Kale Salad with Yellow Curry Chicken & Tzatziki Sauce

Posted on June 18, 2013 by Lori Harder

INGREDIENTS

Quinoa Beet Kale Salad

6 cups kale, finely chopped without spine
1/4 cup mint, finely chopped
1 cup cauliflower, grated or riced in food processor
1 cup shredded carrots
1 cup cooked red quinoa (can use regular quinoa)
1/4 cup raisins
1/4 cup sunflower seeds, shelled
2 medium-sized red beets, sliced thin and cut in half
2 Tbsp. olive oil

Yellow Curry Chicken

1.5 lbs. boneless, skinless chicken
1 Tbsp. coconut oil
3/4 tsp. yellow curry powder
1/4 tsp. cardamom
Juice of one lemon

Tzatziki Dressing

2 Tbsp. dill, chopped
4 Tbsp. lemon juice or juice of 1 lemon
2 Tbsp. mint, chopped
1 cup 0% Fage Greek Yogurt
4 Tbsp. olive oil
1 Tbsp. sugar or 1 packet Stevia or Truvia

INSTRUCTIONS

Salad:

Combine all ingredients in a bowl and mix well.

Yellow Curry Chicken:

In a small mixing bowl, combine all ingredients accept chicken. Warm in microwave for 15 to 20 seconds to melt coconut oil, and stir well.
Add chicken and mixture to frying pan and cook chicken for 12 to 15 minutes on medium heat until chicken is cooked and has absorbed most of the mixture.

Tzatziki Sauce:

Add all ingredients in a bowl and mix well.
Serve on the side of your salad so you can dip your chicken and salad as desired.

NOTES and TIPS

Serve chicken, salad and dressing on a plate, and mix and dip as you choose! Tzatziki can be served as a sauce on its own for dipping vegetables at any time! It’s also a great fresh option for a summer appetizer before any meal.

For outdoor fun, cut chicken into small pieces, thread on a skewer and grill to make chicken kabobs. No skewers? Just grill the mixture-coated chicken and top with the tzatziki sauce.