Hatch Green Chili Tomato Sauce

 

     When Hatch Green Chili Season hits, you have to hit back with all kinds of creativity!  There is not much I can think of where these slightly spicy plants would not add a smile to any recipe.  For example, my homemade Tomato Sauce can be kicked up to the next level with a few of these babies adorning the group.  Not to mention how easy this is to whip together, and I love my trick of adding a few Carrots to the mix, for a slightly sweet hint to every spoon full.  This goes great on Fish, Chicken, Vegetables, and of course the perfect blend with Ground Beef.  Whatever your pleasure, you can’t go wrong with this topper!💚

Ingredients~

Desired amount of Tomatoes

Desired amount of chopped Onion

Desired amount of sliced Carrots

Desired amount of raw Diced Hatch Green Chilies 

Desired amount of chopped Garlic

1-2 Tablespoons Olive Oil

Desired amount of Basil Leaves

     

     Add Tomatoes, Onion, Carrots, Chilies, Garlic, and Oil to parchment lined sheet pan and roast at 400 for an hour.  Remove, cool to touch, add to blender with Basil, add water to thin if necessary.  Whip to desired consistency.  Enjoy to your preference.😋

Chicken Chili Enchiladas

 

     Whether it is peak Hatch Green Chili Season or not, it’s never a wrong time to use more of these.  I have created a Chicken Chili Enchilada skillet recipe to die for.  Super simple, super easy, and super delicious.  This recipe makes 4 generous servings and if you choose to omit the rice, you can make it a Keto recipe for 311 calories, 14g carbs, 1g fiber, 13g net carbs, 39g protein and 11g fat.  If you want to add a cup of cooked rice, then it changes to 416 calories, 38g carbs, 2g fiber, 36g net carbs, 41g protein and 12g fat.  Macros don’t include toppings, get creative and garnish to your hearts desire!🥰

Ingredients for 4 servings~

1 Tablespoon Olive Oil

1 chopped Onion

1 chopped fresh Hatch Green Chili (sub with jalapeño or poblano)

1 Tablespoon chopped Garlic

1 pound diced Chicken Breast

Tablespoon Chili Powder

Tablespoon Cumin

16oz container Cottage Cheese

10oz can Enchilada Sauce

     Add Oil, Onion, Chili’s, and Garlic to skillet, heat til softened and then add Chicken til cooked through, season with Chili Powder and Cumin stir til mixed thoroughly, the continue to stir in Cottage Cheese and Enchilada Sauce.  Garnish as desired:  Cilantro, Sliced Tomato, Avocado, Salsa, Greek Yogurt, Green Onion.  Enjoy ☺️ 

Protein Pizza Pie

 

     When the trending Protein phase has a baby with the trending Cottage Cheese phase, what do you get!?  My delicious Protein Pizza Pie of course…and I am not complaining…just making a joke at social media’s expense.  These are pretty easy to throw together, and the big bonus is these make 8 servings, so perfect for a group, or just to hang on for lunch all week.  In addition to these superlative macros, the taste is amazing, and super clean ingredients. So if your standard Pizza got a therapist, gave up Diet Coke, and started going to church, this would be the end result.  Love when my creations turn out as good as they were in my imagination!  #trythisone 😋

Ingredients for 8 Pizza Pie’s~

2 pounds 96% lean Ground Beef

1 cup Oats

2 Eggs

1 Tablespoon chopped Garlic

Italian Seasoning, desired amount

Salt, desired amount

Sliced Purple Onion

Sliced Green Bell Pepper

4oz jar of drained Mushrooms

24oz Cherry Tomatoes

1 diced Yellow Onion

3 trimmed cleaned diced Carrots

1 diced Jalapeño 

Olive Oil

Cottage Cheese

Everything Bagel Seasoning

     Add Beef, Oats, Eggs, Garlic, Seasoning and Salt as desired, mix til well incorporated and divide into 8 equal portions, pat out on parchment lined cookie sheet, and top with sliced Red Onions, Green Peppers and Mushrooms.  Bake at 425 for 25 minutes.  Meanwhile, add Tomatoes, Onions, Carrots, and Jalapeño to parchment lined cookie sheet and drizzle or spray with Olive Oil, toss to coat and bake at 425 for an hour.  When done, remove, cool slightly and add to heavy duty mixer and whip til smooth.  Add a smear of Tomato Sauce to the top of Beef Pattie Crust, and then finish off with a dollop of Cottage Cheese and Everything Bagel Seasoning.  Enjoy 😉 

Mediterranean Chicken Sheet Pan Dinner

 

     The only thing better than a Crockpot Meal is a Sheet Pan Dinner!  #amiright!?  (I know I am)  My Mediterranean Chicken Sheet Pan Dinner comes together in a flash, and the flavors merry to create a symphony of sensations.  I had this all week for lunch, and I never tired of it...in fact, I could eat it right now if it were in front of me.  This is definitely one I will keep in the rotation.  The Lemony hints hit just the right note with every mouthful.  And the high protein, vegetable laden ensemble will satisfy the pickiest palate.  Please give this one a try, you can thank me later!  ;)

Ingredients~

2 pounds diced Chicken Breast

2 Tablespoons Lemon Juice

1 Tablespoon Olive Oil, more for Vegetables

1 Tablespoon chopped Garlic

Dash Salt, to taste

Dash Pepper, to taste

- - - - - - - - - - - - - - - - - -

Baby Carrots, desired amount

Cherry Tomatoes, desired amount

Green Beans, desired amount

Purple Onion, desired amount

Red Bell Pepper, desired amount

Chopped Zucchini, desired amount

Kalamata Olives, desired amount

Feta Cheese Crumbles, desired amount

Chopped Parsley, desired amount

Drizzle of Balsamic, if desired

     Add Chicken, Lemon Juice, Olive Oil, Garlic, Salt and Pepper to big bowl, mix well to incorporate, and marinate for 15 minutes to 2 hours.  Meanwhile cut up your vegetables.  Add Carrots, Tomatoes, Beans and Onion to parchment lined sheet pan and bake at 425 for 15 minutes.  Note:  I separate my vegetables into two sheet pans so as not to over crowd, otherwise they will steam vs roast.  Remove the pans after baking, and add Peppers, Zucchini, Olives and Chicken to the pans, optional to add extra Oil or Seasonings, return to the oven for another 30 minutes, remove and top with Feta and Parsley.  I served mine with Lupin Flakes and a drizzle of Balsamic.  This was intensely good, no regrets, only rewards.  Enjoy :)

Oven Dried Strawberries

     Sometimes, things are so easy, it's almost embarrassing to share...but I quickly got over that! :)  Yes, this is simple but oh so fun!  And even better, see if you can get the kids involved in this one.  All you do is slice fresh Strawberries and line them up on a parchment lined cookie sheet and bake at 200 for 4 hours, flip halfway through.  That's it...told ya there wasn't much to it.  But these are intensely delicious and a phenomenal topper for Salads, plus they pack a powerful crunch!  What's stopping you from trying!?...and the best part is that you can put these in the oven and head to the gym and be back in time to flip them! ;) #winning

Roasted Salsa

 

Watch Video Here!

     What’s better on a lazy Saturday afternoon than throwing together a batch of Salsa!  Especially when it comes together like a breeze.  With just a little chopping this can  be yours as well, …why buy bottled when you can make fresh!?  This recipe has a fun little twist with charring the veggies first to seal in the flavors.  And, BTW, I don’t limit my Salsa, I put it on everything.  Today we used it on our Swordfish, with boiled Potatoes and steamed Green Beans.  (No Complaints)  See how creative you can be, and take your meals to the next level with a few easy ingredients! 😋

Ingredients~

24oz carton of Cherry Tomatoes

1 chopped Onion

1 chopped Jalapeño 

1 Tablespoon chopped Garlic

1 Tablespoon Olive Oil

Salt to taste

2 Tablespoons Lime Juice

Cilantro to taste

- - - - - - - - - - 

Swordfish Steak squeezed with fresh Lemon, bake at 400 for 20 min

Baby New Potatoes, boiled for 25-30 minutes

Fresh Green Beans, steams with 2 Tablespoons of Water in microwave for 10 minutes

     Add Tomatoes, Onion, Jalapeño, Garlic, Oil and Salt to parchment lined cookie sheet, toss to coat well with Oil, broil on Hi for 10 minutes or til charred til desired.  Add to heavy duty blender and blend to desired consistency, then add in Juice and Cilantro to incorporate to desired consistency.  Serve as desired, keeps well in the fridge for a week.  Enjoy 😉 

Protein Chicken Salad

 

     If you are ready for a “glow up” to your standard Chicken Salad, then keep reading!!!  My Protein version takes it to the next level, this is comfort food that loves you back!!!  With just a few simple ingredients, you can have lunch all week.  Plus,  you are going to love all my tricks I perform to keep it healthy and delicious all at the same time!  BTW, no measuring on this one, feel free to edit according to taste, my suggestions are simply that.😉

Ingredients~

2 pounds Chicken Breast

1 chopped Onion

1 chopped Jalapeño 

1 Tablespoon chopped Garlic

16oz container of Cottage Cheese

1/4 cup Brown Mustard

1 head chopped Celery

2-3 chopped Carrots

2 cups Purple Grapes

1/4 cup sliced Green Onion

     Add Chicken to lined Crockpot, along with Onion, Jalapeño and Garlic, heat on low for 3 hours or til fork tender.  First tip, shred with beaters for a quick and easy process, drain any excess juices, add to large mixing bowl.  Second tip, add Cottage Cheese to blender and whip til silky smooth, add to Chicken mixture, along with remaining ingredients, stir til fully incorporated, season as desired.  Third tip, enjoy! ☺️ 

Oven Sun Dried Tomatoes

Click Here for Video!

     It's good to have daughters out there always on the prowl for fun new ideas. (shout out to Courtney)  Thanks to my oldest girl, she shared a creative way to add high pitched flavor to any dish, and with a few short hours in the oven, your mouth can be brimming with smiles.  These Oven Sun Dried Tomatoes will make you do a happy dance in the kitchen, plus super simple and you just let the heat do most of the work.  Definitely on the to do list today!  :)

Ingredients~

Cherry Tomatoes (desired amount, the more the merrier)

1 Tablespoon chopped Garlic (more to taste)

Salt (desired amount)

Pepper (desired amount)

Olive Oil (desired amount)

     Rinse and pat dry your Tomatoes, slice in half and add to parchment lined cookie sheet, sprinkle with chopped Garlic, and season with Salt and Pepper.  Lastly spritz (or drizzle) with Olive Olive and toss til well coated.  Bake at 300 for 2.5 hours, stirring a couple times for even cooking.  Enjoy, these are magical!!!  ;)

Everything But The Kitchen Sink Soup

 

View Video Here!

     Have you ever gotten to the end of the week and found several stragglers left in the fridge!?  Whelp, there is only one solution to that dilemma...make a big pot of soup!!!  Such was the case this week, and the star of the show was the fresh garden grown Asparagus my friend gave me, (shout out to Karen).  As long as you have a good base, you can turn about anything into soup.  My big secret is to start by sauteing an Onion in Olive Oil with Garlic and a dash of Cayenne Pepper.  Then you build the masterpiece from there!  What's your favorite soup that can be served all year round!? ☺️

Ingredients for one Pot~

1 chopped Onion

1 Tablespoons Olive Oil

1 Tablespoon chopped Garlic

Dash Cayenne Pepper (optional)

4 cups Broth (less for thicker soup)

1 or 2 diced Potatoes

1 or 2 large trimmed, peeled and diced Carrots

Asparagus, trimmed and diced (desired amount, reserve some for garnish if desired)

1 diced Red Bell Pepper (reserve some for garnish if desired)

1 can Coconut Milk

Seasoning as desired

     Add Onion, Oil, Garlic and Cayenne to pot, heat on low til golden brown, this step may take awhile but worth going low and slow.  Add in Broth, Potatoes, and Carrots, bring to boil, then simmer for 20-30 minutes or til vegetables are fork tender.  Lastly, add in remaining ingredients and simmer another 10 minutes.  When done, use immersion blender or add to heavy duty blender and whip to desired consistency.  Enjoy 😋