Arugula and Pear Salad #SundayFunday

The spicy bite of Arugula and the sweet crunch of the Pears combine to make this salad a perfect addition to your holiday feasts. 

The Sunday Funday Bloggers are celebrating National Pear Month.....

Huevos Rancheros Verde #SundayFunday

 Huevos Rancheros translates to Ranch Style Eggs.  This is a breakfast commonly served to ranch hands in Mexico to help them power through busy, active days.  I am sharing a lightened up version that is just as delicious but better suited for a less busy lifestyle and career.

The Sunday Funday Bloggers are sharing Egg recipes today......

Beef and Bean Sloppy Joes #SundayFunday

This delicious and healthy version of the classic version is just as comforting and soothing as the recipe you've always used and it is ready in less than half an hour.  

Join the Sunday Funday Bloggers as we cook up quick meals during this busy season.......

#Recipe Redo: Corn Chowder

Today I am updating the third post and the first recipe that I ever put on this blog on September 1, 2013.

It is amazing to look back at my old posts.  My first and second posts were also on this day LOL so you can get a look at my first day of blogging AND get one of my husband's favorite recipes that I make.

My first post was simply a photo of a painting I had done with one paragraph below.  In my second post, a couple of hours later on the same day, I talked about canning salsa (no recipe though) and building a lean to for my hogs.

Then, later that night, I decided to share another post.  I liked this blogging stuff right from the get go.......

The final post of that first day contained my recipe for Corn Chowder.   I shared that each year I make pot after pot of corn chowder at my husband's request and freeze it so we can enjoy it all winter long.

And I shared this photo of all my chowder ready to go into the freezer.  No markings on the photo.  No editing of the photo.  I was green as green could be but I knew that this recipe had to be shared so I shared it.  I did know that much about blogging!

It is now nearly 5 years later.  I'm still blogging (sometimes multiple times a day) and I am still putting up corn chowder each and every year.  I pulled some out of the freezer the other day and served it up for dinner with these Ranch BBQ Beef Sandwiches.  

This time I made sure to get a photo of the actual chowder.  It is like summertime on a spoon regardless of the weather outside.   Please link back to the original recipe.  It is written for 4 servings but is easily doubled and quadrupled. 

I'm anxious to hear how you like this soup, please stop back and let me know.

#RecipeRedo~~Slow Cooker Chicken Cacciatore (Gluten Free)

I am sharing a recipe redo with you today.  Once a month a group of fellow bloggers from my Festive Foodie group get together and redo one of their recipes.  We may choose to redo it because our photos were not as good as we liked.  Perhaps, we just want to bring new life to a post that was written years ago. Or because, as in this case, we made some changes to the original recipe.

I redid this recipe while I was in California last month.  I was hosting a family dinner and I have a niece and great niece who are gluten intolerant.  

In the original recipe from September of 2013, I dredged the chicken in seasoned flour before browning it.  In this recipe I still browned the chicken before putting it in the crock pot but I didn't use any flour.  I also didn't add any wine to this recipe as I was not sure if all wine were gluten free and I didn't want to chance it.

This is a great recipe to feed your family or a crowd on those busy days when you aren't going to be at home to cook.  In this instance, I was out sightseeing while my dinner was being made for 20 guests set to arrive for dinner at 5 pm.

This was only one of three entrees served.  My brother grilled up some burgers and I also served up Fish en Pappilote that paired well with the pasta.  Guests provided appetizers, salads and desserts.  It was a lovely time.

I have found through the years that dark meat pieces work better in this dish than white meat.  I used legs and thighs for this dinner.  You also want to cook this dish on low heat for 4 hrs., if you let it cook too long or use high heat your chicken will dry out.

You will find more wonderful recipes from my Festive Foodie friends following #reciperedo on social media.

Gluten Free Slow Cooker Chicken Cacciatore

1-2 pieces of chicken per person, legs and thighs

1 qt. gluten free marinara sauce + 1 qt. for tossing with pasta and to pass

salt and pepper to taste

2 T. olive oil

1 large onion, sliced

Season the chicken pieces with salt and pepper.  Heat the oil in a large skillet over med high heat.  When shimmering, add the chicken in batches and cook, turning until browned.  Place the slice onion in the crock of a slow cooker.  Lay the chicken pieces on top and pour 1 qt of marinara sauce over the top.  Cover and cook on low for 4 hrs.  Serve with Brown Rice Fettucine, tossed with gluten free Marinara sauce and pass extra sauce at the table.  Print Recipe

Welcome to #RecipeRoundup and #Giveaway

Hi! Welcome to our new Monthly Recipe Round-Up! Every month myself, and several other bloggers, contribute our favorite recipes that go with the fun theme we set for that month. Every month we have a different theme and it's so much fun!

Gingered Shrimp and Veggie Bowl #FishFridayFoodies #BacktoSchoolRecipes

Happy Fish Friday everyone. Sue of Palatable Pasttime has invited us all to share "Buddha Bowls" this month.   Sue describes Buddha Bowls as healthy one bowl meals with protein, grains and vegetables.  Of course, since this is Fish Friday Foodies, our protein will include Fish and or Seafood today.

Fish and seafood does not have to be deep fried or drenched in butter to be delicious.  One bowl meals are perfect for showcasing a colorful and appetizing meal.

This recipe takes shrimp which is low in fat and calories and high in protein and serves it up with tons of colorful, crisp vegetables and whole grain brown rice.

Seasoned with ginger which is a health powerhouse aiding in digestion, keeping blood sugar and blood pressure in check and protecting the brain among other things.

Cooked in sesame oil and sprinkled with sesame seeds this dish also helps prevent diabetes and cancer.

All of these things are amazing in and of themselves but then add in the fact that it is mouth wateringly delicious and you are completely awe struck by this dish that is quick enough for a weeknight and fancy enough for company.

The fact that it is so quick and easy makes this a perfect Back to School recipe and on the off chance that there are leftovers they will be perfect in a lunchbox.  A quick zap in the microwave and you have a nutritious, healthy, warm lunch to see you through the rest of the day.

Today is the last day we are sharing our favorite recipes for healthy breakfasts, great lunches, sweet treats and delightful dinners to get us all through the busy weeks coming up when the kids are back to the old grind.

This party was hosted by Cindy of Feeding Big and there have been marvelous recipes being shared.  Find them all by following #BacktoSchoolRecipes on your favorite social media platform.  You will find today's entries below my recipe.

Don't forget to stop by the other Recipe Makeover Posts for more great healthy and nutritious recipes.

Gingered Shrimp and Veggie Stir Fry

adapted from The Fast Metabolism Diet Cookbook

2 T. sesame oil

1 lb. shrimp, cleaned and deveined

1 yellow squash, halved lengthwise and cut into half moons

8 oz, asst. wild mushrooms

1 small head bok choy, chopped

5 stalks asparagus, woody ends snapped off , cut into 1" pieces

1/2 c. chopped tomatoes

2 T. coconut aminos

1 T. minced ginger

1/4 c. toasted sesame seeds

2 t. sea salt herb mix

pinch of red pepper flakes

2 c. cooked brown rice

Heat 1 T. of the oil in a wok over med high heat.  Add the shrimp and cook, stirring for about 4-5 minutes, until pink.  Remove to a plate and set aside.

Stir together the coconut aminos, ginger, sea salt and red pepper in a small bowl.  Set aside.

Add another tablespoon of oil to the wok.  When heated, add the squash, mushrooms, bok choy and asparagus.  Cook and stir for 5 or 6 minutes, until vegetables are slightly tender.

Add the tomatoes and the reserved aminos mixture.  Cook and stir for a few minutes.  Return the shrimp to the wok along with the sesame seeds.  Cook and stir until heated through.

Place 1/2 c. of brown rice in one side of 4 shallow bowls.  Place 1/4 of the Gingered Shrimp Stir Fry alongside the rice in each bowl and serve.  Print Recipe

More Buddha Bowls

An InLinkz Link-up

More Back to School Recipes

• Banh Mi by Culinary Adventures with Camilla 
• Cinnamon Pecan Bars by Family Around the Table 
• Gingered Shrimp and Veggie Bowl by A Day In The Life on The Farm 
• Ham and Cheese Rolls by Cooking With Carlee 
• Whole Wheat Olive Oil Crackers by Caroline's Cooking

Beet and Carrot Smoothie to Finish Up #RecipeMakeover Week

Today is the final day of this wonderful #RecipeMakeover event hosted by the lovely ladies over at ThePinterTest Kitchen.  It is also the last day to enter to win the fabulous gifts being offered by our gracious and generous sponsors.  You can learn all about our sponsors and enter the drawing by going over to my Welcome Post.

One of our sponsors, Barleans, sent me a wonderful package of their Digestive Blend, chock full of flax, chia, coconut, pumpkin and quinoa.  Perfect for sprinkling on salads, yogurt and oatmeal.  You can add it to your baked goods for an extra nutritious punch.  I decided to add it to this smoothie, perfect for grabbing as you head out the door to work.

The recipe I am sharing is perfect for smoothies for two.  You can always halve the recipe if you are not forcing having your husband eat healthier along with you.

I had some leftover beets that I had roasted for a salad (that recipe will be coming shortly)  and some leftover carrots from a package of frozen that I had heated up for dinner the night before.  I added in a crispy and sweet apple and some apple juice so no additional sweetener was required. 

I topped this with 4 tablespoons of the Barleans Digestive Blend and a cup of ice and set my heavy duty blender to puree.

I thought the earthy goodness of this smoothie might be too sophisticated for young palates but to my surprise the Little Angel Face loved it!  I was happy to share this nutritious, delicious breakfast with her.  Thanks Barleans! 

Thank you Allison and the other ladies of The PinterTest Kitchen for all of your hard work putting together this wonderful event.

Beet and Carrot Smoothie

makes 2 servings

2 c. roasted beets and carrot mixture

1 c. apple juice

1  apple, cored

4 T. Barleans Digestive Blend, if desired

1 cup ice

Place all ingredients into a heavy duty blender in the order listed and puree until smooth.  Print Recipe

Let's see what the others are sharing on this final day

An InLinkz Link-up

Italian Spaghetti Squash Bake #RecipeMakeover

On this, Day 4, of Recipe Makeover week I decided to share with you a way to enjoy the ooey gooey goodness of baked Spaghetti that gives you and your family an extra serving of vegetables and is gluten free. This dish is so delicious that even your most die hard carnivores, pasta lovers and veggie haters will happily gobble it up.

I love using Spaghetti Squash in place of pasta.  Does it taste like Spaghetti? Nope but in my humble opinion it tastes just as good as spaghetti.  Especially when you add delicious flavorings, melty cheese and yummy broccolini and mushrooms.

You can prepare it in about the same amount of time as it would take using pasta by cooking the squash in the microwave.  While the squash is cooking, saute the broccolini and mushrooms with some crushed red pepper and garlic in a little olive oil.

Remove it to a bowl and allow to cool before adding the cheeses and Italian Seasonings.  Stir to combine and set aside while you shred the "spaghetti" from the squash.

Add the squash to the vegetables and toss to combine.  

Place the vegetable filling into the scraped shells and sprinkle with more cheese.

Bake for a few minutes to warm through then put under the broiler to melt and brown the cheese.

I adapted this recipe from one found at Eating Well.   They called it Spaghetti Squash Lasagna with Broccolini.  I added mushrooms, used fresh mozzarella, substituted red wine for the water and used Tuscan Herb olive oil to saute the vegetables.

Thanks to the ladies over at The PinterTest Kitchen for hosting this great event.  Don't miss out on the great giveaway our sponsors are having.  You can enter over at my Welcome Post.

Italian Spaghetti Squash Bake

adapted from Eating Well

1 (2-3 lb) spaghetti squash, halved and seeded

1 T. Tuscan Herb Olive Oil

1 bunch Broccolini, chopped

6 oz. sliced mushrooms

4 cloves garlic, minced

pinch of crushed red pepper

2 T. dry red wine

6 oz. fresh mozzarella cheese, grated

1/4 c. grated parmesan cheese

1/2 t. dried Italian herbs

pinch of salt

couple of grinds of black pepper

Place squash, cut side down onto a microwaveable dish.  Add a little water to the dish and cook on high temperature until the flesh is tender, about 10 minutes.  

While squash is cooking, heat oil in a large skillet over medium high heat.  Add the broccolini, mushrooms,  garlic, and crushed red pepper. Cook and stir for 2 minutes, add the wine and continue cooking and stirring until broccolini is tender, about 5 minutes.  Transfer to a large bowl to cool, then add the 2/3 of the mozzarella and 2 Tablespoons of the parmesan cheese, herbs, salt and pepper.  Toss to combine, set aside.

Using a fork, scrape the squash from the shell in strands and add to the vegetable/cheese mixture. 

Toss together loosely and then divide between the shells, and sprinkle with remaining cheeses.  Bake in a preheated 450* oven for about 10 minutes, just until heated through and then place under a broiler for a few minutes until the cheese is melted and lightly browned. Print Recipe

More Wonderful Recipe Makeovers

An InLinkz Link-up

Healthified Swiss Steak #RecipeMakeover

I know that when I say Swiss Steak it envisions a piece of steak, often cubed for tenderizing, smothered in a heavy gravy that may or may not contain mushrooms.  Very delicious but not very healthy.

This recipe I am sharing with you today is a win on so many levels.  You start off with round steak which is one of the leanest cuts of beef.  We are going to cook it low and slow in a crockpot so that it is fork tender.  It is smothered with veggies instead of gravy and what gravy there is is light and bright made with the juices from the veggies and a little water added prior to cooking.

Serve it all up over some pasta made with brown rice instead of flour.  Your family will never know that the pasta is made from rice if you don't tell them and they get the added benefits of whole grains that are gluten free if that is an issue in your family.

A group of us are getting together all week, under the direction of Allison of The PinterTest Kitchen, to share recipes that are healthier but still amazingly delicious.  We are also hosting a giveaway that you can join by going to my welcome post.

You will find many more wonderful healthy and nutritious recipes following mine.

Swiss Steak
adapted from BHG

1 Round Steak, approx. 1-11/2 lbs.
1 T. coconut oil
1 (15 oz) can diced tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 carrots, sliced
Salt and Pepper to taste
1/2 t. dried thyme

Cut steak into fourths and trim fat from meat. Season with salt and pepper and brown in hot oil in a skillet over med high heat. Remove to a plate and set aside.

Pour diced tomatoes into the hot skillet used for the meat and deglaze, stirring to loosen up brown bits stuck to the pan.

Place the onions, celery and carrots in bottom of slow cooker, season with salt and pepper. Top with the meat and any drippings on the plate. Pour tomatoes over the meat and vegetables, sprinkle with the thyme. Cook on low for 6-8 hrs.  Print Recipe

More Recipe Makeovers

An InLinkz Link-up

Balsamic Roasted Pork Tenderloin #RecipeMakeover

Welcome to Day 2 of Recipe Makeover Week.  A group of us were invited by Allison and the ladies of  The PinterTest Kitchen to post healthy recipe makeovers this week.  In a nutshell she wanted us to share "better for you, more nutritious meals" and left it up to us what that would look like.

Yesterday, I shared a healthier version of a Strawberry Orange Muffin with you, swapping out some of the regular flour for whole wheat and adding a protein packed streusel to the top.  I also shared a giveaway that we are having to celebrate this week so make sure you link back to the Welcome Post in order to enter.

Today, I am sharing a recipe for Pork Tenderloin.  Pork tenderloin is a very lean cut that cooks up quickly and is perfect for a healthy meal during the busy week or for an impressive meal over the weekend when you are entertaining family or friends.

This recipe from Rachael Ray is tender and deliciously seasoned with fresh herbs.  Serve this up with a nice salad and a side of Baked Sweet Potato Fries and no one will even realize that they are eating a meal that is low in fat and healthy.  The USDA has lowered the safe cooking temperature for a pork tenderloin to 145* which gives you a beautifully moist and medium rare finish.

I adapted this recipe slightly by halving the ingredients to serve 6 people and changing the preparation a bit.

Balsamic Roast Pork Tenderloin
adapted from Rachael Ray

1 pkg of pork tenderloins (there will be 2 in the package)
2 T. balsamic vinegar
2 T. good olive oil
4 cloves garlic
1 t. kosher salt
several grinds of fresh cracked pepper
leaves from 2 sprigs rosemary
leaves from 2 sprigs thyme

Trim all silver skin from the tenderloins and place onto a rimmed baking pan lined with foil.

Place the vinegar, olive oil, garlic, salt, pepper, rosemary and thyme in a blender or food processor and pulse until a coarse puree.  Massage into and onto all sides of the pork tenderloins.

Roast in a preheated 500* oven for 20 minutes or until a meat thermometer inserted into the thickest part of the roast reads 145*.  Let rest for 5 minutes before slicing.  Print Recipe

More Recipe Makeovers

An InLinkz Link-up

Welcome to #RecipeMakeover Week and enter our Fantastic #Giveaway

After a long winter of snowstorms, stews, and sweets, spring is the perfect time to get back to the basics - delicious, whole foods and dishes packed with fruits and veggies that are great for your overall health.

To eat a healthier diet, you don't need to make drastic changes (unless recommended by a doctor). It's not about denying yourself that occasional treat; it's about taking baby steps to reduce the amount of sugar, carbs, red meats, and empty calories in your meals.

This week, I've joined forced with 40+ of my food blogger friends to present #RecipeMakeover. During this week, we'll all be sharing our favorite better-for-you alternatives to unhealthy dishes. Follow along on any of the blogs below or with the hashtag on social media to find nutritious dishes that are packed with flavor.

A huge THANK YOU to our sponsors, who have made #RecipeMakeover possible! They've provided a number of awesome products that you can win by entering our #RecipeMakeover giveaway below. Just follow the instructions below, and you could win the following prize pack:

• Butter-flavored coconut oil and digestive blend from our sponsor Barlean's - Barlean's butter-flavored coconut oil is an organic, dairy-free alternative that can be used as a 1:1 substitution for butter. Their digestive blend is an organic, vegan combination of flaxseed, chai seed, quinoa, unsweetened shredded coconut, and a proprietary pumpkin blend, that is delicious sprinkled into salads, smoothies, oatmeal, and more.
• Sampler pack of original, mesquite, and applewood Smokin O's from our sponsor Smokin O's - Instead of frying, choose a healthier cooking option like grilling! Smokin O's is an innovative new product that allows you to add a natural wood taste even if you are using a propane grill, and they work great in charcoal grills and smokers too. No soaking, no mess, no wait - just delicious wood flavoring from a 100% natural product with no binders or chemicals.
• 4 flatbread pizzas from our sponsor American Flatbread - Choose from any of America Flatbread's 15 all-natural, handmade pizza varieties, available at your local grocery store. These pizzas feature 100% organically grown wheat crusts and are topped with fresh herbs, vegetables, and cheeses (no rBST growth hormone!). They’re all-natural, with no preservatives, artificial colors or flavors, and handcrafted from scratch and par-baked in wood-fired ovens.
• 5 containers (48 oz) of ice cream from our sponsor Turkey Hill - Ice cream for a health food event? Try out their line of no-sugar-added products for a sweet treat without the guilt or their line of light ice creams, which have a rich taste with a fraction of the fat. They also have a rainbow sherbet option, which is Vitamin C and naturally low in fat. These all make great dessert options for special occasions. Turkey Hill also believes in implementing green initiatives to cut down on waste, reduce packaging, and minimize outputs into the environment.
• 15 tuna creations pouches from our sponsor StarKist - StarKist tuna pouches all have at least 13 grams of protein, and their BOLD line now includes three gluten-free varieties: Tuna Creations® BOLD Thai Chili Style; Tuna Creations® BOLD Jalapeño; and Tuna Creations® BOLD Hot Buffalo Style.
• Mueller Spiral-Ultra 4-Blade Spiralizer from blog hosts, The PinterTest Kitchen - this 4-in-1 gadget allows you to spiralize your favorite veggies, and it also has extra attachments for a juicer, mandolin and grater.

This prize pack is valued at over $200, and one lucky winner will get it all! This giveaway is open world-wide except where prohibited. A winner will be randomly drawn on April 29, at the conclusion of #RecipeMakeover, and the winner will be contact via email.
a Rafflecopter giveaway

Thank you to all of our participating bloggers. Click the links below to find out what recipes they're cooking up for #RecipeMakeover: 

The PinterTest Kitchen • Fix Me a Little Lunch • Rosie Discovers • crave the good • Zesty South Indian Kitchen • That Recipe • The Domestic Dietitian • Authentically Candace • Eat, Drink, Be Healthy! • Body Rebooted • Cindy's Recipes and Writings • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Feeding Big • Natural Contents • Seduction In The Kitchen • Everyday Eileen • Family Around The Table • Fairyburger • Jane's Adventures in Dinner • Kitchen Counter Chronicles • Kate's Recipe Box • Kelly Lynns Sweets and Treats • Chocolate Slopes • Little House Big Alaska • Makes, Bakes and Decor • 2 Cookin' Mamas • Meadoe Out on a Limb • Strawberry Blondie Kitchen • Mel Claire • Cookaholic Wife • For the Love of Food • The Saucy Southerner • Cook's Hideout • Two Lazy Gourmets • Ink and Sugar • Cookingwithsapana • The Chef Next Door • Sarah Cooks the Books • Chef Sarah Elizabeth • Frankly Entertaining • Palatable Pastime • Our Good Life • The Food Hunter's Guide to Cuisine • A Day in the Life on the Farm

Stay tuned to see all of the delicious recipes bloggers create during #RecipeMakeover!