Dried Cherry Granola

Ingredients:

4 cups rolled oats

2 cups unsweetened coconut

2 cups sliced almonds

1 cup cashews

3/4 cup olive oil

1/2 cup honey

2 teaspoons ground cinnamon

1 teaspoon kosher salt

1 cup dried cherries

1 cup raisins

Combine all ingredients except the cherries and raisins.  

Spread evenly on a baking sheet.  

Bake for 30 minutes at 325 degrees and let cool completely.  

Add cherries and raisins to the completely cooled granola mixture. 

Pairs beautifully with greek yogurt.

I adapted this recipe from THE CHEW's: Lizzie's Granola.

Apple Cinnamon Quinoa

Ingredients:

1/2 cup quinoa, rinsed

3/4 cup coconut milk

2 tsp. vanilla flavoring

1/2 tsp. cinnamon

1 apple sliced and lightly broiled

1/4 c. pecans, toasted

2 tbsp. brown sugar

Place pecans and apples on shallow baking sheet.  Sprinkle with brown sugar and place under low broiler until pecans and apples are lightly toasted.  

Meanwhile, combine quinoa, coconut milk, cinnamon and vanilla in a saucepan and bring to a boil.

Reduce to simmer, cover and cook for 15 minutes.

Divide quinoa into two bowls for serving.  

Sprinkle with cooked pecans and apples.  

Drizzle additional coconut milk or sprinkled cinnamon on quinoa, if desired.

Serves 2.

Spinach Tomato Tortellini Soup

Ingredients:

20 oz. frozen cheese tortellini

1 tbsp. EVOO

1 c. roughly chopped fresh spinach

1 tsp. chopped fresh cilantro
1 pound ground beef

1 small white onion, chopped

3 tsp. minced garlic

1 tsp. dried cilantro

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. salt

1/2 tsp. pepper

14 oz. diced tomatoes

14 oz. petite diced tomatoes
10 oz. marinara sauce

4 c. chicken broth

freshly grated parmesan cheese

Bring 3 quarts of water to boil, add tortellini and cook for 2-3 minutes.

Drain tortellini and set aside.

In stockpot, heat 1 tbsp. EVOO over medium-high heat.
Brown ground beef and drain grease

Add onion, spinach, cilantro and garlic.  Sautee until spinach is wilted (2-3 minutes)

Add remaining ingredients (except cheese) and bring to a simmer.  Add cooked tortellini.

Simmer for 20-30 minutes.

Serve with freshly grated parmesan cheese.

Chicken Soup with Avocado and Cilantro

Ingredients:

1 lb shredded chicken

       (I like the packages of Costco rotisserie chicken in the deli, already cooked and shredded)

2 large carrots, sliced

1 large potato, diced

1 c. white instant rice

1/2 tbsp. dried cilantro

1 can tomato soup

1 can diced petite tomatoes

1 onion, chopped

1 bay leaf

6 cups chicken broth

1.5 tsp. minced garlic

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. oregano

1/2 jalapeño, seeded

1 lime, juiced

1/4 of bunch of cilantro, chopped

Serve each bowl of soup with…

Fresh cilantro, a slice of lime and slice of avocado

Dump in all the ingredients and simmer for 45 minutes.  You can add tortilla strips or chips to make this into a tortilla soup.

Pistachio Muffins

I just LOVE pistachios.  I think they are my favorite nut. 

Not only do they taste WONDERFUL but they are also

good for my heart, my blood, my nervous system, eyes, immune system and skin!

Another added bonus is that they are high in protein and curb my appetite.

So, I decided to incorporate these little green wonders into breakfast.

I used my basic muffin recipe and tweaked it just a little bit.

I must say, they turned out awesome!  

I hope you will enjoy them too.

Ingredients:

1 c. sugar

1 c. buttermilk (or regular milk)

2 eggs

1/4 c. applesauce

1/3 c. olive oil (EVOO)

1 tsp. cinnamon

1 tsp. vanilla flavoring

2 c. self-rising flour

1 c. chopped pistachios (finely grated)

A drop of green food coloring (to tint them, not required)

Mix the above ingredients, reserving a small portion of the pistachios to be sprinkled on muffins after they are poured into muffin pan.  Bake at 400 degrees for 20 minutes.

*Tip* I buy the pre-shelled pistachios and drop them into my NINJA blender - it grates them perfectly.

Spinach Tomato Tortellini

Ingredients:

2 - 9 oz packages of three cheese tortellini (Buitoni is the brand I prefer)

2 tsp. olive oil

2 teaspoons minced garlic

1 1/2 c. chopped fresh spinach

1 small shallot, finely diced

1 can petite diced tomatoes

1 tsp. salt

1/2 tsp. pepper

2 tsp. basil

2 Tbsp. flour

1 1/2 c. Fat Free Coffee Mate Creamer or Half n Half

1/4 c. grated parmesan cheese

1 can tomato soup

Boil tortellini noodles for 9 minutes.  

Add a drizzle of olive oil to keep the tortellini from sticking together.

While noodles are cooking, heat 1 tsp. of the olive oil in skillet over medium heat. 

Add the minced garlic, spinach and shallot to oil and cook for 1-2 minutes.

Pour in the can of diced tomatoes and bring to a simmer.  Add salt, pepper and basil.

In a separate bowl, mix flour and cream.  Use a whisk so it's well blended.

Add cream mixture to the skillet along with parmesan cheese and tomato soup.

Bring to a simmer and add to the cooked and drained tortellini noodles.

Enjoy!

FYI:  Pictured below is the tortellini that I buy.  

It's usually found in the refrigerated pasta section, it is not frozen.

Classic Chili

Ingredients:

1 lb. of ground beef

1 sweet onion, chopped

1 green pepper, diced

1 tsp. salt

1 tbsp. chili powder

1 can tomato sauce

12 oz. water

1 can dark red kidney beans

2 cans light red kidney beans

Instructions:

In large stockpot, brown ground beef with onion and green pepper. Drain grease.  Add salt and chili powder, then add remaining ingredients.  Simmer for 45 minutes.

This chili is delicious with Skillet Cornbread.

You can find the recipe HERE.