~ veev strawberry lemondrop~

The Strawberry Lemondrop:

-2oz Veev

-1oz Sour mix

-1oz Strawberry Purée 

Shake all ingredients over ice and pour into a chilled, sugar-rimmed martini glass. Garnish with a strawberry or lemon. 

~spicy lime grilled chicken ~

what you need: 

• 1/3 cup vegetable oil
• 2 tablespoons lime juice
• 1/2 teaspoon grated lime zest
• 2 cloves crushed garlic
• 1 1/2 teaspoons fresh oregano
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

what to do: 

1. In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Help Native Americans in South Dakota -- Indiegogo

Help Native Americans in South Dakota -- Indiegogo

~frozen lemonade pie~

what you need: 

For the Crust:

2 cups graham cracker crumbs

1/4 cup sugar

7 tablespoons unsalted butter, melted

For the Filling:

2-12oz whipped topping (thawed)

1-14oz can sweetened condensed milk (chilled)

1 6-ounce can frozen lemonade concentrate (do not thaw)

Directions

Preheat the oven to 350 degrees. 

Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. 

Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. 

In another bowl, stir together the condensed milk and frozen lemonade. 

Gently fold the lemonade mixture into the whipped cream. 

Pour the filling into the crust; freeze overnight.

Place whipped topping on top of pie and garnish with lemon peel or lemon candies.

Let the pie come to room temperature for 10 minutes before cu

lemon garlic chicken w/ creamed corn

what you need
2 tablespoons extra-virgin olive oil
4 skin-on chicken drumsticks (about 1 pound)
4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)
Salt and freshly ground pepper
3 tablespoons all-purpose flour
12 cloves garlic (about 1 head)
2 lemons (finely grated zest of one, juice of both)
2 tablespoons unsalted butter
1 pound frozen corn, thawed
3/4 cup whole milk
2 tablespoons chopped fresh chives

what to do:
Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.

Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.

~~Tomato-Cucumber Guacamole~~

What you need:

2 medium tomatoes, coarsely chopped or 1 pint cherry or grape tomatoes, halved

2 medium cucumbers peeled and coarsely chopped

2 Hass avocados, coarsely chopped

1/4 Cup red onion, chopped

3 Tablespoons fresh lime juice

1 Teaspoon lime zest

1/2 Teaspoon ground cumin

**I add jalapeno's because I love them** 

What to do: 

In a medium bowl, gently toss tomatoes, cucumbers, avocados, onion, juice, zest and cumin.

Season to taste with salt and pepper.

~ BBQ Chinese Chicken Lettuce Wraps~

This recipe is stolen from Rachel Ray :) 

What you need:

2 cups, 4 handfuls, fresh shiitake mushrooms (optional - my man HATES mushrooms) 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders2 tablespoons light colored oil, such as vegetable oil or peanut oilCoarse salt and coarse black pepper3 cloves garlic, chopped1 inch ginger root, finely chopped or grated, optional1 orange, zested1/2 red bell pepper, diced small1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped3 scallions, chopped3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market1/2 large head iceberg lettuce, core removed, head quarteredWedges of navel orange -- platter garnish

What to do: 

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.Preheat a large skillet or wok to high.Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

~Greek-style Turkey Burgers with Tzatziki~

Time: 25 minutes
Serves: 4-6


1 pound ground turkey 
4 ounces crumbled feta 
1 cup chopped fresh or frozen spinach
sliced tomato and red onion (optional)


Preheat oven to 425° (or fire up the grill).


1. Combine turkey, spinach and feta in a bowl. Mix well, season with salt and pepper.


2. Form six patties and place on a broiler pan (or on the grill).


3. Bake on center rack for 25 minutes. If you’re grilling, cook about 7 minutes on each side.


4. Meanwhile, combine all tzatziki ingredients in a small bowl. Mix well and adjust flavors to taste.


5. When burgers are cooked through, stick ‘em on a toasted bun and top with tomato, onion, and a hearty dollop of tzatziki. Or make smaller patties and serve two on a bed of lettuce.


And that’s dinner!

Tzatziki

6 ounces plain yogurt

1 tablespoon fresh lemon juice

1/4 cup minced peeled cucumber

1/4 teaspoon minced garlic

1/8 teaspoon dill 

salt and pepper

~gummy bear martini~

1 oz Dragonberry Rum

1/2 oz Grape Vodka

1/2 oz Black Cherry Rum

2 oz  Sour Mix

Pour all ingredients into a cocktail shaker.  Shake well.

Mixture should be a cloudy white color; if it is too sour, you can even it out with a splash of Sprite soda.

Pour into a chilled Martini Glass.

Garnish with Gummi Bears

!ENJOY! 

~easy guacamole salad~

what you need: 

2 avocados - peeled, pitted and diced

1 tablespoon sour cream (optional)

1 teaspoon salt

1 teaspoon ground pepper

1 large tomato, diced

1 onion, diced

1 jalapeno pepper, chopped

1 teaspoon finely chopped fresh cilantro 

2 tablespoons fresh lime juice

1 clove crushed garlic

what to do: 

In a medium bowl, use a fork to mash the avocados and stir in salt and pepper. Mix in the sour cream, tomato, onion, jalapeno, chopped cilantro, crushed garlic and lime juice.

GREAT served with chips or cinnamon twists,  or on hamburgers, or with tacos or.... 

~cheesy egg muffin~

what you need: 

1 toasted whole grain English muffin

2 tsp olive oil

1/4 ripe avocado

1 slice tomato

1 egg, poached

1 slice Swiss cheese

Freshly ground pepper to taste

what to do" 

Drizzle the English muffin with a little olive oil, then spread 1/4 ripe avocado on it. Top it off with the slice of tomato, Swiss cheese, poached egg and the pepper to taste. Enjoy!

~pan-roasted chicken w/lemon-garlic green beans~

what you need: 

6 tablespoons olive oil

2 lemons, 

1 thinly sliced, 1 juiced 

(hard roll lemons on counter to release the juices before cutting)

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts 

(bones left in, with skin, about 3 1/4 pounds)

what to do:

Preheat oven to 450°F. 

Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. 

Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper.

Add the green beans and toss to coat. 

Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. 

Add the potatoes to the same olive-oil mixture and toss to coat. 

Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. 

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. 

Place the chicken, skin-side up, in the dish or skillet. 

Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. 

Remove the chicken from the dish or skillet. 

Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. 

Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. 

Serve warm.

~chocolate eclair cake~

Made this yesterday for Easter dinner and my boyfriend wouldn't let me take it to the family dinner because he wanted to eat it all!!! 

what you need: 

1 (3.4oz) vanilla instant pudding

1 (3.4oz) chocolate instant pudding 
1 package graham crackers
3 cups milk (don't use skim)
16 oz whipped topping (don't use fat free)
1 (16oz) container chocolate frosting

what to do: 

mix vanilla pudding with 1.5 oz of milk for 2 minutes then fold 8 oz of whipped topping

in a separate bowl mix chocolate pudding with 1.5 oz of milk for 2 minutes then fold 8 oz of whipped topping

layer of graham crackers in a 9 x 13 pan 

cover with vanilla pudding mix

add another layer of graham crackers 

cover with chocolate pudding mix 

add another layer of graham crackers

cover with vanilla pudding mix

add another layer of graham crackers 

cover with chocolate pudding mix 

add another layer of graham crackers

cover with chocolate frosting 

chill in refrigerator at least 4 hours (overnight is best)

~snacks under 100 calories~

Okay people.. I am trying to eat healthy but I LOVE TO SNACK!!! With this being said I have decided that I can have 3 snacks a day under 100 calories.. and here are some of my choices... please let me know some of your favorite snacks as well! 

1 cup of blueberries 

1 piece of raisin toast

1 cup of cheerios

 1/2 cup of sunflower seeds

1 cup of melon

20 pistachios 

2 cups of air popped popcorn

2 cups of FRESH veggies zucchini/carrots/broccoli etc... the key word here is FRESH 

(add 1/2 cup of light ranch)

Small Latte with SKIM milk

1 hard boiled egg

1 light yogurt 

1 small orange 

1 cup of strawberries 

1 string cheese

1 handful of almonds

1/4 cup of dried cranberries

~shamrock shakes~ mint-chocolate chip

what you need:

1-2 frozen bananas (as ripe as possible)

chocolate chips

2 drops peppermint extract

2/3 cup of milk

1/4 cup frozen spinach

**or green food coloring**

what to do:

blend everything together in blender

pour and enjoy! 

~apple and thyme pork chops~

time: 30 minutes / 4 servings

what you need:

3/4 cup reduced-sodium chicken broth, divided

2 teaspoons cornstarch

2 teaspoons canola oil

16 ounces boneless pork loin chops, (4 4-ounce chops), 1/2 inch thick, trimmed of fat

1 small onion, sliced

1 medium Granny Smith apple (or any tart apple), peeled and sliced

1/4 cup organic apple cider, or organic apple juice

2 teaspoons Dijon mustard

1/4 teaspoon dried thyme

what to do:

mix 2 tablespoons broth & cornstarch in a small bowl

heat oil in a large skillet over high heat

add chops and cook until browned, 2 to 3 minutes per side

transfer to a plate

reduce heat to medium-high and add onion to the pan

cook, stirring often, until it starts to soften & brown, 2 - 3 min

add apples & cook - stirring often until tender, 3-5 min

stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture 

bring to a boil, stirring, until thickened & glossy, about 1 min

return the chops to the pan and heat through

serve immediately and ENJOY!

~strawberry coconut smoothie~

Serves 1¾ cup coconut milk

¼ cup water

2 tablespoonshempseeds 

½ cup frozen strawberries

1 raw egg yolk

1 tablespoons raw honey

Place all ingredients in a blender and process until smooth.

~roasted cauliflower~

time: 35 minutes / serves 3-4

what you need: 

1 head of cauliflower

2-3 tablespoons of olive oil

salt and pepper

what to do: 

preheat oven to 400°F

trim and wash cauliflower 

cut cauliflower head into quarters

then cut across head into ¼-inch-thick slices

toss cauliflower slices, olive oil, salt and pepper in a medium bowl

spread out cauliflower in a single layer on a baking sheet

roast until tender and golden brown about 20 minutes

**I like to toss in spices or garlic depending on my mood**

~for the sweet tooth.. chocolate and fondue~

WHAT YOU NEED: 

strawberries

puff pastry (or make your own cake or shortbread)

apples

berries

nuts

Chocolate of your choice

and of course a little vino! 

WHAT TO DO: 

Create a small double boiler (see pic below) 

 melt down 1 cup of chocolate chips with 2 tbsp milk

!KEEP STIRRING! 

when melted serve

!ENJOY!

~SUPER easy Greek omelette~

what you need: 

4 organic eggs

splash of milk

4 mini tomatoes slices

5 basil leaves

1/8 c. feta cheese

what to do: 

Crack eggs into bowl, add milk and whip. 

Pour onto hot oiled pan at medium heat, as it cooks, scrape uncooked eggs to sides and "let them under" the cooked eggs, til all moisture is cooked off. 

Add garnishes to 1/2 of the omelette and fold it over itself. 

Let cook another min. then serve and enjoy! 

~zesty tomato sauce~

what you need: 

2 tbsp. extra virgin olive oil

1 small onion, chopped

1 clove garlic, minced

1 carrot, finely chopped

1 stalk celery, finely chopped

2 (32-ounce) cans organic, no-salt crushed tomatoes

2-3 basil leaves (optional)

1 tsp. kosher salt (optional)

In a large pot, add olive oil and heat over medium-high heat. 

Add next four ingredients. 

Sauté all vegetables on medium heat until tender, about 7-8 minutes.  

Add tomatoes (and other optional ingredients) and simmer on low for 30-40 minutes.

Once cooked, remove from heat and cool slightly. 

Add mixture (a little bit at a time) to food processor and blend until you reach desired consistency.

Enjoy immediately or pour into ice cube trays and freeze. 

Each cube makes a perfect portion of sauce…just reheat and enjoy with favorite foods such as pasta, meatballs or even chicken fingers!

~whole wheat pizza dough~

servings 16 mini pizzas 

what you need: 

1 ½ cups of warm water

2 packets active dry yeast

1 tbsp. sugar

¼ cup extra virgin olive oil

1 tsp. kosher salt

2 cups whole wheat flour

2 ¼ cups all purpose flour (reserve ¼ cup for kneading)

Coat large bowl with oil and set aside.

Warm water to approximately 115 degrees and put in large bowl. Add yeast and let sit for about 5 minutes, until foamy. Whisk in sugar, oil and salt. Slowly add flour, stirring until dough comes together in sticky form. Place dough in oiled bowl; turn dough a few times in bowl until it’s completely covered in oil. Cover bowl in plastic wrap and let rise for about an hour, until the dough doubles in size.

Once the dough has proofed, place on floured surface and knead until completely smooth. For 2 family size pizzas, divide in half. If you want to make toddler-sized, individual pizzas, divide dough into 16ths.

Roll portions into balls and flatten into round, pizza shells. Layer each piece of dough between parchment paper, and place in resealable freezer bags. Take out individual shells as needed and bake from frozen.

Will keep in freezer for 3 months :) 

~breakfast casserole "bites"~

TIME: 25 MIN  / 12 INDIVIDUAL CASSEROLE “BITES”

what you need: 

2 pieces whole-wheat sandwich bread

8 eggs, farmers’ market or organic recommended

½ cup milk, any kind will work but we use whole milk in our house

salt and pepper, to taste

4 oz grated cheese, organic sharp cheddar recommended

½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended

Also need: Foil muffin holders for baking

what to do:

Preheat the oven to 350 degrees F

Distribute 12 foil muffin holders into a muffin baking pan. 

(If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture.) 

Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above).

In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. 

Add a few dashes of salt and pepper if desired.

Evenly distribute the egg mixture into each muffin cup. 

**It’s okay if the bread pieces float to the top**

Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture.

Bake at 350 for 15 minutes or until eggs are set. 

Enjoy or freeze (in-between sheets of wax paper) for another day!

~all natural homemade "Gatorade"~

Recipe: Homemade “Gatorade”

Ingredients

2 lemons + 1 lime, juiced 

(can use all lemons or limes, should have about 1/3 cup juice)

1/3 cup honey

1/4 tsp sea salt

1 tsp dolomite powder, or 1 calcium tablet, crushed 

(optional, adds calcium)

3+ cups filtered water

Instructions

Combine juice, honey, salt, and optional calcium in a quart-sized (32-oz) jar with a tight-fitting lid.

Add enough water to make 1 quart. Shake well, enjoy. Store leftovers in the refrigerator.

Copyright © Katy Carter, 2011

~roasted organic chicken and tomatoes~

total time: 20 min / makes 4 servings

what you need: 

1 1/2 teaspoons canola oil

1 small onion, minced

2 teaspoons curry powder

2 cups cooked lentils (rinsed)

14 ounces organic diced tomatoes, preferably fire-roasted

2 pounds organic precooked rotisserie chicken breast, bone and skin discarded, diced

1/4 teaspoon salt, or to taste

1/4 cup organic plain low-fat yogurt

what to do: 

heat oil in a large heavy saucepan over medium-high heat

add onion & cook, stirring, until softened but not browned

(3 to 4 minutes)

add curry powder and cook, stirring, until combined with the onion (20 to 30 seconds)

stir in lentils, tomatoes, chicken and salt and cook, stirring often (heated thoroughly) 

remove from the heat and stir in yogurt

Serve immediately!!!

~triple layer chocolate pie~

time: 15 min plus refrigerating / 8 servings

what you need:

2 cups cold milk 

(6oz) chocolate pie crust

2 bxs (3.5oz) chocolate instant pudding

8 oz thawed whipped cream

what to do! 

beat pudding mix and milk w/ wire whisk (2 min) 

mixture will be THICK 

spoon 1-1/2 cups onto pie crust

ADD ½ whipped topping to remaining pudding

stir until well blended 

spread over pudding layer

top with remain whipped topping

refrigerate 4 hours

store in refrigerator

~brown sugar picnic ham~

what you need:

2 cups brown sugar

1 picnic ham  

what to do:

start with 1.5 cups brown sugar on bottom of slow cooker

place ham on top

 score ham across top

½ cup brown sugar on top of ham

cook 8 hrs on low

~herb crusted flank steak~

I haven't personally tried this recipe yet - I found it on the South Beach Diet website so I'm thinking it must be healthy as well as tasty! I will keep you posted on how it works out for me :) 

time: 20 min / serves: 4

what you need: 

1 pound flank steak, visible fat removed 

1/4 teaspoon salt 

1/2 teaspoon tarragon 

1/2 teaspoon garlic, minced 

1/4 teaspoon freshly ground pepper 

2 tablespoons Dijon® mustard 

1/4 cup whole wheat bread crumbs 

1 tablespoon fresh parsley, chopped 

what to do: 

preheat broiler and pan

combine salt, tarragon, garlic, pepper, and Dijon must in a sm bowl

spread half this mixture onto one side of the meat

broil mustard side up, about 4 inches from the heat for 4 minutes turn the meat over, spread the remaining mixture, and broil for an additional 3 minutes

combine bread crumbs and parsley, pat evenly on meat

broil 1 minute more

let stand 5 minutes

slice steak thin diagonally across the grain

~chili~rubbed tilapia w/asparagus & lemon~

!yummy and healthy!

time: 20 minutes / 4 servings 

what you need:

2 lbs asparagus, tough ends trimmed, cut into 1" pieces

2 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt, divided

1 lb tilapia

2 tablespoons extra-virgin olive oil

3 tablespoons lemon juice

bring an inch of water to a boil in a large saucepan

put asparagus in a steamer basket, place in the pan, cover, and steam until tender-crisp, about 4 minutes. 

transfer to a large plate, spreading out to cool

combine chili powder, garlic powder, and 1/4 teaspoon salt

dredge fillets in the spice mixture to coat

heat oil in a large skillet over medium-high heat

add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total.

divide among 4 plates

immediately add lemon juice, the remaining 1/4 teaspoon salt, and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes

serve the asparagus with the fish.

~chili coke roast~

what you need:

1 roast (3-4 lbs) 

1 can Coca-Cola 

1 pkg. onion soup mix 

1 bottle chili sauce

what to do: 

place all ingredients in crock-pot and cook for 7-10 hours

the meat will flake apart when done

serve over garlic mashed potatoes

~roasted chicken~artichoke hearts~tomatoes~

time: 40 min / 4 servings 

what you need: 

1 cup cherry tomatoes

1 can (14 oz.) artichoke hearts, drained and quartered

2 cloves garlic, finely chopped

1 Tbsp. balsamic vinegar

2 Tbsp. butter 

1/2 tsp. dried oregano leaves, crushed

1/4 tsp. ground black pepper

1 lb. boneless, skinless chicken breast halves

Preheat oven to 400°.

Toss tomatoes, artichokes, garlic, vinegar and 1 tablespoon butter in 13 x 9-inch roasting pan; set aside.

Blend remaining 1 tablespoon butter, oregano and pepper in small bowl

spread evenly on tops of chicken, 

arrange chicken on tomato mixture

roast 25 minutes or until chicken is thoroughly cooked.

~strawberry shortcake~

time: 15 min / makes: 12 servings

what you need: 

6 cup fresh strawberries – sliced 

¼ cup sugar (or sugar substitute) 

12 slices sponge cake (or pound cake) 

8 oz thawed whipped topping

toss berries with sugar (or sugar substitute) 

let stand 10 min 

cut each cake slice horizontally in half

place on dessert plate 

top with ¼ cup of berries

2 tbsp whipped topping

repeat layers 

Now if I could just make cakes like my Mom instead of using store bought ones ...... :)