Creamy Chicken Verde Soup

Soup in the fall is so good.  This one especially is smooth and full of flavor.  It is definitely a crowd pleaser.

Creamy Chicken Verde Soup

2 Tbl butter OR olive oil
1 small onion, chopped
1 (15.5 oz) can Cannellini beans, drained and rinsed
1 cup frozen corn
1 (28 oz) can green enchilada sauce
1 cup half and half
1 cup chicken stock
3 chicken breast, cooked and cubed
3 Tbl honey
2 Tbl lime juice
1/2 tsp chili powder

shredded cheese
tortilla strips

In a large pot melt butter or pour in olive oil and stir in onion
Cook onion until soft and translucent
Add beans and corn to the onion and allow to heat through
Pour in enchilada sauce, half and half and chicken stock
Stir in chicken, honey, lime juice and chili powder
Allow to simmer on low for about 20 minutes
Serve warm with shredded cheese and tortilla strips

Roasted Butternut Squash with Red Onion & Tahini

This is a very warm and comforting side dish with a twist.  The flavors compliment each other perfect for the fall season...and it's good for you too!

Roasted Butternut Squash with Red Onion & Tahini
Recipe From {qkatie}

1 Butternut Squash, peeled and chopped into bite-size pieces
1 red onion, cut into wedges
3 Tbl olive oil
salt & pepper to taste
3 Tbl *Tahini
1 1/2 Tbl lemon juice
1 tsp garlic, chopped
3 Tbl sliced almonds, toasted
1 Tbl *Zaatar
1 Tbl fresh parsley, chopped

Preheat your oven to 475°F
Place squash and onions on a foil lined baking sheet
Drizzle with oil and toss to coat and sprinkle on salt & pepper
Bake for 35-40 minutes or until squash and onions caramelize
In a small bowl whisk Tahini, lemon juice and garlic
Add water 1 Tbl at a time until the Tahini is the consistency of honey
Remove veggies from oven and drizzle over Tahini mixture
Sprinkle on the almonds, Zaatar and parsley

*Tahini is ground sesame seeds
*Zaatar is a blend of Middle Eastern herbs

Pumpkin Bunt Cake with Cream Cheese Frosting

It is my favorite time of year...PUMPKIN SEASON!  This is an awesome cake my mom use to make for us when I was little.  Funny enough she made it for me recently and when I took a bite it was so amazing how familiar it was even though it had been such a long time since I had tasted it.  It is so good!

Pumpkin Bundt Cake

2 cups sugar
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 (15 oz.) can pure pumpkin

Preheat oven to 350°F
In a large bowl blend sugar and eggs
Pour in oil and mix on medium speed until incorporated
Add in flour, cinnamon, baking soda and salt
Stir in pumpkin until well blended
Pour batter into a well greased bundt pan and bake for 1 hour
Let cake cool completely before frosting

Cream Cheese Frosting

1 (8 oz.) block of cream cheese, room temperature
1 stick butter, softened
2 tsp vanilla
1 (16 oz) box powdered sugar

In a large bowl blend cream cheese and butter until combined
Add vanilla and sugar and blend until smooth

Thai Chicken Skewers with Peanut Sauce

A long time ago I had some really delicious chicken lettuce wraps with a peanut dipping sauce at a restaurant when we lived in Arizona.  I have never had anything close to as good...until now.  These turned out so good and we all devoured them!

Thai Chicken Skewers with Peanut Sauce
Adapted from {emily bites}

4 Boneless Skinless Chicken Breast, cut in chunks

3 Tbl soy sauce
2 Tbl honey
1 Tbl sesame oil
2 Tbl lime juice
2 tsp garlic, minced
1/4 tsp sriracha
2 Tbl cilantro, chopped

Peanut Sauce
1/4 cup natural peanut butter
1 Tbl rice wine vinegar
1 Tbl soy sauce
1 Tbl honey
1/4 tsp sesame oil

In a medium bowl whisk soy, honey, oil, juice, garlic, sriracha and cilantro
Place chicken into gallon zip bag
Pour marinade over chicken and refrigerate 4-6 hours or longer
Remove chicken and discard marinade
Grill on medium-high heat until chicken is no longer pink (about 10 minutes)
Turn the skewers half way through
In a small bowl whisk peanut butter, vinegar, soy, honey and oil
Add about 1 Tbl hot water to thin adding more slowly to desired consistency

Cauliflower Fried Rice

So this is misleading...there is absolutely no actual rice in this dish at all, even though it looks like it.  But it taste so dang good, I don't even miss it!

Cauliflower Fried Rice

2 Tbl coconut oil
1 small head cauliflower
1 rib of celery, petite diced
2 green onions, petite diced
1/2 red* pepper, petite diced
2 tsp garlic, minced
1 zucchini, chopped
1/2 tsp pink himalayan salt (or to taste)
sprinkle of pepper
sprinkle of chili powder

Cut stems off head of cauliflower
Pulse in two batches in a food processor
Be careful not to over chop, you want the consistency of rice
In a large skillet heat oil
Place half the cauliflower to cover the bottom of the pan
Allow to brown, stirring occasionally
Add additional cauliflower, celery, onion, red pepper and garlic
Allow to cook for 2-3 minutes until soft
Add zucchini, salt, pepper and chili powder
Cook until zucchini is fork tender
Makes approximately 3 cups

*You can also use orange and yellow peppers or a mixture for color

Coconut Curry Quinoa Salad

I love qkatie on You Tube, and when I saw her make this salad I had to try it. Oh my curry, it was a delicious and filling salad, just like she said it would be!

Coconut Curry Quinoa Salad
Adapted from {qkatie}

Quinoa, cooked & cooled
Carrots, shredded
Broccoli, steamed & cooled
Feta Cheese
Pecans, chopped
Coconut Curry Sauce (directions below)

Coconut Curry Sauce
1 1/4 cups coconut milk
2 Tbl curry powder
1 tsp garlic, minced
2 Tbl soy sauce
1/2 tsp salt
2 tsp sugar/splenda
1 lemon zest
1 Tbl corn starch

In a small pot combine milk, curry, garlic, soy, salt, sugar and zest
Bring to a slight simmer
In a small bowl combine corn starch with 1 to 2 Tbl of water to dissolve
Whisk in corn starch to thicken sauce
Simmer for 1 to 2 minutes longer and allow to cool
Compile salad with quinoa and favorite toppings
Stir in dressing in desired amount

Fruit Pizza

A simple but delicious treat that I loved to help my mom make as a child.  It is perfectly refreshing for the hot summer months!

Fruit Pizza

1 box sugar cookie mix (butter and eggs according to mix instructions)
1 ctn cool whip
fresh fruit of your choice
suggestions: strawberries, kiwi and peaches

In a large bowl mix cookie dough according to package directions
Pour dough out onto large pizza pan
Press into circle and bake at 350°F for 15-20 minutes until center is set
Remove from oven and cool completely
Spread carton of cool whip on top of sugar cookie
Arrange fruit on top of cool whip layer
Keep refrigerated

Grilled Zucchini Spears

Recently my husband began a weight loss journey with Purium.  It has been an incredible life changing experience for him.  I could not be more proud of his accomplishment!  It has also influenced me to find more healthy dishes for my family to enjoy.  I will be sharing them on his new blog Priceless Transformation about his experience as well as here.

This recipe with Zucchini is so simple and easy, but also very fresh and filling!

Grilled Zucchini Spears

3 zucchinis
1 lemon
2 tsp organic coconut oil
1 tsp chopped garlic
1/2 tsp himalayan pink salt
1/8 tsp ground black pepper

Trim ends off of zucchinis and cut into spears
Place spears in a large ziploc bag
Add zest and juice of the lemon to the bag
Also add oil, garlic, salt and pepper
Seal bag and make sure to remove excess air
Squish bag to mix and coat zucchini
Let sit for about 10-20 minutes
Place on grill and cook 2 minutes each side

Strawberries 'n Cream Flag Poke Cake

With the 4th of July coming there will be all kinds of cookouts and gatherings with food, and what better centerpiece than this Strawberries 'n Cream Flag Poke Cake?!  You wont see this one anywhere else...cause I created it!  So WOW your family and friends with this amazing dessert for your holiday!

But even better, leave off the blueberries and just cover the top in strawberries and you have an amazing Strawberries 'n Cream Poke Cake dessert for any occasion!

Strawberries 'n Cream Flag Poke Cake

1 box white cake mix (eggs, oil and water according to pkg directions)
2 14oz cans sweetened condensed milk
1 3oz box strawberry jello
1 ctn cool whip, thawed 
strawberries and blueberries

Make cake in a 9x13 pan according to package directions
Let cool for about an hour
In a small pot bring condensed milk to slight boil
Remove from heat and add jello mix
Stir until combined and jello is dissolved
Poke holes in cake using the handle of a wooden spoon
Pour mixture over top of cake
Place in refrigerator and let soak over night
Remove cake from fridge and spread cool whip over cake
Decorate with strawberries and blueberries
Refrigerate until ready to serve

You saw this recipe first on Recipe Swagger

Raspberry Dijon Glazed Pork Chops

It's getting to be that time of year again when I don't want to turn my oven on as much.  So we do a lot of grilling in the summer. These chops are a nice balance of sweet and tangy!  This sauce would also go great with chicken too.

Raspberry Dijon Glazed Pork Chops
Adapted from {Kraft Recipes}

6 pork chops
salt and pepper to taste
1 (8oz) bottle *Raspberry Vinaigrette
1/4 cup brown sugar
2 Tbl yellow mustard
2 tsp dijon mustard

In a medium bowl pour in vinaigrette
Whisk in brown sugar and both kinds of mustard
Salt and pepper your chops to taste
Place chops in a large zipper bag
Reserve about 1/3 cup of sauce and pour remaining over pork chops and seal bag
Let marinate for at least 1 hour
Place chops on a hot grill and discard used sauce
Let chops cook on each side for about 5 minutes or preference of doneness
(If they are very thick or bone-in it will be longer)
Glaze chops with reserved sauce each time you turn them
Remove from grill and let sit for 5-10 minutes for juices to redistribute
Serve with extra sauce

*I prefer Maple Grove Farms of Vermont for my Vinaigrette, but you can use any kind you'd like