Today I’m ganna share my staple each week. Weird to think it’s salsa, huh? But seriously this stuff is so delicious whether you want to throw it on some eggs, top a quesadilla, or eat it with some tortilla chips! It’s super easy to make and a great alternative to store bought salsa. I’ve been on a semi health kick lately so I feel it’s important to try to eat the freshest ingredients. I also so say semi health kick because let’s face it, occasionally I’ll pig out on whatever the heck I’m craving (usually a creamy pasta or a margarita the size of my head). Moving on… Here is what you’ll need:
- 2 Cans Diced Tomatoes with Green Chilies
- 1 Medium White Onion
- Green Onions (I used all of them pictured)
- 2-3 Cloves of Garlic
- 1 Jalapeño or hotter pepper if you like more a kick
- Bunch of Cilantro
- Salt and Pepper
The execution is super easy too. I blend the two cans of tomato with the jalapeño, 1/2 white onion, garlic, and cilantro. Only do a few pulses otherwise it gets too bubbly. I like a little chunk to my salsa so I’ll cut the green onion and the remainder of the white onion and mix it in with the blended portion. Add salt and pepper to taste and you are DUNZO! I also like to let it sit in the fridge for a couple hours to let it cool and kind of marinate with the flavor. Mmm Mmm Good.
On a different note our bathroom is chugging along! Here is a picture of me and my lil man helping Travy with plumbing and electrical. And by helping I mean sitting on our butts browsing Pinterest. 😉
Stay tuned for our dining room reveal. It’s coming soon!
Normally I go for the meat + veggie + potato combo when we are trying to eat healthy, but I was craving something a little more fun and out of the box. Well, greek pitas probably aren’t that out of the box but I’ve never really thought to cook them. It was something I enjoyed making and it was an unexpected dinner for the hubs (who loved them).
Here’s what you’ll need:
- 1 lb. of Chicken Breast
- 2 Tomatoes
- 1 Yellow Onion
- 1 Red Onion
- Pita Pockets (I got honey whole wheat which were delish)
- 1 Heart of Romaine
- 1/2 cup Plain Yogurt
- Reduced Fat Feta
- Salt & Pepper to taste
- 2 Garlic cloves (forgot to photograph)
- Cut up onion and mince garlic and place in a crock pot along with the chicken breast. I also added a little bit of chicken stock (about 1/4 cup), you could also use water or vegetable broth. Then season well with Oregano, Savory, Salt, Pepper, and whatever else you have on hand. Some seasoning salt or garlic salt would also go well with chicken. Cook for 3-4 hours on Low or until your chicken is cooked throughout.
- Prep all the Veggies when your chicken is almost done. (Dice tomatoes, wash and cut romaine, slice red onion, ect)
- Heat Pita Pockets as directed. I just placed them on the stove with a bit of butter and put a lid on the pan to warm throughout.
- Take your chicken out on cutting board and cube or shred chicken
- Use remaining liquid with onions in it and mix with 1/2 plain yogurt (or more depending on how much liquid remains) to make a delicious sauce. I added some salt and pepper and garlic powder to spice it up.
- Now your ready to put them together. I put sauce in the pita pocket first then chicken and veggies topped with feta! Yum.
Has anyone one else been on a salad kick this summer? I totally have! I’ve tried at least a dozen different types of salad combos and this one is by far my favorite. This recipe has the perfect blend of ingredients that will make your taste buds wanting more. And if you are a lemon juice lover like myself, don’t be afraid to add more! It makes the salad.
Here is what you’ll need:
- Sea Salt to taste
- Pepper to taste
- Hand full of Fresh Parsley
- Pinch of dried Basil
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (or more if you love lemons)
- Mozzarella balls (I got marinated because they were on sale but you could also use regular)
- 1 Container Cherry tomatoes cut in half
- 2-3 Avocados
The execution is super easy too, just cut avocado in cubes, then mix in the rest of the ingredients and viola! A yummy, healthy, summer salad. It’s great for left overs too, I’m eating it for lunch right now. 😉
So this recipe is one of my all time favorites that has been passed down from generation to generation. I remember begging my mom to make these for dinner all the time! Mmm.
So here are the ingredients… well most of them. I totally forgot to add the egg and minute rice to the picture. Oops.
Here is what you’ll need:
- 4 Green Peppers
- 1 lb. Ground Turkey
- 1 Medium Onion
- 2 Cloves of Garlic
- Light Sour Cream
- 1 large can of tomato sauce ( I forgot how many oz.)
- 1 egg
- 1 1/2 cups minute brown rice
1.The first thing you will need to do is cook the minute rice for about half the time it recommends (it will finish cooking in the pepper). Set this aside in a large mixing bowl.
2. Next dice your onion and garlic and add to bowl with rice.
3. Grab your meat and place in bowl with the above ingredients.
4. Crack the egg over it all and mix with hands until contents in the bowl look like this: (This is also a good time to add salt, pepper, and any other seasonings you like)
5. Next get cut the tops out of the green peppers so they look like this:
6. Now it’s time to stuff the peppers! I like to stuff ’em and place them in the pot as I go. They should look like this when your done:
7. Next put them on the stove and pour the tomato juice over the peppers. Let them cook COVERED for 45 minutes on medium to high heat.
8. Once they are done cooking, separate the peppers from the tomato sauce:
9. Add 1/2 cup of sour cream to the sauce and mix thoroughly.
10. Finally top the stuffed pepper with tomato-sour cream sauce and viola! Delish.
Oh and this pic totally terrible, but I was so ready to eat that I didn’t even care! 😉