Homemade Honey Mustard Dressing

Well, it's been a while, eh? We have been busy with moving, life, 2 toddlers.... etc. I wish I had more time for fun cooking/experimenting but that is just not the case lately. And I am ok with that season of life. It's a lovely season that my daughters' fill up beautifully.
So here's an easy salad dressing for your summer salads and a great easy meal idea. We love "Kitchen Sink Salads"- basically whatever you have on hand. Everything but the kitchen sink! :)


Our favorite Kitchen Sink Salad toppings:
veggies
nuts
raw cheese
boiled eggs
seeds
chick peas/beans
sprouts
etc etc etc

Honey Mustard Dressing

• 1/3 cup raw honey
• 1/4 cup Dijon mustard (check ingredients)
• 1/4 cup white wine vinegar or cider vinegar
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 cup cold pressed olive oil

Blend all ingredients together in your blender. Refrigerate. 

Layered Crock Pot Meatloaf

Meatloaf in the crock pot, plus all the sides at once? Yes, please!

Potatoes, sliced
organic frozen corn
and meatloaf:

1lb organic free range ground beef
1 cup milk
1 tbsp MSG free soy sauce such as San-J Tamari
1 tsp sage
1/2 tsp sea salt
1/2 tsp ground mustard
1/4 tsp pepper
1 clove garlic minced or 1/8 tsp garlic powder
1 free range egg
1/4 cup finely chopped onion
 3/4 cup rolled oats

Mix meatloaf together in large mixing bowl. Spray crock pot with grapeseed oil spray. Layer potatoes, then corn, then spread meat mixture over corn, and finish with a thin layer of organic ketchup. Cook on high for about 3 hours, or low for about 5. 

Crock Pot Italian Chicken

This is the easiest, most delicious Italian meal you will ever make!

1 package organic chicken thighs (6-8 thighs or 4 breasts)
1 can organic diced tomatoes (with juice)
4 tablespoons minced garlic
1/4 cup Italian seasonings
2 tsps sea salt
1 tsp pepper
3 tablespoons oregano, basil, parsley, etc (all or just one)

Place all ingredients in your crock pot, cook on low for 6 hours, or on high for 4 hours. Serve with warm pasta.

Vegetable Beef Soup

• 1 pound organic ground beef
• 4 cups organic beef broth
• 2 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 3 celery ribs, chopped
• 2 large carrots, sliced
• 2 medium onions, sliced
• 1 medium potato, peeled and cubed
• 1-1/2 cups fresh cauliflowerets
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
• 1 tablespoon garlic powder
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup uncooked macaroni (optional)

Directions

• Cook beef over medium heat until no longer pink. Add the broth, water, tomatoes, celery, carrots, onions, potato, cauliflower, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally. 
• You may also cook this in your slow cooker (ground beef pre-cooked)- on low for 6 hours or on high for 4 hours.

Crock Pot BBQ Beef

We love this meal, and I always make extras for leftovers or for freezing.

• 2 pounds organic ground beef, browned
• 1 cup chopped onion
• 1 chopped green bell pepper
• 1/2 cup xylitol
• 1/4 cup molasses
• 1/4 tsp. cloves
• 4 tbsp. mustard
• 1 tbsp. Bragg's apple cider vinegar
• 1 tsp. sea salt
•   2 cups organic ketchup
• 3 pieces chopped celery
•  2 medium grated carrots

Combine all ingredients into your crock pot and cook on low for 3-4 hours.  Or high for about 1. You can eat this over whole grain bread, tortillas, lettuce wraps, etc. Or scoop it up with organic corn chips.

Crock Pot Chicken Fajitas

2 lbs organic boneless skinless chicken breasts (about 4-5 chicken breasts) or 2 packages organic chicken thighs (what I used)
1 onion, thinly sliced (I use red onion)
 2 red bell peppers, sliced in half-circle slices
1 green bell pepper, sliced in half-circle slices
 1/2 teaspoon chili powder
2 teaspoons ground cumin
 1 teaspoon sea salt
1/2 cup organic chicken broth
2 tablespoons fresh lime juice

Add all ingredients to your crock pot and cook on high for 2-3 hours or low 4-5 hours. Spoon chicken mixture into tortillas and top with salsa, avocado, organic cheese, etc. 

Pumpkin Coconut Soup

pumpkin coconut soup

ingredients

5 tbsp. grapeseed oil

1 medium sized yellow onion

3 cloves minced garlic

1 inch grated fresh or ground ginger

1 tsp. ground cumin

3 cups organic chicken broth

1-2 cups red lentils

1/2 butternut squash, peeled and cut into cubes

1 15 oz. can pumpkin puree

1 14 oz. can coconut  milk

2 tsp. sea salt (more to taste if you'd like)

1-2 tsp. pepper

1/4 bunch fresh cilantro (optional)

directions

 

 Chop the onion into small, even pieces and grate the ginger with a fine grater.  in a large stock pot, add 2 tbsp. oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir.  cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

While that's cooking, peel your butternut squash and take 1/2 of it and cut into about 1/2 inch cubes.Add to pot.

Add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes. 

Add pumpkin puree, coconut milk, chicken stock, and red lentils. Cook on medium-low for about 20 minutes or so.  Add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like.  depends on your taste buds.  mine ask for salt). 

Once your soup is ready, allow to cool for a few minutes before spooning into your blender. Blend your soup until pureed and return to pot to heat up again to your desired temperature. Enjoy!

Crock Pot Honey Mustard Chicken

Super easy. Very delicious. 

2 packages organic free range chicken thighs
1/2 cup raw honey
1/4 cup dijon mustard (Grey Poupon is a decent brand)
sea salt and pepper to taste
Mix the honey, mustard, salt and pepper together in a small bowl.  Put the chicken in the crockpot and pour the mixture over the top.  Cook on high for 6-8 hours. Yum! I love easy dinners!

Lasagna Soup

Ok- so, I have been dairy free for quite some time now, and let me tell you how much I MISS lasagna!!! I saw a recipe for this and I danced. And it was just as good as I expected it to be! I, obviously, did not use the cheese mixture garnish, but you can if you want to. :)

for the soup:
2 tsp. grapeseed oil
1-1/2 lbs. organic grass fed ground beef
1-2 chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
 1 28-oz. can diced tomatoes
1/2 jar of your favorite tomato sauce (I used Muir Glen)
2 bay leaves
6 c. chicken stock
4 lasagna noodles (wheat. rice, etc.)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. organic ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. sea salt
pinch of freshly ground pepper
2 c. shredded organic mozzarella cheese

Heat oil in a large pot over medium heat. Add beef, breaking up into bite sized pieces, and cook until brown. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato sauce and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

**You can easily do this in your crock pot. Just brown the meat first and add the rest to your pot. Cook on low for several hours, adding the pasta for the last 1/2-1 hour. 

Gluten Free Crock Pot Chicken and Dumplings

Here's an easy comfort-food recipe for you that you can do in your slow cooker or regular pot. I never thought I'd eat this again without using Bisquick! Ta da! I am happy and so is my tummy. :) My photo kind of stinks, by the way!

Gluten Free Chicken and Dumplings (Crock Pot)

2 packages organic chicken thighs
1 bag frozen mixed vegetables
1 onion, chopped
2 cups carrots, chopped
4 cups organic free range chicken broth
2 Tbsps tapioca starch mixed with 1/2 cup water
sea salt and pepper to taste (about 1 tsp each?)

Mix all ingredients in crock pot except tapioca starch. Let cook on low for about 4 hours or high for 1 or 2 (until chicken is cooked and veggies are tender). Add tapioca starch/water mixture to thicken it up a bit. Drop dumplings by the spoonful on top, and cook for a few more hours, until dumplings are done.


Gluten Free Dumplings

2 C gluten-free Flour (I use Bob's Red Mill GF flour mix)
1/3 C grapeseed oil
1 Tbs. Baking powder
1 tsp. sea salt
3/4 - 1 C Milk (dairy or non dairy)

  Mix all dry ingredients until it resembles coarse cornmeal. Add milk and mix until dough is moist.

**You can also make this in a regular pot. Just cook the chicken/veggies until done, add tapioca, then cook until dumplings are done. :)

Pineapple Chicken Wraps

This recipe is from Poor Girl Eats Well.

4-6 leaves of your favorite lettuce

1 1/2 c cooked organic chicken breasts or thighs, shredded

3/4 c pineapple, chopped into ½” pieces

2 serrano peppers, seeded, deveined, and finely chopped (optional)

Small bunch fresh cilantro, chopped

1/3 medium red onion, thinly sliced

1/4 c rice vinegar

1/4 c San J Tamari wheat free soy sauce (this is fermented and good for you!)

2 T raw honey

Rinse the lettuce and pat dry. To prepare the dressing, combine the rice vinegar, soy sauce and honey together in a bowl. Whisk vigorously until completely combined and set aside. In a large bowl combine the shredded chicken, pineapple, serranos, onion, and cilantro. Add about 3/4 of the dressing and toss together well. Assemble your wraps by spooning a generous amount of the chicken & pineapple mixture. Drizzle the tops of each with a little more dressing, roll 'em up, and enjoy! Or, you can eat them as a salad like we did! :)

Basil Broccoli Pasta

1 bag Rice pasta cooked according to package

2 heads of fresh broccoli or 1 bag frozen broccoli

1 onion, chopped

1 cup fresh basil leaves

4 tbsps minced garlic

1 package organic chicken thighs

grapeseed oil

1 tsp sea salt

1 tsp pepper

Saute onion and garlic in about 2 tbsps grapeseed oil. Add chicken and cook until just done. Then add broccoli (chopped), pasta (cooked), salt, pepper, and mix. Cook until heated through. Drizzle with extra oil, if desired.


 If you can have dairy, you can also sprinkle with parmesan cheese.

Chicken Marinades!

We grill all summer long. Heck, we grill all winter long too. LOVE grilled chicken. Here is a few of our favorite chicken marinades. So easy, healthy and delicious!

Tandoori Chicken:

1 package organic boneless skinless chicken thighs

1/2 cup plain organic yogurt

1 med lemon, juiced

2 cloves garlic

½ tsp ginger

1/2 tsp salt

1/2 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp turmeric

Marinade in a ziplock bag at least 4 hours or overnight. Grill to perfection and enjoy!

Grilled Buffalo Drummies:

Ingredients

• 3 tablespoons MSG free hot sauce such as Tabasco
  
• 3 tablespoons reduced-sodium chicken broth
• 1 tablespoon lemon juice
• 4 boneless, skinless organic chicken breasts, thighs or drummies

Mix all ingredients and marinade for 4 hours or overnight. Grill to perfection! This chicken goes very well with the Mustard Balsamic Salad Dressing!

Lemon Herb Grilled Chicken:

This chicken marinade has a very fresh and tasty zing to it. It is a perfect chicken marinade for those that are adverse to spicy dishes. Also, one of the most recommended chicken marinades for the summer months.

Ingredients:

• 1/2 an onion (optional)
  
• 3 teaspoons of oregano
• 3 teaspoons of thyme
• 6 garlic cloves, finely chopped
• 1 cup of lemon juice
• 1/4 cup of grapeseed oil
• 2 whole chicken breasts, split in half, or boneless skinless chicken thighs (organic)
  

Method:

1. Rub the chicken with the cut half of the onion, then discard the onion.
2. Thoroughly mix the herbs and garlic with the lemon juice and oil.
3. Coat the chicken in the marinade, making sure all areas are covered.
4. Marinate for at least 4 hours, up to a maximum of 48 hours.

Pineapple Tamari Grilled Chicken:

I love this one on an Asian salad.

1 can pineapple chunks or rings (rings are easier to grill!) plus juice
1 cup San J Tamari
1/2 cup grapeseed oil
1 tbsp vinegar
1 tsp ginger
2 tsp minced garlic
1/4 tsp pepper
1/2 tsp sea salt
1/4 cup raw honey

Marinade for four hours or overnight, then grill to perfection. Yum!


*Note- all these recipes are great for veggies and fish too!

Chicken and Quinoa Pilaf

An easy dish I threw together... we really liked it! Enjoy :)

4 hormone and antibiotic free chicken thighs (would work with breasts or drummies too)
1-2 onions, diced
1/2 bag frozen organic mixed veggies
2 tablespoons grapeseed oil
3-4 cups organic chicken stock (learn how to make your own here)
1 cup quinoa
sea salt
pepper

Heat oil in pan over medium heat. Add chicken and onions and cook covered for a few minutes. Flip chicken and add 1 to 2 cups stock, cover and cook until done. Add veggies and quinoa- AROUND the chicken and poor 2 cups stock over top. Season with salt and pepper. Cover and cook until quinoa is cooked, about 10-15 minutes.

Christmas Eve Minestrone

I call this Christmas Eve Minestrone because I made it for our family to eat on Christmas Eve for lunch. It was warm and delicious, perfect for any winter day.

Ingredients

• 12 cups chicken stock, homemade or store bought (free range is best), plus water
• 1 (28-ounce) can organic diced tomatoes with their juices
• 2 (15-ounce) cans white (cannellini or navy) beans, drained, OR two cups raw cannellini beans and 2 cups raw garbanzo beans soaked and boiled
• 4 organic carrots, peeled and chopped
• 4 organic celery stalks, chopped
• 1 onion, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• Sea Salt and ground black pepper
• 1 medium zucchini chopped
• 2 cups coarsely chopped fresh or frozen organic spinach, defrosted

Directions

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.OR combine all in your stock pot and let cook for 30 minutes to several hours.

Turkey Tetrazzini

Do you have leftover turkey from Thanksgiving? Try this yummy dish :) Can be gluten free! I guess it should be categorized as "easy" if I can make it with an 8 month old on my hip?

1 tsp grapeseed oil
10 ounces sliced organic white mushrooms (optional)
1 onion, chopped
1/2 tsp each sea salt and pepper
3 tbsps whole wheat flour or tapioca starch for gluten free
2 1/2 cups free range chicken broth
1 cup raw milk
2 cups cooked organic turkey
1 package organic frozen peas
1 package wheat or rice pasta

Heat oil over medium heat. Cook onions and mushrooms until tender. Add seat salt and pepper. Add flour or starch and stir. Add broth, mixing for a few minutes and add milk. Mix in peas and turkey and heat until warm. Serve over cooked pasta.

Newest Project :)

This is the latest project I've embarked on.... and I love it. It is so frugal and even fun. We love having a regular roasted chicken for dinner, and of course delicious homemade soup on these cold days! Learn how you can stretch a whole chicken for 4+ meals here:


http://www.passionatehomemaking.com/2010/11/stretching-a-whole-chicken-for-4-meals.html

There are also recipes for roasting the chicken, making homemade gravy, homemade stock and more!

Brittany's Sweet Potato Shepherds Pie

This dish is very yummy and very creative! We loved it! I even used organic ground turkey in place of beef, and organic chicken broth in place of the wine (because I didn't have those two things on hand) and it worked beautifully. My one permanent change is the earth balance butter, I prefer not to use that, so I just use real organic butter :) You could use coconut oil if you needed it dairy free!

Try it! So good!

http://realsustenance.com/recipes/sweet-potato-shepherds-pie/

Frugal Soups!

It's been a pinching pennies kind of month over here with my husband's business opening soon. These two soups have been a great way for us to eat a healthy, fast, inexpensive meal. Plus, they are perfect for this fall weather we are having!

Boil 2 cups split peas or red lentils with about 6 cups purified water.
Add sea salt, pepper, garlic powder and chives to taste.

Done! :)

Dairy Free Chicken Rice and Broccoli Casserole!

Chicken Broccoli Casserole*

3 cups cooked brown rice**

6 cups cooked diced organic chicken

1 cup grapeseed oil vegannaise

3 cups white sauce (recipe below)

1/8 cup lemon juice

2 -14 oz. bags of organic broccoli (thawed)

1 cup bread crumbs*

Cook rice and chicken, set aside. In the same pan the chicken cooked in, make white sauce:

White sauce

1 half onion, chopped

3 tablespoon grapeseed oil

3 tablespoons tapioca flour

2 cups organic chicken broth*

1 cup plain flavored almond milk

1-2 tsps sea salt, 1tsp garlic powder and 1 tsp pepper

Saute the chopped onion it the oil until tender. Add the flour and cook for about a minute letting it bubble. Slowly add the chicken broth while stirring constantly. Add almond milk. Season with salt, garlic powder and pepper to taste. Adding a clove of garlic with the onions gives the sauce a nice flavor too.

Add vegannaise and lemon juice to white sauce. Grease a 9 x 13 pan using grapeseed oil spray. Add rice to the bottom of the pan and spread out evenly. Next add a layer of broccoli over the top of the rice. Spread half of the sauce over the broccoli, then add the chicken, 2nd half of broccoli and the other half of the sauce. Sprinkle with bread crumbs. Bake at 350 degrees for about 30 minutes or until browned and bubbly.

*Make this recipe gluten free by using gluten free broth and bread crumbs.

**Easy time saver tip: Anytime you cook rice, make double and freeze extras for another recipe.