Spring is right around the corner! Thank goodness! This winter seems to be taking extra long to be rid of. Although we have had a few unseasonably warm days here in Dallas, I am ready to pack away my boots and get out my flip flops and start grilling! But for the mean time I will make soup. Not just any soup, but lasagna soup!
This soup is so darn good! It can easily be made vegetarian by skipping the sausage and adding mushrooms and more zucchini. Or Paleo by leaving out the noodles and adding more veggies.
I topped mine with parmesan cheese. Next time I am definitely using ricotta
Recipe from A Farmgirl’s Dabbles
- 1 1/2 pounds sausage, casings removed
- 1/2 onion, diced
- 1 zucchini, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (diced is fine too)
- 4 cups chicken broth
- 2 cups fresh spinach leaves
- 6 ounces lasagna noodles, cooked according to package directions and cut into pieces
- Parmesan or ricotta cheese for topping
- Heat 1 tablespoon of oil in a large over medium heat. Add sausage and break up while cooking. Cook until brown. Add onions and zucchini and cook for another 5 minutes. Add garlic, oregano, and red pepper flakes and cook for 1 minute.
- Add tomato paste and cook for another 3 to 4 minutes. Next add crushed tomatoes and chicken broth. Simmer for about 20 minutes.
- Add fresh spinach leaves and cooked lasagna noodles and stir until spinach leaves are wilted.
- Ladle into bowls and top with cheese.
You can never have too many chicken salad recipes in my book. I don’t really care for mayo so this is a great change up to the traditional chicken salad recipe. Plus, I loooove the combination of flavors in thai recipes.
Thai Cashew Chicken Salad tastes amazing on it’s own or you could serve it on a bed of lettuce or make it into a wrap or sandwich.
Or just eat it out of the bowl with a spoon, as I prefer to do
For the Salad
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1/2 small head of red cabbage, shredded
- 1-2 carrots, shredded
- 2 tablespoons green onion
- 1/2 cucumber, diced
- 1/2 cup chopped cashews
For the Dressing
- 1 clove garlic, minced
- 1 tablespoon jalapeño, diced (optional)
- 1 tablespoon fresh cilantro, chopped
- 1/4 cup almond or peanut butter
- 1/2 of a lime, juiced
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/4-1/2 cup water
- Place shredded chicken, cabbage, carrots, green onion, and cucumber in a large bowl and gently mix until combined.
- For the dressing all ingredients EXCEPT the water to a blender or mini chopper and blend well. Slowly add water to desired consistency.
- Place chicken salad on a plate and drizzle with dressing. Top with cashews and chopped fresh cilantro. You could also serve this on a bed of lettuce or as a sandwich or wrap. Place any extra dressing in a sealed container in the fridge.
Just when I thought I nailed it on my last brussels sprouts recipe, Roasted Cranberry Walnut Brussels Spouts, I went ahead and made these! Shredding brussels sprouts is my new favorite way to cook them.
Shredding them allows all of the sprouts to get nice and crispy. Then combined with the balsamic reduction drizzle and crumbled gorgonzola = perfection! If you don’t think you like brussels sprouts you need to try this recipe…It is soooo good!
I shredded the brussels spouts with a knife, but you could easily use a food processor.
- 1 tablespoon oil
- 1 pound brussels sprouts, stems removed
- 2 cloves garlic, minced
- Salt and pepper
- 1/3 cup balsamic vinegar
- 1/4 cup crumbled gorgonzola cheese
- Shred brussels sprouts with a knife or food processor.
- Heat oil in a large deep skillet or pot over medium heat. Add minced garlic and sauté for 1 minute and add shredded brussels sprouts.
- Add salt and pepper and stir. Sauté brussels sprouts for about 5 minutes or until they start to brown. Place in serving bowl.
- Meanwhile, pour balsamic in a small sauce pan and bring to a boil. Lower heat to a simmer and cook until reduced by half. Let cool for a few minutes and drizzle over sautéed brussels sprouts and top with cheese.
I am sure after this winter, spring can’t get here soon enough for most of us! Especially for my poor Northeast friends! While I can’t tell a lie, it has been absolutely beautiful in Texas this past week. We have been grilling dinner outside almost every night. All of this grilling has me craving one of my favorite side dishes… Asian Sesame Pasta Salad.
This recipe makes a lot so you may want to halve it or make the whole thing and have leftovers for lunch.
You can easily add grilled chicken or shrimp if you like!
So even if it is freezing where you are whip up some Asian Sesame Pasta Salad and pretend it is warm outside
For the Pasta
- 1/2 pound whole wheat or gluten free fettuccine noodles
- 1 pound snap peas
- 2 carrots shredded, or 1 cup pre packaged shredded
- 1 small red onion, diced
For the Dressing
- 1/3 cup soy sauce or tamari
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1/2 lemon, juiced
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
- Fresh cracked pepper
For the Pasta
- Cook pasta according to directions and let cool.
- Meanwhile, in a skillet bring about 2 cups of water to boil and add snap peas. Simmer for about 2-3 minutes. Remove from heat, drain, and add to a bowl of cold water with ice for a minute or so. Drain and add to a large bowl with the cooked pasta, shredded carrots, and diced onion. Set aside.
For the Dressing
- In a medium bowl add soy sauce, vinegar, sesame oil, lemon, honey, sesame seeds, and pepper. Whisk until combined.
- Pour over pasta and veggies and mix until combined. Let the flavors marinade in the fridge for at least an hour. Give it a good mix and serve. Top with additional sesame seeds.
If you have been following my blog for sometime now you probably have figured out I LOVE avocados. So when they were 4 for $5 at the market I had to buy them. I thought I had tried everything I could think of using an avocado… Guacamole, Avocado Egg Salad, Avocado Grilled Cheese, and simply dicing them up and putting them in just about anything. Then I realized I have never made avocado fries! WHAAAAT?
Avocado fries are super easy to make and when the avocado is warm it gives it this wonderful creamy buttery taste. Amazing!
I squeezed fresh lemon on them before serving, but I am sure your favorite dip would taste great.
- 2 large avocados, sliced
- 1/3 cup flour
- Salt and pepper
- 1 teaspoon chili powder
- 2 eggs, beaten
- 1 cup panko bread crumbs
- 1/2 lemon, juiced
- Preheat to 425 degrees.
- In 3 bowls set up an assembly line. One bowl with flour, salt, pepper, and chili powder combined. Second bowl with beaten egg, and the third bowl with panko bread crumbs.
- Place sliced avocado in flour mixture and lightly coat. Next dip in egg to coat and then panko. (Note, your hands will be a mess).
- Place avocado slices on a wire rack on a baking sheet and bake for about 20 minutes or until golden brown. Remove from oven and squeeze fresh lemon over crispy avocado fries.
Since Valentine’s Day is this week I thought I would make a yummy treat.
While my husband and I don’t typically celebrate Valentine’s Day, I like to make treats and special things for my daughter. Who am I kidding… These treats were for us too! Just beware you will most likely consume way too many of these!
I added sprinkles to make them festive, but you can easily leave them out.
Recipe from The Paleo Mom
- 2 cups whole raw almonds
- 1/2 cup nut butter, (almond, cashew, or peanut)
- 1/2 cup coconut oil (melted)
- 1 tablespoon coconut flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons honey or molasses
- 1 tablespoon vanilla extract
- 3 ounces chocolate (I used a mix of unsweetened and semi sweet)
- Sprinkles (optional)
- Line a 9×9 baking pan with wax paper and set aside.
- In a food processor add whole almonds and pulse until they are coarsely chopped. Add the rest of the ingredients, EXCEPT the chocolate, to the food processor and pulse until it forms a paste.
- Pour into baking pan and smooth out into the corners. Refrigerate for about 1 hour.
- Melt chocolate in the microwave on low power. Drizzle over refrigerated almond base and spread evenly with spoon. Add optional sprinkles. Place bars back in the fridge for 5 minutes. Cut bars and store in fridge in an air tight container.
Happy Valentines Day!
I am finally getting used to the lighting situation at our new place in TX. The kitchen, my favorite spot, does not have a window. Boo! So it was time to get my creative juices flowing… I tried each room with a window in our tiny place and I finally found it. The master bedroom. Not my first choice, but at least it wasn’t the bathroom!
Now I had to figure out the set up. The room is small so I thought I would line up the bar stools and use that as a work surface.Well I managed to get this shot and you see that little bowl of chicken off to the side… It flipped off the side of the make shift table and landed of course upside down on the carpet. What a mess! Chicken and RED sauce everywhere! I guess I should be happy it wasn’t the entire dish of enchiladas. I would have cried!
Now onto the enchiladas! They are a dish of deliciousness and full of some of my favorite things… Hot sauce and gorgonzola cheese. YUM! Feel free to adjust the hot sauce amount to your liking. I like mine spicccccy!
Recipe from How Sweet It Is.
- 3 boneless, skinless chicken breasts, cooked and shredded
- 1/2 onion, diced
- 1 red pepper, diced
- 1/2 small jalapeño pepper, diced
- 14 ounce can or enchilada sauce or my homemade enchilada sauce
- 1/4 to 1/3 cup hot sauce (I used Frank’s)
- 1 cup cheddar or monterey jack cheese, shredded
- 8 whole wheat flour tortillas
- 4 ounces gorgonzola or bleu cheese, crumbled
- 5 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- Preheat oven to 375 degrees.
- Lightly spray a 9 x 13 dish with non stick spray. Pour enchilada sauce and hot sauce in a bowl and mix. Pour a little enchilada sauce on the bottom of the baking dish. Set aside.
- In a large skillet heat 1 tablespoon of oil over medium high heat. Add onion, red pepper, and jalapeño pepper and sauté for about 3 minutes. In a large bowl add shredded chicken, sautéed onions, and peppers.
- Add 1/2 cup of enchilada sauce and 1/2 cup cheddar or monterey jack cheese and combine.
- Fill each tortilla with chicken mixture and gently roll up. Place filled tortilla seam side down into baking dish. Top with remaining enchilada sauce and cheddar cheese. Bake for 20-25 minutes or until nice and bubbly. Top with gorgonzola or bleu cheese, green onions, and cilantro. You can easily add any other of your favorite toppings, slices of avocado, guacamole, a dollop of sour cream.
I was caught in a “What to make for dinner?” slump this week. Then a friend of mine on Facebook shared an oldie but goodie recipe that I posted last year. Italian Tortellini Sausage Soup!
I have another great recipe idea for your Super Bowl party. Guacamole Stuffed Deviled Eggs! It’s two of my favorite appetizers in one. Score!
Ahhh! We are finally getting settled here in beautiful Grapevine, TX. But let me tell you I am pooped! Driving half away across the country, unpacking and getting used to a new area is exhausting. So quick easy one dish dinners it is this week! That I still can’t find my pots and pans…
The Super Bowl is right around the corner. Instead of serving calorie filled chicken wings give these Buffalo Chicken Meatballs a try. I promise you and your guests will not be disappointed! Although, you may want to double this recipe if you are serving a large crowd. Let’s face you can’t eat just one
I recently made these Cheddar Biscuits with a yummy Chicken Pot Pie Soup and I completely forgot to post the recipe. I swear this move is making me lose my mind. I am so excited to unpack and get organized!
Now that the holidays are over it is time to back on track with my eating! I really tried not to overdo it over the holidays, but I was definitely feeling the effects of not eating properly.
My family and I are spending our last 2 weeks in PA before making our big move to Dallas, TX. These last few weeks here have been freeeeezing and snowy. This kind of weather makes me crave warm hearty soup!
Football playoffs start this weekend! I am sure we will have a few get togethers to go too and I always like to bring some sort of appetizer.
During the holidays we have had quite a few parties to attend. Yay! I love parties! I usually try to bring something a little different. Since I have a food blog I feel it is expected of me to bring something amazing. No pressure!
A few weeks ago I made Buffalo Chicken Cups for my neighborhood party and they where deeeelish! So for the next shin dig I wanted to switch it up a bit. I came up with a black bean and chicken enchilada cups. Who wouldn’t love an enchilada in a cup?
I hope everyone had a fantastic Christmas! We sure did! Lots of food, family, gift giving, and my favorite, parties. I made this delicious Sweet Potato Bacon Asiago Au Gratin for a small dinner party on Friday night and it was a huge hit!
Do you put cookies out for Santa? We sure do! Santa is getting Paleo Cookie Bites.
Life has been CRAZY the last few weeks. My husband got a new job and we are relocating from the Philadelphia area to Dallas in January. We sold our house rather quickly and are currently staying with my sister and her family until the big move. Now that we are getting settled I can get back to my blogging I missed it and I am glad to be back!