In 2016 we also decided to focus on helping you have a happy, healthy crusine to enjoy all year long. We’re going to serve up some tried and true recipes as the year progresses that are not only healthy for you, but also taste fantastic!
RECIPE #1 – BEANS AND RICE
- Cook 1 cup rice with 2 cups water.
- Saute in olive oil 1 onion and 1 tsp fresh garlic.
- Add 1 can Rotel tomatoes and 1 can black beans drained. Heat.
- Add 2 tsp cumin, 1 tsp chili powder, 1 tsp oregano, 1 tsp cilantro. Heat thoroughly.
- Add cooked rice to bean mixture and enjoy!
Recipe #2 – FRENCH ONION SOUP
This is a classic that is really easy to make. I take the recipe one step further and add a piece of toasted bread to soup, cover with Gruyere cheese and mozzarella, and broil until cheese melts.
Heat 2 tbsp butter and 1 tsp olive oil in pan.Slice 3 large onions (or 6-8 medium onions). Add to pan and add 1 tsp brown sugar. Cook on low 15-20 minutes stirring occasionally.
- Add 1 tbsp flour
- Stir in 10 oz beef broth
- 2 tbsp sherry cooking wine
- 2 tsp Worcestershire sauce
- Cook 30 minutes. Serve with parsley and bread.
- Or add toasted bread, Gruyere cheese and mozzarella and broil until cheese melts.
Healthy Recipe #3 – MEDITERRANEAN TACOS – Feeds 2.
Hungry for tacos without a ton of preservatives. And the avocado sauce is easy to make and tastes delicious. Season 1 ½ chicken breasts with dry rub of Montreal Chicken Seasoning (McCormick). Bake in oven until done.
Sauté in cast iron skillet over low heat in 2 tbsp olive oil
- ¼ cup leeks
- ¼ cup diced turnips
- 1/8 cup Daikon Radish
- 1 garlic clove
- 3 tbsp Kalamata Olives chopped
- 4 Castelvetrano olives pitted and chopped
- 6 baby carrots sliced
- 2 tbsp sun-dried tomatoes
- ¼ cup lightly chopped, marinated artichoke hearts
- ¼ cup portabella mushrooms
- 2 celery stocks, chopped
Season with seasoning salt and sauté until carrots are al dente. Combine with small cubes of cooked chicken and sauté for 3 minutes.
Serve in taco shells. Layer with lettuce, diced mushrooms, tomatoes, and mozzarella cheese. Drizzle with olive oil, balsamic vinegar, blue cheese and pepper.
Top with Creamy Avocado Sauce
- 1 Avocado
- ½ lime
- ¼ tsp crushed red pepper
- 1 tbsp chopped FRESH dill
- ¼ cup greek yogurt (plain)
- 2 tbsp feta cheese
- Combine all ingredients in food processor. Mix until well blended.
RECIPE #4 – SHEPHERD’S PIE
- 1 lb ground turkey, lamb or chicken
- 1 package frozen, mixed vegetables
- 1 tsp olive oil
- 2 cubes beef bouillon
- 2 cups water
- 2 tbsp cornstarch
- 4-6 potatoes peeled
- Milk, salt and pepper for mashed potatoes
Make beef gravy: Heat olive oil, dissolve beef cubes, add water and cornstarch and stir over medium heat until thick. Brown meat. Add vegetables and gravy. Put in pie pan. Make mashed potatoes. Spread over meat mixture. Sprinkle with paprika and parsley. Bake 350 until bubble. 20-40 minutes.
And for more information on a healthy home for your carpet,
RECIPE #5 – BAKED SWEET POTATOE FRIES
- 2 sweet potatoes
- 1 tbsp cornstarch
- 1 1/2 tbsp coconut oil
- 1 tbsp spices (Depending on spice level use 1/2 tbsp chipolte powder and 1/2 tbsp seasoned pepper. Could use 1 tsp chipolte powder and 2 tsp seasoning salt.)
Peel sweet potatoes in matchsticks (about 1/4 inch thick). Put potatoes in bowl of cold water and let sit for 1 hour. Preheat oven 425F. Line 2 baking sheets with aluminum foil and spray with non-stick cooking spray. Drain potatoes and dry with a paper towel. Place potatoes in large Ziploc bag and add cornstarch. Shake until potatoes “dusted” with cornstarch (can add more cornstarch so all potatoes get covered). Add oil in small amounts as they should not be “drowned” in oil. Rather just a light coating of oil. Add the spices and shake again.
Put prepared sweet potatoes on prepared trays. Make sure they are not touching or overlapping as the more room they have on the tray, the more they will crisp. Bake 15 minutes and flip with spatula. Bake another 15 minutes. Flip again and cook in 5 minute increments until cooked the way you prefer.
Can dip in Ranch dressing, ketchup or Horseradish Aioli (1/4 cup mayo, 1/4 cup whole grain mustard, 1/4 cup horseradish, and 1 tbsp lime juice.
Recipe #6 – Sweet & Sour Salmon courtesy of Scott Baird
Sweet & Sour Sauce Ingredients:
1 cup pineapple juice
1/3 cup water
3 Tbsp Vinegar
1 Tbsp Soy Sauce
½ cup packed brown sugar
3 Tbsp corn starch
Sauce: Over medium heat in a saucepan, combine all ingredients and stir occasionally. Cook for approximately 10 minutes or until sauce begins to thicken.
Place a large filet of skinless salmon on a piece of parchment paper on a baking sheet. Sprinkle salt and Lemon Pepper over salmon to taste. Spread Sweet & Sour Sauce generously over top of the salmon. Thin down with water if needed.
Slice 1 Granny Smith apple and lay slices in your preferred pattern on top of salmon.
Bake uncovered in a 375-degree oven until flaky. (approx 16 minutes)
Serve salmon on a bed of wilted spinach and top with a dollop of horseradish sauce (or place a dollop of horseradish sauce on the side). Serves 3.
Salmon Horseradish Sauce
3 Tbsp prepared horseradish
2 / 3
3 Tbsp sour cream
½ tsp chopped dill
½ tsp chopped cilantro
Directions. Mix thoroughly and serve with Salmon.
Recipe #7 – Chicken & Avocado Bombs
- 4 Skinless, Boneless Chicken Breasts
- 2 Ripe Avocados
- 1/2 onion chopped
- 1/2 tomato chopped
- 2 tbsp cilantro chopped
- 1 tsp salt
- 2 tbsp fresh lime juice
- 8 slices bacon (not the healthiest-could substitute turkey bacon)
- 1 tbsp olive oil
Cut avocado in half. Scoop and mash. Add onion, tomato, cilantro, salt and lime juice.
Slice chicken breasts in half crosswise and cut a slit in the center. Scoop a spoonful avocado mix into pocket of chicken breast and pinch closed. Wrap with 2 pieces of bacon (can secure with toothpicks if needed). Sear in olive oil 2-3 minutes only per side. Bake 10 minutes in preheated 400 oven.