Kung Pao Chicken

2 tablespoons of avocado or vegetable oil

1 small onion- diced

2 cloves of garlic- minced

1 pound of boneless skinless chicken breast cut into 1 inch pieces.

3/4 cup of water or broth

A few dashes of sesame oil

3 tablespoons of soy sauce

2 teaspoons of cornstarch

1 tablespoon of brown sugar

A little minced ginger

1 of crushed red pepper

1 cup of thinly sliced red or orange pepper

1 cup of snow peas

1/4 cup of dry roasted peanuts, smashed in a bag

Heat oil on medium to high heat in a wok or large skillet. Add onion and cook 3 minutes. Add garlic for 30 seconds. Add chicken and cook 3-4 more minutes.

Combine broth with next 6 ingredients and stir with a whisk. Add to pan and bring to a boil. Add peppers, peas and mushrooms and cook 3 minutes.

Sprinkle with crushed nuts and serve with rice.


Zuppa Toscana Soup

I am still using up frozen kale I have left from my produce share. I do not love kale in my smoothies as I prefer it cooked in soup or my kale breakfast casserole. This is a small batch of soup as I only had one potato. I can’t eat the same thing for days so I make only smaller batches of soup.

The perfect lunch on a cold day.
I used breakfast sausage as it’s what I had on hand but I definitely would use Italian sausage.


3 slices of bacon

1/2 lbs of Italian sausage

1 large or two smaller russet potatoes diced into small pieces

3 cups or 3 large handfuls of chopped kale

2 cloves of garlic- minced

1 small onion or half a large diced


A pinch of crushed red pepper

6 cups of chicken stock

1/2 cup or less of heavy cream

A few dashes of white vinegar or juice of half a lemon

Cook bacon in a Dutch oven. Remove to plate lined with a paper towel. Then cook sausage and remove to plate. Add diced potatoes and onions and cook six minutes then add garlic, S&P and red pepper. Cook for one more minute. Add two cups of stock enough to cover potatoes with a little extra room. Increase heat and cook until broth is almost gone about 10 minutes.

Add kale.

Then add rest of broth, cream, bacon, and sausage. Cook on medium heat for 5 more minutes. Finish with vinegar.


Southwestern Turkey Roll-Ups

Looking for a lightened up game day treat packed with vegetables then look no further. These are banging.

Serve with an avocado cream sauce.

Half an onion diced

1 small or half a large red or orange pepper diced

2 cloves of garlic- minced

1 package of lean ground turkey


1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of chili powder

1 teaspoon of cumin

1 can of black beans- rinsed

1/2 cup corn

10 oz of spinach

1 cup of shredded cheddar

Cilantro- minced

5 burrito sized tortilla wraps


Olive oil spray


1 avocado

1 small container of low-fat plain Greek yogurt


Juice of 1 lime

Minced cilantro

Preheat oven to 400.

Drizzle evoo in a skillet. Add onions and peppers. Cook until slightly brown about 3 minutes. Add garlic and cook for 30 seconds. Remove to a plate.

Add a little more oil and turkey. Cook until no longer pink and slightly brown about 5-6 minutes. Add back peppers and onions. Add S&P and then next 4 spices. Mix and cook one more minute. Add beans, corn, and spinach and cook for two more minutes. Remove from heat and add cheese.

In another large non stick skillet add cooking spray and cook tortillas for 15 seconds on each side. Place turkey mixture in the middle of a tortilla and roll them up while tucking the sides in. Place on a baking sheet lined with parchment paper. Spray tops of roll-ups with cooking spray. Bake at 400 for 20 minutes.

Cool then slice in the middle on a diagonal. Serves with avocado cream sauce.

Sauce- mash an avocado in a medium sized bowl. Add S&P, lime juice, cilantro and yogurt and mix.


Old English Casserole

I’ve been making this for 20 years as the recipe comes from my college roommate’s mom. We made it regularly in college as it is low cost and feeds an army.

Feeds 6-8 and cost less than $15!
Not shown- brown sugar and flour. Only used 1 can of green beans.

1/2 a box of elbow macaroni 8 oz.


1.5 lbs of lean ground beef

1 small onion or 1/4 of a larage one- finely diced

2 cloves of garlic- minced

1 tablespoon of flour


1 can of French style green beans

1 tablespoon of brown sugar

1 jar of chunky garden pasta sauce which includes peppers and mushrooms- I used a jar of regular and added diced tomatoes.

1 cup shredded cheddar cheese

Preheat oven to 350

Grease a large baking dish and cook pasta according to package.

Place a small amount of evoo in a pan. Add diced onions and cook for 3 minutes. Add garlic and cook for one more minute. Add ground beef and break up with a wooden spoon. Cook until brown. Add flour, S&P, brown sugar, beans and sauce. Mix and cook for 2 minutes.

What it looks like before sauce is added.

Drain pasta then add to pan and stir. Turn off heat and dump everything into glass baking sheet. Add cheese. Cook for 30 minutes.

If prepping ahead of time. Cover and place this in refrigerator. Bake when ready to eat.

Corn Bread Crusted Pork Tenderloin

1 medium sized pork loin or a pack of two smaller ones around 1.5 lbs.



1 tablespoon of butter

2 cloves of garlic- minced

3/4 cup of corn bread muffin mix

1 teaspoon of chopped sage

2 tablespoons of Dijon mustard

Preheat oven to 425. Pat pork with a paper towel then liberally season with S&P. Heat a large skillet with oil and brown all sides of pork about 3-4 minutes per side. Remove to a plate.

Add butter to skillet and cook garlic for 30 seconds. Add bread crumbs, sage and a little S&P. Remove from heat. Spread mustard over pork and roll in bread crumbs. Pat to make sure they stick. Place in a baking dish and cook for 20-25 (until it temps at 155). Transfer to a cutting board and loosely cover with foil. Let rest for 5 minutes.

Slice and serve with apple sauce, green beans and potatoes.

Enjoy! Feeds 4 if 2 are kids.