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Italian Chicken Soup

INGREDIENTS ½ box pasta, I used Ditalini or a short macaroni type pasta 2 C shredded turkey or chicken 4 C chicken broth 1 Tbsp olive oil ½ onion, chopped 1 green pepper, diced 1 whole jalapeno, seeded and diced 2 stalks celery, diced 2 15 oz. cans petite cut tomatoes 1 can water 1 […]

Biscuit Breakfast Bake

YIELD: 10 servings INGREDIENTS Biscuit Breakfast Bake 10 eggs 1/2 cup milk 16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) DO NOT COOK FIRST 4 scallions (green onions, spring onions, whatever you prefer to call them) 1 cup shredded extra sharp cheddar cheese If you’re into the meats – cooked center cut bacon […]

Slow-Cooker Chicken Tortilla Soup

Ingredients 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt […]

Crustless Asparagus Quiche

Ingredients 2 cups sliced asparagus 6 egg whites 2 whole eggs 1/3 cup diced onion 1/2 cup (low-fat) feta cheese, optional parmesan cheese 1/2 cup diced tomatoes 1/4 teaspoon black pepper Kosher or sea salt to taste

Deviled Egg Spread

Ingredients: 1 dozen large eggs 2 tablespoons white vinegar 1/2 pound sliced white sandwich bread 1 cup mayonnaise 1 tablespoon yellow mustard Kosher salt and freshly ground pepper Paprika, for dusting