SPARKLING CHERRY LEMONADE...

SPARKLING CHERRY LEMONADE...
IT'S SO REFRESHING and IT'S SO GOOD FOR YOU!

3 TB 100% Montmorency Tart Cherry Concentrate
3 cups sparkling water
1/2 cup fresh squeezed lemon juice
1/4 cup honey
Ice cubes

In a small sauce pan on medium heat, warm the lemon juice and honey until the honey has been combined. Remove from the heat.

In a large pitcher, combine the lemon and honey mixture with the cherry concentrate and sparkling water. Stir in enough ice cubes to fill the pitcher. Garnish with lemon wedges and Enjoy!

STRAWBERRY PRETZEL JELLO SALAD

4.3 from 10 reviews

STRAWBERRY PRETZEL JELLO SALAD

 

This is one of the most requested recipes for potlucks and BBQs! Its sweet, salty and the perfect combo of textures

INGREDIENTS

• 2 cups crushed pretzels (I used the checker shaped ones but you can also use sticks)
• ¾ cup butter, melted
• 3 Tbsp. sugar
• 12 oz. cream cheese, softened
• 1 cup sugar
• 12 oz. cool whip, thawed to room temperature
• 1 (6 oz) box Strawberry Jello
• 2 cups boiling water
• 3 cups strawberries, sliced

INSTRUCTIONS

1. Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.
2. In a large bowl, combine cream cheese, sugar, and cool whip. Beat until smooth. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.
3. Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Add sliced strawberries. Pour over cream layer and put in the fridge for at least 4 hours.

Nonna's Italian Minestrone

If you want to know the secret to making a great Italian Minestrone this is it!!  The key is adding the ingredients one at a time with very little water until you get to the end of the recipe.

Add any vegetables you like and master the art of making minestrone by learning how to make 3 dinners from 1 soup by adding beans and then pasta.

Nonna Tip: *Substitute cabbage with 2 cups cooked squash if desired. Add cooked beans and/or cooked small pasta cut (or cooked farro) for another variation.

Ingredients

• 8 cups of water
• 2 onions chopped
• 1 clove garlic
• 3 tablespoons of extra virgin olive oil 
• 3 celery stalks finely chopped
• 2 large carrots diced
• 2 cups of Tomato Puree
• 2 zucchini diced
• 3 potatoes diced
• ¹⁄₂ cabbage finely chopped
• 1 tablespoon of Sea Salt
• cooked beans and pasta may also be added
• Serve with grated Parmesan or Imported Pecorino roman cheese on top
• 
  
• Directions

1. - Sauté onions & garlic in olive oil & 1 cup of the water
2. - Cook for 3-4 min. until translucent over med/low heat
3. - Add carrots, celery & additional 1 cup water & simmer 5 min.
4. - Mix in strained tomatoes, zucchini & potatoes
5. - Add 2 more cups water & simmer additional 5 min.
6. - Chop & stir in *cabbage with remaining 4 cups water
7. - Add salt to taste & let simmer 25-30 min.
8. - Add parsley & drizzle with oil & serve
9. Nonna Tip: *Substitute cabbage with 2 cups cooked squash
10. if desired. Add cooked beans and/or cooked small
11. pasta cut (or cooked farro) for another variation.

Nonna's Italian Minestrone

If you want to know the secret to making a great Italian Minestrone this is it!!  The key is adding the ingredients one at a time with very little water until you get to the end of the recipe.

Add any vegetables you like and master the art of making minestrone by learning how to make 3 dinners from 1 soup by adding beans and then pasta.

Nonna Tip: *Substitute cabbage with 2 cups cooked squash if desired. Add cooked beans and/or cooked small pasta cut (or cooked farro) for another variation.

Ingredients

• 8 cups of water
• 2 onions chopped
• 1 clove garlic
• 3 tablespoons of extra virgin olive oil 
• 3 celery stalks finely chopped
• 2 large carrots diced
• 2 cups of Tomato Puree
• 2 zucchini diced
• 3 potatoes diced
• ¹⁄₂ cabbage finely chopped
• 1 tablespoon of Sea Salt
• Cooked Beans and Pasta may also be added
• Serve with grated Parmesan or Imported Pecorino roman cheese on top

Directions

1. - Sauté onions & garlic in olive oil & 1 cup of the water
2. - Cook for 3-4 min. until translucent over med/low heat
3. - Add carrots, celery & additional 1 cup water & simmer 5 min.
4. - Mix in strained tomatoes, zucchini & potatoes
5. - Add 2 more cups water & simmer additional 5 min.
6. - Chop & stir in *cabbage with remaining 4 cups water
7. - Add salt to taste & let simmer 25-30 min.
8. - Add parsley & drizzle with oil & serve
9. Nonna Tip: *Substitute cabbage with 2 cups cooked squash
10. if desired. Add cooked beans and/or cooked small
11. pasta cut (or cooked farro) for another variation.

Salted Caramel Hazelnut Brownie Bars

Salted Caramel Hazelnut Brownie Bars
Yield 1, 9x13-inch baking dish

Ingredients

1 pkg. of our  chocolate fudge cake or brownie mix
1/2 cup butter, room temperature
3/4 cup evaporated milk
3/4 cup hazelnuts, chopped
1 (14 oz.) bag caramel candies, unwrapped
1/2 teaspoon sea salt
Directions

Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray or butter.
In a large bowl, combine cake mix, butter and 1/2 cup evaporated milk and mix well.
Pour 2/3 brownie batter into baking dish and smooth the top so it’s even.
Place in oven and bake for 11-13 minutes.
In a medium saucepan, melt the caramel candies with remaining evaporated milk and sea salt, stirring until melted and smooth. Make sure caramel doesn’t burn.
Pour 3/4 caramel sauce over pre-baked brownies, then gently spoon remaining brownie batter on top.
Sprinkle hazelnuts evenly across the top, then drizzle remaining caramel sauce over everything.
Return brownies to oven and cook for another 22-24 minutes, or until toothpick inserted in center come out mostly free of crumbs.
Let cool 15 minutes and serve warm or store in an airtight container.

Egg Muffins

Egg Muffins!!! These are one of my all-time favorite & EASY meal-preps.

Spray a muffin/cupcake pan w/ non-stick spray.
Fill with ANYthing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for approx 20 min.
Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

Honey Chipotle Chicken Bowls with Lime Quinoa

Honey Chipotle Chicken Bowls with Lime Quinoa

Ingredients

Honey Chipotle Chicken
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

Salad
6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey

Lime Quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

Lime Quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.