Minestrone Soup

1 lb mild pork sausage
6 cups water
2 beef bouillon cubes
1 large onion chopped
2 large carrots sliced
2 large celery ribs. sliced
1 can (28 ounce) tomatoes pureed
2 cans (8oz each) tomato sauce
1 Tablespoon dried parsley flakes
1/2 tsp crushed basil
1 tsp crushed oregano
salt and pepper to taste
garlic salt to taste
(last 3 ingredients to be added later)
1 can kidney beans drained
1 can of cut green beans drained
1 cup uncooked macaroni noodles

Brown pork sausage and drain. Put sausage and all ingredients listed above in crock pot except for the last 3 ingredients. Cook on High 5-6 hours. One hour before serving add the last three ingredients and cook until noodles are tender. Serve with grated parmesan cheese.

Steak Salad

For steak:
1 flank steak
1 Tbsp. balsamic vinegar
1 Tbsp. Worchestershire sauce
1 Tsp. sea salt
1 tsp. cracked pepper
1 Tbsp. butter

Marinate steak with all ingredients (except butter) for at least 30 minutes prior to grilling.  Grill to desired doneness.  Remove steak from pan to rest and top with butter.  Slice thinly and serve over salad

For dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp. water
1/2 Tsp. dried Italian herbs
1 clove garlic, minced
1 Tbsp. lemon juice

Add all ingredients in a small jar.  Add lid and shake well.  Pour over salad and serve.  For a creamy option, add 2 Tbsp. ranch dressing.

For salad:
lettuce
olives
corn
crumbled blue cheese
diced tomatoes
kidney beans
bacon bits
shredded carrots

Hot Pink Smoothie

1 1/2 cup coconut water
1 large carrot
1/4 medium raw beet, peeled
1/4 cup cashews
1/4 cup dates
12 frozen strawberries

Puree all except strawberries in high-powered blender for 90 seconds. Add strawberries and puree until smooth. Makes 4 cups

Energy Bites

1 cup almonds
1 cup oats
1 cup pecans
2 scoops protein powder
½ tsp. salt
½ cup dates
½ cup chocolate chips
¼ cup plain Greek yogurt

Mix-In Options:

Almond Joy
1/3 cup shredded coconut
1 Tbsp. coconut oil
1 Tbsp. honey

Butter Finger
1 Tbsp. ground flaxseed
1 Tbsp. peanut butter
1 Tbsp. real maple syrup

In a food processor, process almonds, oats, pecans, protein powder, salt and any optional dry mix-in ingredients (flaxseed, shredded coconut or PB2) to a fine meal.  Pulse in dates then chocolate chips until finely incorporated.  With food processor on, gradually add Greek yogurt and any wet mix-in ingredients (coconut oil, honey, peanut butter or maple) until mixture forms a sticky dough.   May need to add small amounts of water to achieve desired consistency.

Roll dough into balls (about 1 tbsp each) and place on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Asian Spinach Pasta Salad

1 box bowtie pasta
½ cup sunflower seeds
2 – 4 Tblsp. sesame seeds
½ bag of fresh spinach, chopped
1 cup bean sprouts
1 red or orange pepper, chopped
4 – 6 green onions, chopped
3 cooked chicken breasts, diced

DRESSING:
½ cup canola oil
½ cup sugar
1 tsp salt
1 tsp minced garlic
1 ½ tsp sesame seed oil
1 tsp sesame oil
3 Tblsp soy sauce
2 Tblsp rice vinegar

Blend all dressing ingredients WELL in food processor.

Toss pasta and dressing a few hours before serving and chill.

Caesar Salad & Dressing

Salad:

Torn lettuce

Craisins

Sliced almonds

Blue cheese crumbles

Dressing:

1 cup mayo

1 Tbsp. lemon juice

1 tsp. Worcestershire sauce

1 clove garlic, minced

¼ tsp. salt

1/8 tsp. pepper

½ cup parmesan cheese (fresh grated)

1 Tbsp. milk or half and half

Mix together.

Spaghetti Sauce

½ lb. mild Italian sausage
½ lb. ground hamburger
1/2 cup chopped onion
2 cloves garlic, minced
1 1/2 tsp. basil
1/2 tsp. fennel seeds
1/4 tsp. pepper
2 Tbsp. parsley
2 1-lb Italian style canned tomatoes (or 1 qt. home canned)
1 8-oz can tomato paste
1/2 cup white cooking wine
Brown sugar or honey (to taste – approximately 2 Tbsp.)

Brown meat with onion and garlic.  Add seasonings and mix well.  Add tomatoes, paste, and wine.  Bring to a boil, reduce heat and simmer (or move to crock-pot) covered until thick for about 2 hours (or 6 – 8 in crock-pot).  Add sugar, to taste, right before serving.

Also makes a great lasagna!

Pesto Pasta with Chicken

1 pkg. bow tie pasta
1 tsp. olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cooked & cubed*
crushed red pepper flakes (to taste)
1/2 cup oil-packed sun-dried tomatoes, drained
1 jar pesto

Cook pasta according to package directions; set aside.

Heat oil in large skillet over medium heat.  Saute garlic until tender, then stir in chicken and season with red pepper flakes.  Cook until chicken is golden and cooked through.

In a large bowl, combine pasta, chicken, tomatoes and pesto.  Toss to coat evenly.  Serve warm or cold.

*chicken can be omitted or substituted with baked halibut/tilapia which is delicious!