Simple Salsa

Today I made salsa the lazy way. I used canned tomatoes and chopped very little. I may have done little work but enjoyed this salsa in a big way.

To be honest, I am not a huge fan of salsa, but this simple recipe will definitely curb a salsa craving. Andrew, on the other hand, loves salsa and enjoyed this recipe.

Check out the recipe:

Ingredients:
– 1 can (796 mL) diced tomatoes
– 1 can (540 mL) diced tomatoes – spicy red pepper
– 1 small onion
– 1/2 cup of fresh cilantro
– 1 tsp of minced garlic
– 1/4 tsp of sugar
– 1/4 tsp of cumin
– dash of salt
– 1/2 of a lime (juice)
– 1/4 cup of jalapeño peppers (from bottle)

Directions:
– Open caned tomatoes and pour into the food processor.
– Chop onion and cilantro and add into the food processor.
– Add the rest of the ingredients into the food processor, then pulse 8 to 10 times.

This recipe made three mason jars full of salsa. It looks like a Mexican fiesta is in order soon!

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Enjoy your lazy Sunday Salsa!

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Crockpot BBQ Chicken

I LOVE pulled pork, but I do not like to eat pork too often, therefore I made an easy pulled CHICKEN recipe. This recipe is SO simple and SO good! You must try it out!

Check out my recipe:

Ingredients:
– 2 boneless chicken breasts
– 1 cup of BBQ sauce (I used Sweet Baby Ray’s)
– 1/4 cup of low fat Italian salad dressing
– 1/4 brown sugar
– 1 tbsp of Worcestershire sauce

Instructions:
– Combine all ingredients together in a bowl and mix well.
– Place chicken breast in the crockpot and pour mixings over chicken.
– Cook on low for 8 hours.
– After 8 hours, take a fork and pull the chicken apart. The smell is divine!
– Best served on fresh buns with coleslaw! A side of corn on the cob is always nice too! Enjoy!

Coleslaw:
– 1 Macintosh apple, 1 carrot, 1/2 cup of red cabbage, all chopped Julienne style.
– A quirt of lemon juice, a dash of pepper, and a few tablespoons of calorie wise coleslaw dressing.
– I also added a few cranberries.

Et voilà! Our supper:

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The BBQ sauce that I used is from the States. I have not seen it here in Canada. Use the BBQ sauce that you prefer and I am sure that the taste will be just as good! Enjoy!

Cauliflower Rice

For some, this will be an amazing recipe, for others…not so much. For those who do not think they will like this recipe, I suggest that you have a try, before you make any calls. Take a read below for my honest opinion on this “faux rice” dish.

As I was browsing Pinterest, I came across cauliflower rice and instantly, I thought that it would be a unique and healthy recipe to try – a nice change from rice and quinoa. I knew that this recipe could either go really badly, or really good (like any new recipe, I guess). SO, I searched around for a few recipes to compare and decided to make my OWN cauliflower rice recipe.

How did it turn out, you are probably wondering? WELL, it was…surprisingly, really good! Andrew even liked it! He said it was “awesome!” Yet, he opted for the baked potato instead…

I was actually quite surprised with the consistency, as it was almost the same consistency as rice. It definitely did not have the cauliflower crunch. Also, I found that it barely taste like cauliflower – probably because of the goodness that I added. This is what I used and what I did…

Ingredients:
-1/2 head of cauliflower
-1 tbsp of coconut oil
-1 small onion
-1 tsp of minced garlic
-1/3 fresh cilantro
-1 cup of chopped green,red,orange pepper
-dash of salt and pepper
-1/2 of a lemon (its juice)
-soya sauce (as much as you want)

This is the final product:

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I sautéed the garlic, onion, pepper, cilantro in coconut oil. While that was sautéing, I used the food processor to chop up the cauliflower.

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Once I mixed all of the ingredients together, I let the rice cook, on low, for 15 minutes – until it became soft. Then I added soya sauce, salt/pepper, and fresh lemon juice.

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This rice dish went very well with my perfectly cooked steak and my avocado/mango kale salad.

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Let me know what you think of cauliflower rice! Happy cooking!

Chicken Salad Sandwich

Tonight I did not feel like cooking an elaborate supper, so chicken salad sandwiches it was!

This week, (at least Monday to Friday) I made a goal for myself: to not eat bread. Therefore, my sandwich was bread-less, but wrapped in Iceberg lettuce. Messy, yet I have to say, it was pretty good! I made Andrew’s sandwiches on wraps – he was happy with that.

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These are the ingredients:

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I chopped apple, celery, onion, and kale. I also added dried cranberries and sunflower seeds. I cooked the chicken with a little sprinkle of salt and pepper. I mixed all the ingredients together and added light mayo and 1/2 tsp of dijon mustard.

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Enjoy…the simple things… like an easy chicken salad sandwich.

Butternut Squash Soup

I love fall. I love the cool breeze, wearing a sweater comfortably, and shopping at the markets!
I have always wanted to make a butternut squash soup and today, I finally did! Check out where I found the recipe at the link below:
two peas & their pod

I really enjoyed this recipe. Yet, I did modify it slightly. I added brown sugar and did not add nutmeg. It is very flavourful, warm, and hearty. It taste like fall in a bowl. Instead of using the crockpot, I boiled the squash, apple, onion, and carrot in a pot. Once the vegetables and the apples were cooked, I used the food processor to puree the soup. Once pureed, I poured the soup back in the pot, then added the rest of the ingredients. I let the soup warm up on low for 15 minutes or so. Enjoy!

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On the blog where I found this recipe, they made roasted chickpeas to add as garnish on the soup, which looked amazing, but I could not be bothered. Why don’t you try out the roasted chickpeas and let me know how they taste!

Slow Cooker Sweet Potato Chilli

I am continuing with the fall-type recipes today: This one is bound to warm your soul on this cozy day. Take a look at the recipe:

a Nomad’s Dream

I did not add meat to this recipe, instead I added red quinoa.

These are the beans and tomatoes that I used:
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Once all the ingredients were added, I gave the chilli a good mix and walked away. The chilli took about eight hours to cook, on low. Simple as that!

Enjoy!

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P.S. I think it would also be good with beef or ground turkey, even chicken. Perhaps next time, I will add meat.

Banana Carrot Greek Yogart Muffins

Who does not like a muffin? Check out this simple recipe that I found on Pinterest. I bet you just can’t have one!

I had leftover plain yogart, ripe bananas and I was craving a fall-type muffin and came across this little gem of a recipe. This muffin recipe is very easy to follow and taste like fall. Take a look at the blog where I found the recipe and try out today:

My Nearest and Dearest

I did things a little differently with this recipe. I added mixed nuts and mixed dry fruit instead of just raisins. Also, I baked the muffins for 15 minutes as opposed to 30 minutes, because I made small muffins – bite size, perfect for breakfast (and with coffee).

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