Thai-Peanut Noodle Saute

This dish was great. It had the right amount of spiciness, great color and texture. The fettuccine was perfect because it was sturdy enough to stand up to the peanut sauce. Fresh veggies were the key to this dish not being soggy. I planned to add chicken which I think would also be great but realized it was still frozen. Regardless, the dish was perfect.

Ingredients:

- 1/2 pound fettuccine
- 1 jalapeno pepper, sliced into circles, seeds removed
- 1 cup fresh broccoli, chopped
- 1/4 red bell pepper, sliced into 2 inch strips
- 1/4 green bell pepper, sliced into 2 inch strips
- 2 garlic cloves, minced
- 1 large carrot, cut into circles
- 5 fresh basil leaves
- 1/2 cup chunky peanut butter
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1/4 cup Shriracha Sauce
- salt
- pepper
- garlic powder
- olive oil

To Make:

Cook the pasta according the the package. Make sure to salt the water and not to overcook.

In the meantime, using a large pan, drizzle with olive oil and heat the pan on medium heat. Add in the carrots, jalapenos and peppers. Sprinkle with salt and cook for about 2 minutes. Then add the garlic and broccoli. Reduce to medium low heat and keep them moving around. Cook for another 5-8 minutes until tender but crunchy.

In a glass bowl, whisk together the peanut butter, rice wine vinegar, soy sauce and Shriracha sauce. Add salt, pepper and garlic powder to taste. Drain the pasta and add into the veggies. Add more olive oil. Add the peanut sauce in batches and mix together. Rip up the fresh basil and throw into the dish at the end. Mix together.

Serve while hot.

Sesame & Sprouts Lunch Bagel

Looking for a healthy, hearty quick lunch fix? Try this boca burger bagel sandwich. Complete with sprouts and tomato, this sesame bagel is refreshing and tasty too!

Ingredients:
- 1 sesame bagel
- 1/2 cup sprouts
- 2 tomato slices
- 1 boca burger (your choice)
- mustard
- salt


To Make:

Grill the boca burger and toast the bagel. Slice boca down the middle and arrange on the sides of the bagel. Cover top with mustard and arrange sprouts and tomato on top. Sprinkle a dash of salt on the veggies. Slice down the middle and enjoy!

Pistachio Encrusted Honey-Mustard Salmon

This fish was the BOMB.... the flavors burst in your mouth with this sweet and savory dish. Serve with any vegetables and your set. This is a low-carb, high protein meal with lots of great omega-fatty acids that are essential to good health! Who though eating right could be this delicious and feel this SEXY?

Ingredients:

- salmon fillets (2-4   6 oz. each)
- 1/2 cup mustard
- 1/2 cup honey
- 1 cup peeled pistachios
- 1/2 tsp. dried oregano
- 1/2 tsp salt
- 1/2 tsp. black pepper
- 1/2 tsp crushed red pepper flakes
- olive oil


To Make:
  
In a glass bowl, combine the mustard and honey and whisk together until combined. Remove skin from salmon and pour the honey mustard all over the salmon. Coat completely on both sides and place in the refrigerator until your ready to use.

In a food processor, combine all spices and pistachios. Pulse together until pistachios are made into small bits. Don't over process.

In a large pan, coat with olive oil and turn stove to medium low heat. Allow the pan to get hot for about 4 minutes before adding the salmon. Note: if you use any higher than medium low, you could get the oil too hot and burn the crust of the fish.

Slowly add each salmon fillet into the pan and cook on medium low heat for about 4-5 minutes on each side.

Serve with your choice of veggies and enjoy!

Grilled Eggplant with Fresh Basil

I love grilling fresh vegetables in the summertime, it's easy and fun too. This took no time at all and I topped this grilled eggplant with fresh basil, it was to die for!

Ingredients:
- 1 eggplant, sliced thin
- olive oil
- garlic powder
- salt
- pepper
- handful of freshly chopped basil

To Make:
Heat a grill pan on the stove (or the grill outside) If your grilling inside, drizzle olive oil liberally in the bottom before heating the pan, that way the eggplant won't stick.

Lay the eggplant in the grill pan once the pan is semi-hot. Drizzle liberally with salt and season with black pepper and garlic powder. Drizzle olive oil overtop of the eggplant as well. Allow this to grill on medium heat for about 10 minutes. Keep checking to make sure it's not burning or cooking too quickly, if so, reduce the heat.

You can also cover the grill pan also. Check after 6-7 minutes. If the color looks good, flip them.

Remove once the eggplant is very tender (to taste).

Finish with one last drizzle of olive oil and top with fresh basil.

Sun-Dried Tomato & Basil Pesto Pasta with Shrimp

I made this meal for my family a few nights ago and they RAVED. Realistically I'm not sure when they haven't raved, but this dish really stole the show for a while. The flavors are super intense and a crowd pleaser for sure. Try it out, modify for your tastes and let me know what you think!

Ingredients:
- 1 pound linguini or pasta of your choice
- 2 pounds fresh shrimp
- 25 fresh basil leaves
- 1 jar sun-dried tomatoes packed in olive oil
- Parmesan cheese
- 1/2 onion, diced
- 4 garlic cloves, minced
- 1/2 red bell pepper, diced
- salt / pepper
-oregano and garlic powder
- crushed red pepper
- olive oil


To Make:

Begin by boiling a pot of water for the pasta. Make sure you salt the water. Cook the pasta for 7-9 minutes depending on which type and until it's AL-DENTE!

In the meantime, begin sauteing in olive the onions, garlic and red bell pepper on medium low heat until almost tender. Remove the tails from the shrimp (if you prefer) and add into the peppers and onions. Season with salt, pepper, crushed red pepper, garlic powder and oregano. Cook until the shrimp are done, about 4 minutes.


While that is cooking on the stove and the pasta is boiling away, in a food processor, add in the container of sun-dried tomatoes with olive oil, 20 basil leaves and 2 tablespoons of Parmesan cheese. Add in a pinch of salt, pepper and garlic powder. Pulse together until it's smooth. Set aside.

Once the pasta is done, in a large bowl, pour the sun-dried tomato basil mixture over top the pasta and mix together. Slowly mix in the shrimp and pepper. Top with additional fresh basil leaves and Parmesan cheese. Add crushed red pepper to taste. ENJOY!

Sweet Potato Hash Browns

This is off the charts. I was super pleased with the turnout of this side dish creation. I threw in some extra color and nutrition by adding in frozen peas, carrots and red bell peppers. Try this and you'll agree that this healthy side dish is FULL FLAVOR and totally superb!

Ingredients:

- 1 large sweet potato
- 1/4 red bell pepper, diced
- 1/4 onion, diced
- 1/4 cup peas&carrots (frozen)
- 2 tablespoon Parmesan Cheese
- olive oil
- garlic powder
- crushed red pepper
- salt
- pepper

To Make:

Start by dicing up the sweet potato into cubes. In a large skillet, drizzle some olive oil and add in the sweet potato. Season with salt and pepper and set to medium low heat. Cover and let cook for 5-6 minutes  until sweet potato starts to get soft.

Next, add in the onions and bell pepper. Add a bit more olive oil, mix together. Cook for another 5 minutes until veggies are tender. Increase heat to medium heat. Cover again.

Add garlic powder, crushed red pepper, salt and pepper to taste. Last, add in the frozen peas and carrots. Mix together, season a bit with salt and pepper and add in the Parmesan Cheese.

Cook until the veggies are tender. Serve with meat, fish or chicken. ENJOY!

Full Flavor Sandwich Special

Quick, fun and easy lunch sandwich... make it your own!

Ingredients:

- Favorite Veggie burger variety
- Sub Roll
- onion, diced
- red bell pepper, diced
- olive oil
- fresh basil

To Make:

 Heat up the onions, bell pepper and veggie burger in a skillet on medium heat. Cook for about 5-6 minutes until tender.
In the meantime, toast the roll. Slice the veggie burger down the middle and arrange onto roll. Top with sauteed veggies. Drizzle olive oil over top. Arrange fresh basil. Slice down the middle and enjoy.

Chickpea, Red Pepper & Peas Side Dish

Colorful and summer-ready, this side dish will blow your mind and your mouth away. If your eyes aren't dancing with delight when you see this dish then you need glasses. Taste and enjoy. Let me know what you think.

Ingredients:

- 1 can chickpeas'
- 1/2 red bell pepper, diced
- 1/4 onion, diced
- 1 lemon
- handful of fresh basil, chopped
- 1/4 cup Parmesan cheese
- 1/2 cup frozen peas
- salt
- pepper
- crushed red pepper
- olive oil

To Make:

In a pan, drizzle olive oil and saute the onions and bell pepper for 3-5 minutes. Season with salt and pepper. Drain the chickpeas. Add into the mix. Season with salt.

Cook on medium heat for 2 minutes, then add in frozen peas. Cook until peas are no longer frozen. Season with crushed red pepper, more salt and pepper. Mix together.

Slice open the lemon and squeeze all of the juice over top the mixture. Then zest, to taste, the lemon over top the dish.

Place on a medium serving platter. Top with Parmesan cheese and freshly chopped basil.

Serve and enjoy!

Shriacha Shrimp

My husband found this delicious Asian sauce that is bright red and called Shriacha... I've since been using it in a LOT of things and I think it is AMAZING in this shrimp recipe... it's a bit spicy so if you like heat, this dish is for you!

Ingredients:

- 1 pound fresh shrimp, tails on
- 1/2 cup Shriacha Sauce
- 1/4 cup Warshire Sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1/2 tsp. black pepper
- 1 tsp garlic powder

To Make:

- In a large bowl, whisk the wet ingredients together and place the shrimp in the bowl. Allow this to marinate for atleast 30 minutes.

Heat a large skillet. Place contents into the skillet and cook until the shrimp are done and a bit carmelized on top. About 5-6 minutes. Cook on medium high heat.

Serve with vegetables or as an appetizer. Enjoy!

Southwestern Mac N Cheese

Not only is this simple to make but it's a crowd pleaser. If you love salsa con queso, then you will LOVE this mac n cheese!

Ingredients:

- 1/2 jar Salsa Con Queso
- 1/4 red bell pepper, diced
- 1/4 yellow bell pepper, diced
- 1/4 orange bell pepper, diced
- 1/2 pound mini shells
- 1/4 onion, diced
- olive oil
- 4 basil leaves, choppped
- salt
- pepper
- garlic powder
- crushed red pepper

To Make:

Salt a pot of water and cook pasta for 7-8 minutes until al-dente.

Saute the onions and peppers on medium high heat in olive oil for about 8 minutes, until tender. Season with salt, pepper, garlic powder and crushed red pepper flakes to taste.

Drain the pasta, do not rinse. Add directly into the veggies. Mix in 1/2 jar of Salsa Con Queso and top with fresh basil. Serve and ENJOY!

Sweet Potato & Spinach Side Dish

You may not have thought about mixing these 2 ingredients together, but I assure you, it's delicious. This goes well with fish or meat so the possibilities are endless!

Ingredients:

- 1 sweet Potato
- 1 cup frozen chopped spinach
- 1 small onion, diced
- 1/4 cup parmesan cheese
- olive oil
- salt
- pepper
- crushed red pepper
- garlic powder

To Make:

Peel and slice the sweet pototo in thin strips. Spread on a baking sheet and toss with olive oil, salt, pepper and garlic powder. Roast for 45 minutes at 350 degress, then broil for 5 minutes.

In a large pan, saute the onions for 2-3 minutes then add in the spinach. Season with salt, pepper, garlic powder and crushed red pepper. Cook the spinach and onions for about 5-8 minutes until tender and delicious. Mix in the parmesan cheese. Then mix in the sweet potatoes.

Serve with seafood or meat. Enjoy!

Creamy Shrimp & Linguini with Rosa Sauce

YUM...I LOVE anything with a tasty sauce and this dish really does the trick for me. I love this because we are encorportating some delicious veggies in there also AND getting an awesome pasta dish. This is a must try and PLEASE let me know how much you LOVE this.



Ingredients:


- 1/4 cup(s) of Philadelphia Cream Cheese
- 1/2 green pepper, slice in thin strips
- 1/2 cup(s) of diced onion
- 3/4 pound(s) of Linguini
- 2 carrots, shredded
- 1/2 cup(s) of olive oil
- 4 large scoops of spicy red tomato sauce ( either homemade or store bought)
- 1 tbsp. of salt
- 1 tsp. of black pepper
- 1/2 tsp. of crushed red pepper
- 1/2 tsp. of garlic powder
- 1 pound(s) of cooked shrimp

To Make:


Boil a pot of water, add a generous helping of salt and cook the linguini until it's al dente, about 8 minutes.

In a large pan, drizzle olive oil and begin by sauteing the onions.
Season with salt.

Slice the green pepper into thin strips and add into the onions.
Season with salt. Mix together.

Shred the 2 carrots.

Add into the onions and peppers.

Season with salt, pepper.

Add in 1 pound of cooked shrimp (tails off)

Season the shrimp with salt, pepper, garlic powder and crushed red pepper.

Drain the pasta.

Add the pasta into the mix and drizzle another helping of olive oil over top.

Mix together.

In a small sauce pan, add the 1/4 cup Philly cream cheese.

Set to medium low heat.

Add in 4 scoops of spicy red tomato sauce.

Mix the sauce and the Philly cream cheese until it gets nice and smooth and turns a shade of pink.

Pour the sauce all over the pasta and shrimp.

Serve while hot.. ENJOY
(made sure you watch my video to learn how to property twirl pasta :-)

Salmon with Campanelle, Vegetables and Philly Cooking Creme

I took this dish all the way to Maryland Public Television, and now I'm bringing it back on the Real Women of Philadelphia contest with Paula Deen! The only difference is I'm adding Philadelphia Cooking Creme... it's simply amazing!
(Serves 4 people)

Ingredients:

- 1/2 pound Campanelle Pasta
- 1 8oz salmon fillet
- 1 container plain Philadelphia Cooking Creme
- 1/2 red bell-pepper, diced
- 1/2 onion, diced
- 10 garlic cloves, minced
- 2 large carrots, shredded
- 1 cups frozen peas
- Olive Oil
- Garlic powder
- Crushed Red pepper
- Dried oregano
- Salt
- Pepper

To Make:

Start by boiling a large pot of salted water. Cook the pasta according to the package, about 8-9 min; always al-dente.

While the water is heating up, dice the vegetables and shred the carrots. In a large saute pan, drizzle the bottom with olive oil and saute the onions, peppers and garlic until tender, about 6-8 min. Season with salt and pepper.

In the meantime, drizzle another large pan with olive oil and place on stove set to med-high heat. Season the salmon with salt, pepper, crushed red pepper and dried oregano. Place salmon into the pan and reduce to med. heat. The salmon should cook about 2 minutes on each side.

Add the carrots and frozen peas into the vegetable mixture and add more olive, salt and pepper. Add in crushed red pepper.

Begin breaking up the salmon into large chunks in the same saute pan and immediately add the salmon into the vegetables. Add in 4-5 tablespoons of Philly Cooking Creme. Mix together.

Drain pasta and add into the mixture. Add 1 tablespoon extra olive oil and 1 tablespoon extra of cooking creme. Mix together and serve immediatly.

Lemon Baked Tilapia

Looking for a quick meal that is easy and looks awesome? Try this Lemon Baked Tilapia. Tilapia is my go-to seafood dish because there are SO MANY different ways to prepare it and it's fast to make!

Ingredients:

- 2 tilapia fillets
- 2 lemons
- oregano
- paprika
- salt
- pepper
- olive oil (or cooking spray)

To Make:

Preheat oven to 355.

In a large baking dish, either drizzle with olive oil or spray with cooking spray. Place your tilapia fillets in the dish.

Season lightly with oregano, paprika, salt and pepper. Slice the lemons down the middle, remove seeds and gently sprinkle lemon overtop of the tilapia.

Place the lemon slices in the dish. Bake for 20 minutes and broil for 3 minutes.

Serve with fresh or sautéed vegetables.

Sun-Dried Tomato (Philly Cream Cheese) Mac'N'Cheese

These individual portions of this velvety and creamy dish will melt your taste buds. Packed with sun-dried tomatoes, plump peas and our star ingredient, Philadelphia Cream Cheese, this "typical dish" is transformed into a gourmet side dish that is worthy of any table.

Ingredients:

8 ounce(s) of Philadelphia Cream Cheese
8 ounce(s) of Sharp White Cheddar Cheese
1/2 pound(s) of mini shells
1 small onion, diced
4 garlic cloves, minced
1/4 cup(s) of sun-dried tomato packed in olive oil
1 cup(s) of frozen peas
1/2 cup(s) of Parmesan Cheese
1 cup(s) of heavy whipping cream
1 tbsp. of unsalted butter
1 tbsp. of Italian Bread Crumbs
1 tsp. of garlic powder
1 tsp. of crushed red pepper
1 pepper to taste
1 salt to taste
2 tbsp. of olive oil
4 sprays cooking spray

To Make:

Pre-heat oven to 360.
Boil pot of salted water
Cook the mini shells for 6 minutes, drain. Do not rinse.
Add the diced onion and minced garlic in 2 tbsp. of olive oil.
Cook for 5 minutes.
Open the Philadelphia Cream Cheese and cut into cubes.
Add the cubes one-by-one into the onions and garlic. Mix together. Season with salt and pepper.
In a food processor, blend the 1/4 cup of sun-dried tomatoes until blended. Add into the cream cheese mixture.
Add in 1 cup heavy whipping cream and butter, mix together. Season with salt and pepper.
Add in 1 cup frozen peas. Mix together.
Slowly mix in 1/2 cup grated Parmesan Cheese.
Grate the Sharp Cheddar cheese and slowly mix into the cheese mixture in small handfuls. Reserve 3/4 cup for later.
Season with 1 tsp. garlic powder.
Season with 1 tsp crushed red pepper flakes.
Season with salt and pepper. Mix together.
Add in pasta, mix together.
Arrange four mini baking cups in a large baking platter.
Spray with cooking spray to prevent from sticking.
Spoon pasta mixture into each cup, filling to the top.
Top each mini cup with remaining sharp cheddar cheese.
Sprinkle Italian breadcrumbs overtop each mini cup.
Place in oven for 10 minutes. Broil on High for 2 minutes
Remove from oven, serve while hot.

Tofu Cacciatore

So I was being extra creative tonight... not that I'm not USUALLY really creative, but I think this dish is awesome and delicious and I'm really pleased with how this turned out. Try it and let me know what you think.

Ingredients (serves 2):

- 3/4 package of Extra Firm Tofu
- 1/2 onion, diced
- 1/2 cup chopped celery
- 1/2 cup shredded carrots
- 1/2 green pepper, diced
- 2 tablespoons tomato paste
- 1/3 cup fire roasted tomatoes
- olive oil
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
- 1/2 tsp dried basil
- 1/2 tsp paprika
- salt
- pepper

To Make:

In a large pan, saute the onions and celery for 2 minutes on medium heat.

Drain and slice the tofu into small cubes. Add the tofo into the onions and add in the green peppers. Season with salt and pepper. Cook on medium high heat for about 10 minutes until nicely browned. Add in the carrots.

Add in the 1/3 cup fire roasted tomatoes and season with salt. Cook another 5 minutes.

Add in the tomato paste and 1/2 cup water. Add the rest of the spices. Mix together and cover. Cook on medium low heat for another 10 minutes.

Serve alone or over rice or pasta.

Enjoy!

Philadelphia Cream Cheese Mini Stuffed Peppers

I'm really excited to be taking part in this fabulous new competition called the Real Women of Philadelphia with Paula Dean! Let me know what you think of my FIRST appetizer course...

Ingredients:

- 12 sweet mini peppers
- 8 ounces Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes, packed in olive oil
- 1 teaspoon pesto (or 6 fresh basil leaves)
- 3 pieces of turkey bacon
- 1/3 cup mozzarella cheese
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- olive oil
- crushed red pepper (to taste)
- pinch of salt
- 1/2 teaspoon of black pepper

To Make:

Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.

Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.

In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.

In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.

Heat oven to 365 degrees.

Wash and dry peppers.

Slice the tops off of the peppers and using a paring knife, remove the seeds and any insides.

Using a small spoon, gently spoon the cream cheese mixture into each pepper.

Line a baking sheet with tin-foil and arrange each pepper onto the baking sheet. Cover the top of the baking sheet with another piece of tin-foil.

Bake for 27 minutes.

Remove peppers and garnish with fresh parsley if desired.

Sweet Potato Fries

These are the BEST and so healthy for you. You can even use YAMS if you don't have sweet potatoes (sometimes they are hard to find or expensive).
If you havn't tried making this yet, I'm telling you it's the easiest thing EVER. Try it out and let me know what you think.



Ingredients: (2 servings)

- 1 large sweet potato or yam (about .75-1 lbs)
- olive oil
- salt
- pepper
- garlic powder


To Make:


Pre-heat oven to 365 degrees.

Peel the sweet potato (or yam) and slice into fry-like slices. Arrange on a baking sheet. Season with salt, pepper and garlic powder. Drizzle with olive oil. Mix together and spread out.

Bake for about 25 minutes and then broil on high for 5 minutes.

Remove from stove and serve immediatly.

Spicy Tofu Creole

If you haven't yet tried tofu, this is the dish to try. Tofu is very versitle and by using extra-firm tofu for this dish, it holds up very well.

Ingredients:


- 1 package extra-firm tofu
- 1 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 1/2 cup finely chopped celery
- 2 carots, peeled and diced
- 8 garlic cloves, chopped
- 28 ounces petite diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water
- olive oil
- 2 bay leaves
- 1 tablespoon soy sauce
- 3 tablespoons whirshire sauce
- 2 tablespoons of Tabasco
- 2 tbsp. dried parsley flakes
- 1 teaspoon of crushed red pepper flakes
- salt
- pepper


To Make:


Saute the veggies in olive oil in a large pan for 3-4 minutes on medium high heat.

Drain the tofu for atleast 30 minutes prior to use. Cute into cubes and add into the the veggies. Add 2 tablespoons of olive oil and saute until browned about 12 minutes, stirring every 2 minutes. Season with salt and pepper.

Add in the tomatoes and the tomato paste and the water. Mix together. Add the bay leaves and the rest of the spices, soy sauce and Tabasco sauce. Season with salt and pepper.

Cover and cook on the stove about 10-15 minutes until the veggies are tender. Continue monitoring this on the stove and mixing together. Test to make sure it has enough spices.

Before serving, remove the bay leaves.

Serve over top of brown rice.

Mexican Stack

This lunch was easy and very healthy. It's so full of flavor and color that your eyes and stomach will be thanking you. Check it out and let me know what you think!

Ingredients:

- Boca Burger
- re-friend beans (I used the ones with green chiles and tomatoes)
- corn
- salsa or tomato sauce
- fresh chopped lettuce
- olive oil
- salt
- pepper
- crushed red pepper

To Make:

In a saute pan, drizzle olive oil and cook the boca burger for about 4 minutes on each side until cooked. Top with refriend beans, corn and tomato sauce. Cover and simmer on medium heat for about 3-4 minutes until the ingredients are warmed. Season with salt, pepper and crushed red pepper to taste.

Place on place and top with fresh lettuce.

Enjoy!