Chia Recipe: White Chili with Chia

Chia Recipe: White Chili

When the temperature drops below 60 degrees and football is on Saturday, Sunday and Monday I become a football widow.  This is a great time for me to start experimenting with Chia Recipes.  Todays Chia Recipe: White Chili will be added to the rotation of fall favorites.  

Chia Recipe: White Chili with Chia Seeds

Chai Recipe: White Chili with Chia Seeds

I had heard people talk about how good White Chili was but I always stuck with the traditional recipe until my sister, Stephanie tasted White Chili at a  chili cook off.  She gave it rave reviews and tried it herself.  You know me; I had to try it too.   Sheila and I, always joke about how we never follow directions; this recipe was no exception.  We have been reading about the benefits of Chia Seeds so we wanted to start incorporating them into our meals.  This would be a great test, would we notice anything different.   Chia Seeds can be used as a thickener while adding nutritional benefits.  Chia Seeds are packed protein, fiber, omega 3’s and so much more, all without impacting taste.   Well, it was true, White Chili with Chia was a thick hearty meal. To make this White Chili with Chia seeds a no brainer I used a crockpot.  Yes, I put everything in the crockpot and went to work.  I used ground turkey and sausage, however any white meat will do.  (chicken, sausage or turkey) The only thing I had to do when I got home was make some Corn and Jalapeño muffins and I had an  awesome meal. Take the following ingredients; put them in the crockpot and you have superfood meal packed with favor. This is a must try dish.   Click below to order your Chia Seeds today.   White Chili with Chia Seeds: 1 lb ground turkey 1 lb ground sausage 1 bag white beans (use can if you drain and rinse) 2 Tablespoons Chia Seeds 1 cup corn 1 medium jalapeño (seeds and vein removed to less the kick) 1 medium onion 1 cup celery  2 garlic cloves 32 oz chicken broth  1 tablespoon ground cumin 1 package white chili season 1 tablespoon basil  Salt and pepper  Directions Put all in the crock pot and let it go.   Order your Chia Seeds Today.

Garden Recipes: Zucchini Bread

Simple Solutions to zucchini is mom’s garden recipe zucchini bread.

This time of year my mom is baking and canning a lot of those garden favorites.  Last weekend it was Zucchini Bread.  To honor that awesome bread and awesome mom we are posting Sue’s Zucchini Bread. (mom). Thanks mom for sharing your love through cooking.  

 

Garden Recipes:Zucchini Bread

Garden Recipes: Zucchini Bread

Zucchini is a versatile vegetable that can be used in everthing  from breads, soups, chips or salad,  highlighting a sweet or savory taste. 

Zucchini is a low calorie vegetable but who can resist a nice cream cheese frosting for your sweet tooth or a pad of butter if made as a comfort bread.

Mom has a variety of bread recipes that she uses, some has nuts, raisins or just plain. It all depends on what she has in the pantry, and she knows this time of year this is the first of many that are made during the fall season. 

These days mom can be up and down with her health so she is always looking for items that she can batch cook and freeze.  My sister and I are out of state so our bread goes into the freezer until our next visit. The other loaves if not eaten hot out of the oven are shared with family, visitors or at church functions.

As we mentioned in previous posts mom shares her love by cooking and we share our love by giving you simple solutions to everyday problems.  

Problem: Zucchini 

Solution: Bread

Recipe:

  • 3 cups shredded zucchini 
  • 1 2/3 cup sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups flour all purpose
  •  2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking power

Heat oven to 350. Grease loaf pans with cooking spray. 2(8×4 loaf pans)

In large bowel mix zucchini, sugar, oil, vanilla and egg until well mixed.

Add remaining ingredients.

Mix well and divide batter into (2) loafs.

Bake loaves for 50 to 60 minutes or test  toothpick inserted in center comes out clean

Cool in pans on cooling rack for 10 minutes

Loosen sides of loaves from pan and turn upside down.

Completely cool before cutting about 2 hours.

Simple Artichoke and Spinach Dip

 
Simple Artichoke & Spinach Dip

    Ingredients

  • 1/2 cup sautéed spinach ( about 2 cups fresh)
  • 1/2 cup chopped, canned artichoke hearts, plus hand chop 1/4 cup artichoke to fold into mixture
  • 6 oz cream cheese
  • 1/4 cup sour cream
  • 1/4 cup fresh Parmesan cheese
  • 1/4 tsp dried red pepper flakes (optional)
  • 1/8 tsp salt
  • 1 to 2 fresh garlic cloves
  • 2 T olive oil
  1. Sautee spinach with olive oil
  2. Add all ingredients to a food processor.  Pulse to mix.
  3. Use a spoon to stir and fold in chopped artichoke
  4. Spoon into a baking dish and sprinkle with mozzarella and parmesan cheese
  5. Bake until golden brown on top.

Greek Salad – DrShelution Style

Greek Salad - DrShelution Style

Greek Salad DrShelution Style

 

Greek salad is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives, typically seasoned with salt and oregano, and dressed with olive oil.  I moved from the traditional version and added the drshelution twist.  I first spiral cut a “English Cucumbers” and Onions. I chopped the tomatoes. Topped with olives, feta and sprinkled with oil and vinegar.  Spiral cutting the vegetables takes this salad to a whole new level.  Simple but sweet.

 

 

Greek Salad Dr. Shelution style 

  • English cucumber
  • Red onion
  • Vidalia  onion
  • Mixed olives (Black,Green,Kalamata)
  • Feta cheese cubes
  • Tomatoes
  • Splash of balsamic vinegar
  • Light olive oil

Frozen Garlic Texas Toast

Texas Toast

Texas Toast

  • Texas Toast Bread
  • 1/3 cup soft butter
  • 1/4 cup parmesan cheese
  • 1 tsp. garlic power
  • 1 tsp. dried parsley

In a small mixing bowl, combine all ingredients.  Take one slice of bread and spread mixture.  The number use will vary depending on amount of mixture used.  Place bread on cookie sheet.  Put in freezer for 15 minutes or until butter is hard.  Remove and store in freezer bags.

Preheat oven to 425, place frozen slices on cookie sheet cook for 10 minutes or until golden brown.

Spicy Parmesan Kale Chips

Kale leaves chopped
2 tbsp olive oil
1 tbsp lemon juice
1/4 cup Parmesan cheese
1/4 tsp cayenne pepper
1/4 tsp salt

Preheat oven to 300

In mixing bowl, toss Kale, oil, lemon juice, and Parmesan cheese until evenly coated; season with cayenne and salt.

Line cookie sheet with parchment paper. Arrange leaves in a single layer on a baking sheet. Bake for about 18 minutes, until leaves are crispy and cheese is golden brown.

Hollandaise Sauce over Salmon

Salmon with Hollandaise Sauce

Salmon with Hollandaise Sauce

I found this quick and easy Hollandaise Sauce recipe from “Magic Bullet Blog” where they were making Eggs Benedict.  I only eating fish so I swapped the Canadian Bacon for fresh Salmon.  I scrambled the whites (no waste)  and added spinach for a great twist on an old favorite, Eggs Benedict.

 

 

Hollandaise Sauce

3 Egg Yolks

1/4 teaspoon Dijon Mustard

1/2 cup melted butter

1 Tablespoon lemon juice

dash tabasco sauce ( optional)

 

1.  Separate the yolks from the whites

2.  Add lemon juice

3.  Add melted butter

4.  Add tabasco sauce

5.  Blend until smooth

6.  Toast muffin, add cooked salmon, spinach ,egg whites and top with sauce.

 

 

Spiral cut Squash & Sauteed Shrimp

Love this salad.

  • ZucchiniShrimp Salad
  • Squash
  • Beets
  • Spinach
  • Green Onion
  • Fresh basil, oregano and thyme
  • Sauteed shrimp

Cut zucchini and squash using a spiral cutter.  Chopped spinach, onion and herbs. Saute shrimp.  This is delicious.

 

Banana Nut Flaxseed Muffins

Flaxseed Recipe: Banana Nut Muffins

Banana Nut Flaxseed  Muffins

Banana Nut Flaxseed Muffins

 

 

 

 

 

 

 

 

 

Try this quick and easy flaxseed recipe: banana nut muffins.  This is great if you are on the run and need a quick breakfast.  

 

Ingredients:

4 ripe bananas

1 egg

3/4 cup sugar

1/3 cup softened butter (unsalted)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup whole wheat flour

1/2 cup flaxseed flour

1/4 walnuts, chopped for topping

 

Method:

  1. Preheat oven 375 degrees F
  2. Line muffin pan with muffin paper cups
  3. Mash bananas well
  4. Add sugar and softened butter
  5. Mix the dry ingredients
  6. Add banana and egg to dry mixture
  7. Hand mix until no dry mixture is present
  8. Fill muffin cups about 3/4 to the top
  9. Sprinkle with chopped walnuts
  10. Bake for 20 minutes or till the muffins are golden brown

Makes 12 large muffins