Author Archive

Instant Pot Honey-Glazed Pork Tenderloin

By From https://www.pointsinmylife.com/ • Mar 19th, 2019 • Category: Blog Entries.Local

If you don’t have an Instant Pot, do yourself a favor and buy one! You will not be disappointed. This pork tenderloin, in a crock pot, would have taken about 8 hours to make. In the Instant Pot… 20 MINUTES! Ingredients:- 1 1/2 lbs pork tenderloi…



Instant Pot Beef Stew

By From https://www.pointsinmylife.com/ • Mar 7th, 2019 • Category: Blog Entries.Local

This! I consider this comfort food, and we all need comfort food. Filled with vegetables, this stew is not only easy to make but healthy to eat as well! One of the few dishes you can make where the leftovers are actually almost better, with all that se…



Bay Scallop and Tarragon Chowder

By From https://www.pointsinmylife.com/ • Feb 17th, 2019 • Category: Blog Entries.Local

Made a pretty large pot of this, thinking my husband would have several meals out of it. I was right; however, the meals were in one sitting. haha! I told him that is a compliment to the chef. 🙂 Fantastic flavor with the scallops, potatoes, and tarrag…



Creamy Coconut Avocado Sorbet

By From https://www.pointsinmylife.com/ • Jan 28th, 2019 • Category: Blog Entries.Local

Step aside Ben and Jerry’s, there’s a new frozen dessert in town! A much healthier choice without sacrificing taste! Ingredients:- 2 avocados, peeled and pits removed- 1, 13.5-ounce can Thai coconut milk- 1/2 tsp. salt- 3 Tbs cocoa powder- 1/4 to …



SUPER BOWL 2019 – FOOD! FUN! FOOTBALL!

By From https://www.pointsinmylife.com/ • Jan 24th, 2019 • Category: Blog Entries.Local

Who are we kidding? We all know one of the best things about watching the Super Bowl is all the scrumptious food we get to devour! Here are a few amazing ideas for your Super Bowl party that will definitely score a touchdown with your friends and famil…



Instant Pot Butternut Squash Soup

By From https://www.pointsinmylife.com/ • Jan 12th, 2019 • Category: Blog Entries.Local

Smooth, creamy, and satisfying! An easy Instant Pot recipe that is perfect for these cold-wintery months! Ingredients:- 2 Tbs olive oil- 3/4 cup yellow onion, chopped- 3 stalks celery, chopped- 3 garlic cloves, chopped- 24 oz. butternut squash, pe…



Instant Pot Butter Chicken

By From https://www.pointsinmylife.com/ • Dec 30th, 2018 • Category: Blog Entries.Local

I was remiss in not staging this picture in a more appetizing way. With our rush to eat this magnificent Instant Pot Butter Chicken, I didn’t even think about it. I quickly snapped a photo of my husband’s plate before he devoured it. 🙂  Whenever …



Oven-Baked Tacos

By From https://www.pointsinmylife.com/ • Dec 24th, 2018 • Category: Blog Entries.Local

Taco lovers will melt over these oven-baked tacos with the cheese baked right in! That first heavenly bite of melted cheese with perfectly seasoned taco meat will make you instantly look forward to that second taco!Ingredients:- 1 lb. ground turkey or …



Pasta, Chickpea, and Chicken Soup with Pesto

By From https://www.pointsinmylife.com/ • Sep 26th, 2018 • Category: Blog Entries.Local

Adding a spoonful of homemade pesto and a pinch of parmesan cheese to a bowl of this soup before eating elevates the flavors so much, you find yourself going back for a second bowl. 🙂 


Ingredients:

– 8 Tbs olive oil, divided
– 1 cup chopped leeks
– 1 cup chopped carrots 
– 6 cups chicken broth or homemade bone broth
– 1 tsp. salt
– 1 tsp. pepper
– 1 cup orecchiette pasta
– 2 cups shredded or chopped chicken breasts or rotisserie chicken
– 1, 15 oz. can chickpeas, drained and rinsed
– 1 Tbs lemon juice
– 1/3 cup raw almonds
– 1 cup packed fresh basil leaves
– 3/4 cup flat-leaf parsley

Heat 1 tablespoon olive oil in a large sauce pan over medium-high heat. Add leeks and carrots and let sauté for about 5 minutes, stirring often. Add broth, salt and pepper. Let simmer about 10 minutes until leeks and carrots are tender. 

Bring broth to a boil and add orecchiette. Stir occasionally, until almost tender, about 10 minutes. Reduce heat and stir in chicken and chickpeas, and cook until pasta is tender and chicken and chickpeas are heated through. Remove from heat. 

Meanwhile, combine lemon juice, almonds, basil, parsley, and remaining 7 tablespoons of olive oil in a food processor. Process until smooth. Serve soup topped with a spoonful of fresh pesto and enjoy! If you’d like a printer-friendly version of this recipe, Click Here


“The fall season brings beautiful leaves, cozy sweaters, 
and hot flavorful soups.” – Me


Spinach and Artichoke Stuffed Salmon

By From https://www.pointsinmylife.com/ • Sep 2nd, 2018 • Category: Blog Entries.Local
Spinach and artichoke dip? Yes please!!! This incredible pan-seared stuffed salmon is so quick and easy to make, not to mention, completely mouthwatering!

Ingredients:

– 2, 6 ounce wild-caught salmon
– 2 Tbs olive oil
– salt and pepper
– Spinach and artichoke dip (you can find many recipes to make this homemade, or if you’re in a time crunch, buy it already prepared.)
– 1 Tbs butter

In a large skillet, add olive oil and heat over medium-high heat. Sprinkle salt and pepper on each salmon. With a sharp knife, cut a slit on the side of each salmon to create a pocket. Fill pocket with two tablespoons of spinach and artichoke dip. Place salmon in the skillet, skin side down, and let it sear for about 4 to 5 minutes. Carefully turn over and add 1 tablespoon of butter. Let cook another 2 minutes (or until salmon done to your liking). Remove salmon to a plate and enjoy with a few side dishes! The sides in this picture are mashed yellow cauliflower and sautéed asparagus. For a printer-friendly version of this recipe, Click Here.

“Remember, you only live once. Take care of your body so your 
journey will be a long one.” – Anonymous