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Baked Apricot Chicken

By From http://www.pointsinmylife.com/ • Feb 23rd, 2016 • Category: Blog Entries.Local

Sweet and savory are the best ways to describe this succulent chicken dish. Turn a simple chicken dish into a winning dish with just four ingredients! Two thumbs up!Ingredients:- 2, 6 oz. chicken breasts, boneless, skinless- 1/2 cup apricot preserves- …


Tuna and Roasted Potato Salad with Avocado Buttermilk Dressing

By From http://www.pointsinmylife.com/ • Feb 20th, 2016 • Category: Blog Entries.Local

What a long name for this dish but I didn’t want to leave anything out. Just the title makes my mouth water. Packed with an abundant amount of vitamins and good nutrition, this predominantly plant-based dish is calling your name. Ingredients:- 12 …


Ratatouille

By From http://www.pointsinmylife.com/ • Feb 19th, 2016 • Category: Blog Entries.Local

This easy Ratatouille dish is a vegetable dish that can be enjoyed so many different ways: as a side dish, served over pasta or rice, put into an omelet, or simply on its own. Whatever variation you choose, the bottom line is — it’s healthy, it’s flavorful, and it’s very simple to make!

Ingredients:

– 2 Tbs olive oil
– 3/4 cups diced onion
– 1 tsp. minced garlic
– 1 cup diced eggplant, (peeled or unpeeled)
– 1/2 tsp. fresh thyme leaves
– 1/2 cup diced yellow bell peppers
– 1/2 cup diced red bell peppers
– 1 cup diced zucchini
– 1 cup peeled, seeded, and chopped tomatoes
– 1/4 cup fresh parsley leaves, chopped
– 1/4 cup fresh basil leaves, chopped
– salt and pepper to taste
– fresh shaved parmesan (optional)

Heat a large skillet over medium heat with olive oil. Once hot, add the onions and garlic. Cook the onions until they are lightly caramelized, about 5 minutes. Add the eggplant and thyme and cook for 4 to 5 minutes until the eggplant is partially cooked. Add the yellow peppers, red peppers, and zucchini and cook for an additional 5 minutes. Add tomatoes, parsley, basil, salt and pepper, to taste, and for for a final 5 minutes. Can be served hot or at room temperature. Garnish with a little parmesan cheese if desired. If you’d like a printer-friendly version of this recipe, Click Here.

“The secret to a good ratatouille is to cook the vegetables separately so each will taste truly of itself.” – Joël Robuchon

Chicken and Kale Stuffed Spaghetti Squash

By From http://www.pointsinmylife.com/ • Feb 16th, 2016 • Category: Blog Entries.Local

When you make a recipe that’s not only healthy but completely delicious, you tend to make that recipe over and over again. Bottom line… save this recipe because it’s one worth repeating!

Ingredients:

– 2, 6 oz. chicken breasts, skinless and boneless
– 1 spaghetti squash
– 1/2 Tbs olive oil
– salt and pepper
– 2 pieces of bacon
– 1/4 cup chopped onion
– 1 garlic glove, chopped
– 1/2 of an orange bell pepper, seeded and chopped
– 1 tomato, chopped
– 2 cups kale, chopped
– 2 Tbs fresh basil or parsley, chopped
– 1/2 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Place chicken breasts in a baking dish and bake for 20 minutes. Remove to a plate, let cool, and cut into 1-inch cubes. Set aside. Decrease oven temperature to 375. Place the spaghetti squash on a microwave-safe plate and microwave for 4 to 5 minutes. Remove and let cool slightly. Cut in half length-wise. Brush each half with olive oil and season with salt and pepper. Place cut sides down on a rimmed baking sheet, and bake in oven for 40 minutes (or until the squash can be easily pierced with a fork). Remove and let cool.

While the squash is baking, in a large skillet over medium-high heat, fry the bacon until crisp. Remove to a plate, let cool, and crumble. Add onion and garlic to the bacon grease and sauté for 1 minute, stirring frequently so it doesn’t burn. Add bell pepper and cook for 2 minutes, stirring frequently. Add tomato, kale, basil, chicken cubes, and crumbled bacon. Cook until kale begins to wilt. Remove from heat.

Using a fork, loosen the strands in the spaghetti squash by dragging the fork down the center and sides of the squash. Scoop the chicken, kale mixture into each half of the spaghetti squash. Sprinkle both halves with mozzarella cheese. Place the squash on a baking sheet and bake for another 10 to 15 minutes at 375 degrees until heated through and cheese has melted. Season to taste and enjoy! If you’d like a printer-friendly version of this recipe, Click Here.



“It’s ok to trust words, but better to trust actions.” – Anonymous




Sweet and Sour Chicken

By From http://www.pointsinmylife.com/ • Feb 14th, 2016 • Category: Blog Entries.Local

Simple, sweet, and tangy! This sweet and sour chicken recipe boasts big flavors for such a light dish. A true family pleaser! Ingredients:- 2 large eggs white- 4 tsp. cornstarch, divided- 1 pound, skinless, boneless, chicken breasts, cut into 1-in…


Butter-Basted Haddock

By From http://www.pointsinmylife.com/ • Feb 12th, 2016 • Category: Blog Entries.Local

Basted in “butter”? No wonder I love this! A wonderful light and mild fish in butter and fresh parsley. The taste is magnifico and leftovers, unheard of! Enjoy!Ingredients:- 2, 6 oz. Haddock – 4 Tbs butter – salt- pepper- 2 Tbs fresh parsley,…


Lenten Meals

By From http://www.pointsinmylife.com/ • Feb 11th, 2016 • Category: Blog Entries.Local

Points In My Life to the rescue!!!  

An amazing blog page to keep on hand that contains numerous mouth-watering sweet and savory appetizer, entrée, and dessert recipes that do not contain meat! Enjoy these scrumptious recipes, not only during Lent, but all year round!

Soups:

– Tomato Basil Pasta Soup

– Tomato Zucchini Soup

– Creamy Roasted Red Pepper Soup

– Creamy Butternut Squash Soup

– Spicy Fish Soup

– Rustic Tomato Basil Soup

– Parmesan Topped Asparagus Soup

– Avocado Soup with Jumbo Lump Crab


Appetizers and Entrées:

– Arugula and Blueberry Salad with Toasted Pine Nuts

– Tomato Asiago Frittata with Sautéed Arugula with Mushrooms

– Salmon with Pink Peppercorn Sauce

– Mustard Green Pesto Egg Sandwich

– Tabbouleh Salad

– Spinach Ricotta Dumplings

– Crab Salad

– Ginger Glazed Mahi Mahi

– Mayo and Panko Mahi 

– Penne Pasta with Asparagus and Pistachios

– Orange Marmalade Shrimp Salad

– Shot-Glass Veggies

– Avocado Egg Cups

– Eggplant Mozzarella

– Butter-Basted Seasoned Rockfish

– Apple Cranberry Salmon Salad

– Orange Glazed Salmon with Citrus Salad

– Pea Pesto with Prosciutto

– Smoked Salmon Patties with Dill Mustard Lemon Sauce

– Spinach Mozzarella Patties

– Mixed Greens and Mushroom Frittata

– Honey-Grilled Shrimp with Creamy Cole Slaw

– Apple Kale Salad

– Fabulous Fish Tacos

– Sweet Potato and Chickpea Cakes with Avocado Salsa

– Bourbon and Brown Sugar Salmon

– Seasoned Scallops with Quinoa

– Tomato and Avocado Stack Salad

– Watermelon Caprese Salad

– Baked Swai with Homemade Pesto

– Spinach Lasagna Roll-Ups

– Flounder Florentine

– Lobster Risotto

– Flounder Mediterranean

– Squash and Cheese Fritta

– Zucchini Tomato Bake

– Spinach Artichoke Cups

– Barramundi with Pepper Corn Relish

– Walnut and Blue Cheese Grape Bites

– Swordfish with Fresh Tomato Tapenade

– Mozzarella Skewers

– Steamed Mussels in White Wine Tomatoes

– Pan-fried Swai Sliders

– Mini Quiche (minus the bacon)


Desserts:

– Banana Oatmeal Cookies

– Chocolate Chip Starbuck Brownies

– Caramel Pecan Brownies

– Red Velvet Chocolate Chip Cookies

– Chocolate Almond Cups

– Chocolate Strawberry Shish Kabobs

– Cream Cheese Sundaes

– Pineapple Upside Down Cupcakes

– Spice Butterscotch Cake

– Mt. Dew Cake

– Coffee Cake

– Oreo Brownies

– Cherry Oatmeal Bars

– Reese’s Cookies with Chocolate Drizzle

– Mini Turtle Brownies

– Cheesecake-Filled Strawberries

– Angel Food Fruit Cake

– Incredible One-Minute Cake

– Cupcakes with Tequila Lime Icing

– Seven Minute Vanilla Ice Cream


– Mini Double Chocolate Brownies

Arugula and Blueberry Salad with Toasted Pine Nuts

By From http://www.pointsinmylife.com/ • Feb 6th, 2016 • Category: Blog Entries.Local

It’s easy to forget that this vibrant and tasty Arugula and blueberry salad is full of heart-healthy nutrition and packs a lot of essential vitamins that are very beneficial to maintaining a healthy lifestyle. A go-to quick and easy recipe you will lov…


Tomato Asiago Frittata with Sautéed Arugula and Mushrooms

By From http://www.pointsinmylife.com/ • Feb 5th, 2016 • Category: Blog Entries.Local
This succulent frittata tastes incredible! The asiago cheese in the frittata along with the sautéed Arugula and mushrooms create a dish that makes your mouth water even before the first bite! 

Ingredients:

– 2 Tbs heavy cream
– 2 tsp. chopped fresh thyme
– 1/2 tsp. kosher salt
– 1/4 tsp. freshly ground pepper
– 6 eggs
– 1 Tbs olive oil, divided
– 1/3 cup thinly sliced shallots
– 1/3 cup Asiago cheese
– 1 to 1/2 cups halved cherry or grape tomatoes
– 1/2 cup sliced mushrooms
– 2 cups Arugula
Preheat broiler to high.  Whisk the first 5 ingredients in a large bowl. Heat an oven-proof medium skillet (I used 10″) over medium heat. Add 2 tsp. of the olive oil to pan along with the shallots. Sauté 3 minutes or until the shallots are translucent. Add egg mixture to pan. Cook about 5 minutes or until eggs are partially set. Sprinkle 3 Tbs of the asiago cheese over eggs. Arrange tomatoes over eggs and sprinkle the rest of the cheese over the top. Place pan in oven and broil 5 minutes or until top is lightly browned and eggs are set. Remove from oven, cut into 8 wedges, and remove to a plate. Use the same skillet and place over medium-high heat with 1 tsp. olive oil. Add mushrooms and Arugula and sauté until Arugula has began to wilt. Season to taste and enjoy!  If you’d like a printer-friendly version of this recipe, Click Here. 
“The key to eating healthy? Avoid any food that 
has a TV commercial.” – Anonymous 

Butternut-Squash and Kale Chicken Soup

By From http://www.pointsinmylife.com/ • Jan 31st, 2016 • Category: Blog Entries.Local
Winter’s not over yet! This hearty soup will heat you up with the spicy kick of jalapenos! Not a fan?  Leave them out, and this savory soup will still become a regular “go-to” recipe! 

Ingredients:

– 1 lb. cubed, boneless, skinless chicken breast
– 1 Tbs olive oil
– 2 cups peeled and cubed butternut squash
– 2 Tbs minced garlic
– 1 cup chopped yellow onion
– 1 Tbs minced jalapeno peppers (optional)
– 1 tsp. ground cumin
– 1 tsp. dried oregano
– 1 tsp. freshly ground black pepper
– 3/4 tsp. kosher salt
– 4 cups unsalted chicken stock
– 2 cups kale, chopped
– 3 Tbs parsley

Preheat oven to 400 degrees. Place chicken breasts in an oven-safe pan and bake for 20 minutes (or until cooked through). Once baked, let cool and cube. Set aside.

Heat a large dutch oven or large sauce pan over medium-high heat. Add olive oil and swirl to coat. Add squash and sauté for about 10 minutes or until lightly browned on all sides, stirring frequently. Remove squash from dutch oven and set aside. 

Add garlic and next 6 ingredients (through kosher salt) to your pan; sauté until vegetables are tender. Add chicken stock and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes. 

Add reserved squash to the pan, along with the kale and chicken. Cook until heated through. Add parsley and serve! Enjoy! 

If you’d like a printer-friendly version of this recipe, Click Here.
“It’s not a short-term diet; it’s a long-term lifestyle change.” 
– Anonymous


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