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Broccoli and Kielbasa Skillet

By From http://www.pointsinmylife.com/ • Nov 2nd, 2016 • Category: Blog Entries.Local

This savory skillet dish is just too easy not to make… over and over again! The perfect ingredients for a scrumptious meal!

Ingredients:

– 1 Tbs. olive oil
– 1 clove garlic, diced
– 1/2 cup chopped onions
– 1/2 of a 13 oz. package of turkey kielbasa, sliced diagonally
– 1/2 cup chopped red bell pepper
– 4 cups chopped fresh broccoli
– 1/2 cup chicken broth
– 1/2 cup tomato sauce
– 2 cups rice or quinoa, cooked
– 1/2 cup shredded mozzarella cheese

Heat olive oil in a large skillet over medium-high heat. Add garlic and onions and sauté for 2 minutes, until onions become translucent. Add kielbasa and cook until it’s lightly browned on both sides. Add red pepper, broccoli, chicken broth, and tomato sauce. Let simmer 10 minutes until the vegetables are tender. Stir in cooked rice and cheese. Serve and enjoy! If you’d like a printer-friendly version of this recipe, Click Here.


“What’s meant to be will always find its way.” – Anonymous

Prosciutto and Parmesan Spaghetti Squash

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

Talk about savory! Talk about healthy! Talk about delicious! And all in one dish! Ingredients:- 1 spaghetti squash- 2 Tbs olive oil, divided- 1 oz. thinly sliced prosciutto- 1/2 cup yellow onion, chopped- 1/2 Tbs diced garlic- 2 cups summer squash…


Poached Lobster Tails in Spicy Ginger Broth

By From http://www.pointsinmylife.com/ • Oct 17th, 2016 • Category: Blog Entries.Local

This delicate, yet spicy broth adds a unique flavor that is enhanced with each succulent spoonful of fresh lobster meat.Ingredients:- 1 Tbs olive oil- 1/8 to 1/4 tsp. crushed red pepper, to your desired spice level- 1 tsp. diced garlic- 1/2 tsp. ground…


Shrimp and Potato Corn Chowder

By From http://www.pointsinmylife.com/ • Oct 9th, 2016 • Category: Blog Entries.Local

One of my favorite things to do is change up recipes to make the dishes a lot easier to prepare. Like this recipe for an amazing shrimp and potato corn chowder that I came across today. The original recipe indicated it took 8 hours to make this. I made it in less than 30 minutes, and it is fantastic! Seasoned perfectly, this creamy chowder, with bites of shrimp and corn, will very much please your palate and have you coming back for more!

Ingredients:

– 2 cups chicken stock (or homemade bone broth)
– 2 potatoes, peeled and cubed
– 1/2 tsp. salt
– 1/2 tsp. pepper
– 1 1/2 tsp. fresh thyme
– 2 cups frozen corn, thawed and divided
– 1/2 cup of half and half 
– 2 Tbs butter, divided
– 1/4 tsp. Old Bay seasoning 
– 1 Tbs diced fresh chives, plus a little more for a garnish
– 1/2 lb. medium shrimp, peeled and deveined – Tip* if you don’t have a great place to get fresh shrimp, you can also buy frozen already peeled, deveined, and cooked shrimp as well.

In a medium to large sauce pan or dutch oven, heat chicken stock over medium-high heat. Add potatoes, salt, pepper, thyme, and one cup corn. Stir until potatoes are soft. Transfer to a blender and with the lid slightly open to allow steam to escape and holding a towel over the top, begin blending on low and increase the speed slowly until the potatoes and corn are completely blended. Return mixture to the sauce pan and add half and half, one tablespoon of butter, the remaining cup of corn, and the Old Bay seasoning. Turn down heat to low. In a skillet over medium-high heat, add remaining 1 tablespoon of butter shrimp. Sauté until shrimp turn pink and are done, stirring occasionally. Divide the soup into bowls and add shrimp on top along with a little more chives for garnish. Enjoy! If you’d like a printer-friendly version of this recipe, Click Here.

“Be the type of person you want to meet.” – Anonymous


Pumpkin Cheesecake Pie

By From http://www.pointsinmylife.com/ • Oct 8th, 2016 • Category: Blog Entries.Local

If you love pumpkin and cheesecake both, this is your lucky day! Well, I guess a truly lucky day would be to receive them in the mail from me. 🙂 A wonderful dessert for Thanksgiving or any lovely fall day!Ingredients:- Store bought ready pie crusts- 3…


Chicken Vegetable Soup with Homemade Bone Broth

By From http://www.pointsinmylife.com/ • Oct 7th, 2016 • Category: Blog Entries.Local

Let’s talk collagen! Collagen is the most abundant protein in the human body and is the substance that holds the whole body together. It is found in the bones, muscles, skin and tendons, where it forms a scaffold to provide strength and structure….


Individual Crumb Cakes

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

Last year I made these the morning of Thanksgiving. It’s difficult to wake up and have to wait for the turkey and all the trimmings to be prepared; the smell in the kitchen is just so mouth-watering. These delightful crumb cakes were the perfect start …


Strawberry Cream Cups

By From http://www.pointsinmylife.com/ • Oct 5th, 2016 • Category: Blog Entries.Local

Don’t throw that stale bread away! Here’s a recipe that turns stale bread into the most amazing little strawberry cream cups! All you need is a cup of coffee and breakfast is served!Ingredients:- 4 pieces of stale bread, cubed small- 1 1/2 cups diced s…


Creamy Potato and Leek Soup

By From http://www.pointsinmylife.com/ • Oct 4th, 2016 • Category: Blog Entries.Local

Only recently have I started cooking with leeks. Freshly diced in my salads, sautéed with other healthy vegetables, and in soups such as this one. So creamy and incredibly flavorsome. What’s even better is it’s very easy to make!

Ingredients:

– 4 cups chicken stock
– 2 russet potatoes, peeled and cut into large pieces
– 2 leeks (whites only), thoroughly washed and chopped
– 1 stalk celery, roughly chopped
– 1 bay leaf
– 1 tsp. fresh thyme
– salt and pepper
– 1/2 cup heavy cream

In a large sauce pan or dutch oven, add all of the ingredients down to and including a little salt and pepper (to taste). Boil until potatoes are soft, about 15 minutes. Remove bay leaf. Let set 5 minutes to cool slightly. Using an immersion blender, blender, or food processor, add half of the soup mixture and blend until it’s smooth. (Release the lid slightly when blending hot liquids so the steam can escape. Hold a towel over the top.) After blended, add the remaining soup mixture and blend until smooth. Transfer to a medium sauce pan, add heavy cream and let simmer 5 to 10 minutes to thicken slightly. Remove to soup bowls, garnish with chives or thyme and Enjoy! If you’d like a printer-friendly version of this recipe, Click Here.

“To change the world takes time; to change yourself 
takes courage.” – R. S. Lowel


Mini No-Bake Pumpkin Pies

By From http://www.pointsinmylife.com/ • Oct 3rd, 2016 • Category: Blog Entries.Local

Fall time is here! Time to bring out all of the fall recipes, at least the ones that are incredibly easy to make. You might want to make copies and keep this recipe handy, because people will be asking for it once they try these dreamy pies!Ingredients…


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