Category Archives: Recipes

Easy Eats – Buffalo Meatballs

For the Meatballs:
1 lb. ground chicken or turkey
1/4 cup almond flour
2 oz. cream cheese, softened
1 egg
2 TB chopped celery
3 TB crumbled blue cheese
1/4 tsp. black pepper
For the Sauce:
1/2 stick unsalted butter
1/2 cup Frank’s Red Hot

Combine all the meatball ingredients in a bowl. The mix will be sticky and gooey but that’s normal. Form into 1-inch balls. Placed on greased cookie sheet (with sides) and bake at 350 for 10 minutes. To make sauce, combine Frank’s and butter in small saucepan or place in microwave safe bowl for 2 minutes on high. After 10 minutes, remove balls from oven and dunk carefully in the buffalo sauce. Put back onto cookie sheet and bake another 12 minutes. If you have leftover sauce, you can pour over meatballs and bake for another 3-4 minutes if you want them extra saucy.


Easy Eats – Crock Pot Chicken And Noodles

Easy Eats – Crock Pot Chicken And Noodles


1 lb. chicken breasts
10 oz. cream of chicken soup
10 oz. water
8 oz. chicken broth
12 oz. wide egg noodles


Place the chicken in crock pot. In mixing bowl, mix together soup, water and broth. Pour over chicken. Cook on high for 3 hours. Remove chicken. Cut or shred. Put back into crock pot. Add noodles (dry pasta, not cooked) and cook until just tender, stirring occasionally. Serves 6-8.


Easy Eats — White Chicken Chili

Easy Eats – White Chicken Chili


6 chicken breast

1 (15 oz.) can chicken broth

1 small onion, chopped

3/4 cup salsa

1 (10 oz.) can tomatoes with green chiles

2 (15 oz.) cans Great Northern Beans

2 (15 oz.) cans Kidney Beans

1 (15 oz.) can white corn

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/2 cup sour cream

Optional toppings: shredded cheese, chopped cilantro, tortilla strips


Place the chicken in the bottom of a large slow cookers. Then add the chicken broth, onion, salsa and tomatoes. Next add the beans, corn, cumin, chili powder and salt. Cook on low for 6 to 8 hours or high for 3 to 4. Shred chicken and salt and pepper to taste. Turn off the heat and stir in the sour cream just before serving. Ladle soup into bowls and add cheese, cilantro and tortilla strips if desired.


Easy Eats – Honey-Grilled Pork Loin

Easy Eats – Honey-Grilled Pork Loin


1 (3 lb) boneless pork loin roast

2⁄3 cup soy sauce

1 teaspoon ground ginger

3 garlic cloves, crushed

1⁄4 cup packed brown sugar

1⁄3 cup honey

1 1⁄2 tablespoons sesame oil


Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side. Place in dish or large zip-loc. Combine soy sauce, ginger, and garlic, pour over roast. Refrigerate 3 hours or more turning occasionally. Remove roast, discard marinade. Combine brown sugar, honey and sesame oil in a saucepan. Cook over low heat until sugar dissolves. Coat grill rack with cooking spray. Place roast over medium hot coals (350-400°F). Brush with mixture. Cook 20-25 minutes or until meat thermometer reaches 160°F. Baste frequently.


Easy Eats – Balsamic Roast Beef

Easy Eats – Balsamic Roast Beef


4 pounds chuck (boneless roast, or round roast)

1 cup beef broth

1/2 cups balsamic vinegar

1 tablespoon worcestershire sauce

1 tablespoon soy sauce

1 tablespoon honey

1/2 teaspoons red pepper flakes

4 cloves garlic (chopped)


Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low) Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef. Store remaining gravy in an airtight container in the refrigerator for another use.


Easy Eats – Spicy Sausage & Peppers Penne

Easy Eats – Spicy Sausage & Peppers Penne


About 1 lb sausage (farmers or andouille)

1 small onion, diced

1 red bell pepper, cut into strips

1 clove garlic, minced

1 tbsp cajun seasoning*

1 cup diced tomatoes

2 cups whole wheat penne, dry

½ cup half & half cream


Bring a medium pot of well salted water to a boil for the pasta. In the mean time, put a large sauté pan on medium high heat and cook sausage until nicely browned on both sides. Remove sausage from the pan and sauté onions, peppers, and garlic until soft, about 10 minutes. Cook pasta according to package directions, reserving ½ cup of pasta water once cooked. Add cajun seasoning, diced tomatoes, pasta and pasta water to the pepper mixture and cook for a couple more minutes until the liquid starts to reduce and thicken. Add half & half and mix to combine. Serve and enjoy!


Easy Eats – Bacon Cheese Brown Sugar Pork Chops

Easy Eats – Bacon Cheese Brown Sugar Pork Chops


4 boneless pork chops (about ¾-1-inch thick)

4 slices bacon

4 cloves garlic (finely minced)

2/3 cups brown sugar

1/2 cups shredded mozzarella cheese

1/2 cups shredded cheddar cheese


Preheat oven to 400º F. Spray a 13 x 9-inch baking pan with non-stick spray or line with parchment or foil. In a small bowl, mix the brown sugar and the garlic. In another bowl, mix the cheeses. Set the cheeses aside. Place pork chops in prepared pan, being careful to leave room between the chops. Distribute the garlic/sugar mix evenly over the top of each pork chop. Lay a slice of bacon diagonally on top of each pork chop; tuck ends of bacon under each chop. Bake at 400º F for 35-40 minutes. Top with cheese and bake an additional 5-10 minutes to melt cheese.


Easy Eats – Waldorf Salad

Easy Eats – Waldorf Salad


4 cups mixed Salad blends

1/2 cup seedless green grapes

1/2 cup seedless red grapes

1 large apple, chopped

1/2 cup celery, chopped

1/2 cup walnuts, chopped



1/2 cup sugar

1 Tablespoon celery salt

1 Tablespon dry mustard

1 cup vegetable oil

3 tablespoons grated/minced onion

1/3 cup cider vinegar

1/3 cup crumbled Blue Cheese


For the dressing, combine and shake; for the salad, combine all ingredients and toss with the previously made dressing. Serve.


Easy Eats – Squash and Walnut Pie

Easy Eats – Squash and Walnut Pie


1 small butternut squash

2 tablespoons sugar

8 tablespoons ground walnuts

1/4 cup vegetable oil (you can add more)

2 teaspoons ground cinnamon


Wash the squash, peel, remove seeds and cut into pieces about 2 inches long. Heat the oil in a pan over medium heat. Place the sliced squash in hot oil, reduce heat to medium-low and fry each side of them until golden or a fork can easily be poked through them (add more oil if needed). Place them on paper towel to absorb extra oil. Preheat the oven to 350º F. Place one layer of fried squash on an oven proof plate. Sprinkle 1-tablespoon sugar, 1-teaspoon cinnamon powder and 4 tablespoons chopped walnuts on top of the squash. Repeat the layers. Put it in oven and bake for 15-20 minutes. Serve the squash and walnut dessert cold or hot.


Easy Eats – Glazed Salmon and Broccoli Rice

Easy Eats – Glazed Salmon and Broccoli Rice


1/4 cup brown sugar

2 tablespoons low-sodium soy sauce

1 cup long-grain white rice

1 head broccoli, florets only, chopped (about 2 cups)

4 pieces skinless salmon fillet (1 1/4 pounds total)

1 large red onion, cut into 1/4-inch-thick wedges

1 tablespoon olive oil

kosher salt and black pepper


Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking. Serve the salmon and onion with the rice and the remaining glaze.


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