Spring Shrimp Pasta Salad Makes 6 servings 1 pound brown rice pasta or whole wheat pasta (I like Tinkyada’s brown rice vegetable spirals.) 1 cup red, yellow and orange bell peppers, sliced 1/2 cup zucchini, sliced 1/4 cup red onion, diced 6 cups baby spinach 2 lbs. medium raw shrimp, shelled, deveined, with tails attached … Read More
1 large head of broccoli, washed and chopped 1 large onion, diced 2 red potatoes, chopped 1 tsp. sea salt 2 garlic cloves, pressed 2 cups vegetable broth Place all ingredients in your Vitamix (or a comparable blender like the Nutribullet) and start at variable one (or use Soup setting). While the machine is running quickly … Read More
Heat olive oil in a sauce pan and sauté the onions and parsley until the onions are translucent. Transfer to a mixing bowl. Add the ground turkey, ketchup, Worcestershire sauce, egg, salt and pepper. Mix and combine into a loaf. Coat a loaf pan with olive oil cooking spray and transfer the meatloaf. Drizzle ketchup over the top, sliced onions, salt and pepper.
Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. Cook for about 45 minutes or until package directions. When rice has 5 minutes left to cook ad
Cook pasta according to package directions, drain, and rinse with cold water. Combine all dressing ingredients in a blender to make a vinaigrette dressing (refrigerate left-over). Toss pasta with vegetables and 1/2 cup of dressing.
Marinate 4 chicken breasts in 2 Tbsp. olive oil and Mexican Seasoning blend and cover in the refrigerator for at least two hours. Place chicken in a crockpot and cover with sliced bell peppers, mushrooms, onion and chicken broth. Cook on High for 3 1/2 hours (can also make on low for 7 hours).