Chicken & Beets Lettuce Wraps

1 cup uncooked brown rice
1 cup chicken broth
1 cup water
3 medium-sized beets (2 cups), trimmed, peeled, & finely diced
1 Tbs. olive oil
Sea salt, to taste
Black pepper, to taste
2-1/2 cups cooked boneless, skinless chicken breasts, finely diced
1/2 cup crumbled blue cheese
2 bushels of Romaine Hearts lettuce leaves
Ranch dressing, to drizzle

In a medium size pot, mix rice, broth, and water together, over high heat. Bring to a boil, then reduce heat to a simmer and cover. Cook for 35-40 minutes, or until all liquid is absorbed.

Meanwhile, add oil to a large pan, over medium heat. Add the beets and season with salt. Cook until beets are fork tender.

Once the rice is done, combine the rice, cooked chicken, beets, blue cheese crumbles, salt and pepper. NOTE: Your rice and chicken mixture will turn completely pink from the beets. If you don't like the look of  a pink meal, then fill free to-- A) mix everything, except the beets, adding those to your wraps lastly B) layer everything individually in your lettuce wraps. C) accept the fact that your dish looks funky all pink and just enjoy the flavors!

Place a spoonful of the rice mixture into each romaine heart lettuce leaf. Drizzle ranch dressing over the top. You just pick up the whole leaf like a spoon and eat it with your hands!

Roasted Veggie Pasta

Choose from any combination of the following Vegetables:

*Read tip below

Fresh Vegetables to Roast:
2 whole carrots, peeled and cut into thin strips
1 zucchini, cut into thin strips
1 yellow summer squash, cut into thin strips
1/2 of a red onion, thinly sliced
1 whole red, orange, OR yellow bell pepper, cut into thin strips
5 whole asparagus, trimmed and cut bite-size

Other ingredients needed:
1/4 cup olive oil
1-3 tsp. dried Italian Seasoning, depending on how many vegetables you chose
Sea salt, to taste
Black pepper, to taste
1 Lb. pasta (bowtie, penne, or corkscrew...)
1 cup tomatoes, seeded and chopped
Chicken, cooked and diced (optional)
1/2 cup fresh grated Parmesan cheese

Preheat oven to 450 degrees F.

On a large oiled baking sheet, toss desired roasting vegetables with oil, Italian herbs, salt, and pepper.

Bake, uncovered, 10 minutes, then stir and bake an additional 8-10 minutes, or until the harder vegetables are tender and the vegetables begin to brown..

Cook the pasta in a large pot of boiling salted water, according to the package directions. When you drain the liquid, reserve 1 cup of the cooking liquid; set aside.

In a large bowl, toss the cooked pasta with the roasted vegetables, tomatoes and/or chicken. Stir in just enough of the reserved cooking liquid to moisten the pasta (you will not use all of the liquid). Season with salt and pepper, to taste. Sprinkle with the Parmesan cheese and serve immediately.

Tip: The vegetables will shrink when roasting. So, even though it may look like alot on the baking sheet, you can estimate it down by about half after roasting. The vegetables will bring all the flavor and sweetness to the pasta. Try to have a ratio of 50% pasta to 50% vegetable. When choosing your vegetables think about flavor, color, and size, keeping your dish balanced. (For example: carrots and red onion will bring sweetness, verses the bold pepper, or nutty asparagus.) I like to saute some kale, and sliced mushrooms on the side, and also add that to my dish for added flavor and texture!

Florentine Squares

A tasty appetizer, perfect for any gathering!

4 whole large eggs, beaten
10-3/4 oz. canned cream of mushroom soup
2 (10 oz each) packages frozen chopped spinach, thawed and well drained
8 oz. tube refrigerated crescent rolls
1/4 cup green onions, chopped
1 cup shredded Swiss cheese
1/4 cup freshly grated Parmesan cheese
1/2 cup walnuts, finely chopped

Preheat oven to 350 degrees F.

Unroll crescents (do not separate them) onto the bottom of a greased 9 x 13-inch baking dish. Press seams together to seal. Set aside.

In a large bowl, combine all the remaining ingredients, mixing well. Spread mixture evenly over crescents.

Bake, uncovered, for 40 minutes, or until knife inserted in center comes out clean.

Rice-Crusted Spinach Quiche

2 cups cooked brown rice, slightly cooled
5 whole large egg, divided
3/4 tsp. sea salt, divided
1/2 cup onion, chopped
1 Tbs. olive oil
4 cups (about 5 oz.) firmly packed fresh spinach leaves, stems removed and chopped bite-size
4 oz. feta cheese, crumbled
1/2 cup cold milk
2 Tbs. whole wheat flour
Dash ground black pepper
1/2 tsp. dried thyme

Preheat oven to 375 degrees F.

For the filling:
Add oil to a large pan, and heat over medium heat. Saute the onion until soft. Add spinach and saute for about 1 minute, or until slightly wilted. Remove from heat; set aside.

In a food processor, combine 4 of the eggs, milk, flour, 1/4 tsp. of the salt, black pepper, and thyme. Blend until incorporated. Set aside.

For the crust:
In a large bowl, mix cooked rice, 1 egg, and 1/2 tsp. salt. Press into an oiled 9-inch pie plate, to form a crust.

To assemble quiche:
Sprinkle cheese in crust. Spread the spinach mixture over the cheese. Pour the egg mixture over the cheese and spinach.

Bake, uncovered, for 30 to 35 minutes, or until egg mixture is set in the middle. Let it stand for 5 minutes prior to slicing.

Gingersnap-Crusted Salmon

1 Lb. Salmon fillets, thawed if frozen
3 whole egg whites, lightly beaten
1/2 cup crushed Gingersnap Cookies
1/2 cup original Panko bread crumbs
1/4 cup whole wheat flour
Sea salt, to taste
Ground black pepper, to taste
Olive oil, to drizzle

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Spray foil with nonstick spray.

In a bowl, lightly beat the egg whites, then set aside. In another bowl, combine gingersnaps, bread crumbs, and flour, stirring to combine.

Season salmon with salt and pepper. Dip each piece in egg white to coat, then dredge through the bread crumb mixture, pressing to adhere.

Place on baking sheet. Lightly drizzle each fillet with olive oil. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.

Super Sonic Smoothie Pops

A special treat, created by my child, and featured in the Focus on the Family Club House magazine, June 2011 edition!

1/2 cup apple juice
1/2 milk (we use vanilla-flavored almond milk)
2 whole ripe bananas, peeled
12 oz. (by weight) frozen strawberries (or any frozen fruit)

Place all ingredients in a blender, in the order listed above. Blend on a low speed until well mixed, thickened, and no chunks of fruit remain. Then, increase blender to high speed and continue to mix on high for about a minute. A "vortex" (funnel) will form in the center of the blending mixture.

Fill popsicle containers with the smoothie mixture and place in the freezer until frozen. If you rather, you can just pour into a cup and enjoy immediately!

Tip: The frozen fruit acts as ice and thickens the smoothie, so don't substitute it for fresh fruit.

Crock Pot Shredded Chicken Tacos

2 Lb. boneless, skinless chicken thighs
1-1/2 cup any salsa
4 oz. canned diced green chilies, undrained
1 tsp. ground cumin
2 fresh garlic cloves, minced
1/2 cup red onion, chopped
Hard taco shells (or you can use soft shell tacos, burritos, tostadas...), warmed

Toppings:
Shredded lettuce
Tomato, diced
Sour cream
Salsa
Shredded Cheddar cheese

In a medium-size bowl, combine salsa, chilies, cumin, garlic, and onion; mix well.

Place chicken thighs in crock pot. Pour salsa mixture over top.

Cook, covered, on LOW for 7-8 hours. Once done, remove chicken and shred on a plate, using two forks. Return shredded chicken to crock pot juices; mix well. Use tongs, letting most of the juice drip off, and fill taco shells with the meat. Then serve with all the toppings!

Tip: Don't let the chicken set in the shells too long, as the juices from the meat will make the shell soggy.

Fried Flounder Sandwich

2 Lb. boneless, skinless Flounder fillets, thawed if frozen
1/4 cup olive oil
1/2 cup milk
2 cup yellow corn meal
2 tsp. sea salt
Several dashes ground black pepper
2 tsp. Old Bay seasoning
1/4-1/2 tsp. cayenne pepper (depending how spicy you like it)
6 Kaiser rolls

Condiments:
Red lettuce leaf
Tomato, sliced
Mayonnaise
Sweet pickle relish

Dredge fillets in cornmeal, then milk, and then back through the cornmeal again.

In a large skillet, heat oil over medium heat. Fry each fillet (in batches if needed), until golden brown and easily flakes with fork. Just a few minutes per side. Transfer to a cooling rack. This will keep the fish crispy until you are ready to use it.

Split kaiser rolls in half. Toast face up on a baking sheet under the broiler for 1-3 minutes. Watch carefully not to burn!

Spread mayonnaise on top half of bun, along with a thin amount of the relish. On the bottom half, layer lettuce, tomato, and fried fish.

Tip: If frying several batches of the fish, you'll need to add more oil to your pan each time. If you do too many batches, the existing olive oil will become to hot and begin to burn. You may want to wipe the pan clean before continuing, if that happens. I can normally get about 2-3 batches, using one pan, before I notice the oil burning.

Coconut Creamsicle Frosty

1-1/2 cups vanilla-flavored coconut milk
1-1/2 cups pulp-free orange juice
1/4 cup pure clover honey
3 cups crushed ice

Place all ingredients in a blender, in the order listed. Blend until smooth and frosty, with no chunks of ice remaining. Serve immediately.

Tip: I like to take any leftovers in the blender and spoon them into a Popsicle container. I then freeze them as treats for later!

Sugar-Glazed Pecans

Slow-roasted pecans with a candied sugar coating!

1 egg white
1 Tbs. pure vanilla extract
1 Lb. pecan halves
1 cup granulated sugar
3/4 tsp. sea salt
1/2 tsp. ground cinnamon

Preheat oven to 250 degrees F. Spray large baking sheet with non-stick spray.

In a large bowl, whip egg white and vanilla until frothy, using a hand mixer or whisk.

In a separate large bowl, mix together sugar, salt, and cinnamon.

Add pecan halves to egg white mixture. Stir to coat evenly. Transfer nuts into sugar mixture and stir until coated. Spread nuts out on the greased baking sheet.

Bake for 1 hour, stirring every 15 minutes.