Month: May 2022

Skinny Brutus Salad with Grilled Romaine (GF)

Have you ever tried grilled romaine? After the first time I had it, I fell in love! It gives it an entirely different flavor and there is nothing like it! And this Caesar salad gets and upgrade to a Brutus salad with the grilled steak! I know you’re going to love it!

Skinny Brutus Salad with Grilled Romaine

Skinny Brutus Salad with Grilled Romaine
Serve 4

Dressing:
2/3 cup plain fat-free Greek yogurt
3 tbsp lemon juice
1 1/2 tbsp red wine vinegar
1 1/2 tbsp Worcestershire sauce
2 tsp Dijon mustard
1/2 tsp black pepper
2 tbsp olive oil

Steak:
1 1/2 pounds beef strip steak
1 tablespoon chopped fresh rosemary
1 tablespoons grill seasoning (I use this one)

Salad:
1 tbsp olive oil
8 oz fresh asparagus, trimmed
1/2 medium zucchini
salt and pepper
3 romaine hearts, divided
3 hard boiled eggs, peeled
1/2 ounce fresh parmesan cheese

  1. Combine the dressing ingredients in a bowl or mason jar and mix well. Set aside 3 tablespoons.
  2. Heat a double burner grill pan over medium-high heat 3 minutes. Season the steak with the rosemary and grill seasoning.
  3. Meanwhile, cut the asparagus into 1″ pieces and cut the zucchini in half lengthwise, then slice into half-moons. Season the asparagus and zucchini with salt and pepper
  4. Place the steak on one side of the pan and the asparagus and zucchini on the other side. Grill the steaks for 3 minutes on each side and grill the vegetables 5–6 minutes, or until grill marks appear, turning occasionally. Transfer the steak to a cutting board to rest and the vegetables to a large serving bowl.
  5. Cut 2 of the romaine hearts in half lengthwise, keeping the core intact.
  6. Brush the romaine pieces with the reserved dressing. Place the romaine hearts in the pan, cut-side down. Grill for 2–5 minutes, or until grill marks appear and the edges are slightly charred, turning occasionally.
  7. Transfer the romaine from the pan to a cutting board. Slice both the grilled and remaining fresh romaine and add them to the bowl.
  8. Slice the eggs and steak and add them to the bowl. Pour about 1/2 cup of the dressing over the salad. Grate the Parmesan over the top with and toss well to combine.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.


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PB&J Sweet Potato Smoothie (GF/DF)

This was a huge hit! It’s the absolute perfect mixture of everything.

PB&J Sweet Potato Smoothie

PB&J Sweet Potato Smoothie
Makes 2

1 cup frozen mixed berries
1 tablespoon peanut butter
1/2 baked sweet potato
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

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Creamy Artichoke & Saffron Zoodles (GF)

This quickly became one of my favorite dishes! It’s fast and easy to make and super versatile. Add grilled chicken or shrimp if you want some protein to make it a main dish, or it’s just fine as is. If you’re not doing the GF/DF thing, you can swap out the cashew cream for heavy cream and the zoodles for pasta. Either way, it’s sure to become a favorite of yours too!

Creamy Artichoke & Saffron Zoodles

Creamy Artichoke & Saffron Zoodles
Makes 4 servings

1/2 cup cashews
1 cup boiling water
2 medium zucchinis
1 tablespoon olive oil
1/2 medium onion, chopped
3 garlic cloves, pressed
1 pinch saffron
salt and pepper
3/4 cup white wine
1 1/4 cups chicken stock
1 14oz can artichoke hearts in water, drained and sliced
1/2 cup fresh parsley, chopped
1/2 cup grated pecorino romano cheese

  1. Place the cashews in a cup with enough boiling water to cover and let sit 30 minutes. Drain, rinse and combine with 1/2 cup clean water in a high speed blender and set aside.
  2. Spiralize the zucchini into zoodles and set aside.
  3. Heat the olive oil in a large skillet over medium- high heat. Add the onions, garlic, saffron, salt and pepper and cook, stirring frequently for about 4 minutes or until the onions is softened.
  4. Add the wine and cook 3 minutes longer or until the wine has evaporated. Add the stock and cashew cream and bring to a simmer for 4 minutes, stirring occasionally. Add the artichokes and cook 1 minute longer.
  5. Add the parsley and zoodles and toss to combine. Add the cheese and season with salt and pepper to taste.
  6. Serve in bowls with extra cheese to grate over all.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

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Blueberry Sweet Potato Smoothie (GF/DF)

I made this for us today and as soon as Bill tasted it, he said, “oohhhhhh! Chocolate! … right?” 😂😂😂😂.
Well, not exactly but it’s the flavor that come across in this delicious smoothie!

Blueberry Sweet Potato Smoothie

Blueberry Sweet Potato Smoothie
Makes 1 serving

1 cup frozen blueberries
1/2 baked sweet potato
1 tablespoon almond butter
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
1 1/2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

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Tuscan Chicken Bean Soup (GF/DF)

You will love all of the flavors in this soup! We finished our bowls, licked them clean and then tried to lick them again because we didn’t want the deliciousness to end!

Three whole heads of garlic might seem like a lot, but roasting them before adding to the soup gives a mild, mellow taste. If you don’t have the seasoning mix, check the notes at the bottom for substitutions!

Tuscan Chicken Bean Soup

Tuscan Chicken Bean Soup
Makes 4 servings

3 whole heads garlic (about 48 cloves), unpeeled
3/4 tsp salt, divided
3 tbsp olive oil, divided
2 green bell peppers
1 medium onion
1 lb ground chicken
1 packet Tuscan Herb Chicken Mix
1 can (15.5 oz) Great Northern beans, drained
2 1/4 cups chicken stock

  1. Heat the oven to 400˚F.
  2. Slice about 1/4-inch off the pointed top of garlic heads to expose cloves. Place garlic cut side up in an oven-safe bowl. Sprinkle head of garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover and bake 30-40 minutes or until garlic is soft. Set aside to cool.
  3. Meanwhile, combine peppers and onion in a Dutch Oven. Sauté, stirring occasionally, 4 minutes. Add chicken and seasoning mix and continue to cook, breaking the chicken into crumbles, until chicken is cooked through, about 8 minutes longer.
  4. Meanwhile, gently squeeze cooled garlic from heads into a bowl, discarding the skins and mash. Add garlic, beans, and stock to the Dutch Oven and mix gently. Bring to a boil, reduce the heat and simmer 10 minutes.
  5. Ladle into bowls and serve.

Cook’s notes: If you don’t have the seasoning mix, use:
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoons fennel seeds
1 teaspoon smoked paprika
1 pinch crushed red pepper flakes

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Triple Layer Brownies (GF)

What’s better than a brownie? When you make it even more delicious! Using my Blackout Brownies as the inspiration for this recipe, I sandwiched it in between a chewy oatmeal layer, then topped it with a creamy chocolate peanut butter frosting! The only thing better than how they taste is know you’re getting extra protein from the black beans! And I promise, no one will ever know!

Triple Layer Brownies

Triple Layer Brownies
Makes 16 servings

Bottom Layer:
1/2 cup dry roasted peanuts, chopped
1 cup quick or old-fashioned oats (I use these)
1/2 cup packed brown sugar
1/3 cup all-purpose gluten-free flour (I use this one)
1/4 teaspoon baking soda
1/2 cup butter, melted

Brownie Layer:
1 15oz can black beans, rinsed and drained
4 tablespoons water
2 teaspoons vanilla
3/4 cup butter, melted
3 eggs
2 cups sugar
1 cup unsweetened cocoa powder
1 cup gluten free flour (I use this one)
1/2 teaspoon salt

Top Layer:
3/4 cup semi-sweet chocolate morsels (I use these)
1/2 cup creamy peanut butter

  1. Heat the oven to 350°F.  Line a 9×9 metal baking pan with parchment paper.
  2. Combine the oats, brown sugar, flour, baking soda, and peanuts in a small bowl.  Add the butter and mix well.  Press the oat mixture onto the bottom of the pan.  Bake 8 minutes.  Remove from the oven. 
  3. Meanwhile, In a food processor, process the beans, water and vanilla until smooth and no chunks remain. Transfer the bean mixture to a mixing bowl.
  4. Stir in the melted butter and eggs. Mix until well combined.
  5. Add the sugar, cocoa powder, flour and salt to the bean mixture and mix well.
  6. Gently spoon the batter over the partially baked crust.  Carefully spread to the edges of the pan. 
  7. Return to the oven and bake, 30-35 minutes. 
  8. Remove from the oven and cool completely. 
  9. Combine the chocolate morsels and peanut butter in a microwave safe bowl.  Microwave on HIGH 1 minute.  Stir until smooth.  Spread the chocolate mixture evenly over the cooled brownies. 
  10. Cool until the chocolate mixture is set.  Cut into bars.  Store in a tightly covered container in the refrigerator.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

slicedicedishLeave a comment