Spicy White Bean & Wilted Greens Soup (GF/DF)

It was pretty chilly here last night and when I get cold and can’t shake it, I sometimes think I might be coming down with something. (Usually that’s not the case TBH). In deciding what to make, I knew this one would be perfect!

This spicy soup lets the white beans create its creaminess vs dairy! You can amp up or tone down the heat if you want using more or less red pepper flakes.

This soup is also packed with good nutrition… white beans are a good source of calcium, iron, and fiber. The mixed greens contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients. They are a good choice for a healthful diet because they do not contain cholesterol and are naturally low in calories and sodium. Garam masala is rich in anti inflammatory and anti-oxidative properties. This helps in restoring the health of the heart and reduces cholesterol. Turmeric gradually increases antioxidants in your body plus it’s an anti-inflammatory.

So in addition to be extremely flavorful and aromatic, you can feel good about eating this one! Get ready because your kitchen is about to smell amazing!

Spicy White Bean & Wilted Greens Soup (GF/DF)

Course: Main Course, Soup
Cuisine: American, Indian
Keyword: Dairy Free, Gluten Free, Soup
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 259kcal
This spicy aromatic soup will warm you up on the inside!
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Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, pressed
  • ½ tsp red pepper flakes
  • 1 tsp fresh ginger, grated
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp Garam Masala
  • 2 tsp ground turmeric
  • 2 15oz cans white beans, drained and rinsed
  • 4 cups vegetable stock
  • 1 lime, juiced
  • 4 cup mixed greens, coarsely chopped

Instructions

  • Heat the oil in a Dutch Oven set over medium-high heat.
  • Add the onion, garlic pressed with a garlic press, red pepper flakes, ginger, salt and pepper and cook, stirring occasionally, until the vegetables are soft and the onions start the brown, about 8-10 minutes.
  • Sprinkle in the garam masala and turmeric and continue to cook, stirring occasionally, until the mixture is coated and the spices start to darken in color, 1-2 minutes.
  • Add the beans and stock and stir, scraping up any browned bits. Bring to a simmer and cook 15-20 minutes.
  • Remove 1 cup of the beans and transfer to a bowl. Using an immersion blender, blend the beans until smooth, then return to the pot and stir.
  • Meanwhile, coarsely chop the greens.
  • Add the greens and lime juice to the soup and stir to wilt the greens. Taste and season with salt and pepper.
  • Divide the soup among bowls and serve.

Notes

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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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.

Nutrition

Serving: 4g | Calories: 259kcal | Carbohydrates: 42.2g | Protein: 9.1g | Fat: 7.5g | Saturated Fat: 1.1g | Sodium: 1035mg | Potassium: 424mg | Fiber: 13.2g | Sugar: 7.6g | Calcium: 108mg | Iron: 3mg

Mushroom Tarts with Potato Shell (GF/NF)

When I love looking through cookbooks… especially vintage ones! (As I write this I’m realizing that vintage and antique are probably two different things! Vintage could refer to the 1970s. Antique are probably 1950s or older.) I especially love looking through my grandmother’s recipe box to see what she was making when she entertained. Time and time again, I come across recipes like this that are loved by all… but not loved by all tummies! That’s why I changed this up to be a modern classic.

A mushroom tart is a classic bite-size appetizer we don’t see too often anymore but they are always a hit when served! The traditional recipe is made with phyllo dough or puff pastry and here I’ve used a yellow potato. Not only does it add nutrients, but there is no fussing with any kind of dough. And I promise you will not miss it! These will be gobbled up immediately when you serve them.

If you’re feeling adventurous, you can use any kind or combination of mushrooms. A dill havarti cheese would be delicious and add another whole dimension to the flavor! Also, if you don’t want to use wine, substitute vegetable broth.

These can be served as a salad course with mixed greens… I like to use light olive oil and red wine vinegar to dress the greens. When I serve them as a salad course or first course, I will serve 3-4 tarts per person.

Mushroom Tarts with Potato Shell

Course: Appetizer
Cuisine: American
Keyword: mushrooms, potato, tarts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 79kcal
A modern twist on an old classic!
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Ingredients

  • olive oil
  • 1 pound fresh button mushrooms
  • 1 medium onion
  • ½ cup parsley
  • ½ cup dry white wine (such as Sauvignon Blanc)
  • 1 dash hot pepper sauce
  • tsp salt
  • tsp pepper
  • 2 medium yellow potatoes (about 2-inches in diameter)
  • 4 ounces Havarti or Monterey Jack cheese

Instructions

  • Heat the oven to 400°F.  Lightly oil the wells of a mini-muffin pan and set aside.
  • Finely chop the mushrooms, onion and parsley. 
  • In a large skillet, combine the mushrooms, onion, parsley, wine and hot pepper sauce.  Cover and cook 5-7 minutes or until the mushrooms are tender, stirring occasionally.  Uncover and cook until the liquid has evaporated.  Season with the salt and pepper and set aside to cool. 
  • In the meantime, thinly slice the potatoes using the thinest setting on a mandoline (⅛-inch thick).
  • Dry the slices with a paper towel, then place on a microwave-safe plate in a single layer. Place a damp paper towel over the potatoes and microwave on HIGH 1 minute, until the potatoes are pliable.
  • Gently press each potato circle into the wells of a mini-muffin pan. Place about two teaspoons of the mushroom mixture in each cup.
  • Cut the cheese into 1/2-inch cubes and top each tart with a cheese cube.  Bake 15-18 minutes or until light brown.  Serve warm.

Notes

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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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.

Nutrition

Serving: 2tarts | Calories: 79kcal | Carbohydrates: 13.5g | Protein: 2.7g | Fat: 0.2g | Sodium: 36mg | Potassium: 422mg | Fiber: 1.8g | Sugar: 1.7g | Calcium: 15mg | Iron: 2mg

Brownie Batter Smoothie (GF/DF)

I love smoothies because they are easy, keep my portion control in check and I’m less likely to snack when I’ve had one. If you’ve read my recipes before, you know I love throwing sweet potato into my smoothies. They are high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They’re also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system. They are loaded with dietary fiber, and vitamins C and B5 and also very low on calories.

This smoothie also has dates for sweetness. Dates contain several types of antioxidants that may help prevent the development of certain chronic illnesses, such as heart disease, cancer, Alzheimer’s, and diabetes. The fiber in dates may be beneficial for blood sugar control. Also packed with spinach, this smoothie has vitamins and minerals like vitamin E and magnesium that support your immune system.

This is the perfect smoothie when you want some nutrition and are craving something to satisfy your sweet tooth! Enjoy!

Brownie Batter Smoothie (GF/DF)

Course: Breakfast, Snack
Cuisine: American
Keyword: Breakfast, Dairy Free, Gluten Free, Smoothie
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 1
Calories: 289kcal
This healthy smoothie tastes just like a chocolate shake!
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Ingredients

  • 5 Medjool dates, pitted
  • cups spinach
  • cups water
  • 1 tbsp cocoa powder
  • 1 tbsp almond butter
  • ½ medium baked sweet potato

Instructions

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

Notes

SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:
SHOP THE REST OF MY KITCHEN!
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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FOLLOW ME HERE FOR MORE IDEAS:
 
    

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.

Nutrition

Serving: 1g | Calories: 289kcal | Carbohydrates: 50.5g | Protein: 7.8g | Fat: 10.2g | Saturated Fat: 1.2g | Sodium: 70mg | Potassium: 1053mg | Fiber: 9.4g | Sugar: 31g | Calcium: 84mg

Citrus-Rosemary Roasted Chicken (GF/DF/NF/W30)

Before Thanksgiving last year I was reading tips on how to make the perfect turkey. I came across three tips that I tried that resulted in THE BEST Thanksgiving turkey we’ve ever had!

The first tip was to incorporate citrus into the coating recipe. I love all citrus so of course this one peaked my interest!

The second tip was to use mayonnaise instead of butter when coating the bird. Before you think I’m crazy, here’s why you should do it: when you cover your turkey with mayonnaise, it bastes it during the roasting process, keeping the meat moist and tender. And, no, it doesn’t taste like mayonnaise. Plus, doing this makes it dairy free (WIN!). This recipe is also Whole30 compliant. (For more info on Whole30, click HERE).

The last tip is to dry the skin of the bird before roasting. And I don’t mean to dry it using paper towels… I mean completely DRY. You can do this one of two ways: The first way is to leave the bird uncovered in the refrigerator overnight. The second is to use a hair dryer to dry out the skin. Simply blow cool air on the bird until the skin is dry. This is the method I use and it works like a charm!

Try it! I promise you’ll love it!

Citrus-Rosemary Roasted Chicken

Course: Main Course
Cuisine: American
Keyword: chicken, dinner, easy, roasted chicken
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 388kcal
This gluten-free, dairy-free and nut-free roasted chicken will soon be your favorite as it's super easy and super fast!
Print Recipe

Ingredients

  • 1 4-5 lb chicken
  • 1 navel orange
  • 1 lemon
  • 1 lime
  • ½ tbsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp oregano
  • cup mayonnaise
  • ½ tsp sea salt
  • ½ tsp black pepper

Instructions

  • Heat the oven to 425˚F.
  • To spatchcock the chicken, position the chicken breast-side down and remove the backbone by cutting down either side of it. Once the backbone is removed, flip over the chicken and flatten it, then, using two hands, press directly down on the breast of the chicken to break the breastbone.
  • Using a hair dryer set on the coolest and lowest setting, gently dry the skin of the chicken. (Don't skip this step! It's the key to crispy skin!). Set on a baking rack set over a sheet pan and set aside.
  • Zest the orange, lemon and lime. In a small bowl, combine the zests, rosemary, garlic powder, oregano and mayonnaise, mixing well. Using your hands, slater the mixture over the skin of the chicken, coating completely. Evenly distribute the salt and pepper over the top.
  • Place the chicken in the oven and roast 45 minutes or until the skin is golden and the internal temperature registers 165˚F.
  • Remove from the oven and let rest 10 minutes before carving.

Notes

SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:
     
 
SHOP THE REST OF MY KITCHEN!
 
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
 
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FOLLOW ME HERE FOR MORE IDEAS:
    
 

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.

Nutrition

Serving: 10g | Calories: 388kcal | Carbohydrates: 5.8g | Protein: 66.2g | Fat: 9.6g | Saturated Fat: 2.3g | Cholesterol: 177mg | Sodium: 315mg | Potassium: 482mg | Fiber: 1g | Sugar: 2.6g | Calcium: 49mg | Iron: 2mg

The Kitchen is the Heart of the Home

We all know the kitchen is the heart of the home… every time we entertain, no matter how much we’ve set up the rest of our house, everyone always ends up in the kitchen. Even when I lived in my tiny apartment, whenever I had people over, we’d all end up crammed in the galley kitchen! Why is that?

When I was learning how to cook, thanks to my incredible mom and Pampered Chef, I was truly amazed to learn that having the right products to cook with made a huge difference. Before I started Pampered Chef, I thought it was really my lack of ability that resulted in less than stellar meals.

Then one night in 1998 a friend invited me to go to a home party with her. I had never been to a home party and since it was about cooking, I was in! At the time I was just beginning to cook for myself and wanted to learn more. Since my mom made everything she cooked look so effortless, I figured I’d inherit her abilities naturally. Well, that really didn’t happen as I expected.

So how did I get started with Pampered Chef? After I went to the home party, I kept the catalog on my nightstand and would look at it frequently… dreaming that if I had some of these products, I’d probably be able to cook better. They seemed to make everything so easy! Then came the fateful day in October 1998 when I was downsized at my job.  That was when I decided to take the leap… I needed something to fill in the financial hole that I was facing with reduced income from my patternmaking job.

The income I earned from Pampered Chef helped fill in the gap in my finances until I changed jobs in 1999 and went into a corporate position.  That job had me working 50-60 hours each week and Pampered Chef became my “fun” job!  Then in 2000, I was offered a position with a new company, which also meant a move 2500 miles across the country.

I decided to take a little time off before starting my new position and went to Michigan to spend time with my parents.  Unfortunately, (or fortunately now that I can look back) in the 3 weeks between jobs, my new position was eliminated. I suddenly found myself unemployed and living with my parents!  YIKES! 

I knew I needed to do something and decided to throw myself into my Pampered Chef business and in a few months, I was earning as much as I had been at my corporate job, but this time working about 20 hours each week vs. 50-60!  Now in my 25 years of being a consultant, I realize what a life saver this job is… And as an extra bonus, I have become an awesome cook!

The world of direct sales and home parties has changed drastically since I did my first party in 1998 and it actually keeps getting better and better because there are more opportunities than ever before!

What I learned the day I was downsized was the need to always have a back-up plan. I didn’t have one at the time and thankfully Pampered Chef was something I could start immediately and generate income from day one. If you can relate to any of this, you need to send me a DM right now so we can chat about how this might fit into your life.

Today in 2023, the best and easiest way to have a back-up plan is to begin social selling. It’s something you can do on the side, in your spare time and it’s something that requires pretty little effort, and can net a decent payoff. Every little bit helps, right?

Pampered Chef is known for their high quality and innovative products. All of them make meal prep easier and faster and also make clean-up a breeze. As a consultant, you work when you want, where you want and how you want. If social selling is your thing… post pictures of what you’re cooking and baking and share shopping links and get credit for orders placed using your links. If being with people is your favorite thing, then gather with your family and friends and cook together, then share the catalog and take orders right on your smartphone. It’s simply sharing what you’re already doing with others.

If you’ve ever thought about monetizing your social media, let’s chat because you’re probably already doing the work for free. Why not get paid for it?

In reading this are you thinking “maybe?”… check out our Look Book HERE. (BTW, there’s no obligation and I have no way of knowing if you click on the link or not so go ahead and check it out!)

There’s plenty of room at our table and we’ve love to have you join us!


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Notes

FOLLOW ME HERE FOR MORE IDEAS:
    

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.

Bell Pepper, Bacon & Greens Egg Cups (GF/DF/NF/W30)

I love anything that I can prep ahead! Breakfast, lunch, dinner, snacks… you name it! In trying to have healthier mornings, I thought some breakfast cups would be great to have on hand so I have no excuses to either reach for the cereal or skip breakfast all together.

When I do eggs in the morning, I like to add some veggies or make a breakfast salad. I also know my body and I need some kind of carb as well so these egg cups start with a potato nest underneath. These use yellow potatoes which are an excellent source of potassium (more than a banana) and vitamin C. Yellows are also a good source of vitamin B6 and are fat, sodium and cholesterol free. The addition of orange bell pepper is a bonus because they’re packed with vitamins and low in calories! They are an excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron. The bacon is because bacon is perfection.

Plus these are gluten free, dairy free and nut free! This recipe is Whole30 compliant when you check the ingredients on the bacon.

Bell Pepper, Bacon & Greens Egg Cups

Course: Breakfast
Cuisine: American
Keyword: Breakfast, Eggs
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 234kcal
This make-ahead breakfast (or lunch) egg cup will keep your tummy happy for hours!
Print Recipe

Ingredients

  • 1 tbsp olive oil
  • 4 small yellow potatoes
  • 6 eggs, divided
  • tsp salt
  • tsp pepper
  • 1 orange bell pepper, seeded
  • 3 slices bacon, cooked and chopped
  • 2 cups mixed greens, torn
  • ¼ cup water

Instructions

  • Heat the oven to 350˚F
  • Spirazlie the potatoes using the smallest blade available. Alternately, shred the potatoes using a box grater. Transfer the potatoes to a bowl, cover with water and let soak 5 minutes.
  • Meanwhile, beat one egg with the salt and pepper. Drain the potatoes and using a paper towel, press out an additional moisture. Return the potatoes to a clean dry bowl and add the egg, mixing well.
  • Oil the cups of a large muffin pan (6 wells) or regular muffin pan (12 wells) using a basting brush. Divide the potato mixture evenly in the wells and press up the sides a bit to create cups.
  • Bake 10 minutes, then remove from the oven.
  • In the meantime, chop the bell pepper and bacon and tear the greens into smaller pieces. In a bowl, beat the remaining eggs with the water until frothy.
  • Remove the pan from the oven and divide the greens, bell pepper and bacon among the cups. Evenly divide the beaten eggs into each cup.
  • Return the pan to the oven and bake 20 minutes longer or until the eggs are set. Remove from the oven and cool in the pan 5 minutes before removing.

Notes

SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:
SHOP THE REST OF MY KITCHEN!
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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FOLLOW ME HERE FOR MORE IDEAS:
    

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.

Nutrition

Serving: 6g | Calories: 234kcal | Carbohydrates: 23.3g | Protein: 12.3g | Fat: 10.8g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 337mg | Potassium: 253mg | Fiber: 4.3g | Sugar: 3.9g | Calcium: 95mg | Iron: 2mg