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.

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.

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!

Strawberry Cheesecake Protein Popsicles (GF/DF)

Two classic flavor combinations: strawberries and cheesecake!  And this time of year we begin seeing an abundance of bright red, succulent strawberries in our markets.  Strawberries are a great source of vitamin C and the perfect treat during late-spring/early summer when the days are hot and the evenings are cool.

The fun secret to these quicksicles is the added benefit of protein.  Just one scoop of the Enrichables protein powder adds 2.5 grams of protein making these feel less guilty (IMO)!  Pea protein (made from yellow peas) promotes a sense of fullness making these the great afternoon snack or dessert after dinner.  The protein provides lasting energy and helps maintain muscle function and mobility.  At only 47 calories each, we can also feel pretty good eating these!  

If you don’t have the Deluxe Cooking Blender, you can make these using any high-speed blender or a food processor.  If you’re using a different quicksicle or popsicle maker, follow the manufacturer’s directions to freeze.

This recipe is not super sweet so if you want a sweeter quicksicle you can add more honey or a little vanilla.  You can also swap in whole milk if you’re not making it dairy free.  Blueberries, raspberries and/or blackberries can be substituted for the strawberries in this recipe.  

Strawberry Cheesecake Quicksicles
Makes 3

6 strawberries, hulled, separated
1/4 cup oat milk
1 teaspoon honey
1 tablespoon non-dairy cream cheese (I use this kind)
1 scoop Enrichables Pea Protein

  1. Slice 2 strawberries using the Utility Knife and set aside.  
    In the Deluxe Cooking Blender, combine the remaining strawberries, milk, honey, cream cheese and pea protein.  Blend on the custom blend setting on the #5 speed.  
    Place the slices of strawberries against the walls of each well of the Quicksicle Maker.
  2. Place the handles in the wells, then fill with the milk mixture to the fill line.
  3. Place in the freezer and freeze until set, about 15 minutes.
  4. Remove the quicksicles using the key and serve.

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.