Hearty Squash Soup     

 Ingredients:                                                                                                               
2 tablespoons olive oil
1 pound lean  ground beef
1 large red pepper, chopped
1 large chopped yellow onion
1 can (28 ounces) no-salt-added crushed tomatoes
1- med. sized peeled butternut squash, cut into 1/2-inch cubes
1 can (8 ounces) no-salt-added tomato sauce
1 cup reduced-sodium beef broth
1 teaspoon salt                                                                                                                                   
1 teaspoon dried  Greek oregano
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 med. sized cubed zucchini`s with the peeling left on
1 med. sized cubed yellow Zucchini with the  peeling left on
               


Directions:
In a stock pot, heat olive over medium-high heat. Add beef, red pepper and onion; cook, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add  the cubed zucchini. Cover and continue simmering until vegetables are tender, another 20-25 minutes.

This  soup also freezes well.

Healthy Avocado Toast

Very flavorful and  filling and healthy

Ingredients:
1 - avocado
2  - slices of  toasted seeded bread
1/2 tsp- olive oil
2- large eggs, fried sunny side up
alfalfa sprouts
1-  thin small sliced Roma  tomato
1 pinch -  cayenne pepper
Instructions :
Dice, then scoop avocado into a small bowl
Add 1/2 tsp olive oil and smash and stir,
then toast  the bread slices.
Fry eggs sunny side up.
Spread avocado on the  toast.
Add alfalfa sprouts and sliced tomato
Cover with fried egg
Sprinkle with Cayenne

Serve hot

Turkey Salad Sandwich

A delicious twist  on the classic chicken salad. You can cook your turkey or get rotisserie  turkey from your local grocery store. A beautiful flavorful sandwich for a summer holiday or  picnic. Serves 6

Ingredients :

1/2 cup  mayonnaise
 1/2 cup plain Greek yogurt
 2 teaspoons Dijon mustard
 2 teaspoon parsley flakes
 1 teaspoon salt
 fresh ground pepper to taste
 1/3 cup dried cranberries
 1/3  cup chopped pecans
 1 small diced Granny Smith apple with the peeling
4 cups cooked turkey breast, cut into 1/2-inch cubes
6 croissants sliced  to make sandwiches
baby Spinach


Directions :

In a medium bowl, mix together the mayo, yogurt, mustard, parsley, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and turkey.
Serve on  sliced croissants with some baby spinach.

BBQ Chicken Pineapple Pizza

Makes 1 medium pizza

Ingredients:
2 - boneless skinless chicken breasts
1/2 - cup chopped red onion
3/4  - cup chunk pineapple
pinch - crushed red pepper flakes
BBQ sauce * I  like  Sweet Baby Rays  Hickory/ Brown Sugar
Pizza crust  * I like the Jiffy brand boxed pizza crust mix
8  ounces shredded pizza cheese  

Directions:
Grill or bake the 2 chicken breasts and dice and set aside. You  can use fresh or canned pineapple as long as it is cut into  chunks, drain the juice and dice  half a red onion and set  them aside.
Preheat the oven to 400 degrees.
Make pizza dough according to the directions. Once the pizza dough is  shaped start with a half cup of BBQ sauce and spread it like pizza  sauce, you can add as much as  you like.  Add the chicken chunks and pineapple, then add the diced red onion and  the pepper flakes and finish with  the cheese.
Bake for about 15-20 min. or  until the crust turns golden.

Irish Roasted Honey Glazed Root Vegetables

These honey roasted veggies are so amazing and so sweet.

Ingredients:

3 med. size turnips thick sliced

5 carrots peeled and sliced

2 large parsnips peeled and sliced

1/4 cup olive oil

1/4 tsp. black pepper

1/4 tsp salt

 3 tbsp. honey

Directions:  

Preheat the oven to 350 degrees. Peel and cut the  parsnips  and carrots  into 1 inch slices, and slice the turnips into 1/2 inch inch slices .

In a med. bowl mix the salt, pepper, olive oil and honey and whisk together, toss in the parsnips, carrots and turnips and  mix till coated.  Spread  the vegetables on a baking sheet in a single layer and bake for about 30 min.  and then with a spatula flip them over so they will brown on the other side for about another 15 min.until they start turning a golden brown and are tender with a fork.  Remove  and place on a platter (optional you  can sprinkle with dried parsley flakes) and serve  hot.  Serves  4

Cranberry Almond Pound Cake

Ingredients: 

2 1/2 c. sugar
1 c. + 2 T. unsalted butter
3 t. almond extract
6 eggs
1 c. sour cream 
1/4 c. water
3 c. self  rising flour
2 c. dried cranberries

1/2 cup almond slices

Directions:
Preheat oven to 325 degrees and butter and flour 2 loaf pans

Mix sugar, butter and almond extract. Add eggs and sour cream, mix well. Mix in water. Add flour and mix well. Fold in cranberries, almond slices.   Pour the batter into both buttered pans and bake both at 325 for 1 hour or more. Test with a toothpick. Rest for a few minutes in the pan before inverting and cooling on rack

For Frosting:
1/4 cup butter softened
4 oz.cream cheese softened
1 1/2 cup powdered sugar (or more to make it thick enough to spread on top of the cake)
1/4 cup dried cranberries

1/4 cup almond slices

Cranberry Feta Pinwheels

Serving size 12-15

A new  Holiday twist on the favorite pinwheel recipe.

Ingredients:
¾ cup dried  cranberries
1 (8 oz)softened package cream cheese
6 oz. crumbled feta cheese
1⁄4 cup finely chopped green onion
3 large  flour  spinach tortillas
Instructions:
Combine all ingredients except tortillas, mix well.
Divide and spread mixture evenly on the tortillas.
Roll up tightly, wrap in plastic and refrigerate at least one hour.
Then cut into  slices.