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Filtering by Tag: Main Dishes

Chicken and Roasted Vegetable Soup

Tabitha Helms

This soup was amazing! Let me tell you something about myself; I rarely get seconds when I'm eating a meal. It's part of how I monitor my portion control. (An exception is my mom's crab cakes...those I have been known to eat seconds and thirds!) I got seconds of this delightful soup.

Let me tell you something about my fiancé; he's a very hard grader when it comes to the taste of a meal (Once after claiming a meal I made was good, and I went to enter the rating on Paprika, he told me it was a 3/5 star recipe. WHAT?! I still love you, Sweetheart!) ;)

Let me tell you another something about my husband to be; he also has been known to refuse eating leftovers for at least 3 days after having it for dinner. (Me on the other hand find leftovers to be one of the more exciting parts of a meal...I don't have to make my lunch tomorrow!? SCORE!!) He had this soup for lunch at work the next day.

So when I tell you this soup is amazing; I really mean it. You HAVE to make this soup! My wonderful mom posted the link on my Facebook. My wonderful mother-in-law-to-be made it before I had a chance to and made some amazing claims about it as well. So when my future hubby came home feeling sick this week, I knew it was time to be the Jewish woman that I am and make him soup so he would feel better.

Chicken and Roasted Vegetable Soup

Recipe Courtesy of Danielle Walker at Against All Grain 

  • 2 garlic cloves, minced
  • 2 carrots, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed*
  • ½ yellow onion, quartered
  • 2 tablespoons extra virgin olive oil
  • 4 cups chicken stock, store-bought or homemade
  • 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
  • ¾ teaspoon dried parsley
  • 1 teaspoon sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cracked pepper
  • 1 cup water
  • 2 cups baby spinach
  • *For SCD, eliminate the sweet potato and increase the butternut squash to 2.5 cups
  1. Preheat oven to 425 degrees F.
  2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
  3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
  4. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
  5. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

Garlic Lemon Tilapia, Kale Chips, and Cucumber Salad

Tabitha Helms

Cooking for one is not nearly as fun, but for those of us that love to cook and don't want to resort to a microwave meal that tends to be not as healthy anyway, this combination is a good one for a night in. Gear up, this recipes got not one, not two, but THREE recipes for you to try out: Garlic Lemon Tilapia, Lemon Kale Chips, and Refrigerated Cucumber Salad! I had individually frozen, tilapia fillets in the freezer and some kale and cucumbers from our weekly, Urban Fresh Delivery box, so I pulled up my Healthy Eating pinboard and found some good ones!


Garlic Lemon Tilapia By Shruti's Dilectable Dilites


1 tilapia fillet, (defrosted if frozen) 2 cloves garlic, grated 1/2 T butter 1 T lemon juice 1 tsp parsley 1/4 tsp oregano (opt.) salt and pepper to taste


Preheat oven to 400°. Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add all but 1/4 T of the lemon juice, shut off flame, and remove from heat. Spray the bottom of a baking dish lightly with cooking spray and remaining 1/4 T of the lemon juice. Place the fish on top and season with herbs, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley for garnish Bake at 400° until cooked, about 15 minutes. (or until semi-golden)


Lemon Kale Chips By Elana's Pantry


1 bunch kale, washed 2 T olive oil 2 T lemon juice 1/4 tsp salt


Cut stems off kale leaves and discard. Chop leaves and toss with olive oil, lemon juice, and salt. Spread out on a cookie sheet. Bake at 350 degrees for 10-15 minutes.

I like mine really crispy, so I'll cook them a little longer than that. They should shrivel up and turn a darker color. You can feel them, they don't stay hot for too long, and determine if they're crispy enough for you. You can take the cooked ones off and put the others back in for longer.


Refrigerated Cucumber Salad By Recipes We Love


4 thinly sliced cucumbers 1-large  sliced red onions 1-large  sliced green bell  peppers (or color of your choice) 1-tbsp salt 2-cup white vinegar 1 1/2-cups sugar 1-tsp celery flakes (opt.) 1-tsp red pepper flakes


Mix cucumbers, onions, peppers and salt; set a side. Put vinegar, sugar, celery flakes and pepper flakes  in a pot and bring to a boil. Once mixture comes to a boil remove from heat and  add 2 handfuls of ice until melted. Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar) Pour mixture over cucumbers,  store in refrigerator.

Will keep up to 2 months


Stuffed Avocados

Tabitha Helms



These are delicious!!!!!! I needed a quick, easy, healthy breakfast on my way to a doctor's appointment. I had a very ripe avocado, some feta getting close to expiration, and grape tomatoes that had been in the fridge for a while. So I went on Pinterest and found a recipe on She Knows Food & Recipes for Baked Avocados. It was super easy and great for what I had on hand.


  • 1 ripe avocado
  • 2 tablespoons chopped fresh vegetables (I used tomato and garlic)
  • 2 tablespoons shredded sharp cheddar cheese
  • Panko breadcrumbs
  • Salt and pepper, to taste


  1. Cut avocado in half and remove the seed. Add 1 tablespoon filling per avocado half. Depending on the size of your avocados, you may have to add a little more or less.
  2. Sprinkle the top with cheese, a little panko breadcrumbs and some salt and pepper.
  3. Broil on high for about 5 minutes until the cheese is melted and the avocado is warm.

It was delightful to eat with a spoon! I was very full but wanted another one, it tasted so good!

Chicken Pesto Panini

Tabitha Helms

My friend Andrew came over to install my new car stereo. I was so grateful to have found someone to do it for me, because although the man at Walmart assured me that I could follow the directions in the package and do it myself, girly me was a little skeptical. I told Andrew I would make him lunch for his hard work. He told me I should wait to make sure he could actually do it first, but I had faith in him. Turned out to only take about 30 minutes to pop that thing in there and let me tell you, it has been amazingly wonderful to have a working stereo again! But I wanted something quick and easy to throw together for lunch that was just super delectable because Andrew had previously told me my recipe blog had inspired him to make creme brulee of all things! I found a simple 15 minute meal to make and let me tell you, it was so delightful! Not to mention so much fun to make; I rarely cook for myself anymore, so I need a friend to come over as an excuse to cook something these days. (Any volunteers??)

Makes 4 Servings


8 slices Italian bread

4 T pesto sauce

1 c rotisserie chicken pieces

4 oz mozzarella cheese



Spread butter on one side of each piece of bread. Put 4 slices with butter side down in large skillet. Spread 1 T of pesto on each slice. Top with 1/4 c chicken and 1 oz of cheese each. Place remaining bread slices with butter side up on top. Cook over medium heat for 4-5 minutes per side. Serve with pasta sauce or a bowl of tomato soup. Delish!

Easy Chili and Cornbread

Tabitha Helms

When Nicole came over for her birthday, she had requested chili and cornbread. If I had enough time on Wednesdays I definitely would have made it from scratch, but lack of time deemed canned and boxed food necessary. Ever since then however, I have been craving homemade chili and cornbread! So, when my friend Lanae came over for dinner tonight, it was on the menu! I recommend getting the cornbread in the oven first and then working on the chili. This quick and easy combo can be knocked out in 45 minutes.


  • 1 1/2 cups unbleached all-purpose four
  • 1 cup yellow cornmeal
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. table salt
  • 1/4 cup packed light brown sugar
  • 3/4 cup frozen (or fresh) corn, thawed (optional)
  • 1 cup buttermilk
  • 2 large eggs
  • 8 tbsp. (1 stick) unsalted butter, melted and cooled


1. Pre-heat oven to 400 degrees.
2. Spray 8-inch-square baking dish with nonstick cooking spray.
3. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
4. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
5. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
6. Pour batter into prepared baking dish; smooth surface with rubber spatula.

7. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes. Serve warm with butter and honey.


  • 1 lb. lean ground beef or turkey
  • 2 (8 oz.) cans tomato sauce
  • 1 (14.5 oz.) can of diced tomatoes with chilis, undrained (sometimes I throw in another can if the chili seems too thick or meaty)
  • 2 cans kidney beans, drained
  • 2 packets Chili Seasoning mix (I usually get a packet of mild and a packet of original, otherwise it’s too spicy for me)


1. Brown the ground beef or turkey over medium high heat until fully cooked, about 5-7 minutes. Drain any excess oil (usually not a issue with turkey or lean beef).

2. In a large pot, combine tomato sauce, diced tomatoes, beans, seasoning mix and meat.  Bring to boil.

3. Cover, reduce heat to medium and simmer for at least 20 minutes, stirring occasionally.  Optionally, you can turn it down to low or medium-low heat and simmer an hour or more.

Makes a big ol’ pot of chili, at least 6 servings.

Julie and Julia Bruschetta

Tabitha Helms

THIS IS THE MOST INCREDIBLE RECIPE EVER. Do you hear what I’m telling you???

When I saw this in the movie I had the biggest craving in the entire world. Check it out for yourself. Look at 2:05, press pause, and just admire the lucious tomatoes on top of that crusty buttered bread. It’s just divine!


Anyway, the recipe isn’t in Julia Child’s cookbook, because it’s made by Julie Powell before she starts her project. So the recipe was not available online, but I did find some cooks who decided to do their best at recreating it. The one I found was spot on. Here it is:


4 slices of bread (I used Albertsons french baguette)

2 cups tomatoes (I used Roma) chopped and seeded

1 T plus more extra virgin olive oil

1 clove garlic, peeled and halved

1 tsp sea salt

chopped fresh basil

1. Toss tomatoes with 1 T. olive oil and about 1 tsp. sea salt.

2. Rub each side of the bread with olive oil so just covered. Fry bread in skillet, browning on each side.

3. Rub cut half of garlic over 1 side of fried bread.

4. Spoon tomatoes (with oil and accumulated juices) over bread. Top with chopped basil to taste.

5. Eat with plenty of napkins on hand.

Thanks to Hungry Novelist for the recipe. :)