Saturday, November 4, 2017

Saturday, October 7, 2017

Crock Pot Pork Roast with Sauerkraut and Apples

This was super easy and tasted like it took forever :)
Makes 10-12 servings: Nutritional Information (per 4 ounces pork loin roast, plus 1/12 of the sauerkraut/apple mixture):
Calories: 188
Fat: 7
Protein: 22
Carbs: 10
Fiber: 2
Sugars: 7
Weight Watchers Points Plus: 5
2 tablespoons butter
1 2.5-3-pound pork loin (loin, tenderloin, or sirloin)
kosher salt and freshly ground black pepper
1 32-ounce package/jar of sauerkraut, undrained
2 tablespoons maple syrup
2 tablespoons packed brown sugar
1 tablespoon brown or mild coarse grain mustard
1/2 medium onion, chopped
1 medium apple, sliced
Melt the butter in a skillet over medium-high heat. Sprinkle the pork roast with salt and pepper on all sides, then brown it on all sides in the hot skillet. When the roast has been evenly browned, place it in a crock pot.
In a large bowl, combine the sauerkraut, chopped onion, sliced apple, maple syrup, and brown sugar. Spread it evenly over the pork roast. Cover and cook on low for 6-8 hours or on high for 4-5 hours (or until the meat is very tender and flavorful). Shred or slice and serve with plenty of the sauerkraut mixture on top. Serve with your favorite potatoes and a green salad or steamed vegetables. 

Tuesday, August 15, 2017

Chicken Breast with Feta and Artichoke

This was amaze-balls!!  The boys just inhaled them too!!!  SOOOO good!!  For sure making over and over agaim!!

8 servings: 216 calories

1 cup plain yogurt
3T chopped fresh oregano
2T fresh parsley
1 ½ tsp lemon juice
1 tsp pepper
8 4(oz) chicken breast, bone/skinless
1 cup crumbled feta cheese (5oz)
1 medium tomato, chopped
½ cup canned artichoke hearts, packed in water, drained
½ cup sun dried tomatoes, chopped, reconstituted in hot water for 10 min drained

Combine yogurt, garlic, 2T oregano, 1T parsley, lemon juice, and pepper in medium bowl; whisk to blend.

Place chicken in a glass dish.  Top with yogurt mixture.  Marinate in the refrigerate, covered, turning once, for at least 1 hour and up to overnight.

Preheat grill or broiler on high.

Combine cheese, tomato, artichoke heart, sun dried tomatoes, remaining 1T oregano, and remaining 1T parsley in large bowl; mix well.  Set aside.

Grill chicken 4-5 min on each side or until no longer pink.  Set aside.

Heat oven to 350.  Place chicken on baking pan lightly coated with spray.  Top each piece with 1 rounded T of cheese mixture.  Bake for 5-8 minutes or until cheese is lightly browned.

Wednesday, August 9, 2017

Hawaiian style salmon

 So I'm not a fish person so anything that can cover it up - I'm all for it :)  This was AMAZING!!  I LOVED it!!  We all loved it :)  Such a great dish and oh so healthy!!!

4(4oz) salmon steaks, rinsed and patted dry
Sea salt
½ cup chipped pineapple
2 medium shallots, finely chopped
¼ cup cilantro

Preheat oven to 400

Cut parchment paper into 4 circles about 12 inches in diameter each.  Fold each circle in half.  Place on baking sheet.  Place a salmon steak in the center of each parchment half circle.  Season with salt and pepper.

Top salmon with pineapple, shallots, and cilantro.  Fold other half of parchment paper over ingredients and crimp edges to seal.  Bake for 10-12 minutes, or until fish flakes easily when tested with a fork.  Be careful when opening poaches as steam will be released.

Monday, July 17, 2017

Sweet Ranch Chicken

This was the yummiest thing ever!!!  AND it was easy prep!!!  This is going on our regular rotation for sure!!

Serving being 1R, 1Y, 1G, 1Tbs

2lbs chicken breast (skin or no skin - doesn't matter)
20 tiny red potatoes, halved
Green Beans
1 Clove garlic - minced
1 packet dry ranch mix
2 tbs olive oil
2 tbs brown sugar
salt/pepper to taste

Pre-heat oven to 400º

Cut potatoes in half

Coat a baking sheet with either olive oil or spray

Place chicken (skin up if using chicken with skin) in the middle of the pan forming a line and
green beans on both sides.

Add the potatoes on top of the green beans, cut side down.

Divide equally and sprinkle the brown sugar on top of the chicken, pressing down to make it

Sprinkle the minced garlic over chicken, potatoes, and green beans

Sprinkle lightly the ranch mix - I did not use an entire packet - but do it to taste.  Drizzle olive oil over entire pan

Cook on middle rack for 20-30 minutes (until chicken reaches internal temperature of 165º)

Sunday, July 9, 2017

Crockpot Pork Carnitas

UM yum!!!  This was so good and super easy!!!
Pork - 1 Red
2 Corn Tortillas - 1 Yellow
Cheese - 1 Blue
Veggies on top - 1 Green

4 pound boneless pork roast
1 T. chili powder
1 T. cumin
1 T. oregano
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 onions, sliced
2 oranges
2 limes
Corn tortillas
Taco Toppings (Lettuce, cheese, pico de gallo, sour cream, etc.)

Place pork roast in crockpot.

Sprinkle spices on top.  Layer onions on roast.

Squeeze juice from the oranges and limes over meat and onions, then put the
entire fruit in the crockpot as well.

Cover and cook on low for 6-8 hours.  Remove pork roast from crockpot and shred, reserving juices in crockpot.  Discard the oranges and limes.   Return the shredded pork to the crockpot and allow it to sit in the juices for 15-30 minutes.

Preheat oven to broil. Remove pork from crockpot with a slotted spoon and spread out evenly on a cookie sheet.   Broil until the edges of the meat start to look crispy, approximately 5 minutes.

Serve inside corn tortillas with favorite taco toppings.

Saturday, July 8, 2017


Um YUMMY!!!  This was SOOOOO good!!  Ross kept saying "you can make this one again"  :)
Serving size 4: ¼th recipe Calories: 308 Fat: 14g Carbohydrates: 13g Sugar: 6g Sodium: 582mg Fiber: 3g Protein: 36g

·      1 ¼ lbs chicken breast, cooked and shredded
·      1 medium spaghetti squash, halved (about 3 lbs.)
·      1 rib celery, thinly sliced
·      1-2 green onions, white and green parts thinly sliced
·      ¼ cup diced red bell pepper
·      ½ cup Tessemae’s Mild Buffalo Sauce
·      Ranch dressing
·      ¼ cup crumbled blue cheese

To roast the squash:
Preheat oven to 350°F.  Line a baking sheet with parchment paper and set aside.

Slice both ends from squash and discard.  Stand squash up on one of it's cut ends and use a large knife to cut the squash in half lengthwise.  Scoop seeds and stringy insides out using a large spoon.  Place squash cut-side down on the baking sheet.

Bake for 30-40 minutes or until squash is tender. Baking time will depend on the size of your squash, larger squash requiring a longer cook time. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.

While squash is roasting, cook the chicken.

To cook the chicken:
Directions for Stovetop: Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.

To assemble the stuffed squash:
Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in 350°F oven for 10-15 minutes or until heated through.

Serve with Ranch and blue dressing

Monday, June 26, 2017

Turkey Burgers with Goat Cheese and Citrus Maple Dijon

This didn't sound very good to me, but um - it was AMAZING!!!  I couldn't get enough of it!!  I LOVED this burger!!!
1 RED, 1 GREEN (arugula), 1/2 BLUE

1/4 cup Dijon mustard
2 tablespoons maple syrup (or sub honey)
1 tablespoon fresh orange juice
1/2 teaspoon orange zest
1 teaspoons of fresh lemon juice
1/2 teaspoon lemon zest
1 pound lean ground turkey or chicken
2/3 cup of crumbly goat cheese (I used the honey goat cheese from Aldi)
salt and pepper
arugula or mixed greens

For the Citrus Maple Dijon: Whisk together in a small bowl the mustard, maple syrup,
orange juice, lemon and orange zest, lemon juice and season with salt and pepper.
Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to
meld. Taste and add more maple if desired.

For the burgers: Preheat the grill to high or an oiled grill pan/cast iron pan to medium
high. Form the meat into four, 4-ounce burgers. Sprinkle the burgers on both sides with
salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last
minutes of cooking, add goat cheese to each burger, cover the grill/pan with foil and let
the cheese soften slightly, about 1 minute. Place cooked burgers on a bed of arugula and
drizzle with the Maple Citrus Dijon. Enjoy!

Thursday, June 8, 2017

Watermelon Fruit Pizza

Looking for a healthy summer treat -- look no further!!
4 servings: 1 purple

1½-inch thick slice fresh watermelon, cut into 4 wedges (quarters)
4 Tbsp. reduced fat (2%) plain Greek yogurt
4 medium strawberries, sliced
2 Tbsp. fresh blueberries
¼ cup fresh blackberries
1 kiwi fruit, cut into 4 slices
4 fresh mint leaves

Spread each watermelon wedge with 1 Tbsp. yogurt. Top evenly with strawberries, blueberries, blackberries, and a kiwi slice.

Garnish with mint leaves; serve immediately.

Wednesday, June 7, 2017

Strawberry Rhubarb Crisp

This is fix approved, Vegan, Paleo approved, and Gluten free…and it’s DESSERT!!  Doesn’t get much better than that!!
½ purple, ¼ green, ½ blue
1 cup fresh rhubarb, diced
2 cups of strawberries, diced
2 tablespoons maple syrup, divided
2/3 cup almond flour
1/2 teaspoon cinnamon
Sprinkle of sea salt

Preheat oven to 375 degrees.

In a medium bowl, toss rhubarb and berries with 1 tablespoon maple syrup.

Divide mixture between 4 small baking ramekins or one medium baking dish.

Toss almond flour with 1 tablespoon maple syrup, cinnamon, and sea salt.

Divide the topping over the berries.

Bake for 15-20 minutes or until berries are bubbling and topping is golden.

Monday, June 5, 2017

Cauliflower Potato Salad

The first thing that comes to mind when I think summer BBQs is POTATO SALAD!!!  That’s a staple at every summer potluck I’ve ever been to, so I found a recipe that is CLEAN and oh, so yummy!!!
Serves 8 – 1 cup/serving: 1 green, ½ teaspoon

6 cups cauliflower florets
2 cups assorted chopped veggies (I used cucumber, red onion, bell pepper and carrots)

For The Sauce
4 tsp mayo (homemade is the best!)
4 Tbs plain Greek yogurt
1 tsp spicy brown mustard
1 tsp red wine vinegar
1/2 tsp dried parsley
1/4 tsp garlic powder
1/8 tsp smoked paprika
1/2 tsp dried onion flakes
1/2 tsp dried dill
Sea salt to taste

Steam the cauliflower for about 5-6 minutes or until just tender. You don't want it to be fully cooked because you want to retain that 'bite' to it!

Allow the cauliflower to cool off before adding the other veggies to it in a large bowl.

In a separate bowl, mix together all ingredients for the sauce. Add into the bowl with all the veggies and stir until all vegetables are evenly coated. Season with sea salt to taste (about 1/4 tsp or so)

Cover and refrigerate until serving

Saturday, June 3, 2017

Peanut Butter Apple Nachos

I have another amazing app I will be making instead of my “go to” guac and chips J  It also will help with that sweet craving, and maybe curb that liquid yellow J
Depends on how many you eat J : purple, teaspoon, orange
1-2 apples
3 tablespoons Peanut Butter
1 tablespoon honey
2 tablespoons Shredded Coconut
Peanut Butter Baking Chips
Mini Semi- Sweet Chocolate Baking Chips
Your other favorite toppings...

Thinly slices your apples and lay on top of a platter.

Mix together peanut butter and honey, place in microwave for 15 second increments until slightly melted and it reaches a drizzle type consistency.

Drizzle peanut butter mixture on top of apples.

Sprinkle shredded coconut, peanut butter chips and mini baking chips on top. OR Add your desired toppings.

Serve immediately and enjoy!

Friday, June 2, 2017

Cilantro Lime Grilled Shrimp

 I love this one because it’s delicious but also on plan – and it fills me up in case there isn’t anything else fixed approved at the BBQ!  OR I find it tides me over enough till dinner, so that I don’t find myself going for other “non fix approved” apps! 

Serves 4 – 1 red

1 pound shrimp, shelled and deveined
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon oil
2 tablespoons cilantro, chopped
1/2 jalapeno, coarsely chopped (optional)
1 clove garlic, grated
salt and pepper to taste

Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 30 minutes.

Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Thursday, June 1, 2017

Fruit Salsa and Cinnamon Chips

Since it’s summer time – that means lots of friend and family get togethers!!  This yummy recipe would be amazing to have as an appetizer OR a dessert at your summer hang outs!!  Very easy and it’s fixed approved!!!
Serves 1 – 1 yellow, 1 purple, 1 teaspoon (oils), 2 teaspoons (coffee section)

1 (6 inch) whole wheat tortilla shell
1/2 small gala apple
1/2 purple container of frozen strawberries (partially thawed)
1 teaspoon of coconut oil
2 teaspoons of raw sugar (coffee section, max amount for day)
Cinnamon to taste (Free)

Preheat your oven to 350 degrees

Put your teaspoon of coconut oil in a small dish and melt it in the microwave (should only take a few seconds)

In a small dish place one of your teaspoons of raw sugar and sprinkle some cinnamon in until you get a nice even mixture of cinnamon to sugar. Place bowl to the side.

Take the tortilla shell and put it on a cutting board. Brush some of the coconut oil onto the tortilla shell until it has a slight coating over the whole shell. Then sprinkle the cinnamon/sugar mixture over the tortilla shell. 

Cut the tortilla into small triangles (chips), and then transfer the chips over to a non-stick baking sheet. 
Place in the oven for 6 to 8 minutes. 

While the chips are baking take your partially thawed strawberries and blend them and also dice up your apple into small pieces. Put the diced apples and blended strawberries into a small bowl. Sprinkle over your last teaspoon of sugar and mix. Put the bowl to the side

Once the chips are done, let them cool and then enjoy!

Wednesday, May 31, 2017

Spaghetti Squash Lasagna

This was super yummy and easy to make!!  Have to make this again soon!!
Serves 6: 1/6th of the 9x13 pan= 1 Green, 1 Red, 1 Blue

1 cup yellow onions, diced
3 cloves garlic, minced
1 cup zucchini, diced (about 1 medium)
1 lb lean ground beef or turkey
1 T Italian seasoning
1 tsp oregano
1 (14oz) can crushed tomatoes
3 cups spaghetti squash, cooked and scraped (about 1 medium)
8 oz part skim Ricotta cheese
1 1/4 cup Mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
Parsley, for garnish

Preheat oven to 375 F

Cut your spaghetti squash in half and remove the seeds. Place face down in a microwave safe dish with a small amount of water and microwave about 12-14 minutes or until fork tender.

Spray a 12" skillet with a light coating of olive oil, saute the onions, garlic and zucchini on medium high heat, add the ground beef (or turkey) and break it up as it browns. Add Italian seasoning and oregano.

Stir in crushed tomatoes

In a 9x13 pan, layer half of the following: spaghetti squash, meat and tomato mixture, ricotta and mozzarella cheese, repeat. Top with Parmesan and sprinkle with parsley.

Cover with foil and bake for 15-20 minutes until cheese is melted, uncover and bake an additional 5 minutes until bubbly.

Tuesday, May 9, 2017

Egg Roll in a Bowl

This was AWESOME - I can't believe it's clean!!  The first thing Ross said without knowing what it was "this would taste even better wrapped up in like an egg roll or something"  hahaha  So yummy!

Serves 4

§  1 pound ground sausage (you could also sub with ground turkey, ground beef etc.)
§  1/2 white onion, sliced
§  4 cloves garlic, minced
§  1 tablespoon Ginger, minced
§  1 tablespoon Soy Sauce
§  1 small head cabbage, shredded or spiralized
§  1 cup shredded carrots
§  8 oz. mushrooms, sliced
§  1 tablespoon sesame oil
§  1/4 cup chopped green onion
Cook ground sausage with sliced white onion in a large skillet over medium heat, making sure meat is crumbled and cooked through. Do not drain.
Stir in garlic, ginger, and soy sauce.
Add cabbage, carrots, mushrooms, and stir for a few minutes until softened.
Remove from heat, stir in sesame oil, and top with green onions.
Note: I used my Spiralizer Vegetable Slicer to slice the cabbage, which made it easy. You could also shred using a cheese grater or knife to thinly chop if desired.  To make the recipe even faster, you could also substitute with prepackaged coleslaw mix.

Tuesday, May 2, 2017

"Famous" Sodahl Green Salad

This is a staple at all Sodahl get togethers and it's Ross's favorite!!

9oz container cool whip (use a 12oz container for big group)
16oz can of crushed pineapple in it's own juice
1 package instant pistachio pudding
1 cup mini marshmallows
1/2  cup chopped walnuts

Combine cool whip, pistachio pudding and pineapple and nuts together.  Fold in marshmallows.  Let stand for one hour overnight in refrigerator.

Saturday, April 15, 2017

Easter Dirt Cake

I don't even like sweets, and I thought this was AMAZING!!!  SOOOO yummy and people were literally licking their forks...spoons...and the pan :)

  • 1 package Oreos
  • 1 8 oz. PHILADELPHIA Cream Cheese (softened)
  • ½ cup Margarine or butter (softened)
  • 1 cup powdered sugar
  • 1 large container cool whip (16 ounces)
  • 2 boxes INSTANT white chocolate or vanilla pudding
  • 3 cups milk
  • 1 tsp. vanilla
  • Easter Candy (including bunnies and edible grass)
  1. Crush ⅔ package of Oreos and place in the bottom of a 9x13 pan. Set aside.
  2. Mix cream cheese and margarine (or butter) until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.
  3. In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.
  4. Pour over crumb mixture.
  5. Sprinkle with the reserve crushed Oreos. Let set for a few hours and keep refrigerated until ready to serve.

"Carrot" cheese ball

Oh so festive and cute!!

Spicy Cheese Ball recipe

Bunny Napkin

 Yup - I'm a bunny napkin :)


How to Fold a Bunny Napkin Tutorial

Fruit Bunny

 How cute is this fruit bunny?!

Coca-Cola Glazed Ham with Brown Sugar and Dijon

 This was UBER yummy and so easy to make :)  Perfect for Easter dinner!!!

1 10-12 pound bone-in, cured ham*
1 extra large (or “turkey size”) oven bag (holds 8-25 lbs)
1/2 cup brown sugar
1/3 cup dijon mustard
1 large orange, washed and cut into 6 wedges (optional)
1 can Coca-Cola

Trim any excess skin and/or fat from the ham. Using a sharp knife, score the ham in a diamond pattern making 1/4-inch deep slices.  Don't fret over getting this perfect - mine certainly wasn't!

Place the ham (on its side – not face down) in the oven bag set in a large roasting pan. Roll the sides of the bag down so that the bag is open wide and you can get your hands around the ham easily.

Combine brown sugar and dijon mustard in a small bowl and stir until thoroughly combined. Rub sugar mixture all over ham.

Place orange wedges in the bottom of the bag around the ham. Pour the coke into the bag (don’t pour the coke over the ham or it will wash the sugar mixture off – just pour it in near the bottom of the ham).
“Puff up” the bag a little by gathering air or blowing into the bag so that the bag isn’t touching the ham. Making sure to keep a “loose fit” around the ham, close the bag tightly with the provided tie. You should end up with what looks something like a two-day old mylar balloon with a ham inside it. Using a small, sharp knife, make three small slits in the top of the bag for ventilation (don’t skip this step or the bag will burst wide open and the ham won’t be able to self-baste).

Move your oven rack just low enough that the bag won’t touch the upper elements in your oven then bake at 350 degrees for 2-2.5 hours (2.5-3 hours if using a 13-15 pound ham) or until nicely browned and caramelized.

Remove ham from oven and rest, inside the bag, for 30 minutes before serving.

*Do not use a spiral sliced ham with this recipe.

Tuesday, February 28, 2017

Butternut squash mac n cheese

1lb whole wheat macaroni
1 tsp. olive oil
1 medium onion, chopped
2 medium red bell peppers, chopped
3 cups cubed butternut squash
1¾ cups low-sodium organic chicken broth
1 cup low-fat (1%) milk
2 Tbsp. low-fat (1%) plain Greek yogurt
1 cup shredded Gruyere (or Swiss) cheese
1 cup shredded sharp cheddar cheese
Sea salt and ground black pepper (to taste; optional)
Nonstick cooking spray
Finely chopped fresh parsley (for garnish; optional)

1. Preheat oven to 375° F.
2. Cook macaroni according to package directions. Drain and set aside.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add onion and bell peppers; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. Set aside.
5. Combine squash, broth, and milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; gently boil for 22 to 25 minutes, or until squash is tender.
6. Place squash mixture in a blender or food processor; cover with lid and kitchen towel. Blend until smooth.
7. Combine squash mixture, macaroni, onion mixture, yogurt, and cheeses. Season with salt and pepper if desired; mix well.
8. Place macaroni mixture in a 13 x 9-inch ceramic or glass baking dish that has been coated with spray. Bake for 25 to 30 minutes, or until sauce is bubbling.
9. Garnish with parsley if desired.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore decreasing the chance of overflowing