JenHall's profile page
Recipes
Italian Wild Rice Soup
By JenHall
haven't tried this yet
- 1 pound ground pork
- 4 cups water
- 2 14 1/2ounce canlower-sodium beef broth*
- 1 14 1/2ounce canno-salt-added diced tomatoes with basil, garlic, and oregano, undrained
- 1 6 ounce cantomato paste*
- 1 cup chopped onion (1 large)
- 3/4 cup wild rice, rinsed and drained
- 6 clovesgarlic, minced
- 2 tablespoons Italian seasoning, crushed
- 1 1/2 teaspoons paprika
- 1 teaspoon fennel seeds
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 9 ounce packagefresh spinach, chopped
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
Paleo Pepperoni Pizza Casserole
By JenHall
haven't tried this yet
- 1 pound grass-fed ground beef
- 8 ounces chopped pepperoni, divided (we like Applegate Farms w/ no nitrates and dairy free)
- 1 small onion, diced small
- 4 cloves garlic, minced
- 1 teaspoon sea salt (or more to taste)
- 1 teaspoon EACH oregano, basil, and thyme
- 4 cups roasted spaghetti squash noodles (apx, see cooking notes above)
- 2 cups favorite spaghetti sauce – we use my Homemade Blender Pasta Sauce
- 2 eggs
- 1/2 cup Daiya mozzarella cheese or pecorino romano, and few tablespoons extra for sprinkling, optional
Holiday Cake Pops
By JenHall
haven't tried this yet
- 1 package 2-layer-size cake mix
- 1 - 1 1/2 cups frosting
- 12 ounces vanilla- or chocolate-flavored candy coating, chopped
- 12 ounces semisweet, dark, or white baking chocolate, chopped
- 34 - 36 lollipop sticks
Rosemary Potato Frittata
By JenHall
this was sooooo good - it looked pretty too & was super easy - this would be an amazing recipe for brunch
- 4 ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
- 1/4 cup chopped red onion or onion
- 1/4 cup chopped red, green, or yellow sweet pepper
- Nonstick cooking spray
- 1 cup refrigerated or frozen egg product, thawed or 4 eggs, beaten
- 1/2 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon salt
- 1/4 cup shredded Swiss cheese (1 ounce)
- Cracked black pepper
Vegan Herb Crackers
By JenHall
haven’t tried these yet
- 2 cups blanched almond flour
- ¾ teaspoon celtic sea salt
- 2 tablespoons Herbes de Provence
- 1 tablespoon olive oil
- 2 tablespoons water
Tuscan Cheese Potato Bake
By JenHall
haven't tried this yet
- 2 pounds red potatoes
- 3 - 4 cloves garlic, minced
- 1 1/2 teaspoons snipped fresh thyme or 1/2 tsp. dried thyme, crushed
- 1/4 cup butter
- 1 cup buttermilk
- 4 ounces fontina cheese, shredded (1 cup)
- 4 ounces Parmesan cheese, finely shredded (1 cup)
- 1/3 cup crumbled blue cheese
- 1/2 cup panko (Japanese-style bread crumbs)
- 1/4 teaspoon dried Italian seasoning, crushed
- 1 tablespoon olive oil
- Snipped fresh parsley (optional)
Scrambled Eggs in Potato Nests
By JenHall
haven't tried this yet
- 1 20-oz. pkg. refrigerated shredded hash brown potatoes
- 2 eggs, beaten
- 1 Tbsp. snipped fresh chives
- 1/2 tsp. salt
- 12 eggs
- 2/3 cup milk
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. butter or margarine
- 1-1/2 cups shredded American cheese (6 ounces)
- Fresh chives (optional)
Italian Vegetable Soup
By JenHall
haven't had this yet
- 1 9-oz. package frozen cut green beans
- 1/2 of a 16-oz. package frozen cauliflower
- 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
- 1/2 cup chopped onion (1 medium)
- 1/2 cup sliced celery (1 stalk)
- 1/4 cup regular barley
- 1 clove garlic, minced
- 1/4 tsp. ground black pepper
- 3 cups reduced-sodium chicken broth
- 1-1/2 cups reduced-sodium vegetable juice
- 1/4 cup purchased pesto (optional)
- Finely shredded Parmesean cheese (optional)
Pineapple Chicken
By JenHall
This was so good. The serrano pepper was pretty spicy for me but I just didn't eat any
- 1-1/2 lb. skinless, boneless chicken thighs
- 1/2 tsp. curry seasoning blend
- 1 red sweet pepper, cut in strips
- 1 pineapple, peeled, cored, cut in large chunks
- 1 serrano pepper, thinly sliced
- 3/4 cup unsweetened coconut milk
- 1 Tbsp. packed brown sugar
Balsamic Root Vegetables
By JenHall
This was pretty good - not the best but worth keeping
- 1/2 16 ounce package frozen small whole onions (2 cups)
- 5 baby red potatoes, halved
- 3 medium parsnips, peeled (if desired) and cut into 1-inch pieces
- 4 baby carrots, cut into 1- to 2-inch pieces*
- 1 cup chicken broth
- 1/4 cup balsamic vinegar
- 2 tablespoons packed brown sugar
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper