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I love shrimp and my favorite way to enjoy shrimp is a quick and easy dinner of broiled shrimp in olive oil and spices. I figured there was no way to improve that meal until I combined it with pesto spaghetti squash. Talk about a win-win!


Marinate the shrimp in olive oil and herbs and placed under the broiler for 5-6 minutes. That’s it, so easy. Usually I serve it on rice with a vegetable side dish.pesto spaghetti squash However, I’m trying to cut back on carbs and I discovered this recipe for pesto spaghetti squash. The hardest part of the meal is roasting the spaghetti squash! I have to say the shrimp paired with the pesto spaghetti squash is delicious and is going to be enjoyed many times this summer!pesto spaghetti squash


Pesto Spaghetti Squash with Shrimp


Roast your spaghetti squash. While the spaghetti squash is roasting combine in a food processor:


2 Cups fresh basil

Zest and juice of 1 lemon

2 Tbsp grated Parmesan

2 Tbsp Extra Virgin Olive Oil

1 Clove garlic


Puree in food processor.


Broiled Shrimp in Olive Oil and Spices




2 pounds of shrimp, the larger the better
½ cup olive oil
2 tsp finely chopped garlic
2 Tbsp finely chopped parsley
1/8  tsp crushed red pepper
½ tsp dried oregano
2 Tbsp fine fresh bread crumbs




Preheat your broiler to high. Split the shrimp down the backside, rinse and pat dry. Add the remaining ingredients to the shrimp and toss to coat evenly. Line a baking dish with foil and arrange the shrimp over it.pesto spaghetti squash


Place the shrimp under the broiler, about three to four inches from the source of heat. Broil 5-6 minutes. It is not necessary to turn the shrimp as they cook.pesto spaghetti squash


Makes four servings. This recipe can easily be halved as well.


Plan to put the shrimp in the oven just as the spaghetti squash is done. Place the 2 cups of the spaghetti squash in a bowl and pour the pesto sauce over. Serve with roasted cherry tomatoes if you like and the shrimp.pesto spaghetti squash


Any leftovers are perfect for lunch the next day.pesto spaghetti squash

Spring is the time of year we all get recommitted to eating healthy and exercising more. The weather is nicer and fresh greens become more readily available. As we incorporate salads into our daily meals one of my favorites to include is this delicious spring salad. It is one of my favorite salads, a pear and blue cheese salad with candied nuts. Candied nuts are a wonderful addition to this salad they add a nice crunch and help dress up the salad just a bit. You can read more about making your own candied nuts by clicking here. As you look for a salad to include in your meals try this delicious spring salad. It’s perfect to enjoy with a simple lunch or alongside your dinner. The homemade dressing made with maple syrup is an added bonus! Adding an avocado and dried cranberries is optional, and delicious, addition to the salad.


Pear & Blue Cheese Saladdelicious spring salad



1 head of spinach or about 10 oz of fresh salad greens
1 red onion, thinly sliced
1-2 pears, thinly sliced
½ cup blue cheese, crumbled
½ cup candied pecans or walnuts (see my blog for recipe!)
1 avocado, cubed (optional)
¼ cup dried cranberries (optional)



¼ cup maple syrup
⅓ cup apple cider vinegar
¼ cup olive oil
⅓ cup mayonnaise
¾ tsp sea salt
¼ tsp ground pepper


Layer the greens, onion, pears, blue cheese and, pecans. Add avocado or dried cranberries as desired. Blend the dressing ingredients together in a blender or a small jar. Pour the dressing over the salad just before serving.delicious spring salad



As we enjoy the beautiful spring weather take the time to get outside and go for a walk. Plan your meals ahead of time making healthy choices and be sure to include this delicious spring salad in your menu planning! You’ll be glad you did.candied pecans, pear, salad



It hasn’t exactly been feeling much like spring around here. The weather has been cool and cloudy with lots of rain. However one of these days it will be time to get the grill our an fired up! I love chicken wraps and this recipe is one of my favorites. This recipe originally came from Healthy Cooking, which was a division of Taste of Home.


I love Taste of Home recipes as they all taste wonderful and usually come out looking exactly like the picture. This is a perfect grilling recipe, fast and fresh. The dressing serves as both a marinade and as a topping for these wraps.


The chicken is grilled but could be done ahead of time; the wrap is as good hot or cold. Which means if you have any leftovers they would make a perfect lunch the next day!


Coleslaw Chicken Wraps




1 bottle of poppy seed salad dressing or make your own
2 lbs boneless, skinless chicken breast
1 package (14oz) coleslaw mix
1 can (20 oz) unsweetened pineapple tidbits, drained (I used crushed pineapple)
1 medium sweet red pepper, finely chopped
8 whole wheat tortillas (8 inch)
½ cup sliced almonds, toasted (op)



Marinate the chicken in 1 cup of the dressing for one hour.chicken wraps


Drain and discard the marinade. Lightly coat your grill with oil and grill the chicken for 6-8 minutes per side or until done. Let stand for 5 minutes before slicing.chicken wraps


Meanwhile in a large bowl, combine the pineapple, coleslaw mix, red pepper and the remaining dressing; toss to coat.chicken wraps


Divide among the tortillas; top with chicken and sprinkle with almonds.chicken wraps


Roll up tightly and secure with toothpicks if you like.chicken wraps


There is nothing easier for a get together than a delicious chicken wrap. Perfect for the next time you decided to do some grilling!

Cooking With KaleI have been cooking with kale for along time. One of my favorite ways to use kale has been in soup. One of our favorite winter soups is Pork, Bean and Kale Soup.hearty winter soup I have also used kale in a salad. Not all people are fans of kale salad but we enjoy it.salad, prudent living, recipe box Another way to cook with kale is making baked kale chips.


Kale Chips have been around for a while but I never tried them until recently. They are so delicious! I am definitely going to try them again, soon. They are very easy to make and in just a short amount of time you can have a bowl of kale chips to munch on. And they are much healthier for you than potato chips! I usually grow kale in my garden each year and often have an abundance. I have frozen the excess in the past but cooking with kale and making kale chips is a real winner! Next time you have a craving for potato chips try cooking with kale and making kale chips!


It’s very easy and takes no time at all. Take one bunch of curly kale.

kale, snacks, frugal tip

Tear the leaves off the thick stems into bite size pieces. Set the stems aside for your compost or for your chickens.greens, chickens, compost,Cooking with kale

Soak the leaves in a bowl of water to clean and then dry off in a salad spinner.Cooking with kale

Spread the leaves out on cookie sheets. Spray with some oil (I used spray Pam). Sprinkle with salt or any seasoning of your choice, we have a favorite seasoning called “Nantucket Secret Spice” which I used.raw kale, snacks,Cooking with kale

Bake at 350 for about 15 minutes, until the edges are brown and the kale is crisp when moved in the pan. Keep an eye on the kale so it does’t burn.baked snack, kale, Cooking with kale

Enjoy‼ My husband even said “Hey these are GOOD!”


So the next time you have an abundance of kale on hand trying making these baked kale chips, they might just become a family staple!

When I saw this recipe for Asian Style Salmon Packets in the February-March 2017 issue of Taste of Home I just knew I had to try it. It was easily adjusted for cooking for two and it took less than a half an hour to prepare. Perfect for a busy weeknight! These Asian style salmon packets have a wonderful combination of citrus and spiciness. Plus clean up is a breeze, what’s not to like! I decided to prepare this recipe for my daughter when we were visiting her in the Seattle area. Salmon is in abundance on the west coast and there are many sources of fresh fish to enjoy. I had no trouble convincing my daughter to let me cook this meal for her.Asian Style Salmon


Asian Style Salmon Packets




4 slices of sweet onion

4 salmon fillets (6oz each)

3 Tbsp chili sauce

1 Tbsp lime juice

1 Tbsp sesame oil

1 garlic clove, minced

1 tsp mustard seed

1 tsp ginger, minced

½ tsp black pepper

Sesame seeds

Chopped fresh mint

Grated lime peel




Preheat your oven to 400 degrees. Place each onion slice on a double thickness of heavy-duty aluminum foil (about 12 inches square) Top with a salmon fillet.


Combine the next 7 ingredients; spoon over the salmon fillets. Fold foil over the top and crimp the edges to seal.


Place on a baking sheet. Bake until the fish flakes easily with a fork, about 15-20 minutes. Open the foil packets carefully and serve with mint and lime peel.Asian Style Salmon

Delicious served over some hot rice cooked with chicken broth and flavored with fresh cilantro.Asian Style Salmon


The recipe serves four people but is easily doubled or halved depending on how many people you are serving. There were four of us eating this delicious Asian Style Salmon and everyone enjoyed it. There were no leftovers at all!Asian Style Salmon

Turkey Burgers with Tropical SalsaOur grill has finally appeared from under the snow bank and although it may not be feeling like spring outside it is never to early to do some grilling. Enjoying these turkey burgers with tropical salsa will give you a taste of the warm summer weather to come. This recipe serves four people.


Turkey Burgers with Tropical Salsa



1 pound ground turkey

2 scallions, minced

¼ cup whole wheat bread crumbs

2 Tbsp minced celery

2 Tbsp salsa

¾ tsp ground cumin

½ tsp chili powder

½ peeled and cored fresh pineapple, chopped

2 kiwifruit, peeled and diced

1 scallion, sliced

¼ cup fresh cilantro

1 tsp grated lime zest

2 tsp diced pickled jalapeno peppers

2 whole wheat hamburgers buns, split and toasted

4 lettuce leaves




Combine the ground turkey, scallions, breadcrumbs, celery salsa, cumin, and chili powder in a medium bowl and mix well. Shape the mixture into 4 patties.


Cook the patties on your grill or use a heavy skillet and cook them over medium heat. Cook until the internal temperature in 165, about 5-6 minutes on a side.


Meanwhile make the tropical salsa. Stir together the pineapple, kiwi scallion, cilantro, lime zest and juice and jalapeno in a medium bowl.


To serve place the bun, cut side up on each of 4 serving plates. Top each bun with one lettuce leaf and one burger. Top evenly with the salsa and serve!Turkey Burgers with Tropical Salsa

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