Mexican Chopped Salad

Chopped Mexican Salad

Mexican Chopped Salad

  • Servings: 4 - 6
  • Difficulty: Easy
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Staying with the Healthy Eating aspect of my new fitness regime I’m sharing a modified Mexican Chopped Salad that I borrowed from Rachael Ray.

Now this one is modified because there are ingredients she has in hers (Jicama) that I don’t have and I’m using a couple of things she doesn’t (Turnip and Radishes). Also her particular recipe calls for a vinaigrette while mine has no dressing at all.

Thank you Chef for a great salad idea.

Here’s how we do this one.

Shopping list:

  • 1 1/2 heads Romaine lettuce – rough chopped
  • 1 head Kale – rough chopped
  • 1 medium Turnip – cut into matchsticks
  • 6 – 8 Radishes – quartered
  • 3 Roma tomatoes – diced
  • 1 medium Green Pepper – diced
  • 1/2 large Red Onion – diced
  • 1 handful Cilantro – chopped
  • 1 8 ounce tin Corn kernels
  • 1 9 ounce can Black Beans – drained and rinsed
  • Salt and Pepper to taste
  • Juice of 1 Lime
  • Feta cheese for topping

Putting it all together:

  1. In a large bowl toss all ingredients except the Feta and Lime juice.
  2. Squeeze the lime juice over the salad and top with the Feta cheese.
  3. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                           Bon Appetit



Kale & Romaine Salad

Kale & Romaine salad

Kale & Romaine Salad

  • Servings: 6 - 8
  • Difficulty: Easy
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Since I have started going to the gym I’ve also started looking at healthy alternatives for meal time and when I consider this I come up with Salad. Now most times salad can be rather boring and pedestrian because of the lack of tasty ingredients however this time around I made sure to use ingredients that I like but are still healthy for you.

Here’s how we do this one.

Shopping list:

  • 4 cups rough chopped Kale
  • 4 cups rough chopped Romaine
  • 1 Large Green Pepper cut into strips
  • 6 Radishes – sliced
  • 8 Cherry Tomatoes – halved
  • 1 – 1 1/2 cups shredded Carrot
  • 3/4 cup dried Cranberries
  • Pea greens
  • Low calorie Salad dressing of your choice 

Putting it all together:

  1. In a large bowl combine the Romaine and Kale.
  2. Arrange the remaining ingredients finishing with the Pea Greens on top
  3. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                            Bon Appetit

Healthy chicken vegetable soup


Healthy chicken and vegetable soup

  • Servings: 4-6
  • Difficulty: easy
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“You can’t go wrong with relatively simple comfort food. It’s also about ease. Some cook to impress. I cook for people to enjoy the food.”

Al Roker

Every once in a while, for no particular reason, I crave something warm and comforting that does not take a lot of time to make and not only tastes good but is good for you……. enter Chicken vegetable soup.

Now as a general rule I avoid trying to make chicken soup of any kind as it usually ends up tasting greasy or oily and that’s not very pleasing to anyone however I surprised myself with this one as it is neither greasy nor oily and that confirmation came from my better half who is also my greatest and most honest critic.

Here is how we do this one.

Shopping list:

  • 2 large boneless skinless chicken breasts – diced
  • 5 small boneless skinless chicken thighs – diced
  • 2 tablespoons Canola oil
  • 2 celery stalks – chopped
  • 2 large carrots – chopped
  • 1 medium onion – diced
  • 1 cup rough chopped mushrooms
  • 2 garlic cloves – finely chopped
  • 4 cups sodium reduced  chicken  stock
  • small bunch of kale – roughly torn
  • 1 10 ounce can pre-boiled lentils (substitute black beans if desired) 
  • salt and pepper to taste

Putting it all together:

  1. Heat the oil in a large Dutch oven and sear the chicken in batches. Remove the chicken and set aside. Add the onion and saute for about three minutes then add the remaining vegetables except the Kale and Lentils and stir until well mixed together.
  2. Pour in the stock and bring to a boil. Reduce the heat and simmer with the lid on until the vegetables are fork tender, about 20 minutes (add aditional stock or water if needed).
  3. Add the Lentils and Kale and continue to simmer until the Kale is just wilted
  4. Season with salt  and pepper

There you have it “another simple but tasty recipe for the grilling season and beyond.”

Until next time……

Bon Appetit

Spicy black eyed pea and Kale soup


Spicy black eyed pea and Kale soup

  • Servings: 6-8
  • Difficulty: easy
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“I feed on good soup, not beautiful language.”


I couldn’t agree more. Soup is one of those foods that just seems to transcend the everyday. Feeling sick? Have some soup. Down in the dumps? Have some soup. Snuggling with a good book on a cold day? SOUP!!!!!!!!! (do you get the idea I like soup??)

I happened to find this recipe on the net and like so many other things I could not leave it alone and so I’ve made some changes to the original and a couple of those changes were the addition of Sweet Potato and a Smoked Pork hock. I chose these two additions because the sweet potato adds another level of flavour and I like the bit of smokiness the pork hock adds and since the pork hock has been smoked and essentially cooked it only really needs to be heated through hence the shorter cooking time on this one.

One other point on this soup is that because of the kale and celery (vegetables) and the black eyed peas (protein and fiber) this is a healthy soup.

Here’s how we do this one.

Shopping List:

  • 2 19 oz tins of Black eyed peas – drained and rinsed
  • 1 1 1/2 pound Smoked Pork hock
  • 1 15 oz can diced Sweet Potato
  • 3 Celery stalks – chopped
  • 1 medium Onion – diced
  • 4 Garlic cloves – chopped
  • 1 large bunch of Kale – torn
  • 1 cup Cremini mushrooms – quartered
  • 8 cups Vegetable broth
  • 1 1/2 teaspoons Cayenne
  • 1 teaspoon dried Thyme
  • 1 teaspoon dried Oregano
  • 2 tablespoons Olive oil
  • Salt and pepper to taste

Putting it all together:

  1. Heat the olive oil in a large stock pot or Dutch oven.
  2. Cook the onions for about three minutes.
  3. Shallow slice the skin and fat of the pork hock.
  4. Place the pork hock in the pot with the onions and add the vegetable broth.
  5. Add the celery and garlic and bring the pot to a boil.
  6. Reduce the heat and add the dry spices.
  7. Simmer until the skin of the pork hock has opened where you sliced it.
  8. Add the remaining ingredients except the Kale and continue simmering.
  9. Remove the skin and fat from the hock.
  10. Remove the meat from the bone and die into bite sized pieces.
  11. Add the pork back to the soup.
  12. Mix in the kale and simmer until the kale has wilted.
  13. Add salt and pepper and adjust the other seasonings if needed.

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………..

                               Bon Appetit



Pork, Bean, and Greens Soup


Pork, bean, and greens soup

  • Servings: 6
  • Difficulty: easy
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For almost 40 years I have had the habit, a bad habit some may say, of always putting myself second behind my family and friends when it comes to breakfast, lunch and dinner. In addition I used to smoke (happy to say that habit died 10 years ago) and I sometimes drink a little too much.

Three years ago that lifestyle caught up to me in the form of Type 2 Diabetes.

For anyone that has or knows anything about Type 2 you know that lifestyle changes are needed if you don’t want nasty things happening or having things start to drop off. Unfortunately for me I’m pig headed and it takes time for stuff to sink in before I start to take corrective action but after three years and tons of “nagging” (and that’s a good thing) from my better half I think I have turned the corner and am on the road to good things.

This recipe, then, is from a cookbook I found that is for diabetics and the end result is really quite good.

Here’s how we do this one.

Shopping list:

  • 1 pound pork tenderloin, trimmed and cut into bite sized pieces
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 2 garlic cloves, minced
  • 6 cups sodium reduced chicken stock
  • 2 tablespoons tomato paste
  • 2 15 ounce cans cannellini beans, rinsed and drained
  • 4 cups cough chopped napa cabbage
  • 4 cups rough chopped tuscan kale
  • 3 ounces grated fresh Parmesan

Putting it all together:

  1. Combine pork, rosemary, black pepper, salt, paprika and cayenne pepper in a bowl.
  2. Heat a large dutch oven over medium high heat. Add oil to pan and coat the bottom.
  3. Add pork mixture and saute for 2 minutes.
  4. Add onion and garlic and saute for another 4 minutes.
  5. Add stock, tomato paste and beans. Bring to a boil
  6. Reduce heat and cook, partially covered, 10 minutes.
  7. Stir in cabbage and kale and cook for 2 minutes or until the kale is wilted and the cabbage is softened.
  8. Ladle into bowls and sprinkle with cheese.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……….

                        Bon Appetit