Posts Tagged ‘#Tuesday’

I know Spring is here and hot, summer days are quickly approaching but there’s still some time to get some use out of your trusty slow cooker before you store it away for the winter months. Here are some delicious recipes you can try before the heat wave strikes!

Honey Garlic Chicken


8 chicken thighs
1 pound baby red potatoes
1 pound baby carrots
1 pound green beans
1/2 cup honey
1/2 cup reduced sodium soy sauce
4 cloves minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper

1. In a large bowl, mix honey, soy sauce, garlic, basil, oregano, red pepper flakes and pepper.
2. Place 4 chicken thighs in the bottom of a 6-qt slow cooker. Pour half of the soy mixture over the chicken. Throw in the baby red potatoes, carrots, then the other 4 chicken thighs. Season the top layer of chicken to taste, then pour the rest of the soy mixture over the chicken.
3. Cover and cook on low heat for 7-8 hours or high for 3-4 hours. Feel free to baste midway.
4. Add green beans during the last 30 minutes of cooking time.
5. Serve immediately and enjoy!

Optional: Broil the cooked chicken thighs, skin side up to brown and crisp the skins, about 3-4 minutes.

Beef Stew


3 pounds beef chuck roast
⅓ cup flour
1 tablespoon salt
½ tablespoon pepper
1 tablespoon olive oil
1 cup red onion, diced
1 celery stalk, diced
1 carrot, diced
3 garlic cloves, minced
28 ounces plum tomatoes, canned
2 cups red wine
1 tablespoon fresh parsley, chopped
1 tablespoon fresh sage, chopped
1 bay leaf
½ tablespoon salt

In a small bowl, combine flour, salt, and pepper.
Rub the flour mixture on the beef, making sure it is covered entirely.
Heat oil in large skillet. Sear the meat on every side until golden brown.
Transfer meat into slow cooker.
Add onion, celery, carrot, garlic, tomatoes, wine, herbs, bay leaf, and salt.
Cook on low for 8 hours.
Serve it with your favorite side dish and sprinkle some freshly chopped parsley.



2 cups bbq sauce
1/4 cup brown sugar
4 tablespoons apple cider vinegar
3 teaspoons oregano
1 teaspoon Worcestershire sauce
1 tablespoon cayenne pepper
1 tablespoon chili powder
3 pounds baby back ribs
Salt, to taste
Pepper, to taste

Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper and chili powder in a small bowl.
Salt and pepper the ribs. Place ribs in slow cooker, cover in sauce. Cook low for 8 hours or high for 4 hours.
After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce. Enjoy!

Enjoy this nice weather before it gets too hot!

Your Realtor and Friend for Life~ Kathy


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Because it’s just been one of those days… here is an alcoholic punch recipe perfect for this warm weather and Tuesday afternoon.

Blackberry Tequila Punch


Prep time: 35 minutes

– 12 oz blackberries
– 2 cups tequila
– 4 limes, sliced
– 4 mint sprigs
– 24 oz ginger beer
– 24 oz club soda

1. In a large bowl, crush blackberries into a pulpy mixture. Pour tequila, add sliced limes and mint sprigs, and stir mixture.
2. Chill for at least 30 minutes.
3. Right before serving, pour cold ginger beer and club soda into the mixture. Enjoy!


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You may find as you get older that your body does not tolerate dairy like it used to. All my life I’ve been sensitive to dairy and instead of taking pills every time I ate it, I decided to find some recipes that were dairy free but still delicious. Now these recipes also don’t contain any meat but can always be modified to include it.

Avocado “egg” rolls



Creamy Vegetable Risotto






Teriyaki Veggie Rolls



Corn Chowder (it may look like there’s milk but I promise there isn’t! )




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It’s Pi Day! The one day math and desserts together make sense. It’s only fitting I share with you all some delicious pie recipes to make in honor of math and pie itself.

Cherry Berry Pie



Sinful Peanut Butter Cream Pie



Sweet Potato Pie



Key Lime Pie



You’ll have your afternoon full baking all these pies in honor of Albert Einstein.

Your Realtor and Friend for Life~ Kathy


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Love is in the air today! I hope everyone is having a great day celebrating and spending time with the ones you love. Being today is Valentine’s Day, it’s going to be extra sweet, but that doesn’t mean your desserts have to be. Take a much needed break from overindulging in sugar with these ~not so sweet~ dessert recipes.

Chocolate Covered Strawberry Brownies



Heart-Shaped Whole Wheat Banana Pancakes



Greek Yogurt Chocolate Mousse



Chocolate Avocado Cupcakes



Strawberry Meringue Pie Bars



Have a wonderful day everyone! With Love~ Kathy

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Treat yourself to some much-deserved time off—minus the souvenir of an extra five pounds on your frame!

Just because you’re on vacation, it doesn’t mean all your healthy eating and lifestyle habits have to take a vacay, too. There are always healthy and delicious options wherever you go, and there are a number of ways to make those choices more enticing. Here’s a breakdown of how to keep looking and feeling your best—because no one should feel like they need to detox after taking some much-deserved time off.

  1. Pack for the Plane


Most airline meals and snack boxes are sky-high in calories and full of processed junk with a long list of artificial ingredients. Bring your own snacks from home or shop the airport for healthier choices.

2. Stay Hydrated


Dehydration symptoms include headaches, low-energy, and hunger, all of which can put a damper on your trip and tempt you to reach for unhealthy snacks. Avoid dehydration by always keeping a water bottle drink with you, especially when flying, sightseeing, or laying out.

3. Eat Foods High in Fiber


Vacationers tend to resort to packaged carbs for D.I.Y. fuel when what they really need is fiber. “For travelers, eating foods high in fiber offers a number of benefits from aiding digestion and preventing constipation to boosting energy and satisfying hunger.

4. Don’t Clean Your Plate


On vacation, it’s likely you’ll eat most meals at a restaurant where the portions can be two to three times bigger than what you eat at home. Share entrees, order half a sandwich, or split one.

5. Eat a Nutrient-Rich Breakfast


Whether you’re on vacation or at home, breakfast can set the tone for the whole day—so it’s important to eat a nutrient-rich and satiating meal that will keep you fueled all morning.Pack a bag of healthy breakfast starters such as a single-serve oatmeal and you’ll be well on your way to an easy and stress-free breakfast on-the-go.

Go out and enjoy your vacation and even indulge a little, but if you don’t want to come back with a week’s full of regrets, try out some of these tips!

Your Realtor and Friend for Life!


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It’s Tuesday which is still 3 days away from Friday. Let me save you some thinking planning dinner. Don’t worry, I got you covered.

Tuscan chicken Skillet


Tuscan Chicken Skillet
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Author: The Wanderlust Kitchen
Serves: 4
  • 2 Tbsp. olive oil, divided
  • 1 lb. chicken breast tenderloins
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. oregano
  • ½ tsp. thyme
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 12 oz. mushrooms, sliced
  • ⅔ c. sundried tomatoes, chopped
  • 1 (15 oz) can Cannelini Beans, drained and rinsed
  • 2 (15 oz) cans fire roasted diced tomatoes
  • 1 Tbsp. sugar
  • Salt and pepper, to taste
  • Parsley for garnish


  1. Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for 3 minutes on each side.
  2. Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.
  3. Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the diced tomatoes, spices, beans, and sugar.
  4. Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.

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