Category: Food

Food, Natural Foods, Recipes, Uncategorized

Veggie Pasta and Sausage Recipe for Dinner

Erin Sluka

I have partnered with Spice Islands for this feature. Recipe is my own

Veggie Pasta and Sausage Recipe for Dinner

Spices are a cooks best friend. Right? Can you imagine a kitchen that had no spices or salts? I can’t and because grinding and sourcing what is needed to create spices in nearly impossible inside the average home we rely on brands like Spice Islands to bottle it up for us.

Spice Islands buys many spices whole and then mills them in their facility to release the rich flavors so we can enjoy them right from the bottle. For 75 years, Spice Islands offers many spices sourced from around the world. With Valentine’s approaching, homemade dinners are romantic and can make for a great night full of sentimental memories.

We are eating a low carb diet so we have eliminated most pastas, rices and breads. I have been trying many healthier food options like these in my recipes. Our nearest health store and even common grocers offer veggie pastas which add that extra dose of nutrients to its pasta and many are less carbs than standard enriched pasta. Here is an easy favorite in our home using Spice Island’s Poultry Seasoning.

 

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Do you know what some of the most widely used and popular spices are from around the world? Some of them are dill weed, bay leaves, cumin, garlic powder, saigon cinnamon and tumeric.

Enjoy many recipes at Spice Islands website like these Mini Pumpkin Cheesecakes they have featured!

Mini Pumpkin Cheesecakes

Prep time: 15 minutes

Total time: 1 hour, 50 minutes

Yield: 18 mini cheesecakes

 

18        paper baking cups (2 1/2 inch diameter)

18        gingersnap cookies

12        ounces cream cheese, softened

3/4       cup sugar

1          tablespoon corn starch

1          teaspoon Spice Islands Pumpkin Pie Spice

2          eggs

1          cup canned pumpkin

1/3       cup light corn syrup

Heat oven to 325 F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.

With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.

Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set.

Chill 1 hour.

For more recipes, visit SpiceIslands.com

Food, Recipes

Pressure Cooker Recipe – Chicken Mexican Soup

Erin Sluka

Pressure Cooker Recipe - Chicken Mexican Soup

Pressure Cooker Recipe – Chicken Mexican Soup

Let me start by saying that when you take a spoonful of this soup it is so full of flavor you can just skip the extra carbs in toppings. I love topping chilis and soups like this, but I found myself not craving a bit of cheese or sour cream making this a very low carb soup in 30 minutes!

Soup Recipe

Loaded with nothing but beans, veggies, chicken and low-sodium broth it was a hit in my home. I looked over several recipes online and every one I saw included some sort of ingredient I didn’t have so I opened my pantry and started throwing things into a pot and magic was made. More recipes like this HERE!

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Instant Pot Recipe - Mexican Chicken Soup

What did I use to make this recipe a success?

Pressure Cooker Recipe - Chicken Mexican Soup

Food, Recipes

Low-Carb Instant Pot Recipe: Curry Chicken

Erin Sluka

Low-Carb Instant Pot Recipe: Curry Chicken

Low-Carb Instant Pot Recipe: Curry Chicken

There is nothing more satisfying than creating an instant pot recipe unless that meal tastes great and is low in carbs to help you with your diet goals. Find even more recipes HERE!

You will notice that my recipe includes onions and peppers (a great way to use them up before they go bad), but the picture does not show any. This is because the night I made this I wasn’t aware my husband had used up my veggies in the omelettes he made us in that days breakfast so this dish you see was minus those veggies so I added some steamed broccoli to the plate.

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Having the right gadgets makes this meal so easy! Here is what I used:

Low-Carb Instant Pot Recipe: Curry Chicken

Brands with a Cause, Food, Recipes

Meatless Monday Recipe – Spicy Thai Broccoli Salad

Erin Sluka

I have partnered with Goya Foods for feature

#MeatlessMonday

What is your Meatless Monday go to dish? Goya challenged me with a creative Meatless Monday recipe and I had to use Goya Coconut Milk and/or Cream of Coconut. This recipe is a hybrid. I make a peanut sauce we all love and then took the contents of a standard broccoli salad and instead of the vinegar and mayo, I used my peanut dressing. Hence, the Spicy Thai Broccoli Salad. It was a hit!

My peanut sauce has a bit of a twist from a standard peanut sauce recipe. I use coconut milk and instead of red pepper flakes I use chili powder. It has a kick! The key thing to note is my peanut sauce recipe makes more than you need for the broccoli salad, so keep the rest in a jar to use for another meal that week!

If you like this recipe, try my other recent Goya recipe HERE!

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Goya has partnered with the Meatless Monday campaign to promote Goya;s “Can Do” initiative. For every can of Goya Coconut Milk purchased in November and December, Goya will donate products to Feeding America. The food will then be distributed to families in need at local food banks across the country. The ‘Can Do’ campaign is part of Goya Gives, a national initiative committed to supporting local communities through social and environmental causes.  By the end of the year, Goya will donate at least 600,000 pounds of food.