RecipesSlowCooker-Instapot Meals

Chicken Tikka Masala


I have fallen in love with this traditional Indian dish for so many reasons. First, all of my kids love it—that is enough of a triumph in and of itself! Second, its flavor is unlike any other dish I make. Third, even with all the spices it contains, it never gives me heartburn! I found a recipe for Tikka Masala on “The Iron You” when I was suffering from a head cold and craving  an anti-inflammatory meal that contained turmeric and ginger, both of which are great for opening up sinus congestion. I really didn’t expect the raving review from every member of my family and dinner guest which has had this dish at my kitchen table, but this has become a crowd favorite dinner. I hope you and your dinner guests love it too!

Chicken Tikka Masala

2 1/2 Lbs. boneless, skinless Chicken Breasts
Cooking Spray
1 large Yellow Onion, chopped fine
4 Garlic Cloves, minced
3 Tablespoons fresh Ginger, grated
30 oz. Tomato Sauce
1 Tablespoon Garam Masala
2 teaspoons Ground Cumin
2 teaspoons Ground Coriander
2 teaspoons Paprika
1 teaspoon Turmeric
1/2 teaspoon Cinnamon
1/2 teaspoon Ground Black Pepper
1/4 teaspoon Cayenne Pepper (We don’t like ours too hot.)
2 Bay Leaves

1 Cup Half n Half
2 Tablespoons Corn Starch
Juice of 1 Lemon

1 Recipe Coconut Jasmine Rice


1. Gather all ingredients and measuring spoons. You will be glad you did, because look at all these spices! You won’t want to accidentally miss one!

2. Spray the inside of a 4-quart Crock Pot or a 3-inch deep 9 x 13 pan with cooking spray.

3. Lay chicken breasts on the bottom of the pan. In a separate mixing bowl combine the tomato sauce, onions, garlic, ginger, spices, and bay leaf. Mix well and pour over the chicken.

4. Bake in a Crock Pot on Low for 8 hours or High for 4 hours. If using the deep pan, cover it with tin foil and bake at 170 degrees for 4 hours. Increase heat to 350 degrees for the last 30 minutes of baking.

5. Before the last 30 minutes of baking, remove the lid and use kitchen shears to cut the chicken in 1 1/2 inch pieces.

6. In a separate mixing bowl or a jar with a lid, mix Half n Half with Corn Starch until no clumps remain. Add this mixture along with the lemon juice, and stir to incorporate well into the sauce. Return to cook for additional 30 minutes so sauce can thicken.

7. Let cool for 5 minutes before serving atop Coconut Jasmine Rice.

continue reading
RecipesVeggie-Lover Dinners

Lemon Asparagus Alfredo


This quick fix has become another favorite dinner at the Andersen household. It’s flavorful, filling, and chocked full of vegetables, so I consider that a win, win, win. I hope your family loves it too. Enjoy!


Lemon Asparagus Alfredo

1 Boneless, skinless Chicken Breast (about 12 oz.)
8 oz. Whole Wheat Penne
8 oz. White Penne
1 Large Yellow Squash, cubed (about 1 1/2 Cups)
1/2 bundle Asparagus, cut into 2 inch sticks
2 teaspoons Olive Oil
1 Recipe Guiltless Alfredo Sauce
Zest of 1 Lemon
Salt and Pepper for seasoning

1. Sprinkle chicken breast with salt and paper. Bake thawed chicken breast at 300 degrees for 35 minutes or until juices run clear. (I seasoned a frozen chicken breast and baked it at 275 degrees for 55 minutes.) Use a meat thermometer to make sure the internal temperature reaches 165 degrees.
2. Bring a large pot of water to boil and cook the penne until al dente. Drain and return to large pot. Set aside.
3. In a large pan, heat olive oil over medium-high heat. Sauté yellow squash and asparagus until vegetables are crisp tender, about 8 to 10 minutes.
4. In a large saucepan, prepare Guiltless Alfredo Sauce. (You will also need a blender for this step.) When finished, zest the lemon into the Alfredo sauce
5. Once chicken is done baking, let it cool for 5 minutes. Cut it into 1/2 inch cubes and add it to the pot of drained pasta. Add vegetables to pasta and pour the Alfredo sauce over the pasta mixture.
6. Stir mixture to evenly coat the pasta and vegetables with sauce. Serve immediately. Season with salt to taste.

Serves 6 to 8.

continue reading
CasserolesRecipesVeggie-Lover Dinners

Butternut Mac and Cheese


I believe there is nothing wrong with sneaking a little extra nutrition into classic dishes. The butternut squash in this Mac and Cheese goes almost undetected. Best of all, it adds a good dose of vitamin A, carotene, fiber, folate and antioxidants to an otherwise not-so-nutritionally-dense food. Also, the bright orange squash provides a beautiful natural food coloring. Enjoy!


Butternut Mac and Cheese

2 1/4 Cups Dry Elbow Macaroni Noodles
1/2 Large Butternut Squash
1 Recipe Hearty Cheese Sauce
1/2 teaspoon salt
Dash of PepperDirections:
1. Slice butternut squash in half, lengthwise. Scoop out seeds. Roast in a shallow pan filled with water, cut side down, at 425 degrees for 20 minutes or until the skin can be punctured easily with a fork.
2. Meanwhile, bring a large pot of water to boil and cook the macaroni noodles until soft and tender, about 10 minutes. Drain noodles and return to large pot.
3. Prepare 1 Recipe Hearty Cheese Sauce.
4. Once the squash is cooked, scoop the meat out of the skin and add to the pan of cheese sauce. Season with salt and pepper.
5. Using an immersion blender, puree the squash and cheese mixture until smooth and creamy. (You may also scoop the squash into a counter-top blender and puree it for about 2 minutes before adding it to the cheese sauce.)
6. Pour the butternut cheese sauce over the pot of macaroni and stir well to combine.
7. Serve immediately. Devour.Makes 6 servings.
continue reading

Carrot Apple Bisque


This recipe is my modified version of the original from the Lion House Pantry Cook Book. I made this soup for a children’s tea party which I hosted for my 7-year-old son’s First Grade class. I assumed the children would all take a courtesy bite and leave the rest. Boy, was I surprised when they ate every last bite and continued to ask for second and third helpings! A healthy, kid-approved recipe like this MUST be shared, so here goes. Enjoy!

Carrot Apple Bisque

7 large carrots, peeled
1 Tablespoon Butter
4 Cups Chicken Broth
1/2 Cup Unsweetened Applesauce
1/2 Cup Half-n-Half
1/4 teaspoon Nutmeg
1/4 Cup Green Onion, minced (including tops) 


1. Cut carrots into 1/2-inch chunks.

2. Combine carrots in large pot with butter and 1 Cup Chicken Broth. Cook, covered, over medium-high heat until carrots are very tender, about 20 minutes.

3. Add applesauce for the last 5 minutes of cooking. Remove from heat, uncover, and allow to cool for about 10 minutes.

4. Puree carrot mixture with an immersion blender until smooth. You may also put the carrots through a counter-top blender. Stir in half-n-half and nutmeg, then remaining chicken broth, until soup is desired consistency.

5. Serve hot. Garnish with minced green onion.

Makes 6 to 8 servings.

continue reading

Mormon Funeral Potatoes


Growing up, our family always ate what we called, “Cheesy Potatoes” on Easter Sunday as a side dish to our Easter ham. Since moving to Utah years ago, I have learned that people here call them “Funeral Potatoes.”  I have actually been asked to make these for several funeral dinners while I have lived here, so I guess the name is an accurate description for the use of these potatoes! Regardless of their name, these potatoes are a delicious comfort food. As always, I have “healthified” my recipe and there are no canned soups or creams involved, but there is PLENTY of flavor. Enjoy!


Mormon Funeral Potatoes7 Cups Potatoes, cubed

1 Recipe Hearty Cheese Sauce

1 (heaping) Cup Plain Greek Yogurt

1/4 Cup Bacon Pieces

1/2 teaspoon Salt

1/4 teaspoon Pepper

1/4 Cup Green Onions


1. Pre-heat oven to 400 degrees.

2. Boil potatoes for about 10 minutes. They should still hold their shape but not be crunchy when removed from heat and drained.

3. Prepare one recipe of my Hearty Cheese Sauce. Mix yogurt and bacon pieces into the Cheese Sauce.

4. Pour bacon and cheese sauce over the boiled potatoes and mix well to incorporate. Add salt and pepper.

5. Pour cheesy potatoes into a greased, 9 x 13 pan and bake at 400 degrees for 15 minutes.

6. Increase the heat to a high broil and bake for another 2 minutes. Watch the potatoes closely—don’t let them scorch!

7. Remove from the oven, sprinkle with green onions, and let sit for 10 minutes before serving.

Makes 12 side servings or 6 main dish servings.


continue reading
Meals for OneRecipesSandwiches & Wraps

No Mayo Chicken Salad Sandwich


Although there is nothing wrong with a tablespoon of mayonnaise in your sandwich, some people just can’t stomach the flavor. I’ve made this recipe for those people. You may use canned tuna or cooked chicken—either one is delicious. Enjoy!


Chicken Salad Sandwich (No Mayonnaise)

1 Cup Shredded Chicken or 15 oz. Canned Tuna
1 Cup Celery, chopped
1 Cup Red Grapes, sliced
3 Tablespoons Green Onions
1 Tablespoon Fresh Parsley, chopped fine

1 Avocado
1/2 Cup Greek Yogurt
1 Tablespoon Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon Pepper

1. Combine chicken, celery, grapes, onions and parsley in a large bowl and set aside.

2. In a small bowl, mash the avocado with a pastry blender or fork. Stir in the yogurt, lemon juice, salt and pepper and mix until smooth.

3. Pour the dressing over the chicken mixture and stir to incorporate well.

4. Serve chicken salad atop a bed of spinach or romaine lettuce on a whole wheat bagel or inside a wrap.

Makes 4 Sandwiches or Wraps.

continue reading

Strawberry Spinach Salad with Red Wine Vinaigrette


This is a refreshing Spring salad for when berries and spinach come into season. After a long winter, this salad tastes so good! Enjoy!


Strawberry Spinach Salad

4 Cups Fresh Spinach
1 Cup Fresh Strawberries, sliced
1/2 Raw Almonds
1/3 Cup Feta Cheese CrumblesRed Wine Vinaigrette:
1/4 Cup Red Wine Vinegar
1/2 Cup Olive Oil
1 teaspoon Dijon Mustard
1 clove Garlic, minced fine
1 teaspoon honey
1/2 teaspoon salt
Pepper to taste

1. Toast whole almonds at 350 degrees for about 8 minutes. Watch closely and be careful not to burn. Let cool before chopping.

2. Meanwhile, combine all vinaigrette ingredients into a mason jar with a tight-fitting lid. Shake the dressing until the honey is totally dissolved.

3. Assemble salad ingredients in a large bowl. Pour half of the dressing over the salad mixture. Serve immediately. This salad does not store well, so plan to eat it all within the same meal.

Makes 6 side dish servings.

continue reading
RecipesVeggie-Lover Dinners

Vegetable Teriyaki Chicken


It’s final. I can never make a single batch of this dish again. Between my husband, me and our four children, one batch of this delicious dish is just not enough anymore. Last time I made it, every last bite was gone. Gone, gone. Not even leftovers for lunch the next day. Enjoy this family favorite dish from our home to yours!

Teriyaki Chicken and Vegetables

16 oz. Dry Farfalle (bow ties)
3 Carrots (about 2 Cups), julienne
1 Red Bell Pepper, chopped
1 1/2 Cups Frozen or Sugar Snap Peas
1 Cup Chicken, cooked and chopped (see cooking tip)
1/2 Cup Almonds, whole
1/4 Cup Green onions, chopped fine
1/4 Cup Cilantro, chopped fine
3 Cups Loose Leaf Spinach (optional)

Teriyaki Sauce
1/3 Cup Rice Vinegar
1/3 Cup Soy Sauce
1/2 Cup Canola Oil
1 teaspoon ground Ginger
1 1/2 Tablespoons Sugar
1/4 Cup Sesame Seeds

1. Add all Teriyaki Sauce ingredients to a pint-sized mason jar and screw on a tight-fitting lid. Shake the jar until the sugar is dissolved. Set aside.

2. In a large pot, bring to boil 4 quarts of water and cook the pasta until al dente.

3. Strain pasta from pan and use the same hot water to steam the bell peppers, carrots and peas about 5 minutes.

4. Once the vegetables are crisp tender, remove steamer from pot and drain water. Return pasta, vegetables, chicken, herbs and teriyaki sauce to the large pot. Stir to combine.

5. Serve warm over 1/2 cup loose leaf spinach (optional).

Makes 6-8 servings.

continue reading
Baked GoodsRecipesTreats

Hearty Mrs. Field’s Chocolate Chip Cookies


I like to help people understand that a balanced diet includes a few treats now and then. However, because I eat so little refined sugar and flour, treats aren’t as enjoyable to me when I follow the original recipe. Thus, I usually cut out half the sugar and use whole wheat in most of my baked goods.  These cookies still belong in the “Sometimes Foods” category, but they do have a good dose of fiber at 1 gram per cookie. Enjoy!

Hearty Mrs. Fields Cookies

1 Cup Butter
1/2 Cup Brown Sugar, packed
1/2 Cup White Sugar
2 Eggs
1 teaspoon Vanilla
2 Cups Whole Wheat Flour
2 1/2 Cups Old Fashion Oats
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
6 ounces Mini Chocolate Chips
1 1/2 Cups Walnuts or Pecans, chopped


1. Cream together butter and sugars. Add eggs and vanilla and mix until fluffy and smooth.
2. Put small amounts of oats in a blender and grind until it turns into a powder.
3. In a separate bowl, whisk together flour, ground oats, salt, baking powder and baking soda.
4. Mix one cup of dry ingredients at a time into the creamed wet ingredients.
5. Stir in chocolate chips and nuts.
6. On an ungreased cookie sheet, spoon a tablespoon of dough for each cookie and place 2 inches apart. Bake at 375 degrees for 6-8 minutes, until tops are lightly golden. Let cool on the sheet for about 2 minutes before removing with a spatula.

Makes Approximately 4 Dozen, 2-inch Cookies

continue reading

Mango Kefir Smoothie



Start your day with a dose of healthy fats, probiotics and antioxidants. This smoothie will kick-start your immune system to power you through the day. Enjoy!

Mango Kefir Smoothie

1 Cup Kefir
1/2 Cup Water
1/2 Banana
1 Whole Mango or 3/4 Cup
1 Tablespoon Ground Flaxseed


Add all ingredients to blender in the order listed. Blend on high speed for 60 seconds. Serve immediately.

Makes 2 Servings.

continue reading
1 2 3 4 5 11
Page 3 of 11