Category Archives for "Recipes"

Two Recipes to Feed an Army

Making and preparing a dinner meal for your own family can be time consuming and taxing. The thought of feeding 15- 20 people can feel like an overwhelming event. I've found two recipes that make a crowd happily fed but its easy on the time budget as well. 

These two dinner meals go in a crockpot and can cook while you're doing other things. Glance over the recipes now, you'll see the time to put them together doesn't take long. 

Cilantro Lime Chicken

2 pounds skinless chicken breasts

1 cup chopped bell pepper (or 1/2 bag of frozen peppers)

The men enjoying their feast.

The men enjoying their feast.

¼ cup of lime juice

1 – 14 ounce can diced tomatoes

2 TBSP cilantro

3 tsp garlic powder

1 tsp cumin

I cup chopped onion (or ½ bag frozen chopped onion)

Everything goes in the crockpot and you cook it on low for 5-6 hours (or on high 2-3 hours).

This meal can also be made into a freezer meal for later. Combine everything in large Ziploc bag and toss to coat. When ready to cook, thaw overnight or just put straight into the crockpot frozen. If thawed, cook about 2 hours on high or 3-4 hours on low. If frozen, cook 3-4 hours on high, or 5-6 hours on low. Shred the chicken with two forks before serving.

Green Chili Pepper Stew

(This recipe came from Hall of Fame peep- Judie who modified the original recipe from the Green Chili Bible Cookbook)

2 pounds of beef stew meat

1 1/2 onions chopped (or a bag of frozen chopped onion)

1 garlic clove minced

Lyn and Jane love these mealtimes.

2 - 28 ounce cans of diced tomatoes

3 4.5 ounce cans of diced green chilis

2 squares of beef bouillon

Place all the ingredients in a crockpot and cook on low for 7-8 hours. 

This meal can also be made into a freezer meal for later. Combine everything in large Ziploc bag and toss to coat. When ready to cook, thaw overnight or just put straight into the crockpot frozen. If thawed, cook 7-8 hours on low. If frozen, cook 3-4 hours on high, and then 5-6 hours on low. 

Enjoy.

To Your Best Health,

Coach Nancy

Coach Nancy’s Breakfast “Potatoes”

These Breakfast “Potatoes" are a great low-carb alternative to starchy potatoes. Turnips have a very similar taste and texture so you'll never know the difference.

1 large turnip, peeled and diced

1/4 onion, diced

3 slices bacon

1/2 teaspoon each of paprika, garlic powder, salt, and pepper

1 green onion, sliced, for garnish

Add the turnips, onions, bacon, and spices to a pan that has been heated to medium high heat. Cook 10-15 minutes stirring occasionally. Cook until the bacon is crispy and the turnip is soft. Top with green onion before serving.

Add an egg or two and voila, breakfast is served.

Shhhh……The first time I made this, I didn’t tell the kids I used turnip. They never asked so I never told.

To your Best Health,

Coach Nancy

Pomegranate Salad

I fell in love with Pomegranates. They are just a fun little fruit right from the start. I love opening them up, I love the smell of the fruit, and those little seeds are delightful. This is one of my favorite salads in the Fall. It brings thoughts of summer back to me. 

FOR THE SALAD

4 cups any leafy greens (I like mixed greens)

1 clementine

1 avocado, sliced 

1/4 cup pomegranate seeds 

1/4 cup sliced red onion 

1/4 cup pumpkin seeds, roasted

1/4 cup pecans 

FOR THE DRESSING

1 Tbsp extra virgin olive oil 

1 tsp balsamic vinegar 

Juice from 3 mandarin segments 

1/8 tsp garlic powder 

To taste sea salt and pepper 

Prepare all salad ingredients and toss several times to mix. In a small bowl, stir together the dressing ingredients and pour lightly over the salad. 

To Your Best Health,

Coach Nancy

Chicken Salad with Yogurt Ranch Dressing

Thank-you to superstar Becky for sharing her take on this tasty recipe with us. Make sure you check out her notes at the bottom!

Chicken Salad:
1 rotisserie chicken, pull off the meat and get rid of the rest OR (1 lb. cold cooked chicken, shredded or diced)
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
1/3 seedless cucumber, chopped
2 celery stalks, thinly sliced
2 plum tomatoes, diced

Yogurt Dressing:
1/4 cup extra-virgin olive oil
1 clove garlic, finely chopped 
Juice of 1 lemon
1 tablespoon white wine vinegar
Salt and pepper
1 cup Greek yogurt
Small handful dill, parsley, and chives; finely chopped
Three dashes hot sauce or to taste

In a large bowl, combine the olive oil, garlic, lemon juice, and vinegar; season with salt and pepper.  Stir in the yogurt, herbs, and hot sauce.  Add the chicken, bell pepper, onion, cucumber, and celery; season with salt and pepper. Top the salad with the tomatoes. Serve on a bed of lettuce.

Notes from Becky:  This meal is super quick and easy to put together.
I used white vinegar (instead of the white wine vinegar) as that is what I had. 
I used Vidalia onion instead of the red onion.
I mixed the tomatoes in to the salad rather than putting them on the top. 
This makes a large amount. We got at least 6 servings—I guess it depends on 
how large of a chicken you start out with! 

And just to give credit where credit is due–she got the original recipe from the magazine “Every Day with Rachel Ray” August 2010 issue, pg. 103.

Enjoy this recipe.

To your best health,

Coach Nancy

Sautéed Chicory – New Recipe

Chicory arrived in my CSA box recently and I just wasn't familiar enough with it to be excited. After trying this recipe, I can't wait for my next delivery of vegetables to see if Chicory is inside. 

My mom was right when she told me; "You just never know until you give it a try."

Sauteed Chicory

1 head chicory, You'll want to cut off the stalky end and remove the outer leaves. 

1/4 cup olive oil

2 cloves of garlic, minced

red pepper flakes if you desire. (if you know me, its not an option)


First wash the chicory. In a large pot boil water with 1 Tablespoon of salt, add the chicory and cook for about 5 minutes. Drain very well. In a different pot or the same one washed and dried heat the olive oil until medium high heat. Cook the garlic and the pepper flakes for about 30 seconds. Add the chicory, stir to coat. Cook until the water is evaporated. Salt to taste.

To Your Best Health,

Coach Nancy

Angel Food Frosting for Strawberries

I've got to tell you that this was a creation by Coach Dean. He is a magnificent chef. He has this sense of ingredients that will work well together. He whipped up a batch of this for an event we hosted and BAM- instant success. 

UMP Angel Food Frosting 

1/2 cup of plain Greek yogurt

2 scoops of Angel food UMP powder

Whip the two together in a mixing bowl. This is key for light fluffy. Enjoy as a dip for strawberries or your other favorite fruit. Make fruit kabobs for a party and serve this dip alongside.

If you have doubters among those you love, that healthy food has to taste horrible- give them just enough of this to sample. They'll come to you begging for more.

To your best health,

Coach Nancy


What to do When Zucchini Goes Wild

I love fresh veggies from the garden. Warm cherry tomatoes, green beans just picked, cucumbers that still smell like sunshine- YUM. 

But there are times when I feel overrun by veggies too. Today it is zucchini. I have some monster zucchini that need to be eaten. I'm heading out of town and there is just no way, I will eat them before I leave. 

No worries here though. Zucchini is one veggies that is easy to prepare for freezing. I'm turning my zucchini abundance into freezer bags full of goodness for another day. My plans for all that zucchini? 

Zucchini Fritters. These little ditties are wonderful alongside grilled chicken or a pork chop. They go well with a steak or steak tips too. They might just go with anything. I like spicy fritters but if you don't like the zing of these leave the pepper out. They are scrumptious. 

To your best health,

Coach Nancy


Apple Leek Breakfast Sausage

Breakfast without eggs or serve it with a side of eggs. Being creative with each meal is all up to you and this recipe certainly will add another ACE to your hand. 

Apple Leek Breakfast Sausage

4-5 thick-cut strips of smoked bacon

3/4 cup chopped leeks only the white part

1 medium apple, cored and quartered (no need to peel)

1 tablespoon fresh or dried rosemary

2 tablespoon fresh chopped sage leaves (or 2 teaspoon of dried)

1/2 tablespoon fresh lemon juice or apple cider vinegar

1/2 teaspoon ground black pepper

1 – 2 teaspoons sea salt, to taste

1/4 teaspoon ground cloves

a dash of cayenne powder

2 pounds ground pork

Put all of the ingredients except for the pork into your food processor, and whiz until everything is pretty finely chopped. You may need to scrape down the sides once or twice, so you don’t have any long strands of leeks.

Once it’s all evenly chopped up, add the ground pork, and just pulse for a couple of seconds until it looks like it’s all mixed well— if you go too long, it makes the texture too crumbly.

Form them into little patties, and lay them out on a large baking sheet. Now you have the choice to make them now or freeze them for later.

To freeze the patties, leave them on the baking pan for a couple of hours In the freezer. Take the frozen patties off of the baking sheet and store them. When you’re ready for a great breakfast, just pull some out of the freezer and cook them in a slightly oiled skillet. (You can also bake them in the oven at 350º F for 30 minutes)

These are delicious. Don't take my word for it though. Let me know what you think.

To Your Best Health,

Coach Nancy


Summer Coleslaw

Everyone knows we should be eating more vegetables. I love coleslaw and since it is packed with raw veggies, its quick and easy to make. During the summer coleslaw is a crunchy side dish that can take on the personality of the main course.  The recipe below is the base to many versions of coleslaw I serve up at our house. Its great as is or add in slices of granny smith apples or red kidney beans or use avocados as your mayo instead of the homemade recipe below. 

Summer Coleslaw

32 ounces or a very Large bag of chopped coleslaw mix (about 16 cups). You can also chop a head of cabbage very fine, plus ¼ head of purple cabbage and shred 2 carrots but, I like to save time and buy it already done.

½ cup mayonnaise

1 Tablespoon vinegar

½ teaspoon celery seed

½ teaspoon salt

Mix this all together and chill before eating.


Homemade Mayo

1 egg

½ teaspoon dry mustard

½ teaspoon salt

2 Tablespoon lemon juice

1 ¼ cup light olive oil

Place egg, dry mustard, salt, and lemon juice in the blender. Add /14 cup of olive oil and whirl until well mixed.

SLOWLY incorporate the remaining olive oil. Drizzle it in with as small a stream as possible. You’ll hear it start to emulsify. Don’t rush this. Be Patient. Continue to blend until all the oil is incorporated and your mayo is light and fluffy. (Do not use extra virgin olive oil. I’ve tried this, it is not a good choice at any time. Trust me on this.

Whichever way you serve this coleslaw dish, tell me how those around you enjoyed it.

To Your Best Health,

Coach Nancy


Banana Nut Porridge

This is one of my favorite breakfast meals because its creamy and filling. It helps me to last until my next meal. I hope you'll enjoy it too.

Banana Nut Porridge

1/2 cup raw cashews

1/2 cup raw almonds

1/2 cup raw pecans

1 very ripe banana (makes it easier to digest plus adds a little more sweetness)

2 cup coconut milk

2 teaspoons cinnamon

Dash of sea salt for soaking water


Place the nuts in a large bowl and sprinkle the sea salt over them. Fill the bowl with filtered water so the nuts are covered by at least 1 inch of water. Cover and soak overnight.

Drain the nuts and rinse 2 or 3 times, until the water runs clear.

Add the drained nuts to a food processor or high-speed blender. Blend the nuts with the banana, coconut milk, and cinnamon until smooth.

Divide it into bowls and microwave for 40 seconds or put all of the porridge in a pot on the stove and heat over medium-high heat for 5 minutes.

Serve with raisins, chopped nuts, and an extra splash of milk if desired.

To Your Best Health,

Coach Nancy




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