Spinach Eggs

2 large eggs
1/4 cup of spinach
1 tbsp of onion
1/2 clove of garlic

1. Chop spinach, onion, and garlic
2. Whisk eggs, spinach, onion, and garlic
3. spray pan with Pam or use olive oil and cook eggs on med -low heat.  

Chocolate Milk

 1 Cup of 2%  or 1%Milk

2 Tbsp of Hershey's Chocolate Syrup

1. Mix Milk and Hershey's together
2. Add Ice (optional)

Carne Asada the healthy way

1 Pieces of Carne Asada
3 Tortillas
Pico De Gallo
1/2 Onion

1/2 Green Pepper

1/2 Yellow Pepper

2 Tbsp of Cilantro

1 Ear of corn on the cob

Serves 1

 1. Slice veggies

2. Grill Carne Asada, Veggies, and Corn
3. Warm tortillas

4.  Add meat and veggies in tortilla

5. Add pico and garnish with cilantro

Garlic mash potatoes

1/8 cup of season salt

6 russet potatoes

8 Garlic cloves

Pepper to taste

1 stick of sweet cream butter

1/4 cup of 2 % milk

3 tbsp of rosemary

1. Dice Garlic and peel potatoes

2. Boil garlic and potatoes
3. Drain potatoes and put in mixer or bowl

4. Add butter and seasonings and mix (if using a kitchen aid, use a flat beater till all the ingredients are mixed in)

5. Add milk slowly (Change to whisk attachment and add milk slowly)

6. Whisk for about a minute or until you see the potatoes fluff. 

Garlic Chicken Spinach Salad

Garlic Chicken from garlic chicken receipe (cold)

1 cup of spinach

2 Tbsp of dried cranberries
2 Tbsp of walnuts
2 Tbsp of raw sliced almonds

Dressing of choice.... we prefer balsamic vinaigrette

1. Wash spinach with fruit and veggie wash

2. Drain and put in bowl
3. Slice chicken

4.  Sprinkle nuts and cranberries on salad and add chicken to top

5. Add one serving of dressing

Garlic chicken with garlic mash potatoes

2 Ibs of chicken
2 Tbsp olive oil
2/3 cup of garlic lemon, and rosemary crusting blends by Mc McCormick

1. Brush meat lightly with oil
2. Coat with crusting blend
3. Bake at 425 for 30 minutes or until cooked through 

Teriyaki chicken kabobs with brown rice, asparagus and tereyaki sauce

Teriyaki Chicken Kabobs with brown rice and teriyaki sauce

 

About 2 Ibs of chicken or about 4 large cubes of chicken per stick
Sweet white onion
Yellow bell pepper
Red bell pepper

Green bell pepper

Orange bell pepper

Pineapple cut into cubes

1 cup of brown rice

2 cups of water

 1. Marinade chicken in soy sauce and 1/4 cup of brown sugar overnight

2. Cut in large pieces all veggies and chicken
3. Place red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, chicken, pineapple, and onion

4. Grill kabobs for 15 minutes or until chicken is cooked.

Teriyaki Sauce

 

1 cup of soy sauce
1 cup of brown sugar
2 tsp of coconut oil
1 tsp of Garlic

1tsp of Ginger 

1 tsp of sesame seeds

 

1. Place all ingredients in a small saucepan

2. Simmer for 15 minutes mixing constantly

Shrimp kabobs with yummy garlic mash potatoes

Shrimp Kabobs

About 8 shrimp per stick

Red onion
Yellow bell pepper
Red bell pepper

2 Tbsp Soy sauce

1. Marinade Shrimp in soy sauce overnight

2. Cut in large pieces all veggies
3. Place shrimp, red onion, yellow bell pepper, and red pepper

4. Grill till veggies are cooked

Garlic Mash potatoes

 8 cloves of garlic

1/8 cup of season salt
6 russet potatoes
Pepper to taste

1 stick of sweet cream butter

1/4 cup of 2 % milk

3 tbsp of rosemary

1. Dice Garlic and peel potatoes

2. Boil garlic and potatoes
3. Drain potatoes and put in mixer or bowl

4. Add butter and seasonings and mix (if using a kitchen aid, use a flat beater till all the ingredients are mixed in)

5. Add milk slowly (Change to whisk attachment and add milk slowly)

6. Whisk for about a minute or until you see the potatoes fluff. 

Summer Pasta Salad

1 package of tri-colored rotini pasta

3/4 bottle of Italian dressing

1 lemon

1 avocado

2 tomatoes diced

1 can of olives

4 sticks of part skim mozzarella cheese

1 broccoli bushel

1/2 cup shredded Parmesan cheese

1 orange bell pepper (gives it a sweet yet spicy taste)

1/2 of red onion

4 slices of salami cut into small squares

Pepper to taste

1/8 cup of olive oil

1. Cook pasta to al dente and rinse with cold water

2. Cut and dice all veggies

3. Put all ingredients together in a large bowl except for lemon

4. Cut lemon in half

5. Squeeze fresh lemon over ingredients

6. Evenly coat with dressing and olive oil

7. Add pepper to taste (I like a lot!)

8. For best results, cover and refrigerate for about 4 hours for freeze turning every 10 minutes for 45 minutes. 

Berry Parfait

Fruit of choice: I love berries
Blueberries
Strawberries
Raspberries
Blackberries

Low fat vanilla yogurt

Sliced almonds (raw is better)

 

1. Wash all fruit with fruit and veggie wash
 2. Drain and put in bowl
 3. Pour Yogurt over fruit and sprinkle nuts on top. 

Carnitas Burrito Enchilada Style

This is my last meal before healthy meals come. It sure tasted pretty yummy! From now one I will be making healthy meals. I am sure it will be yummy! I will post some of the other meals that I have not posted. However, I will not be eating them! Enjoy. Please refer to my journel for a more detailed explanation on why I am cooking healthy meals.  

I got the sweet Pork, Cilantro Rice, and Black Bean Receipe from here . 

Pico De Gallo 

Pico de gallo

6 Large tomatoes diced

1/2  Red onion diced

6 Gloves of garlic

2 jalapeno pepper, seeded and diced

2 Tsp of salt (or more to your liking)

1 Tsp cumin

1/4 Cup of cilantro

2 Tblsp of Sugar (or more to your liking)

4 limes for juice

 

1. Dice all veggies. 

2. Put in blender

3. Add sugar, salt, and cumin

4. Add juice of lime

5. Place blender on low and blend ingredients (smashing together) for 1/2 minute or until chopped (depending on power of blender)

6. Remove and refrigerate  

To Make Burrito

Burrtito Tortillas

Pork

Beans

Rice

Sour Cream

Guacamole (optional)

Pico De Gallo

Enchilada Sauce

Cheese (Jack/Cheedar)

1. Preheat oven to 350 degrees

2.Put Burrtio Tortialla on a large plate flat. 

2. Add Pork, Beans, Rice, and Cheese

3. Fold Burrito

4. Place enchilada sauce on top of burrito (as much desired)

5. Sprinkle Cheese on top. 

6. Bake for 15 minutes or until cheese is melted and tortilla looks crisp. 

7. Add sides. Sour cream, gucamole, and pico de gallo

Cinnamon Muffin with Cane Sugar

Cinnamon Muffin with Cane Sugar

1 1/2 cups of flour

1/2 cup of sugar

2 tsp baking powder

1 tsp salt

1/2 tsp ginger

1/2 tsp cinnamon

1/2 tsp nutmeg

1 egg

1/3 cup of butter melted

1/2 cup of milk

1/3 cup of safflower oil

1/4 tsp vanilla

Topping

1/4 cup of raw cane sugar

2 tbsp butter melted

1/2 tsp cinnamon

1. Preheat oven to 400 degrees.

2. Generously spray muffin pan with baking spray

3. In a separate bowl mix flour, sugar, baking powder, and spice

4. Whisk eggs, vanilla, oil, milk, and butter

5. Slowly add dry ingredients while mixing

6. Bake for 12-15 minutes or until knife comes out clean.

7. Brush butter on top of muffins and sprinkle with sugar topping

Enjoy!

~ Marissa

Hello All

Hi Ya'll

Welcome to pleasntly divine! My name is Marissa Acker and I happend to think food is amazing! I love to cook and bake, the best part of it all is tasting the result. I hope you enjoy this blog of pleasantly divine food!

~ Marissa

Chicken Crusted Cheddar, Jack, Gouda Mac

Chicken Crusted Cheddar, Jack, Gouda Mac

3 Cups of Elbow Macaroni pasta noodles
2 tablespoons extra-virgin olive oil (EVOO)
1 small finely chopped white onion
5 cloves of fresh garlic
2 pounds of chicken cut diagonally
3 tablespoons of finely chopped fresh cilantro leaves
1/2 teaspoon course salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/2 cup butter (1 stick)
1/2 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
3 cups of whole milk
2 cups of heavy whipping cream
2 1/2 cups of mild cheddar cheese
2 1/2 cups of jack cheese
1/2 cup of gouda
1/2 cup of cream cheese (softened)
2 tablespoons of butter melted
1 cup of plain bread crumbs

1. Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for 10 minutes or until al dente, drain and reserve

2. Preheat oven to 350 degrees F.

3. Heat olive oil in a large non-stick skillet over medium high heat. Add onion and garlic and Sauté for 4-5 minutes or until tender.

4. Add chicken, cilantro, salt, and cumin and cook chicken until done. remove from heat and set aside.

5. In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt and pepper until smooth.

6. Place back on medium high heat, slowly whisk in milk and heavy whipping cream and bring to a boil while continously whisking. It will get thick. Remove from heat and let sit for 5 minutes. Put back on low heat and Stir again (It should be thick)

7. Stir in cheddar, monterey jack, gouda, and cream cheese until melted and smooth.

8. Stir in cooked elbow noodles and chicken mixture.

9. Pour mac and cheese mixture into a greased 3 quart casserole dish.

10. In a medium bowl, combine the melted butter and breadcrumbs. Toss to coat and sprinkle crumbs over top of mac and cheese.

11. Bake for 20 to 25 minutes or until cheese is bubbly and crumbs browned.

~ Pleasantly Divine