Main Dishes

Sheet Pan Nachos July 24, 2020 06:00

We use our Cuban Black Bean soup mix for the black beans for these sheet pan nachos and have plenty left for black bean and corn salad and black bean soup.


1 bag tortilla chips or make your own from leftover soft shell wraps

1/2 lb ground protein of choice (ground beef, turkey, chicken or plant based protein)

1 cup cooked Healthy Gourmet Kitchen Cuban Black beans mashed either in blender or with fork or if you prefer you can leave whole. 

chopped tomato (grape, cherry or roma) or red bell pepper

Cheddar cheese, grated

Fresh cilantro

optional: pickled jalapenos, sour cream or crema, diced avocado


If you need to cook the beans scroll down for directions. 

Heat frying pan over medium high heat on stove. Add 1/2 lb ground protein of choice. Give it a stir and chop it up so it's in small crumbles. Once browned add cooked beans. A little broth is ok. Simmer to meld flavors. Can do this ahead and store covered in refrigerator for up to 3 days.

Preheat oven to 350F.

Lay tortilla chips on sheet pan using 6 large chips or so per person.

Sprinkle protein/bean mixture on top of chips.

Top with grated cheddar cheese. 

Place in preheated oven for 5 - 7 minutes or until cheese is melted. Remove from oven.

Wash tomatoes and red bell pepper, removing seeds from peppers. Dice or chop.  Sprinkle on top of nachos. 

Top with sour cream, cilantro, pickled jalapenos or avocado if using.


Cook Beans:

Open soup mix, pour topping into pot that you're going to cook beans in. Remove bean packet from soup mix, rinse beans then add to pot along with 6 cups of water and spice bag from soup mix. 

    Instant pot: Cover, close vent and pressure cook 30 minutes. Natural release 15 minutes then open.

    Slow Cooker: Cook on low 8 - 10 hours.

    Stove top: bring to boil, reduce heat to simmer, partially cover and cook 2 - 2/12 hours or until beans are tender. 

Once beans are cooked do not drain bean broth, it's delicious! Refrigerate leftover beans for up to 5 days or freeze.



Black Bean and Corn Salad July 23, 2020 10:52

We use our Cuban Black Bean soup mix for the black beans in this salad as well as sheet pan nachos and still have enough for soup for 2 - 4 people.

Why use this instead of a can of beans? Flavor and nutritional value. Canned beans are processed for a long period of time at high heat and are often loaded with sodium to make up for the loss of flavor due to processing time and heat. Cooked dry beans are so much more flavorful and freeze beautifully so you can cook more than you need at one sitting and use the leftovers for multiple dishes.


1 Healthy Gourmet Kitchen Cuban Black Bean Soup mix

6 cups water

1 ear fresh corn on the cob per person, husks removed

Lettuce of choice, washed and spun dry

Fresh cilantro, washed and roughly chopped

1 red bell pepper, washed seeded and diced

Avocado (optional)

For Dressing

1/4 cup fresh lime juice

1/2 cup chopped cilantro

1/2 cup olive oil

salt and pepper if desired

1 clove garlic crushed


Mix ingredients for salad dressing and set aside or optionally use your favorite dressing. Use 2 tablespoons dressing per salad or person.

Open soup mix, pour topping into pot that you're going to cook beans in. Remove bean packet from soup mix, rinse then add to pot along with 6 cups of water and spice bag from soup mix. 

    Instant pot: Cover, close vent and pressure cook 30 minutes. Natural release 15 minutes then open.

    Slow Cooker: Cook on low 8 - 10 hours.

    Stove top: bring to boil, reduce heat to simmer, partially cover and cook 2 - 2/12 hours or until beans are tender. 

Once beans are cooked do not drain bean broth, it's delicious! Refrigerate leftover beans for up to 5 days or freeze.

For each salad use 1/2 cup of drained beans (you can drain the broth back into the rest of the beans you will store for later use).

To remove corn kernels from cob: set ear of corn on it's end and hold onto the top. Use a kitchen knife and with a slow stroke downwards cut the kernels off. Alternately you can use a bundt cake pan, set the ear in the center hole instead of on a plate. 

If you're feeling fancy chill your plates before creating your salad. Place lettuce on plate. Top with 1/2 cup drained beans, kernels from 1 ear of corn, some diced red bell pepper, chopped cilantro and avocado if using. Top with 2 tablespoons dressing and enjoy!


Galloping Garlic Pasta and White Beans February 24, 2020 00:00

Pasta and beans are a classic combination and are delicious together. We make ours starting with dry beans in our instant pot but you can also use canned beans. Galloping garlic pasta and white beans comes together in about 20 minutes with canned beans, 45 minutes with dry beans in an instant pot or you can set it to cook all day in a slow cooker just boil your cannelini beans for 10 minutes before placing in slow cooker. 

Galloping Garlic seasoning blend with pasta and cannelini beans


3 cups chicken broth

1 1/2 cups cooked cannelini beans (1 can of beans)

1 1/2 cups dry pasta

1 tablespoon Galloping Garlic seasoning blend

1/2 cup white wine

1 tsp white wine vinegar

2 tablespoons butter and 2 tablespoons olive oil. You can change this to 4 tablespoons of butter or 4 tablespoons of olive oil.

1 lb broccoli


1. Melt butter in small pot. Add Galloping Garlic seasoning blend, vinegar and white wine. Simmer while pasta and beans cook.

2. If using canned beans drain and rinse thoroughly. Add drained rinsed beans and 3 cups chicken broth to medium pot and bring to low boil over medium high heat. Reduce heat and simmer for 15 minutes. Add pasta and continue to simmer for 5 - 10 minutes depending on size of pasta. This recipe works best with small pasta such as shells. Add broccoli and continue cooking for 5 minutes. 

3. When pasta is done to desired firmness, add melted butter sauce.

4. Serve in bowls topped with grated parmigiano reggiano or romano cheese.


Instant Pot Bolognese February 21, 2020 10:35

Instant pot bolognese

Bolognese is a thick creamy meat sauce with some tomatoes but not tomato sauce with meat. It's more like meat sauce with tomatoes. Traditionally made with milk some families make it with mascarpone cheese.  Done (including the pasta) in just 30 minutes in the instant pot from start to finish (4 minutes under high pressure) our meal starter kit takes the guess work and prep work out of making dinner.  Can be made with ground turkey or plant based meat for a vegan meal. Package is vegan as is.

Ingredient List:

1 lb ground meat of choice

1 package Healthy Gourmet Kitchen Bolognese meal starter kit

1 onion diced

1 28-32 oz can whole plum tomatoes (or diced)

1 cup white wine

1 cup milk

4 tablespoons grass fed butter

12 ounces penne pasta


Turn instant pot to saute medium. Add butter and allow to melt slightly while you chop the onion. Add chopped onion and saute for 3 - 5 minutes. Add ground meat and break up so that it's in crumbles. Continue to saute to brown meat. 

Measure your liquids and open can of tomatoes. If you're using whole tomatoes take your hands and squish them up or chop them with a knife.

When meat is browned, add white wine then sprinkle contents of Healthy Gourmet Kitchen Bolognese meal starter packet on top of meat. 

Add milk then can of tomatoes. Add penne pasta and push so that it's mostly submerged under the liquid.

Place lid on instant pot, close lid and close vent.

Press manual 4 minutes. When the cooking time is complete allow 5 minutes to pass (this is called a natural release) then open vent to remove the rest of steam. Remove lid and enjoy topped with grated cheese.

Makes enough for 8 generous servings. My husband eats three full plates he loves it so much. 





Crispy Pork Chops February 19, 2020 10:23

Crispy Pork Chops done in under 15 minutes*.


Crispy pork chops



1 large egg beaten

3 - 4 pork chops bone in loin chop imho is most flavorful and tender

1/3 cup panko flakes 

1/3 cup corn flakes crushed (if you don't have panko you can substitute all corn flakes. If you don't have either you can substitute 1/2 cup flour, it will be delicious but not crispy)

2 tablespoons Healthy Gourmet Kitchen Fab 4 Onion Dip dry mix

1 tablespoon grated parmesan cheese 


Air Fryer: Coat rack with oil to prevent chops from sticking. Preheat to 400F

Oven: Preheat to 425F. Use rimmed sheet and rack such as you cool cookies on. Coat rack with oil.

Panfried: Add enough oil to skillet so there's 1/4 inch of oil in bottom of skillet. Heat over medium high heat.


Mix panko, corn flakes, Healthy Gourmet Kitchen Fab 4 Onion Dip dry mix and parmesan cheese together on shallow plate. 


Put beaten egg in another shallow plate. 


Dip pork chops in egg on both sides and then in Healthy Gourmet Kitchen Fab 4 Onion Dip dry mixture on both sides.


Air Fried:

Place coated pork chops in single layer on rack and place in preheated air fryer. Spray a little oil on top of pork chops. Cook 6 minutes then turn over and cook an additional 6 minutes, remove let rest 5 minutes and enjoy.


Oven Fried:

Place coated pork chops in single layer on rack and place in preheated oven. Cook 10 minutes then turn over and cook an additional 8 - 10 minutes, remove let rest 5 minutes and enjoy.


Pan Fried:

Place coated pork chops in single layer in heated frying pan. Cook 5 minutes then turn over and cook an additional 4 - 5 minutes, remove let rest 5 minutes and enjoy.


Cooking time is for 3/4 - 1 inch chops, if they're thicker you will need to increase cooking time and if they are thinner decrease cooking time.




Gluten Free Low Carb Tacos February 18, 2020 15:03

These gluten free tacos come together really fast and are light and filling.


1 head Boston lettuce, or 3 - 4 leaves per person

1 lb ground meat 

1 tablespoon Healthy Gourmet Kitchen taco seasoning

olive oil

1 package grape tomatoes or salsa


optional: chopped cilantro, diced onion, lime juice, sour cream

grated cheddar or other hard cheese


Wash and dry the lettuce leaves. Arrange on plates. Wash and dice tomatoes. Dice onions if using.

Heat 1 tsp olive oil in frying pan over medium heat. Add ground meat and saute until almost done. Add tablespoon taco seasoning. Continue to saute another minute or two or until the meat is no longer pink and is cooked through.

Spoon cooked meat into lettuce "shells" and top with grape tomatoes or salsa, chopped cilantro, diced onion, guacamole, a squeeze of lime juice and grated cheese. 







Pork Tenderloin Memphis Style February 6, 2020 11:41

We took our delicious Memphis Rib Rub and mixed it with mustard than smeared it on a pork tenderloin, seared it in a frying pan and finished in the oven. Super simple super delicious. Fast enough for weeknight cooking.

2 tablespoons mustard (Dijon preferred but yellow works too)

2 teaspoons Healthy Gourmet Kitchen Memphis Rib Rub

1 or 2 pork tenderloins about 1 lb each

1.5 tablespoons extra virgin olive oil


Preheat oven to 425F

Mix mustard with Healthy Gourmet Kitchen Memphis Rib Rub then smear this all over tenderloin.

Heat olive oil in oven proof skillet over medium high heat. Add tenderloins and sear for about 4 minutes until browned on bottom. Turn over and place in preheated oven for 15 - 20 minutes. Test temperature to ensure thickest part is at least 145F

Remove from oven let rest for 8 minutes then slice and serve with pan drippings, broccoli and squash or sweet potatoes.

Classic Pot Roast June 8, 2018 17:19

2 - 5 lb chuck Roast preferably grass fed & pasture raised

3 lbs yellow potatoes, washed & cut into 1 inch (2" for IP) chunks

10 or more carrots, peeled & cut into 1 inch (3" for IP)  chunks

2 cups red wine

1 cup beef stock or water

2 good sized onions, peeled and coarsely chopped

1/2 - 1 package Healthy Gourmet Kitchen Beef Stew seasoning

1 T Extra Virgin Olive Oil

Optional - salt & pepper

Easy method: Salt roast, add to crockpot, instant pot or dutch oven (pot with lid that's oven safe).

More flavorful method: Heat pot or instant pot on med heat. Add 1T olive oil. Brown roast 2 minutes per side, remove to plate. Add chopped onion to pot and cook until slightly browned. Add roast back to pot and proceed with directions below.

Crock Pot: Add remaining ingredients on top of roast, turn to low, cover and cook 8 - 10 hours or until meat is tender.

Instant Pot: Seal pot. Set to manual high heat 35 minutes. Natural release 10 minutes. Open pot, add potatoes and carrots, reseal. set to manual high heat 15 minutes. natural release 10 minutes.

Oven: Preheat oven to 300F. Add red wine, stock or water and beef stew seasoning mix to pot, cover with lid very slightly ajar and place into oven. Roast at 300F for 1.5 - 2 hours. Remove from oven, add potatoes and carrots. Cover and put back in oven and continue to roast for another 1.5 - 2 hours depending on size of roast.


This makes a large meal for a family of four with enough left to make a shepherds pie by adding some vegetables. Love getting two meals from one


Mothers Day Gift Idea April 17, 2018 09:08

Give your mom the gift of time - time with you and extra time for herself. Our slow cooker and instant pot seasoning mixes make it so easy to do meal prep, most are under 5 minutes and then set it and forget it. Healthy, delicious, gluten free goodness. Several are vegan as well.

Find them here



Split Pea Soup in Instant Pot April 6, 2018 07:58


Split pea soup cooked in an instant pot comes out creamy and delicious with no stirring required!

Chop one onion. Turn instant pot on and set to saute, medium. Melt butter or warm extra virgin olive oil in instant pot. Add onion and saute until translucent, about 5 - 7 minutes.

Add 8 cups water, contents of split pea soup mix and optional ham bone. If not using ham bone use half vegetable stock and half water. Optionally add 1 tsp salt. Tip: If you use hot water or stock your instant pot will come to pressure faster.

Set to high pressure 15 minutes. When done let natural release 15 minutes then quick release the instant pot. Remove cover.

Split pea soup in the instant pot doesn't even need to be pureed, the IP will do that for you. Love this appliance, love split pea soup!

If you used a ham bone to make the split pea soup, remove any meat left on the bone. Spoon into bowls and enjoy!

If you'd like to try our split pea soup, find it here:

Soup orders over $30 ship free


Easter Basket Gift Idea March 29, 2018 10:51

Soup pot filled with soup mixes, soup bowls and storage containers are a great gift for Easter or any time of year. Wonderful present for college students or anyone who enjoys soup or eating healthy.




Mediterranean Chicken Roll Ups June 28, 2017 21:18

Using our Bruschetta Dipping Oil Blend as a jump start, this dish comes together in about 5 minutes. After getting it into the crockpot I spent the rest of the day in the garden and came in to a delicious, healthy meal with minimum fuss.

1 package Healthy Gourmet Kitchen Bruschetta Dipping Oil Blend

1/2 cup extra virgin olive oil

4 oz goat cheese

Handful of spinach, kale, basil or chard, washed

1 - 1.5 lbs boneless skinless chicken breasts preferably from free running chickens


Mix Bruschetta dipping oil blend with oil and set aside.

Cut goat cheese into 4 pieces

Cut each breast in half to make 4 thin chicken cutlets or alternatively you can pound them thin then cut in half.

Divide spinach between 4 breasts. Top with 1 piece of cheese. Top with 1 tsp Bruschetta dipping oil. Roll each breast and place in slow cooker.

Cook on low for 3 - 4 hours or on high 2 hours.



Strawberry Chicken Salad with Pecans and Sun Dried Tomatoes June 14, 2017 20:10

Strawberry season is just about at peak here in the Northeast and these juicy jems make this easy main dish salad shine with flavor.

We've used our Bruschetta Dipping oil blend as the base for the dressing, it's packed with sun dried tomatoes (no sulfites!) and adds just a note of sweetness. We had leftover chicken that we had grilled the day before and used that as the protein.

Mix 1 tablespoon dipping oil blend with 1 tablespoon hot water. Let sit 30 seconds. Whisk in 1 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar and 1 tablespoon balsamic vinegar.

Take 1 clove fresh garlic cut in half and rub inside of salad bowl. Add chopped lettuce, 1/2 shallot chopped, pecans, protein of choice, crumbled feta or goat cheese and a pint of washed strawberries cut into quarters. Fresh grape tomatoes would be a nice addition but we didn't have any on hand.

Pour vinaigrette over salad, toss and serve.



Asparagus or Green beans with Red Pepper Chopped Sauce June 7, 2017 21:26

2 lbs fresh asparagus or green beans, washed and tough stems snapped off
1 packet Healthy Gourmet Kitchen Roasted Red Pepper Dip Mix
1/4 cup hot water
1 Tablespoon Walnut Oil or Extra Virgin Olive Oil
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon balsamic vinegar

Roast (15 - 20 minutes in 375F oven) or grill asparagus (8-10 minutes total, flipping after 4-5 minutes over indirect heat).

In small bowl combine hot water with packet of Healthy Gourmet Kitchen Roasted Red Pepper Dip Mix. Let sit 3 - 5 minutes.

Stir in oil, lemon juice and vinegar to combine. Add salt and pepper to taste. Arrange cooked asparagus on 4 - 6 plates and top with a little of the red pepper mixture.

If you have leftover red pepper chopped sauce, turn it into a salad dressing by adding 2 - 4 tablespoons extra virgin olive oil and 2 tablespoons balsamic vinegar. You can puree or serve chunky. Store in refrigerator tightly sealed.



Juicy Grilled Burgers May 25, 2017 20:06

Planning to grill this weekend? Turn boring burgers into glorious grilled perfection:

1/3 lb ground meat per person.

Healthy Gourmet Kitchen Texas Steak Rub

Preheat grill.

With wet hands barely form the ground meat into 1/3 lb patties. Don't squish the meat, gently pat it into shape. Using your thumb make an indent in the middle - similar to jam thumbprint cookies. Keep the burgers cold until ready to grill.

Just before putting burgers on grill, sprinkle Texas Steak Rub on one side gently pressing it into the meat. Alternatively use Carmelized Onion Porcini Mushroom, Fab 4 Onion Dip or any other dry rub. 3. Place burgers on grill over indirect heat rub side up.

After 2 - 3 minutes flip the burgers. Do not press on your burgers, you'll be pressing all the lovely juices out and into the flames. After another 2-3 minutes test with thermometer (130 for med-rare, 140 - med, 150 med-well) or using the touch method to determine when done. If adding cheese you can use a fireproof bowl to help the cheese melt.

Grill onion slices and the hamburger buns.

Let hamburgers rest a few minutes before serving.

Happy grilling!


Easy Thanksgiving Side Dishes November 16, 2016 08:54

Short on time? Easily add loads of flavor with our dip mixes, you'll be glad you did! Make ahead mashed potatoes, honey ginger carrots and tuscan roasted root vegetables.

Honey Ginger Carrots

2-3 pounds carrots, washed peeled and sliced into 1/2 inch discs
1 sprig fresh thyme
1/4 stick butter
2 Tbsp Honey Ginger Garlic Rub

Melt 1/4 stick of butter in small saucepan and add the 2 Tbsp honey ginger garlic rub. Stir to combine. Set aside.

Bring medium pot of water to boil. Add cut carrots & sprig thyme, cover and boil for 8 - 10 minutes or until just barely tender (don't overcook). Drain carrots, remove thyme sprig and toss with seasoned butter. Optional - add squeeze orange juice or fresh ground black pepper.

Garlic Chive Mashed Potatoes (can be made ahead)

4 - 6 pounds yellow potatoes (or russet) washed, peeled and cut into cubes
1 cup heavy cream
1/2 stick butter
2 Tbsp Healthy Gourmet Kitchen Garlic Herb dry seasoning mix

Fill large stock pot 3/4 full of water and bring to boil.

While you are peeling potatoes, place in bowl of cold water to rinse starch. Before adding to boiling water rinse cut potatoes two more times.

Placed cubed potatoes into boiling water and boil 12 to 15 minutes or until tender.

Drain potatoes and rinse with hot water to remove starch. Run potatoes through food mill or use a potato "ricer" over a bowl. Heat butter in small saucepan until melted. Add dry seasoning mix.

Add butter/seasoning to potatoes and fold with spatula until combined. Cool, cover and refrigerate. 2 - 4 hours before you plan to serve potatoes, heat heavy cream almost to boiling. Add heated heavy cream to mashed potatoes then place in crock pot (rub butter on sides) on low setting for up to 4 hours. Stir before serving.

Tuscan Roasted Root Vegetables

2 red onions peeled and cut into thin wedges

2 sweet potatoes washed and cut into 1 - 2 inch chunks

1 butternut squash washed, peeled and cut into 1 - 2 inch chunks

2 parsnips washed, peeled and sliced into 1 inch discs

1/4 cup olive oil

1 jar Tuscan salt

Add Tuscan Salt to olive oil, stir to combine. Place prepared vegetables in large baking dish, toss with olive oil mixture using your hands to distribute the oil onto the vegetables.

Bake in preheated 350F oven for 50 minutes or until vegetables are tender, turning the vegetables over once.



Kalprese Salad August 25, 2016 09:06



Looking for an easy way to enjoy delicious August tomatoes? Super fast Kaleprese salad - simply wash and slice your favorite tomatoes and top with a smear of kale pesto. So easy, so good and good for you. Did you know parmigiano reggiano is the cheese of choice on the space station? "The scientific reasons why Parmigiano-Reggiano was and is used as a "food for space" - stated Umberto Solimene, University of Milan and consultant of the "Yuri Gagarin" Russian Centre - lies in its features: high digestibility, high content of calcium in a form that is easily absorbed by the body (extremely useful to restore calcium in bones following the losses determined by the absence of gravity), absence of preservatives and additives, organoleptic pleasantness and palatability".

Kalprese salad

Vine Ripened tomatoes, washed and sliced
Healthy Gourmet Kitchen Kale Pesto

Arrange tomatoes on plate, smear each slice with a small amount (about 1 tsp) of kale pesto.
Optional - drizzle with balsamic vinegar glaze. Enjoy!


Pesto Parmesan Cod February 25, 2016 17:45

I know some people don't think fish and cheese belong on the same plate however this is as delicious as it is quick. 


1 lb wild caught cod filets or other sustainable whitefish

1/4 jar Healthy Gourmet Kitchen Kale Pesto

1/3 cup freshly grated Parmigiano-Reggiano cheese

1/3 cup panko breadcrumbs (can substitute crushed corn flakes for gluten free)

1/4 cup flour of choice. Almond meal would work well.

Fresh parsley for garnish (optional)

Preheat oven to 425F

Place a wire rack such as a cooling rack on a rimmed baking sheet.

Place pesto in shallow bowl and bring to room temperature.

Grate the cheese onto a separate plate, mix with breadcrumbs

Place flour on another plate.

Pat the fish completely dry with paper towels so the coating doesn't get mushy.

Lightly coat the fish with flour, then with the pesto much as you would flour/egg, then with the grated cheese. Place on wire rack on baking sheet.

Place in preheated oven for 15 - 20 minutes or until cooked through. If your fish are thin they will take less time to cook.

Remove from oven, garnish and serve immediately.


Spaghetti Squash with Pesto February 19, 2016 20:54

An easy fast meal that's vegetarian, gluten free and delicious.

1 Spaghetti squash

1/2 jar Healthy Gourmet Kitchen Kale Pesto, brought to room temperature

Freshly grated Parmigiano-Reggiano cheese (optional)

Wash spaghetti squash. Pierce all over with sharp knife (at least ten different spots circling the squash).

Place in microwave and cook for ten - twelve minutes depending on size of squash.

Allow squash to rest five minutes.

Carefully cut squash in half (inside will be extremely hot).

Photo Credit: Derek Ramsey   

Using a fork, scrape the squash away from the skin, it will pull away and look like short noodles.

Place in bowl, toss with pesto.

Serve with grated Parmigiano-Reggiano if desired.



Rib Roast with Rosemary Salt December 19, 2015 06:40

Slow cooking with a high heat finish yields a perfectly cooked roast with a crispy crust.

1 rib roast (allow 1 lb per person) grass fed
3 cloves garlic, sliced thin
1 jar Healthy Gourmet Rosemary Salt
1 Tablespoon black pepper
3 Tablespoons extra virgin olive oil
2 bay leaves

Let roast rest at room temperature for about 30 minutes before roasting.

Preheat oven to 250 degrees F.

Mix contents of jar Healthy Gourmet Rosemary Salt and pepper with extra virgin olive oil. Set aside.

Using a sharp knife, make deep slits all over the roast and between each of the ribs. Insert a garlic sliver into each slit so that the garlic is completely beneath the surface of the meat.

Rub the olive oil mixture all over the roast. 

Place roast in roasting pan fat side up (bones down). Roast for 4 - 5 hours for medium rare depending on the size of your roast. Remove from oven, remove pan drippings, tent loosely with foil and let rest for 30 or more minutes. Preheat oven to 500 or 550 degrees F. 15 minutes before you plan to serve the beef, remove the foil from roast. Place roast back in oven for 6 - 10 minute depending on the size of the roast allowing the outside of the roast to crisp up. Remove from oven, carve and serve.


Chicken Saltimbocca October 30, 2015 11:18

2 Free Range Chicken Breasts
1/4 jar Healthy Gourmet Kitchen Kale Pesto
4 Slices Prosciutto (thinly sliced)
4 oz Fontina or Fontinella cheese
Healthy Gourmet Kitchen Italian Dressing Mix

Using a sharp knife hold breast down and slice chicken breasts in half to make two thin cutlets from each breast.

Mix up Italian Dressing Mix using red wine instead of vinegar.

Add chicken and Italian Dressing to shallow baking dish and marinate for at least one hour or overnight (in refrigerator).

Remove chicken from marinade. Top each breast with approximately 1 tablespoon kale pesto. Top the pesto with 1 slice prosciutto and top prosciutto with cheese (aproximately 1 oz per breast cutlet).

Bake in oven at 350 for 20 - 25 minutes or until done. Alternately you can pan fry the breasts prior to adding the pesto, prosciutto and cheese for 2 minutes per side and then bake for ten minutes at 350.

Remove from oven and serve.




Penne Pasta with Kale Pesto and Butternut Squash October 15, 2015 13:40

1 lb Penne Pasta (organic or imported from Europe)
2 lb butternut squash
1/2 jar Healthy Gourmet Kitchen Kale Pesto
1 tablespoon olive oil
Salt and pepper (optional)

Wash and peel butternut squash.

Preheat oven to 350 F.

Cut butternut squash into chunks about 1 inch by 1 inch.

Lightly oil 2 cooking sheets using 1/2 tablespoon of the olive oil, use the other half tablespoon of oil to lightly coat the butternut squash. Spread the butternut squash on the two cooking sheets leaving space between the cubes. Season the squash with salt and pepper to taste.

Roast at 350f for 30 - 40 minutes.

Meanwhile bring a pot of water to boil. Cook the penne pasta according to directions, check to see if pasta is done 3 minutes before package cooking time. Pasta should be cooked al dente ('firm to the bite'), it's not meant to be soft. Pasta cooked al dente has a low glycemic index, overcooking pasta boosts the GI.

Scoop half a jar kale pesto into bowl intended for pasta.

When pasta has completed cooking, drain but do not rinse! Save up to 1/2 cup of the cooking water if necessary to add a little bit at a time to sauce to make the sauce adhere better to the pasta.

Add drained pasta to bowl with pesto and toss. Place serving on plate (one cup pasta) and add roasted butternut squash and gently toss.

Serve warm with optional freshly grated Parmesan cheese.



Pesto Pizza September 4, 2015 09:39

There's nothing like an August tomato fresh from the garden in upstate NY.  Maybe anticipation plays a role but the flavor and fragrance are second to none. Eating fresh tomatoes raw, in a tomato sandwich, or caprese salad is a tradition around here. This pizza, which comes together in less than 15 minutes hands on time, may become a new tradition, it's that good.


Pizza dough of choice

1/4 jar Healthy Gourmet Kitchen Kale Pesto

1 fresh beefsteak tomato

Fresh Mozzarella Cheese

Let pizza dough rise according to instructions. I placed ours in the oven with the oven light on, just enough heat to activate the yeast.

Once dough has risen, punch it down then stretch it to fit a pizza pan (about 12 inches).

Preheat oven to 500 F.

Put pizza dough on pizza pan in oven for five minutes.

Remove dough from oven. Spread pesto on dough

top with tomato slices

and sliced fresh mozzarella.

Bake for 10 - 12 minutes or until cheese is bubbly and starting to turn golden brown.

Remove from oven, cool slightly, slice and enjoy!



Zucchini Pappardelle with Pesto July 17, 2015 10:08

3 large zucchini
1/2 jar Healthy Gourmet Kitchen Pesto
Pinenuts (optional)
Parmesan Reggiano (optional)
1 tablespoon olive oil
Salt & Pepper to taste

This dish comes together fast (under 30 minutes) and is a great way to use all that zucchini. 

Wash and scrub zucchini. Using a mandolin cut the zucchini into thin, long strips. Stop when you reach the seeds and rotate the zucchini, or turn the zucchini as you slice for more evenly wide "Pappardelle." The seeds will make the dish more watery.

Add olive oil to large saute pan and heat over medium high heat. Add zucchini noodles and toss to lightly coat with olive oil. Saute for about 2 minutes just to soften them a little, you still want them to have some bite or be al dente.

Combine cooked zucchini, pesto, salt & pepper in large bowl.

Serve warm topped with Parmesan Reggiano and pine nuts.



Blueberry BBQ Sauce July 10, 2015 10:19

 Photograph from on Flickr

July is blueberry month, the perfect time to try a blueberry BBQ sauce with no refined sugar. This recipe makes about 3 cups - enough for about five pounds of meat. The recipe is easy to cut in half to reduce the amount. Once made a tightly sealed jar will be good in the refrigerator for a few days or put it in the freezer for long term storage.


2 jars Healthy Gourmet Kitchen Wild Blueberry Spreadable Fruit
1 cup balsamic vinegar
1 cup red wine vinegar
1 clove garlic, minced
1 onion, sliced
1 habanero pepper
1 can beer
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground coffee
1 tablespoon chipotle powder
Meat of choice

Combine all ingredients in small saucepan (except meat) and heat over medium-low heat for 2 hours. Cool slightly and blend in blender.

Brush meat with sauce and place on grill. Cook until done.



Fish With Pesto June 26, 2015 08:56

Pesto is so versatile, besides pasta we also love it on chicken or fish.

1 lb sustainable white fish

1/4 cup flour of choice, if gluten free almond meal works great with fish

1/2 jar Healthy Gourmet Kitchen Pesto

salt and pepper to taste

Place flour on flat plate. Dredge fish in the flour. Lightly salt and pepper.

Oven bake at 350 or pan fry until done - if using sole or flounder about 3 minutes per side, if using cod about 4-5 minutes depending on thickness. You want the fish to be firm and flaky.

Remove from pan or oven and top with pesto.

Delicious, healthy, fast and easy.



Healthier "General Tso" Chicken June 19, 2015 10:42

Love General Tso's Chicken but not in love with the carb's, fat, sodium and calories? Give this healthy version a try, it's probably faster than delivery.


2 tblspn low sodium soy sauce (organic or non gmo)

1 tblspn rice vinegar

3 tblspn Healthy Gourmet Kitchen Sweet Chili Jam

2 tsp Hoisin Sauce

1-2 tblspn olive oil

1 lb boneless chicken cut into bite size pieces

2 heads broccoli

2-3 stalks green onion

1 tblspn toasted sesame seeds (optional) 

Dried thai chilis (optional)

In a bowl, whisk together the soy sauce, vinegar, sweet chili jam, hoisin sauce and set aside.

Heat oil in pan over medium heat. Add chicken and brown on all sides. Add green onions and broccoli to pan and stir to allow them to cook for three minutes. Add sauce, stir and heat through.

Sprinkle with sesame seeds and thai chilis and serve over brown rice.



One Pot Pesto Primavera June 16, 2015 12:37

Need a healthy dinner in a hurry? Get a healthy dose of vegetables in this one pot primavera. Added bonus there's only one pot to wash.


1 jar Healthy Gourmet Kitchen Pesto

6 - 8 large carrots, scrubbed and peeled

2 heads organic broccoli

Pasta of choice (if using wheat based use unbleached unbromated flour)


Fill large pot with water, cover and heat over high heat.

Scrub carrots, peel and slice into 1/2 thick slices. Put in water (no need to wait for it to boil)

Wash broccoli and cut into florets. Use the stems, they're tasty too!

When water comes to a full boil add pasta. Subtract 7 minutes from pasta cooking time and set timer. For example if your pasta takes 11 minutes to cook according to package, set timer for 4 minutes (11 - 7). Stir pasta as water comes back to a boil.

When timer goes off add broccoli.

If your pasta takes less than 5 minutes to cook, add broccoli and pasta at the same time. If you're using angel hair and it only takes 2 minutes to cook, add broccoli, cook for one minute then add pasta.

Drain pasta but do not rinse!!

Add pasta/ veggies to large bowl and toss with one jar Healthy Gourmet Kitchen Pesto.

Serves 8.


5-Ingredient Chili June 2, 2015 08:25

Simple and delicious one pot chili. Because the chili isn't cooked as long it has a fresher flavor perfect for cool (or cold!) summer nights.

1 lb grass fed meat of choice (ground or cubed)

1 large onion, diced

1 jar Healthy Gourmet Kitchen Salsa

2 15 oz cans beans, rinsed and drained

1 28 oz can tomato puree or peeled whole tomatoes in puree

In large pot brown meat and onion over medium heat stirring to break meat up for about 7 minutes or until browned. If using lean meats add just a drop of oil to keep meat from sticking to the pot. Once meat is browned drain and return meat/onion mix to the pan.

Add salsa, tomato puree and beans to pot. Cook over medium high heat until it comes to a boil. Reduce heat and simmer for 25 minutes.

Serve hot.

Optional toppings:

grated cheese

Greek yogurt or sour cream mixed with chopped cilantro

Leftovers can be frozen or refrigerated for up to 5 days.



Sweet Chili Turkey Burgers May 22, 2015 20:33

Simple, fast and delicious turkey burgers. The sweet chili jam gives it an asia flair with sweet heat.

Can substitute ground chicken.


1 lb ground turkey

2 - 3 tablespoons Healthy Gourmet Kitchen Sweet Chili Jam plus additional for topping.

1/2 tablespoon soy sauce

1 egg, beaten

1/3 cup plain bread crumbs

1/3 cup parmesan cheese


Beat egg in a medium size bowl using a fork or whisk.

Add turkey and remaining ingredients.

Blend well (clean hands work really well)

Form into burgers.

Grill or pan fry over low heat.

Serve with lettuce, tomato, sweet chili jam or ketchup.




Fish Tacos May 19, 2015 11:47

We love fish tacos, they're simple, fast, travel well and are super healthy. Make with any white fish (cod is currently

a sustainable choice - We top ours with a low fat Asian inspired cole slaw. 


1 lb white fish

1 Jar Healthy Gourmet Kitchen Holy Habanero Salsa

1/2 head small green cabbage & 1 carrot OR 1 bag coleslaw mix (cabbage, red cabbage, carrot mix, no dressing)

1/2 red onion, peeled and thinly sliced

1 - 2 serrano or jalapeno peppers

1/2 cup chopped cilantro

1/3 cup lime juice from fresh limes. 3-6 limes depending on size

1/2 - 1 tsp honey

1 - 2 tablespoons olive oil

Pinch of salt

tortilla or wrap of choice (you can use lettuce leaves for gluten/grain free/low carb option)

Marinate Fish

Place fish in shallow dish and top with salsa turning to coat. Marinate fish for 30 minutes or up to 24 hours. 

Make Slaw

Wash all produce. Thinly slice cabbage, peel and shred carrot. Peel, quarter and thinly slice onion. Remove stem and seeds from chili pepper of choice (I prefer Serrano, they are slightly hotter but much more flavorful than Jalapeno IMHO). Wash and chop cilantro using stems and leaves. Juice limes. 

Whisk lime juice, olive oil, salt and honey in large bowl. Add cabbage, carrots, onion, pepper and cilantro and stir to combine.

This is a great salad to serve along side any meal or eat on it's own. 

Cook Fish

Heat pan over medium heat. Add tablespoon olive oil. Add fish. Depending on thickness of cod cook for 3-4 minutes then flip and continue to cook for 2 - 3 additional minutes or until done. Cod is done when it flakes easily. Don't over cook.

Assemble Tacos:

Place tortilla or wrap on plate. Spoon on 1/4 cup to 1/2 cup fish. Top with Slaw. You can also top with avocado or greek yogurt mixed with cilantro or additional salsa.


These tacos can be made ahead and are great for two days. Keep in airtight glass container.


Maple Blueberry Lemonade May 12, 2015 13:23

 Stay cool on hot days with an easy Maple Blueberry Lemonade.

2/3 cup Freshly Squeezed Lemon Juice
1 Jar Healthy Gourmet Kitchen Maple Blueberry Spreadable Fruit
4 cups water
Ice Cubes
1/2 tbspn maple syrup (optional)

Wash lemons. Microwave whole lemons for ten seconds (this helps get all the juice from the lemon). Squeeze lemons.

Muddle maple blueberry spreadable fruit into lemon juice.

Add 4 cups cold water. Taste. If it's too tart add up to 1/2 tablespoon maple syrup. Serve over ice. Makes 5 - 6 servings


Healthified Mexican Lasagna May 4, 2015 19:42

Get dinner on the table in less than 30 minutes with a healthier version of Mexican Lasagna.

Easy Steak with Style April 23, 2015 22:16


Cooking steak in a little butter and garlic ensures it will be tender and flavorful, making a quick sauce with a bit of shallot, red wine and grape jelly will elevate your meal to something truly special...all in under 30 minutes.


2 grass fed steaks (strip, sirloin or ribeye)

1 shallot, minced (can substitute 1/4 cup of finely minced onion)

1 tablespoon Healthy Gourmet Kitchen Grape Jelly

2 sprigs fresh thyme

1 cup red wine

3 tablespoons olive oil

3 tablespoons butter (preferably from grass fed cows)

2 large cloves garlic

Heat the olive oil and butter in saute pan over medium heat. Peel and crush garlic, add to pan.

Add steak, salt and cook until browned on one side, about 5 - 7 minutes depending on thickness of steak. 

Turn steak using tongs and continue to cook until it reaches desired level of doneness. 

Remove steak from pan and place on plate to rest. It should rest for 10 - 15 minutes.

Pour off most of oil/butter (can save for later use), add shallot and thyme to pan and saute for 1 - 2 minutes. Add red wine and cook over low heat until reduced in half then add grape jelly. Whisk sauce to incorporate jelly and reduce for another minute.

Place steak on plate and top with sauce.



Gluten Free Asparagus Marinara April 21, 2015 14:17

Our marinara is based on my mother-in-law's legendary family recipe and techniques with slight modifications to make it a bit healthier (we removed the sugar and cut back on salt).

1/2 box gluten free rotini or penne (or regular if you prefer)
1 bunch asparagus
1 jar Healthy Gourmet Kitchen Marinara Sauce
1 tsp olive oil
1 small onion
3 tablespoons red wine
Parmesan Cheese

Bring large pot of water to boil. Blanch asparagus for 2-3 minutes and remove asparagus retaining the water to boil the pasta.

Add pasta to boiling water and boil pasta for 1 - 2 minutes less than package instructions for al-dente. Drain.

While pasta is boiling chop asparagus into bite sized pieces.

In saute pan over medium high heat oil then add the chopped onion and cook for 5 - 7 minutes. Turn heat to high, add red wine to deglaze the pan. Cook for 1 minutes to reduce the wine. Reduce heat to low and add marinara and heat through.

Add drained pasta and asparagus to saute pan mixing thoroughly to coat pasta with sauce.

Serve immediately and top with Parmesan Cheese if desired.

Mangia salute.



Slow Cooker Salsa Chicken April 6, 2015 11:51

Come home to a tasty dish at the end of the day with slow cooker Salsa Chicken:

2-4 boneless skinless chicken breasts (free range)
1 jar Healthy Gourmet Kitchen Holy Habanero Salsa
1/2 cup tomato juice or tomato puree

Place chicken breasts in slow cooker, top with salsa and tomato juice, swirl chicken in salsa/juice.

Set slow cooker on low for 6 hours or high for 4 hours. Remove chicken and cut into cubes or shred with two forks. Assemble tacos: top with shredded cabbage, greek yogurt mixed fresh cilantro, avocado slices or freshly shredded cheese.


Top mixed greens with shredded chicken, black beans, corn cut from the cob. Mix fresh cilantro and salsa with greek yogurt for a healthy version of southwest ranch dressing.