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by Giada De Laurentis
Giada’s Feel Good Food  Yield: Serves 4  

ingredients

6 small kale leaves
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 teaspoon chopped fresh thyme
2 cloves garlic, chopped
1 large shallot, chopped
1/8 teaspoon crushed red pepper flakes, optional
1/2 teaspoon kosher salt
1/4 cup chopped fresh basil
Four 10-inch whole wheat tortillas
1/4 cup store-bought plain hummus
1 teaspoon fresh lemon juice (from 1/2 small lemon)
4 large eggs, chilled Directions

Cut away and discard the stem from the center of each kale leaf.… Read More »

Ingredients:

• ½ tbsp. sesame oil
• 1 lb. boneless, skinless chicken breast, chopped into small pieces
• 3 tbsp. reduced-sodium soy sauce
• 3½ tbsp. rice vinegar
• 2 tbsp. honey
• 1 tbsp. grated fresh ginger
• ½ tbsp. minced fresh lemongrass
• 1 large ripe mango, peeled, pitted, and chopped (divided)
• 12 small butter lettuce leaves
• ¼ cup chopped red bell pepper
• 2 tbsp.

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Click here for the original recipe from Budget Bytes   Total Cost: $5.81 Cost Per Serving: $1.45 Serves: 4   Ingredients

• ½ lb. dry great northern beans $0.85
• 1 medium yellow onion $0.32
• 4 cloves garlic $0.32
• ½ lb. sweet Italian sausage $2.20
• 1 whole bay leaf $0.15
• ½ tsp thyme $0.03
• ½ tsp oregano $0.03
• ½ tsp rosemary $0.03
• 1 (15 ounce) can diced tomatoes $0.79
• 2 cups chicken broth $0.13*
• 1 bunch kale $0.99

  Instructions

1. Pick through the dry beans to remove any stones, debris, or bad beans.

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Fall is my favorite time of year and that is also when I reconnect with my inner foodie. I must admit, recently I’ve been a little obsessed with the Dunwoody Green Market.   (I enjoy browsing much more when it isn’t sweltering hot.) My favorite finds are flavor-infused oils and vinegars by Alta Cucina Italia. I was inspired by my purchase of the cherry balsamic vinegar to find a good fall recipe to use it.  … Read More »

Recommended from several friends who told me to get this recipe from our mutual friend Linda Brogdon.   Thank you Linda for sending it to me today!

Ingredients:

• 4-6 boneless chicken breast portions
• 4-6 slices Swiss cheese
• 1 can cream of chicken soup
• 1/4 cup white wine
• 1/3 cup crushed croutons
• 1/4 cup butter

Directions:

Mix together soup and wine.… Read More »

Submitted by Aha! Subscriber/Audra’s Friend – Maggie Chiles
(From her mother-in-law Becky Chiles)

Comfort food for upcoming chilly nights that will not break our new school year’s goals of eating healthy. 

INGREDIENTS:

¼ cup butter                   

1 lg. onion  (chopped)                                         2 lbs. ground turkey

½ gr. Bell pepper chopped(or pablano)        1 cup quick oats, uncooked

¼ cup chopped green onion                             1-2 eggs beaten

¼ cup chopped celery                                        ¼-1/2 cup 2% red.… Read More »

Source: Epicurious

Ingredients: 

• 2 pounds skinless red snapper or other mild white fish fillets
• 1 cup all-purpose flour
• 1 cup white rice flour
• 2 teaspoons kosher salt
• 2 cups club soda
• Vegetable oil (for frying; about 8 cups)

• 16–32 small corn tortillas
• Cabbage and Jicama Slaw
• Fresno Chile Hot Sauce , for serving;
• Sliced avocado, cilantro leaves with tender stems, Sliced pickled jalapeños, and lime wedges for serving

Directions:

Prepare and Cut Fish:
Remove any pin bones from fish fillets (using tweezers makes this easy).… Read More »

As I am writing this, I am breathing a huge sigh of relief. I just found out that I passed the Board Certification for Sports Dietetics (CSSD) after studying all summer! It is very timely, as all of my kids’ fall sports are now in full swing. Lucky for them, I get to implement all of the latest, greatest strategies I learned, including post-workout nutrition; i.e.… Read More »

Submitted by Patty Moncrief (amiga de Audra) Ingredients:

•  2 tablespoons olive oil
•  3/4 pound medium shrimp, peeled and deveined
• 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups long-grain rice
•  1/4 teaspoon paprika
• 1/4 teaspoon ground turmeric
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• Coarse salt and ground pepper
• 1 cup frozen green peas, thawed

Directions:

1. In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat.

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I was lucky enough to spend a girl’s weekend at the beach with one of my favorite college girlfriends who happens to also live in Dunwoody….Patty Moncrief. She could not believe that I wasn’t aware that I could purchase fresh pizza dough and ingredients for a homemade pizza right out of the fridge in the back of E.… Read More »

Though my mind and my electric bill still say, “Summer,” it’s time to wrap our heads around the back-to-school routine, like it or not! With the start of school also comes the daily challenge of packing a healthy lunch that your kids will actually eat. My kids, though not especially picky at home, have strong preferences for what can and cannot go into the lunchbox.… Read More »

Ingredients:

• 1/2 cup mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons minced chipotle in adobo, including some sauce, divided
• 8 bacon slices
• 1 1/2 pounds ground beef chuck (not lean)
• 2 teaspoons sweet smoked paprika
• 1 large red onion, cut into 4 (1/2-inch) thick rounds, each stuck with a wooden pick to keep it together
• 1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices
• Olive oil for brushing on onion and avocado
• 4 hamburger buns, grilled or toasted
• lettuce
• cilantro

Directions:

In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl.… Read More »