In Pursuit of Life's Purpose

Posts from the ‘Recipes’ category

Simplest Chili

I know it’s summer and it’s hot out but occasionally there’ll be those cool rainy nights when you’re home curled up on the couch watching a movie.

My recipes are always going to be for 1 or 2 and even then you’ll probably have leftovers. For more servings just double or triple up the recipe. And remember any recipe can be converted to organic if you use organic ingredients.  This recipe is not for children.

  • 1 TBS Olive Oil
  • 1 Small Onion, diced
  • 1/2 lb Ground Beef
  • 1 can (14.5 oz) Petite Diced Tomatoes
  • 1 can (15.5 oz) Chili Beans
  • 1/4 tsp himalayan salt
  • 1/4 tsp ground pepper
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp ground red pepper

Saute’ onion in oil. When translucent, add the ground beef and stir until the meat is brown.

When the meat is ready, pour in the tomatoes, beans and the rest of the ingredients. Bring to a boil, cover, reduce heat, and simmer for 1 hour. Let sit uncovered for 15 minutes before eating.

This is delicious on cornbread or with nachos.



Chicken Bone Broth (Italian Penicillin)

As a child, whenever I was sick my mother would feed me some homemade chicken broth with pastina. For this reason it is a comfort food for me to this day.

To make really authentic chicken broth it is best to use the back of the chicken. In a perfect world you’ll be using an organic free-range chicken from your local farmer. What you are really going to be making is a really good bone broth.

To begin, place the chicken back in a pot and cover it with either filtered water or spring water. Bring it to a boil and let it simmer for at least 2 or 3 hours. You may have to add more water occasionally. If you add salt, use a good salt. Either Celtic Sea Salt or Himalayan Sea Salt.

After the 2 or 3 hours you can shut it off and remove it from the heat and just let it cool down.  Once it’s cooled you’ll want to strain it through a cheese cloth (or my mother used a dish towel) to make sure to remove any pieces of small bones that may have broken free during the cooking process. This will ensure that no one will choke on them. Obviously you will want to throw those away.

And that’s it! You can freeze it. Use it in recipes. Or just sip it. Enjoy it in good health!


Homemade Potato Salad

1 lb organic potatoes, cut into 1″ cubes (I like to leave the skin on for organic potatoes)

4 stalks Organic Celery, diced

1 small Organic Yellow Onion, diced

1 cup Mayonnaise

Salt & Pepper to taste

Boil potatoes for approximately 1/2 hour, drain. Run under cold water until cooled.

Mix all ingredients together and leave in refrigerator until ready to eat.


Heavenly Treats

These healthy snacks are  so easy to make it’s almost sinful!  They’re easy to cut into bite-sized pieces for little fingers, and they’re filling – so a little goes a long way!

Slice a banana lengthwise

DSCN9059 Cover with peanut butter (creamy or chunky)


Sprinkle with shredded coconut

DSCN9058Top with chocolate chips and small pieces of strawberries and they are ready to serve!

My kids and their friends loved these and I loved them  too because they were good for them!



Basic Chicken Cutlets

  • 1 cup flour
  • 1 cup Italian bread crumbs
  • 1/2 cup milk
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • salt & pepper to taste
  • 2 large thinly sliced chicken cutlets

Separate flour and bread crumbs into separate plates.  In a bowl mix milk, egg, cheese & salt & pepper.  Coat cutlet in flour, then egg mixture, then bread crumbs.  Put aside in a dish until both are finished.

Pour about 1/4″ vegetable oil in frying pan and heat on medium until oil warms up.  Don’t let it get too hot.  You don’t want to burn the outside of the cutlet and have the inside be raw.  When oil is medium/hot place the cutlets in.  Let cook for approximately 5 minutes on each side.  Until golden brown.  Place on flat on paper towels when done to cool.

This is a family favorite and my son named these “Mom’s Famous Chicken”.  This serving is for 2 but can be doubled and tripled up to however much you like.

Grandma’s Meatballs & Sauce


1 lb ground pork, chicken, or beef
1/2 cup grated parmesan
1 TBS parsley
2 eggs
4 slices bread grated on large holes of grater
1/2 tsp garlic powder
salt & pepper to taste
Mix all ingredients together and form into meatballs. Fry on top of stove or bake in oven at 375 degrees for 40 minutes turning after 20 minutes.



1 medium onion chopped
2 TSB olive oil
1 large (28 oz) can crushed tomatoes
1 small ( 8 oz) can tomato sauce
2 small (6 oz) cans tomato paste
1 & 1/2 cups water
1/2 tsp each basil, Italian seasoning, oregano
1 TBS sugar (you can substitute 1 packet of stevia)
salt & pepper to taste
Saute’ onion in olive oil. Remove pan from burner & let it cool a little before adding the cans of tomatoes and water otherwise it will splatter. Return to heat and add the seasonings. Raise heat and stir well and often until it comes to a boil. Cover & simmer on low for 1/2 hour. After 1/2 hour add the meatballs and continue cooking on low for at least 1 hour… 2 hours is better. Ladle over cooked pasta, sprinkle with cheese & fresh basil, and enjoy. Mangia!
Hint: Sauce will thicken when it cools. Best to make a day ahead and reheat.

Easy Breezy Tortellini & Tuna Salad

1 cup Tortellini
3/4 cup frozen peas
3/4 cup mayonnaise
1 pouch tuna (low sodium)
salt & pepper to taste
Boil water on stovetop. Add tortellini and peas at the same time. Cook for 9 minutes, rinse and drain. Add tuna and mayonnaise. Mix. Season with salt & pepper to taste.
I love this recipe when I’m in a rush for a side dish for a fish fry or barbecue.

Fried Shrimp with Rice and Garden Vegetables

1 zucchini (sliced), 1/2 lb asparagus (cut into 1″ pieces), 1 scallion (sliced), 1/4 c olive oil, 1/2 lemon, salt & pepper to taste.
Marinate vegetables with oil, lemon, salt & pepper. Make sure everything is fully coated. Wrap in aluminum foil and place on cookie sheet in oven. Bake at 350 degrees for 1/2 hour.

4 TBS butter, 1/2 clove garlic (crushed), 12 shrimp (deveined), salt & pepper to taste, 1/2 tsp parsley.
Melt butter in saucepan, saute garlic, add the rest of the ingredients, cook until shrimp turns pink.

Remove vegetables from oven and pour the shrimp mixture on top. Close back up. Shut off oven and leave in oven for about 20 minutes while rice is cooking.

Cook rice according to package directions.
When rice is finished, pour the shrimp mixture over it. Mix well and serve.
Cooking time approximately 45 minutes.   Serves 2

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