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This pasta sauce is definitely a keeper. You don’t need a lot to make a yummy and fresh pasta sauce, and with your Magic Bullet, it’s so easy to do! Roasting the tomatoes, onion, and garlic enhances their flavor. It is super yummy!

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Easy Cherry Tomato Basil Pasta Sauce

Ingredients

  • 3 cup cherry tomatoes
  • 1 onion, diced
  • 4 to 5 whole garlic cloves
  • 1/2 cup fresh basil
  • Fresh parmesan cheese

Instructions

  1. Preheat the oven to 375. Add tomatoes, onion, and garlic. Coat with 2 tb. olive oil and a sprinkle of salt and pepper.
  2. Cook for 20 minutes, tossing every so often.
  3. Add the cooled ingredients to the Magic Bullet Blender. Puree until creamy.
  4. Add sauce to medium sauce pan, along with basil. Simmer for 5-10 minutes. Season with salt and pepper, and a little fresh parmesan cheese.
  5. Serve over pasta sauce and enjoy!

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Salsa is probably one of my favorite foods to have on hand because I can cook with it! I love to bake chicken with it, add it to rice dishes, or just use it as a quick snack with salta tortilla chips. This is a yummy green salsa that will have your tastebuds going wild!

Green Chili and Tomatillo Salsa

Ingredients

  • 1/2 bunch cilantro
  • Juice and zest of 1 lime
  • 1 can diced green chilies, 7 oz.
  • 2 tomatillos, diced
  • 2 cloves garlic
  • Salt to taste

Instructions

  1. Add all the ingredients to the Magic Bullet Blender. Blend until creamy. Serve immediately, or store in the fridge for 3-5 days. Enjoy!

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This pumpkin pie dip had my kids so excited! It came together SO quickly when I needed something fast for my hungry kiddos after school! It’s sweet, creamy, and the perfect dip for apples! Hello Fall, I love you!

Pumpkin Pie Cream Cheese Dip

Ingredients

  • 1/4 cup pumpkin pie puree
  • 1/4 cup vanilla greek yogurt
  • 8 ounces softened cream cheese
  • 1 tsp. vanilla extract

Instructions

  1. Add all the ingredients into the Magic Bullet blender and blend until creamy. Serve with cut up apples.
  2. Store in the fridge for 3-5 days.

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Have you ever tried pasta sauce that wasn’t red or white? I admit that I haven’t had any other sauce besides tomato or Alfredo (or other cheese sauce) with pasta before I tried avocado pasta sauce very recently. My next non-traditional pasta sauce experiment: rosemary butternut squash pasta sauce. I had a lot of butternut squash left over from a butternut squash soup I made, and when trying to think of other things to cook with it, I thought of making a creamy pasta sauce from it! Rosemary and garlic go great with butternut squash, so I added some of those in my sauce too.  This butternut squash pasta sauce is also a great way to eat your vegetables. My 11 month old daughter loved it!

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Rosemary Butternut Squash Pasta Sauce

Ingredients

  • 1 butternut squash, peeled, seeded and chopped
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp fresh rosemary leaves
  • 1/2 cup chicken broth
  • 1/2 cup half and half
  • 1 tbsp fresh grated Parmesan cheese

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Instructions

  1. Heat the olive oil in a skillet over medium heat and add the butternut squash, garlic and rosemary.
  2. Cook for 10 minutes, then add the chicken broth and bring to a boil.
  3. Simmer for 10 minutes, then add the half and half and turn off the heat.
  4. Let cool to room temperature, then transfer to a Magic Bullet cup along with the cheese and blend until smooth.
  5. Add more salt and pepper to taste before tossing with your favorite pasta.

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Makes 3 cups.

 

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Usually when I go to the grocery store, I buy pasta sauce in bulk, because it’s SO nice to have on hand for quick and easy dinners. But every so often I’ll go to grab a jar for dinner only to find I haven’t restocked my pantry!

Luckily, putting together a homemade pasta sauce is just as easy as grabbing a jar! (Well, kind of , but it’s definitely close!) This pasta sauce recipe has a little spin on it though, because I added a little bit of sweet potato puree. Having three little kids I’m always trying to sneak in extra nutrients, plus it gives this pasta sauce a nice sweetness as well as a rich taste!

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Quick and Easy Sweet Potato Pasta Sauce

Ingredients

  • 1 small sweet potato, peeled, diced, and steamed until soft
  • 2 tb. extra virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 2 tb. fresh rosemary, roughly chopped
  • 1 28-ounce can crushed tomatoes, with basil
  • sprinkle of sugar
  • Salt and pepper to taste
  • Red pepper flakes to taste, optional

(To make this a ‘cream’ version you can add 1/2 cup of heavy cream after the onions are cooked)

Instructions

  1. In the Magic Bullet Blender, add your softened sweet potato. Blend until creamy. You can add a few tb. of water as needed to puree easily.
  2. In a saucepan on low medium heat, add your EVOO. Then add your onions and garlic. Cook 3-5 minutes until translucent.
  3. Next add in your rosemary and cook for an additional minute.
  4. Once that is done, add in the rest of your ingredients, including the sweet potato puree. Whisk until combined, and adjust seasonings.
  5. You can puree the sauce into the Magic Bullet Blender for a non-chunky sauce, or leave as is.
  6. Keeps in the fridge for up to a week.

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Feel free to make this a meat sauce as well for a hearty pasta dinner for your family!

 

Oct
9
0

Thai Kale Salad

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A few years ago I was sitting in a Thai restaurant and decided to try one of the salads on the menu. I found the tangy peanut dressing to be amazing, and wanted to see how it fit with a chopped kale salad. This Thai kale salad is now one of my favorite salads. The crunchy carrots and shredded red cabbage pair nicely with the chopped kale and Thai peanut dressing.

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Thai Kale Salad Recipe

Ingredients

  • 2 cups chopped kale
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 tbsp crunchy peanut butter
  • 1/2 tsp chili garlic sauce

Instructions

  1. Add the kale, carrots and cabbage to a salad bowl.
  2. Add the remaining ingredients to a Magic Bullet cup and blend.
  3. Pour the dressing onto the salad and toss well.

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Makes 2 servings

 

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This homemade Asian stir-fry dish is better than take-out and almost as easy to throw together on a busy weeknight. Fresh chopped vegetables are sautéed and tossed with a homemade soy sauce-based sauce and yakisoba noodles. The yakisoba noodles can be found in the refrigerator section of your local grocery store near the tofu. They only need to sit in hot water for a few minutes and they are ready to eat! This dish is perfect for preparing ahead of time in individual portions that are ready for take-and-go or just to heat up when you get home after a long day.

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Asian Garlic Noodle Stir-Fry

Ingredients

  • 10 oz yakisoba noodles
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, peeled and matchsticked
  • 2 tbsp olive oil
  • 1/4 cup reduced-sodium soy sauce
  • 1 tsp sesame oil
  • 1 tbsp fresh ginger
  • 3 cloves garlic, minced
  • 1 tbsp sambal oelek
  • 2 tbsp brown sugar
  • 2 tsp oyster sauce
  • Crushed red peppers for topping

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Instructions

  1. Bring a pot of water to boil, add the noodles and remove from heat. Drain after 2 minutes.
  2. Saute the vegetables in olive oil in a large skillet until tender, about 9 minutes.
  3. Add the soy sauce, sesame oil, ginger, garlic, sambal oelek, brown sugar and oyster sauce to a Magic Bullet cup and blend well.
  4. Toss the noodles and sauce in with the vegetables over medium heat and cook until warmed through.
  5. Top with crushed red peppers and serve warm.

Makes 2 servings.

 

Sep
11
0

5 Minute Mayonnaise

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Almost every day for school, my girls request sandwiches for their lunches. They love them loaded up with turkey, cheese, and a lot of mayo. We go through it fast in our house, and a lot of times, I’ve sent them to school with dry sandwiches because mama forget to buy more mayo.

Recently, I learned how easy and quick it is to make your own mayo at home, and the Magic Bullet is the PERFECT machine to make it with! It came out so beautifully creamy, I couldn’t’ even tell the difference between store bought and homemade. I will definitely be making this again and again!

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5 Minute Mayonnaise

Ingredients

  • 1 egg
  • 1 tsp. ground mustard
  • 1/2 tsp. salt
  • 2 tb. white vinegar or lemon juice
  • 1 cup canola oil

Instructions

  1. Add all of your ingredients to your Magic Bullet blender, except oil. Add only 1/4 cup of the oil.
  2. Blend for one minute.
  3. While it is still blending, continue to add in the rest of the oil and blend for another minute. It will become very thick and creamy.
  4. Store for up to a week in an air tight container.

 

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This fresh watermelon, arugula feta salad is inspired by summer. When I saw watermelon at the grocery store on sale, I had to bring one home. While I was chopping it up, I had the idea of tossing it into some arugula, mint and citrus dressing. Feta cheese adds a nice savory touch to this salad, but it can be omitted or substituted with another soft cheese.

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Watermelon Arugula Feta Salad

Ingredients

  • 4 cups arugula
  • 1 small watermelon, sliced into 1-inch cubes
  • 1/2 cup feta cheese
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tsp honey
  • 1/4 cup olive oil
  • 1/2 shallot, minced
  • 1/4 tsp salt
  • Pinch ground black pepper
  • 1/2 cup fresh mint leaves

Instructions

  1. Add the orange juice, lemon juice, honey, olive oil, shallot, salt and pepper to a Magic Bullet cup and blend.
  2. Pour over the arugula, watermelon, mint and feta cheese and toss in a large bowl.

Makes 2 servings

 

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Are you tired of the same old boring breakfast routine? Shake things up a bit with this cilantro lime hollandaise that goes great with Eggs Benedict. Fresh cilantro and lime juice is blended with some salt and egg yolks, which are then whisked over low heat until thick and creamy. Drizzle this flavorful twist on your classic hollandaise sauce over an English muffin topped with sunny-side up eggs and bacon for a tasty wholesome breakfast.
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Cilantro Lime Hollandaise Recipe

Ingredients

  • 4 egg yolks
  • 1 tbsp lime juice
  • 1/4 cup chopped cilantro
  • 1 stick butter, melted
  • Pinch of salt

Instructions

  1. Add all ingredients, except for the butter, to a Magic Bullet cup and blend well.
  2. Pour into a small saucepan over very low heat and whisk continuously until thick, about 5 minutes. Slowly drizzle in the melted butter once starts to thicken.

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Makes 1 cup.