Power Dinner Recipes


Awesome homade chicken/turkey soup:

1 whole chicken/small turkey quarted
fresh thyme
fresh rosemary
1 lemon and zest
1 orange and zest
1 clove of garlic
one small onion minced
4 carrots
4 turnips
4 parsnips
4 celery stalks
1 can stewed tomatoes no salt

I get the chicken/turkey whole and quarter it myself.  I place the pieces into a large deep stock pot filled with water about 3 inches from top.  Add tied bunch of thyme, chopped garlic, rosemary, add the zest of one small lemon then cut lemon into 4 wedges and add to pot.  Add zest of one small orange then cut into four wedges and add to pot. Salt and pepper about 1 teaspoon of salt and 1/2 teaspoon of pepper, you may need more depending on taste.

Bring to boil and let slow boil for about 45 minutes.  remove chicken /turkey from pot place on cutting board to let cool down.

Grab a strainer and a large pot and strain the broth so to remove all the herb sticks and orange, lemons and other floating debri (lol) you want a clean broth. 

Put the clean strained broth back on stove top and add 4 chopped carrots , parsnips, turnips, celery (use the leaves of the celery) and 1 canned stewed tomatoes to the pot and simmer for about 30 minutes or until veggies are tender.  meanwhile clean the chicken /turkey from the bones and cut into bite size pieces.  When all the veggies are tender add the meat to the pot.  You may want to add more salt and pepper at this point, taste it first. 

I serve this in a bowl topped with some fresh parsley and grated romano cheese......Yummyyy

This soup is so full of power foods and so nutritous it tastes great like it is or you can put it over rice, noodles, or dumplings...

The aroma that fills your house is amazing with this soup recipe!

Powerful Pumpkin Soup

I used fresh pumpkin for this but you can used canned pumkin that is fine.

1 whole pumkin (clean out pumpkin and cut into cubes)
1 package of butternut squash in cubes about 2 cups
1 can of cannolini beans (white beans)
1 table spoon Olive Oil
1 teaspoon salt
1/2 teaspoon of red pepper flakes
2 garlic cloves chopped finely

In sauce pan heat olive oil then add garlic and pumkin & butternut squash chunks cook down until pumkin becomes soupy about 20 to 30 minutes on medium heat add cannolini beans, salt and red pepper to taste.   simmer for about another 20 minutes. 

I scoop this into a bowl add grated parmesian cheese and a slice of garlic bread.  Enjoy
****(if you use canned pumkin cooking time is reduced because it is already pureed) just brown garlic then add all the other ingredient and simmer for 30 minutes.
Alisha's Easy Tofu Stir-Fry

2 carrots, thinly sliced
1 green pepper, thinly sliced

1 (8 ounce) package fresh mushrooms, sliced

1 onion, halved and thinly sliced

1 teaspoon fresh ginger, minced, peeled

1 garlic clove, minced
1/2 cup soy sauce

1 tablespoon cornstarch
1 (8 ounce) package firm water packed tofu, cubed 1/2 inch

1/2 cup oil, for frying

2 cups rice, cooked

Prep time 5 minutes
Total time 20 minutes

  • In a large frying pan, heat oil over medium heat. add carrot and ginger, fry for 2 5 min., or until carrot starts to soften.  add onion, green pepper, mushrooms, and garlic, stir-fry for 5-10 minute or until all veggies are tender. add soy sauce and corn starch, blend well.  add tofu, stir-fry 1-2 minute until thickened.  serve over rice.

  • *******************************************************************************
    Powerful Turkey Chili


    • 3 tablespoons vegetable oil, divided
    •  1/2 pounds ground turkey
    •  1 (1 ounce) package taco seasoning mix
    • 1 teaspoon ground coriander
    • 1 teaspoon dried oregano
    • Teaspoon chili pepper flakes
    • 2 tablespoons tomato paste
    • 1 can of red kidney beans (drained)
    • 1 can of pinto beans (drained)
    • 1 can of black beans (rinsed and drained)
    • 1 (14.5 ounce) can beef broth
    • 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
    • 1 (7 ounce) can chopped green chile peppers
    • 1 medium onion, finely chopped
    • 1 green bell pepper, diced
    • 3 medium zucchini, halved lengthwise and sliced
    • 1 bunch green onions, chopped
    • 1 cup sour cream
    • 1 cup shredded Cheddar cheese


    1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
    2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, beans and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
    3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
    4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
    5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

    Make your own corned beef with spices and an easy brine, and skip the preservatives! Here's a delicious homemade corned beef recipe, along with instructions for the corned beef and cabbage dinner. Start the corned beef with a fresh brisket about 7 days before you plan to make your dinner.
    Large Photo of the Homemade Corned Beef


    • 10 cups water
    • 1 1/2 cups kosher salt
    • 1 cup granulated sugar
    • 2 tablespoons dry mustard
    • 3 tablespoons pickling spices
    • 3 cloves garlic, minced
    • 1 fresh beef brisket, 7 to 9 pounds
    • .
    • Corned Beef and Cabbage
    • 3 ribs celery, cut in 2-inch pieces
    • 2 large onions, cut in wedges
    • 2 cloves garlic, minced
    • 6 medium red potatoes, halved
    • 5 carrots, cut into thirds
    • 2 small rutabagas or 1 medium rutabaga, cut in 2-inch chunks
    • 1 head of cabbage, cut in 6 or 8 wedges


    Beef Brisket in Brine

    Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot. Bring to a boil over high heat. Remove from heat and set aside to cool. When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed. Photo: On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and add the celery, onions, and 2 cloves minced garlic. Bring to a boil; skim off any scum which develops on the surface. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
    Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage. An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.
    Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer. If cooking some vegetables in another pot, cook just until tender and keep warm.
    Serves 6 to 8.