Showing posts from March, 2018

Greek to Me

1 large container plain Greek yogurt 1 cup diced tomatoes 1 cup diced green peppers ½ cup chopped cilantro 1 Tbsp black pepper ½ cup shredded cheese – your favorite 1 tsp white wine vinegar Crackers
In a large container of plain Greek yogurt, add diced tomatoes, diced green peppers, and chopped cilantro. Stir the ingredients thoroughly. Next, blend black pepper, shredded cheese and white wine vinegar to the container. Stir the mixture until well blended. Lastly, refrigerate the yogurt for 20 minutes and then serve with crackers. Enjoy!

Peppery Green Chile Dip

2 cups diced green chiles 2 cups green bell peppers – diced 4 cups nonfat yogurt - plain 1 large bowl 1 cup green pepper – diced 1 jalapeno – diced 1 yellow onion – diced 2 Tbsp black pepper 1 tsp sea salt 1 Tbsp chipotle chiles – diced Chips Beer
Are you ready for some heat?

To start, combine green chiles, green bell peppers and plain yogurt in a large bowl. Stir the mixture until well blended and then add green pepper, jalapeno, and yellow onion to the dip. Stir the ingredients slowly and then add black pepper, sea salt, and chipotle chiles to the mixture. Stir the dip until well blended – about 4 minutes. Refrigerate the dip for 30 minutes and then serve this hot treat with chips and beer. 

Nick's Plates University – Nick's Veggie Meal Plan to “Drop the Weight”

Day I - III: Kicking off this meal plan is simple and you don't need to buy anything special or meal prep tons of dishes.
What You Need: Bottled water – at least 12 bottles per day Lettuce – 3 to 4 heads Tomatoes – a large bag Lemons – a large bag Favorite nuts or fruits Spinach – 3 to 4 bunches
You can add your favorite spices to the below meals!!
Preparation: Do the following the day before you start Day I: Chill the bottled water
Lightly wash and chop the lettuce and place it in a large plastic container
Dice the tomatoes and place them in a separate plastic container
Wash, peel and quarter the lemons and place them in a separate plastic container
Lightly wash and chop the spinach and place it in a large plastic container
All the above ingredients need to be refrigerated!

Just Doing It: Day I: Breakfast: 1 bottled water, 2 cups lettuce, 1 cup of tomatoes, and ½ cup lemons
Snack: 1 cup favorite nuts, or 1 cup favorite fruit, and 1 bottled water
Lunch: 1 bottled water, 2 1/2 cups lettuce, 1 1/2 cups …

Bok Choy Cups

5 or 6 plastic or paper coffee cups 2 large bok choy – cleaned and chopped White vinegar Fresh ginger – grounded 3 lbs salad shrimps – chilled Black pepper
In plastic or paper coffee cups, layer bok choy evenly in the cups until each cup is almost full. Next, add 1 tablespoon of white vinegar and 1 teaspoon of fresh ginger to each cup. Finally, top each cup with an equal amount of chilled salad shrimps and 1 teaspoon of black pepper. Chill the cups for 10 minutes before serving. Enjoy!!

Zucchini Dip 346

2 medium zucchini – julienne 2 Tbsp sunflower seeds 1 Tbsp dill 1 Tbsp black pepper 1 Tbsp olive oil ½ cup non-fat yogurt 1 tsp sea salt ½ cup chives ½ cup non-fat heavy cream Multi-seed crackers Cold wine
In a blender, combine zucchini, sunflower seeds, dill, black pepper and olive oil. Blend on “Low” for 2 minutes and then add non-fat yogurt, sea salt, chives and non-fat heavy cream to the mixture. Blend on “Low” for 3 minutes and then let the dip rest for 1 minute. Serve this dip with multi-seed crackers and cold wine. Enjoy!!

Nick's Sole of Man

1 large skillet
1 cup olive oil 5 sole fillets – 5 oz. in size and fresh or thawed 1 cup tomatoes - chopped 2 cups red peppers – chopped 2 cups green peppers - chopped 2 Tbsp black pepper 1 Tbsp hot sauce 1 tsp sea salt Fresh parsley – washed but whole Large platter Hot buttered French bread - sliced Sparkling wine
To start, in a large skillet over “High” heat, heat 1 cup of olive oil until it starts to pop. Next, slowly place sole fillets into the skillet and let the fish cook until slightly golden brown. Flip the fillets over during the cooking process to keep the fish from burning. Once the fish is starting to brown, reduce your stove's heat to “Low” and then add chopped tomatoes, red peppers, green peppers, black pepper and hot sauce to the skillet. Do not stir the mixture – let the veggies saute for at least 10 minutes or until the peppers are tender. Add a teaspoon of sea salt to the dish and turn off your stove's heat. While the sole fillets are resting, place fresh parsley in the c…

Nick's Goddess Bowl of Goodness

1 skillet
½ cup olive oil 2 cups frozen or fresh cauliflower – thawed or chopped 1 cup chard - chopped 2 cups red peppers – chopped 2 Tbsp black pepper 1 Tbsp rosemary 1 tsp sea salt 1 cup kale – chopped Lettuce leaves – at least five Large bowls 3 or 4 cups chicken breast – precooked or baked previously Rose sparkling wine
Time to make a goddess bowl since you are full
of goodness...

In a skillet over “Medium” heat, combine olive oil and frozen or fresh cauliflower. Saute the cauliflower until the veggie starts to brown. Next, stir in chopped chard, red peppers, black pepper and rosemary. Saute the ingredients until well blended and then add sea salt to the dish. Cook the dish for a total of 15 minutes or until the red peppers are tender. Remove the skillet from your stove. Place lettuce leaves into at least five large bowls and then place an equal amount of the cauliflower dish into the center of each leaf. Lastly, top each bowl with an equal amount of precooked or baked chicken breast.
This simpl…

I Said Cold Lemon!!

1 large plastic container 3 large lemons – peeled and chopped 3 cups kale – chopped 1 cup Acai berries – chopped 1 cup avocado – chopped 2 cups lemon juice 5 ice cubes

A quick detox for your entire body...

In a large plastic container, combine chopped lemons, kale, Acai berries, avocado and lemon juice. Stir the ingredients until well blended and then cover the mixture with ice cubes and a lid/plastic wrap. Refrigerate the mixture for 30 minutes and then consume ½ cup of the mixture daily until it is gone.

Heirloom Bowl to Live For!!

Large salad bowl 1 Tbsp white wine 1 Tbsp white wine vinegar 2 cups Romaine lettuce – chopped 2 cups Craisins 2 cups collard greens – chopped 1 cup cucumbers – chopped 1 Tbsp red pepper 1 Tbsp fresh basil - chopped 1 cup fresh strawberries – chopped 2 cups Heirloom tomatoes – chopped 2 cups favorite white cheese ½ cup white wine vinegar 1 or 2 bottles white wine
Are you ready for a salad bowl?
In a large salad bowl, combine white wine and white wine vinegar. Stir the two ingredients thoroughly and then add chopped Romaine lettuce, Craisins, chopped collard greens and chopped cucumbers to the bowl. Toss the ingredients until well blended. Next, add red pepper, chopped fresh basil, chopped fresh strawberries and chopped Heirloom tomatoes to the mixture. Lastly, add your favorite white cheese to the salad mixture and then slowly pour white wine vinegar over the mixture. Toss the salad thoroughly before serving.
This salad bowl pairs lovely with white wine. Enjoy!!

Let Me Bring You Back to Life

Large water pitcher 2 cups fresh lemon juice 4 cups bottled water 1/2 cup black pepper 1 tbsp cayenne pepper 6 ice cubes
Are you ready to reboot your body? Well...let's do this drink twice a day!!
In a large water pitcher, combine fresh lemon juice, bottled water, black pepper and cayenne pepper. Stir the ingredients thoroughly and then add ice cubes to the drink. Make and enjoy this drink twice a day to flush your body of toxins!!

Nick's Bacon But Not Really Bacon

1 skillet
2 Tbsp olive oil 2 cups carrots – peeled and julienne 1 Tbsp cinnamon 1 Tbsp black pepper 1 ginger root – chopped Lettuce leaves 1 large platter White wine
You love bacon...and you want bacon...right?  Well here is a “fake out” for bacon...
In a skillet over “Medium” heat, combine olive oil and julienne carrots. Saute the carrots until golden brown and then blend cinnamon, black pepper and chopped ginger root into the skillet. Stir the mixture until well blended. Next, remove the skillet from your stove and drain any excess olive oil from the mixture. Lastly, sit the skillet to the side and place lettuce leaves on a large platter. Pour the carrot mixture in the center of the leaves. Enjoy this light dish with a glass of white wine..or two glasses of wine!!

Happy Colby

3 8-ounce packages cream cheese 4 cups shredded Colby Jack cheese 1 package Ranch-style dressing mix 1 tsp black pepper 3 cups chopped almonds
Fancy crackers 1 or 2 bottles of white wine
Place the cream cheese in a large bowl and soften the cheese in the microwave for 1 minute. Blend the Colby Jack cheese into the cream cheese and stir thoroughly. Slowly blend in the Ranch-style dressing mix, black pepper and almonds. Stir into the mixture is completely combined. Refrigerate the mixture for 2 hours. Serve with fancy crackers and white wine.

Café, Espresso and a Cool Day

1 pot cold coffee 1 pint of mint chocolate chip ice cream 1 container of whipped cream ½ cup of chocolate shavings
In a blender, combine the coffee and ice cream. Blend until smooth. Slowly pour the mixture into coffee cups. Top each cup with whipped cream and chocolate shavings.

Pinks, Cranberries and Nick’s Champagne

2 cans frozen pink lemonade concentrate 2 cans frozen cranberry juice concentrate ½ cup lemon liqueur 3 750 ml bottles Champagne 2 cups lemon slices
Thaw the concentrates for 2 hours. Combine the concentrates, lemon liqueur and Champagne in a blender. Blend until smooth and cold. Pour the cocktail slowly into large glasses, top each glass with lemon slices. Enjoy this cocktail on any day!

Mother Dear’s Bacon On Over the Garden

1 lb fried bacon; grease patted out 2 bags of salad mix; available at your grocery
4 Tbsp red wine
½ Tbsp of mustard
1 tsp pepper
1 cup cooked mushrooms
1 cup boiled eggs 1 cup chopped yellow onions 1 cup green olives 1 cup black olives
In a large bowl, combine the fried bacon, salad mix and red wine. Toss the ingredients thoroughly and then blend in the mustard, pepper, mushrooms and boiled eggs. Toss again. Blend in the yellow onions and olives. Continue tossing the salad until all ingredients are mixed thoroughly. Chill the salad for one hour before serving. This salad pairs well with red or white wine.

Paris On The Cream

2 8-oz. packages cream cheese, softened 2 cups sour cream 1 cup chives 1 cup Dijon mustard 1 cup mayonnaise (lite) 4 Tbsp horseradish 4 Tbsp garlic powder ½ cup white wine 4 Tbsp onion powder 2 Tbsp lemon juice 1 tsp cayenne pepper 1 tsp sea salt Crackers
In a large mixing bowl, combine ingredients and mix thoroughly with wooden spoon or stand mixer until smooth. Refrigerate one hour; serve chilled as a dip or spread with crackers.

Cilantro Over the River

3 tsp Dijon mustard ½ cup water 3 large garlic cloves, crushed 3 Tbsp red wine vinegar ½ tsp kosher salt 2 Tbsp cilantro, finely chopped
In a large bowl, mix Dijon mustard and water; whisk until mustard dissolves. Add garlic, vinegar and salt, whisking until blended. Fold in chopped cilantro. Serve as a topping on bread or meat.

Mable’s Way Back Home Chicken

1 whole chicken, about 4 lbs. 10 cups cold water 2 large onions; 1 whole and 1 chopped 2 carrots; 1 whole and 1 diced 5 sprigs fresh parsley; 4 chopped and one for garnish 15 whole black peppercorns 3 Tbsp unsalted butter ½ Tbsp salt 2 Tbsp flour 2 small turnips; 1 whole and 1 diced 4 oz. diced parsnips 1 cup heavy cream 2 Tbsp chopped fresh dill French bread White wine Kalamata olives
In a large pot or baking dish, place chicken face down. Add water, whole onion, whole carrot, whole turnip, chopped parsley and peppercorns. Cook uncovered on medium heat until water boils. Continue cooking until juices run clear when chicken is poked with a fork. The chicken will be tender and falling off the bones.
Remove chicken from pot or dish and let cool. Reserve the broth and strain into a separate pot. Simmer broth for 20 minutes. De-bone the chicken, shredding the meat. Remove the chicken skin; chop and add to shredded chicken.
In a large pot, melt butter over medium heat; add chopped onion and diced carrot…