Red Barn Cafe-

Life is hectic - Savor every Bite!

Monday, July 13, 2015

Zucchini Pizza Boats

These taste like a pizza- carb free.

4 zucchini, sliced in half lengthwise
1 cup tomato sauce (I used chunky cherry tomato and chillies sauce, see pic)
1 cup shredded mozzarella
1/2 cup shredded Parmesan cheese or mix (I used Parmesan and fontina)
1- 1/2 cups fresh baby spinach
1/2 cup sliced olives
1 cup sliced sauteed mushrooms
olive oil

Hollow out zucchini and place in a casserole dish that you have greased with a little olive oil. Top with spinach, mushrooms and sauce. Add olives and cheeses. Bake in a preheated 375 degree oven, covered until cheese is bubbly and zucchini are tender.

Monday, July 6, 2015

JB's Chipotle Macaroni Shrimp Salad

My husband loves this salad, and I may have posted it a while ago, but I changed it a little.

1/2 pound cooked macaroni
1/2 pound cooked,chopped shrimp
3/4 cup mayonaise
1/2 yellow pepper, chopped
1/4 red onion,minced or chopped finely
1 tsp salt
1 tsp pepper
1 Tbsp chipotle (chop one from the can, you can freeze the rest) Use some of the sauce from the can, too, if you like it a little more spicy

Monday, June 29, 2015

Gluten free Pancakes with Fresh berry glaze

Who doesnt love pancakes? These are high protein and gluten free.


4 eggs
1 1/2 cups cottage cheese
3/4 cup oats
1/2 tsp salt.

Blend the cottage cheese in blender or food processor until lump free. Then add the rest of the ingredients and pulse until smooth.

In a non-stick skillet, heat 1 tsp butter or oil (for flavor) until hot and use 1/4 cup scoop to make 4 pancakes. Cook on medium until bubbles appear and flip for another 1-2 min. Continue making 4 at a time, recipe makes about 16 pancakes. Can be frozen for a quick breakfast or snack.

Blueberry Raspberry glaze. In a saucepan combine 1 pint blueberries, 1 pint raspberries and 2 tbsp honey. Add 2 Tbsp water and heat until berries are breaking up and sauce has thickened slightly, (about 10-15 min). Serve over the pancakes. If you have any leftovers, add to hot oatmeal or muffin batter.

Saturday, May 2, 2015

20 Minute Beef Stir Fry

I have a confession to make- I don't stir fry my Stir Fry! Instead, I steam the veggies. Less fat, less mess and tastes delicious. The secret is in the sauce.


4 Bella Sandwich steaks (I buy them from QVC- they can go from freezer to pan)

2 cups broccoli
1 cup mushrooms, quartered
3/4 cup fresh snow peas, trimmed
3 cloves garlic, minced (I use a rasper)
4 carrots, peeled and cut in chunks on the diagonal
1 package rice noodles


1 Cup Makoto Ginger Dressing
3 heaping tablespoons chunky peanut butter
1-2 Tbsp Sirracha hot sauce (I like Ninja Squirrel)

1/2 cup slivered almonds, toasted
3 scallions, chopped

Fill a large pot with water and bring to boiling.  Add the rice noodles and cook for 3 minutes, drain and set aside to keep warm.

In a large non-stick skillet, brown the steaks, breaking up in pieces until cooked (about 2-4 min). Drain and set aside. Add vegetables and garlic to the skillet, cover and cook on high heat for 6 minutes. Add a tsp of oil if they brown, mine didn't because the pan was wet from the meat.When the vegetables are al dente, pour the sauce on top and mix in. Cover and cook on simmer for 3 min, then add the beef and simmer another 3 min.Spoon mixture over rice noodles in a large bowl and top with scallions and almonds.

5 Day Salad Bar

Trying to eat healthy can be time consuming. I like the health benefit of eating salad 5 days a week but don't always take the time to put a satisfying salad together, so I decided to prep my "salad bar" once a week. The night before I pick out what I want in my salad and I'm off to work, feeling a little bit healthier. The food prep pictured took me under an hour.

Besides the basics shown in the picture below, I like to add some protein. I feel it's way more satisfying. This could include leftover rotisserie chicken, tuna, simply turkey (turkey breast cooked without preservatives and sodium- I get it at a local deli that cooks their own.) cooked shrimp or fish, (I love salmon in salads) from last night's dinner, leftover turkey burgers or hard boiled eggs. Toppings may include sunflower seeds, pumpkin seeds, toasted almonds or walnuts, dried cranberries, slices of apples, orange, pineapple. Other accompaniments can include green olives, artichokes, avacados, shredded brussels sprouts, roasted red peppers (I make my own), cooked green beans or cauliflower, broccoli. Whatever you like can go into your own healthy lunch!

The bonus? whatever is leftover at the end of the work week can be turned into Stir frys (see the big salad bowl?), soups, or frittatas.

Wednesday, April 8, 2015

Mexican Veggie Tamale Casserole

Im making these for my vegetarian tonight. You could also add shredded chicken (which I make in the crockpot, recipe at the end).


1 package small corn tortillas (about 12 in a package)
2 pouches Frontera tomatillo taco sauce (or use your fav)
1 onion, diced
3 cloves garlic, minced
2 tbs coconut oil (or vegetable oil)
1 can fire roasted tomatoes, drained
3 cups shredded monterey jack cheese, or half moneterey jack half with jalapenos)
1 cup salsa (I like 1 packet boil in Green Mountain Gringo)
1 packet/bag brown rice (remove from packet)
1 small can green chilis
1 can black beans, rinsed and drained
1 tsp garlic powder
1 tsp chili powder
1-2 tsp cumin (I actually used 1 Tbs because we love it)

Heat coconut oil in skillet until hot and add garlic and onions. Stir for 3-4 min until soft. Set aside. In a large casserole dish, pour in 1 packet of taco sauce. Lay as many tortillas to cover the bottom. Combine beans, tomatoes, rice and onions/garlic, chilis,  and seasonings. Add salt and pepper to taste. Layer on 1/3 of the filling. Add 1/3 of the cheese. Continue for 2 more layers. Top with remaining salsa and cheese. Bake in preheated 400 degree oven for 25-30 min until cheese is melted and bubbling.

To add chicken, I like to make it in the crockpot=or you can use shredded rotisserie chicken.
2 chicken breasts
2 tsp cumin
1 cup chopped onions
2 cloves garlic, minced
salt and pepper
1 tsp chili seasoning, I like chipotle chili
12/ cup taco sauce or cnchilada sauce
1 small can green chilis
combine and cook on high for 3 hrs, then shred.

Saturday, March 7, 2015

Winter Dinner

Nothing like comfort food or BBQ on a cold winter's night. This is both. Crock Pot Buffalo chicken, Creamy Baked Mac n Cheese and Cole Slaw.

Tuesday, January 27, 2015

Creamy Broccoli Soup

Creamy Broccoli Soup
There's nothing like a warm bowl of soup in the winter. Although limited (if any) cream is added, this soup is smooth and satisfying.

Makes 4-6 servings


2 heads broccoli, washed and trimmed
32 oz chicken or vegetable stock
2 cloves of garlic, minced
1 medium onion, diced
sea salt and fresh ground pepper
2-3 stalks celery, minced or chopped finely
3 Tbsp olive oil
1.2 cup half and half or light cream

for garnish-
1/2 whole grain baguette, cut into cubes
1 tbsp. olive oil
1 tsp garlic powder

plain Greek yogurt
1 Cup shredded cheddar cheese

In a Dutch Oven or large pot, heat olive oil until hot, add celery and onion, sauté for 3-4 minutes until soft. Add garlic and stir until fragrant- 2 minutes. Pour in stock and add broccoli. If stock does not cover broccoli, add a little more stock or water. Cover and bring to boil, simmer until broccoli is tender, about 30-40 minutes. With a hand stick blender, blend until smooth. OR- puree in a blender carefully, and do not fill until full, if necessary you can do this in two batches in blender. Add back to pot and stir in half and half, if desired. Season with sea salt and pepper- about 1 tsp of each.

For croutons- toss the bread cubes with the olive oil, place on a baking sheet and toast in 375 degree oven until browned and crispy, about 30-40 min., turning halfway.
Serve the soup with croutons, cheddar and a dollop of yogurt.