Recipes

Garlic Lime Vinaigrette

Prep time: 3 mins | Total time: 3 mins | Serves: 8

Ingredients

1/3 cup olive oil

Zest of one lime

1/4 cup fresh lime juice from 1-2 limes

1 clove garlic minced

2 tbsp honey

2 tbsp heavy cream

1/2 tsp salt

1/4 tsp ground black pepper

Instructions

Pour all ingredients into a jar.
Screw the lid on tightly and shake until smooth and creamy. Refrigerate until ready to serve.

TurleyFamily2026-07-27T17:16:06+00:00January 9th, 2025|

Southernwestern Egg Rollls

Ingredients

6 tbsp vegetable oil

3 skinless, boneless chicken breast halves

6 tbsp minced green onion

tbsp minced red bell pepper

1 cup frozen corn kernels

3/4 cup black beans, rinsed and drained

6 tbsp frozen chopped spinach, thawed and drained

6 tbsp diced jalapeño peppers

1 1/2 tbsp minced fresh parsley

1 1/2 tsp ground cumin

1/2 tsp chili powder

1 tsp salt

1/4 cup ground cayenne pepper

2 1/4 tsp cup shredded Monterey Jack Cheese

15 (6 inch) flour tortillas, or 1 package of eggroll wrappers

oil for deep frying

Instructions

Rub vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining vegetable oil in a medium saucepan over medium heat. stir in green onion and red pepper. cook and stir 5 minutes, until tender.
Dice chicken and mix into pan with onion and red pepper. mix in corn, black beans, spinach, Jalapeño peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir for 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Spoon even amounts of the mixture into each tortilla or wrapper. Brush with egg to seal, fold ends, then roll tightly around mixture.
In a large, deep skillet, heat oil for deep frying. Deep fry rolls 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

TurleyFamily2026-07-27T17:14:53+00:00January 9th, 2025|

Broccoli Cheese Soup

Prep time: 10 minutes | Cook time: 33 minutes | Total time: 43 minutes

Ingredients

1/2 stick butter

1 onion diced

3 cups chicken broth

1 cup half and half

1 cup milk

2 heads fresh broccoli, chopped

1/3 cup cornstarch

1/4 tsp black pepper

1/4 tsp garlic powder

1/8 tsp dried thyme

Pinch of nutmeg

8 ounces Velveeta cheese, cubed

11/2 cups sharp cheddar cheese, shredded + additional for garnish

1/2 tsp salt

Directions

In a large stock pot, melt butter over medium heat.
Sauté onion in butter until onions are translucent, about 3-4 minutes.
Stir in chicken broth, half and half, bring to boil, then reduce heat and simmer for 10-15 minutes or until broccoli is soft and tender.
In a small bowl, whisk together milk and cornstarch. Pour this mixture into the soup pot and stir until soup starts to thicken (3-4 minutes).
Stir Pepper, garlic powder, thyme, nutmeg, and sea salt.
Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.
Continue stirring until all of the cheese has melted.
Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.

TurleyFamily2026-07-27T17:14:16+00:00January 9th, 2025|

Tossed Pepperoni Pizza Salad Recipe

Total time: 20 minutes | Yield: 5 servings

Ingredients

1/4 cup sun-dried tomatoes (not packed in oil)

1 cup boiling water

3 cups torn leaf lettuce

3/4 cup cubed part-skim mozzrarella cheese

2 ounces sliced pepperoni, quartered (about 1/2 cup)

6 slices red onion, separated into rings

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1/2 cup grape tomatoes, halved

1/4 cup grated parmesan cheese

1/4 cup sun-dried tomato salad dressing

1 tsp Italian salad dressing

1 tsp Italian seasoning

1/2 tsp garlic powder

Instructions

In a small bowl, combine sun-dried tomatoes and boiling water. Let stand 5 minutes; drain.
In a large bowl, combine lettuce, mozzarella cheese, pepperoni, onion, peppers, grape tomatoes, parmesan cheese and sun-dried tomatoes.
In a small bowl, whisk salad dressing, Italian seasonings and garlic powder; drizzle over salad and toss to coat. Serve immediately.

TurleyFamily2026-07-27T17:12:35+00:00January 9th, 2025|

Fresh Spinach and Artichoke Dip

Makes about 6 cups

Ingredients

2 tbsp olive oil

2 tsp minced garlic

2 (6-ounce) packages fresh baby spinach

2 (8-ounce) packages cream cheese, softened

2 (16-ounce) containers sour cream

1 (1-ounce) package ranch-flavored dip mix

1/2 tsp freshly ground black pepper

1 (14 can artichoke hearts, chopped

1/2 cup chopped green onion Garnish: chopped green onion

Directions

In a large Dutch oven, heat olive oil over medium heat. Add garlic; cook for 1 to 2 minutes, stirring constantly, until lightly browned. Add spinach; cook for 3 to 4 minutes, stirring constantly, until wilted. Cool spinach completely; drain spinach and finely chop.
in a large bowl, combine cream cheese, sour cream, ranch-flavored dip mix, and pepper. Add spinach, artichoke hearts, and green onion, mixing well. cover and chill for 2 hours. Garnish with chopped green onion, if desired. Serve with crackers.

TurleyFamily2026-07-27T17:11:59+00:00January 9th, 2025|

No-Bake Energy Bites

Makes 8 energy bites

Ingredients

1/2 cup chocolate chips

1/2 cup ground flax

1 tsp vanilla

1 cup oatmeal, dry

1/3 cup honey or maple syrup

1/2 cup peanut butter

1 tbsp chia seeds

2/3 cup coconut flakes, toasted

Instructions

Stir together all ingredients in a medium bowl.
Cover and chill 1/2 hour.
Once chilled, roll into balls.
Store in an airtight container in fridge.

Notes

Substitution Ideas:

chopped dried fruit (dates, cherries, raisins, craisins, etc.)
chopped almonds, pecans, walnuts, etc.
other chips (white, dark, butterscotch, M&M’s, etc.)
other grains (rice cereal, etc.)

TurleyFamily2026-07-27T17:11:17+00:00January 9th, 2025|

Cherry Vanilla Energy Bites

Makes 8 energy bites

Ingredients

1/2 raw almonds

1/4 cup plus 1 tbsp almond butter or sunflower seed butter, divided

1/2 cup plant-based vanilla protein powder

1/2 cup dried cherries

2 tbsp maple syrup, agave nectar, or honey

3 tbsp unsweetened coconut flakes

2 tbsp dried cranberries

Instructions

Place the almonds in a food processor and pulse until the almonds are just broken up into small pieces. Add 1/4 cup almond butter, protein powder, dried cherries, and maple syrup. Pulse until ingredients are combined and nuts and cherries are broken into smaller bits. Roll into balls pressing the mixture between your hands to seal everything together. Place each energy bites on a plate.
Place the coconut flakes and dried cranberries in the food processor bowl (don’t bother cleaning it out, it’s all good stuff). Pulse until the coconut and cranberries are broken into small pieces. Spread a little bit of the remaining almond butter over an energy ball and roll it in the coconut-cranberry topping. Repeat with each ball.

TurleyFamily2026-07-27T17:10:36+00:00January 9th, 2025|

Mocha Mama Bites

Makes 9-11 energy bites

Ingredients

1 cup pitted dates (12-13 dates)

1 cup rolled oats

1/4 cup mini chocolate chips (semisweet, dark chocolate or vegan)

2 tbsp ground coffee or 2 tsp instant espresso

2 tbsp chia seeds

Instructions

Place dates in a food processor and blend until a paste forms. Place date paste, oats, chocolate chips, ground coffee and chia seeds in a medium bowl. Mix by hand until all ingredients are well blended. Place bowl in the refrigerator for 10-15 minutes to make mixture easier to handle. Roll mixture into balls. Refrigerate up to 1 week or freeze up to 4 months.

TurleyFamily2026-07-27T17:09:44+00:00January 9th, 2025|

Sugar Cookie Energy Bites

Makes 12 energy bites

Ingredients

1 cup rolled oats

1/2 cup raw or roasted cashews

4-5 tbsp maple syrup, agave nectar or honey

1 tbsp peanut butter

2-3 vanilla extract

Pinch of salt

Directions

Place the oats and cashews in a food processor. Pulse for a few seconds, until a coarse mixture results. Add the maple syrup and peanut butter. Pulse until combined. Next, add the vanilla extract and salt. Pulse until combined. Transfer the mixture to a bowl and roll into balls. Store in an airtight container in the fridge for up to 2 weeks.

TurleyFamily2026-07-27T17:09:17+00:00January 9th, 2025|

Cashew and Ginger Energy Bites

Makes 12 energy bites

Ingredients

1/2 cup rolled oats

1 cup cashews

1 cup pitted dates

2 heaping teaspoons ground ginger

Instructions

Pulse the oats and cashews in a food processor until they form a flour. Add the pitted dates and ginger to the food processor. Blend until everything forms a sticky dough. Roll the mixture into 12 balls and refrigerate for and hour to set, then store refrigerated in an airtight container.

TurleyFamily2026-07-27T17:08:58+00:00January 9th, 2025|