If you want some healthier options alongside various versions of loaded nachos,

Here are some classic – and not so classic – party food recipes… revamped to make them healthier, and loaded with flavor!

Mini Pizzas, Pita Style

1 tablespoon extra-virgin olive oil
1 small yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1/2 teaspoon dried oregano flakes
1/2 teaspoon dried basil flakes
1/4 teaspoon dried marjoram
1/4 teaspoon crushed red-pepper flakes
1 (14oz) can whole peeled tomatoes, roughly chopped
1/4 cup tomato paste
4 whole-wheat pita breads (about 7 to 8 inches each)
1 yellow bell pepper, seeds and membranes removed, cut into 1/8-inch-thick strips
1/2 red onion, cut into 1/8-inch thick slices
3 ounces mozzarella cheese, grated
Fresh basil, for garnish

Preheat oven to 350 degrees.

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, and cook, stirring frequently, until both are onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, marjoram, crushed red pepper flakes, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low. Let simmer, stirring occasionally, until thickened, about 25 minutes.

Once the sauce is finished, put the pitas on two baking sheets. Spread the tomato sauce on each one. Scatter the yellow bell pepper and red onion on each of the pizzas. Sprinkle with mozzarella cheese. Bake until peppers and onions are cooked through and the cheese has melted, about 20 minutes.

Sprinkle with basil and cut into wedges. Serve warm.

Easy Salmon Dip

Put the wine in a medium skillet. Add the salmon and cover with lid. Cook on medium-high heat for about 6 to 8 minutes, until the salmon is poached and opaque. Let cool completely in the wine, then transfer to a plate. Remove the skin and use a  fork to flake it into large pieces.

Put the cheese, smoked salmon, green onion, lemon zest, lemon juice, mustard in a bowl. Mix well and season with salt and pepper. Add the salmon. Serve chilled.

Asian Chicken Lettuce Wraps

Put the rice vinegar, sugar, and a pinch of salt in a bowl. Stir until the sugar is dissolved. Add the carrot and mango and toss to combine. Let marinade at room temperature for 30 minutes, or refrigerate for up to one day.

Heat the canola oil on a grill or grill plate. Put the lime juice, ginger, and oil in a shallow bowl. Sprinkle with salt and pepper. Add the chicken and let it sit for 10 minutes. Transfer the chicken to the chill and cook until browned and cooked through. Transfer to a plate and cool.

Thinly slice the chicken, and add it to the carrot and mango. Divide the mixture among the lettuce leaves, and drizzle with any remaining dressing from the carrots and mangos. Sprinkle with cilantro.

Sweet Potato Hummus

1/2 cup canned black beans, drained and rinsed, mashed with a fork
1/4 cup cooked corn niblets
2 whole-wheat tortillas (8-inch)
1/2 cup cooked spinach
1/2 cup shredded, pepper-jack cheese
Salt and fresh ground pepper to taste
Fresh salsa, guacamole and sour cream for serving

Though we generally want to make a getaway down south for an all inclusive trip, check out these top locations around the world that are up-and-coming destinations for all kinds of travelers.

Here are our favorites:

Cappadocia, Turkey

Turkey is an up-and-coming destination for travelers of all ages and interests. Though most folks travel to the capital. Istanbul, for its appeal of diverse markets, restaurants, and clubs, more people are heading southeast to a new location, Cappadocia, for something a little different. Though it is cold at this time of year, its loaded with rock formations, gorgeous caves, and intricate underground cities. The ancient city is hope to wine country, and filled with amazing history and architecture.

We recommend staying at one of the many locations that take in the landscape and combines it with romance and luxury. The Museum Hotel is a top favorite; a restored cave dwelling with exposed rock carving, and delicious cuisine. Its restaurant combines both modern dishes with traditional classic Turkish ones, with the perfect balance of new and old that comes from the building as well.

While you’re there, visit the underground cities, including wineries, or take a balloon ride of the landscape. Consider visiting a Turkish bath, too; their answer to spa luxury, but completely without anything you might be familiar with. The marketplaces are just as appealing as Istanbul’s, with handmade rugs, intricate pottery, scarves, and foodstuffs.

One of our favorites: Nachos.

Super easy to make and versatile to boot, here are nineteen ways to dress up those crispy, salty tortilla chips and feed a crowd.

For all of the recipes, start by spreading 8 to 10 cups of tortilla chips on a rimmed baking sheet. You’ll bake them at about 475 degrees F in the upper third of the oven until the cheese is melted and the toppings are heated through. It will take about 6 to 8 minutes.

19. Make them Tex-Mex

Add a can of spicy refried beans, and 3 cups of shredded cheddar cheese. After you bake them, top them with a black bean salsa, pickled jalapenos, and a whole lot of sour cream.

18. Go for Breakfast

Keep the refried beans of the Tex-Mex variation. Add a pound of crumbled, crispy cooked bacon. Crack 4 or 5 eggs on top, and bake until the whites are cooked through, about 10 minutes. Sprinkle with chives, and add salsa.

17. Get Inspired by Greek

Swap the tortilla chips for pita. Toast the pitas in wedges until crispy. Add a cup of hummus, a drizzle of tazatiki sauce (plus more for dipping), diced tomatoes and cucumber. Crumble with feta cheese. Sprinkle with minced red onions and garnish with kalamata olives. Do not bake.

16. Spicy Chili

Use half tortilla chips and half Fritos. Top them with 2 cups of prepared chili. Sprinkle with about 3 cups of shredded cheddar cheese. Bake, then load with sour cream and pickled jalapenos.

15. Pork and Beans

Add the childhood favorite to your tortillas. Fry 4 sliced hot dogs in a skillet until slightly crispy. Mix in about 1 1/2 cups (a large can) of baked beans. Simmer for about 5 minutes. Pour it over the tortilla chips. Top with about 3 cups of shredded cheddar cheese. Bake. Sprinkle with chives.

14. Five-Cheese

Keep it simple with lots of cheese. Top with 1 cup of shredded cheddar, 1 cup of shredded pepper jack, 1 cup of mozzarella, and about 1/2 cup gouda. Bake until cheese has melted, then top with salsa con queso.

13. Chicken and Gravy

Top the tortilla chips with about 3 cups of chopped fried chicken and 3 tops of shredded cheddar or mozzarella cheese. Bake, and then top with about 2 cups of heated chicken gravy, chopped green chiles, and green onions.

12. Indian Inspired

Swap the tortillas for crispy, toasted naan. In a frying pan, cook an onion or two with curry powder until softened. Add about 1 1/2 cups cooked chickpeas and about 1 cup cooked potatoes. Slightly mash. Spread over the naan pieces, and cover with mozzarella. Bake until the cheese melts. Top with plain yogurt, mango chutney, and lots of fresh cilantro.

11. Fajita Fresh

Mix together cumin, cayenne, lime juice, and olive oil. Rub it all over 1 pound of flank steak. Cut up 2 bell peppers and a couple onions. Grill all until cooked through. Slice the steak and spread it over the chips along with the vegetables. Top with salsa and sour cream. Don’t bake.

10. Thai Shrimp

Flash fry shrimp in sesame or peanut oil. Mix with shredded carrot, sliced onion, mint, cilantro. Toss with lime juice and a pinch of sugar. Cover with mozzarella and bake just until the shrimp is opaque and the cheese is melted. Drizzle with peanut sauce and sprinkle with Thai chiles.

9. Creamy Mushroom

Put a tablespoon or two of butter in a skillet. Add about 6 cups of wild mushrooms. Cook until soft, then add 1 to 2 cloves of chopped garlic, and fresh parsley. Add 1/4 cup white wine, 1/4 cup of heavy cream, and some salt and pepper. Simmer until thick and reduced. Pour over tortilla chips, sprinkle with gruyere cheese, and bake until melted.

8. Pizza Party

A crowd favorite, top with about 2 cups of pizza sauce, lots of shredded mozzarella, and any other “toppings” you prefer. Sprinkle with a couple handfuls of fresh shredded parmsean, and bake until melted. Cover with chopped fresh basil.

7. Peppers, Onions and Sausage

A classic trio, saute four sliced hot and sweet Italian sausages along with a sliced onion and bell pepper in a skillet. Top the tortilla chips with pizza sauce and mozzarella cheese, bake, then top with the sausage mixture.

6. Meat-Trio

Make the same as the sausage one above, but swap the sausage for a pound of pepperoni, capicola, salami, and other favorite, good quality, deli meats.

5. Cheeseburger

Add about 1/4 pound cooked ground beef and 2 cups shredded cheddar to the tortillas. Bake, then top with red onion, sliced, shredded lettuce, and a squeeze of mustard and ketchup.

4. BBQ Chicken

Warm up 1 1/2 cups barbecue sauce with an additional 1/2 cup water. Bring to a  simmer and add about 4 cups shredded cooked chicken. Top the mixture on the tortilla chips. Add 3 cups shredded cheddar cheese. Bake until the cheese has melted. Sprinkle with chopped green onions and dollop with sour cream.

3. BBQ Pork

Make the same as above, but use pepper jack cheese instead and add red onions.

2. Veggie Lovers

Top the tortilla chips with a sauteed mixture of seasonal vegetables, including sliced bell peppers, mushroom, zucchini, red onion, and spinach. Load with 3 cups of shredded monterey jack cheese. Bake, then top with salsa or salsa verde and sour cream.

1. Philly Cheesesteak

Load the tortillas with lots of roast beef, caramelized onions, and creamy nacho cheese sauce. Bake, and then top with pickled peppers, and lots of hot sauce.

But it’s easy to get back into the swing of things if we have some healthy dinner menus ready and waiting for us.

Here are five of our favorite easy to throw together, healthful and nutritious, and super delicious chicken dinners that are great for any day of the week.

Sweet and Sour Chicken

2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons finely grated fresh ginger
1/4 cup freshly squeezed orange juice
2 teaspoons cornstarch
1 tablespoon canola oil, plus more as needed
12 ounces boneless, skinless chicken breast, cut into 1-inch pieces
Sea salt and freshly ground black pepper
2 red, yellow, and/or orange bell peppers, cut into 1-inch strips
6 green onions, whites cut into 1 1/2-inch pieces
1 cup snow peas, trimmed
Cooked brown jasmine rice, for serving
Chopped cashews, for serving

Put the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch in a small bowl. Whisk together until well mixed.

Heat the oil in a large nonstick skillet over medium-high heat. Season the chicken with the salt and pepper and add it to the skillet. Cook, turning occasionally, for about 2 minutes. Transfer the partially-cooked chicken to a plate. Keep the skillet on the heat.

Add the peppers, the whites of the green onions, and the snow peas to the man, adding more oil if necessary. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Add the chicken, and cook an additional minutes. Whisk the sauce again to avoid it settling. Pour it into the pan. Reduce the heat to low. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, about 2 minutes. Serve over rice and sprinkle with the green onion greens and cashews.

Italian-Style Chicken

6 skinless chicken breast halves, bone-in
1 1/2 teaspoons salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/4 cup extra-virgin olive oil
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
3/4 cup white wine
1 tablespoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1/4 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon each of the salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until it is browned on both sides, about 1 to 2 minutes. Remove from the pan.

Add the peppers and prosciutto to the pan. Cook until the prosciutto is crisp, about 5 minutes. Add the garlic. Cook for 1 minute until fragrant. Add the tomatoes, wine, and herbs. Continue to cook, scraping the browned chicken bits from the bottom of the pan, for about 2 minutes longer. Add the chicken back to the pan, along with the chicken stock. Bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Add the capers and the parsley. Stir to combine and serve.

Chicken and White Bean Chili

2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 medium onions, diced
1 pound skinless, boneless chicken breast, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
Sea salt and freshly ground pepper
1 pound kale, stemmed and roughly chopped (about 5 cups)
1 1/2 cups chopped green chile peppers
1 quart chicken stock
1 15-ounce can canellini beans, drained and rinsed
1 15-ounce can navy beans, drained and rinsed
1/2 bunch fresh cilantro, chopped
Sour cream for serving

Heat the olive oil over medium heat in a large saucepan. Add the garlic and onion. Cook for 2 to 3 minutes, until slightly softened. Add the chicken, cumin, oregano, white pepper, and red pepper flakes. Sprinkle with salt and pepper. Cook, stirring often, until the chicken is slightly browned, 3 to 4 minutes. Add the kale and cook until wilted, about 5 minutes.

Add the chiles and stock. Bring to a boil. Reduce the heat to medium-low. Continue to cook, stirring occasionally, for approximately 20 minutes, until the mixture is slightly thickened. Stir in the beans and cook for an additional 10 minutes. Stir in the cilantro. Serve with the sour cream.

Chicken Noodle Vegetable Soup

1 tablespoon extra-virgin olive oil
1 onion, chopped
1/8 teaspoon crushed red pepper flakes
2 tablespoons chopped flat-leaf Italian parsley
Zest from one lemon
2 cups thinly sliced fennel, plus the tops of the fennel finely chopped
8 cups chicken stock
2 cups water
1 (2-3 inch) piece parmesan rind
2 carrots, peeled and sliced
2 stalks celery, sliced
Sea salt to taste
2 cups whole grain pasta
3 cups baby spinach, packed
2 tablespoons grated Parmesan, plus more for serving
Lemon wedges for serving

Heat the oil in a large saucepan over medium heat. Add the onion and red pepper flakes. Cook until the onions are soft, about 5 minutes.  Add the chicken. Cook for 1 minute, until coated. Add the parsley, zest, and tops of the fennel. Add to the saucepan, along with the chicken stock, water, and parmesan rind. Bring to a simmer and cook until the chicken is cooked through, about 7 to 8 minutes. Transfer to the chicken to a cutting board, and when it is cool enough to handle, remove the meat from the bones in large pieces.

Meanwhile, add the fennel, carrots, and celery to the broth. Season with salt to taste. Simmer until tender, about 5 minutes. Add the noodles and cook until just al dente, about 5 more minutes. Add the chicken strips, spinach, and parmesan. Cook until the spinach is wilted. Discard the cheese rind, and squeeze in lemon juice to taste. Serve immediately.

Crispy Oven-Fried Chicken

Juice and 1 teaspoon zest of a lemon, divided
1/2 cup skim or nondairy milk
1/2 teaspoon honey or agave nectar
1/4 teaspoon cayenne pepper
2 teaspoons chopped fresh rosemary, plus 2 whole sprigs
4 cloves garlic, peeled and smashed
2 pounds bone-in skinless chicken legs and thighs
2 slices whole wheat bread, toasted and dried, then pulsed into coarse breadcrumbs
1/4 cup fine cornmeal
2 tablespoons grated Parmesan cheese
Sea salt and freshly ground black pepper
Oil for coating the rack

Put the lemon juice, milk, honey or agave nectar, and cayenne pepper in a shallow bowl. Whisk until smooth. Add the rosemary sprigs and garlic. Pierce each piece of chicken about 5 times with a fork. Add the chicken to the milk mixture, turning to coat well. Cover and refrigerate, allowing to marinate  for 2 hours.

Preheat the oven to 375 degrees F. Put the bread crumbs, corn meal, Parmesan, chopped rosemary, lemon zest, and salt and pepper in a shallow bowl. Mix well. Line a baking sheet with aluminum foil. Put a wire rack on top of the baking sheet. Coat lightly with oil.

After the chicken has marinated, remove it and let the excess drip off. Press it into the crumb mixture, until well coated. Put it on the rack on the baking sheet. Repeat with the rest of the chicken.

Bake until the chicken is crisp and cooked through, about 50 to 55 minutes. Let rest 10 minutes before serving.

Folks who are coupon clippers flock to them. Others just love a good deal or opportunity they might otherwise miss.

Since Groupon came around, many other daily deal sites have reared their heads. We’ve gathered up our favorites to bring them to you.

Groupon

Groupon is the grandfather of daily deal sites, as well as still number one in the industry. Located in Chicago, Illinois, it was founded in 2008 and still thrives as the top daily deal site today. Groupon features a daily deal on the best stuff to do, see, eat, and buy in, currently, forty-five countries. Groupon negotiates huge discounts (sometimes up to ninety percent off) with popular businesses, then sends the deals to thousands of subscribers in a free daily email.

LivingSocial

LivingSocial is on Groupon’s tail, with a $175 million investment from Amazon and a growing customer base. LivingSocial offers daily deals on experiences that can be shared with friends and family — you know, to be social. Their mission is to bring forth total experiences that bring an adventurous, loyal new following to local businesses.

Everysave

Owned by Prospectiv, Eversave has been in the business of helping consumers save money for over twelve years. From printable grocery coupons, free samples and great offers from national brands, they’re there to give you the deals that consumers want. They offer a unique incentive through Save Rewards: you get $10 worth of Save Rewards for every new friend you refer to Eversave once they buy their first Save.

Woot

A classic favorite, Woot has been around forever. Their basic focus is selling cool stuff for a cheap price, and encouraging unfiltered community discussion about that cheap stuff. Unlike other companies, they offer one (really good) deal per day. That’s it. You score it or you don’t! Their discounts are deep and their swag is good.

We’ve put together our favorite holiday inspired drink recipes, using the flavors of the season. Step aside peachy bellinis of late summer… instead, its replaced with deep red cranberries and pomegranates, tangy citrus, and lots and lots of champagne.

Citrus Sparkler

Pour the liqueur into a champagne flute. Top with the champagne. Garnish by twisting the clementine peel over glass. Drop it into the cocktail and serve.

It’s always good to think of our health, and this is no exception. Whether you want to lose weight, have more energy, or just feel better in general, we’ve picked out our top 12 health tips to bring you right into 2012.

Count your steps with a pedometer

Did you know that folks who routinely wear a pedometer tend to take more notice of how much they are moving? This means that research have dug up some ideas, suggesting that those who always wear a pedometer tend to walk about a mile more each day. In turn, this causes a decrease in weight and total blood pressure. The recommendations include about 30 minutes of brisk walking per day, along with a total of 10,000 steps.

Start strength training

People frequently load up on cardiovascular exercise, but it is important to make sure there is strength training in your regimen as well. Involve both the upper body and lower body in your strength training days to achieve the best fitness possible. Not only does it make you feel and look better, it also prevents muscle and bone loss. Aim for two or three times per week, at least twenty to thirty minutes in total.

Stop popping the pills

Chowing down on a lot of vitamins isn’t really necessary at all. In fact, the bioavailability of the nutrients is far lower than that from the fresh foods themselves. Other than  good multivitamin and vitamin D, folks just need to eat a balanced diet. A few exceptions: pregnant woman should take folic acid, and women past menopause should get at least 1,200 milligrams a day. But the latter can come from food: nosh on a lot of leafy greens, almonds, tofu, and yogurt.

Drink more water.

Sounds obvious, right? Well, unfortunately, loads of people still aren’t getting enough. Make sure that water is your go-to beverage of choice, drinking at least 64 ounces per day…and then a little bit more. If you love caffeinated beverages, make sure you drink the equivalent of extra water for each glass of caffeine you drink.

Go on a non-diet (in other words, eat!)

Those who diet and restrict foods tend to overeat because the body and mind want exactly what it “can’t have”. Instead of focusing on dieting, think of eating. To avoid hunger pangs and overeating in the evening, make sure that you eat enough during the day. A good rule of thumb is a small balanced meal or large snack every four hours or so.

Don’t drink your calories

When we eat calories, out bodies feel full which sends a trigger to stop eating. But when we drink our calories, it’s just too darn easy: we can overdo it without even noticing. A can of pop has 150 calories, the average latte about 300, a hot chocolate topping 600, and we know that one drink can easily morph into two or more. Save the majority of your calories for your food, and choose low calorie or no calorie drink options, saving the caloric ones for parties and holiday fun.

Slow cookers are easy to use, produce great meals, and are the epitome of comfort food.

Here are our favorite, easy slow cooker recipes, ready when you are.

Green Chili

Serve over rice, with fresh corn tortillas, or over mashed potatoes.

4 fresh tomatillos – husked, peeled, and halved
3 Anaheim chile peppers – seeded and halved
3 jalapeno peppers – seeded and halved
1 medium onion, halved
1 green bell pepper, seeded and halved lengthwise
Olive oil, as needed
Sea salt, as needed

1 tablespoon olive oil

1 1/2 cups pork shoulder, cut into 1-inch chunks
Salt and freshly ground black pepper to taste
3 medium tomatoes, chopped
4 cloves garlic, chopped
1 beef bouillon cube
1/2 (12 fluid ounce) bottle lager beer
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon ground cumin
1 teaspoon good quality-chili powder
4 ounces cream cheese at room temperature
Preheat the oven to 425 degrees F (220 degrees C). Arrange the prepared tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle with about 1 tablespoon or so of the olive oil. Toss until well coated. Sprinkle with the sea salt.

Roast until the vegetables start to show brown spots and become fragrant and slightly soft, about 30 minutes. Cool slightly. Use a sharp knife to chop the vegetables into bite-size pieces.

Heat about 1 additional tablespoon in a large skillet over high heat. Add the pork and fry until browned on all sides, sprinkling with salt and pepper. Scrape the pork pieces into the slow cooker, careful to get all the bits from the pan. Add the vegetables. Mix well. Add the tomatoes, garlic, bouillon cube, beer, oregano, parsley, cumin, and chili powder.

Set the slow cooker on the Low setting, cover, and cook until the pork is very tender, about 6 hours.

About 1/2 hour before serving, put the cream cheese in a bowl. Use a spoon or ladle to scoop out about 2 tablespoons of the liquid from the chili. Mix it into the cream cheese until smooth and well combined. Continue to add more chili liquid until the cream cheese is very diluted. Stir the mixture back into the chili. Cook for an additional 15 minutes on high with the lid removed.

Easy Chicken Tortilla Soup

A one-bowl wonder, this is a meal in itself.

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth

1 teaspoon cumin
1 teaspoon good quality chili powder
1 bay leaf
Sea salt and freshly ground pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
Oil
Lime juice

Put the chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in a slow cooker. Add the water and chicken broth. Add the cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cover, and cook on the Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Near the end of the cooking time, preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Drizzle generously with the lime juice. Cut tortillas into strips, then spread on a baking sheet. Bake in the oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Basic Jambalaya

A recipe open for additions, this version is simple, flavorful, and loves to be simmered all day long. Serve with rice.

1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails

Put the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth in the slow cooker. Add the oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover, and cook for 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Serve with rice, if desired.

If you need some last minute party primer tips, here are our favorites to get you started:

Serving or choose champagne for a party? Wven if you’re familiar with selecting wine, it doesn’t mean you’re familiar with the fizzy stuff. We outline the basics on how to select your ideal champagne… with a few recipes added to the mix… in our article Champagne 101.

If you’re hosting a holiday dinner at your house, you have an important job that you just can’t neglect. It’s your turn to carve the turkey. The question is: do you know how? Fear not. We outline it step by step in our article How to Carve a Turkey.

If you’re hosting or throwing a formal dinner party, you’ll want to be familiar with the pile of cutlery strewn so carefully around your plate.There is so much to choose from. And you just don’t know what to do. What’s the salad fork? Is there a dessert spoon? And what’s that other one for? If you need to make sure your social skills and dining etiquette is up to snuff, read our article Picking the Right Fork in Formal Dining to learn how to dine with confidence at your next formal dinner party.

Still planning a holiday party this week? We’ve compiled a list of eight must-have tips to help make yours a success.Whether you’re getting together with friends, family, coworkers, or anyone else, here are the tips you need to make sure you get through any holiday soiree with ease. Check out our Top Eight Holiday Party Tips.

Finding a great wine and food match is a pleasure. Not only do they taste better together than they each do on their own, but it also gives you a little bit of victory: you’ve found a winner. With so many flavors, styles, and brands to choose from, you’re definitely left with loads of combinations to figure out what is best. Here are a few basic tips to help you get started, in our article Food and Wine Pairing: What to Know.

Need a last minute treat for today or tomorrow? Cupcakes are always a crowd pleaser. Try some Red Velvet Cupcakes with Cream Cheese Icing, Double Lemon Cupcakes, Molten Chocolate Raspberry Cupcakes, Black Bottom Cupcakes… so delicious, and so easy! Here are our favorite cupcake recipes.

So the company is gone, leftovers are packed, and bellies are stuffed. But it’s inevitable. Stains are there to haunt you – again and again – if you don’t get them out right away. So here’s the master list on how to rid your favourite clothes and gear of spills and accidents – making the “stain” a thing of the past, in our article How to Remove Common Stains.

But even if you’re familiar with selecting wine, it doesn’t mean you’re familiar with the fizzy stuff.

Here are the basics on how to select your ideal champagne… with a few recipes added to the mix.Did you know that the actual name for champagne is overused? In general, it’s all a variety of sparkling wine, but sparkling wine that is made in the Champagne region of France is what “Champagne” really is. We use it as a blanket term, but are familiar with the others: Prosecco in Italy, Sekt in Germany, Cava in Spain, and so on. Many Canadian and American manufacturers simply refer to it as sparkling wine or sparklers.

So if you want to opt for the real thing, is it worth the extra cost? Champagne tends to be more expensive than other sparkling wines, so it is up to you if you think that the taste and flavor trumps other varieties.

So what exactly makes champagne so darn good – and so darn bubbly? Champagne is a combination of three different grapes: Pinor Noir, Chardonnay and, sometimes, Pinot Meunier, though the latter isn’t as common. To make the wine bubbly, they are created through a process that is called “secondary fermentation.” This means that the winemakers make their regular wine first, and then go through it again, re-ferment it, and leave the yeast in the bottle (though it is later filtered out to remove it). If champagne is labeled “NV” or “non-vintage”, it means that it is created from a various blend of wine vintage options.

To choose your champagne and sparkling wine of choice, you should be familiar with the terminology that goes along with it. That will help narrow it down based on your preferences and desired tastes, before being overwhelmed with all of the options.

Brut: Brut is the driest variety of sparkling wine or champagne, though it is not the same thing as “Extra Dry” (which, by the way, isn’t as dry as Brut). Out of all of the varieties, Brut does well wit the most food options, and pairs excellently with caviar.

Extra Dry: As noted, Extra Dry isn’t as dry as Brut, and has a touch of sweetness with a fruity overtone. It does, however, end on a bit of a dry note, hence its name. Like Brut, it is well-paired with many foods and goes well with before or after dinner.

Sec: Sec is middle ground for its level of dryness, but is relatively uncommon and generally not an option in most liquor stores or wineries.

Demi-Sec: Demi-Sec is perfect as a dessert wine, as it keeps in the most residual sugar of the ones listed so far. It is often described as “romantic”, and has a bit of a caramelized flavor. Don’t pair this wine with anything that is sweeter than it, otherwise its flavor will be harsh. Consider serving alongside fresh, seasonal fruit.

Blanc de Blanc: Blanc de Blanc is made from a hundred percent Chardonnay. This type of grape has a hint of nuttiness, combined with a toasted quality with an underlying richness.

Blanc de Noir: Made mostly from Pinor Noir, Blanc de Noir has a citrus flavor with a fresh fruit flavor underneath. It is very refreshing, and great on its own.

If you don’t feel like drinking it on its own, consider one of these cocktails, specifically designed to enhance your sparkling wine!

Cranberry Clementine Cocktail

1 tablespoon finely grated clementine zest
1/4 cup sugar
2/3 cups freshly squeezed clementine juice
1 cup 100% cranberry juice
3/4 cup fresh cranberries
8 (1-inch) sprigs fresh rosemary
Ice cubes
1 (750ml) bottle sparkling Brut wine, well chilled
1 1/2 cups tonic water
1 clementine (for garnish)

In a wide, shallow dish, mix together the clementine zest and sugar. Wet the rim of 8 cocktail glasses, and then press in the clementine sugar to coat. In a large pitcher, muddle the cranberry juice, cranberries and rosemary sprigs with a wooden spoon until well combined. Fill the pitcher with the ice cubes. Add the clementine juice, wine and tonic water. Mix well, then pour into the sugar-rimmed glasses. Garnish with clementine twists and serve.

Pointsetta

3 ounces champagne , chilled
1 ounce triple sec
3 ounces 100% cranberry juice, chilled

Pour all ingredients into a fluted champagne glass. Stir and serve.

Holiday Sparkle Punch

Ice
1 (750 ml) bottle white wine, chilled
1 cup brandy
1/2 cup pineapple juice, chilled
1/2 cup lemon juice, chilled
1/3 cup triple sec
1/3 cup grenadine
2 (750 ml) bottles champagne, chilled

Fill about half of a large punch bowl with ice. Add the  wine, brandy, pineapple juice, lemon juice, triple sec and grenadine. Mix well. Top with the champagne just before serving.