HOMEMADE POGACA; TURKISH SAVORY PASTRY WITH CHEESE

Makes 11 pogacas

Preparation time: 20 min (+1 hour for dough to rise)                  Cooking time: 25- 30 minutes

Ingredients:

For the dough:

7gr dry yeast (1 sachet)

3 ¼ cups all-purpose plain flour

1 tsp. salt

1/3 cup plain (whole milk) yoghurt

1 egg, beaten

½ cup mild olive oil or sunflower oil

½ cup warm milk

For the filling:

1 cup feta cheese, crumbled

½ cup fresh parsley, finely chopped

For the topping:

1 egg, beaten

Sesame seeds and nigella seeds to decorate

Instructions:

Preheat the oven to 180 C/ 350 F

Combine the warm milk and dry yeast in a small bowl and mix well. Let it stand for 5 minutes so that it gets foamy.

Let the dough to rise in a warm place for 45-60 minutes

In a large bowl, stir in the flour and salt and make a well in the middle. Add the yoghurt, mild olive oil (or sunflower oil) and the beaten egg to the flour mixture, in the middle. Stir in the foamy yeast mixture and knead well with your hands for a few minutes, until the dough comes together. Shape the dough like a ball, place in the large bowl and cover with a cling film. Let it rise in a warm place for 45-60 minutes or until doubled in size.

Crumbled feta cheese and fresh parsley make a delicious filling

While the dough is rising, prepare your filling. In a medium size bowl, stir in the crumbled feta cheese and chopped parsley and mix well.

Preheat the oven to 180 C/ 350 F and grease a baking tray.

Once the dough has risen, punch down and divide into 11 equal pieces, each about a size of a small tangerine. Roll each piece into a ball, and then flatten into a round flat circle with your fingertips, about 10 cm, 4” in diameter (you can make them smaller if you prefer). Place a spoonful of the filling mixture (take care not to overfill) at one side of the circle dough, leaving a little unfilled dough margin near the edges. Fold the circle to cover the filling to form a half moon shape. Make sure the dough covers the filling and meet the other end. Seal the two ends of the dough, pressing with your fingertips well. Place the stuffed dough on the greased tray and repeat this procedure with the rest of the dough pieces.

Place the prepared pogacas, stuffed dough pieces side by side on a greased tray. Brush them with the beaten egg and sprinkle with nigella and sesame seeds. Bake in the preheated oven on the middle rack for about 25 – 30 minutes, until they are golden brown at top.

Serve warm; glass of Cay, Turkish tea goes really well with these delicious pogacas.

 

Hash Brown Egg Bake Recipe

TOTAL TIME: Prep: 20 min. Bake: 45 min.

MAKES: 8 servings

Ingredients

• 1 package (30 ounces) frozen cubed hash brown potatoes, thawed


• 1 pound bacon strips, cooked and crumbled


• 1 cup (4 ounces) shredded cheddar cheese, divided


• 1/4 to 1/2 teaspoon salt


• 8 eggs


• 2 cups milk


• Paprika

Directions

1. In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika.


2. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Yield: 8 servings.

Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

Oreo Cheesecake

Ingredients

• 24 Oreos (crushed)


• 2 tablespoons butter


• 3 packages cream cheese (600 grams in total)


• 1 1/2 cups powdered sugar


• 3/4 cups milk


• 2 eggs


• 1 cup sour cream/labaneh (160 grams)


• 1 tablespoon vanilla


• 1/4 cup all purpose flour


• whipped cream (optional)

Instructions

1. Preheat oven to 220°. and oil a 9inch pan (grease the sides of the pan as well)


2. In a medium bowl crushed Oreos with melted butter. Press into pan.


3. In another bowl mix powdered sugar with cream cheese using a spoon until smooth, and then mix in the eggs one at a time but do not over mix. Mix in sour cream/labaneh, vanilla and flour until smooth. Add some crushed Oreos to mixture.


4. Pour filling into prepared Oreo crust.


5. Wrap your pan in 2 layers of aluminium foil and place in a water bath (a bigger pan with 1 inch of water in it) then place in preheated oven.


6. Bake for 60 minutes, turn the oven off and let the cake cool with door closed for 1-2 hours.


7. Chill in refrigerator for at least 2 hours before serving.


8. Decorate cheesecake with whipped cream and crushed Oreos.

THE 7 BEST FOODS TO EAT IN YOUR 20S

Your 20s require a lot of energy. You have ten years to choose and establish yourself in your career, decide whether to go to grad school or not, start saving for retirement, date enough of the wrong people that you finally start dating the right ones, stay up late enough that you don’t feel you wasted your youth, and periodically stave off a quarter-life crisis by reviewing all of the celebrities whose 20s were way worse than yours. You also have to make sure you’re in top shape for all of the dates, happy hours, brunches, late nights at work, and spin classes that make up this golden decade. 

If there’s any one thing you can do to keep yourself going and make all the above easier, it’s paying attention to what you put in your body. We’ve rounded up a list of the seven most important foods to eat in your 20s. They all boost your health and fill you up, without adding to your grocery store bill

SALMON

Not only could salmon protect against skin cancer, this fatty fish is loaded with omega-3 fatty acids that may help amp levels of serotonin, a key feel-good neurotransmitter, in the brain. “This boost is so great because women in their 20s are often susceptible to depression,” says Brooke Alpert, MS, a New York City-based nutritionist. So load up on lox during your next bagel run or try these super simple salmon cakes.

 GREEK YOGURT

This Uncle Jesse-approved snack is an excellent source of protein, vitamin D, and calcium, a well-known bone-boosting nutrient. “Your 20s are a great time to strengthen your bones. In fact, it’s the last push you can give before your 30s, when you can’t change skeleton density anymore,” says Alpert.

 BEANS

Fiber rich and crazy cheap, you get tons of nutritional bang for your buck. “They’re a really good vegetarian source of protein, plus full of potassium which helps keep your blood pressure in check,” Alpert says. Skip canned beans — recent research suggests that they could contain BPA, a chemical linked to heart problems — and go for dry beans instead.

 BERRIES

Blueberries, raspberries, strawberries, blackberries: you really can’t go wrong here, people. “All berries are loaded with fiber, antioxidants and tons of vitamins,” says Alpert. And you don’t have to wait ‘til summer when they’re in season to indulge. Frozen organic berries are just as healthy, so keep them on hand to have a quick smoothie for breakfast, she says.

 EGGS

No shame if your post-grad budget calls for a breakfast-for-dinner situation a couple times a week. “Eggs are perfect for breakfast or a quick, healthy dinner,” says Alpert. “They’re extremely versatile plus loaded with protein and hard-to-get B vitamins.” Scrambled eggs post 3pm are now justified.

 QUINOA

Sub in this ancient grain for brown rice or potatoes. It’s a better-for-you carb that comes with two additional perks: “Quinoa is loaded with all the essential amino acids, plus a great source of protein,” says Alpert. Cook up a big batch that will last all week: it’s the perfect addition to a savory brunch but also works as a filling side dish at dinner.

APPLES

Besides the fact that they’re cheap and super portable, apples are low in sugar, high in fiber and filled with antioxidants, says Alpert. You can grab and go for a mid-afternoon or post-workout snack or add chopped bits to your next kale salad to liven it up a little.

Strawberry Super Pie

Ingredients

Pecan Shortbread Crust

• 1 and 1/2 cups all-purpose flour


• 1 tablespoon powdered (confectioner’s) sugar


• 3/4 cup chopped pecans


• 3/4 cup (1 and 1/2 sticks) unsalted butter, melted

Fresh Strawberry Topping

• 2 pounds fresh strawberries, divided and hulled (do not slice prior)


• 1/2 cup water


• 1 cup granulated sugar


• 3 tablespoons cornstarch


• Several drops red food coloring (about 5-7, depending on your berries)

Whipped Cream Cheese Filling

• 1 and 1/4 cups heavy whipping cream


• 4 ounces cream cheese, at room temperature (I used reduced fat Neufchatel. Just don’t use fat free.)


• 3/4 teaspoons vanilla extract


• 1/2 cup powdered (confectioner’s) sugar

Directions

1. Preheat oven to 375 degrees F. Butter a deep 10-inch pie dish and set aside.


2. Make the crust: In a medium bowl, stir together flour, powdered sugar, and pecans. Pour in melted butter and mix by hand until combined. Press into the prepared dish. Bake 25 minutes or until golden brown. Allow to cool completely to room temperature, so as not to melt the cream filling.


3. Fresh Strawberry Topping: Mash enough strawberries to make 1 cup (I found it helps to slice them into fairly small pieces first. The mash will be a little chunky, but the berries should be fairly well broken down. Do not puree.) Place mashed berries in a small saucepan with the water. In a small, separate bowl, mix sugar and cornstarch, then add all at once to berries. Bring to a boil over medium high heat, stirring constantly. Boil for 1-2 minutes, until the mixture thickens. Add the food coloring a few drops at a time, until you reach a nice strawberry hue (mashing the berries dulls their color, and the food coloring makes for a more appealing finished product). Remove from heat and set aside to cool completely. (Again, you will melt the cream layer if you rush it).


4. Cut tops off of remaining strawberries. The top of each berry will be flat and the rest of the berry should be left whole, allowing the berry to “stand” on its top with the tip up. Set aside.


5. Make the Whipped Cream Cheese Filling: Whip the heavy cream in a large mixing bowl until stiff peaks form. Transfer to a smaller bowl and set aside. Place the cream cheese in the now empty larger bowl (no need to wash it), and beat gently until smooth. Add the powdered sugared a few tablespoons at a time and incorporating after each, then add vanilla. Continue to beat until completely smooth. Carefully fold in whipped cream. Spread in the cooled pecan shortbread crust and refrigerate for a half hour.


6. When crushed berry topping is cool and the crust and cream filling have chilled, arrange the reserved berries with the cut-sides down and tips pointing upward on top of the cream layer. The berries will look like they are “standing” on the cream filling. Start at the outside and place berries side by side in a circle, moving inward, until the cream surface is covered (some cream will show through.)


7. Carefully spoon the cooled fresh strawberry topping over pie, using a small spoon to dribble it between each berry. The cream layer should be completely covered, but do not overfill, as extra topping will simply slop over the side. Save any leftover topping for toast, waffles, ice cream, or go at it with a spoon.


8. Chill at least two hours or overnight. Slice, serve, and save the world!

Notes

Pie will keep in the refrigerator covered in plastic wrap for five days, though the crust will soften somewhat.

Kale, Hemp and Flaxseed Oil Pesto

Kale pesto made with Omega-rich hemp seeds and flaxseed oil. Ready in 5 minutes! Feel free to substitute walnuts for the hemp and/or olive oil for the flaxseed oil if that’s what you have on hand. The pesto recipe is vegan and gluten free (see notes).

Ingredients

Pesto

• 2 to 3 cloves garlic


• 3 cups packed kale (about 1 small bunch)


• ¾ cup hemp seeds or toasted walnuts


• 2 tablespoons lemon juice (about 1 lemon)


• ¾ teaspoon fine-grain sea salt


• ¼ teaspoon ground pepper


• Red pepper flakes, optional (if you want to add some kick)


• ¼ cup flaxseed oil or extra-virgin olive oil (more if desired)


• Entirely optional: ⅓ cup grated Parmesan cheese

Pasta (if you want pasta…)

• 1 pound (16 ounces) whole grain pasta, like linguine


• 1 cup reserved pasta water

Instructions

1. Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)


2. Cook the pasta (optional): Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta.


3. If you intend to have leftovers, transfer the amount of pasta you think you’ll be eating immediately to a serving bowl and mix in pesto with splashes of cooking water. Otherwise, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary. Keep in mind that you have diluted the flavor a bit with the cooking water, so taste and add more lemon, salt or a drizzle of olive oil as necessary.

Muffin Tin Lasagna Cups

Ingredients:

1/2 pound lean ground beef, cooked

1/2 pound mild Italian sausage, cooked and combined with the ground beef

24 Wonton Wrappers (you can find them in the refrigerated section by the vegetables)

2 cups of Shredded Parmesan Cheese

2 cups of Low-Fat Shredded Mozzarella Cheese

1 cup of Low-Fat Ricotta Cheese

2 cups of Pasta Sauce

Fresh Basil

Here’s what to do:

• Spray the muffin tins with non-stick spray


• Put one Wonton Wrapper in each muffin tin opening, with the edges coming out


• Then layer the ingredients. First a layer of Parmesan Cheese. Then a basil leaf (optional). Then Mozarella Cheese.The next layer is the meat mixture. Followed by a dollop of ricotta cheese. Then pasta sauce. The last layer is a little more Parmesan Cheese.


• Then bake in the oven at 375-degrees for 15-18 minutes. Until the edges turn golden brown.


• Once it’s cooked, take out of the oven and let cool for 5 minutes. Then pop out of the muffin tins. If the wonton wrappers are a sticking to the pan, use a sharp knife and run it around the edges to loosen the cups.

 

Spring Vegetable Lasagna, and a Vegan Spring Ragù

Ingredients:

For the Bechamel Sauce
1 Stick of butter
4 cups (1 liter) Whole milk
5 heaping tbsp Flour
A pinch of salt
A good grating of nutmeg

For the Assembly
Fresh pasta, made with 3 eggs and 300g flour
Bechamel Sauce
Spring Ragù
Grated Parmigiano or Grana

Instructions:

• 1. HAVE THE SAUCE READY
  Make sure you have the sauce ready when you start. You can make it in advance to relieve yourself of some work.


• 2. MAKE THE PASTA
  Make the dough according to my pasta guide in this post.
  Roll it out so that you can cut sheets that are going to fit your container.
  Bring a large pot of water up to a boil, and lay some tea towels or cloths on a table. Once ready to cook, dump your pasta sheets in the boiling water a couple at a time, and cook for 3-4 minutes. Drain and lay on the cloths, so you can dry out most of the water.


• 3. MAKE THE BECHAMEL
  To make the bechamel, start by melting the butter in a pot. Once it mostly melter, stir in the flour and whisk well with a balloon whisk. You want to create a smooth roux. Once you obtained that, pour in half the milk, melt the roux, and pour in the rest of the milk. At this poin, you have to keep whisking the sauce very gently until it starts smoking. Never stop, or it might stick! Once it starts to smoke it will also start to thicken. Whisk faster as the sauce thickens, and whisk very vigorously once it gets to a very creamy consistency. Whisk well for a minute, and turn the heat off. The sauce will thicken more as it cools.


• 4. ASSEMBLE
  Preheat the oven to 250Cº and have all of your parts ready, and start with a layer of veggie sauce on the bottom of your baking vessel. Mix in some bechamel, and add the first layer of pasta. Cover the vessel as evenly as you can, then go with the next layer: veggie sauce, bechamel, grated cheese, pasta. You should get up to 3 or 4 layers.  Finish with sauce, bechamel and a good sprinkling of cheese. I am not giving directions on how much sauce or bechamel to use, as everyone has their preference and you could do it in one big vessel or several small ones, which would change dosage. Decide whether you want heavily loaded lasagna or something where you have a prevalence of pasta, but ultimately try and balance things out.
  What you should do with larger trays of lasagna is pre-cut the portions before sticking them in the oven.


• 5. BAKE
  Bake your lasagna for about 30 minutes. It could be a little less for smaller vessels, or a bit more for larger ones. the rule of thumb is that once they’re well browned and crispy on top, they’re ready. You could also bake them for a slightly shorter time and finish them off under the broiler. Let them cool for 5 minutes and serve and delight yourself in all the goodness.

Start the New Year Off Right with a 7-Day Detox Cleanse (and lose weight!)

I’ll let you in on a little secret I’ve learned throughout the years before moving on to the cleanse protocol:  Typically, when you’re hungry, your body is actually craving a specific nutrient or nutrients.  That’s why we could go on food binges all day long yet still want more!  But, the minute your body is replenished with all of its vitamins and minerals, you’ll notice your cravings begin to dramatically disappear.  This concept of “replenishing nutrients to decrease cravings” is exactly what I’ve based my 7-day cleanse on instead of just focusing on weight loss like some other cleanses.  By ingesting as many nutrients as possible within this 7-day cleanse, you’ll not only lose the excess holiday weight, but you’ll also dramatically decrease cravings for unhealthy foods, which will ultimately benefit you in the long run to help keep the weight off.

Fun Fact: When you eat toxic food (aka most holiday foods), your body stores those toxins into fat cells to protect your organs.  Just remember, every time you eat toxic (processed) foods, it will most likely be stored in a fat cell leading to more fat!

Lets get started… Your 7-Day protocol is listed below.  Save the image to your phone for quick reference.

I tried to keep the number of ingredients for this cleanse as simple as possible without affecting the results.  You should be able to find organic options for all of these ingredients as most grocery stores.  If you can’t afford all organic, don’t worry… you’ll still get results.  Another option if your local grocery store doesn’t offer organic produce or you want to save an extra buck is to check out your local farmer’s market!

After the Cleanse:

Do NOT eat processed foods or drinks after the cleanse for at least 14-30 days.  Stick to eating all natural foods (fruits, veggies, nuts, seeds, etc.).  While on the cleanse protocol, you began the cleansing and healing process.  You don’t want to undo the progress you’ve made!

 

SNICKERDOODLE CUPCAKES

Ingredients

Cupcakes:

• 2¾ cups all-purpose flour


• 3 teaspoons baking powder


• 1 teaspoons ground cinnamon


• ½ teaspoons salt


• ¾ shortening


• 1⅔ cups granulated sugar


• 5 large eggs


• 2½ teaspoons vanilla


• 1¼ cups milk

Cinnamon Frosting:

• 1 cup (2 sticks) salt or unsalted butter, softened


• 3-4 cups powered sugar


• ¼ cup heavy cream or half-and-half


• 2 teaspoons vanilla extract


• Salt, to taste


• 1 Tablespoon ground cinnamon


• Cinnamon-sugar to sprinkle on top

Instructions

1. Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.


2. In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.


3. In large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add 1⅔ cups granulated sugar, about ⅓ cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 2½ teaspoons vanilla. On low speed, alternately add flour mixture, about ⅓ at a time, and 1¼ cups milk, about half at a time, beating just until blended.


4. Divide cupcake batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about ⅔ full.


5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan; place on cooling racks. Cool completely for about 30 minutes.


6. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.


7. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.

Spinach and Artichoke Dip Pasta

Ingredients

• 8 ounces penne


• 2 tablespoons butter


• 1 onion, diced


• 2 cloves garlic, chopped


• 3 tablespoons flour


• 2 cups milk


• 4 ounces cream cheese, room temperature


• 1/4 cup parmigiano reggiano (parmesan), grated


• 1/2 cup mozzarella, shredded


• 1 (14 ounce) can artichoke hearts, coarsely chopped


• 8 ounces spinach, coarsely chopped


• salt and pepper to taste

directions

1. Start cooking your pasta as directed on the package.


2. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.


3. Add the garlic and cook until fragrant, about a minute.


4. Sprinkle in the flour and cook for a few minutes while stirring.


5. Add the milk and cook while stirring until it thickens up, about 1-2 minutes.


6. Add the cheese and cook while stirring until they melt, about 1-2 minutes.


7. Add the artichokes and spinach and cook while stirring until the spinach wilts, about 1-2 minutes.


8. Season with salt and pepper to taste, remove from heat and enjoy.

Option: Add bacon or sundried tomatoes, chicken, tuna etc.
Option: Add red pepper flakes, hot sauce or cayenne for some heat.

Nutrition Facts: Calories 497, Fat 20g (Saturated 11g, Trans 0),Cholesterol 97mg, Sodium 488mg, Carbs 59g (Fiber 7.4g, Sugars 10g),Protein 24g

Lettuce Wrapped Cheeseburgers

Ingredients

2 lbs ground beef

1 tsp salt

1 tsp pepper

1 Tbsp Worcestershire Sauce

1 Tbsp oregano

2 Tbsp reduced sugar ketchup

2 tomatoes, sliced thin

1 head of iceberg lettuce, leaves removed

6 slices American cheese

Spread:

1/4 cup mayo

3 Tbsp reduced sugar ketchup

1 Tbsp dill pickle relish

dash of salt and pepper

Directions

Heat your grill pan or skillet on medium heat and add a little Kerry Gold Butter.

In a large bowl, mix together the beef, salt, pepper, Worcestershire, oregano and ketchup.

Divide the mixture into 6 sections, and roll each piece into a ball then press down flat and place on the grill pan.

Cook each burger for about 5 minutes on each side. Do not press down the burgers, that just dries them out.

Once you flip the burger, and the other side has about 2 minutes to cook, put 1 slice of cheese on each burger.

In a small bowl mix together the spread ingredients and refrigerate.

Once you have cooked all your burgers and removed them from the pan, assemble them.

Place 1 cheeseburger on the lettuce leaf, top with 2 slices of tomato, a spoonful of spread, then wrap top to bottom with another lettuce leaf.

Cauliflower Tots

Servings: 4 • Size: 8 tots • Old Points: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 5 g • Protein: 10 g • Carb: 16 g • Fiber: 3 g • Sugar: 2 g
Sodium: 397 mg (without salt) • Cholesterol: 47 mg


Ingredients:

• 2 cups cooked cauliflower florets, finely chopped *see note


• 1 large egg


• 1 large egg white


• 1/2 cup onion, minced


• 3 tbsp minced fresh parsley


• 1/2 cup reduced fat sharp cheddar cheese, grated


• 1/2 cup seasoned breadcrumbs


• salt and pepper to taste


• cooking spray

Directions:

*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

Preheat oven to 400°F.  Spray a nonstick cookie sheet with cooking spray.

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Makes about 32 - 34 tots

The Best Baked Beans Ever

Serves up to 18

Ingredients:

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Instructions:

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Potato & Ham Chowder

A very warm & delicious, flavourful potato chowder for those chilling evenings.

Ingredients:

4 slices Jones Dairy Farm Sliced Bacon, diced
1/4 cup unsalted butter
2 cloves garlic, minced
1 onion, diced
1 1/2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 1/2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed
1 (7-ounce) package Jones Dairy Ham Steak, diced
Kosher salt and freshly ground black pepper, to taste

 Directions:

1) Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2) Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
3) Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
4) Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
5) Serve immediately, garnished with bacon, if desired.

Sweet Potato Chips

Makes 4-5 cups of chips

Ingredients:

• 1medium-large sweet potato


• 1tablespoon grapeseed oil (+ extra for greasing)


• 1teaspoon fine sea salt


• 1-2teaspoon spice(s) of your choice


• 1teaspoon flaky sea salt, such as Maldon

Instructions:

1. Preheat the oven to 400 degrees F. Lightly grease two large baking sheets with grapeseed oil and set aside.


2. Peel the sweet potato and slice it on a mandolin into thin coins.


3. Toss the sweet potato slices with the tablespoon of grapeseed oil, fine sea salt, and spices. Make sure all slices are evenly coated.


4. Place slices on the baking sheets in a single layer, ensuring that there is no overlap. Sprinkle the flaky sea salt on top of the slices and slide the baking sheets into the oven. Bake the chips for 18 minutes, flipping them over with tongs at the halfway point. Remove chips when they appear lightly golden brown with a tiny bit of give in the center (they will firm up).


5. Enjoy chips as soon as possible or within the next day.

Spring Orecchiette Pasta with Burrata

Ingredients

16 oz Orecchiette pasta
4 Quarts water
2 T kosher salt
2 C fresh peas
2 C sugar peas
1 Cup Asparagus tips (optional)
1 sweet onion- diced
8 oz mushrooms sliced or quartered -cremini, shittaki, buttons or morrels
2 C wilting greens- dandilion, arugula, chard, spinach
1 T olive oil
generous pinch salt
cracked pepper
2 Eggs
½ C parmesan
1  ball burrata cheese- optional
lemon zest
2 T fresh mint ribbons

Instructions:
Bring a large pot filled with 4 Quarts of water (measure) and 2 Tablespoons salt ( measure) to a boil. Measuring will ensure perfectly flavorful pasta.
In a skillet, heat 1 T oil over medium high heat. Saute onion until tender. Add mushrooms, and turn heat down to medium. Saute until golden and tender. Add a pinch salt and pepper. Add wilting greens and sauté, stirring often until just wilted. Set Aside.

Whisk two eggs in a small bowl. Set aside.

When water comes to a boil, add pasta and stirring until pasta begins to boil. Turn heat down, but maintain the low boil, until pasta is cooked to al dente, about 7 minutes ( see directions on package). Using a 1 cup measuring cup, scoop out 1 cup of the hot pasta water and set aside. Add the fresh peas, sugar peas and asparagus tips to the boiling pasta, turn the heat up to high and boil one minute. Drain pasta and vegetables. Do not rinse. Return to the pot, turn heat off.

With a fork, stir in 3 T of hot pasta water, one tablespoon at a time, gradually, to the eggs, to temper the eggs ( to warm them). Stir well.

Pour egg/water mixture over the pasta and with a big wood spoon, gently stir to coat the pasta. Stir in ⅓ C fresh grated parmesan, cracked pepper and more pasta water as need to loosen the pasta. Place on a platter or bowl and sprinkle with mint, lemon zest and remaining parmesan. Dot with dollops of burrrata.

Details

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: serves 4-6 - See more at:

Queso Taco Pasta Bake

Ingredients:

4 tablespoons unsalted butter

1/4 cup all purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups reduced sodium chicken broth

1 1/2 cups shredded cheddar cheese

1/2 cup prepared mild salsa

2 tablespoons extra virgin olive oil

1 cup finely chopped onions

1 tablespoons minced garlic

1 pound lean ground beef

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

One 10 ounce can Rotel tomatoes, mild

1 tablespoon ground cumin

1 tablespoon fresh lime juice

3/4 pound small pasta of your choice

2 cups shredded cheddar cheese

Instructions:

1. Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.

2. Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in cheese and salsa, turn off heat and set aside.

3. Place 2 tablespoons olive oil in medium skillet over medium heat. Saute onions until softened, about 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.

4. Cook pasta according to package directions, drain and run under cold water.

5. Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.

Makes 8 servings

Lentils and Bulgur Wheat with Caramelized Onions

   Lentils and bulgur wheat with caramelized onions is a delicious Middle Eastern dish. A great source of protein and fiber, it is also a tasty Vegetarian entree.

Ingredients

• 1 tbs olive oil


• 2 large onions – thinly sliced


• 1 c dried lentils – rinsed and sorted


• 4 c water


• 1 c bulgur wheat


• 1½ tsp salt


• ½ tsp pepper


• ¼ c parsley – minced


• Plain yogurt – optional

Instructions

1. In a large pot, heat olive oil over medium high heat and add the onion slices.


2. Cook for 45 minutes, stirring frequently, until brown and caramelized.


3. If they begin to burn, reduce heat to medium or even medium-low. Keep them moving!


4. Remove onions from pan and set aside.


5. Add lentils and water to the same pan and boil for 15 minutes, uncovered.


6. Stir in bulgur, salt and pepper then bring to a simmer.


7. Place a lid on the pan then reduce heat to low.


8. Cook for 15 additional minutes then fluff with a fork.


9. Spread pilaf on a platter and top with caramelized onions and chopped parsley. Serve with plain yogurt.

Notes

Nutritonal Information (per serving): 235 calories, 2.6 g fat, .3 g sat fat, 0 mg cholesterol, 587 mg sodium, 41.5 g carb, 9.4 g fiber, 12.2 g protein (Excellent source of iron).

Bacon Jalapeno Cheese Ball

Ingredients

• 8 oz softened Cream Cheese


• 3/4 cup shredded Cheddar cheese


• 6 slices Bacon, fried until crispy and chopped


• 2 Jalapeno Peppers, seeded and finely diced


• 1 clove Garlic


• 2 tbsp chopped fresh parsley


• 1 tsp Lime Juice


• 1 tsp Worcestershire Sauce


• ¼ tsp ground cumin

Instructions

1. Take half of the jalapenos and half of the bacon and mix together on a large plate.


2. Mix together all of the other ingredients in a large bowl until well mixed.


3. Form this mixture into a ball.


4. Roll the ball in the jalapeno bacon mixture until equally coated all over.


5. Wrap in plastic wrap and refrigerate for at least an hour before serving.

Peanut Butter Cookie Dough Stuffed Sandies

Ingredients

• 20 pecan sandies cookies (homemade or store bought)


• 3/8 cup all-purpose flour


• Tiny pinch of salt


• 2 tablespoons unsalted butter, room temperature


• 1/4 cup creamy peanut butter


• 2 tablespoons sugar


• 2 tablespoons brown sugar, lightly packed


• 3/4 teaspoon 2% milk


• 1/2 teaspoon vanilla


• 1 cup white chocolate chips

Directions

1. In a large bowl, beat together flour, salt, butter, peanut butter, sugars, milk, and vanilla until smooth and combined.


2. Using a small cookie scoop, portion cookie dough onto the bottom of 10 pecan sandies cookies. {This is about the same as one heaping tablespoons of cookie dough.} Top the cookie dough with a second cookie, bottom side facing the dough. Gently press down until the cookie dough reaches the edge of the cookies. Repeat with remaining cookies.


3. In a microwave safe bowl, heat white chocolate chips for 1 minute in the microwave. Stir. Heat for another minute. Stir. Continue to heat for 30 seconds at a time, stirring between each interval, until chocolate is melted and smooth.


4. Dip one half of each cookie sandwich in the melted white chocolate. Place on a Sil-Pat or parchment paper lined baking sheet. Repeat with remaining cookie sandwiches. Reheat white chocolate as needed if it becomes stiff.


5. Place cookie sandwiches in the fridge until white chocolate sets.

Notes

If you want to make these little guys extra fancy, sprinkle finely chopped pecan on the white chocolate right after you dip the cookie sandwiches.

Creamy Au Gratin Potatoes Recipe

Serves 4

Ingredients:

4 russet potato, sliced into 1/4 inch slices

1 onion, sliced into rings

1 salt, to taste

3 tbsp butter

3 tbsp all-purpose flour

1⁄2 tsp salt

2 cup milk

1 1⁄2 cup cheddar cheese, shredded

1 black pepper, to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.


2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.


3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.


4. Bake 1 1/2 hours in the preheated oven.

Italian Wonderpot

Serves: 6

Ingredients

• 4 cups vegetable broth $0.52


• 2 Tbsp olive oil $0.32


• 12 oz. fettuccine $1.33


• 8 oz. frozen chopped spinach $0.79


• 1 (28 oz.) can diced tomatoes $1.73


• 1 medium onion $0.43


• 4 cloves garlic $0.32


• ½ Tbsp dried basil $0.07


• ½ Tbsp dried oregano $0.07


• ¼ tsp red pepper flakes $0.02


• freshly cracked pepper to taste $0.05


• 2 oz. feta cheese $0.87

Instructions

1. Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.


2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.


3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.


4. After the pasta is cooked, crumble the feta cheese over top and serve

HEALTHY MEXICAN SWEET POTATO SKINS

Ingredients

• 3 medium sweet potatoes


• 1 can corn, rinsed and patted dry


• 1 can black beans, rinsed and drained


• 1 tablespoon butter


• 1/2 yellow onion, chopped


• 2-4 canned chipotle peppers in adobo sauce, minced or pureed


• 1 ounce light cream cheese


• 1/4 cup light sour cream


• 1 teaspoon salt (+ more to taste)


• 1/2 cup cilantro, roughly chopped


• 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

Instructions

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.


2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.


3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.


4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.


5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.


6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Notes

The filling is delicious all by itself!

One serving size is 1 potato skin.

Hottokēki (Japanese Hot Cake)

Ingredients

2 large eggs

200 milliliters (3/4 cup plus 1 1/2 tablespoons) milk

1 teaspoon vanilla extract

200 grams (~1 2/3 cups) all purpose flour

8 grams (1 3/4 teaspoons) baking powder

40 grams (3 tablespoons plus 1 teaspoon) granulated sugar

Instructions:

In a medium bowl, use a mixer to beat together eggs, milk, and vanilla until foamy.

In another medium bowl, whisk together flour, baking powder, and sugar. Quickly mix into the liquid ingredients until incorporated. Allow to rest until slightly thickened, about 15 minutes.

Place a large skillet over medium low heat and lightly grease with butter or oil. Once heated, pour 1/4 cup of the batter in prepared skillet. Once golden on bottom and bubbles begin to form on top, flip to other side. Continue to cook until golden. Repeat with remaining batter. Serve immediately topped with maple syrup, butter, whipped cream, or fresh berries.

Taco Mason jar salad

Serves 4

Ingredients:

• 4 cups romaine lettuce, chopped


• 2 cups tomatoes, chopped


• 2 cups black beans


• 2 cups corn


• 2 cups ground turkey meat


• 2 cups shredded cheddar cheese


• 4 tablespoons green scallions, finely chopped


• 8 tablespoons fresh salsa

Directions:

1. All ingredients are listed in layering order.


2. Divide all of the ingredients evenly among four Mason jars.


3. For this salad, add the salsa on top and shake prior to eating instead of adding to the bottom of the jar.


4. Shake to coat salad items with dressing and enjoy!

 

 Suggested wine pairing

Because this salad has a spicy kick, try a Rose, such as a Bandol Rose, a Sauvignon Blanc from Loire Valley, France or California, an off-dry Riesling from Germany, or a Torrontes from Argentina.

Pretzel Berry Dessert

Ingredients

• 2 2/3 cups crushed pretzels


• 3 teaspoons sugar


• 3/4 cup melted butter


• 8 oz. cream cheese, softened (lower fat works fine)


• 1 cup sugar


• 1 large container Cool Whip


• 2 small packages cranberry or raspberry Jell-O


• 2 cups boiling water


• 20 ounces frozen raspberries or boysenberries

Instructions

1. Preheat oven to 400 degrees. Combine pretzel crumbs, sugar, and butter in 9 x 13 pan. Press lightly. Bake for 10 minutes. Cool completely.


2. In large mixing bowl whip cream cheese and sugar. Fold in Cool Whip. Spread over pretzel crust.


3. In another large bowl, combine Jell-O and hot water, stirring until dissolved. Stir in berries. Allow to partially set. You don’t want it too thin, but if it gels too quickly you will have a very lumpy dessert. It shouldn’t take very long if the berries are frozen. Pour over cream cheese layer.


4. Refrigerate, uncovered, until hardened. After completely set, refrigerate covered.

Healthy 5 Ingredient Granola Bars

INGREDIENTS

• 1 cup packed dates, pitted (deglet nour or medjool)*


• 1/4 cup honey (or sub maple syrup or agave for vegan option)


• 1/4 cup creamy salted natural peanut butter or almond butter


• 1 cup roasted unsalted almonds, loosely chopped


• 1 1/2 cups rolled oats (gluten free for GF eaters)


• optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

INSTRUCTIONS

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)


2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.


3. Place oats, almonds and dates in a bowl – set aside.


4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.


5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)


6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.


7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

NOTES

*If your dates don’t feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

NUTRITION INFORMATION

Serving size: 1 bar Calories: 217 Fat: 8 g Saturated fat: 1 g Carbohydrates: 31 g Sugar: 19 gFiber: 4 g Protein: 6 g

TROPICAL DREAM CHIA PUDDING

Introduction

I love tapioca pudding and this is the closest Raw Version I have ever found or made.

Minutes to Prepare: 30

Number of Servings: 1

Ingredients

1 Tbsp chia seeds

1 medium banana

.5 cup of fresh diced pineapple

               .25 cup of water

Directions

In a blender ( I have even used my Magic Bullet for this) blend banana and water.

Pour blended mixture into a dessert container or bowl. Add chopped pineapple.

Stir in 1 Tbsp of chia seeds. Mix very well.

Pop into refrigerator to set up. The longer you let it set up the better it tastes. I generally let it refrigerate over night.

Number of Servings: 1

Nutritional Info

• Servings Per Recipe: 1


• Amount Per Serving


• Calories: 214.5

• Total Fat: 5.5 g


• Cholesterol: 0.0 mg


• Sodium: 4.5 mg


• Total Carbs: 43.3 g


• Dietary Fiber: 9.2 g


• Protein: 3.5 g

Strawberry Margaritas- 155 calories

Can you imagine a life without margaritas? I can’t so I came up with a low cal version you can make year around and not feel guilty about. By using some balsamic vinegar it makes the strawberries taste sweeter without having to add so much sugar.

Makes 4 Margaritas

Ingredients:

1 ½ cup Crushed Ice
1 cup Frozen Strawberries
1 cup Tequila
1 tbsp Triple Sec
Juice of 1 Lime
1 tsp Balsamic Vinegar
1 tsp Powdered Sugar
½ cup Club Soda

Instructions:

Add all ingredients to a blender. Pulse adding club soda to help it along until it is smooth and ready to drink. Pour into 4 glasses garnish with a strawberry and serve with girlfriends and gossip.

Each Margarita has:
Calories: 155
Fat: 0
Fiber: 1
Protein: 1
Carbs: 6

Fresh summer rolls with basil, avocado, kale + spicy garlic peanut sauce

serves 2-4

Ingredients:
Peanut sauce:
2 garlic cloves, minced 
1 tablespoon chunk of ginger, peeled and finely chopped
2 tablespoons each of tamari, maple syrup, and lime juice
Chili powder, to taste 
1/3 cup peanut butter
1/3 cup water (more or less as needed) 

Rolls:
1 cup cooked vermicelli (AKA rice noodles) 
5-8 rice paper sheets
1 carrot
1 avocado
1/3 cucumber
1 cup fresh basil
1/2 cup cilantro
5-8 kale leaves
1/2 red pepper

Instructions:
To make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, sautee the garlic and ginger first to bring out more flavour. Set aside in a bowl.

To make the wraps: cut all the veggies into thin strips. Dip your rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. It might take a few tries to get it perfect. Serve with the sauce and enjoy nature's elegant beauty.

Korean Fried Chicken

Serves 5 to 7

Ingredients:

Spicy Korean bbq sauce:
¼ cup gochugang (Korean Chile Paste)
5 garlic cloves, minced
2 tablespoons peeled and minced ginger
1 green onion, thinly sliced
2 ½ tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons sesame oil

12 chicken tenders, each cut into 3 equal pieces
1 cup sweet rice flour
1 tablespoon cornstarch
1 ¼ cup cold water
salt and pepper to taste

vegetable oil for frying

Directions:
1. Preheat oil to 350°F.
2. For the spicy Korean bbq sauce: Place all ingredients into a bowl and whisk together until fully incorporated. Set aside.
3. Sift together the flour and cornstarch into a mixing bowl. Whisk in water until fully incorporated and no lumps remain.
4. Dip each nugget piece into the batter and shake to remove any excess. Carefully drop each battered nugget into the hot oil and fry for 5 to 6 minutes (this will have to be done in batches).
5. Drain onto paper towels and season with salt and pepper. Once all nuggets have been fried, place nuggets back into the fryer and fry a second time (double fry) for 5 to 7 minutes or until light golden brown and crispy. Lightly season with salt and pepper.
6. Using a pastry brush, paint each nugget with a small amount of the spicy bbq sauce, garnish with black sesame seeds and finish with a drizzle of honey.

**You can pour the sauce into a bowl, thin it out with a small amount of water, add the nuggets and toss together to coat them quickly, before transferring onto a serving dish with a slotted spoon and garnishing

Slowcooker Parmesan Honey Pork Roast

This recipe is a keeper, as the mister loved it.  Leftovers were tasty too.  It took maybe ten minutes to prepare, then I walked away until it was time to serve it up.  And the house smelled great all day long

Ingredients:

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Instructions:

Spray slow cooker with non-stick cooking spray.  Place roast in slow cooker.  In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.  Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm.  To make the gravy, skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.  Slice roast; serve with gravy.

I served this with mashed potatoes (like the source suggested).  The next night, I heated up the leftovers alongside baked potatoes.

Cheeseburger Casserole

Servings: 9 • Size: about 1 cup • Old Points: 6 • Weight Watchers Points+: 7
Calories: 261 • Fat: 9 g • Protein: 21.5 g • Carb: 21.5 g • Fiber: 2 g • Sugar: 3 g
Sodium: 468.5 mg

ingredients

• 2 cups (6 oz) uncooked rotini pasta (use brown rice pasta for GF)


• 2 tsp oil


• 1 1/2 cups onions, finely chopped


• 1 garlic clove, finely chopped


• 1 lb lean ground beef (95% lean)


• 3/4 tsp salt


• 1/2 tsp black pepper


• 2 tbsp tomato paste


• 28 oz diced tomatoes


• 2 tbsp Dijon Mustard


• 2 cups reduced fat grated cheddar cheese


• 1/4 cup chopped dill pickles

Directions:

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.

In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then addthe tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.

Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

HOMEMADE CHEEZ-ITS

*Makes about 100 crackers*

Ingredients::

8oz shredded cheddar cheese (I used sharp aged white cheddar)

1 cup all-purpose flour

4 tbs unsalted butter, softened

1 tsp salt

3 - 4 tbs ice water

DIRECTIONS:

1. First, mix together the shredded cheese,  half of the salt and the softened butter. (I used sharp aged white cheddar cheese, but you can use whatever kind of cheese you like. I shredded my own cheese just because I think it has better flavor and melts better, but you can use pre-shredded too to save some time!) Add in the flour and mix until the dough looks like little fluffy clumps. Then, with the mixer running begin adding the ice water and mix until a soft dough forms. (use as much ice water as you need for a dough to form).

2. Divide the dough in two, form each into a disk and wrap in plastic wrap. Refrigerate the dough for about 30 minutes. Then, roll the dough out on a floured surface into about an 1/8 inch thickness and using a fluted pastry cutter, cut the dough into about 1 inch squares.

3. Preheat your oven to 375 deg F and line your baking sheets with parchment paper. Transfer your little cheez-its onto the parchment paper, make a hole in the center of each with a toothpick, then sprinkle them with the rest of the salt. Bake for about 7 - 10 minutes (baking time will depend on your oven, just watch them carefully so they don't burn!), or until they have puffed up and the edges begin to brown. Let cool before eating. (They are best eaten right away, but you can store them in an airtight container).

Easter Bunny Snack Mix Recipe

   You always leave cookies for Santa, but what about the Easter Bunny? Do you have an Easter Bunny snack mix to leave the Easter Bunny when he visits your house to leave Easter goodies? I have a fun bunny snack mix recipe to share with you today. The best part is there is enough bunny snack mix for the kids to snack on too.

 Prep time:  5 mins

Total time:  5 mins

Serves: 3-4

Ingredients

• 2 C. Mini Marshmallows (you could also use multi-colored mini marshmallows)


• 1 C. Annie’s Bunny Graham Snack Crackers


• 1 C. Jelly Beans

Instructions

1. Combine the mini marshmallows, graham snack crackers, and the Jelly Beans and store in a large Ziploc type bag or airtight container for up to 2 weeks before Easter.


2. When Easter comes take out your bunny snack mix and put it into a small decorative bowl or add them to silicone cupcake liners.


3. Place them out on the night before Easter for the Easter Bunny to snack on while he’s hiding the eggs and Easter baskets.

Slow Cooker Creamy Tortellini & Sausage

Prep Time: 10 minutes

Cook Time: 5 hours

Yield: 6 servings

Ingredients

• 1 19 oz bag of frozen cheese tortellini


• 1 12 oz package Jimmy Dean Country Mild Sausage (you can use spicy if you desire)


• 1 T olive oil


• 1/2 cup onion, diced


• 1 9 oz box frozen spinach, does not need to be thawed.


• 2 14 oz cans Italian style diced tomatoes


• 1 32 oz carton chicken broth


• 8 oz cream cheese, cut into 1" size chunks

Instructions

1. Spray slow cooker with non-stick cooking spray.


2. In large skillet over medium high heat, saute onion with olive oil. Add sausage and break apart, cook until no longer pink, approximately 10 minutes. Drain off fat.


3. Add sausage and onion to slow cooker, add all remaining ingredients & stir.


4. Cover and cook on low 5 hours, stirring a couple of times while cooking to incorporate all ingredients.

Beef and Broccoli Stir-Fry

Ingredients

For the Steak Marinade:

• 1 1/2 pounds sirloin, sliced thin against-the-grain


• 1 tablespoon fermented tamari sauce or coconut aminos


• 1 tablespoon dry sherry

For the Ginger and Garlic Mixture:

• 2 cloves garlic, minced


• 1 tablespoon minced ginger


• 1 teaspoon coconut oil

For the Garlic Sauce:

• 3 tablespoons dry sherry


• 3 tablespoons chicken broth (homemade preferred)


• 3 tablespoons fermented tamari sauce or coconut aminos


• 1/2 teaspoon sesame oil


• 2 cloves garlic, minced


• 1 teaspoon arrowroot flour


• 1 teaspoon honey

For the Vegetables:

• 3 tablespoons coconut oil, divided


• 1 head broccoli, cut into bite-size pieces


• 4 carrots, diagonally sliced into thin coins


• 1 tablespoon sesame seeds (optional)

Instructions

Toss together the sirloin, tamari and sherry in a small bowl. Let sirloin marinate for 20 minutes at room temperature. Whisk the garlic, ginger, and 1 teaspoon of the coconut oil in a small bowl. Whisk together sherry, chicken broth, tamari, sesame oil, garlic, arrowroot and honey in another small bowl. Pour 2 tablespoons of water in a small bowl and set near the stove along with a lid for your skillet. (If you don't have a lid, use a few pieces of foil.)

Heat a large 12-inch skillet over medium heat for 2 minutes. Add 2 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don't stir (meat should sizzle - if it doesn't the pan isn't hot enough). Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.

Add remaining 1 tablespoon of coconut oil to now empty skillet and heat until just shimmering. Add broccoli and carrots. Stir continuously for about 1 minute. Add 2 tablespoons of water and quickly cover skillet with lid. Leave lid on skillet for about 30 seconds. Remove lid, and let cook, stirring continuously, until all of the water has evaporated.

Make a well in the center of the vegetables and add the ginger-and-garlic mixture. Stir ginger and garlic mixture in the middle of the pan for about 45 seconds and then combine with the rest of the vegetables. Add sirloin slices (and any accumulated juices) and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated. Sprinkle with sesame seeds if using. Serve immediately.

Zero calorie foods!

There are days when I am terribly hungry, no matter what food I eat. I just can’t suppress that overwhelming feeling of hunger! So rather than indulge on food lacking nutritional value all day long, I snack on these [zero calorie] foods. Of course, everything you eat you need to do so in moderation. You cannot go wrong with these foods shown below!

Vintage Measurement Table

Original source: http://younanabread.wordpress.com/

Lasagna Stuffed Spaghetti Squash

   You get all of your favourite lasagna flavours without all of the carbs when it is served stuffed in spaghetti squash!

ingredients

FOR THE ROASTED SPAGHETTI SQUASH:

• 2 small spaghetti squash, cut in half and seeded


• 1 tablespoon oil


• salt and pepper to taste

FOR THE LASAGNA MEAT SAUCE:

• 1 pound ground turkey


• 1 tablespoon oil


• 1 onion, diced


• 2 cloves garlic, chopped


• 1/2 teaspoon red pepper flakes


• 1/2 teaspoon fennel seeds, crushed


• 1 (15 ounce) can crushed tomatoes


• 1 tablespoon tomato paste (optional)


• 1 teaspoon Italian seasoning or oregano


• 1 bay leaf


• 1/2 teaspoon paprika


• 1 tablespoon balsamic vinegar


• salt and pepper to taste


• 1 tablespoon basil, chopped

FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:

• 1 cup low fat cottage cheese or ricotta


• 1 tablespoon basil, chopped


• 1 cup partially skim mozzarella, shredded

directions

FOR THE ROASTED SPAGHETTI SQUASH:

1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.

FOR THE LASAGNA MEAT SAUCE:

1. Meanwhile, cook the turkey, about 8-10 minutes, and set aside.


2. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.


3. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.


4. Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.

FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:

1. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.


2. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Baked Pasta Primavera

  Colorful zucchini, yellow squash and cherry tomatoes nestle in this creamy pasta. Lemon zest brightens the dish, and fresh bread crumbs on top add a delightful crunch. Cut all the vegetables to about the same size to ensure that they cook evenly. Substitute other seasonal vegetables to make this recipe year-round.

Ingredients:

• 2 Tbs. olive oil, plus more for greasing


• 1/2 yellow onion, chopped


• 3 garlic cloves, minced


• 2 small yellow summer squash, cut into 3/4-inch pieces


• 2 small zucchini, cut into 3/4-inch pieces


• 1 large carrot, cut into 3/4-inch matchsticks


• Salt and freshly ground pepper, to taste


• 1 cup small cherry tomatoes


• 3/4 lb. gemelli pasta, cooked according to the package instructions


• 1 Tbs. unsalted butter


• 1 tsp. grated lemon zest


• 1 Tbs. all-purpose flour


• 1 cup milk


• 1 cup grated Parmigiano-Reggiano cheese


• 2 Tbs. cream cheese


• 1 cup shredded mozzarella cheese


• 1 cup fresh bread crumbs

Directions:

Preheat an oven to 400°F. Oil a 9-by-13-inch baking dish.

In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the onion and two-thirds of the garlic and sauté until translucent, about 4 minutes. Add the yellow squash, zucchini and carrot, and season with salt and pepper. Sauté until the vegetables are very soft and just beginning to brown, about 5 minutes. Add the cherry tomatoes and cook just until they start to soften but still hold their shape, about 3 minutes. Transfer to a bowl and add the cooked pasta.

In a small saucepan over medium heat, melt the butter. Add the remaining garlic and the lemon zest and sauté just until the garlic softens, about 2 minutes, being careful not to burn the garlic. Add the flour and cook, stirring constantly, for 1 minute. Slowly add the milk and bring to a simmer. Reduce the heat to low and cook, stirring frequently, until thickened, 4 to 5 minutes. Add 3/4 cup of the Parmigiano-Reggiano and the cream cheese and whisk until the cheeses melt. Season with salt and pepper.

Pour the cream sauce into the bowl with the pasta and the vegetables and toss to combine. Transfer to the prepared baking dish. Sprinkle with the mozzarella, the remaining 1/4 cup Parmigiano-Reggiano and the bread crumbs.

Bake until the pasta is warmed through and the bread crumbs are golden brown, about 15 minutes. Spoon onto plates and serve immediately. Serves 6.

Low Carb Slow Cooker Italian Meatballs and Spinach

Prep time

10 mins

Total time

10 mins

 Cuisine: Italian

Serves: 6

  This crockpot meatball dinner is sure to be a hit at your dinner table. It is hearty and full flavored for filling your appetite. My husband said it was the perfect dinner for a winter night.

Ingredients

• 3 packages of Aidelle’s chicken and mozzarella meatballs (or another natural low carb meatball brand)


• 1 cup of chicken broth


• ½ package of frozen spinach


• 1 large onion diced


• 1-2 bell peppers diced (I used a frozen mix)


• 1 tsp of salt


• ¼ tsp of pepper


• 1 TBS of Italian seasoning


• 1 tsp of garlic


• 1 tsp of ground mustard (mine was a finely ground powder)


• 4 oz of cream cheese (reserved until 30 minutes before serving)

Instructions

1. Put everything in slow cooker.


2. Cook on high for 4-6 hours or low for more


3. minutes before serving, mix in cubed cream cheese, breaking it up into the sauce to create a creamy sauce.


4. Serve with mashed cauliflower or spaghetti squash

Ultimate Macaroni and Cheese

YIELD: 6 to 8 servings

PREP TIME: 10 minutesCOOK TIME: 40 minutes

TOTAL TIME: 50 minutes

ingredients:

1 pound elbow macaroni
Kosher salt
1 quart (4 cups) whole milk
1 stick (4 ounces) unsalted butter, divided
1/2 cup all-purpose flour
8 ounces Gruyere cheese, grated (2 cups) OR pecorino Romano
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 teaspoons freshly ground black pepper
1/2 teaspoon dry mustard
1/8 teaspoon smoked paprika
6 slices white bread, crusts removed

directions:

Preheat the oven to 375°F. Spray a 3-quart baking dish or individual gratin dishes with nonstick cooking spray.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions, 6 to 8 minutes or until al dente. Drain.

Meanwhile, in a small saucepan set over medium heat, warm the milk. In a large saucepan set over medium-low heat, melt 6 tablespoons of the butter. Sprinkle the flour into the saucepan and cook for 2 minutes, whisking constantly. Gradually whisk in the hot milk and cook for about 2 minutes, until thickened and smooth. Remove from heat and add in the cheeses, 1 tablespoon salt, pepper, mustard, and paprika. Add in the pasta and stir well to combine. Pour into prepared baking dish.

Melt the remaining 2 tablespoons of butter. Make the fresh breadcrumbs by placing the white bread in a food processor and pulsing until ground. Add the butter and pulse until moistened. Sprinkle the buttered breadcrumbs over the macaroni and cheese. Bake for 30 to 35 minutes, or until bubbling and browned.

Zesty Mexican Soup

Prep and Cook Time: 40 minutes Ingredients: 1 medium onion, minced 4 medium cloves garlic, chopped 2 TBS red chili powder 3 cups + 1 TBS chicken or vegetable broth 1 small to medium green bell pepper, diced into 1/4-inch pieces 1 small zucchini, diced into 1/4-inch pieces 1 cup finely chopped collard greens 1 15 oz can (BPA free) diced tomatoes 2 cups or 1 15 oz can (BPA free) black beans, rinsed 1 cup frozen yellow corn 1 4 oz can (BPA free) diced green chili 1 tsp dried oregano 1 tsp ground cumin 1/4 cup chopped pumpkin seeds 1/2 cup chopped fresh cilantro salt and pepper to taste

Directions:

1. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.


2. Add red chili powder and mix in well. Add broth and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.


3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 10 minutes longer. (Simmering uncovered enhances the flavor.)


4. Add zucchini and collard greens and cook for 5 more minutes. Add chopped cilantro, pumpkin seeds, salt, and pepper.

Serves 6