Turmeric Chicken Soup

2 Tbsps olive oil, unrefined coconut oil, or ghee

2 shallots

5 cloves fresh garlic

1 1/2 boneless skinless chicken breast or thighs

8 oz wild mushrooms

5 large carrots

5 celery ribs

1 cup uncooked brown rice

4 cups chicken or turkey bone broth

2 cups water

2 Tbsp freshly grated ginger

2-3 tsp turmeric powder

cayenne pepper, freshly ground black pepper and sea salt, to taste

2 Tbsp freshly squeezed lemon juice

zest of 1/2 lemon

2 Tbsp freshly chopped parsley, to garnish 

Cut your chicken in half to cook faster.  Dice carrots, celery, and shallots.  Mince or grate the garlic and ginger.  Heat oil in a large stockpot, over mediuum-high heat.  

Add in the shallots and garlic; saute for 3-4 minutes until softened.  Stir in mushrooms, carrots and celery, then continue to cook for another 5 minutes until veggies are tender-crisp.  Stir in chicken, rice, broth, water, ginger and turmeric powder.  Season with some cayenne pepper, black pepper and sea salt to your taste.  I added a teeny pinch of each.

Cover an allow to simmer on low for about 25-40 minutes or until chicken and rice is cooked and tender.  Remove chicken pieces onto a plate and using 2 forks, shred it just a bit.  Return shredded chicken back into your pot, along with the lemon juice and zest; stir well.  

Taste and adjust seasonings according to your taste.  Garnish the soup with chopped parsley and serve hot.

Chocolate Chip Cinnamon Coffee Cake

 1 yellow cake mix

1 box vanilla instant pudding

1 cup sour cream

1 tsp vanilla

4 eggs

 1/2 cup oil

2 cups chocolate chips

1/2 cup coconut

1/2 cup walnuts, chopped

1/2 cup sugar

2 tsp cinnamon

Mix the first 6 ingredients with a mixer until fully combined, about 2 minutes.  Combine all of the streusel ingredients.  In a greased bundt or tube pan spread 1/2 of the batter.  On top of that sprinkle half of the streusel mixture than the other half of the cake mix and lastly the last half of the streusel.  Bake in 350 degree oven for 50-60 minutes or until tester comes out dry.

Spaghetti Squash Breakfast Casserole

 3 cups cooked spaghetti squash

1 lb raw ground turkey

6 eggs

1 cup shredded reduced fat cheese

2 cups chopped fresh bell peppers

1 cup chopped brown mushrooms

2 cups chopped kale

1 cup sliced cherry tomatoes, for topping

3/4 tsp salt

1 tsp pepper

1/4 cup chopped red onion

 

Cook the spaghetti squash in the oven or microwave.  Saute the onions, ground turkey, peppers until cooked and tender.  Set aside.

Pull apart the insides of the spaghetti squash with a fork Set aside.

Mix all ingredients together thoroughly.  Pour into a 8x8 or 9x9 baking dish.  Top with tomato slices.  Bake at 375 degrees for 1 hour.  The dish is ready when the center is firm and set.  Let cool for about 5 minutes and serve.

Makes 6 servings

Kodiak Blueberry muffins

 2 ripe mashed bananas

2 cups Kodiak cake mix

1 egg

1 cup almond milk

1/4 cup maple syrup

splash of vanilla

blueberries (can use frozen)

1/2 tsp salt

1 tsp cinnamon (optional)

Preheat oven to 350 degrees.  Combine ingredients and bake for 18 minutes.

Cranberry Salsa

 1 (12 oz) bag of cranberries

2 green onions

3 Tbsp cilantro

1/4 tsp cumin

3/4 cup sugar

1 jalapeno (seeds removed)

Rinse cranberries and remove soggy ones.  Chop and combine all ingredients together.  Serve with crackers of your choice and enjoy!

Creamy Hot Cocoa

 Prep:  2 minutes   Cook:  5 minutes   Total:  7 minutes

Servings 4

1/3 cup unsweetened cocoa powder

3/4 cup white sugar

1 pinch salt

1/3 cup boiling water

3 1/2 cups milk

3/4 tsp vanilla extract

1/2 cup half and half cream

Combine the cocoa, sugar and pinch of salt in a saucepan.  Blend in the boiling water.  Bring this mixture to an easy boil while you stir.  Simmer and stir for about 2 minutes.  Watch that it doesn't scorch.  Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!  Remove from heat and add vanilla.  Divide between 4 mugs.  Add the cream to the mugs of cocoa to cool it to drinking temperature.

Olive Oil Pasta

 Total Time:  15 minutes

1 lb spaghetti noodles

2 Tbsp salt

1/4 cup + 2 Tbsp extra virgin olive oil

8 garlic cloves minced

1/2 tsp red pepper flakes

2 tsp lemon juice

3 Tbsp finely chopped fresh parsley

1.  Bring a large pot of water to a boil.  Add in 2 Tbsp salt to the water and cook the pasta according to package directions.

2.  In a small sauce pan, pour in 1/4 cup olive oil and heat over low heat for 60 seconds.  Add in garlic and red pepper flakes.  Stir an cook 60 seconds.  Remove from heat.

3.  Pour olive oil mixture over the cooked and drained pasta.  Add in additional 2 tbsp of olive oil.  Pour in lemon juice and parsley and toss until pasta is coated.

Note:  if desired add cooked chicken or vegetables to pasta

Meatball Bake

 1 lb ground beef

3 eggs 

3 cloves garlic

1 tsp salt

1 tsp oregano

black pepper, to taste

1 tsp paprika

1/2 grated onion

1 grated potato

1 1/2 cups flour bread crumbs

parsley to taste

tomato sauce

mozzarella cheese

 

Add eggs to ground beef in a large bowl.  Mix.  Add cloves, salt, oregano, black pepper and paprika,  Mix well.  Add grated onion and grated potato.  Mix well.  Add flour. Mix.  Add parsley.  Roll into balls.  

Brush olive oil in the bottom of a 9x13 pan. Place 12 meatball in pan.  Bake at 375 degrees for 40 minutes.

After meatballs are cooked pour tomato sauce on top and add shredded mozzarella cheese. Bake for another 10 minutes.

 

Crock Pot Egg Casserole

 Makes 8 servings

1 lb Italian sausage, or ground turkey 

1 tsp fennel seeds

1 tsp olive oil

1 red bell pepper, seeded and diced small

1/3 cup chopped green onions

1/2 cup crumbled feta cheese, or any cheese of choice

1 cup unsweetened milk (dairy or non dairy, or unsweetened organic coconut milk from a can)

12 large eggs

1 Tbsp Dijon mustard, or dry mustard

1/4 tsp chili powder

1/4 tsp ground white pepper

1/2 tsp sea salt

avocado or olive oil cooking spray

In a large mixing bowl, whisk your eggs, milk, mustard, chili powder, pepper and sea salt; whisk until well combined and frothy, then set aside.

Heat oil in a heavy skillet over medium heat.  Once hot, add in the turkey/sausage with the fennel seeds, and cook for 8 minutes, until nicely browned.  Remove from the heat and set aside. 

For assembling:  Spray your crock pot with cooking spray.  Add in the cooked turkey/sausage, followed by peppers, green onions and crumbled cheese.  Pour the beaten egg mixture over the top of all your layers.  

Cover with the lid and cook on LOW for 3-4 hours or on HIGH for 1-2 hours, until eggs are fluffy and fully set in.

Small Roasted Potatoes

 7 small potatoes, cut in half

butter

black pepper

oregano

paprika

garlic, minced

juice of lemon 

parsley

green onions

In a pot boil potatoes in water for 15 minutes.  Cook until fork tender.  Drain water.  Melt 1 Tbsp butter all over the the bottom of large pan.  When melted place potatoes face down in a single file to crisp up.  Add black pepper. Then add oregano, paprika and garlic mix well.  Cook.  Add lemon juice, parsley and green onions.  The inside of potato will be soft and the outside crispy.

Coconut Cookies (Meringues)

 3 egg whites

3/4 cup sugar

1/4 tsp cream of tartar

1 cup sweetened coconut flakes

3/4 cup cornflake crumbs, from 2 cups cornflakes crushed almost to powder

1.  Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

2.  Whip the eggs whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about   8- 10 minutes.

3.  Fold in the coconut and cornflake crumbs.

4.  Drop by spoonful onto parchment lined cookie sheets.

5.  Bake for about 18 minutes or until golden.

Christmas Crack

 3 cups Rice Chex cereal

3 cups Corn Chex cereal

3 cups Golden Grahams cereal

1 cup sliced or diced almonds

1 1/2 cups sweetened, shredded coconut

1 cup granulated sugar

1 cup light-corn syrup

3/4 cup butter

1 tsp vanilla extract

1/2 tsp almond extract

 

1.  Put all cereals, almonds, and coconut in a mixing bowl and keep to the side.

2.  In a saucepan bring to a boil: sugar, corn syrup, and butter.  Once boiled, simmer for 2 minutes (mixture will thicken).

3.  Take off heat, add vanilla and almond extracts.  Pour over cereal mixture and toss to evenly coat.  Be careful, syrup will be very hot!

4.  Store in airtight container 

Recipe:  from thedomesticboss

Angel Hair with Shrimp and Asparagus

 1 bunch asparagus, tough ends removed, quartered

1 Tbsp olive oil

6-8 ripe plum tomatoes, diced

2 cloves garlic, thinly sliced

16 oz large shrimp, peeled and de-veined

3/4 cup chicken broth

kosher salt and fresh pepper, to taste

1/2 tsp herbs de Provence, or use your favorite herbs

1/2 tsp red pepper flakes, gives it a little kick

8 pz angel hair pasta, wheat or gluten-free

1.  Season shrimp with salt and pepper.  Heat a large skillet on high heat.

2.  When skillet is hot, spray with oil and add shrimp.

3.  Cook shrimp about 1 to 2 minutes in each side until ALMOST cooked through and remove from the pan.  Set aside.

4.  Reduce skillet heat to medium, add olive oil and garlic and saute until golden, careful not to burn, about 1 minute.

5.  Add tomatoes and season with salt and pepper.  Simmer until tender, about 4 minutes.

6.  Add the broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.

7.  Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.

8.  While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente.  Drain when done.

9.  After sauce simmers 10 minutes, return shrimp to sauce the finish cooking, about 1 minute (Do not overcook or shrimp will get tough).

10.  Add pasta to the sauce and toss well.

11.  Divide equally in 4 bowls and top with a good grated cheese.

Roasted Eggplant Parmesan

 2 1/2 lbs eggplant (2-3), cut into half moons

olive oil

salt and pepper

oregano

Jar of marinara sauce

1/2 cup fresh basil, julianed

1 lb buffalo sliced mozzarella cheese, cut into thick slices

8 oz garlic and herb flavored goat cheese

1 1/2 cups Parmesan cheese, grated

1 1/3 cups plain bread crumbs, panko or 2 slices of bread (chopped in food processor) 

1/4 cup fresh basil, chopped

4 cloves garlic, minced

1/4 cup olive oil

1 tsp salt

 

To make breadcrumbs:

2 slices of bread (1 ), or panko, or plain breadcrumbs

1/4 cup basil

4 cloves garlic

1/4 cup olive oil

1 tsp salt

Combine together

 

1. Cut the eggplant into half moons.  Will fill up about 3 pans.  Brush olive oil, salt and pepper, oregano on both sides and roast in a 400 degree oven for 10 minutes.  Turn over and roast for another 10 minutes until eggplants slices are tender. 

2.  Layer a casserole dish with 1/3 of each: starting with marinara sauce, roasted eggplant,  basil (save some for the breadcrumbs), mozzarella cheese, goat cheese, Parmesan cheese. Layer 3 times ending with Parmesan cheese.  Add bread crumbs on top.

3.  Bake in oven for 40-50 minutes

 

 

 

Baked Farro and Butternut Squash

 6 slices of bacon 

1/2 cup onion, chopped

1 Tbsp butter

1 Tbsp olive oil

2 tsp fresh thyme

2 tsp salt

1 tsp pepper

1 1/2 cups pearled farro

3 cups chicken stock, heated to a simmer on stove top

3 cups butternut squash, cut into 1 inch pieces

1/2 cup Parmesan cheese, grated into long shreds

 

In a 375 degree oven for 25 minutes cook bacon on a baking sheet with a wire rack. Meanwhile, saute onion in butter and olive oil in a pot on the stove top.  Add fresh thyme, salt and pepper.  Add the pearled farro and bring to a simmer.  

Add in the warm chicken stock and then the butternut squash. Put on lid and bake for 20 minutes in the oven. Cut up the cooked bacon and add to the pot along with Parmesan cheese.  Return back to oven for 20 minutes with the lid off.

 

Recipe:  Ina Garten

Crock Pot Pineapple Glazed Ham

 3 lb boneless ham, precooked classic brand (1/2 ham in packaging)

20 oz can crushed pineapple

1/3 cup brown sugar

2 Tbsp dijon mustaard

Spray the bottom of crock pot with nonstick cooking spray.  Slice ham into thick slices (4 or 5).  Place slices on bottom of crock pot overlapping if needed.  In a small bowl mix together pineapples, brown sugar and dijon mustard.  Spread mixture on top of ham slices.  Cook on low for 4-6 hours or high for 2-4 hours.

Pork Tenderloin

2 pork tenderloin

 1 Tbsp rosemary, finely chopped 

1 Tbsp thyme, finely chopped

1 Tbsp salt

1 tsp black pepper

olive oil

Prosciuto, sliced thin

string

Preheat oven to 450 degrees.  In a small bowl combine the spices.   Rub olive oil on both sides of tenderloin on a baking sheet. Sprinkle the spices onto the loins after the olive oil. If the ends are thinner tuck them under so it is all the same thickness. Wrap slices of prosciuto in a singe layer around the tenderloin. Tie with a string to stay in place while baking.  Bake for 20 minutes at 450 degrees.  An oven thermometer should read 140 degrees when tenderloin is done.  Let it rest for 15 minute covered with foil.  To serve remove string and slice on a diagonal.  

Serves 6

Recipe: from Ina Garten

Chocolate Fudge

 14 oz can sweetened condensed milk

12 oz bag of semi sweet chocolate chips

1 tsp vanilla

Combine condensed milk and chocolate chips in bowl and melt in microwave in 30 second increments.  When melted and smooth add vanilla.  Pour into an 8x8 or 9x9 inch pan lined with parchment paper.  Place in fridge for 2 hours until set.  

Variations:

Marble (using 1/2 semi sweet chocolate chips and 1/2 white chocolate chips)

Mint (using mint chocolate chips or peppermint extract)

Nut ( use almond extract and 1/4-1/2 cup chopped pecans, walnuts or cashews)

Broccoli Casserole

2 cups vegetable broth or water

1 cup quinoa, rinsed under running water in a mesh sieve for a minute and drained

16 oz broccoli florets, either prepackaged or sliced from 2 large bunches of broccoli

2 Tbsp olive oil

3/4 tsp salt

10 twists of freshly ground black pepper

1/4 tsp red pepper flakes, (optional)

8 oz (about 2 1/2 cups) freshly grated cheddar cheese, divided

1 cup milk

1/2 Tbsp butter or 1 1/2tsp olive oil

1 clove garlic, pressed or minced

1 slice whole wheat bread 

 

1.  Preheat oven to 400 degrees.  Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.  To cook the quinoa:  Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot.  Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed.  Cover and set aside to steam for 10 minutes.

3.  To roast the broccoli:  Slice any large broccoli florets in half to make bite-sized pieces.  Transfer the broccoli to your prepared baking sheet and toss with 2 Tbsp olive oil, until lightly coated on all sides.  Sprinkle with  salt and arrange in a single layer.  Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.

4.  To make the breadcrumbs:  Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender.  Process until the bread has broken into  small crumbs.  In a small pan over medium heat, melt the butter.  Add the garlic and cook just until fragrant, stirring often.  Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp.  Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)

5.  Reduce the oven heat to 350 degrees.  Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine.  Set aside 3/4 cup of the cheese for later, then add the rest of the cheese to the pot.  Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.

6.  Pour the cheesy quinoa into a 9 inch square baking dish and top with the roasted broccoli.  Stir until the broccoli is evenly mixed in with the quinoa.  Sprinkle the surface of the casserole with the reserved 3/4 cup cheese, then sprinkle the breadcrumbs on top.

7.  Bake, uncovered, for 25 minutes, until the top is golden.  Allow to cool for 10 minutes before serving.

Lentil Soup with Butternut Squash and Kale

 Prep Time:  15 min     Cook Time:  50 min    Total Time:  1 hour 5 min

Serves 6

1/2 Tbsp olive oil

1 large onion, diced

1 medium carrot, diced

2 leeks, white part only, cleaned and chopped

1 celery stalk, diced

2 Tbsp tomato paste

6 cups vegetable broth

1 lb peeled and diced butternut squash, 1/2 inch diced

2 oz green lentils, (1/3 cup)

1 bay leaf

1/2 tsp kosher salt

black pepper

3 cups packed chopped Lacinato kale, stems removed

1.  Heat a heavy pot or Dutch oven over medium heat.

2.  When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.

3.  Add the tomato paste and cook 2 minutes, stirring

4.  Add the broth, bay leaf and lentils and bring to a boil.

5.  Reduce the heat, cover and simmer until halfway cooked, 20 minutes.

6.  Add the butternut and cook until tender, about 15 minutes more.  Discard the bay leaves, season with salt and pepper, to taste.

7.  Add the kale and cook 7 minutes longer until the kale is tender.

Winter Butternut Squash Brussels Sprouts Caesar Salad

 Prep Time: 15 min    Cook Time:  30 min    Total Time:  45 min

For the butternut squash:

3 cups 1/2 inch cubed butternut squash

1 Tbsp olive oil

1/2 Tbsp honey or pure maple syrup

Freshly ground salt and pepper

For the sweet and salty toasted pecans:

1/2 cup pecan halves

1-2 tsp pure maple syrup

sea salt

For the salad:

1 lb (16 oz) burssels sprouts, ends trimmed and yellow outer leaves removed

3/4 cup seeds from 1 small pomegranate

1 large apple, thinly sliced (honeycrisp or pink lady apple are great)

1/2 cup chopped Medjool dates

1/3 cup shaved Manchego (or shaved Parmesan)

For the Caesar dressing:

1/4 cup tahini

2 Tbsp olive oiljuice from 1/2 large lemon

1 clove garlic, finely minced

1 tsp finely diced capers

1 tsp caper brine (from the jar of capers) 

1 tsp dijon mustard

1-2 Tbsp warm water, to thin dressing

Freshly ground salt and black pepper

1.  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper and add butternut squash cubes.  Drizzle with olive oil, honey or maple syrup, salt and pepper.  Toss to coat  the butternut squash with the oil.   Roast for 30 minutes, flipping halfway through.  Butternut squash is done with fork tender.

2. While butternut squash is cooking, you can toast pecans:  add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown.  Once golden brown, turn off the heat and stir in a tsp or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt.  Remove from heat and allow to cool.

3.  Next, shred your brussels sprouts: shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced.  If you don't have a food processor, feel free to use a sharp knife to thinly slice.  Add shredded brussels sprouts to a large bowl.

4.  Next, mix the dressing ingredients together in a small bowl until smooth:  Tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, Dijon mustard, warm water and freshly ground black pepper.  Taste and add a pinch of salt if necessary.

5.  Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels.  Before you add anything else, I highly recommend tasting the brussels to see if they are salty enough to your liking.  If not, season with a bit of freshly ground salt and pepper.  Next, you can choose to serve this on a platter or in a bowl.  Platters are pretty for entertaining.

6.  If making on a platter:  add all of the brussels sprouts coated with dressing to a large platter.  Top with roasted butternut squash, then pomegranate seeds, apple slices, chopped dates, shaved manchego and finally, the toasted pecans.

7.  If making in a bowl:  stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, shaved parmesan and toasted pecans.  Gently toss again so that everything is combined.

  Serves 6

Notes:

TO make paleo, vegan and dairy free simple leave off the cheese.  Make sure to also use maple syrup instead of honey for the butternut squash.

IF you want to make this a full meal, add1 (15 oz) can of drained chickpeas.

Veggie Patties with Black Beans

 4 serving

2 cans black beans, rinsed and drained

1 onion, minced

3 cloves garlic, minced

2 carrots, shredded

1/2 cup quick-cook oats (50 g)

1 Tbsp soy sauce

1 tsp cumin

1/2 tsp coriander

1/2 tsp chili powder

1.  Heat one Tablespoon of olive oil in a pan.  Combine onions, garlic, salt, and pepper and cook until onions are translucent.

2.  Add carrots, and seasonings of choice until carrots are tender.  Remove pan from heat.

3.  In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.

4.  Mix and form four patties.  Place in freezer for 30 minutes to set.

5.  Cook patties on a pan coated.  Serve on a bed of lettuce, with tomato slice, mushrooms and onions

Crock Pot Spit Pea Soup with Ham Hock

 Prep Time:  5 minutes   Cook Time:  10 hours    

16 oz bag of dried split peas

1 tsp olive oil

1 medium chopped onion

2-3 cloves of garlic, chopped

2 large carrots, chopped

1 smoked ham hock, about 11 ounces (assuming 4 oz meat removing bone and skin)

6 cups chicken broth

black pepper, to taste

salt (add if not using ham hock)

1.  Wash and drain the peas in a colander.

2.  In a small skillet, saute onions and garlic in oil over medium heat until soft, about 3 minutes.

3.  Transfer to the crock pot and add peas, carrots, ham hock and chicken broth, cover and cook on LOW 10 hours, until the peas are tender.

4.  Remove ham hock and season with black pepper.

5.  Discard the skin of the ham hock and shred the pork off the bone, and back to the soup.

Notes:

IF you can't find smoked ham hocks, use a leftover ham bone or ham steak.

IF you don't eat pork, you can swap the ham for a smoked turkey leg.

TO make this vegetarian, leave the ham out, swap the broth for vegetarian broth and add more salt.

TO freeze pea soup, let the soup cool then transfer to freezer safe containers in portions and label the soup with the date and time.  To reheat, thaw overnight in the refrigerator then reheat on the stove or microwave.

Recipe: by skinnytaste

Appetizer Skewers

 Spinach Tortellini, cooked 

mozzarella balls

cherry tomatoes

pesto

After the tortellini has cooled, thread on a skewer with a  mozzarella ball and 2 cherry tomatoes.  Drizzle with pesto.  Can add a large basil leaf for flavor.

Italian Roasted Mushrooms, Cauliflower and Tomatoes

 2 cups mushrooms

2 cups cauliflower

2 cups tomatoes

2 Tbsp olive oil

6 cloves garlic

1 1/2 tsp Italian seasoning

1/4 tsp salt

1/2 tsp pepper

1 Tbsp dried parsley

1.  Preheat oven to 400 degrees.

2.  In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning. salt, pepper and toss until well combined.

3.  Spread the veggies in a baking sheet and place in the preheated oven.  Roast for 20-30 minutes or until mushrooms are golden brown and cauliflower is fork tender.

4.  Garnish with fresh parsley

Easy Homemade Rolls

 Serves:  32

Prep Time:  4 hours 10 minutes    Cook Time:  8-10 minutes     Total Time:  4 hour 20 minutes

1 Tbsp active dry yeast

1/2 cup sugar

3 eggs (beaten)

1 cup lukewarm water

1/2 cup butter (melted)

1/2 tsp salt

4 cups all-purpose flour

1.  Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.

2.  Add 4 cups flour

3.  Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator.  Do not knead the dough.

4.  Turn out dough on a lightly floured surface and divide in half.

5.  Roll each half of dough into a circle about 1/8 thick.

6.  Brush with additional melted butter and cut into 16 pieces, like a pizza.

7.  Roll up each piece from the large end to the point

8.  Place rolls on a baking sheet and let rise 30-60 minutes.

Bake at 375 degrees for 8-10 minutes.

Recipe:  from six sisters

Roasted Salmon and Brussels Sprouts

4 6 oz salmon filets

1-1/2 lbs Brussels sprouts

fresh lemon wedges 

sesame seeds

 

For Seasoning/Marinade:

1 tsp sea salt

1 tsp garlic powder

1 tsp ground black pepper

2 tsp dry Italian seasonings

1 tsp smoked paprika

1/4 tsp cayenne

3 Tbsp olive oil, or avocado oil

juice of 1 large fresh lemon 

Preheat oven to 400 degrees.  and lline a large baking sheet with parchment paper.

Trim off the ends of each sprout, remove and discard the outer layer if necessary, then cut in half.  Transfer to a large bowl.

In a small bowl, whisk all the seasonings for your marinade together really well with oil and lemon juice.

Place your salmon fillets on the prepared parchment paper.

Add about a tsp of your seasoning/marinadae mixture onto each salmon fillet, then rub it in.

Add the remaining seasoning/marinade mixture onto the sprouts and toss well to evenly coat.

Add Brussels sprouts in a single layer on the sheet pan around your salmon.

Bake in your preheated oven for 15 minutes, or just until salmon is flaky and Brussels sprouts are tender crisp and slightly browned.

Garnish with sesame seeds, and lemon wedges.

Cabbage Wrapped Beef Pot Stickers

 1/2 cup head of cabbage 

1 cup broccoli

8 oz ground beef

1/4 cup chopped green onion

1/2 sesame oil

1 Tbsp soy sauce

1/4 tsp ground ginger

1/8 tsp garlic powder

cooking spray

Bring a large pot of water to a boil.  Wash and cut cabbage in half.  Cut the core from each half of the cabbage by slicing it out in a triangular wedge.  Separate at least 8 or the larger outer cabbage leaves from both halves, and then add to boiling water. 

2.  Boil for 2 minutes, until cabbage is crisp-tender.  Use a slotted spoon to tranfer cooked cabbage to a plate of paper towels to drain.

3.  Prepare the pot sticker filling by combining beef, chopped green onions, sesame oil, soy sauce, ground ginger and garlic powder in a mixing bowl.  Mix well.

4.  Place a large nonstick pan over medium heat and spray with cooking spray.  Form the filling into thick oval patties about the shape and size of your thumb.  

5.  Place the filling patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink throughout.  

6.  Wrap cooked patties in cabbage leaves and secure with toothpicks.

Italian Quinoa Salad

 3 cups quinoa, cooked

15 oz chickpeas, drained and rinsed

10 oz organic cherry tomatoes, sliced

1 green bell pepper, seeded and diced

1/2 red onion, diced

basil, fresh, minced

olives, optional, sliced

 

Italian Dressing

1/4 cup water

1/4 cup red wine vinegar

2 Tbsp lemon juice

1 Tbsp dijon mustard

1 Tbsp Italian seasoning

1/4 tsp onion powder

1/4 tsp garlic powder 

1.  Prepare the Italian Dressing: In a large bowl, whisk together all of the ingredients. Taste and adjust seasonings.

2.  Add the remaining ingredients to the bowl and stir to combine.

3.  Divide the salad equally among 4 bowls and serve.

Notes:  1 cup dry quinoa will make 3 cups cooked quinoa

Healthy BBQ Bowls

 16 oz brown mushrooms, sliced

1/2 red onion, sliced

1 bunch organic kale, stemmed and chopped

3 cups quinoa, cooked

2 sweet potatoes, cooked, diced

hot sauce or barbecue sauce, optional

Hot Sauce

1/4 cup hot sauce, (your choice, preferably without preservatives)

2 Tbsp organic apple cider vinegar

2 tsp pure maple syrup

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp rubbed sage

1/4 tsp cayenne pepper, optional

1.  Pulse the mushrooms in a food processor until they are chewed up.  Set aside.

2.  In a small bowl, whisk together all the ingredients for the hot sauce.  Set aside.

3.  Line a large skillet with a thin layer of water.

4.  Add the onions and saute until translucent.

5.  Add the mushrooms and hot sauce and cook, stirring often, until the mushrooms are soft and the liqud has cooked off, about 10-15 minutes.

6.  While the mushrooms cook, steam the kale.

7.  Divide the quinoa evenly among 4 bowls.

8.  Top with steamed kale, diced sweet potatoes, and mushrooms.

9.  Drizzle with extra hot sauce or barbecue sauce, if desired and serve.

Notes:  1 cup dry quinoa will make 3 cups cooked quinoa.

Stir Fry

 salt

1 cup bell pepper, diced (or carrots, or a combination of both)

1 cup organic corn kernels (or green peas, or a combination of both)

1/2 cup green onions, sliced

1/3 cup organic celery, diced

5 cups quinoa, cooked, or brown rice

1 cup organic potatoes, diced, precooked

1/4 cup organic tamari, reduced sodium, or coconut aminos

1 Tbsp water

 

1.  In a large nonstick skillet over high or medium-high heat, sprinkle on a pinch of sea salt, and add the bell peppers or carrots, corn or green peas, green onions, and celery, stirring occasionally.

2.  Cook for 3 to 4 minutes, then add the rice, potatoes, and 1/4 cup of the tamari

3.  Cook for another 3 to 4 minutes, stirring a couple of times.  Add the water if the mixture is sticking, until the rice is heated through.

4.  Taste, add the remaining tamari, and season with salt and black pepper, if desired. 

Notes: You can substitute sliced asparagus, blanched broccoli florets, snow peas etc...

 

Beet Burgers

 4 servings

15 oz black beans, drained and rinsed

4 small beets, cooked

1 cup organic oat flour

2 tsp onion powder

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

salt

pepper

4 orgnic whole-grain buns

burger toppings (of choice) lettuce, tomato, pickles, avocado

1.  Preheat oven to 375 degrees and line a baking sheet with parchment paper.

2.  Place the beans and beets in a food processor and blend until smooth.

3.  Transfer to a bowl and stir in the oat flour and spices until well combined.

4.  Using your hands, form 4 large or 8 small patties.

5.  Bake for 20-25 minutes, flipping halfway through.

6.  To make the burgers, place the patties on buns and dress with your favorite toppings.

Notes:  If you're cooking your own beans, use 1 3/4 cups for every 1 (15 oz) can of beans.

Cauiflower Bolognese

 12 oz organic spaghetti (dry, whole wheat or legume or quinoa or spaghetti squash)

8 oz brown mushrooms, sliced

6 cloves garlic, minced

1 medium onion, diced

1 Tbsp Italian seasoning

1/2 tsp red pepper flakes, optional

16 oz cauliflower rice (1 bag or make your own in a food processor)

6 oz organic tomato paste

salt

nutritional yeast, optional

1.  Cook the spaghetti according to package directions.  Drain, reserving 1 cup cooking water, and set aside.

2.  While the spaghetti cooks, pulse the mushrooms in a food processor until they are chewed up.  Set aside.

3.  Line a large pot with a thin layer of water.

4.  Add the garlic and onions and saute until fragrant.

5.  Stir in the Italian seasoning and red pepper flakes to coat.

6.  Add the mushroom and cauliflower rice and continue to cook until the cauliflower is soft.

7.  Stir in the tomato paste and 1 cup cooking water and cook until the tomato paste is well incorporated and some of the cooking water has cooked down.

8.  Season with salt nad pepper to taste.

9.  Divide the spaghetti equally among 4 bowls.

10.. Spoon the bolognese on top and serve.

Spaghetti Squash

 1 medium spaghetti squash

1 Tbsp olive oil

Kosher salt

black pepper

Preheat oven to 400 degrees.  Cut spaghetti squash in half lengthwise and scoop out seeds.  Drizzle with olive oil, and season with a generous amount of salt and pepper. Place cut side down on baking sheet and roast until flesh can easily be shread with a fork, 40 minutes.

Easy Banana Cream Pie

 Prep Time:  2hours 10 minutes   Cook Time: 10 minutes  Total Time:  2 hours 20 minutes

1 (12 oz) box Nilla Wafer Cookies, finely crushed

1/2 cup butter, melted

1 (8 oz) package cream cheese

2 cups powdered sugar

2 (8 ox) containers Cool Whip, divided

1 (5.1 oz) box banana cream instant pudding mix

2 cups milk

4 banana, sliced

1/2 cup caramel topping, optional

1.  Mix together the crushed cookies and melted butter.  Press into a 9x13 inch baking pan. or 2 pie pans.  Bake at 350 degrees for 10 minutes.  Let cool.

2.  Beat together the cream cheese, powdered sugar, and one container of Cool Whip.  Spread on top of cooled cookie crust.

3.  Beat together the banana cream pudding with the 2 cups milk.  Let stand for about 4-5 minutes until it has thickened.  Spread on top of cream cheese layer.  

4.  Spread sliced bananas on top of pudding, covering the entire pan.

5.  Spread the last container of cool whip on top of bananas.  Let set in the fridge for at least 2 hours before serving.

6.  Top with caramel sauce and any additional sliced bananas for each serving.

Crock Pot Candied Sweet Potatoes

 Prep Time:  15 minutes    Cook Time:  2 hour     Total Time:  2 hour 15 minutes

6-7 sweet potatoes, peeled and chopped into slices

1/2 cup orange juice

2 tsp vanila extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp salt

3/4 cup brown sugar

2 cups mini marshmallows 

1.  Spray crock pot with nonstick cooking spray.

2.  Spread chopped sweet potatoes in the bottom on the crock pot

3.  In a medium mixing bowl, combine orange juice, vanilla, cinnamon, nutmeg, salt and brown sugar.

4.  Pour over the top of the sweet potatoes and place lid on the crock pot.

5.  Cook on low for 4-6 hours or high for 2-3.

6.  Once cooked, pour all the contents from your crock pot into a baking dish.

7.  Top with marshmallows and broil in oven until marshmallows are golden brown.

Potato, Sausage, and Spinach Breakfast Casserole

 Yield: 8-10 servings

Active Time:  40 minutes    Total Time:  1 hour 20 minutes

16 large eggs

1 1/4 cups heavy cream

1 1/2 tsp kosher salt plus more

3/4 tsp freshly ground black pepper plus more

5 Tbsp unsalted butter, divided

12 oz fresh breakfast sausage links

2 cups sliced leeks, white ad pale-green parts only

2 russet potatoes (1 1/2 lb), peeled, shredded, lightly squeezed

1 lb frozen spinach, thawed, squeezed dry, roughly chopped

1 1/2 cups (4 oz) grated Gruyere cheese

1/2 cup (1 1/2 oz) grated Parmesan

Position a rack in top third of oven; preheat to 350 degrees.  Whisk eggs, cream, 1 1/2 tsp salt, and 3/4 tsp pepper in a large bowl; set aside.

Melt 1 Tbsp butter in a 12 inch cast iron or nonstick ovenproof skillet over medium heat.  Add sausages and cook, turning often, until browned all over, about 10 minutes.  Transfer to a plate.  Add leeks to skillet.  Season with salt; cook until wilted, about 5 minutes.  Transfer to a small bowl.

Melt 2 Tbsp butter in same skillet over medium heat.  Add potatoes, spreading out in an even layer.  Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes.  Slide potato pancake onto a large plate.  Invert onto another large plate. Melt 1 Tbsp butter in skillet.  Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, each in an even layer.  Season with salt and pepper, then pour in egg mixture.  Sprinkle both cheese over.

Bake until casserole is puffed and golden brown 35-40 minutes.  Serve warm or at room temperature.

Anti Cancer Oatmeal

 1/4 - 1 cup of dry oats (depending on your appetite)

2 Tbsp of ground flax seeds

Sprinkle on any or all of these super antioxidant spices: cinnamon, allspice, clove,nutmeg, cardamon, turmeric

Add your choice of dried fruit: apricots, figs, mulberries, black currants, raisins, etc. (add as much as you want , to make it taste good)

Or fresh fruit like blueberries, strawberries, raspberries and banana

Acceptable sweeteners: Blackstrap molasses, date sugar, raw honey, and maple syrup.But if you're using fruit you shouldn't need them.

Plant milk is fine, like almond milk, but no animal milk, yogurt or butter.

Put all dry ingredients in a bowl, except fresh fruit.  Stir them to evenly mix. Boil water on the stove. Pour boiling water over the ingredients.  Stir to prevent clumping. Let it sit for 5 minutes.  Add fresh fruit if you are using it.

Recipe:  Square One Chrisbeatcancer

Giant Cancer fighting Salad

 Cruciferous vegetables (broccoli, cauliflower, kale, cabbage, etc.) and allium vegetables (garlic, onions, leeks, etc.) area the most potent anti-cancer foods.  THE Giant Salad is the most nutritious anti-cancer meal possible.  Eat it twice per day every day in order to help your body heal.

Dark leafy greens: kale, spinach, Swiss chard, or arugula 

Broccoli or broccoli sprouts (4 cups of sprouts per day, max)

Cauliflower

Purple cabbage

1-2 slices of red, yellow, or green onion

Red, yellow, or green pepper

Unsalted almonds or walnuts

Seeds: sunflower, pumpkin hemp, or all

Sprouted legumes (garbanzo beans, mung beans, black lentils etc)

Organic sauerkraut or Kimchi

Feel free to add any other veggies you like: radishes, artichokes, squash, zucchini, etc.For extra calories, add avocado and/or hemp hearts.

Feel free to add non-sprouted black beans or garbanzo beans to the salad.

Salad Dressing:

1 Tbsp of extra virgin olive oil or cold-pressed flax oil, or a bit of both

Apple cider vinegar or lemon juice (or both), lightly drizzled to taste

Shake any or all of these anti-cancer spices:

Oregano

Garlic powder

Turmeric or curry powder

Cayenne pepper

Black pepper

Horseradish powder

Bragg Sprinkle

Italian seasoning

Recipe:  Square One Chrisbeatcancer

Fried Scones ( Utah Scones)

 Prep Time:  45 min     Cook Time:  15 minutes    Total Time:  1 hour

Servings:  12 large scones

1 cup hot water

1 Tbsp active dry yeast

1/3 cup oil

1 tsp salt

1/4 cup sugar

3 1/2 cups flour

1 egg, beaten

2 quarts oil, for frying

for serving:  honey, powdered sugar, honey butter, syrup

1.  Mix 3 Tbsp of warm water with yeast adding a pinch of sugar.  Set aside for 10 minutes (mixture will rise and foam).

2.  While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.

3.  Add egg to the yeast mixture and mix well.  Add the egg/yeast mixture to the oil/sugar mixture. Stir well.

4.  Gradually add flour stirring well after each addition.  Knead dough as it stiffens until you get a doughy, elastic consistency (about 5 minutes)

5.  Place dough in a well-greased bowl, turning once to grease the top.  Let dough rise for about 30 minutes or until double in size.

 

Frying Directions: 

1.  Line cooling racks or pates with paper towels.  Fill a large sauce panwith 2 inches of oil ad heat to 350-375 degrees over medium-high heat. 

2.  Meanwhile, punch down dough and divide into 12 balls.  Roll out a piece of dough on a lightly floured surface into 1/4 inch thick circles or squares.  Use your fingers to stretch out the balls of dough.

3.  Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins).  Transfer to paper towels to drain.  Repeat until the dough is all fried.

4.  Serve hot with honey butter, butter, syrup, or powdered sugar.  My favorite is honey and powdered sugar!

Buttery Herb Stuffing

 Yield:  8 people

Prep Time:  45 mins       Cook Time:  50 mins      Total Time: 1 hr 35 mins 

24 oz bread cubes, preferably toasted or stale

1 cup unsalted butter

3 cups diced sweet onion, roughly 2 large onions

2 cups diced celery

6 garlic cloves, minced

kosher salt and pepper

3 Tbsp chopped fresh sage

3 Tbsp chopped fresh parsley

3 Tbsp chopped fresh rosemary

2 1/2 cups chicken or vegetable stock

2 large eggs

a mixture of fresh herbs for sprinkling

1.  Note about the bread cubes! You have options here.  Stale or toasty bread works best.  The first option is that you can cut 1 1/2 lbs of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight.  You can also cut the cubes and put them in oven, toasting them at 350 degrees until they are like croutons, about 15 minutes or so.  Finally, you can buy the toasted bread cubes in bags from the store.  It's your choice!  You can also choose the size of your cubes.  They can be small or larger for a mor rustic stuffing.

2.  You can use a mixture of stale and fresh bread.  Also, I like to use different kinds of bread (usually two), like a sourdough and Italian, and mix the cubes.  It provides great texture.

3.  Preheat the oven to 350 degrees.  Brush a 9x13 baking dish with melted butter, olive oil or spray with nonstick spray.  Place the bread in a large mixing bowl (this may be easier for you to stir) or the 9x13 inch baking dish that you will bake it in.

4.  Heat the butter in a large skillet or dutch oven over medium heat.  Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper- at least 1/2 to 1 tsp each.  Cook until the onions and celery soften, about 8 to 10 minutes.  Stir in the sage, parsley and rosemary.  Cook for another minute.  Stir  in 1 cup of stock.

5.  Pour the onion celery mixture over the bread crumbs and toss well to coat.

6.  In a small bowl or measuring cup, whisk together the remaining 1 1/2 cups stock and 2 eggs.

7.  Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined.  Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees.  If the stuffing is getting too browned, you can tent it with foil.

8.  You can make this a day ahead of time and reheat it.  It's just as good!  You can also use this mixture to stuff the bird if you wish.

9.  To serve 4:  Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish.  I bake for the same amount of time.

10.  To serve 12 to 16:  Double this recipe exactly.  Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes.  I bake for roughly the same amount of time, or about 15 minutes longer.

Lemon Garlic Extract (Anti Cancer Drink)

 3-4 bulbs of garlic (cut up)

3 lemons (cut up with skin on)

16 oz water (2 cups)

 

Peel and chop a bulb of garlic. Let the garlic sit for 10-15 minutes after chopping to activate the beneficial anti-cancer compounds. Put the garlic and unpeeled lemons in a blender together with 16 oz of water.

Blend the mixture until it is liquified.  Avoid blending so long that it "cooks" it. 

Pour the liquid into a wire strainer, cheesecloth. Strain the liquid and squeeze every last drop out. Put it in an airtight glass jar and store in the fridge.  It will stay fresh for one week, and maybe up to two weeks.  You can also freeze it.

Drink 100 ml (3 oz) of lemon garlic extract after a meal, 1-3 times per day. 

*  3:1 ratio, 300 grams of lemon and 100 grams of garlic blended in 16 oz of water

Cinnamon Honey Butter Mashed Sweet Potatoes

 3-4 lbs orange sweet potatoes, diced small

1/4 -1/2 cup butter

1/3 cup milk

1/2 tsp cinnamon

1/4 cup honey

In a pot of boiling water cook sweet potatoes. Drain water.  Return sweet potatoes to pot and add butter, milk, cinnamon and honey.  Mix together and mash with hand masher or mixer.  Serve warm.

Small Potato Salad

3-4 potatoes

handful of green onions, chopped

2 Tbsp mayo

1 Tbsp mustard

1 Tbsp water

1 Tbsp olive oil

 

Boil potatoes in salted water for 20 minutes or until soft and pierced with a knife.  While potatoes are cooking make dressing.  In a small mason jar add mayo, mustard, water and oil.  Put on lid and shake a few times until well mixed.  Drain water and let potatoes cool down.  Peel skins and cut into bite sized pieces in a bowl. Add green onions and pour dressing on top of potatoes.  Mix together well and serve warm.

Parmesan Roasted Green Beans

1.5 lbs fresh crisp, green beans, ends trimmed

2 Tbsp avocado oil, or olive oil

2-3 Tbsp grated parmesan cheese

1 tsp garlic powder

sea salt and fresh ground black pepper

Preheat your oven to 400 degrees.  Add all ingredients to a large mixing bowl, and gently toss to coat the beans well.  Spread green beans onto a large rimmed baking sheet, in a single layer.  Roast for 15-20 minutes in your preheated oven, or until crisp tender.

Turkey Avocado Burgers

 2 lbs raw ground turkey breast

6 oz avocado

1/4 cup diced onion

1 tsp mustard powder

1/2 tsp chili powder 

1 tsp garlic powder

1/2 tsp salt

1/2 tsp paprika

1/4 tsp cumin

1/2 cup shredded zucchini

1.  In a mixing bowl, combine all ingredients except the avocado.

2.  Once the spices are thoroughly mixed into the chicen gently stir in the avocado.

3.  Form the mixture into 4 patties using your hands.

4.  Grill over medium high heat for about 5-7 minutes on each side.  Make sure the burgers reach a temperature of 165 degrees.

Parmesan and Black Pepper Zucchini Chips

 1 1/2 cups fresh zucchini, sliced into 1/4 inch rounds

cooking spray

2 Tbsp grated Parmesan cheese

1 Tbsp chopped fresh parsley

1/8 tsp freshly cracked black pepper

1/8 tsp Kosher salt

1.  Preheat oven to 425 degree and line a rimmed baking sheet with parchment paper.  Arrange zucchini slices on the parchment paper and spray lightly with cooking spray.  Mix together Parmesan, parsley, black pepper, and salt.  Sprinkle with Parmesan mixture.  Bake until cheese has melted and zucchini slices have become crisp, but not burned, about 30 minutes.

2.  Remove from oven and serve.

Baked Parmesan Tomatoes

 4 medium/large garden tomatoes, sliced into 1/4 inch thick sli

1/2 tsp sea salt

1 cup ground parmesan cheese

2 Tbsp freshly chopped basil leaves, or 1 tsp dried basil

1/2 tsp garlic powder

1/2 tsp freshly ground black pepper, or to taste 

a small handful of fresh basil leaves to garnish

Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.

Arrange your tomato slices on the prepared baking sheet and sprinkle with  pinch of sea salt.

In a small bowl, whisk together the parmesan cheese with chopped basi, garlic powder and ground pepper.

Sprinkle a spoonful of the parmesan mixture over each slice of tomato.

Bake for 10 minutes, until the cheese is nice and melted.  Serve immediately.

Asparagus, Wild Rice and Quinoa Salad with Lemon Turmeric Vinaigrette

 1 cup chopped asparagus

3 cups baby spinach

1 cup cooked wild rice from 1/2 cup uncooked

1 cup cooked quinoa

For the Vinaigrette:

3 Tbsp olive oil

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

1 tsp Dijon mustard

1/2 tsp raw honey or maple syrup

1/4 tsp turmeric

salt and pepper to taste

1.  Bring about 3 cups of water to boil, add asparagus and cook for about 2 minutes, until they're starting to get tender.  Pour through a strainer and rinse with cold water to stop the cooking process.  Set aside while you assemble the salad.

2.  Add spinach, wild rice, quinoa and asparagus into a large bowl.

3.  Whisk together the vinaigrette ingredients then pour over salad and toss to combine.  Serve immediately or store in the fridge for up to one day.

Roasted Shrimp and Asparagus

 1 lb medium shrimp, peeled and deveined

1 lb fresh asparagus spears, ends trimmed

2 Tbsp sesame oil

3 Tbsp organic low sodium soy sauce

1/4 cup organic raw honey

3 cloves garlic, minced

1/4 tsp ground black pepper

1.  Preheat oven to 400 degrees.  Spray or lightly oil a large baking sheet or line the pan with foil for easier clean up.  Set aside.

2.  In a medium bowl, whisk the olive oil, soy sauce, honey, garlic, and pepper.  Add the shrimp.  Toss to coat.  

3.  Using tongs to lift the shrimp from the bowl, place the shrimp onto the prepared pan in a single layer.  Add the asparagus spears to the pan and drizzle with the leftover saucea.

Roast about 10 minutes in the 400 degree oven until the shrimp turns pink.  Remove from the oven and serve.

Asparagus Sweet Potato Chicken Skillet

 1 lb free-range organic boneless chicken breast

1 Tbsp extra virgin olive oil

salt and black pepper

3 garlic cloves, minced

1 medium sweet potato, peeled and diced

1/2 cup chicken broth or water

1/2 lb fresh asparagus, cut at a diagonal in 1 and 2-inch pieces

1/2 tsp sea salt

1/2 tsp ground black pepper

1/4 tsp crushed red pepper

 

1.  On a cutting board cut the chicken into small pieces, and season with salt and pepper.

2.  In a skillet over medium heat, add the olive oil, garlic, and chicken.

3.  Saute the chicken for about 7-10 minutes or until it is cooked through.  Don't forget to stir well.  Set the chicken mixture aside.

4.  In the same skillet, add the sweet potatoes and chicken broth.  Cover the pan with a lid. (This step is very important because it'll help the sweet potato to cook fast).

5.  Cook for about 7-10 minutes or until the sweet potatoes are cooked.

6.  Add the asparagus, and cook for about 4-5 minutes until tender.

7.  Return the chicken to the pan, and stir to combine thoroughly.

8.  Season with salt, pepper, and crushed red pepper.

Crock Pot Chili

 1 lb ground beef or ground turkey or ground pork or a combination ( I use 1 1/2 lbs of turkey and pork)

1 onion diced

28 oz canned diced tomatoes

8 oz tomato sauce

1/3 cup ketchup

1/2 cup water

15 oz dark red kidney beans, rinsed and drained (I use two cans)

1.25 oz chili seasoning mix

3 celery stalks, chopped

2 Tbsp Worcestershire sauce

1 Tbsp sugar

1 1/2 cups shredded cheese, optional

9.25 oz Frito's Corn Chips, optional

 

1.  Brown ground beef with chopped onion until no longer pink.  Drain grease well.

2.  Combine the following ingredients in the crock pot:  diced tomatoes, tomato sauce, ketchup, water, kidney beans, chili seasoning mix, chopped celery, Worcestershire sauce, and sugar.  Stir together. 

3.  Add the browned ground beef and onion mixture to the crock pot. Stir everything together.

4.  Cook low for 6-8 hours or on high for 3-4 hours.  

5.  Top with shredded cheese and Frito's corn chips

Recipe: from Six Sisters

Rosemary Roasted Root Vegetables

 1 lb new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces

4 medium, peeled and chopped into 1 inch pieces

2 medium large parsnips, peeled and chopped into 1 inch pieces

3 small red onions, peeled and quartered

1 large fennel bulb, sliced

2 Tbsp olive oil, or avocado oil

5 sprigs fresh rosemary, chopped

6 cloves fresh garlic, minced

1 tsp sea salt, or to taste

freshly ground black pepper, to taste

Preheat oven to 400 degrees and lin a large baking sheet with parchment paper.

Add all chopped veggies into a large bowl; add in garlic, rosemary and sea salt.

Drizzle in the oil and toss everythink until evenly, and well coated.

Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy.

Taste test and adjust salt and pepper according to your taste.

Cranberry Sauce

 12 oz cranberries

1 cup white sugar

1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice.  Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes).  Remove from heat and place sauce in a bowl.  Cranberry sauce will thicken as it cools.

Cauliflower Soup

 1 medium head cauliflower, broken into florets

1 medium carrot, shredded

1/4 cup shopped celery

1 1/2 cups water

2 tsp chicken bouillon or 1 vegetable bouillon cube

3 Tbsp butter

3 Tbsp all-purpose flour

3/4 tsp salt

1/8 tsp pepper

2 cups milk

1 cup shredded cheddar cheese

1/2 to 1 tsp hot pepper sauce, optional

1.  In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon.  Bring to a boil.  Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

2.  In a large saucepan, melt butter.  Stir in the flour, salt and pepper until smooth.  Gradually add milk.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Reduce heat.  Stir in the cheese until melted, adding hot pepper sauce if desired.  Stir into the cauliflower mixture.

Creamy Chicken and Dumplings

 chicken stock

2 eggs

 1 cup milk

2 Tbsp flour (mixed in water)

2 cups rotissere chicken 

frozen vegetables

1 1/2 cups flour

2 tsp baking powder

1 1/2 tsp salt

1 cup half and half

thyme

bay leaf

parsley

1.  In a large pot add chicken stock and 2 Tbsp flour in 1/2 cup water.  Add chicken and frozen vegetables.

2.  In a separate bowl sift together 1 1/2 cups flour, baking powder and salt. Mix together eggs and milk and add to bowl. Stir together. Should look like biscuit dough. 

3.  Using 2 spoons or an ice cream scoop drop dumplings into pot.

4.  Add half and half, thyme and bay leaf. Leave lid off pot for 10 minutes and then lid on for 20 minutes until done. Dumplings should puff up. Serve on a plate topped with parsley.

Mushroom and Arugula Risotta

 1 onion, chopped

5 -6 Tbsp olive oil

1 bunch asparagus, cut into 1 inch pieces

8 oz mushrooms, chopped

1 tsp garlic

Arborio rice

salt

chicken stock

1/2 juice of a lemon

1/2 cup peas

1/2 cup heavy cream or half and half 

4 Tbsp butter

3 Tbsp Parmesan cheese

handful of Arugula

In a large pot heat olive oil and saute onion. Add asparagus and mushrooms, garlic. Let cook for a few minutes while mixing. Add rice and salt. Add 1 cup of chicken stock.  Ladle warm chicken stock one at a time to rice mixture.  Mixing constantly and adding more chicken stock when needed to cook up the rice and vegetables.  Take off flame.  Add lemon juice, peas, cream, butter and Parmesan cheese to cream up the rice.  Add a handful for arugula and combine.

 

Greek Turkey Burgers

 Prep Time:  15 minutes  Cook Time:  15 minutes  Total Time:  30 minutes

1 1/2 lb 93% lean ground turkey

1 Tbsp minced garlic

1 tsp ground cumin

2 tsp dried oregano

1/3 cup Kalamata olives (finely chopped)

3 oz crumbled feta cheese

1 cup finely chopped and packed fresh spinach

pinch each of sea salt and black pepper

olive oil spray

1.  Preheat the oven to 425 degrees.

2.  Add all the ingredients to a large bowl and mix together thoroughly.

3.  Scoop out a large fistful of meat roll it into a ball, then flatten it to form a patty around 1 1/2 inch thick.  Repeat with the remaining meat to make 5 large patties of equal size.

4.  Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.

5.  Set a large oven-safe nonstick skillet ober medium-high heat and spray lightly with olive oil.  When the skillet is hot, add the patties.  

6.  Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the  patties over. 

 7.  Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165 degrees.  9 to11 minutes.  

8.  You can also bake them on a baking sheet lined with parchment paper or aluminum foil for  8 to 10  minutes.  

9.  Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices, sliced tomato, and a little Greek yogurt instead of mayo.  Or pair a patty with salad, rice, quinoa, or even roasted vegetables.

Recipe: Nicole Schellhous/ SkinnyTaste

Cilantro Lime Rice

 Total Time:  25 minutes

1 cup extra long grain rice or basmati rice

1/2 lime (juice of)

2 cups water

1 tsp salt

3 Tbsp fresh chopped cilantro

3 tsp vegetable oil

1.  In a small heavy pot, add rice, water, 1 tsp oil and salt.

2. Boil on high until most of the water evaporates.  When the water just skims the top of the rice, reduce to low and cover about 20 minutes.

3.  Shut off flame and keep covered and additional 5 minutes.

4.  In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.  

Goes well with Barbacoa Beef and Corn Salsa

 

Recipe: Nicole Schellhous/ SkinnyTaste

Barbacoa Beef (Pressure Cooker or Instant Pot)

 Prepb Time: 20 min   Cook Time: 1 hour  Total Time: 1 hour 20 min

5 cloves garlic

1/2 medium onion

1 lime (juice)

2-4 Tbsp chiptoles in adobo sauce (to taste)

1 Tbsp ground cumin

1 Tbsp ground oregano

1/2 tsp ground cloves

1 cup water

3 lbs beef eye of round or bottom round roast (all fat trimmed)

2 1/2 tsp kosher salt

black pepper

1 tsp oil

3 bay leaves

1.  Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.

2.  Trim all the fat off meat, cut into 3-inch pieces.  Season with 2 tsp salt and black pepper.  Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all sides, about 5 minutes.  Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour.(in my Instant Pot I cooked it 65 minutes). (If you're making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn't dry out.) Natural release.

3.  Once cooked and the meat is tender, remove the meat and place in a dish.  Shred with two forks, and reserve the liquid for later (discard the bay leaf).  Return the shredded meat to the pot, add 1/2 tsp salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.

Goes well with Cilantro Lime Rice and Corn Salsa

 

Recipe:  Nicole Schellhous/ SkinnyTaste

Corn Salsa with Lime

 2 cups frozen corn

2 tomatoes, finely chopped

2 Tbsp cilantro, finely chopped

1/2 purple onion, finely chopped

1 green onion, finely chopped

1/2 jalapeno, finely chopped, seeds removed

juice from 1 lime

salt and pepper

Mix together in a bowl until fully incorporated. Serve with chips

Goes well with Barbacoa Beef and Cilantro Lime Rice

 

Recipe: Nicole Schellhous/SkinnyTaste

Breakfast Hash

 olive oil

1 large or 2 1/2 small potatoes, peeled and cut into cubes

1/2 lb sausage

1 green bell pepper, chopped

1/2 onion, chopped

seasoning salt

5 eggs

shredded cheddar cheese

Toppings: salsa and sour cream

In a pot boil potatoes (but not completely, they will be finished in stove top pan).  Meanwhile, brown the sausage. Set aside on a plate with a paper towel to soak up the grease.  Into pan add potatoes in olive oil to crisp up and brown. Then add green pepper and onions to saute. Add seasoning salt.  

Move vegetables to the outside edge of the pan. In the middle make a hole and add eggs.  Cook up eggs and mix all together.  Add the cooked sausage and the shredded cheese. Mix together.  Top with salsa adn sour cream to serve.

Recipe: Nicole Schellhous

Taco Soup

 1/2 lb ground turkey

olive oil

1/2 onion, chopped

2 1/2 Tbsp taco seasoning

1 can yellow corn, drained

1 can black beans, drained

1 28 oz large can crushed tomatoes

Topping: shredded cheddar cheese, sour cream, avocado slices

 In a large pot add oil to pan and brown ground turkey with onion.  Add rest of ingredients and simmer for 20 minutes.  Add toppings and serve.

Recipe: Nicole Schellhous/SkinnyTaste

Cinnamon Rolls

 Mix:

3 1/2 cups warm water

3/4 cup sugar

1/2 cup oil

4 1/2 Tbsp of Saf yeast

Let sit in mixer about 15 minutes

 

Add:

1 Tbsp salt

3 large eggs

10 1/2 ups flour (Roller Mills turkey flour)

Mix for 10 minutes.  Let sit for 10 minutes or until mix expands to fill bowl. 

Pull out dough onto greased countertop and cut into 2 pieces.  Press out each piece with hands into a rectangle long enough to give you 12 rolls  per piece.  Spread each half with 1/4 cup melted butter.  (Don't use margarine) and a mixture of 1 cup sugar and 1 tsp cinnamon.  Roll up and cut each piece into 12 rolls.  Place on either a greased coookie sheet or use wax paper. 

Let rise until nice and big about 30-40 minutes.  Bake at 400 degrees for about 12-15 minutes.  Let cool before adding frosting.

Frosting:

6 cups powdered sugar

1 stick butter cut up

dash of salt

2 tsp vanilla

Add milk slowly while mixing until frosting consistency is achieved.  Spread over all 24 rolls.

Recipe: Emily Bell Freeman and Josephine

Healthy Chocolate Chip Pumpkin Spice Muffins

 Makes 24 mini muffins

1 cup pure pumpkin puree

1/4 cup maple syrup or raw honey

2 Large eggs, room temperature2 tsp vanilla extract

1/3 cup nut butter (almond, cashew, or peanut butter)

1/3 cup unsweetened almond milk, or unsweetened coconut milk

2 1/3 cup ground oats/oat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp of sea salt

1 Tbsp pumpkin spice seasoning

1/2 cup dark chocolate chips (+ more to sprinkle on top)

coconut cooking oil spray

Preheat oven to 350 degrees.

In a food processor or blender, add all the wet ingredients: pumpkin puree, maple syrup, eggs, vanilla extract, milk, and almond butter.  Blend until smooth. 

In a bowl whisk all the dry ingredients: oats, baking powder, baking soda, sea salt, and pumpkin spice.  Whisk well and carefully add dry ingredients into your processor. Pulse just until incorporated.  You might need to stop and scrape the sides of the blender with a spatula, then pulse again.  Fold/stir in your chocolate chips.

Lightly spray two 12 mini muffin tins or silicone molds with coconut cooking oil spray, then evenly divide the pumpkin batter among them.  Add only 3/4 capacity of each muffin cup.

Sprinkle tops with a few extra chocolate chips if desired.  Bake for 12-15 minutes. Check inserting a toothpick into the center, to make sure that the muffins are fully cooked.

Let your muffins cool on a wire rack

Seasoned White Rice

 parsley flakes

1 cube vegetable or chicken bouillon

1 cup rice, long grain

salt and pepper

1 Tbsp olive oil

1 Tbsp butter

1 3/4 cup water

Mix together in pot and follow rice package instructions.

Recipe: Roxanne Roberts

Roasted Potatoes

 Kosher salt

3 lbs large Yukon Gold potatoes, peeled and 1 1/2 to 2 inch diced

1/3 or 1/2 cup olive oil

Coarse salt or fleur de sel

minced parsley

Preheat oven to 425 degrees.

Bring a medium pot of water with 2 Tbsp kosher salt to a boil.  Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes.  Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges.  Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan.  Set aside to dry for at least 15 minutes.  (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)

Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5-7 minutes, until the oil is smoking hot.  Transfer the potatoes carefully into the oil  (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil.  Lower the oven temperature to 350 degrees.  Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, at about 30 minutes, until very browned and crisp on the outside and tender and creamy inside.  

Sprinkle generously with 1 1/2 to 2 tsp sea salt and parsley.  Transfer to a serving platter and serve hot.

Recipe: Ina Garten and Emily Blunt

Cut -Out Sugar Cookies

 Serving:  24-26 (2 1/2 inch) cookies   Prep: 30 minutes   Bake:  10 minutes  Total:  40 minutes

1 cup unsalted butter (chilled and cubed)

1 cup granulated sugar

1 egg

2 tsp vanilla extract

1 1/2 tsp baking powder

1/2 tsp salt

3 cups all-purpose flour

1.  Preheat oven to 350 degrees.  Line two baking pans with parchment paper and set aside.

2.  Using an electric mixer on medium sppeen, beat the butter and sugar together util light and fluffy, about 2 inutes.

3.  Add the egg, vanilla, baking powder, and salt, and mix until combined and smooth, scraping the sides of the bowl as needed.

4.  Reduce the mixer speed to low and gradually add the flour, only mixing until the dough just comes together.  Give it a final mix with a rubber spatula folding and pressing it together, to ensure all of the flour is mixed in.

5.  Separate the dough in half and work with one piece at a time, roll the dough 1/4-inch thick.  Cut out shapes as desired and place them on the prepared baking sheets, leaving at least 1 inch of space between cookies.

6.  Bake until the cookies ook set and are slightly firm to the towch but still pale, about 10 to 12 minute.

7.  Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Beef Stew

 Prep:  15 minutes  Total:  2 hrs 45 mins

Servings:  6

3 lbs beef chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes

1/3 cup tomato paste

3 Tbsp balsamic vinegar

2 Tbsp all-purpose flour

coarse salt and ground pepper

1 lb medium onions (about 2) , cut into 1-inch chunks

1 lb small white or red new potatoes (about 6), well scrubbed, halved if large

1 lb carrots, cut into 1/2-inch lengths

6 garlic cloves, smashed

2 bay leaves

Preheat oven to 350 degrees.  In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water.  Bring to a boil.  Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours.  Remove bay leaves and, if desired, season with salt and pepper before serving.

Crock Pot variation: Place beef in a 5-quart slow cooker.  Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper.  Add onions, potatoes, carrots, garlic, and bay leaves.  Cover crock pot; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Recipe:  Martha Stewart

Braised Cabbage

 small leafy cabbage, cut into 2" pieces

1 onion, chopped, cut into 1/2 " pieces

1 apple, chopped

1 cup apple cider

1/2 cup raisins

1/4 cup apple cider vinegar

salt

1 Tbsp olive oil

In a stainless steel pot add cabbage, onion, apple, apple cider, raisins, apple cider vinegar, slat and oil.  Put on lid and let it get to a strong boil for 35 minutes.

Crock pot Chicken Cordon Bleu

 1 cup milk

1 can cream of chicken soup

4 chicken breasts

5-6 slices Swiss cheese

5-6 slices ham

6 oz stuffing mix

1/4 cup butter, melted

In a small bowl mix together milk and cream of chicken soup.  Spread a thin layer of milk mixture on the bottom of crock pot. Place breasts on top and pour remain milk mixture on top of chicken. Top with Swiss cheese slices and then ham slices.  Add stuffing mix and then melted butter.  Cook for 2-3 hours high or 4 hours on low.

Roasted Sweet potato, Parsnip and Quinoa

 1 1/2 lb sweet potatoes, peeled and cut into 1/4 inch pieces

1 lb parsnips, peeled and cut into 1/4 inch pieces

1 small red onion, diced

1/4 cup plus 2 Tbsp olive oil

2 tsp kosher sal

1 cup quinoa, rinsed in cool water an drained

1/4 tsp ground cinnamon

3 Tbsp apple cider vinegar

2 Tbsp maple syrup

1 Tbsp Dijon mustard

2 Tbsp fresh thyme leaves

1 tsp finely chopped fresh sage (about 4 medium leaves)

1 small apple, preferably Gala or Honeycrisp, cut into 1/4 inch pieces

 3 oz roasted pepitas

1.  Heat oven to 425 degrees

2.  Toss the sweet potatoes, parsnips and red onion with 2 Tbsp of th olive oil and 1 tsp of the salt and spread evenly onto two half sheet pans.  Roast for 15 minutes, then toss the vegetables, rotate the pans and roast for another 10 minutes, or until the vegetables are tender and golden brown.  While the vegetables are roasting, prepare the quinoa.

3.  Bring 2 cups water and 1/2 tsp of the salt to a boil in a 2-quart saucepan.  Whisk the rinsed quinoa into the boiling water, add the cinnamon cover, reduce the heat to low and simmer for 15 minutes.  Remove from the heat and cool, covered, for 5 minutes.  Fluff with a fork.

4.  Combine the remaining 1/4 cup olive oil, the vinegar, maple syrup, mustard and the remaining 1/2 tsp salt in a small canning jar.  Cover and shake the dressing like a martini to emulsify.

5.  Toss the warm vegetable, quinoa, thyme, sage and dressing together in a large bowl.  Add the apple and pepitas just before serving warm or at room temperature.

Recipe: Alisa Stone

Roasted Thanksgiving Salad

Lasagna Rolls

 12 lasagna noodles, cooked

olive oil

1/2 lb sausage

1/4 cup chopped onion

1 tsp garlic

jar tomato sauce

1 tsp fresh parsley

15 oz ricotta cheese

10 oz frozen spinach

1 egg

salt and pepper

3/4 cup mozzarella cheese

1/2 cup Parmesan cheese 

Brown sausage in olive oil with onions. Add garlic, tomato sauce and parsley.  Set aside.  In a bowl, mix together ricotta, spinach, egg, salt and pepper, mozzarella and Parmesan cheeses. Lay out a lasagna noodle and top with cheese mixture and then meat mixture. Roll up the filled noodle and place in a greased 9x13 pan.  Top with rest of meat sauce and sprinkle with mozzarella and Parmesan cheese. Top with parsley.  Cover with foil.  Bake in 375 degree oven for 35 minutes.

Recipe:  Nicole Schellhous

Overnight Oats

 1/2 cup oats

1/2 cup almond milk

1/2 mashed babana

2 tsp peanut butter

honey

 chia seeds

 blueberries

At night add to individual mason jars. Cover with lids and put in the fridge overnight.  Eat in the morning. No need to heat it up.  Good for up to 3 days.

Recipe:  Nicole Schellhous

Baked Acorn Squash

 Prep Time:  10 min     Cook Time:  45 min   Total Time:  55 min

4-6 serving

2 acorn squash

1/4 tsp salt

2 Tbsp butter, melted

2 Tbsp brown sugar

1/4 to 1/2 tsp cinnamon

Preheat oven to 400 degrees.  Thoroughly wash the squash and use a sturdy, sharp knife to cut them in half, lengthwise.  Use a spoon to scrape out the seeds and strings.  Cut each piece in half again.  Place the pieces cut side down (peel side up) in a large baking dish and add about 1 inch of water.  Cover with foil and bake for 30 to 35 minutes, until the aquash pierces easily with a sharp knife.

Remove from oven and increase oven temperature to 450 degrees.  Drain off most of the water from the baking pan, leaving just a small amount.  Flip the pieces of squash over.  Season each piece with a small amount of salt and drizzle with melted butter.  Sprinkle with brown sugar and just a dusting of cinnamon.  Return to oven and allow to roast, cut side up, uncovered, for an additional 15 minutes.

If you'd like a more caramelized surface, set your oven broil for a minute or two at the end of the cooking time.  Watch closely so it does not burn.

Note:  Microwave whole acorn squash for one to two minutes to make it a bit easier to cut but no more than 2 minutes or the interior of the squash will begin to cook and change texture.

Baked Sweet Potatoes

 2 Tbsp olive oil

3 large sweet potatoes

2 pinches dried oregano

2 pinches salt

2 pinches black pepper

Preheat oven to 350 degrees.  Coat the bottom of a glass dish or nonstick with oil, just enough to coat. Wash and peel the sweet potatoes and cut them into medium sized pieces. Place the sweet potatoes in the baking dish and turn them to coat them with the olive oil. Sprinkle them with oregano, salt and pepper to taste. Bake in a preheated 350 degree oven for 60 minutes or until soft.

Oven Roasted Sweet Potatoes

 4 cups peeled, chopped sweet potatoes

1 sweet onion, cut in wedges

2 cloves garlic

3 Tbsp olive oil

1 Tbsp balsamic vinegar, or more to taste

salt and pepper

Preheat oven to 425 degrees.  In a bowl mix together sweet potato, onion and garlic.  Toss with olive oil until completely coated.  Place in a rimmed sheet pan. Roast in the oven, turning frequently until soft and golden brown, 30 -35 minutes. Drizzle balsamic vinegar over vegetables and season with salt and pepper.

Quinoa Chickpea Salad

 2 cups quinoa

1 cup chick peas

1 cup black beans

2 cups spinach

1 avocado, pitted and sliced

1 mango, peeled and sliced

1 red pepper, thinly sliced

1/2 cup basil, finely chopped

2 Tbsp lemon juice

1/3 cu avocado oil

1 Tbsp white wine vinegar

1/2 tsp garlic powder

salt and pepper to taste

 

Boil quinoa for 8-10 minutes.  Stir occasionally and urn heat off when soft and slightly transparent. Drain and let it sit in a separate bowl with a cloth covering to cool for about 10 minutes.

In a large bowl, add chickpeas, black beans, spinach, avocado, mango, red pepper and basil and mix them together. Once cooled, add in quinoa.

Blend lemon juice, avocado oil, white with vinegar, garlic powder, salt and pepper in a blender until well combined. Drizzle over salad and gently toss.

Chicken Verde Casserole

 4 cups (14 oz) fresh cauliflower florets

8 Tbsp low-fat cream cheese, softened

16.5 oz cooked chicken, shredded

1/2 cup Salsa Verde

1/2 tsp kosher salt

1/2 tsp ground black pepper

1 cup shredded sharp reduced-fat cheddar or pepper jack cheese

3 oz low-fat plain Greek yagurt

1 Tbsp chopped fresh cilantro, optional

1.  Put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender.  Add the cream cheese and microwave for another 30 seconds.  Stir.

2.  Add the chicken, Salsa Verde, salt pepper, cheddar cheese, greek yogurt and cilantro.  Stir.  

3.  Bake in a preheated oven at 375 degrees in an oven proof casserole dish for 20 minutes.  OR you could microwave on high for 10 minutes.

Breakfast Stuffed Peppers

4 large bell peppers, varied colors

1 Tbsp avocado oil, or olive oil

1/2 medium onion

8 oz mushrooms

8 oz nitrate-free sausage 

8 large eggs

sea salt and black pepper, to taste

1/2 cup shredded cheese

chopped parsley or green onions as garnish

 

Preheat your oven to 375 degrees. and line a baking dish with parchment paper.  Thoroughly wash you bell peppers and pat the excess moisture with a paper towel. Carefully slice each bell pepper in half lengthways all the way through the stem. Discard the membrane and seeds.  Arrange your peppers cut side up in the prepared baking tray. 

Dice the onion and chop the mushrooms.  Next, heat oil in a large skillet over medium-high heat.  Add onion and saute for 2 or 3 minutes, until translucent.  Add mushrooms and cook until slightly golden brown. Stir in sausage and stir well breaking it apart with a wooden spoon until it's in small crumbles.  Cook until browned about 6-8 minutes.

Stuff each pepper with your cooked sausage and veggie mixture.  Leaving about 1/2 of the space to fill with the eggs.  Next, gently crack an egg on top of the filling.  Season with sea salt and pepper.

Sprinkle with shredded cheese.  Cover the dish and bake for 15-20 minutes until eggs are cooked to your liking. Once done, remove from the oven, garnish with chopped parsley or green onions and serve warm.

 

Bacon Cheese Wreath

 2 packages (8 oz each) cream cheese, softened

1/2 cup mayonaise

1/3 cup grated Parmesan cheese

1/4 cup sliced green onions

10 bacon strips, cooked and crumbled

parsley sprigs

pimientos, diced

Assorted crackers

1.  In a small bowl, beat the cream cheese, mayonnaise, Parmesan cheese and  onions.  Stir in bacon.  Cover and refrigerate for 1-2 hours.

2.  Invert a small bowl in the center of a serving platter.  Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl.  Remove bowl.  Smooth cream cheese mixture, forming a wreath.  Garnish with parsley and pimientos to look like holly.  Serve with crackers in the middle of the wreath.

Tomato Pesto Cucumber Sub

 1 cucumber, sliced long way in 2 pieces (take out seeds)

pesto

mozzarella balls

tomato, sliced

After slicing and taking out the seed from the cucumber spread pesto on both pieces of cucumber.  Add mozzarella balls on one side and tomato slices on the other. Cover like a bun (sub sandwich)

Trible Decker Cucumber Sub

 1 cucumber, sliced long way in half (take out seeds)

mustard

mayonaisse

cheese slices

roast beef and/or ham

After slicing in half the cucumber and taking out the seeds. Spread mustard to one side and mayo to the other. Line with cheese and roast beef and ham.  Cover together like a bun (sub sandwich)

Lasagna Rolls

 2 Tbsp oil

2 Tbsp butter

8 oz mushrooms, chopped

1 onion divided, chopped

7 cloves garlic, divided

salt and pepper

2 cups chicken broth, divided

lg handful of kale or spinach

1/2 cup celery, chopped

1 lb ground beef

6 oz tomato paste 

1 Tbsp parsley

1 Tbsp Italian seasoning

lasagna noodles

1/2 to 1 cup ricotta cheese

1/2 cup to 1 cup mozzarella cheese or cheddar cheese

 

Put oil and butter in a pan.  Add mushrooms, 1/2 cup onion and 2 cloves garlic, salt and pepper.  Saute. Add 1/2 cup chicken broth and kale. Set aside and add more salt and pepper to taste.

In pan add 1 Tbsp oil. Add 1/2 cup onion, 5 garlic cloves, 1/2 cup celery, 1 lb ground beef, tomato paste, 1 1/2 cups diced tomatoes, 1 1/2 cup chicken broth, 1 Tbsp parsley, 1 Tbsp Italian seasoning and salt and pepper. Cook together for 20 minutes with a lid on top.

Meanwhile, cook lasagna noodles in a lg pot of boiling water. Drain.

Layer each noodle with 3 layers.  First, spread on ricotta cheese onto each noodle. Second, spread mushroom mixture. Third, Spread meat sauce mixture. Then roll up and place individual noodles in a casserole pan.  Put leftover meat over top and sprinkle with cheese.

Bake at 375 degrees for 30 minutes.  Sprinkle with fresh parsley to garnish 

 

 

 

Roasted Cauliflower(+ 3 ways Italian,Mexican, Indian)

 roasted cauliflower

• 1 large head of cauliflower
• 2 to 3 tablespoons extra-virgin olive oil, as needed
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste

For the Italian version, you’ll also need:

• 3/4 cup (about 1 1/2 ounces) finely grated Parmesan
• 1 teaspoon finely chopped fresh Italian parsley, for garnish
• Finely grated lemon zest, for garnish
• Red pepper flakes (omit if sensitive to spice), for garnish

For the Mexican version, you’ll also need:

• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 cup raw pepitas (hulled pumpkin seeds)
• 1 teaspoon finely chopped fresh cilantro, for garnish
• Finely grated lime zest, for garnish

For the Indian version, you’ll also need:

• 1/2 teaspoon curry powder
• 1 teaspoon finely chopped fresh cilantro, for garnish
• Red pepper flakes (omit if sensitive to spice), for garnish

Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make 1/2″ wide slices, then use your fingers to break apart any florets that are stuck together.
3. Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
4. If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.
5. If you’re making the Italian version, arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and then sprinkle the Parmesan over the cauliflower (try to concentrate the cheese on the actual florets, more than on the pan). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 20 more minutes. Sprinkle the cauliflower with parsley, lemon zest, and red pepper flakes (if using).
6. If you’re making the Mexican version, sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest.
7. If you’re making the Indian version, sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes (if using).

 

Healthy Apple Crisp

 2 lb apples (about 5-6 medium apples), thinly sliced

2 Tbsp maple syrup or honey

1 Tbsp lemon juice or 1/2 lemon, juiced

 

For the crisp Topping:

1 cup rolled oats

1/2 cup almond meal or flour

1/4 cup coconut sugar or brown sugar

1 tsp cinnamon

1/4 cup vegan butter, melted

1.  Preheat oven to 350 degrees and spray a 9-inch pie plate with a natural cooking spray.

2.  Combine all filling ingredients in a medium bowl and transfer to pie plate.  Apple slices will almost be overflowing out of pie plate.

3.  Combine all crisp topping ingredients in a medium bowl.  I like to use a fork to get them fuly combined.

4.  Evenly sprinkle crisp mixture over the top of the apples.

5.  Bake for about 40 minutes and until apples are of desired softness.  If after 40 minutes, crumble topping is browning , but apples are not soft enough-place tin foil over the crumble and bake another 5-10 minutes.

6.  Allow to cool slightly before spooning out.

7.  Serve warm and with vanilla ice cream, whipped topping or coconut cream, if desired.

Notes: You can peel, if you'd like, but I don't.  Honey is not vegan.  I used a sugar free, calorie free pancake syrup.  I used a brown sugar/splenda blend.  Any butter or even coconut oil will work.

Vegetable Quiche

 1 cup egg beaters

1/2 cup low moisture part skim 2% mozzarella cheese

1/2 cup tomato, chopped

1/2 cup fresh broccoli, chopped

1/2 cup zucchini, chopped

2 Light Swiss laughing Cow Cheese Wedge

1/4 tsp salt

1/4 tsp pepper

1/4 tsp onion powder

 

Preheat oven to 375 degrees.  Spray a baking dish with cooking spray.  Mix ingredients all together in a bowl.  Pour mixture into prepared pan.  Bake 35 minutes.

Smashed Cucumber

 1 English cucumber

1 tsp salt

1 Tbsp honey

2 Tbsp soy sauce

1 tsp lemon juice

2 tsp minced garlic

2 Tbsp sesame oil

sesame seed, toasted for garnish

green onions, sliced for garnish

Using a rolling pin whack the cucumber a few times until it splits open. (Doing this draws the water out) Get it into rough chunks or slices and place in a colander with a sprinkle of salt, mix. Place the colander in a bowl and put in the refrigerator for 10 minutes. ( This will draw out more water from the cucumber) Drain.

In a small bowl add the honey, soy sauce, lemon juice, garlic and sesame oil. Mix together. Pour over the cucumber slices and mix to cover completely. Sprinkle with sesame seeds and green onions for a garnish on top.

Oma's Cucumber Salad

 2-3 cucumber, grated (use the largest size)

oil

white vinegar

salt and pepper

Grate the cucumbers into a bowl.  Sprinkle a bit of salt and top and let sit for a few minutes.  The salt will bring out the water in the cucumbers.  Drain the water.  To the cucumbers add a splash of oil and vinegar. Sprinkle with salt and pepper.

Eggplant with carrots

 1 eggplant, cut into slices

1 1/2 cups water

1 Tbsp salt

1 large carrot or 2 med carrots, finely grated

2 eggs

2 Tbsp flour, divided

1 Tbsp grated Parmesan cheese

1/4 cup fresh parsley, chopped

mozzarella cheese

oregano

Place slices of eggplant in a bowl with water and sprinkle with salt. Put a lid or plate on top and leave for 30 minutes.  Rinse the eggplant and with a knife or spoon hallow out each slice separating the rings from the inside flesh.  Cut the eggplant flesh into small pieces.  In a bowl add grated carrots, eggplant flesh, 2 eggs, 1 Tbsp flour and 1 Tbsp Parmesan cheese. Mix together. Add parsley and 1 more Tbsp of flour. Mix.

In a pan add 2 Tbsp of olive oil. Place the rings in the pan with oil. Spoon into the rings the carrot mixture.  Don't crowd the pan.  Cook unto bottoms are golden brown. Flip to other side. Sprinkle a bit of mozzarella cheese and oregano.  The cheese will begin to melt and it will be golden brown on both sides. Move to a plate with paper towels.

Honey Garlic Butter Roasted Carrots

 Prep Time: 10 min    Cook Time:  25 min    Total Time:  35 min

2 lbs carrots, diagonally cut into about 2 to 3 inch pieces

5 Tbsp butter

4 garlic cloves, minced

2 Tbsp honey

1/4 tsp salt

1/4 tsp fresh ground pepper

chopped fresh parsley for garnish

Preheat oven to 425 degrees.  Grease a rimmed baking sheet with cooking spray and set aside

Cut up the carrots and set aside. Melt butter over medium-heat in a large nonstick skillet.  Add garlic and cook for 3 minutes, or until lilghtly browned, stirring very frequently., Do Not burn the garlic. 

Remove from heat and stir in the honey; stir until thoroughly combined.  Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl.  Season with salt and pepper, and mix until well combined.

Transfer carrots to previously prepared baking sheet.  Arrange in one layer and bake for 20 to 25 minutes, or until carrots are browned and tender. 

Potato Leek Soup

Serves:6

3 Tbsp unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about5 cups)

3 cloves garlic, peeled and smashed

2 lbs Yukon Gold potatoes, peeled and roughy chopped into 1/2 inch pieces

7 cups low sodium chicken or begetable broth

2 bay leaves

3 sprigs fresh thyme 

1 tsp salt

1/4 tsp ground black pepper

1 cup heavy cream

chives, finely chopped, for garnish 

Melt the butter over medium heat in a large soup pot.  Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes.  Adjust the heat as necessary so as not to brown.

Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.  Cover and turn the heat down to low.  Simmer for 15 minutes, or until the potatoes are very soft.

Fish out the thyme sprig and bay leaves, then puree the soup with a hand held immersion blender until smooth.  (Alternatively, use a standard blender to puree the soup in batches) Add the heavy cream and bring to a simmer.  Taste and adjust seasoning with salt and pepper.  If soup is too thin, simmer until thickened.  If it's too thick, add water or stock to thin it out.  Garnish with fresh herbs if desired.

Beef and Broccoli

 3/4 lb beef roast (top sirloin, or loin tip), cut in chunks or strips

1-1/4 Tbsp cornstarch (or arrowroot)

1-2 Tbsp sesame (or olive oil)

1/2 yellow onion, diced (or 2 Tbsp dried onion flakes)

1/2 cup low sodium beef bone broth

1/4 cup low sodium soy sauce

2 Tbsp dark brown sugar

2-3 cloves garlic, minced

1-2 tsp fresh ginger, minced

1/4-1/2 tsp black pepper, plus more to taste

1 1/2 cup broccoli crown florets, cut bite size pieces 

sesame seeds, for garnish

green onion tops, chopped, for garnish

Toss sliced meat with cornstarch and a little pepper in a bowl until coated.  Heat oil in large skillet over medium heat and fry each side (not touching each other) and transfer to clean plate when done.  Repeat with all pieces and add more oil if needed.  When steak is cooked and removed, add onions (if using fresh onions) and broccoli to skillet and stir-fry according to desired texture (add more oil if needed).  

Meanwhile, combine broth, (dried onion flakes if using), soy sauce, brown sugar, garlic, and ginger in a bowl.  When broccoli and onions are done, add the sauce and meat. Mix until sauce thickens.  If the sauce is too thick, add more broth or soy sauce.  Serve warm over rice or cauliflower rice.