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Showing posts from February, 2018

Chocolate Bread Pudding

Ingredients: 2 1/2 cups stale french bread, cut to bite sized pieces 2 eggs 1/4 cup water 2 tablespoon cocoa powder 2 cups milk 1 teaspoon vanilla  1 teaspoon cinnamon pinch of salt 3/4 cup semi sweet chocolate chips oil or cooking spray to coat pan Preparation: Set Oven to 350 degrees F Whisk eggs, sugar cocoa, milk, vanilla, cinnamon, and salt in a bowl gently toss bread into mix add chocolate chips, and soak for at least 15 minutes  add mixture into oiled, deep dish pan bake for about 35 minutes

Summer Tomato Avocado Salad

*Serves 4 Ingredients: 2 cups chopped tomatoes, about ½ inch (any type of tomatoes you like) 2 ripe avocados, cubed ¼ small red onion, sliced ¼ cup minced cilantro (or parsley) Juice of 1 lime 2 Tbsp. extra virgin olive oil ½ teaspoon red pepper flakes Salt and black pepper to taste Additional  optional  add ins: 1 small cucumber, sliced ½ cup chickpeas ½ cup black beans 1/2 cup feta or cubed mozzarella Preparation: Mix ingredients into a bowl Serve immediately Good for at least a day

Tomato Basil Bruschetta

*Serves 6-8 Ingredients: 1 Baguette French Bread or Italian Bread, sliced, lightly toasted if desired 5-6 Tomatoes, finely chopped 1/3 Cup Chopped Basil Leaves 2 Cloves Garlic, minced 1 Tablespoon Balsamic Vinegar 1 Teaspoon Olive Oil 1/2 Teaspoon Black Pepper Powder 1/2 Teaspoon Salt, or to taste 1 Tablespoon Butter (optional) 1/2 Teaspoon Garlic Powder (optional) Preparation: Mix and place bruschetta onto sliced bread Serve

Creamy Garlic Parmesan Zoodles

*Serves 2-4 Ingredients: 1 TBSP butter 2 cloves garlic, minced 4 oz cream cheese 2-3 TBSP milk ¼ cup Parmesan cheese 4-5 medium zucchini, spiralized salt & pepper to taste *optional - sliced cherry tomatoes for garnish Preparation: In a large pan, melt butter over medium low heat. Then add minced garlic. Let the garlic and butter cook together for a minute or so, then add cream cheese and milk. Allow the cream cheese to melt and start forming a simple sauce. Add in all the zucchini noodles. Toss the zoodles to coat with the sauce. Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted.

Slow Cooker Lemon Chicken, Potatoes, and Green Beans

*Serves 4 Ingredients: 1.5- 2lbs Boneless Skinless Chicken Breasts ½ lb. fresh green beans, trimmed (about 2.5 cups) 1.25 lb. diced red potatoes (about 4 cups) ā…“ cup FRESH lemon juice (about 3 lemons) ¼ cup olive oil 1 tsp. dried oregano 1 tsp. salt ¼ tsp. pepper ¼ tsp. onion powder 2 garlic cloves, minced Preparation: Start by placing the chicken in a 6-quart slow cooker, in the center. Next add the green beans on one side. Then for the potatoes, you will need to mound them high off to the other side. In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves. Pour this mixture evenly over the chicken, green beans and potatoes. Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.

Slow Cooker Buffalo Chicken and Sweet Potatoes

*Serves 4, refrigerate up to 4 days (1 potato with dressing, 27g carbs) Ingredients: Chicken 1 1/2 pounds boneless, skinless chicken breasts (about 3) 3/4 cup hot sauce, such as Frank’s 2 tablespoons coconut oil 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon ground cayenne 4 sweet potatoes 1 tablespoon cornstarch, mixed with 1 tablespoon water to create a slurry Chopped green onions, for serving Blue Cheese Dressing (Optional/Preferred)  1/2 cup nonfat plain Greek yogurt 2 tablespoons milk 1/2 teaspoon white vinegar 1/4 teaspoon black pepper 1/3 cup crumbled blue cheese, plus additional for serving Preparation: Lightly coat a slow cooker with nonstick spray. Place the chicken in the bottom of the slow cooker. Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave-safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. If you prefer not to use the mi...

Avocado Fries

*Serves 2 Ingredients: 2 large avocados, sliced Juice of ½ lime (optional) Salt & Pepper ¼ cup flour 1 egg, lightly beaten 1 cup panko bread crumbs 2 tablespoons oil Chipotle dipping sauce, if desired Preparation: Pre-heat oven to 400 Degrees F. Pour 1 tablespoon oil in sheet tray or baking dish; set aside. Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional). Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko. Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.  Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness. You can flip fries over too halfway though Serve with my chipotle dipping sauce or ...

Buffalo Cauliflower Bites

*Serves 4 Ingredients: 1 Large head of cauliflower, cut to bite sized pieces 1-2 tablespoons olive oil about 1/2 cup Panko breadcrumbs 1/2 cup Buffalo Hot sauce  Preparation: Preheat oven to 450 degrees F. In a large bowl, drizzle the olive oil over the cauliflower and toss to coat well. Pour the breadcrumbs over and toss again to coat. Pour cauliflower onto a parchment lined baking sheet and spread out into one layer. Roast for 20 minutes or until cauliflower starts to get tender. Take out of oven and pour back into the large bowl. Pour hot sauce over cauliflower and toss to coat. (Feel free to add a bit more breadcrumbs at this point as well) Place back on baking sheet and roast for another 10-15 minutes or so until cauliflower starts to get crispy on the edges.

Peanut Butter Greek Yoghurt Apple Dip

Mix 3 Tablespoons honey 1/2 cup creamy peanut butter 1 personal size of vanilla greek yoghurt 

Slow Cooker Salsa and White Chicken Chili

*serves 6-8 Ingredients: 2 lbs chicken, cooked and cut into bite size pieces 1 (48 oz) jar of great northern beans and butter beans (do not drain) 1 (16 oz) jar of salsa- mild, medium, or hot depending on your taste 2 cups chicken broth 1 cup milk 1 (4 oz) can of diced mild green chili's 1 lb of cheese, shredded--use your favorite kind(s) 1 tsp oregano 1 tsp cumin Greek yoghurt  for serving cilantro for serving tortilla chips for serving Preparation Mix all ingredients in a slow cooker on low for 6-8 hours or high for 3-4 hours garnish with cilantro, greek yoghurt, and tortilla chips, if desired

Pastina and Chicken

Ingredients: 1/2 cup water 14 ounces chicken broth 1 medium chopped yellow onion 1 chopped/shredded chicken breast   1/4 cup pastina pasta Pesto, as desired 1 or 2 limes, as desired Salt and pepper, to taste Preparation: Boil chicken in water and broth Add pasta and partial onion until cooked  Add rest of onion, pesto, salt/pepper, and limes until fully cooked

MexiRice

Ingredients: 3 tablespoons olive oil 1 cup rice 1 teaspoon garlic salt  1/2 teaspoon cumin 1 medium yellow onion, finely chopped 1/2 cup tomato sauce 2 cups chicken broth Minced garlic (optional/preferred) diced tomatoes, corn, green peppers, jalapeƱos, chicken  Preparation:  Add oil and rice in sauce pan until slightly golden Add broth and spices to cook rice Add other ingredients if desired

PaPa Dude's Soup

Ingredients: Italian sausage or ground turkey (preferred) 1 large green pepper 1 large onion 14 ounces diced tomatoes 8 ounce can tomato sauce 8 ounces of chicken broth 1 tablespoon of Italian seasoning  3/4 tablespoon garlic powder  Additional minced garlic is optional  Preferred amount of Acini de Pepe, or small noodles  Shredded Mozzarella to garnish, if desired  Preparation: Brown and drain sausage, peppers, and onions (only brown turkey) Mix in other ingredients, then bring to a boil Simmer until it is slightly reduced  Mix or keep noodles separate, by preference  Add mozzarella cheese, if desired 

Crockpot Saurbraten

Ingredients: 3-4 pounds of roast beef 3 bay leaves 3/4 cup vinegar  3/4 cup brown sugar 14 ounce ketchup 1 large yellow onion 1 tablespoon pickling spice (in a cheese cloth bag) 25 crumbled ginger snaps water to cover meat Preparation: Combine ingredients (make sure meat is coated all over) Cook on low/medium setting for 6-8 hours serve with gnocchi, dumplings, or noodles

"Thin Spaghetti with Summer Squash & Feta"

* taken from Ronzoni Supergreens veggie pasta* Ingredients: 1 package of RONZONI SUPERGREENS thin spaghetti (or any veggie based pasta") 1/2 cup of cooking water 2 tablespoons of olive oil 1 summer squash, thinly sliced 1 zucchini, thinly sliced 1 cup snow peas (not necessary, but recommended) 1/2 cup sun-dried tomatoes, sliced 4 cloves garlic, minced 1-3 lemons, to liking 1 cup fresh basil, chopped 1/2 cup crumbled feta salt and pepper to taste Preparation: Cook pasta, but reserve at least 1/2 cup of cooking water before completely draining Cook summer squash, zucchini, and peas in olive oil until tender crisp Add sun-dried tomatoes, garlic, salt and pepper, until fragrant  Add in pasta, water, and lemons Sprinkle or toss in feta and basil

Grandma's Cucumber Salad

Ingredients: 3 small cucumbers about 3/4 cup of white vinegar about 3/4 cup sugar 1 small chopped sweet/yellow onion salt and pepper to taste Preparation: Partially peel and slice cucumbers to liking Chop onion to liking (preferred: finely chopped) Lightly salt in a bowl (for about 30 minutes so they can "sweat" Mix vinegar, sugar, onion, salt/pepper Note: If you need more "dressing", proportionally add vinegar and sugar one tablespoon at a time