|
Post by Deleted on Mar 7, 2016 3:21:39 GMT -6
FAVA-BEAN MUSHROOM CROSTINI MAKES 8 SERVINGS. 2 tbs oil 1 cup shallots, quartered 2 thyme sprigs 2 cups chopped mushrooms 2 garlic cloves, sliced 1 cup shelled fava beans 2 tbs lemon juice 1/4 cup parsley leaves 2 tbs milk 1 1/2 tbs chopped parsley 1 1/2 tbs chopped basil 1 1/2 tbs grated lemon rind 1/3 cup goat cheese 16 slices sourdough bread, toasted Heat a skillet. Add oil to pan. Add shallots and thyme, cook until shallots are tender. Place shallots in a bowl, leave thyme in pan. Add mushrooms and garlic to pan, cook until mushrooms are tender. Remove thyme, discard. Add mushroom mixture to shallots in bowl. *Cook beans 1 min. in boiling water, drain. Remove outer membranes from beans, discard membranes. Add beans, juice, parsley leaves, pepper, and salt to mushroom mixture, toss. Combine milk, chopped parsley, basil, rind, and cheese in a bowl. Spread 1 1/2 tsp cheese mixture over top of each bread slice. Top each bread slice with 1 tbs mushroom mixture. SERVE & ENJOY...
|
|
|
Post by Deleted on Mar 7, 2016 3:22:15 GMT -6
Low-Carb Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella (Makes six servings, recipe created by Kalyn)
Ingredients: 6 red or green peppers, or a mixture of colors 1 pound extra lean ground beef (called beef mince outside of the U.S.) 1 pkg. (5 links/19.5 oz) turkey Italian sausage (hot or mild, but I prefer hot) 1 cup diced onion (1 medium onion) 1 cup diced red pepper (tops of peppers) 4-6 tsp. olive oil for browning meat and veggies Vege-sal to season meat (or use salt) fresh ground black pepper, to season meat 1 cup (or slightly more) spicy tomato sauce with basil (I use my own Marinara sauce from the freezer so I know it is sugar free. Bottled sauce is fine, but check the label to get the one that is lowest in sugar.) 2 cups grated low fat mozzarella cheese (I used skim milk mozzarella cheese with 5 grams fat per ounce) 1/2 cup grated Parmesan (optional, you could use a little less mozzarella if adding this)
Instructions: Preheat oven to 375F/190C. Cut tops off peppers, making a deep enough cut that you have some pepper to chop for the filling. Square off the bottom of each pepper to make them stand up. (It's nice to have a small hole in the bottom so any extra fat can drain out, and cutting off the bottoms also accomplishes this.) Clean out inside of peppers and wash if needed. Choose a pan that will keep the peppers standing upright and spray with olive oil or nonstick spray.
In very large frying pan, heat a small amount of olive oil and cook hamburger until lightly browned. (I use my turner or a potato masher to break up the meat into smaller bits as it cooks.) Put the browned meat in a colander or fine-mesh strainer, rinse with very hot water to remove fat, and let drain. In same frying pan, add a tiny amount of olive oil, squeeze turkey sausage out of links, and cook until lightly brown. Add to hamburger in colander and rinse again.
Add a bit more oil to pan and cook chopped peppers and onions for about 3-4 minutes, until barely starting to soften. Turn off heat and put meat back into pan with peppers and onions. Add about 1 cup tomato sauce, just enough to barely moisten the mixture. Season mixture with salt and pepper to taste. Let mixture cool slightly, then mix in cheeses, saving about 1/4 cup Mozzarella for the top of the peppers.
Put the peppers in the pan standing upright. Stuff each pepper with meat/veggie/cheese mixture, using a large spoon and pressing in tightly until you use all the filling. Put a pinch of Mozzarella cheese on the top of each pepper. Cover the dish loosely with foil, tenting it up so it doesn't touch the tops of the peppers.
Bake, covered with foil about 30 minutes. Take off foil and bake about 20 minutes more, until cheese is melted completely and top is slightly browned. Serve hot.
This freezes well, so even if you're only cooking for one or two I recommend making the full amount and stashing some in the freezer for lunches or easy dinners another time.
|
|
|
Post by Deleted on Mar 7, 2016 3:22:36 GMT -6
Egg and Cheese English Muffins Serves: 12 Source: onehundreddollarsamonth.com
Ingredients: 12 English muffins, split in half 12 eggs 3 Tbsp. butter or olive oil 12 slices American cheese Salt and pepper to taste (you can also throw on some cooked sausage patties or bacon, but I went meat-free this time)
Instructions: Lightly toast the English muffins. Scramble the eggs in the oil or butter (you can also fry the eggs instead of scramble if you’d prefer). Salt and pepper to taste.
Place the cooked eggs and a slice of cheese between two of the toasted English muffins. Press firmly together to secure. Cool sandwiches in the refrigerator. When cool, wrap each sandwich in a paper towel and place in a heavy duty Ziploc freezer bag. Freeze.
To heat, slightly unwrap the paper towel and microwave on high for one to two minutes until the cheese is melted and the sandwich is hot.
|
|
|
Post by Deleted on Mar 7, 2016 3:22:52 GMT -6
Easy Mini Sausage Egg & Veggie Omelettes Serves: 12 Source: musthavemom.com
Ingredients: 8 eggs 1/4 C milk 1/4 C water 12 potato smile shapes (in the freezer section by the fries-or use tater tots and smash them to fit in the muffin cup) 36 Simeks mini sausage meatballs 1/2 C red bell pepper, diced 1/2 C green bell pepper, diced 2 green onions, chopped 1 C shredded monterrey jack cheese
Instructions: Preheat oven to 400 degrees F.
Grease 12 cup muffin tin.
Place one potato smile (or 3 tater tots) into each muffin cup. Bake for 10 minutes.
Remove from oven and lower temp to 350 degrees F.
Whisk together eggs, milk and water. Set aside.
Top the potato smiles with 3 sausage mini meatballs and veggies.
Pour egg mixture over the top of each muffin cup, filling it to the top.
Sprinkle cheese on top.
Bake at 350 degrees F for 25 minutes or until egg is cooked through.
*If freezing for later: Allow to cool completely. Wrap individually in plastic wrap then place them in a gallon freezer bag. Freeze. Warm them in microwave until hot.
|
|
|
Post by Deleted on Mar 7, 2016 3:23:05 GMT -6
WHITE-SEAFOOD CHEESY LASAGNA MAKES 8 SERVINGS. 9 lasagna noodles 1 tbs butter 1 pound shrimp, peeled, deveined 1 pound scallops 5 garlic cloves, minced 1/4 cup white wine 1 tbs lemon juice 1 pound crabmeat CHEESE SAUCE--- 1/4 cup butter 1/4 cup flour 3 cups milk 1 cup shredded mozzarella 1/2 cup grated Parmesan Dash nutmeg RICOTTA MIXTURE--- 15 oz carton ricotta 10 oz pkg frozen chopped spinach, squeezed dry 1 cup shredded mozzarella 1/2 cup grated Parmesan 1/2 cup seasoned breadcrumbs 1 egg, beaten TOPPING--- 1 cup shredded mozzarella 1/4 cup grated Parmesan Heat oven to 35O degrees. Cook noodles according to package directions, drain. In a skillet, heat butter. Add shrimp and scallops, cook until shrimp turn pink and scallops are opaque. Remove from pan. *Add garlic to pan, cook 1 min. Add wine and lemon juice, bring to a boil, cook 2 min. Add crab, heat through. Remove from heat, stir in shrimp and scallops. FOR CHEESE SAUCE---Melt butter in a pan. Whisk in flour, whisk in milk. Bring to a boil, cook until thickened. Remove from heat, stir in remaining cheese sauce ingredients. In a bowl, combine ricotta mixture ingredients, stir in 1 cup cheese sauce. * Spread 1/2 cup cheese sauce into a greased 13x9" baking dish. Layer with 3 noodles, half the ricotta mixture, half the seafood mixture, and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella and Parmesan. Bake 5O min. or until top is golden. Let lasagna stand 1O min. before SERVING & ENJOYING...
|
|
|
Post by Deleted on Mar 7, 2016 3:23:56 GMT -6
Fruit Smoothie
Ingredients:
1 cup frozen blueberries 1 cup frozen sliced strawberries 1 large banana, sliced 1 cup milk 1/2 cup plain yogurt 1 tsp. vanilla extract
Instructions: 1. Combine all of the ingredients in a blender and blend until smooth.
To Freeze: Divide the smoothie into 2 or 3 freezer-safe beverage containers and freeze. To enjoy, let the smoothie sit out for 15 to 20 minutes to soften.
|
|
|
Post by Deleted on Mar 7, 2016 3:24:11 GMT -6
Deconstructed Manicotti Skillet with Zucchini Noodles - 9.6g Carbs, 3.1g Fiber, 5g Sugar From: Cook, Daniel (2015-06-04). SPIRALIZER RECIPES: Spiralizer Cookbook 101: Awesome Spiralizer Recipes For Beginners (Spiralizer cookbook, spiralizer recipes, spiralizer recipe book) (Kindle Locations 408-415). Kindle Edition. 1/2 Tbsp olive oil 1 large garlic clove, minced Pinch red pepper flakes 1/ 2 cup diced red onions 1 (14 oz can) diced tomatoes, no salt added Salt, to taste Pepper, to taste 5 basil leaves, chopped 3 cups baby spinach 2 zucchinis spiral cut 2 Tbsp shredded mozzarella cheese 1/4 cup parmesan cheese 8 oz ricotta cheese 1/ 4 cup shredded mozzarella cheese 1 small egg Heat olive oil in a large cast-iron or non-stick skillet over medium heat. Add in the garlic, red pepper flakes and onions and cook for 2-3 minutes or until onions are translucent. Add in the canned tomatoes and season with salt and pepper. Stir and let cook for 10 minutes or until your sauce is reduced fully. Five minutes in, add the basil. Mix together all of the ingredients for the "filling" and season with salt and pepper. Place a large skillet over medium heat coated with cooking spray. Once heated, add in baby spinach and toss until wilted. Fold spinach into the “filling.” Remove half of the sauce from the skillet and set aside. Make sure that the sauce is spread evenly on the bottom of the skillet and then top with the zucchini noodles. Top with the remaining sauce. Make two pockets in the zucchini noodles on either side of the skillet and fill each with a dollop of the "filling." Top with mozzarella. Season the top of the skillet with pepper. Cover the skillet with tin foil and bake for 20-25 minutes at 375 degrees or until the noodles soften and the cheese is completely melted. Enjoy! Nutrition From: www.caloriecount.about.com Servings: 4 Serving Size: 238 g Nutrition per Serving: 61 Calories, 20 Calories from Fat, 2.2g Total Fat, 0g Trans Fat, 0mg Cholesterol, 72mg Sodium, 645mg Potassium, 9.6g Total Carbs, 3.1g Dietary Fiber, 5g Sugars, 2.9g Protein Vitamin A 64% - Vitamin C 63% - Calcium 5% - Iron 7% Nutrition Grade: A Good points: No cholesterol Very high in dietary fiber High in iron Very high in manganese High in magnesium High in niacin High in phosphorus Very high in potassium High in riboflavin High in thiamin Very high in vitamin A Very high in vitamin B6 Very high in vitamin C
|
|
|
Post by Deleted on Mar 7, 2016 3:24:25 GMT -6
Roasted Parmesan Garlic Cauliflower - 4.5g Carbs, 1.2g Fiber, 1.1g Sugars From: Hatfield, Julie (2016-03-01). Cauliflower Cookbook: Top 50 Most Delicious Cauliflower Recipes (Superfood Recipes Book 17) (Kindle Locations 293-304). Otherworld publishing. Kindle Edition. Parmesan just gives this sweet and fresh cauliflower this umami that will just ignite your taste buds the moment it touches it. An amazing side! Yields: Servings: 6 3 Tbsp Minced garlic 3 Tbsp Olive oil 1 head Cauliflower, separated into florets 1/2 cup Grated parmesan cheese Pepper, to taste 1 Tbsp Chopped fresh parsley Preheat the oven to 450 degrees F. Combine all the ingredients into a bowl and pour the mixture into a lightly greased oven-proof baking dish. Bake for 20-25 minutes or until golden. Serve and enjoy! Nutrition From: www.caloriecount.about.com Servings: 6 Serving Size: 75 g Nutrition per Serving: 138 Calories, 100 Calories from Fat, 11.1g Total Fat, 3.7g Saturated Fat, 0g Trans Fat, 14mg Cholesterol, 190mg Sodium, 154mg Potassium, 4.5g Total Carbs, 1.2g Dietary Fiber, 1.1g Sugars, 7.2g Protein Vitamin A 4% - Vitamin C 38% - Calcium 19% - Iron 2% Good points: Low in sugar High in calcium High in phosphorus Very high in vitamin C
|
|
|
Post by Deleted on Mar 7, 2016 3:24:42 GMT -6
Cauliflower Tortillas - 10.4g Carbs, 3.9g Fiber, 4.4g Sugar From: Hatfield, Julie (2016-03-01). Cauliflower Cookbook: Top 50 Most Delicious Cauliflower Recipes (Superfood Recipes Book 17) (Kindle Locations 168-179). Otherworld publishing. Kindle Edition. No flour! Your usual tortillas but not so many carbs as the flour version! Something to try when you want to try something new! Servings: 6 ½ head Cauliflower 2 Eggs ¼ cup Fresh cilantro, chopped Juice of ½ a lemon Salt, to taste Pepper, to taste Preheat the oven to 375 degrees F. Using a food processor, process them until they look like the consistency of rice. Pour the processed cauliflower into an oven-proof dish. Bake them in the oven for about 20 minutes. Take the dish out of the oven and transfer the cauliflower into a bowl lined with a large clean face towel. Leave the cauliflower for 15 minutes to allow it to cool. In a bowl, combine the cauliflower, eggs, cilantro, lemon, salt and pepper. Mix until they are well combined. Using the cauliflower mixture, shape them into 6 tortillas. Place them on a baking tray with parchment paper and bake them in the oven for 10 minutes. Flipping them 5 minutes each time. Bake for another 10 minutes without flipping them and take them out of the oven. Using a large pan over medium heat, place the baked tortillas on the pan and fry them 2 minutes each side. Repeat with the remaining tortillas. Serve and enjoy! Nutrition From: www.caloriecount.about.com Servings: 6 Serving Size: 254 g Nutrition per Serving: 168 Calories, 80 Calories from Fat, 8.9g Total Fat, 2.8g Saturated Fat, 327mg Cholesterol, 322mg Sodium, 587mg Potassium, 10.4g Total Carbs, 3.9g Dietary Fiber, 4.4g Sugars, 14.3g Protein Vitamin A 14% - Vitamin C 138% - Calcium 8% - Iron 13% Nutrition Grade: A Good points: High in pantothenic acid High in phosphorus High in riboflavin Very high in selenium High in vitamin B6 High in vitamin B12 Very high in vitamin C
|
|
|
Post by Deleted on Mar 7, 2016 3:24:55 GMT -6
Frozen Lemon Dessert 3 egg whites 3 egg yolks 1/2 cup sugar 1/4 teaspoon salt 3 tablespoons lemon juice 1 teaspoon lemon rind 1 cup whipping cream vanilla wafers or graham crackers Beat 3 egg yolks in top of double boiler. Place over hot water. Add sugar. Beat until mixture is thick. Remove and add lemon juice and rind. Cool. Add salt to egg whites;beat until stiff. Fold into lemon mixture. Fold in whipped cream. Line refrigerator tray with vanilla wafers. Freeze. Source: "Parish Pantry Women of Frederick Parish Winchester Virginia" __._,_.___
|
|