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Post by Deleted on Mar 7, 2016 3:25:09 GMT -6
Baked Bacon Cauliflower - 32.8g Carbs, 14.9g Fiber, 14.3g Sugar From: Hatfield, Julie (2016-03-01). Cauliflower Cookbook: Top 50 Most Delicious Cauliflower Recipes (Superfood Recipes Book 17) (Kindle Locations 187-197). Otherworld publishing. Kindle Edition. Fresh and sweet cauliflower wrapped in salty bacon. The combination is just amazing and will blow your mind that’s how simple this recipe is to make! Servings: 4 1 large head Cauliflower, cleaned 1 pkg Bacon Preheat the oven to 350 degrees F. Position the cauliflower flower-side up. Cover the cauliflower with the bacon, tucking them below the cauliflower. Place the cauliflower on a baking tray and bake it for 1 hour or until the cauliflower is tender and the bacon is crisp. Serve and enjoy! Nutrition From: www.caloriecount.about.comServings: 4 Serving Size: 680 g Nutrition per Serving: 609 Calories, 325 Calories from Fat, 36.1g Total Fat, 11.8g Saturated Fat, 0g Trans Fat, 94mg Cholesterol, 2,143mg Sodium, 2,284mg Potassium, 32.8g Total Carbs, 14.9g Dietary Fiber, 14.3g Sugars, 43.3g Protein Vitamin A 2% - Vitamin C 460% - Calcium 14% - Iron 21% Nutrition Grade: A- Good points: High in niacin High in phosphorus High in potassium High in selenium High in vitamin B6 Very high in vitamin C
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Post by Deleted on Mar 7, 2016 3:25:23 GMT -6
Cinnamon Rolls Ingredients:
1 lb. frozen bread dough, thawed 3 tbsp. unsalted butter, melted 2/3 cup brown sugar, packed 1 tsp ground cinnamon 1 tsp. water 1/3 cup heavy cream 2/3 cup sifted powdered sugar 2 tbsp. milk 1/8 tsp. vanilla extract
Instructions: 1. Lightly grease two round glass or ceramic dishes with butter. 2. Roll the bread dough out into a 6x18-inch rectangle and brush with melted butter. 3. Combine the brown sugar and cinnamon in a small bowl then sprinkle over the buttered dough. 4. Roll the dough up into a log and seal it by moistening the edge with water. 5. Cut the log into 20 slices and arrange the cinnamon rolls in the prepared pans. Cover the pans with a towel and let rise in a warm place until doubled in volume, about 1 to 2 hours. 6. Preheat the oven to 350°F. 7. Pour the heavy cream over the dough and bake about 25 minutes until golden brown. 8. Whisk together the powdered sugar, milk and vanilla extract in a small bowl. Drizzle over the hot rolls just before serving.
To Freeze: Freeze the unbaked cinnamon rolls in the dish, covered tightly with plastic wrap. Let the rolls return to room temperature before baking and pour on the cream before putting them in the oven.
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Post by Deleted on Mar 7, 2016 3:25:36 GMT -6
Chocolate Chip Muffins
Ingredients:
4 cups all-purpose flour 1 cup granulated sugar 1 tbsp. baking powder 1 tsp. salt 2 cups milk 2/3 cup vegetable oil 1 tsp. vanilla extract 2 large eggs 1 1/2 cups semi-sweet chocolate chips
Instructions: 1. Preheat the oven to 400°F. Grease two muffin pans or line them with paper cuts. 2. In a medium bowl, combine the flour, sugar, baking powder and salt. 3. Whisk together the milk, oil, egg and vanilla extract in a medium bowl until well combined. 4. Add the dry ingredients and stir until just combined. Fold in the chocolate chips. 5. Fill the muffin cups 2/3 full with batter and bake at 400°F for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
To Freeze: Bake the muffins according to the directions and allow them to cool completely. Store the muffins in Ziploc bags and freeze.
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Post by Deleted on Mar 7, 2016 3:25:54 GMT -6
Chicken Noodle Soup - 4.5g Carbs, 1.2g Fiber, 1.7g 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 591-597). Kindle Edition. 1 quart chicken stock 1 rib celery, diced (1 cup used for nutrition) 1 large carrot, diced 1 small zucchini, spiralized Bring chicken stock to a boil in a medium pot, then reduce to a simmer. Add celery and carrots to pot and simmer until tender, about 10-20 minutes. Add zucchini noodles and cook a few more minutes. Serve and enjoy! Nutrition From: www.caloriecount.about.com Servings: 4 Serving Size: 313 g Nutrition per Serving: 31 Calories, 1 Calories from Fat, 0.1g Total Fat, 0g Trans Fat, 0mg Cholesterol, 106mg Sodium, 200mg Potassium, 4.5g Total Carbs, 1.2g Dietary Fiber, 1.7g Sugars, 2.7g Protein Vitamin A 64% - Vitamin C 11% - Calcium 2% - Iron 3% Nutrition Grade: A Good points: Very low in saturated fat No cholesterol High in dietary fiber High in manganese High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C
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Post by Deleted on Mar 7, 2016 3:26:09 GMT -6
Easy Tuna Patties - 13.3g Carbs, 1.3g Fiber, 1.7g Sugars OR 10.5g Carbs, 4.7g Fiber, 2g Sugar From: Murray, Kate (2016-01-23). Fish Recipes: 100 Fish Recipes for Home Cook (100 Murray's Recipes Book 4) (Kindle Locations 148-160). Dmitriy Burorichnyy. Kindle Edition. Prep: 15 min Cook: 10 min Ready In: 25 min 2 eggs 2 tsp lemon juice 1/ 4 cup grated Parmesan cheese 3/ 4 cup Italian seasoned bread crumbs 3 (6 oz cans) tuna, drained 1/ 4 cup diced onion 1 pinch ground black pepper 3 Tbsp vegetable oil Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onions until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties. Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side. Nutrition From: www.caloriecount.about.com Servings: 4 Serving Size: 201 g Nutrition per Serving: 471 Calories, 237 Calories from Fat, 26.3g Total Fat, 6.8g Saturated Fat, 0g Trans Fat, 132mg Cholesterol, 437mg Sodium, 468mg Potassium, 13.3g Total Carbs, 1.3g Dietary Fiber, 1.7g Sugars, 43.5g Protein Good points: Low in sugar High in niacin High in phosphorus Very high in selenium High in vitamin B12 ===================== With almond flour instead of breadcrumbs. Servings: 4 Serving Size: 227 g Nutrition per Serving: 651 Calories, 426 Calories from Fat, 47.3g Total Fat, 7.8g Saturated Fat, 0g Trans Fat, 132mg Cholesterol, 242mg Sodium, 468mg Potassium, 10.5g Total Carbs, 4.7g Dietary Fiber, 2g Sugars, 50.4g Protein Vitamin A 6%- Vitamin C 3% - Calcium 24% - Iron 16% Good points: Low in sodium Low in sugar High in niacin Very high in selenium
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Post by Deleted on Mar 7, 2016 3:26:29 GMT -6
MEXICAN CHILI CHEESE DIP
1 (8 oz.) pkg. cream cheese 1 can Hormel chili with no beans (or home-made chili) 1 sm. yellow onion (1/2 c.) 3 green chili peppers, chopped into rings 1 cup shredded Cheddar cheese Chips
Mash and break up cream cheese into bottom of glass pie dish with a fork. Top with chili, then a layer of onions and chili peppers. Sprinkle with shredded cheese. Cover and refrigerate.
When ready to serve, microwave on High for 5 minutes. Serve with tortilla chips, salsa, and a side dish of sour cream garnished with a sprig of cilantro or parsley.
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Post by Deleted on Mar 7, 2016 3:26:53 GMT -6
Chicken Piccata Serves: Makes: 4-6 servings, depending on size of chicken breasts
Ingredients 4 boneless, skinless chicken breasts (Could be frozen) Kosher salt and freshly ground black pepper ½ cup whole wheat flour 2 extra-large eggs (preferably organic or local) 1 tablespoon water 1½ cups panko or whole wheat bread crumbs Good olive oil 6 tablespoons unsalted butter, room temperature, divided ⅔ cup freshly squeezed lemon juice (2 lemons), lemon halves reserved 1 cup dry white wine (choose one that you'd drink) Sliced lemon, for serving Chopped fresh parsley leaves, for serving
Instructions 1) Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. 2) Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to ¼-inch thick. Sprinkle both sides with salt and pepper. 3) Mix the flour, 1 teaspoon salt, and ½ teaspoon of pepper in a shallow plate. In a second plate, beat the eggs and 1 tablespoon of water together. Pour out the bread crumbs onto a third plate. 4) Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. 5) Coat the bottom of a large saute pan with a thin layer of olive oil (about 2 tablespoons) and heat over medium to medium-low heat. Add two of the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan. Wipe out the pan and add more olive oil to coat the bottom. Saute the remaining two chicken breasts for 2 minutes on each side. Place on the sheet pan with the others. 6) Bake for 5 to 10 minutes while you make the sauce. (Check for doneness by making sure there is no more pink inside the chicken breast.) 7) For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 2 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1 teaspoon salt, and ½ teaspoon pepper. Boil over high heat until reduced in half, about 2-3 minutes. Off the heat, add the remaining 4 tablespoons of butter and swirl to combine. 8) Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Freezer Directions: Freeze the uncooked, breaded chicken breasts and fully cooked sauce, separately. When you're ready to eat it, thaw in the fridge over night and saute and bake chicken as directed, starting with step #5. Warm the sauce on low heat.
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Post by Deleted on Mar 7, 2016 3:27:06 GMT -6
Make Ahead Ham, Egg & Cheese Muffins
Ingredients 8 eggs 1/4 C mayonnaise 1 tsp. garlic powder 1 tsp. onion powder 1/4 tsp. salt 1 C diced ham 1 C cheddar cheese Instructions Preheat oven to 350 degrees; grease a muffin pan. Whisk together the eggs, mayonnaise, garlic powder, onion powder and salt. Fold in ham and cheese. Evenly pour the mixture into the muffin tin. Bake for 20-25 minutes. Allow to slightly cool before serving. Notes Allow to cool completely before freezing. Warm for one minute in microwave and grab it and go!
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Post by Deleted on Mar 7, 2016 3:27:22 GMT -6
Cafe Pasqual's Black Beans 2 1/2 cups dried black beans (about 1 1/4 pounds) 1/2 white onion -- finely diced 1/2 green or red bell pepper -- seeded and diced 2 fresh jalapeño chiles -- seeded and minced 1/2 teaspoon ground cumin 1/2 bay leaf 3 quarts water 1 teaspoon salt to taste Black beans, also known as turtle beans, are native to Central and South America. Black beans do not need the addition of meat fat for flavor the way pinto beans do. Do not soak these beans overnight. Presoaking actually seems to lengthen the cooking time. Also, to achieve soft, tender beans, do not add salt until the end of the cooking process. Adding salt early in the cooking will make the beans tough. Sort the beans by hand to remove small rocks and bits of organic debris, and clean thoroughly, rinsing under running water. Combine all the ingredients, except the salt, in a stockpot. Bring to a boil and then reduce the heat to low. Simmer uncovered, until the beans are soft, about 1 1/2 hours. Add water as needed to keep the beans immersed during cooking. When the beans are properly cooked, they are tender but their skins remain unbroken. Season with the salt. Cool the beans and store in their liquid to cover in the refrigerator. the beans will keep up to 5 days in the refrigerator. The beans will keep for up to 5 days in a container with a tight fitting lid. You may freeze the beans for up to 2 months. When thawed they will be softer in texture. Variations: Halfway through the cooking, add to the beans 2 lemons, sliced, seeded, and coarsely chopped; and/or 1 1/2 teaspoons medium-hot New Mexico red chile powder (molido) and any leftover salsa. For more piquant beans, add 1 fresh serrano chile, stemmed, seeded, and finely chopped.
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Post by Deleted on Mar 7, 2016 3:27:37 GMT -6
Spinach Balls 2 packages frozen spinach -- thawed and drained 3 cups herb stuffing mix 1 large onion -- chopped 6 eggs -- well beaten 3/4 cup butter beans -- melted 1/2 cup grated parmesan cheese 1 teaspoon thyme 1/4 teaspoon Tabasco sauce 1 teaspoon Old Bay Seafood seasoning 1 teaspoon salt Combine all ingredients. Form into 3/4 in balls and place on cooky sheets. Freeze until firm. Remove and store in freezer bags. To serve , heat on lightly greased cooky sheet at 350 for 20 minutes. Source: "Favorite Recipes Municipal Band Charlottesville, Va"
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