Chicken Tortilla Soup
INGREDIENTS:
4 cans of corn
2 cans of chicken
1 tbsp. of olive oil
2 tsp. chili powder
1/2 cup diced onions
4 cups of water
2 tbsp. of chicken base
1 can of stewed tomatoes or salsa
Garnish
shredded cheese
tortilla chips
INSTRUCTIONS:
I put in a medium skillet the olive oil , onions and chili
powder until the onions are tender. The I added everything else and covered on
Medium until it boiled then reduced heat and simmered it for 15 minutes. I put
in a bowl and sprinkled shredded cheese and crushed tortilla chips. You can
serve with bread if you want.
Ingredients:
30 -40 Tomatoes
2 lbs onions (1/2 yellow, 1/2 red, I usually add 1-2
additional onions)
5 assorted red bell peppers, green bell peppers or 5 yellow
bell peppers
3 -4 chili peppers
2 -3 jalapeno peppers or 2 -3 other hot peppers like serrano
peppers, habanera peppers etc
1 cup lemon juice
2 teaspoons garlic powder
3 tablespoons salt
4 teaspoons pepper
4 teaspoons paprika
5 tablespoons chopped cilantro, to taste
2 13 oz cans tomato paste
Directions:
1. Wash all jars, lids etc in the dishwasher.
2. Always wear gloves while preparing salsa!
3. Prepare tomatoes by soaking tomatoes in boiling water for
2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess
juices off in a strainer or colander before adding to extra large bowl. (I half
or quarter the tomatoes, then process briefly in a food processor before
draining off juices, I like the tomatoes kind of chunky).
4. Dice or cube all onions and peppers into the same bowl.
Add chopped cilantro. (I do all the onions, peppers and cilantro in a food
processor - I keep them kind of chunky also).
5. Once all the vegies are in the bowl, stir in the lemon
juice, garlic powder, salt and pepper.
6. Taste to see if it is as hot as you would like it - if not
add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits
for a while it will get a little bit hotter.
7. Fill jars leaving about 3/4 inch at the top. Wipe off tops
of the jars before putting lids on. Screw lids tight then turn back about 1/4
turn.
8. Process in steam canner (not pressure cooker / steamer) or
boiling water bath for 15 minutes.
9. Cool jars.
10. Before storing, test each jar to be sure it has sealed by
pressing down on lid, it should not move.
We all love
fat flush waters!!!! This one tastes amazing!! Kind of like apple pie
5 sliced strawberries
1 lime, sliced
1/2 tsp cinnamon
4 cups water
Steep overnight to fuse ingredients. Enjoy!!!
1/2 tsp cinnamon
4 cups water
Steep overnight to fuse ingredients. Enjoy!!!
Robicheau Family Famous Tomato Pie
Ingredients
Tomatoes (I like the Beef tomatoes) Sliced
Fresh Basil
mozzarella cheese
Onions(I like sweet onions) sliced
Parmesan cheese
2 pie crust(top and bottom I prefer homemade but you can use the premade ones)
garlic powder
salt/pepper
Italian seasoning
Place the bottom crust in the pie pan. Once you have finished slicing the tomatoes and onions you can start layering everything starting with the onions! Dont be afraid to layer everything high! It will cook down. Place the top crust over everything. Cut some slices on the top of the crust so the steam can release while cooking. Place on a cookie sheet. Cook in a 345 degree oven for about 45 mins. Let cool...Enjoy!
Fresh Basil
mozzarella cheese
Onions(I like sweet onions) sliced
Parmesan cheese
2 pie crust(top and bottom I prefer homemade but you can use the premade ones)
garlic powder
salt/pepper
Italian seasoning
Place the bottom crust in the pie pan. Once you have finished slicing the tomatoes and onions you can start layering everything starting with the onions! Dont be afraid to layer everything high! It will cook down. Place the top crust over everything. Cut some slices on the top of the crust so the steam can release while cooking. Place on a cookie sheet. Cook in a 345 degree oven for about 45 mins. Let cool...Enjoy!
Garlic Balsamic Salmon
Salmon
Balsamic vinegar
Seasoning of your choice
Season both sides of the salmon. Place butter in your cast iron pan or grilling pan on medium high. Place salmon in pan and sear each side. Lower temp to medium to continue cooking. Pour a splash of balsamic vinegar into pan. Serve with your favor side!
Balsamic vinegar
Seasoning of your choice
Season both sides of the salmon. Place butter in your cast iron pan or grilling pan on medium high. Place salmon in pan and sear each side. Lower temp to medium to continue cooking. Pour a splash of balsamic vinegar into pan. Serve with your favor side!
Sticky Lemon Chicken
I made this recipe with my Father and what a quick, easy and delicious meal!
I made this recipe with my Father and what a quick, easy and delicious meal!
You will need:
1 large chicken, jointed into 8–10 pieces (just bought a pack of thighs)
Sea salt and freshly ground black pepper
3-4 tbsp olive oil(I added about a tablespoon of real butter too)
1 head of garlic, halved horizontally
A few thyme sprigs
Generous splash of sherry vinegar(I used apple vinegar)
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced (ideally with a mandolin)
Handful of flat leaf parsley, chopped (optional)
(I added a splash of wine)
1 large chicken, jointed into 8–10 pieces (just bought a pack of thighs)
Sea salt and freshly ground black pepper
3-4 tbsp olive oil(I added about a tablespoon of real butter too)
1 head of garlic, halved horizontally
A few thyme sprigs
Generous splash of sherry vinegar(I used apple vinegar)
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced (ideally with a mandolin)
Handful of flat leaf parsley, chopped (optional)
(I added a splash of wine)
Method:
1. Season the chicken joints with salt and pepper. Heat the olive oil in a large sauté pan. (I added about a tablespoon of real butter too)
2. Brown the chicken pieces (in batches if necessary), together with the garlic and thyme sprigs, over a high heat for two to three minutes on each side until golden brown.
3. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to combine the juices.
4. Pour in a good splash of hot water(I added a splash of wine instead) and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
5. Transfer the chicken to a platter, spoon over the liquor and sprinkle with chopped parsley if using.
1. Season the chicken joints with salt and pepper. Heat the olive oil in a large sauté pan. (I added about a tablespoon of real butter too)
2. Brown the chicken pieces (in batches if necessary), together with the garlic and thyme sprigs, over a high heat for two to three minutes on each side until golden brown.
3. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to combine the juices.
4. Pour in a good splash of hot water(I added a splash of wine instead) and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
5. Transfer the chicken to a platter, spoon over the liquor and sprinkle with chopped parsley if using.
I LOVE Quinoa!!
Cook Quinoa as directed on the box...let cool. Add corn, avocado, green scallions and tomatoes! DELICIOUS! Black beans would be great too!
Lazy Fajitas
2 or 3 chicken breasts
3 bell peppers of any color
1 or 2 onions of any color
Cut it all up, place on foil lined baking pan with lip. Coat with olive oil and sprinkle taco seasoning or whatever you like on it and bake at 425 for 20 to 25 minutes. Place under broiler for last minute or two to make them beautiful.
3 bell peppers of any color
1 or 2 onions of any color
Cut it all up, place on foil lined baking pan with lip. Coat with olive oil and sprinkle taco seasoning or whatever you like on it and bake at 425 for 20 to 25 minutes. Place under broiler for last minute or two to make them beautiful.
Crockpot Beer Chicken
2lbs skinless, boneless chicken breast(or thighs)1 bottle or can of your favorite beer
1 tsp salt
1 tsp garlic powder or 3 cloves of minced
1 tbsp. dried oregano
12 tsp black pepper
Instructions
Place all ingredients in the crock pot and cook on high for 4-5 hours or low 6-8 hours
Feel free to change out the spices and herbs and use whatever you like!
I found using a dark beer like guieness it has strong flavor and using a lighter beer you get a good flavor without a really beer taste..so use what you like!
NOTE: I found browning the chicken first give even MORE flavor!
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MaMa’s Stuffed Tomatoes-Scrumptious, Delicious
3 Large tomatoes
Couscous
Olive oil
garlic
2 tbs. Italian seasoning
½ chopped onion
¼ c. Real bacon bits
¼ c. Parmesan cheese
2 slices yellow American cheese
Directions:
Cut off the top of the tomato and clean out the insides and put them in a food processor and puree. Put in rest of the ingredients and mix up, put the tomatoes in an oven safe pan, and stuff those tomatoes full. Make sure to and add a little water to your pan. 350° oven for ½ hour. For decoration or garnish, I took 2 slices of cheese and cut into thirds. Made an X on each tomato and put them under the broiler for a minute.
3 Large tomatoes
Couscous
Olive oil
garlic
2 tbs. Italian seasoning
½ chopped onion
¼ c. Real bacon bits
¼ c. Parmesan cheese
2 slices yellow American cheese
Directions:
Cut off the top of the tomato and clean out the insides and put them in a food processor and puree. Put in rest of the ingredients and mix up, put the tomatoes in an oven safe pan, and stuff those tomatoes full. Make sure to and add a little water to your pan. 350° oven for ½ hour. For decoration or garnish, I took 2 slices of cheese and cut into thirds. Made an X on each tomato and put them under the broiler for a minute.
3 - 4 pound boneless pork roast
½ cup honey 3 tablespoons
low sodium soy sauce
1 tablespoon dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
½ teaspoon salt
For Thickening Sauce -...
2 tablespoons cornstarch
¼ cup cold water
⅔ cup grated Parmesan(optional)
Directions:
NOTE: The original recipe did not call for the roast to be seared first on the stove-top in a little oil, but I had already done so and it turned out great. So, I think it's up to you.
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker.
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt. (I found the mixture to be a little too thick to pour over the roast [as instructed in the next step of the recipe], so I added in a tad bit of water to the mixture - maybe 1/2 - 1 cup.)
What ever kind of steak you want, a couple lbs or so
Broccoli, frozen or fresh, a couple cups
1 teaspoon of brown sugar
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of minced garlic
1/2 teaspoon of red pepper
1/2 red bell pepper finely chopped
1/2 small onion finely chopped
dash of paprika
1/4 cup of soy sauce
Mix all the ingredients except the beef and broccoli. Add 1 cup of water. Stick the meat in the mix and let it marinate for 20 minutes. Add some olive oil into the pan, heat medium, add steak and all the sauce to the pan. Let the beef start to brown and add the broccoli. Cover and simmer approx. 10 minutes. Serve over rice if desired. Enjoy!
This marinade is absolutely delicious and makes a great sauce!
Ingredients:
4 chicken breast, or 12 chicken tenders
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon dried oregano, crushed
1 cup mozzarella cheese, grated
1 cup parm, grated
2 cups jack cheese, grated
1 box Barilla lasagna noodles
Extra virgin olive oil
For the red sauce:
14 oz. tomatoes, crushed
1 cup hot sauce
1 small white onion, diced
1 small bell pepper, diced
3 cloves, garlic, minced
1 stalk celery, diced
1/2 bunch of green onions, sliced
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano, crushed
1 tablespoon extra-virgin olive oil
For the white cheese sauce:
1 6oz. container gorgonzola cheese
1 15oz. container part skim ricotta
1/2 cup Ken’s steak house blue cheese dressing
1/2 cup Hidden Valley Ranch Light dressing
1 egg, beaten
1 cup Chobani Greek Yogurt, plain
2 cups jack cheese, grated
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon creole seasonings
Directions:
Preheat oven to 375 degrees.
To prepare chicken, mix seasoning blend and set aside. Bring a large pot of salted water to boil. Boil lasagna noodles for 6 minutes, drain, rinse with warm water, drain again and coat with a little olive oil to prevent the noodles from sticking.
Rinse chicken, pat dry and place on a baking sheet. Add olive oil and seasonings to chicken and mix well. Bake chicken at 375 degrees for 15 minutes. Remove chicken from oven and set aside.
Prepare white cheese sauce by mixing all ingredients together in a medium bowl and set aside.
To prepare red sauce, heat olive oil in a sauce pan over medium heat. Add onions, bell pepper, and celery, saute for about 5 minutes. Add seasonings and garlic and cook 1 minute more.
Add tomatoes. Bring mixture to a boil, reduce heat and simmer for 10 minutes. Puree mixture in a blender, add hot sauce, stir, and set aside.
To assemble lasagna, chop or shred chicken and add to tomato sauce. Mix mozzarella, parm, and jack cheese together and set aside.
Spray a 13X9 casserole dish with nonstick cooking spray. Spread about 1 cup of tomato/chicken mixture on bottom of casserole dish.
Lay cooked lasagna noodles slightly overlapping. Spread more tomato/chicken mixture, top with a layer of white cheese sauce, sprinkle a little of jack/mozzarella/parmigiano mixture. Top with a another layer of lasagna noodles. Repeat twice.
On top of final layer, spread remaining chicken/tomato sauce mixture, white cream sauce, and remaining grated cheese mixture.
Cover with foil and bake 30 minutes, remove foil and bake 20 minutes more or until cheese is nice and bubbly.
Allow lasagna to cool 10 minutes before cutting.
This is my favorite meal simple and easy!
Eating a healthier meal doesn't have to take forever in the kitchen!!
Ground turkey
Diced tomatoes
Squash
Jalapeños yummy
Diced tomatoes
Squash
Jalapeños yummy
Ingredients:
(most of my veggies are organic or locally grown)
16oz bag of Carrots
2- Green Peppers
1 1/2 Large Onion
6-Stalks of Celery
6oz Sliced Fresh Baby Bella Mushrooms
6oz bag of Organic Broccoli Slaw
16oz bag Organic Cole Slaw Blend
1-46oz low sodium V8 Juice
3-14oz Organic Roasted Diced Tomatoes
1-32oz Organic Vegetable Broth
1-Tablespoon Minced Onion
1 or 2 Bay Leafs (I used 2)
1-Tablespoon Parsley
1-teaspoon Red Pepper Flakes
1-teaspoon Turmeric
Wash and cut up all fresh vegetables, put in large pot. Add Diced Tomatoes, Vegetable Broth & V8 Juice Stir then add rest of the ingredients. Stir well on medium
heat. Then turn down let simmer for couple of hours or until veggies are done. Enjoy!!! And the Van's gluten free crackers were very good...
Low Carb Cheesy Salsa Pork Chops
Ingredients
6 Boneless Pork Chops
4 oz Cream Cheese (softened)...
3/4 cup Shredded Cheddar Cheese
Salsa- 2 tbs per pork chop
Salt and pepper to taste
Extra Virgin Olive Oil
Directions
Heat a pan to med/high, drizzle Extra Virgin Olive oil twice around the pan.
Salt and pepper both sides of the pork Chops.
Cook pork shops 3-4 minutes per side until almost cooked through while the pork Chops are cooking, Mix softened cream cheese and Shredded cheddar until combined.
Once Pork chops are almost done, spoon 2 tbs of salsa on top of each pork chop. Reduce heat to med/low. Evenly divide the cheese mixture, Top the salsa'd pork chops with cheese mixture.
Cover and let simmer 5 minutes ( or until cheese has melted and pork chops are cooked through)
Enjoy!!
Ingredients
6 Boneless Pork Chops
4 oz Cream Cheese (softened)...
3/4 cup Shredded Cheddar Cheese
Salsa- 2 tbs per pork chop
Salt and pepper to taste
Extra Virgin Olive Oil
Directions
Heat a pan to med/high, drizzle Extra Virgin Olive oil twice around the pan.
Salt and pepper both sides of the pork Chops.
Cook pork shops 3-4 minutes per side until almost cooked through while the pork Chops are cooking, Mix softened cream cheese and Shredded cheddar until combined.
Once Pork chops are almost done, spoon 2 tbs of salsa on top of each pork chop. Reduce heat to med/low. Evenly divide the cheese mixture, Top the salsa'd pork chops with cheese mixture.
Cover and let simmer 5 minutes ( or until cheese has melted and pork chops are cooked through)
Enjoy!!
SALSA STUFFED PEPPERS
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)...
2 cups of cooked rice (any type you like – I like brown)
3-4 organic bell peppers halved and seeds removed
1 can of black beans or any of your favorite bean, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Toppings: fresh cilantro, basil, plain Greek yogurt or sliced avocado
Pre heat the oven to 400 degrees. Roast peppers in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
Cook your turkey and onion on the stove. Once they are almost cooked thru, then added in your cooked rice, black beans and corn. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Start adding your salsa a tablespoon at a time until you get to the flavor you and mix well. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted. Remove from the oven and top your favorite topping.
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)...
2 cups of cooked rice (any type you like – I like brown)
3-4 organic bell peppers halved and seeds removed
1 can of black beans or any of your favorite bean, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Toppings: fresh cilantro, basil, plain Greek yogurt or sliced avocado
Pre heat the oven to 400 degrees. Roast peppers in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
Cook your turkey and onion on the stove. Once they are almost cooked thru, then added in your cooked rice, black beans and corn. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Start adding your salsa a tablespoon at a time until you get to the flavor you and mix well. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted. Remove from the oven and top your favorite topping.
Ingredients:
· 6-8 frozen boneless chicken breasts
· 4 cups water
· 4 cups low sodium chicken broth
· 1 teaspoon minced garlic
· 1 teaspoon salt, or to taste, depending on saltiness of broth
· 1/4 teaspoon pepper
· 1 small onion chopped
· 1 carrot, chopped
· 2 stalks celery, chopped
· 6 ounces noodles
I like mine without salt added, but added red pepper to mine for added flavor since I like spicy.
Preparation:
Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken from pot; dice chicken (since the chicken was so tender, I just took a spatula to each breast it crumbled right up) and return to broth. Cook the noodles separately and add them just before serving.
Ingredients:
1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 small Chinese Eggplant
1/2 cup Mushrooms
1 medium red potato (optional)
1 medium tomato
1 tsp. dried thyme to taste
salt & pepper
1 cup of your favorite shredded cheese
Directions: STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables. STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
ZUCCHINI FRIES
1 Lb. Zucchini
1 egg
1 packet Vegetable coating seasoning
1/4 cup Parmesan cheese
Wash and cut zucchini into fries
whisk egg in a bowl and coat zucchini
Empty packet of seasoning and cheese into a baggie and mix
Using tongs add zucchini to bag and coat zucchini (may be done in batches)
Put coated zucchini on a baking paper covered tray (NOT waxed paper)
Give them a quick spray with olive oil cooking spray
Bake for approx 20 mins at 400F longer crunchier
Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
8 ounces shredded Mexican-style cheese blend
1 (14.5 oz) Can dices tomatoes with onion and green pepper, drained
Shredded lettuce (optional)
Plain yogurt or sour cream (Optional)
Directions:
Preheat oven to 350 degrees F (175 degrees C).
brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and cook according to package directions.
Unroll crescent roll dough and lay flat on the bottom of a 9 inch baking dish. Layer meat mixture, on top of dough, then layer Tomatoes, then Cheese.
Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted.
Top with Shredded lettuce and 1 dollop of Plain yogurt or sour cream.
Enjoy!
Ingredients:
1 lb box of spaghetti, linguine, or fettuccine noodles1 lb left over cooked chicken ( or cook and shred 1lb of chicken)
1/2 Zucchini, halved and sliced
1 small onion, diced
1 medium bell pepper, chopped ( I used 1/2 green, 1/2 red)
1 cup matchstick carrots (or about 2 carrots, julienned)
2 cups fresh baby spinach
1 16oz can diced tomatoes with garlic and onions (undrained)
2 cups Tomato sauce
seasoning to taste ( I use salt, pepper, garlic powder, and Italian blend seasoning)
2 TBS Olive oil
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally to prevent from sticking, until al dente, 7 to 8 minutes. Drain.
Mean while in a large skillet, heat olive oil over medium high heat, add carrots onion, peppers and zucchini, sauté until the onions are translucent.
Add Chicken to the vegetables, along with seasonings, continue to sauté 3-4 minutes
Add Tomatoes, Tomato sauce and spinach. Reduce heat to medium Low, cover. Stirring occasionally for 5 minutes.
Add sauce to pasta, mix.
Serve and enjoy!
10 ounces frozen chopped broccoli,2 cups cheddar cheese,
shredded 1/2 cup onion,
chopped, 6 eggs,
1 cup heavy cream
1 teaspoon salt Dash pepper
Spray a large glass pie plate. Put the broccoli, onion and cheese in the bottom of the plate. Beat the eggs, then whisk in the cream, salt and pepper. Pour evenly over the cheese. Bake at 350º for 35-45 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Makes 6 servings Can be frozen Per Serving: 379 Calories; 32g Fat; 18g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
1 eggplant, sliced
1/2 cup pizza sauce 1/2 cup mozzarella cheese
1/2 tsp each salt and pepper
2 tsp olive oil for brushing toppings as needed
Any other topping you like(optional)
Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant, especially if you’re using a larger/older fruit. Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides 1/2 tsp each salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes. Spoon the tomato sauce on the eggplant slices, then add the cheese and toppings(any other toppings you like). Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted. Go ahead and broil it for a minute if you’d like some extra crispy toppings. Enjoy!
1 1/2 to 2 pounds lean ground beef
1 tablespoon oil 1 large onion, chopped 1 clove garlic, minced
1 small cabbage, I used a half of green and purple head chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Preparation: In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Yield: Serves 6 to 8
Ingredients
2 medium-size eggplant (about 2-1/4 pounds total)1/2 teaspoon salt
1-1/2 cups shredded mozzarella cheese
1 cup part-skim ricotta cheese
1 egg yolk
1/8 teaspoon dried Italian seasoning
1/8 teaspoon ground black pepper
1 jar (12 ounces) roasted red peppers, drained, or homemade fresh-roasted peppers, if desired
1-1/2 cups prepared low-fat marinara sauce
2 tablespoons grated Parmesan cheese
Trim tops and bottoms from eggplant. Cut each into 6 lengthwise slices, about 1/2-inch thick. Spread slices onto 2 large cookie sheets lined with paper towels. Sprinkle slices with 1/4 teaspoon of the salt, then turn slices over and sprinkle with remaining 1/4 teaspoon salt. Let stand 15 minutes, flipping slices halfway. Heat grill or grill pan to medium-high heat. Quickly rinse eggplant slices under running water; pat dry. Spray both sides with nonstick cooking spray. Grill slices until softened and nicely marked, about 4 minutes per side. Return slices (do not overlap) to large cookie sheets (without paper towels). Heat oven to 350 degrees F and coat a 13x9x2-inch baking dish with nonstick cooking spray. In a small bowl, stir together 3/4 cup of the mozzarella, the ricotta, egg yolk, Italian seasoning and pepper. Stir until well combined. Divide red pepper pieces evenly among eggplant slices, placing them on the wider end of each slice. Top each pepper with a heaping tablespoon of cheese filling. Place 1/2 cup of the marinara sauce on the bottom of the prepared dish. Roll up eggplant slices, starting at the wide end and enclosing filling. Place in dish. Top with remaining 1 cup marinara sauce, remaining 3/4 cup mozzarella and the grated Parmesan cheese. Bake at 350 degrees F for 25 minutes. Remove to wire rack and cool at least 10 minutes before serving. Add salt to taste. Nutrition information Per serving: Calories 343, Total Fat 15 g, Cholesterol 99 mg, Sodium 1040 mg, Carbohydrate 31 g, Fiber 8 g, Protein 24g
1 medium, ripe avocado
1 cup water
3 tbsp extra virgin organic olive oil
2 garlic cloves
1/2 lemon, juiced 1/2 tsp
dried dill weed or a small handful fresh dill, chopped
1/2 tsp onion powder small handful fresh organic parsley, chopped
sea salt and fresh ground pepper, to taste
DIRECTIONS: Add all ingredients to your food processor (or blender) and process until creamy. Adding more water or olive oil if needed. Use on top of your favorite salad, as a dip for your veggies or as a creamy sauce on top of raw zucchini noodles!!
Roasted Parmesan Cauliflower
1 Head of cauliflower cut up
olive oil
salt/pepper
1/4 cup parm cheese
1 tbsp garlic cloves chopped
1 tsp oregano
Place cauliflower on a cookie sheet and drissle
olive oil over the top and toss around with your hands. then sprinkle on
everything else. Cook on 375 degrees for about 15 minutes or until cooked.
ENJOY!
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