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Thursday, November 16, 2017

Two Fall Delights

I love fall! The ingredients and food that is in season is one of my favorites of all the year! So fun :)
The great thing about these recipes is they are low-carb; the second one qualifies if you are doing a paleo or low-carb/no carb diet!
This might seem like a lot of ingredients, but you can buy one package of sausage for ...!both! And a little goes a long way. My kids will not for sure eat these, so if you have kids I recommend quesadillas on some corn tortillas or having some macaroni and cheese on hand.

Stuffed Green Peppers

ingredients:
green peppers
brown rice
italian sausage
cheddar cheese
garlic powder
salt and pepper
curry powder
dried onion flakes

Wash green peppers and cut off tops
Remove seed and place in small baking dish
Cook rice
Cook sausage- add other ingredients to rice and mix
Put rice filling into green peppers, pressing as you go until they are overfull

Bake on 375 for 25 min.
Add cheese and broil until cheese is brown and bubbly


Stuffed Acorn Squash

ingredients:
carmelized onions
crumbled sausage
sliced carrots
butter
parmesan cheese
cinnamon
applesauce
sliced almonds
coconut oil
herbs (rosemary or thyme)

Bake on 400 for 35 min.
Cook sausage
cook onion in coconut oil for 20-25 min, stirring every 5 minutes until well-browned!
add other ingredients to filling
Add filling and top with parmesan cheese
broil in the oven 3 min or until cheese is browned 

Saturday, November 4, 2017

Curried Baked Butternut Squash


This was so absolutely delicious, filling, satisfying, and healthy.

I highly recommend it!

Ingredients:

1 medium-sized butternut squash
 handful sliced almonds
1/4 c. cheddar cheese
2 heaping tbsp. curry powder
pinch garlic powder
1/2 tsp. dried onion flakes
salt and pepper

Directions:

Slice in half and lay face up on baking sheet
Spritz with olive oil

Bake squash on 400 for 35-40 min.
scoop out some of the flesh and mix together with:
cheese, almonds, and spices
return to oven for 15 min
or until the cheese is beginning to brown

mix and serve!



Tuesday, September 5, 2017

Mediterranean Feast


This platter includes: grilled chicken pitas, hummus, kalamata and green olives, cucumber, cherry tomatoes, feta cheese, yogurt sauce, and other assorted veggies

Stephen grilled chicken breast on the grill, and I made the yogurt sauce

Yogurt Dipping Sauce (for chicken pita wraps)

-1 c. greek yogurt
-1 tbsp. lemon juice
-dash garlic salt
-diced cucumbers (about 1/2)
-chopped parsley
-2 tbsp. tahini sauce (optional)

Prepare the sauce a few hours ahead of time and allow the flavors to meld and marinate.
you can add the feta to your wrap or eat it as a side.

You can serve it with Quinoa, salad, and hot tea!


Monday, August 7, 2017

Three Summery Treats


American Flag Fruit Pizza

shortbread is my kryptonite. I love it so very much. It's dangerous.
a classic shortbread recipe should be in every American chef's repertoire. It is simple, easy, and fantastically delicious. You can vary it in so many ways.

This year for the Fourth of July, I made this berry fruit pizza. I started with a classic shortbread crust. Once cooled, I added a mixture of berry cream cheese mixed with cool whip. After that first layer, you can add your berries in a fun design. I didn't have whipped cream on hand, but you can add that, too!

-blackberries
-strawberries
-cream cheese
-cool whip
-whupped cream (optional)
-cookie base (crust) - like this similar


BLT pasta salad

-any kind of pasta
-top with lettuce
-tomatoes
-bacon
-balsamic vinaigrette dressing 
(my absolute favorite salad dressing)

My third "treat" was this DE.LICIOUS. cole slaw made by a friend. You can see a picture on instagram, 

Low-calorie Cole Slaw

-cabbage
-carrots
-plain fat-free yogurt
-apple cider vinegar
-red onion
-mustard
-salt and pepper
-dill weed
-cilantro 

I have to be honest... a friend made this for us. She brought over some BBQ with this delicious cole slaw. It is hands down the best cole slaw I have ever EATEN. It makes my mouth water just looking at that.


Me at the beginning of the Summer (after Conrad was born) :-O



Thursday, June 15, 2017

Avocado Toast


-sourdough bread
-mayo
-1/2 avocado, well-ripened
-1/4 small tomato cut up
-dried onion flakes
-s&p
-creamy balsamic vinaigrette
-lemon pepper

while bread is toasting, mash avocado with fork.
slice tomato.
spread a thin layer of mayo on toast.
add avocado, and spice with lemon pepper.
add tomato, then salt and pepper.
finally, add a small pour salad dressing and top with your dried onion flakes.

This was so delicious as a grown-up lunch, great accompanied by soup.

Thursday, February 9, 2017

Carrot Soup


Peel and chop up 8 carrots.
Add to stock (I used chicken because of the flavor but vegetable stock would work too)
Add a chopped up onion and about 1/2 a clove of garlic.
salt and pepper— now and later!
Cook to simmer for 30 minutes.
Add to vitamix, set to Hot Soups and run program.
Add about a tablespoon of lemon juice and a large pour of whole milk or cream.
Salt to taste, and serve!

Delicious— almost buttery in flavor and so easy!

Thursday, February 2, 2017

Cauliflower Cheese Soup (add potatoes)



Without delay, the recipe that inspired mine is right here for your perusal, and you can just go straight there if you want to make it like she tells you to...
http://realhousemoms.com/slow-cooker-cauliflower-cheese-soup


  • 1 (32-oz.) box chicken broth
  • 1 head cauliflower cut into chunks, green part discarded
  • 1 cup diced leeks
  • 2 garlic cloves
  • 1/4 tsp. pepper
Add this at the end
  • 3 cups shredded sharp cheese
  • 1/2 cup heavy cream
  • salt to taste
For serving
  • 6 slices of bacon, cooked and crumbled
  • chopped chives
  • additional shredded cheese

I'm going to put the recipe into my own words, because usually that increases my chances of ever making it again .... for some reason!

Why didn't anyone tell me that leeks are not only delicious but so beautiful? #firsttimeusingleeks

1. Chop up leeks (like onions), cauliflower, and garlic and put it in the slow cooker with the broth.
mmmmm.... veggies! ;-)
2. Let it cook all day.  On low. :0)

At this point, I added some leftover (pre-cooked) potatoes. Probably a handful or so!

3. Blend using a stick blender- or a regular blender will do!

sidenote>> I was worried/wondering if leeks would be soft enough to blend once cooked for a long time in the slow cooker. Yes, yes they are! :0)

4. After blending, add your milk (or cream), and a handful of cheddar!


YUM-mo.  I actually added about 2 c. of leeks, because I had no idea how powerful their flavor would be.  Now I know! The recipe definitely called for 1 c.! ha.

And... I'm making this again. I think it will be one of my go-to for Fish Friday/Meatless Meals during Lent!!! Just subtract the bacon.