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Sweetpotato Brownies with Sweetpotato Cream Swirl

14 Oct

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Makes 16 brownies

For Brownies: -1 large California Sweetpotato, baked -1/2 cup Whole Wheat Flour (or Oat Flour) -1/4 cup Coconut Flour -1/4 cup Unsweetened Cocoa Powder -1/2 cup Greek Yogurt -1/2 cup Brewed Coffee (enhances chocolate flavor) -2 Egg Whites -1 Egg -1/3 cup Natural Honey (increase to 1/2 cup if having a sweet tooth) -1/2 cup Baking Stevia or other Sugar of choice -2 teaspoons Baking Powder -1 teaspoon Vanilla Extract -1 teaspoon Cinnamon -1/2 teaspoon Pumpkin Pie Spice -1/8 teaspoon Sea Salt

Cream Swirl -1/4 cup Cottage Cheese -1 tablespoon Sweetpotato, mashed -1 tablespoon Honey

Directions: Preheat oven to 350 degrees F. Place sweetpotato and egg/eggwhites in blender, and blend until the sweetpotato looks like puree. In large bowl, place all of the dry ingredients, and mix until combined. Add blended sweetpotato and other wet ingredients to bowl, and mix until smooth (but do not overmix). With nonstick spray, spray an 8×8 glass pan, and pour batter into glass. Place the cottage cheese, pumpkin, and honey in blender an blend until cottage cheese is smooth. Pour cream mixture in three equidistant lines across the brownie batter in the glass. With knife, “cut” the batter up and down without picking up the knife until you have created a “swirl look”. Place in oven and cook for 25 minutes. Remove and allow to cool before cutting.

Spaghetti Sauce

14 Oct

-1 cup red onion, diced
-1 15oz can Tomato Sauce
-1 14.5oz can Diced Tomatoes
-1 6oz can Tomato Puree
-1T fresh chopped Basil
-1 clove of Garlic
-1 tsp each: dried Parsley, Oregano, Thyme
-1/2 tsp garlic salt

Spaghetti Squash

14 Oct

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Directions: Preheat oven to 350 F. Cut squash in half long wise. Take out seeds from middle. Either wash seeds for baking separately, or throw away. Lightly coat flesh of both sides with olive oil and sprinkle with seasonings. Put flesh side down on baking tray. Bake in oven for about 45 minutes (depending on size). If wanting more aldente “spaghetti” texture, check after 30 minutes. Take out of oven. With fork, begin to scrape out insides, going length-wise down the entire half of the squash. It will begin to come off as string-like “spaghetti noodles”. Continue to do so until all flesh is out of the hard outside shell. Toss shell or use as serving bowl.

Lemon Basil Salmon Recipe

14 Oct

Lemon Basil

Ingredients:

Salmon Filets

Fresh Basil, chopped

Lemon, thinly sliced

Olive Oil

Lemon Pepper

Directions:

Preheat oven to 400 degrees Fahrenheit.

Take salmon filets and cut 3  shallow slits in each filet. Stuff the slits in the salmon with the chopped basil. Then drizzle or spray olive oil on each filet (I used my Misto) and top with some Lemon Pepper and 2-3 Lemon slices.

Place each salmon filet in the center of a piece of parchment paper and wrap the parchment paper over the filet so that it is like a burrito. Place each wrapped filet on a baking sheet.

Bake for approximately 20 minutes or until salmon becomes flaky!

Healthy Pumpkin Spice Donuts

14 Oct

Makes 8 mini donuts

Donuts:

– 1 cup old fashioned oats

– 3/4 cup pumpkin puree

– 1/2 cup unsweetened vanilla almond milk

– 2 tsp Baking Powder

– 1/2-1 tsp pumpkin pie spice

-1/2 tsp vanilla extract

–  1/4 cup coconut sugar

Frosting:

– 1 scoop cinnamon roll casein protein (could also use vanilla with cinnamon added)

– 1/2 cup NF Greek Yogurt

– 3/4 cup almond milk

Preheat oven to 350F. Spray donut pan with non-stick spray. Blend all the donut ingredients together until smooth. Pour mixture into donut pan and bake for 10-15 mins until donuts bounce back to touch and start to pull away from donut pan.

While donuts are baking blend together frosting. Top donuts with frosting and sprinkles if desired.

NOTE: Don’t have casein? Use whey protein. Just decrease the liquid amount.

Pizza Spaghetti Casserole !!

12 Oct

Ingredients

1 lb. Ground meat (beef, sausage, turkey)
1 16 oz. box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano
½ teaspoon garlic powder
½ Cup Milk
1 Egg
2 ounces sliced pepperoni
1 (26 ounce) jar pasta sauce
1 16 oz. can diced Italian style tomatoes
¼ cup grated Parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc…
Directions:

Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni’s. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

Parmesan Encrusted Zucchini

12 Sep

Ingredients:
4 medium zucchini
salt, for cooking zucchini
1 T extra virgin olive oil
2/3 cup coarsely grated parmesan cheese, more or less to taste

Instructions:
Fill a medium pot with water, add a generous amount of salt and bring to a boil.

Wash zucchini skins and cut zucchini into strips about 3 inches long and 1/2 inches thick. You will probably need to cut away some of the white inside part of the zucchini to get strips this thin.

Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge
into ice water to stop the cooking, then drain in colander for 2-3 minutes.
Remove from colander and place in single layer on cutting board and pat dry with
paper towels.

While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a broiling pan with non-stick spray.

Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack between each piece so the cheese can run down a tiny bit.) Brush zucchini with olive oil. Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered.

Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15 minutes, or perhaps a little more, depending on how hot your broiler is and
how close the pan is to the heat source. Serve hot or warm. There will not be
any leftovers, so you don’t need to worry about whether this will keep in the
refrigerator.

Very Greek Grilled Chicken

12 Sep

6-8 boneless, skinless chicken breasts
Marinade: 1/2 cup extra virgin olive oil 1/3 cup fresh-squeezed lemon juice 1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don’t have lemon zest)1 tsp. Greek seasoning 1 tsp. poultry seasoning 1 tsp. dried oregano black pepper to taste

Trim all visible fat and membranes from chicken breasts, I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in single layer in Ziploc bag.
Combine marinade ingredients and pour over chicken. Marinate in refrigerator 6-8 hours or all day if desired. (If you don’t have that long to marinate I recommend increasing the lemon juice a little.)
Preheat grill to medium-hot and grill chicken 20-25 minutes, or until well browned and firm but not hard to the touch. (I’ve been cooking this slightly less than 20 minutes the last few times I’ve made it. Actual cooking time will depend on the heat of your grill and the temperature outside, so don’t overcook.)
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Outback Steakhouse-Style Steak

10 Sep

Seasoning

Directions:

  1. 1
    Mix together seasoning ingredients and rub into each side of steak.
  2. 2
    Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

Carne Adovada

10 Sep

 

Ingredients:
8 to 10 dried red New Mexico or California chilies 2 cups water
1/3 cup finely chopped onion
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1-1/2 pounds lean boneless pork butt, cut 1/2 inch thick
 
Preparation: 1. Wash chilies; remove stems and seeds. Place in 3-quart pan with water. Cover and simmer 20 minutes or until chilies are very soft. Pour chilies and liquid into blender or food processor container fitted with metal blade; process until puréed. Push purée through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture. 2. If using pork butt, trim excess fat. Cut meat into 1/2-inch slices, then cut into strips about 1 inch wide and 3 inches long. Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days. Preheat oven to 325°F. Transfer meat and chili mixture to 2-1/2-quart casserole; cover. Bake 2 to 2-1/2 hours or until meat is very tender. Skim and discard fat before serving.