Cook This Tonight

meanwhile,
rehydrate your dried mushrooms as the package instructs if using dried.  saute
your veggies in about 2 Tsp olive oil (maybe less if possible).   do not salt
your veggies while sauteing.  you can add your tarragon and thyme in when they
are almost done.  when everything is done and mushrooms look yummy and golden
transfer to a sauce pan (3-4 quart works for me).  reserve a few mushrooms for
garnish.  squeeze the water from the rehydrated mushrooms and chop them up a
little and add them with the roasted garlic cloves to the pot.  add chicken
broth, a little less than you think you might need because you don’t want your
end product to be too thin.  bring to a boil then lower to a simmer.  when
everything has been heated through take off the stove and get your immersion
blender in there and blend away…blend it to the texture you like.  i like it
creamy.  you might need to add more broth at this point (heat through if you add
more).  when you have it just right check for seasoning…salt and pepper to
your liking.  i like the base creamy, then i add a few whole reserved mushrooms
or use as garnish.
reheat just before service.  this soup can be made ahead
and keeps well for a few days.

NOTE..the fresh thyme is for
presentation and photos only

Donut Ingredients:

• 1 cup whole wheat flour
• 1 egg
• 1/4 cup unsweetened applesauce
• 1/4 cup pumpkin puree
• 1/3 cup nonfat plain greek yogurt
• 1 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup unsweetened vanilla almond milk (or plain)
• 1 teaspoon vanilla extract
• 4 packets of stevia

Glaze Ingredients:

• 1/2 scoop whey protein powder (I used cinnamon swirl but vanilla is fine too)
• 1 tablespoon unsweetened vanilla almond milk (or plain)
• 1/2 teaspoon vanilla extract
• *if not sweet enough stevia can be added to taste

Directions:

1. Whisk all ingredients together and carefully pour into doughnut pan. Don’t fill too high or you won’t have a hole in the middle of your doughnut!
2. Bake at 350F for 20 minutes or until done.
3. For the glaze, simply whisk all the ingredients together in a small mixing bowl and pour over the donuts after they have cooled.

Recipe Notes: Another variation I’ve tried is using two egg whites instead of the whole egg and 1/4c raw coconut crystals in place of the stevia.  For the frosting we’ve also used nonfat plain Greek yogurt with a packet of stevia and a few drops of vanilla extract

3 Egg whites
3/4 cup Unsweetened cocoa
1/2 cup Unsweetened applesauce
1 tsp Vanilla extract
1/2 cup Plain greek yogurt (or regular plain low fat yogurt)

1/2 tsp Cream of tartar (or 2 tsp. vinegar)
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/4 tsp Salt
1 cup Hot water
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 1
1/2 cup Semi-sweet chocolate chips

Tip Foil cupcake liners, remove the inner paper lining (because paper liners tend to stick to muffins!)

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.

Ingredients:

• 1 large spaghetti squash, baked
• 1 jar spaghetti sauce of choice
• 1 1/2 lbs. lean ground turkey meat
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon salt
• 2 whole eggs or 4 egg whites

Directions:

1. Preheat oven to 375 degrees F.
2. Bake your squash as you see fit for approximately 1 hour, or until it’s soft and easily pierced with a fork. Once the squash is baked and soft, pull it out of the oven and allow to cool until you can touch it without getting burned. If you haven’t already, cut it in half.
3. Using a fork, remove the squash from the shell by scraping it from the top of the sides to the center. This will achieve the “spaghetti-like” stings the squash in named for.
4. Mix all the turkey meat ingredients together in a bowl, form into meatballs and bake at 350 degrees for approximately 30 minutes or until the internal temperature reaches 170 degrees F.
5. Mix with your squash and sauce, top with a little parmesan and serve

1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
2. Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Directions:

1. In a medium to large soup pot, brown the turkey in the olive oil.
2. Once the meat is browned, add in all other ingredients and simmer until the meat is fully cooked.

Directions:

1. In a large skillet, saute the onions and garlic in the olive oil until translucent.
2. Add the chicken to the pan.
3. Add all other ingredients in the order listed, EXCEPT for the yogurt. Cook until chicken is cooked through.
4. Remove the skillet from heat and stir in the yogurt and salt to taste.
5. Serve over brown rice,