Skillet Fried Breakfast Potatoes

Ingredients:

    4 cups diced yukon gold or red potatoes
    2 tbs canola or vegetable oil
    1/2 Vidalia Onion, diced (aprox. 1 cup)
    2 cloves fresh garlic, minced
    1/2 tbs fresh rosemary, chopped
    2 tsp smoked paprika
    1/2 tsp red pepper
    Fresh salt and pepper to taste


Instructions:

    Bring 4 cups of water to a boil. Add potatoes and par-boil for 6-7 minutes. Drain
    Add oil to cast iron skillet on medium heat.
    Add onions and saute for 5 minutes or until light brown.
    Add garlic, potatoes and remaining ingredients. Saute till potatoes are crisp and browned.
    Season with salt and pepper to taste.

Spaghetti Squash Mac and Cheese

Ingredients:
1 large spaghetti squash
Canola oil spray
2 cups broccoli florets, steamed
1 tablespoon ghee
1 tablespoon whole-wheat flour
1 cup low-fat milk
1 cup reduced-fat cheddar cheese
1/2 cup grated parmesan
Salt and pepper
1 teaspoon red pepper flakes, optional garnish
1 teaspoon grated parmesan, optional garnish


Instructions:

    Preheat oven to 400ºF. Cut spaghetti squash in half, and scoop out and discard seeds. Spray the center of both halves of squash with cooking spray, and place cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
    Remove squash from oven, and let cool. Once it's safe to handle, scrape flesh into a large bowl. Add in steamed broccoli florets to bowl and set aside.
    In a large saucepan, melt ghee on medium heat and whisk in whole wheat flour. Add milk and whisk quickly. Turn heat down to low, add both cheeses to saucepan, and stir until melted. Remove from heat.
    Pour cheese sauce over spaghetti squash and broccoli mixture, and toss until all the squash is covered.
    Dish into four portions, and top off with red pepper flakes and extra cheese if you wish!

Portobello & Basil Cheese Tortellini Recipe

Ingredients:

    1 package (19 ounces) frozen cheese tortellini
    1 pound sliced baby portobello mushrooms
    1 small onion, chopped
    1/3 cup butter, cubed
    2 garlic cloves, minced
    1 cup reduced-sodium chicken broth
    1 cup heavy whipping cream
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/3 cup grated Parmesan cheese
    2 tablespoons minced fresh basil or 2 teaspoons dried basil


Instructions:

Cook tortellini according to package directions.
Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half.
Add the cream, salt and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain tortellini; add to skillet. Stir in cheese and basil. Yield: 4 servings.

Roasted Veggie Quinoa Salad

Ingredients:
(4-6 servings)

Quinoa

    1 c. RINSED quinoa
    2 c. chicken stock
    1 tsp extra virgin olive oil
    4 cloves garlic, chopped
    1/2 tsp sea salt

Roasted Vegetables

    2 bell peppers, cubed
    1 zucchini, cubed
    1 squash, cubed
    1 red onion, cubed
    1 fennel bulb, cubed
    4 garlic cloves, whole
    1 Tbsp Herbs de Provence
    2 Tbsp extra virgin olive oil
    1/2 tsp smoked salt

Dressing

    1/2 lemon, juiced and zested
    2 Tbsp extra virgin olive oil
    fresh herbs


Instructions:

Preheat the oven to 450 degrees, or fire up the grill.

In a bowl, combine all the cubed veggies and toss with the Herbs de Provence, oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through. (or grill the veggies to your liking)

In a small saucepan, heat the oil over low heat and add the garlic, saute for 1 minute, then add the rinsed quinoa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.

In a serving bowl, combine cooked quinoa with roasted veggies. Add dressing, toss and enjoy hot, room temperature or cold!

via http://www.thetalkingkitchen.com

Parmesan Garlic Roasted Potatoes

Ingredients:

Potatoes Cut in to smaller size pieces (I use Russet Potatoes)
A few tablespoons of olive oil
2-3 cloves garlic, minced
1 to 2 Tablespoons fresh chopped parsley
Fresh grated Parmesan cheese
Salt and pepper, to taste


Instructions:

Preheat oven to 450 °F.

Cut potatoes into cubes or wedges.  Bring a pot of water to a boil.
Add the potatoes and cook for 3 to 6 minutes depending on size.

While potatoes are cooking put oil in cast iron skillet or other heavy
pan and heat in oven. 

Drain the potatoes  and place them back in the pot.  Put the pot back
on the burner and shake to dry the potatoes and to rough up their
surface. This is what gives roasted potatoes that perfect crust.

Add the potatoes to the hot oil , toss to coat and roast turning once or twice.

When potatoes are almost tender sprinkle with fresh
garlic and Parmesan, salt and pepper and continue roasting until
potatoes are tender.  Turn at least one more time for even browning. 

Just before serving, toss with fresh chopped parsley.

via http://www.piarecipes.com

Easy Ham & Cheese Breakfast Pockets

Ingredients:
(Makes 4 Servings)

1 can reduced fat crescent rolls
1 9 oz. container deli ham, thin, divided
2 oz. cabot cheese, sliced and divided
1 jalapeno, finely diced
1 tbsp egg substitute


Instructions:

Preheat oven to 375. Spread out a sheet of wax paper, and open crescent rolls into 4 rectangles. Press down on crescent rectangle (2 triangles) to make larger rectangle. Press jalapeno pieces into dough, then add 1/4 of the ham on one side. Roll halfway, then and ½ oz. cheese. Finish rolling and repeat process with remaining three. Add to cookie sheet sprayed with nonstick cooking spray. Brush egg substitute on top of each. Cook for 12-14 minutes until top is golden brown.

via http://healthifiedkitchen.blogspot.com

Strawberry Lemon Yogurt Cake

Ingredients:

    1 1/2 cups all purpose flour
    1 1/2 cups white whole wheat flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    Zest of 1 lemon
    1 cup (2 sticks) butter, at room temperature (if you use unsalted, add another 1/2 teaspoon of salt)
    1 1/4 cups sugar
    3/4 cup brown sugar
    3 eggs
    1 tablespoon lemon juice
    1 teaspoon vanilla extract
    8 ounces plain Greek yogurt
    12 ounces (about 2 cups) fresh strawberries, diced

Glaze:

    1 1/4 cups powdered sugar
    1-2 tablespoons lemon juice

Instructions:

Heat oven to 325 degrees. Grease and flour a 10-inch bundt pan and set it aside.

1) In a bowl, stir together flour, baking soda and salt. Mix in the lemon zest and set aside.

2) With an electric mixer or stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in lemon juice and vanilla extract until incorporated. Alternate beating in the flour mixture and the yogurt – starting and ending with flour – and mixing just until incorporated. Gently fold strawberries into the batter.

3) Pour the batter into the prepared bundt pan. Bake for 70-75 minutes, or until a wooden pick inserted into the center of the cake comes out clean.

4) Allow to cool 25 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle glaze over top of the cake, letting it drip down the sides.

Cheesy Lasagna Rolls With Spinach and Ricotta

Ingredients:

Salt
1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella



Instructions:

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

Serves 4 to 6.

Nutritional information per serving (about 7oz/189g-wt.): 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol, 670mg sodium, 47g total carbohydrate (4g dietary fiber, 9g sugar), 16g protein

via www.yumsugar.com

Butter-pecan Sweet Potatoes

Ingredients:

8 medium sweet potatoes (5 lbs.), or one per person
olive oil
course salt
2 T. butter, cut into small pieces
2 T. light brown sugar
1/3 c. pecan pieces
1/8 tsp. cayenne pepper



Instructions:

Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil (we brush it on both sides); season with salt.
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately. Serves 8.
***I got this recipe from the Martha Stewart website. I used to only make it for holidays, but we love it so much we make it more often. I double the topping ingredients when I make it.

via kimmccrary.blogspot.com

MONTEREY CHICKEN

Ingredients:

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper



Instructions:

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

***This is the first time we marinated the chicken breasts before cooking and they were great. You don't have to though. Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. (We only marinade about a half hour or the meat gets too salty for us.)

via kimmccrary.blogspot.com

Tomato Basil Soup

Ingredients:
(serves 2-3)

6 ripe tomatoes – cut into chunks
3 carrots – peeled and sliced into discs
1 green or red bell pepper – cut into chunks
1 yellow onion – cut into chunks
5 cloves of garlic – halved
6-8 fresh basil leaves (or Season with Spice's American dried basil leaves)
2 cups chicken broth (or vegetable broth)
2 tsp of Season with Spice's Sweet Spanish Paprika
Dash of Season with Spice's Moroccan Thyme
1/2 tsp Season with Spice's freshly ground Tellicherry Black Pepper
Salt to taste
1/2 cup milk
Dab of butter
Olive oil



Instructions:

1. Add a few tablespoons of olive oil into a deep frying pan, and heat on high. When hot, toss in the garlic and onion and sauté until lightly browned. Then add in the carrot and sauté until lightly browned.
2. Add in another tablespoon of olive oil, along with the bell pepper and tomatoes. Cook on medium fire until tomatoes are softened. Turn heat off and let cool while completing next step.
3. In a large pot, combine the chicken broth, paprika, thyme, and black pepper. Heat on low.
4. Add the cooked veggies into a blender, along with the fresh basil leaves. Blend on low speed to desired texture.
5. Add the blended mixture into the large pot, stir well with the broth, and cook on medium fire until soup thickens to desired texture. Then stir in butter and milk, add in more salt if needed, and cook a few more minutes.
6. Serve hot, and garnish with shredded fresh basil leaves and freshly ground black pepper. Enjoy with a side of toast or a grilled cheese sandwich.

Notes:
- You can roast the vegetables instead, but I prefer the way the garlic, onions and carrots caramelize in the frying pan and give the soup a stronger flavor.

via blog.seasonwithspice.com

Hot Caprese Dip

Ingredients:

10 ounces fresh mozzarella
3 small roma tomatoes, seeded and juiced
3 tablespoons fresh basil



Instructions:

Chop up all of your ingredients.
Note: Make sure to get as much moisture out of the tomatoes as possible.

In a small baking dish, combine all the ingredients and mix well.

Bake at 375 degrees for 15-20 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers.

Orange-Cinnamon French Toast

Ingredients:
(serves 6)

2 -4 tablespoons butter, melted (I used 3 tablespoon)
2 tablespoons honey
1/2 teaspoon ground cinnamon
3 eggs
1/2 cup orange juice
1/8 teaspoon salt (optional)
6 slices bread
additional honey (optional) 

 Instructions:

In a bowl, combine butter, honey and cinnamon. Pour into a greased 13-in. x 9-in. x 2-in. baking pan; spread to coat the bottom of pan. In a shallow bowl, beat the eggs, orange juice and salt if desired. Dip bread into egg mixture and place in the prepared pan.
Bake at 400 F for 15-20 minutes or until golden brown. Invert onto a serving platter; serve with honey if desired.

via www.food.com

Almond Meltaway Cookies

Ingredients:
(for 32 cookies)

2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon flaked sea salt (or can use regular table salt)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons almond extract

Icing:
1 cup powdered sugar
1 tablespoon milk (or water)
2 teaspoons almond extract



Instructions:

Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined.
Roll 1 tablespoon of dough into small circles and then press with hands (or with the bottom of a cup) into a disk shape. Place on prepared baking sheet.
Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

To Ice:
In a small bowl, whisk together powdered sugar, milk and almond extract - until smooth.
Using a spoon, smooth icing onto the top of each cookie and let set for 10 minutes, or until hardened. Store in the fridge, let come to room temperature when ready to serve.

via www.thenovicechefblog.com

White Chicken Chili Soup

Ingredients:

4 cups chicken broth
4 15.5 oz. cans Great Northern Beans drained and rinsed
2 cups shredded chicken
1 small can diced green chilies
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
2 cups shredded cheese Monterrey Jack or Mexican Blend



Instructions:

In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
Right before serving, stir in sour cream and cheese until it is all blended and melted.