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.