Sweet Potato Surprise Recipe

Ingredients:

CASSEROLE

4 sweet potatoes, baked and mashed
1 cup sugar
1/3 cup margarine, melted
1/2 cup milk
2 eggs, beaten
1 teaspoon vanilla extract

TOPPING

1 cup grated unsweetened coconut, dried or fresh
1 cup pecans
1 cup brown sugar
1/3 cup all-purpose flour
1/3 cup margarine

Direction:

Heat the oven to 375 degrees. In a large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs, and vanilla extract until well combined. Transfer the mixture into a 2 1/2-quart baking dish.

In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly. Distribute the topping over the sweet potatoes. Then bake the casserole for 20 minutes or until lightly browned. Serves 6 to 8.

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Article source: http://spoonful.com/recipes/sweet-potato-surprise

Low Carb Beefed-Up Meatloaf Recipe

Prep: 30 min

Cook: 1 hr 15 min

Yield:8 servings

Ingredients:

Tomato Topping:
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons white vinegar or water
2 pounds ground chuck (may use meat loaf mix with ground pork)
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced

Directions:

Preheat oven to 350 degrees F.

In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.

In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.

Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.

Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

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Article Source: http://www.foodnetwork.com/recipes/low-carb-beefed-up-meat-loaf-recipe.html?oc=linkback

Low Carb Blueberry Muffins Recipe

Prep: 15 min

Cook: 25 min

Yield:6 servings

Ingredients:

Vegetable oil cooking spray
2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together
1 cup soy flour
1/2 cup sugar substitute (recommended: Splenda)
1 teaspoon baking powder
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)

Directions:

Preheat oven to 375 degrees F.

Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.

In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.

Cook's Note: In place of blueberries you can use raspberries, blackberries, banana extract and walnuts, lemon or almond extract and poppy seeds, cranberries, pumpkin, or other favorite flavors.

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Article source: http://www.foodnetwork.com/recipes/low-carb-blueberry-muffins-recipe.html?oc=linkback

Low Carb New York Ricotta Cheesecake Recipe

Prep: 30 min

Inactive: 8 hr

Cook: 1 hr 45 min

Yield:12 servings

Ingredients:

24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
2 eggs
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan

Directions:

Preheat oven to 400 degrees F.

Spray the springform pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.

In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.

Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.

Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.

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Article source: http://www.foodnetwork.com/recipes/low-carb-new-york-ricotta-cheesecake-recipe.html?oc=linkback

Low Carb Double Chocolate Walnut Brownies Recipe

Prep: 30 min

Inactive: 1 hr

Cook: 40 min

Yield:25 servings

Ingredients:

1 1/2 tablespoons wheat bran, or oat bran
1 1/4 cups plus 1/2 tablespoon soy flour
4 ounces unsweetened baking chocolate
1/2 cup unsalted butter
2 cups sugar substitute (recommended: Splenda)
1/2 cup heavy cream
5 large eggs
1 tablespoon no sugar added vanilla extract
2 teaspoons baking powder
1/2 cup chopped walnuts
Low Carb Chocolate Frosting, recipe follows
Special Equipment: 8-inch square baking pan

Directions:

Preheat oven to 325 degrees F.

Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.

Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.

With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.

With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.

Low Carb Chocolate Frosting:

3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few drops hot water, as needed, to thin consistency

Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.

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Article source: http://www.foodnetwork.com/recipes/low-carb-double-chocolate-walnut-brownies-recipe.html?oc=linkback

Baked Ham with Low Carb Maple Bourbon Glaze Recipe

Prep: 15 min

Inactive: 15 min

Cook: 1 hr 30 min

Yield:12 servings

Ingredients:

9 to 10 pound hickory smoked ham (fully cooked), butt portion

Glaze:

1 teaspoon maple extract
1 teaspoon dry mustard
1 teaspoon white vinegar
1 1/4 cups sugar substitute (recommended: Splenda)
2 to 3 tablespoons bourbon
1 tablespoon whole cloves

Directions:

Preheat oven to 325 degrees F.

Place ham face down in a shallow baking pan and cover loosely with aluminum foil.

Place on lower rack of oven and bake for 1 hour.

While the ham is baking, mix together all the glaze ingredients in a bowl and set aside.

After 1 hour of cooking, remove ham from oven, uncover and stand ham up on 1 side. With a sharp knife and in a "tic-tac-toe" fashion, make shallow cuts all over the fatty side of the ham, scoring 1-inch squares. Insert single whole cloves in every corner of the squares created by the cuts. Pour the glaze over the top and let drip down the ham. Place uncovered ham back in the oven and cook for another 30 minutes. Remove from oven and let stand 15 minutes before slicing.

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Article source: http://www.foodnetwork.com/recipes/baked-ham-with-low-carb-maple-bourbon-glaze-recipe.html?oc=linkback

Low Carb Zucchini Muffins Recipe

Prep: 15 min

Cook: 25 min

Yield:12 servings

Ingredients:

4 tablespoons wheat bran
1 1/2 cups soy flour plus 2 tablespoons
1/2 cup small diced zucchini, with skin on
3 eggs
3/4 cup heavy cream
1/2 cup club soda
1/3 cup sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder

Directions:

Preheat oven to 375 degrees F.

Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.

In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.

Cook's Note: These muffins make great strawberry shortcakes by adding low carb whipped cream and fresh strawberries. For fun serve them in a martini glass.

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Article source: http://www.foodnetwork.com/recipes/low-carb-zucchini-muffins-recipe.html?oc=linkback

Low Carb Neapolitan Parfaits Recipe

Prep:20 min

Yield:4 servings

Ingredients:

1 cup heavy cream
1/3 cup sugar substitute, plus 2 tablespoons (recommended: Splenda)
1 teaspoon no sugar added vanilla extract
1/2 tablespoon unsweetened cocoa powder
1 pint fresh strawberries, sliced (sprinkle with 1 tablespoon sugar substitute if not sweet)
Fresh mint, for garnish

Directions:

With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.

To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.

In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.

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Article source: http://www.foodnetwork.com/recipes/low-carb-neapolitan-parfaits-recipe.html?oc=linkback

Low Carb Flank Steak with Red Wine Vinegar and Greens Recipe

Prep: 15 min

Cook: 15 min

Yield:2 servings

Ingredients:

1 tablespoon extra-virgin olive oil
1 pound flank steak, cut into 2 equal pieces
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
1 tablespoon unsalted butter
5 ounces (1/2 bag) Italian salad blend

Directions:

Heat the olive oil in a medium skillet over medium heat. Season both sides of the steaks with salt and pepper to taste. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices. Serve.

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Article source: http://www.foodnetwork.com/recipes/food-network-kitchens/flank-steak-with-red-wine-vinegar-and-greens-low-carb-recipe.html?oc=linkback

Low Carb Maple Pecan Pancakes Recipe

Prep: 15 min

Cook: 6 min

Yield:4 servings

Ingredients:

Non-stick cooking spray or butter
2 eggs
1/3 cup heavy cream
1/4 cup water
1 teaspoon no sugar added maple extract
1/2 cup soy flour
2 tablespoons sugar substitute (recommended: Splenda)
1 tablespoon wheat (or oat) bran
1/4 teaspoon baking powder
1/8 cup chopped pecans ( walnuts may be substituted)
Low Carb Fresh Whipped Cream, recipe follows

Low Carb Fresh Whipped Cream:

1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

Directions:

Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.

Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.

Low Carb Fresh Whipped Cream:

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

Yield: 12 servings

For 1 serving whipped cream:

Calories: 70 grams

Total Fat: 7 grams

Saturated Fat: 5 grams

Carbohydrates: 1 gram

Net Carbohydrates: 1 gram

Fiber: 0 grams

Article source: http://www.foodnetwork.com/recipes/low-carb-maple-pecan-pancakes-recipe.html?oc=linkback

Low Carb Turkey and Swiss BLT Roll-Ups Recipe

Prep: 8 min

Yield: 4 servings

Ingredients:

4 teaspoons heavy mayonnaise
1 head iceberg lettuce (4 outer leaves only)
1/4 pound sliced turkey (no sugar added)
1/4 pound precooked bacon strips (8 slices)
1 tomato, thinly sliced to make 8 slices
1/4 pound sliced Swiss cheese
Toothpicks

Directions:

Spread about a teaspoon of mayonnaise on the inside of a large single outer leaf of iceberg lettuce. Place leaf on the counter and top with 2 slices of turkey breast, 2 bacon slices, 2 slices of cheese, and 1 to 2 tomato slices. Roll up like a burrito. Close with toothpicks and cut into pinwheels. Repeat to make 4 roll-ups.

Cook's Note: Try heating all but the lettuce and tomatoes in the microwave, and then roll up in the lettuce for a hot wrap with melted cheese.

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Article source: http://www.foodnetwork.com/recipes/low-carb-turkey-and-swiss-blt-roll-ups-recipe.html?oc=linkback

Uncle Al's Sausage and Peppers Casserole Recipe

Before starting this recipe, make sure everything is ready-to-go because the cooking moves really fast. By the way, the hot cherry peppers are only suggested and NOT for the weak at heart!

Prep: 15 min

Cook: 46 min

Yield: 8 servings

Ingredients:

1/4 cup olive oil
2 pounds fresh turkey sausage (about 8 links), cut in 1/2
1 medium red onion, quartered and separated
1 red bell pepper, cored, seeded, and cut into 1- inch-wide strips
1 green bell pepper, cored, seeded, and cut into 1-inch-wide strips
1 yellow bell pepper, cored, seeded, and cut into 1- inch-wide strips
1 pound green beans, ends trimmed and halved
1 (14-ounce) can no-sugar-added diced tomatoes
3 cloves garlic, chopped
2 tablespoons chopped basil leaves, plus some for garnish
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
8 ounces button mushrooms
4 marinated hot cherry peppers.

Directions:

Preheat oven to 375 degrees F.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don't fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.

Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan.

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Article source: http://www.foodnetwork.com/recipes/uncle-als-sausage-and-peppers-casserole-recipe.html?oc=linkback

Blackened Salmon with Spinach and Soy Black Beans

Prep: 15 min

Cook: 5 min

Yield: 2 servings

Ingredients

2 tablespoons canola oil
1 pound fresh salmon fillet, skinless, cut into 2 pieces (not too thick or cooking time will increase)
Blackening Spice, recipe follows
1 (12-ounce) can "soy" black beans, drained (available at health food and specialty stores)
4 cups fresh spinach, cleaned
2 tablespoons unsalted butter
Sour cream, for garnish

Blackening Spice:

5 tablespoons kosher salt
5 tablespoons paprika
1 tablespoon dry thyme
1 tablespoon ground black pepper
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper

Directions

Heat oil in a large heavy saute pan or iron skillet over high heat until almost smoking hot.

Coat the salmon fillets well on both sides with the blackening spice and place gently in the hot pan. Sear on the first side for about 2 minutes and then flip fish over. Add the black beans to 1 corner of the pan and throw in the fresh spinach and butter right on top of everything and cook it all for about 2 minutes more.

To serve, take the spinach off the top and place it on the bottom of a plate. Then arrange the salmon and black beans around it. Garnish with a dollop of sour cream, if desired.

Blackening Spice:

Mix all the blackening spice ingredients well and store in a sealed container or spice canister. Keep extra as a versatile spice in your kitchen.

Blackened Salmon with Spinach and Soy Black Beans

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Article source: http://www.foodnetwork.com/recipes/blackened-salmon-with-spinach-and-soy-black-beans-five-minute-meal-in-a-pan-recipe.html

Crushed New Potatoes Recipe

Ingredients:

4 new potatoes
1 TBS olive oil
1 garlic clove
1 TBS chives
salt
pepper
2 TBS grated cheese(any kind you like...I used Pepper Jack)
1 TBS Parmesan
Herbs of choice (optional)

Instructions:

Preheat Broiler

Wash potatoes well and place in salted water.

Bring to boil and cook till fork tender (15-20 minutes).

Mix oil with crushed garlic clove. Set aside.

Line a baking sheet with parchment. Place the potatoes on the parchment.

Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.

Pour some garlic oil over each potato.

Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.

Broil for 7-10 minutes or until nice and crispy.

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Article source: http://inspiredreamer.com/crushed-new-potatoes/

Chicken Avocado Burgers Recipe//

Chicken Avocado Burgers Recipe

Ingredients:

1 pound ground chicken
1 large ripe avocado - cut into chunks
½ cup panko crumbs or other bread crumbs
1 chopped clove of garlic
salt and pepper to taste

Instructions:

Toss the chunks of avocado, breading and garlic together.

Blend mixture into ground chicken being careful not to mush the avocado.

Form into 4-5 patties and grill until done (temp of 165).

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Article source: http://laughingspatula.com/chicken-avocado-burgers/

Baked Teriyaki Chicken Recipe

PREP: 30 mins

COOK: 1 hr

READY IN: 1 hr 30 mins

Serving:6

Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

Directions:

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

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Article source: http://allrecipes.com/Recipe/Baked-Teriyaki-Chicken/Detail.aspx

Garlic Prime Rib Recipe

Serves 15

Ingredients

1 (10 pound) prime rib roast
10 clove garlic, minced
2 tbsp olive oil
2 tsp salt
2 tsp ground black pepper
2 tsp dried thyme

Directions

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.

Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

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Article source: http://www.kitchme.com/recipes/garlic-prime-rib

Cilantro Lime Chicken Recipe

Prep time: 5 mins

Cook time: 20 mins

Total time :25 mins

Serves: 4-6

Ingredients:

4-6 skinless, boneless chicken breasts
3 tablespoons fresh cilantro, chopped
2 limes, zest and juice or 4 tablespoons lime juice
1 lime, sliced
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground cumin
pinch cayenne pepper (optional)

Instructions:

Preheat grill or oven to 375º F. Place chicken into a large baking dish, about a 9x13. Stir together cilantro, lime zest and juice, olive oil, salt, cumin, and cayenne pepper, if using. Pour over chicken. Top with lime slices, cover with plastic wrap and refrigerate for 5 minutes.

Remove chicken from marinade and place onto grill or in oven for 20 minutes. Grill or bake until chicken registers 165º F when checked with an internal temperature probe. Remove from oven and serve warm.

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Article source: http://addapinch.com/cooking/2014/04/11/cilantro-lime-chicken-recipe/

Sun Dried Tomato And Mushroom Pasta Recipe

Ingredients

2 tablespoons olive oil
8 oz mushrooms, sliced
3 garlic cloves, minced
3.5 oz sun-dried tomatoes, diced
2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
2 cups boiling water
1/2 cup half and half (may need to add another 1/2 cup)
1/2 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tablespoon dried basil (or up to 2 tablespoons minced fresh basil)
1/2 pound fettuccine pasta

Instructions

Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.

Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.

If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.

Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.

Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed

Article source: http://juliasalbum.com/2014/02/sun-dried-tomato-and-mushroom-pasta/

Crockpot Beef and Broccoli Recipe

Ingredients

1 lb boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 bunches fresh broccoli florets

Directions:

1. Place beef in a crock pot.

2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

3. In a cup, stir cornstarch and 2 tablespoons sauce from the crock pot until smooth. Add to crock pot. Stir well to combine.

4. Add broccoli to the crock pot. Stir to combine.

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6. Serve over hot cooked rice.

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Article source: http://www.ebonyloveandmarriage.net/recipe-of-the-day-easy-crock-pot-beef-and-broccoli/

Strawberry Lemon Yogurt Cake Recipe

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

Directions

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.

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Article source: http://www.sweetlyserendipity.com/breakfast/strawberry-lemon-yogurt-cake

Asparagus Phyllo Appetizers Recipe

Yield: Serves 10 (serving size: 3 pieces)

Total Time: 45 Minutes

Ingredients:

3 ounces thinly sliced prosciutto, cut into 30 long, thin strips
30 asparagus spears, trimmed
10 (14 x 9-inch) sheets frozen phyllo dough, thawed
Cooking spray

Direction:

Preheat oven to 450°.

Wrap 1 prosciutto strip around each asparagus spear, barber pole–style. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray. Cut crosswise into thirds to form 3 (4 1/2 x 9–inch) rectangles. Arrange 1 asparagus spear across 1 short end of each rectangle; roll up jelly-roll fashion. Arrange rolls on a baking sheet; coat rolls with cooking spray. Repeat procedure with remaining phyllo, asparagus, and cooking spray. Bake at 450° for 10 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.

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Article source: http://www.myrecipes.com/recipe/phyllo-wrapped-asparagus-50400000117854/

Honey-Lime Chicken Skewe Recipe

Serve:4

Prep:80 mins

Cook:12 mins

Ready in:1 hour 32 mins

Ingredients:

3 tablespoons soy sauce - You can use gluten - free soy sauce to make this recipe gluten - free
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
¼ teaspoon of salt
¼ teaspoon of pepper
½ teaspoon red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts - cut into bite size pieces

Instructions:

In a bowl - combine soy sauce, salt, pepper, honey vegetable oil, garlic, lime, red pepper flakes, and 1 tablespoon of cilantro

Place chicken in the marinade - cover and place in the fridge for 1 hour

Place chicken on skewers and heat on a grill or fry pan - cook each side for a couple minutes --- I like to cook one piece of chicken separately so I can check when it should be done

Sprinkle the rest of the cilantro on top

Enjoy

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Article source: http://www.budgetsavvydiva.com/2013/04/honey-lime-chicken-skewe/

Panera Bread Broccoli Cheddar Soup Copycat Recipe

Makes about 4 servings

Ingredients:

1/2 stick of butter (1/4 cup)
1/2 of a medium yellow onion, chopped
2 cloves garlic, minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
2 bay leaves
1 large carrot, peeled and chopped small
4 cups broccoli florets (about 1 head)
2 1/2 cups grated cheddar cheese (about 8 ounces)
Salt and Pepper to taste
Bread Bowls

Direction:

Cook the butter, onion, and garlic on about medium heat until tender.

Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.

Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls.

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Article source: http://www.yammiesnoshery.com/2013/12/panera-bread-broccoli-cheddar-soup.html

Strawberry Shortcake Recipe

"An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream."

PREP
30 mins
COOK
20 mins
READY IN
50 mins

recipe makes 1 8-inch round cake

Ingredients

3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream

Directions

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

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Article source: http://allrecipes.com/recipe/strawberry-shortcake/

Buffalo Baked Chicken with Gorgonzola Cream Sauce

Prep Time: 10 min

Cook Time: 30 min

Serves: 4

Ingredients

Cooking oil spray

1 large bag (about 4 ounces) regular pork rinds

1/2 teaspoon Italian seasoning

1/8 teaspoon garlic powder

1 ½ pounds boneless, skinless chicken breasts, cut or pounded into thin cutlets

2 eggs, beaten in a bowl

1/4 cup Louisiana hot sauce

1/4 cup melted whole butter

GORGONZOLA CREAM SAUCE

2/3 cup gorgonzola or any bleu cheese

1/4 cup mayonnaise

Dash of Worcestershire sauce

1/4 teaspoon black pepper

Directions:

1. Preheat the oven to 350 degrees and spray a sheet pan heavily with cooking oil.

2. Add the pork rinds, Italian seasoning, and garlic powder to a large food storage bag, seal and use a rolling pin or heavy can to crush the rinds until smooth.

3. One at a time dip each chicken cutlet first into the beaten egg and then into the bag of seasoned pork rinds, shaking to coat.

4. Place the coated chicken breast cutlets in a single layer on the well greased sheet pan and bake for 25-30 minutes until the chicken is thoroughly cooked; turning each piece over half way through cooking to ensure even browning.

5. Meantime in a medium bowl, combine the hot sauce and melted butter and set aside.

6. A few minutes before the chicken is done cooking, add all the Gorgonzola Cream Sauce ingredients to a small pan over medium heat. Stir constantly for 4 to 5 minutes, just until the gorgonzola cheese melts and all ingredients are combined.

7. When chicken is finished cooking, remove from oven and quickly toss each piece in the bowl of hot sauce and butter to coat well before serving draped with the warm Gorgonzola Cream Sauce. Serve with celery sticks, if desired!

HELPFUL HINTS

Always use full-fat mayo, and especially cheeses, as low-fat cheeses don’t melt properly and they most always will have added sugars and even starches!

Don’t let the cooked chicken sit in the hot sauce and butter or it will become soggy and too hot!

And if the chicken is not crispy on top, you can always place the sheet pan in the center of the oven and let it sit under the broiler for just a few seconds to crisp.

Calories:535/Fat: 32g /Protein: 55g /Fiber: 1g /Net Carbs: 4g

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Recipe by George Stella / StellaStyle.com, Article source: https://www.facebook.com/photo.php?fbid=797174843640375&set=p.797174843640375&type=1&theater

Mozzarella Avocado Tomato Salad Recipe

TOTAL TIME: Prep: 25 min. + chilling

MAKES: 8 servings

Ingredients

6 plum tomatoes, chopped

2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained

1/3 cup minced fresh basil

1 tablespoon minced fresh parsley

2 teaspoons minced fresh mint

1/4 cup lemon juice

1/4 cup olive oil

3/4 teaspoon salt

1/4 teaspoon pepper

2 medium ripe avocados, peeled and chopped

Directions

In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside.

In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Just before serving, stir in avocados. Serve with a slotted spoon. Yield: 8 servings.

Nutritional Facts

3/4 cup equals 305 calories, 26 g fat (10 g saturated fat), 45 mg cholesterol, 309 mg sodium, 8 g carbohydrate, 4 g fiber, 11 g protein.

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Article source: http://www.tasteofhome.com/recipes/fresh-mozzarella---tomato-salad

Sloppy JOE Casserole Recipe

Servings: 8

Prep Time: 20 minutes

Baking Time: 25-30 minutes

Total Time (start to finish): 50 minutes

Ingredients:

1-1/2 pounds lean ground beef
1 large white onion, diced
1 large green bell pepper, diced
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon garlic salt
1 (15 ounce) can tomato sauce
3/4 cup ketchup
2 cups Gold Medal® whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
1-1/3 cup milk
6 tablespoons melted butter
2 large eggs
1-1/2 cups shredded cheddar cheese

Directions:

1. Preheat oven to 400°F.

2. In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and bell pepper and let sauté until tender, about 5 minutes. Stir in the brown sugar, Worcestershire sauce, dry mustard and garlic salt. Add the tomato sauce and ketchup and stir until well combined. Let mixture simmer over low heat while you prepare the topping.

3. For the topping, add the flour, baking powder and salt to a large bowl. Stir in the milk, melted butter, and eggs until well combined. Fold in the shredded cheese.

4. Pour the meat mixture into a 13 by 9-inch baking dish. Spread the topping evenly over the meat mixture. Bake for 25-30 minutes or until the crust is light golden brown.

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Article source: http://goldmedalflour.com/OurBakerBlog/Sloppy%20Joe%20Casserole

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