Kids Carrot Macaroni

My wonderful friend Sarah and fellow mommy gave me this idea to try.  Our toddlers are getting older and beginning to know when we get "sneaky" with their vegetables.  She decided that since carrots were orange, the sauce would look just like cheese sauce.  Well, she was right.  It looked and TASTED just like standard macaroni and cheese.  Awesome.

Serves 6 (I made a big portion for leftovers to freeze)

Ingredients:

2 cups whole wheat penne pasta
1 cup cooked baby carrots
1/2 cup low fat cream cheese
1/2 cup low sodium chicken broth
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1 cup shredded cheddar cheese

Method:

Cook pasta and set aside to cool.  Boil baby carrots until tender.  Using a blender or food processor, puree the carrots with the cream cheese and chicken broth until creamy.  Stir in salt, pepper and garlic powder.  Set aside to cool.

Preheat oven to 350. 

Once all ingredients are cool, mix together with the cheddar cheese.  Pour into a baking dish and bake, covered, for 15 minutes.  Turn oven to broil, remove the lid of the dish, and broil about 4 minutes or until browned and bubbly on top.

Cheesy Cauliflower Quinoa Bake

This is a great "hearty" side dish.  I love to pair this with steak or pork.  It is a comfort food without all the carbs and fat. 

Serves 6

Ingredients:

1 head cauliflower
1 cup quinoa (cooked according to package)
1 cup chicken broth (there will be a little extra in the can, save incase you need to add more liquid)
1 cup cream of chicken soup
1 cup shredded cheddar cheese
1 Tbsp Salt
1 Tbsp Pepper

1.  Clean and trim cauliflower into florets.  Using a food processor or blender, pulse small amounts of cauliflower at a time, finely chopping it.

2.  Combine quinoa, cauliflower, broth, cream of chicken, cheese and salt and pepper.  In a casserole dish, bake at 400 for about 20 minutes, or until browned and bubbly on top. 

Pesto Shrimp and Zucchini "Pasta"

Again, a terrible picture, but a delicious healthy and easy meal!  You will need a Spiraler, if you don't have one. 

Serves 2

Ingredients:

3 zucchinis, spiraled
10 previously frozen cooked jumbo shrimp, thawed and tails removed
1/4 Cup + 2 Tbsp olive oil, separated
1/2 Cup lowfat cream cheese
Juice of 1 lemon
1 Tbsp grated lemon zest
6-7 Large fresh basil leaves
2 Garlic cloves
Salt
Pepper
Pinch of cayenne pepper
2 Tbsp crumbled feta cheese
2 Tbsp toasted pine nuts


1.  Spiral the zucchini and place in a sautee pan on the stove.  Add 2 Tbsp olive oil and heat on low to soften zucchini "noodles".

2.  Using a food processor or a handheld immersion blender, blend the remaining olive oil, cream cheese, lemon juice, lemon zest, basil, garlic and salt, pepper and cayenne pepper. 

3.  Add shrimp to zucchini and toss.

4.  Add sauce to zucchini and shrimp. 

5.  When tossed and hot, serve and top with feta and pine nuts.

BBQ Chicken "Skinny" Pizza

Ok so I'm not the world's best photographer.  But, the title should say it all.  This is SO easy, SO delicious, SO healthy and a weeknight staple here in the Stephens household.  Feel free to get creative with the ingredients!

Serves 1 (individual pizza pies)

Ingredients:

1 Tofouyan brand whole wheat low carb wrap (found in the deli)
1/2 cup barbeque sauce (I prefer Sweet Baby Ray's)
1/2 cup cooked chicken (rotisserie or Perdue pre-cooked frozen, thawed chick breast) shredded
1/4 cup chopped red bell pepper
2 Tbsp chopped red or white onion
1 Tbsp fresh chopped basil
1 handful fresh spinach, chopped (or you can use broccoli florets)
1/4 Cup crumbled goat cheese
1/4 Cup shredded mozzarella cheese
Pinch crushed red pepper

Method:

Preheat the oven to 375.  Throw the wrap (pizza crust) in the oven alone for a few minutes.  It will bubble up, and then take it out.  This gets it a little toasted so it doesn't get too soggy with all the toppings.

Let cool for a couple minutes. 

Spread BBQ sauce evenly on crust.  Add peppers, onions, chicken, spinach and basil.  Then top with shredded mozzarella, goat cheese, and sprinkle with crushed red pepper.

Put in oven an additional 5 minutes or until the sauce is bubbling and the cheese is melted. 

YUM.

Skillet Salmon and Cucumber Dill Sauce

While the TV was on in the background, my ears perked up between yelling at the dog and chasing my toddler.  I glanced up and saw something about salmon, cucumbers, red onions and dill.  Immediately I thought how delicious it sounded.  Sort of like a homemade tzaziki sauce (which is delicious with salmon).  So I whipped this up and it was so super easy and SO delicious!  I will be making my salmon this way all the time from now on!

Serves 2

Ingredients:

2 pieces salmon, skin removed
1 cucumber, sliced very thin
1/4 of a red onion, sliced in half then sliced very thin
About 3 Tbsp fresh chopped dill
1/4 Cup sour cream
1 Tbsp white vinegar
1 Tbsp fresh lemon juice
Salt
Pepper
2 Tbsp olive oil
1 Tbsp garlic powder

Method:

1.  Slice cucumber and red onion.  Chop dill.  In a bowl, whisk together sour cream, vinegar and lemon juice.  Add in dill, cucumbers and red onion and toss.

2.  Coat salmon with olive oil and sprinkle with salt, pepper and garlic powder. 

3.  Heat skillet over medium heat.  Add salmon and cook about 3 minutes on each side.  Remove from heat and let sit for a minute or two.

4.  Place a heavy spoonful of cucumber dip on plate and place salmon on top.

Arugula, Corn and Avocado Salad

Such an easy, fresh and tasty summer salad!  Serves well as a side salad, or add some blackened shrimp for a complete entrée!

Serves 2 - 4

Ingredients:

2 large handfuls washed arugula
1 avocado, pitted and sliced into 1/2" chunks
1/2 Cup cherry tomatoes, halved
2 small ears of corn, cooked and removed from core
1/4 Cup crumbled feta

For the dressing:

Juice of 2 limes
1/4 Cup olive oil
2 Tbsp fresh chopped cilantro
1 Tsp black pepper
1 Tsp lime zest
1 Tsp salt
1 Tsp crushed red pepper
1 Tsp garlic powder

Whisk together dressing and toss with all ingredients.  Serve immediately.

Greek Yogurt and Spinach Mac & Cheese

I found a recipe on Pinterest that sounded good, and I tried it out - changing a few things.  This was delicious!  I used veggie pasta to increase my son's vegetable intake and he absolutely loved it!  He scarfed it down!  Great adult AND kid recipe!

Serves 4 - 6 (I individually froze separate portions for easy reheat dinners for Cash)

Ingredients:

2 Cups elbo pasta (I used carrot and butternut squash pasta)
2 Cups shredded cheese blend (I used part-skim mozzarella and reduced fat cheddar)
3/4 Cup plain nonfat greek yogurt
2 Cups fresh spinach, chopped
1/2 Tsp salt
1/2 Tsp pepper
1 Tsp garlic powder
1 Tsp onion powder
1/2 Cup saved pasta water

Method:

Cook pasta according to package.  Place an empty pot in the sink and put a strainer on top of it.  Put the spinach in the strainer.  Pour the pasta in the strainer on top of the spinach, wilting it, and saving the pasta water in the pot below (genius! never thought of that!) 

Return the wilted spinach and pasta to the pot, and add in cheese, yogurt and seasonings.  Add small amounts of pasta water until desired consistency is reached.

Feel free to get creative next time with additional veggies.  Would be delicious with broccoli rabe, asparagus, or zucchini. 

BLTC Stuffed Tomatoes

Wow, were these puppies delish.  A bit of labor prep-wise, but you can make them ahead of time and then just pop them in the oven 20 minutes before you're ready to eat.  These should be in a restaurant.  Mouth watering.

Bacon Lettuce Tomato Cheese Ingredients:

Serves 2

2 Large vine ripened tomatoes
1 Tsp sugar
1 Tsp salt
1 Tsp pepper
4 Tbsp olive oil
2 Tbsp panko
1/2 Cup shredded smoked Gouda/cheddar, shredded (in the deli section at Publix, round cut of cheese)
1 Small onion, chopped
1 garlic clove, minced
Dash of crushed red pepper flakes
1 Tsp lemon pepper seasoning
3 Slices turkey bacon, cooked crispy
3 Handfuls fresh baby spinach, chopped
1 cup cooked quinoa

Method:

1.  Cut top off tomatoes and scoop out pulp from inside tomato.  Strain the pulp to save the juice from the tomato.  (Place pulp in a strainer and press with a wooden spoon into a bowl).  Discard pulp.

2.  Wipe inside of tomatoes dry, then sprinkle with salt, pepper and sugar.  Turn upside down on plate for 30 minutes to dry.

3.  Heat 2 Tbsp olive oil in a skillet and add panko, tossing frequently to toast, do not let the panko burn!  Transfer panko to a bowl and let cool.  Stir in 1 Tbsp of the shredded smoked gouda.

4.  Cook turkey bacon (I microwave mine for about 4 minutes, then let cool, then crumble).

5.  In the empty skillet, heat the remaining 2 Tbsp olive oil and onions over medium heat.  Cook until translucent, then add in garlic, salt, pepper, lemon pepper, crushed red pepper flakes and cook an additional minute.  Then add spinach, small handfuls at a time until it wilts.  Add quinoa and reserved tomato juice and stir until all liquid is absorbed.  Transfer to a bowl and mix in all remaining shredded smoked Gouda and all crumbled bacon.

6.  Preheat oven to 375.  Blot tomato cavities dry with a paper towel.  Sprinkle again with salt and pepper.  Stuff tomatoes equally with mixture.  Prepare a 9x13" dish by coating the bottom with olive oil.  Place the tomatoes in the pan.  Season with more salt and pepper.  Bake uncovered 20 minutes.  Remove carefully with a slotted spoon.

BBQ Chicken Mexi Chopped Salad

Ok so I'm not the best photographer, but this salad really was delicious!  Adam and I absolutely LOVED it and it's so nice knowing the ingredients of the dressing since it's homemade. 

We grilled BBQ chicken the night before and saved a huge extra breast, so I used that in the salad.  You could also toss some rotisserie in some BBQ sauce to throw in the salad too.

This is a salad, so use the ingredients however you'd like.  I'm just going to tell you what I put in it.

Mini heirloom tomatoes
Corn
Black Beans
Shallots
1 1/2 Breasts BBQ grilled chicken
Mixed greens
Shredded lowfat cheddar cheese
1 Chopped and seeded jalepeno
Handful of crushed lime tortilla chips

Dressing:

Puree 1/2 Avocado, 1/2 Cup Plain Greek yogurt, juice of 1 lime, 1 Tbsp cilantro.

YUM!!!

Roasted Herbed Butternut Squash, Carrots and Broccoli

I received some fresh seasonal squash and broccoli in my organic buying club this week, so I decided to toss in some olive oil with fresh herbs and enjoy the fresh favors. This is simple, elegant and flavorful. My 21 month old son even ate this and he never eats veggies! Win win!

1/2 Butternut Squash, peeled and cut into 1" chunks
1 small head broccoli, cleaned, stems removed and cut into florets**
2 carrots, peeled and sliced
2 garlic cloves, minced**
1 shallot, chopped
1 tsp fresh thyme
1 tbsp fresh rosemary, minced
1/4 cup olive oil
Kosher salt
Fresh ground black pepper
Parmesan cheese (to top)

Preheat oven to 375. Toss all ingredients **EXCLUDING BROCCOLI AND GARLIC** together and roast, tossing every so often, for about 30 mins. Add in broccoli and garlic and stir. Roast an additional 10 mins.

Sprinkle with Parmesan cheese.

Roasted Red Pepper and Cauliflower Soup

Hi friends!  I'm all about soups and salads lately, but soups can be disguised as healthy when in fact often times they are not.  Now, don't get me wrong, if I'm in the mood for Broccoli Cheddar or Split Pea and Ham, I'm not gonna worry about the fat, calories and sodium!  But, last night was Monday, and as usual, we like to eat healthy during the week.  So, here is a tasty, light and HEALTHY soup recipe for ya!  No cream, butter or fat!  Woohoo! 

Serves 4-6

Ingredients:

4 Red Bell Peppers, seeded and halved
1 Head of cauliflower, cut into florets
1 large yellow onion, diced
2 Tbsp olive oil
2 Garlic cloves, minced
1 Tsp lemon zest
1 Tsp fresh thyme, chopped
1 Tsp fresh basil, chopped
1 Pinch red pepper flakes
4 Cups low-sodium chicken broth (or veg broth to keep vegetarian)
1 Tsp paprika
4 oz crumbled goat cheese
Salt & Pepper

1.  Place the peppers skin side up on a baking sheet and broil for about 10-15 minutes until the skin turns black. Immediately place peppers in a gallon size Ziploc bag and let steam for 20 minutes.

2.  Reduce oven to 400.  Toss cauliflower in 1 Tbsp olive oil and place on baking sheet.  Bake for about 30 minutes until tender and caramelized, tossing every so often. 

3.  Over low-med heat, sauté the onions in 1 Tbsp olive oil until tender.  Add the garlic, basil, lemon zest, red pepper flakes and thyme.  Cook for 2 minutes then remove from heat.

4.  Remove red peppers from bag and pinch skin to remove all skin.  Dice the red peppers.

5.  In a large pot, simmer all ingredients and add salt and pepper.  Remove small amounts at a time and puree in blender, until desired consistency is reached. 

Broccoli Cheddar Quinoa Casserole

Delicious and not terrible for you! Win!

Serves 4-6

Ingredients:

1 cup uncooked quinoa, cook according to package (I boil with chicken broth for added flavor)
1/3 cup low fat cream cheese
1 cup shredded low fat cheddar cheese
1 cup broccoli florets
1 Can low sodium creamy chicken soup
2 Tbsp fresh curly parsley
Salt
Pepper

Preheat oven to 375.

1. Cook quinoa
2. Cook broccoli in boiling water for 2 minutes. Drain and rinse with cold water.
3. In a large bowl, mix cream cheese, cheddar, parsley, quinoa and broccoli.
4. Spray a casserole dish with nonstick spray and pour in mixture. Sprinkle with salt and pepper and bake, uncovered about 10 minutes until hot all the way through.

Chicken Kebabs with Peanut Sauce and Cucumber & Noodles

This was fantastic!  I saw the recipe in Cooking Light magazine, but I changed a few things.  This was so flavorful!

Kebabs:

Serves 2

2 Boneless skinless chicken breasts, cut into 1" pieces
1 Tbsp agave nectar
1 Tbsp low sodium soy sauce
1 Tbsp fresh peeled and minced ginger
1 Large garlic clove, minced
2 Tbsp fresh chopped cilantro
1 Tbsp roasted peanut oil

Mix all ingredients and marinate chicken in a bag at least 1 hour.  Grill kebabs until done.

Peanut Sauce:

1 Tbsp rice vinegar
1 Tbsp low sodium soy sauce
1/4 Cup creamy peanut butter
2 Tsp chile paste

Whisk together and drizzle over kebabs.

Cucumber & Soba Noodle Salad:

7 oz uncooked buckwheat soba noodles
2 Tbsp rice vinegar
2 Tbsp dark sesame oil
1 Tbsp agave nectar
1 Tsp sugar
1/2 English cucumber, sliced thin
2 Tbsp sliced green onions

Cook noodles according to package and rinse with cold water and drain.   Whisk together vinegar, sesame oil, agave nectar and sugar.  Toss with noodles, cucumbers and onions.  Chill in refrigerator at least 1 hour.

Crockpot Thai Chicken Soup with Quinoa

I subbed quinoa for white rice.....duh, it's probably better with the starchy-non-health-beneficial white rice.  BUT, I can attest, it is STILL delicious with the healthier option of quinoa.  My husband LOVED it!  Go with whatever you're in the mood for.  ;)  Oh, and this is a really easy recipe.

Serves 4 - 6

Ingredients:

2 Tbsp red curry paste
2 Cans coconut milk (appx 12oz each can)
2 Cups no salt added chicken stock
2 Tbsp fish sauce
2 Tbsp brown sugar
2 Tbsp creamy peanut butter
1 Tbsp garlic powder
1 Tsp crushed red pepper flakes
Salt
Pepper
1.5 Lbs boneless skinless chicken breast, cut into 1 1/2" pieces
1 Red bell pepper, chopped
1 Medium yellow onion, sliced thin
2 Green onions, chopped
1/2 Cup shredded carrots
1 Tbsp fresh grated ginger
2 Tbsp fresh cilantro, chopped
1 Small can water chestnuts, chopped
Juice of 1/2 a lime
1 Cup quinoa (cooked according to package)

Method:

Mix the ingredients curry paste through salt and pepper in the crockpot over low heat.  Once blended, add all remaining ingredients up to the fresh grated ginger.  Let simmer on low for 7 hours, or on high for 4 hours.  When ready to serve, stir in cilantro, lime juice and water chestnuts and pour over desired amount of quinoa.

This is a recipe that can be played with.  You could add sprouts, sliced zucchini, shrimp, or make vegetarian using vegetable broth and tofu.  Enjoy!

Rainbow Carrot, Apple and Ginger Slaw

I recently joined an organic buying club, and just picked up my box of fresh organic produce yesterday.  What a beautiful variety of fruits and vegetables!  I decided to do a mini "Chopped" episode here in my kitchen with the items I received.  What a flavorful, colorful combination.  A healthy, fresh, crunchy and delightful snack or side dish. 

Serves 4 - 6

Ingredients:

4 whole rainbow carrots (can use regular carrots), peeled and vigorously chopped
4 celery stalks, peeled and vigorously chopped
2 apples of your choice (I used pink lady), chopped
1/4 cup raisins
2 green onions, sliced thin
1/4 cup lowfat mayo
1 Tsp white vinegar
1 Tbsp agave nectar
1 Tsp fresh minced ginger

Toss together all fruits and vegetables in a bowl.  In a separate bowl, whisk the mayo, vinegar, nectar and ginger.  Add to the slaw and toss thoroughly.  Chill at least an hour before serving.

Pasta with Peppers and Sundried Tomatoes

My mom created this dish when I was in college and it's been a family favorite since! It is so simple and so flavorful. Pair with a delicious bottle of red wine and you've got a beautiful dinner!

Serves 2

Ingredients:

1/2 box bucatini pasta (can use angel hair but bucatini is my fav for this dish)
1/2 cup olive oil
1/2 red bell pepper, seeded, rinsed and cut into 1/2" thick squares
1/2 yellow bell pepper, " " "
1/2 orange bell pepper, " " "
1/2 cup Sundried tomatoes
3 garlic cloves, minced
1 tsp crushed red pepper
Salt & pepper
Fresh shaved Parmesan cheese, to serve on top

Method:

Cook pasta according to package instructions.  In a large pan, simmer peppers, sundried tomatoes, crushed red pepper and salt and pepper in olive oil over low heat. When  peppers are tender, add garlic and simmer an additional 5 minutes. Toss pasta in oil and peppers and garnish with Parmesan cheese.

Gluten Free Chocolate Peanut Butter Protein Muffins

I like to consider myself a healthy cook, but this was a bit out of my reach.  Some of the ingredients listed I've never heard of.  Well, I completely trust my friend Lisa and her knowledge on health and taste, so I ventured out into a different world and purchased Peanut Butter Powder (???) and Coconut Flour from Whole Foods.  I do, however, have chocolate whey protein on hand since my hubs always makes protein shakes. 

What caught my eye for this recipe are both the convenience of grabbing a muffin to-go, and the idea of the perfect pre-workout staple.  I have to eat before I workout in the morning, but carbs won't hold me over, and making a whole egg and toast breakfast just isn't going to happen.  (Plus that just wouldn't sit right during a heavy cardio session). These are fantastic, totally healthy, and very useful! 

Note* I couldn't get my muffins to rise too well (I'm a horrible baker) and the recipe doesn't seem to make too many, so I doubled it and got 18 scrumptious snacks.

Here is the link to the recipe from my dear friend Lisa's blog, MaverickMom.com.

http://maverickmom.com/2014/01/chocolate-peanut-butter-protein-muffins-gluten-free-high-protein-treats/#more-1922

Herb Crusted Pork Tenderloin & Coconut Curry Cauliflower

This was simple, quick and delish!  I say the side dish serves 2-4, but if you like it as much as I do, you'll eat half.  Oh, and, please excuse my lack of photography skills.  I was in a hurry to EAT IT UP!

Serves 2

Pork Tenderloin Recipe

Ingredients:

1 1/2 lbs pork tenderloin, sliced into two tenderloins
1 tsp ground cumin
1 tsp ground coriander
1 tsp oregano
1 tsp garlic powder
1 tsp dried thyme
1 tsp kosher salt
1 tsp pepper
2 tbsp olive oil
2 garlic cloves, minced

Method:

Preheat oven to 450.  Set out pork to reach room temperature.  Mix all dry ingredients and rub all sides of pork with rub.  In a skillet, heat oil over medium heat and add garlic. Sauté for 1 min stirring constantly to avoid burning of garlic. Place tenderloin in pan and brown on each side, about 2-3 mins each side, turning once. Transfer to roasting pan and roast on center rack about 15 mins or until done to likeness.  Serve sliced.

Coconut Curry Cauliflower Recipe

Serves 2-4

Ingredients:

1 head of cauliflower, rinsed, trimmed and cut into florets
2 Tbsp olive oil
2 Garlic cloves, minced
1 Cup coconut milk
2 Tsp curry powder
1 Tsp crushed red pepper
1 Tsp garlic powder
1 Tsp kosher salt
1 Tsp black pepper

Method:

Preheat oven to 375.

In a medium sized pan, heat olive oil over med heat.  Add garlic and stir constantly to avoid burning the garlic.  Add cauliflower and toss for 1 min.  Remove from heat.  Add all remaining ingredients and coat cauliflower thoroughly.  Transfer to a medium baking dish. 

Cover with foil and bake for 30 minutes, tossing every so often.  Remove foil and broil under high heat for 5 minutes, or until nicely browned on top.  Serve immediately.

Veggie Lasagna with Spaghetti Squash

I came across this idea online but couldn't remember where, so I put it all together as best I could and it turned out delicious!  Adam was hesitant because it has no meat and no pasta, (you know men) but it is light, flavorful, healthy and hearty!

Serves 4-6

Ingredients:

1 large spaghetti squash
1 Tbsp olive oil
1 Tbsp butter or margarine
1 Medium Vidalia onion, chopped
1 Medium carrot, chopped
1 Medium zucchini, halved lengthwise then sliced
1 Medium yellow squash, halved lengthwise then sliced
1 Tsp fresh rosemary, chopped
1 Tsp fresh basil, chopped
1 Tsp dried oregano
1 Tsp crushed red pepper
3 Garlic cloves, crushed
1 28oz Can crushed tomatoes
1/4 Cup dry red wine
1/4 Cup marsala cooking wine
2 Tsp sugar
Salt
Pepper
1 8oz block Mozzarella cheese, shredded
3/4 Cup grated parmesan cheese

Method:

1.  Preheat oven to 375.  Slice spaghetti squash lengthwise in half.  Scoop out seeds and place on a baking sheet flesh part down.  Bake for 1 hour or until shell is soft. 

2.  While squash is baking, add oil and butter to a large pan and add onions and carrots.  Cook over medium heat until tender and translucent.  Set aside.  Add zucchini and yellow squash to pan and cook until tender, about 5-7 minutes.  Add garlic and cook for 2 mins.  Reduce heat to simmer and add rosemary, basil, oregano, crushed red pepper, and salt and pepper to taste.  Stir in crushed tomatoes, sugar, wine, and simmer for at least 20 minutes.

3.  In a baking dish, pour a little sauce on the bottom.  Then using a fork, shred the spaghetti squash and spread half of the squash over the sauce.  Add more sauce, then mozzarella, then parmesan.  Add another layer of sauce, spaghetti squash, mozzarella, parmesan, more sauce, then top with mozzarella and parmesan. 

4.  Bake at 375 for 35 minutes and let cool while some of the liquid evaporates before serving.

Kids' Whole Wheat Pasta with Pureed Broccoli Sauce

A friend of mine told me about the idea of pureeing broccoli to put in kids' pasta to get their veggies.  So I tried it, and doctored it up a bit.  Well, Cash absolutely loved it!  So I froze a bunch to use for later dinners and am very satisfied.

Note - these measurements are approximate.  Feel free to add more of less of certain ingredients to meet your liking.

Ingredients:

2 Cups uncooked whole wheat rotini (or other pasta)
2 Cups packed raw broccoli, tough stems trimmed
1/2 Cup low fat cream cheese
1/4 Cup low sodium chicken broth
2 Tbsp olive oil
1/4 Cup shredded parmesan cheese
Salt
Pepper
1 Tsp garlic powder
1 Tsp onion powder

Method:

Boil broccoli in a pot under very tender, about 15 minutes.  At the same time, cook pasta according to package directions.  Drain both separately.

In a food processor or blender, combine all ingredients except the pasta.  Once smooth, pour over pasta in a pot and mix over warm heat. 

Crunchy Pea Salad

Many of you have probably seen this recipe from Pinterest.  I pinned it too, and decided to make it.  It was FANTASTIC!  The only problem was that the recipe was a tad confusing and left out a few things.  I changed it around a bit and this version is all you need!  Enjoy.

Serves 4-6 (as a side dish)

Ingredients:

1 12oz bag frozen peas, rinsed thawed and drained
1 Cup lightly salted peanuts
1/2 Cup craisins
1/4 Cup chopped green onions
6 slices turkey bacon, cooked crispy and crumbled
1/2 Cup low-fat mayonnaise
1 Tbsp sugar
1 Tsp crushed red pepper
1/8 Tsp worcestershire
1/8 Tsp low-sodium soy sauce
1 Tbsp white vinegar
1 Cup cauliflower, raw, chopped, stems removed
1/2 Cup celery, chopped
Dash of salt and pepper

Whisk together mayo, red pepper, worcestershire, soy sauce, and sugar.  Toss all ingredients in dressing and sprinkle with salt and pepper.  Serve chilled.

Quick and Easy Crispy Baked Sweet Potato Fries

Simple, delicious and easy!

Ingredients:

2 Large sweet potatoes
2 Tbsp coconut oil, melted
1/4 Cup grated parmesan cheese
1 Tsp garlic powder
1 Tsp salt
1 Tsp pepper

Method:

Preheat the oven to 450.  Place a large non-stick pan or cookie sheet in the oven to get hot.

Peel the potatoes and slice into large "fries" or, wedges.  Try to keep all slices about the same length/width so they cook the same.

Toss with coconut oil, cheese and seasonings, and spread out on the hot pan.  Cook for 15 minutes, then turn all fries over and cook an additional 15 minutes.

Serve alone or with ketchup, or your favorite dipping sauce.

Kids "Macaroni & Cheese" with White Beans and Parmesan

Hey friends!  Well, this was a HUGE hit.  This could be made for toddlers, kids AND adults!  My biggest difficulty is getting proteins and veggies into my little one's diet, so I have to get creative.  The Great Northern beans are packed with protein, making this "mac n' cheese" far better than any processed kind.  So easy too - make a ton and freeze for later!

Serves 8-10 4oz portions

Ingredients:

1/2 Box of Elbow macaroni noodles
1 10.5 oz can low sodium chicken broth
1 15 oz can Great Northern white beans
2 Tbsp butter or margarine
1/4 Cup heavy cream
1/2 Cup grated parmesan cheese
1 Tbsp garlic powder
1 Tsp onion powder
1 Tsp salt
1 Tsp pepper

1.  Cook pasta according to package.  Rinse, drain, and set aside.
2.  Melt butter in a large saucepan over medium heat.  Add beans, broth, and cream.  Bring to a boil then reduce to simmer.
3.  Transfer mixture to a blender or food processor and puree until creamy.
4.  Return to pan and add parmesan and seasonings.
5.  Add pasta to saucepan and toss.  Add more parmesan if needed.  Will thicken upon standing.

Serve and freeze in individual serving containers for future use!

Grilled Hot Sausage and Veggies

This was so easy and tasty.  You can make it with fully cooked frozen sausage and any vegetables you have in your kitchen!

Serves 4

Ingredients:

13oz package fully cooked smoked hot sausage
1 Large vidalia onion, cut into 1" thick slices
A handful of asparagus, cleaned and cut into thirds
1 large red bell pepper, cut into 1" thick slices
4 Tbsp olive oil
4 Tbsp balsamic vinegar
1 Tsp crushed red pepper
1 Tsp garlic powder
1 Tsp dried parsley
Salt
Pepper

Toss all ingredients together and marinate at least an hour.  Set out to get to room temperature before cooking.  Place on a grill pan in foil, uncovered, and grill on med-high heat for about 15 minutes or until just browned.

Kale Parmesan Quinoa Burgers

A big thanks to my friend Imee of LittleLicious Kids (www.littleliciouskids.blogspot.com) for collaborating with me on healthy recipes for both kids and adults.  These were absolutely delicious, and packed with veggies and protein!  My son loved them.

(I added a few seasonings to this recipe)

Serves:  About 12 patties

Ingredients:

2 Cups low sodium chicken broth
1 Cup quinoa
2 Large handfuls of kale
2 Tbsp olive oil
1 Small onion, diced
4 Eggs
1 Cup panko or breadcrumbs
1/2 Cup shredded parmesan cheese
1 Tsp garlic powder
1/2 Tsp salt
1/2 Tsp pepper

Method:

Cook quinoa according to package.  Set aside to cool.

In a separate pan, heat 1 Tbsp olive oil over medium heat and add kale and onions. Toss until tender.  Set aside and cool.

In a large bowl, combine all ingredients, adding in the quinoa and kale mixture once cooled.  Form into palm sized patties.

Heat 1 Tbsp olive oil in a large nonstick skillet and cook 4-5 patties at a time for 5 minutes on each side, or until browned on both sides.

Cook the remaining patties, or freeze for later use.

Fruit and Veggie Smoothies

I'm sure everyone has their own version for this.  I've been having difficulty getting my 1 year old to eat his veggies, so my dear friend Jess told me to make him a smoothie.  It worked!  I added ice so it was like a frozen treat.  I even tried it and enjoyed it.  The color looks dark because of the frozen blueberries.

Note - measurements are approximate.  Use whatever fruits and veggies you have!

1 6oz container of YoBaby drinkable yogurt
1 Banana
2 Cups packed baby spinach
1/2 Cup shredded carrots
1/4 Cup frozen or fresh blueberries
1/4 Cup frozen or fresh strawberries
Handful of ice

Puree in a blender and serve in a sippy cup, or if too thick, spoon feed or add more ice.  Freeze the leftovers for future use.

Jane Coxwell's Summer Salad

What a perfect summer lunch dish!  Or entree side dish.  Light and refreshing, packed with veggies, and beneficial protein from quinoa.  I'll certainly make this again!

Serves 4

Ingredients:

1 Cup uncooked quinoa
1/2 Cup macadamia nuts
1 Small garlic clove, minced
1 Small green onion, chopped
3/4 Cup seeded diced cucumber
1 Cup diced green apple
1/2 Cup diced green pepper
1/4 Cup diced celery
1/2 Red serrano chili, seeded and diced (I couldn't find so I used Jalepeno.  I also used 2 because I like the extra kick)
Juice of 1 lemon
1 Tbsp agave nectar
Salt and pepper, to taste

Method:

1.  Prepare quinoa according to package directions.  In a small, dry skillet, toast the macadamia nuts until evenly browned, 3-4 minutes stirring often to prevent burning.  Crush the nuts lightly with a knife.

2.  In a large bowl, combine the cooked quinoa, nuts, and remaining ingredients.  Toss and check for seasoning; add more lemon, salt, or agave nectar if necessary.

Serve room temp or chilled.

Pasta Shells, Peas, Ham and Homemade Cheese Sauce

I know kids like the boxed macaroni and "cheese," but I can't help but be concerned of the ingredients and chemicals that are in those foods.  I figured I could make something better and hopefully they'll still like it!  My 11 month old does, hopefully all of your kids will!

Serves 6-8 meals (for kids) plus leftovers to freeze, or 4-6 adults.

Ingredients:

1 Box Medium Pasta Shells
1/2 Stick butter
4-5 Tbsp flour
3 Cups skim milk
1 1/2 Cups shredded cheddar cheese
3/4 Cup frozen thawed peas
1 Slice thick-cut sweet ham (from Deli)

Method:

In a large pot, boil water and cook pasta shells.  Drain and set aside.

In a large saucepan, melt butter on low heat.  Stir 4 Tbsp flour, stirring constantly until it forms a paste.  Add milk all at once, and stir constantly getting the lumps out.  If you feel you need more flour to thicken, add more.  If you think you need more milk, add more.  It should be a creamy texture.  Add cheese a little at a time and stir to blend.

Stir in peas and ham.  Add a dash of salt and pepper.

In the large pot used to boil the noodles, return the drained noodles and pour cheese sauce over, stirring to mix.

Arugula, Pear and Pancetta Salad with Champagne Vinaigrette

Sorry, no picture.  This was light and tasty and the crispy pancetta was delicious!  Peppery arugula, salty crispy pancetta, and sweet pears.  Yum!

Serves 4 (as a side dish)

Ingredients:

4 Cups arugula
1 Medium pear, sliced into 1" pieces
4 Slices pancetta (get from the deli at grocery store)
1 Tbsp honey
1 Tbsp champagne vinegar
1/2 Tbsp fresh lemon juice
3 Tbsp olive oil
Salt Pepper
Pecorino Romano cheese

For vinaigrette:

Mix honey, vinegar, lemon juice, olive oil and salt and pepper.  Set aside.

For salad:

Brown pancetta in medium skillet over medium heat, about 4-5 minutes, turning once.  Turn off heat, let cool.

Toss arugula, pear, crumbled pancetta with vinaigrette and top with fresh shaved pecorino romano cheese.

Good Ole' Fashioned Meatloaf

Well, I have never made meatloaf before, nor have I ever eaten it.  My dad always wanted it but my mom wouldn't make it.  So, Adam requested this for Father's Day, and I made it.  Let me tell you that he enjoyed it for 3 nights straight, the baby liked it, and I actually liked it, too!  The flavor of bacon really makes it delicious!

This is something I'd make on a cold rainy winter night (few and far between here in sunny South Florida).

Serves 6 - 8

Ingredients:

1 Cup dry breadcrumbs
1/3 Cup whole milk
1 Medium onion, finely chopped
3 Garlic cloves, minced
1 Celery rib, chopped
1 Carrot, chopped
2 Tbsp butter
2 Tbsp worcestershire
1 Tbsp cider vinegar
1/4 Tsp allspice
2 Slices raw bacon, chopped
1.5 Lbs ground beef chuck
1/2 Lb ground pork
2 Large eggs
1/3 Cup flat-leaf parsley, finely chopped

Method:

Preheat oven to 350.

Soak breadcrumbs in milk.

Cook onions, garlic, celery, carrot and butter over medium heat until tender.  Remove from heat and stir in worcestershire, vinegar, allspice, salt and pepper.  Add to breadcrumb mixture.

Add the onion mixture to bacon, beef, pork, parsley and eggs in a large bowl and mix with your hands.

Pack mixture into a 9x5" oval loaf in a 9x13" shallow baking dish.  Bake about 1 1/4 Hours, or until meat thermometer reads 155F.  Let stand 10 minutes before serving.

Suggest serving with ketchup.  And mashed potatoes.  Or cheesy potatoes.  ;)

Carrot and Zucchini Muffins

We're at that stage where my child has decided he doesn't like vegetables.  So now I'm having to get sneaky with adding them to recipes.  I made these muffins with carrots and zucchini. They are delicious!  More quick snacks/meals to add to the freezer!

Makes about 16 muffins

Ingredients:

1 Cup flour
1 Cup whole wheat flour
1 Cup sugar
2 Tsp baking soda
2 Tsp baking powder
2 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Cup coconut oil
1/2 Cup unsweetened applesauce
4 eggs
2 Cups grated carrots
2 Cups grated zucchini
1/2 Cup raisins

Method:

Preheat oven to 350.  Line a baking pan with muffin cups.

Mix all dry ingredients.  In a separate bowl, beat eggs and oil.  Combine dry ingredients with egg mixture and fold in zucchini, carrots and raisins.

Bake 22 minutes.

Kid's Cheese Ravioli with Coconut Oil and Veggies

Easy to make, tasty, and gets in proteins and veggies!  This makes a lot, so you can freeze it for later use.  I purchased individual 4oz tupperware containers to freeze perfectly portioned meals for my son!  You can use whatever type of vegetables you have around the house.

Ingredients:

1 package Buitoni Four Cheese Ravioli (in the refrigerated aisle of Publix, near dairy and lunch meat)
2 Tbsp extra virgin coconut oil
1 Tbsp olive oil
3/4 Cup chopped frozen spinach
1/2 Cup chopped tomatoes
1/2 Cup chopped zucchini
Salt
Pepper

Method:

Boil 4 cups of water.  Add 1 Tbsp olive oil (to prevent sticking).  Add ravioli.  Boil until soft, about 6 minutes.  Drain.

In a small sauce pan, melt 1 Tbsp coconut oil over medium heat.  Add chopped spinach and zucchini.  Cook until zucchini is tender.  Add tomatoes.

Toss all ingredients in the pot you used to cook the ravioli.  Turn heat on low, add remaining tablespoon of coconut oil and a dash of salt and pepper.

Veggie and Cheese Egg Muffins

I'm sure you've seen this idea around before.  This is a great thing to make and freeze for your kiddo.  It's got protein and lots of veggies.  Take one out of the freezer, microwave, and serve to your little one with fruit and, voila!  Breakfast is served!

Makes 8 muffins

Ingredients:

6 large eggs
1 slice cheese (I used baby swiss, but any will do)
1/2 cup frozen chopped spinach, drained
1/2 tomato, chopped
1/2 zucchini, chopped
salt
pepper

Method:

Preheat oven to 350.  Place 8 baking cups in a muffin pan and spray with Pam.

Microwave frozen chopped spinach in a bowl for 4 minutes.  Drain.  Mix 1/2 cup spinach (save the remaining spinach for future egg muffins, or toss with noodles, etc) with all other ingredients.  Mix well.

Pour into muffin cups and bake for 20 minutes, or until knife inserted comes out clean.

Let cool and freeze individual muffins for later use.

Chopped Chicken Taco Salad with Homemade Dressing

Very fresh and light tasting.  Healthy and loaded with veggies!

Serves 2 (as a main dish)

Ingredients:

4 cups chopped romaine lettuce
1/2 Rotisserie chicken, white meat, shredded
1/4 Cup corn, rinsed and drained
1/4 Cup black beans, rinsed and drained
1/4 Cup chopped cherry tomatoes
2 scallions, rinsed and chopped (ends removed)
1/4 Cup shredded lowfat cheddar
1/2 Red bell pepper, chopped and seeds removed
1 Jalapeno, chopped and seeds removed
1 small, ripe avocado, chopped
Tortilla chips
*For the dressing:
1 Small container plain greek yogurt (5.3oz, about 3/4 of a cup)
Juice of 1 large lime
2 Tbsp tequila
2 Tbsp taco seasoning
**If dressing is too thick, add equal parts of lime and tequila**

Toss all ingredients together, add dressing and crumbled tortilla chips when ready to serve.

Chopped Salad with Gorgonzola, Bacon and Pears

I'm not big on measurements, and since this is a salad, I'll just provide you with the ingredients and you can use however much of each you'd like.  Deal?  Deal.  :)

Ingredients:

Romaine
Spinach
Crumbled gorgonzola
Crumbled bacon
Sweet onion
Cucumber
Craisins
Fresh pear
Pecans, toasted and chopped

Finely chop all ingredients and toss with dressing of choice - I prefer Ken's Honey Balsamic.

Crescent Rolls with Pear, Brie and Honey

I saw a recipe like this on Pinterest and thought it sounded wonderful, but I thought I could make it a little bit better, haha.  And so I did.

Serves 4-6 (as an appetizer)

Ingredients:

1 container of Pillsbury Crescent Rolls
2 ripe pears, cut into 1" squares (bite sizes)
16 pecans
8 pieces of brie cheese (get a wedge and slice into 8 bite size pieces)
Honey

Method:

Unroll crescents onto ungreased cookie sheet.  Preheat oven to 425.  In the center of each crescent roll, place a slice of brie, then a pear slice, then a drop of honey, then two pecans.  Wrap up each crescent roll and bake until golden brown, or time according to package.

Balsamic Marinated Steak and Kale Salad

I've been on a bit of a kale kick lately, but as you may or may not know, it is quite bitter and not too tasty.  Therefore, you have to add lots of flavor with it!  My husband loved the steak, but wasn't a huge fan of the salad.  This is a HEALTHY alternative to salad (as if salads aren't already healthy)!  The kale is so much better for you than your typical romaine, iceberg, or even mixed greens salad.

Serves 2

Ingredients:

1 Lb top sirloin filets, or flank steak
1/4 Cup balsamic vinegar
1/2 Cup olive oil
1 Tbsp honey
2 Garlic cloves
1/2 Tsp thyme
Salt
Pepper
4 Cups packed kale (or about half of a large bag)
1 Tomato, chopped
2 Tbsp chopped red onion
2 Tbsp crumbled gorgonzola cheese
Creamy blue cheese salad dressing

Method:

Whisk together balsamic vinegar, olive oil, honey, salt, pepper, garlic and thyme in a bowl.  Place steaks in a freezer bag and pour in marinade.  Let marinate for as long as possible (preferably overnight).

Cook steak on grill over high heat, or on stove.  Sear at high heat and then set aside.  Slice steak into strips.

Toss together kale, tomatoes, onions, bleu cheese and dressing and top with steak.

Simple Switch:

Try sauteing green beans or haricots verts in coconut oil and slivered almonds.  Coconut oil has great health benefits, and gives the beans a sweet, nutty taste.  Sprinkle with a little salt and pepper.  Yum!

Sausage and Peppers

Or as I like to say, "Sorsage" in a New York accent.  Cracks me up every time.  These were delicious and easy!  I of course at them on their own, Adam ate his over some rigatoni pasta.

Serves 2

Ingredients:

4 large hot (spicy) pork sausages
2 large green bell peppers, sliced thin
2 large yellow onions, sliced thin
4 garlic cloves, minced
1 Tbsp olive oil
1 28oz can tomato sauce
1 8oz can tomato paste
1/4 Cup marsala cooking wine
1/4 Cup mascarpone cheese
1 Tsp crushed red pepper
1/4 Cup shaved parmesan cheese
1 Tsp oregano
salt
pepper

Method:

In a dutch oven, heat olive oil on medium-high heat.  Add sausages and cook, turning every so often.  Cook about 15 minutes, until browned on all sides.  Set aside.

In pan, add peppers and onions.  Reduce heat to medium and cook until tender, stirring and scraping up bottom of pan.  (About 10 minutes)

Add garlic, stir and reduce heat to low.  Add sauce, paste, wine, cheese and seasonings.  Place sausages back in pan and simmer on low for 1 hour.

Serve on its own, or over pasta.  Sprinkle with parmesan cheese and enjoy.

Homemade Coffee Creamer

My mother-in-law and I were pouring a cup of coffee this past weekend when she asked if I've ever read the ingredients in the Coffee Mate creamer.  I of course didn't, and one of the first ingredients was Partially Hydrogenated Soybean Oil, which is supposed to be pretty bad for you. Learn more here:  http://en.wikipedia.org/wiki/Trans_fat

The very next day, my MIL found a bunch of EASY recipes (on another's blog) for homemade coffee creamer using just two main ingredients - condensed sweetened milk, and any other form of milk.  I replaced my old creamer container (went through the dishwasher) and will only make my own from here on out!  Here is the recipe I used, but there are plenty more at:

http://www.mrshappyhomemaker.com/2013/03/homemade-coffee-creamer-over-20-flavor-varieties/

Ingredients:

1 14oz can sweetened condensed milk
1 3/4 Cup skim milk
2 Tsp vanilla extract

Yay!  PS - use the expiration date of your milk for the expiration date of your creamer.

Simple Stuffed Chicken Breasts

We are currently building an outdoor kitchen, so in the meantime we have no grill. Thus, I have to cook chicken indoors.  It's always fun to look in my kitchen to see what I have to stuff some chicken breasts with.  Last night I had goat cheese, sundried tomatoes, and spinach.  I figured, "why not just stuff it and bake it?"  And so I did.  And it was tasty.

Serves 2

Ingredients:

2 boneless skinless chicken breasts
4 Tbsp goat cheese (or about 2" cut from the goat cheese log)
Large handful of baby spinach
1/4 Cup sundried tomatoes
1 Tbsp butter or margarine
1/2 Cup dry white wine
Juice of 1/2 Lemon
Salt
Pepper
Dash of onion powder
Dash of garlic powder

Method:

Preheat oven to 350.  Melt butter in a 9x13" pan.  Add white wine and lemon to butter.  Set aside.

Mix goat cheese, spinach and sundried tomatoes in a bowl.

Slice chicken breasts like you are cutting a sub sandwich (make a big pocket in the breast, but keep the breast intact).  Stuff with goat cheese mixture, seal chicken as best you can, and hold together with a couple of toothpicks.

Place chicken in 9x13" pan and brush the top with the white wine mixture.  Sprinkle salt, pepper, garlic and onion powder on the breasts.  Cover with foil and bake for 35 minutes until done.  Baste the top with remaining juice before serving.

Spiced Pork Tenderloin with Sauteed Apples

This recipe  came from Cooking Light magazine.  It was so easy, and SO flavorful!  It is like a comfy, fall-tasting dish, but healthy.  So many comfy recipes are heavy dishes.  This was fantastic.

Serves 4

Ingredients:

3/8 Tsp salt
1/4 Tsp coriander
1/4 Tsp black pepper
1/8 Tsp cinnamon
1/8 Tsp nutmeg
1 lb pork tenderloin, trimmed and cut crosswise into 12 pieces
cooking spray
2 Tbsp butter
2 Cups thinly sliced gala apples
1/3 Cup thinly sliced shallots
1/8 Tsp salt
1/4 Cup apple cider
1 Tsp fresh thyme

1.  Heat a large skillet over med-high heat.  Combine salt, coriander, pepper, cinnamon and nutmeg.  Pat dry tenderloin slices and coat each side with dry rub, patting to stick.  Add pork to pan and cook about 5 minutes on each side or until desired degree of doneness.  Remove pork from pan and set aside.
2.  Melt butter in same skillet over med-high heat.  Add apples, shallots and salt.  Cook about 4 minutes or until brown and tender.  Add thyme leaves and apple cider and cook another 2 mins.  Serve apple mixture atop pork tenderloin.

Kale Salad with Spicy Peanut Dressing

I had this at Houston's and am now obsessed.  So I tried my own recipe, and I love it!

Serves 4 (as a side dish)

Ingredients:

16 oz raw kale, rinsed and chopped (hard stems removed)
1/2 Cup unsalted peanuts, chopped and toasted
3/4 Cup roasted peanut oil
1/4 Cup rice wine vinegar
2 Tbsp lemon juice
1 Tbsp honey
1 Tbsp & 1 Tsp dry mustard
1 Tsp worcestershire
2 Tbsp low sodium soy sauce
1/2 Tsp sesame oil
1 Tsp crushed red pepper
1 Tsp brown sugar
1 Tsp water
2 Tsp garlic powder
Salt
Pepper

Mix all ingredients from peanut oil through pepper in a bowl and whisk.  Toss peanut vinaigrette with kale and toasted peanuts.  Serve immediately.  (Or set dressing aside in the fridge and toss when ready).

Roasted Garlic, Cheese and Spinach Quinoa

Sadly, this recipe is not my own.  A reader in a magazine submitted it, and I gave it a whirl.  I love making quinoa in different variations.  It is a great healthy side dish - especially when you add veggies to it!  The roasted garlic in this recipe adds such nice flavor!

Serves 4 (as a side dish)

Ingredients:

1 whole garlic head
1 Tbsp olive oil
1 Tbsp finely chopped shallots
1/4 Tsp crushed red pepper
1/2 Cup uncooked quinoa, rinsed and drained
1 Tbsp dry white wine
1 Cup fat free, low sodium chicken broth
1/2 Cup baby spinach
1/3 Cup chopped seeded tomato
1 Tbsp shaved fresh parmesan
Salt
Pepper

1.  Preheat oven to 350
2.  Remove papery skin from garlic head.  Cut garlic head crosswise at the top to expose the raw garlic.  Wrap in foil, and bake for 1 hour.  Set aside and let cool.  Separate cloves and squeeze to extract garlic pulp.  Discard skins.
3.  Heat oil in saucepan over medium heat.  Add shallots and red pepper flakes and cook 1 minute.  Add quinoa, cook 2 mins stirring constantly.  Add wine, cook until liquid is absorbed, stirring constantly.  Add broth, bring to a boil.  Cover and reduce heat.  Simmer 15 mins or until liquid is absorbed.  Remove from heat and stir in garlic, spinach, tomato and cheese, salt and pepper.  Serve immediately.

Simple Crab Cakes and Savory Remoulade

These were so delicious, and so easy!  Get good quality crabmeat, and be sure to cook on high heat to get that crispy outer crust.  Yum!


Serves 4

For Crab Cakes:

1 1/5 Cups plain breadcrumbs
1/2 Cup chopped green onions
2 Tbsp low fat mayo
1 1/2 Tbsp fresh lemon juice
1 1/2 Tsp dijon mustard
1 1/2 Tsp worcestershire
1 Tsp black pepper
1 Tsp salt
1 Tsp tabasco
2 Large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 Tsp olive oil
4 Lemon wedges

Combine all ingredients through crabmeat in a large bowl.  Make 8 patties and refrigerate until ready to cook.  (Now's a good time to make the remoulade, if you haven't already.  This can all be made in advance).

For Remoulade:

1 1/4 Cups lowfat mayo
1/4 Cup creole mustard
1 Tbsp paprika
1 1/2 Tsp cajun seasoning
2 Tsp horseradish
1 Tsp sweet pickle juice
1 Tsp tabasco
1 garlic clove, minced
1 Tbsp fresh lemon juice

Mix all ingredients and keep refrigerated until ready to use.

To cook the crab cakes, heat the olive oil in a large nonstick pan over med-high heat.  Add patties and cook 4 minutes on each side, or until golden brown and crispy!  Serve with lemon wedges and remoulade sauce!

Cheddar and Spinach Souffles

This recipe originally called for parmesan instead of cheddar.  I made them, and the flavor was lacking a little bit.  So, I altered them by adding onions and subbing cheddar for parmesan.  These are very interesting, light and unique.  They pair beautifully with steak and red wine!

Serves 4

Ingredients:

Cooking spray
1/4 Cup dry breadcrumbs
1 (6 oz) package fresh baby spinach
1/2 Medium yellow onion, chopped
2/3 Cup fat free milk
2 Tbsp all-purpose flour
1/8 Tsp salt
1/8 Tsp ground nutmeg
1/8 Tsp fresh ground pepper
1/2 Cup (2 oz) finely grated, good quality sharp cheddar cheese
2 Large egg yolks
4 large egg whites
1/4 Tsp cream of tartar

Method:

1.  Place a baking sheet in the oven.  Preheat to 425.
2.  Coat 4 (6 oz) ramekins with cooking spray; sprinkle evenly with half of the breadcrumbs, tilting and turning ramekins to coat.  Leave some breadcrumbs for later use.
3.  Heat a large nonstick skillet over med-high.  Spray pan with cooking spray.  Add onions and cook until tender.  Add spinach, cook for 2 minutes until it wilts.  Place spinach in a colander and let stand for 5 minutes.  Squeeze excess liquid from spinach and onion mixture and coarsely chop.
4.  Combine 2/3 Cup milk and the next 4 ingredients (through black pepper) in a small saucepan over med-high heat, stirring with a whisk until smooth.  Cook for 2 mins or until mixture is thick and bubbly, stirring constantly.  Spoon mixture into a large bowl, let stand for 10 mins.  Stir in spinach, onions, cheese and egg yolks.
5.  Combine egg whites and cream of tartar in a large bowl and let sit at room temp for 15 mins.  Beat with a mixer at high speed until medium peaks form.  Do not overbeat.  Gently stir one-fourth of egg whites into spinach mixture and gently fold in the remaining egg whites.  Gently spoon mixture into prepared ramekins.  Tap dishes 2-3 times on counter to level.  Sprinkle each with remaining breadcrumbs.  Place ramekins on baking sheet and return to oven at 425.  Immediately reduce temp to 350.  Bake souffles at 350 for 21 minutes or until puffy and golden brown.  Serve immediately.

Broiled Herb-Marinated Shrimp

This recipe is not my own; this came from Cooking Light magazine.  It was so easy for a quick weeknight dinner, and healthy too.

Serves 4

Ingredients:

3/4 Cup fresh cilantro leaves

3/4 Cup fresh parsley

1/2 Cup fresh basil

3 Tbsp olive oil

3 Tbsp orange juice

1 Tbsp lime juice

1/2 Tsp cumin

1/2 Tsp salt

1/2 Tsp pepper

2 Garlic cloves

24 Jumbo shrimp (I used the frozen, peeled and deveined shrimp, thawed)

Cooking spray

Method:

Combine all ingredients except for cooking spray and shrimp in a food processor.  Blend until smooth.  Toss shrimp in marinade and refrigerate for at least 30 minutes.

Preheat broiler to high heat.  Spray baking sheet with cooking spray, and spread out shrimp evenly on pan.  Broil 5 inches from heat for 2 minutes on each side, until shrimp are pink and done.  

Parsley and Pea Barley

This was so light and fresh tasting.  I made it ahead of time, refridgerated it and ate it chilled.  A healthy and flavorful side dish!

Serves 4-6

Ingredients:

2 Tbsp olive oil
2 leeks, white and light green parts only
1 Cup frozen peas, thawed
2 Tsp grated lemon zest
2 Tbsp lemon juice
1/2 Cup fresh flat-leaf parsley, chopped 
1 Garlic clove, minced
3 Cups cooked pearl barley

Method:

Heat olive oil in a medium skillet over medium heat.  Add leeks (washed and cut into 1/2" thick half-moons).  Season with salt and pepper and cook, stirring occasionally until tender, 7-8 minutes.  Add peas, lemon zest and garlic.  Cook about 3 minutes, stirring occasionally.  Add parsley.  Fold mixture into the barley, add lemon juice and toss. 

Ribeyes with Carmelized Shallot Bleu Cheese Butter

This is mouth-watering!  Delicious - I don't think I'll make a steak any other way!  You can make extra butter and freeze for another night.

Serves 2

Ingredients:

2 thick, good quality boneless ribeye steaks
1/2 stick butter, room temperature, divided
1 shallot, sliced
1 garlic clove, minced
1 1/2 Tbsp bleu cheese (use a good quality - I used Maytag)
1 Tsp fresh thyme

Method:

Set out butter and steaks to get room temperature.  Might as well go ahead and open a fine bottle of red!

In a saute pan, heat 2 Tbsp butter and add shallots.  Cook shallots on med-low heat until they carmelize and turn slightly brown, about 10 minutes.  Add garlic and thyme, cook for 2 minutes.  Set aside and let cool.

In a bowl, mix the remaining butter with bleu cheese.  Once shallot mixture cools, add it to the butter.  Mix around, and place on a sheet of parchment paper.  Roll into a log and chill in the refrigerator for 30-45 minutes.

Turn the oven on broil, and place a heavy saute pan in it to heat up. 

Meanwhile, pat the steaks dry and brush with olive oil, season with salt and pepper.  Using a thick oven mitt, remove the saute pan from the oven and place on the stove over med-high heat.  Add the steaks - they should sizzle immediately.  Cook for about 1 minute on each side until they brown, then place back in the boiler oven.  Cook about 3-4 minutes for medium-rare steaks. 

Slice the butter and place on top of each steak and let melt.  Mmm!

Tequila Lime Salad Dressing

Delicious!  I tossed with lettuce, mojo grilled chicken strips, blackbeans, corn, tomatoes, avocado, red onion, and shredded cheddar cheese for a tasty and light dinner salad!

Ingredients:

1/4 Cup olive oil
Juice of 1 lime
1 Tsp lime zest
1 Tbsp apricot preserves
1 shot glass of tequila
1 garlic clove, minced
Dash of cayenne pepper

Whisk together all ingredients and use as a salad dressing or marinade.