Buttery Bread Twists

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Ingredients

• 1 Tbsp. yeast
• 2 Tbsp. sugar
• 1 1/2 c. warm water
• 1 Tbsp. oil
• 1 tsp salt
• 3 1/2 c. flour
• 3/4 c. melted butter, divided
• 3/8 tsp. garlic salt
• 1/2 tsp. dried rosemary
• 1 Tbsp Parmesan cheese
• 8 one-quarter inch wooden dowels, cut into 18″ lengths (get these from a craft store)
• or 8- 12″ skewers. (I used the skewers because it’s what I had)

Instructions

1. In a bowl mix the yeast, sugar, and warm water together and let sit for 2-3 minutes until foamy.
2. Add oil, salt, and flour and either knead by hand or using dough hook for about 5 minutes. (If dough seems too sticky add an extra tbsp or two of flour).
3. Remove dough and spray the bowl with Pam or lightly coat with olive oil. Place dough back in the bowl turning once to coat, then cover with a towel and let rise until doubled. (About one hr)
4. Divide dough into 8 equal parts (about 4 oz each). Lightly cover your hands with flour and roll each part into a 16-18 inch long snack (as pictured above).
5. Moisten the skewer or dowel with water at the top where you will start wrapping the dough. Wrap the dough around the skewer or dowel down to the bottom. Moisten the skewer where the breadstick will end as well. ( Leave about 1/4 of an inch at the top and bottom if using the skewers, and about 1/4 of an inch at the top and 5 inches at the bottom if using the longer wooden dowels. )
6. Hang skewers over the edge of a 9×13 inch pan (like pictured above). Let rise until doubled again.
7. Brush with 1/4 cup melted butter. Bake at 375 for 15-20 minutes or until golden.
8. Meanwhile, combine remaining 1/2 cup melted butter, garlic salt, rosemary, and Parmesan cheese.
9. Immediately brush seasoned butter mix on breadsticks when they come out of the oven.

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Mediterranean Stuffed Tomatoes

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INGREDIENTS

• 1 cup cooked red or black quinoa
• 8 medium on-the-vine tomatoes
• ⅓ can quartered artichokes (about 4 ounces, or ½ cup), roughly chopped
• ½ cup full fat feta, plus a few tablespoons extra for topping
• 15 kalamata olives, sliced thin (I prefer the Mediterranean Organic brand)
• 1 tablespoon olive oil
• 2 cloves fresh garlic (minced or use a garlic press)
• ground sea salt, to taste

INSTRUCTIONS

1. Cook your quinoa: Measure out ⅓ cup of quinoa, pour into a mesh colandar, and rinse the quinoa under running water for a minute. Pour the rinsed quinoa into a small pot and add ⅔ cup water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork. ⅓ cup uncooked quinoa should yield a little over one cup cooked quinoa. I would use all of it in the filling.
2. Preheat oven to 375 degrees Fahrenheit
3. Core the tomatoes by slicing off the top ⅛ inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside.
4. In a medium bowl, mix together the filling (cooked quinoa, feta, artichokes, olives, olive oil and garlic).
5. Taste and add salt if necessary (feta and olives are salty to begin with, so you may not need any).
6. Spray your dish with cooking oil and brush the tops of the cored tomatoes with olive oil.
7. Use a spoon to stuff the tomatoes with the quinoa mixture.
8. Top each tomato with extra feta.
9. Bake for 15-20 minutes, until the feta starts to turn golden.
10. Garnish each tomato with a small basil leaf.

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Roasted Brussels Sprouts & Prosciutto Bites

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Ingredients:

• 1 pound small Brussels sprouts, rinsed of any dirt
• 2 tablespoons extra-virgin olive oil
• 1/4 pound thinly sliced prosciutto
• 1 pinch coarse salt and freshly ground pepper

DIRECTIONS

1. Preheat oven to 400.
2. Slice the Brussels sprouts in half, lengthwise. Don't trim the ends, as they'll hold together better with them.
3. Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.
4. Bake for 40 minutes total, but start checking around the 25-minute mark. Toss them around too.
5. In the meantime, chop up the prosciutto into small chunks. Heat a medium skillet over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.
6. Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.
7. Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half.
8. Continue until you have about 32 mini skewers.
9. Arrange on a platter and serve immediately.

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Stuffed Baby Artichokes

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Instructions:
Go ahead and preheat the oven to 350 degrees.
Trim off about an inch of the stem and the outer third or so of the leaves... the prickly parts. Cut off the top - about an inch and a half. Make sure you have someacidulated water ready. As soon as you cut them, you will want to put them in the bath so they don't oxidize and turn brown. These will brown faster than an apple or banana, so let them bathe! I used some limes in the water bath since I was limited in the amount of lemons I had. Cut the little guys in half and immediately rub the cut edges with a lemon to prevent browning. Scoop out the choke (any fuzzies in there).. and make more room for the topping! Yum. Actually, after this photo, we figured out that a small (1/8 tsp) measuring spoon was exactly the right size to scoop out a nice round spot. It worked much like a little melon baller would.


I started grating the Parmigiano reggiano for my topping while trying to decide which kind of pan I was going to use.... freshly grated Parmigiano reggiano (the King of cheeses, you know), fresh bread crumbs (we just threw some french bread into the blender.. they were perfect), salt, pepper, a clove of finely chopped garlic, and a few sprigs of thyme, stripped from the stems. Moisten the mixture with a couple of tablespoons of extra virgin olive oil and a few tablespoons of milk or cream. You just want it to stick together and be kind of crumbly. Stuff the topping between the leaves and into that cavity that you created. Then add more on top. Yum.

I decided on a black iron skillet to get the job done. Drizzle a little more extra virgin olive oil on top. Add a little water to the bottom of the pan to help steam them and throw them into the oven.

Start working on the lemon vinaigrette: It's very easy.
lemon zest
4 Tbsp fresh squeezed lemon juice
2 Tbsp extra virgin olive oil
salt and pepper
fresh parsley
** tip... heat the lemon about 20 seconds in the microwave before cutting it. This will give you a lot more juice.
Bake the artichokes uncovered for 15 min at 350.

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Pesto Baked Brie

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Ingredients:

• 1 puff pastry sheet, defrosted
• 8-oz. wheel of Brie cheese, rind intact
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup julienne-cut sun-dried tomatoes, chopped
• 1/4 cup pesto

Instructions:

1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. Roll out the pastry sheet onto prepared baking sheet. Place wheel of Brie in center of pastry.
2. In a medium bowl, combine the artichokes, sun-dried tomatoes and pesto. Mix well. Spoon over top of the brie cheese. Fold the pastry dough up over the top of the cheese and toppings and pinch at the seams.
3. Bake in the preheated oven for 30 minutes. Serve with crackers, chips or veggies.

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2 Ingredient Cookies

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Ingredients:

• 2 large old bananas
• 1 cup of oats (quick or regular! if you use regular, we’d suggest chopping them a little so everything holds together better)

Instructions:

Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick ‘em all in the freezer.

Then add in what sounds yummy to you! (or nothing!) We love:
-a handful of chocolate chips
-crushed walnut pieces
-cinnamon
-raisins

Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. The ones in these photos have a handful of chocolate chips, a teaspoon or two or cinnamon, and 1/4ish a cup of crushed walnuts.

We made 16 cookies with those measurements. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet. Don’t forget the greased part…. I did once and had to scrub my pan forever.

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Reese’s Peanut Butter Banana Bread

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Ingredients

• 3 very ripe bananas, mashed
• ½ cup peanut butter
• ¼ cup Canola or Vegetable oil
• 1 egg
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1½ cups of all purpose flour
• ½ tsp baking soda
• 1½ tsp baking powder
• ½ tsp salt
• 8 oz bag of Reese’s Mini cups

Instructions

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Notes
I bake my breads in a stone loaf pan, but certainly you don’t have to. BUT if you notice the bread browning too fast, lower the temperature down to 325° and loosely tent it with foil.

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Ham & Cheese Breakfast Enchiladas

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Ingredients:

• 2 cups (151 grams) diced cooked ham
• 1 bell pepper, diced
• 8 green onions, finely sliced
• 2 cups (227 grams or 8 ounces) shredded cheddar cheese
• 10 eight-inch flour tortillas
• 6 eggs
• 2 cups (473 ml) half-and-half
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt

Directions

1. Prepare Baking Dish
2. Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
3. Roll Tortillas
4. In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup of the ham mixture down the center of each tortilla; roll up and place seam side down in baking dish.
5. Prepare Egg Mixture
6. In large bowl, whisk eggs, half-and-half, flour and the salt. Pour over the tortillas. Cover then bake or refrigerate overnight to be baked in the morning.
7. Bake Enchiladas
8. Heat oven to 350 degrees F (177 degrees C). If made ahead of time, uncover baking dish. Scatter the remaining cup of cheese over enchiladas. Cover baking dish with aluminum foil and bake for 35 minutes. Uncover, and then bake 10 to 15 minutes longer or until set and cheese melted.

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Avocado Fried Eggs

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Ingredients

• 1 Haas Avocado
• 4 small Eggs
• Olive Oil 

Instructions:

1. Slice and pit the avocado. Now, if you are just making this recipe for yourself, be sure to watch my video on How to Keep Avocados Fresh for a Week. I love avos but they are so pricey that you don’t want to waste them. And with my quick tip on storing them, you don’t have to eat them all in one sitting (though I often do).
2. Cut the avocado into slices about 1/2″ thick. I leave the skin on. I like the presentation on the final product and it kinda keeps everything together when you flip the egg. It’s a personal choice. Try both ways and let me know what you prefer.
3. I use large farm eggs so, using a biscuit cutter, I cut out a bit more space for the egg. I just mash up the extra and serve it with this dish. Or eat it right there if you are hungry. Okay, that’s really what I did.
4. Warm a little bit of olive oil in a small frying pan over a medium-high heat. Add the avocado slice and crack an egg inside of it, cooking the egg til the whites are firm and cooked all the way through. Then flip it and cook the top.
5. Serve with some fresh black pepper and sea salt. Maybe some cilantro?

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Chicken Pot Pie Cupcakes

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Ingredients

• 2 cups of cooked chicken breasts diced
• 1 can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1/2 tablespoon of dried thyme
• 1/2 tablespoon of dried basil
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 2 (10 oz) cans Pillsbury biscuits

Instructions

1. Preheat your oven to 400.
2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. Let rest for about 3 minutes and dig in!

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Mini Lasagna Cups

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Ingredients:

• 12 oz raw ground turkey
• ¼ tsp salt, divided
• ¼ tsp pepper
• 1 cup chopped onion
• ½ cup chopped mushrooms
• 14.5 oz can crushed tomatoes, or tomato sauce
• 2 cloves garlic, minced
• 3 tsp dried oregano, divided
• ½ tsp dried basil
• 1 ½ cups part skim ricotta cheese
• 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
• 1 1/2 cups shredded mozzarella cheese

Instructions:

1. Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
2. Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
3. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
4. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
5. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
6. Gently press another wonton wrapper on top of the mozzarella layer.
7. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
8. Bake for 10 minutes, or until the cheese has melted.
9. Let the cups cool, remove them from the pan, and serve!

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Tex-Mex Chicken & Quinoa Wraps

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INGREDIENTS
Wraps

• 4 whole wheat tortillas
• 1 pound boneless chicken breast
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning
• 1 cup cooked quinoa
• 1 red pepper, sliced thin
• 2 cups spinach
• 1 avocado, sliced
• 4 ounces sharp cheddar cheese, grated
• 1/4 cup fresh cilantro
• Spicy Tex Mex Sauce
• 1/2 cup ketchup
• 1 tablespoon taco seasoning
• 2 teaspoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle in adobo
• 3 tablespoons fresh chopped cilantro
• 1/2 lime, juiced
• pinch of salt + pepper

INSTRUCTIONS

1. Preheat your grill to medium high heat.
2. In a medium size bowl combine the chicken, olive oil and taco seasoning. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes slice the chicken into strips. Set aside.
3. To assemble the wraps create and assembly line of ingredients (spinach, quinoa, spicy Tex-Mex sauce, sliced chicken, sliced red pepper, sliced avocado, cheddar cheese and cilantro). Warm the tortillas in the microwave for 20 to 30 seconds. Working with one tortilla at a time lay the spinach towards one end of the tortilla, place about 1/4 cup of the quinoa on top of the spinach and then drizzle a few tablespoons of the Tex-Mex sauce over the quinoa. Layer 1/4 of the sliced chicken on top and the add a few slices of the red pepper and avocado. Sprinkle with cheddar cheese and add a few fresh cilantro leaves.
4. To roll the wrap, fold the sides over the line of food and then roll the tortilla tightly up. Place the wraps directly on the preheated grill and grill for two minutes and then turn ad grill the other side for two minutes. Remove from the grill and if desired cut in half. Serve with remaining sauce.
5. To make the sauce combine all ingredients in a bowl and mix well. Season to taste. Use in the wraps and then serve with the wraps for dipping.

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Zucchini Pasta Lasagna

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Ingredients:

• 1 lb 93% lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick
• 15 oz part-skim ricotta
• 16 oz part-skin mozzarella cheese, shredded (Sargento)
• 1/4 cup Parmigiano Reggiano
• 1 large egg

Directions:

1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper.Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
2. Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
3. On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
4. Preheat oven to 350°.
5. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
6. In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

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Mozzarella Stuffed Turkey Meatballs with Homemade Marinara Sauce

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Ingredients

• 1 pound ground turkey meat
• 5 garlic cloves, minced, divided
• 1 egg
• 1/2 cup freshly grated Romano cheese
• 2 teaspoons Italian seasoning
• 2 teaspoons fresh parsley, chopped
• Salt and ground black pepper, to taste
• 1 cup whole wheat panko bread
• 1/2 cup lukewarm water
• 4 ounces mozzarella cheese, cut into bite sized cubes (you can use 4 (1 ounce) string cheese pieces, too)
• 6 tablespoons olive oil, divided
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
2. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
3. In a large bowl combine ground turkey meat, half of the minced garlic, egg, cheese, parsley, Italian seasoning, salt and pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
4. Scoop one tablespoon of meat into a small ball. Press a piece of cheese in the center, then cover it with another piece of meat, roll to seal in the cheese. Repeat with all meat/cheese.
5. Fry meatballs in batches in the hot oil, 2 minutes on each side.
6. Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or until they're cooked though.
7. While the meatballs bake, make your marinara!
8. Add remaining oil to the same pan the meatballs were in, then add the remaining garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed tomatoes, salt, pepper, sugar and crushed red pepper flakes, mix well to combine. Simmer the sauce for 9 minutes, stirring occasionally. Season with additional salt and pepper to taste.
9. When meatballs are done cooking, add them to the sauce, stir to coat, and serve!

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