Ground Beef Stroganoff

 Date: Jul. 12th, 2018 - 1:00 PM

Ingredients

2 tablespoons extra-virgin olive oil
10-12 ounces mushrooms, sliced (3-3½ cups)
1 medium onion, chopped
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground pepper
1 pound lean ground beef
1½ cups low-sodium beef broth, divided
1 tablespoon Worcestershire sauce
¼ cup all-purpose flour
½ cup sour cream
6 ounces whole-wheat egg noodles
Chopped parsley for garnish

Preparation

  1. Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, salt and pepper; cook, stirring, until softened, about 5 minutes. Add beef and continue cooking, breaking it up with a wooden spoon, until no longer pink, about 5 minutes more. Add 1 cup broth and Worcestershire; bring to a boil. Whisk the remaining ½ cup broth and flour together in a small bowl. Add to the pan and cook, stirring, until thickened, about 1 minute longer. Remove from heat and stir in sour cream.
  2. Meanwhile, bring a large saucepan of water to a boil. Add noodles and cook according to package directions, about 8 minutes. Drain and serve with the stroganoff. Sprinkle with parsley, if desired.
  • To make ahead: Prepare stroganoff through Step 1 and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.

Ground Beef Stroganoff

Zucchini Lasagna

 Date: Jul. 11th, 2018 - 1:00 PM

Ingredients

3 large zucchini (3 pounds), sliced lengthwise into ¼-inch-thick strips
1 tablespoon extra-virgin olive oil
12 ounces lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon ground pepper
1½ cups part-skim ricotta
1 large egg, lightly beaten
1 cup shredded part-skim mozzarella cheese, divided
Chopped fresh basil for garnish

Preparation

  1. Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.
  2. Arrange zucchini slices in a single layer on the prepared baking sheets. Roast until just tender, about 20 minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until the beef is browned, 6 to 8 minutes. Add garlic and cook for another minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
  4. Combine ricotta and egg in a small bowl.
  5. Spread about 1 cup of the tomato sauce in a 9-by-13-inch baking dish. Top with one-fourth of the zucchini slices and then 1 cup sauce. Dollop one-fourth of the ricotta mixture over the top and sprinkle with ¼ cup mozzarella. Repeat to make 3 more layers with the remaining zucchini, sauce, ricotta mixture and mozzarella. Bake until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 minutes before serving. Garnish with basil.

Zucchini Lasagna

Baked Fish Tacos with Avocado

 Date: Jul. 10th, 2018 - 1:00 PM

Ingredients

1 tablespoon avocado oil
2 teaspoons no-salt-added Mexican-style seasoning blend
½ teaspoon salt
1 pound flaky white fish fillets, such as cod, haddock or mahi mahi, cut into 8 or 16 pieces
1 avocado, cut into 16 slices
½ cup pico de gallo
8 corn tortillas, warmed

Preparation

  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  2. Stir oil, seasoning blend and salt together in a medium bowl. Add fish and toss to coat. Transfer to the prepared baking sheet and bake until the fish flakes easily, about 10 minutes, depending on thickness.
  3. To assemble tacos, place 1 or 2 pieces of the fish, 2 slices avocado and 1 tablespoon pico de gallo in each tortilla.

Baked Fish Tacos with Avocado

Cheesy Ham & Pickle Wraps

 Date: Jul. 9th, 2018 - 1:00 PM

Ingredients

4 ounces reduced-fat cream cheese, softened

¼ cup shredded sharp Cheddar cheese

1 scallion, sliced
1 tablespoon chopped pimientos, drained
6 baby dill pickles, halved
3 thin (but not shaved) slices reduced-sodium ham (about 2 ounces), cut lengthwise into 12 strips

Preparation

  1. Mix cream cheese, Cheddar, scallion and pimientos in a medium bowl until combined.
  1. Scrape the seeds out of each pickle half with a small spoon, such as a ¼-teaspoon measuring spoon. Stuff each pickle half with about 1 tablespoon of the cheese filling. Wrap a piece of ham around the center of each stuffed pickle and serve.
  • To make ahead: Refrigerate for up to 1 day.

Cheesy Ham & Pickle Wraps

Deviled Eggs with Fresh Herbs

 Date: Jul. 8th, 2018 - 1:00 PM

Ingredients

12 hard-boiled eggs, peeled

½ cup whole-milk plain Greek yogurt

2 teaspoons yellow mustard

½ teaspoon kosher salt

¼ teaspoon white pepper

2 tablespoons chopped fresh herbs, such as parsley, chives and tarragon, plus chopped chives for garnish

Paprika for garnish

 

Preparation

  1. Cut the top third off eggs and pop out the yolks. Discard 2 yolks and the top third of the whites or reserve for another use (see Tip). Place the remaining 10 yolks in a bowl. Stand the egg whites upright in an egg carton.
  2. Mash the yolks. Add yogurt, mustard, salt and pepper; mash until smooth. Add herbs and stir to combine. Transfer the yolk mixture to a piping bag fitted with a large tip or a sealable plastic bag and cut off the corner. Pipe the yolk mixture into the egg whites. Garnish with chives and paprika.
  3. To make ahead: Refrigerate the deviled eggs for up to 1 day. (Prepare hard-boiled eggs up to 2 days in advance and refrigerate.)

Picnic Deviled Eggs with Fresh Herbs

Crunchy Chicken & Mango Salad

 Date: Jul. 7th, 2018 - 1:00 PM

Ingredients

         ⅓ cup orange juice

         3 tablespoons rice vinegar

         3 tablespoons less-sodium soy sauce

         1 tablespoon toasted sesame oil

         2 teaspoons sambal oelek (optional)

         6 cups thinly sliced napa cabbage

         2 cups sugar snap peas, thinly sliced diagonally

         2 cups shredded cooked chicken breast

         1 medium mango, sliced
         ½ cup coarsely chopped fresh mint
         ¼ cup sliced scallions
         2 tablespoons toasted sesame seeds

Preparation

  1. Whisk juice, vinegar, soy sauce, sesame oil and sambal oelek (if using) in a large bowl. Add cabbage, peas, chicken, mango, mint and scallions; toss gently to coat. Serve the salad sprinkled with sesame seeds.

Crunchy Chicken & Mango Salad

Pizza Cauliflower Bake

 Date: Jul. 6th, 2018 - 1:00 PM
INGREDIENTS
2 heads cauliflower, cut into florets
2/3 c. marinara
kosher salt
Freshly ground black pepper
2 c. shredded mozzarella, divided
2/3 c. freshly grated Parmesan, divided, plus more for garnish
1/2 c. sliced black olives
1/2 c. pepperoni, divided
1 tbsp. oregano, divided
2 tsp. crushed red pepper flakes, divided
Fresh parsley, for garnish
DIRECTIONS
  1. Preheat oven to 350°.
  2. In a large bowl, combine cauliflower with marinara and toss until fully coated. Season with salt and pepper.
  3. Place half the cauliflower in your baking dish, and top with half of the mozzarella, Parmesan, olives and pepperoni. Sprinkle with oregano and pepper flakes.
  4. Add the rest of your cauliflower to the baking dish and repeat the topping process.
  5. Bake until cauliflower is tender and cheese is bubbly, 30 minutes.
  6. Let cool slightly, garnish with parsley and Parmesan cheese and serve.

Cabbage Soup

 Date: Jul. 5th, 2018 - 1:00 PM

Ingredients

Directions

Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.

Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

Mushroom Ravioli with Asparagus and Tarragon

 Date: Jul. 4th, 2018 - 1:00 PM

INGREDIENTS

Pasta

2 ⅓ cup all-purpose flour

½ tsp salt

3 large eggs

1 Tbsp cool water

Filling

2 Tbsp olive oil

½ lb(s) cremini mushrooms, sliced

1 clove garlic, minced

1 tsp chopped fresh thyme

2 Tbsp white wine

2 Tbsp chopped Italian parsley

½ cup dry breadcurmbs

¼ cup finely grated Parmesan cheese

salt and pepper

Sauce

1 cup chicken stock

1 ½ cup chopped asparagus, cut into 1-inch pieces

½ cup white wine

1 Tbsp chopped fresh tarragon

3 Tbsp cold butter

salt and pepper

grated Parmesan cheese

DIRECTIONS

Pasta

1. For the pasta, pulse the flour, salt, eggs and water in a food processor until the mixture is crumbly (it will not come together). Turn the crumbs out onto a work surface and bring the dough together, shaping it into 4 small discs. Wrap and chill for at least 2 hours.

Filling

1. For the filling, heat the oil over medium high heat in a large sauté pan and add the mushrooms, sautéing until tender and all liquid has evaporated, about 5 minutes. Add the garlic and thyme and sauté one minute more. Add the wine and cook until it has been absorbed. Scrape this mixture into a food processor, add the parsley, breadcrumbs and Parmesan and puree until finely ground. Season to taste and cool to room temperature.

2. To assemble the ravioli, ready a pasta rolling machine. Roll out a piece of pasta dough (only lightly floured, if necessary) so that it can fit through the roller on the widest setting, and begin rolling out the pasta into long sheets, as thin as setting #5. Once all the pasta is rolled, keep it covered under plastic while filling the ravioli.

3. Place one sheet of pasta dough on a work surface and using a 2-inch cutter (round or square), gently mark the dough so you know where to place the filling. Place a teaspoonful of the cooled mushroom filling in the centre of each marked ravioli. Brush water around the filling, then place a second sheet of pasta overtop the first, using your fingers to secure the 2 sheets of pasta around the filling. Use the reverse or dull side of a smaller cutter to press the pasta tightly together close to the filling, then use the 2-inch cutter to cut out the ravioli. Continue with the remaining 2 sheets of pasta, and any remaining pasta can be re-rolled and filled. Chill (or freeze) the ravioli until ready to cook.

Sauce

1. To serve the pasta, bring the stock up to a boil in a large sauté pan. Add the asparagus and cook uncovered for 2 minutes, then spoon out the asparagus to drain and reserve, keeping the stock in the pan. Add the white wine and tarragon to the pan and simmer for 5 minutes, to reduce the liquid by a third.

2. In a separate pot, bring salted water to a boil and add the ravioli, cooking them until they float to the surface, about 5 minutes. Drain, and add them to the sauce. Reduce the heat to low and add the reserved asparagus. Add the butter, a tablespoon at a time, shaking the pan until each piece melts before adding the next. Serve the ravioli immediately, topped with Parmesan cheese.

Mushroom Ravioli with Asparagus and Tarragon

Sweet Potato Dip

 Date: Jul. 3rd, 2018 - 1:00 PM

INGREDIENTS

1 lb(s) sweet potato, peeled and diced

1 Tbsp butter or oil

1 small onion, sliced

¼ cup non-fat plain Greek yoghurt

1 Tbsp lemon juice

1 tsp chili powder

salt and pepper

hot sauce (optional)

DIRECTIONS

1. Boil the sweet potato in salted water until tender, about 15 minutes, then drain well and cool to room temperature.

2. Add the oil to a pan preheated over medium, and add the onion, cooking while stirring often until the onions have caramelized, about 20 minutes. Remove from the heat to cool.

3. Puree the sweet potato, caramelized onion, yoghurt, lemon juice and chili powder until smooth and then season to taste, adding hot sauce if you wish. Chill until ready to serve with crackers, naan or pita, or crudité.

4. The dip will keep refrigerated for up to 5 days

Healthy & Tasty Sweet Potato Dip

Greek Turkey Burger

 Date: Jul. 2nd, 2018 - 1:00 PM

INGREDIENTS

  • 7 oz. plain greek yogurt
  • 1 medium fresh lemon 
  • 1/4 tsp minced garlic
  • 1/4 tsp dried dill 
  • 1.25 lb. ground turkey 
  • 6 halves sun dried tomatoes 
  • 1 medium red onion 
  • 2 oz. frozen spinach 
  • 1/4 cup crumbled feta
  • 1 tsp dried oregano 
  • 1/2 tsp minced garlic 
  • 1/3 cup breadcrumbs 
  • 1 large egg
  • 1 medium cucumber
  • 6 hamburger buns 
  • to taste salt and pepper 

INSTRUCTIONS

  1. Prepare the yogurt sauce by combining the yogurt, 1/4 tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
  2. Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and 1/4 of the red onion.
  3. In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, 1/2 tsp minced garlic, dried oregano, egg, bread crumbs, 1/2 tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.
  4. Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber. Enjoy!

Greek Turkey Burgers are a healthy mix of ground turkey and Mediterranean flavors. BudgetBytes.com

2-Ingredient Peanut Butter Banana Ice Cream

 Date: Jul. 1st, 2018 - 1:00 PM

Whir up frozen bananas into an “ice cream” without the cream! Peanut butter adds a natural swirl of flavor for a sweet and satisfying dessert with no added sugar.

Preparation:

Place bananas and peanut butter in a food processor. Pulse and process until mostly smooth, stopping to scrape down the sides as needed. Garnish with coconut, if desired. Serve immediately.

 

2-Ingredient Peanut Butter Banana Ice Cream

Almond-&-Lemon-Crusted Fish with Spinach

 Date: Jun. 30th, 2018 - 1:00 PM

Ingredients

Zest and juice of 1 lemon, divided

½ cup sliced almonds, coarsely chopped

1 tablespoon finely chopped fresh dill or 1 teaspoon dried

1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

1 teaspoon kosher salt, divided

Freshly ground pepper to taste
1¼ pounds cod (see Tip) or halibut, cut into 4 portions
4 teaspoons Dijon mustard
2 cloves garlic, slivered
1 pound baby spinach

Lemon wedges for garnish

Preparation

  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Combine lemon zest, almonds, dill, 1 tablespoon oil, ½ teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
  3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
  4. Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining ½ teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.

Almond-&-Lemon-Crusted Fish with Spinach

Chicken and Dumplings

 Date: Jun. 29th, 2018 - 1:00 PM

Ingredients

Directions

Heat the oil in a large saucepan over medium-high heat until hot. Sprinkle the chicken with 1/4 teaspoon each salt and pepper and add to the hot oil. Cook, stirring, until the chicken is no longer pink on the outside but is not cooked through, about 2 minutes. Transfer to a bowl with a slotted spoon, reserving the oil in the pan.

Stir in the squash, celery and onions and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the broth, dill sprigs and 3 cups water. Bring to a boil, and then reduce the heat to medium to maintain a steady simmer. Simmer until a knife easily pierces through the squash, about 15 minutes.

Meanwhile, whisk together the flour, baking soda, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. With your fingertips, cut the butter into the flour until the mixture forms coarse crumbs. Stir in the milk just until a dough forms.

Stir the chicken and peas into the broth and bring to a simmer. Drop the dough into the simmering broth by teaspoons, spacing them evenly to make about 16 dumplings. Cover and simmer on medium low for 5 minutes. Uncover and simmer until the dumplings are cooked through, about 3 minutes. Discard the dill sprigs. Top with chopped dill and serve.

Spicy Vegan Sloppy Joes

 Date: Jun. 28th, 2018 - 1:00 PM

Ingredients

Directions

Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.

Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.

Spoon the mixture onto each bun. Serve with toppings if desired.

Roasted Zucchini Flatbread

 Date: Jun. 27th, 2018 - 1:00 PM

Ingredients

Directions

1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.

2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.

Squash and Spinach Lasagna

 Date: Jun. 26th, 2018 - 1:00 PM

Ingredients

Directions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.

Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

Veggie Lover’s Club Sandwich

 Date: Jun. 25th, 2018 - 1:00 PM

Ingredients

Directions

Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.

Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.

Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

Beef Stir-Fry with Avocado Salad

 Date: Jun. 24th, 2018 - 1:00 PM

Ingredients:
12 ounces beef tenderloin, cut into thin strips
1/4 cup freshly squeezed lime juice
1 tablespoon plus 1/2 teaspoon chili powder
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 red bell pepper, thinly sliced
1 poblano, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can black beans, rinsed and drained
1 avocado, diced
1/4 cup Cojita cheese, crumbled
1/4 cup cilantro plus more for garnish, chopped
Corn tortillas (optional)

Directions:
1. In a bowl, combine beef, 2 tablespoons lime juice, and 1 tablespoon chili powder; set aside.
2. Heat oil in a large skillet. Add onion, bell pepper, and poblano and saute 5 minutes, stirring occasionally.
3. Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
4. In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro, and remaining lime juice and chili powder.
5. Garnish beef and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas if desired.

Sweet Potato Mac & Cheese

 Date: Jun. 23rd, 2018 - 1:00 PM

Ingredients

8 ounces whole-wheat elbow noodles (2 cups)
1 medium sweet potato (about 12 ounces)
2 cups nonfat milk
2 tablespoons all-purpose flour
1 small clove garlic, minced
1¼ cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup frozen peas, thawed
3 tablespoons coarse dry whole-wheat breadcrumbs (see Tip)
1 teaspoon extra-virgin olive oil

Preparation

  1. Position a rack in upper third of oven; preheat broiler. Coat a 2-quart broiler-safe baking dish with cooking spray.
  2. Cook noodles in a large pot of boiling water until just tender, 7 to 9 minutes. Drain; set aside.
  3. Meanwhile, prick sweet potato with a fork in several places. Microwave on High until tender all the way to the center, 7 to 10 minutes.
  4. Whisk milk, flour and garlic in a large saucepan. Heat over medium heat, whisking frequently, until steaming and hot, but not boiling. Remove from heat.
  5. As soon as the sweet potato is cool enough to handle, cut open and scoop the flesh into the steaming milk. Puree with an immersion blender until smooth. (Alternatively, transfer to a blender and puree just until smooth, then return to the pot; use caution when pureeing hot liquids.)
  6. Add cheese, mustard, salt and pepper and stir until the cheese melts. Add the pasta and peas to the sauce and stir to coat. Transfer to the prepared baking dish. Combine breadcrumbs and oil and sprinkle on the pasta. Broil on the upper rack until the top is lightly browned and crispy, 1 to 2 minutes.
  • Tip: To make your own coarse dry breadcrumbs to top this baked mac & cheese, trim crusts from whole-wheat bread, tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. (One slice of bread makes about ⅓ cup dry breadcrumbs.)

Sweet Potato Mac & Cheese

Smoked Sausage-Stuffed Zucchini

 Date: Jun. 22nd, 2018 - 1:00 PM

Ingredients

4 medium zucchini (about 2½ pounds)
½ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
1 medium red bell pepper, chopped
2 scallions, sliced, whites and greens separated
1 cup cooked brown rice
4 ounces cooked smoked sausage links, chopped
½ teaspoon paprika, preferably smoked
½ cup shredded sharp Cheddar cheese

Preparation

  1. Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a ¼-inch shell. (Discard the pulp or reserve for another use.) Place the zucchini halves in a microwave-safe dish and sprinkle with salt and pepper. Cover and microwave on High until tender-crisp, 3 to 5 minutes. Uncover.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add bell pepper and scallion whites. Cook, stirring, until tender, about 2 minutes. Add rice, sausage and paprika. Cook, stirring, until warmed throughout, about 1 minute more.
  3. Position rack in upper third of oven; preheat broiler to high.
  4. Transfer the zucchini to a broiler-safe pan (or pans). Fill the zucchini halves with the rice mixture and sprinkle with cheese. Broil on the upper rack until the cheese has melted, about 2 minutes. Garnish with scallion greens.

Smoked Sausage-Stuffed Zucchini

Stuffed Baked Apples

 Date: Jun. 21st, 2018 - 1:00 PM
Ingredients
  • 8 medium to large apples
  • 1 cup 81 g rolled oats
  • 1 cup 117 g chopped walnuts
  • ½ cup 76 g dried unsweetened cranberries or raisins
  • 2 tsp 5 g ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/8 tsp finely ground sea salt
  • 2 tbsp 29 g chilled vegan butter, cut into small pieces
  • 1 cup 240 ml + 3 tbsp (45 ml) water, divided
TOPPING
  • Vegan vanilla ice-cream
Instructions
  1. Preheat oven to 350°F (176°C) degrees
  2. Wash and carefully core the apples with a paring knife. Scrape the bottom of the core out with a spoon, making sure that you don’t put a hole in the bottom of the apple.
FOR THE FILLING
  1. In a large mixing bowl combine the oats, walnuts, cranberries or raisings, cinnamon, vanilla, salt, vegan butter, and 3 tbsp (45 ml) of water. Use your hands to mix it together, pressing the butter into the oats until it becomes sticky.
  2. Put the apples in a deep baking dish and pour one cup of water in the pan. Liberally spoon the filling into the apples to the top and cover the pan with foil.
  3. Bake for approximately one hour, or until fork tender. Serve warm and top with vanilla ice-cream if desired.

Healthy baked apples dessert! Stuffed with oats, nuts, and dried cranberries, and it's sugar-free! www.veganosity.com

Tuna Noodle Casserole

 Date: Jun. 20th, 2018 - 1:00 PM

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup low-fat milk
  • 1 cup low-sodium chicken broth
  • Salt and pepper
  • 8 ounces egg noodles
  • 2 3-oz. cans tuna packed in oil, drained
  • 5 ounces frozen green peas and carrots
  • 1/3 cup bread crumbs
  • 1/2 cup shredded Cheddar
  • 2 tablespoons vegetable oil

 

Directions: 

Step 1

Preheat oven to 375°F; grease an 11-by-7-inch baking dish.

Step 2

Melt butter in a pan over medium-high heat. Whisk in flour, 2 minutes. Whisk in milk and broth. Cook, stirring, until mixture becomes thick and smooth, about 10 minutes. Season with salt and pepper.

Step 3

Bring a pot of salted water to a boil. Cook noodles for 5 minutes. Drain; return to pot. Stir in sauce, tuna , peas and carrots. Spread evenly in baking dish.

Step 4

Mix bread crumbs and cheese; sprinkle over baking dish. Drizzle with oil. Bake 20 to 25 minutes.

Tuna Noodle Casserole

Cauliflower Salad

 Date: Jun. 19th, 2018 - 1:00 PM

1 head of cauliflower, steamed or boiled until tender, in bite size pieces

6 boiled eggs ( when done, peel eggs, rinse and separate yolks into a bowl)

Directions:

Mash the yolks and cut the whites into small bite size pieces. Then blend together 1/3 cup mayonnaise, 3 tbsps. of mustard, 3 tbsps. of pickle relish, 1/8 cup of chopped onion and pepper to taste. Mix all together and you can garnish with egg slices and parsley.

salad

Chicken Zoodle Soup

 Date: Jun. 18th, 2018 - 1:00 PM

INGREDIENTS:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized*
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig fresh rosemary
  • 2 tablespoons chopped fresh parsley leaves

 

DIRECTIONS:

  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  • Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  • Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
  • Serve immediately, garnished with rosemary and parsley, if desired.healthy soups