 Ingredients:
Quinoa (make by following package instructions)
cream cheese (a large scoop to taste)*
1/4 cup chopped spinach
1/4 diced tomatoes
1/4 teas garlic powder or fresh garlic
sea salt to taste
1/4 teas mustard powder
6 large mushroom caps for stuffing
shredded Mozzarella cheese*
*you can buy vegan versions of these ingredients if you want this
recipe to be vegan
Directions: Rinse and Cook Quinoa according to package instructions. Remove from heat and put spinach and tomatoes in the pan. Cover to let tomatoes and spinach cook slightly in the steam that is already in the pan.
After about 5 minutes, mix together and fluff quinoa with a fork. Add seasonings and cream cheese. Fill the mushroom caps. top with Mozzarella cheese. Put them on a baking sheet and put them under the broiler for about 6 minutes or until cheese is slightly brown.
 I made this recipe up to try to make something that I know my husband would like that was also vegan. It turned out pretty spicy, so I would season it differently next time. You can season it however you want with whatever you like though.
Ingredients: (this serves 2)
2 TBLS Olive Oil
1/2 eggplant
1 zucchini
1 yellow squash
1 can black beans
4 corn tortillas
enchilada sauce
1/4 teas garlic powder
1/4 teas chili powder
1/4 teas cumin
sea salt
Cheese (or vegan cheese if you want this to be a vegan recipe)
Sour cream or vegan sour cream
Directions:
In a skillet, over medium heat, cook diced eggplant, diced zucchini and squash. Add seasonings (to taste) and enchilada sauce. Make sure you don't cook the veggies so long that the eggplant gets mushy.
Heat black beans in a separate pan
Heat tortillas (microwave works fine)
Place 1 corn tortilla on a plate, layer with sauce and veggie mixture, top with black beans, cheese, and then another layer of tortilla, veggies and beans and cheese. Melt cheese slightly in oven or microwave. Then top with sour cream and serve.
YUM
This was a total last minute recipe. Just thought I'd share because I realize that a lot of people just like ideas so they can decide what to make the is super quick, easy and healthy.
Ingredients:
Corn tortillas
Tilapia (1 filet for each serving)
Shredded cabbage
2 limes
1/2 cup sour cream
1/2 packet ranch dip seasoning
1/2 packet taco seasoning
salt
pepper
garlic powder
salt
pepper
Directions:
Season Tilapia with garlic salt, pepper and salt (I didn't measure. I just estimate). Bake at 425 degrees for 9 to 11 minutes or until fish flakes.
Mix sauce: sour cream, ranch dip seasoning, taco seasoning, garlic powder to taste.
Heat tortillas.
On each tortilla start with 2 tbls sour cream mixture (or as much sauce as you want), 1/2 filet of tilapia, shredded cabbage, and squeeze one lime wedge for flavor.
I served 2 tacos per serving along with some black beans. It was delicious.
 Tonight was date night at home, so while the hubby took our kiddo to the babysitter's house, I stayed home and prepared a "romantic" dinner. And this is what I made. It turned out AMAZING!!! We will be making this again soon.
I found this recipe in a magazine that I have had laying in my pile of cook books for ages. It's called Eating Well and it is from October 2009. This makes me sound like a recipe hoarder. Maybe I am. I'm glad I finally tried this one after all these years. I hope you try this and love it!
Ingredients:
1 teaspoon plus 1 tablespoon extra virgin olive oil divided
4 oz italian turkey sausage
2 cloves of garlic, thinly sliced
1 bunch of broccoli rabe (about 12 oz), trimmed and coarsely chopped
2 cups cooked cannellini beans (I cheated and used canned), plus 1/2 cup of bean cooking liquid or water
1/8 teaspoon salt, plus a pinch, divided
4 large eggs
freshly ground pepper to taste
Rustic Croutons (Cut 3 slices of whole-wheat country bread into cubes, toss in 1 TBLS olive oil, season with salt and pepper and bake at 400 degrees for 10-12 minutes)
Directions:
1. Heat 1 teaspoon oil in large skillet, preferably cast iron, over medium heat. I did use a skillet that was not cast iron for this because my cast iron skillet was not large enough. It still worked out great. If you have sausage in casing, remove from casing and cook. I had sausage that was not in casing, that I diced into small pieces. Cook until browned, 3-5 minutes. drain on paper towels and let skillet cool.
2. Pour off any oil left in the pan, add the remaining 1 tablespoon oil and place over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add broccoli rabe and cook, stirring until wilted and tender but still bright green, 4 to 6 minutes. (add one to two Tbls water if the greens seem dry).
3. Add beans, bean-cooking liquid, (or water), the sausage and 1/8 teaspoon salt to the pan, stirring to combine; bring to a simmer. Make 4 indentations in the bean mixture and break an egg into each one. Season the eggs with the remaining pinch of salt and pepper. (I may have used more than a pinch). Cover the pan and cook the eggs, checking occasionally, until desired doneness: 3 to 5 minutes for soft set yolks, 7 to 9 minutes for hard set yolks.
4. Top the bean mixture and eggs with the croutons and serve immediately.
This was a huge hit tonight. We don't even have any leftovers.
You can serve these cheese stuffed meatballs with roasted tomatoes or with marinara sauce. This makes 6 meatballs.
Ok...I just have to say it....all I can think about while I create this post about meatballs is the Schweddy Balls skit from SNL. I'm sorry...I can't help it. Ok...carry on...
Ingredients:
2 wedges of Laughing Cow Swiss Cheese
8 oz ground turkey
2 teaspoons of fresh minced garlic
1 1/2 teaspoons sea salt
generous amount of black pepper
1 whole egg
2 teaspoons grated parmesan cheese
3/4 teaspoon oregano
Directions:
Preheat oven to 350 degrees. Grease a cookie sheet. Mix turkey, garlic, salt, pepper, egg, parmesan cheese, and oregano together. Cut 2 wedges of laughing cow cheese into 3 equal size pieces and roll them into the shape of a ball. Roll meat mixture into meatballs and create a hole with your finger in the middle. Place one of the laughing cow cheese pieces in the middle of the meatball and then mold it so that it is completely surrounded by turkey. Bake meatballs in oven for 25 minutes or until turkey is completely cooked.
 The pictures are not great...but you get the point. These were amazing! I originally found this recipe HERE and I changed it to make it my own.
This one is for my friend Cassandra who loved this and wanted the recipe...I got this recipe Here but I modified it to make it work for me. And of course!, lately I have been slacking on pictures. I won't do it again after this! I'll start taking pictures of everything I eat. My husband is going to love that! Ingredients: 3 Zucchinis 1/2 tsp salt pepper 1 TBLS sour cream 1/4 tsp curry powder 1/2 tomato (remove seeds before cutting) 1 tsp thyme Cheddar cheesea About 4 slices of bacon or pancetta (optional) Directions: Preheat oven to 400 degrees. Wash the zucchini. Cut the zucchini in half and scoop out all of the "guts" in the middle (but save these because you will need them for the filling). Place empty Zucchini shell halves on slightly greased cookie sheet. In a pan, sautee the zucchini "guts" in a small amount of butter or oil just to brown it slightly. When it is almost cooked and you only have about 30 seconds to go, mix the curry powder in the pan. You do not want to cook this for more than 30 seconds. Remove this from the pan and scoop it into a mixing bowl. Cook the bacon until it is crispy (you don't need to add bacon. It's still good without it, but my husband LOVES bacon so I usually find that adding bacon seems to increase the likelihood that vegetables will get eaten in my house). Seed the tomato so there is not a lot of juice and dice the remaining part of the tomato (too much juice from the tomato will make the filling too runny. You don't want this). Add Bacon, tomato, sour cream, salt, pepper, and thyme to the sautéed zucchini mixture. Scoop the filling into the empty zucchini shells. Top with cheddar cheese. Cook in the oven for about 20 minutes. Turn on the broiler for a couple of minutes at the end if you want to brown the cheese.
Ok, this may sound strange, but it's very good. I took pictures of how beautiful this looked when it was done, but my pictures got deleted :( And of course, the food got eaten so I can't take another picture. Next time I make this, I'll have to come back and add the picture.
I think my mom made this one time. However, she doesn't remember making it. So if she didn't make it, then I have no explanation of where I got it from.
Ingredients:
Asparagus
Salt and pepper
Butter (optional)
Strawberries
Sugar in the raw to taste
Steam or cook the asparagus however you like it. In a food processor blend a small amount of strawberries (maybe 1/4 cup) to make a puree. Add the puree to about a cup of sliced strawberries along with sugar in the raw. You don't want it to be overpoweringly sweet. Just slightly. Season the asparagus (butter, salt and pepper) and spoon the strawberry mixture on top.
This is super easy...I didn't really measure anything. You should add all of the ingredients to suit your own taste.
 Ingredients:
6 pitas
parmesan cheese
olive oil
salt
pepper
4 tomatoes
fresh basil
garlic
balsamic vinegar
Step 1:
Slice about 6 pitas into triangle shapes
brush or spritz with olive oil
season with salt, pepper, and parmesan cheese
place in a single layer on a baking sheet and bake at 350 degrees for about 10 minutes | Step 2:
mix- about 4 tomatoes, diced
fresh basil, chopped
salt
pepper
garlic olive oil and balsamic vinegar
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Scoop on top of Pita's and enjoy :)
Here is a good crock pot recipe! You don't have to follow the recipe exactly - just add what you like. My family does not like onions...so you will not find onions in most of my recipes. So if you like them, add them.
4 boneless, skinless chicken breasts, cut into bite size pieces
2 medium sweet potatoes cubed
several baby yellow potatoes (or 2 yukon gold potatoes cubed)
2 medium carrots peeled and cut into 1/2 inch slices (or baby carrots...baby carrots are all I have today)
2 stalks of celery, cut into slices
1 can (28 ounces) stewed tomatoes
1 teas sea salt
1 teas paprika
1/2 teas black pepper
1/8 teas ground cinnamon
1/8 teas nutmeg
1 cup chicken broth
1/4 cup fresh basil, chopped
 Combine all ingredients in a crock pot. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
If you have a bigger crock pot and a bigger family, double the recipe. This will make about 4 servings.
We had some friends over for dinner tonight, and I created this salad. So pretty!
Ingredients:
Raw Baby Spinach Leaves
3 Pears
Blue Cheese Crumbles
Pecan Halves
2 Tbls Sugar
2 Tbls Water
Dressing:
2 tablespoons water
1 1/2 tablespoons red-wine vinegar
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
Directions:
1. Candy the Pecans: Dissolve 2 Tbls sugar in 2 Tbls water. Add 1/4 cup pecan halves. Bring to a boil, then reduce heat and simmer until the liquid is almost gone and is thick and sticky like syrup. Be sure to watch this closely, as it is very easy to burn this. Place pecans in a single layer on parchment paper to dry.
2. place spinach (as much as you like) in a bowl. Add pears, blue cheese crumbles, and pecans. All of the amounts of these things should be to your liking.
3. place all dressing ingredients in a bowl. Wisk together with a fork or wire wisk. Pour over salad, Mix and serve.
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