Homemade 30-minute Pizza
Ingredients:
- 1 ¾ - 2 ¼ cups all-purpose or whole wheat flour
- 1 envelope Fleischmann’s Pizza Yeast
- 1 ½ tsp sugar
- ¾ tsp salt
- 2/3 cup very warm water
- 3 Tbsp oil
- Pizza sauce, toppings, and cheese
Directions:
Preheat oven to 425 degrees F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add water and oil. Mix until well blended; about 1 minute.
Add gradually, enough remaining flour until soft dough ball is formed. Dough will be slightly sticky. Knead on a floured surface adding additional flour if needed, until smooth and elastic – about 4 minutes. With floured hands, pat dough out to fill greased pizza pan.
Top as desired with pizza sauce, toppings and cheese. Bake on bottom oven rack for 12-15 minutes until cheese is bubbly and crust is browned.
- 1 ¾ - 2 ¼ cups all-purpose or whole wheat flour
- 1 envelope Fleischmann’s Pizza Yeast
- 1 ½ tsp sugar
- ¾ tsp salt
- 2/3 cup very warm water
- 3 Tbsp oil
- Pizza sauce, toppings, and cheese
Directions:
Preheat oven to 425 degrees F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add water and oil. Mix until well blended; about 1 minute.
Add gradually, enough remaining flour until soft dough ball is formed. Dough will be slightly sticky. Knead on a floured surface adding additional flour if needed, until smooth and elastic – about 4 minutes. With floured hands, pat dough out to fill greased pizza pan.
Top as desired with pizza sauce, toppings and cheese. Bake on bottom oven rack for 12-15 minutes until cheese is bubbly and crust is browned.
Power Balls
Ingredients:
- 1 cup dry oatmeal
- 2/3 cup coconut flakes
- ½ cup creamy peanut butter
- ½ cup ground flaxseed
- 1/3 cup honey
- ½ cup mini chocolate chips
- 1 tsp vanilla
Directions:
Mix together and chill in the refrigerator for 1 hour. Then shape into small balls.
- 1 cup dry oatmeal
- 2/3 cup coconut flakes
- ½ cup creamy peanut butter
- ½ cup ground flaxseed
- 1/3 cup honey
- ½ cup mini chocolate chips
- 1 tsp vanilla
Directions:
Mix together and chill in the refrigerator for 1 hour. Then shape into small balls.
Quick-and-Easy Salsa
Ingredients:
- 20 oz. can pineapple tidbits (drained)
- 15 oz. can black beans, drained and rinsed
- 15 oz. can corn, drained
- Juice of 1 lime
- 4 Tbsp cilantro
- 2 cups mild picante sauce
Directions:
Mix all ingredients together and serve with chips.
- 20 oz. can pineapple tidbits (drained)
- 15 oz. can black beans, drained and rinsed
- 15 oz. can corn, drained
- Juice of 1 lime
- 4 Tbsp cilantro
- 2 cups mild picante sauce
Directions:
Mix all ingredients together and serve with chips.
Sandwich/Wrap Veggie Spread
Ingredients:
- 2- 8oz. packages of Kroger Greek Yogurt/Cream Cheese spread OR 1/3 fat cream cheese
- 1 packet of Knorr's dry vegetable soup mix
Directions:
Mix ingredients together and use as a sandwich spread.
- 2- 8oz. packages of Kroger Greek Yogurt/Cream Cheese spread OR 1/3 fat cream cheese
- 1 packet of Knorr's dry vegetable soup mix
Directions:
Mix ingredients together and use as a sandwich spread.
Omelets
Ingredients:
- 2-3 eggs OR 1/2 cup of Egg Beaters or other egg substitute product
- Red and green peppers
- Spinach
- Diced ham
- Green onions
- Mushrooms
- Cheddar cheese
Directions:
Add beaten eggs or egg substitute product to a greased 8-inch skillet. Heat skillet over medium-high heat, monitoring eggs. Allow eggs to cook in skillet until edges begin to pull away from the skillet and bubbles are observed on the surface of the omelet.
Carefully flip omelet with a spatula. Add desired omelet toppings. Once cooked (slightly browned), fold omelet in half and remove from skillet.
- 2-3 eggs OR 1/2 cup of Egg Beaters or other egg substitute product
- Red and green peppers
- Spinach
- Diced ham
- Green onions
- Mushrooms
- Cheddar cheese
Directions:
Add beaten eggs or egg substitute product to a greased 8-inch skillet. Heat skillet over medium-high heat, monitoring eggs. Allow eggs to cook in skillet until edges begin to pull away from the skillet and bubbles are observed on the surface of the omelet.
Carefully flip omelet with a spatula. Add desired omelet toppings. Once cooked (slightly browned), fold omelet in half and remove from skillet.
Pancakes
Ingredients:
- 1 ½ cups all-purpose (or whole wheat) flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 Tbsp white sugar
- 1 ¼ cups milk
- 1 egg
- 3 Tbsp butter, melted
Directions:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter. Mix until smooth.
Heat a lightly oiled griddle or frying pan over medium heat. Pour the batter onto the griddle using ¼ cup for each pancake. Brown both sides and serve hot.
- 1 ½ cups all-purpose (or whole wheat) flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 Tbsp white sugar
- 1 ¼ cups milk
- 1 egg
- 3 Tbsp butter, melted
Directions:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter. Mix until smooth.
Heat a lightly oiled griddle or frying pan over medium heat. Pour the batter onto the griddle using ¼ cup for each pancake. Brown both sides and serve hot.
Meatballs
Ingredients:
- 1-1/2 pounds ground beef
- 1 egg
- 1/4 c water
- 4 slices of Italian bread
- 2/3 c Parmesan cheese
- 2 Tbsp parsley flakes
- salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Take Italian bread and grate it down to make breadcrumbs. In large mixing bowl, combine all ingredients together.
Make small size meatballs and place on dark cookie sheet. Bake for 35 minutes.
- 1-1/2 pounds ground beef
- 1 egg
- 1/4 c water
- 4 slices of Italian bread
- 2/3 c Parmesan cheese
- 2 Tbsp parsley flakes
- salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Take Italian bread and grate it down to make breadcrumbs. In large mixing bowl, combine all ingredients together.
Make small size meatballs and place on dark cookie sheet. Bake for 35 minutes.
Honey-Ginger Crusted Chicken Strips
Ingredients:
- Nonstick cooking spray
- 4 small skinless, boneless chicken breast halves (12 oz. total)
- 1 Tablespoon honey
- 1 Tablespoon orange juice
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- Dash cayenne pepper (optional)
- ¾ cup cornflakes, crushed (about 1/3 cup)
- ½ teaspoon dried parsley flakes
Directions:
Preheat oven to 350 degrees. Spray a shallow baking pan with nonstick spray. Place chicken breasts in baking pan. In a small bowl combine honey, orange juice, ginger, black pepper and red pepper (if desired). Brush honey mixture over chicken.
Combine corn flakes and parsley flakes. Sprinkle corn flake mixture over chicken to coat.
Bake, uncovered, in a 350 degree oven for 18 to 20 minutes or until chicken is tender and no longer pink (165 degrees)
- Nonstick cooking spray
- 4 small skinless, boneless chicken breast halves (12 oz. total)
- 1 Tablespoon honey
- 1 Tablespoon orange juice
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- Dash cayenne pepper (optional)
- ¾ cup cornflakes, crushed (about 1/3 cup)
- ½ teaspoon dried parsley flakes
Directions:
Preheat oven to 350 degrees. Spray a shallow baking pan with nonstick spray. Place chicken breasts in baking pan. In a small bowl combine honey, orange juice, ginger, black pepper and red pepper (if desired). Brush honey mixture over chicken.
Combine corn flakes and parsley flakes. Sprinkle corn flake mixture over chicken to coat.
Bake, uncovered, in a 350 degree oven for 18 to 20 minutes or until chicken is tender and no longer pink (165 degrees)
Watermelon-Feta Salad
Ingredients:
- 4 cups chopped watermelon
- 1 chopped cucumber
- 1 tsp. salt
- ½ sliced onion
- 1 cup feta cheese
- 4 Tbsp. balsamic vinegar
- 2 Tbsp. red wine vinegar
- 2 Tbsp. Dijon mustard
- ½ tsp. black pepper
- ½ cup extra virgin olive oil
Directions:
Combine watermelon, cucumber, feta and onion. Chill.
Whisk the remaining ingredients except the olive oil in a small bowl. Add oil and whisk well. Drizzle dressing on top of salad and serve.
- 4 cups chopped watermelon
- 1 chopped cucumber
- 1 tsp. salt
- ½ sliced onion
- 1 cup feta cheese
- 4 Tbsp. balsamic vinegar
- 2 Tbsp. red wine vinegar
- 2 Tbsp. Dijon mustard
- ½ tsp. black pepper
- ½ cup extra virgin olive oil
Directions:
Combine watermelon, cucumber, feta and onion. Chill.
Whisk the remaining ingredients except the olive oil in a small bowl. Add oil and whisk well. Drizzle dressing on top of salad and serve.
Soft Snickerdoodle Cookies
Ingredients:
- 1 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 2-3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
Directions:
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.
- 1 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 2-3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
Directions:
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.
Cranberry Bread
Snack Mix "To-Go"
Ingredients:
- ½ cup Chex-mix cereal
- ¼ cup white chocolate chips
- ¼ cup craisins
- 2 Tbsp sunflower seeds
Directions:
Mix ingredients together and pack in a sandwich bag.
- ½ cup Chex-mix cereal
- ¼ cup white chocolate chips
- ¼ cup craisins
- 2 Tbsp sunflower seeds
Directions:
Mix ingredients together and pack in a sandwich bag.
Tilapia with Mango Salsa
Ingredients:
- 2 cups plum tomatoes – diced
- 1 ½ cups mango – peeled and diced
- ½ cup onion- diced
- ½ cup fresh cilantro – chopped
- 2 Tbsp. lime juice
- 1 Tbsp. Cider vinegar
- 1 tsp. Sugar
- 1 tsp. Salt
- 1 tsp. Black pepper
- 2 cloves garlic – minced
- Tilapia fillets – 4 fillets
- 1 Tbsp. olive oil
Directions:
Spray cooking oil on a griddle top, or in a 7-inch skillet and put on medium heat. Prep ingredients (peel, dice, chop, etc.)
Rub tilapia with oil; sprinkle with ½ teaspoon pepper. Place fish in skillet; cook about 8-10 minutes flipping once, or until fish flakes easily when tested with a fork.
Combine first 7 ingredients. Stir in ½ teaspoon salt, ½ teaspoon pepper, and garlic.
Serve with mango salsa.
- 2 cups plum tomatoes – diced
- 1 ½ cups mango – peeled and diced
- ½ cup onion- diced
- ½ cup fresh cilantro – chopped
- 2 Tbsp. lime juice
- 1 Tbsp. Cider vinegar
- 1 tsp. Sugar
- 1 tsp. Salt
- 1 tsp. Black pepper
- 2 cloves garlic – minced
- Tilapia fillets – 4 fillets
- 1 Tbsp. olive oil
Directions:
Spray cooking oil on a griddle top, or in a 7-inch skillet and put on medium heat. Prep ingredients (peel, dice, chop, etc.)
Rub tilapia with oil; sprinkle with ½ teaspoon pepper. Place fish in skillet; cook about 8-10 minutes flipping once, or until fish flakes easily when tested with a fork.
Combine first 7 ingredients. Stir in ½ teaspoon salt, ½ teaspoon pepper, and garlic.
Serve with mango salsa.
Brownies
Ingredients:
- ½ cup vegetable oil
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Directions:
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Spread the batter evenly into the prepared pan.
Bake for 20-25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
- ½ cup vegetable oil
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Directions:
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Spread the batter evenly into the prepared pan.
Bake for 20-25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Sweet Potato Fries
Ingredients:
- 2 large sweet potatoes (about 2 pounds total), peeled and cut into 1/2 – inch wedges
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- Cooking spray
Directions:
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Place potatoes in a bowl and add oil; toss to coat. Add remaining ingredients and mix well.
Place potatoes on a baking sheet and bake for 35 minutes or until potatoes are soft.
- 2 large sweet potatoes (about 2 pounds total), peeled and cut into 1/2 – inch wedges
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- Cooking spray
Directions:
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Place potatoes in a bowl and add oil; toss to coat. Add remaining ingredients and mix well.
Place potatoes on a baking sheet and bake for 35 minutes or until potatoes are soft.
Black Bean Burgers
Ingredients:
- 4 cups black beans
- 1/2 cup onion, chopped
- 1/2 cup breadcrumbs
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
Directions:
Combine all ingredients in a food processor, except the breadcrumbs. Then, combine breadcrumbs and bean mixture by hand and form patties.
Grill burger until desired doneness.
- 4 cups black beans
- 1/2 cup onion, chopped
- 1/2 cup breadcrumbs
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
Directions:
Combine all ingredients in a food processor, except the breadcrumbs. Then, combine breadcrumbs and bean mixture by hand and form patties.
Grill burger until desired doneness.
Fennel and Caraway Crisps
Ingredients:
- 24 Won ton skins (about 3-inch squares)
- 1-1/2 Tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 2 Tbsp fennel seeds
- 1 Tbsp caraway seeds
Directions:
Preheat oven to 400 degrees F. Line two baking sheets with parchment or non-stick foil. With a sharp knife, cut the won ton wrappers in half diagonally into triangles. Arrange the won ton triangles in a single layer on the baking sheets with the edges close together, but not touching.
Brush the won ton skins lightly with olive oil. Sprinkle with cheese, fennel seeds and caraway seeds evenly over the triangles.
Bake about 6 minutes, until the triangles are golden brown and crisp. Use a wide spatula to remove them to a serving tray. Serve warm or at room temperature.
- 24 Won ton skins (about 3-inch squares)
- 1-1/2 Tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 2 Tbsp fennel seeds
- 1 Tbsp caraway seeds
Directions:
Preheat oven to 400 degrees F. Line two baking sheets with parchment or non-stick foil. With a sharp knife, cut the won ton wrappers in half diagonally into triangles. Arrange the won ton triangles in a single layer on the baking sheets with the edges close together, but not touching.
Brush the won ton skins lightly with olive oil. Sprinkle with cheese, fennel seeds and caraway seeds evenly over the triangles.
Bake about 6 minutes, until the triangles are golden brown and crisp. Use a wide spatula to remove them to a serving tray. Serve warm or at room temperature.
Cinnamon Rolls
Ingredients:
- 1 package yeast, dry or compressed
- 2 Tbsp water (warm for dry yeast)
- 1/2 c. milk
- 1 Tbsp butter or margarine
- 3/4 tsp sugar
- 1/2 tsp salt
- 1-1/4 c. sifted all-purpose flour
- 1/2 egg, well beaten
Directions:
Soften yeast in the 2 Tbsp of water. In a saucepan large enough to hold entire dough mixture, combine milk, butter or margarine, sugar and salt. Heat to scalding and stir to dissolve sugar. Remove from heat, cool slightly and add two cups of flour all at once, stirring vigorously. Add well-beaten eggs and soften yeast and beat vigorously again to form a small sponge.
Cover lightly and let rise in a warm place (85-90 degrees F) for about 15 minutes. Mixture should be doubled in bulk and very bubbly.
Stir down, then stir in the rest of the sifted flour. Spread rest of flour on clean counter and turn out the soft dough onto this counter. Knead in as much of this flour as needed to make a soft dough. You may need a bit more, but keep the dough as soft as possible.
Preheat oven to 375 degrees F.
**Roll dough into a 9"x18" oblong. Spread with 2 Tbsp softened butter and sprinkle with 1/2 cup sugar and 2 tsp cinnamon. Roll up tightly beginning at long side. Seal well by pinching edges of roll together. Cut roll into 1-inch slices. Place a little apart in a greased 9-inch round cake pan or muffin pan. Cover and let rise until double in bulk. Bake until light golden brown and completely baked through - About 25-30 minutes.
- 1 package yeast, dry or compressed
- 2 Tbsp water (warm for dry yeast)
- 1/2 c. milk
- 1 Tbsp butter or margarine
- 3/4 tsp sugar
- 1/2 tsp salt
- 1-1/4 c. sifted all-purpose flour
- 1/2 egg, well beaten
Directions:
Soften yeast in the 2 Tbsp of water. In a saucepan large enough to hold entire dough mixture, combine milk, butter or margarine, sugar and salt. Heat to scalding and stir to dissolve sugar. Remove from heat, cool slightly and add two cups of flour all at once, stirring vigorously. Add well-beaten eggs and soften yeast and beat vigorously again to form a small sponge.
Cover lightly and let rise in a warm place (85-90 degrees F) for about 15 minutes. Mixture should be doubled in bulk and very bubbly.
Stir down, then stir in the rest of the sifted flour. Spread rest of flour on clean counter and turn out the soft dough onto this counter. Knead in as much of this flour as needed to make a soft dough. You may need a bit more, but keep the dough as soft as possible.
Preheat oven to 375 degrees F.
**Roll dough into a 9"x18" oblong. Spread with 2 Tbsp softened butter and sprinkle with 1/2 cup sugar and 2 tsp cinnamon. Roll up tightly beginning at long side. Seal well by pinching edges of roll together. Cut roll into 1-inch slices. Place a little apart in a greased 9-inch round cake pan or muffin pan. Cover and let rise until double in bulk. Bake until light golden brown and completely baked through - About 25-30 minutes.
Frittata
Ingredients:
- 1-1/2 pounds seasonal vegetables (broccoli, carrots, bell peppers, etc.)
- 2 medium onions
- 4 ounces low-fat cheddar cheese
- 12 medium eggs
- 1 tsp dried dill, thyme, or oregano
- Non-stick cooking spray
- 1/2 tsp salt
- 1/4 tsp ground black pepper
**Optional Ingredients
- 8 ounces mushrooms
- 1/4 cup fresh parsley, thyme or basil leaves
Directions:
Preheat oven to 350 degrees F.
Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushroom and rinse and shop fresh herbs. Grate cheddar cheese.
Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
Coat medium skillet with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add broiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more. Coat muffin pan with non-stick cooking spray.
Layer ingredients in the muffin pan in the following order: veggies mixture, egg mixture, cheese, salt, and pepper. Bake until eggs are firm and cheese is melted, about 30 minutes. A thermometer inserted into the middle should read 160 degrees F.
- 1-1/2 pounds seasonal vegetables (broccoli, carrots, bell peppers, etc.)
- 2 medium onions
- 4 ounces low-fat cheddar cheese
- 12 medium eggs
- 1 tsp dried dill, thyme, or oregano
- Non-stick cooking spray
- 1/2 tsp salt
- 1/4 tsp ground black pepper
**Optional Ingredients
- 8 ounces mushrooms
- 1/4 cup fresh parsley, thyme or basil leaves
Directions:
Preheat oven to 350 degrees F.
Rinse and cut seasonal veggies evenly into small pieces. Peel, rinse, and dice onions. If using, slice mushroom and rinse and shop fresh herbs. Grate cheddar cheese.
Bring a large pot of water to boil. Add seasonal veggies to boiling water. Briefly boil, about 30 seconds. Using a colander, drain the veggies. In a large bowl, whip eggs with a fork until well blended. Whisk in dried herbs. Set aside.
Coat medium skillet with non-stick cooking spray. Heat over medium-high heat. Add onions and cook until soft, about 5 minutes. If using mushrooms, add now. Add broiled seasonal veggies. Continue cooking until soft and some of their juices have evaporated, about 5 minutes more. Coat muffin pan with non-stick cooking spray.
Layer ingredients in the muffin pan in the following order: veggies mixture, egg mixture, cheese, salt, and pepper. Bake until eggs are firm and cheese is melted, about 30 minutes. A thermometer inserted into the middle should read 160 degrees F.
Fruited Fall Quinoa
Ingredients:
- 1 cup quinoa
- 2 cups apple juice
- 1 cup water
- 1/2 onion, diced
- 2 ribs celery, diced
- 2 Tbsp margarine
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 cup dried cranberries
- 1/2 cup dried apricots, chopped
- 1 tsp parsley
- 1/4 tsp salt, or to taste
Directions:
In a large pot, combine quinoa, apple juice, and water. Cover, and simmer for 15 minutes, or until done. In a large skillet, heat onion and celery in margarine, stirring frequently, until soft, about 5 minutes.
Over low heat, combine onions and celery with quinoa; add remaining ingredients, tossing gently to combine. Heat for 3-4 more minutes.
- 1 cup quinoa
- 2 cups apple juice
- 1 cup water
- 1/2 onion, diced
- 2 ribs celery, diced
- 2 Tbsp margarine
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 cup dried cranberries
- 1/2 cup dried apricots, chopped
- 1 tsp parsley
- 1/4 tsp salt, or to taste
Directions:
In a large pot, combine quinoa, apple juice, and water. Cover, and simmer for 15 minutes, or until done. In a large skillet, heat onion and celery in margarine, stirring frequently, until soft, about 5 minutes.
Over low heat, combine onions and celery with quinoa; add remaining ingredients, tossing gently to combine. Heat for 3-4 more minutes.
Pineapple Carrot Muffins
Ingredients:
- 1 medium carrot
- 1 cup canned crushed pineapple with juice
- 5 Tbsp canola oil
- 1/4 cup cold water
- 1 Tbsp white distilled vinegar
- 1-1/2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Pinch ground nutmeg, pumpkin pie spice, or apple pie spice
- Non-stick cooking spray
Directions:
Preheat oven to 350 degrees F. Rinse and peel carrot. Shred with a grater. Measure out 1/4 cup shredded carrot. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.
Add wet ingredients to dry ingredients. Mix until just combined. Coat muffin pan with non-stick cooking spray. Fill each muffin cup about 1/4 cup full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.
- 1 medium carrot
- 1 cup canned crushed pineapple with juice
- 5 Tbsp canola oil
- 1/4 cup cold water
- 1 Tbsp white distilled vinegar
- 1-1/2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Pinch ground nutmeg, pumpkin pie spice, or apple pie spice
- Non-stick cooking spray
Directions:
Preheat oven to 350 degrees F. Rinse and peel carrot. Shred with a grater. Measure out 1/4 cup shredded carrot. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg. Blend well with a fork to break up any lumps.
Add wet ingredients to dry ingredients. Mix until just combined. Coat muffin pan with non-stick cooking spray. Fill each muffin cup about 1/4 cup full with batter. Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.
Spicy Cashews
Ingredients:
- 1 lb. roasted, unsalted cashews
- 2 Tbsp minced, fresh rosemary
- 1/2 tsp cayenne pepper
- 2 tsp light brown sugar
- 1 Tbsp salt
- 1 Tbsp unsalted butter, melted
Directions:
Preheat oven to 350 degrees F. Roast cashews on baking sheet for about 5 minutes. In a small mixing bowl, mix all ingredients but butter. Toss in nuts and butter and serve.
- 1 lb. roasted, unsalted cashews
- 2 Tbsp minced, fresh rosemary
- 1/2 tsp cayenne pepper
- 2 tsp light brown sugar
- 1 Tbsp salt
- 1 Tbsp unsalted butter, melted
Directions:
Preheat oven to 350 degrees F. Roast cashews on baking sheet for about 5 minutes. In a small mixing bowl, mix all ingredients but butter. Toss in nuts and butter and serve.
Avocado-Tomato Salad
Ingredients:
- 2 avocados, chopped
- 1 onion, chopped
- 1 tomato, chopped
Vinaigrette:
- 1-1/2 Tbsp red wine vinegar
- 2 Tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- Tobasco sauce to taste
Directions:
Toss avocados, onion, and tomato in serving bowl. Mix together vinaigrette ingredients in small bowl. Toss vinaigrette with salad.
- 2 avocados, chopped
- 1 onion, chopped
- 1 tomato, chopped
Vinaigrette:
- 1-1/2 Tbsp red wine vinegar
- 2 Tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- Tobasco sauce to taste
Directions:
Toss avocados, onion, and tomato in serving bowl. Mix together vinaigrette ingredients in small bowl. Toss vinaigrette with salad.
Lemon Fusilli with Arugula
Ingredients:
- 1 Tbsp olive oil
- 1 Tbsp minced garlic (2 cloves)
- 2 cups heavy cream
- 3 lemons
- Salt and freshly ground black pepper
- 1 bunch broccoli
- 1 lb. dried fusilli pasta
- 1/2 lb. baby arugula
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes
Directions:
Heat the olive oil in a medium saucepan over medium high heat. Add the garlic, and cook for 60 seconds.
- 1 Tbsp olive oil
- 1 Tbsp minced garlic (2 cloves)
- 2 cups heavy cream
- 3 lemons
- Salt and freshly ground black pepper
- 1 bunch broccoli
- 1 lb. dried fusilli pasta
- 1/2 lb. baby arugula
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes
Directions:
Heat the olive oil in a medium saucepan over medium high heat. Add the garlic, and cook for 60 seconds.
