Recipes I found either on other websites or by word of mouth that I thought was simply delicious, easy to prepare & now I am sharing....
Roasted Pork & Apples
Yield: 4 Servings Ingredients:
2 sweet potatoes
3 tsp rosemary leaves, divided (about 1 sprig)
1 tbsp extra virgin olive oil or ghee
1 garlic clove
½ tsp himalayan salt, divided
¼ tsp black pepper, divided
2 Honey crisp apples
4 - 1"thick boneless pork chops
½ cup butter or ghee
2 tsp Worcestershire sauce
Preheat the oven to 425°F. Peel and cut the sweet potatoes into large dices.
chop 2 tsp of the rosemary. Combine the rosemary, oil, press garlic, ¼ tsp of himalayan salt, and ⅛ tsp of black pepper in a medium bowl. Toss the diced sweet potatoes in the mixture.
Core and slice the apples into wedges. Transfer the sweet potatoes and apples to a Sheet Pan.
Season the pork chops with the remaining salt and pepper, and place them on the sheet pan. Bake for 10 minutes.
Meanwhile, chop the remaining rosemary leaves into a small bowl. Add the butter and Worcestershire sauce, and stir to combine.
Remove the sheet pan from the oven, stir the apples and sweet potatoes, and top the pork chops with the butter mixture. Return the sheet pan to the oven and bake for an additional 10 minutes, or until the internal temperature of the pork reaches 145°F and the sweet potatoes are tender.
Nutrients per serving:U.S. Nutrients per serving: Calories 430, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 115 mg, Sodium 480 mg, Carbohydrate 46 g, Fiber 4 g, Sugars 33 g, Protein 39 g
Zucchini with Crushed Tomato Sauce
Ingredients: ZUCCHINI NOODLES: 5 medium zucchini, ends trimmed, cut into halves or thirds 2 tbsp & 1 tsp olive oil, divided SAUCE: 1 small carrot, peeled 6 garlic cloves, pressed ½ tsp dried basil leaves ½ tsp dried oregano ½ tsp dried red pepper flakes (optional) 1 can (28 oz) crushed tomatoes, undrained ½ tsp himalayan salt 2 oz grated fresh Parmesan cheese DIRECTIONS: 1. For the noodles, spiralize the zucchini with the fettuccine blade on the Veggie Spiralizer. 2. Heat 1 tsp of the oil in 12" Skillet over medium-high heat 3–5 minutes or until shimmering. Add the zucchini and cook 3 minutes, stirring occasionally. 3. Turn off the heat. Remove the zucchini; drain well and press down with paper towels to get rid of any extra moisture; set aside. 4. For the sauce, grate the carrot 5. Heat the remaining oil in the skillet. Add the garlic, basil, oregano, and red pepper flakes: cook 1 minute, stirring constantly. Add the carrot, tomatoes with their juices, and salt. 6. Cook over medium heat 12–14 minutes or until the sauce is thickened, stirring occasionally. 7. Add the zucchini noodles and Parmesan cheese to the skillet and toss to coat. Bring to a boil over high heat; reduce the heat and simmer for 2 minutes. Remove from heat. Top with additional Parmesan cheese, if desired.
Optional: Add cooked chicken or shrimp for an easy weeknight meal.
U.S. Nutrients per serving (1½ cups): Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 630 mg, Carbohydrate 18 g, Fiber 6 g, Protein 5 g
Zucchini Noodle Carbonara
Yield: 4 Servings
4 medium zucchini, ends trimmed
2 slices bacon or chopped pancetta
2 garlic cloves, pressed
¼–½ tsp (1–2 mL) red pepper flakes
2/3 cup half-and-half or heavy cream
1 cup (250 mL) frozen peas
1 oz (30 mL) fresh Parmesan cheese
¼ tsp (1 mL) himalayan salt
⅛ tsp (0.5 mL) black pepper
Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer, trimming the noodles with the Kitchen Shears. Place the zucchini in a large bowl and squeeze out any excess liquid with paper towels.
Dice the bacon or pancetta. Cook the bacon in the 12" Skillet over medium heat for 4–5 minutes, or until it’s slightly crispy, stirring occasionally. Add the garlic and red pepper flakes and cook for 30 seconds.
Add the zucchini noodles and cook for 3–4 minutes to soften, stirring occasionally.
Whisk the half-and-half or heavy cream in a small bowl. Pour the mixture into the skillet and mix well with Tongs. Add the peas and cook for 3–4 minutes, or until the sauce starts to thicken slightly.
Grate the Parmesan. Add the Parmesan, salt, and pepper to the skillet and mix well.
Remove the skillet from the heat and let it stand for 3–5 minutes to thicken.
Nutrients per serving:U.S. Nutrients per Serving (1 cup/250 mL): Calories 210, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 15 g, Fiber 3 g, Sugars 6 g, Protein 10 g
Very Easy Fried Rice
This recipe you can mix it up and add beef top sirloin steak & mushrooms or chicken & broccoli.
Ingredients: 1 Tbl olive oil 1 small onion, roughly chopped 2 cloves garlic, pressed 1 carrot, diced 1/2 bunch scallion, chopped 1 1-inch piece peeled ginger root, finely chopped 3 cups hot cooked long grain brown rice 2 Tbl tamari or soy sauce (I used coconut amino acids) 2 Tbl Saveur kerala fried rice 3-4 eggs, beatened & softly fried
Saute onion in olive oil for 5 minutes.
Mince garlic and add to onion.
Add carrot and saute for 4 minutes.
Add scallions and ginger.
Saute for about 4 minutes so flavors can melt into each other.
Add rice and for extra steam, sprinkle with water.
Add soy sauce or amino acids.
add Saveur kerala spice
Beat eggs with a fork. Pour eggs into pan with a little butter, move it around with a fork to spread the egg around as it cooks.
Optional: Can add leftover chicken and/or shrimp.
Instant Pot Smothered Pork Chops
This recipe is from the website Ruled me and makes a total of 4 servings. Each serving comes out to be 481.25 Calories, 32.61g Fats, 4.06g Net Carbs, and 14.75g Protein.
Ingredients: 4 (6-ounce) boneless pork loin chops
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons coconut oil
½ medium onion, sliced
6 ounces sliced baby bella mushrooms
1 tablespoon butter
½ cup heavy whipping cream
¼ – ½ teaspoon xanthan gum
1 tablespoon chopped fresh parsley
Mix paprika, garlic powder, onion powder, b lack pepper, salt, and cayenne pepper together in a small bowl.
Rinse the pork chops and pat dry.
Sprinkle both sides of the pork chops with 1 tablespoon of the spice mixture, rubbing the seasoning into the meat. Reserve the remaining spices.
Heat the coconut oil in the bowl of the Instant Pot on the Saute setting.
Brown the pork chops in the hot coconut oil, about 3 minutes per side.
Remove the pork chops to a plate and turn off the Instant Pot.
Add the sliced onions to pot base and then the mushrooms. Top with the browned pork chops.
Add the lid to Instant Pot, making sure the vent is sealed. Cook on the Manual High setting for 25 minutes. Once cooked the pressure can be released naturally or manually.
Remove the pot lid and place just the pork chops on a serving plate.
Press the Saute setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid.
Sprinkle ¼ teaspoon of xanthan gum into the liquid and whisk in immediately. Let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken. Turn off the Pot. Start with ¼ teaspoon of xanthan gum and add additional until the gravy thickens to your desired consistency. More may be needed depending on how much juice the meat and vegetables release during cooking. Also note the gravy will continue to thicken as it cools.
Top the pork chops with the onion and mushroom gravy. Sprinkle with parsley and serve.
This recipe came from Pioneer Woman, I love the simplicity of this meal -- all in a skillet using up lots of fresh veggies.
Servings: Makes 8
2 Tbl butter 2 Tbl olive oil 2 lbs jumbo shrimp, peeled & deveined, tails on 4 garlic cloves, minced 2 lg zucchinis, diced 2 ears of corn, kernels removed 3/4 cup each grape tomatoes & yellow tomatoes, sliced lengthwise 12 -18 fresh basil leaves, chopped himalayan salt & pepper to taste juice of 1 lemon rice or pasta for serving (optional)
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.
Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.
SUN DRIED TOMATO, SPINACH & CHEESE STUFFED CHICKEN
1 tbsp olive oil
8oz medium chicken breasts (3 pieces), boneless and skinless
Salt and black pepper
½ cup sun dried tomato, chopped (oil packed)
6 slices mozzarella cheese
1 cup spinach
Preheat oven to 350F.
Place the chicken breasts on a cutting board and cut a pocket into each chicken breast, but don’t cut all the way though.
Season the chicken with salt and black pepper (inside and out).
Stuff the chicken breast with first chopped sun-dried tomato, second the cheese and last the spinach leaves.
Using toothpicks, seal the stuffed chicken breast.
In a cast iron skillet add olive oil over high heat.
Add chicken and sear it for about 2 minutes just until the chicken gets golden brown.
Place the skillet in the oven and bake for 20 minutes or until the chicken is cooked through. Enjoy with spinach salad, rice, quinoa salad or on its own.
This recipe I got from the website Julie Eats on Tumblr.
GARDEN FRESH STUFFED PEPPERS
Stuffed peppers with only the finest fresh veggies from the garden. Chop up some onion, tomato, a little parsley, and cook up quinoa and brown rice. Oh and don’t forget the cheese!! Lots of it ..Mixed it all together, stuff inside the scooped out peppers and bake in the oven at 350 for 25 minutes!
Toast the pecans in a shallow pan at 350 degrees F for 10 minutes, tossing once at the 5 minute mark.
Stir together the mayo, lemon juice, salt, pepper, savoury and paprika to form a dressing.
Add the turkey, celery, red pepper, dried cranberries, grapes and pecans to a bowl.
Pour the dressing on and toss well.
Cut four 12 inch squares or larger of parchment paper and lay a tortilla on top of each one.
Add a few layers of lettuce leaves, about 5 inches wide to the center of the tortilla.
Spoon the turkey salad on top of the lettuce.
Bring the two sides up over the salad a little so that they form the ends of the sandwich wrap. then roll the tortilla as you would for a burrito.
Roll the sandwich wrap in the parchment paper, bringing two sides of the paper over the ends of the wrap in the same way that you rolled the sandwich.
Store the wraps in the fridge until ready to serve. When serving use a sharp serrated knife to cut straight through the paper and wrap at once.
THYME PORK CHOPS WITH SUNDRIED TOMATO ZUCCHINI NOODLES
Thyme Pork Chops with Sun dried Tomato Zucchini Noodles
Ingredients 3-4 medium zucchini noodles 4 boneless pork chops, ½” thick 1 tablespoon extra virgin olive oil ¼ teaspoon dried thyme 1/4 cup halved green olives salt and pepper
For the sundried tomato pesto: ½ cup sundried tomatoes 2 small garlic cloves ½ cup packed fresh basil leaves 2 tablespoons grated parmesan cheese 1 tablespoon pine nuts ¼ cup extra virgin olive oil ¼ teaspoon salt pepper Instructions -- Preheat the oven to 400 degrees. Prepare the pesto. Place all of the ingredients for the pesto in a food processor and pulse until creamy. Transfer the pesto to a large mixing bowl and add in the zucchini noodles. Toss well to combine. Set aside. Brush the pork chops with the olive oil and season with thyme, salt and pepper. Heat a cast-iron or oven-safe medium skillet over medium heat. Once heated, add the pork chops to the pan and cook for 3 minutes per side until golden-brown. Transfer the chops to the oven and cook for another 7-9 minutes (if using a thermometer, chops should register at 140 degrees in the thickest part.) Remove the pan from the oven, scatter in the olives to let heat up, and let the chops and olives sit for about 5 minutes. Divide the zucchini noodle mixture onto two plates. Top each with a pork chop. Garnish with the heated olives.
Per serving (1 out of 4) - Calories: 398, Fat: 27g, Saturated Fat: 5g, Carbs: 11g, Fiber: 3g, Sugars: 8g, Protein: 31g, Sodium: 337mg
SPINACH AND ARTICHOKE FRITTATA
I found this recipe Spinach and Artichoke Frittata from Inside the Rustic Kitchen , a perfect light lunch with peas, leek and goats cheese is packed full of flavour!
Servings: 6 Ingredients:
6free range eggs
1/2cup (80g)frozen peas
4.5ounces (130g)artichoke heartsjarred in oil
1.4ounces (40g)goats cheese
1.7fluid ounces (50ml)milk
Salt and pepperto season
Preheat the oven to 350F . Put 1 tbsp of olive oil in a frying pan under a low/medium heat. Finely chop the leek and garlic and sauté until soft.
Add the peas to the pan and stir. Roughly chop the spinach then add to the frying pan, stir until the spinach has wilted, season with salt and pepper and set aside to cool slightly.
Roughly chop the artichokes and add them to the spinach and veggies, mix to combine. Whisk the eggs in a large bowl, add the parmesan, milk a pinch of salt.
Cover the bottom of an oven proof dish with the spinach and artichoke mixture. Dollop the goats cheese over the top then pour the egg mixture on top.
Bake in the oven for 25 minutes, until golden on top and cooked all the way through.
SIMPLE SCALLOPS RECIPE
A simple scallop recipe from the website Dine and Dish, easy enough for a weeknight dinner or elegant enough for company!
Servings: 4 Ingredients:
½ cup dry bread crumbs (I use gluten free)
½ teaspoon Kosher salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon coconut oil
¼ cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 garlic clove, minced
Pat dry scallops with a paper towel.
In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides. Shake off excess crumb.
In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
Add chicken broth, lemon juice and garlic to same pan; bring to a boil.
Place scallops over sautéed zucchini noodles and drizzle sauce over scallops; serve immediately.
GRILLED LEMON CHICKEN WRAP
This recipe from The Cozy Apron great with GF wraps or as a salad alone.
Yield: 4 wraps Ingredients: • 1 pound skinless, boneless chicken breasts (about 2 large breasts), cubed into bite-size pieces • Olive oil • 2 cloves garlic, pressed through garlic press • Zest of 1 lemon (about 1 tablespoon) • 1 tablespoon lemon juice • 1 teaspoon salt • Pinch or two black pepper • ½ teaspoon dried oregano • ½ teaspoon ground cumin • ¼ teaspoon coriander • ¼ teaspoon paprika • 4 middle eastern-style flatbreads ( you can use pita bread, as well) • Arugula greens • Sliced tomatoes • Spicy Garlic Sauce (recipe below) Preparation: -Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken. -Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead. -When ready to grill, place a grill pan over medium-high heat (you can certainly use your outdoor grill, as well), and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside. -To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap” (you can even use some parchment paper or foil to hold it all together, if you’d like). Spicy Garlic Sauce • ½ cup mayonnaise • ½ cup sour cream or full-fat, plain Greek yogurt • 3 cloves garlic, pressed through garlic press • 1 tablespoon tahini • 2-3 teaspoons sriracha (I used a lot more since I like mine spicy, so use your own judgement!) • 1 teaspoon salt • Pinch black pepper • Pinch cayenne pepper (again, you can use more, if you like it spicier) • ½ teaspoon lemon juice Preparation -Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered. (I like to put mine in a plastic squeeze bottle, and keep any leftovers in the fridge to use for other sandwiches, or as a tasty condiment.)
CAPRESE STUFFED BALSAMIC CHICKEN
Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes from the website Cafe Delites !
Serves: 4 INGREDIENTS
4 (200-gram | 7-ounce) chicken breasts
Salt and pepper, to season
1 teaspoon each of dried oregano and dried basil
2 roma tomatoes, sliced thinly
¼ cup sun dried tomato strips in oil
4 mozzarella cheese slices (or cheese of choice)
12 basil leaves, divided
4 cloves garlic, minced or finely chopped
⅓ cup balsamic vinegar
2 tablespoons brown sugar
Preheat oven to 180°C | 350°F. Cut a pocket about ¾ quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
Remove toothpicks and drizzle with pan juices.
CREAMY GARLIC BASIL CHICKEN WITH ASPARAGUS
Serves: 4 Ingredients: FOR THE CHICKEN
2 tablespoons olive oil
8 skinless, boneless chicken thighs
salt and fresh ground pepper, to taste
1/2 tablespoon Gourmet Garden Lightly Dried Basil
FOR THE CREAM SAUCE
1 (12 ounces) can evaporated milk
1.5 tablespoons all-purpose flour (I use GF flour)
1 tablespoon Gourmet Garden Stir-In Garlic Paste, or to taste
1 tablespoon Gourmet Garden Lightly Dried Basil, or to taste
salt and fresh ground pepper, to taste
1-pound fresh asparagus, cut into 2-inch pieces (break off and discard the woody ends of the asparagus)
Gourmet Garden Lightly Dried Parsley, for garnish
Heat olive oil over medium heat in a large nonstick skillet.
Season the chicken with the salt, pepper, and dried basil.
Place the chicken thighs in the skillet and cook for about 7 to 8 minutes, or until browned.
Flip the chicken and cook for about 8 more minutes, or until the chicken is fully cooked. Remove from pan and set aside.
Combine evaporated milk, flour, garlic paste, dried basil, salt and pepper in a mixing bowl; whisk until well combined.
Add the prepared sauce to the hot skillet and bring to a boil.
Stir in prepared asparagus, place the chicken back in the pan, and lower heat to a simmer.
Cover and cook for 4 minutes, or until asparagus is tender and chicken is heated through.
Put the chuck roast into a large, resealable plastic bag.
In a measuring glass, add the orange juice, lemon juice, lime juice, garlic cloves, oregano, and jalapenos. Whisk.
Add the liquid to the plastic bag with the chuck roast then add the diced tomatoes. Close and seal the plastic bag, shake and rub the marinade around the roast then place in a container (just to make sure if it leaks, it doesn't leak all over your fridge) and place in the refrigerator overnight or at least 8 hours.
After marinading, add everything in the plastic bag into the slow cooker and cook on low for 8 hours.
Shred chuck roast then with a slotted spoon, scoop out beef and place in a thin layer on a large baking sheet covered with foil. Keep the liquid.
Broil in the oven on high for 7-10 minutes (watching it carefully). This step is optional but I love the crispy burnt edges it gives and really brings out the flavor!
Serve shredded beef over rice and spoon extra liquid on top.
This recipe I found on Budget Bytes -- this chicken was very moist...
LEMON GARLIC ROASTED CHICKEN
2 small or 1 large lemon
⅓ cup Extra Virgin Olive oil
6 cloves garlic
¼ tsp salt
Freshly cracked pepper
2 lbs. split chicken breasts
Preheat the oven to 275ºF. Squeeze about 3 Tbsp lemon juice from the lemon(s) and slice the remainder. Mince two cloves of the garlic, and peel the remaining 4. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper.
Pat the chicken breasts dry with a paper towel. Place them in a glass or ceramic casserole dish. Pour the prepared lemon marinade over the chicken, using a spoon to redistribute the marinade and make sure the surface of the chicken is fully covered. Add the remaining cloves of peeled garlic and sliced lemon around the chicken. If you're sensitive to bitter flavors, add the additional lemon slices after baking. Cover the dish tightly with foil.
Roast the chicken in the preheated oven for 90 minutes. After 90 minutes, turn the oven up to 425ºF, remove the foil, and baste the chicken with the juices from the bottom of the dish. Return the chicken to the oven and roast for an additional 20 minutes without foil at 425ºF, or until the skin is golden brown and crispy.
Let the chicken rest for 5-10 minutes before slicing. Serve warm with the pan drippings spooned over top.
8 ounces uncooked lobster meat, cut into large chunks
8 ounces raw shrimp, peeled, tailed, and deveined
1/4 cup Irish whiskey
1/4 cup heavy cream (I use coconut cream)
sea salt (I use himalayan salt)
ground white pepper
Heat the butter until foaming in a large skillet set over medium heat. Add the lobster meat and shrimp, and cook for a few minutes, tossing occasionally, until just cooked through.
Carefully add the whiskey to the pan and, if you like, tip it towards to fire to ignite (or use a long-nosed lighter). If you don't want to set it on fire, just allow the liquid to bubble until almost evaporated. If you ignited it, once the flame dies out, pour in the cream, and season with salt and pepper. Stir and cook until the cream begins to bubble around the edges, but if the liquid doesn't reduce immediately, lift the seafood out into a serving bowl and set the cream back over the heat to reduce a bit (so that you don't overcook the seafood).
Remove from heat and serve. I like it with toasted slices of bread, but you could serve it over pasta or alongside rice, as well.
Serve with toasted crusty bread slices.
Notes: Traditionally this dish uses all lobster, but I combined it with shrimp to keep it affordable. You can also add crab meat to the mix, or use just one single type (either all lobster, all crab, or all shrimp).
ONE POT SAUSAGE PASTA
I found this recipe from the website Two Peas & Their Pod is simple & fast to make & is made with onion, garlic, red pepper, kale, mozzarella cheese, and Parmesan cheese...delicious!
2 tablespoons Extra virgin olive oil, divided
1 pound sausage links, cut into 1/2-inch thick slices
½ medium yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups chopped kale
1 (15 oz) can diced tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon fennel seed
8 ounces uncooked penne pasta
2 cups vegetable or chicken broth
1/2 cup chopped fresh mozzarella cheese
1/4 cup Parmesan cheese
3 tablespoons chopped fresh basil, for garnish
Heat a large skillet or pot over medium heat and add the olive oil. Add the sausage slices, onion, red pepper, and garlic. Cook, stirring often, until the onion and peppers are tender and the sausage is cooked through, about 5-7 minutes.
Add the tomato paste and stir. Add in the chopped kale, diced tomatoes, basil, oregano, and fennel seed.
Add in penne pasta and broth. Stir until combined. Cover with a lid and cook for 8-10 minutes, stirring occasionally, or until pasta is al dente. Remove lid, stir and add in the fresh mozzarella cheese. Stir and cook until cheese is melted. Top with Parmesan cheese and fresh basil. Serve warm.
Note-we like to use our 10-inch cast iron skillet. If you don’t have a lid for your pot or skillet, you can place a large baking sheet over the skillet/pot to cover. ** You can also use whole wheat or gluten free pasta in this recipe.
ROASTED CHICKEN WITH ROOT VEGETABLES
I found this recipe from the website www.cookingclassy.com and made a few changes, I used just the thighs & omitted the sugar & I used pink himalayan salt instead.
Yield: About 4 servings Ingredients
12 ounces Brussels sprouts, trimmed and halved
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 shallots, peeled and halved lengthwise (I only used 6)
4 medium carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise
2 tsp minced fresh rosemary or 3/4 tsp dried, divided
1 tsp sugar (I omitted this)
Salt and pepper
2 Tbsp unsalted butter, melted
3 1/2 lbs bone-inch chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed*
Adjust oven rack to upper-middle position and preheat oven to 475 degrees. Toss Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 tsp fresh thyme, 1 tsp fresh rosemary, sugar, 3/4 tsp salt, 1/4 tsp pepper together in a large mixing bowl. In a small mixing bowl stir together melted butter, remaining 2 tsp fresh thyme, remaining 1 tsp fresh rosemary, 1/4 tsp salt and 1/8 tsp pepper. Pat chicken dry with paper towels and season with salt and pepper.
Place vegetables in a single layer on an 18 by 13-inch rimmed baking sheet, arranging Brussels sprouts in center. Place chicken, skin side up, on top of vegetables, arranging breasts pieces in center and thighs and drumsticks around perimeter of sheet (since I only used thighs I mostly just placed them over the Brussels sprouts). Brush chicken with herb butter. Roast until breasts register 165 degrees and drumsticks/thighs register 175 degrees, 35 - 40 minutes, rotating pan halfway through roasting.
Remove sheet from oven, tent loosely with aluminum foil and let rest 5 minutes (I actually skipped this step). Transfer chicken to platter or plates. Toss vegetables with pan juices, season with salt and pepper to taste and transfer to platter or plates and serve warm (I also sprinkled on a little fresh parsley which is optional).
*I just used 6 fairly large chicken thighs which were all roughly the same size.
Recipe source: recipe from Cook's Country One Pan Wonders Cookbook
I found this recipe on the website www.primaverakitchen.com, I love pizza but not the carbs..this is in my opinion BETTER than pizza!!
Author: Primavera Kitchen Serves: 4-8
Ingredients: 1 head cauliflower, cut off the florets 1 egg 1 teaspoon oregano ½ teaspoon garlic powder Salt and ground fresh black pepper Topping: ½ cup marinara sauce ½ cup grated mozzarella cheese ¼ cup grated parmesan cheese ¼ mushroom, slices 3 oz Pepperoni slices Instructions: Preheat the oven to 400F. Cover a baking sheet with parchment, and lightly spray with olive oil spray. Set aside. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency. Place the cauliflower in a microwave-safe bowl and microwave for 4 minutes. Once cauliflower is cool enough to handle, transfer to a kitchen towel and wring out. You need to squeeze out water as much as you can. Place the cauliflower into a bowl and add the egg and seasonings. Using your hands combine everything and form a ball. Place the ball on a baking sheet and press the ball out to form a pizza shape. The crust should be no more than ½ inch (1 cm) thick. You can use a kitchen towel to help you to form a pizza shape. It will helpful to absolve more liquids if it is necessary. Bake for 20-25 minutes. Remove from oven. Top with pizza sauce, cheese, pepperoni and mushroom. Bake for 15 minutes more or until cheese has melted.
Linguine with White Clam Sauce
One thing I miss on going healthy is eating fried clams, so when I crave fried clams I opt for clam linguine!
12 ounces linguine
3 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
3/4 cup dry white wine
2 pounds small clams (50 to 55), rinsed and scrubbed
2 tablespoons butter
1/4 cup fresh parsley, coarsely chopped
Parmesan Cheese for garnish
In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.
While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)
Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt & pepper.