Mashed Cauliflower

- 1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups) 
- 1 to 2 tablespoons extra virgin olive oil 
- Sea salt and ground black pepper to taste


Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.

Recipe from wholefoodsmarket.com

Zucchini Squash

1 clove garlic, sliced
3 Tablespoons extra-virgin olive oil
2 Tablespoons unsalted butter
8 medium zucchini, unpeeled, thinly sliced
3/4 cup finely grated Parmesan cheese
1/4 teaspoon dried basil
salt and pepper to taste
freshly grated Parmesan cheese for topping
chopped fresh parsley and/or chives for garnish (if desired)

1. Preheat oven to 350°F.

2. Brown garlic in oil and butter in large heavy skillet. Discard garlic and add zucchini slices. Add 3/4 cup cheese and basil and toss gently. Season with salt and pepper and transfer to lightly greased shallow baking dish. Sprinkle over with freshly grated cheese, cover, and bake at 350°F. for 10 minutes or until zucchini is tender but still crisp.

3. Garnish with parsley and chives and serve immediately.

Recipe from recipegirl.com

Cranberry Lemon Cake with Lemon Icing

For the Cake:

·         1 1/2 cups all purpose flour

·         1 tsp baking powder

·         1/4 tsp baking soda

·         1/2 tsp salt

·         1/4 cup sour cream

·         2 tbsp finely grated lemon zest (from 2 lemons)

·         1/4 cup fresh lemon juice (from 1 lemon)

·         1 tsp vanilla

·         1 cup butter, softened

·         1 1/4 cup sugar

·         4 eggs, room temperature

·         1 1/2 cups fresh cranberries

1. Preheat the oven to 325 degrees F. Grease a 9×5-inch loaf pan, or line with parchment paper. In a medium sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, lemon juice, and vanilla. Set this aside as well.

2. In the large bowl of a standing mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully incorporated.

3. Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Be sure to pause the mixer occasionally to scrape down sides of the bowl. Use a spatula to gently fold in cranberries.

4. Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the centre comes out clean. Cool 5 minutes in pan, then transfer to a cooling rack. Cool completely before icing.

For the Icing:

·         1/4 cup lemon juice (from 1 lemon)

·         1 cup confectioners’ sugar, sifted

1. Whisk together lemon juice and confectioners’ sugar until there are no lumps. Drizzle over cooled cake.

Recipe from foodess.com

Baked Chicken Parmesan

• 3 ounces baked whole-grain wheat crackers, such as Triscuits (about 12). Or use Italian Bread Crumbs.
• 1/3 cup fresh flat-leaf parsley
• 1/2 teaspoon dried oregano
• Coarse salt and freshly ground pepper
• 1 can (28 ounces) diced tomatoes (no salt added), with juice
• 1/2 medium onion (3 ounces), coarsely chopped
• 2 garlic cloves, coarsely chopped (2 teaspoons)
• 1 tablespoon extra-virgin olive oil
• 2 large egg whites
• 6 boneless, skinless chicken breast halves (6 ounces each)
• 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
• 1 ounce pecorino Romano cheese, finely grated (about 1/2 cup)
• 
  

1. Preheat oven to 425 degrees. Pulse crackers, parsley, oregano, and 1 teaspoon salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and 1/2 teaspoon salt with an immersion blender or in clean food processor until smooth.
2. Coat a 9-by-13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken breast half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides.
3. Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes.
4. Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15 to 20 minutes.
   
   Recipe from wholeliving.com
   
   

Chocolate Covered Marshmallows

Ramekin Baked Spaghetti Squash

-1/2 pound ground turkey or chicken (optional)
-1 tablespoon olive oil
-1 large spaghetti squash
-1 egg
-2 cups good sauce (we use Roa’s)
-1 cup part skim ricotta cheese
-1 1/2 cups part skim shredded mozzarella cheese
-1 teaspoon fresh oregano
-5 fresh basil leaves, torn
-salt & fresh ground pepper
-4, 10 oz ramekins


Preheat the oven to 350 degrees. Poke the spaghetti squash 10 times and microwave for 10 to 12 minutes stopping every 3 to 4 minutes to turn. You’ll know it’s done when the skin starts to buckle. Remove and split open. While it’s cooling off heat a non-stick pan over medium high heat for 3 or 4 minutes. Add oil to the pan and blot the turkey meat dry before adding to the pan. Space the meat out in the pan and cook until it is just brown on both sides. As long as it is browned, it can be a little under cooked. It will cook the rest of the way in the oven. Set aside and begin scraping out your squash with a fork. Transfer scraped squash into a colander and let drain while you are prepping the rest of the ingredients. In a large bowl, mix together sauce, ricotta, egg, 1 cup of cheese, oregano, basil and salt & pepper to taste. Mix in the drained spaghetti squash until it’s all well combined. Place one scoop of squash mixture in each ramekin covering the bottom. Layer browned meat on top of squash mixture and then place another scoop of squash on top of the meat. Sprinkle remaining cheese on top of each and place on a cookie sheet. Bake for 35 to 45 minutes or until cheese is melted and bubbly and squash looks set. Remove from oven and let cool for 5 minutes before serving.

Recipe from cookingwithmykid.com

Slow Cooker Mexican Chicken

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel


Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,
Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
Turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.
Serve over rice or put in a tortilla.

Recipe from thelarsonlingo.blogspot.com

Baked Oatmeal

·         2 cups old fashioned rolled oats

·         1/3 cup light brown sugar

·         1 teaspoon baking powder

·         1 tablespoon grated orange zest

·         1 teaspoon Chinese five spice

·         1/2 teaspoon salt

·         1/2 cup walnut pieces, chopped

·         1 cup sliced strawberries

·         1/3 cup semi-sweet chocolate chips

·         2 cups milk

·         1 large egg

·         3 tablespoons butter, melted

·         2 teaspoons vanilla extract

·         1 ripe banana, peeled, 1/2-inch slices

1.       Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.

2.       In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).

3.       In another large bowl, whisk together the milk, egg, butter and vanilla extract.

4.       Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.

5.       Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.

Recipe from Inspiredtaste.net

Pork Chop Casserole

-package of pork chops (about 5 to 6 chops)
-1-1/2 cups uncooked rice
-3 cups of chicken or beef broth (you can substitute water also)
-one green bell pepper, sliced in rings
-one sweet onion, sliced
-one large tomato, sliced
-salt and pepper

Lightly season pork chops in salt and pepper. Dump uncooked rice into the bottom of a greased 9×12 casserole dish. Add broth and stir to distribute rice evenly. Place seasoned pork chops in a single layer on top of rice. On top of each pork chop layer a slice of onion, a slice of bell pepper and a slice of tomato. Lightly salt and pepper entire casserole. Cover with foil and cook at 350° for 1 one hour or until rice is cooked and liquid is absorbed.

Recipe From Southercookinglight.com

Stuffed Zucchini

-1 tbsp sour cream
-1/4 to 1/2 tsp salt
-1/4 tsp curry powder
-1/2 tomato
-1 tsp thyme
-2 zucchinis
-1 onion
-cheese
-pepper

Optional: bacon

1.Preheat your oven to 400 (200C).

2.Give the zucchini a good scrub. Slice them in half length-ways.

3.Spoon out the guts. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells.

4.Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it.

5.Sautee the onions in one tbsp oil or butter. 

6When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

7.Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well if desired.

8.Lightly butter a baking dish and put the zucchini boats in.

9.Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.

10.Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

Recipe from Kayotic Kitchen

Bacon & Egg Toast Cup

-6 slices of bacon, uncooked or precooked
-6 slices of bread
-1/2 cup shredded cheddar cheese
-6 eggs
-Salt and pepper

Directions:
Preheat the oven to 400° F. Spray large muffin pan with cooking spray. 

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step). Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.

Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. You may not want to use all of the egg white. If you do you may need to adjust the cooking time to a little longer. 

Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.

Recipe from The Girl Who Ate Everything Website.

Easy Calzone

-Refrigerated Thin Pizza Crust

-Cooked Ground Beef or Any Other Meat You Would Like

-Pepperoni

-Mozzarella Cheese

-Tomato Sauce

-Olive Oil

-Italian Seasoning

1. Preheat oven to 350 degrees.

2. Roll out pizza dough on greased cookie sheet.

3. Cut strips along each of the long sides. About two to three inches.

4. Fill with meats, sauce, & cheeses along the center.

5. Fold the strips over the filling going from side to side.

6. Brush olive oil over the top and sprinkle with Italian seasoning.

7. Bake for about 20 minutes or until top is golden brown.

Chicken Alfredo Bake

- Box of Noodles, Cooked
- 1 1/2 Jars Alfredo Sauce
- 2 Heads of broccoli steamed & cut into bite size pieces
- 3 Cups shredded mozzarella cheese
- 1 lb. of chicken cubed, Cooked
- Sprinkling of bread crumbs
- Garlic salt to taste

1. Preheat oven to 350 degrees. Spray 9x13 baking dish, then spread Alfredo sauce on the bottom of the dish.
2. Layer noodles, chicken & broccoli. Then spoon Alfredo sauce over it and sprinkle with cheese. Season with garlic salt to taste. Repeat layers until all ingredients are used up.
3. Sprinkle bread crumbs on top of dish.
4. Bake covered for 30 minutes, then remove cover and cook for an additional 5 minutes.

My Christmas Party Sweet Treats!

Christmas Red Velvet Cake Pops

- Use the same recipe as what is posted in October but use Red Velvet cake mix & cream cheese frosting for the cake and the green baking chocolate.

Crock Pot Chicken Tortilla Soup

- 4 Boneless, skinless chicken breast halves
- 2, 15 oz. cans black beans, undrained
- 2, 10 oz. cans Mexican-style stewed tomatoes
- 1 Cup salsa
- 4 oz. can chopped green chilies
- 14 1/2 oz. can tomato sauce
Garnishes: tortilla chips, sour cream, and chopped fresh cilantro.

1. Combine all ingredients in slow cooker.
2. Cover and cook on high 1 hour and then on low 4 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Return chicken pieces back to soup in slow cooker.