Lentil Dal

1T coconut oil
1t cumin
1t ground fennel
1t turmeric
1c chopped onion
1T chopped garlic
2T chopped ginger
4c chicken broth
1 14-oz can coconut milk
2c lentils
1c chopped or pureed spinach

Saute oil, cumin, fennel, turmeric, onion, garlic, and ginger until onions are clear.  Add remaining ingredients and boil until lentils are soft, about 15 min.  Serve over rice.  Goes great with grilled pork chops.

Creamy Rice with Chicken

This reminds me of risotto but it's much easier.

1 can cream of chicken soup
1 c chicken broth
1 c rice
1 T dried onion
1 large can chicken breast
2 c frozen vegetables

In large bowl, combine soup, broth, and onion until smooth.  Add rice and mix to coat.  Add chicken and vegetables.  Pour into large baking dish.  Bake at 375 for 45 min.

Faux Beef Pho

1 T five spice seasoning
1 T dried onion
2 t ginger paste
2 t sugar
1 t basil
1 T Sriracha
2 packages instant beef ramen
1 lb beef steak, sliced into 1/8 in sections

Combine first 6 ingredients with 6 c water.  Add seasoning packet from ramen and bring to boil.  Add noodles and beef and cook for 3 min.  Using tongs, transfer beef and noodles to bowl.  Ladle broth into bowls and serve.  Serves 4.

Glazed Broccoli

1/2 c mayo
2 T olive oil
1 garlic clove
1 t salt
5 c broccoli florets

In a large bowl, whisk together the mayo, olive oil, and garlic.  Add the broccoli florets and toss to coat.  Spread the broccoli florets on a rimmed baking sheet and sprinkle liberally with salt.  Bake at 400 for 20 min until lightly charred and the edges are crisp.

Bolognese Sauce

1c chopped onion

1T chopped garlic

1 lb ground turkey

1c broth
1c wine
2c tomato sauce
1/8t nutmeg
2oz parmigiano
1 can Rotel
1 envelope of spaghetti sauce mix
1/2c kale pesto
1c pureed butternut squash or sweet potatoes
1c pureed canned carrots

In large sauce pan, combine onion, garlic, turkey, and broth.  Brown turkey.  Add remaining ingredients and simmer to meld flavors.

Apple-Apricot Pie

2 pie crusts
1 egg white, beaten
5 large apples, peeled and cubed
1/2 c sugar
1/2 c dried apricots, diced
1t orange zest
1t cinnamon
1T flour
1T melted butter
2T milk

In a bowl, toss apples with sugar, apricots, zest, cinnamon, butter, and flour.  Scrape apple mixture into pie crust.  Brush the edge with egg white.  Top with second pie crust.  Pinch edges together.  Brush top with milk and sprinkle with sugar.  Slash top to create steam vent.  Bake at 400 for 60 min.  Add tent for last 20 minutes.

Lime Margarita

Unfortunately, these still have 350 calories, but you really don't want to drink more than two!
 
4 oz silver Tequila
2 fresh-squeezed limes
2 oz water
2 T sugar 

Pour sugar in drink shaker.  Squeeze limes into shaker and toss in rind.   Add tequila and water.  Shake and pour over ice.

Chocolate Banana Smoothie

Based on an article from Women's Health.  I use this recipe to make smoothies or popsicles in a Zoku.

2 bananas
2 scoops chocolate protein powder
2 T peanut butter
6 oz honey Greek yogurt
1 t ground flax
1 t chia seeds
1/2 t bee pollen
2 c ice

Add ingredients to blender.  Add enough water to cover ingredients and blend until smooth.  Add water as necessary.

Fountain of Youth Smoothie

Based on an article from Women's Health.  I use this recipe to make smoothies or popsicles in a Zoku.

1/2 c kale
1 c frozen mixed berries
6 oz yogurt
1 t ground flax
1 t chia seeds
1/2 t bee pollen

Add ingredients to blender.  Add enough water to cover ingredients and blend until smooth.  Add water as necessary.

Tropical Smoothie

I use this recipe to make smoothies or popsicles in a Zoku.

1/2 c kale
1/2  banana
1/2 c frozen pineapple
6 oz yogurt
1 T liquid pina colada mix like Coco Lopez
1 t ground flax
1 t chia seeds
1/2 t bee pollen

Add ingredients to blender.  Add enough water to cover ingredients and blend until smooth.  Add water as necessary. 

Juicer Pulp Bread

My son loves to juice but I hate to waste all of the pulp.  I've tried other recipes, but this one produces the fluffiest bread.  I use coconut oil for better texture and flavor.  Here's a great article from Dr. Oz as to its health benefits. 

2 eggs
1/2 c coconut oil (or butter)
1 1/2 c juicer pulp
1 t vanilla
1/2 c brown sugar
1 t pumpkin pie spice
1 c flour
1 t baking powder
1 t baking soda


In large mixing bowl, beat eggs.  Add remaining wet ingredients. Add brown sugar and spice.  Add remaining ingredients and stir until just moistened.  The batter will seem thick.   Spoon mixture into greased loaf pan.  Cook at 325 for 60 min or until knife test comes out clean.

Shrimp and Sausage with Saffron Rice

I bought saffron super cheap on my last trip to Africa, so I use it liberally in this dish.  My husband finds that the frozen cooked shrimp give the best end result for this.  I also use my Ball Jam Maker to give this a great texture from the constant stirring.

1 t olive oil

1/2 c chopped onion
8 oz chicken or turkey sausage
2 c broth
1 t saffron
2 c rice
1 c shrimp
1/2 c frozen peas

Add oil and onions to pot.  Cook for 5 min then add sausage.  Cook for 5 minutes and add broth, saffron, and rice.  Simmer for 5 minutes then add remaining ingredients.  Cook for 15 minutes until rice is tender.

Italian Panini

I use the George Foreman grill to get nice grill marks on the hot sandwich.

2 slices Italian bread
3 pieces salami
mozzarrela or provolone
Kale pesto

Spray outside of bread with oil.  Slather pesto on inside of one piece.  Top with cheese.  Top with salami.  Cover with last piece of bread, oil side out.  Place in grill  and press down to get grill marks.  Cook until bread toasted and cheese melted.

Kale Pesto

2 c chopped kale
1/2 c basil
1 T chopped garlic
1/2 c grated parmesan
1 c olive oil
1 T rustic Tuscan seasoning from Costco

Combine in food processor until smooth paste forms. 

Ham

I like to use thick slices of ham in a skillet, but this would work for a whole ham in the over, just triple the recipe.  It doesn't make a sauce, just a coating of flavor.

1 T coriander
1 T cumin
2 T brown sugar
1 t paprika
3 T honey
2 T cider vinegar
1 c broth

Add ingredients to skillet and bring to boil, mixing with a whisk to combine flavors.  Lower temperature to medium and add ham.  Cook pieces to desired level and coated with flavors.

Vegetable Risotto

Risotto needs to be stirred regularly, so I use my Ball Jam Maker to make this super easy.  Set to 25 min.

4 c broth
1 T butter
1/2 c chopped onion
1 c rice
1/2 c asparagus tips
1 c frozen peas, thawed
1/4 c dried parsley
1/2 c grated Parmigiano-Reggiano cheese

Melt butter with onion for 3 min.  Add rice and cook for 2 min.  Add 1 c broth and cook 3 min until absorbed.  Repeat.  Repeat.  Add last cup of broth and remaining ingredients.  Cook until timer goes off or desired consistency is reached.

Strawberry Banana Smoothie

I use this recipe to make smoothies or popsicles in a Zoku.

1/2 c kale
1/2  banana
1/2 c frozen strawberries
6 oz strawberry yogurt
1 t ground flax
1 t chia seeds
1/2 t bee pollen

Add ingredients to blender.  Add enough water to cover ingredients and blend until smooth.  Add water as necessary. 

Cooked Oatmeal Bread

I make big batches of oatmeal but always have a little left over.  This is a great use for cooked oatmeal.  I use coconut oil for better texture and flavor.  Here's a great article from Dr. Oz as to its health benefits. 

2 eggs
1/2 c coconut oil (or butter)
1 1/2 c leftover cooked oatmeal
1 t vanilla

1/2 c brown sugar
1 t pumpkin pie spice
1 c flour
1 t baking powder
1 t baking soda


In large mixing bowl, beat eggs.  Add remaining wet ingredients. Add brown sugar and spice.  Add remaining ingredients and stir until just moistened.  The batter will seem thick.   Spoon mixture into greased loaf pan.  Cook at 325 for 60 min or until knife test comes out clean.

Balsamic vinaigrette

Find a nice corked  bottle that you can keep in the fridge.  I find that the vinaigrette tastes better as the flavors have mellowed.

1 T sesame seeds
1/2 c Italian seasonings
1 c balsamic vinegar
1 1/2 c olive oil

 Place funnel into bottle.  Pour seasonings into funnel.  They'll get stuck but that's ok.  Next, pour the vinegar into the funnel.  This should help move the seasonings down into the bottle.  Next, pour the oil.  If you still have some seasonings stuck, use a kabob stick or chopstick to push them down.  Shake the bottle to mix.  You'll also need to shake the bottle to serve as the oil and vinegar will separate.

Asian Cucumber Salad

3 T miso
3 T mirin
3 T rice vinegar
1 t sesame oil
1 t sugar
1 t soy sauce
1 t fish sauce
sriracha to taste
12 oz sliced cucumbers

Combine first 8 ingredients (I use a large mason jar with lid).  Whisk or shake to meld flavors.  Add cucumbers to sauce and toss to coat.  Refrigerate 10 minutes or until ready to serve.

Chili

4 c black beans
15 oz can tomato sauce
15 oz can pumpkin
1 can Rotel
1 c broth
1 envelope chili seasoning mix
1 lb ground turkey, cooked

Combine all ingredients and let simmer to combine flavors.

Peruvian Steak and Potato Stir-Fry

1/4 c olive oil
1 T cumin
1 t coriander
1 t minced garlic
1/4 c pickled jalapenos, chopped
1/2 c beef broth
2 c potatoes sliced into sticks (or frozen fries)
1 lb skirt steak cut into 1/2 in strips
1/4 c red onion, thinly sliced


Cook first 5 ingredients in wok or large stock pot to release flavors.  Add remaining ingredients and cook until potatoes are tender and beef is cooked to desired level.

Black Bean Soup

1 onion
2 T minced garlic
1 bell pepper
1 c carrots
3 ribs celery
1 T chili powder
1 T cumin
1 T oil
6 c broth
6 c black beans
1 can Rotel

 Combine first 7 ingredients in food processor.  Pour oil into stock pot.  Pour pureed mix into pot and saute to release flavors.  Add remaining ingredients and simmer for 30 min to combine flavors.

Roasted winter vegetables

4 c winter vegetable, such as broccoli, cauliflower, or brussel sprouts
1/4 c olive oil
1 T thyme
1 T minced garlic
2 t sea salt
1 t black pepper

Place vegetables in medium bowl.  Top with oil.  Toss with remaining ingredients to coat.  Place on cookie sheet.  Bake at 425 for 30 min.

Nachos

Medium thick tortilla chips, such as Tostitos Simply Natural chips
Mexican shredded cheese mix
Pickled jalapenos
Sour cream
Black beans
Cumin

Mix black beans with cumin to taste.  On a baking sheet, spread out a layer of chips, followed by an even distribution of beans, then top with lots of cheese. Sprinkle with a few jalapenos.  Repeat until you have three layers, then bake.  Serve with sour cream.

Garlic Bread

My husband was quite impressed by this bread.  He thought I bought it at the bakery.

1 stick butter, melted
2 T chopped parsley
2 cloves garlic, chopped
1 baguette cut into 4 pieces

Cut each piece into 1" slices, without cutting all the way through.  Spread both sides of each slice with butter mixture.  Wrap each piece in foil.  Bake 6 minutes at 375.

Easter Eggs

Submerge eggs for 10 minutes for stronger color.

Lavender:  1c water, 1 T vinegar, 6 drops blue food coloring, 6 drops red food coloring
Tangerine:  1c water, 1 T vinegar, 6 drops yellow food coloring, 12 drops red food coloring
Coral:  1c water, 1 T vinegar, 6 drops yellow food coloring, 18 drops red food coloring
Aqua:  1c water, 1 T vinegar, 6 drops blue food coloring, 6 drops green food coloring

Peach:  1c water, 1 T vinegar, 6 drops yellow food coloring, 6 drops red food coloring

Corned Beef and Cabbage

1/4 c mayo
2 T ketchup
2 t vinegar
2 t sugar
2 t sweet pickle relish
1/2 t minced onions
dash salt
dash black pepper
frozen waffle fries
deli sliced corned beef, sliced in 1 inch segments
shredded cabbage

Bake fries according to package directions.  Combine first 8 ingredients in food processor to make dressing.  Toss with cabbage to desired level of coverage.  Top each fry with cabbage mix, then corned beef.

Ramen Coleslaw

1 t soy sauce
1 T sesame oil
6 T rice vinegar
3 t sugar
1 package ramen noodles crushed, flavor packet reserved

1/4 c sliced almonds
1 medium head cabbage shredded
1 granny smith apple cubed

Combine first 4 ingredients into dressing.  Place remaining ingredients in bowl.  Toss with dressing.

Fruit Tarte Tatin

1 package low fat crescent rolls or sheet puff pastry
6 T butter
1/2 c brown sugar
1 t cinnamon
1/8 t salt
1 t vanilla
2 T dark rum
3 c chopped fruit
vanilla ice cream

Combine all ingredients other than pastry in a oven safe skillet.  Cook on med-low heat for 15 until fruit is softened.  Cover with pastry.  Place skillet in oven and cook at 400 for 25 min.  Remove from oven and carefully invert tarte tatin onto a large serving plate.  Serve warm with vanilla ice cream.