Category Archives: Recipes
Vegan Pumpkin Cookies with Maple Glaze
Ingredients For the cookies: 1/2 cup ForA vegan butter, room temperature, cut into 1-inch pieces 1/2 cup granulated sugar 1/4 cup light brown sugar, packed 1 teaspoon vanilla extract 1/3 cup Misfits Market canned pumpkin purée 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt For the glaze: 1/2 cup powdered sugar 1 tablespoon maple syrup 1/2 teaspoon vanilla extract 1 tablespoon dairy free milk Note: The recipe works really well with regular butter if you’re not vegan. This recipe is from Misfit Market
Lasagna Soup
Ingredients 1 tbsp canola oil 1 (1 lb) pkg 93% lean ground beef 1 (28 oz) can whole peeled tomatoes 3 cloves garlic, minced 2 tsp Italian seasoning blend 1 (24 oz) jar Nature’s Promise® Organic Tomato Basil Pasta Sauce 3 cups low-sodium chicken broth or water 8 lasagna noodles, broken into large pieces 1 cup part-skim ricotta cheese ½ cup grated Parmesan cheese 1 tbsp jarred pesto Fresh basil, to garnish (optional) Steps In a large Dutch oven, heat the oil on medium-high. Add the beef. Season with salt and pepper. Cook until browned, 5–7 min., stirring and breaking…
Mandarin Orange Salad
This Mandarin Orange Salad is refreshing and delicious! INGREDIENTS 10 ounce bag spring mix (or spinach) 11 ounce can mandarin oranges 1/2 cup dried cranberries 1/3 cup sliced almonds (can use walnuts or pecans as well) ORANGE DRESSING 1/4 cup frozen orange juice concentrate 1/2 teaspoon orange rind 1/4 cup olive oil (or vegetable oil) 2 Tablespoons sugar 1 Tablespoon vinegar (I used apple cider) 1/2 Tablespoon lemon juice 1 teaspoon poppyseeds 1/4 teaspoon salt INSTRUCTIONS Add the spinach, oranges, cranberries and almonds to a large bowl. Add the orange juice, orange rind, olive oil, sugar, vinegar, lemon juice and salt to a mason jar. Shake until well combined. Add the poppyseeds and shake just before serving. Then pour over the salad. Toss until combined. Recipe from iheartnaptime…
Jicama Slaw
Ingredients 1 large jicama (or 3 small (about 2 pounds), peeled and finely shredded) ½ head red cabbage (finely shredded) 2 carrots (peeled and shredded) 1 large red pepper (stem and seeds removed, sliced thin) ½ white onion (thinly sliced) Dressing: ½ cup olive oil ¼ cup rice vinegar ¼ cup lime juice (freshly squeezed) 2 tablespoons honey ½ tsp chili powder (ancho chili powder if you have it) ½ tsp red chile flakes 1 tsp kosher salt ½ tsp pepper (freshly ground) ¼ cup finely chopped cilantro leaves Instructions Place jicama slaw vegetables in a large bowl. Whisk together the dressing ingredients in a small bowl. Pour the dressing over the jicama slaw mixture and toss to coat well. Let sit at room temperature for 15 minutes before serving. Recipe from the Self-Proclaimed Foodie
Seafood Lasagna
Homemade Pasta Ingredients 2 cups of pasta flour or all-purpose flour 3 eggs at room temperature 2 tbsp olive oil 1 tsp salt water as needed and additional flour Preparation: On a clean surface or large bowl, create a well in the middle and add the pasta ingredients. Using a fork, start to gently scramble the eggs and add the flour and continue to mix until you can form a ball of dough. Knead the dough on the work surface until the dough is soft and smooth. Let the dough rest for approximately 30 minutes. If you don’t have time…
Scallops Provencal
This is the most popular recipe on Foodnetwork.com! Ingredients 1 pound fresh bay or sea scallops Kosher salt and freshly ground black pepper All-purpose flour, for dredging 4 tablespoons (1/2 stick) unsalted butter, divided 1/2 cup chopped shallots (2 large) 1 garlic clove, minced 1/4 cup chopped fresh flat-leaf parsley leaves 1/3 cup dry white wine 1 lemon, cut in 1/2 Directions If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large sauté pan,…
Lobster Mac n Cheese
Trust me, this is awesome! Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Servings: 8; Calories: 627 kcal Author: Sara Welch INGREDIENTS 4 tablespoons butter divided use 2 tablespoons flour 2 1/2 cups water 4 cups milk I use whole milk 1 pound corkscrew pasta such as cavatappi or cellentani 3/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon smoked paprika 1/4 teaspoon pepper 4 cups shredded cheddar cheese 1 cup shredded mozzarella cheese 1 1/2 cups chopped cooked lobster meat plus more for garnish 1/2 cup panko breadcrumbs 2 tablespoons chives thinly sliced cooking spray INSTRUCTIONS Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray. Melt 2 tablespoons of the butter in a large pot over medium heat. Add the…
Thai Basil Eggplant
Ingredients: 1 large eggplant, halved lengthwise and cut into 3/4″ slices 3 red, green and/or yellow bell peppers, thinly sliced 1 lb. Portobello mushrooms, stems and gills removed, cut into 1/2″ slices 1c chopped onion 1/4c hoisin sauce 2T reduced sodium soy sauce 3 cloves garlic, minced 2t grated fresh ginger 2t arrowroot powder 1c water 1/2c thinly sliced Thai basil* 4c hot cooked rice 1T sriracha sauce (optional) Directions: In an extra-large skillet, cook eggplant, peppers, mushrooms and onion over medium heat 6-10 minutes or until almost tender, stirring occasionally and adding water, 1-2 T at a time as…
Copycat Panera Squash Soup
prep time: 10 MINUTES; cook time: 20 MINUTES; total time: 30 MINUTES INGREDIENTS • 1 tablespoon extra virgin olive oil • 1 small yellow onion, diced (about 3/4 cup) • 2 pounds chopped butternut squash (about 6 heaping cups) • 3 small carrots, chopped (about 1 cup) • 3-4 cups vegetable broth • 2 cups apple cider or apple juice (do NOT use apple cider vinegar) • 1/2 teaspoon curry powder • 1/4 teaspoon cinnamon • dash of nutmeg • 1/2 cup pumpkin puree • 2 tablespoons butter • 2 ounces low-fat (neufchatel) cream cheese • 1 tablespoon brown sugar,…
Blueberry Spinach Salad Bowl with Orange Vinaigrette
INGREDIENTS ORANGE VINAIGRETTE ½ tsp. orange zest 2 tablespoons juice from 1 orange 1 tablespoon white wine vinegar 1 tablespoon snipped fresh herbs, such as parsley, chives, or dill 1½ teaspoon Dijon-style mustard Sea salt and freshly ground black pepper, to taste BOWLS 1 small sweet potato, peeled and thinly sliced 1 teaspoon orange juice ⅛ teaspoon curry powder ⅛ teaspoon paprika 3 cups fresh baby spinach 1¼ cups cooked wheat berries ½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained ⅔ cup fresh blueberries ½ of an avocado, seeded, peeled, and sliced Optional toppings: sliced green onions,…