Because Who Says Healthy Can't Be Sweet?
Serves 4 I like 3-4 hour crock pot dinners! Gives me time to come home, start dinner, get my $hI&& together and then pour a glass of wine while my house smells awesome and dinner is ready! Ingredients: 2, large chicken breast cut into 1 …
Don’t be fooled by this simple salad. It has a lot to offer! Use this as a side that goes well with basically everything, dump the leftovers into a larger salad for instant flavor and dressing or add it to your wraps and sandwiches to bulk them up.
*Tip, make 6 servings because the leftovers stay good for a few days and you can continue to use it.
Serves 6
Ingredients:
10 roma tomatoes
10 kirby cucumbers
1/2 medium red onion
bunch of parsley, washed well and chopped up to yield about 1/4-1/2c
2 tbsp lemon juice
1 tbsp oil
salt and pepper to taste
Directions:
In a large bowl chop the tomatoes into 1/4″ pieces. Do same for cucumber and red onion. Toss well then add the parsley, lemon juice oil and salt and pepper. I usually use about 2 tbsp of lemon juice per 1 tbsp of oil and then i just toss with two large spoons and taste until i get it right.
Nutrition Facts:
Calories 55kcal
Protein: 3.5g
Carbs: 3.4g
Fiber: 3.4
A perfect meatless monday treat 🙂 I have a toddler who right now is very picky with any kind of meat or chicken. He can tell the difference between a real bolognese and a mushroom one! Safe to say, i was able to give this …
I made this recipe after seeing it on the tasty website. I rendered it a bit based on the preference of my customers (aka…the family) Serves 4 Ingredients: 2 large chicken breast, hormone and antibiotic free 2 cloves of garlic, chopped 2 tbsp flour 1c …
Because sometimes we don’t have all the time in the world to stand at the stove to sear chicken and then pop it in the oven. This version is definitely very close to the same taste and stays juicy, NOT dry. Just make sure to …
Mushroom “Meat” Lasagna
This receipt was originally from cooking light! I must have made it 1,000 times and tweaked it along the way. It’s def my favorite lasagna, don’t miss the meat at all!
Serves 12
Ingredients:
2lbs Baby Bella Mushrooms, cleaned
1 large onion, chopped
1 tsp oil
4 garlic cloves, chopped
4 tbsp. tomato paste
2 cups tomato sauce
1, 28oz can crushed tomatoes
1/2c water
1 tbsp. dried basil
1/2 tsp red pepper flakes
12-16 lasagna noodles
16oz container of light ricotta
1 egg
2 tbsp. parmesan cheese
1/4 chopped fresh parsley
1lb of shredded 2% mozzarella cheese
Directions
Clean Mushrooms and chop very fine until it resembles ground texture. I usually cut mine in half and throw them in the food processor. Set aside.
Chop onion and garlic
Heat a large pot. Add oil, garlic and onion and cook until translucent. Add the mushrooms and let that cook for about 5 minutes or so. The mushrooms will start to release water and then that water will start to boil off.
Add tomato paste and stir well. Then add the canned tomatoes, water and sauce. Bring to a boil and then cover and simmer for at least 30 minutes. The longer the better, add seasoning as it’s simmering. Turn off the sauce, set aside.
Boil water in a large pot and add dry lasagna noodles. Stir gently so noodles don’t stick or break. Remove them individually and set on a large plate or piece of tin foil coated with cooking spray. Place noodles down and separate them with some cooking spray so they don’t stick together.
Preheat the oven to 350°F. Make your ricotta mix. Mix 1 egg with the 16oz of ricotta, 2 tbsp parmesan cheese and about 1/4c of chopped fresh parsley (or 2tbsp dried).
Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10×12-inch) casserole dish. Place a layer of lasagna noodles down over the tomato sauce, slightly overlapping. I usually use a pyrex casserole dish and overlap about 4 noodles. Dollop the ricotta over the noodles, then mozzarella cheese and then a thin layer of sauce. I use one package of the mozzarella for layering and another package to dump on top at the end.
Repeat the layering process. Place a second layer of noodles over the sauce. Dollop the remaining ricotta mix, mozzarella then sauce over the noodles. Layer your final layer of lasagna noodles over the sauce. Spread the sauce over the lasagna noodles, and then cover the top with mozzarella cheese.
Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spray with cooking spray the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges lightly. Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 35 minutes. Turn on the broiler. Broil for about 3 minutes so the top gets browned
Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.
Nutrition Facts:
Calories: 262kcal
Protein: 20g
Carbs: 24g
Fiber: 1.5g
Fat: 10.5g
So simple, can’t believe the calories, def one of my staples. Ingredients: 2lbs of string beans, trimmed 20 pistachios, chopped 1/2 tbsp good olive oil Directions: Heat oven to 200 degrees F Place chopped pistachios on a baking sheet with foil or parchment paper Cook …
