Because Who Says Healthy Can't Be Sweet?
Kiss the cold away with this hearty stew! Serves 6 Ingredients: 2tbsp cooking oil 2lb chuck cubed steak, hormone and antibiotic free (85/15) 1/2c flour 1 32oz carton of beef stock (should only have ingredients in it like beef or …stock) 2c red wine …
Eating vegetables with a fat will increase the absorption of all the great vitamins and minerals that they naturally provide. This salad is basically a bowl full of Beta Carotene, Vitamin A, C and K! Serves 1 or 2 Ingredients 1c roasted pumpkin 1c roasted …
This is a great QUICK dinner staple in my house. DOesn’t seem like it would be but if you follow my instructions you won’t spend more than 30 minutes in the kitchen. Little tip, i keep my little guy in the kitchen with me when …
I make this on a weekly basis. Cauliflower all matched up with some butter is definitely the best side you could ask for. I never miss the potatoes when I eat my cauliflower this way, however, it wouldn’t be terrible to add some mashed potatoes …
Spaghetti squash is one of my favorite things to have for dinner. It’s very low in calories and taste delicious! Here’s the best way to make this as a dish so that you won’t miss having a big bowl of spaghetti!
Ingredients:
One large spaghetti squash
One bag of spinach
2 pounds of shrimp peeled and deveined
2 tablespoons of butter
2 tablespoons of mascarpone cheese
2 tablespoons of Parmesan
Garlic salt and pepper
Directions:
Pierce the spaghetti squash a few times with a knife and place in the microwave for about five minutes. Then cut off the sides and slice it vertically, scoop out the middle seeds sprinkle with kosher salt and pepper. Line a baking sheet with tinfoil. Spray the spaghetti squash portion that is cut with cooking spray and then place face down on the baking sheet. Roast in the oven at 400° for approximately 30 to 40 minutes.
Clean shrimp and dry well sprinkle with salt and pepper. Place aside
Once the spaghetti squash is done turn it back over and let it cool for about five minutes. With a fork scrape out the spaghetti squash well.
Heat a skillet to medium high with 1 tablespoon of butter. Add the shrimp and cook well on both sides until the shrimp is pink and no longer translucent. Take out the shrimp and set aside.
In a large pan heat the rest of the butter and fresh garlic. If you don’t have fresh garlic you can add garlic powder while you are cooking. After about a few minutes add the mascarpone and Parmesan cheese and mix well.Place the spaghetti squash in the pan and let it cook for a few minutes. It really just needs to take on the flavor of the butter sprinkle with salt and pepper and garlic. Add the spinach to the top of the spaghetti squash and use tongs to continue to rotate the spinach until it is all wilted. Add the cooked shrimp at the end and sprinkle with more Parmesan cheese as desired!
Ingredients: 1lb ground chuck beef, hormone and antibiotic free 1 1/2 tbsp bread crumbs 1 1/2 tbsp Parmesan cheese 1/2 egg 2 tsp minced garlic 1/4 tbsp salt Pepper Directions: Mix all ingredients in a bowel. Form about 12 meatballs with you hands and drop …
Theres so many benefits to making your own marinara! 1. It tastes better, 2. it makes your house smell better, 3.I don’t know about you but it makes me want to open a bottle of wine which is also a great thing 4. you are reducing sodium since it’s fresher AND 5. You can store this in ziplock freezer bags and have sauce that’s fresh whenever you’re ready!
Ingredients:
3-4 garlic cloves, chopped
2, 32oz can of whole peeled tomatoes (San Marzano are my favorite)
2-3 large onions, chopped
1 tbsp. oil (you can use olive or just vegetable oil)
1-2 tbsp. tomato paste
salt and pepper
Chopped fresh parsley
Directions:
Heat a large pot to medium high heat, add oil and garlic and cook until fragrant. Add onions and cook until translucent. Add the paste and stir well. Bring down the heat and add tomatoes. My tip is to WEAR AN APRON and then oh so gently squeeze each of the tomatoes as you add them to the pot.. Bring up the heat, add water to the two cans and dump them in the pot and wait for it to boil. Once boiled, cover and bring down flame to simmer.
The trick here now is to let it GOOOOOOO. The longer you do the sweeter it is. I’d say earliest is 30 minutes, but if you have more time let it keep going. My magic time is 2 hours. Since using whole peeled tomatoes I find that sometimes its a bit TOO chunky. I take out my immersion blender and I work it a little bit until it’s slightly chunky and not smooth. If you don’t have one of these hand held blenders I suggest you (GET ONE, IT’S NOT EXPENSIVE I USE IT ALL THE TIME) just use a large wooden spoon and mash like heck.
Keep checking it and tasting. I would add the salt and pepper to taste and then if it isn’t as sweet as you want it to be add some sugar and cook a little longer.
Nutrition facts:
1/2c is one serving
Calories: 33
Protein 1g
Carbs: 5g
Fiber: 1g
