INGREDIENTS:

1 cup feta cheese, crumbles
1 large or 2 small beefsteak tomatoes, chopped
1 1/2 tablespoons extra-virgin olive oil
3 scallions, chopped
1 teaspoon Mediterranean spiced sea salt

DIRECTIONS:
Full recipe from : yummly.com

Sprinkle the cheese onto a plate with a lip or in a shallow bowl or serving dish. Top with the chopped tomato and drizzle with the olive oil. Sprinkle with the scallions and then with Mediterranean spiced sea salt. Serve with a spoon and pita, tortilla chips, or even as a bruschetta topping on bread.


INGREDIENTS

4 skinless and boneless chicken breast fillets (about 1 kg | 2 pounds)
½ cup Basil Pesto, plus ¼ cup extra for serving (use this recipe for homemade pesto or you can use store bought)
Salt and Pepper to season (optional - adjust to your tastes)
500 g | 17 ounces cherry tomatoes (optional as a serving idea)

INSTRUCTIONS
Full recipe from : yummly.com

Smother chicken fillets in the pesto on all sides (about 2 tablespoons of pesto for each chicken breast, depending on your taste). Season with salt and pepper, if desired.
Grill:
Preheat a barbecue plate, grill pan or skillet over medium-high heat. Cook for 5-6 minutes each side or until completely cooked through. Transfer to a warm plate. Grill the tomatoes, rotating once, until soft and beginning to brown.
Top chicken with extra pesto. Serve with the tomatoes.
Oven Baked:
Preheat the oven to 350°F | 180°C. Line a baking dish with aluminium foil or bang | parchment paper.
Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes.
At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet.
Place the chicken back in the oven and cook a further 20 minutes, or until the chicken is cooked through and no longer pink.


INGREDIENTS

14 oz. can cheddar cheese soup
32 oz. chicken broth
½ tsp. ground black pepper
4 oz. ⅓ less fat cream cheese (Neufchatel)
32 oz. frozen, cubed hash brown potatoes (A.K.A. southern style potatoes)
6 green onions, thinly sliced
6 tbsp. bacon bits

INSTRUCTIONS
Full recipe from : yummly.com

Add the cheddar cheese soup, chicken broth, and black pepper to a large slow cooker.
Cut the cream cheese into small cubes and add it to the slow cooker. Whisk until the cheese soup is dissolved into the broth (there will still be chunks of cream cheese).
Add ⅔ of the bag of frozen potatoes to the slow cooker. Stir to combine. Store the remaining ⅓ of the potatoes in the refrigerator to be added later.
Place the cover on the slow cooker and cook on low for 8-10 hours, or high for 4-5 hours.
Add salt and pepper to taste. Stir the remaining ⅓ of the potatoes into the soup. Cook for 20-30 more minutes, or until the potatoes have warmed through.
Ladle the soup into bowls and top each serving with a sliced green onion and a tablespoon of bacon bits.


Ingredients

1 pound ground beef
¼ cup panko bread crumbs
1 tablespoon parsley, chopped
1 teaspoon dried oregano
¼ cup onion, finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste

Instructions
Full recipe from : therecipecritic.com

In a medium sized bowl combine ground beef, panko, parsley, oregano, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.


Ingredients

1 bunch asparagus (12 ounces), trimmed and washed
Sea salt and black pepper
2 lemons
Olive oil
3-4 large cloves garlic, minced (~2 Tbsp)
10 ounces (~5 cups) bow tie pasta (see notes if GF*)
2.5 cups unsweetened plain almond milk
3-4 Tbsp all purpose flour (sub another thickener if GF*)
1-2 Tbsp nutritional yeast (for a subtle cheesy flavor | optional)

Instructions
Full recipe from : yummly.com

Preheat oven to 400 degrees. Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
In the meantime, bring a pot of water to a boil and salt generously.
While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
Add 3 Tbsp flour and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add another Tablespoon of flour (or cornstarch). Blend until creamy and smooth, using the “puree” or “liquify” setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
Divide between 2-3 serving plates and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.
Store leftovers in the refrigerator for up to a few days.


Ingredients

Meatballs:
1/2 pound ground pork
1 pound ground beef
1/2 pound ground veal
1/2 cup Parmesan cheese (grated)
1 cup white bread crumbs
1/4 cup seasoned dry bread crumbs
1 large egg (beaten)
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons kosher salt
1/2 teaspoon Freshly Ground Black Pepper
1/4 teaspoon ground nutmeg
  vegetable oil
  olive oil

Sauce:
1 cup yellow onion (chopped)
1/2 cup red wine
1 tablespoon olive oil
1 1/2 teaspoons garlic (minced)
1 28 oz can plum or crushed tomatoes (chopped)
1 tablespoon chopped parsley
1/2 teaspoon Freshly Ground Black Pepper
1 1/2 teaspoons kosher salt

Instructions
Full recipe from : yummly.com

Take all the bread crumbs and the ground meats, plus the Parmesan, parsley, pepper, salt, egg, nutmeg and 3/4 of a cup of warm water in a bow – then combine all these items together. Form the resulting mixture into meatballs about 2-inches in diameter, using your hands.
Pour some olive oil and vegetable oil into a large skillet, coating the bottom to a depth of 1/4 of an inch. After heating the oil, place the meatballs into the oil, and turn with a spatula until they are brown all over. Remove from the heat and transfer the meatballs to a plate. Discard the oil.
To make the sauce, heat up more olive oil in the same pan, then add in the onion. Saute until it becomes translucent, then add the garlic and cook for another minute. Add in the wine and continue to cook on a high heat. When the liquid has all but evaporated, stir in the tomatoes, salt, pepper and parsley.
Add the meatballs to the sauce, cover and then simmer. The meatballs should be cooked through within about 25 minutes.
Serve the meatballs on cooked spaghetti and sprinkle with grated Parmesan.


INGREDIENTS

8 oz parpadelle pasta
2 tablespoons olive oil
2 cups asparagus spears (about 1 inch long)
2 garlic cloves, minced
1 cup snap peas
1 cup frozen peas
1 tablespoon lemon juice
3 cups chicken stock
1 cup skim milk
1 cup cherry tomatoes, sliced vertically
½ cup freshly grated parmesan cheese


INSTRUCTIONS
Full recipe from : yummly.com

In a large skillet, heat olive oil over medium high heat. Add asparagus spears and sauté for 5 minutes.
Add garlic, snap peas and lemon juice to the pan and sauté for 1 minute, until garlic is fragrant.
Add pasta, chicken stock and skim milk. Stir to combine and bring to a boil. Reduce to a simmer, add frozen peas, cover and cook for about 6 minutes, or until al dente.
When pasta is cooked, add parmesan cheese and cherry tomatoes. Stir to combine and serve immediately.


Ingredients:

8 chicken thighs, with the bone, skin removed
28 oz can crushed tomatoes (Tuttorosso my favorite!)
1/2 red bell pepper, sliced into strips
1/2 green bell pepper, sliced into strips
1/2 large onion, sliced
1 tsp dried oregano
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh herbs such as basil or parsley for topping

Directions:
Full recipe from : skinnytaste.com

Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Better method but requires more prep:  Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.


Ingredients

1/4 medium white onion, peeled
2 tablespoons diced jalapenos (from a can) OR 1 medium fresh jalapeno, stem removed and halved
2 cloves garlic, peeled
1 (14.5 ounce) can Hunt's fire roasted diced tomatoes with garlic
1/2 fresh lime, juiced
1/2 teaspoon kosher salt
2 tablespoons fresh cilantro

Directions
Full recipe from : yummly.com

Add onion, jalapeno and garlic to the bowl of a food processor. Pulse until the bits are your desired size, about 5 or 6 times. Open cover, scrape down sides. Add remaining ingredients, pulse 1 or 2 times to combine.

Transfer to a serving dish and serve immediately or transfer to a pint jar and store in the refrigerator. It becomes even more flavorful the next day.  Enjoy!



INGREDIENTS:

For the enchilada sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce

For the enchilada:
8 (7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
1 cup shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions or cilantro for topping

DIRECTIONS:
Full recipe from : skinnytaste.com

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce.
Then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.


Ingredients

2 Lbs of white or yellow potatoes (peeled or unpeeled), cut into 1/2 inch pieces. (Sometimes russet potatoes work o.k. but tend not to hold their shape as well)
2 Tbsp melted butter
2 Tbsp olive oil
2 tsp dried parsley
1 tsp paprika (smoked paprika is really good here)
1/2 tsp salt
1/4 to 1/2 tsp of freshly ground black pepper (to taste)
1/4 tsp of garlic powder (or cut up several garlic cloves and mix in)

Instructions
Full recipe from : yummly.com

Preheat oven to 425°F. Place potatoes in a 9 x 13 pan.
Pour melted butter and olive oil over potatoes and add the remaining ingredients. Stir together until potatoes are evenly coated.
Place in oven and and bake, stirring every 15 minutes (so they evenly crisp and don't stick to pan), until potatoes are tender and starting to brown in spots and get crispy. This will take about 45-55 min.




Ingredients

4 (1 lb) boneless skinless chicken breast halves
3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 garlic clove, crushed in garlic press or finely chopped
1 teaspoon paprika
1⁄2 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper

Instructions
Full recipe from : yummly.com

Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.

Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.

Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.

INGREDIENTS:

3 pounds red potatoes, halved
2 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons chopped parsley leaves

DIRECTIONS:
Full recipe from : yummly.com

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
Serve immediately, garnished with parsley, if desired.


Ingredients

1/2 batch pizza dough, homemade or store-bought
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
1/4 cup sliced pepperoni
Additional toppings of your choice

Directions
Full recipe from : yummly.com

On a floured surface, roll your pizza dough out into a large rectangle. Top with sauce, cheese and pepperoni. Using a pizza cutter or a very sharp knife, cut the dough into long strips, then into squares, so you end up with about 20 squares. Stack the squares onto of each other, and stack into a greased loaf pan. (For pictures of this technique, check out how I did it with this cinnamon pull-apart bread). Cover the pan with plastic wrap and allow to raise for 30 minutes.
Preheat the oven to 400 degrees. Baked for 20-25 minutes until the top is golden brown. Allow to pizza to rest for 10 minutes before turning onto a serving platter. Serve with additional pizza sauce, if desired.


Ingredients

2 tablespoons melted butter
One roll refrigerated biscuit dough, 8 count
6 thin slices fresh mozzarella, 1/4-inch thick
1 cup Smithfield cooked, crumbled bacon
1 cup shredded cheddar cheese

Directions
Full recipe from : picky-palate.com

Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.
Unroll biscuits from can and place into bottom of skillet. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.


Commercial growing bags are constructed of heavy, dense polypropylene. Put a few inches of a soil-compost mixture in the bottom of a bag, then plant 3 or 4 seed potato pieces and cover with 3 inches of soil. Continue adding soil as the plants grow until the bag is filled. To harvest, turn the bag on its side and dump out the contents.
 
Pros: Grow Bags can be placed on patios or driveways or used where garden soil is of inferior quality. The bags should last for several growing seasons. Their dark color captured solar heat to speed early growth. Harvest was simple, and the yield was impressive, considering the small space each bag occupies.
Cons: This is a pricey technique.

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