Ingredients 4 tablespoons light soy sauce (or coconut aminos) 1 tablespoon honey (or a low carb alternative)* 1/2 teaspoon garlic powder 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch (or potato starch) 2 tablespoons avocado oil 2 lb. large shrimp, peeled and deveined 1 tablespoon sesame oil 1 tablespoon sesame seeds 1/4 cup chopped scallions, green parts Instructions In a small bowl, whisk together the soy sauce, honey, garlic powder, […]
Ingredients Olive oil spray for pan 2 lb. extra lean ground beef (93% lean) 1 teaspoon fine sea salt ¼ teaspoon black pepper 2 teaspoons garlic powder 1 teaspoon onion powder 1/4 teaspoon cayenne pepper 4 oz reduced fat cream cheese, cubed 1 cup shredded cheddar, divided 2 tablespoons chopped parsley for garnish Instructions Preheat oven to 400 degrees F. Lightly spray a 2-quart casserole dish with olive […]
- 1 pound lean ground beef
- 1 cup diced onion
- 3 garlic cloves , minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (8 ounce) can t omato sauce
- 1/4 cup tomato paste
- 4 cups (32 ounces) low sodium beef broth
- 2 teaspoons Italian seasoning
- 6 uncooked lasagna noodles , broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)
- 8 ounces (1 cup) BelGioioso ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.
Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.
For the Cheese Topping: In a small bowl, mixture together the ricotta, Parmesan, and salt.
To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or basil if desired. To eat, stir in cheese mixtures and enjoy!
INGREDIENTS 2 cups shredded chicken 6 Tablespoons Frank’s Buffalo Wing Sauce or GF wing sauce 1/2 (15 ounce) can black beans, rinsed and drained 3 cups butter lettuce , broken into small pieces 1/4 cup blue cheese dressing 1 cup cheddar cheese , shredded grape tomatoes , sliced jalapeños , sliced ripe avocado , diced and seasoned with salt crumbled tortilla […]
INGREDIENTS 1 (16 ounce) package uncooked orzo pasta 1 (10 ounce) package baby spinach leaves, finely chopped 1/2 pound crumbled feta cheese (about 2 cups) 1/2 red onion , finely chopped 3/4 cup pine nuts 1/2 teaspoon dried basil 1/4 teaspoon ground white pepper 1/2 cup olive oil 1/2 cup balsamic vinegar INSTRUCTIONS Cook orzo in salted water al dente according to […]
- 6 ounces fettuccine or linguine
- 8 Tablespoons butter , divided
- 8 ounces fresh , sliced mushrooms
- 2 garlic cloves , minced
- 4 ounces cream cheese , cubed
- 2 tablespoons fresh parsley , chopped
- 1 tablespoon fresh basil , chopped (you can substitute 1 teaspoon dried basil if that’s all you have)
- 1/2 cup boiling water (reserved from your noodle pot)
- 1 pound raw medium shrimp , tail off
Boil and generously salt a large pot of water and cook your pasta according to the package directions. Make sure to save 1/2 cup of pasta water for later in the recipe.
While your pasta is cooking, cook your shrimp for a couple of minutes in a pan or until pink.
In a large skillet melt 2 tablespoons of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.
Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, the cream cheese will look scary and lumpy. Don’t worry, it will smooth out later when we add the water.
Simmer cream cheese mixture until well blended. Get a scoop (1/2 cup) of boiling pasta water from your noodle pot and mix it in, stirring and whisking quickly until sauce is smooth.
Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 5-6 minutes.
Toss sauce with cooked noodles and serve.
INGREDIENTS 1 1/2 lbs chicken breasts 1 teaspoon garlic powder 1/2 teaspoon Italian seasonings 1 (28 ounce) can crushed tomatoes 1 (8 ounce) package cream cheese, softened 1/2 cup grated Parmesan cheese 3 tablespoons chopped fresh basil leaves 1 teaspoon sugar (cuts the acidity of the tomatoes) Reynolds slow cooker liners INSTRUCTIONS Place chicken in a 6-8 quart slow cooker lined with […]
INGREDIENTS 2 cups shredded rotisserie chicken 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 (10 ounce) can Old El Paso red enchilada sauce 1/2 cup chunky salsa 1/4 cup water 4 (6-inch) Old El Paso soft tortillas cut into 1-inch strips (pizza cutter works great for this) 1 cup shredded Mexican blend cheese 1/2 cup sour cream 1/4 cup sliced green onions (optional) guacamole INSTRUCTIONS In […]
- 4 cups cooked Ditalini pasta
- 1 cup cooked and crumbled bacon
- 3 cups chopped romaine lettuce
- 3 cups chopped iceberg lettuce
- 2-1/2 cups chopped red cabbage
- 2 fresh tomatoes , seeded and diced
- 1 cup sliced green onions
- 4 ounces crumbled gorgonzola cheese (about 1 cup)
- optional 2 cups cooked and diced chicken
- 1/4 cup white balsamic vinegar
- 2 cloves garlic , peeled and minced
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.
Cook bacon in a skillet until done. Let bacon cool, then crumble it.
Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.
Add dressing to taste right before serving so that it doesn’t get soggy.
For the Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. You can also just whisk it in a bowl. Store in airtight container in refrigerator for up to two weeks
INGREDIENTS 1 medium onion , chopped 2 teaspoons canola oil 5 medium red potatoes , cubed 1 can (14-1/2 ounces) chicken broth 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/2 cup salsa verde 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon pepper 1/4 teaspoon salt 2 cups cubed cooked chicken breast 1 can (15-1/2 ounces) great northern beans, rinsed and drained 1 can (14-3/4 […]