Recipes

There are currently 7 blog entries related to this category.

Ingredients
Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Directions
Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato

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Grilled Garlic Parmesan Zucchini

 

Ingredients (Makes 4 servings):

3 zucchini

3 tablespoons of butter, softened

3 cloves of garlic, minced

1 tablespoon chopped fresh parsley

1/2 cup freshly grated Parmesan cheese

Directions:

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
  3. Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
  4. Grill the zucchini until the cheese
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I found this great delicious recipe on thegardengrazer.com website and had to share...yummmmmm!

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

{For the dressing} 
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain vegan yogurt (or avocado or Greek yogurt, etc.)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave/honey, cumin

Directions
Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper,

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I came across this great recipe from www.fitsugar.com that I can't wait to try! Who doesn't love making dinner in a Slow Cooker? 

Craving a little comfort food that won't break the calorie bank? This dinner involves no cheese and no pizza dough, and I promise it's not deep-fried — but it is just as warm, savory, and satisfying! After one bite of this chickpea and sweet potato curry with coconut rice, you will be sold.

Each serving is about 400 calories, and because this recipe serves six, you can impress your friends with this bold yet easy-to-make dish or save the rest for tomorrow's lunch. This vegan and gluten-free recipe calls for spinach (for some added vitamins and fiber), but you can omit it if you're not a fan of greens in your curry.

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Red Lobster Cheddar Bay Biscuits

I wish we had a Red Lobster here in Anchorage, AK. So what is the next best thing? Replicating their famous cheddar bay biscuits! I found this great recipe on Food.com and was pleasantly surprised.

Prep Time: 20 mins          Cook Time: 20 mins          Yield: 9 Biscuits

Ingredients

    • 2 1/2 cups Bisquick baking mix
    • 4 tablespoons cold butter
    • 1 cup sharp cheddar cheese, grated
    • 3/4 cup cold whole milk
    • 1/4 teaspoon garlic powder

Brush on top

    • 2 tablespoons butter, melted
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried parsley flakes
    • 1 pinch salt

Directions

  1. Preheat oven to 400°F.
  2. Combine Bisquick and cold butter. Don’t combine too thoroughly. There should be small chunks of butter about
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After all of the hustle and bustle of the holidays it’s hard to be in the mood for home cooking in January. So I rely a lot on my slow cooker, you just can’t go wrong! I’m always on the look out for new and interesting recipes (not to mention simple, a girl only has so many hours in the day!) and came across this one. Healthy and light, but filling and simple – Perfection.

I just had to share.

Ingredients

  • 4 cups torn spinach
  • 2 cups sliced cremini mushrooms
  • 1/2 cup commercial pesto
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup (3 ounces) shredded provolone cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 1 large egg, lightly beaten
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1,179 Views, 0 Comments.

It can be a struggle to appreciate great food during the holidays without getting overzealous with the gravy... and candied yams... and buttered rolls... and... well you know. So I set off in search of healthier choices and came across this delicious recipe with tart apples, grainy mustard, cider vinegar and a touch of brown sugar to sauteed kale.

Kale is in, baby. It's hotter than that new album by that band you like. Just because Thanksgiving is a holiday steeped in tradition and routine doesn't mean that you can't jazz up the dinner table with trendy (and healthy) side dishes. Came across this awesome recipe from American Heart Association (so you know it's a goodie!) and it's just divine! Try it for yourself.

Kale Dish

Ingredients

1 tablespoon…
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