Here, you can scroll through a list of the recipes I have previously posted. If you want to leave a comment or question, a link to the original post can be found on the Recipes Page.
Ingredients1 whole wheat prepared pizza dough (WW optional)
about 1/2 cup olive oil
5 cloves of garlic
2 sage leaves
1 thyme sprig
crushed red pepper flakes (optional)
1/2 cup freshly grated Parmesan
1/3 cup freshly grated Asiago
9 thin slices of Fontina
2 cups sliced cherry tomatoes
2 cups arugula
1/4 cup slice basil
Balsamic Vinegar (optional)
How to make Arugula White Pizza
I made this pizza to celebrate my new oven! It is so delicious!!
Let the pizza dough rest according to the directions. Then, stretch it out into whatever shape pleases you most. I like to put it into the oven when it is almost preheated and let the dough crisp up a bit more. I usually keep it in there for about 10 minutes.
Meanwhile, heat minced garlic and shallots with the torn sage and thyme over medium low heat in the oil. I usually let this cook for about 10 minutes as well to ensure that all of the flavor seeps into the oil. Add S&P and red crushed pepper halfway through this.
Remove the dough from the oven and evenly pour the olive oil mixture over the pizza. Top with the slices of fontina. Then add the tomatoes and half of the basil and sprinkle the other cheese on top.
Bake in the oven for about 10-13 minutes, or until crust is crispy and the cheese is bubbly. Let the pizza stand for about 2 minutes and add the arugula and the remaining basil. Serve with a side of balsamic vinegar and enjoy!
Ingredients1 package of whole wheat pizza dough
2 leaves of green cabbage
1 leaf of purple cabbage
1 green onion
2 tbs cilantro
2 tbs Asian stir fry sauce
1 tsp powdered ginger
1 tsp chili oil
How to make Asian PizzaThis is a delicious and super easy pizza recipe. To make it even easier, you can use a package of precut cole slaw mix.
Let the dough rest for 20 minutes at room temperature and preheat the oven to 450 degrees (or whatever the package of dough suggests).
Finely chop the cabbage and carrots. I like to leave some bigger pieces too, just for texture.
Spread the stir fry sauce over the rested and formed dough, leaving about 1/2 inch around the outside.
Sprinkle the carrots, cabbage, 1/2 the cilantro, 1/2 of the green onion, chili oil, and ginger over the top.
Bake for about 15 minutes until crust is golden brown and crispy.
Top with the remaining cilantro and green onion. Enjoy!
1/2 cup sliced tomatoes
About 10 sliced black olives
1 1/2 green onion
1/2 cup fresh grilled corn
1/4 bunch of roughly chopped cilantro
1/3 cup Nacho cheese sauce
3 tbs salsa
3 tbs sour cream
1 tsp cumin
How to make Best Nachos Ever
These nachos are so delicious and perfect for a party!
Preheat the oven to 375F degrees.
In a medium size casserole dish, spread an even layer of chips lining the bottom of the dish. Drizzle nacho cheese sauce evenly over the chips. Then, sprinkle some of the tomatoes, olives, sliced onions, corn, jalepenos, and cilantro over the chips.
Then add another layer of chips. Pour the rest of the cheese sauce over these chips. Then sprinkle the rest of the tomatoes, olives, sliced onions, corn, jalepenos, cilantro, and the tsp of ground cumin over the chips as well.
Bake in the oven for about 10 minutes or until cheese sauce is hot. Top with salsa (see recipe) and sour cream.
Ingredients2 , warmed
1 , sliced
1 large potato, thinly sliced
3 eggs, beaten
1/4 cup sharp or Asiago
1/2 cup arugula
1 1/2 tbs oil, divided
1 pinch granulated garlic
How to make Breakfast Burrito
This is the perfect way to use up some of those ingredients you have in the fridge on a night that you want some simple, , filling dinner.
In a non-stick skillet, heat 1 tbs oil over medium heat. Add potato, salt, pepper, and garlic and saute for about 8 minutes or until tender. Transfer to a paper towel and blot off extra oil.
Heat remaining 1/2 tbs of oil in the same pan, and add beaten eggs with milk and cheese beaten into them. Add salt and pepper and a pinch more garlic. Heat evenly over low heat, scrapping the pan with a heat resistant spatula as the bottom warms. Heat through.
Assemble potatoes, eggs, arugula, cilantro, onion, cilantro, salsa, and sour cream on warmed tortillas and serve hot.
Ingredients2 large slices of rustic sourdough bread
5 slices of good quality Brie cheese
1 cup arugula (loosely packed)
5-8 grape tomatoes, halved
1 granny smith apple, thinly sliced
Fresh cracked pepper
How to make Brie and Apple Sandwiches
This is such a yummy sandwich that won't make you feel too full or bloated after you eat it. I often use light brie cheese, but you can go for the full fat too.
Toast the bread on high in a panini maker or stove top. Layer the cheese right on to the warm bread, followed by the tomatoes, apples, and arugula. Drizzle some balsamic vinegar over the arugula and top with fresh crack pepper.
I serve 1/2 sandwich with an arugula and strawberry salad, but you could double this and have two large sandwiches for an entree.
Ingredients1 pkg pre-made pizza dough (I like whole wheat dough)
2 cups broccoli
3 cloves of garlic
1 roma tomato
1 cup milk
2 tbs butter
1 tbs flour
1/2 cup Italian blend shredded cheese
salt and pepper to taste
How to make White Broccoli Pizza
This is a really easy and delicious recipe that takes some of the guilt out of pizza.
Follow the instructions for the pizza dough on the package. (It will probably need time to rest).
In a saucepan, heat 1 1/2 tbs of butter over medium high heat. Add the flour and cook until pale brown. Add the garlic, salt, and pepper and slowly stir in the milk. Stir for about 4 minutes until the mixture begins to boil. Remove from the heat and add 1/4 cup of the cheese. Stir until smooth.
Then melt 1/2 tbs of butter in a skillet over medium high heat and add the broccoli. After about 30 seconds, add 1/3 cup of water and cover. Cook for about 3-4 minutes or until the broccoli is tender.
Spread the sauce over the pizza dough and top with broccoli and diced tomatoes. Then sprinkle the rest of the cheese over the top.
Follow pizza dough directions for baking time and temperature.
Ingredients (Double for 2 Sammies)1/2 Baguette of Herb Cheese Bread (see recipe)
3 thick slices of black pepper cheese
2 slices Goat Gouda
1/4 cup spinach
1/2 tbs olive oil Mayonnaise
Fresh black pepper
Pinch of salt
How to make Club Sandwiches
This is a wonderful sandwich that is decadent and filling without making you feel too heavy after. If you are not using my herb cheese bread recipe, be sure to use some good, fresh bread. That will make a big difference. You can also use different cheeses, but be sure that they are strong, aged cheeses that can stand up to the other flavors in the sammy.
Mix mayonnaise and avocado together with salt and pepper. You can leave it a little chunky if you want. This will make a great spread to moisten the sandwich but still keep it pretty healthy. Lay cheese slices over this and press slightly. Add other toppings and top with a bit of fresh pepper.
I like mine with a nice cold glass of white wine. Enjoy!
Ingredients1 .5 cups pearl couscous
4 cloves of garlic, minced
1 shallot, minced
1 tbs olive oil
3 cups green beans, cut into small pieces
2 1/2 cup vegetable broth
1/4 cup dry white wine
3 tbs goat cheese
2 springs lemon thyme
juice of 1/2 lemon
1/2-1 cup fresh spinach, chopped
Parmesan cheese (optional)
Ingredientsabout 12 oz whole wheat linguine
1/2 cup low fat cream cheese
2 tbs olive oil
2 cloves garlic
1/3 cup parsley
1/4 pound green beans
1/2 cup frozen, thawed spinach
Parmesan cheese and tomato for garnish
Salt and pepper to taste
How to make Cream Cheese Pasta
This is super simple and so delicious.
Cook pasta according to the package directions in seasoned/salted water. With about 5 minutes left, add the green beans and cook. Drain, but reserve about 1/2 cup of the cooking water.
Meanwhile, heat oil over medium heat in a large sauce pan. Add garlic and saute for about 3 minutes. Add cream cheese, juice from the lemon, spinach, and cooking water. Heat until creamy. Add the pasta, parsley, and salt and pepper.
Garnish with Parmesan cheese and diced tomato. Enjoy!
4 hard boiled eggs
1/3 tbs fresh dill
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
1 tbs olive oil mayonnaise
1 pinch red chili flakes
1 dill pickle spear (optional)
8 slices of artisan bread, toasted
1 cup spring mix lettuce
How to make Egg Salad Sandwich
This is a nice twist on the typical eggs salad sandwich. This recipe will make 4 sandwiches.
Roughly chop the cooled hard boiled eggs and transfer to a bowl. Add the mayonnaise, dill, salt, garlic, pepper, and chili flakes and mix until blended together. I also like to add about 1 tsp of pickle juice or chop up a spear of pickle into tiny cubes and add it to the mixture. If I do this, I usually add less fresh dill.
Toast the slices of bread in the oven brushed with olive oil or in a panini press. Slice tomatoes and put about 3 slices on each sandwich. Spread egg salad over the tomatoes and top with spring mix.
Ingredients5 large flour tortillas
1 cup brown rice
1 14 oz can diced tomatoes with juice
1/2 cup cabbage
1.5 cups black olives
2 cups enchilada verde sauce
2 tbs oil
1 green chili
1/2 yellow onion
1/2 cup thawed frozen corn
about 8 strips of vegetarian chicken strips
2 green onions
1/2 cup cilantro
2 tsp ground cumin
How to make Enchiladas Verdes with olives
This recipe is delicious and worth the extra effort. If you eat meat, you can use real chicken strips. If you are vegan, you can omit the sour cream.
Drain about 1 cup of juice off of the tomatoes. (I like to use tomatoes that also have chilies in them). Add about 1/2 cup of the olive juice and 1/2 cup of water. This is the stock in which the rice will be cooked. Add this to the rice and bring to a boil. Add 1 tsp of cumin, a few leaves of cilantro, and a few slices of the green onion. Reduce to a simmer and cook until soft.
The green chili mixture:
Heat oil in a small skillet and add diced onions. Cook for about 1 minute and then add the chicken and most of the diced green chili. (I like to reserve some of it to top off the enchiladas). Cook until the chicken had a nice crust and the chilies and onions are soft. Then, add the corn and cumin and cook until heated.
Spread the rice on the tortillas. Top with some of the chili mixture, 1/5 of the cabbage, olives, cilantro, and green onions. Spread some sour cream on the tortilla and roll closed. Place it in an oven safe baking dish. Repeat this 5 times (or for however many enchiladas you are making). Top with enchilada sauce, extra olives, green onions, and cilantro. (You can also top it with cheese, if you like).
Bake in a 350 degree oven for about 20 minutes. Serve with a dollop of sour cream and salsa.
Ingredients1 cup wild rice mix
2 cups vegetable stock or water
2-3 tbs apple cider vinegar
3 green onions, sliced
1/2 lb green beans, trimmed, cut, and steamed
1 cup cherry tomatoes
1/2 cup cabbage, sliced
Salt and Pepper
How to make Green and Red Rice Pilaf
This is a yummy dinner or a hearty side dish that can be served both hot and cold. The wild rice in the mix tends to turn the other rices a light purple/red color.
In a medium pan, bring rice and stock/water to boil, then reduce to a simmer. Put the lid on, and cook for about 30 minutes or until tender. (If using fresh green beans, you can steam them on top of the rice when the rice is about 10 minutes away from being cooked).
When rice is cooked, fluff with a fork and add the beans, cabbage, onions, tomatoes, S&P, and vinegar. If serving cold, put in refrigerator.
Ingredients1 lb. fresh green beans
3 tbs butter/olive oil
1/2 cup chopped onion
1 cup uncooked arborio rice
1/2 cup dry white wine
3 ½ – 4 cup vegetable stock
1/2 cup freshly grated Parmesan cheese
a pinch of nutmeg
2 green onions
Salt and pepper to taste
How to make Green Bean Risotto
This truly is a labor of love. It's worth the work.
To begin, heat veggie stock in a saucepan over medium-low heat. You do not want it to be boiling, just hot.
Then, trim the beans and cut them into 1 inch pieces. Bring a medium saucepan of salted water to a boil. Blanch the beans for about 5 minutes. Shock the beans in cold water and drain. Set them aside.
In a 3 or 4 quart saucepan, heat the butter/olive oil on medium heat. Add the onion and cook for about 5 minutes minutes until translucent. Add the rice and cook for 2 minutes more, stirring frequently.
Slowly add the wine, stirring constantly. Once the wine is just about absorbed, add 1/2 cup of stock to the rice.
Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir constantly to prevent the rice from sticking to the bottom of the pan. Continue this, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still has a bit of firmness for about 15-20 minutes.
Add in the green beans, green onion, nutmeg, salt, and pepper.
Garnish with Parmesan cheese and serve immediately.
Ingredients1 tbs olive oil (plus more)
1.5 cups frozen, thawed spinach
1 tbs dry white wine
1 tbs flour
1 tsp granulated garlic
1/4 cup Gouda (I used goat milk Gouda)
1/2 cup Farm cheddar
1/4 cup black pepper Taleggio
2.5 cups skim milk
2 tbs low fat cream cheese
1 lb whole wheat pasta (I used penne)
1/2 cup shredded Italian blend or Asiago or Parm