Strawberry Vanilla Wafer Icebox Pie

Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

8

Description

No-Bake Icebox pies are especially popular in the South where days here are sultry hot and us Southern ladies enjoy serving refreshing and delicious desserts!

Ingredients

• 1 teaspoon Vanilla Paste Or Vanilla Extract
• 8 ounces, fluid Non-dairy Whipped Topping, Such As Cool Whip
• 2 cups Diced Strawberries
• 2 cups Mini Vanilla Wafers
• 1 whole 9" Shortbread Crust

• 1 teaspoon Vanilla Paste Or Vanilla Extract
• 8 ounces, fluid Non-dairy Whipped Topping, Such As Cool Whip
• 2 cups Diced Strawberries
• 2 cups Mini Vanilla Wafers
• 1 whole 9" Shortbread Crust

Preparation

Stir vanilla in the cool whip in the whipped topping tub, mixing thoroughly. Spoon mixture into a bowl. Add strawberries and mini vanilla wafers. Stir all together until well incorporated.

Spoon into a prepared crust. Refrigerate for 3 hours or overnight. Slice and serve.

Refrigerate any leftovers. Will keep in the refrigerator for 3 days.

4-Ingredient Cinnamon Sugar Crisps

Prep: 15 mins

Cook: 12 mins

Level: Easy

Serves: Updated

10

Description

These delicious crispy wontons are coated with cinnamon and sugar. They are so light and crunchy, you won’t believe they’re homemade!

Ingredients

• 1 package (12 Oz. Size) Wonton Wrappers
• 6 Tablespoons Turbinado Sugar, Or Cane Sugar
• ¾ teaspoons Ground Cinnamon

• 1 package (12 Oz. Size) Wonton Wrappers
• 6 Tablespoons Turbinado Sugar, Or Cane Sugar
• ¾ teaspoons Ground Cinnamon

Preparation

1. Preheat oven to 400ºF (about 205ºC). Line two large baking sheets with parchment paper.
2. Slice the wonton wrappers down the middle so that you create rectangles.
3. Line sliced wonton wrappers on the baking sheets in a single layer. Spray the wrappers with cooking spray, making sure to cover all the surface area of each piece.
4. Sprinkle sugar on top of the wrappers. Don’t be afraid to sprinkle liberally. Next, sprinkle the cinnamon. I found it easiest to just shake the cinnamon from the container rather than pinching some in my fingers and then sprinkling.
5. Bake the wrappers for 6-7 minutes. Be careful! They burn quickly, so pull them out when the edges start to turn slightly brown. I baked everything in two batches.
6. Let the crisps cool for a few minutes and enjoy!
7. Store at room temperature in an airtight container.

Asian-style Baby Back Ribs

Prep: 15 mins

Cook: 3 hrs

Level: Easy

Serves: Updated

4

Description

These Asian-inspired ribs are lips-smacking, finger-licking good, smoothered in bourbon and hoisin sauce.

Ingredients

• 4 pounds Baby Back Ribs
• 1-½ cup Orange Juice, Divided
• ¼ cups Bourbon
• 2 Tablespoons Hoisin Sauce
• ¼ cups Honey
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Thai Fish Sauce
• 1 teaspoon Chili Garlic Sauce
• 1 teaspoon Sesame Seed Oil
• 1 teaspoon Grated Ginger
• 3  Green Onions
• 3 Tablespoons Toasted Sesame Seeds

• 4 pounds Baby Back Ribs
• 1-½ cup Orange Juice, Divided
• ¼ cups Bourbon
• 2 Tablespoons Hoisin Sauce
• ¼ cups Honey
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Thai Fish Sauce
• 1 teaspoon Chili Garlic Sauce
• 1 teaspoon Sesame Seed Oil
• 1 teaspoon Grated Ginger
• 3  Green Onions
• 3 Tablespoons Toasted Sesame Seeds

Preparation

Generously season the ribs on all sides with salt and pepper. Put the ribs in the the crockpot and pour 1 cup of orange juice over the ribs. Turn the crockpot on high for 30 minutes and then reduce to low for another 3 hours. The ribs can be made 1 day ahead.

Pour remaining 1/2 cup of orange juice in a saucepan along with bourbon, hoisin sauce, honey, soy sauce, fish sauce, chili garlic sauce, sesame seed oil, and grated ginger. Bring to a boil and reduce heat. Cook 1 – 2 minutes, taking care that the mixture does not boil over. This can also be made 1 day ahead.

30 minutes before you finish the ribs, cut the green parts off of green onions. Cut the green part of the onions in thin 2-3″ pieces and julienne these pieces into thin strips. Place the julienned pieces in an ice bath and let them sit for about 5-10 minutes until they curl up. Remove from the ice bath and dry between paper towels.

Heat the oven to 375ºF or the grill to medium. Brush all sides of the ribs with the glaze and bake or grill for 10 – 15 minutes, applying glaze every couple of minutes, until the glaze builds up to create a shiny, sticky mahogany-colored glaze. I prefer to finish the ribs on the grill because it is easier to frequently baste them on the grill than it is to pull them in and out of the oven. Either method, however, will give you a great glazed rib.

Sprinkle the finished ribs with toasted sesame seeds and green onion curls and serve.

Apple Pie Pancakes

Prep: 15 mins

Cook: 15 mins

Level: Easy

Serves: Updated

4

Description

Tart apple with cinnamon and allspice in a fluffy pancake.

Ingredients

• FOR THE APPLES:
• 2 whole Granny Smith Apples
• 2 teaspoons Brown Sugar
• 2 teaspoons Cinammon
• FOR THE PANCAKES:
• 1 box (10-12 Count Size) Pancake Mix
• Additional Required Ingredients Specified In Mix Package (Typically Eggs, Milk And Oil)
• 1 teaspoon Vanilla Extract
• 2 teaspoons Cinammon, Plus More For Garnish
• 1 teaspoon Allspice
• Whipped Cream, To Serve

• FOR THE APPLES:
• 2 whole Granny Smith Apples
• 2 teaspoons Brown Sugar
• 2 teaspoons Cinammon
• FOR THE PANCAKES:
• 1 box (10-12 Count Size) Pancake Mix
• Additional Required Ingredients Specified In Mix Package (Typically Eggs, Milk And Oil)
• 1 teaspoon Vanilla Extract
• 2 teaspoons Cinammon, Plus More For Garnish
• 1 teaspoon Allspice
• Whipped Cream, To Serve

Preparation

Preheat oven to 400ºF. Peel green apples. Core and thinly slice in ⅛ inch slices. Place on baking sheet. Sprinkle with brown sugar and cinnamon. Place in oven and bake for 10 minutes.

Heat frying pan to medium high. Meanwhile, follow instructions on box to make pancake batter, to make about 10-12 pancakes (you’ll typically need eggs, milk, and oil, as directed in mix package). Add vanilla extract, cinnamon and allspice; mix together.

Scoop about ¼ cup batter onto frying pan and quickly place 2 slices of apple onto pancake. Cook pancake until golden brown, about 30 seconds. Flip over and cook until golden brown on the other side.

Serve and garnish with more cinnamon and whipped cream.

Gluten-Free Blueberry Coconut Crisp

Prep: 10 mins

Cook: 40 mins

Level: Easy

Serves: Updated

6

Description

A delicious gluten-free crisp combining two great summer flavors: blueberry and coconut. Nobody will know this is gluten free!

Ingredients

• 4 cups Blueberries
• 2 Tablespoons Sugar
• 1 Tablespoon Cornstarch
• 1 teaspoon Lemon Juice
• 1 pinch Kosher Salt
• ½ cups Gluten-free All-purpose Flour
• ½ cups Gluten Free Rolled Oats
• ¼ cups Shredded Or Flaked Sweetened Coconut
• ⅓ cups Brown Sugar
• ¼ teaspoons Baking Powder
• ¼ teaspoons Kosher Salt
• ¼ teaspoons Cinnamon
• 4 Tablespoons Unsalted Butter

• 4 cups Blueberries
• 2 Tablespoons Sugar
• 1 Tablespoon Cornstarch
• 1 teaspoon Lemon Juice
• 1 pinch Kosher Salt
• ½ cups Gluten-free All-purpose Flour
• ½ cups Gluten Free Rolled Oats
• ¼ cups Shredded Or Flaked Sweetened Coconut
• ⅓ cups Brown Sugar
• ¼ teaspoons Baking Powder
• ¼ teaspoons Kosher Salt
• ¼ teaspoons Cinnamon
• 4 Tablespoons Unsalted Butter

Preparation

1. Preheat oven to 375° F. In medium bowl, toss blueberries with sugar, cornstarch, lemon juice and salt. In separate bowl, combine flour, oats, coconut, sugar, baking powder, salt, and cinnamon. Cut butter into flour mixture until crumbly (I typically use a fork to get this started and finish by crumbling everything with my fingers.)
2. Pour blueberry mixture into 9-inch pie plate and sprinkle topping evenly over it.
3. Bake for 40 minutes or until filling is bubbly and topping is golden brown and crispy.

Banana-Chocolate Dessert Shells

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

6

Description

A fantastic base for strawberry shortcake, ice cream sundaes, and so much more!

Ingredients

• 3 whole Eggs
• ¼ cups Sugar
• ½ cups Mashed Banana
• 1 teaspoon Vanilla Extract
• ⅔ cups All-purpose Flour
• ¾ teaspoons Baking Powder
• ¼ teaspoons Salt
• ½ cups Semi-Sweet Chocolate Chips

• 3 whole Eggs
• ¼ cups Sugar
• ½ cups Mashed Banana
• 1 teaspoon Vanilla Extract
• ⅔ cups All-purpose Flour
• ¾ teaspoons Baking Powder
• ¼ teaspoons Salt
• ½ cups Semi-Sweet Chocolate Chips

Preparation

Preheat oven to 350ºF.

Beat eggs on high until pale yellow, thick, and creamy, about 3 minutes. Slowly add 1 tablespoon sugar at a time and continue beating for a total of 2 minutes. Add banana and vanilla extract. Blend well.

Whisk flour, baking powder, and salt in a small bowl. Stir into egg mixture, blending to incorporate without overmixing.

Grease a 6-cavity dessert shell pan. Pour 1/3 cup batter in each cavity. Using only half of the chocolate chips, sprinkle some into each cavity. Pour the remaining batter over chocolate chips, filling the cavities no more than 3/4 full. Top off with a sprinkling of the remainder chocolate chips.

Bake for 10–15 minutes, checking at the 10-minute mark. Shells are done when an inserted toothpick comes out with a few specks of crumbs. Store in an airtight container.

Note: Best eaten the same day. If kept refrigerated or the shells dry out, microwave each for about 15 seconds or until barely warm to soften before eating.

Grilled Vegetable Nachos

Prep: 10 mins

Cook: 30 mins

Level: Easy

Serves: Updated

5

Description

Who says you can’t have nachos as a complete meal? Make it okay to eat nachos as an entrée by loading them with fresh grilled veggies. Add some shaved steak for a heartier meal.

Ingredients

• 1 whole Zucchini
• 1 whole Summer Squash
• 5 stalks Asparagus
• 1 whole Orange Bell Pepper
• 2 Tablespoons Olive Oil
• 1 teaspoon Seasoned Salt, Divided
• ½ teaspoons Black Pepper, Divided
• 1 pound Shaved Steak
• ½ teaspoons Smoky Paprika
• 9 ounces, fluid Tortilla Chips
• 2 cups Shredded Cheese, Cheddar, Cheddar Jack Or Monterey Jack
• Your Favorite Nacho Toppings (optional)

• 1 whole Zucchini
• 1 whole Summer Squash
• 5 stalks Asparagus
• 1 whole Orange Bell Pepper
• 2 Tablespoons Olive Oil
• 1 teaspoon Seasoned Salt, Divided
• ½ teaspoons Black Pepper, Divided
• 1 pound Shaved Steak
• ½ teaspoons Smoky Paprika
• 9 ounces, fluid Tortilla Chips
• 2 cups Shredded Cheese, Cheddar, Cheddar Jack Or Monterey Jack
• Your Favorite Nacho Toppings (optional)

Preparation

Preheat oven to 350ºF.

Chop vegetables into bite-sized pieces. Toss in bowl with oil, half the seasoned salt and half the black pepper, until well coated.

Heat nonstick grill pan over medium/high heat. Grill vegetables until just about to soften and vegetables develop good grill marks (about 5-7 minutes). Set vegetables aside.

Season shaved beef with remaining seasoned salt and black pepper, and paprika. Add to grill pan and cook until steak is cooked through, about 4-5 minutes. Set aside.

Place a layer of chips on baking sheet (lined with nonstick foil is preferred but not necessary). Top with some shaved steak, vegetables and cheese. Add another layer of chips and again top with vegetables, steak and cheese.

Bake until cheese is melted, about 7-12 minutes. Serve immediately with optional toppings such as guacamole, sour cream, salsa.

Olive Oil and Sea Salt Brookies

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

12

Description

Half cookie, half drown, all delicious.

Ingredients

• ½ cups Olive Oil
• 1 cup Sugar
• 2 whole Eggs
• ¾ cups Cocoa Powder
• ¾ cups Flour
• ½ teaspoons Sea Salt (plus More For Sprinkling)
• 1 teaspoon Baking Soda
• 1 Tablespoon Hot Water
• 1 teaspoon Vanilla
• 1-½ cup Semi-Sweet Chocolate Chips

• ½ cups Olive Oil
• 1 cup Sugar
• 2 whole Eggs
• ¾ cups Cocoa Powder
• ¾ cups Flour
• ½ teaspoons Sea Salt (plus More For Sprinkling)
• 1 teaspoon Baking Soda
• 1 Tablespoon Hot Water
• 1 teaspoon Vanilla
• 1-½ cup Semi-Sweet Chocolate Chips

Preparation

Preheat oven to 350ºF and grease a baking sheet.

Add the olive oil and sugar to a large bowl and mix until well combined. Add the eggs and mix in well. Add the cocoa powder, flour, and salt and stir until a dough forms; it should be the consistency of a thick brownie batter.

In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined. Stir in the chocolate chips with a spatula.

Refrigerate the batter for at least 30 minutes, up to overnight.

Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt. Bake for 10 minutes, or until edges are set.

Let cool completely on the baking sheets then transfer to a wire rack to cool.

Bahn Mi Hot Dog

Prep: 5 mins

Cook: 5 mins

Level: Easy

Serves: Updated

2

Description

These Bahn Mi hot dogs are for those of us who have outgrown ketchup and mustard! Instead, these dogs are topped with veggies and a spicy Sriracha mayo!

Ingredients

• 2 whole Cooked Turkey Hot Dogs
• 4 teaspoons Mayonnaise
• 1 teaspoon Sriracha
• 4 Tablespoons Freshly Grated Carrot
• 4 Tablespoons Thinkly Sliced Cucumber
• 2 Tablespoons Coarsley Chopped Cilantro

• 2 whole Cooked Turkey Hot Dogs
• 4 teaspoons Mayonnaise
• 1 teaspoon Sriracha
• 4 Tablespoons Freshly Grated Carrot
• 4 Tablespoons Thinkly Sliced Cucumber
• 2 Tablespoons Coarsley Chopped Cilantro

Preparation

Prepare hot dogs according to package directions.

In a small bowl, combine mayo and Sriracha. Top each hot dog with spicy mayo and chopped vegetables.

Recipe adapted from Cooking Light.

Roasted Red Pepper and Feta Grilled Cheese

Prep: 8 mins

Cook: 10 mins

Level: Easy

Serves: Updated

2

Description

This gooey Roasted Red Pepper and Feta Grilled Cheese hits all the right notes: it’s tangy, creamy, melty, salty, and just a tad sweet. An easy and impressive meal.

Ingredients

• 4 Tablespoons Butter, At Room Temperature
• 4 slices Artisan Bread
• 4 Tablespoons Olive Tapenade
• 1 cup Shredded Mozzarella Cheese
• 10 slices Roasted Red Pepper, Patted Dry
• 2 ounces, weight Feta Cheese

• 4 Tablespoons Butter, At Room Temperature
• 4 slices Artisan Bread
• 4 Tablespoons Olive Tapenade
• 1 cup Shredded Mozzarella Cheese
• 10 slices Roasted Red Pepper, Patted Dry
• 2 ounces, weight Feta Cheese

Preparation

Heat a flat skillet over medium heat.

Spread the butter on one side of each of the slices of bread. Lay half of the slices of bread buttered side down on a plate so you can build the sandwiches.

Smear 1-2 tablespoons of the olive tapenade on each slice. Follow that up with a good sprinkling of mozzarella cheese. Then lay the red pepper slices on top of the cheese, followed by the rest of the mozzarella. Spread the feta evenly over the non-buttered side of the remaining slices of bread. Place them on top of the mozzarella to complete the sandwich.

Grill for 3-4 minutes per side, or until sandwiches are golden and cheese is melted. You can cover the pot to help the cheese get extra melty.

Skinny Orange Sesame Chicken

Prep: 10 mins

Cook: 15 mins

Level: Easy

Serves: Updated

4

Description

This classic Asian dish gets a healthy makeover. All of the sweet orange chili glazed goodness with just a fraction of the calories. Ready in less than 30 minutes.

Ingredients

• 1-¼ pound Boneless Skinless Chicken Breast
• 1 Tablespoon Olive Oil
• ½ cups Orange Juice
• ¼ cups Honey
• ¼ cups Ketchup
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Cornstarch
• 2 teaspoons Brown Sugar
• 1 teaspoon Sesame Oil
• 1 teaspoon Minced Garlic
• 1 teaspoon Orange Zest
• ¼ teaspoons Red Pepper Flakes
• Salt And Pepper, to taste
• 4 cups Cooked White Or Brown Rice
• Toasted Sesame Seeds, For Garnish
• Sliced Green Onion For Garnish

• 1-¼ pound Boneless Skinless Chicken Breast
• 1 Tablespoon Olive Oil
• ½ cups Orange Juice
• ¼ cups Honey
• ¼ cups Ketchup
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Cornstarch
• 2 teaspoons Brown Sugar
• 1 teaspoon Sesame Oil
• 1 teaspoon Minced Garlic
• 1 teaspoon Orange Zest
• ¼ teaspoons Red Pepper Flakes
• Salt And Pepper, to taste
• 4 cups Cooked White Or Brown Rice
• Toasted Sesame Seeds, For Garnish
• Sliced Green Onion For Garnish

Preparation

Cut chicken breasts into 1 inch pieces and season with salt and pepper. Heat olive oil in a large saute or fry pan over medium-high heat. Add chicken and cook, stirring occasionally, until chicken is browned on the outside and nearly cooked (don’t over cook it because the chicken will cook for a few additional minutes with the sauce).

While chicken is cooking, in a small bowl, whisk together orange juice, honey, ketchup, rice vinegar, cornstarch, brown sugar, sesame oil, garlic, orange zest and red pepper flakes.

Add the sauce into the pan with the chicken. Let sauce come to a boil and continue to cook for an additional 2-3 minutes or until sauce is thickened. Remove from heat and serve immediately over white or brown rice. Garnish with toasted sesame seeds and sliced green onion.

For an even lighter version of this meal, try serving chicken in lettuce cups instead of over rice.

Green Smoothie with Spinach and Greek Yogurt

Prep: 5 mins

Cook: 5 mins

Level: Easy

Serves: Updated

2

Description

Are you looking for a healthy green smoothie recipe to drink as a snack or quick meal? This delicious smoothie disguises spinach with Greek yogurt and frozen fruit. Plus, it gets an extra anti-oxidant boost from Trader Joe’s red drink powder that’s chock full of powerful vitamins. You can sub this smoothie for a meal because it is full of protein from the Greek yogurt and the spinach. Your whole family will love it!

Ingredients

• 1 cup Orange Juice
• 1 cup Water
• 2 cups Frozen Peaches
• 1 cup Packed Baby Spinach
• 5-⅓ ounces, weight Mango Greek Yogurt
• 1 Tablespoon Green Drink Powder (Trader Joes) *Optional

• 1 cup Orange Juice
• 1 cup Water
• 2 cups Frozen Peaches
• 1 cup Packed Baby Spinach
• 5-⅓ ounces, weight Mango Greek Yogurt
• 1 Tablespoon Green Drink Powder (Trader Joes) *Optional

Preparation

Put all ingredients into your blender. Blend together and serve.

Rhubarb Tart

Prep: 20 mins

Cook: 50 mins

Level: Easy

Serves: Updated

12

Description

A fresh rhubarb tart with cream cheese filling and shortbread crust. Hello summer!

Ingredients

• ½ cups Butter, Softened
• 1 cup Granulated Sugar, Divided In Thirds
• 1 cup All-purpose Flour
• 1 package (8 Oz. Size) Cream Cheese, Softened
• 1 whole Large Egg
• ½ teaspoons Vanilla
• ¼ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• 2 cups Chopped Fresh Rhubarb, In 1/2" Pieces
• Powdered Sugar, Whipped Cream And/or Ice Cream, For Serving

• ½ cups Butter, Softened
• 1 cup Granulated Sugar, Divided In Thirds
• 1 cup All-purpose Flour
• 1 package (8 Oz. Size) Cream Cheese, Softened
• 1 whole Large Egg
• ½ teaspoons Vanilla
• ¼ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• 2 cups Chopped Fresh Rhubarb, In 1/2" Pieces
• Powdered Sugar, Whipped Cream And/or Ice Cream, For Serving

Preparation

Heat oven to 425 F. Lightly spray a 9″ spring form pan with cooking spray and wrap the outside of the pan with foil to prevent possible leaks.

In a large mixing bowl, beat butter with 1/3 of the sugar until light and fluffy. Add flour and mix well. Spread onto the bottom and 1” up the side of the prepared spring form pan.

In a clean bowl, beat cream cheese with another 1/3 of the sugar until blended. Add egg and vanilla; mix well. Spread over the crust.

Combine remaining 1/3 of the sugar with cinnamon and nutmeg and toss with rhubarb to coat. Spoon over the cream cheese layer.

Bake for 10 minutes at 425 F. Reduce heat to 375 F and bake tart 40 minutes more, or until centre is almost set. Remove from oven. Place tart pan on a rack to cool completely. Run a knife around the rim of the pan to loosen tart; remove rim. If desired, sift some icing sugar over tart before serving, or serve with a dollop of whipped cream or ice cream.

Adapted from Kraft Canada.

Green Bean Salad with Feta

Prep: 10 mins

Cook: 12 mins

Level: Easy

Serves: Updated

8

Description

A simple salad made with fresh green beans.

Ingredients

• ¾ cups Olive Oil
• ¼ cups White Wine Vinegar
• 1 clove Garlic, Minced
• ½ teaspoons Pepper
• ½ teaspoons Salt
• 2 pounds Green Beans
• 1 whole Small Red Onion, Thinly Sliced
• 4 ounces, weight Feta Cheese

• ¾ cups Olive Oil
• ¼ cups White Wine Vinegar
• 1 clove Garlic, Minced
• ½ teaspoons Pepper
• ½ teaspoons Salt
• 2 pounds Green Beans
• 1 whole Small Red Onion, Thinly Sliced
• 4 ounces, weight Feta Cheese

Preparation

Combine the first five ingredients (oil through salt) in a medium sized bowl; whisk until blended.

Trim off the stem end of the green beans. Cut or snap beans into thirds if desired. Steam for 10-12 minutes or until crisp-tender. Immediately plunge into a bowl of cold water once beans reach crisp-tender to prevent overcooking. Drain and pat dry.

Combine beans, onion and cheese in a large bowl; toss well. Pour oil mixture over beans; cover and chill at least 1 hour. Toss just before serving.

Italian Veggie Cakes

Prep: 15 mins

Cook: 45 mins

Level: Easy

Serves: Updated

2

Description

Italian veggie cakes are little packages of pure Italian flavor. Eggplant, onion, garlic, mushrooms, sun-dried tomato and pine nuts together in one perfect bite! This is loosely adapted from Anne Burrell’s wonderful recipe for eggplant cakes, which inspired me to make these.

Ingredients

• Olive Oil, For Cooking The Vegetables
• 1 whole Onion, Diced
• 1 whole Eggplant, Peeled And Cut Into A 1 Inch Dice
• 4 ounces, weight Cremini Mushrooms, Finely Chopped
• 1 Tablespoon Minced Garlic
• 1 jar (10 Oz. Size) Sun-Dried Tomatoes, Drained And Coarsely Chopped
• ¼ cups Pine Nuts
• 1 dash Balsamic Vinegar
• ½ cups Freshly Grated Parmesan Cheese
• ½ cups Breadcrumbs, Plus Additional As Needed For Coating
• 1 whole Lemon, Juiced And Zested
• 1 whole Egg
• Dollops Of Ricotta, For Topping The Cakes
• Parsley Sprigs, For Garnish

• Olive Oil, For Cooking The Vegetables
• 1 whole Onion, Diced
• 1 whole Eggplant, Peeled And Cut Into A 1 Inch Dice
• 4 ounces, weight Cremini Mushrooms, Finely Chopped
• 1 Tablespoon Minced Garlic
• 1 jar (10 Oz. Size) Sun-Dried Tomatoes, Drained And Coarsely Chopped
• ¼ cups Pine Nuts
• 1 dash Balsamic Vinegar
• ½ cups Freshly Grated Parmesan Cheese
• ½ cups Breadcrumbs, Plus Additional As Needed For Coating
• 1 whole Lemon, Juiced And Zested
• 1 whole Egg
• Dollops Of Ricotta, For Topping The Cakes
• Parsley Sprigs, For Garnish

Preparation

1. Coat the bottom of a large saute pan with olive oil and heat it up over medium high heat. Add the onion, eggplant and mushrooms. Heat and let them get soft but not too brown for about 5 minutes. Then add in the garlic and sun-dried tomatoes, letting them get fragrant for a couple of minutes. Pour in the pine nuts and balsamic vinegar, then reduce the heat to medium low. Let the mixture meld, cook and become mushy for about 30 minutes, stirring often to keep it from burning. Mushy is good in this case! When it’s done, take it off the heat and let it cool.

2. While the veggie mixture cooks and cools, preheat the oven to 400 F and line a rimmed baking sheet with foil. Lightly spray it with cooking spray. In a large bowl combine the Parmesan, breadcrumbs, lemon juice, lemon zest and the egg. Add the cooled veggie mixture to the bowl and mix it all together thoroughly. Divide the mixture into quarters, and then form each quarter into a ball. Coat the Italian veggie cake ball in breadcrumbs, place it on the prepared baking sheet and flatten it lightly into a patty. Repeat with the other three quarters to make 4 Italian veggie cakes. Bake them in the oven for about 15 minutes, until golden and completely cooked through.

3. Take them out of the oven when they are done and let them cool for 5 minutes. Then top each of the Italian veggie cakes with a dollop of ricotta. This is going to add such an amazing mouth-feel to the cakes, it gives them a needed hit of creaminess that is perfect. Add a little sprig of parsley on top to make it pretty!

I served these Italian veggie cakes with a side of nice, crunchy kale chips and it was a perfect meal. You could also make these as a fantastic and unexpected veggie side to your favorite main courses. Either way, you will be transported to Italy in one bite!

Green & Fruity Side Salad

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

6

Description

Move over green dinner salad with ranch dressing … there’s a new gal in town and she is sweet and a little fruity!

Ingredients

• 8 cups Butter Lettuce & Spring Mix Lettuce
• 8 ounces, weight Canned Mandarin Oranges, drained
• 6 ounces, weight Craisins (Dried Cranberries)
• 4 ounces, weight Feta Cheese
• 1 cup Sliced Strawberries
• 16 ounces, fluid Poppyseed Dressing

• 8 cups Butter Lettuce & Spring Mix Lettuce
• 8 ounces, weight Canned Mandarin Oranges, drained
• 6 ounces, weight Craisins (Dried Cranberries)
• 4 ounces, weight Feta Cheese
• 1 cup Sliced Strawberries
• 16 ounces, fluid Poppyseed Dressing

Preparation

Divide the lettuce blend into 6 salad bowls. Split the Mandarin oranges between the bowls. Next, do the same with the Craisins, feta and strawberries. Right before serving, drizzle each bowl with poppyseed dressing. (Champagne dressing is also a fantastic option!)

Sweet and Savory Breakfast Pizzas

Prep: 5 mins

Cook: 15 mins

Level: Easy

Serves: Updated

4

Description

Sweet and savory flavors are brought together in a breakfast “pizza” that is quick and easy and full of protein. Perfect for any busy morning!

Ingredients

• ½ teaspoons Butter
• 4 whole Eggs
• 2 Tablespoons Milk, Yogurt, Or Cottage Cheese
• Salt And Pepper, to taste
• 8 whole Apple Chicken Sausage Links (I Used Applegate Brand)
• 4 whole Whole Wheat English Muffins, Split
• 4 ounces, weight Grated Gruyere Cheese

• ½ teaspoons Butter
• 4 whole Eggs
• 2 Tablespoons Milk, Yogurt, Or Cottage Cheese
• Salt And Pepper, to taste
• 8 whole Apple Chicken Sausage Links (I Used Applegate Brand)
• 4 whole Whole Wheat English Muffins, Split
• 4 ounces, weight Grated Gruyere Cheese

Preparation

Start by heating your broiler to high.

While the broiler is heating, melt the butter in a non-stick skillet over medium heat.

In a medium sized bowl whisk together the eggs and the milk, yogurt, or cottage cheese (I used cottage cheese to keep the eggs light and fluffy) and a bit of salt and pepper. Add the eggs into the melted butter and cook, stirring lightly as the eggs set up. Cook the eggs for about 5 minutes, until set but slightly under cooked.

While the eggs are cooking, heat the sausage up either on a skillet or in the microwave, until heated through. Also, toast the muffins lightly in the broiler.

Now to assemble: Lay out the English muffins halves on a baking sheet. Top each half with one link of sausage (if you are using patties, slice them in half width wise and place one half of patty on each muffin; if you are using links slice them into bite-sized rounds). After the sausage, evenly divide the eggs among the 8 halves. Then sprinkle each half with the cheese.

Broil the pizzas until the cheese is melted and slightly golden—anywhere from 2-5 minutes depending on the power of your broiler.

Egg & Avocado on Toast

Prep: 5 mins

Cook: 5 mins

Level: Easy

Serves: Updated

2

Description

A perfectly delightful way to eat breakfast!

Ingredients

• ½ whole Ripe Avocado
• ½ Tablespoons Unsalted Butter
• 2 whole Eggs
• Seasoned Salt
• Black Pepper
• 2 slices Bread

• ½ whole Ripe Avocado
• ½ Tablespoons Unsalted Butter
• 2 whole Eggs
• Seasoned Salt
• Black Pepper
• 2 slices Bread

Preparation

Scoop the avocado out of the skin into a bowl. Crush the avocado with the back of a fork until it is mostly crushed.

Heat a frying pan over medium heat. Once warm, add the butter to the pan and coat the bottom of the pan as it melts. Crack the eggs into the pan without breaking the yolks, keeping the eggs separate. Sprinkle lightly with seasoned salt and black pepper.

While the eggs cook, toast the bread using your preferred method. Then smear avocado evenly over one side of both pieces. After eggs have cooked for about two minutes, flip carefully with a spatula and sprinkle the opposite side lightly with black pepper. After about 30 seconds, gently lift the eggs onto the toasts, placing them on the avocado.

Serve and enjoy immediately.