Guacamole Dip Sure to Please a Crowd

Ingredients:
2 ripe avocados
1 tbsp. hidden valley ranch dressing mix
1 tsp. garlic salt
2 tsp. taco seasoning mix (I use McCormick)
1/4 cup - 1/2 cup Sour Cream or Greek Yogurt (depends how creamy you prefer the dip)

Directions:
It is easier to get the skin off an Avocado if you rinse it with hot water for 10 seconds or so before cutting.  I cut my avocado in half, and remove the pit.  Then I use a spoon to scoop the avocado into a bowl and smoosh around with the spoon (I leave some smaller chunks of avocado).  Add remaining ingredients and stir.  Great garnished with chopped tomato and cilantro, and served with chips.  Also great in burritos, taco, or with fajitas.  Enjoy!

Easy Funky Wheat Bread Maker Bread

Ingredients:
2 cups All-Purpose Flour
1 1/2 Cups Whole Wheat Flour
2 TBSP. cocoa powder
1 Tbsp. salt
2 1/2 tsp. dry active instant yeast
1 Tbsp. sugar
3 Tbsp melted butter
1/4 cup Molasses
1/4 cup honey
1 1/4 cup warm (not lukewarm, warmer than that)

Directions:
Place all ingredients directly in your bread maker in the exact order listed above.  The temperature of the water is key.  Press the "basic" bread function and let it go (according to your machine's instructions).  It takes 3 hours in mine.

Greek Yogurt Bread Bites

Ingredients:
2 cups flour
2 cups Greek yogurt
2 tsp. salt
melted butter or smart balance to coat (about 3 tbsp)

(1-to-1 Greek Yogurt and Flour, salt as appropriate - to make larger or smaller quantities)

Directions:

Preheat over to 400 degrees.

Mix ingredients.   In small dish melt the butter or alternative in the microwave. Then make about 1 inch balls of dough, coat in the butter, place on a baking sheet.  You can sprinkle with bagel seasoning, sesame seeds or other topping of choice.  Enjoy hot.

Great for dipping :)

Bread Maker Super Simple White Bread

Bread Maker Super Simple White Bread

Ingredients:
2 cups all-purpose flour
1 1/2 cups bread flour
1 tsp. baking powder
2 3/4 tsp. dry active yeast
3 TBSP. sugar
1 TBSP. salt
3 TBSP. olive oil (vegetable oil also works)
Mix-in of Choice (see list at bottom)
1 1/2 cups warm water (not lukewarm, warmer than that).  You can also use milk or some mix of water and milk.

Directions:
Place all ingredients directly in your bread maker in the exact order listed above.  The temperature of the water is key.  Press the "basic" bread function and let it go (according to your machine's instructions).  It takes 3 hours in mine.


MIX-INS
- 1 tsp. garlic powder, and 1 tbsp Italian seasoning
- 1 tbsp. herbs de Provence
- 1 tbsp. seasoning of choice (BUT if the seasoning has salt you have to cut down the salt appropriately!!!!!!)
- 1 TBSP garlic and 1 cup Parmesan
-1 cup cheddar, 12 fresh chives (or dried)

Homemade Coconut Almond Salty-Sweet Granola

Homemade Coconut Almond Salty-Sweet Granola

Ingredients:
3 cups granola
1 1/2 cups roughly chopped almonds
1 cup shredded sweetened coconut flakes
1/2 brown sugar*
1/2 honey*
1/4 vegetable oil
1 tsp. salt
1 cup raisins (optional)

Directions:
Preheat over to 250 degrees.  Mix all ingredients together in large bowl until incorporated.  On large 13 by 9 inch jelly roll pan (with small sides) dump mixture and spread out in an even layer.  Bake for 1 hr to 1 hr 15 min, mixing every 15 minutes until light golden brown and crisp.  Enjoy!

*  If you lie things less sweet or are looking for a healthier option, you can use only 1/4 cup of brown sugar and a 1/4 cup of honey and it is still delicious!

Great with ice cream, fruit or yogurt - or even eat as cereal.

Creamy Brocolli soup

Ingredients:
1 onion chopped
2 yellow squash chopped
3 carrots chopped
2 stalks celery chopped
About 8 cups fresh brocolly roughly chopped
Chopped fresh parsley (3 tbsp), if use dry then 1 tbsp 
Chopped Fresh sage (1 tsp.), if use dry (1/2 tsp.)
4 chicken boullion cubes
3 tbsp. Butter + 2 Tbsp Butter
1 cup white wine (1/2 cup and 1/2 cup)
4 tbsp. Flour
4 cups milk
2 tbsp. Minced garlic
2 cups sharp chedder shredded
Salt and pepper to taste

Directions:
In large stock or soup pot melt 3 tbsp. butter, add carrots, onions, celery and cook about 6 min until onions are tender.  Add broccoli and squash, saute on med-high for about 4 more min until veggies are tender.  Add 1/2 cup wine, boullion, herbs, and some pepper, simmer about 5 min on hi.  Add 8 cups of water, let simmer.

In the meantime, make a roux.  Melt 2 tbsp. Butter and saute the garlic on med. Heat.  Turn to high, Add flour, and remaining 1/2 cup wine, whisking to incorporate, once mixed, quickly add milk and whisk on medium to medium high until thick.  Add cheddar cheese. And stir to melt.  Turn off heat to roux/cheese sauce.

Add roux to simmering soup.  Stir until combine.

Serve hot.

Feel free to top with shredded cheese, croutons, or spring onions.  I usually take some bread, spread some butter or olive oil on both sides, add salt and pepper then broil it until crisp.  I break them up and use those as toppings.

Macaroni Salad

Ingredients:
1 package macaroni pasta cooked to al dente per instructions, cooled
3 stalks celery chopped
3 carrots chopped
1 red bell pepper chopped
4 green onions finely sliced
1 pint cherry tomatoes sliced in half (optional)
1 1/2 tsp. Salt
1/2 tsp. Pepper
1/2 cup mayo
2 tsp. Dijon mustard
1 1/2 tsp. Sugar
3 Tbsp. White wine vinegar (i use grapefruit)

Mix all ingredients together in large bowl.  Refrigerate 30 min to overnight before serving.  Serve cold.  Add more salt or pepper if needed, to taste.

Beef with Brocolli and Bell Peppers

Ingredients:
Prepared Rice (optional use Coconut Rice)

2 Tbsp corn starch
2 Tbsp. Water
2 Tbsp. Minced garlic
1 Tbsp. Minced fresh ginger (or 1 1/2 tsp. Ground ginger)
1/2 tsp. Garlic powder
1 lb. lean cut steak (such as round steak) sliced thin

1 tsp. Olive oil
1 tsp. Sesame oil

1 tsp. Olive oil
1 tsp. Sesame oil
6 cups broccoli cut up into bite size bunches
1 onion cubed
1 bell pepper cut into large chunks

3 tbsp. Brown sugar
1 1/2 tbsp. Cornstarch
1/2 cup soy sauce

Directions:
Prepare rice.  I like to add 1/4 cup coconut while the rice cooks and a little salt.

In a medium bowl mix 2 tbsp. Corn starch, water, garlic, ginger, and garlic powder until combine.  Add sliced steak and mix to coat.  Set aside.

In large skillet heat 1 tsp olive oil and 1 tsp. Sesame oil on high.  Add steak and cook until done.  Place steak in clean bowl.

Add another 1 tsp olive oil and 1 tsp sesame oil and heat on high.  Add vegetables and cook until still crisp but onions are translucent (about 8-10 minutes).  While cooking stir together sauce - brown sugar, 1 1/2 tbsp. Corn starch and soy sauce.  When vegetables are about done add beef and stir to combine.  Add sauce and sauté 1-2 minutes until sauce is warm and coats the beef and vegetables.

Serve immediately over rice.

Enjoy!

Works without the bell pepper too!

Slow Cooker Mexican Chicken Soup

Ingredients:

1 large chicken breast
1 Tbsp Taco Seasoning Mix
1 3/4 tsp. Ground Cumin

3/4 tsp. paprika
1/2 tsp. Ground Coriander
6 tsp. Chicken bouillon (or 6 cubes)
1 Sweet onion diced
1 bell pepper diced (any color)
1 tbsp. Minced garlic
1 can (14.5 ounce) diced tomatoes with garlic and onion
1 can corn drained
1 can dark red kidney beans (or beans or your choice)
8 cups water

Toppings: cheddar cheese, low-fat sour cream, cilantro, tortilla chips and sliced green onions.

Directions:
Place all ingredients is large crockpot.  Cook for 6-8 hours on high.  Chicken should easily shred with 2 forks.  If you have trouble, remove chicken from crockpot and place on a cutting board.  Let cool 10 minutes, then shred with 2 forks.  Serve hot.  Top with cheddar cheese, sour cream, fresh cilantro and or sliced green onion.  Eat with tortilla chips.

Creamy Lemon Chicken with Garlic Mashed Potatoes

GARLIC MASHED POTATOES
ingredients:

6 medium white potatoes

1 tbsp. Salt

3 tbsp. Minced garlic

2 ounces cream cheese

1/4 cup milk

2 tbsp. Butter (or smart balance)

Salt and pepper to taste

Directions:

1.  Boil water and salt in large pot (enough water to cover all potatoes).  Once water is boiling, add potatoes.  Cook potatoes until tender (when soft if poked with a fork).  Drain reserving 1 1/4 cups of water for your lemon chicken sauce.

2.  Melt butter and saute garlic in same pot with milk and cream cheese.  Add in potatoes and mash.  Add salt and pepper to taste.  Serve hot.

-note:  when the potatoes are getting tender and close to done, start cooking your chicken, and don't forget to save some potato water.

Creamy lemon chicken

INGREDIENTS

• 2 chicken breasts, cut into thin cutlets (about 6 pieces total)
• Salt, pepper, your favorite season salt (I like Kroger's Brand and Lawry's)
• flour to coat (about 1/3 cup)
• 1 tbsp olive oil
• 1 tbsp butter
• 1¼ cups reserved potato water plus 1 1/4 tsp. chicken bouillon powder 
• 6 ounces (3/4 of a package) fat free cream cheese
• 4 tbsp lemon juice
• 4 Tbsp. fresh minced parsley
• salt and pepper to taste
• Serve over garlic mashed potatoes
• 
  

Directions:

1.  Preheat oven to 350.  Lightly Salt and pepper one side of each piece of chicken.  Lightly season salt the other side of each piece of chicken.  Melt the butter with olive oil in a large skillet on medium/medium-high heat).  Cook chicken until done.  Cook on each side about 6-8 minutes.  When done put on baking sheet and let rest in oven.

2.  DO NOT CLEAN YOUR SKILLET!  Add potato water, bouillon powder, cream cheese, lemon juice and parsley.  Cook on medium stirring constantly until cream cheese is incorporated.  Add salt and pepper to taste.  Add chicken and mix once.  Serve IMMEDIATELY.  Serve over mashed potatoes, use extra sauce (it's amazing).

Perfect with a side of Sautéed Spinach.

Summertime Yellow Squash Chowder

Summertime Yellow Squash Chowder

Ingredients

• 1 Tbsp. Butter
• 1 sweet onion diced
• 2 stalks diced celery
• 2 carrots diced
• 3 yellow zucchinis thinly sliced into rounds
• 1 heaping Tbsp flour
• 2 Tbsp. minced garlic
• 3 1/2 cup milk (use skim or 1%)
• 3 cans corn drained
• 1 cup water with 1 chicken bouillon cube
• 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
• 1/4 tsp freshly ground black pepper , then more to taste if desired
• salt to taste
• Shredded cheddar cheese (optional)

Instructions

1. Melt butter in large stock pot.  Sauté celery, carrots and onion in butter until almost tender.  Add zucchini and sauté 2 more minutes.  Add flour and garlic.  Stir.  Add 1 can corn drained, milk, bouillon cube, thyme and pepper.  Cook on medium.  While cooking, blend in food processor or blender the other 2 cans of corn until creamed.  Add to stock pot. Cover and simmer on low heat for 10 minutes or until Squash is tender.  Add salt to taste.  Serve hot, add shredded cheese on top for extra flavor.

Orange Pecan Scones

PREHEAT OVEN to 375˚F
For scones:
• 1 3/4 cups unbleached, all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, cubed
• 1/2 cup chopped pecans
• Grated zest of 1 orange
• 1/2 cup freshly-squeezed orange juice
• 1 large egg, beaten
For glaze:
• 1/2 cup confectioners' sugar
• 1 tablespoon orange juice
• 12 pecan halves

Preheat Over to 375 degrees.

1.  Line a baking sheet with parchment paper.  Set aside.
2.  Place flour, baking powder, baking soda, and sugar in the bowl of a food processor.  Pulse briefly just to combine.  Add the butter and pulse until pea-size.
3.  Transfer flour mixture to a large bowl.  Stir in the chopped pecans and orange zest.  Add the 1/2 cup orange juice and beaten egg.  Using a fork, quickly mix the liquid ingredients into the dry until just-combined.
4.  Drop 12 equal spoonfuls of batter, evenly spaced, onto the baking sheet.  Slide baking sheet onto center rack of oven.  Bake for approximately 15 minutes, or until golden brown.  Remove from oven and cool on wire rack.
5.  Prepare the glaze by mixing together confectioners' sugar and orange juice.  Spread a small spoonful of glaze onto each scone and top with a pecan half.

Pretzel Rolls (not for the faint of heart - this recipe is a lot of work)

Pretzels Rolls

Ingredients:
1/2 cup brown sugar
2 cups luke warm water
5 1/2 tsp. dry active yeast
1/4 cup vegetable oil
5 3/4 - 6 cups of flour (dough should be only slightly sticky)
1/2 cup baking soda
Egg wash (1 egg plus 1 Tbsp cold water, beaten)
Coarse Sea Salt

Optional:  Dessert Option - Cinnamon Sugar Pretzels - also need 1 cup sugar + 1 tsp. cinnamon

Directions:

1.  In a large mixing bowl mix sugar and water.  Add the yeast and stir to combine.  Let sit about 5 minutes.

2.  Add flour and oil and mix until a ball forms.  Knead for 3-5 minutes on a lightly floured surface.  Grease a medium bowl with cooking spray.  Place dough in greased bowl and cover with a clean dishtowel or saran wrap.  Place bowl in a warm place for 45 minutes to rise (I put mine on the stove top especially when the oven is on, a sunny windowsill also works well).

3.  Cut dough into approximately 50 rolls and shape into balls.  Line 3 baking sheets with parchment and grease the parchment with butter.  Place the balls evenly on the baking sheets leaving room to rise again.  Let rise about 30 minutes in a warm spot covered with clean dish towels.  While the dough is rising again, Preheat the oven to 450 degrees.

4.  Fill a large deep skillet (at least 3 inches deep) or a large pot with water about 2 1/2 inches deep and add the baking soda.  Bring to a boil.  Drop manageable number of balls into the water and turn after 15 seconds.  Do not leave in the water longer than 20-30 seconds total or dough will get a baking soda taste.  Remove with a slotted spoon and place back on the baking sheets evenly.

5.  Bake pretzels buns at 450 degrees for 8-12 minutes or until medium brown.  Delicious warm with butter or mustard, or as a bun for sliders or a chicken patty.

Dessert Trick:

Well pretzels are baking melt 1 stick of butter.  In a small bowl mix 1 cup sugar with 1 tsp cinnamon.  When the pretzels are baked, let cool 2-5 minutes so warm to touch, but won't burn your fingers.  Drop in melted butter to coat.  Roll in cinnamon sugar.  Amazing Dessert, best served immediately (warm)!

Easy Apple Yogurt Cake

Ingredients:

2 apples peeled, cored and diced
1/2 stick butter
1 cup flour
1 cup sugar
1/4 tsp. Baking soda
1/2 cup nonfat yogurt (Greek or regular)
1/2 cup milk
1 tbsp. Lemon juice

(optional sprinkle top with additional sugar before baking)

Directions:

1.  Preheat oven to 350 degrees.  While oven is preheating, place butter in 8 inch cake pan to melt in oven (takes about 5 to 10 minutes).  Remove when butter is melted.

2.  Meanwhile, mix all dry ingredients in a medium bowl.  Add apple stir to coat.  Add remaining ingredients, and pour in melted butter.  Mix to combine.  Leave a coating of melted butter in cake pan, this will grease your pan so the cake won't stick.

3.  Pour batter into cake pan.  Bake 1 hour or until golden light brown.  Serve with vanilla ice cream or whip cream.

Stuffed Peppers

Stuffed Peppers

Ingredients:
1 lb. ground beef ( 93% lean, ground turkey also works great)
2 cloves garlic minced (or 2 tsp. garlic if from a jar)
2 medium sized onions diced
1 whole very large tomato diced (or two medium tomatoes; can used 1 (28 oz.) canned diced tomatoes if prefer)
1/2 cup + about 1 cup shredded cheddar cheese
1 tbsp. Worcestershire
1 1/2 tsp. season salt (I like Tastefully simply; or substitute 1 tsp. salt and 1/2 tsp. pepper)
1 cup cooked rice
6 Bell peppers (green, red, yellow or orange are all fine), stems and seeds removed, cut in halves
1 can tomato soup

Directions:

Preheat oven to 350 degrees.

Cook rice according to directions on box, set aside.

In large saucepan cook beef, minced garlic and diced onions on medium until beef is browned and fully cooked and vegetables are translucent.  Add tomatoes, 1/2 cup cheese, Worcestershire, season salt, and cooked rice to saucepan and stir until combined.  Cook for 5 minutes at medium-low.

In a large 13X9 in. baking dish, pour 1 can tomato soup into bottom.  Place pepper halves in sauce (so they look like bowls).  Fill each pepper to top with beef mixture.  Cover each pepper with some cheese.

Bake peppers for 25 minutes or until cheese is melted and peppers look tender.  Serve hot!

Lower Fat French Yogurt Apple Cake

Lower Fat French Yogurt Cake with Apples

Ingredients:

1 1/3 cups flour
1/2  tsp cinnamon
1/4 tsp salt
1/2 cup sugar
7 Tbsp. butter (1 stick less 1 Tbsp)

1/2 plain unsweetened NON-FAT yogurt
2 apples, peeled, cored and diced (use 2 different varieties of apple)
2 tsp lemon juice

2 eggs
1/3 sugar for top

Parchment Paper (recommended)

Instructions

1.  Preheat the oven to 350°F. Line a 9 inch cake pan or spring form pan with parchment paper, letting the square edges flap over the sides (gives the dessert a Parisian flair once cooked).  Spray the parchment paper with cooking spray.  If you do not have parchment paper, simply spray the pan with cooking spray.  

2.  In a medium bowl, whisk together the flour, cinnamon, 1/2 cup sugar and salt.

3.  Melt the butter until browned in a small saucepan.  Add to dry ingredients.  Add yogurt, apples and lemon juice and stir until well incorporated.  Add beaten eggs and stir until well mixed.  Pour the batter in the prepared pan. Sprinkle the 1/3 cup sugar evenly over the top of the cake.

4.  Bake for about 1 hour until  toothpick comes out clean.  Tastes amazing warm with vanilla bean ice cream.  Enjoy!

Ultra Moist Lower Fat Chocolate Mayonaise Cake

Ultra Moist Lower Fat Chocolate Mayonnaise Cake

Ingredients:

2 cups flour
2/3 cups cocoa powder (unsweetened)
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cups dark brown sugar

2 tsp. vanilla extract
1 cup LIGHT Mayonnaise
2/3 cup red wine
2/3 cup water
3 eggs
1/2 cups semi-sweet chocolate chips (optional - if you like a little extra-chocolate)

Frosting:
Chocolate Ganache Frosting

or
A delicious chocolate buttercream or chocolate cream cheese frosting of your choice

Directions:

1.  Preheat oven to 350 degrees.  Mix dry ingredients (flour, cocoa, baking soda, baking powder, salt and brown sugar) together with a whisk until well incorporated.

2.  Add mayonnaise and vanilla to dry ingredients (do not mix yet).  In a microwave or saucepan heat the wine and water until just before boiling.  Add wine/water to dry ingredients and mix until well incorporated.  Add 3 beaten eggs and mix until there are no lumps and all ingredients are well incorporated.  Add chocolate chips and mix, optional.

3.  Baking Options:  Pour mixture in to prepared pans (sprayed generously with cooking spray) of choice and bake as noted:
2 8 inch cake pans - bake for 25-35 minutes or until done
Bundt Pan - bake for 45-55 minutes or until done
About 30 cupcakes - 15 minutes or until done
2 9 inch Loaf Pans - 30-40 minutes or until done

A toothpick will come out clean when cake is done.

4.  Let cool completely and frost as desired.  Enjoy!

Lower-Fat Chocolate Ganache Frosting

Ganache is so much easier and better than frosting, not sure I will ever go back...

Ingredients:
1/2 cup skim or low-fat milk
1 1/2 cups semi-sweet chocolate chips

Directions:
Put chocolate chips in a medium mixing bowl.  In a small-medium saucepan heat milk until just-before boiling and immediately turn off the heat; or heat milk in a microwave for 1 minute.   Add milk to chocolate chips and stir until chocolate is dissolved. Ganache will be thick.  Pour over your favorite cake. Let harden at room temperature or in the refrigerator and then serve.

Cinnamon Roll Pancakes

Ingredients:

Pancake Mix prepared as directed and set aside (for 24 pancakes, this is generally 2 batches, but it depends on your mix)

Swirl Mix:
3/4 cup brown sugar
1 stick  butter melted
1 Tbsp. cinnamon

Frosting:
4 oz. cream cheese
4 Tbsp. butter
1 1/4 cups powder sugar
1 Tsp. vanilla

Directions:

For Swirl Mix:  Mix melted butter, brown sugar and cinnamon together until combined.  Pour mixture into a small zip lock bag and let sit.

For Frosting:
In a Microwave:  Place cream cheese and butter in a small bowl and microwave for 20 seconds at a time until butter is melted.  Stir butter and cream cheese together until combined (a few lumps is okay).  Add powder sugar and vanilla.  Stir until frosting consistency.  Set Aside.

On the Stove:  Place cream cheese and butter in a small and cook on medium until butter is melting stirring to combine.  Take off heat.  Stir butter and cream cheese together until combined (a few lumps is okay).  Add powder sugar and vanilla.  Stir until frosting consistency.  Set Aside.

Assembling the Pancakes:
Start cooking your pancakes on a skillet as directed.  As soon as the batter is poured onto the skillet, be prepared to use the swirl mix.  Cut a small hole in one corner of your zipped zip-lock baggie of swirl mix.  Starting in the center of each pancake make a swirl design outward of the swirl mix.  Once the pancakes are cooked on the one-side (bubbles will start to show through on the swirl side), flip your pancake and let cook until done (batter is fully cooked).  Before serving, top with the cream cheese frosting by spreading evenly over the top.  Serve hot.


TIPS FOR THE WISE:
You may need to clean your pan every few batches of pancakes since the sugar can burn to the pan. Some cooked sugar is good, but if it gets too burnt it will be bitter.   Make sure that you grease the skillet as directed on your pancake mix instructions.

I usually preheat my oven to 200 degrees and place my cooked pancakes in the oven while the other pancakes are cooking.  Then at the end, I frost each pancake as it is served out.

So delicious, enjoy!

Thai Peanut Butter Pumpkin and Kale Soup

Ingredients:

10 cups water
8 chicken bouillon cubes (enough for 8 cups of broth)
2 sweet onions diced
1 Tbsp. ginger (minced fresh or dried)
2 Tbsp. minced garlic
1/2 tsp. black pepper
1 (15 oz.) can diced tomatoes
1/4 cup creamy peanut butter (you may prefer to add more, up to 1 cup)
10 oz. bagged Kale (cut, cleaned and ready to cook - I use the ones from Trader Joe's)
1 (15 oz.) can Pure Pumpkin
crushed salted peanuts for topping (optional)

Directions:

Add water, bouillon cubes or powder, diced onions, ginger, garlic, tomatoes and pepper.  Heat on high until boiling, add peanut butter and stir until combined.  Add kale.  Turn heat down to medium and simmer for 30 minutes.  Add pumpkin and stir until combined.  Simmer 5 more minutes.  Serve hot.  Top with crushed peanuts if desired.  Great served along side couscous or jasmine rice.

If you like the peanut butter flavor feel free to add more!  I like to keep things on the lighter side, so I stick to a modest amount of peanut butter.  However, it is delicious with more!