Team Healthy Recipes for 2025
Replies
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Easy Effortless Meatloaf
Ingredients
1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried breadcrumbs
salt, to taste
pepper, to taste
1/3 cup ketchup
2 tablespoons brown sugar
2 tablespoons prepared mustard
Directions
Step 1 -
Preheat the oven to 350 degrees F.
Step 2 -
Lightly grease a 9x5-inch loaf pan.
Step 3 -
In a large bowl, combine the ground beef, the egg, the onion, the milk, and the breadcrumbs.
Step 4 -
Season the beef mixture with salt and pepper and mix to combine.
Step 5 -
Transfer the beef mixture to the prepared loaf pan.
Step 6 -
In a small bowl, mix the ketchup, the brown sugar, and the mustard together until well combined.
Step 7 -
Pour the sauce over the meatloaf and evenly spread it over the top.
Step 8 -
Bake the meatloaf until it is no longer pink in the center and reaches an internal temperature of 160 degrees F, about 1 hour.
Step 9 -
Serve.
Bon Appetite!2 -
Chicken and Veggie Stir Fry (Gluten free, Paleo)
Author: Bea C.
INGREDIENTS
1 boneless, skinless chicken breast
70 grams (½ cup) cashew nuts
1.5 teaspoons extra virgin olive oil
90 grams (1 cup) broccoli
75 grams (½ cup) red bell pepper
½ medium zucchini cubed
For the gluten free stir fry sauce :
4 Tablespoons tamari sauce (use coconut aminos for paleo diet or if you are soy free)
1 teaspoon honey or maple syrup
1 teaspoon starch (see notes)
INSTRUCTIONS
* Cut the chicken breast into bite-sized pieces. Add the olive oil to a skillet and heat over medium high heat.
* Add chicken and cook for 3 minutes, stirring occasionally.
* Reduce heat to medium low. Add red bell pepper, zucchini, broccoli florets and cashew nuts.
* In the meantime, combine all the ingredients for the sauce in a bowl. Pour the sauce into the pan.
Cook until vegetables are crisp tender, mixing frequently. And voilà!
Bon appétit !1 -
Greek Salmon
Greek salmon is delicious, flaky, and tender. This healthy oven-baked salmon is packed with Mediterranean flavors and is ready in just 20 minutes.
Ingredients:
1 lb. salmon, cut into fillets
3 tablespoons olive oil
1 tablespoon lemon juice, freshly squeezed
1 tablespoon fresh dill, chopped
1 teaspoon dried oregano
1 clove garlic, grated or minced
½ teaspoon salt
½ teaspoon ground black pepper
INSTRUCTIONS
1. Preheat the oven to 400 degrees. Pat dry salmon fillets and place skin-side down on a lined quarter sheet baking pan.
2. In a small mixing bowl, stir to combine olive oil, lemon juice, dill, oregano, garlic, salt, and pepper.
3. Brush or pour the marinade over the salmon and let it sit while the oven is preheating.
4. Bake for 15 minutes. Let rest for 5 minutes, then serve with an extra squeeze of lemon juice on top, if desired.
Bon Appetite!0 -
Baked Feta Pasta
Ingredients
* 2 pt. cherry or grape tomatoes
* 1 shallot, quartered
* 3 cloves garlic, smashed
* 1/2 c. extra-virgin olive oil, divided
* Kosher salt
* Pinch crushed red pepper flakes
* 1 (8-oz.) block feta
* 3 sprigs fresh thyme
* 10 oz. pasta
* Zest of 1 lemon (optional)
* Fresh basil, for garnish
Directions
Step 1
Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine.
Step 2
Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
Step 3
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
Step 4
To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil.
Bon Appetite!0 -
Cheese and Bacon Rolls (no yeast, gluten free)
Author: Bea C.
A super easy gluten free and yeast free recipe.
INGREDIENTS
80 grams (½ cup +2 Tbsp) gluten free flour (I use whole rice flour)
50 grams (½ cup) almond flour
125 grams (½ cup) yogurt (dairy or non dairy plain, unsweetened)
2 Tablespoons extra virgin olive oil
100 grams (½ cup) bacon cubes
80 grams (½ cup) grated cheese of your choice (gruyere, cheddar, emmental, ossau-iraty...)
½ teaspoon baking soda
1 Tablespoons apple cider vinegar
Pinch of sea salt
INSTRUCTIONS
Preheat oven to 375° F (190° C)
Heat a pan and transfer the bacon cubes in it to fry them at medium low heat.
In the meantime, in a large bowl, put the yogurt, olive oil, apple cider vinegar and grated cheese. Mix well with a spoon.
Add almond flour, gluten free flour, baking soda, salt and the now quite crispy bacon cubes.
Mix with a spoon until all ingredients are well combined.
Using a spoon (because the dough is quite wet), divide dough into 4 balls.
Place on a baking sheet covered with parchment paper.
Bake for 20-25 minutes or until they reach a golden color.
Remove from oven and let cool at least 5 minutes before serving.
And voilà!
You can serve them warm or at room temperature.
Bon appétit !1 -
I saved the rolls recipe, Judith. It sounds yummy.1
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Easy Pumpkin Pie without Evaporated Milk
Author: Bea C.
You will need only 10 simple ingredients that you probably already have in your pantry to make this easy pumpkin pie without evaporated milk.
INGREDIENTS
1 pie crust if you are on AIP or paleo use my homemade AIP pie crust recipe
425 grams (1 cup + ¾ cup) pumpkin purée
15 oz 125 ml (½ cup) hardened part of canned coconut milk see notes
3 Tablespoons arrowroot see notes for substitutions
3 Tablespoons maple syrup pure
1 teaspoon vanilla extract make sure to use AIP compliant vanilla extract if you are on AIP
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon sea salt
INSTRUCTIONS
* Preheat the oven to 360° F (180°C).
* Line or lightly oil a 9-inch (23 cm) metal deep dish pie pan. Transfer your pie crust to the prepared pan. Trim the edges as needed. Prick the pie crust with a fork to prevent it from inflating.
* Line the pie crust with parchment paper and fill with pie weights. Bake for about 10 minutes or until the edges just start to brown. Remove from the oven and set aside.
* Add the pumpkin purée, hardened part of coconut milk, arrowroot, maple syrup, vanilla extract, ground ginger, ground cinnamon, ground cloves and salt to a blender
* Blend until smooth.
* Pour the pumpkin mixture into the pre-baked pie crust. Using a spatula, spread the pumpkin evenly and smooth out the top.
* Bake for about 45 minutes. Let cool, and then chill in the fridge for 4 hours or overnight until completely set. And voilà!
* Enjoy this pumpkin pie plain or serve with coconut whipped cream and an additional sprinkle of cinnamon.
Optional pie crust leaves to decorate
* To make the pie crust leaves, make or buy an extra pie crust. Roll out the dough about ⅛th inch thick. Using a sharp knife or leaf cookie cutters cut into leaf shapes. Place on a baking sheet and bake for 10 - 12 minutes at 360 degrees F (180°C).
NOTES
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups.
The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another.
Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.
Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
Hardened part of coconut milk. You will need full fat canned coconut milk. Open your can of coconut milk and scoop out the hardened part of the coconut milk with a spoon. That's what you will use for this pumpkin pie recipe. Set aside the coconut water for a future smoothie recipe.
NUTRITION FACTS PER SERVING
Calories: 203kcal
Carbohydrates: 26g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Sodium: 182mg
Potassium: 197mg
Fiber: 3g
Sugar: 7g
Vitamin A: 8269IU
Vitamin C: 3mg
Calcium: 34mg
Iron: 2mg0 -
Wow! Must try!1
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Gluten Free French Apple Tart
Author: Bea C.
Made with freshly sliced apples and apple sauce, this tart is the perfect gluten free apple dessert.
INGREDIENTS 1 store bought (gluten free) puff pastry or if you are AIP or paleo use my homemade AIP pie crust recipe
2.2 pounds apples about 6 large apples (1 kg)
300 grams (1 cup) unsweetened apple sauce
Pinch of ground cinnamon
2 Tablespoons maple syrup (optional)
INSTRUCTIONS
Preheat oven to 360°F (180°C)
* Roll out the puff pastry or pie crust. Transfer to a 27 cm (10.6 inch) metal pie pan lined with parchment paper. Prick the pie crust or puff pastry with a fork to prevent it from inflating.
* Then put it for 10 minutes in the oven to precook it.
* In the meantime, peel and core the apples with an apple corer.
* Then cut the apples lengthwise in 2 halves.
* Then thinly slice crosswise each half apple.
* Add a pinch of cinnamon to your apple sauce.
* Then spread the apple sauce evenly over the precooked pie crust.
* Place the apple slices on top of the apple sauce, starting from the outside and working in.
* Once you have placed a full row of apple slices on the exterior, place some apple pieces in the middle in order to level up the center for the second row.
* Repeat the same arrangement for the second row of apples.
* Again repeat the same process until you reach the center. As you move toward the center, the apples will become trickier to arrange. Arrange the last few slices into a circle as beautifully as you can.
* Put the pie in the oven for 35 minutes or until it gets a nice golden color. Before serving, brush a little bit of maple syrup on top of your apple tart to give it a nice glow and maple flavor.
And voilà! Let it cool and serve.
Bon appétit !0 -
Simple Bread Pudding
Ingredients
* 4 cups bread, cubed (I like to use buns)
* 2 eggs, beaten
* 2 cups milk
* 1⁄4 cup butter, melted
* 1⁄2 cup sugar
* 1 teaspoon cinnamon
DIRECTIONS
1. place bread cubes in a 1-1/2 qt casserole dish.
2. Mix together remaining ingredients and pour over bread.
3. Bake@ 350 for 40-45 minutes.
4. Enjoy!
*It can be reheated in a Microwave if taking out of your home to a Family/Friend Buffet or a House Party Gathering*0 -
Coconut Mango Sago Tapioca pudding
Author: Bea C.
This mango tapioca recipe uses tapioca pearls, mango and coconut milk to make a delicious Asian-inspired dessert.
INGREDIENTS
80 grams (½ cup) tapioca pearls
500 ml (2 cups) coconut milk
500 ml (2 cups) water
2 Tablespoons maple syrup
1 teaspoon vanilla extract
400 grams (2 cups + ¼ cup) mango (weight once peeled and cubed which makes about one large mango)
2 passion fruit
Optional (for garnish):
coconut flakes or grated coconut
INSTRUCTIONS
Peel and cut the mango into bite size pieces.
Cut the passion fruits in half. Using a spoon, scoop the inside of the passion fruits.
Transfer the mango cubes and passion fruit into a saucepan and add 1 tablespoon of maple syrup.
Stir and let it cook on medium heat for about 20 minutes or until you get a purée-like texture.
In the meantime, pour the water and coconut milk into a large saucepan and bring to a boil over high heat.
Add 1 tablespoon maple syrup, vanilla and salt.
Once the coconut milk is boiling, pour in the tapioca and lower the heat.
Stirring frequently to avoid sticking, maintain a simmer for 15 to 20 minutes or until the tapioca is translucent.
Grab five (15 cl - 5 oz) glasses and spoon tapioca pudding into each.
Top with a layer of mango-passion fruit puree and then continue to layer.
Store in the fridge for at least 2 hours to set before serving. When you’re ready to serve, sprinkle coconut flakes (or grated coconut) on top and voilà! Bon appétit!
NOTES
* Please keep in mind that the nutritional information is calculated using a nutrition facts calculator.
* It is a rough estimate and can vary greatly based on products used.
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Easy Scalloped Potatoes
This easy scalloped potatoes recipe is baked until golden and bubbly for a deliciously cheesy side dish. It helps to cover the casserole dish with aluminum foil and bake on a roasting pan.
Ingredients
* cooking spray
* 8 large potatoes, peeled and thinly sliced
* 14 slices Cheddar cheese
* ½ cup all-purpose flour
* salt and pepper to taste
* 1 cup skim milk
Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with cooking spray
2. Arrange a layer of potatoes in the bottom of the prepared casserole dish.
3. Cover with a layer of cheese, then dust with some flour. Season with salt and pepper.
4. Repeat the layering process with remaining potatoes, cheese, and flour.
5. Pour milk over the top. Cover the dish with aluminum foil.
6. Bake in the preheated oven until potatoes are fork tender, about 45 minutes.
7. Remove foil and continue baking until cheese is bubbly and begins to brown, 10 to 15 minutes.
Bon Appetite!0 -
Delicious Ham and Potato Soup
This ham and potato soup recipe is delicious and easy to make. The best part? You can add additional ingredients like carrots and extra ham, and it still turns out great.
Tested by Allrecipes Test Kitchen
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8 cups
Ingredients
3 ½ cups peeled and diced potatoes
3 ¼ cups water
¾ cup diced cooked ham
⅓ cup diced celery
⅓ cup finely chopped onion
2 tablespoons chicken bouillon granules
1 teaspoon ground white or black pepper, or to taste
½ teaspoon salt, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
Gather all ingredients.
Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.
Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.
Pour milk mixture into the stockpot; cook and stir until warmed through.
Serve and enjoy!
Nutrition Facts
calories 236
total fat 10g
saturated fat 6g
cholesterol 32mg
sodium 726mg
total carbohydrate 30g
dietary fiber 2g
total sugars 5g
protein 8g
vitamin c 7mg
calcium 98mg
iron 2mg
potassium 512mg0 -
Bumping this thread for Barb.1
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Potato soup
Preparation time 15 min
Cook time. 4 hrs.
Total time 4 hours 15 minutes
Yield 8
Ingredients
2.t lbs Russet potatoes
1 small onion
2 cups chicken broth
4 cloves garlic
1/2 tsp salt
1/2 tsp ground black pepper 8 oz cream cheese
4 oz shredded cheddar cheese
1.4 heavy cream
1 lb ham You can use some bacon instead of
Directions
Chop potatoes into a 2” chunks & roughly chop the onion.
Add potatoes, onion, salt, pepper, into crockpot & cook on high for 4 hours or low for 6-8 hours.
Once it is done cooking open the lid, & add the cream cheese, cheddar cheese, & cream. Use a potato masher to blend the soup together for a slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.
Top with your favorite choice of toppings.
Enjoy!!3 -
I do not have any prep time and calories sorry
Craqnberry Pear Spice Cake
1 can ( 29 oz) pear slices in light sytrup, undrained *Some is drained in notes.
1 package fresh or thawed frozen cranberries
1 package about 15 ounes spice cake mix.
1/2 cup (1 stick) of butter cut into think slices.
1 cup chopped walanucts
Whipped cream (optional)
1. Preheat oven to 350* F Spray a 13 X 9 inch baking pan with nonstick cooking spray
2.*Drain 1/2 cup syrup form pears. Pour remaining pears and syrup into prepared pan; cut pear into 1 inch pieces with paring knife or scissors. Spread cranberries over pears. Top with cake mix, speading evenly. Top with butter in single layer covering cake mix as much as possible. Sprinkle with walnuts.
3. Bake 40-45 minutes or until tooth pick inserted into center of cake comes out clean. Cool at least 15 minutes before serving. Serve with whipped cream if desired.
Makes 12-16 servings.
I have not added the whip cream. Enjoy.3 -
Spicy Air Fryer Green Beans
These air fryer green beans are simple, crispy, and spicy with a delicious sesame-soy-garlic flavor combination.
Submitted by Soup Loving Nicole Updated on October 3, 2023
Tested by Allrecipes Test Kitchen
Ingredients
Original recipe yields 4 servings
* 12 ounces fresh green beans, trimmed
* 1 tablespoon sesame oil
* 1 teaspoon soy sauce
* 1 teaspoon rice wine vinegar
* 1 clove garlic, minced
* ½ teaspoon red pepper flakes, or to taste
Directions
Step 1. Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
Step 2. Place green beans in a large bowl. Whisk together sesame oil, soy sauce, rice wine vinegar, garlic, and red pepper flakes in a separate bowl, then pour over green beans. Toss to coat and let marinate for 5 minutes.
Step 3. Place 1/2 of the green beans in the air fryer basket.
Step 4. Cook in the preheated air fryer, shaking basket halfway, until crispy, about 10 to 12 minutes. Repeat with remaining green beans.
Bon Appetite!
Nutrition Facts (per serving)
60 Calories
4g Fat
7g Carbs
2g Protein1 -
I don't know how many of you are interested in this but I use this as a dip on raw vegetables when I get hungry during the day between my two meals.
Chickpea Hummus
Prep Time: 10 mins
Total Time: 10 mins
Servings: 32
Yield: 2 cups
Ingredients
• 1 (15 ounce) can chickpeas, drained
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• ¼ cup water
• 3 cloves garlic, crushed
• ½ teaspoon ground cumin (Optional)
Salt and pepper to taste
• 1 pinch paprika
• 1 sprig fresh parsley, chopped
Directions
Place chickpeas, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.
Nutrition Facts (per serving)
27 Calories
2g Fat
3g Carbs
1g Protein
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Thank you Linda, when I was eating better and could eat raw veggies I always loved Hummus and served it with Veggies and even with an assortment of Bread Sticks, Crackers and Tortilla Chips when I had friends over. Thank you for this recipe. I have Copied it and will share the recipe with my daughter so when we have our next Family dinner she can have a new Hummus Dip recipe for the appetizers she puts out. 😋0
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Thank you Linda, when I was eating better and could eat raw veggies I always loved Hummus and served it with Veggies and even with an assortment of Bread Sticks, Crackers and Tortilla Chips when I had friends over. Thank you for this recipe. I have Copied it and will share the recipe with my daughter so when we have our next Family dinner she can have a new Hummus Dip recipe for the appetizers she puts out. 😋1
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The Easiest Vegetable Stir Fry
Ingredients
* 1 tablespoon olive oil
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 1 cup sugar snap peas
* 1 cup carrots, sliced
* 1 cup mushrooms, sliced
* 2 cups broccoli
* 1 cup baby corn
* 1/2 cup water chestnuts
* ¼ cup soy sauce
* 3 garlic cloves, minced
* 3 tablespoons brown sugar
* 1 teaspoon sesame oil
* 1/2 cup chicken broth
* 1 tablespoon cornstarch
* chopped green onions and sesame seeds for garnish optional
Instructions
* Add one tablespoon of olive oil over medium-high heat in a wok or large skillet.
* Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts.
* Sauté 2-3 minutes until veggies are almost tender.
* In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
* Pour over veggies and cook until the sauce has thickened.
* Garnish with chopped green onions and sesame seeds if desired1 -
Quick and Easy Egg Drop Soup
PREP TIME
7 mins
COOK TIME
13 mins
TOTAL TIME
20 mins
SERVINGS
4 servings
Homemade chicken stock is the best for this.
Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.
Ginger is what makes the soup hot and spicy.
Dial it down to 1/4 teaspoon if you want a more mild soup. Or like me I eliminate it completely.
Ingredients
* 4 cups chicken stock, homemade is best- divided
* 1 tablespoon cornstarch
* 3/4 cup enoki mushrooms or sliced shiitake mushrooms
* 3 green onions, chopped
* 1 tablespoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
* Scant 1/2 teaspoon grated ginger
* 1/4 teaspoon white pepper
* 3 large eggs, lightly beaten
Method
* Make the cornstarch slurry: Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.
Bring the soup ingredients to a boil:
* Place the remaining chicken stock, mushrooms, green onions (reserving a few for garnish), ginger, soy sauce, and white pepper in a pot and bring to a boil.
* Stir in the cornstarch slurry and reduce the heat to a simmer.
Stir in the beaten eggs:
* Slowly pour in the beaten eggs while stirring the soup slowly. The egg will spread out into ribbons.
Serve:
* Turn off the heat and garnish with a few more chopped green onions. Serve immediately.
For me I pureed the soup once it is made and add more liquid if it is too thick for me to drink
A delicious and easy Egg Drop Soup
Bon Appetite!
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Asparagus Quiche
Ingredients
- 1 refrigerated pie crust (from a 14-oz. box)
- 1 Tbsp. plus 1 tsp. kosher salt
- 12 oz. fresh asparagus, trimmed
- 5 large eggs
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 Tbsp. dijon mustard
- 1 Tbsp. chopped fresh dill
- 1/2 tsp. ground black pepper
- 4 oz. crumbled feta cheese
- 3 green onions, thinly sliced
Directions
Preheat the oven to 425°F.
Fit the pie crust into a 9-inch pie plate (not deep dish). Fold the edges of the crust under and crimp as you like. Place the crust in the refrigerator for 30 minutes (or freezer for 15 minutes).
Line the inside of the crust with parchment paper, then fill it with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 14 to 17 minutes. Remove the pie weights and parchment paper. Return the crust to the oven and bake until the crust is dry and lightly golden all over, 5 to 8 minutes more. Allow the crust to cool slightly on a wire rack.
Meanwhile, in a medium saucepan, bring 6 cups of water to a boil. Add 1 tablespoon of salt and the asparagus. Cook until crisp-tender, 2 to 3 minutes. Drain, and immediately place in ice water to stop the cooking process. Drain again, and dry very thoroughly. Slice 6 asparagus in half lengthwise. Cut the remaining asparagus crosswise into 1-inch pieces.
Reduce the oven temperature to 325°F.
In a large bowl, whisk together the eggs, milk, sour cream, mustard, dill, pepper, and the remaining 1 teaspoon of salt. Sprinkle the 1-inch sliced asparagus, cheese, and green onion into the prepared crust. Pour the custard over the vegetables. Arrange the lengthwise sliced asparagus on top of the custard, overlapping if necessary. Bake until set in the center and slightly puffed at the edges, 45 minutes to 1 hour.
Allow to cool for at least 40 minutes before slicing with a serrated knife.
Serve warm, at room temperature, or chilled.
Always nice to serve with a Green Salad and or Soup for a Complete Meal.
Tip: If you're not a fan of dill, use chopped parsley instead.
Bon Appetite!
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Mini Vegetable QuicheINGREDIENTS
- 15 Mini Fillo Pastry Cups (optional)
- 2 teaspoons Oil
- 1 Small Onion or Shallot, finely chopped
- ½ Small Bell Pepper (any color), finely chopped
- 1 Garlic clove, finely minced
- To taste Salt & Pepper
- 2 Large Eggs, whisked
- ¼ cup Milk, dairy or sweetened non-dairy
- 2 tablespoons Cheese (optional)
- 1 tablespoon Cilantro or Parsley, finely chopped
INSTRUCTIONS
- Preheat the oven to 350°F. If using phyllo pastry cups, remove all of the packaging and place them on a baking sheet. Otherwise grease a Mini cupcake/ muffin pan if you can’t find the 15 Mini Fillo Pastry Cups (optional)
- Heat oil in a medium size skillet on medium heat. Add the onion, peppers, garlic and cook till tender, about 6~8 minutes. Season with salt and pepper. Remove from heat and cool slightly.
2 teaspoons Oil, 1 Small Onion or Shallot, finely chopped, ½ Small Bell Pepper (any color), finely chopped, 1 Garlic clove, finely minced, To taste Salt & Pepper - Whisk the eggs, milk and season with salt & pepper. Keep in mind that the veggies are also seasoned with salt - so go easy on salt. Stir in cheese, if using. Add the cooked veggies, cilantro or parsley and mix well.
2 Large Eggs, whisked, ¼ cup Milk, dairy or sweetened non-dairy, 2 tablespoons Cheese (optional), 1 tablespoon Cilantro or Parsley, finely chopped, To taste Salt & Pepper - Put about 1 tablespoon of the egg mixture in the pastry cups. If using cupcake pan, fill them ⅔rds full with the mixture. Bake for 13~15minutes or until the eggs are set and a cake tester inserted into the center comes out clean.
- Serve warm or at room temperature.
Nutritional Stats:
Serving: 1Mini Quiche | Calories: 39kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 32mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 0.1mg
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Easy Bacon and Cheese Quiche (Allrecipies.com)
(Parenthesis show my comments about the recipe - Linda)
This is an easy, delicious quiche that takes no time to prepare using a frozen deep-dish pie crust, bacon bits, cream, and two types of cheese. I have made this for numerous brunches and everyone raves about it!
Prep Time:10 mins Cook Time:50 mins Total Time:1 hr Servings: 6
Ingredients
- 1 (9 inch) deep dish frozen pie crust (I made my own crust unfrozen)
- 1 (3 ounce) can bacon bits (I cooked real bacon and chopped it up)
- ½ cup chopped onion
- 5 ounces shredded Swiss cheese (I used shredded cheddar cheese)
- 3 ounces grated Parmesan cheese
- 4 eggs, lightly beaten
- 1 cup half-and-half cream
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pie crust in a pie pan on a baking sheet. Mix bacon, chopped onion, and both cheeses in a medium bowl. Pour this mixture into the crust.
- Mix eggs and half and half in a bowl until blended; pour the egg mixture over the cheese mixture.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until the top of the quiche begins to turn golden brown, an additional 35 minutes.
Nutrition Facts (per serving)
463
Calories
32g
Fat
20g
Carbs
25g
Protein
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The BEST Healthy Turkey Chili
I copied from the internet
The BEST Healthy Turkey Chili recipe full of fresh veggies, lean ground turkey and loaded with flavor! The perfect cozy chili you can easily make in our instant pot, crock pot or right on the stove!Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 2 lbs lean ground turkey
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 jalapeños chopped
- 5 cloves garlic minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can petite diced tomatoes
- 1 cup low sodium beef broth
- 3 tablespoons tomato paste
- 1 teaspoon hot sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 3 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper
- 1 packet Stevia
Instructions
- In a large pot or dutch oven over medium-high heat, cook the ground turkey, crumbling with a spoon, until browned. Drain off any excess liquid and transfer to a plate lined with a paper towel.
- Drizzle a little olive oil in the hot pan and add in the onion, bell peppers and jalapeños, cooking about 3 to 4 minutes, until onion is translucent and peppers have softened. Stir in the garlic and sauté for an additional 30 seconds.
- Add back in the cooked ground turkey, along with the rest of the ingredients, and bring everything to a boil. Reduce the heat and cover, allowing the chili to simmer for about 30 minutes or up to an hour, stirring occasionally so the chili doesn't stick to the bottom of the pan.
- Ladle the chili into bowls, add your favorite toppings and enjoy!
- Bon Appetite
Nutrition
Serving: 1/8th of recipe
Calories: 266 Calories
Carbohydrates: 25.4g
Protein: 34.9g
Fat: 3.5g
Saturated Fat: 0.4grams
Sodium: 501mg
Fiber: 7.4grams
Sugar: 9grams
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Healthier Sloppy Joes Recipe
yields 6 Servings
Ingredient- 1 pound lean ground beef or ground turkey
- 2 carrots, finely chopped
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- 2 cloves garlic, minced
- ¾ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon prepared yellow mustard
- salt and ground black pepper to taste
Directions
- Heat a large skillet over medium-high heat. Add beef, carrots, onion, bell pepper, and garlic; cook and stir until beef is browned and crumbly, about 10 minutes. Drain off liquids.
- Mix in ketchup, brown sugar, and mustard until thoroughly combined. Reduce the heat to low and simmer until sauce has thickened, about 30 minutes. Season with salt and pepper.
- Serve with your choice of Bun or Bread and your choice of Side Dish. I.e. Potato Chips, Coleslaw etc.
Nutrition Facts (per serving)
252
Calories
16g
Fat
13g
Carbs
14g
Protein
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FRENCH CHOCOLATE MOUSSE WITHOUT EGGS
Recipe by “Go Healthy with Bea”
INGREDIENTS
80 ml (⅓ cup) aquafaba (see notes below)
100 g (½ cup) dark chocolateINSTRUCTIONS
- Melt the chocolate in order to get a fairly liquid chocolate (add a little bit of water if needed). You can either melt it in the microwave oven or on the stove, in a bain-marie.
- In a large bowl, whip the aquafaba until the foam reaches a firm and robust state (when you turn the bowl upside down, the foam should stick to the bowl).
- Fold whipped aquafaba to chocolate as described:
To mix the whipped foam with the melted chocolate, take about two tablespoons of foam and transfer it in the melted chocolate and then begin to mix the 2 ingredients using a spatula.
Proceed with this mixing with caution, so you don't flatten the foam. In order to do so, lift and place on top, the mixture that was underneath.
This movement of placing the mixture from below on top is the only technique that you should use. And you must do this with large, generous gestures, measured yet swift, going out from the middle to the edges, continually turning the bowl on the table.
Keep doing this, until all the foam has been incorporated into the melted chocolate. - Once all the foam has been incorporated into the chocolate, you can either leave your chocolate mousse in the bowl you used to prepare it and directly store it in the fridge to set. Or you can transfer the chocolate mousse into individual glasses to give it an instant elegant touch. Whatever your choice, put your chocolate mousse in the fridge for at least 4 hours to set.
And voilà!
Bon Appetite!
NUTRITION FACTS PER SERVING- Calories: 204kcal
- Carbohydrates: 16g
- Protein: 3g
- Fat: 14g
- Saturated Fat: 8g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 1mg
- Sodium: 7mg
- Potassium: 238mg
- Fiber: 4g
- Sugar: 8g
- Vitamin A: 13IU
- Calcium: 26mg
- Iron: 4mg
0 - Melt the chocolate in order to get a fairly liquid chocolate (add a little bit of water if needed). You can either melt it in the microwave oven or on the stove, in a bain-marie.
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Hawaiian Coleslaw
This creamy Hawaiian coleslaw with pineapple is a nice mix of sweet, tangy, and crunchy. It's excellent served with pulled pork.
Submitted by Momof2andPup Updated on May 1, 2024
Prep Time:10 mins Total Time:10 mins Servings:16
Ingredients
- 1 (8.5 ounce) package coleslaw mix (I used tri-color coleslaw mix)
- 1 (15 ounce) can crushed pineapple, drained
- ½ cup finely chopped onion (I skipped this ingredient)
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar (I used honey in place of the brown sugar)
- 1 teaspoon dried cilantro (I used parsley instead)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Directions
- Mix coleslaw mix, pineapple, and onion together in a bowl.
- Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate until ready to serve.
Nutrition Facts (per serving)
86
Calories
6g
Fat
8g
Carbs
0g
Protein
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Mediterranean Chopped Salad with Oregano Vinaigrette
Prep Time: 30 minutes
Cook Time: 15 to 30 minutes
Serves 6
INGREDIENTS
FOR THE DRESSING (YIELDS ABOUT 3/4 CUP):
- 2 to 3 cloves garlic
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
FOR THE SALAD (YIELDS ABOUT 7 CUPS):
- 1/2 cup farro (semi-pearled or pearled is fine; cooking time will differ)
- 1 teaspoon kosher salt, plus more as needed
- 2 medium bell peppers
- 2 large or 4 small stalks celery
- 1/2 medium English cucumber
- 1/2 small red onion
- 8 small pickled pepperoncinis
- 6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 (about 15-ounce) can chickpeas
FOR SERVING:
- 1/2 head iceberg lettuce
- 1 head radicchio
INSTRUCTIONS
- Make the vinaigrette: Mince 2 large or 3 small cloves garlic and place in a large bowl. Add 1/4 cup red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil and continue whisking until emulsified. Pour half into an airtight container and transfer to the refrigerator. Set aside the bowl with the remaining vinaigrette.
- Make the salad: Place 1/2 cup farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Bring 6 cups of water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon kosher salt. Boil until farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain and return to the saucepan to cool.
- Prep the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Core, seed, and dice 2 bell peppers (about 2 cups). Dice 2 large or 4 small celery stalks (about 1 cup). Dice 1/2 English cucumber (about 1 cup). Thinly slice 1/2 small red onion into half-moons. Slice 8 small pepperoncinis (about 1/4 cup). If needed, cut 6 ounces feta cheese into 1/2-inch cubes. Drain and rinse the can of chickpeas.
- Add the farro to the vinaigrette bowl and toss to combine. Taste and season with more salt as needed (likely about 1/2 teaspoon). If the salad is at all dry, drizzle with a bit of the reserved vinaigrette. Cover and store in the refrigerator.
- Core and chop 1/2 head of iceberg lettuce into thin strips (4 packed cups). Core and chop 1 head radicchio into thin strips (3 packed cups). Transfer both to a large airtight container, toss to combine, and refrigerate.
- When ready to eat, toss together equal amounts the chickpea mixture and lettuce mixture (heaping 1 cup of each). Drizzle with the reserved dressing, if desired.
RECIPE NOTES
Storage: The chickpea mixture, dressing, and greens can be refrigerated separately up to 5 days.
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