Tuesday, March 21, 2017

Baked Denver Omelet

This baked Denver omelet is super easy to make and it is also delicious! This is low in carbs and makes a very filling breakfast.  This recipe is for a traditional Denver omelet but it is also very good with bacon, spinach, mushrooms or whatever you prefer. Optional toppings are a dollop of sour cream and chopped green onions.


Here's what you will need:  eggs, ham, green pepper, onions,milk and shredded cheese.

 :
Cook the chopped green pepper, onion and ham in butter until peppers and onions are tender.

Stir together the eggs, milk and cheese and then combine together with the ham mixture.  Spray a 10 inch pie plate with non-stick spray and pour mixture into it.  Bake for 25 minutes at 400 degrees. Serve while still warm.
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4 servings:
Ingredients:
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 cup chopped cooked ham
  •  8 eggs
  • 1/4 cup milk
  • 1/2 cup shredded Cheddar cheese
  • salt and ground black pepper to taste  

    Directions

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
  • Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
  • Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
  • Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm. 
  •  
  •  Calories:
  • 345 kcal
  • Fat:
  • 26.8 g
  • Carbs:
  • 3.6g
  • Protein:
  • 22.4 g
  • Cholesterol:
  • 381 mg
  • Sodium:
  • 712 mg

Tuesday, January 31, 2017

Rainbow Pizza




This is the ultimate pizza for veggies lovers.  The crust is made from cauliflower and it is topped with a rainbow of healthy veggies. This recipe below makes one 9 inch pizza but it can easily be doubled to make a couple of pizzas.  This can also be made using regular pizza crust.

I recently discovered frozen riced cauliflower that is already prepped and ready to use and I love it.  I still make my own riced cauliflower and the step by step instructions can be found here.


 But this prepackaged stuff is super convenient and sure does save a lot of time!


In a medium bowl, stir together the riced cauliflower, egg, and mozzarella cheese.  Add the Italian seasoning, garlic and salt.


Transfer to a cookie sheet lined with parchment paper.  Using your hands, pat into a 9 inch round shape.  Brush olive oil over the top.

Spread pizza sauce over the top and sprinkle with shredded mozzarella cheese. Arrange veggies into circular pattern, starting in the middle and working your way to the outer crust.

Return to oven and bake for 5 minutes until cheese is melted.  

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Ingredients:
1 cup steamed broccoli
1 cup orange bell pepper
1 cup corn
1/2 cup red onion
10-12 cherry tomatoes, sliced
1 cup mozzarella cheese , shredded
1 cup pizza sauce

cauliflower crust:
1 cup riced cauliflower, cooked
1 cup mozzarella cheese, shredded
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon minced garlic
1/2 teaspoon salt
olive oil

Directions:
To make the cauliflower crust: In a medium bowls, stir together the riced cauliflower,  egg, and mozzarella cheese.  Add the Italian seasoning, garlic and salt.  Transfer to a cookie sheet lined with parchment paper.  Using your hands, pat into a 9 inch round shape.  Brush olive oil over the top.  Bake at 400 degrees for 13-15 minutes
Remove from oven and spread pizza sauce over the crust. Sprinkle shredded mozzarella cheese over the pizza sauce.
If desired saute peppers and onion in a tablespoon of olive oil until tender.
Arrange veggies into circular pattern, starting in the middle and working your way to the outer crust.  Return to oven and bake for 5 minutes until cheese is melted.  







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Sunday, November 27, 2016

Leftover Turkey Salad


If you are getting tired of leftover thanksgiving turkey sandwiches, try this healthy and simple salad. This is a great way to use up leftover turkey or even chicken.  The flavors really come together in this delicious salad.   This can be enjoyed on a bed of lettuce, in a wrap or in a sandwich.


Chop up a 1/2 cup of Craisins ( or raisins), 1/2 cup chopped pecans, and one peeled and diced apple.



Combine the chopped turkey and mayonnaise.  Fold in the remaining ingredients.  Refrigerate for at least two hours for flavors to combine.


Enjoy on a bed of lettuce or in a wrap or sandwich.





Ingredients:
4 cups cooked turkey, cut into bite-size pieces
1/2 cup pecans, chopped
1/2 cup dried cranberries (Craisins)
1 medium apple, cored and diced
1/2 cup mayonnaise
1/2 teaspoon sea salt
1/2 lemon, juiced

Directions:
In a medium bowl, combine the chopped turkey, pecans, dried cranberries, apple, mayonnaise, salt and lemon juice.  Mix well.  Cover and refrigerate for 2 hours before serving.  

Saturday, November 19, 2016

Homemade Almond Milk



It's easy to make your own almond milk and here is how!  Almond milk is a healthier alternative to soy and dairy milk.  I will never go back to buying it from the store again!  This tastes so good and creamy, it is hard to believe that it so simple to make. 


.Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours.

Drain water.


Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds.


Pour mixture through cheesecloth or a nut bag into a bowl. 




Discard the pulp or save for another use.


Clean the blender and return milk to blender; add agave nectar (or substitute honey) and salt. Blend milk until smooth.   Enjoy this healthy and delicious almond milk.  
                                  
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Makes 2 servings

Ingredients:
1 cup raw almonds
water to cover
3 cups water
1 tablespoon agave nectar, or more to taste ( you can also substitute honey)
1 pinch sea salt

Directions:
1 .Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
2. Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
3. Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.      








Tuesday, May 17, 2016

Chicken Fiesta Salad



This is an attractive and zesty salad that is one of our favorite meals . It's full of veggies and chicken, and loaded with flavor. I use my own home-made fajita seasoning when I make this and you can also add in some Mexican rice. If desired, top with shredded cheese and tortilla chips.  Hope you enjoy!

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Ingredients:
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges
1 avocado, peeled and diced.

Directions:
1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
3. Prepare the salad by tossing the greens, onion, tomato and avocado. Top salad with chicken and dress with the bean and corn mixture.     

Thursday, April 28, 2016

Grilled Garlic and Herb Shrimp



This grilled shrimp has a wonderful smokey flavor.  The marinade is quick and simple to put together.  It just needs a couple hours to marinate with the shrimp to bring out the wonderful flavors.

Shrimp serves as an excellent source of lean protein. Each 6-ounce portion provides 39 grams of protein -- a significant amount toward the 46 grams recommended daily for women and 56 grams for men.  Loaded with protein, vitamin D, vitamin B3, and zinc, shrimp are an excellent, carbohydrate-free food.  Shrimp also contains 165.8mg of cholesterol per serving, over half the recommended limit of 300mg per day.  However, shrimp also contains omega-3, a fatty acid that could help prevent or reduce your risks for heart disease and other health conditions, such as diabetes.

Whisk together the olive oil, smoked paprika, Italian seasoning, basil, pepper in a bowl.  Mix together with the shrimp and cover and refrigerate or place in a ziploc baggie.  Refrigerate for a couple hours.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.  Remove shrimp from marinade, drain excess, and discard marinade.  Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Keep a close eye on the cooking process,  shrimp can overcook quickly.  Serve immediately.


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Ingredients:
2 teaspoons ground smoked paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon ground black pepper
2 teaspoons dried basil leaves
2 pounds large shrimp (21-25 per pound), peeled and deveined

Directions:
1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, and basil together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
2. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
3. Remove shrimp from marinade, drain excess, and discard marinade.
4. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Tuesday, April 26, 2016

Strawberry Banana Ice Cream

I love this healthy ice cream with NO sugar added.. And this super easy recipe only requires a few basic ingredients.  The bananas and strawberries add a natural sweetness to this delicious and refreshing ice cream.  And with zero fat, zero cholesterol and only 56 calories this a perfect treat to satisfy any sweet tooth.  Hope you enjoy!


This is all that is needed to make this simple and healthy ice cream: 2 bananas, 1/2 cup strawberries, 1 1/2 cups almond milk, and a 1/2 teaspoon of vanilla (not shown)


Throw everything into a blender or food processor.

 Blend until a desired consistency.  Transfer mixture to a bowl and freeze until solid.

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Makes 6 servings:

 Ingredients:
 1 1/2 cups almond milk
 2 bananas - peeled, sliced, and frozen
 1/2 cup strawberries, sliced and frozen
 1/2 teaspoon vanilla extract

Directions:
Blend almond milk, frozen bananas, frozen strawberries, and vanilla extract together in a blender until desired consistency is reached. Transfer mixture to a bowl and freeze until solid, about 4 hours.

Calories: 56 kcal
Fat 0.8 g
Carbs:  12.2 g
protein 0.8g
Cholesterol 0 mg
Sodium 41 mg.