- 1 lb lean ground chicken
- 1/2 C Italian bread crumbs
- 1/2 head red cabbage, chopped
- 1/2 head bok choy, chopped
- 1 lb baby portabella mushrooms, sliced
- 1 sm bag shredded carrots
- 2 stalks celery, diced fine
- 1/2 lrg white onion, chopped fine
- 4 green onions, diced fine heads and greens
- 1 14.5 oz can Hunts diced tomatoes in basil, garlic and oregano
- 2 tsp fresh garlic, diced fine
- 8 chicken bouillon cubes
- 16 C hot water
- 1 C brown rice
- thyme, to taste
- Creole seasoning, to taste
- garlic powder, to taste
- onion powder, to taste
- 2 tsp Kosher salt
- fresh ground pepper, to taste
- vegetable oil
In a medium bowl, blend together the ground chicken and Italian bread crumbs. Roll chicken into small balls about 1/2 inch in diameter. place in the bottom of a large soup kettle, sprayed with cooking spray to prevent sticking. Cook on medium heat until brown on all sides. Add the bouillon and water and simmer.
Prepare a large wok or skillet with vegetable oil. Add the onions, celery, garlic and red cabbage, sprinkle with pepper to taste and saute until just softened. Do no over cook. Add to soup kettle.
Prepare the wok or skillet with vegetable oil again. Add the bok choy and mushrooms. Sprinkle with pepper and saute until mushrooms are cooked through and bok choy is softened. Do not over cook. Add to soup kettle.
Add carrots to soup kettle. Season the soup with thyme, Creole seasoning, garlic powder, onion powder, Kosher salt and pepper to taste. Bring to a slow boil. Add rice and simmer until rice is splitting open. Allow to cool slightly before serving.
- 2 large sweet potatoes
- 2 T Land O’ Lakes Garlic and Herb butter
- 2 T Fresh grated Parmesan/Asigo Blend cheese
- Pepper and Basil to taste
Scrub sweet potatoes and use a fork to poke holes in them. Wrap in wax paper. Microwave on high for about 10 minutes, or until potatoes are soft. Once potatoes are done, scoop out the pulp into a large bowl. Add butter, Parmesan blend and pepper. Mash together until well blended. Spray a baking sheet, lightly with olive oil. Scoop out about 1 heaping tablespoon of potato mixture. Press down into a round circle about 1/4 in thick. Sprinkle with grated cheese and basil. Repeat with the rest of the potato mixture. Preheat oven to broil. Place in center of oven and broil potatoes until browned on top, flip and brown the other side, if desired. Watch carefully to avoid burning. Makes 6 – 8 patties depending on size of potatoes used.
- 9 lasagna noodles – prepare according to directions on package
- 2 C heavy cream
- 2 T cream cheese
- 4 C 6 cheese Italian blend cheese
- 1 lg container cottage cheese
- 1 whole egg
- 2 C small shrimp
- 1 C sliced baby Portabella mushrooms
- 2 cloves garlic, minced
- 2 T Moscotto wine
- 2 tsp basil
- 1 tsp fresh ground pepper
- 1 T butter
- Olive oil
Preheat oven to 350 degrees. Prepare lasagna noodles. In a large skillet, saute shrimp in a small amount of olive oil, basil and 1 minced clove garlic until cooked through. In a medium sauce pan, melt butter and saute 1 clove minced garlic. Slowly add cream and heat until mixture comes to a slight boil, stirring constantly. Add cream cheese and stir until blended. Slowly add about 1 cup of the Italian blend cheese until completely blended and sauce thickens. Add wine and season with pepper. Set aside. In another large saute pan, drizzle the pan with olive oil and saute sliced mushrooms and onion, sprinkled with pepper, until browned. Stir mushroom mixture and Shrimp mixture into the sauce, set aside. In a large mixing bowl, blend 1 egg, 1/4 cup of the Italian cheese, basil and cottage cheese until mixed well.
Line the bottom of a 9 x 13 glass baking dish with 3 of the lasagna noodles. Layer the cheese mixture over the noodles, top with cheese and shrimp sauce and sprinkle with Italian blend cheese. Repeat with the rest of the noodles. Cover with foil and bake in center of oven for about 20 minutes, or until bubbly. Remove foil and bake for 10 minutes more or until lightly browned on top. Remove from oven and let sit for about 10 minutes before serving. Makes 12 servings.
Lighter and/or Gluten Free Option:
Swap the standard lasagna noodles for rice lasagna noodles. Swap the cream cheese for 1/3 less fat cream cheese, do not use fat free as it will not break down well. Swap the cottage cheese for the low fat version. Use the Reduced fat Italian blend instead of the 6 cheese Italian blend. Use Fat Free half & half instead of the heavy cream. Olive oil cooking spray is a great alternative to the standard olive oil. You can also use imitation crab instead of the shrimp. Keep in mind that rice noodles and reducing calorie count can cause the sauce to be a little bland. You may want to add extra garlic, pepper, or top with grated Parmesan cheese to add a little flavor. These changes can bring the calorie count down considerably and also reduce the fat count to less than 8 grams per serving.
- 1 lb sweet potato
- 1/2 C lightly salted butter, softened (1 stick)
- 1 C raw sugar
- 1/2 C heavy whipping cream
- 2 large eggs
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla
- pie crust for 9 inch pie – single shell
- 1/2 C pecans
- 2 T brown sugar
- 3 T butter melted
- 1 tsp. cinnamon
Directions: Boil sweet potato whole in skin for about 1 hour, or until soft. Run cold water over the sweet potato to remove skin. Break sweet potato apart in a bowl. Blend with butter with hand mixer. Blend in sugar, cream, eggs, nutmeg, cinnamon and vanilla. Beat on medium until smooth. Pour filling into unbaked pie crust. In separate bowl, mix together pecans, melted butter, brown sugar and 1 tsp cinnamon until pecans are coated. Set aside. Wrap the outer edge of the pie crust with foil to prevent burning while baking. Bake in in preheated oven, set at 350 degrees. Bake for 45 – 65 minutes, or until a knife inserted into center comes out clean. When the pie has about 20 minutes left to go, remove the foil from the outer edge and evenly place the pecans over the top of the pie.
- 1 C butter, softened
- 3/4 C raw sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/2 C all-purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 C chopped butter toffee peanuts, chopped
Preheat oven to 350 degrees. In a large mixing bowl, attached to a standing mixer, combine butter and sugar until creamy. Add vanilla and eggs, blend until rich and creamy. In a separate bowl, mix together flour, salt and baking soda until well blended. Slowly add to the butter mixture until well blended. Fold in the chopped butter toffee peanuts until thoroughly blended. Roll dough into about 1 inch in diameter balls, placed on a baking sheet lined with Parchment paper, placed about 1 inch apart. Flatten with fingers or bottom of a glass. Bake for 10 – 12 minutes or until lightly browned. Cool on wire rack. Makes about 2 – 1/2 dozen.
- 1 box German Chocolate cake mix, super moist variety
- 2 – 8 oz. pkgs. cream cheese, softened (do not use fat free)
- 2 eggs (besides what is for cake mix)
- 1/2 C raw sugar
- 1 C sour cream (do not use fat free)
- 1/2 tsp. clear vanilla extract
- 2 oz. unsweetened baking chocolate, melted
- Coconut Pecan frosting of choice
- Maraschino cherries – garnish (optional)
Preheat oven to 350º. Line the bottom of a 9-inch spring-form pan with parchment paper and spray lightly with baking release spray. Mix the cake mix according to the directions on the box. Spread a layer, about ¼-inch thick across the bottom of the pan, evenly. Set aside the remaining batter. In another bowl, combine the cream cheese, sugar, vanilla, sour cream and melted chocolate until well blended and creamy. Blend the remaining batter into the cream cheese mixture until completely blended. Pour, evenly, over cake mix layer in bottom of pan. Bake for 60-90 minutes in center of oven, or until center is set. Set aside to cool. Frost with your favorite Coconut Pecan icing and garnish as desired. Refrigerate until ready to serve.
- 3/4 C Spiced Rum
- 1 1/2 sliced maraschino cherries, drained (green and red varieties)
- 1/2 crushed pineapple in juice, drained
- 2 C raw sugar
- 3 eggs
- 1 1/2 C canola oil
- 4 C flour
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. baking powder
- 1/2 tsp. lemon zest or juice
- 1 1/2 C chopped pecans
Preheat oven to 350 degrees. Prepare bread pans with baking spray (flour blend) or use a Bundt pan for a more decorative look. In a large mixing bowl, beat together cherries, pineapple, sugar, egg, oil and spiced rum until well blended. In a separate bowl, combine together flour, cinnamon, nutmeg, baking soda and baking powder. Blend in with the fruit mixture. Stir in the lemon. Fold chopped pecans into the mixture until well blended. Bake for 60 – 70 minutes or until a toothpick inserted in the center comes out clean. Garnish with sliced cherries or candied pineapple, if desired. Great with butter.
- 1 – 8 – 9 inch pie crust, baked until lightly browned
- 1 – 16 oz. package whole, frozen strawberries
- 6 large kiwi, peeled and chopped
- 2 T raw sugar
- 1 T lemon juice
- 1 tsp vanilla extract, clear
- 1 packet unflavored gelatin
- Whipped topping or vanilla ice cream
- 1/2 C packed light brown sugar
- 1/2 C all-purpose flour
- 4 T butter, cut up
Kiwi Lime Icing:
- 1 C powdered sugar, sifted
- 2 T kiwi juice, no seeds
- 1 T lime juice
- 1 tsp almond extract
- 1 T Vanilla Almond milk
Prepare single layer crust in a glass pie dish, set aside. In a large, non-stick, sauce pan, combine frozen strawberries, chopped kiwi, sugar and lemon juice and bring to a slow boil. Slowly add gelatin, stirring constantly until completely combined. Preheat oven to 400 degrees F. Pour strawberry kiwi mixture into prepared crust. Set aside. In a small bowl mix together flour and brown sugar together. Blend in the chopped up butter with your fingers to make a crumbly crust. Sprinkle about half the mixture over the pie filling and bake for 10 minutes. Remove from oven and sprinkle again with the crumble. Set aside to cool.
Once the pie is cool, in a small bowl, blend together the powdered sugar, kiwi juice, lime juice and milk until well blended and just thin enough to drizzle over the pie. Serve with whipped topping or vanilla ice cream.
∗ This recipe will make either a 9 x 13 baking pan size or 2 8-inch round pies.
- 2 C finely crushed Nilla Wafer crumbs
- 1 C shredded coconut
- 1/2 C (1 stick) butter or margarine, melted
- 1-20 oz. can pineapple chunks in 100% real pineapple juice, pureed
- 2 T coconut rum
- 4 T raw sugar
- 2 envelopes unflavored Gelatin (use 3 for a firmer filling)
- 16 oz. container of whipped topping
Preheat oven to 325º F. In a medium bowl, combine the Nilla Wafer crumbs and coconut until well blended. Slowly stir in the melted butter until the mixture is blended well and sticks together. Press mixture into a glass 9 x 13 baking pan, evenly spreading across bottom and up the sides of pan. Bake in the middle of preheated oven, for 20 minutes or until lightly browned around the edges. Set aside to cool.
In a large sauce pan on med-high heat, combine the pineapple puree and the sugar, stirring constantly, until all sugar is dissolved. Add the coconut rum and stir. Bring to a slow boil and add the unflavored Gelatin, slowly, making sure to stir completely into the mixture before adding more to prevent clumping. Remove from heat and continue to stir until Gelatin is completely dissolved, about 5 minutes, set aside to cool.
Once filling is completely cooled, fold in the whipped topping until completely blended. Spread evenly over the crust and refrigerate until set or overnight. Keep refrigerated until ready to serve.
Serving Suggestion: Make it fun! Add some tropical silk flowers or paper drink umbrellas to give the pie a little more flair!
*Note: You may need to adjust or double the amounts of ingredients depending on the size of your eggplant.
- 1 eggplant, peeled and sliced thin (the thinner the slice, the crispier it will be)
- 1 C whole wheat Panko breading
- 2 – 3 T grated Parmesan cheese
- Season with Garlic and Herb seasoning, to taste
- 1 egg
- 2 -3 T cool water
Preheat oven to 350 degrees. Prepare a baking sheet by lightly coating it with olive oil. Blend the panko breading, parmesan cheese and Garlic and Herb seasoning in a shallow bowl. In another shallow bowl, blend together the egg and water. Dredge the eggplant slices, both sides, through the egg mixture and then through the panko mixture until coated. Place on baking sheet just slightly apart. Bake for 15 minutes on each side or until lightly browned. Can be served with your favorite marinara dipping sauce or enjoy as they are.