Shrimp Artichoke Heart Pizza

        

Ingredients

• 1 cup Contadina^® Original Pizza Sauce
• 1 12-inch pizza crust, pre-baked
• 1-1/2 cups shredded mozzarella cheese, divided
• 1/2 lb. medium shrimp, cooked
• 3/4 cup artichoke hearts drained and sliced
• 1/2 cup sliced red bell pepper
• 2 Tbsp. chopped fresh parsley

Directions

1. Heat oven to 450°F. Place crust on baking sheet. Spread pizza sauce over crust to within 1 inch of edge.

2. Sprinkle with half of cheese; top with shrimp, artichoke hearts, bell pepper and remaining cheese.

3. Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Sprinkle with parsley.

Easy Bananas Foster

Bananas Foster

®

Slice the bananas on the bias for oval shapes that make a great presentation!

I'm not going to suggest that you serve this the traditional way...on fire...instead, the alcohol in the rum simply bakes out! - 

Ingredients

• 1/4 cup butter
• 3/4 cup dark brown sugar
• 3 tablespoons spiced rum
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 4 bananas, peeled and sliced into 3/4-inch thick discs
• 4 scoops vanilla ice cream
• Vanilla wafers, for garnish

Directions

1. Preheat oven to 400 degrees. Place bananas in a 1.5-quart baking dish.
2. Add butter, brown sugar, rum, vanilla extract and cinnamon to a sauce pot over medium-high heat until simmering. Pour mixture over bananas.
3. Bake for 8 minutes, just long enough to soften bananas. Serve at the table, smothering over a scoop of vanilla ice cream, and garnishing with a vanilla wafer.

Green Olive and Artichoke Spread

To lower the sodium content of this spread, rinse the olives extremely well to wash away some of their salty brine. Black olives, pitted kalamata olives, or any other kind of pitted olives can be used in place of the green. Or, try a mixture of different kinds of olives!

Olives and artichokes grow all along the shores of the Mediterranean. This spread is a lot like a French tapenade, usually made with olives and other good things, like the artichokes used here. I make my version with cream cheese to give it a nice, spreadable consistency for serving alongside crackers or toasted bread rounds.

 

Ingredients

• 2 (8-ounce) packages light cream cheese, softened
• 2 cups pimento-stuffed green olives or any other kind of pitted olives, drained
• 1 (12-ounce) jar marinated artichoke hearts, drained
• 1/2 cup fresh chopped parsley leaves
• Zest and juice of 1 lemon
• 2 teaspoons minced garlic, or to taste
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper

Directions

1. Place the cream cheese in the bowl of a food processor and pulse until creamy and soft, about 1 minute.
2. Transfer cream cheese to a 1.5-quart baking dish. (There's no need to clean out the food processor bowl before proceeding.)
3. Place the remaining ingredients in the bowl of the food processor and pulse until very finely chopped but not puréed, about 1 minute.
4. Combine the olive mixture with the cream cheese, mixing well. Serve chilled or at room temperature, garnished with lemon slices and a sprig of parsley, if desired.

Potato Salad with Green Beans and Asparagus

Ingredients

• 1 pound new potatoes
• 1 pound green beans
• 1 bunch asparagus
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic, minced
• 1 teaspoon black pepper
• 2 tablespoons red onion, mince
• 2 tablespoons parsley, minced
• 1 handful walnuts

Directions

1. Slice potatoes in half and place in a large pot. Cover with cold water and bring to a boil. Turn down heat to a slow boil and cook for 12 - 15 minutes or until fork tender. 
2. Trim green bean ends and discard. Cut beans in half. Set aside. 
3. Cut off ends of asparagus and discard. Slice asparagus into pieces that are the same length as the green beans. Set aside. 
4. While potatoes are cooking, bring another large pot of water to a boil. Once it's boiling add the green beans and asparagus. Cook for 5 minutes. 
5. Prepare an ice bath (large bowl with half ice and half water). When the green beans and asparagus are ready, drain in a colander and then pour directly into the ice bath. Let them site in the ice bath until completely cool. Remove from ice and put back in the colander to drain. Pat dry with paper towels. 
6. Prepare vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, garlic and black pepper. 
7. Drain the potatoes and place them in  a  1 qt.   bowl. Add half of the vinaigrette and toss to coat. 
8. Add green beans, asparagus, red onion, parsley, and walnuts to potatoes. Toss with remaining vinaigrette and serve. 

Frosted Spice Baked Cake Donuts

These are great spice donuts.  Since you bake them using a donut pan instead of fry them, they have less fat and fewer calories.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup milk
2 tablespoons butter, melted

For the frosting

1 cup powdered sugar
2 tablespoons butter, melted
2 tablespoons water
1/2 teaspoon vanilla

Directions

Preheat the oven to 325 degrees.  Grease a baked donut pan.

1. Combine the flour, baking powder, spices, and salt in a large bowl.
2. In another bowl, whisk the eggs with the sugar, vanilla, milk, and melted butter.
3. Add the liquid mixture to the flour mixture a third at a time, stirring after each addition.  Stir until the batter is smooth.
4. Fill the donut cavities 2/3 full of batter.  This recipe will make 12 large donuts.
5. Bake for eight minutes.  Cool for several minutes in the pan and then remove the donuts with a silicone spatula to completely cool on a rack.
6. For the glaze, mix the water a little at a time into the powdered sugar until it is the desired consistency, adding the butter and vanilla.  Frost the donuts.

No Mayonnaise Potato Salad

No Mayonnaise Potato
Salad


Directions
Place potatoes and eggs in warm water with 2 Tbsp salt.
Bring to a boil and simmer eggs 8 minutes and continue cooking potatoes until tender.
When potatoes are done, submerge in cold water to stop cooking.
Place wine, mustard, dill, vinegar, salt and pepper and thyme in a bowl and mix with whisk and slowly add oil while whisking.
Cut potatoes in 3/8 inch slices and mix with dressing. Add eggs, olives and onions.

Ingredients
2 lb Red or New Potatoes
2 Tbsp Dill (chopped)
4 oz White Wine
1 Tbsp Wine Vinegar
8 Tbsp Olive Oil
1 Tbsp Dijon Mustard
1 tsp Sea Salt
1/2 tsp Pepper
1 Small Red Onion (cut in rings)
3 Hard Boiled Eggs (sliced) 6 Spanish Green Olives
(sliced)
1 tsp Thyme 

Quick & Healthy Chicken Rice Soup

 Quick& Healthy Chicken Rice Soup


Ingredients Directions
3 1/2 quarts Water Start by boiling 1 quart of water

3-4 stalks Celery (chopped) 16 oz Carrots (peeled and chopped)
1/2 Onion (chopped)
2 Boneless Chicken Breasts (cubed)
3 Tbsp Better Than Bouillon Organic Chicken Base
1 Tbsp Italian Seasoning
1 Tbsp Garlic Powder
1 tsp Black Pepper (optional) 1/2 cup Wild or Brown Rice (uncooked)

and add the celery to soften them up while you cut up the carrots, onion and chicken.
Next add the carrots and onion and bring back to a boil. Add the remaining ingredients and simmer for about 30 minutes.
When the rice is soft, you are ready to eat! 

Roasted Vegetable Salad

Roasted Vegetable Salad

Ingredients
2 cups Asparagus (cut into 2 inch
pieces)
2 cups Button Mushrooms or Small Portabella Mushrooms
12 Cherry Tomatoes
To Taste Salt and Pepper
6 Tbsp Olive Oil (divided)
3 Tbsp Red Wine Vinegar
2 Tbsp Minced Shallots
1-2 Tbsp Prepared Horseradish 1 Tbsp Honey

Directions
Preheat oven to 400o F.
Prepare vegetables and spread on a baking sheet. Drizzle with salt, pepper, and two Tbsp of olive oil.
Roast 10 minutes or until tomato skins split and mushrooms are browned.
Whisk together remaining ingredients and pour over hot roasted vegetables. Serve, and enjoy! 

Greek Shrimp Salad

Greek Shrimp Salad

Ingredients
1 lb Raw Shrimp (peeled)
To Taste Sea Salt and Pepper 2 Medium Tomatoes (chopped) 1 Cucumber (chopped)
1/2 cup Crumbled Feta Cheese (may substitute fresh shaved parmesan)
1/2 to 1 cup Pitted Kalamata or other Black Olives
1 tsp Dried Oregano
1/4 cup Olive Oil
4 tsp Red Wine Vinegar
To Serve Baby Spinach Leaves, Spring Mix or Romaine Lettuce (one or more 10 oz bags)

Directions
Cook shrimp by grilling or boiling.
If grilling, thread shrimp onto metal skewers or bamboo ones that have been soaked in water for 15 minutes. Brush both sides with oil and season with sea salt and pepper. Grill shrimp until fully cooked, about 2 minutes per side.
Meanwhile, mix in a medium bowl the tomatoes, cucumbers, cheese, olives, oregano, 2 Tbsp of the olive oil and 2 tsp of the vinegar. Add shrimp to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead).
When ready to serve, drizzle remaining oil, 2 tsp of vinegar, as well as a generous sprinkling of sea salt and pepper, over spinach or lettuce in a large bowl. Toss
to coat. Divide greens among 4 large plates. Top with a portion of the shrimp mixture.

Italian Stuffed Squash

PROTEIN 4 FATS 1 CARBS 2

Prep Time: 10 min

Cook Time: 30 min

Servings: 4

Who needs lasagna when you have this? Such an amazing meal!!!!

Ingredients

• 2 lrg. squash, yellow, fresh, organic
• 1 med. onion, red, organic
• 1 med. bell pepper, green, fresh, organic
• 1 clove garlic, fresh, organic
• 1 tbs. parsley, fresh, organic
• 1 1/2 tsp. basil, fresh, organic
• 1 lbs. beef, ground, free-range or grass-fed, organic
• 2 c. tomato sauce, organic
• 1 c. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic
• 1/2 c. mushrooms, white, organic
• 1 tsp. coconut oil, raw, extra-virgin, organic

Directions

Preheat oven to 350°F.

Cut squash in half lengthwise and scoop out seeds. Set squash halves aside.

Heat coconut oil and saute chopped onions, chopped peppers, and chopped mushrooms over medium high heat. When onions start to turn clear, add minced garlic and saute for one minute more. Remove from heat and put into separate mixing bowl.

Brown ground beef with the parsley and basil. Drain and return to pan. Add cooked vegetables to cooked meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes. Then turn off heat.

Line baking sheet with foil and place squash on the sheet, open end up.

Add 3/4 cup of shredded cheese to meat sauce and stir to combine. Spoon the meat and cheese mixture into the squash havles, pressing down with the spoon and mounding it up a little over the top.

Bake stuffed squash for 20 minutes. Remove from oven and use remaining cheese to top each one with a pinch of cheese. Put back in oven and bake 10-15 minutes more, until squash is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

No gluten or refined sugar in these oatmeal cookies!

Oatmeal Cookies

PROTEIN 0 FATS 0 CARBS 

Prep Time: 5 min

Cook Time: 15 min

Servings: 12

No gluten or refined sugar in these oatmeal cookies!

Ingredients

• 3 med. banana, fresh, organic
• 1/3 c. applesauce, no sugar added, organic
• 1/4 c. coconut milk, unsweetened, full-fat, organic, canned
• 1 tsp. vanilla extract, organic
• 1 tsp. cinnamon, ground, organic
• 2 c. oats, old fashioned rolled, dry, organic
• 1/4 c. coconut, unsweetened, shredded, organic

Directions

Preheat oven to 350ºF. Line a baking sheet with parchment paper. Mash bananas in a large bowl. Add applesauce, coconut milk (or almond milk), vanilla, and cinnamon. Stir to mix well. Add oats and shredded coconut (optional), and stir until everything is evenly distributed. Optional: stir in 1/4 cup of raisins or chocolate chips. Drop batter on baking sheet by the spoonful (should make 24 cookies), and bake for 15 minutes. Let cool a bit before enjoying or storing in an airtight container.

Makes 24 cookies. One serving is 2 cookies.

CHICKEN PARMESAN CASSEROLE

4 chicken breasts, butterflied

1.5 cup panko bread crumb

1 cup parmesan cheese fresh grated

1 cup mozzarella

3 tablespoons parsley

1 teaspoon dried oregano

1/2 bunch basil fresh chopped

2.5 cups marinara sauce

1.5 teaspoon salt

pepper to taste

In an 8x8 baking dish spread tomato sauce evenly on the bottom, then layer mozzarella and basil evenly on top

Season both sides of chicken with salt and pepper to taste, then place evenly into pan over mozzarella

In a bowl mix panko, parmesan, parsley, and oregano. Sprinkle evenly over chicken then bake at 375 °F for 1 hour

Serve and enjoy