Lettuce Wraps w/Cranberry-Walnut Mayo

Ingredients:

Cranberry-Walnut Mayonnaise:

• 1/2 cup light or low-fat mayonnaise
• 1/2 cup whole cranberry jellied sauce
• 1/2 cup walnuts, finely chopped
• 1/2 tsp ground black pepper

Lettuce Wrap:

• 8 large romaine lettuce leaves
• 16 slices 98% fat-free, low-sodium deli turkey
• Cranberry walnut mayonnaise
• 2 cups baby spinach
• 1 Golden Delicious Apple, cored and julienned

Directions:

1. To prepare the Cranberry-Walnut Mayonnaise, whisk all of the ingredients together in a medium-size bowl. Refrigerate until needed.
2. To assemble the wraps, lay the lettuce leaves out flat on a large work surface. Carefully remove 3/4 of the hard center core with a knife. Layer two slices of turkey on top of each lettuce leaf and distribute all of the cranberry mayo on the turkey, spreading evenly. A 1/4 cup of baby spinach gets layered on next, followed by 1/8 of the julienned apple. Roll up e

DELISH Salad w/Special Dressing

Ingredients:

Dressing:

• 1/2 cup balsamic vinegar
• 1/2 cup olive oil
• 1/4 red onion, peeled and stemmed
• 3 Tbsp sugar
• 2 tsp Dijon mustard
• 1/2 cup frozen cranberries, defrosted
• 1/2 cup dried cranberries
• 1/2 tsp salt
• 1/4 tsp pepper

Salad:

• 1 (8-oz) bag field greens
• 1 (9-oz) bag romaine
• 1 (5-oz) bag arugula
• 1 cup walnuts, toasted and chopped
• 2 pears, cored and julienned
• 1 cup Gorgonzola, crumbled
• 6 slices thick-cut bacon, cooked and diced into 1/2'' pieces

Preparation:

1. To prepare the dressing, add all the ingredients into the Vitamix (or another blender) and mix until smooth.
2. To prepare the salad, put all the ingredients into a large salad bowl. Pour the mixed dressing over the ingredients and toss until well coated.

Buttermilk Biscuit Pancakes with Sausage Gravy

Ingredients:

Gravy:

• 2 Tbsp oil
• 1 lb hot sausage
• 1/2 cup flour
• 3–3/4 cups milk
• 1–1/2 tsp salt
• 1/2 tsp black pepper

Pancakes:

• 2 cups flour
• 1 tsp salt
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 cup shortening
• 1 cup milk
• 1 cup buttermilk
• 3 Tbsp fresh sage, chopped

Preparation:

1. To make the gravy, heat the oil in a large skillet over medium-high heat. Add the sausage and break it up into small clumps as it cooks. When the sausage has browned, add the flour and stir to evenly coat. Stir in the milk and bring it up to a simmer. Simmer the mixture for 1–2 minutes, or until the milk has thickened. Stir in the salt and pepper. Set aside.
2. To make the pancakes, combine the flour, salt, baking powder, and baking soda in a medium-size bowl. Add the shortening and blend it into the flour mixture with a fork or pastry cutter. The mixture should be crumbly. Add the milk and buttermilk and stir until you have a batter. (Don't over-stir; you should have tiny lumps from the shortening.) Fold in the sage.
3. Set a lightly oiled griddle or large skillet over medium heat. Add about 1/4 cup of batter to the griddle to make each pancake. Cook until bubbles start to form and the bottom has browned, about 2–3 minutes. Flip and brown the other side. Repeat with remaining batter. Keep the pancakes in a low temperature oven, covered with foil until you're ready to serve them with the sausage gravy.

Special Egg White Frittata

Ingredients:

• 12 egg whites
• 1/2 cup cherry tomatoes, halved
• 1/2 cup frozen spinach, thawed, chopped, and drained of moisture
• 1 cup small broccoli florets
• 1 clove garlic, minced
• 3 Tbsp fresh basil, chopped
• 1/2 cup reduced-fat Parmesan cheese, grated
• 1/4 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2 Tbsp low-fat sour cream

Preparation:

1. Preheat frittata pan over medium heat. In a medium bowl, mix egg whites until frothy. Add cherry tomatoes, spinach, broccoli, garlic, 2 Tbsp basil, Parmesan, salt, and pepper.
2. Add the egg mixture to the frittata pan and cook for 3-4 minutes until the egg whites begin to set around the edges. Loosen egg white with a rubber spatula. Flip pan and cook for an additional 3-4 minutes until frittata has set and is cooked through.
3. Transfer from the pan to a plate and sprinkle with the remaining 1 Tbsp basil. Slice the frittata into thin wedges and eat warm or at room temperature with dollops of sour cream on top.

Broccoli Swiss Quiche with Canadian Bacon

Ingredients:

• Vegetable oil spray
• 1 Tbsp extra virgin olive oil
• 1 small onion, chopped
• 1 cup Canadian bacon, chopped
• 1 10-oz package frozen broccoli florets, thawed and well drained on paper towels
• Kosher salt and freshly ground pepper
• 2 cups Bisquick
• 3 cups milk
• 6 large eggs
• 1 tsp fresh parsley, chopped
• 1 tsp fresh thyme
• 1/2 tsp kosher salt
• 1/4 tsp cayenne
• 1-1/2 cups Swiss cheese, shredded

Preparation:

1. Preheat the oven to 400°F. Spray an 8'' square baking dish with the vegetable oil spray.
2. Heat a sauté pan over medium heat and add the olive oil. When the oil is hot, add the onion. Sauté for 1 minute. Add the Canadian bacon and sauté for 1 minute more. Add the broccoli. Season with salt and pepper to taste. Pour the vegetable-bacon mixture into the prepared baking dish.
3. Whisk together the Bisquick, milk, eggs, parsley, thyme, salt, and cayenne in a large bowl with a spout until thoroughly blended. Pour the batter evenly over the vegetable-bacon mixture. Sprinkle the Swiss cheese evenly over the top.
4. Bake for 35-40 minutes, until puffy and golden brown. Remove from the oven to a wire rack and let cool for 5 minutes before slicing and serving.

Chocolate Mint Hot Chocolate

Ingredients:

• 1 (14-oz) can sweetened condensed milk
• 1/2 cup unsweetened cocoa
• 1-1/2 tsp peppermint extract
• 2 Andes chocolate mints
• 1/8 tsp salt
• 6-1/2 cups hot water
• Marshmallow cream or mini marshmallows (optional garnish)
• Chocolate shavings (optional garnish)

Preparation:

1. Add the sweetened condensed milk, cocoa, peppermint extract, mints, and salt to a large saucepan over medium heat. Mix well. Slowly stir in the water and heat through, stirring occasionally. Do not allow the mixture to boil.
2. Pour the hot chocolate into mugs, then garnish each cup with marshmallow cream or mini marshmallows, if desired. The chocolate shavings can also be added, if desired.

Frozen Peanut Butter Cup Hot Chocolate

Ingredients:

• 3 oz dark chocolate (70% cacao), chopped
• 3 oz peanut butter cups, chopped
• 2 Tbsp creamy peanut butter
• 1 Tbsp sugar
• 1-1/2 cups milk, divided
• 1 Tbsp good quality hot chocolate mix
• 2-1/2 cups ice
• Whipped cream (optional garnish)
• Chocolate sauce (optional garnish)
• Peanut butter cups, chopped (optional garnish)

Preparation:

1. Mix the dark chocolate, peanut butter cups, sugar, and 1/2 cup of milk in a microwave-safe bowl and cook in 20-second intervals, stirring occasionally until melted and evenly incorporated. Add the hot chocolate mix and stir until thoroughly blended. Place the mixture in the refrigerator and allow it to cool.
2. Place the remaining cup of milk, the cooled chocolate mixture, and the ice into a blender and mix until completely smooth. Pour the beverage into milkshake glasses, and top each with whipped cream, more peanut butter cups, and a drizzle of chocolate sauce...