Bacon Cheeseburger Pizza

When I saw this recipe, I knew that it would be in our weekly pizza rotation. It is really yummy and easy. The bacon flavor and the sharp cheddar really add some pizzaz to it. I would make this again.

Source: http://desertculinary.blogspot.com

Ingredients:

5 slices of bacon, diced
8 oz ground sirloin
1 c chopped onion
1 c pizza or marinara sauce
1/4 tsp crushed red pepper flakes
salt and pepper
cornmeal, for dusting
12 oz prepared pizza dough ( I used whole wheat)
3 oz shredded mozzarella cheese
3 oz shredded sharp cheddar

Preheat the oven to 450 degrees with a pizza stone placed on the lowest rack.

In a large skillet, cook bacon over medium heat until crispy. Transfer bacon to a paper towel lined plate and drain off all but 2 teaspoons of the drippings.
Add beef and onions to the remaining drppings in the skillet - cook, stirring to crumble, until the beef is no longer pink and the onions are soft. Stir in pizza sauce and crushed red pepper flakes. Simmer, stirring, until thoroughly heated through, about 4-6 minutes. Season lightly with salt and pepper, if desired. Remove from the heat and set aside.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out the dough to a rough 12" circle and transfer to the peel. Slide the crust onto the stone and cook until the bottom begins to crisp up, about 3-5 minutes. Carefully remove from the oven and top with the beef mixture, bacon and cheese. Cook the pizza until the cheese has melted and the crust is golden and crisp, about 10-15 minutes. Cool slightly before serving.

Whole Wheat Pizza Dough

My family eats pizza at least once a week. Sometimes we order it out, but I usually make it because I prefer it that way. I can control the ingredients and the grease by making it at home. Plus, it really doesn't take much longer to make it than it does to order it. My family also prefers whole wheat dough to white dough. Here is a recipe for a dough that is now my favorite. It is so easy to make and so delicious to eat. I made the dough before going to the gym and was able to put dinner on the table in 30 minutes or less!

Source: http://desertculinary.blogspot.com
Adapted from Eating Well

1 cup whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil


Combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine warm water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.

*If you want to knead by hand feel free - knead for about 10 minutes. As made, this recipe makes about 1 pound of dough.

If you would like to make about 12 ounces of dough, here is the ingredient list to follow - the directions to prepare the dough is the same.
3/4 cup whole wheat flour
3/4 cup all purpose flour
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup warm water (may need slightly more)
2 teaspoons olive oil

Asian Chicken and Orzo Salad

I wanted to make a chicken salad with some leftover roasted chicken, but I didn't want a typical mayonnaise laden one. I love Asian inspired recipes so I went looking for a chicken salad that contained those flavors. I found this recipe courtesy of Paula Deen on Food Network.com. This salad is so delicious and fresh. I love that it was semi sweet, salty and crunchy. It is the perfect chicken salad for leftover chicken and it makes a bunch so it would be perfect for a luncheon or a picnic because you don't need to refrigerate it.

Source: http://foodnetwork.com courtesy of Paula Deen


Ingredients:
1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped ( I omitted)
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
2 carrots, finely chopped ( my addition)
1 tsp grated ginger( my addition)
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 tsp brown sugar (my addition)
1 (2-ounce) package slivered almonds, toasted (1/2 cup)

Directions:
Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, carrots and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, brown sugar and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Milk Braised Chicken with Lemon, Cinnamon & Sage

Normally when I buy a whole chicken, it is so that my husband can smoke it on the grill. Although I really love smoked meats, I wanted something different. This recipe caught my attention because it contained cinnamon, which I dearly love. I have also made chicken with milk before so I knew that it would be really moist. If you like roasted chicken, then try this recipe. You will not be dissapointed.

Source: http://everybodylikessandwiches.blogspot.com

Ingredients:

1 3 lb. organic chicken
salt & freshly ground black pepper
2 T butter
1 cinnamon stick
1 t dried sage leaves
2 lemons, zested and juiced
6 garlic cloves, skin left on
1/2 t red chili flakes
2 c milk

Preheat oven to 375F. Season chicken with salt and pepper. Heat butter over med-high heat in a cast iron pot and when butter is bubbly and hot, add chicken, browning all sides. When the chicken gets evenly colored, turn off heat, remove from pot and set aside. Remove butter and fat from pan (reserve to fry potatoes at a later date) and place chicken back in pot. Add in the remaining ingredients. Put the lid on and bake for 1 hour. Baste the chicken. Take off the lid and bake for another 30 minutes. Baste as needed. Remove from oven and serve.

Frozen Orange Balls

Here in Arizona our summer begins in April. As the temps get warmer, I start to crave cool desserts. I went looking for something cool and sweet to make for the weekend. This was the perfect recipe. Another great bonus was that they contain orange juice. Anyone that has known me for awhile knows my love for orange juice. In fact, I rarely buy it because I can drink it all in about 2 minutes!

Source: http://ezrapoundcake.com

Makes about 36

1 box (12 ounces) vanilla wafers
3 cups powdered sugar
1 can (6 ounces) frozen orange juice concentrate
1/2 cup (1 stick) butter, melted
1/2 cup chopped pecans
1/2 cup sweetened coconut ( I omitted)

1. In a food processor, combine vanilla wafers, sugar, orange juice, butter and pecans. Process until smooth.
2. Shape into small balls using an ice cream scoop or melon baller. Roll in coconut.
3. Freeze and serve frozen.

Panko Crusted Pork Chops with Creamy Herb Dressing

This is a really great recipe that is light, but doesn't taste that way. I served it along with some of Nigella's coleslaw.

Source: http://thecrepesofwrath.blogspot.com/ adapted from Cooking Light October 2008

Ingredients:

2 teaspoons whole wheat flour
1/4 teaspoon salt
1/4 teaspoon onion flakes
1/4 ground cumin
1/4 teaspoon chili powder
1/4 teaspoon red pepper flakes
1 teaspoon low-sodium soy sauce
1 large egg white
1/3 cup whole-wheat panko
2 4-ounce center cut pork chops (I used 3)
1 teaspoon olive oil or canola oil Cooking spray

Dressing:
1 tablespoon chopped green onions
1 tablespoon chopped fresh-leaf parsley
2 tablespoons fat-free sour cream
1 tablespoon fat-free milk
1 tablespoon reduced-fat mayonnaise
1 teaspoon cider vinegar
1/4 teaspoon garlic powder


1. Preheat the oven to 450 degrees F. Combine the first six ingredients in a shallow dish. Whisk the soy sauce and egg white in a different medium bowl. Place the panko in yet another shallow dish. 2. Dredge the pork in the flour mixture, then dip in the egg mixture, followed by dredging in the panko crumbs. Heat the oil in a large skillet over high heat and add the pork to the pan. Cook for 2-3 minutes on each side. 3. Line and/or spray a baking sheet with cooking spray and place the pork chops on it. Bake for 7-8 minutes or until the panko crumbs are golden brown and crispy. 4. While the pork cooks, make the dressing by combining the green onions and remaining ingredients. Serve with the pork when they come out of the oven. Serves 2.

Asian Turkey Lettuce Wraps

If you love asian flavors and you want something light and healthy to make for dinner on a weeknight, than this recipe is for you. I loved the yummy asian flavors and I also loved that this came together really quickly which is perfect after working all day.

Source: http://picky-palate.com

Ingredients:
2 tbsp extra virgin olive oil (I used 1 tbsp)
1 c finely chopped onion
1 lb ground turkey
salt and pepper
1/4 tsp garlic salt
1 12 oz bag broccoli slaw ( I used coleslaw mix)
1 small can drained water chestnuts ( I omitted)
1/2 c teriyaki sauce
1 tsp sesame oil
butter or iceburg lettuce leaves

Place oil into a large skillet and cook over medium heat. When oil is hot, add onion and cook until soft. Add turkey, salt , pepper and garlic salt. Brown and crumble until cooked through. Chop water chestnuts.

When turkey is cooked, stir in slaw. water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves.

Smarter Chicken Fettucini Alfredo

My daughter loves fettucini alfredo, but I don't make it often because it is usually very fattening. The title really caught my attention because it indicated healthy. If you really crave alfredo sauce, this is the recipe for you. It was light and creamy with very good flavor. I still won't make it as often as marinara, but I like that I can when my daughter gets the craving. I used roasted broccoli and sauteed mushrooms to bulk it up a bit.
Note: This doesn't make very much sauce. If you have more than 3 people in your house, I would recommend that you double the sauce recipe.

Source: lacucinadilauren.blogspot.com via Kraft

Ingredients:

1/2 lb fettucini, uncooked ( I used whole wheat rotini)
1 1/4 c fat free reduced-sodium chicken broth
4 tsp flour
1/3 c light cream cheese
3 tbsp Parmesan cheese
1/4 tsp ground nutmeg
salt & pepper
fresh parsley (I omitted)

Directions: Cook pasta according to box directions. Meanwhile, beat broth and flour in a medium saucepan with a whisk until well blended. Add cream cheese, 2 tbsp Parmesan cheese, nutmeg and pepper; cook 2 minutes or until mixture comes to a boil and thickens, stirring constantly.
Drain the pasta and add the sauce to it. Mix well.

Chicken Fried Steak

I have tried chicken fried steak at a restaurant before and hated it. It was so greasy and mushy. When I saw this recipe I was immediately skeptical, but it looked so good. It was really flavorful and I even liked the gravy, which I normally don't like and refuse to eat. I also like the fact that it was so easy and didn't contain too many ingredients.

Source: http://maryanna-bishop.blogspot.com

Ingredients:
4 lean cube steaks
1/2 c fat free buttermilk
1 c flour ( reserve 1 tbsp)
1 tsp salt
1 tsp steak seasoning
2 tbsp oil
2 c skim milk
salt & pepper, to taste

Directions:
Dip steaks in buttermilk. Combine flour, salt and steak seasoning (remember to keep 1 tbsp flour set aside). Dip steaks in flour mixture. Set steaks on wax paper, let set for 20 minutes.
Heat 1 tbsp oil in skillet, add steaks, cook until both sides are golden brown. Remove from pan and keep warm. Combine milk and reserved TBSP of flour in a bowl until well mixed. Add milk mixture to the skillet and stir constantly. Sprinkle with salt and pepper and bring to a boil.
Lower heat and simmer until gravy thickens. Serve over steaks.

White Chili

One of my favorite Food Network stars is Ellie Krieger, but she comes on too early in the morning for me to watch. I really like that her recipes are really simple, but also healthy and flavorful at the same time. I also like that her recipes have all of the nutritional information listed. This recipe like all of the other ones that I have tried, was simply delicious! I think it is so much better that regular chili. I love the flavor combination of lime, cilantro and cumin, but I think that what made this dish even better was the hominy.



Source: foodnetwork.com



Ingredients:

1 tbsp olive oil

1 medium onion

2 stalks celery, diced

3 medium poblano peppers (4 oz each) seeded and finely diced ( I used roasted poblanos)

1 garlic clove, minced

1 tsp cumin

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 pound white meat ground turkey

2 (15.5 oz) cans white beans, drained and rinsed

4 c low sodium chicken broth

3/4 tsp dried oregano

1 (15.5oz) can hominy, drained and rinsed

salt

1/4 c nonfat plain yogurt, Greek style

2 tbsp chopped fresh cilantro

lime wedges

Directions:
Heat oil in a large pot or Dutch oven over medium heat. Add the onion, celery, poblanos and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook until the meat is no longer pink, about 2 minutes. Add the white beans, hominy, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes. Serve with cilantro and lime.

Potato and Cheese Pierogi

I love pierogi, but I never made it because I was thought that it was too difficult. It turns out that it is very simple, but also very labor intensive. I made my decision to make it after seeing it on one of my favorite blogs. It is a very good recipe, but I was not able to make it restaurant quality. I don't know if I will make it again. I may just go back to buying the frozen kind at the store. I am glad that I can say that I have made it though.

Source: http://senoraespanola.blogspot.com

Filling:
6 tbsp butter
1 c chopped onion
4 c potatoes ( 2 c would be sufficient)
2 tsp salt
2 tsp pepper
2/3 c sharp cheddar cheese

Dough:
3 eggs
8 oz sour cream
3 c all purpose flour
1/4 tsp salt
1 tbsp baking powder

Melt the butter in a skillet over medium heat. Stir in the onions and cook until translucent, about, about 5 minutes. Stir into the mashed potatoes, and season with salt and pepper.

To make the dough, beat together the eggs and sour cream until smooth. Sift the flour, salt and baking powder; stir into the sour cream mixture until the dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Roll out to 1/8 inch thickness.

Cut into 3 inch rounds. Place a small spoonful of the filling into the center of the round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat the procedure with the remaining dough.

You can now freeze your pierogi. Line a baking sheet with wax paper and pierogi and freeze for about 20 minutes. Transfer to an air-tight container and layer with wax paper.

To cook pierogi (frozen or not). Bring a large pot of slightly salted water to a boil. Add perogies and cook for 3-5 minutes or until the pierogi float to the top. Remove with a slotted spoon. In a separate skillet, melt 1/2 stick of butter and saute some onions until they are translucent. Add the boiled pierogi to the pan and fry until golden brown on both sides.

Garlic & Citrus Brined Turkey

Our in laws purchased a turkey a couple of months ago and we offered to brine it and have them over to eat it. It turned out delicious! We always smoke our turkeys so that on top of the brine gives them so much flavor. We served it with corn on the cob and roasted sweet potatoes.

For the brine:
1/2 c salt
1/2 c brown sugar
1 orange, sliced
1 lemon, sliced
3 bay leaves
3-4 garlic cloves, crushed
1 gallon water

For the turkey:
1 8-10 pound turkey
1 tsp salt
1 tsp pepper
1-2 Tbsp oil ( I used butter)

Dissolve the salt and brown sugar in one gallon of water. Place the turkey in a large stock pot or a brining bag. Pour the brining solution over the turkey. Add the sliced fruit, garlic and bay leaves to the brine solution. Refrigerate the solution overnight or place in a cooler with ice. Before cooking the turkey, rinse it well inside and out and pat dry with paper towels. Rub the turkey inside out with oil, salt and pepper. Cook as desired.

Creamy Tomato Basil and Italian Sausage Soup

I found this recipe on picky palate. Her blog has some fabulously easy recipes that appeal to my picky palate. She also has some kid friendly meals on her site. This soup didn't dissapoint. It was very easy, but very flavorful. I made some changes, but they are noted in parenthesis.

Source: http://picky-palate.com

2 tbsp extra virgin olive oil (I omitted)
1 onion, diced ( my addition)
1 pound Italian Sausage ( turkey)
10 fresh basil leaves, chopped
1 26 oz jar of pasta sauce or homemade sauce
1 c water
1.5 c half and half ( I used fat free)
salt and pepper
1/8 tsp cayenne pepper ( my addition)

Pour the olive oil in a medium sized pot over medium heat. Cook sausage until browned, about 5 minutes. Stir in basil, pasta sauce, water, half and half and salt and pepper. Cook until warm then reduce the heat to low. Simmer until ready to serve.

French Dip Roast Beef Sandwiches

Sometimes we really love to have sandwiches for dinner, but we get tired of the same ham and cheese or turkey and cheese combos. This is a really delicious recipe and it was very easy to make. I took it a step further by making them into paninis, but they would still taste great as is.

Source: Rachael Ray's Yummo Cookbook

2 tbsp butter
1 shallot, chopped
1 shot dry sherry ( optional)
2 cans (14 oz each) beef consomme'
1.5 pounds deli-sliced roast beef
steak seasoning or salt and pepper
4 torpedo sandwich rolls, split

In a large, shallow skillet over medium heat, melt the butter. Saute' the shallots in the butter for 2 minutes. Add the flour and cook one minute longer. Whisk in sherry and cook liquid out. Whisk in the consomme' in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until sandwiches are ready to serve.

Pile roast beef loosely across a large work surface, and season with grill seasoning or salt and pepper. gather 4 ramekins or small soup cups for dipping sauce and 4 torpedo rolls. Using tongs to help guide you.

Toasted Coconut Pound Cake with Lemon Curd

My husband has been asking me to make a coconut cake for quite some time, but I have been reluctant about making a large layer cake only for it to sit around waiting for me to eat it. I am one of those people that can't have sweets in their house without consuming them until there is nothing left! Anyway, I saw this recipe and figured that it would be a good compromise since it only makes a small amount and that it contains coconut. This cake was so good that I am glad that there wasn't alot of it. I used the lemon curd to spread on the cake and then I topped it with strawberries and a bit of whipped cream.

Source: http://evilshenanigans.com

Lemon Curd

2 oz sugar (1/4 cup)
1 tsp lime zest
2 oz lime juice
2 egg yolks
4 tbsp unsalted butter

Rub the lime zest into the sugar until it is fragrant and the sugar is tinted pale green.
Pour into a heavy bottom pot.
Juice the limes and add the juice to the pot with the sugar. Stir in the egg yolks and cook over medium heat until thick. Stir in the butter and cook until melted.
Pour through a strainer into a heat proof bowl and cover with plastic wrap. Make sure to press the film down over the curd to avoid a skin. Chill for two hours.

For the cake:
1 c coconut
1 c sugar
1/2 c butter
3 eggs
1 tsp vanilla
'1/2 c sour cream
1 1/4 c all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Heat the oven to 325 F and grease a 10'' loaf pan very well.
Allow your butter, eggs and sour cream to come to room temperature.
Toast the coconut until brown and fragrant. Set aside to cool.
In a mixer with a paddle attachment, cream the butter and sugar on medium high speed for 5 minutes.
Scrape the sides of the bowl down and add the eggs, one at a time, blending for one minute after each addition and scraping down before adding the next.
Add the vanilla abd blend to combine.
Sift the dry ingredients and add them, along with the sour cream, in three alternating installments, starting and ending with the dry ingredients.
Fold in the toasted coconut and pour into the prepared pan.
Bake for 60 minutes or until the center of the cake springs back lightly when pressed in the center. you may need to tent the cake with aluminum foil to avoid browning.
Cool in the pan for 20 minutes before turning out on a rack to cool completely.

Turkey and Potato Chowder

I had some leftover smoked roasted turkey in the freezer that I need to use up so I decided to make a soup out of it. The soup was so good and filling. You could substitute rotisserie chicken in the place of the turkey. I think that it would work just as well.

Ingredients:
1 tbsp butter
1 medium onion
1.5 c carrots, finely diced
1 c celery, finely chopped
1 tbsp flour
4 medium potatoes, thinly chopped
2 c shredded cooked turkey
4 c chicken broth
1 c water
salt and pepper
1/4 tsp crushed red pepper (optional)
1/4 c fat free half-and-half

Directions:
Heat the butter in a large pot or Dutch oven. Add the onions, carrots and celery and cook over medium-low heat until they are soft. Add the flour and mix well. Put the sliced potatoes, chicken broth and water into the pot. Bring to a boil then lower to a simmer and cook until potatoes are soft. Add the turkey and the half-and-half and simmer until the soup is hot. Add the salt, pepper and crushed red pepper to taste.

Kung Pao Chicken

This is a very easy and delicious recipe. I paired it with Chinese noodles and roasted broccoli and cauliflower. I will definitely make this again.

Source: http://penniesonaplatter.wordpress.com

Ingredients:
1 lb boneless-skinless chicken breasts, cut into 1" pieces
1 tbsp cornstarch
2 tsp sesame oil
3 tbsp chopped green onions
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/2 tsp ground ginger
2 tbsp rice wine vinegar
2 tsp sugar
2 tbsp soy sauce
1/3 c dry roasted peanuts

Combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in a wok or a large deep dish skillet over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove the chicken from the wok.

Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.

Combine vinegar, sugar and soy sauce in a small bowl. Mix well and add to the wok.

Return the chicken to the wok and coat with the sauce. Stir in the peanuts. Heat thoroughly and top with addition green onions if desired. Serve over rice or noodles.

Peanut Butter Banana Bread

I saw this on a blog that I frequent and knew that I just had to have it! It was really good, but a little dissapointing. I was expecting much more of a peanut butter flavor, but it was a really creamy and soft bread. I think that if I made it again I would add peanut butter into the batter as well as the streusal topping.

Source: http://themilkmanswife.wordpress.com


Topping:
§ 1/2 cup all purpose flour
§ 1/2 cup packed brown sugar
§ 1/4 cup creamy peanut butter
§ 1/2 tsp. ground cinnamon

Batter:
§ 1/2 cup butter, softened
§ 1 (8 oz) pkg. cream cheese, softened
§ 1 1/4 cups sugar
§ 2 eggs
§ 1 cup mashed ripe bananas
§ 1 tsp. vanilla extract
§ 2 1/4 cups all purpose flour
§ 1 1/2 tsps. baking powder
§ 1/2 tsp. baking soda
§ 1 tsp. ground cinnamon
§ 1 1/2 cups semisweet chocolate chips

DIRECTIONS:
1. In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly, set aside.
2. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture until just moinstened.

3. Divide half of the batter between two greased 8×4 inch loaf pans; sprinkle with half of the topping. Top with chocolate chips. Reapeat layers of batter and topping.

Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks

Baked Gnocchi

I saw this recipe in one of my Giada cookbooks, but I never made it because it was laden with calories and I wasn't sure how to lighten it. I forgot about it until I saw it on a recipe blog lightened up. It turned out really well. The only thing that I would do different is to substitute another veggie for the spinach. I ended up picking most of the spinach out of my portion.

Source: Reservations Not Required and Food alla Puttanesca
Adapted from Everyday Pasta by Giada Di Laurentiis
Serves 4

Ingredients: 1 (17-oz) package potato gnocchi 1 /2 cup heavy cream 1 cup half and half 1/2 cup vegetable broth 1/8 cup all-purpose flour 1/4 tsp salt 1/4 tsp black pepper 1/8 tsp nutmeg 6 oz baby spinach 1 cup sliced baby bella mushrooms 2 oz goat cheese 1/4 cup Parmesan cheese


Preheat oven to 400 degrees.Place the gnocchi in a lightly greased 8x8 inch baking dish. Set aside. In a medium saucepan, whisk together the cream, half and half, broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper and nutmeg and stir to combine. Add the spinach and mushrooms and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover. Crumble the goat cheese over the spinach. Sprinkle with the parmesan cheese. Bake until the top is golden in places, about 30 minutes.

Olive Garden Zabaglione Almonde

Olive Garden used to have this dessert on their menu. It always came in a close second to my favorite Tiramisu. It is the time of year that berries are in abundance and fairly inexpensive so I bought a bunch. I wanted to make a light dessert to use up all those beautiful berries which was when I remembered this dessert. It was just as good as I remembered, even better because I could control the calories and the cost.

Source: recipezaar.com

1 (4 1/3 oz) box vanilla pudding mix
1.5 c whipped topping ( I used FF Cool Whip)
1 tbsp almond extract
8-16 strawberries, sliced
2 tbsp sugar ( I omitted)
1 tsp nutmeg

Directions:
Make the pudding according to the directions on the box.
Add the whipped topping and almond extract to the pudding an beat for a few minutes.
Divide the mixture between four bowls and add the berries. Sprinkle the top with nutmeg.

Serves 4
Calories 218; Fat 5.4g; Fiber less than 1 gram

Easy Rolls

I was looking for a dinner roll to accompany the Confederate Bean Soup recipe. I didn't have time to make yeast rolls and my family didn't want cornbread so I went looking for a recipe for easy rolls and I found one. The title explains it all. These are the easiest rolls that I have ever made. At first I was skeptical because the recipe calls for mayonnaise, but they turned out so good. Luckily, the recipe didn't yield a bunch of rolls because I would have eaten every last one.

Source: Paula Deen's Kitchen Classics

1 c self-rising flour
1/2 c milk
1 tsp sugar
2 tbsp mayonnaise

Preheat the oven to 350 degrees F. Mix together the flour and milk. Add the sugar and the mayonnaise. Pour into slightly greased muffin tins and bake for 12-15 minutes.

Confederate Bean Soup

This soup is so fantastic! I was aprehensive about trying it at first because it wasn't like any soup that I had ever made. What caught my attention to it in the first place was that it contained Bush's Baked Beans, which I just love and can eat them cold right out of the can! I will definitely make this soup again and again. I just love Paula Deen, but I don't make enough of her recipes because they tend not to be on the lighter side. This soup made me realize that I can make her recipes, but with lighter ingredients. If you have more than three people in your family, you may want to double this recipe.

Source: Adapted from Paula Deen's Kitchen Classics

1/2 pound smoked sausage, sliced in 1/2 inch rounds ( I used Jenni O turkey keilbasa)
2 slices of bacon, diced
1 clove garlic, minced
1 medium onion, diced
1/2 green bell pepper diced (I used 1 whole pepper)
2 tbsp butter (I used 1 tsp)
16 oz can Bush's Baked Beans
1.5 c half-and-half ( I used fat free)

In a large pan saute thebutter, onion, bell pepper, garlic, and keilbasa . In a small skillet, cook the bacon until brown and crispy, drain and set aside. Add the beans and simmer for a few minutes over medium-low. Then add the half-and-half. Increase or decrease the half-and-half depending on your preference. Add in the bacon and stir. Serve with cornbread or dinner rolls.