White Bean Artichoke Basil Toasts Recipe

White Bean Artichoke Basil Toasts Recipe

White Bean Artichoke Basil Toasts Recipe

Ingredients
  • 1 clove garlic
  • 1 14-ounce can chickpeas or white beans, rinsed and drained
  • a handful of fresh basil
  • juice of one lemon (or two, if you love tangy like me!)
  • a generous drizzle of good quality olive oil
  • salt and pepper to taste
  • 1 heaping cup canned or jarred artichoke hearts, drained
  • about 2 cups fresh baby spinach or other greens
  • 10 small pieces of whole wheat bread, toasted
Instructions
  1. Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly (see picture in post).
  2. Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking.
  3. Add the spinach or greens just before serving. Serve on the toasted bread. You can also serve this with chips or in a wrap… endless possibilities, really.

Prosciutto-Wrapped Shrimp Recipe

Prosciutto-Wrapped Shrimp Recipe

Prosciutto-Wrapped Shrimp Recipe

Ingredients

PROSCIUTTO-WRAPPED SHRIMP

  • 5-7 thin slices prosciutto
  • 1 pound jumbo shrimp, peeled and deveined (tail on or off)
  • 2 tablespoons butter, melted
  • salt and pepper

(OPTIONAL) GARLIC BUTTER DIPPING SAUCE

  • 1/4 cup (4 tablespoons) butter, melted
  • 2 teaspoons garlic powder
  • pinch of salt and pepper

Instructions

TO MAKE THE PROSCIUTTO-WRAPPED SHRIMP:

  1. Preheat oven to 425°F.
  2. On a cutting board, slice the prosciutto into three long strips and then slice each of those strips in half.  (You should have six long strips that are approximately 1-inch by 4-5 inches.)  Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchment-covered baking sheet.  Repeat with the remaining shrimp and prosciutto.
  3. Brush the melted butter onto the top of each shrimp.  Season with a few generous pinches of salt and pepper.
  4. Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy.  Serve warm, with cocktail forks if desired.

TO MAKE THE GARLIC BUTTER DIPPING SAUCE:

  1. Whisk all ingredients together until combined.  Season with extra salt and pepper if desired, and serve warm.

Easy Freezer Mashed Potatoes Recipe

Easy Freezer Mashed Potatoes Recipe

Easy Freezer Mashed Potatoes Recipe

Ingredients
  • 1 Gallon Freezer Bag
  • 12 Large Potatoes (preferred Yukon Golds), peeled and cubed
  • 1 Cup Butter, cubed
  • ½ Cup Milk (little more or less depending on texture preference)
  • Salt and Pepper, to taste
Loaded Mashed Potatoes (add after they thaw)
  • Reduce above butter to ½ Cup
  • 1 Cup Cheddar Cheese, shredded
  • 1 Cup Parmesan Cheese, shredded
  • ½ Cup Sour Cream
  • 1-2 Tablespoons Chives (dried or fresh)
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
Instructions
  1. In a large pot, bring your peeled and cubed potatoes to a full boil. Reduce heat to medium high and continue to boil until the largest pieces of potato are very tender and almost fall apart when stabbed.
  2. Drain the water, leaving about 4 Tbsp. of it in with the potatoes.
  3. Add the butter to the potatoes and cover with a lid and let rest for 2-3 minutes.
  4. Remove the lid. With a hand masher, throughly mash your potatoes, getting as many big lumps as possible. If you have one, you can use a potato ricer instead.
  5. Once mashed (or riced), add milk, salt and pepper and continue to mash until all the lumps are out. Once you have it mashed to your preferred texture (remember these are mashed, not whipped), bag it and freeze.

5-Minute Cheddar Bacon Ranch Dip Recipe

5-Minute Cheddar Bacon Ranch Dip Recipe

5-Minute Cheddar Bacon Ranch Dip Recipe

Ingredients

  • 8 strips cooked bacon, finely-diced
  • 1 (8 ounce) block low-fat cream cheese, softened to room temperature
  • 2 cups (8 ounces) shredded part-skim sharp cheddar cheese
  • 1 cup plain Greek yogurt
  • 1/2 cup thinly-sliced green onions (about 3-4 green onions)
  • 3 Tablespoons Ranch seasoning mix, homemade or store-bought (equivalent to 1 packet)
  • Kettle Brand Potato Chips for serving (I used the Sea Salt flavor)

Instructions

  1. Combine all ingredients in a large mixing bowl, and stir until combined.  Garnish with extra bacon and green onions, if desired.

Tequila Lime Chex Mix Recipe

Tequila Lime Chex Mix Recipe

Tequila Lime Chex Mix Recipe

Ingredients:

  • 9 cups Chex™ cereal (I used equal parts Rice Chex™, Corn Chex™ and Wheat Chex™)
  • 2 cups pretzels
  • 1 cup peanuts
  • 1 cup tortilla strips (or crushed tortilla chips)
  • ¼ cup coconut oil, melted
  • 2 Tablespoons tequila
  • 2 teaspoons seasoned salt
  • 1 teaspoon chili powder
  • ¼ cup Worcestershire sauce

Instructions

  1. In large microwavable bowl, combine Rice Chex™, Corn Chex™, Wheat Chex™, pretzels, peanuts and tortilla strips; set aside.
  2. In small microwavable bowl, microwave butter uncovered on high about 40 seconds or until melted.
  3. Stir in tequila, seasoned salt, chili powder, garlic powder and Worcestershire.
  4. Pour over cereal mixture; stir until evenly coated.
  5. Microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes.
  6. Spread on paper towels to cool. Store in airtight container.

Baked Pineapple Cream Cheese Wontons Recipe

Baked Pineapple Cream Cheese Wontons Recipe

Baked Pineapple Cream Cheese Wontons Recipe

Ingredients
  • 36 wonton wrappers
  • coconut oil or olive oil for brushing wontons

Wonton Filling

  • 8 oz. cream cheese, softened
  • 2 green onions, chopped
  • 1/4 cup sweetened coconut flakes, roughly chopped
  • 1/4 teaspoon powdered ginger
  • 1 teaspoon Sriracha/Asian hot chili sauce
  • crushed pineapple from 8 oz. crushed pineapple can (reserve juice for sweet and sour sauce)

Easy Pineapple Sweet and Sour Sauce

  • 1/4 cup kethup
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 2 garlic cloves, minced
  • Pineapple juice form 8 oz pineapple can
  • 1 tablespoon cornstarch
  • sriracha to taste (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Add 1/2 cup water to a small bowl.
  3. In a large bowl, whisk together wonton filling ingredients until well combined. Place a heaping 1 teaspoon wonton filling in the center of each wonton wrapper. Wet your finger and brush along the edges of the wonton wrapper, then fold into a triangle, pressing edges together to seal well. Repeat for the rest of the wontons.
  4. Place finished wontons on a baking rack ontop of a baking sheet and lightly brush both sides of each wonton with olive oil or coconut oil. Bake for 8-12 minutes or until corners are browned and crispy.
  5. To make the Pineapple Sweet and Sour Sauce, whisk together ketchup, vinegar, sugar and garlic in a medium saucepan. Pour pineapple juice into 1/2 cup measuring cup then add water to equal full ½ cup. Whisk in cornstarch to the pineapple juice/water then add to saucepan and stir until well combined. Bring ingredients to a boil and simmer until thick – 1-2 minutes. Taste and add additional vinegar for more tang/sour or sugar for sweetness according to your preference. You can also add sriracha for a little heat.

Workout Green Smoothie Recipe

Workout Green Smoothie

Workout Green Smoothie

Ingredients:

  • 1 banana, peeled and sliced
  • 1-inch piece* of fresh ginger, peeled
  • 2 handfuls fresh baby spinach
  • 1 cup frozen pineapple chunks
  • 1/2 cup coconut water
  • 1/2 cup almond milk (or plain Greek yogurt**)
  • 1 Tablespoon chia seeds

Instructions:

  1. Add all ingredients to a blender.  Pulse until smooth.
  2. Serve immediately, sprinkled with extra chia seeds on top, if desired.
  3. (If the smoothie is too thick, you can add in more coconut water to thin it out.  Or if it is too thin, you can add in a handful of ice.)

Honey Garlic Shrimp Skillet

Honey Garlic Shrimp Skillet

Honey Garlic Shrimp Skillet

Ingrdients

  • 1 lb. shrimp, skin off and tail on
Sauce:
  • 1 teaspoon garlic, minced
  • ½ teaspoon ginger, minced
  • 4 tablespoons honey
  • 2 tablespoons soy sauce

Instructions

  • Combine the sauce ingredients and divide into half
  • Marinate the shrimp with half of the sauce for 15-30 minutes. Discard marinade
  • Over medium high heat, pan sear the shrimp on both sides in batches of 2 until browned, about 1 minute per side
  • Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan
  • Dish and serve hot drizzled with the remaining sauce

Marinated Cheese Appetizer

Marinated Cheese Appetizer

Marinated Cheese Appetizer

Ingredients

  • 8 ounces sharp cheddar cheese
  • 1 (8 ounce) package cream cheese, chilled
  • 1 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1 dash salt (to taste)
  • 1 dash black pepper (to taste)
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 (2 ounce) jar diced pimentos, drained
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons minced green onions
  • 3 garlic cloves, pressed

Instructions

  • Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
  • Using a small dish with a little bit of an edge, place cheese slices on end alternating between cheddar and cream cheese slices.
  • Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
  • Pour marinade over cheese, cover and refrigerate overnight.
  • Take out of the refrigerator about 10-15 minutes before serving. Serve with sliced baguettes or triscuits (low-salt).

 

Cheese and Pepperoni Pizza Bites

Cheese and Pepperoni Pizza Bites

Cheese and Pepperoni Pizza Bites

 

Ingredients:

  • 1 pound homemade or store-bought pizza dough, at room temp
  • Flour, for rolling out dough
  • 1/2 cup homemade or store-bought marinara sauce, plus more for serving
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup sliced pepperoni
  • 1 large egg
  • 3 Tablespoons shredded Parmesan cheese
  • Dried oregano or pizza seasoning

Instructions

  • Preheat the oven to 375ºF. Grease a 9-inch cake pan with cooking spray.
  • Lightly flour your work surface then divide the dough into 19 equal portions. Roll each piece of dough into a small circle about 3 inches in size. Add 1 to 2 teaspoons of marinara sauce into the center of each piece of dough then sprinkle the marinara with a small portion of the cheese and one slice of pepperoni. Pull all of the sides up to meet in the center, firmly pinching to seal the fillings inside the dough pocket. Repeat the filling and sealing process with the remaining pieces of dough.
  • Beginning in the center, arrange the filled dough balls seam side down in a single layer in the prepared pan. (Do not overlap the dough balls.)
  • In a small bowl, whisk together the egg with 1 tablespoon water. Brush the eggwash all over the tops of the dough balls then sprinkle the Parmesan cheese on top.
  • Bake for 25 to 27 minutes until golden brown and bubbly. (You can check if the dough is fully baked by lifting one piece to see if the bottom has browned slightly.) Remove the pizza bites from the oven, sprinkle the tops with the dried oregano and serve with additional marinara sauce for dipping.