Spicy Italian Meat-balls

Spicy Italian Meat-balls
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Servings
22-23 Meatballs
Servings
22-23 Meatballs
Spicy Italian Meat-balls
Print Recipe
Servings
22-23 Meatballs
Servings
22-23 Meatballs
Ingredients
Servings: Meatballs
Recipe Notes

Instructions:

  1. Combine bread pieces with ⅔ cup milk and set aside 5 min then mash with a fork.
  2. In a large mixing bowl add: 1 lb ground beef, 1 lb sausage, ¼ cup Parmesan and Romano cheeses, 4 minced garlic cloves, ½ tsp salt and pepper, 1 egg, and milk-soaked bread bits.
  3. Mix all ingredietnts until well combined.
  4. Form into 1½" balls then, then roll in dry Italian-style bread crumbs to lilghtly coat.
  5. Heat a deep, large, heavy skillet oven over medium heat with about 3 Tbsp oil.
  6. Add meatballs in small groups to allow easy turning so you can saute until cooked through and all sides are browned (about 10 minutes).
  7. Transfer meatballs from the skillet onto a platter to serve as a side-dish….OR.
  8. Serve along-side Angel-hair Pasta topped with a fresh Marinara sauce, and Enjoy!
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Butternut Squash & Spicy Sausage Stuffing

Butternut Squash & Spicy Sausage Stuffing
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Servings
4
Servings
4
Butternut Squash & Spicy Sausage Stuffing
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Recipe Notes

1. Prepare Squash as follows: Cut Squash in half length-wise then place in a shallow baking dish, cut sides down. Pour 1 cup water into dish around squash halves. Bake at 350 degrees for about 1.5 hours until squash is easily pierced with a fork. Let cool, then cut into ¼ -inch cubes

2. Add cubed Squash into a rimmed baking sheet

3. Sprinkle squash with 2 tsps Olive Oil, then Sage, Thyme, Basil and Oregano

4. Bake Squash until heated through and tender (about 10 minutes) then set aside.

5. Add chopped onions to a deep skillet and saute over a medium heat until clear

6. Add sausage to skillet, mix with onions and cook on the stove-top until browned (approx. 10-12 minutes), breaking meat up into small bite-size pieces

7. Add Squash to the Sausage in the skillet and stir to mix

8. Mix in Cranberries, Walnuts and Apples and continue cooking for another 5 minutes or until all flavors combine.

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Butternut Squash & Spicy Sausage Stuffing

 

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Looking for a low carb alternative to traditional stuffing this holiday season?  If so, try this heart healthy recipe that replaces traditional breadcrumbs with sweet, nutrient rich Butternut squash.  Just one cup of cooked Butternut Squash has only 83 calories yet provides 437% RDA of Vitamin A as well as 52% RDA of vitamin C, and 582 mg of Potassium, to boost your energy, facilitate weight loss and promote a healthy complexion. 

Butternut Squash & Spicy Sausage Stuffing
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Butternut Squash & Spicy Sausage Stuffing
Print Recipe
Ingredients
Servings:
Instructions
  1. Prepare Squash as follows: Cut Squash in half length-wise then place in a shallow baking dish, cut sides down. Pour 1 cup water into dish around squash halves. Bake at 350 degrees for about 1.5 hours until squash is easily pierced with a fork. Let cool, then cut into ¼ -inch cubes
  2. Add cubed Squash into a rimmed baking sheet
  3. Sprinkle squash with 2 tsps Olive Oil, then Sage, Thyme, Basil and Oregano
  4. Bake Squash until heated through and tender (about 10 minutes) then set aside.
  5. Add chopped onions to a deep skillet and saute over a medium heat until clear
  6. Add sausage to skillet, mix with onions and cook on the stove-top until browned (approx. 10-12 minutes), breaking meat up into small bite-size pieces
  7. Add Squash to the Sausage in the skillet and stir to mix
  8. Mix in Cranberries, Walnuts and Apples and continue cooking for another 5 minutes or until all flavors combine.
  9. Remove from heat, season with Salt and Pepper to taste, and ENJOY!
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Curry Spinach And Bok Choy Soup

 

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Curry Spinach And Bok Choy Soup
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With cold and flu season right around the corner, consider this strongly spiced soup to ease cold symptoms and satisfy your appetite to boot!
Curry Spinach And Bok Choy Soup
Print Recipe
With cold and flu season right around the corner, consider this strongly spiced soup to ease cold symptoms and satisfy your appetite to boot!
Ingredients
Servings:
Instructions
  1. Add 1 tsp olive oil to medium sized pot over medium heat on the stove-top
  2. Add in tomatoes, and red and yellow onion - stirring for about 30 seconds
  3. Pour 3 cups of vegetable broth and curry powder into the pot
  4. Add tofu, Spinach and Bok Choy to the mixture
  5. Stir until greens are wilted, and tofu is heated through - (1 – 2 minutes)
  6. Remove from stove-top and let cool 1-2 minutes
  7. Serve and enjoy!
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Lemon, Honey and Garlic Soup

 

 

Lemon, Honey and Garlic Soup
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With cold and flu season right around the corner, consider this strongly spiced soup to ease cold symptoms and satisfy your appetite to boot!
Lemon, Honey and Garlic Soup
Print Recipe
With cold and flu season right around the corner, consider this strongly spiced soup to ease cold symptoms and satisfy your appetite to boot!
Ingredients
Servings:
Instructions
  1. Add 1 tsp olive oil to medium sized pot over medium heat on the stove-top
  2. Add in scallions, celery and carrots and stir for 40 seconds to 1 minute
  3. Pour 3 cups of vegetable broth, garlic and lemon juice into the mix
  4. Let mixture come to a boil, then add lemon zest and honey
  5. Stir to mix all ingredients, then remove from stove-top
  6. Let cool 2 minutes
  7. Serve and enjoy!
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Quick & Easy Chicken Marsala!

Chicken Marsala

Quick & Easy Chicken Marsala!
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Servings
4 Servings
Servings
4 Servings
Quick & Easy Chicken Marsala!
Print Recipe
Servings
4 Servings
Servings
4 Servings
Instructions
  1. Prepare Penne Pasta or Spaghetti per package directions for four adult servings.
  2. Place chicken breast between 2 sheets of waxed paper and flatten each to 1/4-inch thickness.
  3. In shallow dish, mix flour, salt, pepper and dried sweet basil flakes. Coat chicken with flour mixture; shake off excess flour.
  4. Heat a 10-inch skillet over medium-high heat. Add oil and cook garlic, mushrooms and parsley (or basil) for approximately 5 minutes, stirring frequently.
  5. Add chicken breasts to the skillet and cook each side until brown.
  6. When chicken is brown, add Marsala wine (or chicken broth), reduce heat to Low and continue to cook for approximately 8 to 10 minutes (until no longer pink in center)
  7. Evenly divide the Pasta (or Spaghetti) onto four plates
  8. Top pasta with breast pieces and top with Masala/mushroom sauce.
  9. ENJOY!
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Mango-Chicken Salad

Mango-Chicken Salad
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Try this delicious salad for a quick & refreshing lunch!
Mango-Chicken Salad
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Try this delicious salad for a quick & refreshing lunch!
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Mix first 4 ingredients together
  2. Divide mixed greens into four portions and place on salad plates
  3. Divide chicken as above and spread evenly across mixed greens
  4. Layer the chicken with the following ingredients: Black Beans, Purple Onions, Tomatoes and Mango
  5. In a jar with a lid, shake dressing ingredients to mix thoroughly
  6. Drizzle each salad with dressing immediately before serving
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Grapefruit Salad with Citrus Vinaigrette

Here’s a delicious treat of a salad. Give it a try!

Grapefruit Salad with Citrus Vinaigrette
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Citrusy, savory, amazing!!! Try this recipe out or feel free to get creative and take out some ingredients and add others, that's the beauty of making salads. Let you mind wander and taste-buds go on that journey of health and happiness.
Servings Prep Time
2 People 10 Minutes
Servings Prep Time
2 People 10 Minutes
Grapefruit Salad with Citrus Vinaigrette
Print Recipe
Citrusy, savory, amazing!!! Try this recipe out or feel free to get creative and take out some ingredients and add others, that's the beauty of making salads. Let you mind wander and taste-buds go on that journey of health and happiness.
Servings Prep Time
2 People 10 Minutes
Servings Prep Time
2 People 10 Minutes
Ingredients
Servings: People
Instructions
  1. • Place equal portions of lettuce on 4 plate
  2. • Top lettuce with Grapefruit sections and Radish slices
  3. • Sprinkle 1 oz. crumbled Feta cheese and ¼ of almonds onto each plate
  4. Then for the Dressing: • Place reserved grapefruit juice in small bowl
  5. • Add Olive Oil, Dijon Mustard, and Lemon juice and whisk until mixed
  6. • Add in Basil, Salt and Pepper and mix thoroughly – chill until ready to serve
  7. • Pour dressing over salad and Enjoy!
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Pot Roast with Potatoes & Greens

Pot Roast with Potatoes & Greens
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Pot Roast with Potatoes & Greens
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Instructions
  1. In a shallow dish add flour, salt, pepper and mix thoroughly
  2. Add oil to a large skillet and heat over medium-high heat
  3. Coat Beef evenly with flour then brown all sides evenly in skillet (10 minutes) & set aside
  4. Add Beef Broth, Wine and tomato paste to skillet and loosen browned bits at bottom of pan, Stir Broth mixture constantly until it comes to a boil (1-2 minutes)
  5. Place Collard greens, Parsnips, Carrots, Potatoes and onions into a 6-quart slow cooker
  6. Transfer Beef Roast to slow cooker
  7. Pour broth mixture over Roast and veggies in the slow cooker
  8. Onto a double layer of cheese cloth, bundle all herbs (Peppercorns, Thyme, Garlic, Bay Leaves and Parsley), then secure with twine
  9. Add herb bundle to slow cooker, cover and cook on ‘Low’ for 8 hours
  10. Discard cheesecloth bundle and remove Roast from slow cooker to slice
  11. Serve sliced Beef with a side of the vegetable mixture and top with cooking liquid
  12. Garnish with a sprig of Thyme, serve and enjoy!
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Thai Chicken Soup

Here’s a delicious Thai Chicken soup that will make your mouth water and your tummy happy! =)thai chicken soup

Thai Chicken Soup
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Here's an awesome Thai Chicken Soup recipe that's sure to make your mouth water and keep you tummy happy! =)
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Thai Chicken Soup
Print Recipe
Here's an awesome Thai Chicken Soup recipe that's sure to make your mouth water and keep you tummy happy! =)
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. 1. Add oil to a large saucepan and heat over medium; swirl to coat.
  2. 2. Add shallots, cook for 1 minute then add garlic and ginger and stir constantly for 30 seconds.
  3. 3. Add broth, lemongrass and 2 cups of water to pan. Loosen browned bits, bring mixture to a boil.
  4. 4. Reduce heat; simmer for 10 minutes.
  5. 5. Stir in chicken pieces and Bok choy; simmer for 5 more minutes then remove from heat.
  6. 6. Discard lemongrass, then add Cilantro, Basil, Lemon juice, salt and pepper flakes to broth and mix well.
  7. 7. Place equal portions of noodles into 6 soup bowls
  8. 8. Top each serving with approximately 2 cups of flavored broth, and Enjoy!
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