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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Palette Pleasing Pumpkin-Pie Bread

Palette Pleasing Pumpkin-Pie Bread
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Servings
12 Slices ( 1 Loaf)
Servings
12 Slices ( 1 Loaf)
Palette Pleasing Pumpkin-Pie Bread
Print Recipe
Servings
12 Slices ( 1 Loaf)
Servings
12 Slices ( 1 Loaf)
Ingredients
Servings: Slices ( 1 Loaf)
Recipe Notes

Directions:

 

  • Pre-heat oven to 350 degrees F.
  • Pour flour, Sucanat, Baking Soda, and spices into a large mixing bowl and whisk to combine
  • Pour lightly whisked eggs and egg white into another mixing bowl
  • Add Pumpkin, Milk, and oil to the egg mixture and whisk until thoroughly blended
  • Pour wet ingredients into the flour mixture and stir gently until blended
  • Coat a non-stick bread pan with Pam
  • Transfer mixture into pan and bake in the center of the oven for approximately 50 minutes or until the top and edges are browned
  • Transfer bread pan from oven to a wire rack and let cool completely
  • Slice the bread loaf into 12 slices and keep at room temperature in an airtight container

 

Nutritional Facts:

Calories per slice - 169

Total Fat (g) – 6

Carbs – 25

Fiber – 2.5

Sugar – 13

Protein – 4

Sodium – 213

Cholesterol (mg) - 17

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Butternut Squash & Spicy Sausage Stuffing

Butternut Squash & Spicy Sausage Stuffing
Print Recipe
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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Holistic Massage School Presents: Healthy and Delicious Breakfast Quiche

Holistic Massage School Presents: Healthy and Delicious Breakfast Quiche
Print Recipe
Servings
4
Servings
4
Holistic Massage School Presents: Healthy and Delicious Breakfast Quiche
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Recipe Notes

Directions:

  1. Preheat oven to 350 degrees F
  2. Coat a medium size skillet with Pam cooking spray over medium heat;
  3. Add in chopped onion, red bell-pepper and zucchini and cook until tender, 5 to 10 minutes.
  4. Place broccoli to a microwave-safe bowl, add water and cook in microwave until tender, about 3 minutes.
  5. Drain water and set broccoli aside
  6. In a medium sized bowl, whisk egg whites, garlic powder, salt, and pepper until thoroughly mixed
  7. Add zucchini/onion mixture, broccoli, and cheddar cheese
  8. Pour egg white mixture into a 10-in round pie pan and bake for 25 minutes (or until quiche is set in the middle).  Let stand 5 to 10 minutes before serving.
  9. Serve alongside a few strawberries and grapes for a delicious and nutritious breakfast.  Enjoy!
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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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Palette Pleasing Pumpkin-Pie Bread

 

pumpkinbread

Palette Pleasing Pumpkin-Pie Bread
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Palette Pleasing Pumpkin-Pie Bread
Print Recipe
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350 degrees
  2. Pour flour, Sucanat, Baking Soda, and spices into a large mixing bowl and whisk to combine
  3. Pour lightly whisked eggs and egg white into another mixing bowl
  4. Add Pumpkin, Milk, and oil to the egg mixture and whisk until thoroughly blended
  5. Pour wet ingredients into the flour mixture and stir gently until blended
  6. Coat a non-stick bread pan with Pam
  7. Transfer mixture into pan and bake in the center of the oven for approximately 50 minutes or until the top and edges are browned
  8. Transfer bread pan from oven to a wire rack and let cool completely
  9. Slice the bread loaf into 12 slices and keep at room temperature in an airtight container
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Broiled Halibut with Puttanesca Sauce Over Rice

Broiled Halibut with Puttanesca Sauce Over Rice
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Servings Prep Time
4 20 min
Cook Time
40 min
Servings Prep Time
4 20 min
Cook Time
40 min
Broiled Halibut with Puttanesca Sauce Over Rice
Print Recipe
Servings Prep Time
4 20 min
Cook Time
40 min
Servings Prep Time
4 20 min
Cook Time
40 min
Ingredients
Servings:
Instructions
  1. Pre-heat broiler
  2. Coat broiler pan with cooking spray
  3. Place Halibut in broiler pan and brush with olive oil
  4. Sprinkle Halibut with 1 tsp Black Pepper
  5. Broil for 10 minutes or until fish is flaky
  6. While fish broils, prepare Jasmine Rice per package directions
  7. Heat medium saucepan over medium heat
  8. Coat pan with olive oil
  9. Add onions and garlic to pan and saute until tender (about 2 minutes)
  10. Add in Tomatoes, Olives, Basil, Oregano, Parsley, Salt & Pepper
  11. Bring sauce to a boil, cover and reduce heat
  12. Simmer sauce for 8 to 10 minutes stirring occasionally.
  13. Place 1/4 cup Jasmine Rice on 4 serving plates
  14. Top Rice with Halibut fillets
  15. Separate to 4 servings and top Halibut with Tomato Sauce
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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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Fresh Herb-Baked, Garlicky Chicken

garlicky chicken

mmmmmmmmm. tasty!

Here’s a super duper tasty chicken recipe! Enjoy!

Fresh Herb-Baked, Garlicky Chicken
Print Recipe
Servings Prep Time
3-5 people 15 minutes
Cook Time Passive Time
1 hour 10-15 minutes
Servings Prep Time
3-5 people 15 minutes
Cook Time Passive Time
1 hour 10-15 minutes
Fresh Herb-Baked, Garlicky Chicken
Print Recipe
Servings Prep Time
3-5 people 15 minutes
Cook Time Passive Time
1 hour 10-15 minutes
Servings Prep Time
3-5 people 15 minutes
Cook Time Passive Time
1 hour 10-15 minutes
Ingredients
Servings: people
Instructions
  1. • Preheat oven to 400° degrees F. • Rinse chicken with cold water, pat dry and set aside • Pour the chicken broth, crushed garlic and rice wine vinegar into a 1 ½ quart baking pan and mix until blended • Place chicken parts into the pan, and lightly coat with Olive oil • Sprinkle the herbs evenly across all chicken parts, place Garlic cloves at either corner of the pan • Cover with aluminum foil and bake for approximately 1 hour, basting every 20 minutes • Remove aluminum foil and let brown for an additional 10-15 minutes or until internal temperature reaches 180° F. • Remove the Baked Chicken from the oven and let stand about 5 minutes • Transfer from the pan to a large serving plate • Garnish with a few roasted garlic cloves, serve and enjoy
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