Combine bread pieces with ⅔ cup milk and set aside 5 min then mash with a fork.
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.
Mix all ingredietnts until well combined.
Form into 1½" balls then, then roll in dry Italian-style bread crumbs to lilghtly coat.
Heat a deep, large, heavy skillet oven over medium heat with about 3 Tbsp oil.
Add meatballs in small groups to allow easy turning so you can saute until cooked through and all sides are browned (about 10 minutes).
Transfer meatballs from the skillet onto a platter to serve as a side-dish….OR.
Serve along-side Angel-hair Pasta topped with a fresh Marinara sauce, and Enjoy!
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.
Coat a medium size skillet with Pam cooking spray over medium heat;
Add in chopped onion, red bell-pepper and zucchini and cook until tender, 5 to 10 minutes.
Place broccoli to a microwave-safe bowl, add water and cook in microwave until tender, about 3 minutes.
Drain water and set broccoli aside
In a medium sized bowl, whisk egg whites, garlic powder, salt, and pepper until thoroughly mixed
Add zucchini/onion mixture, broccoli, and cheddar cheese
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.
Serve alongside a few strawberries and grapes for a delicious and nutritious breakfast. Enjoy!
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.
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
Add cubed Squash into a rimmed baking sheet
Sprinkle squash with 2 tsps Olive Oil, then Sage, Thyme, Basil and Oregano
Bake Squash until heated through and tender (about 10 minutes) then set aside.
Add chopped onions to a deep skillet and saute over a medium heat until clear
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
Add Squash to the Sausage in the skillet and stir to mix
Mix in Cranberries, Walnuts and Apples and continue cooking for another 5 minutes or until all flavors combine.
Remove from heat, season with Salt and Pepper to taste, and ENJOY!
Here’s a delicious treat of a salad. Give it a try!
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
2People
10Minutes
Servings
Prep Time
2People
10Minutes
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.
In a shallow dish add flour, salt, pepper and mix thoroughly
Add oil to a large skillet and heat over medium-high heat
Coat Beef evenly with flour then brown all sides evenly in skillet (10 minutes) & set aside
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)
Place Collard greens, Parsnips, Carrots, Potatoes and onions into a 6-quart slow cooker
Transfer Beef Roast to slow cooker
Pour broth mixture over Roast and veggies in the slow cooker
Onto a double layer of cheese cloth, bundle all herbs (Peppercorns, Thyme, Garlic, Bay Leaves and Parsley), then secure with twine
Add herb bundle to slow cooker, cover and cook on ‘Low’ for 8 hours
Discard cheesecloth bundle and remove Roast from slow cooker to slice
Serve sliced Beef with a side of the vegetable mixture and top with cooking liquid
• 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
