Snacks - Roasted Chickpeas and Veggie Chips

Found here:http://www.mashed.com/43539/healthy-homemade-snacks-youll-love/s/roasted-chickpeas/

Roasted Chickpeas
Something about chickpeas delivers that rich and nutty flavor I want in a snack. Making them couldn't be simpler. Drain a can of garbanzo beans, rinse and dry them as much as possible, coat them in olive oil, and lay them in a dark-bottomed pan, and roast at 450 degrees Fahrenheit for 30 minutes, until they start to deeply darken and develop that delicious crunch. When they come out of the oven, sprinkle them liberally with salt while they are still hot. I prefer them plain, but they are also great with curry powder or Italian seasoning. Make a batch and keep them in your office drawer to avoid those doughnuts your co-worker keeps bringing in.

http://www.prevention.com/food/healthy-eating-tips/make-your-own-veggie-chips

Spiced Sweet Potato Chips
PREP TIME: 10 minutes / TOTAL TIME: 24 / SERVINGS: 2

1 12-oz sweet potato, peeled
½ tsp ground cumin
¼ tsp sugar
¼ tsp chili powder
¼ tsp salt

1. HEAT oven to 375°F.
2. SLICE potato into very thin slices using v-slicer mandoline. Spray 2 baking sheets with cooking spray. Arrange potato slices on the baking sheets in a single layer. Coat slices lightly with cooking spray.
3. BAKE for 7 minutes, or until barely starting to brown. Turn potato slices over and return to the oven. Bake until lightly browned, about 7 to 10 minutes more. Transfer finished slices to a bowl and repeat with remaining slices, if necessary. Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt.
4. POUR spice mixture over chips and toss well before serving.

NUTRITION (per serving) 157 cal, 3.5 g pro, 36 g carb, 6 g fiber, 12 g sugars, .4 g fat, .1 g sat fat, 353 mg sodium



Zucchini Chips
PREP TIME: 8 minutes / TOTAL TIME: 40 minutes / SERVINGS: 4

2 lg zucchini
1 Tbsp olive oil
¼ tsp salt
¼ tsp garlic powder (optional)

1. HEAT oven to 400°F. Coat 2 baking sheets with cooking spray
2. SLICE the zucchini on the diagonal, about ⅛" thick. Place the slices in a large bowl and toss well with the oil, salt, and garlic powder (if using). Arrange in a single layer on the baking sheets.
3. BAKE, turning often, for 25 minutes. Reduce the oven temperature to 300°F and bake until splotchy brown and crisp, 10 to 15 minutes more. Remove to paper towels and let cool. These will keep at room temperature, uncovered, for several hours.

NUTRITION (per serving) 39 cal, 7 g pro, 3.4 g carb, 1 g fiber, 2.4 g sugars, 2.6 g fat, .4 g sat fat, 106 mg sodium

Baked Beet Chips

PREP TIME: 10 minutes / TOTAL TIME: 55 minutes / SERVINGS: 6

3 med uncooked beets
1½ Tbsp coconut oil
¼ tsp salt

1. HEAT oven to 350°F. Peel 3 medium uncooked beets and cut into thin slices. Toss with coconut oil and 14 teaspoon salt.
2. SPREAD slices onto two baking sheets in a single layer and bake for about 15 minutes. Flip beets and bake for an additional 10 to 15 minutes, or until beets have dried out and become crisp. Cool before serving. Chips can be stored in an airtight container for up to three days.
NUTRITION (per serving) 469 cal, .7 g pro, 3.9 g carb, 1 g fiber, 3 g sugars, 3.5 g fat, 3 g sat fat, 129 mg sodium



Sweet-Hot Pickled Carrot Chips
PREP TIME: 8 minutes / TOTAL TIME: 16 minutes / SERVINGS: 10

3 carrots
½ c white or cider vinegar
½ c water
6 Tbsp honey
1 clove garlic, peeled and smashed
½ tsp turmeric
1 dried hot chili pepper, 1–2 in. long

1. CUT the carrots on the diagonal into ¼-inch-thick slices. In a steamer, cook until crisp-tender, 3 to 4 minutes. Rinse under cold running water to stop cooking. Drain and place in an ovenproof glass or earthenware container.
2. COMBINE the vinegar, water, honey, garlic, turmeric, and chili pepper in a small nonaluminum saucepan. Bring to a boil and cook for 5 minutes.
3. POUR the hot mixture through a sieve over the carrots to cover them completely. Cover and refrigerate several hours or overnight. Store in the refrigerator.

NUTRITION (per serving) 15.4 cal, 0.2 g pro, 3.8 g carb, 0.6 g fiber, 2.8 g sugars, 0.1 g fat, 0 g sat fat, 15 mg sodium

Smoky Paprika Kale Chips

PREP TIME: 10 minutes / TOTAL TIME: 30 minutes / SERVINGS: 6

1 lg bunch kale
¼ c olive oil
1 Tbsp smoked paprika
½ tsp salt

1. HEAT oven to 400°F. Remove the tough stems from the kale and wash and tear the leaves into large pieces. In a large bowl, toss the kale pieces with the olive oil and paprika.
2. LINE a baking sheet with parchment paper, scatter the kale atop, and roast until the greens are dry and crispy, about 30 minutes, tossing every 10 minutes to toast evenly. Toss with the sea salt and serve.

NUTRITION (per serving) 149 cal, 6 g pro, 12.4 g carb, 3 g fiber, .1 g sugars, 11 g fat, 1.5 g sat fat, 183 mg sodium

Apple Cider Mimosas With A Sparkly Sugar Rim

Apple Cider Mimosas With A Sparkly Sugar Rim
Found http://www.erinbrighton.com/apple-cider-mimosas/

Prep time 5 mins
Total time 5 mins

With just a few ingredients, this drink will be the star of your next party!
Author: Erin Brighton
Serves: 8 glasses

Ingredients
1 bottle prosecco or champagne
1½ gallon apple cider
2 - 3 T honey
2 - 3 T decorator sugar
2 T brown sugar

Instructions
Combine brown sugar with decorator sugar. Put in a small teacup saucer.
Add 2 to 3 tablespoons of honey to a 2nd saucer.
Dip the champagne glasses in the honey so that the rim is evenly coated with honey.
Dip the champagne glasses in sparkly sugar.
Fill champagne glass halfway with cider.
Top with champagne or prosecco. ENJOY!!

Make Ahead Appetizer Recipe – Baked Taco Empanadas

Found http://www.simplifylivelove.com/baked-taco-empanadas/
Make Ahead Appetizer Recipe – Baked Taco Empanadas
1 hr Prep Time
12 min Cook Time
1 hr, 12 Total Time

Ingredients

For the Empanada Dough
2 cups unbleached all purpose flour
1/2 tsp salt
1 egg
1/2 cup cold butter, cut into pieces
1/4 cup ice cold water
1 egg white for an egg wash.

For the Filling
1/2 lb of your favorite taco meat
8 ounces shredded cheese
assorted toppings: sour cream, guacamole, salsa

Instructions

For the Dough or get the Goya premade brand disks

Make the dough in a food processor by first mixing flour and salt.
Add the butter and pulse until the mixture resembles peas.
Add in egg and water and pulse until a nice, soft dough forms.
If it's too wet, add a bit more flour. If it's too dry, add a bit more water, 1 tbs at a time.
Make a dough ball and chill in plastic wrap in the fridge for 30 minutes - 1 hour.

For the Empanadas

Preheat oven to 400 degrees.
Roll out dough and cut into circles using a biscuit cutter or a cup if you don't have one.
Add 1-2 TBS taco meat and cheese.
Fold over the top and seal the sides with your fork.
Brush the top of the empanadas with egg white wash.
Chill the empanadas for 20 minutes.
Bake at 400 degrees for 12-15 minutes.

NO CHURN PISTACHIO BAKLAVA ICE CREAM

NO CHURN PISTACHIO BAKLAVA ICE CREAM

PREP TIME 10 mins
COOK TIME 6 hours
TOTAL TIME 6 hours 10 mins

Everything you love about pistachio baklava in ice cream form!
Author: Amy Lee Scott

INGREDIENTS
1 cup chopped pistachios
½ teaspoon cinnamon
zest from ½ an orange, divided
1 teaspoon vanilla extract
1 tablespoon sugar
1 pint heavy whipping cream (2 cups)
1 (14-oz.) can sweetened condensed milk
¼ cup honey, plus some to drizzle between layers
Puff pastry or ice cream cones for serving, optional

INSTRUCTIONS
To make the baklava crumble, mix pistachios, cinnamon, half of the orange zest, vanilla extract, and sugar in a bowl. Set aside while you make the ice cream base.
To make the ice cream base, pour whipping cream in a large bowl. Mix with a hand mixer on medium-high speed until soft peaks form, about two minutes. Use a spatula to fold in the sweetened condensed milk, honey, and remaining orange zest.
To assemble the ice cream, pour ⅓ of the ice cream base into a freezer-safe container. Drizzle with honey and sprinkle with ⅓ of the baklava crumble. Repeat layers. Seal container and freezer for at least 6 hours. Serve with baked puff pastry or in an ice cream cone.

Adapted from Kitchen Treaty

Nut and Seed Loaf

Found http://www.ehow.com/how_12343770_easy-make-bread-recipe-healthy-nuts-seeds.html
Things You'll Need

1 cup raw almonds
1 cup raw walnuts
1 cup whole flax seeds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup sesame seeds
5 eggs
1 ½ teaspoons sea salt

Tip

You can easily customize the recipe with your preferred nuts and seeds. Simply make sure that you follow a nuts to seeds ratio of 2 cups of nuts to 4 - 5 cups of seeds. Suggested nuts for addition/substitution: pecans, pine nuts, hazelnuts. Suggested seeds for addition/substitution: poppy

Step 1
Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all ingredients.

Step 2
Mix thoroughly with a spatula or spoon.

Step 3
Line a loaf pan with parchment paper.

Step 4
Pour your mixture into the pan, and level out the top with your spatula or spoon.

Step 5
Bake at 350 degrees Fahrenheit for 1 hour. Note that this is a very dense bread that won’t leaven. When finished baking, the loaf should sound hollow when tapped.

Thinly slice and enjoy any time of the day. It’s especially delicious toasted and topped with cheese, pâté, jam, or luncheon meats. On second thought, it goes well with practically any type of spread or topping. Have fun and experiment!

Tip

This bread will keep in the refrigerator for around a week, and it also freezes very well. For that reason, it's always a good idea to make two at once -- one for now and one for the freezer. Once you get a taste, you'll be glad to have another one on hand when you run out.

BBtella (Healthy Nutella) Spread

http://www.oprah.com/food/BBtella-Healthy-Nutella-Spread-Recipe
Makes about 2 cups

Ingredients

½ cup of hazelnut butter or 1 cup of whole hazelnuts
1 15-ounce can of black beans, drained and rinsed
4 Tbsp. cocoa powder
2 Tbsp. butter or coconut oil, plus 1 Tbsp. if using whole hazelnuts
4 Tbsp. raw honey, plus more to taste
2 tsp. vanilla extra
Pinch of sea salt

Directions

Total time: 5 minutes

In a food processor fitted with a metal blade, add hazelnut butter, black beans, cocoa powder, butter or coconut oil, honey, vanilla extract and salt.

If using whole hazelnuts, first add hazelnuts to a food processor or a high-powered blender and pulse until smooth. Then add other ingredients, plus extra butter or oil.

Add more honey to taste. Store in fridge up to 3 weeks.


Read more: http://www.oprah.com/food/bbtella-healthy-nutella-spread-recipe#ixzz4bVvxyaYL

No-Bake Chocolate Almond Bars Recipe

Found: http://www.oprah.com/omagazine/no-bake-chocolate-almond-bars-recipe#ixzz4bVu3zoej

Makes 16 bars

Ingredients
1/2 cup honey
1/4 cup coconut oil
1/4 cup almond butter
1/4 tsp. sea salt
1 tsp. vanilla
1 tsp. cinnamon
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup goji berries
1 cup rolled oats

Directions

Heat honey, coconut oil, almond butter, sea salt, vanilla and cinnamon in a saucepan over low heat.

Combine chopped almonds, chopped walnuts, dark chocolate chips, sunflower seeds, pumpkin seeds, goji berries and rolled oats in a bowl.

Stir wet ingredients into dry ingredients. Press into a greased 8" x 8" pan and refrigerate until hardened. Cut into 16 bars.

Store in an airtight container, with layers of parchment paper separating the bars, in the refrigerator.

Country House Bed and Breakfast Casserole

Country House Bed and Breakfast Casserole
Found: http://allrecipes.com/recipe/24143/country-house-bed-and-breakfast-casserole/

"A delicious casserole that can be altered in many ways to change it from day to day. You may substitute bacon or sausage for the ham if you wish. Add peppers, onions, hash browns or anything else that suits your fancy."

50 min
4 servings
358 cals

Ingredients

1/4 cup butter
1/2 cup croutons
1/2 cup shredded Cheddar cheese
4 eggs
3/4 cup milk
1 teaspoon dry mustard
1 cup cooked ham, cubed
Ham Cured

Directions

Prep 10 m
Cook 40 m
Ready In 50 m

Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight.

Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats.

Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Ultra Fudgy German Chocolate Brownies

Ultra Fudgy German Chocolate Brownies

Author: Hayley Parker, The Domestic Rebel
Recipe type: Bars
Prep time:  3 hours Cook time:  45 mins Total time:  3 hours 45 mins
Serves: 15-24

These ultra fudgy, super chocolaty German Chocolate Brownies combine classic cake flavors with an easy brownie recipe!

Ingredients

FOR BROWNIES:
1 & ¼ cups butter, cubed
12 oz semi-sweet chocolate bars, roughly chopped
4 oz bittersweet chocolate, roughly chopped
3 cups sugar
5 eggs
1 Tbsp vanilla
2 & ¼ cups all-purpose flour
1 tsp instant espresso powder
Pinch salt

FOR COCONUT PECAN FROSTING:
2 cups evaporated milk
2 cups sugar
5 egg yolks
2 sticks (1 cup) butter, cubed
1 Tbsp vanilla extract
1 cup chopped pecans
2 cups shredded coconut

Instructions
Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the edges of the foil over the sides of the pan. Spray the foil liberally with cooking spray; set aside.

In a large microwaveable bowl, melt together the cubed butter, semi-sweet chocolate & bittersweet chocolate on HIGH for 45 seconds. Stir, then heat for another 25-30 seconds or until melted and glossy. Set aside.

In the bowl of a stand mixer, beat together the sugar, eggs and vanilla until pale yellow and fluffy, about 1 minute. Pour in the chocolate mixture and mix to combine. Add in the flour, espresso and salt and beat until a soft batter has formed. Pour the batter into the prepared pan and spread in an even layer; batter will be thick.

Bake for approx. 37-45 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.

While brownies cool, make your frosting. In a large saucepot, bring together the evaporated milk, sugar, egg yolks, cubed butter, and vanilla over medium heat until melted. Bring the mixture to a bubble/boil and, stirring constantly, boil for 12 minutes exactly or until thickened. Remove from heat after 12 minutes and stir in the coconut and chopped pecans. Cool for about 15 minutes.

Spread the frosting evenly over the brownie layer. Cover with plastic wrap and refrigerate for about 2 hours or until set. The pan will weigh approximately 4584 pounds; this is normal. Cut into squares and serve.

SMOKED SALMON CUCUMBER BITES (LOW CARB, GLUTEN-FREE)

Found here: https://www.wholesomeyum.com/recipes/smoked-salmon-cucumber-bites/
SMOKED SALMON CUCUMBER BITES (LOW CARB, GLUTEN-FREE)
This smoked salmon platter of cucumber bites is the perfect app for any occasion. Can't go wrong with this easy smoked salmon appetizer recipe!

SERVINGS PREP TIME
8  servings 15 minutes

INGREDIENTS
1 large English cucumber (sliced)
8 ounces Smoked salmon (sliced thinly and cut into pieces the same size as the cucumber slices)
1/2 cup Plain Greek yogurt
1 tbsp Fresh dill
1/4 tsp Garlic salt

INSTRUCTIONS
Whisk together the Greek yogurt, fresh dill, and garlic salt.
Arrange the cucumber slices in a single layer on a platter. Spoon a dollop of Greek yogurt onto each cucumber slice, then top with smoked salmon. Garnish with additional dill if desired.

GREEK YOGURT DEVILED EGGS

GREEK YOGURT DEVILED EGGS

Serves: 4 servings

A healthier version of deviled eggs that uses Greek yogurt!

INGREDIENTS
4 large eggs, hard-boiled and shells removed
3 tablespoons Greek yogurt, plain, low-fat
1½ teaspoons white or cider vinegar
2 teaspoons pickle relish (I used dill)
½ teaspoon yellow or Dijon mustard
¼ teaspoon chili powder
⅛ teaspoon black pepper
Dash of cayenne pepper
salt and pepper to taste
paprika for garnish

INSTRUCTIONS
Slice hardboiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl and mash with a fork.
Combine in a separate bowl the remaining ingredients, except paprika. Add yogurt mixture to yolks and stir to combine. Evenly divide mixture inside the egg whites.
Sprinkle with paprika and refrigerate until ready to eat.
Recipe source: Skinny Ms.

One-pot Pasta Carbonara

One-pot whole wheat pasta carbonara recipe
Found: http://www.mashed.com/40499/one-pot-whole-wheat-pasta-carbonara-recipe/

Ingredients

8 ounces pancetta, diced
1 medium shallot, thinly sliced
kosher salt
freshly ground black pepper
4 ½ cups chicken broth
1 pound whole wheat spaghetti
water as needed
4 large eggs, lightly beaten
1 cup grated Parmesan cheese, plus more for serving

Equipment
large pot

Instructions
Place the pancetta in a large pot over medium-high heat and cook, stirring, until the fat is rendered, 5-6 minutes. Stir in the shallot and cook until softened, about 1 minute. Season with as much salt and black pepper as desired, then transfer the pancetta mixture to a bowl and set aside.


Add the chicken broth and spaghetti to the pot from the pancetta over high heat and bring to a boil. Cook, stirring frequently, until the pasta is al dente, 7-9 minutes. Add water if the pasta becomes too dry. Meanwhile, in a medium bowl, whisk together the eggs, Parmesan cheese, and as much black pepper as desired. Once the spaghetti is al dente, remove the pot from the heat and immediately add the egg sauce, stirring continuously until the sauce is no longer raw but not curdled. Add the cooked pancetta mixture and stir to combine. Serve with more Parmesan and black pepper on top as desired.

Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner

Found: http://www.bettycrocker.com/recipes/deviled-chicken-with-roasted-vegetables-sheet-pan-dinner/9889629b-bc69-4b44-ba19-2f5465ee404a

Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner
Prep Time 20 MIN
Total Time 1 HR 10 MIN
Servings 4

The “devil” in this one-pan meal is the slightly spicy mustard coating brushed on the chicken before it gets covered in buttery Progresso™ panko crispy bread crumbs. Potatoes, carrots, and leeks are roasted right with the chicken for an easy weeknight meal.

Ingredients

1/3 cup Dijon mustard
1 medium shallot, finely chopped
1/4 to 1/2 teaspoon ground red pepper (cayenne)
3/4 teaspoon salt
1/2 teaspoon pepper
4 bone-in chicken breast halves, skin removed
3/4 cup Progresso™ plain panko crispy bread crumbs
1/2 cup shredded Parmesan cheese
3 tablespoons butter, melted
3 medium Yukon gold potatoes, each cut into 6 chunks
3 medium carrots, peeled and cut into 2-inch pieces
1 medium leek, trimmed, washed thoroughly and cut crosswise into 1/2-inch slices
3 tablespoons olive oil

Directions

1 Heat oven to 425°F.
2 In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
3 In shallow bowl, mix bread crumbs, Parmesan cheese, and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
4 In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
5 Bake 30 to 35 minutes, stirring vegetables once until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.

Expert Tips–
If you like a little extra mischief in your deviled chicken, feel free to up the amount of ground red pepper in the mustard mixture to 1/2 teaspoon. Leeks are grown in sandy soil, and dirt can often get trapped in between their long leaves. To trim and clean them, remove all the dark green tops of the leaves, leaving only the pale green and whites parts. Cut them in half lengthwise, and thoroughly rinse under cold water, opening up the leaves in the process to release any dirt.

Nutrition Information–
Serving Size: 1 Serving Calories690 Calories from Fat270 Total Fat30g  Saturated Fat11g Trans Fat1/2g Cholesterol135mg Sodium1370mg Potassium1310mg Total Carbohydrate55g  Dietary Fiber6g Sugars7g Protein50g % Daily Value*: Vitamin A170% Vitamin C15% Calcium25% Iron25% Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 4 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat; Carbohydrate Choice3 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner

Tuscan Chicken Breasts and Vegetables Sheet-Pan Dinner
Prep Time 20 MIN
Total Time 60 MIN
Servings 4

This fresh, easy and complete chicken-and-veggies dinner comes together quickly and delivers on delicious Italian flavor – all in one pan.

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped garlic
1 tablespoon Italian seasoning
1 teaspoon salt
4 boneless skinless chicken breasts (1 3/4 lb)
4 plum (Roma) tomatoes, stemmed and halved lengthwise
2 medium zucchini, cut in 2-inch pieces
1 medium red bell pepper, cut in strips
1 cup thinly sliced red onion
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

Directions

1 Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2 In large bowl, mix oil, vinegar, garlic, Italian seasoning, and salt. Pour 2 tablespoons of the mixture into medium bowl; add chicken, and toss to coat. Cover and refrigerate. Add tomatoes, zucchini, bell pepper, onion, and beans to remaining mixture in large bowl; toss. Pour vegetable mixture in pan. Roast 15 minutes.
3 Add chicken to pan with vegetables. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender. Top with Parmesan cheese and basil leaves.

Expert Tips–
Mix it up! Try different cheese and herbs, such as Asiago and 1 tablespoon chopped marjoram. To remove stems from tomatoes, using paring knife, make three cuts to make a triangle around stem, then gently pop out stem using knife.

Nutrition Information–
Serving Size: 1 Serving Calories610 Calories from Fat220 Total Fat25g  Saturated Fat6g Trans Fat0g Cholesterol135mg Sodium1190mg Potassium1410mg Total Carbohydrate36g  Dietary Fiber9g Sugars8g Protein61g % Daily Value*: Vitamin A40% Vitamin C60% Calcium35% Iron35% Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 7 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat; Carbohydrate Choice2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner
Prep Time 20 MIN
Total Time 45 MIN
Servings 4

Herbed bacon-wrapped pork chops and lemony roasted cauliflower come together in a simple sheet-pan dinner the whole family will love.

Ingredients

2 packages (10 oz each) fresh cauliflower florets (about 5 cups)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
8 strips bacon
4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb)
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon black pepper
1 teaspoon finely grated lemon peel

Directions

1 Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
2 In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt, and red pepper. Spread cauliflower mixture evenly in a sheet pan. Roast 20 minutes; stir.
3 Meanwhile, place bacon on a microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
4 Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary, and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
5 Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Expert Tips–
Precooking the bacon is necessary to ensure doneness at end of cook time. Serve with additional chopped fresh herbs, if desired.

Nutrition Information–
Serving Size: 1 Serving Calories370 Calories from Fat220 Total Fat24g  Saturated Fat6g Trans Fat0g Cholesterol80mg Sodium500mg Potassium800mg Total Carbohydrate8g  Dietary Fiber3g Sugars3g Protein31g % Daily Value*: Vitamin A0% Vitamin C60% Calcium4% Iron10% Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat; Carbohydrate Choice1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Asian Barbecued Chicken with Vegetables Sheet-Pan Dinner

Found: http://www.bettycrocker.com/recipes/asian-barbecued-chicken-with-vegetables-sheet-pan-dinner/7ee96b7e-37c6-4da8-b73f-240fc8fe81e1

Asian Barbecued Chicken with Vegetables Sheet-Pan Dinner
Prep Time 20 MIN
Total Time 50 MIN
Servings 4

Chicken thighs are glazed with an Asian-inspired barbecue sauce before being roasted with a colorful combo of broccoli and carrots, seasoned with a sesame-Sriracha sauce. The result is an easy meal with a lot of flavor and minimal cleanup.

Ingredients

1/2 cup hoisin sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon plus 2 teaspoons Sriracha sauce
4 teaspoons toasted sesame oil
1 teaspoon grated peeled gingerroot
1 clove garlic, finely chopped
1 tablespoon honey
1 tablespoon vegetable oil
2 teaspoons sesame seed
3/4 teaspoon salt
1 1/2 cups ready-to-eat baby-cut carrots
3 cups broccoli florets (about 7 oz)
8 bone-in chicken thighs, skin removed (about 3 lb)
1/4 teaspoon pepper

Directions

1 Heat oven to 425°F.
2 In small bowl, mix hoisin sauce, rice vinegar, 1 tablespoon of the Sriracha sauce, 2 teaspoons of the sesame oil, the gingerroot and garlic. Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving.
3 In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve remaining honey mixture.
4 Spray large rimmed sheet pan with cooking spray. Season chicken with remaining 1/2 teaspoon salt and the pepper. Place chicken on one side of the pan; brush both sides of chicken with hoisin mixture, reserving remaining. Add carrots in single layer to other side of pan. Roast 10 minutes.
5 Meanwhile, in medium bowl, toss broccoli with remaining honey mixture.
6 Brush tops of chicken with remaining hoisin mixture, and add the broccoli to the carrots. Bake 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are lightly brown and just tender. Brush reserved 1/4 cup hoisin mixture onto chicken, and serve.

Expert Tips–
Hoisin sauce is a thick, sweet and salty sauce, commonly used in Chinese cuisine as a glaze for meat, an addition to stir-fries, or as dipping sauce. For an easy way to peel gingerroot, just scrape the tip of a teaspoon across the skin, and it should peel off easily.

Nutrition Information–
Serving Size: 1 Serving Calories510 Calories from Fat190 Total Fat21g  Saturated Fat4 1/2g Trans Fat0g Cholesterol225mg Sodium1310mg Potassium770mg Total Carbohydrate28g  Dietary Fiber4g Sugars17g Protein51g % Daily Value*: Vitamin A160% Vitamin C45% Calcium8% Iron20% Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 6 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat; Carbohydrate Choice2 *Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Beef and Noodles

Found here: https://slowcooker-recipe.cooktopcove.com/2016/11/01/7-mouth-watering-slow-cooker-beef-recipes-that-youll-cook-again-and-again/

Preparation Time: 20 minutes
Total Time: 5 hours, 20 minutes
Serves: 6

Ingredients
1½ - 2 pounds beef stew cubes, well-trimmed
¼ teaspoon black pepper
¾ teaspoon dried oregano
½ cup sliced white onion
1½ cups sliced mushrooms
2 (10.75-oz.) cans cream of mushroom soup
1 (12-oz.) package of egg noodles (cooked according to package directions on the stove-top)
2 cups frozen peas
salt to taste

Directions
1. Add the beef to a 6-quart or larger slow cooker. Sprinkle over the pepper, oregano, onions, and mushrooms. Spread over the cream of mushroom soup.
2. Cover and cook on high for 5 hours without opening the lid during the cooking time.
3. Towards the end of the cooking time, cook the noodles according to the package directions. Drain.
4. Add the cooked noodles on top of the meat and sauce in the slow cooker. Add the peas. Stir until everything is combined. Add salt to taste.
5. Serve and enjoy!

Tip: This can be freezer meal friendly! Add the raw beef, seasonings, onions, mushrooms and soup into a freezer gallon plastic bag. Squeeze out excess air. Freeze for up to a month. They day before you are ready to cook this thaw out the freezer bag in the fridge. Add the contents of the bag to the slow cooker and continue with the above recipe.

Don't Feel Like Making Dinner?

Try these quick ideas
http://www.tablespoon.com/collections/16/07/dinners-for-when-you-feel-like-making-dinner
https://mom.me/food/6609-ten-minute-dinners/item/heart-italian-soup/

Pork Chop Skillet Dinner

Found http://www.bettycrocker.com/recipes/pork-chop-skillet-dinner/43d67055-cc72-49d3-b66d-01d4c8fef764

Pork Chop Skillet Dinner

Prep Time 10 MIN
Total Time 50 MIN
Servings 4

This pork chop skillet dinner is a weeknight meal victory. Ready to serve in under an hour, it couldn’t be easier to make! Pork chops, onions, carrots, and potatoes come together in a skillet with just a dash of salt and pepper for the perfect pork chop dinner.

Ingredients

4 pork loin or rib chops, 1 inch thick (1 1/2 lb)
1/4 cup Progresso™ beef flavored broth or chicken broth (from 32-oz carton)
4 medium potatoes, cut into fourths
4 small carrots, cut into 1-inch pieces
4 medium onions, cut into fourths
3/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, if desired

Directions

1 Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.
2 Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.
Expert Tips–
Tips for buying fresh meat: • Choose packages without any tears, holes or leaks. There should be little or no liquid in the bottom of the tray. • Packages should be cold and feel firm. Avoid packages that are stacked too high in the meat case because they may not have been kept cold enough. • Check the sell-by date and use within 2 days of the date. • Put packages of meat in plastic bags before putting them in your grocery cart. This way, any bacteria in the juices won’t drip on and contaminate other foods, especially those that won’t be cooked. • Don’t buy or use meat that has turned gray or has an off odor. • Refrigerate meat as soon as you get home from shopping. If it will take longer than 30 minutes to get it home, keep meat cold in a cooler with ice packs. Follow cook times for pork carefully. Today’s pork is lean and requires shorter cook times. Overcooking pork will make it tough. Complete this home-style meal with purchased corn muffins and crisp apple slices drizzled with poppy seed dressing.
Nutrition Information–
Serving Size: 1 Serving Calories from Fat70      % Daily Value*: Vitamin A100% Exchanges:Free *Percent Daily Values are based on a 2,000 calorie diet.

Meatball Parmesan Sliders

Meatball Parmesan Sliders Recipe found here:
http://iamafoodblog.com/meatball-parmesan-sliders/

makes 8 sliders
prep time: 10 minutes
cook time: 40 minutes
total time: 50 minutes

Simple Tomato Sauce

2 tablespoons oil
1 1/2 teaspoons crushed red pepper
1 teaspoon toasted fennel seeds, crushed
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 carrot, finely shredded
28 ounce can crushed tomatoes
1/2 teaspoon salt

Meatballs

1 lb ground beef
1/3 cup panko or breadcrumbs
1/3 cup finely grated parmesan
1/2 onion, finely diced
4 cloves garlic, minced
1 large egg
1/3 cup milk
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons freshly finely chopped parsley

Sliders

8 slider buns
8 slices mozzarella cheese or 3/4 cups shredded mozzarella
flat leaf parsley, if desired
   

Make the sauce: heat up the oil in a large skillet over medium heat. Add the crushed red pepper, fennel seeds, onion, garlic and carrot. Cook, stirring, until slightly softened, about 5 minutes. Stir in the crushed tomatoes and salt. Keep on a low simmer while you make your meatballs.

Make the meatballs: gently mix together all of the meatball ingredients together in a bowl. Shape into large meatballs or meatball patties and simmer in the sauce, partially covered, over medium heat, flipping occasionally. Simmer gently until cooked through, about 20-25 minutes.

Make the sliders: preheat the oven to 400°F. Arrange the buns, cut side up, on a lined baking sheet. Top the bottom buns with a bit of sauce, a meatball, and cheese. Bake until cheese is bubbly and melted, about 3 minutes. Sandwich and enjoy hot!

Spicy Shrimp Sheet-Pan Dinner

Spicy Shrimp Sheet-Pan Dinner

Found here: http://www.bettycrocker.com/recipes/spicy-shrimp-sheet-pan-dinner/61fccd0e-f3b8-43b9-b01b-6a6106568b0a

Prep Time 10 MIN
Total Time 20 MIN
Servings 4 (6 to 8 as appetizer)

Ingredients

1/4 cup olive oil

2 tablespoons chili garlic sauce

1 tablespoon honey

1/2 teaspoon salt

1 lb uncooked deveined peeled large shrimp, tail shells removed

2 cups halved cherry tomatoes

1 can (19 oz) Progresso™ chick peas, drained, rinsed 

4 cups baby spinach

2 oz crumbled feta cheese 

Directions

1 Position oven rack 4 inches from broiler. Set oven control to broil. Spray large, rimmed sheet pan with cooking spray.

2 In large bowl, mix olive oil, chili garlic sauce, honey and salt. Add shrimp, tomatoes and chick peas. Toss to coat, then pour in even layer on pan. Broil 5 minutes; stir, then broil 2 to 3 minutes longer or until shrimp are pink and cooked through.

3 Divide spinach among 4 plates. Top with shrimp mixture. Sprinkle with feta.

Expert Tips–

Like it spicy? Use up to 1 tablespoon more chili garlic sauce. Not a fan of feta? Try goat cheese, Parmesan or fresh mozzarella in its place.

Jerk Chicken with Sweet Potatoes Sheet-Pan Dinner

After I was injured, I learned to cook on sheet pans because they were light and roomy. Really they are adaptable to most cooking. Between that, paper plates, and aluminum foil I was set and cooking on the stove-top was reduced to very small pans. I couldn't lift any more.

Now post surgery and deep into recovery, I am gradually adding more weight I can lift but I still was excited to find all these sheet pan dinners. I can't wait to try them all! Later today it's sheet pan nachos for me.

Found here: http://www.bettycrocker.com/recipes/jerk-chicken-with-sweet-potatoes-sheet-pan-dinner/2ccc566c-8c49-407d-8737-e67de0e2c85d

Jerk Chicken with Sweet Potatoes Sheet-Pan Dinner
Prep Time 15 MIN
Total Time 55 MIN
Servings 4

Ingredients

1/4 cup olive oil
1 tablespoon finely chopped peeled gingerroot
1 tablespoon jerk seasoning (dry)
1 teaspoon soy sauce
3/4 teaspoon salt
4 boneless skinless chicken breasts (1 3/4 lb)
3 medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Directions

1 Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.
2 In large bowl, mix oil, gingerroot, jerk seasoning, soy sauce and salt. Pour 2 tablespoons of the mixture into medium bowl. Add chicken, and toss to coat; cover and refrigerate. Add sweet potatoes to remaining mixture in bowl; toss. Pour potato mixture onto pan. Roast 15 minutes.
3 Add chicken to pan with potatoes. Bake 20 to 25 minutes or until chicken is cooked through (at least 165°F) and potatoes are tender. Top with cilantro. Serve with lime wedges.

Expert Tips–
Want it spicier? Add a tablespoon of finely chopped hot pepper, such as jalapeño or serrano, to the sauce mixture. If you don’t have an 18x13-inch rimmed baking sheet or “sheet pan,” consider investing in one. They’re large enough to accommodate a full dinner on one pan, but small enough to fit in most home ovens.

Note for me: omit Cilantro

Italian Pork Chop Sheet-Pan Dinner

Found here: http://www.bettycrocker.com/recipes/italian-pork-chop-sheet-pan-dinner/33a3e0bb-1acb-4e24-b282-010632c26788

Italian Pork Chop Sheet-Pan Dinner
Prep Time 30 MIN
Total Time 1 HR 5 MIN
Servings 4

Ingredients

5 tablespoons butter, melted
1 tablespoon finely chopped garlic
1 tablespoon Italian seasoning
1 1/4 teaspoons salt
4 bone-in pork loin chops (1 1/2 lb)
2 russet potatoes, unpeeled, cut into 1-inch pieces (1 lb)
1/2 cup Progresso™ Italian style panko crispy bread crumbs
1/4 cup shredded Parmesan cheese
1 cup cherry tomatoes
1/2 lb green beans, trimmed
1/4 cup thinly sliced fresh basil leaves

Directions

1 Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2 In large bowl, mix 4 tablespoons of the melted butter, the garlic, Italian seasoning and 1 teaspoon of the salt. Pour 2 tablespoons of the mixture into medium bowl; add pork chops, and toss to coat. Cover and refrigerate. Add potatoes to remaining mixture in large bowl; toss. Pour potato mixture in pan. Roast 25 to 30 minutes, stirring once, until tender.
3 Meanwhile, in medium bowl, mix remaining 1 tablespoon melted butter, the bread crumbs and Parmesan cheese; set aside.
4 Add pork to pan with potatoes. Top pork with bread crumb mixture; press to adhere. Add tomatoes and green beans to pan; sprinkle vegetables with remaining 1/4 teaspoon salt. Roast 12 to 18 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and potatoes are browned and tender. Top with basil.

Expert Tips–
Like it hot? Add 1/4 teaspoon crushed red pepper flakes to the bread crumb mixture. For even quicker prep, opt for already cleaned bagged green beans.

Kidney Bean Salad

Found here: http://totallythebomb.com/kidney-bean-salad Prep time: 5 mins Total time: 5 mins Serves: 6-8 servings Ingredients 3 16-oz cans of kidney beans 1 large white onion, diced 1 cup mayonnaise salt and pepper note: you can also add diced celery, cayenne pepper, even diced carrots…but I prefer the simpler recipe Instructions Drain the kidney beans and rinse them to remove remaining liquid. Mix all ingredients in a bowl until well blended (add salt and pepper to taste). Cover and refrigerate overnight. Enjoy!

Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner

Found here:http://www.bettycrocker.com/recipes/deviled-chicken-with-roasted-vegetables-sheet-pan-dinner/9889629b-bc69-4b44-ba19-2f5465ee404a

Deviled Chicken with Roasted Vegetables Sheet-Pan Dinner
Prep Time 20 MIN
Total Time 1 HR 10 MIN
Servings 4

Ingredients

1/3 cup Dijon mustard
1 medium shallot, finely chopped
1/4 to 1/2 teaspoon ground red pepper (cayenne)
3/4 teaspoon salt
1/2 teaspoon pepper
4 bone-in chicken breast halves, skin removed
3/4 cup Progresso™ plain panko crispy bread crumbs
1/2 cup shredded Parmesan cheese
3 tablespoons butter, melted
3 medium Yukon gold potatoes, each cut into 6 chunks
3 medium carrots, peeled and cut into 2-inch pieces
1 medium leek, trimmed, washed thoroughly and cut crosswise into 1/2-inch slices
3 tablespoons olive oil

Directions

1 Heat oven to 425°F.
2 In small bowl, stir together mustard, shallot, red pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread tops of chicken breasts generously with mustard mixture.
3 In shallow bowl, mix bread crumbs, Parmesan cheese and melted butter. Dredge chicken in crumbs, patting firmly onto tops and sides of breasts. Place on one side of ungreased 17x12-inch half-sheet pan.
4 In large bowl, toss potatoes, carrots, leek, oil and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange vegetables in single layer on other side of pan.
5 Bake 30 to 35 minutes, stirring vegetables once, until chicken is browned and juice is clear when thickest part is cut to bone (at least 165°F). Transfer chicken to serving plate; continue to bake vegetables 10 to 15 minutes longer or until tender and lightly browned.

Expert Tips–
If you like a little extra mischief in your deviled chicken, feel free to up the amount of ground red pepper in the mustard mixture to 1/2 teaspoon. Leeks are grown in sandy soil, and dirt can often get trapped in between their long leaves. To trim and clean them, remove all the dark green tops of the leaves, leaving only the pale green and whites parts. Cut them in half lengthwise, and thoroughly rinse under cold water, opening up the leaves in the process to release any dirt.

Note: Try other veggies like beets, parsnips and turnips

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Prep Time 20 MIN
Total Time 45 MIN
Servings 4

Ingredients

2 packages (10 oz each) fresh cauliflower florets (about 5 cups)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
8 strips bacon
4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb)
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon black pepper
1 teaspoon finely grated lemon peel

Directions

1 Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
2 In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir.
3 Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
4 Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
5 Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Expert Tips–
Precooking the bacon is necessary to ensure doneness at end of cook time. Serve with additional chopped fresh herbs, if desired.