This is a two-for-one recipe! My hubby's deliciously simple grass-fed beef burgers wrapped in crisp lettuce AND sweet and savory, baked sweet potato fries! You can absolutely add your favorite bun or roll for the burger if you prefer, but crunchy lettuce is a really tasty compliment. Sometimes I just put my burger over a giant green salad and it's wonderful. Click here for
Lettuce-Wrap Burgers and here for my
Baked Sweet Potato Fries recipe. Enjoy!
...click here for the recipe!
If you love all the flavors of a Classic Greek salad, you'll love this dip. It's savory and tart with some great crunch and creaminess. It's the perfect carry-along to bring to a party or potluck. Make it in the morning and keep it in the fridge until serving time. Every time I've made this the plate is licked clean...I'd say that's a success. I love to serve it up with some simple baked pita chips. Mmmmm. Click over to
www.type2diabetes.com to see my recipe. Enjoy!
...click here for the recipe!
These are such a fun appetizer to make and serve. I love how elegant they are without being overly fussy to make or eat. Salmon is delicious in this and a great source of protein and healthy fats and pairs perfectly with the crisp, fresh cucumber. Are you planning any new and fun appetizers for your next family get together or family dinner? Why not treat your guests to something special? Click over to
www.type2diabetes.com to see my recipe. Enjoy!
...click here for the recipe!
These are so much fun! Pretty much any food you put on a stick instantly becomes fun and enticing for adults and kids alike. My boys loved helping me make these and they ate them all up! They're perfect as a make-ahead appetizer for your next get together, as a side for your family barbecue or just a fun new way to serve salad for dinner tonight. You can make them ahead and store covered in the fridge for a couple hours! Skewer up your favorite veggies and then dip them in the tangy and creamy Ranch dressing that will have everyone coming back for more. Click over to
www.type2diabetes.com to see my recipe. Enjoy!
...click here for the recipe!
The fresh burst of tomato with creamy mozzarella and lemony basil are the perfect trio in these bite-size appetizers. A great start to any family dinner or party. They are easy to prepare ahead of time and can be served chilled. Click over to
type2diabetes.com to see my recipe.
...click here for the recipe!
I'm not a huge fan of wings but I do love the flavor combinations! This is my take on the great flavors of Buffalo Chicken wings made into tasty bite-sized meatballs! The dipping sauce is made with light and lean Greek yogurt and has a bit of a zing! Serve these up with the classic celery sticks and you'll have a game day or party day appetizer that everyone will love. Click over
to type2diabetes.com to see my recipe.
...click here for the recipe!
This is a fun way to jazz up your popcorn and it's so easy to do! I love the combination of cheesy Parmesan and woodsy rosemary...perfect for a cozy evening by the fireplace or a backyard summer barbecue. Check out
www.type2diabetes.comfor my recipe. Enjoy!
...click here for the recipe!
Looking for a tasty new appetizer to try for this holiday season? This hummus uses artichoke hearts in place of chickpeas for a light lemony flavor. If you tend to steer clear of hummus for fear of getting an upset stomach then this is the perfect alternative for you to try. It's a crowd-pleaser and pairs perfectly with a plate of fresh crunchy veggies.
Click here to see my recipe on Type2Diabetes.com. Enjoy!
...click here for the recipe!
This salsa is super easy and yet very tasty. It started from our attempt to make fresh salsa when we didn't have any fresh tomatoes on hand. Cheating a bit by using canned Organic tomatoes ended up tasting great and makes for easy 5 minute salsa any time of the year. The bright lime juice and fresh cilantro give it great flavor and a fresh taste. There are many more ways to enjoy this salsa than just with chips, I love this over chicken, eggs and salads, although it's great with chips too. Enjoy!
Recipe: (Makes about 2 cups)
Ingredients:
1 (14 oz) can Organic No salt added diced tomatoes
1/4 cup fresh cilantro
1/4 cup diced red onion
the juice of 1/2 a lime
1/4 teaspoon salt plus more to taste
Put all ingredients in a small but somewhat deep vessel. I like to use my glass batter bowl or a small soup pot with tall sides. Then pulse with an Immersion Blender about 6 times until smooth but still chunky. If you don't have an Immersion Blender you could also use a food processor or even a blender, just pulse until you get the consistency you like. Season to taste and enjoy!
...click here for the recipe!
Quiche is such a warm and satisfying dish and hearty enough to stand alone as your main entree. We had this delicious quiche as our Christmas Eve dinner this year but it can work anytime of year. We are in the process of preparing to relocate from California to Michigan and packing during the holidays meant this year had to be sweet and simple. My hubby eats gluten free and since we eat dinner together as a family, our dinners are gluten free also. Growing up my Grandma Oma ate gluten free and she loved this thin potato crust. This was my first time making it and it was really easy! My hubby also eats dairy-free so I just added some cheese to half of the quiche. You can add cheese to the filling if you prefer and certainly can have fun playing with swapping out the fillings. I'd like to try a sun dried tomato, spinach and goat cheese combo next. I'm also thinking of trying these in a cupcake pan for a tasty appetizer! Merry Christmas and Enjoy!
Recipe: {serves 4 as main dish, 6 as a side}
Ingredients:
2 medium Russet potatoes, peeled
1 cup cooked spinach
2-3 ounces Canadian bacon diced
1 clove garlic, finely minced
1-2 tablespoons diced red onion
4 eggs, well beaten
3/4 cup milk or water
1 tablespoon avocado oil (or other cooking oil)
Directions:
1. Using a Mandolin, thinly slice the peeled potatoes. Or use a knife if you don't have a Mandolin.
2. Drizzle 1/2 tablespoon oil in bottom of a glass pie plate. Layer potato slices all over bottom and sides of pie plate, slightly overlapping each slice.
3. Bake potatoes at 425'F for 25 minutes.
4. In a saute pan add 1/2 tablespoon oil and diced Canadian bacon and saute over medium heat for 5-10 minutes or until golden and fragrant.
5. Add garlic and onion and stir to saute. Once onions and garlic are tender, add in cooked spinach to warm through. Remove spinach mixture from the heat and allow to cool slightly.
6. In a large bowl mix together eggs, milk (or water), and cooled spinach mixture (if it's too hot it will scramble your eggs).
7. Remove potatoes from the oven and decrease oven temperature to 375'F. Pour the egg and spinach mixture over the potatoes, smoothing evenly with a spatula.
8. Bake at 375'F for 30-40 minutes or until eggs are set. Remove from the oven and let sit for 5-10 minutes before serving. Top with cheese if you like.
*If you are a cheese eating family, go ahead and add a palmful of your favorite cheese to the filling!
For Diabetic Friendly, consider substituting Egg Beaters for the eggs for 1 CHO exchange, 3 Protein exchanges and 1.5 fat exchanges
...click here for the recipe!
Have you tried Kale chips yet? I keep reading about them and how delicious they are, so I finally decided to give it a try. Turns out they are tasty! They have a great light and crispy quality and it's so fun how they disintegrate on your tongue, they really do resemble a light potato chip. The kids loved them, of course they also love roasted seaweed, but really these are sure to be a hit. This is a fun one, give it a try. Enjoy!
Recipe:
Fresh kale leaves roughly chopped into bite size pieces, thick stems removed
olive oil
Directions:
1. Spread kale leaves in single layer on a baking sheet. Drizzle very lightly with olive oil and gently massage the oil into the leaves until they are lightly coated.
2. Bake @ 350'F for 9-11 minutes until crisp to the touch. Watch them and do not overcook or they will be bitter. If they are under cooked they'll be a bit chewy, we're going for light and crispy. Pull them out while they are still dark green, not brown. We didn't put anything else on them and they were delicious but you could try a light dusting of salt or garlic powder. Enjoy!
...click here for the recipe!
It was a cold and rainy day today so I thought it would be fun to make soup with my boys. They love to help in the kitchen and it was welcome distraction as they were starting to get a bit stir crazy staying indoors with the rain and all. We served up our warm and flavorful tomato soup with some grilled cheese sandwiches. They loved it. I enjoy the added decadence of a sprinkling of goat cheese on my soup. Simply delicious!
My four year old even wrote out our lunch menu. Another great way to keep him occupied while my two year old helped measure the ingredients and assemble the sandwiches.
Recipe: (serves 4-5)
Ingredients:
2 (15oz) cans Organic stewed tomatoes with their juices
2 cups low sodium chicken stock or broth
1/4 teaspoon garlic powder
sprinkle of fresh ground black pepper
5-6 fresh basil leaves, finely minced or substitute 1/2 tablespoon of dried basil or Italian seasoning
1/2 teaspoon sugar
1/2 cup milk
1/2 Tablespoon butter
Directions:
1. To a soup pot add tomatoes with their juices and chicken broth and bring to a gentle boil for 8-10 minutes until tomatoes begin to break down. Add in garlic powder, pepper, herbs and sugar and stir to combine.
2. Lower the heat and add in the milk and butter. Blend soup with an immersion blender until smooth or in a blender working in batches. Serve hot with warm bread or grilled cheese sandwiches. For an added level of decadence add a sprinkle of goat cheese to the soup. Delish!
...click here for the recipe!
This is a fun and easy recipe for parents and kids to do together. Do alittle prep ahead and place all your toppings in small bowls then let the kids assemble them! Get creative and use any toppings you like, we used broccoli, diced turkey and grape tomatoes. My guys had a blast and we all enjoyed eating the little pasta "cupcakes" for lunch. Enjoy!
Recipe: (makes 12 cupcakes)
Ingredients:
1/4-1/2 pound small pasta, such as Campanelle, macaroni or mini penne, cooked until al dente about 1 min less than package directions
3-4 toppings of your choice
such as:
-ground turkey, cooked until browned and no longer pink
-small cubes of cooked turkey, chicken or ham
-grape tomatoes, quartered
-green peas
-broccoli florets, asparagus, carrots or zucchini: Steam veggies until crisp tender, then place in bowl of ice water to stop cooking, remove and dice into small pieces to fit in muffin cups
1/2 cup shredded cheese such as cheddar or jack
1/4 cup grated Parmesan cheese
1/2 plain breadcrumbs
Directions:
1. Preheat oven to 375'F. Spray 12 cup muffin tin with cooking spray. Place all toppings in small bowls and let kids assemble. First fill each muffin cup about half full with the cooked pasta, then top with toppings of your choice.
2. Finish with a sprinkle of the cheeses. Place breadcrumbs in a shaker if you have one or use a spoon and dust the top of each cupcake with breadcrumbs for a tasty crispy topping.
Watch them bake (optional)
3. Bake at 375'F for 15-20 until cheese is melted and slightly golden. Let cool for about 5 minutes to allow the cheese to firm up and bind the pasta then scoop out your cuppies and serve warm.
...click here for the recipe!
I had the honor of helping to host a baby shower for my good friend. This being her first boy after two sweet girls we gave her a "Little Man" themed shower. Going along with the theme of all things mustaches, bow ties and argyle I made these cheese twists to go along with some pesto {bow tie} pasta salad. These are a decadent treat and perfect party fare.
Recipe: (about 30-40 twists)
1 box of frozen puff pastry (2 sheets)
Egg wash: mix 1 egg (or 1/4 Egg Beater's) with 1 tablespoon water
1/4 cup Parmesan cheese, grated
1/2 cup sharp white cheddar cheese, finely grated (with the small side of your grater or with a microplane)
1 tablespoon fresh thyme leaves, minced (or you may used dried thyme)
freshly ground black pepper
Directions:
1. Thaw the pastry in the fridge overnight or on the counter for exactly 40 minutes. You want it to be COLD when you work with it. Preheat oven to 375'F. Take one sheet out (leave the second in the fridge until you are ready to use it) and roll it out gently on a lightly floured board until it's about 11-12 inches square. Brush with egg wash.
2. Sprinkle dough with half of the Parmesan, half of the cheddar and half of the thyme leaves. Be sure to spread toppings out all the way to the edges so each straw is equally tasty.
3. Cover with a piece of parchment paper and roll gently with a rolling pin to press toppings into the dough.
4. With a pizza cutter or sharp knife, cut the pastry down the middle in half. Then slice in the opposite direction into one inch strips (each strip will be about 1"x6").
5. Using an off set spatula (or your fingers) gently lift each strip from the board, twist gently and place twisted strip on a parchment lined baking sheet. The pastry will puff up but not so much out so you can place them close together on the baking sheet as long as they're not touching. Bake at 375'F for 16-19 minutes until golden. Serve room temperature.
...click here for the recipe!
This is the easiest way to prepare asparagus and have it cooked perfectly. My sister passed this recipe along to me and I love how easy it is. It's doesn't really even require a "recipe". Ready? Just take one bunch of asparagus, washed and fibrous ends snapped off, and lay it on a cookie sheet. Drizzle lightly with olive oil, salt and pepper and bake in 450'F oven for 12 minutes! Done. Of course if you have smaller asparagus you'll want to reduce the cooking time slightly to ~10 minutes. Go ahead, enjoy your perfectly cooked, still crisp and bright green, yummy asparagus. Go.
...click here for the recipe!
This is what's for snack today at my son's preschool along with our
Pretzel Shamrocks. It was fun to make and I had my 3 year old help! It's one of my passions in life to help kids learn for themselves how to choose delicious, beautiful, colorful food that also happens to be good for them, so I was all over this idea. What kid {or adult} can resist sweet fresh fruit that's already been washed and diced and laid out for them in a pretty display. Hope the preschoolers love it!
Fresh fruit lined up in a colorful rainbow, complete with a pot of gold at the end {golden raisins}.
The "clouds" are string cheese pieces for some tasty protein to balance it all out.
Happy Saint Patrick's Day everyone!
...click here for the recipe!
A fun Saint Patrick's Day recipe made green without using food coloring. This is a tasty hummas dip perfect for dipping.
Edamame are young soy beans that are bright green, tender and have a mild flavor they are also high in protein and fiber. Serve this up with a variety of fresh veggies and some whole wheat pita bread wedges. This recipe makes a lot so cut it in half if you aren't looking to feed a crowd.
Spinach and Edamame Hummas Dip Recipe (serves 10-12)
Ingredients:
- 2 cups frozen chopped spinach
- 1 1/2 cups shelled edamame (you can buy frozen shelled edamame, defrost before using)
- 2 (12 oz.) cans chickpeas (garbanzos), drained and liquid reserved
- 2-3 cloves garlic, peeled
- 1/2 cup tahini
- 1/4 cup olive oil
- 2 tsp. fresh lemon juice
- 3/4 Tablespoon salt
- 1 tsp. crushed red pepper (optional)
- 3/4 tsp. freshly ground black pepper
- 1/4-1/2 cup reserved chickpea liquid (as needed)
Directions:
1. Thaw the spinach and drain it fairly well. It doesn't need to be bone dry, but it shouldn't be TOO liquidy.
2. Place spinach, edamame beans, chickpeas, garlic, tahini, olive oil, lemon, salt, and red pepper in the bowl of your food processor. Process until creamy, thick, and well combined.
3. With processor running, add the reserved chickpea liquid slowly until your hummus reaches your desired consistency.
4. Add the black pepper. Pulse the processor to incorporate it.
5. Chill for at least an hour before serving. Better 4 hours or overnight.
*Recipe adapted from www.divinedinnerparty.com
Whole Wheat Pita Wedges
-several pita bread rounds (4 pita rounds make about 50 chips)
-olive oil spray
-garlic powder
-Italian Seasoning herb blend
Directions:
1. Preheat oven to 350'F. Cut pita bread into wedges and pull apart to a single layer (~16 wedges per pita)
2. Spread pita wedges cut side (bumpy inside side) up on a large baking sheet. Lightly spray pita triangles with olive oil spray and sprinkle lightly with seasonings.
3. Bake in 350'F oven for 7-10 minutes, flipping once halfway through until crispy and golden and perfect for dipping!
...click here for the recipe!
I saw a post that my sister put on her blog of some baked zucchini she and her hubby made, it looked yummy! I made this version to be gluten free. The zucchini sticks came out so tasty with a crunchy, crispy crust. We all agreed they would be delicious dipped in some marinara sauce! We served ours up next to these
bacon-wrapped chicken tenders and some {thrown together} zippy, garlicy, buttermilk potatoes.
Baked Zucchini Sticks Recipe {Gluten Free}
Ingredients: (serves 4)
cooking spray
3/4 cups brown rice flour
3 tablespoons cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4-5 medium zucchini cut into equal size sticks
1/4 cup Egg Beater's (or use one whole egg)
Directions:
1. Preheat oven to 475'F.
2. Pour Egg Beater's into a shallow bowl or 8x8 glass baking dish, set aside
3. Combine rice flour, cornmeal, salt and pepper in another shallow bowl. Dip zucchini in Egg mixture then dip into flour mixture using tongs to handle, and spread them out the baking sheet. Spray the zucchini lightly with cooking spray.
4. Bake for about 18-20 minutes, turning half way through with tongs, until crispy and tender. Serve hot with warm marinara sauce for dipping.
Buttermilk Mashed Potato Recipe (serves 4)
Ingredients:
1 - 1 1/2 pounds small red potatoes
1/4-1/2 cup Low fat buttermilk
1 tablespoon butter
1/4 teaspoon garlic powder
salt and pepper
Directions:
1. Bring large pot of water to a boil. Wash potatoes, chuck them into quarters and add to boiling water. Boil about 10-12 minutes or until tender {so the tip of a knife pierces easily}.
2. Drain out water and return potatoes to same warm pot. Add butter, buttermilk, garlic powder, a dash of salt and a few twists of the pepper grinder. Mashed well with a potato masher {I like them chunky and we leave the skins on for flavor and fiber}.
3. Season with more salt and pepper to taste, add more buttermilk as needed to achieve desired consistency {a splash of chicken broth is good too} and serve hot.
Bacon-Wrapped Chicken Tenders Recipe (serves 4)
Click here for main recipe
We used half as much bacon. Note: My chicken was done {165'F internal temp} long before the bacon was rendered so I actually popped just the bacon in the microwave for about 1 minute them wrapped it back around the chicken.
...click here for the recipe!
In our house we love salad, especially a fresh green salad with tons of yummy toppings! We had some leftover Italian Semolina bread my hubby made in the trusty bread machine so he cubed it up and made some awesome homemade croutons. They are so easy and really step up a plain salad to the next level. Enjoy!
Recipe:
Leftover bread, cubed
garlic powder
salt (optional)
Parmesan Cheese, grated
Olive Oil cooking spray
1. Spread bread cubes on baking sheet, sprayed with olive oil spray. Spray cubes with more olive oil cooking spray and sprinkle generously with garlic powder and pinch of salt(optional).
2. Bake @ 500'F for 4-5 minutes, watching closely until browned, turn them over, sprinkle with grated Parmesan cheese and bake additional 4-5 minutes until golden brown and toasted. Add to your favorite salad and enjoy!
...click here for the recipe!
I had some leftover ground turkey that I wanted to use up. My hubby suggested mini-meatballs, great idea, so that's just what I made. Our 3 year old son LOVED them. I call them "Party" meatballs because they are fun to dip and eat and of course they would be great with a toothpick stuck in them for a party! They were easy to make. I did a quick online search and found someone who suggested using a mini muffin tin...brilliant! It worked great! We dipped them in Marinara sauce, but you could also try barbecue sauce or another favorite sauce.
And they are fun for kids! Here is our son enjoying them, he had thirds.
that's our nosy kitty in the background :)
Ingredients: (makes 24 mini meatballs)
-1/2 - 3/4 pound lean ground turkey
-1/4 cup grated Parmesan cheese
-1/8 cup Egg Beater's
-1 tablespoon Italian Seasoning
-1/2 teaspoon red pepper flakes
-1 teaspoon garlic powder
-1/2 teaspoon salt
-1/4 cup dry bread crumbs, plus more for tossing
Preheat oven to 400'F. Mix all ingredients very well in a large mixing bowl. Use a #70 scoop (~1/2oz), scoop portions of the meat mixture and shape into balls. Place some of the extra bread crumbs in a small dish and roll the meatballs in the crumbs, one at a time, to coat well. Replenish the bread crumbs as needed.
Place the meatballs in a mini-muffin tin --- one per cup --- and bake for 14-15 minutes, until they reach an internal temperature of 165'F. Jiggle the tin a couple of times or use the tip of a butter knife to turn the meatballs at least once 1/2 way through cooking. The meatballs should be golden and cooked through.
TIPS: Double this recipe for a party, you can always use eggs (1/4cup Egg Beater's = 1 large egg). These meatballs can be frozen in small batches so you can take them out as needed for pasta, sandwiches or a snack.
...click here for the recipe!
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