Category Archives: Recipes

Vegan Pumpkin Cookies with Maple Glaze

Ingredients For the cookies: 1/2 cup ForA vegan butter, room temperature, cut into 1-inch pieces 1/2 cup granulated sugar 1/4 cup light brown sugar, packed 1 teaspoon vanilla extract 1/3 cup Misfits Market canned pumpkin purée 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt For the glaze: 1/2 cup powdered sugar 1 tablespoon maple syrup 1/2 teaspoon vanilla extract 1 tablespoon dairy free milk Note: The recipe works really well with regular butter if you’re not vegan. This recipe is from Misfit Market

Lasagna Soup

Ingredients 1 tbsp canola oil 1 (1 lb) pkg 93% lean ground beef 1 (28 oz) can whole peeled tomatoes 3 cloves garlic, minced 2 tsp Italian seasoning blend 1 (24 oz) jar Nature’s Promise® Organic Tomato Basil Pasta Sauce 3 cups low-sodium chicken broth or water 8 lasagna noodles, broken into large pieces 1 cup part-skim ricotta cheese ½ cup grated Parmesan cheese 1 tbsp jarred pesto Fresh basil, to garnish (optional) Steps In a large Dutch oven, heat the oil on medium-high. Add the beef. Season with salt and pepper. Cook until browned, 5–7 min., stirring and breaking…

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Mandarin Orange Salad

This Mandarin Orange Salad is refreshing and delicious! INGREDIENTS 10 ounce bag spring mix (or spinach) 11 ounce can mandarin oranges 1/2 cup dried cranberries 1/3 cup sliced almonds (can use walnuts or pecans as well) ORANGE DRESSING 1/4 cup frozen orange juice concentrate 1/2 teaspoon orange rind 1/4 cup olive oil (or vegetable oil) 2 Tablespoons sugar 1 Tablespoon vinegar (I used apple cider) 1/2 Tablespoon lemon juice 1 teaspoon poppyseeds 1/4 teaspoon salt INSTRUCTIONS Add the spinach, oranges, cranberries and almonds to a large bowl.  Add the orange juice, orange rind, olive oil, sugar, vinegar, lemon juice and salt to a mason jar. Shake until well combined. Add the poppyseeds and shake just before serving. Then pour over the salad. Toss until combined.  Recipe from iheartnaptime…

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Jicama Slaw

Ingredients 1 large jicama (or 3 small (about 2 pounds), peeled and finely shredded) ½ head red cabbage (finely shredded) 2 carrots (peeled and shredded) 1 large red pepper (stem and seeds removed, sliced thin) ½ white onion (thinly sliced) Dressing: ½ cup olive oil ¼ cup rice vinegar ¼ cup lime juice (freshly squeezed) 2 tablespoons honey ½ tsp chili powder (ancho chili powder if you have it) ½ tsp red chile flakes 1 tsp kosher salt ½ tsp pepper (freshly ground) ¼ cup finely chopped cilantro leaves Instructions Place jicama slaw vegetables in a large bowl.  Whisk together the dressing ingredients in a small bowl.  Pour the dressing over the jicama slaw mixture and toss to coat well. Let sit at room temperature for 15 minutes before serving. Recipe from the Self-Proclaimed Foodie

Seafood Lasagna

Homemade Pasta Ingredients 2 cups of pasta flour or all-purpose flour 3 eggs at room temperature 2 tbsp olive oil 1 tsp salt water as needed and additional flour Preparation: On a clean surface or large bowl, create a well in the middle and add the pasta ingredients. Using a fork, start to gently scramble the eggs and add the flour and continue to mix until you can form a ball of dough. Knead the dough on the work surface until the dough is soft and smooth. Let the dough rest for approximately 30 minutes. If you don’t have time…

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Scallops Provencal

This is the most popular recipe on! Ingredients 1 pound fresh bay or sea scallops Kosher salt and freshly ground black pepper All-purpose flour, for dredging 4 tablespoons (1/2 stick) unsalted butter, divided 1/2 cup chopped shallots (2 large) 1 garlic clove, minced 1/4 cup chopped fresh flat-leaf parsley leaves 1/3 cup dry white wine 1 lemon, cut in 1/2 Directions If you’re using bay scallops, keep them whole. If you’re using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large sauté pan,…

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Lobster Mac n Cheese

Trust me, this is awesome!  Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Servings: 8; Calories: 627 kcal  Author: Sara Welch INGREDIENTS 4 tablespoons butter divided use 2 tablespoons flour 2 1/2 cups water 4 cups milk I use whole milk 1 pound corkscrew pasta such as cavatappi or cellentani 3/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon smoked paprika 1/4 teaspoon pepper 4 cups shredded cheddar cheese 1 cup shredded mozzarella cheese 1 1/2 cups chopped cooked lobster meat plus more for garnish 1/2 cup panko breadcrumbs 2 tablespoons chives thinly sliced cooking spray INSTRUCTIONS Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray. Melt 2 tablespoons of the butter in a large pot over medium heat. Add the…

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Thai Basil Eggplant

Ingredients: 1 large eggplant, halved lengthwise and cut into 3/4″ slices 3 red, green and/or yellow bell peppers, thinly sliced 1 lb. Portobello mushrooms, stems and gills removed, cut into 1/2″ slices 1c chopped onion 1/4c hoisin sauce 2T reduced sodium soy sauce 3 cloves garlic, minced 2t grated fresh ginger 2t arrowroot powder 1c water 1/2c thinly sliced Thai basil* 4c hot cooked rice 1T sriracha sauce (optional) Directions: In an extra-large skillet, cook eggplant, peppers, mushrooms and onion over medium heat 6-10 minutes or until almost tender, stirring occasionally and adding water, 1-2 T at a time as…

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Copycat Panera Squash Soup

prep time: 10 MINUTES; cook time: 20 MINUTES; total time: 30 MINUTES INGREDIENTS • 1 tablespoon extra virgin olive oil • 1 small yellow onion, diced (about 3/4 cup) • 2 pounds chopped butternut squash (about 6 heaping cups) • 3 small carrots, chopped (about 1 cup) • 3-4 cups vegetable broth • 2 cups apple cider or apple juice (do NOT use apple cider vinegar) • 1/2 teaspoon curry powder • 1/4 teaspoon cinnamon • dash of nutmeg • 1/2 cup pumpkin puree • 2 tablespoons butter • 2 ounces low-fat (neufchatel) cream cheese • 1 tablespoon brown sugar,…

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Blueberry Spinach Salad Bowl with Orange Vinaigrette

INGREDIENTS ORANGE VINAIGRETTE ½ tsp. orange zest 2 tablespoons juice from 1 orange 1 tablespoon white wine vinegar 1 tablespoon snipped fresh herbs, such as parsley, chives, or dill 1½ teaspoon Dijon-style mustard Sea salt and freshly ground black pepper, to taste BOWLS 1 small sweet potato, peeled and thinly sliced 1 teaspoon orange juice ⅛ teaspoon curry powder ⅛ teaspoon paprika 3 cups fresh baby spinach 1¼ cups cooked wheat berries ½ of a 15-oz. can no-salt-added cannellini beans, rinsed and drained ⅔ cup fresh blueberries ½ of an avocado, seeded, peeled, and sliced Optional toppings: sliced green onions,…

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