Tofu Breakfast Tacos

Ingredients: 

• 1 (14-ounce) package extra-firm tofu, drained


• 1/4 cup whole wheat flour


• 1/4 cup nutritional yeast


• 2 teaspoons onion powder


• 1/2 teaspoon garlic powder


• 1/4 teaspoon turmeric


• 2 tablespoons Bragg Liquid Aminos


• 8 corn tortillas, warmed


• Salsa


• Toppings of choice: onions, cilantro, greens, potatoes, avocado, etc.

Instructions: 

Drain tofu and place the block on a plate. Cover with another plate and weight the top with a food can or other object of about 1 pound. Let stand 20 to 30 minutes to extract excess liquid. Pour off liquid. Crumble tofu and place it in a bowl. Sprinkle with flour, yeast, onion powder, garlic powder and turmeric and toss. Sprinkle with liquid aminos and toss again.

Heat a large cast-iron skillet or nonstick pan over medium heat until hot. Add tofu mixture and cook, stirring and scraping the bottom of the pan frequently with a spatula to prevent sticking, until tofu is browned and crisp in places. Serve with the warmed tortillas, salsa and toppings of choice and let diners assemble their own tacos.

Nutritional Info: 

Per Serving:250 calories (60 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 570mg sodium, 31g carbohydrate (6g dietary fiber, 1g sugar), 17g protein

Gluten- Free Brownie Cupcake Recipe

Ingredients:

2 Ghirardelli 100% Chocolate bars (4oz each)
1/4 cup olive oil
1/4 cup cream
1/2 cup honey

Add all of these ingredients in a double boiler and melt. To this melted mixture add

2 teaspoons vanilla
2 eggs
1/2 cups milk

Once all of the wet ingredients are together, it's time to move on to the dry ingredients.

1 1/2 cups Bob's GF flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum

Instructions:

Sift all of these ingredients together in a large mixing bowl. Now add the wet ingredients to the dry. Stir thoroughly, the batter will be thick. If you think it's too thick, you may add 1/4 cup more milk.
Spoon batter into lined cupcake tins 3/4 to all the way full, depending on how large you want them. Bake at 325*( our oven runs hot) for at least 30 minutes or until a knife comes out clean. Let cool on a rack.

While the cupcakes are baking, make the icing. You will need

1/2 cup peanut butter
2 Tablespoons softened butter
2- 3 Tablespoons heavy cream (or milk)
1 cup powdered sugar

Combine ingredients in a food processor. If needed add more powdered sugar or cream to get a nice consistency. Dad says it tastes like Reese's peanut butter filling! Pipe or spread icing onto cooled cupcakes. Pour yourself a big glass of milk and enjoy!

Skinny Hot Wings

Prep time: 55 minutes

Cook time: 15-18 minutes

Yield: 4 servings

Serving size: 5 wings

Ingredients

• 20 chicken wings


• 1/2 cup flour


• 1/2 cup Frank's Red Hot Sauce


• 1/4 tsp paprika


• 1/2 tsp red cayenne pepper


• 1/4 tsp salt


• 1 tsp black pepper


• 1 1/2 Tbsp light butter


• 1/2 Tbsp minced garlic

Instructions

1. In a large bowl, mix together flour, paprika, cayenne pepper, and salt. Toss chicken wings in flour mixture a few at a time. Shake off extra and place on baking sheet.


2. Refrigerate for 45 minutes, uncovered.


3. Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray or line with parchment paper for easy clean up.


4. Bake wings in preheated oven until no longer pink at the bone and juices run clear, about 15-18 minutes per side.


5. Meanwhile, in a medium sauce pan, combine butter, hot sauce, pepper, and garlic and cook over low heat. Cook and stir until butter is melted and mixture is well blended, about 2-3 minutes.


6. Remove chicken wings from oven and place wings in serving bowl. Pour hot sauce mixture over the chicken wings evenly, and mix well.

Nutrition Information

 Per Serving (5 wings):

Calories: 250

Fat: 18g

Carbohydrates: 11g

Fiber: 0g

Protein: 2g

Sugars: 0g

Sodium: 1,762mg

Vitamin A: 19%

Vitamin C: 0%

Calcium: 0%

Iron: 9%

WWP+: 6 points

Pickled Deviled Eggs

INGREDIENTS:

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
12 hard-boiled eggs, peeled
¼ cup mayonnaise
1 Tablespoon yellow mustard
1 Tablespoon sweet relish
Salt and pepper, to taste
Paprika, for dusting

DIRECTIONS:

Bring water, vinegar, beet, shallot, sugar and a pinch of salt to a boil in a 2-quart saucepan. Simmer it, covered, until beet is tender, about 20 minutes.

Transfer the beet mixture to a container and cool it completely, uncovered.

Add the eggs to the mixture, submerging them entirely in the liquid. Refrigerate the eggs for at least 2 hours, and up to 6 hours, allowing the eggs to marinate while gently stirring them once or twice.

Remove the eggs from the beet mixture and pat them dry (discard the beet mixture). Halve the eggs lengthwise and remove the yolks.

Mash the yolks with the mayonnaise, mustard, sweet relish, and salt and pepper.

Divide the mixture among the egg whites. Sprinkle with a light dusting of paprika.

Corned Beef & Cabbage (Traditional Irish Dinner)

Ingredients:
3lb corned beef
1 head of cabbage
3lb potatoes (white or red)
1 bag carrots
1 medium onion
1 beer
3 to 4 cups water
2 tablespoons garlic
2 tablespoon brown sugar
2 tablespoon apple cider vinegar

Instructions:

Cut potatoes in quarters and lay on bottom of crockpot.

Next peal carrots and cut into 2 inch pieces, layer on top of potatoes.

Cut up onion, you can dice them into smaller pieces, or do larger chunks, which ever you prefer.

Lay on top of the potatoes and carrots.

I like to boil the water and beer (if you wish to use one, you don’t have to just helps to tenderize the meat) in a pot first before adding it to the crock pot. Boil water/beer together with brown sugar and vinegar and garlic, steering occasionally

Then put into crockpot just until the veggies are covered. You may need additional water if it does not cover them completelyv

Place your corned beef on top of the veggies, make sure its laying on top, and water isn’t too high covering the meat. If it is too high the meat will break apart.

Cook on high for 3 hours then cook on low for 3-4 more hours.
A total of 7 hrs cooking in the crockpot.

30 Minutes before serving cook the head of cabbage, cut into wedges and cut out center core. If you  have excess stew from the crockpot you can boil your cabbage with that.

Cut meat into slices

Enjoy!

 

Well isn't this helpful - wine and cheese pairings

Well isn't this helpful - wine and cheese pairingshttp://pinterest.com/pin/233765036877858018/

eYe likes food: st. patricks

eYe likes food: st. patrickshttp://pinterest.com/pin/183873597260764943/