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/

Low Fat Chewy Chocolate Chip Oatmeal Cookies

Servings: 15 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 190 • Fat: 6.3 g • Protein: 2.6 g • Carb: 34.2 g • Fiber: 2.0 g • Sugar: 19.3 g

Ingredients: 

• 1 cup all purpose flour


• 1 tsp baking powder


• 1/2 tsp baking soda


• 1/2 tsp salt


• 1/2 tsp ground cinnamon


• 2 tbsp unsalted butter, room temperature


• 1/2 cup sugar


• 1/2 cup unpacked brown sugar


• 1 large egg


• 1/4 cup unsweetened apple sauce


• 1/2 tsp vanilla extract


• 2 cups quick oats


• 3/4 cup dark chocolate chips

Directions:

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this). Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

Makes about 30 cookies roughly 1 tbsp each.

Chocolate Peanut Butter Pie

For the crust:

Ingredients:

• 1 1/3 cups graham cracker crumbs


• 1/3 cup sugar


• 8 tablespoons (1 stick), unsalted butter, melted

Instructions:

1. Preheat oven to 350 degrees.


2. Combine the graham cracker crumbs, sugar and melted butter until well blended.


3. Press the mixture into the sides and bottom of a nine-inch deep dish pie plate.  Bake at 350 degrees for 8 minutes.


4. Cool completely.

For the filling:

Ingredients:

• 14 ounces cream cheese, softened


• 2 cups sugar


• 1 1/2 cups creamy peanut butter


• 1 tablespoon vanilla


• 2 tablespoons unsalted butter, melted


• 1 cup heavy whipping cream

Instructions:

1. Beat cream cheese and sugar in a mixing bowl.  Add the peanut butter and vanilla and mix well.


2. Beat in the melted butter gradually.


3. In a separate bowl, whip the cream until soft peaks form.


4. Gently fold the cream into the peanut butter mixture using a spatula.  Do not over beat.


5. Pour into the prepared, cool crust and refrigerate for several hours until set.

For the Ganache:

Ingredients:

• 3/4 cup heavy whipping cream


• 6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips)

Instructions:

1. Bring the cream to a boil in a saucepan.  Pour over the chocolate in a bowl.  Stir gently to melt the chocolate and mix well.


2. Cool slightly and spread evenly over the pie.


3. Chill until served.


4. Cut with a knife that has been heated under hot water and wiped dry between each slice.

Spicy Broccoli with Garlic and Parmesan Recipe

Ingredients Serves 2

1 tbsp olive oil

1 clove garlic

1 tbsp chicken stock

1⁄8 tsp red pepper flakes

1 oz broccoli

1 oz parmesan cheese

Directions

1. Heat olive oil over medium heat and cook garlic briefly. Add chicken-stock, red pepper flakes and broccoli. Cover and steam until broccoli is just tender, about 5 minutes.


2. Toss cooked broccoli with cheese and serve immediately.

Slow Cooker Carnitas

Ingredients:

• 4 lbs. pork butt roast


• 2 Tb. bacon grease


• 1 large onion, chopped


• 5-6 garlic cloves, peeled and smashed


• 1 cup orange juice


• 2 tsp. liquid smoke


• 1 Tb. sea salt


• 1 Tb. cumin


• 2 Tb. ancho chile powder


• 1 tsp. ground black pepper

Directions:

1. Smear the bacon grease on the bottom of the slow cooker. Cut the pork into large chunks and place inside the slow cooker. Then add all remaining ingredients around the pork.


2. Turn the slow cooker on: Low for 8-10 hours, or High for 4-6 hours. Once the pork is fork-tender, use 2 forks to shred the meat into the juices.  If you like your carnitas crispy on the edges (like it’s served in restaurants) use a slotted spoon to scoop the meat out of the juices and spread in a thin layer on a baking sheet(s). Place on the upper oven rack and broil for 2-5 minutes, until darker crispy edges form. Do not take your eyes off the broiler–you can burn the carnitas quickly.


3. Serve over rice, taco, or on top of salads!

Chicken Bahn Mi Sandwich

A bahn mi is a traditional Vietnamese-style sandwich typically featuring a French bread or baguette, meat, hot peppers, carrots, cucumbers, cilantro, and a pâté or spread. This creative variation combines elements of the traditional bahn mi with new and exciting flavors for a unique and healthy dish with a kick.

Ingredients:

1 cup cucumbers, peeled, seeded and sliced on the bias
1 cup julienned carrots
1/2 cup scallions, sliced thinly
1/4 cup basil leaves, julienned
1/4 cup cilantro leaves, chopped
2 to 3 jalapenos, sliced into thin rings
3 boneless skinless Smart Chicken breasts
2 or 3 tablespoons cooking oil
Salt and pepper, to taste
3 tablespoons mayonnaise
1 tablespoons Sriracha sauce
4 French bread hoagie buns, split
Juice from 2 to 3 limes
2 tablespoons fish sauce

Instructions:

Preheat oven to 350°F.

In a large bowl, toss the cucumbers, carrots, scallions, basil leaves, cilantro, and jalapenos. Set aside.

Heat the cooking oil in a medium ovenproof sauté pan over low heat for approximately 3 minutes. Season the chicken breasts with salt and pepper and place them into the sauté pan. Cook chicken until browned on one side. Turn over the chicken breasts and place pan in oven. Cook until just cooked through (about 15 to 20 minutes). The internal temperature of the chicken should reach 165°F. Remove the chicken from the oven. Loosely cover with foil and let rest.

On a cutting board, slice the chicken breasts into 1/2-inch to 3/4-inch pieces. Place the breasts and any juices that accumulated on the resting plate in a separate bowl.

Stir the mayonnaise and Sriracha together in a small bowl and set aside. Toast hoagie buns at 350°F until they are slightly crisp.

Spread each hoagie bun with the Sriracha mayonnaise. Stuff the chicken pieces into each bun. Top with the vegetable mixture and drizzle fish sauce and lime juice over vegetables. Slice sandwiches into 4 inch sections and serve immediately.

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Ingredients for the dressing:

⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oii
⅓ cup extra virgin olive oil

Ingredients for the salad:
12 ounces baby spinach, arugula, field greens

1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup Candied Spiced Almonds

Directions:
1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. 

2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

6 dinner size salads, 8 side salads

Andes Mint Cookie Dough Truffle Bars

No bake chocolate cookie dough with Andes Mints inside and melted on top. Perfect snack that is ready in no time at all.

Ingredients

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 teaspoon vanilla extract

1 Tablespoon + 1 teaspoon milk

1 cup flour

1/2 cup cocoa powder

1/4 teaspoon salt

1 3/4 cup Andes Mint baking chips, divided

1 1/2 teaspoons shortening

Instructions

1. Cream the butter, sugars, vanilla, and milk. Sift the flour, cocoa powder, and salt together. Slowly add to the creamed mixture.


2. Stir in 3/4 cup Andes Mint chips by hand. Press the mixture into a buttered 8x8 baking dish.


3. Place the remaining 1 cup Andes Mint chips and shortening in a microwave safe bowl. Heat for 30 seconds and stir. Repeat. When the mints are melted and creamy, pour over the top of the cookie dough in the pan. Let set. Cut into 36 squares. Store in a sealed container.

Sun Dried Tomato & Roasted Red Pepper Dip

Ingredients

• 16 ounces cream cheese, softened


• 2 cups mayonnaise


• 1/4 cup finely chopped onion


• 4 garlic cloves, minced


• One 7 ounce jar sun-dried tomatoes, packed in oil


• 1 cup chopped roasted red bell peppers, about 3 large peppers (store bought or home roasted)


• 8 ounces (2 cups) shredded mozzarella cheese


• 8 ounces (2 cups) shredded Italian cheese blend


• 4 ounces (1 cup) shredded Parmesan cheese, divided


• Salt and pepper

Directions

1. Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with non-stick cooking spray.


2. In a large bowl, combine cream cheese, mayonnaise, onion, and garlic with a spoon until well combined. Add tomatoes, and peppers; mix to combine. Stir in mozzarella, Italian cheese blend and 3/4 cup Parmesan cheese. Add salt and pepper to taste. Mix until evenly combined.


3. Transfer dip to prepared baking dish. Top evenly with remaining Parmesan cheese. Bake for 20 to 25 minutes, until top is golden and bubbling around the edges.


4. Serve with crostini.

Cheesy Tater Tot Casserole

Tater Tot Casserole is not a meal that I plan on having. It is a meal that we have because I have everything on hand and didn’t plan anything for dinner!

Serve with some fruit and a side salad and you have dinner!

Ingredients:

2 lb Hamburger
2 cans Cream of Chicken Soup
2 cups cheddar cheese
1 bag of Tator Tots
1 onion soup mix package OR 1 small chopped onion
1 t Garlic Salt
1 t Smoked Paprika

Instructions:

Brown ground beef and onion; drain. If beef is very lean, add 1 tsp. olive oil for best browning results.Transfer meat mixture into a shallow 2 quart baking dish. Cover meat with undiluted soup. Top with a single layer of tater tots.

Bake at 375°F for 45 minutes.

 

Birthday poke cake

  Prep time:  15 mins

Cook time:  8 hours 30 mins

Total time:  8 hours 45 mins

Serves: 12

Happy Birthday to your face! This cake is AWWWEEESOME.

Ingredients

• 1 box white cake mix, plus ingredients on back of box


• Wilton Gel food coloring in No-Taste Red, Kelly Green, Lemon Yellow, Violet and Blue


• 1 can (14 oz) sweetened condensed milk


• 1 (8 oz) tub Cool Whip, thawed


• About 15 Birthday Cake Golden Oreos, lightly chopped


• Rainbow sprinkles

Instructions

1. Preheat oven to 350 degrees F. Grease a 13×9 inch pan liberally with cooking spray. Prepare your cake batter according to package directions (or use a homemade version if desired). Evenly distribute the batter among five small bowls.


2. Tint each bowl with a different gel food color until you’ve reached your desired shade. I only used red, yellow, green, blue, and purple, but feel free to experiment with different shades (pastels, primary colors), or add in orange if you’d like.


3. In any order you choose, drop heaping spoonfuls of batter into the pan, layering the colors on top of one another. Don’t swirl the colors; it’ll muddle them! Once all the batter is layered in the pan, bake the cake according to package directions or until a toothpick inserted in the center comes out clean. Cool the cake completely.


4. Once cooled, poke holes all over the surface of the cake (roughly 25-30) with a wooden spoon handle. Immediately pour a can of sweetened condensed milk over the surface of the cake, trying to fill the holes with the milk.


5. Spread the Cool Whip over the surface of the cake and top evenly with the lightly crushed Oreos and the sprinkles. Refrigerate the cake (to set) for about 4 hours-overnight; overnight is best. Store leftovers in the fridge.

Recipe Best: Baked Mozzarella Cheese Sticks Recipe.

Recipe Best: Baked Mozzarella Cheese Sticks Recipe.http://pinterest.com/pin/126734176988454533/

Arancini

Arancini http://pinterest.com/pin/7599893094278945/

How to turn anything into a chocolate mold using just brown sugar.

How to turn anything into a chocolate mold using just brown sugar.http://pinterest.com/pin/5277724538185654/