Recipes

[house_cat]

Friday Night Pizza Party Lollipops!

Ingredients

• 1 pound pizza dough
• 1/2 pound fontina cheese, grated
• 16 wooden popsicle sticks
• 16 pepperoni slices, or other desired toppings
•  pizza sauce

Preparation

1. Preheat the oven to 450F.

2. Divide the pizza dough into 16 pieces and roll each into a ball.
3. Insert a wooden popsicle stick into the center of each pizza dough ball, flatten into a disk, and place on a parchment paper lined baking sheet.

4. Sprinkle grated cheese onto each pizza lollipop, top with a pepperoni slice or other desired toppings, and extra cheese.

5. Place the pizza lollipops in the oven and bake for 25-30 minutes, until the cheese is melted and the pizza dough is golden brown.

This is a really cute idea to make with kids. You can use sauce from a jar and frozen dough if you're not in the mood for a kitchen adventure.

Next ingredient: peanut butter 

[Reconnaissant]

PEANUT BUTTER CHICKEN

• PREP TIME: 15 MINS
• COOK TIME: 25 MINS
•  
• INGREDIENTS

• 8 boneless, skinless chicken thighs
• 2 tablespoons coco aminos (can sub soy sauce)
• 1 tablespoon oil
• ½ medium onion, finely minced
• 3 garlic cloves, finely minced
• 1 tablespoon minced ginger
• Sea salt, to taste
• Minced cilantro, to serve

PEANUT BUTTER SAUCE

• ½ cup natural peanut butter
• 1 15-ounce can crushed tomato
• 1 cup chicken stock
• 1 tablespoon honey
• 1 teaspoon each: ground cumin and coriander
• A pinch of pepper flakes

---

INSTRUCTIONS

1. Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the coco aminos or soy sauce and mix. Let the chicken marinate while you chop the onion and make the sauce.
2. In a medium-sized mixing bowl, whisk together all of the peanut butter sauce ingredients.
3. Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken and soy sauce into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer. Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.
4. Add the onion to the pan and let it cook for 3 minutes, or until it is transparent. Add the garlic and ginger and cook for 1 more minute.
5. Pour the peanut butter sauce into the pan and let it cook until it begins to thicken a little, about 3 minutes. Season to taste with salt and serve with a little minced cilantro.

NOTES PAIR WITH STEAMED BASMATI RICE OR CAULIFLOWER RICE

Next Ingredient: Pablano Peppers

[GenXmuse]

Roasted Poblano and Mushroom Vegan Quesadilla

Tired of your typical plain quesadillas? Try this fun twist with roasted poblanos and mushrooms! A simple recipe that makes these a delicious dinner option!

Course Appetizers, Main Dish

Cuisine Gluten-Free, Mexican, Vegan

Keyword mushroom quesadilla, vegan dinner idea, vegan quesadilla

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 8 quesadillas

Calories 126 kcal

Author Anjali Lalani

Ingredients

• 3 poblano chilies
• 2 large portobello mushrooms
• vegan cheese , see notes below
• favorite tortilla , see notes below
• salt
• olive oil
• salsa ,Cholula or Salsa Verde

Instructions

To Roast and Prepare the Poblano Chiles:

1. Preheat the oven to 400 degrees.

2. Line a baking sheet with foil. Lightly rub olive oil on the surface of each poblano chile. Place them on the baking sheet and bake for 15-20 minutes until the outer skin blackens and blisters throughout. You may need to rotate them halfway through to roast them evenly. 

3. Remove them from the oven and place them in a bowl. Cover with a kitchen towel and set aside to cool completely.

4. Once cooled, rub off the outer thin blackened skin under running water, carefully tearing the poblano chiles open and pulling out the seed pods and stems inside. Rinse all the seeds away.

5. Dice the roasted chiles and set aside.

To Prepare the Mushrooms:

1. Thinly dice the Portobello mushrooms into small sections.

2. In a large non-stick skillet, heat 2 Tbsp. olive oil on medium heat. Add the diced mushrooms and saute, mixing frequently. After a few minutes you should start to see water release from the mushrooms.
3. Keep cooking the mushrooms until the water has evaporated and they are roasted (slightly browned).

To Prepare the Quesadillas:

1. Add the roasted diced poblano peppers to the mushrooms. Add salt to taste and toss together. Turn off the heat.
2. In another large non-stick pan, grill some tortilla on one side using butter or oil.

3. Flip the tortilla.

4. On half of the tortilla, sprinkle a thin layer of shredded jack cheese, add a layer of the poblano/mushroom mixture, and end with another thin layer of cheese on top of the mixture. 

5. Fold the tortilla in half. Press with a spatula until the cheese inside the quesadilla is melted and the tortilla is grilled on both sides. Note that you will need to flip the folded quesadilla to grill the other side.
6. Cut into 2 or 3 sections and serve hot with your favorite salsa!

Recipe Notes

Make-Ahead Tip - Prepare the mushroom/poblano mixture ahead of time so all you need to do is assemble and grill the quesadillas. Alternatively, roast the poblano peppers to save oven time.

Tortilla - Use your favorite tortillas for this recipe. I prefer either corn tortilla (gluten-free option) or flour tortillas.

Vegan Cheese -

• Vegan pepper jack cheese tastes the best with this recipe. I use either Follow Your Heart slices (torn into pieces), or Daiya cutting board pepper jack shreds.
• I personally do not like to add too much cheese in this dish because it takes away from the flavor of the roasted poblano/mushroom mixture. Just add enough to hold the quesadilla together on both sides of the mixture.

Next Ingredient: RED ONION

[walker]

Spinach Pasta Salad

8 ozs. bow-tie pasta 

1/2 small RED ONION, thinly sliced and cut into 1" pieces

3 cloves garlic, minced

6 tablespoons olive oil

1/4 cup red wine vinegar

1 teaspoon salt

1 teaspoon pepper

4 cups baby spinach

2 cups grape tomatoes, halved

fresh grated Parmesan, optional

Cook pasta according to package directions.  Drain, but do not rinse pasta.  While pasta is cooking, place onions and garlic in large bowl.  Add the olive oil and vinegar to cover onions.  After pasta has been drained,add it to bowl and toss well.  Add tomatoes and spinach.  Toss everything together to mix well.  Sprinkle with salt and pepper; add more if needed.  Top with grated Parmesan, if desired. 

NEXT INGREDIENT .... MAYONNAISE 

[JeanLouiseFinch]

KETO RANCH DRESSING

1 can unsweetened canned coconut milk (the thick stuff)

1 Tblsp. onion powder

1/2 Tblsp. garlic powder

1 Tblsp. dill weed

1 Tblsp. pink salt

1 1/2 C. Dukes mayonnaise (or other preferred sugar free variety)

Combine first 5 ingredients in a large bowl using a hand mixed for thorough blending. 

Add mayo and continue mixing until everything is well blended

Cover and refrigerate 1 hour before using.  Serve cold.  Store in the fridge. 

NEXT INGREDIENT: ground beef

[walker]

Lasagna Soup

1 lb. lean (90%) GROUND BEEF

1 large green pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 cans (14 1/2 oz each) diced tomatoes, undrained

2 cans(14 1/2 oz each) reduced-sodium beef broth

1 can (8 oz) tomato sauce

1 cup frozen corn

1/4 cup tomato paste

2 teaspoons Italian seasoning

1/4 teaspoon pepper

2 1/2 cups uncooked spiral pasta

1/2 cup shredded Parmesan cheese

Cook GROUND BEEF, green pepper and onion over medium heat, until meat is no longer pink.  Add garlic, cook 1 minute longer; drain.

Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper.  Bring to a boil. Stir in pasta.  Return to boil.  Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender.  Sprinkle with Parmesan cheese.

(Not sure how it got the name Lasagna Soup...more like

Goulash Soup...😁)

NEXT INGREDIENT ..... BREAD, any type

[GenXmuse]

Mini Reuben Casseroles

These cute and creamy little casseroles have the classic flavors of a Reuben sandwich. —Taste of Home Test Kitchen

TOTAL TIME: Prep: 20 min. Bake: 20 min.YIELD: 4 servings.

Ingredients

• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 teaspoons olive oil
• 2 cups cubed cooked beef roast (I use leftover turkey)
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1-1/4 cups shredded Swiss cheese, divided
• 1/3 cup 2% milk
• 1/2 cup Thousand Island salad dressing
• 2 slices rye bread, cubed
• 1 tablespoon butter, melted
• 1/2 teaspoon onion powder

Directions

• 1. Preheat oven to 350°. In a large skillet, saute onion and pepper in oil until tender. Stir in meat, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to 4 greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
• 2. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer. 
  

Next Ingredient: BEAN SPROUTS

[walker]

Spaghetti-BEAN SPROUTS Salad

7 ozs. uncooked vermicelli

3/4 cup mayonnaise

1 tablespoon soy sauce

1 teaspoon salt

1 teaspoon prepared mustard

1/4 teaspoon garlic powder

dash of white pepper

1 can (16 ozs) BEAN SPROUTS, drained

1 small can sliced mushrooms, drained

1 stalk of celery, sliced

1/3 cup chopped green pepper, about 1/3 of pepper

1/4 cup chopped onion

1 cup frozen peas

1/2 cup cashews or peanuts, chopped (optional)

Spinach leaves

Sliced radishes or tomatoes

Break vermicelli into 2" pieces; cook as directed on package.  Rinse under cold water; drain.

Mix mayonnaise, soy sauce, salt, mustard, garlic powder and white pepper in large bowl.  Stir in vermicelli, BEAN SPROUTS, mushrooms, celery, green pepper and onion.  Rinse peas under cold water to separate.  Stir into salad.  Refrigerate at least 3 hours.

Stir in cashews or peanuts.  If desired, serve in bowl lined with spinach leaves and garnished with radishes.

Something different (and good) for potluck or buffet.

NEXT INGREDIENT ..... ICEBERG LETTUCE

[GenXmuse]

Broiled Wedge Salad

YIELDServes 4

PREP TIME20 minutes

COOK TIME17 minutes to 23 minutes

INGREDIENTS

• 1 CUP

  CHERRY TOMATOES (8 OUNCES)

• 1

  SMALL SHALLOT

• 2 TABLESPOONS

  FINELY CHOPPED FRESH CHIVES

• 1 1/2 OUNCES

  PARMESAN CHEESE, FINELY GRATED (ABOUT 1/2 CUP)

• 1

  MEDIUM LEMON

• 1 CUP

  CRUMBLED BLUE CHEESE (ABOUT 4 OUNCES), DIVIDED

• 1/4 CUP

  FULL-FAT SOUR CREAM

• 1/4 CUP

  MAYONNAISE

• 2 TABLESPOONS

  OLIVE OIL

• 1 TEASPOON

  DIJON MUSTARD

• 1/2 TEASPOON

  KOSHER SALT

• 1/2 TEASPOON

  FRESHLY GROUND BLACK PEPPER, PLUS MORE FOR SERVING

• 4 SLICES

  BACON (ABOUT 4 OUNCES)

• 1

  MEDIUM HEAD ICEBERG LETTUCE (ABOUT 18 OUNCES)

INSTRUCTIONS

1. ARRANGE TWO RACKS IN THE OVEN, ONE IN THE MIDDLE AND ONE IN THE UPPER THIRD, AND HEAT THE OVEN TO 400°F. MEANWHILE, LINE A RIMMED BAKING SHEET WITH ALUMINUM FOIL. QUARTER 1 CUP CHERRY TOMATOES. MINCE 1 SMALL SHALLOT (ABOUT 2 TABLESPOONS). FINELY CHOP UNTIL YOU HAVE 2 TABLESPOONS FRESH CHIVES. FINELY GRATE 1 1/2 OUNCES PARMESAN CHEESE (ABOUT 1/2 CUP).

2. JUICE 1 MEDIUM LEMON (ABOUT 3 TABLESPOONS) INTO A MEDIUM BOWL. ADD 1/2 CUP OF THE CRUMBLED BLUE CHEESE AND MASH WITH THE BACK OF A FORK TO CREATE A SMOOTH PASTE. ADD 1/4 CUP SOUR CREAM, 1/4 CUP MAYONNAISE, 2 TABLESPOONS OLIVE OIL, 1 TEASPOON DIJON MUSTARD, 1/2 TEASPOON KOSHER SALT, AND 1/2 TEASPOON BLACK PEPPER. MIX THOROUGHLY UNTIL COMBINED. REFRIGERATE WHILE YOU COOK THE BACON.

3. PLACE 4 STRIPS BACON ON THE PREPARED BAKING SHEET IN A SINGLE LAYER. BAKE ON THE MIDDLE RACK UNTIL DEEP GOLDEN-BROWN AND CRISPY, 15 TO 20 MINUTES. MEANWHILE, QUARTER 1 MEDIUM HEAD ICEBERG LETTUCE THROUGH THE CORE TO MAKE 4 WEDGES. CUT THE CORE OUT FROM EACH WEDGE.

4. REMOVE THE BACON FROM THE OVEN AND LET COOL FOR 5 MINUTES. SET THE OVEN TO BROIL. CHOP THE BACON INTO BITE-SIZED PIECES. DISCARD THE BACON GREASE AND FOIL, THEN COVER THE BAKING SHEET WITH A NEW SHEET OF FOIL.

5. PLACE THE LETTUCE WEDGES CUT-SIDE UP ON THE BAKING SHEET. BRUSH THE CUT SIDES OF EACH WEDGE WITH SOME DRESSING. SPRINKLE WITH THE PARMESAN CHEESE. BROIL ON THE TOP RACK UNTIL THE CHEESE IS MELTED AND THE LETTUCE IS BROWNED ON THE EDGES, ROTATING THE BAKING SHEET HALFWAY THROUGH, 2 TO 3 MINUTES TOTAL.

6. TRANSFER THE WEDGES TO A SERVING PLATTER. TOP WITH THE REMAINING 1/2 CUP BLUE CHEESE, BACON, CHERRY TOMATOES, SHALLOTS, CHIVES, AND A FEW GRINDS OF FRESHLY GROUND BLACK PEPPER. SERVE WITH THE REMAINING DRESSING.

   Next Ingredient: COFFEE

[JeanLouiseFinch]

A PERFECT CUP OF BULLETPROOF COFFEE 

A cup or mug of coffee

1 Tblsp. Coconut Oil or MCT Oil

1 Tblsp. Heavy Whipping Cream 

1 Tblsp. Butter (grass fed, if possible)

Prepare a cup/mug of coffee.  Add remaining ingredients and whip together with a hand frother. SF sweetener may be added, if desired.  

***Flavored coffee grounds may be used, but NO flavored creamers as they are loaded with non-keto ingredients.  Even the so-called keto creamers are oftentimes junk.  A lot of people on keto enjoy the flavored Skinny Syrups.  They are ok for keto, if you like them.  

NEXT INGREDIENT:  chicken breasts