Pumpkin Seeds Roasted

Collect seeds after carving pumpkins

Put in a plastic strainer and remove pumpkin pieces

Soak overnight in water with a 1/2 cut of kosher salt

Strain water and Place on a cookie sheet lined with parchment paper overnight to dry

Preheat oven to 375*

Replace parchment with tin foil, spray with a nonstick spray, add seeds, and sprinkle with Season salt

Roast until golden brown.

Every 10 minutes flip seeds to help remove water

Time will vary.

Butternut Squash Fries

1 butternut squash, peeled and cut into fry like shape

EVOO

Fresh cracked salt and pepper to taste

Bake at 375* for two hours, turn every hour to avoid burning.

Bake on two pieces of parchment paper covered cookie sheet.

Zucchini Hashbrowns

3 shredded zucchini, let sit overnight to dry out

1/2 cup chopped chives

Salt and pepper to taste

2 Tbsp EVOO

Heat EVOO at medium high temp

Add zucchini and chives 

Salt and pepper

Cook until both sides are crispy.

Serve immediately.

Breakfast stuffed peppers

1 sweet yellow pepper, cut off top and remove seeds

2 fresh mushrooms sliced

2 scallions chopped

Egg whites

Fresh cracked salt and pepper to taste

Preheat oven to 375*

Remove stem from top of yellow pepper, chop remaining pepper top

Add ingridgents to inside of pepper

Pour egg white over ingridgents to top of pepper

Place on a lined cookie sheet (easy cleaning)

Bake for 45 minutes.

Remove from oven, if egg is not fully cooked, put in microwave for a few minutes.

Serve hot

Baked Fish

1 package of fresh fish filets from meat department

1 lemon sliced

2 Tbsp EVOO

Fresh cracked salt and pepper to taste

Preheat oven 375*

Place fish in parchment paper on cookie sheet

Wrap tightly on both ends and center.

Bake for 15 minutes until cooked through

Serve immediately.

Turkey Meatballs- no egg, no gluten

1 lb ground turkey

1/2 med onion, diced

1 Tsp basil paste

2 Tsp minced garlic

Salt and pepper

Mixed ingridgents together and make into 12 meatballs

In a Muffin tin sprayed with nonstick spray drop each meatball into each holder

Bake at 375* for 20 minutes.

Remove from oven and add meatballs to heated frying pan with 1 Tbsp of EVOO

Fry on high heat 2 minutes each side just to brown

Serve with marinara or refrigerate.

Marinara Sauce Semi-Homemade

1 1/2 sweet yellow onion, peeled and diced

6 Tsp of minced garlic, store bought in glass jar

3 Tbsp of EVOO

2 1/2 cups chicken stock, Swanson natural

1 can tomato paste (12 oz)

2 cans Italian style plum tomatoes, drained

3 Tsp of basil paste, Gourmet Garden

Fresh cracked salt and pepper

Sauté onion and garlic in EVOO until translucent (begins to yellow).

Add remaining ingridgents to pot and stir until well mixed.

Reduce to low heat, simmer uncovered for two hours.

Serve immediately or store in refrigerator for up to one week.

Avocado Salad

1 can Rotel tomato and green chilies, drained

1 lime, juice

5 diced green onions

2 avocados diced

1/3 cup fresh cilantro, chopped

Fresh cracked salt and pepper to taste

Combine ingredients into a glass or plastic bowl.

Served chilled.

Refrigerated best with the pit of one avocado, keeps from turning brown.

Can be served over mixed greens, fish, or poultry.

Cauliflower Tater Tots

1 head of cauliflower washed, cut into pieces

EVOO

Season Salt

Chili powder

Bake at 400* for an hour.

Line cookie sheet with parchment paper.

Coat cauliflower with EVOO.

Spread cauliflower out on sheet flat.

Sprinkle season salt and chili powder to taste

Turn cauliflower every 20 minutes until golden brown and crispy.

Serve with Walden Farms Ketchup

Chicken Stir Fry

1/2 cup walden farms Asian dressing

1/2 Tsp minced garlic

Sliced fresh mushrooms

Sliced sweet bell peppers

4 chopped scallions

Fresh cracked salt and pepper to taste

Heat pan on medium, add 2 Tbsp of water to pan and add ingridgents in order.  

Cook for 5-7 minutes stirring often, gentle not to mush up the veggies.

Remove only the veggies, leaving the remaining sauce.  

Add chicken, toss to coat.  See separate recipe for Mrs Dash chicken Breasts.

Remove after 2 minutes add to veggies.

Pour remaining sauce over the top of chicken and veggies.

Serve immediately.  Not the best for reheating.

No photo.  Tastes amazing, not pretty looking.

Avocado Salsa

4-5 Capari Tomatoes, seeded and chopped

1 Tsp minced garlic

2 minced shallots

2 ripe avocados, diced

1 limed, juiced

1 Tbsp Cilantro

2 Tbsp EVOO

Fresh cracked salt and pepper to taste

Mix ingredients in a non-metal bowl, gently to avoid the avocado getting mushy.

Serve immediately, or store in fridge for no more than a week.

Top salad, chicken, fish, or serve on a cucumber slice.

Garlic Aioli

Amazing on just about anything!

1 cup Walden Farms Mayo

1/8 Tsp cayanne pepper

1.5 Tsp minced garlic

2 Tbsp EVOO

1 Tbsp Dijon Mustard

1 Tbsp Flat leaf parsley, chopped

Juice of 1 lime

Mix ingredients together until creamy.

Serve immediately or Chilled.

Roast Turkey, Brussel Sprouts w/ Garlic Aioli

Roasted Turkey Breast

1 Jenny-O Frozen Turkey Breast

Cook in Crockpot 6 hours on High

Directions are listed on the packaging

Roasted Brussel Sprouts

1 bag Green Giant fresh Brussel Sprouts, cut into quarters

1 minced shallot

2 Tbsp EVOO

Fresh cracked salt and pepper to taste

Preheat oven to 400*

Cover baking sheet with parchment paper (easy clean up)

Mix ingridgents in bowl

Spread out in single layer on paper

Bake for 25 minutes

Serve with Garlic Aioli (see separate posted).