Our Christmas Eve Feast - King Crab Legs, Shrimp Risotto and Haricots Verts

King Crab Legs

Preheat oven to 350 F.
Arrange crab legs in shallow baking pan. Add hot water to fill pan 1/8 inch deep. Cover with foil. Bake until just heated through, 7 to 10 minutes.
Serve with melted butter.

Shrimp Risotto

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 1/2 cups vegetable broth
• 4 tablespoons butter (1/2 stick), at room temperature, divided
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh chives
• Freshly ground black pepper

In a medium saucepan, bring the broth to a boil. Cover and keep warm over low heat.

Meanwhile, heat the olive oil in a large sauté pan, add shrimp and cook until shrimp are pink and cooked through, 3-4 minutes. Using tongs, transfer the shrimp to a cutting board to cool enough to be handled and slice into ½ inch pieces, cover and  set aside.

In the same sauté pan, add 3 tablespoons of butter to the juices from the shrimp and heat over medium heat. Cook until the butter begins to foam, about 1 to 1 1/2 minutes. Add the onion and cook until translucent, 4 minutes. Add the garlic and cook 1 more minute. Add the rice and stir to coat with the butter, onion, garlic mixture. Add the white wine and simmer until the liquid has almost evaporated, about 2 minutes. Add 1/2 cup of broth and stir until almost completely absorbed, about 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next, continuing to cook until the rice is tender, about 20-25 minutes in total. Stir in the shrimp and continue to stir until shrimp is heated through, about 2 minutes. Add the Parmesan cheese, the remaining tablespoon of butter and chives. Season with freshly ground black pepper, to taste.

Sprinkle with parmesan cheese and serve with garlic bread.

Haricots Verts

• 1 tsp. olive oil
• Salt and freshly ground black pepper
• 1 lb. haricots verts, cleaned
• 1/4 cup vegetable broth

Heat the olive oil in a saute pan.  Once hot, add the beans and saute for 2 minutes. Add the broth and cook for 5 more minutes, or until beans are cooked to your liking.  Generously season with salt and freshly ground black pepper

Ugly Sweater Christmas Party 2014

Sweet Chile Hot Wings

• 2 cups soy sauce
• 2 cups honey
• 2/3 cup Sriracha
• Chicken broth
• 8 lbs. chicken wingettes and/or drumettes

In a large slow cooker, whisk the soy sauce, honey and Sriracha until blended. Add the wings and toss to coat.  Press the wings to submerge into the liquid, add chicken broth until they are full submerged.  Cover and cook on high heat 4 hours. 

Preheat the broiler.  Using tongs, divid the wings between 2 foil-lined baking pans.  Broil each pan for 5 minutes, until crispy.  Keep warm in a warming dish.

 

Roasted Shrimp Cocktail

• 4 lbs. frozen shrimp, thawed, peeled and deveined, tails in tact
•  Olive oil
• Salt & Freshly ground black pepper
• 1/2 cup Heinz chili sauce
• 1/2 cup Ketchup
• 3 tbsp. prepared horseradish
• 2 tsp. freshly squeezed lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce

Preheat the oven to 400 F.

Place half of the shrimp on a baking sheet, drizzle with olive oil and season with salt and pepper.  Toss the shrimp to coat and spread them out into one layer.  Roast for 8 minutes, until pink and firm.  Repeat with remaining shrimp.  Cool the shrimp in the refrigerator until ready to serve. 

For the sauce, combine the remaining ingredients, mix well and chill until ready to serve.

Bacon Jalapeno Deviled Eggs

• 12 large eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
• 2 tbsp. spicy brown mustard
• 7 slices bacon, cooked well and crumbled - divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl.  Place the whites on a serving tray.

Mash the egg yolks with a fork.  Add the mayonnaise and mustard and stir until well combined and a smooth texture.

Mix in the jalapenos and 6 slices of the crumbled bacon.  Spoon the mixture into the egg whites.  Sprinkle with paprika and top with the remaining 1 slice of crumbled bacon.

 Barbecue Little Smokies

• 1 - 29 oz. package of Hillshire Farms Little Smokies
• 1 - 20 oz. jar barbecue sauce

Drain any liquid out of the package of little smokies.  Place in a 3-quart slow cooker.  Pour the barbecue sauce over and stir to combine.  Cook on high for 2 hours.  Turn heat to warm for serving.

 

Rotel Bean and Cheese Dip

• 1 - 15 oz. can Spicy Jalapeno Refried Beans
• 1 - 15 oz. can Chili Beans, undrained
• 1 - 10 oz. can Rotel tomatoes, undrained
• 1 - 8 oz. package Velveeta cheese
• Tortilla chips

In a large saucepan, combine refried beans, undrained chili beans, undrained tomatoes, and Velveeta.  Heat over medium-low heat until cheese melts and it all melds together, stirring frequently.  Transfer to a small crock pot or fondue pot.  Serve with chips.

 

Smokin' Hot Cheese Ball

• 16 oz. reduced fat cream cheese, at room temperature
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 3 tbsp. minced red onion
• 2 1/2 tbsp. salsa
• 2 tsp. ground cumin
• 1 tsp. minced pickled jalapeños
• Doritos Nacho Cheese Tortilla Chips
  With a food processor or mixer, blend all ingredients until mixed well. Scoop onto plastic wrap and use the wrap to form the mixture into a pumpkin-shaped ball; chill at least 2 hours. 
  To serve, unwrap, roll in crushed Doritos and serve with pita chips.

 Tortellini Salad Skewers

• Cheese Tortellini, prepared as instructed on the package
• Smoked Havarti cheese, cut into cubes
• Sliced Salami
• Slice Cotta
• Black Olives
• Roasted Red Bell Pepper Strips
• Marinated Artichoke Hearts

Assemble each skewer with a variety of ingredients.  Serve cold.

 Fiesta Pinwheels

• 2 - 8 oz. packages cream cheese, softened
• 1 cup sour cream
• 1/2 cup salsa
• 4 tbsp. taco seasoning
• 1 - 4.5 oz. can chopped black olives
• 2 - 4 oz. cans hot green chiles
• 2 cups finely shredded Mexican cheese blend
• 10 - 10 inch flour tortillas

In a bowl, mix cream cheese, sour cream, salsa and taco seasoning until smooth. Stir in olives, cheese and green chiles.  Spread 1/2 cup on each tortilla. 

Roll up like a jelly roll, wrap in plastic wrap and refrigerate 2 hours.  When ready to serve, unwrap and slice into 1 inch pieces, discarding the ends.

 Late Night Munchies - Crock Pot Breakfast Casserole

• 1 - 20oz. package Simply Potatoes Hash Browns
• 12 eggs
• 1 cup milk
• 1 tbsp. ground mustard
• 1 16 oz. tube Jimmy Dean Hot Sausage
• Salt and freshly ground black pepper
• 8 oz. shredded pepper jack cheese
• 8 oz. shredded cheddar cheese
• 2 - 4 oz. cans hot green chiles

Spray a large crock pot with cooking spray.  Spread the hash browns out on the bottom.  Season generously with salt and pepper and the ground mustard. 

Cook the sausage on medium high heat until no longer pink.  Drain and set aside.

Add the cheese, chiles and sausage into the crock pot and mix everything together well. Pour the egg mixture over everything and mix well.  Cook on low for 8 hours.  Enjoy!

In a large bowl, beat the eggs and milk with a whisk and season with salt and pepper.

Roasted Red Pepper Hummus

•  2 - 15 oz. cans garbanzo beans, drained
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup tahini
• 2 tbsp. chopped garlic
• 1 1/2 tsp. Sriracha
• 2 roasted red bell peppers
• Salt & freshly ground black pepper
• Olive oil

Put the garbanzos, lemon juice, tahini, garlic, Sriracha and bell peppers into a food processor.  Process until the mixture is coarsely pureed.  Taste and season with salt and freshly ground black pepper.  Drizzle with olive oil and continue to process until it is the texture you desire.

Leek and Artichoke Stuffing

• 2 - 10 oz. packages herb seasoned cubed stuffing
• 3 ounces thinly slice pancetta
• 5 leeks, white and light green parts only, sliced horizontally in half and into mini half moons
• 3 tbsp. light butter
• 1/2 cup dry white wine
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 - 8oz. package frozen artichoke hearts, minced in a food processor
• 3 tbsp. minced fresh chives
• 3 tssp. minced fresh tarragon leaves
• 4 eggs
• 2 cups heavy cream
• 1 cup reduced sodium chicken broth
• 2 cups grated Emmentaler Swiss cheese

Preheat the oven to 350 F.

Place the pancetta on a baking sheet and bake until browned, 10 - 15 minutes.  Place the pancetta on a plate with paper towels and set aside.  Once the pancetta is cool, dice it up.

Soak the leeks in water to remove the dirt and spin them dry in a salad spinner.

Heat the butter in a large skilled over medium heat.  Add the leeks and cook for 10 minutes, stirring occasionally.   Add the wine, salt and pepper and cook for 5 - 8 minutes, until the wine almost evaporates and the leeks are tender.

In a large bowl, mix together the leeks, artichokes, cubed stuffing, chives and tarragon.  Carefully mix well.

In a separate bowl, whisk together the eggs, cream and broth.

Spoon half of the stuffing mixture into a 9x13x2 inch baking dish.  Sprinkle half of the cheese over the top. Add the remaining stuffing mixture on top.  Pour the cream mixture over the stuffing.  Sprinkle the remaining cheese over the top and scatter the diced pancetta on top.

Set aside for 30 minutes at room temperature for 30 minutes to allow the bread to absorb the cream mixture.  Can sit in the fridge for up to a day prior to baking.

Bake for 50 minutes, until the custard is set and the stuffing is puffed and golden.

HAPPY THANKSGIVING!

Sugar Free Pumpkin Pie

• 1 - 9" deep dish pie crust
• 1 - 15 oz. can pumpkin
• 1 - 14 oz. can evaporated milk
• 3 eggs
• 1/3 cup Truvia Baking Blend
• 1 tsp. vanilla
• 1 1/2 tsp. pumpkin pie spice
• 1/8 tsp. salt

Preheat oven to 400F.

Mix pumpkin, milk and eggs until well blended.  Add in the Truvia, vanilla, spice and salt and blend together.  Pour mixture into the pie crust.

Bake until set, when a toothpick comes out clean, 45 minutes.

Cool completely on a wire rack.

HAPPY THANKSGIVING!

Green Chile Quiche

• 4 eggs
• 1 1/3 cup milk
• 1/2 tsp salt
• freshly ground black pepper
• 3 green onions, white and light green parts only, diced
• 1 - 4.25 oz. can chopped green chiles
• 1 cup grated pepper jack cheese
• 1 frozen 9-inch deep dish pie crust
• Paprika

Preheat oven to 400F.  Place a baking sheet on the rack in the middle of the oven to heat.

Whisk together the eggs, milk, salt and pepper.  Stir in the cheese, chiles and green onions.  Pour the mixture into the pie crust and sprinkle with paprika.

Place it on the hot baking sheet and bake until set, 40 minutes.

Asparagus and Leek Frittata

• 2 tbsp. Light Butter
• 3 Leeks, white and light green parts only, chopped
• 1 bunch thin Asparagus, trimmed and cut on the diagonal into 1-inch pieces
• 8 eggs
• 1 1/4 cup shredded Fontina cheese, divided
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup grated Parmesan cheese

Preheat broiler.

Melt butter in a 12-inch oven-proof  skillet over medium heat.  Add leeks and saute for 4 minutes.  Add asparagus and saute until tender, about 6 minutes.

Meanwhile, whisk together the eggs, 1 cup Fontina cheese, salt and pepper.

Add mixture to the skillet and gently fold to combine.  Cook until almost set, about 4 minutes.  Sprinkle remaining 1/4 cup Fontina cheese and the Parmesan cheese and put under the broiler until frittata is puffed and cheese begins to turn golden, about 3-4 minutes.

Cut into wedges, garnish with avocado and cherry tomato,  and enjoy!

Avocado Baked Eggs

• 1 avocado
• 2 eggs
• Shredded cheddar cheese
• Salt & freshly ground black pepper

Preheat oven to 425F.

Slice the avocado in half and remove the pit.  Scoop out enough flesh of the avocado to make room for the egg.  Lightly season the remaining avocado flesh with salt.  Crack one egg into each half of the avocado and season with salt and freshly ground black pepper.

Bake until egg is set, 15 minutes.  Sprinkle with cheese and continue to bake until cheese melts, 1-2 minutes.

Serve with hot sauce.

Enjoy!

Bacon Jalapeno Deviled Eggs

• 12 large eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
• 1 tbsp. spicy brown mustard
• 1 tbsp. dijon mustard
• 8 slices bacon, cooked well and crumbled - divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl.  Place the whites on a serving tray.

Mash the egg yolks with a fork.  Add the mayonnaise and mustard and stir until well combined and a smooth texture.

Mix in the jalapenos and 6 slices of the crumbled bacon.  Spoon the mixture into the egg whites.  Sprinkle with paprika and top with the remaining 2 slices of crumbled bacon.

Chill until ready to serve.  Enjoy!

Beer Can Chicken

• 1 whole chicken
• 3 tbsp. of your favorite rub (I used Gourmet Village Beer Can Chicken Seasoning)
• 3 tsp. olive oil
• 6 oz. light beer (I used Corona Light)
• 3 tbsp. ketchup
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 yellow crooked neck squash, sliced into rounds
• 3 small zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• Italian Seasoning
• Olive Oil for sprinkling the veggies

Combine 2 tbsp. seasoning rub with 3 tsp. olive oil and mix well.  Remove the giblets and neck from the chicken and rinse it off.   Rub the seasoning oil mixture all over the bird.  Put it in the fridge until you are ready to cook it.  I let mine sit in the fridge for several hours to let the seasoning soak in.

Preheat oven to 400F.

Pour 6 oz. of beer into a bowl and combine it with the ketchup and remaining 1 tbsp. of seasoning rub and mix well.   Discard the rest of the beer and make another opening in the beer can using a can opener.  Pour the mixture back into the beer can or pour it into a Gourmet Village Beer Can chicken roasting stand, which is what I used.  Put the sprigs of rosemary and thyme into the openings in the can or stand.

In a roasting pan, set the beer can or roasting stand in the middle.  Surround it with the cut up veggies, sprinkled with olive oil and Italian seasoning.  Place the chicken on top of the beer can or roasting stand with the legs down.

Bake in the oven for 1.5 - 2 hours or until a thermometer in the thigh reads 170F.

Enjoy!

Ground Chicken & Chicken Sausage Stuffed Bell Peppers

• 6 red bell peppers
• 1 pound ground chicken 
• 1 pound Italian style chicken sausage (5 links)
• 1 medium yellow onion, chopped (1 heaping cup)
• 1 cup chopped red bell pepper (use the tops from the 6 cups)
• olive oil
• salt & freshly ground black pepper
• 1 - 15 oz. can tomato sauce
• 1 tsp. crushed red pepper
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tbsp. & 1 tsp. chopped garlic, divided
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese 

Preheat oven to 375F.

Spray a 13x9 baking dish with cooking spray.

Cut tops off peppers, saving to chop and use for the stuffing.  Square off the bottoms of each pepper so that they can stand up in a baking dish.  Arrange the peppers in the dish.

Chop tops of pepper, which should yield a heaping cup and chop the onion, set aside.

In a small sauce pan, combine the tomato sauce, crush red pepper, oregano, basil and 1 tsp. chopped garlic.  Mix well, cover and turn on low.

In a large saute pan, add a small amount of olive oil and brown the ground chicken and chicken sausage, seasoned with salt and freshly ground black pepper,  breaking up the meat with a wooden spoon, until cooked through, 7 minutes.  Use a potato masher to get the meat into a small crumble.  Drain fat in a colander and set aside.

Add a small amount of olive oil to the same pan and saute the chopped bell peppers, onions and 1 tbsp. chopped garlic, season with salt and freshly ground black pepper and cook until starting to soften, 4 minutes.   Turn off heat and add chicken and sausage to the pan, mixing well.  Add the tomato sauce and mix well.  Let cool for 10 minutes and then mix in the Parmesan and 1 1/2 cups mozzarella.

Stuff each pepper with the meat, veggie and cheese mixture, pressing it in tightly.  Sprinkle each stuffed pepper with the remaining 1/2 cup of mozzarella.

Bake, covered with foil, tented and sprayed with cooking spray, 30 minutes.  Uncover and cook 10 minutes more, until cheese is melted and slightly browned.

Enjoy!

Green Chile Turkey Taco Bowls

• 1 - 20 oz. package lean ground turkey
• 1 cup salsa verde
• 1 - 4 oz. can chopped green chiles
• 1 tbsp. freshly squeezed lime juice
• 1 tsp. ground cumin
• 1 tsp. adobo seasoning
• 1 tsp. chili powder
• salt & freshly ground black pepper

Spray a large pan with cooking spray and brown the turkey over medium high heat until cooked through, 5 minutes.  Drain fat in a colander and return to the pan.

Add the salsa, green chiles, lime juice and spices, mix well and season with salt and freshly ground black pepper.

Reduce heat and let simmer 10 minutes.

Make taco bowls with your favorite toppings!

• shredded lettuce
• salsa
• avocado
• sour cream
• sliced black olives
• pickled jalapenos
• shredded cheese

Pesto Stuffed Chicken

• 2 boneless skinless chicken breasts, beaten thin with a mallet or other tool
• 2 heaping tbsp. pesto with basil, such as Buitoni
• 2 heaping tbsp. fat free sour cream
• 2 heaping tbsp. reduced fat shredded mozzarella cheese
• 1 large egg, beaten with 1 tsp. water
• 1/2 cup grated parmesan cheese

Preheat oven to 375F.

In a small bowl, combine the pesto, sour cream and mozzarella and mix well.  Spread half of the mixture evenly out onto each chicken breast, leaving a border around the sides.  Roll each breast up and secure it with toothpicks.

Have two bowls out - one with the beaten egg and one with the parmesan.  Dip each breast in the egg bath, using your hands to make sure it is covered, and then dip each breast in the parmesan, using your hands to make sure the breast is evenly covered in cheese.

Set each rolled and dipped breast into a sprayed baking sheet.  Bake for 35 minutes, or until cooked through.

Enjoy!

Zucchini Lasagna

• 4 medium zucchini, sliced horizontally in 1/8 inch slices
• 1 - 20oz. package lean ground turkey
• 1 tbsp. minced garlic
• 1/2 yellow onion, minced
• olive oil
• salt & freshly ground black pepper
• 1 - 28oz. can crushed tomatoes
• 1/4 cup chopped fresh basil
• 1/4 tsp. red pepper flakes
• 1 - 15oz. container reduced fat ricotta cheese
• 1 - 8 oz. bag shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg, beaten
• 1/2 tsp. Italian seasoning

Lay the sliced zucchini out and lightly sprinkle with salt.  Cover with paper towels and let sit for 10 minutes.  Blot excess moisture with a paper towel.  Cook in a grill pan 2 minutes per side.  Place on paper towels and set aside.

In a large skillet, brown the ground turkey, season with salt and freshly ground black pepper.  Drain any fat in a colander and set aside.  Drizzle olive oil in the same pan and add the onion and garlic.  Cook for about 2 minutes. Add the meat back into the pan along with the tomatoes, basil and crushed red pepper.  Season with salt and freshly ground black pepper and simmer, covered, on low for 40 minutes.

Meanwhile, in a medium bowl, combine the ricotta, 1/4 cup Parmesan, egg and Italian seasoning.  Mix well.

In a 9x13 greased baking dish spread 1/2 cup sauce on the bottom of the pan.  Layer 1/2 of the zucchini and top with 1/2 of the ricotta mixture, 1/2 of the mozzarella and 1/2 of the sauce.  Repeat the process one more time.  Lastly, sprinkle with the 1/4 cup of Parmesan.

Cover and bake for 45 minutes. Uncover and bake another 15 minutes.  Turn broiler to high and broil until the cheese starts to brown, 2 minutes.   Let cool for 10 minutes before serving.

Enjoy!!!

Grandma Swartz's Pickled Cucumbers

• 4 cucumbers, peeled and thinly sliced
• 3 tbsp. salt
• 1/2 yellow onion, chopped
• 1 cup sugar
• 1/2 cup vinegar
• 1 tbsp. water

Put the sliced cucumbers in a bowl and add the salt.  Mix well.  Let stand 2 hours, stirring once in a while.  Drain in a colander and squeeze excess water out with paper towels.

Mix the onion, sugar, vinegar and water in a bowl.  Add the cucumbers and mix well.  Season with freshly ground black pepper.

Let sit 2 hours in the refrigerator.

DELISH!

Chicken Taco Chili

• 1 red onion, chopped
• 1 - 14.5 oz. can black beans, rinsed and drained
• 1 - 14.5 oz. can pinquito beans, rinsed and drained
• 1 - 12 oz.  package frozen corn, thawed
• 1 - 8 oz. can tomato sauce
• 2 - 14.5 oz. cans petite diced tomatoes with green chiles
• 1 - 1.25 oz. packet reduced sodium taco seasoning
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 2 jalapeno peppers, minced
• 4 large boneless skinless chicken breasts

Combine all ingredients except for chicken into a crock pot.  Stir to mix well.  Season chicken with salt and pepper and place it on top of the mixture and cover crock pot.  Cook on low for 10 hours.  Pull the chicken out and shred it with two forks.  Return chicken to the crock pot and stir everything together.

Serve with sour cream and shredded cheese.

Enjoy!

Quick and Easy Turkey Chili

• 1 tbsp. olive oil
• 2 tbsp. tomato paste
• 2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 bunch green onions, white  parts only, chopped
• 1/2 small red onion, chopped
• 1 tsp. salt
• 1 - 20 oz. package lean ground turkey
• 2 - 14.5 oz cans petite diced tomatoes with green chiles
• 2 cups reduced sodium chicken broth
• 2 - 14.5 oz. cans black beans, rinsed and drained
• Sour Cream and Shredded Cheese for topping

Heat olive oil in a large pot over medium high heat.  Add the tomato paste, chili powder and cumin, and cook stirring constantly until it darkens, 1 minute.  Add 1/2 cup water, bell peppers, onions and 1 tsp. salt.  Cook, stirring occasionally, until the bell pepper is crisp tender, 4 minutes.  Add the turkey and cook, breaking it up with a wooden spoon, until cooked through, 4 minutes.

Stir in the tomatoes, broth and beans into the pot and bring to a simmer. Cook, stirring occasionally, until thickened, 20 minutes. 

Serve with a dollop of sour cream and shredded cheese.

Enjoy!

Mini Frittatas

• Nonstick cooking spray
• 8 large eggs
• 1/2 cup milk
• 1/2 of a 5 oz. package of Canadian Bacon, minced
• 2 tablespoons chopped fresh Italian parsley leaves
• 1/3 cup Parmesan cheese
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper

Preheat oven to 375 F.  Spray mini muffin pans with nonstick spray.  

Sprinkle a little bit of Canadian Bacon and parsley into each muffin cup.

In a large bowl, whisk the eggs, milk, Parmesan, salt and pepper.  Using a tablespoon, fill each muffin cup to the top with the egg mixture.

Bake until the egg mixture puffs and is set in the center, 10 minutes.

Yields 35 mini frittatas.

Enjoy!

Zucchini Pizza

• Zucchini, sliced lenthwise into 1/4" thick slices
• Pizza Sauce
• Parmesan Cheese
• Mozzarella Cheese
• Turkey Pepperoni, chopped
• Olive Oil

Heat a grill pan over medium heat, sprinkle with olive oil and add zucchini slices.  Grill for about 3-4 minutes per side, until starting to brown.

Move the zucchini slices onto a greased cookie sheet.  Top with sauce, cheeses, and pepperoni.  Broil until cheese is bubbly and starting to brown, 2-3 minutes.

Enjoy!

Onion, Bell Pepper and Zucchini Frittata

• 1 medium white onion, thinly sliced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 4 large eggs
• 3/4 cup egg whites
• 1/3 cup grated parmesan cheese
• olive oil
• salt and freshly ground black pepper

Preheat oven to 400 F.

Heat about 2 tsp. olive oil in a 12 inch non-stick, oven safe skillet over medium heat.  Stir in onion and cook until slightly browned, and starting to caramelize,  7 minutes.  Add in the bell pepper and continue to cook 3 more minutes, until starting to soften.  Add the zucchini, season with salt and pepper and cook another 5 minutes, stirring occasionally.

Meanwhile, in a medium bowl, whisk eggs, egg whites and parmesan cheese and season with salt and pepper.

Add eggs to the skillet, covering all of the veggies.  When eggs begin to set (about 2 mins), transfer the skillet to the oven and bake 10 minutes until frittata is completely cooked, being able to insert a knife in the center and pull it out clean. 

Serve warm with sour cream, salsa and avocado.  Enjoy!

Pulled Barbecue Chicken Sandwiches

• 1 - 8 oz. can tomato sauce
• 1 - 4 oz. can chopped green chiles
• 3 tbsp. apple cider vinegar
• 1 tbsp. tomato paste
• 1 tbsp. paprika
• 1 tbsp.Worcestershire sauce
• 2 tsp. dried mustard
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1 medium yellow onion, finely chopped
• 1 tsp. chopped garlic
• 2 1/2 lbs. boneless, skinless chicken breast

 Spray your crock pot with non-stick cooking spray.  Stir all ingredients except for chicken into the crock and combine well.  Add chicken and stir, covering the chicken in the sauce.

Cover and cook on low 6 hours. 

Using two forks, shred the chicken, mix well in the sauce, keep on warm until ready to serve.

Enjoy!

Italian Stuffed Zucchini

• 3 medium zucchini, halved lengthwise
• 3/4 cup low fat ricotta cheese
• 3/4 cup shredded Italian cheese blend, divided
• 2 tbsp. chopped fresh parsley
• 3 oz. Italian coppa, minced
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• salt & freshly ground black pepper
• 1/4 - 1/2 cup marinara sauce

Preheat oven to 400F.

Scoop out the flesh from the inside of the zucchini, leaving a 1/4 inch thick shell.  Line the zucchini in a greased 9 x 13 baking dish.

Combine the ricotta, 1/2 cup Italian cheese blend, parsley, coppa, basil and oregano, and lightly season with salt and pepper.  Mix well. Fill the zucchini with the ricotta mixture.

Drizzle each filled zucchini with about a tablespoon of marinara and sprinkle with the remaining cheese. 

Cover the dish with foil and bake 10 minutes.  Uncover and continue to bake 20 minutes, until the cheese is bubbling and starting to brown.

Enjoy!

Crock Pot Chicken Posole

• 1 – 19 oz. can white hominy, drained
• 1 –10.5 oz can Rotel tomatoes
• 1 – 10 oz. can green enchilada sauce
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 tbsp. chopped garlic
• 1 jalapeno pepper, minced
• 2 tsp. cumin
• 1 1/2 lbs. boneless, skinless chicken breasts
• 1 – 32 oz. container reduced sodium chicken broth 
• Avocado, optional

-->

Combine the hominy, Rotel, enchilada sauce, carrots, onions, jalapeno, garlic and cumin in your slow cooker.  Gently mix well. 

Add the uncooked chicken to the top of the mixture and gently stir to combine. 

Cover and cook on low for 6 hours or until the chicken is cooked through and the vegetables are tender. 

Remove chicken from the slow cooker and shred using two forks. Stir chicken back into the slow cooker, add the chicken broth and return to heat just until warm.  

Serve with fresh avocado on top.  Yummy!

Enjoy!