Garlic Ghee Brussel Sprouts

People hate Brussel Sprouts because they've been introduced to it incorrectly. The majority think it's gross and bitter, but when cooked the correct way, it's fantastic.

Here is a recipe for a slow cooked side dish of Brussel Sprouts. Once cooked, it melts in your mouth and you'll be asking for seconds.

Garlic Ghee Brussel Sprouts

by Elle A

Ingredients
1 10oz package of brussel sprouts
1 tbsp olive oil
2 garlic cloves chopped
1 medium onion chopped
3 tbsp ghee
1 c water
1 tbsp honey
1/2 tsp salt to taste

1. Cut the base of the brussel sprouts and then cut in half lengthwise (see picture). Set aside.
2. In a large pot, saute the garlic in medium heat. Once golden, add onion and cook until translucent. 
3. In the cup of water, mix the sugar (or honey) and salt, then pour in the pot. Mix in the ghee until melted. 
4. Add the brussel sprouts in the pot and mix. 
5. Cover and put on low heat. Mix several times in the span of 20 minutes until soft and tender.
6. Add salt to taste.
7. Enjoy!

Wafle Tortowe

Wafle Tortowe

Follow me on instagram

I really didn't follow directions on how to properly make this European dessert. There was a step where you boil a can of condensed milk in water for 30 minutes. It made me feel uncomfortable boil metal with something inside, so I opted for the next best and simple thing and just mixed everything together and then spread. It was still fantastic!

Wafle Tortowe
By Elle A

Prep Time:  20 minutes
Cool Time:  1-2 hours (optional)

INGREDIENTS
1 packet of round wafers (or any shape)
1 can of light condensed milk
1/4 c of skim milk
2 tbsp of butter
1 small package of sliced almonds (or other nuts)
strawberries or any fruit to top it with

INSTRUCTIONS

1. In a baking bowl, whisk light condensed milk, skim milk, and melted butter until smooth. Set aside. 
2. On a large plate, drizzle the mixture between wafers and spread. Spread it on the top surface as well. 
3. Sprinkle with nuts
4. Top with strawberries
5. Let the cake settle in the refrigerator for 1-2 hours before serving, or eat right away.

Smoky Paprika Chipotle Chicken Thighs

This was an EASY slap together dinner. It was basically a mix-then-stick-in-the-oven type of cooking. It is also delicious and full of flavor.

About the spice, VG's Smoky Paprika Chipotle. This was a spice I found at my parents' spice cupboard. It was purchased at TJ Maxx in a set. It was just sitting there untouched, so one day I decided to spice chicken with it. It tasted fantastic! I was ready to order it in bulk online but decided to check the local TJ Maxx... and behold, there it was on the shelf. I'm not sure how long they will stock this spice in their shelves, but I'm glad that it's still there. Otherwise, you can click on the link and purchase it here.

So, here's my dilemma. People usually give the dark meat to people they like less. If it were me, I'd say... "Hell yeah! Give me the dark meat!" -- Though chicken breasts are the healthier option, I prefer all the other parts of the chicken (sans bones, gizzards, chicken feet, face, butt) - simply because they're juicier and taste better. I'll take chicken thighs over breasts any day.

Smoky Paprika Chipotle Chicken Thighs
By Elle A

Serving Size: 6
Marinate Time:  1 hour (optional)
Cook Time:  40 minutes

INGREDIENTS
1/4 cup Olive Oil
1/4 cup Vegetable Oil
1/2 cup Water
3 tbsp VG's Smoky Paprika Chipotle *
6 Boneless Chicken Thighs
Salt & Pepper as needed

INSTRUCTIONS

1. Preheat oven 325° F
2. Mix olive oil, vegetable oil, and water in a mixing bowl. 
3. Add VG's Smoky Paprika Chipotle spice to the mixing bowl and whisk.
4. Sprinkle salt and pepper to chicken thighs then add to the bowl. Coat evenly with the mixture. 
5. Marinate for one hour (optional)
6. Place chicken thighs in a glass oven safe container and bake for 20 minutes.
7. Take out of the oven and flip each chicken thigh. Bake for another 20 minutes or until thoroughly cooked.
8. Serve with brown rice and a side of vegetables.
9. Add salt and pepper as needed.

* If you don't have this spice, try your own blend of these spices: chili pepper, mesquite, garlic powder, salt, pepper, paprika, chipotle, and sugar.
* We tend to like our chicken with more flavor, so we add more spice to it for kick.

Minced Beef Wellington

I used Veggie Crumbles for this recipe instead of ground beef.

Next time I make it, it will be the real meat.

 

Due to how the puff pastry defrosted, I couldn't roll it like the

recipe describes. Instead, I placed the stuffing in the middle, brought

in two sides of the pastry and sealed it at the top and at the sides.

It still turned our rather well.

The first time I tasted Beef Wellington was at my friends' wedding reception circa 2012. It had a crunchy outside and a moist meat inside. I always wanted to duplicate the dish, and even though my version could never top what I had at that reception, I finally got a chance to attempt cooking it a couple of nights ago. I made it vegetarian (Griller Crumbles instead of ground beef) so that my mother could taste it.

This recipe wasn't bad, considering the use of vegetarian meat - my husband loved it. His exact quote, "I will be asking you to make this often!" -- Next time I make it, I'll use REAL LEAN meat. It will taste loads better. Can not wait to cook it again - perhaps next month. 

Here is my take on Oh Sweet Day's Minced Beef Wellington.

Minced Beef Wellington
By Oh Sweet Day

Serving Size: 6

INGREDIENTS
1 medium onion
1 carrot
1 stick of celery
1 potato
2 garlic cloves, minced
2 tablespoons olive oil
4 sprigs fresh rosemary, leaves picked and chopped

2 tablespoon thyme
1 large egg, lightly beaten
1 lb good quality minced beef
salt and pepper to taste

500 g puff pastry

INSTRUCTIONS

1. Preheat over to 350F.
2. Peel and chop the onion, carrot, celery and potato into one centimeter cubes.
3. Place all vegetables, rosemary leaves, and thyme into a frying pan with olive oil. Fry and stir for about 8 minutes or until vegetables soften and color.
4. Put vegetables into large bowl to cool completely.
5. Add the minced beef to the bowl with salt and pepper and half the egg. Scrunch together.
6. Roll out pastry to size of small tea towel.
7. Place mince mix along one long side, in sausage shape.
8. Brush edges of pastry with egg and roll pastry to cover mince completely. Squeeze ends together.
9. Put onto baking tray, brush with remaining egg. Bake for an hour until golden.Slice and serve with gravy.

Parmesan Garlic Spaghetti Olio With Red & Green Peppers

I make one pasta dish a week and it's usually a variation of Spaghetti Olio. In Italian, Olio means oil. So this spaghetti dish is oil based, simple, and versatile. You can't go wrong with an olive oil and garlic base - and then whatever else you want to to flavor the dish. What's fantastic about it is that my whole family loves it. Our picky toddler can devour this in massive amounts. It is a winner and it's soooo easy to make.

Parmesan Garlic Spaghetti Olio 
With Red & Green Peppers
By Elle A

Serving Size: 4
Total Time:  35 minutes

INGREDIENTS
4 Garlic Cloves
1/2 Large Chopped Onion
1/2 Large Red Pepper Chopped
1/2 Large Green Pepper Chopped
10 Cherry Tomatoes Quartered
2 tbsp ghee or butter
1 Box of Spaghetti
1/2 cup Olive Oil
3/4 cup Water
2 tbsp Garlic Powder
3 tbsp Parmesan Cheese
Salt & Pepper
6 Strips Turkey Bacon Chopped


INSTRUCTIONS

1. Saute garlic in a large pot with 2 tbsp ghee or butter until golden. Add the chopped onions and cook for 5 minutes on medium heat. 
2. Add the red pepper and green pepper and cook for 5 minutes. Stir occasionally. Set it low heat for another 5 minutes. Continue stirring. Add salt and pepper as desired and then set aside. 
3. Cook spaghetti according to package directions. 
4. Cook turkey bacon strips according to package directions and set aside. Chop once cooled.
5. In a large mixing bowl, mix together 1/2 cup olive oil, 3/4 cup water, 2 tbsp garlic powder, and 3 tbsp Parmesan Cheese. Add Salt and pepper to taste. Mix.
6. Add the cooked garlic, onions, and the red and green pepper. Mix.
7. Add more salt, pepper, garlic powder and Parmesan cheese to taste. Mix.
8. Mix in or top with cherry tomatoes.

* To make this diabetic friendly, use Dreamfields Spaghetti

* Substitute tomatoes with chopped sun dried tomatoes for a different taste

* For a kick, sprinkle crushed red peppers
* Omit turkey bacon to make it vegetarian

Broccoli Rice Casserole

Six years ago, my co-worker, Mindy, brought a Cheesy Broccoli Rice Casserole to a work potluck. The way she made it was fantastic. I went for a third and probably a fourth serving. I've only cooked it once since then, but yesterday my cravings were specific. 

I had to go by memory when cooking this dish. The main ingredients called for mushroom soup, broccoli, and rice. Slapped those together with a other ingredients, and voila... comfort food. Delicious! The family loved it... but most importantly, my toddler loved it - and he's a picky eater. 

Broccoli Rice Casserole

Ingredients

1/2 cup (1 stick) butter
1 large onion, chopped
1 package (16 ounces) frozen chopped broccoli (fresh is better)
1/2 cup water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

1/2 cup shitake mushrooms, chopped
1 cup shredded cheese
1 1/2 cups cooked regular long-grain white rice

French's Onions

Heat the butter in a pot over medium heat. Add the onion and cook until tender, stirring occasionally. Add the shitake mushrooms and cook for 3 minutes.

Stir in the broccoli and cook until tender, stirring occasionally. Add the soup, water, cheese, and rice. Cook and stir until the cheese is melted. Pour the broccoli mixture into a 2-quart shallow baking dish. Top with more cheese, French's Onions, or both.

Consume, or wait and bake at 350°F for 20 minutes or until the mixture is hot and bubbling.

Roasted Russian Chicken Drumstick With Quinoa & A Side Of Cauliflower Casserole

Roasted Russian Chicken Drumstick With Quinoa And A Side Of Cauliflower Casserole
Nutrition Facts (per plate): 393 calories, 16.9g fat, 3.5g saturated fat,
3.6g sugar, 24.5g protein, 37g carbohydrate, 5.5g fiber, 0.5mg sodium

I whipped this meal up real quick for dinner the other night. A few days later, the whole thing was gone! I cooked a lot too. It was pretty excellent if I don't say so myself.

There should have been 1 serving of the cauliflower casserole on that plate - there's only half a serving shown in that picture. I got too excited and forgot to put the other serving in. Oops. Also, the spice I used on the chicken is a Russian seasoning for potatoes but it still worked its magic on the chicken. The flavor was mild, yet middle eastern tasting. Like I said, EXOTIC!

Russian Seasoning For Potato Dishes
Ingredients: salt, sweet paprika, onion, sugar,
ground parsley, garlic, black pepper,
caraway seeds, cucuma, dill seeds, bay leaf.
Click Here

Roasted Russian Chicken Drumsticks
(serves 8)

Ingredients
8 organic chicken drumsticks
2 packets Russian seasoning for potato dishes
1/4 cup of olive oil (use less if you have to)
1/4 cup water (use less if you have to)

Place chicken drumsticks in a quart size Ziploc bag. Add water, olive oil, and 2 packets of the Russian seasoning. Shake until chicken is coated evenly with the mix. Marinate for 2 hours.

Preheat oven 300° F.

Spray glass bakeware with spray oil (I used our pyrex bakeware). Place chicken and bake for a total of 30-40 minutes flipping the chicken over and basting every 10 minutes.

* If you want the skin to be crunchy, broil for 1-2 minutes after it's cooked.

Plain Quinoa
(serves 8)

2 cups organic quinoa
4 cups water

Place quinoa in a sifter. Rub and swish the quinoa with your hands and rinse until the water is clear.

Combine quinoa and water then bring to a boil. Once it's boiling, simmer and cover for 15 minutes. Let stand for 5 minutes covered then fluff with fork.

* Some people use chicken, beef or vegetable broth to substitute for the water. Some add olive oil as well.

Cauliflower Casserole
(serves 8)

1 large head of cauliflower chopped
1 medium sized red onion chopped
1 medium sized red pepper chopped
2 tbsp garlic finely chopped
2 large eggs
1 cup mozzarella cheese
salt and pepper to taste

Chop cauliflower. It doesn't need to be fine. Place in a microwave safe bowl and microwave for 8 minutes on high until tender, stirring once or twice. Add red onion, red pepper, garlic, eggs, and mozzarella. Mix evenly.

Coat a glass bakeware with spray oil and press the mix evenly in the pan.

Bake at 300° F for 15-20 minutes until cooked. Cool for 10 minutes and then serve.

* I also used this casserole as a crust for pizza. Just top with sauce, cheese, and toppings and then bake until cheese on top is oozing.

Blackened Seared and Steamed Tilapia with Mashed Cauliflower and a Side of Asparagus

Blackened Seared-and-Steamed Tilapia with Mashed Cauliflower and a Side of Asparagus
Drink: Republic Of Tea - Decaf Ginger And Peach Iced Tea

Whipped this up in 20 minutes right after my workout at the gym. This was our family dinner tonight. Healthy and absolutely fantastic. Without further ado, the recipe is below.

Sauteed Asparagus
(serves 2)

Ingredients
8 asparagus spears
2 tbsp olive oil (1 tsp if cooking only the asparagus)
Salt, pepper to taste

Heat up the pan and add 2 tbsp of asparagus. While the pan is heating, cut the end of the asparagus and discard. Add the asparagus to the pan just so they are coated with olive oil. Remove immediately.

In another plate, season the asparagus with salt and pepper to taste. Add the asparagus back in the pan and cook until desired, turning over as needed. (We like ours a little crunchy so we don't overcook them)

Place in plate.


Blackened Seared and Steamed Tilapia 
(serves 2)

Ingredients
2 fresh tilapia fillets (4oz)
Salt, pepper, and garlic powder to taste
2 tbsp olive oil (from the olive oil from above)
Lime

While cooking the asparagus, pat tilapia dry and then sprinkle salt, pepper, and garlic powder on both sides. Set aside.

Once asparagus are cooked and placed in plate, turn the stove up to high heat. Place both fillets in the pan and cook for two minutes.

Turn the fillets over and cover the pan with a lid. Take out of the fire and let it steam for 10 minutes. Do not take the lid off till 10 minutes are through.

Squeeze lime on top.

(This comes out perfect every time)

After 10 minutes, place in the plate.

Mashed Cauliflower
(serves 2)

Ingredients
1 head cauliflower
10+ cups water
2 tbsp olive oil
salt, pepper, and garlic powder to taste

Chop the cauliflower and boil until fork tender.

Drain cauliflower and place in a food processor with olive oil, salt, pepper, garlic powder. Add Pulse till consistency of mush.

Serve on plate and top with a dash of black peppr.


Nutrition Facts (per 1 plate): 270 calories, 16.0g fat, 50mg cholesterol, 87.7mg sodium, 10g carbohydrate, 3.3g sugar, 5.7g fiber, 25.2g protein.

California Sandwich

The California Sandwich
Ezra Pound Cake
The Kitchen Confessional Of Rebecca Crump

I got this recipe from the blog Ezra Pound Cake, The Kitchen Confessional Of Rebecca Crump. I decided to try it out this morning with a few changes since I didn't have the ingredients with me at the grocery store. Instead of mixing up the ingredients for the spread, I used the Oikos Cucumber Dill Dip Greek Yogurt. I LOVE DILL! It's fantastic that they came out with their dip line. I also didn't put any cheese. It still turned out fantastic.

Here's the recipe from her website below:

California Sandwich 

Rebecca Crump (EzraPoundCake.com)

Makes 2 large sandwiches or 4 small wraps

Chive Spread:
• 1/4 CUP GREEK YOGURT OR MAYONNAISE (OR 2 TABLESPOONS OF EACH)
• 1 TABLESPOON FINELY CHOPPED FRESH CHIVES
• SALT AND PEPPER, TO TASTE

Avocado Salad:
• 1 AVOCADO, PEELED, PITTED AND DICED
• 1 TOMATO, CORED AND CHOPPED
• 1 CUCUMBER, PEELED, SEEDED AND DICED (OPTIONAL)
• SQUEEZE OF LIME JUICE
•  2 TABLESPOONS CHOPPED FRESH BASIL OR CILANTRO
• SALT AND PEPPER, TO TASTE

• 4 SLICES BREAD (PREFERABLY WHOLE GRAIN) OR 4 SMALL TORTILLAS (FLOUR OR MULTIGRAIN)
• 1/4 CUP ALFALFA SPROUTS
• 2 TO 4 SLICES PEPPER JACK CHEESE

1. To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
2. To Make the Avocado Salad: In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside.
3. To Assemble: Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)

Here's what mine looked like. I didn't whip out my Nikon. This is my mobile camera. Not too shabby.
It tasted all sorts of fantastic! HEALTHY too.

Magic Pop Open-Faced Turkey Salad Sandwich With Raw Veggies

Magic Pop Open-Faced Turkey Salad Sandwich With Raw Veggies

100 calories,  3.8g fat, 13.1 g carbs, 4.6g protein, 2.5 g fiber
Weight Watcher Points: 0 pts

Of late, I've been obsessed with healthy eating. My biggest inspiration is Heidi Powell, a coach, mother of three, and manager of their family business. She is also the wife of the famous Chris Powell, the coach and fitness trainer in the ABC's, Extreme Weight Loss.

Anyway, Heidi had this recipe in her blog: Open-Faced Low-Carb Turkeywiches. It makes 2 Turkeywiches, has 200 calories, 5 g fat, 14 g carbohydrate, 20 g protein. Not bad at all. I decided to try it. Everything listed in the ingredient section was in my grocery list. At the store, next to the rice cakes were these Magic Pop bags. I turned it around to look at the nutrition information and then BAM - I was blown away. 

Magic Pop Nutrition Information

As you can see to the right side, 1 piece of Magic Pop is only
15 calories and 4g carbohydrate. It's also 0 Weight Watchers points. As a bonus, it's diabetic friendly. 

These genius Magic Pops made it into our grocery cart. As another bonus, it comes with 12 different flavoures! This has become my substitute for bread! What an awesome guilt free snack to eat that will  totally fill you up. 

Magic Pop Open-Faced Turkey Salad Sandwich 

With Raw Veggies

Ingredients
1 Magic Pop 
2 tbs Chicken or Turkey Salad (add more as needed)
2 slices of tomatoes
lettuce (as much as you want)
raw broccoli (as much as you want)
raw carrot chips (as much as you want)

Instructions

1. Spread the chicken or turkey salad on the magic pop.
2. Top with tomatoes and lettuce
3. Eat with a side of raw broccoli and raw carrot chips

1 serving (including vegetables): 

100 calories,  3.8g fat, 13.1 g carbs, 4.6g protein, 2.5 g fiber.

Converted to Weight Watcher Points (including vegetables): 

1 serving (including vegetables): 2 pts

Cinnamon Beer Toast

My brother has this Spanish cookbook he got on sale when Borders Bookstore was still an existing business. He has made wonderful dishes from this book, and one is the Cinnamon Beer Toast above. The recipe is supposed to be called, Torrijas, but we modified it: omitted the eggs, used beer instead of white wine, used real sugar instead of dusting caster sugar, used olive oil instead of sunflower oil, and cooked it with minimum oil. It was wonderful! It went so fast. I had to stop myself from eating these. Oh so good!

Cilantro Lime Rice

If you love Chipotle Mexican Grill as much as I do, you'll try to bootleg their recipes so you'll have an abundance in your refrigerator just for you to share.

One of my favourites, even though it's carb loaded, is the cilantro lime rice.  (pardon the photo above taken by my mobile)  Brought it to share for potluck yesterday.  I was practically the last person in line to get food and my dish was no where to be found.  Apparently it was forgotten inside the oven after being preheated.  When they finally took it out, the cilantro was wilted and had a dark shade of green.  Not fresh looking at all.  I was disappointed but we put it on the buffet table to serve anyway.  After about 15 minutes I went back to the buffet table and was surprised that my Cilantro Lime Rice was almost empty.  Not bad for a dish introduced late in the game.  It held its own deliciousness.  And yes, the recipe does taste like Chipotle's Cilantro Lime Rice.  LOVE IT!!!

Chipotle Chicken

I LOVE Chipotle Mexican Grille!  I try to eat there every Sunday and order the bowl with: cilantro white rice, black beans, fajita vegetables, chicken, fresh tomato salsa, roasted chili corn salsa, guacamole, lettuce, and cheese.  Shame I can't find any of the pictures of the actual dish.

So here we are with a Chipotle Chicken recipe.  This version is still delicious considering it tastes nothing like Chipotle's chicken.  I still must search high and low for a recipe that comes close to Chipotle's Chicken.

In the recipe above, I used chicken breast instead of chicken thighs.  It still tasted pretty good.  I think next time, I'll try to add adobo flavouring to it as well.  All in all, it's not too shabby - but it's grilled chicken, so it still tastes pretty good.

Spicy Thai Noodles

From A Small Snippet's Blog

I cooked this over the weekend and shared it with the family.  Although I loved the clean taste, it didn't go as well as I thought it would.  I got mixed reviews from, "I don't like it" to "It's not bad but not my favorite" or "It would be better warm and not so spicy."  Nonetheless, I still like how fresh it tastes... so kudos to that.

A few changes made:

• I used 1 tsp of crushed red pepper and left in the mix.  To me, it adds character and I like the spiciness to linger even though I only used 1 tsp.
• I didn't crush the peanuts.  It's still good that way. 
• Used low carb. pasta instead of regular pasta.
• Can be served hot or cold.

Spaghetti Aglio, Olio, e Peperoncino

I got this recipe from YumSugar.com and it is SUPER easy!  I added my own ingredients to make it my own and BY GEORGE, it tasted fantastic!  It literally took me 15 minutes to make this.  While the pasta was boiling I minced the garlic, cut the sun dried tomatoes, and then measured out the crushed red peppers.  I added the ingredients to the cooked pasta and then drizzled the olive oil, salt and pepper to taste - mix and  VIOLA!  Simple, delicious, low-carb pasta dish for dinner.  I served this with grilled chicken breasts and steamed broccoli.

Spaghetti Aglio, Olio, e Peperoncino

By YumSugar

The measurements in this recipe can be shifted depending on your taste preferences.

Sun Dried Tomatoes

Ingredients

1 box DreamFields Spaghetti (healthier pasta)

15 Half sized Sun Dried Tomatoes (sliced in strips)
10 large garlic cloves, minced
1 1/2 Tbsp of Red Pepper Flakes
2/3 cup of extra-virgin olive oil
Salt to taste
Pepper to taste

Directions

1. Cook spaghetti according to the directions on the package, until it is al dente.
2. Strain spaghetti and place in a large serving dish.
3. Add sun dried tomatoes, minced garlic, red pepper flakes, olive oil, salt, and pepper, and mix together well.
4. Serve warm or at room temperature.