Spice-Roasted Butternut Squash and Red Onions

1 T. light brown sugar

1 T.  ground cumin 

1/2 tsp ground coriander 

1/4 tsp freshly grated or ground nutmeg

1/8 tsp cayenne pepper 

Kosher salt 

2 small butternut squash 2 lbs. each(peeled, seeded and cut into 1/2 " thick half moons)

2 small red onions cut into 1/2 in thick wedges

10 sprigs fresh thyme 

4 Tbsp olive oil

• Heat oven to 425°F In a small bowl. Combine the sugar, cumin, coriander, nutmeg, cayenne, and 1/2 tsp.salt. 

• Divide the squash, onions and thyme between 2 large rimmed baking sheets. Toss the vegetables on each sheet with 2 Tbsp oil. then half the spice mixture. 

• Arrange in a single layer and roast, turning once, until golden brown and tender. 25 to 30 minutes. 

Slow-Cooked Green Beans

6 slices bacon, sliced crosswise into 1/2-inch pieces 1 onion, sliced lengthwise 3 cloves garlic, minced 1/4 cup tomato sauce 2 pounds fresh green beans, trimmed 3 cups chicken broth salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste   Place saucepan or skillet over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute. Add green beans to the pan and pour in chicken broth.  Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer.  Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry. Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter. Chef John via Glenda

Betty's Bean and Bacon Slaw

8 slices of bacon, fried crisp
4 c. chopped cabbage
1/2 c. mayonnaise
1 T. vinegar
1/2 t. salt
1/2 t. sugar
1 can drained kidney beans
1/4 c. chopped onion

Toss all ingredients together lightly.

Crockpot Cashew Chicken

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Recipe By Metabolic Cooking Book: http://tiny.cc/Metabolic

Easy Cheesy Breadsticks

 

Ingredients:
1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted...
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt

Instructions:
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.

Butternut Squash and Quinoa Frittata

Ingredients:

• 1 tbsp. olive oil
• 1 medium onion, thinly sliced
• 3 cups of cubed butternut squash
• 1 tsp. fresh chopped rosemary
• A pinch of nutmeg
• A splash of water
• 1 cup of cooked quinoa
• 3 eggs
• 4 egg whites
• 1/2 cup of skim milk
• 1/4 cup of blue cheese crumbles
• Salt and pepper

Instructions:

1. Preheat oven to 400 F.
2. Heat olive oil in a 10-inch skillet over medium heat. Add in onions and allow to cook for about eight minutes or so… you want them to be translucent and on they’re way to sweet.
3. In the meantime combine eggs, egg whites, milk, salt and pepper in a medium bowl.
4. Once the onions are ready, stir in squash, rosemary, and nutmeg. Add a splash of water and pop a lid on for about ten minutes or until just tender. Remove lid and stir in quinoa.
5. Once everything is well combined, turn the heat off and pour in egg mixture. Top with crumbled blue cheese and pop everything in the oven for about 20 minutes.

Spaghetti Squash Casserole

1 spaghetti squash, halved lengthwise and seeds removed...
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1% cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated parmesan cheese
3 tablespoons seasoned dry bread crumbs

DIRECTIONS
Preheat the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.
Bake for 30 minutes, or until bubbly and heated through.

Spaghetti Squash Bake

1 spaghetti squash, halved lengthwise and seeds removed...
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1% cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated parmesean cheese
3 tablespoons seasoned dry bread crumbs

DIRECTIONS
Preheat the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. (Or microwave on high 10 min. Check frequently.) With a fork, scrape the squash strands into a large bowl.
Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.
Bake for 30 minutes, or until bubbly and heated through.

Recipe Tips
Spaghetti squash can also be cooked in the microwave oven. Pierce the squash in several places with a knife. Place on a microwaveable plate and cover loosely with a piece of plastic wrap. Microwave on high power for 20 minutes, turning twice, or until tender when pierced with a knife. Remove and allow to stand for 5 minutes to cool. Carefully cut the squash in halve lengthwise. Scoop out and discard the seeds and pulp. With a fork, scrape the squash strands into a large bowl.

Corn Casserole

1 box Jiffy cornbread mix
1 can cream corn
1 can whole kernel corn drained...
2 eggs
1 stick butter melted
1 Cup Sour cream
Mix all together in casserole adding the sour cream last.
Bake in 350 oven for 45 minutes.

CHEESY SMOKED SAUSAGE & POTATO CASSEROLE RECIPE

Ingredients:
3 Cups Potatoes, peeled, boiled and cubed (approx. 1 lb)
1 lb Skinless Smoked Sausage...
4 tbsp Butter
4 tbsp Flour
2 cups Milk
1/2 tsp Salt
1/4 tsp Pepper
1/8 tsp Paprika
1/2 lb Velveeta cheese, diced
1/2 cup Shredded Sharp Cheddar Cheese

Directions:
Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.
Preheat oven to 350°F
Place potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.)
Pour cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake for 35-45 minutes (watch, until golden brown on top).

Oven Baked Fajita

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

By Metabolic Cooking Book: http://tiny.cc/FatBurnCookbook

Beef and Bean Taco Casserole

 

INGREDIENTS
1 lb ground beef
1 can (16 oz) refried beans
1 jar (16 oz) Thick ‘n Chunky salsa...
1 package (1 oz) taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced black olives
1 cup shredded lettuce

Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.

In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.

Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips. Serves 5

 from Betty Crocker

Ratatouille Stuffing Bake

 

1 Tbsp. olive oil
2 yellow squash cut in slices
2 green peppers, chopped
1 small onion, chopped
3 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1/2 cup coarsely chopped fresh basil
1 pkg. (6 oz.)  Stuffing Mix for Chicken
1 cup Shredded Italian Five Cheese

Heat oven to 350"F.
HEAT oil in large skillet on medium-high heat. Add squash, peppers and onions; cook and stir 5 min. or until crisp-tender. Stir in garlic; cook 1 min. Add tomatoes and basil; cook 2 min. or until heated
through, stirring occasionally.
STIR in stuffing mix; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with cheese; cover.
BAKE 35 min. or until heated through, uncovering for the last 5 min.
VARIATION: Substitute yellow peppers for the green peppers, and/or zucchini for the yellow squash. NUTRITION BONUS: The squash and peppers team up to provide a
good source of vitamin C in this stuffing side dish.

Kraft recipe

Slow Cooker Cheesy Bacon Strata

 
10 eggs
2 1/2 cups milk
1/2 tsp. black pepper
1 pkg. (8 oz.) Shredded Triple Cheddar Cheese, divided
16 slices French bread (3/4 inch thick), toasted, cubed
10 slices cooked Bacon, crumbled
4 green onions, sliced

Whisk eggs, milk and pepper and large bowl until blended. Reserve half cup cheese. Add remaining cheese to egg mixture with our remaining ingredients; mix well.

(Cut 3 (30-inch-long) sheets of foil. Fold 1 sheet lengthwise in half twice; repeat with second sheet remaining sheet to fit inside back edge of slow cooker; place in slow cooker. Crisscross foil strips; use to line bottom and sides of slow cooker. )

Spray inside of slow cooker with cooking spray.
Add egg mixture. If necessary, press toast cubes into egg mixture with back of spoon to moisten toast cubes.
Cook on low 4 hours, sprinkle with reserved cheese the last 15 min. Cool slightly. Use foil handles to transfer strata for slow cooker to platter, discard foil.

Oatmeal Chocolate Chip Cookies

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 8 tablespoons unsalted butter (1 stick), softened, plus more for the pans
• 6 tablespoons granulated sugar
• 6 tablespoons light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon water
• 1 cup rolled oats
• 6 ounces semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees. Butter or line 2 rimmed baking sheets.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat together the butter, sugars, egg, vanilla, and water. Add the flour mixture and stir to combine. Stir in the oats and chocolate chips.
4. Drop by teaspoonfuls onto the baking sheets, spacing the dough 1 inch apart. Bake for 10 to 12 minutes, until lightly golden in color. Remove to cooling racks.

Mad Hungry, March 2011

• Yield Makes 24 cookies

 

Almond Fingers

1 c. softened butter

½ c. powdered sugar

½ c. sifted all-purpose flour

Pinch salt

1 tsp. almond extract

2 c. chopped toasted almonds/or pecans

In large bowl of electric mixer cream together the butter and sugar thoroughly. Add flour sifted with salt, blend well, then beat in flavoring. Stir in almonds. Chill about 1 hour for easier handling.

To bake pinch off a tablespoon of the mixture and roll between palms of hands into a 2-inch long cylinder about ½ thick. Place on lightly greased baking sheet and bake at 325 degrees for 20 min. or until very lightly browned. Remove cookies to a flat pan you have sifted powdered sugar, and then sift more sugar on top of the cookies. Store in an airtight container with waxed paper between layers. Freezes well. Yields 6 dozen.

Simple Quinoa Salad Recipe

·        1 cup quinoa

·        1 1/2 cups cold water

·        1/4 tsp salt

·        1 cup snow peas, shell peas, celery, or green beans

·        2 small carrots, peeled and sliced thin

·        1/2 green or red pepper, sliced thin

·        1 medium ripe tomato

·        1 medium cucumber, peeled and diced

·        1/4 cup chopped fresh parsley, cilantro, or basil

·        1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
 

Dressing:

• 2 Tbsp freshly squeezed lemon juice
• 2 Tbsp olive oil
• 1/4 tsp salt
• Fresh ground pepper
• Options: Pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger

Directions:

1. Quinoa can be made ahead of time and refrigerated
2. Soak the quinoa 5 minutes in cold water
3. Rinse thoroughly 2 times, pour off the water and drain through a large fine mesh strainer
4. Place in 2 qt pot with the water and salt
5. Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes
6. Remove from heat and set aside to cool
7. Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again
8. Chop the tomatoes, herb and cucumber
9. Blend dressing ingredients with a whisk or shake in a jar
10. Gently combine veggies, walnuts, quinoa and dressing in a large bowl
11. Cover and chill, or serve immediately

Cooking Tips:

Cook the quinoa ahead, keep in the fridge, and you can make this easy quinoa salad recipe in about 20 minutes.

Optional Additions: Chopped scallions, dried unsweetened cranberries, raisins or apricots, Greek olives, minced jalapeno pepper, fresh mint, feta cheese, baked tofu cubes

Walnuts go well with quinoa, but toasted sunflower seeds or pumpkin seeds are also good. If you like black beans, try our tasty quinoa black bean salad.

Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid

• A tight fitting lid is essential for even quinoa cooking
• Raw quinoa is coated with saponin, which will give it a bitter taste unless it has been removed in processing. Just in case, soak it for 5 minutes and rinse a couple of times. Those tiny flaky bits in the rinse water are the saponin
• When quinoa is full cooked, little white spiral "tails" will appear with the grains. That's normal.
• Because of its high protein content, quinoa is a satisfying meal with a few nuts and veggies added.