Spinach Lasagna Rollups

Spinach Lasagna Rollups

Ingredients:
14 uncooked lasagna noodles
1/2 cup yellow onion chopped
2 tsp olive oil
2 tbls of garlic powder
3 1/2 tbls flour
3 1/2 cups low fat milk
1 3/4 tsp salt
1/2 tsp ground black pepper
1/8 tsp nutmeg
1 (16 oz) chopped frozen spinach thawed
1 (24 oz) container or low fat cottage cheese
1 cup grated mozzarella cheese
1 large egg
1/4 cup grated parmesan cheese

Directions:

1.  Cook 7 lasagna noodles according to package directions; remove with tongs or a slotted spoon to a large bowl of cold water. Repeat with remaining noodles. Drain noodles, and arrange in a single layer on clean kitchen towels. Cover with plastic wrap.
2. Cook onion in hot oil in a saucepan over medium heat, stirring occasionally, 8 minutes or until onion is caramel colored. Add garlic, and sauté 1 minute. Reserve 1/4 cup onion mixture. Whisk flour into remaining onion mixture in saucepan, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Cook over medium heat, whisking constantly, 8 to 10 minutes or until sauce is thickened and bubbly. Remove from heat; stir in 3/4 tsp. salt, 1/4 tsp. pepper, and 1/8 tsp. nutmeg. Spoon 1/2 cup sauce into a lightly greased 13- x 9-inch baking dish.
3. Drain spinach well, pressing between paper towels.
4. Preheat oven to 425°. Stir together spinach, cottage cheese, mozzarella cheese, egg, reserved 1/4 cup onion mixture, and remaining 1 tsp. salt and 1/4 tsp. pepper.
5. Spread about 3 Tbsp. spinach mixture over 1 noodle; roll up firmly, and place, seam side down, in prepared baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rollups, and sprinkle with Parmesan cheese.
6. Bake at 425° for 20 to 25 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Maryland Crab Cakes

Maryland Crab Cakes

Ingredients:
1 pound of crab meat chopped
1 1/3 cup of breadcrumbs
1/3 cup chopped green onion
1/3 cup chopped parsley fresh
2 tbls lemon juice
1 tbls low fat milk
1 tsp hot sauce
1/2 tsp salt
1/4 tsp pepper
4 egg whites
1 1/3 cups breadcrumbs
2 tbls vegetable oil
lemon wedges

Directions:

1. Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1 1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 1/2 inches wide and 1/2 inch thick.
2. Heat 1 tablespooon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Serve with lemon wedges, if desired.

Mushroom Frittata

Mushroom Frittata

Ingredients:
1/2 cup of romano cheese (grated)
1/4 tsp ground black pepper
8 large eggs
1/2 tsp salt
1 tbls extra virgin olive oil
1 (8 ounce) chopped mushrooms
3/4 cup green onions chopped
1/3 cup chopped fresh basil
2 cups baby arugula
2 tsp lemon juice

Directions:

1. Preheat oven to 350°.
2. Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add mushrooms and remaining 1/4 teaspoon salt; sauté 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; sauté 2 minutes. Reduce heat to medium. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set. Place pan in oven. Bake at 350° for 7 minutes or until eggs are cooked through and top is lightly browned. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
3. Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture.

Baked Buffalo Wings

Baked Buffalo Wings

Ingredients:
3/4 cup of flour
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp salt
20 chicken wings
1/2 cup melted butter
1/2 cup of hot pepper sauce ( franks red hot sauce)

Directions:

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C)
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Whole Grain Breakfast

Whole Grain Breakfast

Ingredients:
4 large eggs, beaten
1 tbls milk
1/4 tsp kosher salt
2 tbls extra virgin olive oil
1 green onion chopped
2 tsp garlic powder
1 cup of leafy greens (such as kale and spinach)
1/2 cup of whole grains (such as wheat berries, farro, barley, or millet)
1 tbls of chives
salt & pepper
toasted english muffins, or corn tortillas for serving

Directions:
In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.

Decrease the heat to low and pour in the egg mixture, gently stirring to commingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.

Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.

Make It Your Own: Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.

Green Goddess Egg Salad

Green Goddess Egg Salad

Ingredients:
6 hard boiled eggs
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped carrots
1/2 cup chopped celery leaves (fresh or dry)
1/4 cup chopped green onions
1 1/4 cup of low fat mayo
1 tsp brown mustard
1 tsp dry basil
5 tsp garlic powder
1 tsp dry dill weed
1 tsp vinegar
5 tsp sugar or splenda
salt and pepper

Directions:
Place eggs in cold water and bring to slow rolling boil. Boil for 5 minutes, take off heat and let sit for 20 minutes. Run under cool water, peel and chop once cooled. (Chop and mix ingredients while eggs cook)
Mix together chopped veggies. 
Mix dry spices with fat free mayo, mustard & vinegar; blend with 2 tbs water (more or less if too thick)
Add chopped veggies to chopped eggs and then add wet mixture. 
Salt and Pepper to taste. Adjust recipe for less eggs. 
Serve on toast or as a dip. 

Skillet Eggs With Squash

Skillet Eggs With Squash

Ingredients:
6 medium summer squash and zucchini
kosher salt
4 green onions thinly sliced, white and green parts separated
1 jalapeno seeds and minced
3 tbls parsley chopped
1/4 tsp nutmeg
freshly ground pepper
1 tbls softened butter
6 large eggs
1/2 cup of pepper jack cheese or white cheddar cheese

Directions:
Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

Banana Bread with Chocolate Glaze

Banana Bread with Chocolate Glaze

Ingredients:
1 cup of sugar
1/4 cup of butter, softened
1 2/3 cup of mashed ripe banana (about 3 bananas)
1/4 cup of low fat milk
1/4 cup of reduced fat sour cream
2 large egg whites
2 cups of flour
1 tsp baking soda
1/2 tsp salt
cooking spray
2 1/2 tbls half and half
2 ounces semisweet chocolate, finely chopped

Directions:
Preheat oven to 350
Combine sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add banana, milk, sour cream, and egg whites.
weigh or lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking soda, and salt, stirring with a whisk. Add flour mixture to banana mixture; beat just until blended (do not over beat). Spoon batter into 9x5 inch loaf pan coated with cooking spray. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. cool in pan 10 mins on wire rack; remove from pan. cool on rack.
Place half and half and chocolate in a microwave safe bowl. Microwave at high for 1 min or until chocolate melts, stirring every 2o seconds. Cool slightly; drizzle over bread.

Coconut Curry Cauliflower

Coconut Curry Cauliflower

Ingredients:
2 tsp garlic powder
2 tsp olive oil
4 cups cauliflower florets
2 cups light coconut milk
1 1/2 tsp curry powder
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
kosher salt to taste

Directions:

Preheat oven to 375 degrees.

In a small skillet, saute garlic in oil over medium-low heat for 1 minute. Combine remaining ingredients, and add to a medium casserole dish. Bake cauliflower until tender, about 25-30 minutes. Serve immediately. Garnish with chopped cilantro if desired.

BBQ Black Bean Tortilla Pizza

Bbq Black Bean Tortilla Pizza

Ingredients:
2 whole wheat tortillas
3/4 cup of cheddar cheese (shredded)
3/4 cup pepper jack cheese (shredded)
1/2 tbls olive oil
1 15- ounce can of black beans drained
1/4 cup of yellow onion (chopped)
1/2 tsp cumin
1/2 tsp paprika
salt & pepper
1/2 cup cooked chicken (shredded)
1/4 cup bbq sauce
green onion for garnish
cilantro for garnish

Directions: 

1. Heat oven to 350 degrees, grease a baking sheet with spray.
2. Lay one tortilla on the baking sheet, sprinkle ½ cup of cheddar and ½ cup of pepper jack evenly on the tortilla. Top with the other tortilla and bake for 5 minutes until the cheese is melted. Remove from oven and set aside.
3. In a skillet over medium-high heat, cook the beans and onions with the olive oil for 5 minutes. Add the spices, salt & pepper.
4. Transfer the beans to a small bowl and mash coarsely with a fork or potato masher.
5. Spread the bean mixture on top of the tortilla.
6. Top with the chicken.
7. Drizzle the BBQ sauce on top of the chicken.
8. Sprinkle the remaining cheeses on top and bake for another 7-10 minutes until melted and bubbly.
9. Remove from the oven, garnish with green onions and/or cilantro.
10. Cut into slices with a pizza cutter and serve.

Cajun sweet potatoes

Cajun Sweet Potatoes

Ingredients:
1 large sweet potato cut into 1/2 slices
2 tbls of olive oil
2 tsp chili powder
1/4 cajun seasoning

Directions:
Cover the sweet potato slices with the olive oil, sprinkle the chili powder and cajun seasoning over the slices.
Grill on low heat until bubbly on the bottom, flip and do the same with the other side. Serve hot!

Pizza egg rolls

Pizza Egg Rolls

Ingredients:
Egg roll wrappers
String cheese
Turkey pepperoni's
Vegetable oil

Directions:
Get a small bowl of warm water. Lay out the egg roll wrappers out of the bag and one by one in the middle of the egg roll wrapper put on two turkey pepperoni's and put on top of them a string cheese and put two pepperoni's on top and roll them up. Then heat oil in a deep pan and place how many egg rolls you want in the pan and cook til brown. cool on a plate with a paper toil so it'll soak up the extra oil.

Crock pot bbq whole chicken

Crock pot bbq whole chicken

Ingredients:
1 whole chicken with the guts taken out of it and cleaned
2 tablespoons of webers Chicken 'n rib seasoning
2 tablespoon of mc cormicks cajin seasoning
1 bottle of sweet baby ray's bbq sauce (original)
1 small sized crockpot

Directions:
On a big sized plate place the cleaned chicken on it and start rubbing the seasoning on it and then once it's all rubbed in place into the crockpot and pour the bb sauce all over the chicken. Put the lid on it and cook on low for about 8 hours. It's good on a rolls, salad, or tortillas.

Baked bbq ribs

Baked bbq pork ribs

Ingredients:
1 rack of pork ribs
1 bottle of sweet baby ray's bbq sauce (original)
2 tablespoon of Webers steak n' chop seasoning
2 tablespoon of Mc cormick mesquite seasoning

Directions:
Take the pork ribs out of the wrapper, clean them and, cut them in half. Then in a freezer ziplock bag put the ribs inside. Sprinkle the steak n' chop seasoning inside the bag and be sure you rub both sides of the ribs with the seasoning and then do the same with the mesquite seasoning. Then pour the bbq sauce inside the bag and seal it tight. Marinate in the frig over night or for in hour.
Preheat over to 350 and cook the ribs in a sealed tight tin foil wrapper on a baking sheet for 2 hours til the ribs look done.

Bacon Wrapped Stuffed Jalapenos

Bacon Wrapped Stuffed Jalapenos

Ingredients:
5 or 6 Jalapenos
1 block of low fat cream cheese
package of bacon

Directions:
Preheat oven to 350.
cut jalapenos in half long ways and clean out the seeds. Then fill the jalapenos with maybe a teaspoon each with cream cheese. Then wrap the bacon around each jalapeno. Cook for about 25 mins and enjoy!

Chicken Enchiladas!

Chicken Enchiladas 

Ingredients:
2 boneless chicken breast (diced)
1 can of green chili peppers (diced)
1 block of low fat cream cheese
1 can of green enchilada sauce
1/2 cup of red onion (diced)
1 bag of flour tortillas
1 bag of pepper jack cheese (shredded)
1 bag of mexican blend cheese (shredded)
Toppings:
Sour cream & cilantro

Directions:

Preheat oven to 350.
In a small frying pan cook chicken all the way through til the pink is gone. Then put in a small bowl and set aside. Then cook the red onion and green chilies til tender. combine with chicken in the bowl with the cream cheese and mix all the way through. In a casserole dish line up the tortillas and start putting the cream cheese mixture top with a sprinkle of pepper jack cheese before you roll the tortillas up. Then pour the green enchilada sauce on all of the rolled up tortillas and sprinkle the pepper jack cheese and mexican blend cheese on top of all the tortillas. Cook for 25 mins and enjoy!

The start to a serious talent!

I decided to finally start a blog with all my recipes so I can share them with my friends and family members. Please share and enjoy them!