Tag Archives: recipes

Roasted Green Pepper Salad (Moroccan Style)

23 Jun

Roasted Red Pepper Salad

Roasted Green Pepper Salad (Moroccan Style) 

1 Green pepper
3 Large Diced Tomatoes
6 Stalks of finely chopped green onion
1 Tsp. of garlic paste
1 Tsp. Fresh Cilantro ~Finely chopped
1/2 Cup of diced cucumber (Optional)
2 Tbsp. lemon juice
1/3 Cup of Extra Virgin olive oil or coconut oil
Salt & pepper to taste
1 Tsp. Cumin (Mandatory to enhance the roasted green pepper flavor)

Cut the green pepper in half and roast in the oven for 15 or 20 mn. when it cools down remove the seeds and peel the skin, you don’t have to remove every bit of it, a little black spots will add color and flavor.
Add all diced vegetables to a big bowl, add lemon juice, olive oil, cumin and season to taste. Add cilantro mix well and serve.

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Butterscotch Delight

21 May

Butterscotch DelightButterscotch Delight

Yields: 4 generous 4-ounce servings

4 rounded Tablespoons chocolate graham crumbs
1 Tablespoon unsalted butter, melted
1 Tablespoon light brown sugar
1 – 113 g package sugar-free butterscotch pudding
2 cups milk + 1 Tablespoon, divided
4 ounces low fat cream cheese, softened
2 teaspoons light brown sugar
Whipped Cream
1/4 teaspoon rum extract
Berries and sliced almonds for garnish, if desired

Thoroughly mix the chocolate crumbs, 1 Tbsp light brown sugar and melted butter. Place approximately 1 rounded tablespoon in the bottom of each glass bowl and pack down gently. Set aside.
Mix pudding with 2 cups milk until slightly thickened and no lumps, set aside.
With electric mixer, beat cream cheese, 2 teaspoons light brown sugar and 1 Tablespoon milk until smooth and no chunks of cheese are visible. Dollop about 1 good heaping tablespoon amount into each bowl and gently spread around over crust.
Now place 1 to 2 heaping tablespoonfuls of pudding on top of cheese mixture in each bowl, gently spreading to all sides of bowl.
Take approximately 4 heaping tablespoons of the whipped cream (Cool Whip) and mix in the extract; dollop 1 tablespoon on top of the butterscotch layer of each bowl. Garnish with a blueberry and 3 slices of almonds, if desired.
Refrigerate until set and ready to eat. ~ Enjoy!!

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Baked Rotini Casserole

8 May
Baked Rotini Casserole
Baked Rotini Casserole
For the rotini…
1 bag rotini pasta
1 tsp Italian seasoning
1/2 tsp sea salt
1 tsp garlic powder
1 tsp black pepper
1/4 cup grated Parmesan cheese
Extra virgin olive oil to grease casserole dish
In a large pot of water, add all the seasonings and pasta… Boil for 5-7 minutes (partially cooked). Drain, cold water rinse and toss in Parmesan cheese. Grease casserole dish. Arrange rotini’s in casserole dish, standing up.
For the meat sauce (use your own or give this a try)…
2 lbs extra lean ground beef
1 onion, chopped
2 garlic cloves, minced
1 tsp Italian seasoning
1 tsp basil
1 tsp black pepper
1/2 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 large jar/can tomato sauce if your choice
Shredded cheese mix (mozzarella, cheddar and jalapeño cheese)
Brown ground beef. Add the onions, garlic and seasonings… Cook until onions have softened up a bit (5 minutes or so). Add half of the sauce… Stir well and cook for another 5 minutes. Remove from heat and let cool. Preheat oven to 400F. Pour meat sauce mix over top of arranged rotini. Using your hands or a spatula try and push the meat into the rotini… Do as much as you can… You won’t get it all! Take the other 1/2 of the tomato sauce and add an equal amount of water… Stir or shake in jar then pour over top of casserole. Cover with foil and bake for 40 minutes. Remove from oven, uncover and toss cheese on top. Bake, uncovered for another 15 minutes. Remove, serve and enjoy!
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Orzo Skillet

2 May

Orzo Skillet

Orzo Skillet
(Photo by Lorinda F.)


1/2 c. dry, Orzo Pasta
1 c. mushrooms, canned or fresh
1 stalk Celery, diced
1 c. water
1 Tbsp. olive oil
1/4 c. frozen peas
1/4 tsp. Creole Seasoning
1 can (1 4/5 cups), Stewed Tomatoes With Onions, Celery and Green Peppers; No Salt Added
1/4 c. frozen white corn
2 Polish Sausage links, diced


Place oil in pan on med. high heat. Add orzo, mushrooms, seasoning and celery to skillet. Stir until orzo is lightly browned.

Pour can of tomatoes, corn, peas, links and water into skillet. Stir. Simmer about 15 minutes or until orzo is tender.

Remove and plate with a sprinkle of cheese if desired.

Serves: 4 (1 cup each)

Calories 190, Carbs 18, Fat 11, Protein 8, Sodium 649, Sugar 10

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Mango Sauce Laced Black Beans

1 May

Mango Laced Black BeansMango Sauce Laced Black Beans

Flavorful and colorful potassium-rich, light and healthy lunch or after-workout snack packed with 13g of fiber and almost 17g of protein! Whip up a big batch to have on hand throughout the week! It’s vegan, too!

1 – 8 oz can of black beans
1 – small mango
1 – tbsp juice from lime
1 – tbsp juice from lemon
1 – tbsp juice from orange
3 – tbsp chopped cilantro (or to taste – I love cilantro so I tend to add a little extra!)
1 – tbsp maple syrup (I excluded the maple syrup to cut down on the sugar but added ½ – onion diced to complement the juices and cilantro).

Drain and rinse black beans and pour into a large bowl.
Dice the mango and combine with black beans.
Add the lime juice, lemon juice, orange juice and maple syrup to the bowl.
(If eliminating the maple syrup as I did, dice the onion and mix with other ingredients in bowl).
Chop the cilantro and add to bowl.
Mix all ingredients well. Eat right away or refrigerate to enjoy later!

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Baked Beans with Pine Nuts

30 Apr

Baked Beans with Pine Nutes

Baked Beans with Pine Nuts 

1-2 lbs fresh green beans, washed and ends snipped (enough to feed 4 people)
3-4 Tablespoons grape seed oil
3-4 Tablespoons pine nuts
5 large garlic cloves, thinly sliced
Onion Salt, to taste
Seasoning Salt, to taste

Preheat oven to 400F. Place beans in a single layer in large baking pan (15 x 13). Set aside.
In a medium skillet, heat oil over medium heat. Add nuts and garlic then cook and stir for 1 to 2 minutes until nuts are golden brown. Using a slotted spoon, transfer nuts and garlic to a small bowl. Pour oil from skillet onto beans and toss to coat (can add a little more grape seed oil). Lightly sprinkle with onion salt and seasoning salt then toss to coat.
Roast for 10 to 20 minutes or until crisp-tender. Sprinkle with nuts and garlic. ~ Enjoy!!
Yields: 4 servings

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Low Carb Walnut Cookies

29 Apr

Low Carb Walnut MedleyLow Carb Walnut Cookies

2 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar substitute (called for 1 cup but I reduced)
1 large egg
1 teaspoon vanilla extract
1 cup almond flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 ounces chopped walnuts

1. Preheat oven to 375 degrees and line a sheet pan with parchment paper.
2. Using a stand or hand held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla to the mixing bowl and beat on high until creamy and fluffy.
3. Add in the remaining ingredients and mix on medium until well blended.
4. Using a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the lined pan and bake for about 8-10 minutes. Let cool 10-15 minutes before serving.
Note: Press the cookies down into the parchment paper a little before baking for a crispier cookie.

Net carbs:3g
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