6 low carb lasagne noodles, cooked
Meat from 1/4 rotisserie chicken
1 stick butter
8 oz cream cheese
8 oz mozzarella
1/3 c ricotta
2 tbsp sun dried tomatoes
2 handfuls baby spinach
1 handful baby Bella mushrooms
1/2 can artichoke hearts (in water-drained)
3 cloves garlic, minced
Nutmeg
Dried basil
In large sautée pan, melt butter and cream cheese then add mushrooms and spinach. Cook until spinach is wilted, then add ricotta, spices, artichoke hearts, chicken and sundried tomatoes. Mix well. Grease glass baking dish and layer noodles, mixture and mozzarella, repeat. Bake covered for 25 minutes at 350.
Monday, January 26, 2015
Thursday, January 22, 2015
Zucchini pappardelle with short rib ragout
2 zucchinis sliced paper thin
1 1/2-2 lbs short ribs bone in
4 tbsp olive oil divided
5 garlic cloves chopped
2 shallots diced
3 celery stalks chopped
2 bay leaves
2 sprigs Rosemary
1 tbsp dried thyme
2 handfuls chopped kale
8 kalamata olives halved
2 tbsp flour
2 cups dry red wine
1 cup beef broth
Salt and pepper
Crushed red pepper (depending on how spicy you like)
Pinch Parmesan cheese
Heat 3 tbsp oil, pat ribs dry and season with salt and pepper. Brown 3 min on each side and set on the bottom of crock pot bowl. Add celery, onions and garlic to oil and cook until clear, add kale and cook another minute. Add wine, broth, thyme, rosemary, bay eaves, red pepper, olives and flour and bring to a boil, reduce to a simmer for a few minutes, then pour over ribs and cook in crockpot on medium 6-8 hours. Before serving sautée zuchinni in remaining oil with salt and pepper, set on paper towel to absorb water. Plate the zucchini and top with ribs, kale, olives and a little sauce, discarding bones. Garnish with Parmesan and you've got a healthy, decadent feast!
1 1/2-2 lbs short ribs bone in
4 tbsp olive oil divided
5 garlic cloves chopped
2 shallots diced
3 celery stalks chopped
2 bay leaves
2 sprigs Rosemary
1 tbsp dried thyme
2 handfuls chopped kale
8 kalamata olives halved
2 tbsp flour
2 cups dry red wine
1 cup beef broth
Salt and pepper
Crushed red pepper (depending on how spicy you like)
Pinch Parmesan cheese
Heat 3 tbsp oil, pat ribs dry and season with salt and pepper. Brown 3 min on each side and set on the bottom of crock pot bowl. Add celery, onions and garlic to oil and cook until clear, add kale and cook another minute. Add wine, broth, thyme, rosemary, bay eaves, red pepper, olives and flour and bring to a boil, reduce to a simmer for a few minutes, then pour over ribs and cook in crockpot on medium 6-8 hours. Before serving sautée zuchinni in remaining oil with salt and pepper, set on paper towel to absorb water. Plate the zucchini and top with ribs, kale, olives and a little sauce, discarding bones. Garnish with Parmesan and you've got a healthy, decadent feast!
Classy chicken nugget salad
6 chicken nuggets
2 handfuls herb mix salad
5 croutons
1 chipolinni onion diced
1/4 avocado sliced
2 tbsp honey roasted pecans
2 tbsp shredded cheddar
2 tbsp light Cesar dressing
Salt and pepper to taste
Enjoy!
2 handfuls herb mix salad
5 croutons
1 chipolinni onion diced
1/4 avocado sliced
2 tbsp honey roasted pecans
2 tbsp shredded cheddar
2 tbsp light Cesar dressing
Salt and pepper to taste
Enjoy!
Tuesday, January 13, 2015
Audriannas (4yrs old) salad creation
Handful chopped romain
Handful chopped broccoli
Handful chopped celery and carrots
1/2 green apple chopped
1 sliced green onion
Large pinch Parmesan cheese
2 tbsp avocado and cilantro yogurt dressing
This kid has a future in food..!
Handful chopped broccoli
Handful chopped celery and carrots
1/2 green apple chopped
1 sliced green onion
Large pinch Parmesan cheese
2 tbsp avocado and cilantro yogurt dressing
This kid has a future in food..!
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