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Thanksgiving in February
1. Preheat oven to 400 degrees. 2. Using a sharp knife and a cutting board cut the sweet potato in half along the width of the potato and then slice each half about ½ an inch thick. 3. Cut each slice of sweet potato into pieces about ½ an inch thick. 4. Generously grease a baking sheet lined with aluminum foil and place sweet potato fries evenly on the baking sheet, do not overlap any potatoes. 5. Place sweet potatoes on the top rack in the oven. 6. Put turkey breast in a baking pan and season with garlic, salt, pepper, balsamic vinegar, dried basil and a little bit of olive oil. 7. Place the turkey breast in the oven on a lower rack than the sweet potatoes. 8. Cook the sweet potatoes for approximately 30 minutes and broil for the last 3 minutes until crispy, careful not to burn them! 9. Cook the turkey for approximately 20 minutes until done. 10. While the turkey and sweet potatoes are cooking, bring a pot of water to a boil and cook the green beans until they are cooked but have a little crunch left. 11. Toss the green beans with salt, pepper, garlic powder and olive oil. 12. Plate the sweet potatoes and green beans and serve the turkey with the cranberry sauce and enjoy! *** To spice the potatoes up, sprinkle brown sugar on the potatoes and place them back in the warm oven. Serve with marshmallow fluff to recreate sweet potato pie!
Balsamic Shrimp
1. Heat medium sized sauté pan on stove on medium-high heat. 2. Cut up onion into pieces about 2 inches long. 3. Slice carrots about ¼ of an inch thick and broccoli into medium sized pieces. 4. Cook the rice as per instructions on the bag. 5. Once pan is heated, place the onions in carefully with a drizzle of olive oil. 6. After the onions cook slightly pour about 1/8 of a cup of the balsamic vinegar. 7. Season the onions with garlic powder, kosher salt and pepper. 8. While the onions are cooking, stir them around so they cook evenly. 9. Chop the garlic and place in the pan with the onions. 10. After most of the liquid from the balsamic vinegar has cooked out, throw in the carrots. 11. Once again, continuously mix them around and pour another 1/8 of a cup of balsamic into the pan. 12. When the carrots turn slightly lighter in color, put all broccoli in with the onions and carrots. 13. Pour another 1/8 cup of the balsamic vinegar in and stir to evenly coat all of the ingredients. 14. Season VERY lightly with kosher salt, garlic powder and salt. 15. Stir all of the ingredients around until they are cooked but still slightly crunchy. 16. Put all of the feta cheese in and stir until it is melted. 17. Lastly, put all of the shrimp in until they are heated up and toss together with the rice. 18. ENJOY! Sundried tomatoes would also be a great addition, throw them in with the shrimp!
Samoa Sticks - A twist on the Girl Scout Classic!
This recipe is for an entire bag of pretzel rods.
Disclaimer: The caramel gets very sticky so try to use a bowl that is easy to clean. 1. Line a baking sheet with foil and spray with nonstick cooking spray. 2. Melt the whole bag of caramels in a bowl in the microwave for 10 seconds at a time and stir in between each interval. 3. Using a metal spoon or another heat safe utensil, cover each pretzel rod with caramel and place on the baking sheet. 4. Cover all of the pretzel rods with the caramel before continuing to the next step. 5. Melt the whole bag of chocolate chips the same was as the caramel, in the microwave for 10 seconds at a time until completely melted and stirring in between each interval. 6. Cover each pretzel rod that is caramel coated with the melted chocolate and immediately immerse it in the coconut. 7. Repeat with each rod and enjoy a Girl Scout treat all year round! To clean the caramel out of the bowl, fill it with soap and hot water and let it sit until the sugar breaks down and it will be much easier to clean! Instead of coconut, these pretzel sticks will also be delicious covered with M&M’s, crushed nuts or sprinkles!
Every Day Salad
1. Wash and cut the lettuce, the tomatoes and the cucumber. 2. Lightly drizzle with olive oil, the vinegar of your choice and a pinch of kosher salt. This salad can be jazzed up with hearts of palm, olives, fresh peppers, feta cheese or any other salad topping that you chose! If you do not intend to eat the whole salad, do not put any dressing on it and place it in an airtight container, cover with a paper towel and close the container and place in the fridge until you are ready to eat. It will only last 1-2 days before going bad, so only cut up the vegetables that you intend to eat right away.
Viva Italia! Turkey Meatballs
1. Cut up entire onion into small pieces. 2. Pour the olive oil into a small sized pot and heat on medium. 3. Put two thirds of the onions and 1 tbsp. of the garlic into the pot and sauté. 4. Season the onion and garlic mixture with salt, pepper and a little garlic powder. 5. After the onions become slightly clear, lower the heat and then pour the entire can of tomatoes in the pot. 6. Stir the onions and tomatoes. 7. Season with the dried basil and oregano and another drop of salt and pepper. 8. Let the tomatoes simmer for a little while and just before the liquid cooks out completely, throw the mushrooms in the sauce. 9. While the sauce cooks, prepare the meatballs. 10. Mix the turkey with the rest of the onion and garlic, the egg, the bread crumbs, and season with salt, pepper, garlic powder, dried basil and oregano. 11. Form golf ball sized balls with the turkey meat. 12. Heat a small non-stick frying pan on medium heat and coat with non stick cooking spray. 13. Distribute the meatballs so there is only one layer. 14. Cook the meatballs until they are browned on the outside and then place in tomato sauce once most of the liquid has evaporated. 15. Turn the heat off and let the meatballs bathe in the tomato sauce. 16. While cooking the meatballs, bring water seasoned with salt to a rolling boil and cook the pasta until it’s al dente. 17. Once everything has finished cooking, pour the meatballs and sauce over the pasta and garnish with parmesan cheese. Enjoy!! All types of ground beef and turkey will work well with this recipe!
Roasted Asparagus
1. Preheat oven to 425 degrees. 2. Line a small baking sheet with foil and placed washed asparagus down over one layer. 3. Season asparagus with garlic powder, a drizzle of olive oil, kosher salt and pepper. 4. Place asparagus in oven on upper rack and cook for approximately 8 minutes. 5. Test to make sure asparagus is cooked but still has a slight crunch, if not, cook for another few minutes. 6. Turn oven to broil and broil for about 1-2 minutes. 7. Remove asparagus from oven and squeeze lime over all the asparagus, you can even add more olive oil.
Lauren’s B-Sprouts
These are delicious, I promise! If you never liked brussel sprouts, try them this way! 1. Preheat oven to 425 degrees. 2. Line a small baking sheet with foil and spray with non-stick cooking spray. 3. Cut brussel sprouts in half length wise and place in a large Ziploc bag. 4. Pour in enough olive oil to lightly coat all of the brussel sprouts, the amount will depend on how many brussel sprouts you use. 5. Also add plenty of garlic powder and some salt and pepper. 6. Seal the bag and shake so all of the brussel sprouts get coated. 7. Place sprouts on baking sheet and make sure the cut side is faced up. 8. Put in the oven (upper rack) and bake for approximately 15 minutes until they are cooked but still crunchy, they may require more or less cooking time depending on your oven. 9. Broil for approximately 2-3 minutes until they are golden brown on top. Dig in for some quality veggies!
Feta and Sun Dried Tomato Stuffed Burger
You can use whatever beef you chose, I recommend the 95% lean. 1. Chop up the sun dried tomatoes into small slivers and mix with the feta cheese. 2. Season the burger meat with kosher salt, pepper and garlic powder. 3. Make the burger into patty shape about ¾ of an inch thick. 4. Scoop the feta and tomato mixture into center of patty and fold edges up to cover all of the filling. 5. Final burger should be about 1 inch thick. 6. Place in a fry pan or grill pan on medium-high heat. 7. Cook the burger until desired (rare, medium, well done). 8. Eat with a bun or without and garnish as you please (lettuce, tomatoes, onions)!
Easy Chocolate Covered Bananas
1. Prepare the pudding according to the box directions. 2. Slice the banana and place a few the bottom of a bowl. 3. Pour some pudding over the layer of bananas. 4. Continue to layer alternating with bananas and pudding. 5. Top with a little bit of whipped topping and enjoy! 6. Save the leftover pudding in a sealed container.
Sweet Potato Fries
This is also in the Thanksgiving in February recipe
1. Preheat oven to 425 degrees. 2. Line a small baking sheet with foil and spray with non-stick cooking spray. 3. Slice the sweet potato into slivers or into circles if you prefer. 4. If the sweet potato is tough to cut, microwave for about 10-15 seconds until very slightly softened. 5. Place on the baking sheet in one layer. 6. Bake for approximately 20-25 minutes depending on the thickness of the fries, the thicker they are cut the longer they take to cook. 7. Broil for about 2 minutes.
Seasoned French Fries
You can use any seasonings you prefer, below are my favorites.
1. Preheat oven to 425 degrees. 2. Line baking sheet with foil and spray with non-stick cooking spray. 3. Slice the potato into long, thin strips. 4. If the potato is tough to cut, microwave for about 10-15 seconds until slightly softened. 5. Place in a Ziploc bag (or bowl) and add seasonings, add the amount of each that you would like. I would suggest ½ teaspoon: crushed red pepper, black pepper, paprika, salt and 1 ½ tsp. garlic powder. 6. Shake bag (or mix with hands) and make sure all fries get coated. 7. Place fries on the baking sheet in one layer. 8. Bake for approximately 20-25 minutes depending on the thickness of the fries, the thicker they are cut the longer they take to cook. 9. Broil for about 2 minutes. 10. Enjoy! Other great additions to the fries would be parmesan cheese before baking or shredded cheese after baking.
S'mores Bars
The amount of each ingredient depends on the size of your baking pan. Get enough of each ingredient to cover one layer of chocolate chips and marshmallows and two layers of graham crackers. If you use regular marshmallows they need to be cut if you use mini they do not.
1. Preheat oven to 350 degrees. 2. Use any size baking pan (foil pans work great too) as long as it’s at least 2 ½ inches deep. 3. Line the bottom of the pan with a layer of graham crackers. 4. Cut marshmallows in half and place them cut side down on the graham crackers or sprinkle with mini marshmallows. 5. Pour the chocolate chips so that they cover the marshmallows and fill the crevices between each marshmallow. 6. Top with another layer of graham cracker. 7. Place in the oven uncovered on a lower rack for approximately 15 minutes until the chocolate and marshmallows are completely melted, be careful not to burn the top of the graham crackers. 8. Enjoy warm or freeze for a cold and crunchy camping treat!
Lauren's Baked Chicken Fingers
The amount of chicken used depends on how much you want to make. For every ¼ pound of chicken you will need approximately ¼ cup of bread crumbs and 1/8 cup of olive oil.
1. Preheat oven to 375 degrees or if you are making with fries 425 works just decrease cooking time. 2. Pour the amount of bread crumbs and olive oil needed for the amount of chicken you would like into separate plates. 3. Season the olive oil with black pepper, plenty of garlic powder and a pinch of salt. 4. Season the bread crumbs with some black pepper and garlic powder. 5. Mix the olive oil and the bread crumbs separately to incorporate the added ingredients. 6. Trim the chicken breast to your desired size. 7. Dip each side of the chicken into the olive oil and then into the bread crumbs. Make sure to press each side of the chicken into the bread crumbs so they stick firmly. 8. Bread all of the chicken. 9. Place the chicken on the baking sheet or pan and bake on a lower rack for approximately 10 minutes for thinner chicken and 15 minutes for thicker chicken. These times are based on the 375 degree temperature. If you are baking with the fries at 425 degrees baking time will be less, 8 minutes for thin chicken and 10 minutes for thicker chicken. 10. Broil the chicken for about 1 minute until crunchy on the outside, be careful not to burn! This chicken recipe will be used as the base for many of my other recipes such as chicken and eggplant parmesan, look back for more recipes!
Matzoh Cheese and Spinach Squares
1. Preheat oven to 350 degrees. 2. Cook the spinach and strain all of the water out until it’s dry. 3. Once it’s dry, mix the eggs and all the cheeses with the spinach. 4. Season with garlic powder, pepper and a little bit of salt. 5. Wet the matzoh. 6. Use enough matzoh to make one layer across the baking sheet. 7. Unwrap half of that margarine wrapper and hold vertically. 8. Rub the opened end of the margarine across the matzoh to make a light layer. 9. Drizzle the milk across the margarine layer so that it pools lightly. 10. Repeat with another layer of matzoh, margarine and milk. 11. Spread the cheese and spinach mixture so that it’s 2 inches thick. 12. Make another 2 layers of the wet matzoh with the margarine and milk on top of the cheese and spinach. 13. Make sure the top layer has milk and margarine on top. 14. Follow these steps for both pans or the one large pan. 15. Cover with foil and bake in the oven for one hour. 16. Let cool slightly and cut into 3 inch squares. 17. Enjoy! This can also be made healthier by using whole wheat matzoh. Happy Passover!
Lauren’s Baked Mac and Cheese
1. Preheat oven to 350 degrees. 2. Prepare the pasta (continue with the following steps while it is cooking) so that it is fully cooked and strain. 3. Defrost the broccoli and set it aside. 4. Chop the onions into small squares 5. Heat a medium sauce pan with a thin layer of olive oil and sauté the chopped onions. 6. While the onions are cooking, strain the tomatoes so that there is no liquid left. 7. After the onions become translucent in color, add the broccoli and tomatoes and stir. 8. Season with the trio (garlic powder, salt, black pepper). 9. Chop the basil into small slivers, add to the vegetable mixture and stir. 10. Let the basil cook into the other ingredients and become fragrant. 11. Add the cooked pasta and stir. 12. Add enough cheese to generously cover the pasta and other ingredients. 13. Pour pasta into loaf pan and cover with foil. 14. Place in the oven and let bake for approximately 15 minutes until the cheese is completely melted and all the ingredients fuse together. 15. Optional: Remove the loaf pan and cover the pasta with bread crumbs. 16. Broil for 2 minutes so the top gets browned. 17. Enjoy! For every cup of pasta you make, you will need approximately 3/4 cup of cheese. All cheeses work well, anything sharp will enhance the flavor.
Frozen Yogurt Parfait
This is a twist on the popular yogurt parfait.
1. Let the yogurt soften enough so it’s easy to scoop. 2. Defrost the fruit if frozen and chop into small pieces. 3. Begin with a small layer of granola and fruit. 4. Top with one scoop of frozen yogurt. 5. Repeat with another layer of granola and fruit. 6. Add another scoop of frozen yogurt. 7. Repeat with each layer until glass is full. 8. Garnish with a little fruit and granola. 9. Dig and enjoy before it melts! The vanilla frozen yogurt can be substituted for any flavor and the granola can be substituted for a crunchy cereal.
Easy Homemade Chicken Noodle Soup
If you are feeling a little run down, this is the best remedy to pick you up! The Ramen noodles offer the college flair!
1. Place the chicken thighs with the skin into a pot (that has a lid) with water. 2. Make sure there is enough water for the chicken breasts to be completely covered. 3. Cover the pot and place over medium heat until the water begins to slightly boil. 4. Once the water boils, turn the heat down until the water is almost at a boil. 5. Season with the trio (kosher salt, black pepper, garlic powder). 6. Skim the fat that comes off of the chicken out of the water. 7. Once the fat has completely cooked off of the chicken and a slightly colored broth is present, add the onions, celery and carrots. 8. Season with the trio. 9. Let the veggies cook until they are slightly soft but still tender. 10. Remove the chicken thighs from the water and take off all of the chicken meat from the bone. 11. Place the meat back into the soup. 12. Break up the block of Ramen noodles and add to the soup, they will only take about 5 minutes to cook. 13. Enjoy the soup fresh or freeze for a rainy day!
Fried Brown Rice
This is the recipe for vegetable fried brown rice however any meats can be added such as chicken, shrimp or beef. Tofu would be great too!
1. Place a small fry pan over medium heat. 2. Add enough sesame oil to lightly coat the pan. 3. Add the garlic and onions and pan fry. Cook the onions until they are tender on the inside and lightly browned on the outside. 4. Season with pepper and a little salt. 5. Turn the heat up slightly and add the mushrooms. 6. Cook the mushrooms until all liquid cooks out and they are tender. 7. Add the egg substitute and fry, add more oil if necessary. Be careful not to burn the eggs! 8. Push the onion and mushroom mixture to the edges of the pan and form an empty circle in the center. 9. Add another drizzle of sesame oil in the center and add the rice to the oil. 10. Gently fry the rice until crispy on the outside. 11. Season with pepper and a little salt. 12. Add the remaining vegetables and mix everything together. 13. Lightly drizzle soy sauce through the rice, be careful, a little goes a long way! 14. Toss everything together and taste, if more soy sauce is needed, add it little by little. 15. Plate and garnish with diced scallions and toasted sesame seeds. 16. Enjoy with or without chopsticks!
Chai Rice Pudding
Love rice pudding? Love chai tea? The perfect duo!
1. Heat the milk in a small sauce pan on low. 2. Once the milk is slightly heated, add the chai tea bags with the string hanging over the side. 3. Steep the chai tea in the milk until it has light brown color. 4. Add the rice and stir. 5. Add the sugar little by little and taste until it is sweet but the sugar doesn’t overpower. 6. Turn the heat down and stir until the milk has absorbed and a nice consistency is formed. 7. A nutmeg or cinnamon sprinkle on top would look great!
Asian Ramen Noodle Salad
This is a fun twist on a cold lo mein salad made easier by using Ramen Noodles! Any Asian style veggies work great in this dish.
1. Cook the Ramen noodles in boiling water, do not use seasoning packet that comes with noodles. 2. Mix rice vinegar, sesame oil, ginger and sugar. Add the soy sauce to taste until dressing has light brown color. 3. Add all vegetables to noodles and toss with dressing. 4. Enjoy! You can spice this salad up by adding any meat or tofu.
Lauren’s Baked Chicken Parmesan
This is the easiest way to enjoy an indulgent Italian dish. It’s usually fried so this version is much healthier!
1. Prepare Lauren’s Baked Chicken Fingers but do not cut down the size of the breast. Leave the breast as it comes from the package. 2. Place in the oven to bake. 3. While the chicken is baking, prepare the sauce. 4. Heat a small sauce pan over medium heat. 5. Put the olive oil and garlic in the pan and slightly sauté for 1-2 minutes. 6. Add the entire can of diced tomatoes. You can use a can that has seasonings in them if you would like. 7. Season with salt, pepper, basil, oregano and garlic powder. The garlic powder is optional because of the fresh garlic. You don’t want it to overpower unless you love the strong garlic flavor. 8. Stir and lower the heat slightly. 9. Let the liquid of the diced tomatoes cook out until you are left with a chunky tomato sauce consistency. 10. By this time, the chicken should be cooked. Do not turn the oven off. 11. Put a small amount of sauce over the baked chicken and sprinkle with mozzarella cheese. 12. Place back in the oven until the cheese melts. 13. Enjoy!! The extra sauce is great for pasta and can also be frozen! It’s the same sauce recipe from the turkey meatballs without the onions. Serve with my Every Day Salad and Garlic Bread for a tasty dinner!
Garlic Bread
You can use butter or margarine instead of olive oil but olive oil has much more flavor. You can also spice this up by adding shredded parmesan cheese on top!
1. Preheat oven to 350 degrees. 2. Slice bread in half lengthwise. 3. Lightly drizzle the olive oil on the cut side of both pieces of bread. 4. Spread chopped garlic on the bread. Add as much garlic as you would like. 5. Season with any one of the three spices above, kosher salt and fresh black pepper. 6. Bake for approximately 10-15 minutes until lightly golden brown. 7. Broil for 1 minute to make edges crispy. 8. (Optional) Sprinkle with parmesan cheese. 9. Dig in!
Lauren’s Famous Baked Ziti
I made this recipe about ten times when I tried out for the Next Food Network Star a few years ago. Needless to say, my friends ate baked ziti for days and still asked for more! I have grown a lot since that first audition tape which is awful in retrospect. This dish is simple and fun, feel free to add as many vegetables as you would like! You can also use canned pasta sauce instead of making your own.
1. Preheat oven to 350 degrees. 2. Put on a pot of boiling water for the pasta and season with kosher salt. 3. Heat a medium sauce pan over medium heat. 4. Put the olive oil and garlic in the pan and slightly sauté for 1-2 minutes. 5. Add all three cans of diced tomatoes. You can use cans that already have seasonings in them if you would like. 6. Season with salt, pepper, basil, and oregano. 7. Stir and lower the heat slightly. 8. By this time, the water should be boiling. Add the pasta and cook al dente. 9. Let the liquid of the diced tomatoes cook out until you are left with a chunky tomato sauce consistency. 10. Once the pasta and the sauce are done, mix them together in a baking pan or bowl. 11. Add ¾ of the bag of shredded cheese, reserve ¼ for the top. 12. Add the eggs, ricotta cheese, mushrooms and spinach. 13. Season with salt, pepper, basil, oregano and garlic powder. 14. Stir everything together. 15. Cover with aluminum foil and bake for 30-40 minutes. Cook until ziti is set and firm. 16. Sprinkle the remaining cheese across the top and broil for 1 minute. 17. Serve to a crowd of hungry people! This works great with my Every Day Salad and Garlic Bread!
Stuffed Mushrooms
This is a great finger food recipe. The creaminess of the cheese blends so well with the tenderness of the mushrooms, everyone will love it!
1. Preheat oven to 350 degrees. 2. Wash the mushrooms thoroughly. 3. Twist out the stems of the mushrooms. 4. Roughly chop the stems. 5. You want equal parts of mushroom stems and onion, so chop enough onion so that you have the same amount as the stems. 6. Heat a small pan over medium heat and coat with olive oil. 7. Sauté the stems and onions in chopped garlic, black pepper and kosher salt. 8. Once all the liquid from the mushroom stems and onions cook out, add to shredded cheese. 9. Add bread crumbs and basil. 10. Season with chopped garlic, black pepper and kosher salt. 11. Add 1-2 teaspoons of olive oil and mix well. 12. Stuff mushrooms with cheese mixture so that there is a nice mound on top. 14. Bake for approximately 15-20 minutes until mushrooms are cooked. 14. Serve to a group of hungry people!
Decadent Chocolate Peanut Butter Balls
These are a major hit for crowds of all ages! Use a combination of creamy and crunchy peanut butter for a great texture!
1. Add the peanut butter to a bowl and combine with the butter. 2. Add about half the box of powdered sugar and incorporate all ingredients. 3. If the mixture is too sticky, add more powdered sugar until it has a dough-like consistency. 4. Roll the mixture into 1 inch balls. 5. Coat each ball with the chocolate chips.
Easy Bruschetta
This recipe will taste like it came from a restaurant. It’s so easy and tasty, no one will be able to pass it up!
1. Preheat oven to 350 degrees. 2. Slice the baguette into ½ inch thick slices on a steep angle. 3. Cut open the extra clove of garlic and rub on one side on all of the toast. 4. Dip each piece of toast lightly in olive oil. 5. Place on baking sheet with olive oil side up and bake for 10-12 minutes until golden brown. 6. Chop the tomatoes into ¼ inch pieces. 7. Place tomatoes in bowl and add a ¼ cup of olive oil and basil then mix well. 8. Season with black pepper, kosher salt and a little chopped garlic then mix again. 9. Place a generous serving of tomatoes on each piece of toast. 10. Drizzle each piece with balsamic vinegar. 11. Garnish with kosher salt and basil leaves. 12. Enjoy!!
Lauren’s Bellini
This is my twist on a Bellini. Bellini’s are usually peach puree and champagne however my version doesn’t require a food processor to make the puree! This can also be made non-alcoholic by using lemon-lime soda instead of champagne. It’s simple and refreshing!
1. Drain the mandarin oranges. 2. Place them in a bowl and use the back of a fork to mash them up. 3. Fill your champagne class about ¼ full with the mashed mandarin orange segments. 4. Pour in the peach nectar filling the glass about halfway. 5. Fill the rest of the glass up with champagne. 6. Garnish with some maraschino cherries! Champagne is sparkling wine that comes from the Champagne region of France. Prosecco (Italian) or any other sparkling wine would work great with this cocktail!
Pesto Roll-Up with Goat Cheese, Sun Dried Tomatoes and Olive Relish
This is a tasty and easy appetizer! With no oven required, this can be made almost anywhere and will be a hit!
1. Drain the black olives and give them a rough chop. 2, Add enough olive oil to the olive mixture to that they are generously coated but not swimming in olive oil. 3. Season with chopped garlic, fresh black pepper and kosher salt. 4. Spread a layer of goat cheese on the wrap. 5. Place sun dried tomatoes on top of the goat cheese. Do not overlap them and make sure there is space between each tomato. Once you roll it up, each bite will have enough tomato flavor. 6. Spoon the olive relish on top of the sun dried tomatoes and goat cheese. Once again, you don’t need a lot because you will be rolling it up. 7. Roll the wrap so that it makes a conical shape. 8. Slice pieces about ½ - ¾ of an inch thick. 9. Enjoy!
Chocolate Caramel Rice Crispy Treats
Move over boring rice crispy treats! These are packed with sweet, chocolaty flavor and lots of color!
1. Prepare the rice crispy treats according to the box instructions but when adding the cereal, add the desired amount of M&Ms. 2. Place the treats in a baking pan and spread them out so they take the shape of the pan. 3. Cover the top with the caramel sheets. 4. Enjoy!
Lauren’s Loaded Mashed Potatoes
This is a great way to get your veggies and carbohydrates all in one dish! They are easy and taste much better than the mashed potatoes from the box because of the flavor from the fresh garlic. Use enough of each the ingredients below to make your desired amount. They should be creamy and full of color.
1. Place potatoes in water over medium heat, make sure there is enough water to completely cover the potatoes. 2. Add kosher salt to water and cover. 3. Cook the potatoes until the flesh pokes through the skin. 4. Once the potatoes are cooked, add them to a bowl and mash with a fork or potato masher. 5. Season with the trio (kosher salt, black pepper and fresh chopped garlic). 6. Add olive oil to enrich the flavor of the potatoes (optional). 7. Add peas and carrots and mix. 8. Pour enough milk and add enough butter to make a smooth consistency. 9. Season with the trio (but only add minimal garlic now) and enjoy!
Meat Zucchini Canoes
One of my family’s favorite recipes! My Grandma has been making them for years! Try the cheese variety as well!
1. Preheat the oven to 350 degrees. 2. Mix meat, onion, egg and breadcrumbs. 3. Season meat mixture with the trio (kosher salt, black pepper and garlic powder) and cumin, paprika and crushed red pepper. 4. Cut the zucchinis in half length and width-wise so you are left with four pieces. 5. Scoop out the center meat of the zucchini with a spoon, make sure to leave a little meat on the edges. 6. Pour the tomato sauce in a baking pan and season with the trio. 7. Stuff the meat mixture in the hollowed out zucchinis. 8. Place the stuffed zucchinis in the tomato sauce and cover with foil. 9. Bake for 45 minutes to an hour until the zucchini is cooked through.
Shallot, Mushroom and White Wine Orzo
A simple yet elegant meal that tastes like it came from a five star restaurant! This quantity of this dish is all up to you, make as much as you like!
1. Heat a small fry shaped pan over medium heat. 2. Finely chop the shallots. 3. Sauté the shallots in olive oil and the trio (kosher salt, black pepper and fresh garlic). 4. Cook until they become tender. 5. Add a small amount of white wine and cook until the liquid evaporates. 6. Add enough stock so that when you add the orzo, it has enough room to swim. 7. Season with kosher salt and pepper. 8. Add the desired amount of orzo and stir. 9. Pour in more white wine, but not too much. You don’t want the orzo to drown! 10. Cook the orzo until it has absorbed the stock and wine, it should be cooked al dente. 11. Put the mushrooms in just before the orzo is at it’s desired firmness, chop them if you’d like. 12. Enjoy! If the liquid does not cook out quickly enough, turn the heat up! All the liquid should evaporate leaving the orzo in a smooth consistency.
Zuppe Di Pesce
This is one of my favorite dishes to eat out! It’s delicious seafood in a bath of tomato sauce served with linguine! I recommend using assorted shellfish.
1. Prepare the linguine as directed on box. 2. Sauté the onions in olive oil, white wine and the trio (kosher salt, black pepper and fresh garlic). 3. Cook until the onions are translucent. 4. Add the canned crushed tomatoes, with the liquid. 5. Add the shellfish and fish, read the purchasing guidelines below. 6. Season with the kosher salt and black pepper. 7. Cover the pan until the fish cooks. 8. Mix with linguine and serve with parmesan cheese, enjoy! When buying clams or mussels, you want the shells to be tightly closed. If they are open, they are no good. A sturdy fish such as halibut works great for this dish. Add the shrimp last if they are precooked. Make sure to wash all of your shellfish well!
Cheese Zucchini Canoes
One of my family’s favorite recipes! My Grandma has been making them for years! Try the meat variety as well!
1. Preheat the oven to 350 degrees. 2. Mix all three cheese and beaten egg. 3. Season cheese mixture with the trio (kosher salt, black pepper and garlic powder). 4. Cut the zucchinis in half length and width-wise so you are left with four pieces. 5. Scoop out the center meat of the zucchini with a spoon, make sure to leave a little meat on the edges. 6. Pour the tomato sauce in a baking pan and season with the trio. 7. Stuff the cheese mixture in the hollowed out zucchinis. 8. Place the stuffed zucchinis in the tomato sauce and cover with foil. 9. Bake for 45 minutes to an hour until the zucchini is cooked through. |
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