Pizza Pepperoni Bites

INGREDIENTS

24 slices pepperoni
1 1/2 c. shredded mozzarella
1/4 c. pizza sauce
1/4 c. sliced black olives
Chopped parsley, for garnish

DIRECTIONS

Preheat oven to 400º. On a cutting board, slice 4 slits in each slice of pepperoni so you can easily fold them over each other in the mini muffin tin. (Make sure to keep center intact.) Place a slice of epperoni in each muffin tin hole.
Bake until slightly crispy, 10 minutes. (If very greasy, remove pepperoni and blot with a paper towel. Blot pan with paper towel, then return pepperoni cups to pan.)
Heat broiler. Add a small spoonful of mozzarella, a small spoonful of pizza sauce, and another small spoonful mozzarella. Top with a couple black olives.
Broil until cheese is melty and golden, 2 minutes.
Garnish with chopped parsley and serve.


delish.com

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Lemon Chicken Breasts

Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon


Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.


foodnetwork.com

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Twice-Baked Broccoli-and-Kale-Stuffed Potatoes

Serves 2

What You'll Need:

2 russet potatoes
1 cup cooked broccoli (roasted or steamed is fine)
6 large tuscan kale leaves
1/2 cup milk
2–3 tablespoons cheddar cheese, grated
Salt and pepper, to taste

What to Do:

1. Preheat oven to 425 degrees F.
2. Scrub potatoes, then poke each several times with a fork (making sure to press well into the potato flesh).
3. Place the potatoes on a baking tray, and bake for 50-60 minutes, until tender. Once cooked, remove from the oven.
4. While the potatoes are cooking, prep the kale leaves: Wash and dry, remove and discard the thick inner stems, and roughly chop the leaves.
5. Cook in a pot of rapidly boiling water for 2 minutes, then drain and run under cold water to stop cooking process. Set cooked kale aside.
6. Slice potatoes lengthwise, and scoop the insides out into a blender, leaving a good 1/4 inch of potato flesh still attached to the potato skin (otherwise, your potato might fall apart). (Note: If you don't have a blender, you can use a hand blender, a food processor, or simply mash the ingredients with a fork!) 
7. Add the broccoli, kale, and milk to the blender and blend until smooth. Season to taste with salt and pepper.
8. Scoop the pureed broccoli-kale-potato mixture back into the potato skins. Sprinkle with the grated cheddar cheese, return to the baking sheet, and bake for another 10 minutes.
9. Change the oven setting to broil, and continue cooking on high for 3 minutes to brown the cheese. Remove from the oven and serve!

greatist.com

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Beetroot and sweet potato burgers

INGREDIENTS
1/2 cup tri-coloured quinoa
3 brown onions
1 1/2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1 (260g) beetroot, peeled, grated
1 1/2 teaspoons ground coriander
1/4 teaspoon ground chilli
1 egg, lightly beaten
1/2 cup rolled oats
200g orange sweet potato, peeled, cut into 12 x 5mm-thick slices
Olive oil cooking spray
1 tablespoon white balsamic vinegar
50g baby spinach
4 cape seed rolls, split, toasted
1/4 cup low-fat Greek yoghurt


METHOD
Step 1
Cook quinoa following packet directions. Set aside to cool.
Step 2
Meanwhile, finely chop half of 1 onion. Slice remaining onions and set aside.
Step 3
Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add finely chopped onion, garlic and beetroot. Cook, stirring occasionally, for 6 to 8 minutes or until onion has softened. Add coriander and chilli. Cook for 1 minute or until fragrant. Remove from heat. Set aside to cool.
Step 4
Place beetroot mixture in a large bowl. Add egg and oats. Season with salt and pepper. Mix until well combined. Shape into 4 patties. Place on a large plate. Cover. Refrigerate for 20 minutes or until firm.
Step 5
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place a wire rack on a separate large baking tray. Place patties on lined tray. Place potato, in a single layer, on wire rack. Spray with oil. Season with salt and pepper. Bake potato and patties for 20 minutes or until potato is golden and crisp, and patties are firm.
Step 6
Meanwhile, heat remaining oil in a frying pan over medium heat. Add sliced onion. Cook, stirring, for 10 minutes or until golden. Add vinegar. Cook, stirring, for 2 minutes.
Step 7
Layer spinach, patties, potato and onion on roll bases. Dollop with yoghurt. Top with roll tops. Serve.



taste.com.au

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Zucchini Boats on the Grill

Ingredients

2 medium zucchini
 1 slice white bread, torn into small pieces
1/4 cup bacon bits 1 tablespoon minced black olives
1 jalapeno pepper, minced
 3 tablespoons diced green chile peppers
1/4 cup minced onion
 1/4 cup chopped tomato
 6 tablespoons shredded sharp Cheddar cheese
 1 pinch dried basil seasoned salt to taste ground black pepper to taste

1. Prepare the grill for indirect heat.
2. Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
3. In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
4. Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
5. Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender
6. allrecipes.com

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Roasted Garlic and Mushroom Batter Bread

Ingredients

 1 bulb garlic
 1/2 teaspoon olive oil
 2 cups finely chopped fresh mushrooms, such as button, cremini, or stemmed shiitake
 1 tablespoon olive oil
 1/4 cup warm water (105 degrees F to 115 degrees F)
 1 package active dry yeast
 1 cup low-fat cottage cheese
 1/4 cup snipped fresh parsley
 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
 2 tablespoons sugar*
 2 tablespoons snipped fresh chives
 1/2 teaspoon salt
 1/4 teaspoon baking soda
 3/4 cup whole wheat flour
 1 1/2-1 3/4 cups all-purpose flour



Directions

 Preheat oven to 425 degrees F. Peel away the dry outer layers of skin from the bulb of garlic, leaving skins and cloves intact. Cut off the pointed top portion (about 1/4 inch), leaving bulb intact but exposing the individual cloves. Place the garlic bulb, cut side up, in a custard cup. Drizzle with 1/2 teaspoon olive oil. Cover cup with foil and roast for 25 to 35 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze out the garlic paste from individual cloves and place in a small bowl. Mash with a fork.
 In a large nonstick skillet cook mushrooms in the 1 tablespoon hot oil over medium heat about 5 minutes or until tender and starting to brown, stirring occasionally. Remove from the heat and set aside.
 In a large mixing bowl stir together water and yeast. Let stand for 10 minutes. Stir in mushrooms, scraping in as much of the oil from the skillet as possible. Stir in roasted garlic, cottage cheese, parsley, egg, sugar, chives, salt, and baking soda. Stir in the whole wheat flour and enough of the all-purpose flour as needed to make a stiff dough that is still sticky. Transfer dough to a greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (1 to 1 1/4 hours).
 Lightly grease bottom of a 9-inch round baking pan. Line bottom of the pan with parchment paper or waxed paper; grease and lightly flour pan. Set pan aside. Punch dough down. Place dough in the prepared pan. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
 Preheat oven to 350 degrees F. Bake bread for 30 to 35 minutes or until an instant-read thermometer inserted into center of bread registers 200 degrees F. If necessary, cover the top of the loaf for the last 10 to 15 minutes to prevent overbrowning.
 Loosen edges of bread from the pan with a thin spatula. Immediately remove the bread from the pan. Peel off waxed paper or parchment paper and cool completely on a wire rack before slicing.
Tip

*Sugar Substitutes: Choose from Splenda Granular, Truvia Spoonable, or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.
*Sugar Substitutes: Per Serving with Substitute: Same as above, except 128 cal., 20 g carb. (1 g sugars).




diabeticlivingonline.com

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Smoky Vegan Black Bean Soup

Ingredients
2 tbsp. extra virgin olive oil
2 medium carrots, chopped
2 stalks celery, sliced
1 medium onion, finely chopped
1/4 c. tomato paste
3 cloves garlic, crushed with press
1 1/2 tsp. ground cumin
3 c. lower-sodium vegetable or chicken broth
3 cans (15 oz. each) lower-sodium black beans, undrained
1 c. frozen corn


Directions
In 12-inch skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally. Add tomato paste, garlic and cumin. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in 1/2 cup broth, scraping up any browned bits.
Transfer contents of skillet to 6- to 8-quart slow-cooker bowl along with beans, corn and remaining broth. Cover and cook on High for 4 hours or Low for 6 hours. Serve with avocado and cilantro.




goodhousekeeping.com

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GINGERY CHICKEN SOUP WITH ZUCCHINI “NOODLES”

YIELDServes 6
ACTIVE TIME25 minutes
TOTAL TIME3 hours, 40 minutes


INGREDIENTS

4 medium carrots (about 1 1/4 pounds), divided
3 (3") pieces ginger, unpeeled
1 (3 1/2–4 pound) whole chicken
1 medium onion, unpeeled, cut into sixths
3 celery stalks, cut into 2" pieces
1 head of garlic, halved crosswise
1 tablespoon black peppercorns
Handful of cilantro stems, plus leaves (for serving; optional)
2 medium zucchini (about 10 ounces)
2 teaspoons kosher salt, plus more
3/4 teaspoon freshly ground black pepper, plus more
Lime wedges (for serving; optional)
Special Equipment
A large stockpot (at least 8 quarts); a spiralizer or mandoline with a medium julienne blade

PREPARATION

1. 1. Scrub 2 carrots and cut into 2" pieces. Finely grate ginger to yield 1 tsp., then thinly slice remaining ginger. Place chopped carrots, ginger slices, chicken, onion, celery, garlic, peppercorns, and cilantro stems, if using, in stockpot. Fill with cold (preferably filtered) water to cover (about 4 quarts). Cover and heat over high until mixture comes to a low boil. Immediately reduce heat to medium-low and bring to a simmer. Cook, uncovered, skimming foam and fat from the surface occasionally and reducing heat if needed so mixture does not come to a boil, until chicken is just cooked through, about 30 minutes.
   2. Using tongs, carefully transfer chicken to a rimmed baking sheet. Let cool slightly, about 15 minutes. Remove meat from bones, discard skin, and return bones to pot. Continue to simmer until liquid is flavorful andreduced, about 2 hours. Shred chicken into bite-sized pieces and reserve.
   3. Peel remaining 2 carrots and cut into 1/4"-thick slices on the bias. Spiralize zucchini into noodles (alternatively, use mandoline with julienne blade). Divide zucchini noodles among bowls.
   4. Carefully strain broth into a large bowl or another pot (you should have about 8 cups). Return broth to stockpot and bring to a simmer. Add shredded chicken, sliced carrots, 1 tsp. grated ginger, 2 tsp. salt, and 3/4 tsp. pepper and cook until carrots are tender, 5–7 minutes. Remove from heat, taste, and adjust seasoning.
   5. Ladle soup over zucchini noodles and top with cilantro, if using. Serve with lime wedges alongside, if using.
2. Do Ahead
1. Soup (without zucchini) can be made 3 days ahead. Cover and chill, or freeze up to 6 months. When ready to serve, rewarm soup, spiralize zucchini, and divide zucchini among bowls. Ladle soup over zucchini.

epicurious.com

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Curried Lentil-Tomato Soup

YIELD

6 servings (serving size: about 1 cup soup and 2 teaspoons bacon)If it’s buried under bacon, then you know it’s got to be good. This is a yummy comfort food perfect for the winter months and appropriate for all members of your family.

Ingredients
4 center-cut bacon slices1 1/2 cups chopped sweet onion (1 onion)4 garlic cloves, finely chopped3 cups fat-free, lower-sodium chicken broth1 cup dried lentils1/2 cup chopped carrot1/2 cup chopped celery2 teaspoons curry powder1/2 teaspoon ground ginger1/4 teaspoon ground cinnamon2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained1/2 cup half-and-half2 tablespoons dry sherry

How to Make It
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and garlic to drippings in pan; sauté 3 minutes. Transfer onion mixture to a 4-quart electric slow cooker. Stir in broth and next 7 ingredients (through tomatoes). Cover and cook on LOW for 8 hours.Stir in half-and-half and sherry. Ladle soup into bowls; sprinkle with crumbled bacon.


myrecipes.com

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