Entrees

Vegan Mushroom Stroganoff

by on Jun.15, 2017, under Entrees, Vegan, Vegetarian

Ingredients:

8 ounces uncooked ribbon noodles
1 tablespoon olive oil
1 yellow onion, chopped
3 tablespoons whole wheat flour, divided
2 cups beefless beef broth or vegetable broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon tomato paste
1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon white wine vinegar
1/4 cup vegan sour cream (optional)
10 turns of fresh ground, black pepper
1/4 cup flat-leaf parsley, minced

Instructions:

  • Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
  • Drain and set aside.
  • In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.
  • Add the flour and cook for 30 seconds, stirring constantly.
  • Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
  • Add the mushrooms, thyme, sage, and salt. Stir to combine.
  • Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
  • Add the vinegar and simmer for 4 more minutes.
  • Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.
  • Garnish with parsley.

Nutritional Information:

Total Calories: 795 | Total Carbs: 104 g | Total Fat: 21 g | Total Protein: 50 g | Total Sodium: 1,548 g | Total Sugar: 13 g

(Per Serving: serves 4-6 people) Calories: 159 | Carbs: 20.8 g | Fat: 4.2 g | Protein: 10 g | Sodium: 309 mg | Sugar: 2.6 g

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Italian Orzo Spinach Soup

by on Jun.15, 2017, under Entrees, Soup, Vegan, Vegetarian

Total Time: 30 Mins
Prep Time: 5 Mins
Cook Time: 25 Mins

Ingredients:

2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cups loosely-packed spinach
salt and black pepper
optional toppings: freshly-grated Parmesan cheese, crushed red pepper flakes

Directions:

Heat oil in a large stock pot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed.

Serve warm, garnished with your desired toppings.

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Coconut-Flour Fried Chicken Wings

by on Sep.11, 2015, under Chicken, Dairy Free, Entrees, Gluten Free, Paleo, Wheat Belly

Coconut Flour Fried Chicken Wings

Yield: 4 servings
Active Time: 15 minutes
Total Time: 25 minutes

15 chicken drumsticks
1/2 cup coconut flour
2 eggs
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup coconut oil, for frying

Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Pat chicken dry.

Beat eggs in a shallow bowl, set aside. In a shallow dish, mix coconut flour and spices.

Dip chicken pieces into egg mixture, turning to coat evenly with egg. Transfer egg-coated chicken into seasoned coconut flour, coat well with coconut flour, and place on a separate plate.

Heat 1/2 cup coconut oil in a shallow pan over medium heat. Working in batches, pan fry chicken 2 to 3 minutes per side. Place chicken on baking sheet and place in oven 5 minutes to cook through.

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White Chicken Chili

by on Jan.16, 2015, under Chili, Entrees, Soup, Wheat Belly

White Chicken Chili
Ingredients
1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup (4 ounces) shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

Directions

  1. In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.
  2. Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
  3. Top each serving with cheese and jalapeno pepper if desired.
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Cauliflower Crust Pizza

by on Dec.12, 2014, under Entrees, Pizza, Vegetables, Vegetarian, Wheat Belly

Cauliflower Pizza

2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/2 cup part skim mozzarella, shredded and divided
2 tablespoons Parmesan cheese, grated
1/4 cup tomato sauce, homemade or store bought
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon red pepper flakes, crushed
1/4 cup basil leaves, for garnish

Heat oven to 425°. Line a rimmed baking sheet with parchment paper.

Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soften. Remove and let cool. Mix in the egg, 1 cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.

Top the pizza with the sauce, remaining mozzarella, cherry tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Cauliflower Pizza Nutrition Facts

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Reuben Pizza

by on Dec.30, 2011, under Entrees, Pizza

Ingredients
1 (1 pound) loaf frozen whole wheat bread dough, thawed
1/2 cup thousand island dressing
2 cups shredded Swiss cheese
6 ounces deli sliced corned beef, cut into strips
1 cup sauerkraut – rinsed and drained
1/2 teaspoon caraway seed
1/4 cup chopped dill pickles (optional)

Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan. On a lightly floured surface, roll the bread dough out into a large circle about 14 inches across. Transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn’t form a dome when baking .
2. Bake for 20 to 25 minutes in the preheated oven, or until golden.
3. Spread half of the salad dressing over the hot crust. Sprinkle with half of the Swiss cheese. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
4. Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.

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Oven Baked Chicken

by on Oct.21, 2011, under Chicken, Entrees

2 cups fresh breadcrumbs
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp ground white pepper
2 tsp salt
1 3 – 3.5# chicken, jointed or 3.5# chicken pieces
3 Tablespoons butter, melted

Preheat the oven to 400 degrees and line a large baking tray with non-stick baking paper. Combine all the ingredients except the chicken and butter in a large bowl. Brush the chicken pieces with butter, then dip into the crumb mixture. Press the crumbs firmly to the chicken.

Arrange the crumbed chicken on the prepared tray. Bake for 20 minutes, then turn the chicken over and bake for a further 10 minutes (a little longer may be needed for big chicken pieces). The crumbs should be golden brown and the chicken cooked through.

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Corn & Crab Chowder

by on Oct.18, 2011, under Entrees, Seafood, Soup

Ingredients:
4 slices of bacon, cut up
2 tablespoons of butter
3/4 cup of chopped onion
1/2 cup of chopped celery
1/4 cup of all purpose flour
2 cups of chicken stock or broth
1 1/2 cups of diced raw potato
1 can of whole kernel corn, drained
1 can of creamed corn
1 teaspoon kosher salt
5 turns of the pepper grinder
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/4 teaspoon of Old Bay seasoning
2 cups of warmed half and half
1 pound of fresh crab, picked over for shell, (set aside a few pinches for garnish)
1/4 cup of sliced green onion
1-2 tablespoons of dried parsley
Reserved crab and extra sprinkle of Cajun seasoning, for garnish

Instructions:
Cut the bacon into small pieces and saute until cooked but not crisp. Add the butter, onion and celery and cook until tender, about 4 minutes. Stir in the flour, until well blended. Cook and stir for about 5 minutes to cook the flour. Stir in the broth a little at a time until mixture is smooth. Add the potatoes, increase heat and bring to a boil; reduce heat and simmer for about 10 minutes, stirring several times. Stir in the corn, seasonings and half and half. Bring back up to a boil, reduce back to a simmer and gently fold in the crab. Stir in green onion and parsley; simmer for about 10 minutes or until crab is warmed through. Garnish with a pinch of crab and a sprinkle of Cajun seasoning.

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Creamiest Mac and Cheese

by on Sep.14, 2011, under Entrees, Pasta, Vegetarian

2 cups elbow macaroni (8 ounces)
3 tablespoons butter
2 large eggs
3/4 heavy cream or evaporated milk
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon mustard powder
Pinch cayenne pepper (optional)
1 1/2 cups shredded Cheddar cheese (6 ounces)
8 slices American cheese

Directions
1. In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and return the pasta to the pot. Add the butter and stir over medium heat until the butter has melted and the pasta is coated.

2. In a medium bowl, whisk together the eggs, cream, salt, black pepper, mustard powder, and cayenne pepper, if using. Pour the egg and cream mixture into the pot and stir. Add the cheeses and continue stirring over medium heat until the sauce has thickened and is very creamy, about 3 minutes. Serve hot.

Serves 4 to 6

Take Away Tip
Dairy products are delicate creatures when they come across heat. There’s always the risk of curdling, which makes a clumpy mess. The best protection against curdling, folks, is fat. So, regular milk, with its lower fat content, will just not cut it in this recipe. Stick with the heavy cream or evaporated milk, and this mac will be at its creamy best!

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Marilyn Y’s Cream Casserole

by on Sep.12, 2011, under Beef, Casseroles, Chicken, Entrees, General, Pasta

Noodles, 1 Cup
Creamed Corn, 1 Can
Cream of Chicken or Cream of Mushroom Soup, 1 Can
Hamburger, Cooked, Drained, 1 1/2 Lbs
Flour, White, All-Purpose, To taste
Cheese, Shredded Any flavor

Mix ingredients together and put in casserole dish. Sprinkle with shredded cheese.
Bake at 350 degrees until cheese is melted and browned.

Time to prepare:
Servings:
Nutritional Information / Serving:

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