STEAK FAJITA ROLL-UPS

STEAK FAJITA ROLL-UPS



Prep Time 20 min
Cook Time 10 min
Total Time 30 min

Ingredients

  • Homemade Fajitas Seasoning Mix
  • 1 pound thinly sliced sirloin tip steak (carne asada)*
  • 1/2 tablespoon olive oil
  • 3 colored bell peppers cut into thin strips
  • 1 large yellow onion, sliced
  • 1 lime, juiced
  • chopped fresh parsley or cilantro
  • prepared Guacamole for serving, optional

Instructions

  1. Prepare the fajitas seasoning mix and set aside.
  2. Cut the steak into 2-inch wide by 6-inch long strips.
  3. Rub the steak strips with some of the prepared seasoning mix and set aside.**
  4. Heat olive oil in a grill pan over medium-high heat and add pepper strips and sliced onions to the grill pan; season with salt, pepper, and a sprinkle of the fajitas seasoning mix.
  5. Cook for about 4 to 5 minutes, or until tender.
  6. Remove from heat and let cool for a minute.
  7. Top each slice of steak with the vegetables; roll up and secure with a toothpick.
  8. Heat up the grill pan again and add the roll-ups to the pan.
  9. Cook until browned, about 2 to 3 minutes per side.
  10. Remove from heat, remove toothpicks, and transfer to a serving plate.
  11. Squeeze lime juice over the roll ups and garnish with chopped parsley or cilantro.
  12. Serve with prepared guacamole.


Cuisine: Mexican | Recipe Type: Appetizer



Notes

*If preparing as a complete meal for 4, please double the entire recipe.

**Use the seasoning mix according to your taste. I always end up using about 1-tablespoon of it for this entire dish.

source : http://diethood.com/

Mozzarella Stick Onion Rings

Mozzarella Stick Onion Rings



Makes 9–12
Recipe by Alvin Zhou for BuzzFeed Tasty

INGREDIENTS

  • 2 large white onions
  • 3–4 slices mozzarella cheese
  • 2 cups flour
  • 5 eggs
  • 2 cups bread crumbs


Oil, for frying
Marinara sauce



INSTRUCTIONS

  1. Peel and cut onions into 1-centimeter rings, then separate the rings.
  2. Slice the mozzarella into 4 even strips, and place a smaller onion ring in the center of a larger one. Fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.
  3. Place the flour, eggs, and bread crumbs into three separate bowls. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the bread crumbs. Repeat with the remaining onion rings.
  4. Heat the oil in a pot over high heat. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
  5. Drain on a paper towel, then serve with marinara!


Grilled Salmon Kebobs

Grilled Salmon Kebobs




Yields: 4 servings | Calories: 308 | Total Fat: 22g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 62mg | Sodium: 401mg | Carbohydrates: 2g | Fiber: 1g | Sugar: 0g | Protein: 24g | SmartPoints: 8

Ingredients

  • Salmon
  • 1 pound thick wild salmon, without skin, cut into about 12 cubes
  • Marinade
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 3 tablespoons minced fresh rosemary
  • 1 tablespoon dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 4 skewers, if using bamboo or wood soak in warm water for 20 to 30 minutes


Directions

  1. Whisk together all ingredients for marinade.
  2. Add salmon and let marinate for about 20 minutes at room temperature.
  3. Thread pieces of salmon on skewers.
  4. Coat grates of a grill or a grill pan or skillet with a light layer of cooking spray.
  5. Set to high.
  6. Once hot, add skewers to grill or pan and cook for 3 minutes or so on each side for 6 to 8 minutes, until the fish is opaque and flakes easily with a fork, basting with any leftover marinade while cooking.

Enjoy!


source : http://skinnyms.com/

Spinach Parmesan Rice Bake

Spinach Parmesan Rice Bake



Ingredients

  • 1 (10 ounce) package frozen chopped spinach (thawed and squeezed to remove excess liquid)
  • 2 cups cooked white rice
  • 1⁄3 cup melted butter
  • 2 cups shredded cheddar cheese
  • 3⁄4 cup grated parmesan cheese
  • 1⁄3 cup chopped onions or 2 large green onions, chopped
  • 1 garlic clove, minced
  • 3 large eggs, beaten
  • 3⁄4 cup milk
  • salt and pepper to taste
  • 1⁄4 cup grated Parmesan cheese, for topping
  • shredded mozzarella cheese (optional)



Instructions

  • Preheat oven to 350°F and generously grease a 11 x 7-inch baking dish.
  • In a large bowl, combine spinach, rice, butter, cheddar cheese, Parmesan cheese, onions, garlic, eggs, and milk until well combined.
  • Season with salt and pepper to taste.
  • Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
  • Bake for 25 minutes and then top with mozzarella cheese the last 5 minutes of baking if desired.
  • Notes



Source: Food.com

CHEESY BACON STUFFED MINI PEPPERS

CHEESY BACON STUFFED MINI PEPPERS




Prep time 15 mins
Cook time 12 mins
Total time 27 mins
Makes: 12 servings




INGREDIENTS

  • 6 mini sweet peppers, sliced in half, seeds and membranes removed
  • 4 oz cream cheese
  • 2 Tablespoons green onions, sliced
  • 4 slices bacon, cooked and crumbled
  • ½ teaspoon garlic powder
  • ½ cup shredded cheddar cheese + extra for topping
  • 1 teaspoon Worcestershire sauce
  • chopped cilantro for topping, optional


INSTRUCTIONS

  1. Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
  2. In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar, and worcestershire sauce with an electric mixer until smooth.
  3. Fill the sliced peppers with the filling, about a heaping tablespoon each. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
  4. Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!

HEALTHY BUFFALO CAULIFLOWER BITES



INGREDIENTS

  • 6 cups of fresh cauliflower florets
  • 2 teaspoons garlic powder
  • a pinch of salt
  • a pinch of pepper
  • 1 tablespoon butter, melted
  • ¾ cup Frank's RedHot hot sauce


INSTRUCTIONS

  1. Preheat oven to 450. Spray a baking sheet with cooking oil, or olive oil. Set aside.
  2. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
  3. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread on a baking sheet.
  4. Bake for 20 minutes.
  5. Serve with ranch or blue cheese dressing.


NUTRITION INFORMATION
Serving size: 6

Create your own Healthy Buffalo Cauliflower using the recommended equipment: 
Set of 3 Non-Stick Baking Sheets
Pyrex 3-Piece Glass Mixing Bowl Set
Dipping Bowls with Serving Caddy

LEMON, SUN-DRIED TOMATO, AND ALMOND QUINOA SALAD

LEMON, SUN-DRIED TOMATO, AND ALMOND QUINOA SALAD

This is a fast, easy dish that’s ready in 20 minutes and packed with big flavors and so much texture. It's vegan, gluten-free, with no added sugar, and very little oil or salt. There’s sweet yellow onion, chewy and slightly sweet sun-dried tomatoes, sliced almonds for a satisfying crunch, and parsley to add color and a mild herb flavor. Apple cider vinegar, lemon juice, and lemon zest really brighten up the dish up. It's great right away but it’s a perfect make-ahead recipe because the flavors develop over time and tastes better a day or two after making it. You can either serve it warm or cold and it’s a great salad for lunch boxes, picnics, potlucks, and parties.



YIELD: about 4 cups
 PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes

INGREDIENTS:


  • 2 tablespoons olive oil
  • extra-large yellow onion, peeled and diced small
  • 1 cup quinoa (I use tri-colored)
  • 1 1/4 cups water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice (zest the lemon before juicing it)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/2 cup sun-dried tomatoes (about 3 ounces), sliced thinly (I use dry rather than oil-packed but oil-packed may be drained and substituted)
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup Fisher Natural Sliced Almonds
  • 1 teaspoon lemon zest, or to taste


DIRECTIONS:


  1. To a large skillet or saucepan, add the olive oil, onions, and cook over medium-high heat, stirring occasionally, until onions have softened and just begun to barely brown, about 7 minutes.
  2. Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
  3. Add the water, apple cider vinegar, lemon juice (zest the lemon before juicing it), salt, pepper, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed. While it's cooking, chop the remaining ingredients.
  4. Transfer quinoa to a large bowl and add the sun-dried tomatoes, parsley, almonds, lemon zest, and stir to combine. Taste, check for seasoning balance, and if necessary add more salt, pepper, or possibly a pinch of sugar if you prefer it sweeter to balance the acids, or a pinch of cayenne adds heat. Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days. The flavors develop over time and tastes better a day or two after making it, and can either be served warm or cold.

Carrot Cake Ricotta Pancake


Makes 3-4 large pancakes
·         110g self raising flour
·         1 tablespoon coconut sugar or raw sugar
·         1 teaspoon ground cinnamon
·         1/2 teaspoon ground ginger
·         2 eggs, separated
·         3/4 cup buttermilk
·         1 teaspoon vanilla extract
·         100g ricotta
·         1 carrot, grated
·         Butter, for frying

Whipped Ricotta
·         100g ricotta
·         1 tablespoon maple syrup or rice malt syrup

To serve
·         Stawberries, sliced
·         Blueberries
·         2 passionfruits, halved
·         Edible flowers, optional
·         Coconut chips or flaked coconut

Combine flour, sugar, cinnamon, ginger, egg yolks, buttermilk and vanilla in a bowl and whisk to combine. Add the ricotta and carrot and fold mixture together to combine. In a separate bowl, whisk the egg whites with a hand mixer until stiff peaks form. Add to the pancake mix and fold gently until the mixture is combined.
Heat a small non-stick frypan over medium-low heat (I used 23cm pan.) Melt a little butter in the bottom and place 1/3-1/4 of the pancake mixture into the pan and spread to cover the entire base. You’ll know it’s time to flip them over when bubbles appear in the surface. I inverted it onto a plate to flip it over, as it’s larger than your normal pancake. Cook for a few more minutes until golden on both sides. Place onto a serving plate and repeat with the remaining batter to produce 3-4 large pancakes.
To make the whipped ricotta, place ricotta and maple syrup into the same bowl as the egg whites and whip with the hand mixer for about 1 minute until smooth.

To serve, scatter the surface of the pancake with half a passionfruit, sliced strawberries, blueberries, edible flowers and coconut chips or flaked coconut. Place the ricotta in the middle and let you friends dollop as much as they’d like!

SLOW COOKER ZUPPA TOSCANA

Now that the weather will be slowly cooling down, it’s time to break out your slow cooker! Maybe you’re like me and use yours year round, (like for my slow cooker honey balsamic pulled pork).  When the weather gets cooler, I immediately want some comfort food, soups in particular!  My husband’s favorite soup is Olive Garden’s Zuppa Toscana, so naturally I wanted to find a way to have it at home (for way less money) 🙂



This soup has all the great flavors of the Olive Garden soup, but making at home is much more convenient, and I think it tastes way better!  If you’ve never had this soup… it’s a creamy soup with tender potatoes, spicy Italian sausage and healthy kale.
My original recipe for this was to make it on the stovetop, but then I thought about it, and I just love slow cooker soups so much, I knew I had to make this one too!

Slow Cooker Zuppa Toscana

INGREDIENTS

  • 1 lb ground Hot Italian sausage
  • 1 bag Simply Potatoes, diced potatoes and onions
  • 2 large cloves garlic, minced
  • 32 oz chicken stock
  • 1/2 bunch kale, de-stemmed and torn into bite sized pieces
  • 1 cup heavy cream
  • 2 Tbsp flour
  • Salt and pepper, to taste
  • Pinch of red pepper flakes, optional



INSTRUCTIONS

  1. Heat large saute pan over medium high heat and brown sausage.
  2. Add minced garlic and stir to combine.
  3. Drain off the grease and then add sausage and garlic to the bottom of slow cooker.
  4. Add bag of diced potatoes and onion, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
  5. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
  6. BEFORE SERVING :
  7. Whisk together heavy cream and flour until well mixed. Pour into slow cooker, add kale and stir to combine.
  8. Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
  9. Taste, season according to your tastes, and serve.


NOTES
** if desired, top soup with slices of crumbled peppered bacon
** goes great with a nice crusty bread