Tag Archives: vegetarian

60 Second Fancy Red Sauce

Pasta and sauce is a staple in my house at least once a week. I must admit that I often buy a jar a week but I really am not a fan of any of the store bought stuff. A good red sauce does not need to take hours to make. My version is quick and super tasty.

Ingredients:
2 Cup Crushed Tomatoes or Puréed Tomatoes
1 Tbs Capers
1 Cup Canned Pitted Olives
1 Tbs Tomato Paste
1/4 Cup Red Wine or 1 Tbs Balsamic
1 Tbs Raisins
2 tbs Parsley
2 tbs Oregano

Start by placing tomatoes and paste in pan with wine heating and sautéing together over medium heat. While cooking chop olives and capers a pour into sauce. Add herbs and continue to cook until it comes together. If it becomes to think just add a little water and it will smooth out no problem.

When your ready to serve throw in some squash or pasta and top with Parm cheese.

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Skinny Strawberry Milk

As a kid I loved the strawberry powder that I would stir in milk almost daily. Something about the tangy, fruity flavor that makes milk a very special treat. It’s been many years since I have had it but I came up with this completely by accident. I was working on another recipe whenI realized what I did. Not only did I recreate the nostalgia but I made in low cal and guiltless.

Ingredients:

1 Pack Sugar Free Strawberry Jell-O Mix
1 3/4 Cups Powder Sugar
Milk of your Choice

In a jar or container place sugar and jell-o. Place lid on top and shake like crazy.

When your ready to serve add 1 Tbs of mix to 8oz of milk and stir or shake. Enjoy!

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Spicy and Sweet Corn Bread

Another simple gluten free bread that easy to make with no gluten free flour in the house. Spice it how ever you want. It cooks super fast so keep an eye on it.

Ingredients:

2 Cups Corn Meal
2 eggs
1/3 Cup Parm Cheese
2 Cups Any Kind of Milk
3 Tbs Honey or Maple Syrup ( or a little of both )
2 Tbs Sugar
2 tsp Salt
2 Tbs Melted Butter
1/2 tsp Chile Pepper
1 tsp smoky Paprika
2 tsp Baking Soda

Place everything except for milk in a bowl and mix well. Feel free to change spice up how ever you want. Then add milk. It will look very wet but mix well and let stand for five minutes before placing in square baking dish. Spray backing dish well and pour in batter. Bake at 450 for 20 minutes and watch that it does not burn.

Enjoy warm with butter or honey.

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Pecan Bread

I have done something similar but this one is a different base that worked out great. Easy gluten free sweet bread for anyone that has no gluten free flour at home. I actually went home for the holidays and needed some type of bread for breakfast and this is what I came up with.

Ingredients:

1 1/2 Cups of crushed Pecans
1/2 Cup Walnuts
5 eggs ( yolks and whites separated)
1 Cup Sugar
1 tsp Cinnamon
1 tsp Nutmeg
1 Pinch Salt
1/2 Tbs Vanilla
1 Tbs Rum
2 tsp Baking Powder

Place the eggs in two separate bowls and whisk both well until light and fluffy. Add sugar to yolks and whisk again. Add spices, salt, vanilla, rum and baking to yolks and mix well. Then add the nuts and mix very well. Return to the egg white and whisk until peaks form. Slowly pour fluff egg whites to the nut yolk mix and carefully incorporate it all with out deflating.

Bake on 350 for about 30 to 35 minutes.

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Addictive Chocolate Burst

I was recently asked to do a Valentines special for a local network. I was having fun coming up with recipes and this one great! Warning it is addictive!

Ingredients:

9 Cups Gluten Free Chex Mix
3 Tbs Butter
1 Cup Chocolate chip’s
2 Cups Powder Sugar
1 Pack Sugar Free Jello Mix ( I used strawberry but any one would work)

Start by melting chocolate and butter in a bowl in the microwave. Pour melted mixture on top of Cereal and mix well very gently. This next step is great for a kid to do. In a large container with lid or a big zip lock bag pour the whole packet of Jell-o mix and all the sugar. Shake the sugar mixture and then add all the chocolate covered cereal. Shake..Shake…..SHAKE! Until every chocolate morsel is covered.

I apologize about the image, this stuff was so good we all ate it to fast to take a picture. Fell free to change up the chocolate type and jello flavor for a fun combo. Like white chocolate and lime, milk chocolate and orange or even raspberry and dark chocolate. Have Fun!

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Creamy Mashed Squash

The other day I was really in the mood for mashed potatoes but I did not want to eat something so starchy and high in carb. This worked out great and would go well with anything.

Ingredients:

1 Large Squash peeled
2 Tbs Light Cream Cheese
1 Tbs Salt
1 Tbs Grated Cheese

Start by cutting the large squash in chunks. Place squash into pot with boiling water and salt. Once the squash is soft, drain and return to pot. Mash with a potato masher and add both the cream cheese and grated cheese. Mash and mix well.
Serve hot and enjoy.

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Skinny Holiday Hot Chocolate

I love every type of hot chocolate imaginable. I am lucky to live in a city with tons of special little hot chocolate places. Since I like to lighten things up this is my recipe that will make you next mug of steamy hot chocolate completely guiltless.

Ingredients:
2 Tbs Coco Powder ( Hershey makes a great one)
1 – 2 Tbs Any Sugar
2 Cups Water
1/4 Cup Skim or Almond Milk
1/2 tsp Salt
1 tsp Vanilla
* Cinnamon or Spice Optional
** marshmallow, whip, peep or candy cain for garnish

Place everything in a small pot and whisk well. Bring mixture to a boil and lower to a simmer. Simmer uncovered for about 15 minutes whisking frequently. Cook until thickness you desire is reached. Serve with any topping you want. I love using festive peep for the holidays.

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Stuffed Mushrooms

For the holidays, I have been looking for fun new gluten free appetizers. Since I try to incorporate veggies as much as possible , I figured stuffing mushrooms would be great. This recipe was a hit with my family for dinner and the few leftovers became part of my egg dish in the morning.

Ingredients:
2 Packs Baby Bella Mushrooms
2 Cup Ricotta Cheese
2 tsp Salt
2 tsp Pepper
2 Cloves Garlic Chopped
1 Medium Size Onion Chopped
1 Pack Frozen Spinach ( thawed )

Topping:
One Cup Gluten Free Bread Crumbs or Crushed Nuts
1/4 Parm Cheese Grated
Small amount for Onion and Garlic Powder
Salt and Pepper to Taste

Start by cleaning the stem out of the mushroom ( save the stem).
Oil Mushrooms and lay on cookie sheet. Place cheese, salt, pepper, mushroom stems in big bowl or food processor. Then stuff filling into mushrooms.

Next, take all the indigents for the topping and mix together. Pour topping all over mushrooms and broil on low for 5-10 minutes until the topping starts to brown and mushrooms are cooked.

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Slow Cooker Candy Nuts

Have you ever walked down a city street and you pass a hot nut vendor? The smell fills the air with nutty sweet goodness and you crave a bag. Now imagine making it at home. I made the mistake of doing it at night in the slow cooker and kept getting out of bed to have a few more, the whole house smell amazing.

Ingredients:

1 Lb Pecans
1/2 Lb Walnuts
1 Stick Butter
1/4 Cup White Sugar
1/4 Cup Brown Sugar
2 Tbsp Pumpkin Spice
1/2 Grated Whole Nutmeg
1/2 Tbs Cinnamon

Star by heating butter and white sugar in a pot until melted. While butter is melting pre-heat slow cooker. Next, place nuts in slow cooker and pour butter mix on top. Stir together well then sprinkle in brown sugar,pumpkin spice and nutmeg. Stir well and cook on high for an hour leaving the lid partly open. Then add vanilla and cinnamon and stir again and continue to cook with no cover for about another 40 minutes. Remove mixture and pour onto large cookie sheet to cool over night. Store in air tight container.

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Disappearing Pumpkin Soup

Everyone knows I love pumpkin. Well I have to admit both my boyfriend and Dad are not big fans. I was determined to make something pumpkin for dinner but I knew I had a hard group to please. Well this soup has the title for a reason, it was gone in less then 15 minutes. It truly is out of this world. I promise it won’t disappoint.

Ingredients:

2 Cups Pumpkin ( I prefer my fresh or frozen from my Pumpkin Breakdown recipe but can pumpkin would work)

1 Peeled and Chopped Apple

3 Cups Vegetarian Broth

1/2 Tbsp Pumpkin Spice

1 tsp Tyme

1 tsp Rosemary

2 tsp Salt

2 tsp Sugar

1 Tbsp Oil

1/4 Cup Heavy Cream

1/2 Cup Skim Milk

Start by placing the onion and oil in the slow cooker on high for 20 minutes. Then add all remaining ingredients and cook on low for at least 8 hours. Taste and adjust seasoning as you would like. Pour the whole mixture into a pot and pure with an immersion blender. Then heat soup and serve hot. This soup is great to make the day before and leave in the fridge until the next day. Just heat and serve.

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