3 whole roasted red peppers (from a jar)
8 oz. pasta (I used Trader Joes lemon pepper pappardelle)
1 onion, diced
2 cloves of garlic, diced
1 tsp. salt
1/2 tsp. montreal steak seasoning
1/2 cup of milk or heavy cream
Freshly chopped parsley & grated parmesan for serving
Cook pasta until al dente. Meanwhile, saute onion and garlic until tender. Place roasted peppers in a blender and pulse until smooth. Add onions and garlic to the blender and combine well. Pour milk (or heavy cream) into the blender and mix together. Season with spices and serve over pasta with grated parmesan and freshly chopped parsley.
2 cups flour
4 tbsp sugar
1 tsp salt
1/4 cup oil
3 tsp baking powder
1 3/4 cups milk (soy and almond can be used to make it non dairy)
zest of 1 lemon
1 1/2 cups of fresh blueberries
In a large mixing bowl, combine the flour, sugar, baking powder and salt. Mix in the milk, eggs & oil until well combined and smooth. Add in the lemon zest and blueberries. Stir together until combined. Heat a lightly oiled skillet or frying pan over medium heat. Using a 1/4 cup measuring cup, scoop the pancake batter onto the griddle. When air bubbles show, flip to cook other side. Cook until both sides are golden brown. Serve hot with syrup, fruit, whipped cream or a light dusting of confectionery sugar.
6 mozzarella sticks
1/2 cup of bread crumbs
1/2 cup of corn flake crumbs
14 cup of grated Parmesan cheese
1/4 cup of chopped lemon basil (fresh herb)
1 tsp. Montreal Steak Seasoning
1 tsp. Salt
Cut each mozzarella stick in half. (there should now be 12 sticks) Place on a baking sheet, in the freezer until frozen. Meanwhile, whisk eggs together in a large bowl. Combine bread crumbs, corn flake crumbs, parmesan cheese, spices and chopped herbs in a separate large bowl. Once sticks are frozen, dip into egg then dip into crumbs mixture. Dip once more in the egg bowl and one final time in the crumbs mixture. Place back on the freezer until ready to cook. Once you are ready to bake the sticks, place them on a lightly greased baking sheet and spray lightly with cooking spray. Place them in the oven on 400′ for 5-8 minutes.
24 wonton wrappers (defrosted)
1 12 oz. package of Mexican Style Veggie Crumbles (Lightlife Smart Ground)
1 16 oz. jar of salsa
8 oz. shredded cheddar cheese
Guacamole for serving (optional)
Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) While the wrappers bake, heat up a frying pan with cooking spray and cook the veggie crumbles over medium heat. Break up the crumbles and cook for about 5 minutes until heated through. (careful to stir so it doesn’t stick to the pan!) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Layer each wonton cup with 1 tablespoon veggie crumble, 1 tsp. salsa, and 1 tsp. of shredded cheddar cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 10 minutes, until cheese is nice and bubbly. Serve with remaining salsa, cheese and guacamole on the side.
These make the perfect bite sized appetizers! I’m crazy about mac and cheese. It’s the one dish that tastes great on a cold winter’s night AND in the heat of the summer. (just add an iced diet coke and call it a meal. I mean a nice healthy salad!) The crispy wonton cup adds an addicting crunch to the creamy mac and cheese.
24 wonton wrappers (defrosted)
2 cups of mac and cheese (recipe found HERE)
1/4 cup of bread crumbs
1/4 cup of grated parmesan cheese
Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks to the bottom and up the sides. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Fill each wonton cup with 1 tablespoon mac and cheese. Top with bread crumbs and parmesan cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 5 to 10 minutes until tops are slightly crispy.
When hosting, people often fuss with the main dish when really what you need is a good salad to start off the meal right! This sweet and tasty salad is a favorite of mine. With crunchy pecans, salty feta and sweet strawberries, it’s got a great combination of flavors and is sure to be a crowd pleaser.
6 oz. fresh spinach
1 cup sliced strawberries
1/2 cup pecans
1/4 cup crumbled feta
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon brown sugar
Place spinach in a large salad bowl. Layer on top the sliced strawberries, pecans and crumbled feta. Combine balsamic vinegar, olive oil and brown sugar in a small bowl then drizzle over salad right before serving.