Healthy Mushroom Soup (Broth-based)

When it's cold outside, there is nothing better than warming up from the inside out with delicious soup.  But many soups can be cream-based which, while very flavorful, can pack on the calories and grams of fat.  So this is a healthy broth-based mushroom soup, rich in earthy flavors and veggies.  I love to serve this as a starter to my Braised Beef Short Ribs Family Dinner and it's part of my Winter Soup Series.
Ingredients:
1 tbsp. butter
3/4 cup onion, diced
1/2 cup celery, sliced
1/2 carrot, diced
1 tbsp garlic paste
1 pkg of Bella mushrooms, thoroughly washed, stems removed, chopped
1/2 cup water
5 cups low-sodium chicken broth
1 tsp. thyme
1 tsp. sage
salt & pepper to taste

1. Over a medium heat, add butter and onions and carrots and cook until onions begin to caramelize.
2. Scrape up any pan drippings and add celery , garlic paste and mushrooms and the water. 
3. Once veggies soften and mushrooms shrink, add broth and seasoning and reduce heat to medium-low.
4. Cover and let soup simmer and blend flavors stirring occasionally for at least 15 minutes or allow to simmer for awhile over a lower heat setting.

Butternut Squash Risotto

This risotto is very diverse with fall dishes (a perfect side to a Thanksgiving Day menu) or I also like to use it in my Lacto-Ovo Vegetarian Meal Prep menu.  This risotto is not only rich in flavor, it is rich in color as well and adds a beautiful aesthetic to any meal, whether its casual or formal.

Ingredients - makes approximately 4-5 1 cup servings:
1/4 cup onion, minced onion
4 tbsp. extra virgin olive oil 
1/2 cup butternut squash, diced 
1 cup arborio rice
1/4 cup white wine
1/4 cup parmesan cheese, grated
Approximately 2 cups low-sodium chicken broth

1. In a small pot, add onion, butternut squash and 1 tbsp. of olive oil over a medium heat until veggies onion and is translucent.
2. Add rice and toss all together until rice is is coated well with oil (you may need to add more olive oil.
3. Add wine and bring to a low boil.
4. Reduce heat and simmer for approximately 10 minutes uncovered, stirring frequently until liquid is reduced by half.
5. Add 1/2 cup of broth to pot and continue to simmer and stir frequently until broth has soaked into rice.
6. Continue step 5 until risotto reaches the desired consistency: a creamy consistency, with rice soft on the outside but slightly al dente on the inside when you bite into it.
7. Once consistency is reached, top off with 2 tbsp. of olive oil and parmesan cheese.

Best Beach-side Picnic

This menu is a versatile option between a beach party with friends or a romantic sea-side (or sea-side faux setting) picnic.  The dishes here appeal to all palates and create a sophisticated twist on beach food favorites.  Enjoy!

On the Menu

1st Course - Starters: Deviled Eggs & Tropical Fruit Salad 

2nd Course - Main Dish: Sea Dogs

3rd Course - Side Dishes: Broccoli Cheese Salad & Crab Stuffed Cheesy Garlic Bread

4th Course - Recommended Dessert: Coconut Lemon Loaf 

Recommended Libation: Sassy Pineapple Margarita or champagne, depending on the mood!

1st Course - Starters: Deviled Eggs & Tropical Fruit Salad

These starters are a fun way to kick off any meal, using both a traditional appetizer like Deviled Eggs, and click here to learn the way to make perfectly hard boiled eggs (easy to peel & delicious).  

Deviled Eggs Ingredients - makes 6 servings
3 hard boiled eggs, peeled
1/4 cup yellow onion, minced
3/4 cup olive oil mayonnaise
1/2 tbsp of yellow mustard
1 tsp. paprika

1. Take peeled hard boiled eggs, and cut in half length-wise.
2. Scoop out the yolks of each half and place into a mixing bowl.  Place empty egg white halves onto serving dish.
3. Add in mayonnaise, onion and mustard with egg yolks and mix together well, breaking up the yolks to make a lumpy (small lumps) mixture.
4. Transfer egg yolk/ mayonnaise to to a piping bag, or simply use a spoon to fill each egg white half with approximately a 1/2-3/4 tbsp. amount of egg yolk/ mayonnaise mixture.  
5. Sprinkle each egg with paprika and serve. 

The Tropical Fruit Salad makes a unique introduction because of its blend of flavors and ingredient and is part of my Summer Salads Series.

Tropical Fruit Salad Ingredients

2 cups pineapple chunks

1 can mandarin oranges

1 kiwi, peeled & sliced

1 banana, peeled & sliced

1/4 cup sweetened, shredded coconut

1-2 splashes of chardonnay/ or favorite white wine (or if you want to make alcohol-free, use nectar of guava juice)

1. Drain the mandarin oranges from the juice in the can.
2. Mix oranges with all other pieces of fruit.
3. Toss in splashes of wine or guava nectar.
4. Sprinkle and mix in shredded coconut and serve.

2nd Course - Main Dish: Sea Dogs

Everyone knows that hot dogs and shrimp po' boys are both favorites when it comes to beach food.  Combining them makes this an almost elegant entree and yet a childhood favorite.

Sea Dogs Ingredients - Makes 2-3 servings

1 package of "hoagie-style" buns

1 package hot dogs (I prefer Johnsonville Cheddar Dogs, somewhat thicker than the average hot dog)

lettuce

2 cups shrimp, cooked, de-veined and peeled with tail-off

1 cup olive oil mayonnaise

2/3 cup of hot & spicy mayonnaise

1-2 celery stalks sliced

1/4 cup red onion minced

1 tsp. garlic powder

1 tsp. onion powder

salt & pepper to taste

Additional/ optional hot dog dressings: ketchup, mustard, fresh dill, shredded cheese (Swiss cheese is the best  with the shrimp mixture), etc.

1. Preheat grill to medium heat.
2. Cook hot dog for desired time (approximately 3-5 minutes across all sides; until you have grill marks, until skin bursts, etc.)
3. Mix shrimp, both mayonnaise, celery, onion and seasonings until shrimp and veggies are well coated.
4. Prepare hoagie buns by laying lettuce in the inside.
5. Butterfly cut cooked hot dogs length-wise and lay on top of lettuce beds on hoagie buns (If you have larger buns, smaller hot dogs, you may want to use two hot dogs per servings).
6. Spoon shrimp mixture over the top of hot dogs and add any additional desired toppings.

3rd Course - Side Dishes: Broccoli Cheese Salad & Crab Stuffed Garlic Cheesy Bread

My Broccoli Cheese Salad is also part my Summer Salad Series; a yummy and healthier variation of Ruby Tuesday's salad bar broccoli salad.  

Crab Stuffed Cheesy Garlic Bread Ingredients

1 loaf garlic bread ( I personally use pre-garlic buttered loaves, but a plain is fine also)

1 package of imitation-crab

1/2 cup hot spicy  mayonnaise

1/4 cup yellow onion, minced

2 cups shredded, low-fat mozzarella cheese

Optional:

2 tbsp. of jalapenos, minced, if you life it extra spicy, like I do!

1. Preheat bread to 350 degrees F.
2. Mix mayonnaise, onion, crab and (jalapenos if desired).
3. Spread crab mixture evenly over bread halves.
4. Generously cover with shredded cheese.
5. Cook for approximately 15 minutes or until cheese is completely melted (or even crusting on top of cheese and bread edges, which I prefer - it may be an additional 8-10 minutes)
6. Slice in pieces and enjoy!

Home-style Cornbread Muffins

These sweet, traditional cornbread muffins are a crowd-pleaser at any meal.  The fluffy bread combined with sweet corn kernels make a delightful and southern nostalgic taste in your mouth even if you've never been down South.  I personally love to use these with my Boyfriend BBQ Dish.

Ingredients - 4-5 servings (large muffins)

1 box Jiffy corn muffin mix

1 egg

7-8 oz can of creamed corn

2 tbsp. of butter

1/2 pinch of sugar

Olive oil spray cooking oil

1. Preheat oven 375 degrees F.
2. Mix corn muffin mix, egg, creamed corn and sugar.
3. Prepare baking pan (I use a large 6-muffin pan) with cooking spray.
4. Cut cold butter into small pieces and slowly mix into batter.
5. Fill muffin tin cups 2/3 full.
6. Bake for approximately 18-22 minutes or until the tops are a golden brown and sticking a toothpick through the center of the bread comes clean.

Caribbean Cornbread

This is a fun and unique twist of flavor for cornbread to the traditional cornbread at the dinner table.  This is a fantastic blend of peppery tastes with the sweetness of the corn.  I love to use this recipe as an appetizer/ side dish to my Island Time Sunday BBQ Dinner, but this can go well with any BBQ and southern-style dish.

Ingredients - 8 servings (mini loaf-size):

1 box Jiffy corn muffin mix

1 egg

1 small can of chopped green chilies

1/2 cup red pepper, minced

7-8 oz. can creamed corn

1 tbsp. cold butter

1/2 pinch of sugar
Olive oil cooking spray

1. Preheat oven 375 degrees.
2. Mix corn muffin mix, egg, green chilies, red pepper creamed corn and sugar in a mixing bowl.
3. Prepare baking pan (I use an 8-mini loaf pan personally, but a muffin pan or shallow baking dish will work) with spray cooking oil.
4. Cut cold butter into small pieces and slowly mix into batter.
5. Fill baking dish 2/3 full if using an individual serving size pan or pour batter into baking dish completely.
6. Bake for approximately 18-22 minutes or until the top(s) are a golden brown and sticking a toothpick through the center of the bread comes clean.

Loaded Potato Biscuits

These are a fun way to spruce up boring old biscuits or to have that potato skins craving satisfied on a Friday night.  I also use these to accompany my Bacon & Beer Dish.  

Ingredients:

1 cup frozen hash browns, slightly thawed

1 cup shredded cheddar cheese

4 pads of cold butter, cut in halves to make 8 pieces

1 can of pizza dough

1 1/2 cups sour cream

2 green onion stalks finely sliced

3-4 pieces of bacon, cooked and crumbles

1. Preheat oven to 350 degrees F, and prepare baking sheet by lining it with a sheet of tin foil (optional for easy clean up) and greased with spray cooking oil.
2. Unroll pizza dough onto a cutting board, large enough to accommodate it.
3. Spread hash browns and cheese evenly all over the pizza dough.
4. Strategically place cold butter pads all over pizza dough.
5. Tightly roll pizza dough to make one long roll.
6. Cut into 6-8 biscuit size rolls and place onto baking sheet.
7. Bake for approximately 18-20 minutes or until biscuits are golden brown.
8. Remove from oven and allow to cool for a few minutes.
9. Top each biscuit with a dollop of sour cream and sprinkle with green onion and crumbled bacon...Enjoy!

Lisa's Easy Tzatziki

Tzatziki is a Greek condiment used as an accompaniment for grilled meats and vegetables and a wonderful, healthy alternative to most dips and salad dressings.  It's ingredients are perfect for summertime dishes and is a staple I use in My Big, (Low) Fat Greek Meal Prep menu.

Ingredients - makes about 2 1/2 cups

1/2 cucumber, peeled, end removed, finely shredded

2 cups zero fat, plain Greek yogurt

1/2 lemon, squeezed fresh juice

3 tbsp. garlic paste

1 tsp. dill

Salt (optional) to taste 

1. Mix all ingredients until mixture is smooth and well blended...Enjoy!

Cinco de Mayo Fiesta! Spread

Lisa's Cinco de Mayo Party Spread

It's FIESTA TIME!!  

Although a Cinco de Mayo party might be all about the margaritas, here a few of my favorite things to include for festive fanfare and easy decoration.

On the Menu:

7 Layer Taco Dip & Tortilla Chips

Taco Bar

Chicken Sour Cream Enchilada Cupcakes

Mexican Corn on the Cob

I used Mexican blankets from previous trips to Mexico and
draped them on my ceiling to create a cantina/
Mexican food market type look.  Simple and cost
effective, as well as festive.

Dessert: Piñata Cupcakes  
Libations: Tequila Lime Jell-O Shots, Flan-tini & Key Lime Margarita

7 Layer Taco Dip is a pretty common recipe and easy to make: Simply layer in your serving dish as follows if you are making for the first time: 

1) on the bottom of your dish, a layer of re-fried beans is first as the base (sometimes people add taco seasoning to the beans, but can be served without as well.)

2) then  a layer of sour cream 

3) follow with a layer of guacamole 

4) next a layer of salsa 

5) then a layer of shredded cheddar cheese 

6) add a thin layer of shredded lettuce 

7) last, add a layer (sprinkle) of diced fresh tomatoes.  Some people also add some sliced black olives, but this is also a preference and can be served with or without.  Serve with a bowl of tortilla chips nearby.

The Taco Bar is also a very easy set-up  but is so much fun because it allows your guests to get exactly what they want and how they want it.  First begin with your proteins.  For this spread, I chose lean ground beef with taco seasoning added as per package instructions, and black re-fried beans to accommodate any vegetarian preferences. Other options can include shredded chicken, pork and/ or shrimp.  Next, provide your toppings: Here, I used chopped onions, tomatoes, shredded cheese and shredded lettuce.  On the side, I also included fresh avocado slices.  Then, provide the dips for toppings: salsa, sour cream and guacamole.  The best way to take any taco bar to the next level is to last, provide hot sauce options.  

It's better if this goes beyond your basic Tobasco sauce, but provide several choices and degrees of hotness.  Not only does this really allow for each individual to "spice" up their dish in a unique way, but often times a friendly competition materializes! Last, provide corn taco shells and small tortillas wraps for those who prefer soft tacos. 

Chicken Sour Cream Enchilada Cupcakes - makes 12 servings

Ingredients:

12 sheets of egg roll wrappers

4 tbsp. of extra virgin olive oil

4 cups shredded, cooked chicken

1 can of red enchilada sauce

1 tsp. garlic powder

1 tsp. red pepper flakes

1/4 cup minced onion

2 cups shredded cheddar cheese

2 cups sour cream

Tortilla chip strips (optional)

Ex. 1 cooked Enchilada Shell (Egg roll wrapper in large 6-cup muffin pan.)

1. Pre-heat oven to 350 degrees F.
2. Form egg roll wrappers in a large, greased muffin tin.  This is usually a six-cup tin as opposed to the smaller 12-cup muffin tins.  These will resemble mini-taco shells formed for taco salads (see picture)
3. Drizzle the egg roll wrappers with extra virgin olive oil and use a a kitchen brush to coat the sides of and overlapping tops.
4. Place in oven and cook for about 7-10 minutes, or until the wrappers bubble and "fry" up to a crisp.
5. Remove from heat and allow to cool until no longer hot.  
6. Repeat with the other six egg roll wrappers if using a six-cup muffin tin.
7. In the meantime, mix chicken, enchilada sauce, onion and spices and cook in a skillet over medium heat.  
8. Cook for about 10 minutes or until flavors are well blended and onions begin to soften.  Remove from heat.
9. Fill the taco shell cups with a thin layer of shredded cheddar cheese on the bottom, then a thin layer of sour cream, a generous layer of the chicken enchilada mixture and top with another layer of cheese (more than what was used on the bottom layer).  Cups should be near full.
   
10. Return to the oven and cook until top cheese layer is fully melted.
11. Remove from oven.  Allow to cool for a just a few minutes.
12. Dollop a generous spoonful of sour cream to fully fill the taco shell cup, and garnish with tortilla chip strips (optional)...Serve immediately and Enjoy!

Mexican Corn on the Cob - makes 15 servings

Ingredients:

5 ears of corn cobs, shucked

2 tbsp. butter

2 tbsp. sour cream

1 tsp. chili powder

1 tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. salt

2 tbsp. Mexican queso fresco cheese - crumbled

1. Fill a large pot with a few inches of water, add the shucked ears of corn and steam for approximately 15 minutes over a medium heat or until corn becomes a brighter yellow color and emits a corn scent.
2. Remove from pot with thongs and allow to cool enough to handle. 
3. Cut into thirds to make 15 hand-held cob servings.
4. Melt the butter in a large skillet over medium heat and add corn cobs to the skillet.
5. Saute the cobs in the butter until the corn absorbs most of the butter.
6. Add in the sour cream and saute until the corn absorbs the sour cream.
7. Remove from heat, and season the cobs with all the spices evenly.
8. Place on serving dish and sprinkle with queso fresco crumbles and serve...Enjoy!

Cornish Game Hens with Cherry-Chambord Sauce Sunday Dinner

This is a perfect family gathering dish that combines sophisticated flavors, sweetness and healthy, spicy vegetables.  This is always a hit at my family's Sunday dinners, and accommodates both vegetarians and non-vegetarians.  Cherries are a favorite pairing for game hen recipes, but my combination with Chambord Liqueur (an infusion of red and black raspberries, Madagascar vanilla and XO cognac) adds a decadent flavor to this dish from the main course all the way to dessert. 

                                                               On the Menu

1st Course: Starters - Biscuits & Spinach Salad with Dried Cherries and Pancetta

2nd Course: Appetizer - Spicy Zucchini Fritters with Lemon-Garlic Cream Cheese & Smoked Salmon.

3rd Course: Main Dish - Cornish Game Hens with Cherry-Chambord Sauce.  Stuffed with Wild Rice Pilaf.

4th Course: Side Dishes - Sweet & Spicy Glazed Carrots & Steamed Asparagus with Bearnaise Sauce.

5th Course: Recommended Dessert - Chambord Creme Brulee

Starters: Biscuits & Spinach Salad with Dried Cherries and Pancetta 

For the starters course, I serve a fresh spinach salad sprinkled with some fried pancetta (you can also substitute pancetta with bacon or ham) that's been diced and sprinkle the salad with some dried cherries.  At our family table, each person uses their favorite dressing from Ranch to Italian dressings, but for best flavor, I recommend either a Champagne vinaigrette or a raspberry vinaigrette.  For the biscuits, I simply made Pillsbury Grands to save time, but you are welcome to bake from scratch if that's your preference.

Appetizer: Spicy Zucchini Fritters with Lemon-Garlic Cream Cheese & Smoked Salmon.

Ingredients - makes approximately 8 fritters:

3-4 zucchini, ends removed, shredded

1 egg

3 cloves of garlic, minced

1/4 cup grated Parmesan cheese

1/4 cup panko bread crumbs

1 tsp garlic powder

1 tsp red pepper flakes

2 tbsp.extra virgin olive oil

4 tbsp of low-fat cream cheese

2 tbsp lemon juice

8 pcs. of sliced of smoked salmon 

1. Lay a paper towel at the bottom of a colander, put the shredded zucchini in and place another paper towel on top. 
2. Press to drain excess water from zucchini.
3. Sprinkle with garlic powder and let sit to continue to drain while you prepare the batter.
4. Mix bread crumbs, Parmesan cheese, egg, 2 cloves of minced garlic and red pepper flakes together in a mixing bowl.
5. Once mixed together, add in shredded zucchini.
6. Heat oil in a large skillet over medium-high heat.
7. Make a fritter by scooping a small handful of mixture and patting into a silver-dollar pancake size, again, squeezing out any additional moisture.
8. Place fritter into hot skillet and fry until golden brown, about 2 minutes each side.
9. Mix cream cheese, lemon and remainder of garlic together until blended smoothly.
10. Top fritters with a spoonful of cream cheese and top cream cheese with a piece of smoked salmon (refer to picture).

The trick to these is to serve the fritters hot, with the cold cream cheese and salmon.  The blend of flavors and temperatures make this a unique appetizer.

Main Dish: Cornish Game Hens with Cherry-Chambord Sauce. Stuffed with Wild Rice Pilaf.

Ingredients - Serves 4:

2 Cornish game hens

1 tbsp butter

4 tbsp black cherry preserves

1/4 cup dried cherries

1/4 cup pinot noir wine

3 tbsp Chambord Liqueur

1-2 stalks of celery, sliced

1/4 cup onion, minced

1/4 cup Bella mushrooms, minced

Box of instant long grain and wild rice - usually needs 1-2 tbsp of butter and water to prepare.

2 tsp garlic powder

2 tsp red pepper flakes

Salt & pepper to taste 

1. Preheat oven to 375 degrees F.
2. Rinse game hens thoroughly, place on a baking sheet (with a draining rack if you have one) and pat dry.  Most game hens are sold with the innards already removed but check and remove any as necessary.
3. Season hens with salt, pepper, garlic powder and red pepper flakes.
4. Cook hens for about 15 minutes or until they start to brown.  Remove and let cool.
5. While hens pre-cook, make wild rice according to instructions.  Add in celery, onion and mushrooms when you lower heat to simmer and cover.
6. In a sauce pan, melt 1 tbsp butter with the cherry preserves and dried cherries over a medium-high heat.
7. Slowly add in the wine.
8. Reduce heat and allow to simmer, stirring occasionally until liquid is reduced by 1/3.
9. Stir in Chambord Liqueur and continue to let simmer.
10. Hens should be cool enough to handle at this time.  Stuff the hens with the wild rice pilaf.
11. Spoon a thin layer of the cherry-chambord sauce over the hens (in order to make a light glaze).  Keep cherry-chambord sauce on a low heat.
12. Return hens to oven and continue to cook  for an additional 30-45 minutes, or until hens are 165 degrees F internally at their thickest part.
13. Remove from oven and transfer to serving dish, and cover with the remainder of the warm cherry-chambord sauce.  
14. Spoon remainder of wild rice pilaf onto the serving plate with the hens. 

Side Dishes: Sweet & Spicy Glazed Carrots & Steamed Asparagus with Bearnaise Sauce.

Sweet & Spicy Glazed Carrots 

Ingredients:

2 cups of baby carrots

1 tbsp extra virgin olive oil

1/4 cup brown sugar

1 tbsp low-sodium soy sauce

1 tsp red pepper flakes

1. Heat oil in a skillet on low-medium heat, add carrots, cover and let carrots cook for about 5 minutes.
2. Add in brown sugar and soy sauce, stirring well to coat carrots evenly.
3. Continue to cook until the glaze thickens into a syrup consistency and carrots are tender.  
4. Remove from heat, sprinkle with red pepper flakes and serve.

Steamed Asparagus with Bearnaise Sauce 

Ingredients:

1 bunch of fresh asparagus

1 cup butter, two sticks, melted

1/4 cup white wine

1 tbsp minced shallots

1 tbsp fresh tarragon - I do not recommend using dried tarragon

2 egg yolks

1 tbsp lemon juice

salt and pepper

1. Pour about 1 inch of water into a skillet and add asparagus.  
2. Cover and steam over low-medium heat until a vibrant green.  
3. In a small saucepan, bring wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons. Let cool slightly. 
4. Beat in yolks until smooth. 
5. Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it. 
6. Whisk sauce until it begins to thicken. Beat in butter, bit by bit. 
7. Before serving, lemon juice.

Don't forget dessert! 

Chambord Creme Brulee

Roasted Vegetable Medley: It BEETS All the Rest!

There are lots of us that eat our veggies out there, like salads, carrots, zucchini and steamed broccoli (thank goodness most restaurants now provide this as a side choice!) but there are also a lot of wonderful veggies that get skipped over.  These are some of the more 'robust' vegetables and maybe not our first or most easiest cooking options.  One of these is beets.  Beets have so many healthy benefits, but are rarely served nor a usual staple to accompany dishes.  And let's face it, they look like a gross root in the grocery store.  But they're so good for us!

The benefits of beets can include lowering blood pressure, can increase stamina (by 16%), decreases inflammation, has powerful phytonutrients and anti-cancer properties, are rich in Vitamin C, fiber, potassium, manganese and Vitamin B folate (helpful against birth defects), and they purify your blood and liver.

When I first started exploring beets, I found that the most popular recipes included goat cheese.  In all fairness, I did try one of these and not only did the dish look like a bloody mess (I'm not using a British expression when I say bloody) goat cheese is just not my thing and I ultimately never made it again.  But I wasn't going to give up on beets.  

I found out that simply spicing them and roasting them made them absolutely delicious, and actually rather sweet, like carrots.  And I found that I loved roasting beets and carrots together.  With a few more experiments I came up with all the following to use in various combinations to make assorted medleys:

Beets, carrots, Brussels sprouts, cauliflower, *mushrooms & zucchini and sweet potatoes.

The following beet recipe includes the first three from the list that I made on this particular day, but with the exception of *mushrooms and zucchini, you will follow this the same way.

Vegan, Vegetarian, Dairy Free, GF - for 1 serving

Calories-135 | Total Fat-7g | Trans Fats-0g | Saturated Fats-1g | Polyunsaturated Fats-1g | Monounsaturated Fats-5g | 
Protein-3.75g | Carbohydrates-14g | Fiber-5g | Sodium-90mg

Ingredients - makes 4 servings:

*3 beets, greens removed, ends removed, peeled and chopped (large)

8-10 Brussels Sprouts

1/2 head of cauliflower (cut into bite sized 'trees')

2 tbsp. extra virgin olive oil

Sea salt, pepper and garlic powder to taste

1. Preheat oven to 350 degrees F
2. Place beets in one bowl and other veggies in a separate bowl (beets will 'bleed' their deep red color over everything when raw, so keep them separated until after they cook.)
3. Pour 1 tbsp.extra virgin olive oil into each bowl
4. Cover the bowls with Saran wrap and shake vigorously (keeping veggies enclosed in the bowl) to coat each piece with the oil 
5. Lay out veggies on a baking sheet and season with sea salt, pepper and garlic powder to taste.

6. Roast in oven for approximately 30-45 minutes.  
7. Remove from oven, let cool for about 5 minutes, and transfer to a serving bowl, mix veggies all together and serve...Enjoy!

*Tips: 

1. If you choose to add mushrooms or zucchini to your medley, note that these do not have to roast as long as the more hardier veggies in the above recipe, or carrots and sweet potatoes; therefore add those in for the last 15 minutes of your roasting time.
2. Beets 'bleed' a lot of pink to red coloring and it's easy for it to get all over everything.  I
   
   recommend wearing an apron and using plastic gloves.  If you don't have plastic kitchen gloves, you can also drape a piece of Saran wrap over the vegetable while you peel and chop it.  If you do have some red on your fingers, simply wash thoroughly with warm water, soap and a light loofah or scouring pad.  If you get any on your kitchen surfaces, wipe immediately with a damp disposable cloth, wipes or paper towel.  If it gets on your surfaces and sets, usually a kitchen cleaner with bleach will lift the stain.
3. I personally thoroughly clean Brussels Sprouts, cut their ends and peel the top layers off the buds, and then clean thoroughly again.  I do this to make certain all 'exposed' layers to dirt have been removed.
   

Lively Lasagna Sunday Dinner

There are many lasagna dishes out there that are all unique and equally delectable, but the twist on my recipe is that it's got a bite to it.  I use just enough spices and jalapenos to sass up the dish without losing it's hearty Italian flavors.  Perfect for a Sunday family dinner, which in our family, we have both meat-lovers and vegetarians to accommodate: 

On the Menu

1st Course: Starters - Basic side salad & Whole Wheat French Bread

2nd Course: Appetizer - Stuffed Mushrooms

3rd Course: Main Dishes - Lively Lasagna & Butternut Squash & Spinach (healthy, vegetarian) Lasagna

4th Course: Side Dish - Parmesan-crusted Zucchini

5th Course: Recommended Dessert Dish: Lisa's Limoncello Dolcini

Starters: For the first course, I keep this very simple.  Some Romaine or Leaf lettuce and some chopped tomato with dressing options (I usually have Italian, Ranch and a vinaigrette to choose) and slice the bread with some butter.

Appetizer: Stuffed Mushrooms

Ingredients:
6 large whole Bella mushrooms 4-6" stems removed
3 thin slices of pancetta or ham
2 tbsp. onion, minced
1 garlic clove, pressed/ crushed
1/2 cup bread crumbs
1/3 cup grated Parmesan & Romano cheese
2 tsp. garlic powder
4 tsp. cayenne pepper
2 tbsp. shredded mozzarella cheese
Approximately 4 tbsp - extra virgin olive oil, drizzling

1. Preheat oven to 350 degrees F.  Wash mushroom caps thoroughly and place on a baking sheet, stem hole up.
2. Over a medium heat, cook pancetta/ ham slices in a skillet.  Add in onion and garlic. Cook pancetta/ ham until the ends begin to crisp up, and the onion and garlic start to brown, about 10 minutes.  Remove from heat and set aside on a plate.
3. In a separate bowl, mix bread crumbs, grated cheeses and spices together.
4. Cut pancetta/ ham into small pieces similar to onion and garlic and mix meat, onion and garlic all together.
5. Spoon meat and onion mixture into mushroom caps.  Then spoon bread crumb mix on top of meat and onion mix into each cap.
6. Drizzle with olive oil over the tops of each mushroom cap and place in the oven.
7. Cook about 10 minutes, then drizzle with olive oil once more.  Cook until mushroom cap topping begin to brown and crisp up, about 5-8 more minutes.

Main Dish: Lively Lasagna (for meat-lovers) 
Click for my Butternut Squash & Spinach (healthy, vegetarian) Lasagna
Ingredients (for a 2 1/2 qt baking dish, 3 layers):

9 Lasagna noodles
2 tbsp. of extra virgin olive oil
1/2 small onion, minced
2 garlic cloves, pressed/ crushed
3/4 lbs. of lean ground beef
3 links of spicy Italian sausage (casings removed)
1 jar of preferred tomato/ spaghetti sauce
2 tsp. oregano
2 tsp. garlic powder
2 tsp red pepper flakes
1 tsp. onion powder
1 tsp. dried sweet basil
2 cups ricotta cheese
3/4 cup sliced marinated jalapenos
2.1/2 cups shredded mozzarella cheese
3/4 cup grated Parmesan-Romano cheese
1/2 cup milk

1. Preheat oven to 365 degrees F.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil.  Cook the pasta noodles uncovered, stirring occasionally, until pasta is has cooked through but is still al dente, or still firm to bite (approximately 10 minutes).  Remove the noodles to a plate. 
3. In a skillet over medium heat, put oil, onion and garlic together and cook for a few minutes, stirring occasionally.
4. Add the ground beef and sausage into the skillet and cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes.  Drain excess grease.
5. Return skillet to burner, change heat to low and add spices and stir to coat meat with spices.  Then add in tomato/ spaghetti sauce and mix all together thoroughly.
6. In a bowl, mix the ricotta cheese, Parmesan cheese, the jalapenos, milk and 1 cup of the mozzarella cheese.
7. Place 3 noodles side by side into the bottom of a greased baking dish (I use spray olive oil); top with a layer of ground beef mixture, and then a layer of the cheese mixture.  Repeat layers using all of each mixture.  Generously sprinkle top with the balance of mozzarella cheese.
8. Bake in the preheated oven until the dish is bubbling and the cheese has completely melted, about 30-45 minutes.  Once cheese begins to brown (should be around the edges first), turn off the oven but leave the dish in the oven about 10 more minutes.  This will "crisp up" the top cheese layer without burning the rest of the dish.  Allow to stand at least 10 minutes before serving for easier cutting.

Side Dish: Parmesan-crusted Zucchini 

Ingredients - 4 servings
3 medium size zucchini
3 tbsp. extra virgin olive oil
2 tsp. garlic powder
1 tsp. red pepper flakes
Salt & pepper to taste
1/4 cup shredded mozzarella cheese
2 tbsp. of bread crumbs
3 tbsp. of grated Parmesan-Romano cheese

1. Preheat oven to 350 degrees F. Thoroughly wash zucchini and cut off the ends.
2. Slice zucchini 1/4-inch thick.  Toss zucchini slices in a bowl with the oil until coated completely.
3. Lay out zucchini slices on a baking sheet in one even layer.
4. Season zucchini slices with all spices except red pepper flakes, and sprinkle shredded mozzarella cheese evenly over the top.
5. Bake in oven until cheese is melted on top; approximately 8 minutes.  Remove from oven, and turn oven to high broil.
6. Mix grated cheese, bread crumbs and red pepper flakes together.  Sprinkle cheese and bread crumb mixture over the top of zucchini.
7. Place back in oven and broil until cheese bubbles and "crusts up."  This should only take a few minutes or less, so watch carefully.
8. Remove from the oven, and let stand for about 5 minutes before plating.

Don't forget dessert!! 

Lisa's Limoncello Dolcini