Crispy Parmesan Garlic Edemame

I made this recipe a while ago.  I thought it would be a huge stretch for my husband.  But it turns out he not only liked it, he Loved it!  So if I can find a vegetable side dish that the husband likes, then it's a keeper.

Crispy Parmesan Garlic Edamame

INGREDIENTS

• 1 package frozen shelled edamame
• 1 tbsp olive oil
• ¼ cup grated parmesan cheese
• ¼ tsp garlic powder
• salt and pepper to taste

DIRECTIONS

1. Preheat oven to 400 degrees.
2. Let frozen edamame thaw on the countertop. Dry on paper towel if necessary.
3. Mix parmesan cheese, garlic powder, salt and pepper in a bowl. In separate bowl, toss edamame with olive oil.
4. Add the parmesan-spice mixture to the edamame and toss until evenly coated.
5. Spread onto pan and bake for 15 minutes (until cheese is crispy).

Original Recipe can be found HERE.

Roasted Brussels Sprouts

I've tried brussels sprouts a couple of times and never really been a fan.  But with this recipe, I can now cook them once a week.  The key is getting good fresh brussels sprouts.  Then a quick and easy roast to perfection.  Yum!

Roasted Brussels Sprouts

Ingredients

• 1 carton fresh Brussels sprouts
• extra virgin olive oil
• salt
• garlic powder
• pepper

Instructions

• Preheat oven to 425 degrees. Trim the core off each sprout and discard outer leaves. Cut each sprout in half lengthwise,
• Place the sprout halves on a foil-lined, non-stick sprayed baking sheet, drizzle with oil and season with garlic powder, salt and pepper.
• Roast for 20-25 minutes, or until golden brown, flipping sprouts halfway through.

Original recipe can be found HERE.

Egg and Avocado Sandwich

A pretty great alternative to the typical egg salad!

Egg and Avocado Sandwiches 

1/4- 1/2 avocado
4 boiled egg whites

1 T fat free mayo

1 t curry powder

Salt & pepper
Multi-grain bread
Optional toppings: Lettuce leaves, tomatoes, sprouts

• Put eggs, avocado, and mayo into a bowl.
• Season with curry, salt and pepper and mash with a fork.
• Spread over multi-grain bread.
• Top with lettuce leaves, tomato, sprouts and another slice of bread.

Original recipe can be found HERE.

Roasted Lime & Cilantro Salmon

Very easy, very yummy!

Roasted Salmon with Lime and Cilantro

Ingredients

• 4 salmon fillets (6-ounces each)
• Coarse salt and freshly ground pepper
• 1/4 cup fresh lime juice
• 2 tablespoons soy sauce
• 1 teaspoon Splenda
• 1 tablespoon chopped fresh cilantro leaves

Directions

1. Preheat oven to 450 degrees. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.
2. In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve.

Original recipe can be found HERE.

Mushroom Stuffed Chicken with "Alfredo" Sauce

So this recipe is a yummy healthy chicken dinner, but the recipe calls for marinara sauce, which typically contains a lot of sugar (which I'd rather eat my allotted sugar in a cookie).  So I made an alternative sauce to serve with it which is also a good way to get in a lot of good veggies.  The sauce is made of cauliflower and is a great filler food.  It makes you think you get the creamy sauce to eat with the chicken and it keeps you full longer.  Very yummy!

• MUSHROOM STUFFED CHICKEN
• 
  
• INGREDIENTS
• 4 oz chicken breast (butterflied)
• ½ tablespoon paprika
• 1 teaspoon pepper
• ½ tablespoon olive oil
• ½ cup spinach
• ½ cup mushrooms
• 2 tablespoons parmesan cheese (shredded)
• 1 pinch salt to taste

PREPARATION

1. Season chicken with paprika, salt, and white pepper. Place spinach, mushrooms, and parmesan cheese onto chicken breast and roll. Place shaved parmesan and spinach on top for color. Bake in 300˚ oven until the internal temperature reaches 155˚. Serve with "Alfredo" sauce. (Recipe below)

Original recipe can be found HERE.

"ALFREDO" SAUCE

INGREDIENTS

• 1 large head cauliflower
• 2 cans chicken or vegetable broth
• 1 T olive oil
• 3 cloves garlic, minced
• salt to taste
• pinch of nutmeg
• pinch of black pepper
• 2 Tablespoon olive oil- divided
• 1/8- 1/4 cup heavy cream

INSTRUCTIONS

1. Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. In my experience, the longer you cook it, the smoother the sauce will be. Meanwhile, heat 1 T olive oil in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
2. Transfer cauliflower to a blender with about 1 cup of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the 1 T olive oil and cream into the blender. Add more broth if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth and serve.

(Note:  this recipe makes a lot.  Also, this recipe is completely what you make of it.  You can add as much salt, broth, cream, or garlic as you'd like.  It just depends on your preferred taste and consistency.)

Original recipe can be found HERE.

Italian Chicken

Very Yum, while still healthy!!

ITALIAN CHICKEN

Ingredients:
5 Roma Tomatoes
2 Cloves Garlic
1 Jar Seasoned Artichoke Hearts
1 T. Olive Oil
Salt & Pepper to taste
1 t. Splenda
6-8 Boneless Skinless Chicken Breasts
Sprinkle of Mozzarella
Fresh Basil

Directions:

Preheat oven to 350*.

Core the Roma tomatoes, thinly slice the garlic cloves and drain the jar of artichoke hearts.

Place these three ingredients in a bowl and sprinkle with olive oil, salt and pepper and Splenda.

Place chicken breasts in a greased baking dish and season with salt and pepper.  Pour tomato mixture over top.

Bake in oven until chicken is almost done.  (depending on the thickness of your chicken breasts, 40-60 minutes)

Take the almost done chicken out of the oven and sprinkle with mozzarella cheese.  Place it under the broiler for just a few minutes longer until chicken is cooked through, vegetables are caramelized, and cheese is golden brown.

Remove from oven, sprinkle with fresh basil and serve.

Original recipe can be found HERE.

Parmesan Crusted Salmon

Ok, to balance out all the cookies I've been making lately, I actually have been trying to experiment once again with the healthy dinners.  This recipe was one of the biggest hits!  So full of flavor while still very healthy.  A nice mix up from they same old lemon pepper and fish.  Enjoy.

Parmesan Crusted Salmon

• 4 6-ounce salmon fillets
• 3 tablespoons plain fat free Greek yogurt
• 2 tablespoons fat free mayonnaise
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons snipped fresh chives (can substitute finely chopped green onion)
• 1/2 teaspoon Worcestershire sauce
• Freshly ground pepper to taste

1. Preheat oven to 450 degrees.
2. In a small bowl, stir together the yogurt, mayonnaise, Parmesan, chives, Worcestershire sauce, and pepper.
3. Place the fillets on a lightly greased baking sheet.
4. Spread mixture evenly over top of the salmon fillets.
5. Bake for approximately 10 minutes or until the salmon is just cooked through. I bake on the top rack which helps to brown the Parmesan mixture a bit. The mayonnaise in the topping is what will allow for the browning. (If the fillets are thin, check 2-3 minutes early. Conversely, if your fillets are thick, they may require an extra minute or two.)

Original recipe can be found HERE.

Peanut Butter Chocolate Chip Cookie

A VERY yummy recipe to the oh so simple peanut butter chocolate chip cookie.  Love these cookies!

Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1/2 to 1 tablespoon milk (add this at the very end just to make dough smooth and creamy)
• 1 cup semi-chocolate chips
• 
  
• 
  
• Directions:
• 1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add milk (from 1/2 Tablespoon to 1 Tablespoon just enough to make the dough moist and creamy. Add chocolate chips and mix till just incorporated.  If necessary, cover and chill dough about 1 hour or until easy to handle.
• 2. Preheat oven to 375 degrees F. Drop cookies by scooping them out of the bowl with a spoon dropping them in small balls onto your greased cookie sheets. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. 
  Makes about 36 cookies.

Original recipe can be found HERE.

Lemon Crinkle Cookies

So on top of being on a cookie craze, I'm also starting to become obsessed with lemon.  A very new thing for me.  Never been a huge fan, and now I can't get enough.  These cookies are very light, fluffy and oh so yummy!!  Enjoy.

Meyer Lemon Crinkle Cookies

9 oz (about 1 3/4 cups) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 teaspoons lemon zest (from about 4 lemons)
1/2 cup (1 stick) butter, at room temperature
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/2 cup confectioners' sugar

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and the lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl, and beat the sugar/butter mixture on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract and the lemon extract. With the mixer on low speed, gradually add the dry ingredients, mixing until they are just incorporated.

Add the confectioners' sugar to a wide, shallow bowl. 

Using a small cookie scoop, portion the dough into balls. Roll the balls so they're uniform, then drop them in the confectioners' sugar and toss to coat. Transfer to the prepared baking sheets, placing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies have puffed and their surfaces have cracked. They'll still be fairly light in color. Transfer the baking sheets to wire racks and let the cookies cool for a few minutes before removing them to the racks to cool completely. 

Store in an airtight container at room temperature. 
Makes 18-24 cookies

Original recipe can be found HERE.

Rolo Cookies

GREAT cookie recipe for those 'last minute', 'need something easy', events.  The caramel center makes them seem fancy and complicated, but you couldn't find an easier recipe out there.  Yum.

Rolo Cookies

1 pkg. Rolo's
1 box Devils Food Cake mix
2 eggs 
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar.

Original recipe can be found HERE.

Chocolate Peanut Butter Surprise Cookies

Made these cookies a while back.  You can't go wrong with chocolate and peanut butter.  I have a mega pet peeve about dry cookies, so I have to warn you this recipe is a little on the dryer side.  But somehow they still just work.  They are very addicting and oh so yummy!  Enjoy.

Chocolate Peanut Butter Surprise Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.

4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.

5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

Original recipe can be found HERE.