I made this dressing 19 years ago for a wedding that I catered. Shout out to Carrie and Phil! This was the dressing on the salad and if I remember correctly, I had made an adding error and had put too much pepper in it! It was still popular! It’s lovely on greens with almonds, berries, chicken and goat cheese but truly good on any salad! Enjoy!
- 1/4 cup yogurt plain, non-fat (goat’s yogurt or soy for dairy-free)
- 1/3 cup orange juice
- 2 tbsp. lemon juice
- 1-2 tbsp. lemon or orange zest
- 1 tbsp. olive oil
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/4 tsp pepper
- 1 tsp honey
- dash of salt
Blend all together till smooth! Voila!
Recipe worth repeating….in case you missed it the first time around!
Having company for dinner? I got this recipe from Carolyn, a friend at the gym, she’s a fantastic cook so I knew it was a winner! Make this up the morning your company is coming and then pop in the oven while you are having pre-dinner drinks! Delicious, easy to do and hearty for a cold winter’s meal! Sere it with roasted veggies and/or a salad and ta-da dinner! Here’s what you need:
- 1 lb bacon cooked crisp
- 3 med. onions
- 3 lbs of boneless pork cubed
- 1/2 c. gluten-free flour
- 3 tart apples peeled and chopped
- 1 tsp sage
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp nutmeg
- 1 cup apple cider or juice (not vinegar)
- 1/2 cup water
- 1/2 cup milk or almond milk
- 5 tbsp. butter (reserve 2 tbsp.)
- fresh parsley snipped
- 4-5 med. potatoes
- Cook up your bacon in a large skillet till crisp…
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Happy St. Paddy’s Friends!
Here’s a post from the past…enjoy!
Happy St. Paddy’s day folks! Here’s a recipe to celebrate the occasion, albeit a bit late! If you don’t care for lamb, feel free to sub with stew beef.
- 1 lb of stew lamb or beef, cut into cubes
- 1 lb of potatoes, washed and cubed
- 1 onion, sliced
- 1-2 carrots, cut into chunks
- 1 celery stalk, diced
- 3 tbsp. of fresh chopped parsley, save 1 tbsp. for garnish
- salt and pepper to your taste
- 2 cups beef broth or stock (gluten-free of course)
- Preheat the oven to 325 degrees F (165 degrees C).
- Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
- Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender…
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Here’s a quick, easy and healthy dinner that you could make ahead and it is oh so tasty! It’s a bit of work to work the lettuce into a wrap but manageable and so healthy for it!
Here’s what you need:
- 1 lb ground turkey
- 1 onion chopped fine
- 1 lb mushrooms chopped fine
- 1 large carrot peeled and grated
- 2 cups bok choy mini, chopped fine
- 8-10 lettuce leaves, washed and ready to go, keep aside
- 3 tbsp. soy sauce gluten-free
- 2 tbsp. rice vinegar
- 1 tbsp. ground fresh ginger or to taste
- 1 tbsp. of crushed garlic (1-2 cloves)
- sirachi sauce to taste
- 1 tsp sesame oil
- Sautee the onions, carrot and mushrooms.
- Add in the ground meat and stir till pink is gone.
- Add in the bok choy till all is wilted.
- Add in the sauce which was already stirred together.
- Stir till well blended.
- Serve with the lettuce and wrap like a burrito, enjoy!
- Serve with a salad on the side and/or peanut sauce for dipping!
For Valentine’s Day this year we decided to keep it healthy! Here’s a little something I threw together with the help of my sweetheart! Here’s what you need:
- 2 zucchini – spiralize with the large holed attachment
- 1 onion sliced thin
- 1 cup carrot- spiralize on smallest holed attachment
- 1 yellow pepper- sliced thin
- 4 slices of peameal bacon (Canadian bacon), sliced long thin strips
- 1/4 cup roasted red peppers
- 1-2 cups of spinach
- 350g shrimp- peeled and deveined
- 10 oz coconut milk
- 1 tsp of sirachi sauce or more if you like heat!
- 3 cloves of garlic minced
- basil or cilantro to your taste
- 1 tbsp. olive oil
- Sautee your onions, bacon, garlic, carrots, peppers in the olive oil.
- Add the shrimp, sautee till pink.
- Add in the roasted red peppers and spinach till wilted.
- Add in the milk, stir. Add the sirachi sauce, stir.
- Add in your zucchini noodles and stir. Cook till the noodles are soft but not too long as they will get soggy, so leave that till the last minute!
- This is 2 large portions at 8 WW smart points each!
So here’s a little twist on falafel balls, baked, not fried. We all know I am counting points these days so you should get at least 24 balls, which makes them 2 points each! Enjoy with a salad or as a snack…full of protein!
- 3 Tbsp. olive oil
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1 red onion, chopped
- 2 cloves of garlic, chopped
- 3 Tbsp. parsley, chopped
- 3 Tbsp. cilantro, chopped
- 3 Tbsp. chick pea or gluten-free flour
- 1 Tbsp. chili powder
- 1 1/2 Tsp. kosher salt
- 1 Tbsp. lemon juice
- 1 Tbsp. cumin
- 1/2 tsp. baking powder
- Preheat oven to 375°. Grease 2 mini muffin tin sheets with the oil. Mash chickpeas in a food processor, then add remaining ingredients and blend to a thick, paste-like consistency.
- Shape into small ping pong-size balls and place each in a cup of the mini muffin tin. Bake, flipping balls halfway through, until balls are golden and crisp, 15 to 20 minutes.