Cheesy Cauliflower Soup

INGREDIENTS:
2 large potatoes, diced
1 large cauliflower, cut or broken into florets
1 medium carrot, diced
2 tsp. garlic powder
1 1/2 cups chopped onion
1 1/2 tsp. salt
4 cups water
2-3 cups grated cheddar cheese
3/4 cup low-fat milk
Black pepper to taste

INSTRUCTIONS:
Saute onion in large pot for about 3 minutes until slightly tender and starting to turn slightly golden.  Add garlic and saute for about one minute more.  Add potato, cauliflower, carrot, salt and water.  Bring to a boil and then simmer until vegetables are tender, about 20 minutes.  Use an immersion blender or a potato masher to mash vegetables to the desired consistency.  Add in milk and cheese.  Heat until warmed through.

Dill and Lemon Pepper Fettuccine

INGREDIENTS:
2 medium carrots
2 medium zucchini
8 oz uncooked fettuccine
1 container (8 oz) dill dip
¾ teaspoon lemon pepper

INSTRUCTIONS:
Shave carrots and zucchini lengthwise into thin slices with vegetable peeler.  Cook fettuccine as directed –
except add carrots and zucchini about 1 minute before fettuccine is done; drain Return fettuccine mixture to
saucepan.  Add dill dip and lemon pepper; toss.  Serve immediately.

Yield: 4 Servings

Jicama Orange Salsa

INGREDIENTS:
2 medium oranges, peeled and chopped
1 cup jicama, chopped
½ cup tomatillo, chopped
½ cup red onion, chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
1 teaspoon honey
½ teaspoon salt
2 tablespoons jalapenos, chopped fine

INSTRUCTIONS:
Mix all ingredients together and chill for a few hours.

QUINOA BURGERS

Thanks Jess for introducing me to these delicious morsels!

INGREDIENTS:
1/2 cup (90 g) quinoa, rinsed
1/2 teaspoon salt
2 tablespoons olive oil, plus more for frying
1 small yellow onion, diced
1 garlic clove, minced
1 cup (150 g) grated sweet potato
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 eggs
1/3 cup (50 g) gluten-free, panko-style breadcrumbs (make them by drying gluten-free bread slices in the oven and chopping them in food processor)
1/3 cup finely grated parmesan cheese
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives

INSTRUCTIONS:

Bring 1 cup of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and it's tender. Set aside to cool.

Heat a medium saute pan over medium high heat. Add the olive oil and cook the onions and garlic for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.

In a bowl, whisk together the eggs, breadcrumbs, parmesan cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.

Heat a large saute pan over medium high heat. Add enough olive oil to cover the bottom os the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding it. Cook for 3 minutes on each side or until golden. Finish frying all the cakes. Drain them on paper towels if needed.

Serve them on a bun just like you would a hamburger.

Spinach Salad with Poppyseed Vinaigrette

INGREDIENTS:
Cleaned, trimmed, dry spinach
Strawberry slices
Mandarin oranges
Craisins
Feta cheese
Slivered almonds

INSTRUCTIONS:
Toss ingredients together and serve with poppy seed vinaigrette.

SALAD DRESSING:
1/3 cup canola or olive oil
1/3 cup honey
1/3 cup balsamic vinegar
1 Tbsp poppy seeds
1 Tbsp Dijon or regular mustard

Combine all ingredients in a jar.  Whisk or shake to mix.

Cream Cheese Avocado Omelet

INGREDIENTS:
1 Tbsp. oil
4 eggs (or 6 egg whites for a healthier choice)
1/4 cup milk
1/8 tsp Paprika
1/8 tsp pepper
dash of salt
2 oz. cream cheese
Avocado slices
Bacon slices (optional)
Chopped chives (optional)

INSTRUCTIONS:
Beat eggs, milk, salt, pepper and paprika together.  Heat oil in a large skillet over medium heat.  Tilt pan to coat all sides evenly.  Pour egg mixture into pan, tilt to permit uncooked egg to run to sides and bottom.  Stick egg with fork to let heat through.  Lower heat and cook 2 to 3 minutes or until egg is slightly firm through.  Spoon or drop cream cheese across the center of eggs.  Top with avocado slices and roll the edges of egg over filling.  Remove from heat and cover for 2 to 3 minutes or until cheese is melted.  Sprinkle with chives and bacon pieces. 

Mashed Sweet Potatoes

INGREDIENTS:
2 lbs. sweet potaotes, peeled, quartered lengthwise and thinly sliced
4 Tbsp. butter
2 Tbsp. milk
1 Tbsp. maple syrup
1 tsp. salt
Pepper

INSTRUCTIONS:
Combine the butter, milk, syrup, salt, and sweet potatoes in a saucepan.  Cover and cook over low heat, stirring occasionally, until the potatoes are quite tender and fall apart as you stir, about 35 minutes.  Remove the pan from the heat and mash the potatoes with a potato masher or fork.  Whip with a whisk or spoon.  Season with pepper,

Red Potatoes and Green Beans

INGREDIENTS:
8 small red potatoes quartered (or 4 medium russet potatoes quartered)
1 pound fresh green beans
1Tbsp. olive oil
1/4 cup onion, minched
3 garlic cloves or 3 tsp. garlic powder
1 cup chicken broth
1/2 cup grated parmesan cheese
Salt and pepper to taste

INSTRUCTIONS:
Steam or boil the potatoes until tender.  Steam the green beans until tender.  In a large skillet, heat the oil and then add in the onion and garlic.  Cook and stir until the onion is soft.  Pour in the broth and simmer for three minutes.  Add in the potatoes and green beans.  Mix well.  Cover and simmer until mixture starts to thicken.  Top with the parmesan cheese.  Sprinkle with salt and pepper.  Serve immediately.

Roasted Veggies

INGREDIENTS:
2 medium potatoes, cut into 1/2" cubes
2 neduyn carritsm, cut into 1/2" slices
1 large zuchinni, cut into 1/2" slices
1 large bell pepper, cut into 1/2" pieces
1 medium onion, cut into 1/2" pieces
6-10 mushrooms
2 Tbsp. olive oil
1 Tbsp. garlic powder
1 Tbsp. rosemary leaves
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper

INSTRUCTIONS: 
Combine veggies in a large bowl.  Drizzle with the olive oil and stir to coat.  Add seasonings; mix well.  Transfer to a cookie sheet or casserole dish.  Bake on 400 for 45-50 minutes, until potatoes and carrots are tender, stirring half way through.

Cheesy Potato Soup

INGREDIENTS:
4 medium potaotes, diced
1 medium onion, chopped
1 quart water
3 tbsp flour
1 tsp salt
1/4 cup butter
1/2 cup milk
2 cups shredded cheddar cheese
1/2 tsp paprika
1/2 tsp seasoned salt
1/4 tsp basil
1/2 tsp black pepper
Chopped Chives
Bacon Bits

INSTRUCTIONS:
Combine potatoes, onion, water, and salt in a heavy saucepan.  Bring to a boil, reduce heat and simmer until tender (about 20 minutes).  In a heavy skillet melt butter.  Add flour; cook and stir until mixture bubbles.  Remove mixture from heat; stir in milk.  Return to heat; cook and stir until thickened.  Stir mixture slowly into potatoes.  Cook and stir until thick.  Add cheese and seasonings.  Serve topped with chives and Bacon Bits.   Yield:  4-6 servings.