Bacon-Wrapped Asparagus

 

Ingredients

1½ pounds asparagus, trimmed to 4 – 5 inches

Olive oil

Salt & pepper

4 slices bacon, cut in half lengthwise

½ cup balsamic vinegar

1 Tablespoon honey

Directions

Preheat the oven to 425°F / 220°F. Line a sheet pan with parchment.

Place the trimmed asparagus on the prepared pan. Drizzle them with olive oil and generously season them with salt and pepper. Roll the asparagus back and forth on the pan to coat them evenly.

Separate the asparagus spears into groups of 5 or 6. Arrange the spears so that their tips are all facing the same direction. Wrap the center of each bundle with one strip of bacon. (The bacon should overlap itself.)

Place the bundled asparagus on the sheet pan with the tail of the bacon on the bottom. (This will keep the bundle nice and tight while the asparagus is cooking and prevent the bacon from curling up while roasting.)

Bake for about 20 minutes, or until the bacon has browned and the asparagus is tender. Broil for the last few minutes of cooking until the asparagus bundles are crispy.

While the asparagus is cooking, prepare the glaze: in a small saucepan, combine the balsamic vinegar and honey. Cook the mixture over medium-high heat for 5 to 10 minutes, or until thickened. Allow the glaze to cool slightly (the reduction will thicken as it cools), then drizzle it over the cooked asparagus bundles and serve.

Decadent Chocolate Cherry Cookies: A Sweet and Fruity Delight

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup dried cherries (or fresh cherries, chopped)

1 cup semi-sweet or dark chocolate chips

Image

Directions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

Beat in eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in dried cherries and chocolate chips until evenly distributed.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

How to Prepare

Creaming the Butter and Sugar: Ensure your butter is softened for a smooth and creamy mixture, as this helps create tender cookies.

Incorporating the Cherries and Chocolate: Gently fold these in to avoid overmixing the dough, which can make cookies tough.

Baking: Keep an eye on the cookies, as overbaking can make them dry. They should look slightly underdone when you remove them from the oven.

Preparation Time

Prep Time: 15 minutes

Cook Time: 12 minutes per batch

Total Time: 30-40 minutes

Servings

Makes about 24 cookies.

The Best Macaroni Salad Recipe

 

Ingredients

16 oz. Elbow Macaroni

½ Red Onion

1 Green Bell Pepper

1 Red Bell Pepper

¼ cup Parsley, fresh

1 Carrot

¾ cup Mayonnaise (can use vegan mayonnaise)

can use vegan mayonnaise

1 tbsp. Spicy Dijon Mustard

Salt and Pepper, to taste

Instructions

Cook macaroni to al dente according to package directions, drain and rinse. Transfer to large bowl, let cool.

While macaroni cooks and cools, chop red onion, bell peppers, parsley and dice carrot, set aside.

Add red onion, bell peppers, parsley, carrot, mayonnaise, mustard and salt and pepper to macaroni. Mix well, refrigerate until cool. Serve cold or at room temperature.

Old Fashioned Pancakes

 

Ingredients :

makes 12 pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

3 tablespoons butter, melted

1 egg

1 1/4 cups milk

cooking spray

Directions :

1.Sift together flour, baking powder, salt, and sugar in a large bowl.

2.Whisk in melted butter, egg, and milk until combined.

Let batter rest for 5 minutes.

3.Preheat a large skillet over medium-high heat.

Spray with cooking spray.

Pour batter into the hot skillet, about 1/4 cup of batter for each pancake.

Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake.

Flip and cook until golden, about 1 to 2 minutes.

Taco Spaghetti Recipe

 

Ingredients:

1 tablespoon olive oil

1 pound ground beef

1 (1.25-ounce) package taco seasoning

1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies

1 tablespoon tomato paste

8 ounces spaghetti

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 Roma tomato, diced

2 tablespoons chopped fresh cilantro leaves

How to Make:

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

Remove from heat and top with cheeses. Cover until melted, about 2 minutes.

Serve immediately, garnished with tomato and cilantro, if desired.

Nutrition Facts: Servings Per Container 4

Amount Per Serving:

Crustless Pizza Bake

 

Ingredients:

For the Pizza Sauce:

1 cup tomato sauce

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

Salt and black pepper to taste

For the Pizza Bake:

1 pound ground beef (or ground turkey or sausage)

1 small onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 1/2 cups shredded mozzarella cheese

1/2 cup sliced black olives

1/2 cup sliced pepperoni (choose a low-carb brand if desired)

1/4 cup grated Parmesan cheese

1/4 teaspoon red pepper flakes (optional, for heat)

Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat Your Oven:

Preheat your oven to 375°F (190°C). Grease a 9×9-inch (23×23 cm) baking dish.

2. Prepare the Pizza Sauce:

In a small bowl, mix together the tomato sauce, dried oregano, dried basil, garlic powder, salt, and black pepper. Set aside.

3. Brown the Ground Beef:

In a large skillet over medium heat, cook the ground beef until it’s browned and no longer pink. Drain any excess fat.

4. Add Vegetables:

Add the chopped onion, red bell pepper, and green bell pepper to the skillet with the browned beef. Sauté for 3-4 minutes until the vegetables begin to soften.

5. Layer the Bake:

Spread half of the prepared pizza sauce in the bottom of the greased baking dish.

Place the beef and vegetable mixture on top of the sauce.

Sprinkle half of the shredded mozzarella cheese over the beef mixture.

Add half of the sliced black olives and half of the sliced pepperoni.

Pour the remaining pizza sauce over the top.

Add the remaining mozzarella cheese, sliced olives, and sliced pepperoni.

6. Finish with Parmesan:

Sprinkle the grated Parmesan cheese over the top of the bake. If you like a bit of heat, add the red pepper flakes as well.

7. Bake:

Transfer the baking dish to the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and slightly golden.

8. Garnish and Serve:

Remove the Crustless Pizza Bake from the oven and let it cool for a few minutes before slicing. If desired, garnish with fresh basil leaves for a burst of color and flavor.

9. Enjoy:

Serve your Crustless Pizza Bake hot and enjoy all the familiar pizza flavors without the carbs!

Tips and Variations:

Customizing Your Crustless Pizza Bake

Tips:

Be creative with your choice of toppings. Mushrooms, sliced bell peppers, and even spinach are great additions.

If you’re vegetarian, skip the ground meat and load up on veggies for a meatless version.

Variations:

For a spicy kick, consider adding diced jalapeños or a sprinkle of crushed red pepper flakes.

Customize the sauce to your liking by adding a dash of hot sauce or extra garlic for more flavor.

Customization:

The beauty of this Crustless Pizza Bake is that you can tailor it to your preferences just like you would with a traditional pizza. Whether you’re following a low-carb diet or simply want a quicker way to enjoy pizza night, this recipe is versatile and delicious.

Storage:

Store any leftover Crustless Pizza Bake in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until heated through.

GREEN PEPPER STEAK

 

Ingredients

1 lb sirloin or round steak, sliced thin against the grain

¼ c soy sauce divided

1 tbsp granulated sugar

2 tbsp cornstarch

1 c low-sodium beef broth

4 tbsp vegetable oil, divided

2 large bell peppers, cubed (red, green, or both)

1 large onion, sliced into wedges

1 tsp fresh ground black pepper

3 cloves garlic, minced

1 tbsp fresh ginger, minced or grated

¼ tsp crushed red pepper flakes (optional)

2 large tomatoes, cubed (or several small)

Cooked rice for serving

Soy sauce for serving

How To Make GREEN PEPPER STEAK

Step 1: Marinate the sliced steak in 2 tbsp soy sauce and sugar.

Step 2: Mix the cornstarch, beef broth, the remaining 2 tbsp soy sauce in a small bowl or 2 cup measure until well incorporated and set aside.

Step 3: In a large skillet, heat a tbsp vegetable oil over medium-high heat. Once the oil is hot, add half of the beef and cook until the edges turned brown. Flip and cook the other side for another 2 minutes. Transfer the cooked beef to a plate and keep warm. Add a tbsp more of oil and cook the rest of the beef slices.

Step 4: Add the last tbsp of oil into the pan and saute the bell pepper, onions with black pepper for about 5 to 8 minutes or until the veggies are crisp-tender and a bit charred.

Step 5: Adjust the heat to medium and add the garlic, ginger, and crushed red pepper flakes. Constantly stir for about a minute until the garlic is aromatic.

Step 6: Add the cooked beef back into the pan with the juices and pour over the beef broth mixture. Continue to cook for 3 to 5 minutes more until the sauce has thickened. Add the tomatoes and gently stir to coat.

Step 7: Once done, garnish with extra black pepper and parsley.

Step 8: Serve over hot rice and added soy sauce for serving.