Week 7 – Crockpot Chicken and Vegetables

Crockpot Chicken with Vegetables

Even a beginner cook could make this crockpot chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you’ll come home to a deliciously cooked chicken with veggies on the side.
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Main Course, One Dish Meal
Cuisine: American
Keyword: Chicken, comfort food, crockpot, Gluten Free, one dish meal, slowcooker
Servings: 6
Calories: 329kcal
Author: Grandma Antoinette

Equipment

  • Crockpot, Slow-cooker

Ingredients

  • 3 Medium Carrots peeled, and cut into 2-inch pieces
  • 2 Ribs Celery and cut into 2-inch pieces
  • 2 Medium Onions halve 1 and slice the other
  • 8 Small Red Potatoes quartered
  • 1 Teaspoon Salt divided
  • 1/2 Teaspoon Pepper divided
  • 1 Medium Lemon halved
  • 6 Cloves Garlic (I leave them whole since my kids don’t eat them)
  • 1 3/4 Lb broiler/fryer chicken
  • 1 Tablespoon dried rosemary crushed
  • 1 Tablespoon Lemon juice
  • 1 Tablespoon Olive oil
  • 2 Teaspoons Paprika

Instructions

  • Place carrots, celery, 3 cloves of garlic, sliced onions, and potatoes in a 6-qt. slow cooker; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
  • Place lemon halves, onion halves and 3 garlic cloves in the chicken cavity.
  • Tuck wings under the chicken and tie drumsticks together. Place the chicken over the vegetables in the slow-cooker, breast side up.
  • Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub all over the chicken.
  • Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.
  • Let stand 15 minutes before carving. Serve with the vegetables.

Week 6 – Crockpot Shredded French Dip Sandwiches

Week 6 – Crockpot Shredded French Dip Sandwiches

Shredded French Dip Sandwiches

Nothing says “comfort food” like the aroma of a warm roast wafting through your home. These Slow Cooker French Dip Sandwiches are a perfectly satisfying and easy dinner option for this rainy Halloween night. The contrast of the crusty French bread and the tender, juicy meat brings this sandwich to the next level.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Main Course, One Dish Meal
Cuisine: American
Keyword: comfort food, crockpot, french dip, high protein, slow cooker
Servings: 6
Calories: 397kcal
Author: Grandma Antoinette

Equipment

  • Slow Cooker

Ingredients

  • 1 3 lb Boneless beef chuck roast Trimmed
  • 1 Can 10-1/2 ounces condensed French onion soup, undiluted
  • 1 Can 10-1/2 ounces condensed beef consomme, undiluted
  • 1 Can 10-1/2 ounces condensed beef broth, undiluted
  • 8 to 10 French or Italian rolls split

Instructions

  • Halve roast and place in a 3-qt. slow cooker.
  • Combine the soup, consomme, broth, and bouillon; pour over roast.
  • Cover and cook on low for 6-8 hours or until meat is tender.
  • Remove meat and shred with 2 forks.
  • Serve on rolls.
  • Skim fat from cooking juices; serve juices on the side for dipping.

Week 5 – Crockpot Chicken Cacciatore

Love chicken dinners? Love slow cooker meals? Love Italian food? Then you will LOVE our slow cooker chicken cacciatore recipe! This amazing chicken cacciatore is packed with protein and vegetables that are slowly cooked for maximum flavor and minimal work. Set it & forget it!

Set it, forget it, then serve it up hot!

Slow Cooker Chicken Cacciatore

Love chicken dinners? Love slow cooker meals? Love Italian food? Then you will LOVE this slow cooker chicken cacciatore recipe! This amazing chicken cacciatore is packed with protein and vegetables that are slowly cooked for maximum flavor and minimal work.
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Main Course, One Dish Meal
Cuisine: Italian
Keyword: Chicken, crockpot, Gluten Free, high protein, low calorie, slowcooker
Servings: 6
Calories: 207kcal
Author: Grandma Antoinette

Equipment

  • Slow Cooker

Ingredients

  • 2 Medium Yellow onions thinly sliced
  • 1 3/4 Lbs broiler/fryer chicken cut up and skin removed
  • 3 Cloves Garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 can 14-1/2 ounces diced tomatoes, undrained
  • 1 can 8 ounces tomato sauce
  • 1 can 4 ounces mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
  • 1/3 cup white wine or water

Options

  • Serve with Pasta or Gluten Free Pasta for a GF version.

Instructions

  • Place onions in a 5-qt. slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms, and wine.
  • Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over your pasta choice.

Notes

Nutrition Facts
1 serving (calculated without pasta): 207 calories, 6g fat (2g saturated fat), 73mg cholesterol, 787mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable.

Week 4 – Heavenly Crockpot Potato Soup

Slow Cooker Heavenly Potato Soup

Grandma Antoinette's Potato Soup loaded with chunks of tender, hearty potatoes and made with a rich and creamy soup base. This soup is a family favorite and for good reason – it’s easy to make and absolutely delicious! Top it with cheese and bacon and no one will be able to resist.
Prep Time15 mins
Cook Time8 hrs 30 mins
0 mins
Total Time9 hrs
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Keyword: comfort food, crockpot, low calorie, one dish meal, slowcooker
Servings: 12
Calories: 179kcal
Author: Grandma Antionette

Equipment

  • Slow Cooker

Ingredients

Main Ingredients

  • 8 Cups Diced Russet potatoes
  • 48 Ounces Chicken broth or vegetable broth for vegetarian version
  • 1 10oz Can Condensed Cream of Chicken soup, undiluted or Cream of Celery soup for vegetarian version
  • 1/2 Cup Chopped yellow onion
  • 1 Large Carrot diced
  • 1 Stalk Celery diced
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 1 8oz Package of cream cheese – Cubed

OPTIONAL

  • ½ Lb Sliced bacon cooked and crumbled (Omit for vegetarian version)
  • Minced chives
  • Shredded Cheddar cheese

Instructions

  • In a 5-qt. slow cooker, combine all the main ingredients EXCEPT the Cream Cheese.
    Cover and cook on LOW for 8-9 hours or until potatoes are tender.
  • Add cream cheese; stir until blended. Serve immediately & enjoy.
  • Garnish with bacon, cheese & chives if desired.

Notes

Nutrition Facts
1 cup (calculated without bacon): 179 calories,
9g fat (5g saturated fat),
25mg cholesterol,
787mg sodium,
21g carbohydrate
(2g sugars, 2g fiber),
4g protein.

Week 3 – Crockpot Rosemary Chicken & Mushroom Risotto

Crockpot Rosemary Chicken & Mushroom Risotto

This is one of my weekend favorites. 2-3 hrs in the slow cooker and before you know it, a superbly delicious, soul-warming meal. I use this when I have leftover chicken handy, usually grilled chicken or leftover rotisserie minus the skin. Skip the chicken and rosemary and you've got yourself a wonderful vegetarian mushroom risotto! Either way, enjoy 😉
Prep Time15 mins
Cook Time2 hrs 45 mins
Total Time3 hrs
Course: Main Course, One Dish Meal, Side Dish
Cuisine: American, Comfort, Italian
Keyword: crockpot, one dish meal, risotto, slowcooker
Servings: 8
Author: Grandma Antoinette

Equipment

  • Crockpot

Ingredients

  • 3 tablespoons olive oil
  • 2 cups precooked chicken skinless
  • 3 cups sliced fresh mushrooms about 8 oz
  • 1/3 cup chopped onion
  • 2 cloves garlic minced
  • 1 3/4 cups uncooked Arborio rice
  • 4 cups chicken broth
  • 3/4 cup dry white wine or additional chicken broth
  • 1/2 teaspoon cracked black pepper
  • ½ teaspoon Rosemary or a few fresh sprigs
  • Asiago or parmesan cheese shreds optional
  • Fresh Italian flat-leaf parsley leaves optional

Instructions

  • In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
  • Add in rice, stirring to coat for 2 minutes.
  • Dump the rice mixture to a 4-quart crockpot. Stir in broth, chicken, wine, and pepper.
  • Cover and cook – low-heat setting about 2 hours and 45 minutes or until rice is tender.
  • Top with cheese and/or parsley. Serve immediately.

Notes

Cooking times may vary a little depending on slow cooker brands. Some run  hotter than others. For this recipe, I used Crock-Pot.

Week 2 – Crockpot Sweet & Sour Pot Roast

In honor of Rosh Hashanah, this week’s Crockpot recipe is a flavorful pot roast for a delightful family dinner. (Brisket can be used if you prefer).

The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid or sauce, and cook a long time over low heat. You’ll need to have this on for about 7-8 hours but it will be worth it!
L’shana tova umetukah

Crockpot Sweet & Sour Pot Roast

The rules are simple: Get a good piece of meat from your butcher, season it, cover it with liquid, and cook a long time over low heat.
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: Main Course
Cuisine: American, Jewish
Keyword: Gluten Free, nut free
Servings: 8

Equipment

  • Crockpot

Ingredients

  • 3 pound pot roast
  • 2 large onions
  • 6 large carrots cut thin
  • 5 stalks celery chopped
  • 8 cloves garlic chopped
  • 1/4 cup of dried cranberries
  • 6 Tbsp of cider vinegar
  • 1/4 cup brown sugar
  • 1/2 cup ketchup
  • 3/4 cup beef stock
  • 3/4 cup red wine
  • A handful of fresh cut herbs – parsley and tarragon

Instructions

  • Heat up a large skillet and add 1 tablespoon of oil. Sprinkle all sides of your pot roast with a couple of pinches of salt and pepper. Add pot roast to the sauté pan and brown on both sides (about 5 minutes per side). When pot roast is browned, add to crockpot.
  • In same skillet, add a touch more oil and sauté onions, celery, carrots, and garlic for about 5-10 minutes, cooking the vegetables just a touch.
  • Meanwhile in a measuring cup add wine, stock, brown sugar, ketchup, and vinegar. Whisk and set aside.
  • When vegetables are done add cranberries and cook for another minute. Pour in the wine mixture and add herbs, bring to a boil.
  • Carefully pour vegetables and sauce over pot roast, cook high 4-6 hours or on low 8-10 hours.
  • When done, take out the meat, let it cool for 5 minutes or until it’s easy to handle, cut, plate and spoon some vegetables over with a touch of gravy.

Notes

Side note: This pot roast can be cooked a day in advance; let the meat and vegetables cool in the crockpot in their juices, and then cover and refrigerate. Reheat, covered on high, about 30 minutes.

-Dr. P
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Week 1 – Crockpot Apple crisp

Crockpot Apple Crisp

This Crockpot Apple Crisp is a perfect way to use some of the apples you got while apple picking out east! This super easy dessert is bursting with juicy apples, brown sugar, and a buttery oat crumble topping, just like grandma used to make.
Prep Time30 mins
Cook Time3 hrs 30 mins
Total Time4 hrs
Course: Breakfast, Dessert, Side Dish
Cuisine: American
Keyword: soy free
Servings: 8 People
Calories: 366kcal
Author: Grandma Antoinette

Equipment

  • Crockpot

Ingredients

The Apple Mixture:

  • 8 Granny Smith apples (Or what you have on hand) peeled, cored, and cut into ¼-inch thick slices
  • ½ cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

The Crisp Topping:

  • 1 cup old-fashioned oats
  • ¾ cup white whole wheat flour
  • 1/3 cup packed light brown sugar
  • teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter cut into cubes

Instructions

Apple mixture:

  • Place sliced apples in the slow cooker. Add brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Stir. (Be sure to use a non-metal spoon so as not to scratch your slow cooker insert.) Let sit while you prepare the crisp topping.

Crisp Topping:

  • Combine oats, flour, brown sugar, cinnamon, and salt in a large bowl. Stir until well combined. Using your fingertips, work the butter into the oat mixture until the mixture starts to clump together.
  • Back to the apple mixture, stir one more time and then spread apples out into an even layer. Now, sprinkle on the crisp topping evenly.
  • Cook on high for 2 hours or on low for 3-3½ hours, until apples, are soft. Turn off heat and let stand for at least 30 minutes and up to 1 hour before serving (keeping the lid on).
    We serve it with vanilla ice cream, but you can use any flavor you like. Enjoy!

Notes

Nutrition Information
Serving size: ⅛ recipe
Calories: 366kcal
Fat: 13g
Saturated fat: 7g
Carbohydrates: 64g
Sugar: 42g
Sodium: 158mg
Fiber: 7g
Protein: 4g
Cholesterol: 31mg
 

-Dr. P
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Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

"This is a creamy variation of a family classic. The Cream cheese addition takes it to the next level. Serve over hot, cooked egg noodles to complete this easy peasy dinner ."
Prep Time10 mins
Cook Time8 hrs
Course: Main Course
Cuisine: American
Keyword: high protein, nut free, soy free
Servings: 4
Calories: 376kcal
Author: Grandma Antoinette

Equipment

  • Slow Cooker

Ingredients

  • 1 pound cubed beef stew meat
  • 1 can cream of mushroom soup
  • 1/2 cup chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup water
  • 4 ounces cream cheese

Instructions

  • In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
  • Cook on Low setting for 8 hours, or on High setting for about 5 hours.
  • Stir in cream cheese just before serving.

Notes

Nutrition Facts
Per Serving: 376 calories;
27.3 g fat;
9.5 g carbohydrates;
22 g protein;
97 mg cholesterol;
711 mg sodium

Grandma Antionette’s Dutch Oven Pot Roast

Grandma Antionette’s Dutch Oven Pot Roast

It’s getting a bit cooler here today and that makes me crave comfort foods. One of my favorite comfort meals of all time is my Grandmother’s pot roast. I remember sitting at her table with my siblings and cousins, inhaling plate after plate. One bite could make your whole week. Fork tender and juicy right from her dutch oven, this Grandma Anionette classic is a meal in one pan and perfect for your next Sunday supper.
Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
Course: Main Course
Cuisine: American
Keyword: dairy free, Gluten Free, nut free, soy free
Servings: 6
Calories: 500kcal
Author: Grandma Antoinette

Equipment

  • Dutch Oven

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 medium onions sliced
  • 2- pound chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups beef broth
  • 4 large russet potatoes peeled and sliced into 1-inch wedges
  • 4 large carrots peeled and sliced into ½ -inch thick pieces
  • 2 celery stalks sliced into ½ -inch thick pieces
  • 1-2 cloves of garlic
  • ½ cup red wine

Instructions

  • Preheat the oven to 375.
  • Put your dutch oven on the stove and heat it over high heat 5 to 6 minutes to sear the meat. Add the oil and season the meat with salt and pepper on both sides. Add it to the pan. It should sizzle immediately.
  • Reduce the heat to medium-high, and let the meat sear on one side 5 minutes, then flip. Add the onions, and garlic then cook 5 minutes more. Deglaze the pot by adding wine.
  • Add the beef broth to the pot–it should come about halfway up the side of the meat.
  • Cover and bake 2 hours, then check the liquid in the pot. Add a cup or so of extra water if needed.
  • Reduce the heat to 300 and bake an additional hour, and then add the carrots, celery, and potatoes. Bake covered 1 hour longer or until the meat is tender and the potatoes and carrots are soft.

Insta Pot Beefy Gyros

These Instant Pot Beef Gyros are a quick meal filled with healthy, clean ingredients and veggies that will make your mouth water! Ready in 25 min what could be better?

Beef Gyros with the Insta Pot

These Instant Pot Beef Gyros are a quick meal filled with healthy, clean ingredients and veggies that will make your mouth water! Ready in 25 min what could be better?
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish, Snack
Cuisine: Mediterranean
Keyword: low carb, soy free
Servings: 6
Calories: 395kcal

Equipment

  • Insta Pot

Ingredients

  • 2 lbs beef roast thinly sliced *I've also used loin flap meat and it's so easy to slice and cook
  • 4 cloves garlic minced
  • 1 tbsp parsley dried
  • 1 tsp black pepper
  • 1 tsp salt
  • 1/2 cup vegetable or beef broth
  • 1 red onion thinly sliced
  • 1 tbsp lemon juice
  • 4 tbsp oil olive, coconut, avocado, etc
  • 1 tsp apple cider vinegar optional
  • 1 tsp olive oil optional

Toppings

  • Pitas or Naan bread
  • carrots sliced
  • onions sliced
  • grape tomatoes quartered
  • cucumbers sliced
  • Lettuce
  • Feta or goat cheese optional, use container to measure

Tzatziki Sauce:

  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber peeled seeded, and chopped finely
  • 1 clove garlic minced
  • 1 tsp salt and pepper
  • 2 tbsp fresh dill

Instructions

  • Turn Instant Pot on saute and let the pot warn up. When it’s warm, add oil to the bottom of the pot and let it get hot.
  • Add meat, seasoning, garlic, and onion to Instant Pot. Sear and let onions soften for 3-5 minutes.
  • Pour lemon juice and broth over the meat. Give the meat a quick stir, then lock lid into place. Turn the steam valve to sealing. Using the Meat/Stew preset, cook the gyro meat for 9 minutes.
  • Let the pressure naturally release for 3 minutes before releasing the remaining pressure using the quick release method.
  • While the gyro meat is cooking mix together the Tzatziki sauce and slice your vegetable toppings. For added flavor, drizzle apple cider vinegar and olive oil over vegetables.

Notes

Note: To make your gyro, layer the lettuce at the bottom of the pita or naan bread. Then add your meat, toppings, and sauce. This will keep the pita
or naan from getting soggy.
Nutrition
Calories: 395 cal | Carbohydrates: 4g | Protein: 32g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 989mg | Potassium: 596mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2.5% | Vitamin C: 5% | Calcium: 6.9% | Iron: 18.1%

-Dr. P

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Summertime Grecian Flounder

“Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with basmati rice and any green vegetable will do but asparagus is my favorite!”

Summertime Grecian flounder

“Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with basmati rice and any green vegetable will do but asparagus is my favorite!”
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Gluten Free, heart healthy, low calorie, low carb, low fat
Servings: 4
Calories: 282kcal

Ingredients

  • 5 Plum (Romtomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/2 onion chopped
  • 3 cloves garlic chopped
  • 1 pinch Italian seasoning
  • 24 kalamata olives pitted and chopped
  • 1/4 cup white wine
  • 1/4 cup capers
  • 1 teaspoon fresh lemon juice
  • 6 leaves fresh basil chopped
  • 3 tablespoons Parmesan cheese freshly grated is best
  • 1 pound flounder fillets
  • 6 leaves fresh basil torn

Instructions

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
  • Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
  • Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
  • Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Red, White and Blue Summer Salad

Red, White and Blue Summer Salad

In this salad, we combine traditional Caprese flavors with summer blueberries, peaches and added prosciutto for saltiness, creating a balanced and flavor-packed dish. Caprese and fresh fruit always remind me of summer.
Prep Time20 mins
Total Time25 mins
Course: Salad, Side Dish, Snack
Cuisine: American
Keyword: Gluten Free, heart healthy, low calorie, low carb
Servings: 12
Calories: 233kcal
Author: Grandma Antoinette

Ingredients

  • 2/3 cup extra virgin olive oil
  • 1/2 cup fresh basil julienned
  • 1/3 cup white balsamic vinegar
  • 1/4 cup fresh mint leaves julienned
  • 2 garlic cloves minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 1 teaspoon pepper
  • 2 cups cherry tomatoes
  • 8 cups fresh arugula
  • 8 oz fresh mozzarella cheese pearls drained
  • 2 medium peaches sliced
  • 2 cups fresh blueberries
  • 6 ounces thinly sliced prosciutto julienned

Instructions

  • In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad.
  • In a large bowl, combine arugula, mozzarella, peach slices, blueberries, and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Notes

Nutrition Facts
1 cup: 233 calories, 18g fat (5g saturated fat), 27mg cholesterol, 486mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 8g protein.

My word, today is just perfect. Too perfect in fact, to be inside slaving in front of the stove for dinner tonight. In just 20 minutes this delightfully fresh dish is on the table without the need of an oven heating up the whole house. 
Let Grandma Antoinette help you with dinner <3

-Dr. P
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Grandma Antoinette’s Fried Zucchini Flowers

Grandma Antoinette’s Fried Zucchini Flowers

“This recipe has been our family favorite. Hope you enjoy them as much as we do.”
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Keyword: soy free
Servings: 4
Author: Grandma Antoinette

Ingredients

  • 18-24 male zucchini flowers (with stems)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon olive oil
  • vegetable oil for frying
  • salt to taste

Instructions

  • Clean flowers and dry with a paper towel.
  • Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
  • Heat vegetable oil in a deep skillet over medium heat.
  • Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.

Lemon Icebox Pie with Graham Cracker – Coconut Crust

Lemon Icebox Pie with Graham Cracker – Coconut Crust

We took Grandma Antoinette’s easy old-fashioned lemon icebox pie takes dessert up a notch, by adding coconut in the crust, which boosts both flavor and texture. For the brightest hit of citrus use fresh-squeezed lemon juice. Look for graham crackers made with 100% whole-wheat flour to get the most fiber.
Prep Time35 mins
Cook Time25 mins
Resting time2 hrs
Total Time3 hrs
Course: Breakfast, Dessert, Snack
Keyword: nut free, soy free, vegetarian
Servings: 10
Calories: 291kcal
Author: Grandma Antoinette

Equipment

  • 9-inch pie pan

Ingredients

  • 1 cup graham cracker crumbs 9 whole graham crackers
  • cup unsweetened shredded coconut chips or flakes
  • ¼ cup coconut oil melted
  • ¼ teaspoon salt
  • 8 large egg yolks
  • 1 tablespoon lemon zest
  • cups nonfat sweetened condensed milk from two 14-ounce cans
  • 1 cup lemon juice
  • Toasted unsweetened coconut flakes & lemon slices for garnish optional

Instructions

  • Preheat oven to 325°Lightly coat a 9-inch pie pan with cooking spray.
  • Mix graham cracker crumbs, coconut, oil and salt in a medium bowl. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake until the crust is set, but not browned, about 5 minutes. Transfer to a wire rack.
  • Beat egg yolks and zest in a medium bowl with an electric mixer until pale and foamy, about 4 minutes. Whisk condensed milk and lemon juice in another bowl until combined. Whisk the milk mixture into the egg mixture until blended. Pour into the crust.
  • Bake the pie until the center jiggles slightly, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Cover with plastic wrap and chill for at least 2 hours or overnight. Garnish with coconut flakes and lemon slices, if desired.
  • To make ahead: Refrigerate for up to 1 day.

Notes

Seeing graham flour on the nutrition label, that’s coarsely ground whole-wheat.
 

Snazzy Quick Roasted Chicken

Snazzy Quick Roast Chicken

Ingredients
1 h 30 m
229 cals
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Keyword: low carb, low fat
Servings: 8 People
Author: Grandma Antoinette

Ingredients

  • 1 3 pound whole chicken
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Instructions

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
  • Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
  • Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting to a minimum internal temperature of 165 degrees F (74 degrees C), about 40 minutes more. Let cool 10 to 15 minutes and serve.

Spaghetti Squash with Broccoli

Spaghetti Squash with Broccoli

In this low-carb spaghetti squash lasagna recipe, garlicky broccoli, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: Gluten Free, low calorie, low carb, low fat, soy free, vegetarian
Servings: 2 people
Calories: 194kcal
Author: Grandma Antoinette

Ingredients

  • 1 2 - 3lb Spaghetti Squash
  • 1 Tablespoon Extra-Virgin Olive oil
  • 1 Bunch Broccoli ( or Broccolini) Chopped
  • 4 Cloves Garlic
  • 1/4 Teaspoon Crushed Red Pepper (optional)
  • 2 Tablespoons Water
  • 1 Cup Shredded Mozzarella cheese (part-skim)
  • 1/4 Cup Parmesan Cheese
  • 3/4 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Pepper

Instructions

  • Position racks in upper and lower thirds of oven; preheat to 450°F.
  • Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  • Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  • Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.
  • Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
  • Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Chicken & Sweet Potato Stew

Chicken & Sweet Potato stew

This skillet recipe is a colorful and healthy main dish that can be on the table in just over an hour. The subtle, sweet-spicy flavor is a nice surprise.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: dairy free, diabetic, Gluten Free, heart healthy, low carb, low fat, soy free
Servings: 4

Ingredients

  • 2 teaspoons olive oil
  • 1 small red onion chopped
  • 2 cloves garlic minced
  • 2 skinless boneless chicken breast halves cut into cubes
  • 2 sweet potatoes peeled and chopped
  • ½ pound white button mushrooms thinly sliced
  • 1 cup fresh spinach
  • 1 pinch crushed red pepper or more to taste
  • 1 pinch paprika or more to taste
  • 1 pinch sea salt or more to taste
  • 3/4 cup chicken broth

Instructions

  • Heat olive oil in a saucepan over medium-high heat. Saute onion, garlic and mushrooms in hot oil until softened, about 5 minutes.
  • Stir chicken, sweet potatoes, spinach, crushed red pepper, paprika, and sea salt with the onion and garlic in the saucepan. Pour as much chicken broth into the saucepan to make the mixture as soup-like or stew-like as you’d like it.
  • Bring the broth to a boil, reduce heat to medium-low, and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender, about 30 minutes.

Summertime Shrimp Salad

Summertime Shrimp Salad

“Use an array of colorful veggies to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that’s perfect for summer entertaining.”
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Salad
Keyword: dairy free, diabetic, Gluten Free, low carb, low fat
Servings: 4
Calories: 290kcal

Ingredients

  • pounds raw shrimp 21-25 count, peeled and deveined
  • ¼ cup extra-virgin olive oil
  • 10 sprigs fresh thyme
  • 4 cloves garlic crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup lemon juice
  • 1 medium cucumber diced
  • 3 large heirloom tomatoes chopped
  • ½ cup chopped fresh basil plus more for garnish

Instructions

  • Preheat oven to 350°F.
  • Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
  • Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

Romanesco Broccoli Soup

Romanesco Broccoli Soup

The Romanesco broccoli is technically an edible flower and is easily recognized by its eye-catching fractal appearance. It is grown in the region of Lazio, home to Rome and hence its name. In Italy, you find it typically consumed raw, steamed, boiled, roasted or sauteed. It has a delicate nutty flavor making it easily adaptable to various preparations and is a favorite ingredient in Italian soups just like this one.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: low fat
Servings: 4
Author: Grandma Antointte

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 small carrot finely chopped
  • 1 onion finely chopped
  • 1 rib celery finely chopped
  • 7 ounces Romanesco broccoli (a large head) tough parts discarded, chopped
  • 4 small potatoes peeled and chopped
  • 8 cups hot water
  • salt and ground black pepper to taste

Instructions

  • Step 1
  • Heat olive oil in a saucepan over medium-low heat. Add carrot, shallot, and celery; cook and stir until fragrant, 2 to 3 minutes. Add Romanesco broccoli and potatoes.
  • Step 2
  • Pour hot water into the saucepan. Season with salt and pepper. Cook, covered, until broccoli and potatoes are soft, about 40 minutes. Puree soup with an immersion blender until smooth.

Vegan Watermelon Fruit Pizza

Vegan Watermelon Fruit Pizza

These wedges of juicy watermelon are topped with nondairy coconut yogurt and berries that make for a crisp and refreshing dessert. For kids snacks, leave the wedges blank and let everyone add their own toppings to the yogurt.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Dessert, Side Dish, Snack
Cuisine: American
Keyword: dairy free, diabetic, Gluten Free, heart healthy, soy free, vegan, vegetarian
Servings: 8
Calories: 70kcal
Author: Dr. Polcino

Ingredients

  • ½ cup unsweetened coconut-milk yogurt alternative
  • 1 teaspoon pure maple syrup
  • ¼ teaspoon vanilla extract
  • 2 large round slices watermelon 1 inch thick, cut from the center of the melon
  • cup sliced strawberries
  • ½ cup halved blueberries
  • 1/2 cup halved blackberries
  • 2 tablespoons toasted unsweetened coconut flakes

Instructions

  • Combine yogurt alternative, maple syrup and vanilla in a small bowl.
  • Spread ¼ cup of the yogurt mixture over each watermelon round. Cut each round into 8 wedges. Top with strawberries and blueberries and blackberries.
    Sprinkle with coconut. Enjoy!

Notes

Per serving: 70 calories; 2 g fat(1 g sat); 1 g fiber; 15 g carbohydrates; 1 g protein; 8 mcg folate; 0cholesterol; 11 g sugars; 1 g added sugars; 813 IU vitamin A; 20 mg vitamin C; 47 mg calcium; 0 mg iron; 5 mg sodium; 196 mg potassium
Nutrition Bonus: Vitamin C (33% daily value)
Carbohydrate Servings: 1
Exchanges: 1 fruit

Grandma Antoinette’s Pepper steak

Grandma Antoinette’s Pepper steak

"My favorite recipes are ones with few ingredients that I normally have on hand, you'll love it too!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Keyword: dairy free, Gluten Free
Servings: 4
Calories: 388kcal
Author: Grandma Antoinette

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 large bell peppers sliced into thin strips
  • 3 cloves garlic minced
  • 1/3 cup soy sauce
  • 1/3 cup honey
  • 1/3 cup red wine vinegar
  • 1 1/2 pounds flank steak cut into thin strips

Instructions

  • Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
  • Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

Grandma Antionette’s Baked Eggplant Parmesan

Grandma Antionette’s Baked Eggplant Parmesan

Grandma’s lighter take on eggplant parmesan maintains all the flavors of the classic dish but is baked instead of fried. This is a household favorite here & is bound to be in your house too. Besides being delicious, there are 11 grams of filling protein in this hearty vegetarian dish.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Keyword: low fat, soy free, vegetarian
Servings: 6
Calories: 204kcal
Author: Grandma Antoinette

Ingredients

  • 2 eggplants (about 2 pounds total)
  • 3 egg whites
  • 3 tablespoons water
  • 1 cup fine dry breadcrumbs (gluten free can be used)
  • ½ cup freshly grated Parmesan cheese (1 ounce), divided
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup slivered fresh basil leaves
  • cups tomato sauce
  • ¾ cup grated part-skim mozzarella cheese (3 ounces)

Instructions

  • Preheat oven to 400°Coat two baking sheets and an 8-by-11½-inch baking dish with nonstick cooking spray.
  • Cut eggplants crosswise into ¼-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, ¼ cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
  • Stir basil into tomato sauce. Spread about ½ cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes