3 Amazing, One-Pan Dinners to make with the kids

These 3 dishes are all made using one pot/pan for easy cleanup. The recipes are complicated so the kids can help make dinner <3 Fun for All!

One-Pot Tacos

Zucchini may seem like an unusual choice for a taco mixture, but it is a mild green vegetable that pairs great with corn and cheese. Zucchini is also a cinch to chop, making it a good vegetable to use to teach kids knife skills.

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1/2 onion diced
  • 1 pound ground beef
  • 2 tablespoon chili powder
  • 1/4 cup tomato sauce
  • 1 teaspoon salt
  • 1 large green zucchini squash diced
  • 8 ounces frozen corn
  • 1 cup shredded cheese we used a “Mexican” blend but use your favorite cheese
  • Soft tortillas or hard corn taco shells for serving if desired
  • Sour cream diced tomato, avocado chunks, additional shredded cheese for topping (if desired)

Instructions

  • Measure and prep ingredients as indicated above. Younger kids can measure and add the seasonings and cheese, while older kids can chop the zucchini.
  • In large nonstick pan, heat oil on medium for about a minute.
  • Add onion. Cook for 4-5 minutes until onion is translucent, using a spatula or heat-proof spoon to move the mixture around the pan to prevent browning. Crowd cooked onion in one side of the pan, off the heat, to make room for next step.
  • Add ground beef, salt and chili powder, breaking up and cooking beef until lightly browned (about 5 minutes). Stir in tomato sauce until beef is evenly coated. Move onions back into mixture and toss carefully until all ingredients are combined.
  • Stir in diced zucchini and frozen corn and cook 3-4 minutes until zucchini is tender (but not mushy). Turn heat to low.
  • Fold in shredded cheese and combine until cheese is melted.
  • Serve in soft tortillas, taco shells, or bowls. Top individual tacos/bowls with sour cream, diced tomato, avocado chunks, and more shredded cheese if desired.

One-Pan Garlic-Butter Salmon with Veggies

We LOVE one-sheet-pan dinners like this. The kids love making it!
Our formula is one protein plus, one starchy root vegetable plus one other veggie.
The key is to choose ingredients that cook in about the same time (15-25 minutes at 400 degrees is typical).
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Main Course, One Dish Meal
Cuisine: American
Keyword: Gluten Free, heart healthy, one dish meal
Servings: 4
Calories: 320kcal

Equipment

  • oven

Ingredients

  • 4 center-cut deboned salmon portions (they should be about 2 inches by 5 inches)
  • 2 tbsp olive or avocado oil
  • 1 pound baby white or fingerling potatoes halved or quartered
  • 8 ounces fresh thin asparagus
  • 1 medium red bell pepper cut into slices
  • 1/2 tsp salt
  • 1/2 cup melted butter
  • 4 cloves garlic minced
  • 1 tbsp brown sugar
  • 1 tbsp lemon juice

Instructions

  • Preheat oven to 400 degrees.
  • If green beans still have stringy ends, younger kids can snap them off with their hands or small scissors. Older kids can halve potatoes.
  • Line a large sheet pan with parchment paper or (Tin foil).
  • Place potatoes on pan and toss with 1 tablespoon olive oil. (Kids will enjoy doing this with clean hands.)
  • Move potatoes into a single layer on one side of pan, covering 1/3 of the pan.
    Toss green beans with the other tablespoon of oil and move them to opposite side of pan, leaving the middle 1/3 of pan, open.
  • Put melted butter, brown sugar, garlic, and lemon juice in small bowl or cup. Whisk until all ingredients are mixed.
  • Place salmon portions in the center part of the pan. Carefully pour or brush butter mixture on top of the salmon.
  • Sprinkle salt evenly over fish and vegetables.
  • Bake at 400 degrees for 18 minutes, checking around 16 minutes for doneness.

One-Pot Teriyaki Chicken & Rice

Dicing protein and vegetable pieces into uniformly small pieces goes a long way in making them more fun kids. Plus the flavor is out of this world!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, One Dish Meal
Cuisine: American
Keyword: comfort food, high protein, one dish meal
Servings: 6
Calories: 354kcal

Equipment

  • stove top

Ingredients

  • 1 pound uncooked chicken cut into one-inch pieces
  • 1 tbsp olive or avocado oil
  • 2 tbsp teriyaki sauce more to taste, if desired
  • 2 cups long grain white rice
  • 3 cups water more if needed
  • 1/3 cup carrots peeled and diced
  • 1/3 cup broccoli florets small
  • 1/3 cup green onions light green parts only, sliced horizontally into thin discs, divided in half
  • Salt to taste

Instructions

  • Younger kids can measure out liquid ingredients, rice, and frozen peas. Older kids are better suited to peeling and dicing carrots and slicing green onions.
  • In large nonstick pan, heat oil on medium for about a minute.
  • Add diced chicken, half of the green onions, and two tablespoons teriyaki sauce and cook for about five minutes, moving chicken around pan to prevent sticking. Cook until chicken is white on outside.
  • Add rice, water, and carrots.
  • Reduce heat to low and cover with lid. Simmer for 15 minutes.
  • Add broccoli and simmer for another 5 minutes.
  • Taste rice to ensure it is cooked and seasoned enough. If rice is not yet tender, cook for additional 2 minute intervals until it is. Add extra water in 2 tablespoon increments, if rice dries out before it is fully cooked.
  • Add salt to taste.
  • Fluff cooked mixture with fork or slotted spoon. Serve in bowls, topped with extra teriyaki sauce and rest of green onions to taste.

Mediterranean Chicken Stuffed Zucchini

Mediterranean Chicken Stuffed Zucchini

These Stuffed Zucchini Boats are easy to make and only need a little bit of time to cook. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Comfort
Keyword: comfort food, diabetic, Gluten Free, heart healthy, high protein, low carb, low sodium
Servings: 6
Calories: 280kcal
Author: Grandma Antionette

Equipment

  • Stove top, oven, broiler

Ingredients

  • 3 medium zucchini halved lengthwise
  • 2 tbsp. extra-virgin olive oil
  • 1/2 large onion chopped
  • 3 cloves garlic minced
  • 2 cups cooked shredded chicken
  • 1 tsp. dried oregano
  • 1/8 tsp Sea Salt more or less to taste
  • 1/8 tsp Freshly ground black pepper more or less to taste
  • 1 can chickpeas approximately 15oz
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup halved kalamata olives
  • 3/4 cup crumbled feta cheese
  • 1/2 large lemon
  • 3/4 cup finely chopped cucumber

Instructions

  • Preheat the oven to 350°.
  • Score zucchini and scoop out insides into a bowl. Place in a shallow baking dish, drizzle with olive oil, and season with salt and pepper. Bake 12 to 15 minutes, until mostly tender. Remove from the oven and turn broiler to high.
  • In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add scooped zucchini and cook until light golden, about 2 minutes. Add shredded chicken and chickpeas, tomatoes, olives, and oregano and cook stirring occasionally until the mixture is heated through, about 5 minutes.
  • Spoon chicken mixture into the zucchini then top with feta cheese. Bake until zucchini is just tender and cheese is melted, roughly about 10 minutes more.
  • Squeeze lemon over zucchini boats, garnish with cucumber and dill, and serve warm.

Notes

Nutrition Facts
Servings: 6
Amount per serving  
Calories 280
% Daily Value*
Total Fat 12.3g 16%
Saturated Fat 4.2g 21%
Cholesterol 53mg 18%
Sodium 546mg 24%
Total Carbohydrate 22.7g 8%
Dietary Fiber 5.1g 18%
Total Sugars 3.6g  
Protein 21.2g  
Vitamin D 0mcg 0%
Calcium 158mg 12%
Iron 2mg 13%
Potassium 555mg 12%

Grandma Antoinette’s Sassy Grilled Shrimp Skewers with Garlic Pesto

Grandma Antoinette’s Sassy Grilled Shrimp Skewers with Garlic Pesto

These easy Grilled Pesto Shrimp Skewers are made with homemade basil pesto right from our garden, don’t worry I have your recipe for that too. These are so healthy and totally delicious, you’ll want to make them all summer long!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Italian
Keyword: dairy free, garlic, Gluten Free, grill, heart healthy, high protein, low calorie, low carb, low fat, shrimp
Servings: 8
Calories: 93kcal
Author: Grandma Antoinette

Equipment

  • Grill

Ingredients

  • 1 lb. medium or large frozen shrimp deveined, thawed
  • 3 medium lemons thinly sliced
  • 8 bamboo skewers soaked in water 20 minutes
  • 1 tbsp Extra virgin olive oil or avocado oil for drizzling
  • kosher salt
  • Freshly ground black pepper
  • 1/2 cup pesto *see the recipe for homemade pesto in the notes below

Instructions

  • Preheat grill to medium-high.
  • Skewer shrimp and lemon slice.
  • Drizzle with olive oil and season with salt and pepper.
  • Grill, turning occasionally, until shrimp is opaque and lemons slightly charred, 4 to 5 minutes.
  • Brush with pesto and serve. Serve over Zucchini noodle or spaghetti squash for a low carb, healthy meal.

Notes

PESTO RECIPE
1.5 cups packed fresh basil leaves
3 cloves garlic
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1/8 cup pine nuts
1/4 cup chopped fresh parsley (optional)
Directions
Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired

Grandma Antionette’s Springtime Slowcooker Minestrone

Meatless Mondays

Grandma Antionette’s Springtime Slowcooker Minestrone

Prep Time10 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 40 mins
Course: Main Course, One Dish Meal, Soup
Cuisine: Italian
Keyword: comfort food, crockpot, heart healthy, low fat, nut free, one dish meal, slowcooker
Servings: 6
Author: Grandma Antionette

Equipment

  • Slowcooker

Ingredients

INGREDIENTS

  • 2 small sweet onions diced
  • 6 cloves garlic minced
  • 3 medium carrots peeled and sliced
  • 1 28oz can diced tomatoes
  • 2 15 ounce can cannellini beans drained and rinsed
  • 3 cups low-sodium vegetable stock
  • 3 cups water
  • 8 ounces ditalini pasta uncooked
  • 12 thin asparagus spears stems removed and cut into quarters
  • 1 cup frozen sweet peas
  • 1 6oz bag fresh spinach
  • 1/3 cup freshly grated romano cheese plus more for topping
  • salt and pepper to taste

Instructions

INSTRUCTIONS

  • Add diced onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your crockpot. Cook on low for 4-6 hours, stirring once or twice if you can.
  • About 12-15 minutes before serving, add in asparagus , spinach, peas and pasta.
  • Cook on low for another 15 minutes then stir in grated cheese. Taste and season with salt and pepper as desired.
  • Serve immediately with additional cheese on top!

The Amazing Health Benefits of Cinnamon

Cinnamon is a delicious spice and has been used as an ingredient dating back as far as Ancient Egypt. It has been prized for its medicinal properties for thousands of years. Cinnamon is made by cutting the stems of cinnamon trees. The inner bark is then extracted and the woody parts are removed. When it dries, it forms strips that curl into rolls, called cinnamon sticks. These sticks can be ground to form cinnamon powder. So what makes cinnamon so healthy?

Cinnamon is high in cinnamaldehyde

Cinnamon is very high in the compound cinnamaldehyde, which is believed to be responsible for most of cinnamon’s powerful effects on health and metabolism.

Cinnamon is packed with antioxidants

Antioxidants protect your body from oxidative damage caused by free radicals. Cinnamon is loaded with powerful antioxidants, such as polyphenols. Cinnamon has been shown to even outrank “superfoods” such as garlic and oregano.

Cinnamon has anti-inflammatory properties

Inflammation helps your body fight infections and repair tissue damage. However, inflammation can become a problem when it’s chronic and directed against your body’s own tissues. Studies show that cinnamon has potent anti-inflammatory properties, which may help lower your risk of disease.

Cinnamon may decrease your risk for heart disease

Cinnamon may improve some key risk factors for heart disease, including cholesterol, triglycerides and blood pressure. It has been linked to a reduced risk of heart disease, and has shown to reduce “bad” LDL cholesterol and triglycerides, while increasing “good” HDL cholesterol levels. Also, cinnamon has been shown to possibly reduce blood pressure.

Cinnamon can improve sensitivity to insulin

Serious conditions like metabolic syndrome and type 2 diabetes are often linked to insulin resistence. Cinnamon can dramatically reduce insulin resistance, helping this important hormone do its job by increasing insulin sensitivity.

Cinnamon lowers blood sugar levels and has a powerful anti-diabetic effect

Cinnamon is well known for its blood-sugar-lowering properties. Apart from the beneficial effects on insulin resistance, cinnamon can lower blood sugar by several other mechanisms, including decreasing the amount of glucose that enters your bloodstream after a meal.

Cinnamon may have beneficial effects on neurodegenerative diseases

Neurodegenerative diseases are characterized by progressive loss of the structure or function of brain cells. Alzheimer’s and Parkinson’s disease are two of the most common types. Two compounds found in cinnamon appear to inhibit the buildup of a protein called tau in the brain, which is one of the hallmarks of Alzheimer’s disease.

Cinnamon helps fight bacterial and fungal infections

Cinnamaldehyde, one of the main active components of cinnamon, may help fight various kinds of infection. Cinnamon oil has been shown to effectively treat respiratory tract infections caused by fungi. It can also inhibit the growth of certain bacteria, including Listeria and Salmonella.

Roasted Garlic Soup

Well, I’m sure you weren’t expecting to be home on a Wednesday but here you are. How about a nice Roasted Garlic soup recipe that will help boost your immune system & your mood! Keep everyone healthy & happy with this tasty soup!

Roasted Garlic Soup

Five entire bulbs of garlic roasted to perfection and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 5 mins
Course: Appetizer, Side Dish, Soup
Cuisine: American
Keyword: garlic, Gluten Free, vegetarian
Servings: 4
Author: Grandma Antionette

Ingredients

  • 5 bulbs garlic
  • ¼ cup olive oil
  • 6 tablespoons unsalted butter or ghee
  • 4 leeks chopped
  • 2 medium onion chopped
  • 6 tablespoons all-purpose flour or Gluten free to make it GF
  • 4 cups chicken broth or vegetable broth for vegetarian version
  • cup dry sherry
  • 1 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt or to taste
  • 1 teaspoon Oregano
  • ¼ teaspoon freshly ground white pepper
  • 2 tablespoons chopped fresh chives Optional

Instructions

  • Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  • Melt butter in a heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry and oregano. Simmer 20 minutes, stirring occasionally. Cool slightly.
  • Puree soup in batches in a blender or food processor.
  • Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Garnish with chives.

Meatless Monday – Crockpot Eggplant Parmesan

Crockpot Eggplant Parmesan

This scrumptious Slow Cooker Eggplant Parmesan will have everyone thinking you spent all day in the kitchen. Set it, forget it then enjoy it!
Prep Time25 mins
Cook Time8 hrs
Total Time8 hrs 25 mins
Course: Main Course, One Dish Meal
Cuisine: Comfort, Italian
Keyword: comfort food, crockpot, high protein, low carb, low fat, nut free, one dish meal, slowcooker, vegetarian
Servings: 12
Calories: 258kcal
Author: Grandma Antionette

Equipment

  • Crockpot, Slow-cooker

Ingredients

  • 5 pounds eggplant
  • 1 tablespoon salt
  • 4 large eggs
  • 1/3 cup milk of choice
  • 1 1/2 cup breadcrumbs You can use Gluten Free bread crumbs to make the recipe GF.
  • 5 ounces Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 4 cups marinara sauce
  • 16 ounces mozzarella cheese sliced or shredded
  • fresh basil for topping

Instructions

  • Peel eggplant and cut into 1/3 inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry.
  • Spread 1/2 cup of sauce in the bottom of the slow cooker.
  • Whisk together the eggs and milk in a shallow bowl. Stir together breadcrumbs, Parmesan cheese and Italian seasoning in a separate bowl. Dip eggplant in egg mixture and then in the breadcrumbs.
  • Layer 1/3 of the slices in the slow cooker. Top with 1 cup sauce and mozzarella cheese. Repeat layers two more times. Cook on low for eight hours.
  • When serving, top with fresh basil leaves.

Notes

Nutrition
Calories: 258kcal | Carbohydrates: 23g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 1380mg | Potassium: 678mg | Fiber: 6g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 9.1mg | Calcium: 317mg | Iron: 1.7mg
 

Crockpot Fajitas

Fajitas

We have a little recipe to put a smile on your face – Crockpot Fajitas! You can go meatless or meat them up with anything you like. The base stays the same, just add the protein of your choice set it, forget it and eat!

Hot delish fajitas will be awaiting your return!

Crockpot Fajitas

This Crockpot fajita recipe is super easy and can include whatever protein you like. Some prefer meatless with mushrooms, some like fish beef or chicken. The base recipe is the same but you can make this recipe yours.
Prep Time20 mins
Cook Time6 hrs 10 mins
Total Time6 hrs 30 mins
Course: Main Course, One Dish Meal
Cuisine: Mexican
Keyword: crockpot, fajitas, low calorie, slowcooker, vegetarian
Servings: 6
Author: Grandma Antoinette

Equipment

  • Crockpot

Ingredients

  • 1 14.5 oz can petite diced tomatoes with green chilies
  • 3 bell peppers ideally 1 red, 1 yellow and 1 green cored and sliced
  • 1 large yellow onion halved and sliced
  • 6 cloves garlic minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander*
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3 Tbsp fresh lime juice
  • 1 Tbsp honey

Protein options:

  • 2 lb chicken breast cut into strips
  • 2 cup portobello mushrooms sliced and peeled with the stems removed
  • 1 can black beans
  • 1 can garbanzo beans

Instructions

  • Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with your choice of protein.
  • In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle the seasoning over protein. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
  • Cover and cook on HIGH heat about 2 1/2 – 3 hours or low heat 4 – 6 hours.
  • In a small bowl whisk together lime juice and honey and add to slow cooker along with the protein and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.

Notes

Optional Toppings
Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)

Instant Pot Spaghetti Squash

Instant Pot Spaghetti Squash

Spaghetti squash in your Instant Pot yields a perfectly cooked squash—not mushy, but tender and holding its shape. Spaghetti squash is also a perfect base for so many sauces or just a sprinkle of Parmesan cheese as a side dish. At the market, look for squash that are about 3 lbs.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, One Dish Meal
Cuisine: American
Keyword: diabetic, Gluten Free, heart healthy, Instant Pot, instapot, low carb, low fat, one dish meal, soy free, spaghetti squash, vegan, vegetarian
Servings: 4
Calories: 109kcal

Equipment

  • Instant Pot

Ingredients

  • 1 3 lb spaghetti squash halved
  • 2 cloves garlic minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper

Instructions

  • Cut the squash in half lengthwise; scoop out and discard seeds.
  • Pour 1 cup water in the Instant Pot. Place a wire metal steam rack in pot. Arrange cut halves of squash on top of the steam rack. Put minced garlic on the inside center of the halved spaghetti squash.
  • Cover Instant Pot, and fasten the lid. Lock and seal the steam valve.
  • Set to HIGH pressure for 7 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)
  • Allow pressure to naturally release for 10 minutes, then carefully release pressure by turning valve to VENT.
  • Remove lid, and, using tongs, drain accumulated liquid from squash halves. Using a fork, scrape out flesh into spaghetti-like strands in a bowl (should have 4 to 6 cups)
  • Add olive oil, thyme, lemon zest, salt and pepper, to squash and toss to coat. Serve hot.

Instant Pot French Onion Soup

Instant Pot French Onion Soup

Instant Pot French Onion Soup—A quick and easy way to make a classic French onion soup recipe in a power pressure cooker. Delicious every time!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Main Course, One Dish Meal
Cuisine: American, French
Keyword: Chicken, Instant Pot, instapot
Servings: 4 servings
Calories: 347kcal

Equipment

  • Instant Pot

Ingredients

  • 3 tablespoons unsalted butter
  • 4 Large yellow onions — or Spanish onions halved and sliced 1/4 inch thick (about 2 1/2 pounds)
  • 4 cloves garlic — minced about 2 teaspoons
  • 2 springs fresh thyme
  • 1 bay leaf
  • 1/2 cup dry red wine — such as Cabernet Sauvignon
  • 4 cartons Beef Bone Broth 8.25-ounce cartons
  • 4 cups Beef Stock
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 to 12 slices small baguette — cut about 3/4-inch thick
  • 1/2 lb sliced provolone Gruyère cheese — white cheddar fontina, and gouda, are also delicious

Instructions

  • Turn the Instant Pot (or similar electric pressure cooker) to sauté. Add the butter and let melt. Once melted, add the onions, garlic, thyme, and bay leaf and stir to combine. Cook, stirring, until onions slightly soften and start to release liquid, about 5 minutes. Stir in 3 tablespoons water. Cover and seal the Instant Pot, then set to cook on HIGH pressure (manual setting) for 20 minutes. Release pressure to vent immediately.
  • Remove the lid, then turn the Instant Pot back to sauté. Cook for 5 minutes until some of the liquid evaporates, then add the wine and bring to a simmer, scraping up any brown bits that have collected on the bottom of the pot. Let simmer for 10 minutes, until most of the wine has evaporated. Discard the thyme stems and bay leaf.
  • Add the bone broth and stock. Bring to a simmer and let cook until the soup thickens, about 10 minutes. Add the salt and pepper, then taste and adjust the seasonings as needed.
  • For the bread topping: When you’re ready to serve, preheat the oven broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyère. Broil until bubbly and golden brown, 3 to 5 minutes, watching constantly towards the end so that the bread does not burn. Ladle the soup into bowls, then float the bread on top. Enjoy! Alternatively, if you have ovenproof bowls, you can ladle the soup into them first, top with each with a baguette slice and cheese, then arrange the bowls on a baking sheet and place the sheet under the boiler, until the bread is toasted and the cheese is melted.

Instant Pot Parmesan Chicken & Potatoes

Instant Pot Parmesan Chicken & Red potatoes

This Instant Pot Parmesan Chicken and Potatoes recipe is an easy one-pot meal that the whole family will love. This is healthy comfort food at its finest and most delicious. Parmesan cheese over the chicken and potatoes on your plate is the final, delectable touch.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, One Dish Meal
Cuisine: Italian
Keyword: Chicken, Instant Pot, Potatoes
Servings: 4

Equipment

  • Instant Pot

Ingredients

  • 1 1/3 pounds boneless skinless chicken breast Cubed
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt or more if desired
  • 2 tablespoons butter
  • 2 pounds baby red potatoes halved
  • 2 1/2 cups chicken broth
  • 3 clove garlic minced or chopped
  • 1/2 teaspoon dried thyme or fresh rosemary
  • 1 cup freshly grated parmesan reggiano
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Season chicken with Italian seasoning, salt and pepper, to taste.
  • Select “sauté on high heat” on the Instant Pot and add the butter. Once hot, add the chicken and sauté for about 2 minutes on each side (will not be completely cooked).
  • Add the potatoes to the pot and season with salt and pepper.
  • Stir in chicken broth, garlic and thyme or rosemary. Secure the lid.
  • Select “Manual” and cook for 20 minutes on high pressure.
  • When cooking is complete, slow-release for about 10 minutes before releasing the rest of the pressure.
  • Transfer the chicken and potatoes to a platter. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

Meatless Monday – Crockpot Black Bean Soup

Crockpot Black Bean Soup

This Crockpot Black Bean Soup recipe is super easy to make, packed with protein, and it's super delicious! It also just so happens to be naturally vegan, vegetarian and gluten-free. Woo Hooo
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course, One Dish Meal, Soup
Cuisine: Comfort, Mexican
Keyword: comfort food, Gluten Free, heart healthy, vegan, vegetarian
Servings: 8

Equipment

  • Crockpot

Ingredients

Main Ingredients

  • 1 large onion (yellow) chopped
  • 2 red bell peppers cored and chopped
  • 1 green bell pepper cored and chopped
  • 2 carrots chopped
  • 5 cloves garlic minced
  • 1 jalapeno pepper seeded and diced
  • 4 cups vegetable stock
  • 4 cans black beans, rinsed and drained (15 oz cans)
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 3 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1/4 teaspoon cayenne

Additional Garnish (Optional)

    Instructions

    • Combine all main ingredients in the bowl of a slow cooker, and stir to combine.
    • Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.
    • Remove the bay leaf.
    • Serve the soup warm, garnished with your desired toppings. Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

    Additional Options

    • use a blender or food processor to puree the soup completely (thick and smooth)
    • use a blender or food processor to puree about half of the soup (thick and smooth but still has texture)

    This Not That Thursday – Skip the Bread, Veggie Stuffing recipe

    Skip the Bread, Veggie Stuffing recipe

    If the group you're feeding on Thanksgiving Day has someone who is vegetarian, gluten-free or following a low-carb special diet, this is the stuffing recipe you’ll need to make the day perfect!
    Skip the carb-filled stuffing and have extra turkey 😉
    Prep Time15 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Side Dish
    Cuisine: American, Thanksgiving
    Keyword: comfort food, Gluten Free, low calorie, low carb, low fat, stuffing
    Servings: 6
    Calories: 90kcal

    Equipment

    • large skillet

    Ingredients

    • 4 tbsp. butter
    • 2 meduim onion chopped
    • 2 large carrots peeled and chopped
    • 2 stalks celery chopped or thinly sliced
    • 1 medium head cauliflower chopped
    • 1 cup 8-oz. package baby bella mushrooms chopped
    • 1 tsp Kosher salt add more to your tase
    • 1 tbsp Freshly ground black pepper
    • 1/4 cup freshly chopped parsley
    • 2 tbsp. freshly chopped rosemary
    • 1 tbsp. freshly chopped sage or 1 tsp. ground sage
    • 1/2 cup low-sodium vegetable broth

    Instructions

    • In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
    • Add cauliflower and mushrooms and then season with salt and pepper. Cook until tender, 8 to 10 minutes more.
    • Add parsley, rosemary, and sage and stir until combined. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes.
    • Serve hot and enjoy!

    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 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.

    This, Not That, Thursday – Using Apple Peels & Cores

    Apples! Did someone say apples? This week “This, Not That Thursday” is all about saving those apple peels and cores.

    Every fall we take at least one trip to an apple orchard near us. They have family-friendly activities, wonderful local canned goods for sale, and of course, apples. So many apples! Plain apples, apples to make applesauce, pies, crisps and the “mother” of them all… Apple Cider Vinegar

    When making any of the above you will probably peel & core some of those apples but did you know you can use the peels and the cores to make apple cider vinegar? This way you have virtually no waste! WINNER!

    It is also totally possible to make apple cider vinegar from the whole apple so don’t worry if you don’t have leftover peels and cores from anything.

    There are several more elaborate ways to make apple cider vinegar at home, but today I’m gonna show you how to make it from apple scraps. I especially like this method since it allows me to use the apples for other stuff while still making a valuable product from the “waste”.

    HOW TO MAKE HOMEMADE APPLE CIDER VINEGAR

    Prep Time10 mins
    Cook Time5 d
    Total Time5 d 10 mins
    Course: Snack
    Cuisine: American
    Keyword: dairy free, Gluten Free, heart healthy, low calorie, low carb, low fat, low sodium, nut free, soy free, vegan, vegetarian
    Author: Grandma Antoinette

    Equipment

    • One quart jar
    • One canning lid ring OR a rubber band
    • Coffee filter OR paper towel

    Ingredients

    • 5-6 Large apples Apple peels & cores any browning/discolored flesh from organic apples
    • 2-2 1/2 Tbsp granulated sugar I like Turbinado raw sugar
    • 2-2 1/2 cups water boiled and allowed to cool

    Instructions

    • Cover the bottom of your jar with apple scraps, filling no more than 3/4 full. The apples need room to expand and stay submerged.
    • Add 2 Tbsp of granulated sugar and 2 cups of filtered water to the jar. The apples should be completely submerged. Mold can grow on any portions of apples that are not covered and ruin your batch of vinegar. If your scraps float to the top of the jar add a smaller jar on top to keep them submerged.
    • 3.Stir the apples, sugar, and water and cover with a coffee filter. Secure with a canning band, or a rubber band.
    • Allow apples to sit in a warm, dark place for 2 weeks. Above the refrigerator or on the top shelf of a cupboard are great places. Just don’t forget you put it there!
    • After 2 weeks, you might notice some fizz or bubbles. That’s good news! Strain out the apple pieces and compost. Cover the apple cider vinegar again with a coffee filter and canning band. Allow continuing to sit at room temperature for another 2-4 weeks.
    • The vinegar may become cloudy or a SCOBY could form on the top, both of which are normal. Taste test the vinegar once a week until it’s to your liking. You can stop the fermentation process by replacing the coffee filter with a canning lid and storing it in the refrigerator.
    • Use your homemade vinegar just like you would store-bought vinegar– for cooking, cleaning and everything in between

    Notes

    Tip: You don’t HAVE to use a quart-sized jar, but it’s what I readily have available. Feel free to use whatever size jar you have on hand. If you use a different size jar, the ratio is 1 Tbsp sugar per 1 cup water.
    NOTE: About preserving and pickling with homemade vinegar: It’s generally recommended that you do NOT use homemade vinegar for any sort of preservation. In order to ensure the safety of your home canned products, you need a vinegar with an acetic acid level of 5%. Since most of us don’t have a way to check the levels of our homemade vinegar, it’s best just to skip using it for canning or preserving– better safe than sorry!
    NOTE: You want the peels to be from apples that have been scrubbed very, very well. Organic apples are preferred, but simply buy the best you can afford and wash them very well. Secondly, it’s okay to use brown or bruised apples. However, it is NOT okay to use moldy or rotten apples.


    This, Not That, Thursday – DIY Aloe Vera Gel

    It is easy to make aloe vera gel at home. All you need is a few healthy leaves of the aloe vera plant. If you have an aloe vera plant at home or in your garden, then you are lucky! Aloe vera gel is an excellent all-natural healer for skin issues such as sunburn, rashes, acne, among others. Aloe vera gel is also known to promote healthy hair growth. You can even preserve the gel for a month by adding natural preservatives.

    How to make Aloe Vera Gel

    Make your very own natural healer and skin cleanser!

    Prep Time 30 mins – Total Time 30 mins

    Appliance Needed: Blender, Refrigerator Serving size: 1 cup

    Ingredients

    • 2 aloe vera leaves
    • 500 mg vitamin C (optional)
    • 400 IU vitamin E (optional)

    Instructions

    1. If you have access to an aloe vera plant, take a sharp knife and cut off a leaf from the outside of the plant, close to its base. They are usually more mature and contain plenty of gel. If your plant is too young, make sure you do not cut off too many leaves at once. Aloe vera leaves are also available in supermarkets in the produce section. You can usually get 1/2 a cup of gel from 1 mature aloe vera leaf.
    2. Wash the leaves under cold running water to remove any dirt on the skin.
    3. Place the leaves upright in a bowl to let any white or yellow resin to drain off. This can cause irritation to the skin.
    4. Using a vegetable peeler, peel off the skin of the aloe vera leaf on one side. You will see the sticky gel underneath.
    5. Use a spoon to carefully scoop out the gel. Collect the gel in a clean glass container and make sure you do not get any pieces of the leaf skin in it.
    6. If you have collected a lot of gel and want to preserve it, you can mix it with natural preservatives. In a blender, add aloe vera gel and vitamin C or vitamin E capsules. For every 1/4 cup of aloe vera gel, you can either add 500 mg of vitamin C or 400 IU vitamin E. The foamy gel should be put in a clean, airtight glass jar. It will keep in the refrigerator for 1-2 months.
    7. You can also use fresh aloe vera gel to make a nourishing aloe vera juice or add it to smoothies.

    Notes

    Consider growing an aloe vera plant in your home as they are low-maintenance plants and grow easily. Aloe is generally safe for most people, but if you have an underlying health condition or take medicines or use herbs, talk to your doctor before using aloe as it could react with other medications and substances.

    -Dr. P
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    This, Not That, Thursday – White Rice Alternatives

    On this week’s installment of This, Not That, Thursday, we bring you 7 healthier alternatives to white rice.

    White rice is a cheap and easy starch many people choose to cook with, but there are healthier alternatives to white rice out there. Use these alternatives to amp up the nutrients in your meal.

    1. Red Or White Quinoa

    Quinoa contains the second most protein of any grain and has all of the essential amino acids. It is also naturally gluten-free and high in fiber.

    2. Cauliflower Rice

    Cauliflower rice is a great, low carb alternative to rice. It is also gluten-free and one serving contains a day worth of Vitamin C.

    3. Broccoli Rice 

    Broccoli rice is another great gluten-free low carb alternative full of fiber, plant-based protein, and iron.

    4. Barley

    Although not as popular as some of the other grains, barley provides a good serving of fiber and many other important minerals such as selenium.

    5. Farro

    Farro is an easy to digest grain that is full of protein and iron.

    6. Sweet Potato Rice

    Sweet potatoes are an excellent source of vitamin C and dietary fiber and also gluten-free.

    -Dr. P
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    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.

    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