Tuesday, October 22, 2013

Roasted Garlic Kabocha

Roasted Garlic Kabocha
Prep time
Cook time
Total time
The easiest and most delicious way to roast kabocha!
Serves: 6
  • 1 medium kabocha pumpkin
  • 3 cloves garlic, diced
  • 2 tbsp olive oil
  • salt and pepper
  1. Preheat the oven to 400 degrees.
  2. Flex your biceps and prepare for a workout. Grab a sturdy knife and cut the kabocha in two, removing the seeds and pulp from the center.
  3. Cut the pumpkin into one inch slices. Drizzle with olive oil and mix in the diced garlic and salt and pepper.
  4. Put the slices on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through the cooking time until the middle is tender and the outside is slightly crispy.
There’s no need to peel the pumpkin, the skin softens right up and is absolutely delicious!
*nutrition calculated with a 3.5 lb kabocha squash
Nutrition Information
Serving size: ⅙th recipe Calories: 148 Fat: 4.5g Saturated fat: 0.6g Carbohydrates: 19gSugar: 8g Fiber: 2.7g Protein: 2.7g Cholesterol: 0mg

Sunday, October 20, 2013

Shortbread Cookies

2 cups butter 
1 cup sugar
2 tsp vanilla (feel free to use REAL vanilla if you'd like ... lol)
4 cups flour

Mix butter and sugar until creamy. Add vanilla. Slowly add flour. 
Put through cookie press. Bake at 350 for 10-12 minutes.

Wednesday, October 2, 2013

Pizza Chicken

Pizza Chicken
Servings: 6 small portions
  • 1 egg, beaten
  • 1 cup part skim ricotta cheese
  • 1/2 cup sliced pepperoni, cut in half
  • 1/2 cup parmesan cheese, grated or shaved, divided
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh Italian parsley, chopped, divided
  • 1/2 teaspoon salt
  • Fresh ground pepper, to taste
  • 3 thick or 6 thin boneless, skinless chicken breasts
  • 1 cup prepared marinara sauce
  • 1/2 cup mozzarella cheese, shredded
Preheat oven to 350 degrees. Coat a 13″ x 9″ pan with cooking spray.
If using thick chicken breasts, slice into each breast at it’s thickest point and continue the cut all the way through, creating two evenly sized rectangular pieces. Repeat with remaining pieces of chicken. Set aside.
In a medium bowl combine egg, ricotta, 1/4 cup grated or shaved Parmesan, garlic, pepperoni, salt, pepper to taste, and 1 tablespoon chopped Italian parsley. Mix well.
Place about 2 tablespoons of the ricotta filling on the short end of a chicken breast. Gently roll the chicken over the filling and place it, seam side down, in the prepared pan. Repeat with remaining chicken breasts. Pour the marinara sauce evenly over each piece of stuffed chicken. Top with mozzarella, 1/4 cup Parmesan, and remaining 1 tablespoon of chopped Italian parsley.
Cover pan with foil and bake for 35 minutes. Remove foil and bake another 10 minutes or until no pink remains when you cut into chicken. 

Breakfast Muffin Surprise!

  • 1 C all purpose flour
  • 1 t sugar
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t pepper
  • 1 C cottage cheese
  • 1/4 C sour cream
  • 4 T unsalted butter, melted and cool
  • 1 large egg
  • 4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)
  • 1 scallion, minced
  • 1/4 C diced ham
1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.
2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk cottage cheese, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix).
3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through.
4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.