Puff the Magic Onion Tart

It's not really a tart. It is a giant popover or Yorkshire pudding.

You preheat the pan with bacon fat then quickly pour the pancake batter into the hot pan, then cover with the cooked onions and bacon. This monster puffs up like a Dutch Baby around the sides and makes this yummy onion pancake sort of thing.

Since I took the liberty of using a cast iron skillet this thing slid right out of the pan and I cut it into wedges like a pizza and served it to every food tester (neighbor) that I could find (it was big) and we all loved it.

This recipe is a keeper.


Onion Bacon Puff

Nutrition Facts
Serving Size 104g (4 oz) Serves 10

Amount Per Serving
Calories 238
Total Fat 16.2g
Saturated Fat 7.1g
Trans Fat 0.0g
Cholesterol 111mg
Sodium 558mg
Total Carbohydrates 9.6g
Dietary Fiber 1.3g
Sugars 1.6g
Protein 13.7g



6 oz. smoked bacon, cut into 1/4" matchsticks
4 tablespoons unsalted butter
2 medium yellow onions, thinly sliced lengthwise
Kosher salt and freshly ground black pepper, to taste

1 cup rolled oats (old fashioned oatmeal)
4 large eggs
1 cup cottage cheese
1 teaspoon baking powder
2 teaspoon dry mustard (substitute the yellow hotdog mustard if you must)
1 tablespoon unsalted butter
1/4 cup milk (any type)
1 teaspoon buttermilk blend (optional)

Heat bacon in a 12inch caste iron skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes.
Using a slotted spoon, transfer bacon to paper towels to drain.
Reserve bacon fat for later use.

Return skillet to medium-high heat, and add butter, onions, salt and pepper, and cook, stirring, until lightly caramelized, about 10 minutes.
Remove from skillet and set aside.

Heat oven to 425F°.

Make the batter: In blender/food processor mix the remaining ingredients and process until completely smooth. Let batter rest for 10 minutes.
Meanwhile, place cast iron skillet with bacon fat in oven and let heat for 10 minutes.

Remove skillet from the oven and pour in batter. Quickly sprinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

Best served immediately, but also good a few hours later at room temperature.

This was delicious.

Stuffed Strawberries

When fresh berries are in season this is an impressive way to serve them. 

Stuffed Strawberries 

4 ounces reduced fat cream cheese, softened 
One 4-serving size pkg. sugar-free instant vanilla pudding 
2 tablespoons Splenda 
1 teaspoon almond extract 
3/4 cup milk 
2 quarts fresh strawberries 

In mixing bowl beat until smooth the softened cream cheese, pudding powder, Splenda, and almond extract. 
Slowly add milk, beating after each addition. 
Set pudding mixture aside to thicken. 

Rinse berries and pat dry. Using a melon baller or small teaspoon, scoop out hull and some of the insides of the berries. (Large berries work best for this.) 
Slice off the very bottom of each berry so that it will stand up on the plate. 
Fill each berry with 1 - 1 1/2 teaspoons of cream and replace stem. 
Arrange berries on a plate and drizzle with the chocolate sauce. 

Makes 10 servings. 

Cook's notes: You could also slice the berries and layer them with the cream in a beautiful glass.....MUCH simpler and still gorgeous!

Mexican Bean Salad

This is a colorful, festive and tasty dish, perfect for Cinco de Mayo or any summer entertaining. Also makes a quick'n'handy lunch!


Mexican Bean Salad 

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 bell pepper (red, yellow or green), chopped
1 (10 ounce) package frozen corn kernels (optional)
1 red onion, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lime juice
1/2 tablespoon lemon juice
1 tablespoon Splenda Granular
1/2 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot sauce (Tabasco)
1/2 teaspoon chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, Splenda, salt, garlic, cilantro, cumin, and black pepper.
Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well.
Chill thoroughly, preferably overnight, and serve cold.

Cook's Notes: This is just a good starting point. Toss in your favorite flavors like thinly sliced scallions, diced tomatoes, cubed avocado or balsamic vinegar - blanched green beans - a can of garbanzos... The sky is the limit!

Shrimp Pâté

The food processor is one of the busy cook’s best friends, as this simple but delicious recipe demonstrates.

Even though I can only find statistics on seafood consumption in the United States, I am willing to bet that worldwide we eat more tons of shrimp than anything else we pull from the oceans. This dish is the perfect appetizer/snack/canape for spreading on celery, cucumbers slices - or toast points and crackers for your guests.


Shrimp Pâté

Nutrition Facts
Serving Size 89g (about 3 oz) Serves 6

Amount Per Serving
Calories 166
Total Fat 11.8g
Saturated Fat 7.2g
Trans Fat 0.0g
Cholesterol 142mg4
Sodium 223mg
Total Carbohydrates 1.0g
Protein 13.6g

1 clove garlic, coarsely chopped
1/4 cup chopped onion
4 Tbs butter, softened
2 oz cream cheese, softened
2 oz Greek yogurt
1 Tbs lemon juice
1/2 tsp hot sauce, or to taste
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
12 oz (350 g) peeled and deveined cooked shrimp (prawns)


Combine all ingredients except the shrimp in an electric food processor or blender and process until smooth.
Add the shrimp and process until the shrimp are finely chopped but not completely pureed.
Pour into a round bowl or terrine lined with plastic wrap, pat down and refrigerate for several hours to overnight. To serve, unmold onto a platter .
Garnish with chopped fresh chives, dill, capers or chopped sun dried tomatoes

Cook's Notes: If you don't have time to soften your butter and cream cheese, you can microwave them in 10 second increments until they reach room temperature. Once or twice usually does it. 

*You can have a crispy cracker with these if you make my Coconut Flour Toasts 

1 Tablespoon coconut flour
2 Tablespoons grated hard (Parmesan or similar) cheese
1/4 teaspoon Splenda Granular (or equivalent)
1/4 teaspoon baking powder
tiny pinch of salt
1 egg
2 Tablespoons coconut milk (or soy milk, almond milk, cow's milk, moose milk...)
1 teaspoon olive oil

Combine the dry ingredients in a small bowl. Work out clumps.
Make a well in the center.
Add the egg, milk and oil.
Stir well with a fork.

Let rest for at least 5 minutes to allow the coconut flour to absorb the liquid.

Spray the inside of a straight sided mug with cooking spray.
Spoon half the batter into the mug.
Tap it on the counter to remove air bubbles.
Cook in the microwave for 60 to 65 seconds. The center should be steaming, but firm to the touch.
Run a knife around the edge and remove the bread, allowing it to cool on the counter.

To make toasts, slice the bread into 4 thin disks and arrange on a parchment, foil or silpat lined baking sheet
Repeat steps with the remaining batter.
Bake at 350F until browned and crunchy. may require turning once.
Store short term in a sealed container in a cool dry place.

Cook's Notes: Add your favorite herbs or spices to create a variety of flavors. I recommend a little powdered ranch dressing mix!

Tortino di Fagiolino (green bean tart)

Don't be put off by the fancy Italian name. This is like a spiffed up green bean casserole if you really look at it. However, I give this tart a 5 ***** rating. Trust me, it's a winner. I loved this simple tortino (pie) and can't wait to make it again and again. 

You fry the wonderful onions and garlic and add them to cut up cooked green beans (fagiolini). Flat Italian Romano beans would be ideal in this recipe, but I am rarely lucky enough to find them, so I used haricot vert. Plain old fresh "green beans" work perfectly.

I served this with a side of little roasted pomordorini (cherry tomatoes) for a fantastic light supper. See how translating into Italian makes all your food sound more delicious!


Tortino di Fagiolini (green bean tart)

Nutrition Facts
Serving Size 190g (6 Dinner servings)

Amount Per Serving
Calories 157
Total Fat 8.6g
Saturated Fat 3.1g
Cholesterol 163mg
Sodium 191mg
Total Carbohydrates 11.2g
Dietary Fiber 4.2g
Sugars 3.2g
Protein 10.5g


1 1/2 pounds green beans (Roma, haricot vert or regular green beans)
salt & pepper
olive oil
1 onion, sliced thin (I prefer red onions for this dish)
2 small garlic cloves, chopped
5 eggs
1/2 cup grated fresh Parmesan
1/4 cup milk
1 cup bread crumbs (optional - not included in stats)

Start by lining an 8" or 9" springform pan with foil.
Butter it well, and even spray it with some PAM if you can, so the tortino doesn't stick.

Bring a large pot of salted water to the boil.
Add the green beans and boil just until tender, 3 to 6 minutes, depending on the thickness of the beans.
Drain the beans, and immediately shock them in a bowl of salted ice water to stop the cooking.
When the beans are just cool, drain again.
Coarsely chop the beans into pieces approximately 1 1/2 inches in length and place in a large bowl.

In a large sauté pan, heat the olive oil over medium high heat until hot.
Add the onion and cook, stirring frequently, until the onions are translucent and begin to color.

Stir in the chopped garlic and continue to cook until the onion is caramelized, 6 to 8 minutes. Don't add the garlic any earlier or it will burn - and burned garlic is just NASTY!
Remove the pan from heat and cool slightly, then toss the onions and garlic with the green beans.

Meanwhile, make the egg base: In a medium bowl, whisk together the eggs, Parmesan, milk.
Season with salt & pepper (You need about a 1/2 teaspoon of salt here, at least).

Stir the egg mixture into the green bean onion mixture in the bowl and pour into your prepared well greased foil lined pan.

Spread the optional breadcrumbs on top of the pie and press down.
Drizzle with some olive oil so the crumbs crisp up.
I added some extra Parmesan for good luck!

Bake for 30-35 minutes until the tortino is set.
Let cool on a rack and remove from the springform pan.

Best served warm, but also excellent at room temperature.

Cook's Notes: For a more decadent dish, replace the fagiolino with asparagi (asparagus) and some shredded prosciutto.

Tuna Marinara over Spaghetti Squash

I love to watch Giada De Laurentiis on the Food Network. She’s gorgeous and although many of her recipes are pretty labor intensive, she makes some tasty simple ones that I can easily convert to fit my dietary needs.

A while back I found her Tuna and Tomato Sauce recipe and even though I was skeptical I tried it. Wow, it’s amazing and I made it often, back when I used regular pasta. Recently I put it over spaghetti squash. It as just as good as I wanted it to be.



Tuna And Tomato Sauce

1 cooked spaghetti squash (see below)
1 jar No-Sugar-Added marinara sauce (or homemade!)
2 cans tuna (I use chunk light) packed in oil, drained
2 teaspoons drained capers
grated lemon peal of one lemon
Salt and freshly ground black pepper
1 tablespoon chopped fresh Italian parsley (or 1 tsp dried)

While the squash is baking, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet.
Using a fork, break the tuna into chunks.
Simmer to blend the flavors, about 5 minutes.
Season with salt and pepper, to taste.
Add the parsley and serve over your squash.

Top with grated Parmesan cheese if you allow dairy and enjoy!

Cook's Notes: I buy the cheap American tuna, but if you have WAY too much money you can spring for the Italian tuna, which is QUITE tasty, but the flavor gets covered up in the marinara and I don't think its worth it in this case.
There are several great spaghetti sauces in your grocery aisle that don't have added sugar, but you have to READ THE LABELS. Note: They are usually NOT the highly advertised national brands.

Spaghetti Squash Directions

Pre-heat the oven at 375F.
Cut one spaghetti squash in half from stem to bottom (length-wise).
Scrape out the seeds and pulp.
Season however you like, I drizzle mine with olive oil and sprinkle garlic salt on it.
Place each half of the squash face down (skin side up) and bake for 30 minutes.

Remove from the oven and let cool a bit.

Use a fork to pull the strands out of the squash onto a plate.

Grilled Bacon Avocado and Cheese Sliders

Wow!! Are these good! Of course, it would be difficult for anything made with bacon, cheese and avocado to NOT be good, now wouldn't it? The avocado gives this slider a sensational creaminess to counter the crispy bread. YES!! BREAD!!! Really, the grilled coconut flour bread does get crunchy crisp! 

They really are super fast and easy to put together. My plan was to use Parmesan cheese in my bread, but I ran out! So in one batch, I used Asiago. In the other, I grated some Spanish Manchego. Both turned out fine, so you can use romano, grana padano, or any HARD cheese - I'd avoid cheddar, mozzarella, etc...


Grilled Bacon Avocado and Cheese Sliders

2 Minute Coconut Flour Bread (recipe below)
sliced thick cut bacon
Sharp NY Cheddar Cheese (or your choice)
small ripe avocado
cherry tomatoes (or roma tomato) sliced

While the bread is baking, pan fry your bacon, crisp.
Slice the cheese.
Melt butter in the skillet.
Add 4 slider halves at a time to the skillet. Placing a slice of cheese on each.
Grill until bread reaches a crispy texture and the cheese is melting.
Top with hot bacon slices
Add the avocado and tomato slices.

I transferred these to the plate and assembled the slider halves there. My 2 miniature schnauzers, Midnight and Rascal, were supervising closely and really hoping I would lose a few pieces of bacon in the transfer. I slipped them a strip when the dear wife wasn't looking.


That is it. Pretty darned easy. It would be a little time consuming for a large crowd, since you have to make one batch of bread at a time, but for the two of us tonight, it was perfect! These were crispy and buttery and cheesy and creamy... If I don't hush I'm going to have to go back in the kitchen and make myself another one!

2 Minute Coconut Flour Bread

1 Tablespoon coconut flour
2 Tablespoons grated hard cheese
1/4 teaspoon Splenda Granular (or equivalent)
1/4 teaspoon baking powder
tiny pinch of salt
1 egg
2 Tablespoons coconut milk (or soy milk, almond milk, cow's milk, moose milk...)
1 teaspoon olive oil

Combine the dry ingredients in a small bowl. Work out clumps.
Make a well in the center.
Add the egg, milk and oil.
Stir well with a fork.

Let rest for at least 5 minutes to allow the coconut flour to absorb the liquid.

Spray the inside of a straight sided mug with cooking spray.
Spoon half the batter into the mug.
Tap it on the counter to remove air bubbles.
Cook in the microwave for 60 to 65 seconds. The center should be steaming, but firm to the touch.
Run a knife around the edge and remove the bread, allowing it to cool on the counter.

To make a slider bun, slice the bread in half.
Repeat steps with the remaining batter.

I placed our slider halves in the toaster oven set on light brown. They would be great eaten as is....but everything is better with butter, and I wanted to make grilled cheese sliders tonight.

Cook's Notes: Thin slice these rounds and bake at 350F to create crackers.
Add herbs and spices to enhance the flavor experience.

Southern Sweet Tea

For those unfamiliar with this supremely Southern invention, sweet tea is a staple of Southern kitchens. And let me tell you, when they say “sweet” down here they do not lie. Some recipes call for enough sugar to make a spoon stand up on its own. It has been said that properly made Southern Sweet Tea would give people diabetes from just one glass.

One of my favorite local restaurants is renowned for its sweet tea (they call it “Southern table wine.”) and leave a large pitcher of it on every table. If you order unsweetened iced tea they will look at you and say "Ya'll ain't from around here are you?"

One of the problems with iced tea is that it takes a bit of time to prepare, which makes instant gratification tough. When I want a glass I want it now — I don’t have the patience to wait for boiling, steeping, cooling, etc... - and let's face it.. instant teas are just nasty! To solve that problem growing up, Mom always kept a jar (never a pitcher) of sweet tea right next to the Kool-Aid in the refrigerator at all times.

I ran across a delicious commercial concentrate several years ago when I was in the restaurant business and have been determined to reproduce it to fit my new sugar free lifestyle, yet have it pass muster below the Mason-Dixon line. After interviewing hundreds of Southern grandmothers to determine their sweet tea secrets, I have it ready.


Iced Sugar Free Sweet Tea Concentrate

3/4 gallon of water
5 one gallon tea bags or 24 family size tea bags
8 cups Splenda Granular (or equivalent sweetener - see Cook's Notes)
1/2 teaspoon baking soda

Bring the water to a full rolling boil. Anything less guarantees your tea will be bitter.
Remove from heat and immediately add tea bags.
Cover (off heat) and let stand for 30 minutes.
Remove tea bags and stir in 1/2 teaspoon of baking soda. (This keeps the tea from clouding and helps preserve it, and does not affect the taste).
Add sweetener while still warm and stir until it dissolves.
Pour in enough additional water to make 1 gallon of tea concentrate.

This concentrate keeps 4 weeks in the refrigerator and freezes very well. I store it in clean, washed milk jugs. It is really so handy to have and lasts a long time.

TO MAKE TEA:
For 1 gallon of tea: Measure 3 cups of iced tea concentrate into a pitcher. Add enough additional water to make 1 gallon of tea and stir.
For 2 quarts of tea: Measure 1 and 1/2 cups iced tea concentrate into a pitcher. Add additional water to make 2 quarts of tea and stir.
For a 16 ounce glass of tea: Put 2-3 tablespoons concentrate into a 16 ounce glass. Fill the glass with water and ice; stir.

Keep unused portions of tea refrigerated. If the tea is too weak or too strong for you add more or less iced tea concentrate to the water.

Cook's Notes: **If you don't like your tea sweet , you can leave out the sweetener entirely. Those Yankees among you without Southern taste buds may want use as little as 1.5 cups sweetener. Please experiment to find your favorite sweetness level.

If you like your tea strong in the Southern style, you can avoid it getting watered down by making sweet tea ice cubes.

If you want it fancy you can use a mixture of Earl Grey plus a small amount of jasmine. I am not a huge fan of fruity teas, but if you are, by all means use them, or add some fruit juice to the finished product - Blackberries or peaches make an excellent addition.

As for me, I keep my iced tea simple with a liberal squeeze of fresh lemon juice. You could also add 1/2 lemonade to make an "Arnold Palmer." And of course there is always the option of turning your soft beverage into a hard one for your summer guests, with the addition of some vodka. Cheers!

Tilapia Lettuce Wraps

There aren’t any secrets in this recipe – just fresh fish that’s simply grilled and served with the best ingredients to deliver great food - in a handy portable format.


Tilapia Panko-Style Lettuce Wraps

Makes 3 wraps:
1 large egg white
3/4 cup panko breadcrumbs, see Cook’s Notes
6- to 7-ounce tilapia fillet
1 tablespoon canola oil
3 lettuce cups, see Cook’s Notes
2/3 cup finely shredded red and/or green cabbage
3 tablespoons Wrap Sauce (see below)
3 to 4 tablespoons pico de gallo, see Cook’s Notes
Garnish: lime wedges for optional juicing



Place egg white and panko in separate shallow bowls or pie plates.
Dip both sides of fish in egg white, then panko.
Heat oil on medium heat in nonstick skillet that is large enough to accommodate the fish.
Cook fish on both sides, cooking long enough to nicely brown the crumbs and cook the interior.
Fish should be opaque throughout.
Cut fish into 3 portions. Cut each portion into 2 pieces.

Add 2 pieces of fish to a lettuce cup. Top with 2 tablespoons wrap sauce, some shredded cabbage and a generous tablespoon of pico de gallo.
Repeat to make 2 more lettuce wraps.
Serve with lime wedges on the side.

Cook’s notes: Japanese-style panko breadcrumbs are coarser than traditional, prepared dry breadcrumbs. They create a deliciously crunchy crust. Supermarkets often stock them in the Asian specialty section and the breadcrumb section. The 3/4 cup measurement is more than you will use, but when breading, it is helpful to have a generous amount to work with. Of course, if you do not want the crispy crunchy crust, skip the breading process and cook the fish without it. These are still TASTY!

Easiest way to make lettuce cups: Cut off the bottom 1/3 off a head of iceberg lettuce, then hold the cut side of the remaining portion under running water. The surge of the water will help separate the leaves. Drain “cups” upside-down on paper towels. Boston bib and romaine leaves work equally well.

To make pico de gallo, combine 1 cup diced Roma tomatoes; 1/4 cup peeled, diced English cucumber; 1/4 cup diced yellow onion; 1 tablespoon minced fresh cilantro; 1 small clove garlic (minced); and 1/2 seeded and minced fresh jalapeno chili, plus salt and pepper to taste.

Wrap Sauce

1 cup low-fat, plain Greek-style yogurt
1/3 cup good mayonnaise
Smoked paprika, to taste
Salt and freshly ground pepper, to taste
1 large garlic clove, minced
Juice from grilled lemon, to taste
Combine all ingredients in a bowl.

Cook’s notes: To grill lemon, use barbecue grill or grill pan. Cut lemon in half and place on heated grill until dark grill marks form. When cool enough to handle, squeeze juice.

Cauliflower with Bacon and Parmesan

I was really craving some potatoes au gratin, but I wouldn't give in. I know I can replace potatoes with cauliflower, so I thought, "What could be even better?" EVERYTHING is better with bacon - and if you are using cheese, why not use the KING of cheeses? Thus was this recipe born - and it's WAY better than potatoes au gratin. I don't miss them at all!!! 

 
Roasted Cauliflower with Bacon and Parmesan

Nutrition Facts 
Serving Size 122 g (serves 6 - 8) 

Amount Per Serving 
Calories 246 
Total Fat 16.5g 
Saturated Fat 8.4g 
Trans Fat 0.0g 
Cholesterol 45mg 
Sodium 695mg 
Total Carbohydrates 11.1g 
Dietary Fiber 1.2g 
Sugars 3.5g 
Protein 13.3g 


1 head cauliflower, cut into pieces (about 6 cups) 
4 ounces bacon, diced 
1/4 cup butter 
1/4 cup all-purpose flour 
1 1/2 cups milk 
1 clove garlic, whole 
1 teaspoon red pepper flakes 
1 cup grated Parmesan 
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1/8 teaspoon freshly grated nutmeg 
1/3 cup bread crumbs (optional - you can replace with more grated Parmesan) 


Preheat the oven to 350 degrees F. 
Bring a large pot of salted water to a boil over high heat. 
Blanch the cauliflower for 2 minutes. 
Transfer the cauliflower to a buttered 9 by 13-inch baking dish or individual ramekins and let cool, about 5 minutes. 

In a small skillet over medium-high heat, brown the bacon. Transfer to a small bowl and set aside. 

In the same skillet, melt the butter. 
Add the flour and stir until combined. 
Continue stirring for 2 minutes to cook the flour. 

Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. 
Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture thickens enough to coat the back of a wooden spoon. 

Add the Parmesan, salt, pepper, nutmeg, and the reserved bacon. 
Stir to combine. 
Pour the sauce over the cauliflower to cover. 
Top with a sprinkling of bread crumbs. 

Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

Chocolate, Orange Ricotta Pie

First let me say that this pie traditionally has a crust, and I had all good intentions of making one. However, when I opened the fridge, I had no butter! How can I run out of butter? It happens... 

So a crustless version it was going to be (hey, look at the bright side, I saved a few calories and carbs!). 

However, you might want to make it with a crust, since it would be prettier, and much easier to serve and slice, but I didn't care, it was gobbled up without time for me to apologize.

If you want to make a crust, press ground nuts (pecans or almonds) mixed with some Splenda and butter into the baking dish first - and don't forget to buy the butter! 


 
Ricotta, Chocolate & Orange Pie

Nutrition Facts 
Serving Size 79g (1/8th pie) 

Amount Per Serving 
Calories 132 
Total Fat 8.5g 
Saturated Fat 4.7g 
Cholesterol 126mg 
Sodium 90mg 
Total Carbohydrates 4.4g 
Protein 8.9g 


Butter a 9" pie dish. 

3 large egg yolks 
1 whole egg 
1/2 cup Splenda Granular (or equivalent) 
1 tsp vanilla extract 
1/4 cup of heavy cream 
1/3 cup of sugar free chocolate chips 
zest of 1 orange (I used the zest of 1 small clementine and 1 lemon) 
2 cups ricotta cheese(Fresh if you can get it) 
1 Tbsp flour 



This is so easy. 
Mix the egg yolks, whole egg and sweetener together. 

Add the vanilla, heavy cream and ricotta cheese and mix with the egg mixture. 
Add the citrus zest and chocolate chips and mix again. 

Pour into the greased pie dish and bake in a 350F oven for about 35 minutes, just until the filling is set. You don't want it to brown. 

Best served 30 minutes after it is baked - just slightly warm, but also excellent at room temperature. 

Sprinkle the top with powdered Splenda for decoration once it has cooled. 

 

Cook's Notes: You can make the filling ahead and keep it in the refrigerator until ready to bake.

Crack Slaw

"Crack Slaw" supposedly earned its name because it is so addictive. I have to admit to "seconds". This skillet dish goes together really quickly if you happen to have some thawed hamburger handy. Just toss the beef in the pan, add the other ingredients and stir fry. You will need some sesame oil, however.  That flavor just can't be substituted. The more you like it, the more you may want to add. Feel free. This is one of the recipes that can be tweaked to your heart's content. 

 
Crack Slaw

Nutrition Facts 
Serving Size 206g (about 7 oz) 
Makes 6 LARGE servings 

Amount Per Serving 
Calories 274 
Total Fat 11.7g 
Saturated Fat 3.4g 
Cholesterol 101mg 
Sodium 389mg 
Total Carbohydrates 5.3g 
Dietary Fiber 2.0g 
Sugars 2.7g 
Protein 35.8g 


1 1/2 pounds of fresh lean ground beef 
1 pound of coleslaw mix (bagged in your grocer's produce case)
1-2 Tablespoons sesame oil 
2 Tablespoons soy sauce 
2 tablespoons Splenda 
1 thinly sliced jalapeno pepper (optional) 
1/2 teaspoon onion powder 
1/2 teaspoon garlic powder 

If starting with fresh beef, lightly brown and drain most of the fat. Add all remaining ingredients and stir fry until cabbage is tender. 

This is great for a fast supper or a weekend lunch. It can also go into a tupperware bowl and be reheated in the microwave. Just be careful chopping the jalapeno pepper. Some prefer to wear gloves when seeding and cutting. I am more afraid of latex, so I prefer just to wash my hands well and make sure I don't touch my eyes. 

Cook's note: Instead of hamburger I could use 1lb of the pre-cooked beef/turkey/lamb mixture I keep in the freezer at home. 
Make it Thai Crack Slaw: Stir in some soy sauce. Sprinkle with powdered ginger and a squirt of lime juice. You can leave it like this, or do what I do. I drizzle a little Sriracha red chili sauce on my plate. Just the right level of heat for me.

7 Simple Steps to Mindful Eating

What is mindful eating? According to the Harvard Health Letter, it’s “noticing the colors, smells, flavors and textures of your food; chewing slowly; getting rid of distractions like TV or reading; and learning to cope with guilt and anxiety about food.” Most people do the opposite. They don’t usually take the time to enjoy the experience of eating, but instead they quickly rush through meals and eat mindlessly. There are many health risks related to eating that pose potential harm to people, such as obesity and GMOs found in food. This is why it is important to develop the habit of mindful eating. Keep in mind what you eat, and you are bound to live a longer and healthier life. Here are seven steps to eat more mindfully.

1. Choose healthier foods when shopping

Mindful eating starts before you sit down at the table. Stocking your kitchen with the right foods, and saying no to junk food, is an easy way to ensure a healthier meal and a mindful eating experience. When in doubt, abide by this simple rule: Choose whole, unprocessed food whenever possible. This includes vegetables and fruits, nuts and seeds, and lean dairy, meats and fish.

2. Eat only when you’re hungry

Many people snack when they’re bored ,as part of social rituals or when they are thirsty. However, you shouldn’t eat unless your body is really hungry.  If hunger sets in an odd time, it's worth having a drink of water to see if the hunger passes.  Otherwise, you can easily load up on extra calories and gain weight. If you actually are hungry, there’s no problem with a healthy snack between meals, but don’t over do it by letting your light snack turn into a binge session.  

3. Eliminate distractions when you’re ready to eat

Getting distracted while eating is very common. Many people like to unwind in front of the TV with their dinner, talk on the phone while eating or just “zone out” as they shovel food in their mouths. This is called “mindless eating.” To eat mindfully, you need to set aside the distractions and get focused on the task at hand, which is eating your food.

4. Take deep breaths to settle your mind

Before you eat, take a few deep breaths to calm your mind. Examine your emotions, and note how you’re feeling. Tell yourself you will consciously be in the moment until you’re finished eating.

5. Savor each bite

Bring all your senses to the table, and really experience each bite. Note the smell, the feel and texture of the food in your mouth and the taste of different ingredients. Chew slowly and deliberately. lay your fork down after each bite while you chew - and don’t follow the “clean your plate” rule. If you overload your plate with food, put the rest in Tupperware and save it for the next day. Better yet, buy smaller plates so you break the habit of piling mass amounts of food on your plate and thinking you need to finish it to be satisfied.

6. Allow your thoughts to flow freely

Your mind naturally wanders while eating, especially if you’re distracted by others at your table. This is okay. Just re-focus on eating slowly and deliberately when you notice this happening. Be aware of each bite you take despite the thoughts that may flow through your head. Let those thoughts flow like clouds, and keep shifting your focus back to the sensory experience of the food in front of you. Mindful eating is a process that takes time to learn. So don’t be discouraged if you make mistakes, because the next moment is an opportunity to re-focus on your mindful eating efforts.

7. Express gratitude

Acknowledge the time and effort you put into preparing your food. Be thankful that you get to enjoy your nourishing meal. Savor each bite, and express gratitude before and after you eat. This makes the experience of eating so much more enjoyable. And that’s really what mindful eating is all about: nourishing your body while providing a satisfying experience for your brain.

Taco Patties

The taste of a taco without the shells. Perfect on a bun - or on top of a salad!


1 lb ground beef (or turkey or chicken)
1 egg
2/3 tsp Worcestershire sauce
1/4 cup water
1 envelop taco seasoning mix (divided)
1 cup cheddar cheese (shredded)

Mix meat, egg, 1/2 taco seasoning, Worcestershire sauce and shape into 4 patties, each about 3/4-inch thick.
Brown patties in a large skillet over medium-high heat, turning once. The patties should be firm, but not done at this point. Remove patties and set aside.

Pour fat from the skillet.
Mix water and seasoning mix in the same skillet and heat to boiling.
Reduce the heat and return the patties to the skillet.
Turn each one to coat with the sauce.
Cover and simmer 10 minutes.
Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes.

Serve with onion slices, guacamole, chopped tomato, shredded lettuce or your favorite taco fixin's. You can spoon the extra sauce over the patties for added flavor.

Chicken w/ Cherry Tomato Pan Sauce

This was easy and delicious. The perfect "dinner in a flash" for a mid-week meal - and it has a little pizazz!

I served this with skinny haricot vert w/ frizzled leeks, but the next time quinoa or mashed caulflower is on the menu.


Chicken w/ Cherry Tomato Pan Sauce

2 chicken breasts, pounded and seasoned w/ kosher salt & pepper
3 tbsp butter
handful of fresh herbs (I used parsley & fresh oregano)
big handful of cherry tomatoes, cut in half
1 garlic clove, chopped
balsamic vinegar

I recommend your favorite grill pan for this recipe, but a heavy skillet will work just fine.

Season the breasts w/ kosher salt & pepper.
Add the butter to the skillet or grill pan and cook the chicken on medium-high for about 4 minutes on each side.

To the pan add the cherry tomatoes (I like to use yellow and red) and garlic and cook with the chicken for another 2-3 minutes, without disturbing them. They will cook down and caramelize.

Splash the pan with about 2 splashes of balsamic vinegar and cook another 30 seconds.

Serve on quinoa, mashed cauliflower or your favorite starch. Delicious and easy!

Cook's Note: A trick I learned for cutting cherry tomatoes: Put them all inside a plastic bowl lid and lay another lid on top. This will hold them in place while you cut the whole lot of them by passing a knife sideways between the lids!

Spicy Orange Beef

This stir-fry is a good weekday dinner recipe. It can be made in about the time it takes to make a pot of quinoa to serve with it


Spicy Orange Beef

Nutrition Facts
Serving Size 155g (about 6 oz)

Amount Per Serving
Calories 236
Total Fat 12.1g
Saturated Fat 3.7g
Cholesterol 64mg
Sodium 772mg3
Total Carbohydrates 5.8g
Sugars 2.1g
Protein 24.5g


2 tablespoons vegetable oil
1 pound round steak, cut into thin strips on the diagonal
2 To Go packets Crystal Light Sunrise Classic Orange drink mix
1 clove garlic, minced
1/2 teaspoon ground ginger
2 tablespoons cornstarch
1 cup beef broth
1/4 cup soy sauce
1/4 cup sherry
1/4 cup no sugar added orange marmalade (or apricot jam)
1/2 teaspoon crushed red pepper flakes (or to taste)


In a wok or skillet, heat oil over medium-high heat.
Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
Return all the beef to the wok.
Stir in garlic, and ginger; stir-fry 1 minute.
In a medium bowl, combine cornstarch, Crystal Light, broth, soy sauce, sherry, marmalade, and red pepper.
Pour this mixture into the beef, stirring constantly.
Bring to a boil over medium heat and cook for 1 minute.

Serve hot over orange quinoa. Garnish with chopped scallions.

Chicken a L'Orange With Quinoa

Though the classic French a l'Orange dish is made with duck, I've simplified and lightened the recipe by using supermarket- and freezer-friendly chicken breasts and made it compatible with our WLS lifestyle. This uses my method for preparing the PERFECT moist chicken breasts. If you would prefer to cook them another way, feel free - but you really ought to try this method at least once - DON'T PEEK!


Chicken Breasts a l'Orange

Nutrition Facts
Serving Size 205g (about 1 cup)

Amount Per Serving
Calories 365
Total Fat 8.5g1
Saturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 90mg
Sodium 547mg
Total Carbohydrates 33.2g
Dietary Fiber 2.9g
Sugars 6.0g
Protein 34.9g


2 cups quinoa, rinsed
1 tablespoon butter
1 tablespoon olive oil
4 medium skinless, boneless chicken breast halves
1/2 teaspoon salt
1 To Go tube Sunrise Orange Crystal Light
1/3 cup sugar free orange marmalade
1/2 cup water, warm
2 tablespoons red wine vinegar
1 teaspoon cornstarch
1 small garlic clove, thinly sliced

Prepare quinoa as label directs.

Pound the chicken breasts to an even thickness with the handle or flat of a knife (or a skillet or a brick or a 2 X 4 or ...).

Use paper towels to make sure the breasts are COMPLETELY dry.

Lightly salt and pepper the chicken breasts.

Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

After 10 minutes have elapsed, turn off the stove and remove the pan from the heat, do not lift the lid; do not peek.

Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

After the 10 minutes are up, transfer chicken to plate; keep warm.

While chicken cooks, mix Sunrise Orange Crystal Light with 1/2 cup warm water.

Stir in marmalade, vinegar and cornstarch

Reheat skillet and drippings.

Add garlic to drippings in skillet; cook 15 seconds, stirring.

Add Crystal Light mixture; heat to boiling.

Boil 3 minutes or until sauce thickens slightly.

Chop chicken into bite sized pieces

Return chicken with any juices to skillet; heat through, turning to coat with sauce.

Serve chicken and sauce over quinoa

Garnish with parsley and green onions

Cook's Notes: The Sunrise Orange Crystal Light mixed with 4 oz of water produces a VERY passable replacement for orange juice concentrate.
Adding a packet of Sunrise Orange Crystal Light to the cooking quinoa makes for a TASTY base for the chicken!

Tuscan White Bean and Tuna Salad

This classic dish from northern Italy can be whipped up in about 2 minutes and may be served by itself or as part of a more elaborate antipasto. It's also got great fiber and protein.



Tuscan White Bean and Tuna Salad (Fagioli Toscanelli con Tonno)

Nutrition Facts
Serving Size 147g (about 6 oz) serves 6

Amount Per Serving
Calories 451
Total Fat 12.5g
Saturated Fat 1.9g
Cholesterol 10mg
Sodium 41mg
Total Carbohydrates 56.2g
Dietary Fiber 23.1g
Sugars 2.3g
Protein 30.6g



1/4 cup extra-virgin olive oil
2 Tbs lemon juice
Salt and freshly ground pepper to taste
2 cans (15oz) cannellini or other white beans such as white kidney, Great Northern, or navy beans, rinsed and drained
1/4 red onion, chopped
1/4 cup chopped fresh flat-leaf parsley
1 7-ounce can tuna - preferably Italian tuna packed in olive oil, but water packed works fine

Whisk together the olive oil, lemon juice, salt, and pepper and pour over the drained beans.
Add the scallions and parsley and toss gently.
Break the tuna into chunks and arrange on top of the beans.
Serve at room temperature.

Cook's Notes: instead of the red onion you can use white, sweet, Spanish or 2 scallions (spring onions, green and white parts)
Can be served in endive leaves or lettuce cups as a handy portable snack,

Creamy Tuna Dip

When I was in London I had my first taste of taramosalata, a Greek caviar spread. I was instantly hooked to the creamy, salty delight and spread it on fresh bread way too often! This Italian dip reminds me of taramosalata – it is a creamy tuna dip that is served with raw vegetables. I loved every bite.

In addition to being quick, easy, and extremely tasty, this dip has the added virtue of being composed of things you probably already have on hand.


Creamy Tuna Dip

Nutrition Facts
Serving Size 63g (about 1/4 cup) 6 Servings

Amount Per Serving
Calories 92
Total Fat 4.6g
Saturated Fat 1.9g
Cholesterol 14mg
Sodium 54mg
Total Carbohydrates 2.9g
Sugars 1.8g
Protein 9.2g

1 6-oz can tuna, drained
1/4 cup sour cream
1/2 cup Greek Yogurt
2 Tbs chopped fresh parsley or dill
2 scallions (green onions), both white and green parts chopped fine
1 Tbs prepared horseradish
1 tsp Worcestershire (or soy sauce)
Salt and freshly ground pepper to taste

Combine all the ingredients in a bowl and stir gently to combine thoroughly. Serve chilled with vegetables for dipping: steamed green beans, carrots, radish, cucumber, grape tomatoes, etc. Makes about 1 1/2 cups.


Cook's Notes: optionally, if you have a REALLY well stocked pantry, you can toss in a couple anchovy fillets and a teaspoon of capers

Oatmeal Bars

This is a handy make-ahead snack or breakfast-on-the-run for those of you on maintenance. It tastes not unlike a great oatmeal cookie.


Nutrition Facts
Serving Size 53g - makes 12 (about 2oz each)

Amount Per Serving
Calories 76
Total Fat 1.7g
Trans Fat 0.0g
Cholesterol 31mg
Sodium 117mg
Total Carbohydrates 12.0g
Dietary Fiber 1.7g
Sugars 2.3g
Protein 3.4g


2 cups rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk, skim (or almond or soy)
2 eggs, beaten
1/2 cup applesauce, unsweetened (or canned pumpkin)
1/4 cup Splenda (or to taste)
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon

Preheat oven to 325° F
Combine dry ingredients and add wet ingredients. Mix well.
Smooth mixture into an 8 X 8 baking dish that has been sprayed with non stick spray on sides and bottom
Bake for about 45 minutes
Let cool, cut into servings and store in the refrigerator or freezer


Cook's Notes: Add things like pumpkin seeds, slivered almonds, sf chocolate chips or chopped up dried fruits if allowed.
For the protein enthusiasts this would be a good chance to toss in 2 scoops of your favorite protein powder, but you'll need to add an additional 1/4 cup milk and 1/8 cup applesauce to handle the protein. Best served cold if you add protein.

How to Cook Moist & Tender Chicken Breasts Every Time

Boneless skinless chicken breasts — is there anything more boring? They are all too often served dry, chewy and tasteless. I usuall avoid them in favor of more succulent boneless, skinless thighs. I do have one method, however, that makes unfailingly juicy and tender boneless skinless chicken breasts. Need some chicken breast for a salad or dinner? This is the method. It takes some trust, but believe me — it works flawlessly every single time.

This method takes trust. You can't check the breasts or watch them cooking, but I promise that if you follow this method exactly you won't be disappointed. I learned it from my old Joy of Cooking cook book, which gives this method its special label: Cockaigne, reserved for only their personal favorite and best recipes.

I usually do this with about 1 pound of chicken breasts at a time. It gives me enough chicken for a few days of salads and lunches.


A foolproof method for cooking chicken breasts.

1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
Olive oil
1/2 tablespoon butter

This preparation requires a skillet with a tight fitting lid

Pound the chicken breasts to an even thickness with the handle or flat of a knife (or a skillet or a brick or a 2 X 4 or ...).

Use paper towels to make sure the breasts are COMPLETELY dry.

Lightly salt and pepper the chicken breasts.

Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

After 10 minutes have elapsed, turn off the stove and remove the pan from the heat, do not lift the lid; do not peek.

Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

After the 10 minutes are up, take the lid off, and there you have what you've sought for so long! Soft, tender, juicy chicken breasts that aren't dried out in the least.

Double check them to make sure there is no pink in the middle.

Slice and eat.

Three Pepper Pork

It's cold. It's dreary. The days are short. What you need is a pleasantly spicy dinner dish that is both fast and tasty - like THIS one! Three types of ground pepper add a flavor kick to this pork tenderloin. (Technically, paprika is also a ground pepper, but it adds a subtle sweetness rather than heat.)


Three Pepper Pork Loin

Yield: 4 servings

1-lb boneless pork loin chops
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary, crushed (in your palm or between 2 spoons)
¼ teaspoon salt
¼ teaspoon ground white pepper
¼ teaspoon black pepper
1/8 teaspoon ground red pepper
1 teaspoon olive oil
2 cloves garlic, crushed
Vegetable cooking spray

Place each loin chop between 2 sheets of heavy duty plastic wrap on a cutting board, and pound to ¼ inch thickness, using a meat mallet or the heel of your hand ( or a heavy knife handle or a 2 X 4 or a brick or a.…). Remove from plastic wrap – repeat with next chop.

Combine paprika and the next 9 ingredients. Rub over both sides of meat. Line bottom of broiler pan with heavy-duty foil (this will save FOREVER in the cleanup) and spray cooking rack with vegetable cooking spray. Place rack in broiler pan and place meat on rack. Set oven shelf so top of broiler pan will be 5 to 6 inches from the broiler. Broil meat for 3 to 4 minutes on each side or until done..

Cook's Note: Chicken breasts can be substituted for pork loin.
You can certainly cook these on your grill or a grill pan for that "outdoor" flavor.
Spicy is a relative term. To many people this is a spicy dish. Cut back on (but don’t eliminate) the peppers for a delicious taste without the spice.

Buttermilk Roast Chicken

Without a doubt, the very best part of fried chicken is the battered, seasoned, gold-tinged and impossibly crisp exterior - too bad that it is a no-no for us to eat it. But, as far as I’m concerned, the tender chicken within is no distant second. My grandmother's southern fried chicken recipe had you soak the uncooked chicken in a brine of buttermilk and seasonings for at least a day, resulting in meat that was decadently tasty and tender long before it hit the cast iron frying pan. Why shouldn't we have that decadence without all the grease and carbs?

This is what I thought when I stumbled on an old recipe four weeks ago and for three of them, I sat at my desk staring at my computer screen, editing away. Dreaming mostly of the buttermilk chicken I would finally make when I was done. The recipe turned out to be a good place to start, but I wanted more — a longer soak, more salt, less oil, more garlic and, for some reason, I felt the recipe was itching for paprika. So, I went another round with it — finishing it with a drizzle of olive oil and sprinkle more of paprika and coarse salt before roasting it — and this, at last, was the buttermilk chicken I had dreamed about.

Despite the day-long soaking time — and trust me, the difference between a two-hour soak and a day-long one is TREMENDOUS. Tremendous enough that I implore you to hold out for it — this recipe is a cinch, and totally fits my other side project: getting a relatively hassle-free, wholesome dinner on the table as many nights a week as possible. It takes five minutes to throw together the buttermilk brine the evening before, and (with legs, at least) just 30 minutes to roast. In that time, you can toss a salad or roast another vegetable and later watch in awe as your family inhales this luscious chicken. Needless to say, I plan to make a habit of this recipe - and I think Granny would be proud.



Buttermilk Roast Chicken


Nutrition Facts
Serving Size 178g (about 6 oz)

Amount Per Serving
Calories 242
Total Fat 4.8g
Saturated Fat 1.4g
Cholesterol 117mg
Sodium 1280mg
Total Carbohydrates 2.1g
Sugars 1.1g
Protein 44.7g


2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated Splenda
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
1 tablespoon of your favorite hot sauce (or to taste)
2 pounds chicken parts (I prefer dark meat)
Drizzle of olive oil
Flaked or coarse salt, to finish

Whisk buttermilk with garlic, table salt, Splenda, hot sauce, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours. More is BETTER!

When ready to roast, preheat oven to 425 degrees.
Line a baking dish with foil (not absolutely necessary, but I never mind having a dish that cleans up easily).
Remove chicken from buttermilk brine and arrange in dish.
Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
Roast for 30 minutes (for legs, thighs and wings; approximately 35 to 40 for breasts), until brown and a bit scorched in spots.

Serve immediately.

Cook's Notes: This same method works remarkably well with thick cut pork loin or pork chops

Superbowl Snacks for WLS

Here are the things that will dress the snack table at my house during the game next week. If you are in the neighborhood stop by!!



Mozzarella Bites

Roast yellow and red bell peppers - or buy them in jars.

Slice into long thin strips and roll around nice little fresh mozzarella balls packed in water. Secure at the ends with a toothpick.

Season w/ sea salt & pepper and drizzle a little white balsamic vinegar and olive oil just before serving.

Garnish with fresh basil leaves cut into chiffonade.


Caprese Skewers

I use marinated bocconcini (means "little mouthfuls"), but you can use regular fresh mozzarella balls packed in water. No rules in this house.

Thread each skewer with a cherry tomato, then a basil leaf folded in half, then a mozzarella ball.
Drizzle balsamic vinegar and olive oil over the skewers before serving.

These are not only visually appealing, but so easy and delicious!



Broccoli and Cheddar Bites

Please don't laugh when you read this recipe, it is terrific and easy. This would be a great vegetarian dinner along with a soup or salad.


16 oz. package of frozen chopped broccoli, thawed and drained of liquid (or fresh steamed broccoli, drained, cooled and chopped)
1 1/2 cup of grated cheddar cheese
1/2 cup lowfat mozzarella cheese
1/4 cup grated Parmesan cheese (even the stuff in the green can is OK)
3 eggs
1/2 cup almond flour
1/4 cup old fashioned rolled oats

Mix all the ingredients together in a large bowl.

With your hands, form small patties and lay on a parchment lined baking sheet.

Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.

Let cool and enjoy!

Meatloaf in Muffin Tins Wrapped in Prosciutto

This is such a great idea. It takes a boring weeknight meatloaf and brings it to new heights. These would also be a great for Super Bowl Sunday.

Line a 12 cup muffin tin with slices of prosciutto (or serrano) and mound some meatloaf mixture into the cups. The smoked ham crisps up and creates these wonderful cups so you can hold the meatloaves like muffins and eat them with your hands (my favorite way to eat).



Meatloaf Wrapped in Prosciutto, Baked in Muffin Tins

2 1/2 lbs. of ground meatloaf mix (I use turkey, pork and beef)
2 garlic cloves, chopped
1 onion, chopped
2 tbsp fresh rosemary, chopped
1/2 cup of SF ketchup
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1/2 cup old fashioned oatmeal
1 egg
1/4 cup of fresh flat leaf parsley, chopped
salt & black pepper
12 thin slices of prosciutto


Cook the onion and garlic in olive oil until soft.
Add the cooked onion mixture to a large bowl and add the chopped meat and the rest of the ingredients, adding the egg in last.
Mix lightly with your hands.



Take a slice of prosciutto and drape it around the inside of each muffin cup.
Using an ice-cream scoop, scoop a mound of meatloaf mixture into each cup.
Bake in a 350F oven for 30-40 minutes until the top of the meat is browning and the prosciutto is crisping up. Let rest a few minutes before unmolding onto a platter.
I dot each meatloaf muffin with some homemade SF ketchup.

Pick up with your hands and eat!

Cook's Notes: Freeze the leftovers in individual zip top bags for a quick and easy lunch from the microwave.