Cooking Mamas

Tried and True Family Recipes

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Blueberry Mango Salsa

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Blueberry Mango Salsa

Summer blueberries, sweet mango, red bell pepper, cilantro, jalapeño, green onions, and lime juice combine to make one fabulous fruit salsa! Serve over fish and chicken or with tortilla chips for dipping!
Course: Appetizers
Cuisine: American, Mexican
Servings: 4

Ingredients

  • 1 c. fresh blueberries
  • 1 mango peeled, pitted & diced
  • 1 med. red bell pepper seeded & diced
  • 1/4 c. packed cilantro chopped
  • 1 jalapeño seeded & diced
  • 3 green onions chopped
  • 1 T. fresh lime juice
  • 1 pinch kosher salt

Instructions

  • In a mixing bowl, gently toss together blueberries, diced mangos, red bell pepper, cilantro, jalapeño, and green onions. Drizzle with lime juice and a pinch of salt; stir to combine.
  • Spoon over fish and chicken or place in a serving bowl and serve with tortilla chips, Enjoy!

Loaded Cauliflower Salad

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Loaded Cauliflower Salad

Crunchy cauliflower, crisp bacon, cheddar cheese, and chives tossed with sour cream dressing, Enjoy!
Course: Salad
Cuisine: American, Keto
Servings: 8

Ingredients

  • 1 lg. head cauliflower cut into florets
  • 8 slices bacon cooked crisp & chopped
  • 1/2 c. sour cream
  • 1/4 c. mayonnaise
  • 1 T. lemon juice
  • 1/2 tsp. garlic powder
  • Kosher salt and freshly ground black pepper
  • 1 1/2 c. shredded cheddar cheese
  • 1/4 c. chopped chives

Instructions

  • In a large skillet, bring about 1/4-inch water to boil. Add cauliflower, cover with a lid, and steam until tender about 4 minutes. Drain and cool while you prep other ingredients.
  • In a large skillet over medium heat, cook bacon until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Chop when cool.
  • In a large bowl, whisk together sour cream, mayonnaise, lemon juice, and garlic powder. Add cauliflower and toss gently; season with salt and pepper. Fold in bacon, cheddar cheese, and chives. Serve warm or cold.
  • Refrigerate leftovers!

Caprese Corn Salad

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Caprese Corn Salad

Classic Caprese salad with tomato, basil, and mozzarella cheese, tossed with fresh corn. A delicious summer salad that requires no cooking!
Course: Salad
Cuisine: Italian
Servings: 6

Ingredients

  • 3 c. whole kernel corn fresh or frozen, thawed
  • 1 1/2 c. halved grape tomatoes
  • 1 c. small mozzarella balls cut in half
  • 1/2 c. basil ribbons
  • 3 T. white wine vinegar
  • 2 T. extra virgin olive oil
  • 1 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • Kosher salt & freshly ground black pepper

Instructions

  • In a large bowl, combine corn, tomatoes, mozzarella balls, and basil. Gently toss to combine; set aside.
  • In a small jar, combine white wine vinegar, olive oil Italian seasoning, and garlic powder; cover with a lid and shake until well combined.
  • Pour dressing over salad, gently toss to combine; season with salt and pepper to taste. Serve immediately.
  • Refrigerate if not serving immediately, do not add dressing until ready to serve.

Naked Chocolate Cake with Nutella Buttercream Frosting Chocolate Ganache and Fresh Fruit

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Naked Chocolate Cake with Nutella Buttercream Frosting, Chocolate Ganache and Fresh Fruit

When a special occasion calls for a spectacular dessert, this mini chocolate cake is the one!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

CHOCOLATE CAKE:

  • 1 (16.25 oz.) box chocolate cake mix
  • 4 lg. eggs
  • 1/2 c. butter melted and cooled
  • 1 1/4 c. milk

NUTELLA BUTTERCREAM FROSTING:

  • 1/2 c. Nutella chocolate-hazelnut spread
  • 1/2 c. butter room temperature
  • 1/2 lb. confectioners' sugar
  • 2 T. milk

CHOCOLATE GANACHE:

  • 1/2 c. heavy cream
  • 4 oz. semi-sweet chocolate chopped

FRUIT:

  • Strawberries sliced in half
  • Raspberries
  • Blueberries

Instructions

  • Preheat oven to 350 degrees. Spray three 6-inch cake pans with non-stick spray and line the bottom with parchment paper; set aside.
  • CHOCOLATE CAKE: Pour the cake mix into a large bowl. Make a “well” in the center and add eggs, butter and milk. Beat the mixture for 2 minutes, scraping the sides of the bowl if needed. Pour the batter evenly into the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove pans from the oven to a wire rack. Cool in pans for 5 minutes. Run a knife around the edges of the cake pans to loosen the cake. Invert the cakes and place back on the wire rack to cool completely. Use a long serrated knife, to cut the tops off the cakes to level them.
  • NUTELLA BUTTERCREAM FROSTING: In a large bowl, using an electric hand mixer beat Nutella and butter until well combined. Add confectioners’ sugar a cup at a time alternating with 1 T. milk. Beat for 2 minutes until light and fluffy.
  • Spread a dab of frosting on a cake plate to hold the cake in place. Center one cake (cut side down) over the dab of frosting. (At this point I like to put pieces of parchment paper around the cake to keep the plate clean while I decorate) Frost the top of the cake. I pipe mine on, starting in the center and working my way to the edge or you could spread it with an offset spatula. Repeat with the two remaining layers; when you get to the top of the cake smooth with an offset spatula. Spread a thin coat of frosting on the sides of the cake, scraping with a spatula so you can see the naked edges. Refrigerate the cake while you prepare the ganache.
  • CHOCOLATE GANACHE: In a saucepan, over medium heat bring the heavy cream to a boil stirring frequently. Remove from heat and stir/whisk in chocolate until completely melted about 2 minutes. Allow chocolate to cool and thicken a bit, stirring/whisking occasionally. Slowly drizzle ganache in the center of the cake allowing it to drip down the sides.
  • Chill the cake in the refrigerator for a few hours before slicing and serving. Garnish with fresh fruit or flowers just before serving.

Beef Stroganoff Zoodles

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Beef Stroganoff Zoodles

Pan seared beef smothered in creamy mushroom gravy served over a bed of wide (zoodles) zucchini noodles!
Course: Entrée
Cuisine: Keto, Russian
Servings: 6

Ingredients

BEEF STROGANOFF:

  • 2 T. butter divided
  • 2 lbs. beef stew meat cut into bite-size pieces
  • 1 lg. yellow onion chopped
  • 1 (8 oz) pkg. cremini mushrooms sliced
  • 2 cloves garlic minced
  • 2 c. low sodium beef broth
  • 1/2 c. red wine
  • 1 T. Worcestershire sauce
  • 1 T. tomato paste
  • 1 T. Dijon mustard
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 T. paprika
  • 1/4 tsp. dried dill
  • 1/2 c. heavy whipping cream
  • 1/4 c. chopped chives
  • 1/4 c. chopped flat leaf parsley

ZOODLES:

  • 4-6 zucchini or yellow squash spiralized

Instructions

  • Preheat oven to 350 degrees.
  • BEEF STROGANOFF: Pat dry the stew beef, cut into bite-size pieces; season with salt and pepper.
  • Melt 1/2 tablespoon butter in a Dutch oven, or a large ovenproof pot with a lid over medium heat. Add half of the beef being careful to not crowd the beef or it will not brown it will just steam. Remove browned beef to a separate plate. Add 1/2 tablespoon butter to the pot and brown remaining beef and then remove to the plate. Note: if your pot is smaller, you may need to brown in three batches.
  • Add 1/2 tablespoon butter to pot along with onions and mushrooms. Sauté mushrooms until they start to lose most of their liquid, (about 5 minutes). Add minced garlic, sauté until it becomes fragrant about a minute be careful not to burn it.
  • Add beef broth, red wine, Worcestershire, tomato paste, mustard, salt, pepper, paprika, and dill, stir to incorporate. Return the browned beef to the pot and stir. Turn heat to high, and bring mixture to a boil.
  • Once mixture boils, turn off the burner, cover pot with a lid, and transfer to the oven. Cook in the oven for 1 1/2 hours.
  • Remove pot from the oven to the stovetop, simmer uncovered for 20 minutes, to reduce liquid. Add heavy cream and chives, and simmer for another 15 minutes, stirring frequently. Serve over wide zoodles, (zucchini noodles) and garnish with parsley.
  • ZOODLES: Place spiralized zucchini and or yellow summer squash in a microwavable bowl, salt and pepper to taste, cover the bowl with a plate and microwave on high for 3 minutes. Strain in a colander, and serve topped with the stroganoff. The heat of the stroganoff will do the rest of the cooking.

Watermelon Cupcakes

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Watermelon Cupcakes

These cute cupcakes are perfect for a summer BBQ, picnic, or birthday party!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • WATERMELON CUPCAKES:
  • 1 (16.25 oz.) box white cake mix
  • 1 (3 oz.) watermelon Jell-O
  • 3/4 c. milk
  • 1/2 c. butter melted
  • 4 lg. eggs
  • 1/2 c. watermelon puree
  • red food coloring
  • 3/4 c. mini semi-sweet chocolate chips + more for decorating
  • WATERMELON BUTTERCREAM FROSTING:
  • 1 c. butter room temperature
  • 1 (0.15 oz.) packet watermelon Kool-aid
  • 1 (16 oz.) box confectioner's sugar
  • 3 T. milk
  • green food coloring

Instructions

  • Preheat oven to 350 degrees. Line two 12 cup muffin tins with paper liners; set aside.
  • WATERMELON CUPCAKES: In a large bowl, combine cake mix and Jell-O. Add milk and melted butter; using an electric hand mixer, beat on medium speed.
  • Add eggs one at a time, beating well after each addition. Add watermelon puree and beat until combined. Add red food coloring a little at a time, until you reach desired color. Fold in chocolate chips until evenly distributed.
  • Using an ice cream scoop, fill liners 2/3 full and bake according to box directions for cupcakes about 14-18 minutes. If a toothpick inserted into the middle of a cupcake comes out clean they’re done. Transfer to a wire rack to cool completely.
  • WATERMELON BUTTERCREAM FROSTING: In a large bowl, beat softened butter and watermelon Kool-aid, until light and fluffy.
  • Gradually add confectioners’ sugar a cup at a time. Add 1 tablespoon milk after each addition of sugar beginning and ending with sugar.
  • Add green food coloring a little at a time, until you reach desired color. Transfer to piping bag fitted with a 1M tip and frost each cupcake.
  • Sprinkle with mini chocolate chips if desired.

Notes

I purchased the cupcake wrappers on Etsy: Watermelon Cupcake Wrappers

Rhubarb Upside Down Cake

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Rhubarb Upside Down Cake

Move over pineapple there’s a new upside-down cake in town. Sweet, tangy rhubarb atop a light fluffy cake that will have everyone asking for more!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

RHUBARB TOPPING:

  • 3 c. sliced fresh or frozen rhubarb
  • 1 c. granulated sugar
  • 2 T. all-purpose flour
  • 1/4 tsp. ground nutmeg
  • 1/4 c. melted butter

CAKE BATTER:

  • 3/4 c. granulated sugar
  • 1/4 c. melted butter
  • 1 lg. egg room temperature
  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 2/3 c. whole milk
  • Sweetened whipped cream optional

Instructions

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with foil; set aside.
  • RHUBARB: Place rhubarb in a buttered 10-inch springform pan. In a mixing bowl, whisk together sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with melted butter; set aside.
  • CAKE BATTER: In a large bowl, beat the sugar and melted butter until well combined. Beat in the egg.
  • In a separate bowl, whisk together flour, baking powder, nutmeg and salt. Gradually add flour mixture alternately with milk, beating well after each addition. Dollop batter over the rhubarb mixture, spread with an offset spatula.
  • Place on the prepared baking sheet and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm topped with whipped cream if desired.

Notes

Adapted from Taste of Home

Italian Sub Salad

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Italian Sub Salad

Your favorite sub sandwich made into a delicious chop salad! If you’re on a low-carb, keto, or gluten-free diet, simply omit the bread!
Servings: 6

Ingredients

  • 1/2 French baguette cut into 1-inch cubes
  • 1 med. head iceberg lettuce chopped
  • 3 roma tomatoes seeded and chopped
  • 4-5 oz. ham chopped
  • 4-5 oz. salami chopped
  • 3 oz. sliced pepperoni cut in half
  • 4 oz. provolone cheese slices chopped
  • 1 (6 oz.) can medium black olives drained
  • 1/2 c. sliced pepperoncini peppers
  • Newman’s Own organic Italian dressing for serving

Instructions

  • Place all ingredients (except the dressing) in a very large bowl; toss to combine.
  • Divide salad among plates or bowls. Drizzle with dressing and devour!

Ultimate Grilled Chicken Burgers

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Ultimate Grilled Chicken Burgers

Juicy grilled chicken breast topped with bacon, lettuce, tomato, red onion, pepper jack cheese, and homemade guacamole!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

CHICKEN BURGERS:

  • 2 (1-1/2 lbs.) boneless skinless chicken breasts sliced in half lengthwise
  • Dan's Sweet & Spicy Rub or your favorite rub
  • BBQ sauce for brushing
  • 1 red onion peeled & sliced thinly
  • olive oil for brushing
  • Salt and pepper for seasoning
  • 4 slices pepper jack cheese
  • 4 Iceberg lettuce leaves
  • 1 beefsteak tomato sliced thinly
  • 8 strips bacon cooked crispy
  • 4 hamburger buns toasted

HOMEMADE GUACAMOLE:

  • 3 avocados mashed
  • 1 T. lime juice
  • 1/4 c. Pico de Gallo
  • Salt and pepper to taste

Instructions

  • Make guacamole, cook bacon, and prep all ingredients before you begin to grill.
  • GUACAMOLE: In a medium bowl, mash the avocados with a fork (I like my guacamole a little chunky). Stir in lime juice and Pico de gallo; season with salt and pepper. Cover with a lid and refrigerate until ready to serve.
  • Cook bacon in a large skillet until crisp; remove to a paper towel lined plate to remove excess grease.
  • Preheat your outdoor grill to medium.
  • CHICKEN BURGERS: Cut chicken in half lengthwise so you have 4 pieces, Season the chicken on both sides with your favorite rub. Place the chicken breasts on the preheated grill. Cook for 3-5 minutes, and then flip to the other side. Brush with BBQ sauce. Cook for another 3-5 minutes. Brush the other side with BBQ sauce. (Use a thermometer to check for doneness, the internal temperature should be 160 degrees.)
  • Meanwhile, brush the onion slices with olive oil, season with salt and pepper and add to the grill with the chicken; cook for about 4-5 minutes flipping once.
  • Toast the hamburger buns along with the onions. Remove from the heat.
  • To Assemble: Spread a little BBQ sauce on the bottom bun. Top with a lettuce leaf, grilled onion, grilled chicken breast, pepper jack cheese, tomato and bacon. Spread guacamole on the top bun and cover the burger. Spear with a bamboo stick to hold everything together. Now devour!

Bang Bang Shrimp Zoodles

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Bang Bang Shrimp Zoodles

Shrimp and zoodles (zucchini noodles) tossed with sweet and spicy bang bang sauce, served warm or cold.
Course: Entrée
Cuisine: Keto, Thai
Servings: 4

Ingredients

ZOODLES:

  • 3 med. zucchini spiralized

BANG BANG SAUCE:

  • 1/2 c. mayonnaise
  • 1/4 c. Thai sweet chili sauce
  • 2 cloves garlic pressed
  • Juice of 1/2 lime
  • 1/4 tsp. Sriracha optional
  • 1 pinch red pepper flakes

SEASONED SHRIMP:

  • 1 lb. Jumbo shrimp peeled & deveined
  • 1 T. olive oil
  • 3 cloves garlic pressed
  • 1 tsp. smoked paprika
  • Kosher salt and freshly ground black pepper to taste
  • 2 T. chopped parsley
  • Lime wedges for serving

Instructions

  • ZOODLES: Using a spiralizer, cut zucchini into noodles; set aside.
  • BANG BANG SAUCE In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha (if using) and red pepper flakes; set aside.
  • Preheat the oven to 400 degrees. Lightly coat a baking sheet with nonstick spray.
  • SHRIMP: Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper to taste; toss to coat. Place into the oven and roast until pink, firm and cooked through, about 6-8 minutes. Remove from the oven; set aside.
  • To serve warm: In a large skillet, over medium-high heat, add zoodles and sauce. Cook stirring frequently until heated through about 2-3 minutes (any longer the zoodles will get too soft). Add cooked shrimp; toss to combine. Serve immediately garnished with parsley and lime wedges.
  • To serve cold: In a large bowl, combine the zoodles, sauce, and cooked shrimp; toss to coat. Serve immediately garnished with parsley and lime wedges.

Greek Lamb Pizza

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Greek Lamb Pizza

Pre-made pizza crust topped with hummus, well-seasoned lamb and Greek salad piled high for a delicious weeknight meal the whole family will love.
Course: Entrée
Cuisine: Greek
Servings: 4

Ingredients

  • 12 oz. ground lamb
  • 1 1/2 c. chopped onion
  • 1 lg. garlic minced
  • 1 T. fresh oregano
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 (12-inch) thin Boboli pizza crust
  • 4 tsp, olive oil divided
  • 1 (10 oz.) cont. hummus or homemade
  • 1 T. cider vinegar
  • 1 tsp. Dijon mustard
  • 2 1/2 c. thinly sliced romaine lettuce
  • 1/2 c. cherry tomatoes halved
  • 1/3 c. feta cheese
  • 1/4 c. sliced pickled pepperoncini peppers optional

Instructions

  • Preheat oven to 450 degrees.
  • In a large skillet over medium-high heat, cook the ground lamb, onions and garlic until meat is browned. Drain off excess fat. Stir in oregano, salt and black pepper.
  • Place pizza crust on a baking sheet; brush with 1 teaspoon of olive oil. Spread with hummus and top with cooked lamb mixture.
  • Bake 10 to 12 minutes or until edge of crust is light brown (for a crisper crust, bake the pizza directly on the middle oven rack).
  • Meanwhile, in a medium bowl, whisk together the remaining 3 teaspoons olive oil, vinegar, and mustard; season to taste with additional salt and black pepper. Add lettuce and tomatoes; toss to coat.
  • Pile the salad on top of pizza and sprinkle with feta cheese. Top with pepperoncini peppers if desired.

Garlic Butter Chicken with Zucchini Noodles

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Garlic Butter Chicken with Zucchini Noodles

Thinly sliced chicken breast, sautéed in garlic and herb butter, then tossed with low-carb (zoodles) zucchini noodles, Enjoy!
Cuisine: American, Keto
Servings: 4

Ingredients

  • 3 boneless, skinless chicken breast cut into thin strips
  • 3-4 med. zucchini spiralized
  • 4 T. butter divided
  • 4 cloves garlic minced
  • 1/4 tsp. crushed red pepper flakes
  • Juice & zest of 1/2 lemon
  • 1 T. Dijon mustard
  • 1 T. Sriracha
  • 1 pinch cayenne pepper
  • 1/4 tsp. paprika
  • 1/4 c. low sodium chicken broth
  • 2 T. chopped parsley
  • 1 T. chopped chives
  • 2 tsp. minced thyme
  • Salt and freshly ground black pepper
  • lemon slices for garnish

Instructions

  • Season chicken strips with salt and pepper; set aside.
  • Wash and trim the ends of the zucchini. Cut the zucchini into noodles using a spiralizer; set aside.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat. Once melted, add the chicken strips in one layer and cook for one minute without stirring.
  • Add minced garlic and red chili pepper flakes then turn the chicken strips to cook on the other side for a couple of minutes, until almost cooked through. Remove from the skillet to a plate; set aside.
  • In the same skillet, melt the remaining 3 tablespoons butter, stir in lemon juice and zest, Dijon mustard, Sriracha, cayenne pepper, paprika, and chicken broth. Bring to a simmer and allow to reduce for 2-3 minutes, stirring frequently.
  • Stir in the fresh parsley, chopped chives, and minced thyme, then add the zucchini noodles and toss for 1 to 2 minutes, until zucchini are cooked through and the sauce has reduced a bit (zucchini will render some water). Return the cooked chicken strips back to the pan and cook for another minute. Serve immediately, garnished with more herbs, red chili pepper flakes, and lemon slices.

Strawberry Shortcake Cones

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Strawberry Shortcake Cones

Your choice of vanilla or strawberry ice cream, dipped in strawberry cookie crumble, YUM!
Course: Dessert
Cuisine: American
Servings: 4

Ingredients

  • 10 Golden Oreo Sandwich Cookies
  • 1/2 (1.2 oz.) bag Trader Joe's Freeze Dried Strawberries
  • Vanilla or strawberry ice cream
  • Waffle cones

Instructions

  • Place Oreo cookies into a food processor; pulse a few times. Add dried strawberries; pulse a few more times. (Do not over pulse, you want it crumbly not powdery)
  • Pour shortcake mixture into a shallow pie plate. Scoop ice cream into cones and dip in cookie crumbs.
  • Serve immediately.

Bucatini Bolognese

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Bucatini Bolognese

I can't think of anything more comforting than a big bowl of pasta! Thick, hollow bucatini tossed with hearty Bolognese sauce is a simple yet elegant meal the whole family will love!
Course: Entrée
Cuisine: Italian
Servings: 8

Ingredients

  • 2 T. olive oil
  • 1 med. yellow onion diced
  • 2 stalks celery diced
  • 2 med. carrots diced
  • 3 cloves garlic minced
  • 1 lb. lean ground beef
  • 1 lb. ground Italian sausage
  • 1 c. half and half or whole milk
  • 1 c. chicken broth
  • 1 T. white wine vinegar
  • 1 (28 oz.) can crushed tomatoes
  • 1 (6 oz.) can tomato paste
  • 2 tsp. Italian seasoning
  • 1 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 lb. box bucatini pasta (break the noodles in half for kids)
  • Freshly grated Parmesan cheese Romano, or Asiago cheese for serving
  • Fresh chopped Basil or parsley for garnish

Instructions

  • In a large 12-inch skillet heat 2 tablespoons olive oil over medium-high heat. Add onions, celery, carrots, and garlic, sauté until tender, about 6-8 minutes.
  • Add ground beef and Italian sausage, stirring frequently and breaking up any large lumps, cook until meat is no longer pink, about 10 minutes. Drain off excess fat.
  • Add half & half. Bring to boiling. Reduce heat, simmer, uncovered for 5 minutes or until the half & half is nearly evaporated.
  • Stir in chicken broth and white wine vinegar. Return to boiling. Reduce heat, simmer uncovered for 15 minutes or until liquid is nearly evaporated.
  • Stir in crushed tomatoes, tomato paste, Italian seasoning, pepper and salt. Bring to a boil. Reduce heat, simmer un-covered for 5 minutes or until thickened.
  • Meanwhile, cook the bucatini according to package directions; drain pasta, reserving 1/2 cup liquid. Toss pasta in Bolognese sauce, adding reserved liquid if needed. Serve in pasta bowls sprinkled with freshly grated parmesan cheese, garnished with fresh chopped basil or parsley.

Zoodle (Zucchini) Pie

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Zoodle (Zucchini) Pie

A savory custard pie filled with zucchini noodles, grape tomatoes, onion, cheese, and Italian seasonings. Serve warm or cold for breakfast, lunch or dinner!
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

  • 3 lbs. zucchini about 3 zucchini
  • 1 1/2 tsp. kosher salt divided
  • 1 1/2 tsp. olive oil
  • 1 pint grape tomatoes
  • 2 T. chopped oregano
  • 5 cloves garlic pressed
  • 7 lg. eggs
  • 2/3 c. milk
  • 1/4 c. all-purpose flour
  • 1/2 tsp. black pepper
  • 2/3 c. shredded mozzarella cheese
  • 1/2 c. grated Parmigiano-Reggiano cheese

Instructions

  • Using a spiralizer cut zucchini into noodles. Place zucchini noodles in a colander in the sink. Toss zucchini with 1 teaspoon salt. Let stand 20 minutes.
  • In a large skillet, heat oil over medium-high heat. Add tomatoes, oregano, and garlic; cook, stirring often, until tomatoes begin to wilt about 3 to 4 minutes. Remove mixture from pan; cool slightly.
  • Preheat oven to 375 degrees. Place half of zucchini noodles on a clean kitchen towel. Wrap towel around zucchini; twist and squeeze until all liquid is extracted. Repeat with remaining zucchini. Cut zucchini into manageable lengths.
  • In a large bowl, whisk eggs until lightly beaten. Whisk in milk, flour, pepper, and remaining 1/2 teaspoon salt. Add tomato mixture, cheeses, and zucchini; toss to combine.
  • Wrap bottom plate of a 9-inch springform pan tightly with foil. Assemble pan; coat bottom and sides with cooking spray.
  • Pour egg mixture into pan. Bake in preheated oven until the middle is set about 50-60 minutes.
  • Cool 10 to 15 minutes. Remove the sides from the pan; using a serrated knife cut the pie into 6 wedges.

Salmon Wellington

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Salmon Wellington

Salmon fillets topped with spinach and cream sauce, wrapped in puff pastry, then baked until crispy and golden brown.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 (7 oz.) salmon fillets
  • Salt and pepper to taste
  • 2 T. butter
  • 2 cloves garlic minced
  • 1 shallot chopped
  • 1/4 c. white wine or chicken broth
  • 3 oz. cream cheese
  • 1 (5 oz.) bag baby spinach
  • 2 T. plain bread crumbs
  • 1/4 c. Parmesan cheese
  • 1 lb. box puff pastry thawed
  • 1 egg for egg wash

Instructions

  • Line a rimmed baking sheet with parchment paper; set aside.
  • Season the salmon with salt and pepper to taste.
  • In a large skillet over medium heat melt the butter. Sauté shallots and garlic until the shallots become translucent.
  • Turn the heat to medium-high and add the white wine. Let the liquid cook off about 3-4 minutes, then add the cream cheese; sauté for 1 minute.
  • Add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach wilts.
  • Unfold the puff pastry onto a lightly floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. Make each piece about 10 x 14-inches.
  • Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
  • Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
  • Begin folding the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
  • Place the salmon wellington seam side down on the prepared baking sheet.With a sharp knife make crosshatch slits on top of the Wellington, then brush with egg wash.
  • Bake at 400 degrees for 20-25 minutes or until the pastry is golden brown.

Cheesy Taco Zoodles

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Cheesy Taco Zoodles

One skillet Tex-Mex zucchini noodles with lean ground turkey. A delicious, healthy, low-carb alternative to pasta!
Course: Entrée
Cuisine: Keto, Mexican
Servings: 6

Ingredients

  • 1 T. olive oil
  • 1 lb. lean ground turkey
  • 1/2 sm. yellow onion finely chopped
  • 1 clove garlic minced
  • 3 T. taco seasoning no sugar added
  • 1 (14 oz.) can diced tomatoes with liquid
  • 2 med. zucchini spiralized
  • 1/2 c. cheddar cheese
  • Fresh cilantro leaves
  • 1 lime sliced into wedges

Instructions

  • Heat olive oil in a large skillet over medium heat. Add ground turkey, onions and garlic. Cook until ground turkey has browned, crumbling the turkey as it cooks. Drain off excess fat.
  • Sprinkle taco seasoning over the cooked turkey mixture. Add diced tomatoes (including the liquid) stir to combine. Cook and stir until everything is combined and the sauce has thickened.
  • Turn the heat down to low and add the zucchini noodles, gently toss to combine. Cook and stir occasionally for 2-3 minutes (do not over-cook the zoodles). Sprinkle the cheese over the taco zoodles. Turn the heat off and cover with a lid until cheese is melted.
  • Serve immediately garnished with cilantro and a squeeze of lime juice.

Greek Zoodle Salad

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Greek Zoodle Salad

This gorgeous Greek zucchini salad screams summer! Its keto friendly, gluten-free, low-carb, and only 6 ingredients with a delightful lemon vinaigrette, Enjoy!
Course: Salad
Cuisine: Greek, Keto
Servings: 6

Ingredients

  • 2 med. zucchini spiralized
  • 1/4 c. English cucumber seeded & chopped
  • 15 cherry tomatoes halved
  • 15 pitted kalamata olives halved
  • 1/4 c. thinly sliced red onion
  • 2*3 oz. block feta cheese crumbled
  • 2 T. extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 tsp. dried oregano
  • Salt and ground black pepper to taste

Instructions

  • Cut zucchini into noodles using a spiralizer. Place "zoodles" into a large bowl with cucumber, tomatoes, olives, red onion, and feta cheese; set aside.
  • In a small bowl, whisk together olive oil, lemon juice, oregano, salt and pepper until well combined. Pour dressing over the salad; toss to coat.
  • Place the salad in the refrigerator for 10 to 15 minutes to allow the flavors to marry.