Crab Cakes on Spring Salad

INGREDIENTS:
1 lb jumbo lump crabmeat, shell pieces removed
2 TBL finely chopped green bell pepper
1 1/2 TBL mayo
1/4 tsp black pepper
2 green onions, finely chopped
1 large egg, finely chopped
1 cup panko, divided
2 TBL canola oil, divided
1/4 cup mayo
2 tsp minced shallots (or green onion)
1 tsp chopped tarragon
1 tsp parsley
1 1/2 tsp Dijon mustard
3/4 tsp capers, chopped
3/4 white wine vinegar
1/4 tsp ground red pepper

DIRECTIONS:
Drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko and place remaining 3/4 cup in a shallow dish.
Divide crab mixture into 8 equal portions. Shape into patties and dredge through panko. Heat a large nonstick skillet over med-high heat and add 1 TBL oil. Add dredged patties; cook 3 minutes on each side. Remove from pan. To prepare remoulade, combine 1/4 mayo and remaining ingredients; serve with crab cakes.

For Salad:
Mixed Greens Baby Salad mix (or butter lettuce)
Shaved summer squash
Matchstick Carrots
Radishes, sliced (optional)
Lemon, Oil and Salt/Pepper

Combine all ingredients and toss. Serve crab cakes over.

Sunny Side Up Pizza

INGREDIENTS:
1 lb fresh pizza dough
2 TBL olive oil; divided
2 garlic cloves, minced
4-6 large eggs
Bacon (cooked and crumbled)
1/8 tsp kosher salt
4 cups of baby spinach
1/4 cup red onion thinly sliced
3 TBL balsamic vinaigrette
Parmesan cheese, shaved
3/8 tsp black pepper

DIRECTIONS:
Preheat oven to 450. Place dough in a covered bowl for 15 minutes to stand. Cook bacon. Place dough on baking sheet (I used cornmeal underneath) and roll out into 12 inch circle. Combine 1 1/2 TBL olive oil and garlic; brush over dough. Bake for 14 minutes.
Heat a large nonstick skillet over medium heat. Add remaining oil; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Sprinkle with salt.
Combine spinach, onion, and vinaigrette. When crust is done, slide eggs onto the top and place bacon over. Arrange spinach on top and top with cheese and pepper.

BLT Pizza

INGREDIENTS:
1 lb fresh pizza dough
Cooking Spray
Bacon (I used turkey bacon)
Chunky Marinara Sauce or Italian Diced Tomatoes
1/2 tsp crushed red pepper
1 TBL cornmeal
Provolone or Mozzarella Cheese
1 cup arugula or spinach
Sliced Red Onion
Balsamic Vinaigrette
Parmesan cheese, shaved
Black Pepper

DIRECTIONS:
Preheat oven to 450. Place dough in a bowl coated with cooking spray; let dough stand, covered for 15 minutes. Cook bacon in a skillet until crisp and then crumble (I just cut into small slices before cooking). Sprinkle a baking sheet with cornmeal; roll out dough into a 12 inch circle. (I brush dough, especially crust areas with an olive oil and minced garlic mixture). Spread marinara/tomatoes on top and sprinkle red crushed pepper. Top with bacon and cheese. (I made two layers) and then back at 450 for 17 minutes. Combine arugula/spinach and remaining ingredients and place on top of pizza when done cooking.

Flank Steak with AWESOME sauce!

INGREDIENTS:
1 lb flank steak, trimmed
3/8 tsp kosher salt
1/4 tsp freshly ground black pepper
Cooking Spray
1 tsp canola oil
1 1/2 tsp minced fresh garlic
2 TBL soy sauce
1 tsp Dijon mustard
3/4 tsp sugar
1 1/2 TBL heavy whipping cream
2 tsp chopped fresh cilantro

DIRECTIONS:
Heat a grill pan over high heat. Sprinkle steak evenly with salt and pepper. Lightly coat the steak with cooking spray. Add steak to pan; grill for 5 minutes on each side or until desired degree of doneness. Let stand for 3 minutes.
Remove steak from pan and add oil; swirl to coat. Add garlic and cook until fragrant (about 30 seconds). Add soy sauce, mustard and sugar; cook 1 minute or until bubbly. Remove pan from heat and stir in cream and cilantro.
Cut steak diagonally across grain into thin slices. Serve with sauce.

Orange Sweet Butter

INGREDIENTS:
Butter or Margarine, softened
Honey or Maple Syrup
Sugar
Orange Peel Zest

DIRECTIONS:
Combine all ingredients and serve on rolls or bread. Yum!

Sauteed Thyme Mushrooms

INGREDIENTS:
1 TBL butter
1 TBL canola oil
1/4 cup finely chopped green onions
3/8 tsp salt
16 oz. presliced mushrooms
1/3 cup of dry white wine (I didn't have any, so I used chicken stock with white wine vinegar)
1 tsp thyme (or you can use more of the fresh)
1 cup of spinach

DIRECTIONS:
Melt butter in a large skillet over med-high heat. Add oil and onions; cook 1 minute or until tender. Add salt and mushrooms to pan; cook until mushrooms are brown and liquid evaporates. Add wine to pan; cook for 2 minutes or until liquid almost evaporates. Stir in thyme and spinach. Cook until spinach has wilted.

Serves 4
Calories: 103, Fat: 6.5
15 minutes to prepare.

Avocado Chicken Salad

This was so light, fresh and yummy! I think it'd be a great lunch or addition to a party/get-together with some fresh veggies and a fruit salad!


INGREDIENTS:
2 TBL olive oil
2 TBL fresh lime juice
3/8 tsp kosher salt
1/8 tsp freshly ground pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 cup chopped fresh cilantro
3/4 cup refrigerated fresh salsa or pico de gallo
1 ripe avocado, peeled and chopped
3 oz. tortilla chips

DIRECTIONS:
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add chicken and cilantro; toss to combine. Gently fold in salsa and avocado. Serve with chips.

Serves 4
Calories: 345  Fat: 21.1g
15 minutes to make

Avocado-Butter Lettuce Salad

Another great find in the Cooking Light April 2012 magazine!


INGREDIENTS:
1 cup thinly sliced red onion
2 TBL olive oil
1 TBL fresh lime juice
1/4 tsp salt
1/4 tsp pepper
3 cups torn butter lettuce
1 cup sliced avocado

DIRECTIONS:
Combine first 5 ingredients in a large bowl and let stand for 10 minutes. Add lettuce and avocado; toss gently. Serves 4.

119 calories, 9.7 grams of fat

Takes about 15 minutes to make!

Meatball Pasta

I really have found a ton of recipes out of the April 2012 Cooking Light magazine (it seems like sometimes I'll find one or two, sometimes none- but this edition TONS!). I've always used frozen meatballs- but this made me realize how easy it is to make your own! Not to mention trying refrigerated pasta for the first time- yum! This was fast, easy, quick clean up and super yummy. Here's my version of their recipe:


INGREDIENTS:
9 oz. refrigerated fettuccine
1 lb ground sirloin
1/2 cup panko
1/3 cup basil pesto
2 garlic cloves, minced
3/8 tsp. kosher salt
1/4 tsp. black pepper
1 large egg, lightly beaten
2 tsp olive oil
1 3/4 cups marinara sauce
1 oz. Parmesan cheese, grated

DIRECTIONS:
Cook the pasta per directions. Drain over a bowl and reserve 1/3 cup of pasta water.
While the pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into about 16 meatballs. Heat olive oil in a large skillet over med-high heat. Add meatballs; cook 5 minutes, browning on all sides (the insides will still be pink). Reduce heat to med-low and add marinara and 1/3 cup of pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta among 4 plates; top evenly with sauce, meatballs and cheese.

489 calories a serving, 16 grams of fat
Takes about 30 minutes to make.

Mashed Cauliflower

We are definietly not going on a Paleo kick, just thought this would be a fun way to incorporate another vegetable, and I've heard so many people rave about using cauliflower instead of potatoes for their 'starch', so I thought I'd try it with my meatloaf. It was definietly yummy, and we'll probably use it again!

INGREDIENTS:
1 head of cauliflower, rinsed and chopped
Butter (or butter substitute)
Salt/Pepper
(Optional- Garlic, Cheese, or other "potato toppings!")

DIRECTIONS:
Steam the cauliflower. In a bowl, mix with a hand mixer or blend in food processor/blender until well mashed. Add butter and salt and pepper to taste. Enjoy!

Chef Paul's Cajun Meatloaf

I swear I've posted this before, but I couldn't find it (and had to dig out my written cookbook...gasp!)
It's super yummy and a good meal that I snuck more veggies in with some spinach leaves chopped up (I've been sneaking that in LOTS lately!)

INGREDIENTS:
4 TBL butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
1 TBL plus 2 tsp Chef Paul Prudhomme's Meat Magic
2 tsp minced garlic
1 TBL Chef Paul Prudhomme's Magic Pepper Sauce
1 TBL Worcestershire Sauce
2 whole bay leaves
1/2 cup evaporated milk
1/2 cup ketchup
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs

DIRECTIONS:
Melt the butter in a 1 quart sauce pan over medium heat. Add the onions, celery, bell pepper, green onion, Meat Magic, garlic, Magic Pepper Sauce, Worcestershire sauce and bay leaves. Cook, stirring occasionally and scraping the bottom of the pan until the mixture starts sticking excessively, about 6 minutes. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow to cool at room temperature.

Preheat the oven to 350.

Place the beef and pork in a large mixing bowl. Add the eggs, cooked vegetable mixture (remove bay leaves and make sure it's cooled!) and bread crumbs. Mix by hand, being careful not to overmix (overmixing releases proteins in the meat and makes it mushy). Blend just long enough to distribute the ingredients. Place mixture in an ungreased 13" by 9" baking pan. Shape into a loaf that is about 12x6x1-1/2 inches (it will not touch the sides of the baking pan). Bake uncovered for 25 minutes. Raise heat to 400 and continue cooking until done, approximately 35 more minutes.

Mustard Cream Chicken

This was so easy, and so good! I was excited to have another 'go-to' variation of chicken breast dinners. I have a feeling my family will be seeing this again soon... thanks again PW! Click HERE for her link!

Ultimate Baked Beans

I got this recipe from my Mom and made it for a recent BBQ we attended. It was WAY better than just a can of baked beans... definitely will be making this more often!

INGREDIENTS:

1/2 lb bacon, fried, drained and chopped
1/2 lb hamburger, cooked and drained
1 medium onion, chopped
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pork and beans
1 (15 ounce) can butter beans, drained
1/4 cup brown sugar
1/2 cup white sugar
1/4 cup ketchup
2 tablespoons molasses
1/2 teaspoon dry mustard


DIRECTIONS:
In a large bowl combine bacon, hamburger, onion, and beans.
Mix together sugars, ketchup, molasses and mustard. Combine this with the beans.
Bake uncovered for 1 hour at 350.

Energy Balls

I've seen these all over pinterest, so I thought I'd try them; it seems like they are a huge hit, and I'm always looking for a healthy snack for my kiddos! I have since made 3 batches and they disappear quickly! We don't like coconut flakes (or at least I don't...) so I use granola cereal instead and I also added craisins and wheat germ because I had some on hand. Here is the original link: No Bake Energy Bites. (or Energy Balls as our family has affectionately dubbed them!)

Fruit Pizza

I had this recipe on another post, but not a picture... here it is again! I've been seeing rainbow fruit foods all over pinterest, so I couldn't help myself but to make this a rainbow as well... but I think next time I'll let the kids help me and just make it into their artistic creation!

INGREDIENTS:

1 roll of refrigerated sugar cookie dough (I used the Great Value brand)

1 8 oz tub of Cool Whip (I used fat free)

1 brick of cream cheese (I used 1/3 fat free)

1 cup sugar

1/2 cup powdered sugar

Fruits:

Strawberries (washed and sliced)

Kiwi (washed and sliced)

Mandarin Oranges (drained, out of a can)

Pineapple (small chunks- drained, out of a can)

Blueberries (washed)

You can use pretty much any fruit you want to and it will be delicious!

Preheat the oven to 350 degrees. Form the cookie dough into a ball and press down onto a pizza stone. You can use a roller to even out the dough even more, but you want it to resemble a pizza crust. Bake for 10-15 minutes until golden brown (but not too brown, you don't want it dried out!) While that's baking, mix together the cool whip, cream cheese and sugars. It helps if you let the cream cheese soften, and you might use an electric mixer to blend it better. You can use more or less sugar to fit your tastes. You will want to let the dough cool about 5-10 minutes before you spread the topping on. (If you want to serve it on a platter, you should try to remove the cookie before putting the toppings on... I always just keep it on my stone.) During the cooling time, you can wash and slice your fruit. Once the dough has cooled, spread the cream cheese/cool whip topping on (like you would pizza sauce on top of the dough). Using the fruit like pizza toppings, place them on top. I don't leave any empty space- my entire "pizza" is covered in fruit. Cover loosely with foil or clear wrap and put in the refrigerator until you are ready to serve. Yum!

Baked Asparagus

We love asparagus, but I wanted to try Elizabeth's Asparagus Fries for something different. I made them with our Easy Baked Chicken Parmesan. Yummy!!

Kale Chips

This was the other side I made with the hamburgers- I always see kale in the produce section but never have known what to do with it... I know it's super healthy for you and relatively cheap, so I was excited when I found this on Elizabeth's blog, too! Kale Chips- they taste kind of like brussel sprouts, but they are crispy yet melt in your mouth light. We liked them!

Sweet Potato Hash

I've been trying to get more creative with our variety of vegetables and sides lately- so when we grilled out hamburgers this week, I made the Sweet Potato Hash I found on my friend, Elizabeth's blog. The only thing I did different was I put the veggies in a plastic ziplock bag, added the vinegar and seasonings and then sealed the bag and shook it really well to make sure they were evenly coated. I know it's wasteful for the plastic bags, but I've had bad luck with sweet potatoes not turning out if they weren't coated well with olive oil! This was a hit! Enjoy!!