BLT Iceberg Wedge

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There is nothing better than a salad for dinner on hot summer nights…it may not exactly be summer yet but it sure feels like it lately! You can top these cool wedges with just about anything you desire. I love my salads with a little crunch to it so instead of using croutons, I used bacon because bacon sounded so much better!

Ingredients:
1 head of iceberg lettuce; washed and dried
4-6 Tbsp of your favorite blue cheese dressing
1/2 cup blue cheese crumbles
6 slices of cooked turkey bacon; chopped/crumbled into pieces
1/2 cup cherry tomatoes; chopped
1/2 cup cucumbers; chopped
1/2 cup shredded cheddar cheese

Steps:
1. Slice iceberg into 6 slices. In a small bowl, mix your favorite blue cheese dressing with blue cheese crumbles. Drizzle dressing on wedge and sprinkle your favorite goodies on top!
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Zucchini & Corn Fritters

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For some reason, I always tend to have zucchinis laying around in my fridge I can never seem to eat them quick enough…they are just so versatile and you turn them into numerous dishes. When I came across this recipe I was so happy because now I know what to do whenever I have too many zucchinis! If you want to add a spicy kick to the fritters add chopped jalapenos to the mix, or if you want it to be extra cheesy, add more cheese because why not?! Not only are these fritters delicious, they are super easy to make. If you can make pancakes, you could definitely make these!

Ingredients:
4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1 tsp garlic powder
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the corn, frozen, or canned (I used canned)
1 small yellow onion; chopped (about 1/4 cup)
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups all-purpose flour (I used whole-wheat flour)
Chopped green onions (for a garnish)
Sour cream and/or salsa (optional)

Steps:
1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk until combined.

2. Add the zucchini, corn, onions, and cheddar cheese and stir with a spatula to the egg mixture. Add the flour and stir until thoroughly combined.

3. Heat a large skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop or 2 spoons, scoop about 1/4-cupfuls of batter onto the skillet and flatten, like you would if you were making pancakes…its the same process! With the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.Top with green onions and your favorite toppings! Salsa, sour cream, and jalapenos are excellent as toppings as well! 🙂

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Roasted Garlic & Parmesan Broccolini

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I try to get my greens in as much as I can during the day and the easiest is for dinner when I roast up my favorite veggies…whether its roasting brussel sprouts, asparagus, broccoli, or even broccolini garlic and parmesan cheese make anything taste delicious! Brocolini is a mix between broccoli and kale so you can imagine the health benefits you get out of this.

Yield: 4

Ingredients:
1 bunch of broccolini (about 1 lb)
1 Tbsp olive oil
3 cloves of chopped garlic
1 tsp salt
1/2 black pepper
1/2 tsp garlic powder
1/4 cup shredded or grated parmesan cheese

Steps:
1. This is super easy, you can do it with you eyes closed…Preheat oven to 400 degrees F. Grease a baking sheet with olive oil or use a silpat. Place washed broccolini on baking sheet and drizzle olive oil and with a pair of tongs or your hands, rub broccolini together to make sure they are coated evenly with oil. Then.. sprinkle garlic, salt, pepper, garlic powder.  Place in oven and bake for 15 minutes..sprinkle with cheese and bake for another 5 minutes until cheese is perfectly melted and enjoy! Delicious and nutritious 😉
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Chewy Oatmeal Raisin Cookies

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I started baking as soon I was able to reach my kitchen counter and the very first cookies I started to bake were Oatmeal Raisin Cookies from the Mrs.Field’s Cookie Recipe Book. Since my Dad is an almond grower I started to switch out the walnuts that the recipe called for and used roasted almonds. I also decreased the amount of sugar and incorporated honey as well. This is the recipe I used below and I think they are just perfect…they also brings back so many memories every time I take a bite into one!

Yield: 2 1/2 dozen

Ingredients:
3/4 cup butter; softened (1 1/2 sticks)
1/2 cup brown sugar
1/2 cup white sugar
1/2 honey
1 tsp cinnamon
1 Tbsp vanilla extract
1 egg
1 egg yolk
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cup oatmeal
1 cup raisins
1/2 cup chopped roasted almonds (optional)

Steps:
1. Preheat oven to 325 degrees F. In a large mixing bowl, cream together butter, sugars, and honey.
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2. Beat in eggs, cinnamon, and vanilla extract until combined. image

3. Mix in flour, baking soda, salt, oatmeal, raisins, and almonds (optional) until dough is formed.
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4. With a mini ice cream scooper, scoop cookies and place on baking sheets lined with parchment paper. Pop in oven…bake for 15 minutes. The cookies might look a little under cooked but they will cook a little more when they are cooling.
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Place on cooling racks……….almost done!
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Finally!! Enjoy!
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Spinach & Chicken Sausage Stuffed Eggplant

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There is a good chance this may be my new favorite low-carb eggplant dish. I really don’t know what I was thinking when I made this dish except I wanted eggplant for dinner. Roasted eggplant is one of my favorite things to eat, I would even consider it a treat. It is totally easy to make you would never guess that because it is so delicious. You can get real creative on this one and stuff it with anything you wanted…spaghetti, pasta, quinoa, roasted veggies, ground beef..or whatever else you like. Use your imagination–the possibilities are endless!

Yield: 4

Ingredients:
2 eggplants, cleaned and dried
1 tsp salt
5 Tablespoons olive oil
4 chicken or italian sausages, sliced
1/2 cup diced onion
3 garlic cloves, smashed, peeled and minced
2 cups fresh spinach; chopped
1/2 cup italian seasoned breadcrumbs
1 Tablespoon capers, drained and smashed
1 handful of fresh basil; chopped
2 cups of fresh marinara sauce
1 cup mozarella cheese (I used fresh moz)
Sprinkle of parmesan cheese (for the topping)

Steps:
1. Preheat oven to 375 degrees F. Cut off the edges of the eggplant with a sharp knife. Then scoop out the middle of the eggplants. Rub with salt and let stand to sweat. Dice the inside of the eggplant meat that you scooped out. Rub about 2 Tablespoons of olive oil in and around the eggplant and place in oven for 20 minutes.

2. In the meantime..heat 2 Tablespoons of olive oil in a large frying pan, add the onions, garlic, and sausage. Use a wooden spatula to stir and cook for about 6-7 minutes. Then add 1 more Tablespoon of olive oil and add eggplant meat, spinach, capers, and basil. Cook for another 5 minutes or until sausage and eggplant is cooked completely. Stir in the breadcrumbs and take off heat.

3. Now for the stuffing part..stuff eggplant with cooked eggplant mixture and place in a baking dish. Ladle tomato sauce into the baking dish underneath the eggplant and a little bit on top of each eggplant.

4. Cover baking dish with foil and bake for 35 to 40 minutes at 375 degrees F.

5. Uncover and add sliced mozzarella and parmesan cheese on top each of each eggplant to cover. Bake for another 5 minutes and then broil for another 5 minutes. Serve once cheese is melted..enjoy!
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