Garlic Parmesan Salmon & Asparagus

Garlic Parmesan Salmon and Asparagus

Ingredients

• 6 oz portion of Salmon
• 7 Asparagus spears
• 1 Tbsp whipped light butter
• 1 Tbsp grated parmesan cheese
• 1 clove garlic pressed
• 2 tsp of lemon juice
• Ground black pepper to taste

Instructions

1. Preheat oven to 375F
2. Cut a sheet of aluminum foil large enough for the the asparagus and salmon
3. Arrange asparagus spears on foil and top with the salmon
4. Mixed the remaining ingredients in a bowl to make a paste
5. Smear the mixture on top of the salmon
6. Cut another piece of foil large enough to cover everything and fold up the sides
7. Place on a cookie sheet and bake for 30 minutes

Notes

Make sure to completely seal the foil edges so everything stays cooking inside.

Parmesan and Pork Rind Baked Chicken

I'm trying to keep an open mind with this one. It's low carb baked chicken.

Parmesan and Pork Rind Baked Chicken

3-4 lbs chicken
16oz bag of regular dried pork rinds (or two 8oz, found in snack isle)
8oz grated Parmesan
salt
pepper
paprika
parsley
touch of cumin

Crush pork rinds (or use food processor), mix with cheese and spices. Coat chicken evenly (wet chicken if it doesn't stick well.

Cover with foil and bake at 350 for 90 min. or until cooked through.

Egg-Free Chocolate Cupcakes

This recipe worked great for Ben's birthday!

Egg-free Chocolate Cupcakes
Makes about 2 dozen cupcakes
Allergy note: contains wheat and dairy ingredients

3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat oven to 325 F degrees.

Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract.

Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full.

Bake for 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.

Pumpkin Muffins

Same thing - if I can find a cake mix that is Ben-friendly...

Pumpkin Muffins

Mix 1 can pumpkin to yellow cake mix. Spoon into muffin tins.
Bake at 350 for 20-25 min.

Autumn Apple Cake

If I can find a cake mix that is Ben-friendly, I want to try this:

Autumn Apple Cake

5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Preheat oven to 350°F

Fill your 9x12 pan 1/2 full with apples which you've peeled, cored and sliced thin
Sprinkle the apples with dry cake mix

Combine sugar and cinnamon and sprinkle over the cake mix
Melt butter and drizzle over

Bake for 30 minutes or until golden brown

Cowboy Beans (Meal)

Cowboy Beans

• 2 15 oz. cans baked beans

• 1 bell pepper, chopped fine

• 1 medium onion, chopped fine

• 1⁄2 pack of bacon, cooked and crumbled

• 1 lb. ground beef

• 2 Tbsp. Worcestshire

• 2 Tbsp. yellow mustard

• 2 Tbsp. brown sugar

Brown ground beef, drain fat. Sautee pepper and onion. Mix all

ingredients in a 9x13 glass baking dish. Stir well. Bake uncovered for

30 to 45 minutes at 350 degrees. Serves 10.

Creamy Chicken Soup

This was really good the first day, but overnight it got a really strong white wine taste. Not the best the 2nd day.

Ingredients

• FOR THE ROUX (to thicken soup...this is made first):
• 4 T flour
• 2 T olive oil
• 2 T butter - unsalted
• ****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
• 2 T butter - unsalted
• 2 T olive oil
• 4 stalks carrots, peeled and chopped
• 2 stalks celery, chopped (opt)
• 1 sweet yellow onion - diced
• 4 cups chicken stock or broth (or a combo) - low salt or unsalted
• 3½ cups milk or cream or half & half, i use a combination of skim milk and cream
• 2 T chicken base granules
• 1 t fresh cracked pepper
• 1 T dried parsley or 2 T fresh parsley
• 3 bay leaves
• 1½ t Herbs of Provence
• ¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
• 3 cups rotisserie chicken - cubed or shredded and cooked
• ¼ cup white wine (your favorite)
• shredded gruyere cheese to sprinkle on top after spooning soup into bowls

Instructions

1. start by making the roux (directions above)
2. chop the vegetables and set aside until ready to saute.
3. In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don't take as long to cook.
4. Add all other ingredients including the roux, stir well.
5. bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
6. Stir every 3-4 minutes. Do not leave the soup unattended - it can burn quickly.
7. if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
8. stir frequently - the soup is milk-based and can burn easily.
9. before ready to serve, take out the bay leaves
10. pour into bowls and sprinkle with shredded gruyere cheese
11. NOTES:
12. You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve. Do not put the lid on the crock pot.
13. this soup freezes VERY well
14. it is terrific used as a topping on baked potatoes - a really delicious meal
15. i often microwave a couple of yukon gold potatoes, cubed to add to the soup. (do not freeze with the potatoes)
16. serve with french baguette or other crusty bread
17. enjoy!

Clean Eating Pumpkin Ice Cream

Ben loved this the first day when it was kind of soft. When it gets hard it wasn't as fun, but still good.

Pumpkin Ice Cream

Skinny Pumpkin Frappachino

This looks yum.

Skinny Pumpkin Frappachino

Apple Spice Muffins (egg-free)

2 cups unbleached flour
1/2 cup granulated sugar
1/2 tsp. salt
1 tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg, mace or allspice
1/2 cup unsalted butter
1 egg (replace with 1/4 cup unsweetened applesauce)
1 cup milk
1/2 tsp. vanilla
1 cup grated or chopped apples

 

Preheat oven to 375°F.Grease a 12-cup muffin pan.
Sift or whisk together flour, salt, baking powder, and spices. Set aside.
In a large bowl, beat the butter until light and fluffy, gradually adding the sugar; then add the egg and blend thoroughly. Add milk and vanilla to butter/egg mixture and mix well. It may look curdled, but that's OK.
Add the dry ingredients to the liquid mixture and stir (do not beat) until blended. Fold in apples.
Spoon batter into muffin pans until 2/3 full and bake for 30 minutes, or until the tops spring back when lightly touched.
Cool on a wire rack for 5 minutes and remove from pan. If desired, brush muffin tops with melted butter and sprinkle a bit of sugar or cinnamon sugar over the top.