No-Bake Chocolate Swirl Cheesecake recipe

Ingredients

• 1/2 cup finely crushed graham crackers
• 2 tablespoons butter, melted
• 1 envelope unflavored gelatin
• 3/4 cup fat-free milk
• 2 8-ounce packages reduced-fat cream cheese (Neufchatel), softened
• 1 8-ounce package fat-free cream cheese, softened
• 1 8-ounce carton fat-free dairy sour cream
• 1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
• 2 teaspoons vanilla
• 4 ounces semisweet chocolate, melted and cooled
• Chocolate curls 

Directions

• In a medium bowl, stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.
• In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
• In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
• Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about 6 hours or until set.
• To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls. Makes 16 slices.
• Make-ahead Directions: Prepare as directed through step 4, except cover and chill for up to 24 hours. 

This amazing No-Bake Chocolate Swirl Cheesecake recipe is sooo fantastic and low carb in the same time. Only 15g carbs in a serving of this popular cheesecake, graced with swirls of real chocolate. I hope you like it.

Mini Frittata Cups with Mascarpone and Prosciutto Recipe

Ingredients:

• 4 large eggs
• 2 tablespoons mascarpone cheese
• 1/4 teaspoon salt
• a pinch of pepper
• 3-4 slices prosciutto, cut into strips
• 1/4 cup grated or shredded cheese (fontina, Parmesan, mozzarella)
• 1 tablespoon parsley, chopped

Directions:

• Heat the oven to 375°F. Lightly grease 6 muffin cups (I used my 12-cup muffin tin) with a non-stick spray or olive oil, set aside.
• To a bowl, add eggs, mascarpone, salt and pepper. Whisk until mascarpone has no more lumps and mixture is smooth. Mix in cheese, prosciutto and parsley.
• Add egg mixture to 6 muffin cups, filling each almost to the top. Bake for about 20-25 minutes, until tops are puffed and golden brown. Serve immediately or cooled. Leftovers can be stored up to a week in the fridge and reheated.

This fantastic Mini Frittata Cups with Mascarpone and Prosciutto Recipe I found at http://www.joysama.com/ and I love it. Once they’re finished baking, you can eat them immediately (like we did) They’re also great at room temperature. I like to serve these with toast and ketchup. I hope you like it.

Grilled Chicken Cowboy Wraps recipe

Ingredients:

• 1 package of Tyson’s Grilled and Ready Chicken Strips 
• 1/2 cup Barbecue Sauce
• 1/2 cup Light Ranch Dressing
• Shredded Cheddar Cheese
• Chopped Romaine Lettuce
• Tortilla Strips
• Large Tortillas 

Directions:

• Cook up your Tyson’s Grilled and Ready Chicken Strips according to the directions on the package. You can use either the microwave or stove top.
• Mix together your ranch and barbecue sauce in a small dish; set aside.

This amazing Grilled Chicken Cowboy Wraps recipe I found at http://www.cheeriosandlattes.com/ and I love it. Yummmmmy it's sooo deliciuous just mouth melting. I hope you like it, too.

LEMON AND THYME CHICKEN BREASTS recipe

INGREDIENTS:

• 1-2 tbsp olive oil
• 5-6 cloves of garlic, minced
• 1/3 cup of chicken broth
• Zest from 1 lemon
• Juice from 1 lemon
• 1/2 tsp dried oregano
• 1/2 tsp fresh thyme leaves
• 3 boneless, skinless chicken breasts
• Sea salt and freshly cracked pepper, to taste
• Two sprigs of fresh thyme
• 1 lemon cut into 4 wedges

DIRECTIONS:

• Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
• Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
• Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!

This amazing LEMON AND THYME CHICKEN BREASTS recipe I found at http://www.fortheloveofcooking.net/ and I love it. I really loved the lemon flavor.  Both of my kids liked it and so did my husband.  A quick and simple recipe – perfect for a weeknight! I hope you like it.

STICKY HONEY SESAME DRUMSTICKS recipe

INGREDIENTS

• ¼ cup (60 mL) liquid honey
• 2 tbsp (30 mL) sesame seeds
• 2 tbsp (30 mL) sesame oil
• 2 tbsp (30 mL) sodium-reduced soy sauce
• 4 cloves garlic, minced
• 2 lb (907 g) chicken drumsticks (10 drumsticks)

INSTRUCTIONS

• Preheat oven to 400°F. Line baking sheet with parchment paper.
• In large bowl, whisk together honey, sesame seeds, sesame oil, soy sauce and garlic.
• Pat drumsticks dry with paper towel. Add to the honey sauce and stir to coat. Arrange on prepared baking sheet.
• Bake in oven, turning occasionally, until juices run clear when thickest part of chicken is pierced, about 25 minutes.
• Serve and enjoy!

This amazing STICKY HONEY SESAME DRUMSTICKS recipe I found at http://salu-salo.com/ and I love it. It's so delicious and tasty. The outside meat is sticky and sweet while the inside remains moist and tender, making this dish popular not only with kids but also with adults. I hope you like it.

Coconut Pancakes paleo recipe

 Ingredients:

• 1/4 cup coconut flour
• coconut oil
• 1/4 teaspoon baking powder
• 1 teaspoon cocoa butter (optional)
• 1/2 teaspoon organic maple syrup
• 3 eggs
• salt
• frozen or fresh berries
• coconut cream

Instructions:

• Mix the eggs in a bowl, add the coconut flour, baking powder, maple syrup, cocoa butter, and salt. Continue to mix until you obtain a homogeneous paste. Melt the coconut oil in a pan. With a ladle pour the paste into the pan and cook for about 2 minutes on each side. Repeat the process until you finish with all the paste. The quantity cooked once depends on your tastes. I prefer to make them slim, so I can roll them afterwards and eat them from my hand while sitting in the garden and reading a good book.
• Back to our recipe, mash the berries in another bowl. In case of frozen berries, add a drop of hot water. Transfer one cooked pancake on a plate, scoop a generous serving of berries on top, roll it and pour coconut cream on the side.

Baby Kale Paleo Taco Salad with Chile-Lime Dressing recipe

Salad Ingredients:

• 1 lb. ground beef (use lean ground beef for South Beach Diet)
• 1-2 tsp. olive oil (as needed, for browning the beef)
• 2 T Kalyn's Taco Seasoning (or use your favorite commercial taco seasoning)
• 1 cup water
• 5 oz. baby kale leaves, washed and spun dry if needed
• 1 red bell pepper, sliced into thin strips
• 1 cup grape or cherry tomatoes, cut in half
• 1 can (6.5 oz.) sliced olives (or if you can't find the large cans of sliced olives, just slice a can of regular olives)
• 1-2 avocados, diced
• 1 T fresh squeezed lime juice (to toss with avocado)

Dressing Ingredients:

• 2 T fresh squeezed lime juice (I use my fresh-frozen lime juice.)
• 1/2 tsp. ground chile powder (I like ground Ancho chiles)
• 1/4 tsp. ground cumin
• 1/2 tsp. Spike Seasoning (optional, but it does add flavor)
• 3 T olive oil

Instructions:

• Heat the olive oil in a heavy frying pan, crumble the ground beef into the pan and cook over medium-high heat until the beef is browned, breaking apart with a turner as it cooks. (I use an old-fashioned potato masher to break the meat apart!) When the beef is well browned, sprinkle in the taco seasoning and add the water, stir to combine, and simmer on low heat until all the liquid is evaporated, about 8-10 minutes. When the bottom of the pan is completely dry, remove the taco meat and let it cool in a bowl until it's just slightly warm.
• While the beef cooks, whisk together the 2 T lime juice, ground chile powder, ground cumin, Spike Seasoning (if using), and olive oil to make the dressing. Wash the baby kale and spin dry if needed. (I like to snip off the larger stems, but it's completely optional.) Cut the red pepper into strips and cut the cherry tomatoes in half. Cut the avocado(s) into cubes and toss with the 1 T of lime juice.
• Put the kale leaves into a bowl that's big enough to hold all the salad ingredients and toss with the dressing. Add the slightly cooled taco meat, red pepper strips, and tomato halves and toss again. Then add the avocado pieces and gently toss again. (I save a few avocado pieces to garnish each salad.) Serve right away.
• If this makes more than you can use at one meal, prepare all the ingredients, then refrigerate the ingredients separately and toss ingredients with the dressing right when you're ready to eat. You may want to let the dressing and taco meat come to room temperature for a few minutes if it's been refrigerated. 

Butternut Squash Mac & Cheese recipe

Ingredients

• 1 1⁄2 cup Butternut Squash (cubed)
• 2 cups Shells (or Elbow Macaroni)
• 1 cup Shredded Cheese (I used a combo of American & Swiss)
• 1 tablespoon Butter
• 1⁄3 cup Milk

Notes

Note: I bought the pre-cubed butternut squash that comes in a 12oz bag --- so worth it!!

Instructions

• Boil the cubed butternut squash in about an inch of water over the stovetop for approximately 6 minutes, or until soft.  Then, drain out the water and transfer back to the saucepan.
• In a separate saucepan, cook the pasta.
• Smash the cooked butternut squash with a masher or an immersion blender.
• Add in the cheese and milk to the smashed butternut squash, and stir over low heat.
• Once pasta is done, drain out the water and add back to the saucepan. Melt in the butter to coat the pasta.
• Then add in the pasta to the butternut squash/cheese mixture.
• Stir and then serve!

This amazing Butternut Squash Mac & Cheese recipe I found http://www.noshandnourish.com/and I love it. You can add salt and pepper to taste -- this made a big difference for us actually! I hope you like it.

Rosemary Olive Oil Bread recipe

INGREDIENTS

1 cup warm water (100-110 F)

1 Tbsp. organic cane sugar

2 tsp. active dry yeast

1 tsp. salt

2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)

1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)

1/4 tsp. freshly ground black pepper

2 Tbsp. extra virgin olive oil

1 1/2 cups white whole wheat flour

1/2 cup bread flour + extra for kneading

1 egg, whisked + 1 Tbsp. water, for egg wash

dried rosemary, for sprinkling

DIRECTIONS

• In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
• Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
• Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
• Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
• Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
• Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Peach-Pineapple Salsa recipe

Ingredients

• 2 c. chopped fresh pineapple
• 2 c. chopped fresh peaches
• 1 jalapeno pepper*
• 1/2 of a medium red onion
• 1 red bell pepper
• 1 tsp. ground cumin
• 1/2 tsp. salt
• Juice of 1 or 2 limes
• 1 bunch fresh cilantro, chopped

Directions

• Finely chop pineapple, peaches, jalapeno, red onion, and red bell pepper.  
• Combine all ingredients and chill for about 30 minutes before serving.  Serve with tortilla or pita chips.

* Remove seeds and ribs for a 'medium' salsa.  For more heat, leave in some of the seeds.  I remove the seeds and ribs from 1/2 of the jalapeno and leave them in the other half, which results in a pretty spicy salsa.

This amazing recipe I found at http://www.thekitchenismyplayground.com/ and I love it. It's so fresh and delicious. I hope you like it.

Grandma’s Pasta Sauce recipe

Ingredients:

• 1 lb. 80/20 ground beef OR 90/10 ground beef
• 1 6 oz. can tomato paste
• 6 oz. water
• 1 24 oz. jar tomato puree
• 5-6 cloves garlic, minced
• 2 tbsp. granulated sugar
• Pinch of dried oregano
• Pinch of onion powder
• Pinch of garlic powder
• Handful of fresh basil, chopped
• Salt and pepper, to taste

Instructions:

• In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
• Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
• Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
• Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
• Serve hot over fresh pasta.

This amazing Grandma’s Pasta Sauce recipe I found at http://www.tablefortwoblog.com/ and I love it. If you want to taste what the Italians are so blessed with over in Italy, I suggest you give this pasta sauce a try. I hope you will try it.

Broccoli salad recipe

A healthy, hearty broccoli salad loaded with plump grapes and crunchy pecans tossed in a "skinny" Greek yogurt dressing! This amazing Broccoli salad recipe I found at http://damndelicious.net/ and I love it. I hope you like it, too.

INGREDIENTS:

• 8 ounces farfalle pasta
• 6 slices bacon, diced
• 1 head broccoli, cut into florets and finely chopped
• 2 cups seedless red grapes, halved
• 1/3 cup diced red onion
• 1/4 cup chopped pecans

FOR THE DRESSING:

• 1/2 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/3 cup red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• To make the dressing, whisk together mayonnaise, Greek yogurt, vinegar, sugar, thyme, salt and pepper, to taste, in a small bowl; set aside.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
• In a large bowl, combine pasta, bacon, broccoli, grapes, red onion, pecans and Greek yogurt dressing.
• Serve immediately.

Broiled salmon with mango salsa and rice recipe

Ingredients for mango salsa:

• 2 cups pineapple, chopped in small cubes
• 1 cup mango, chopped in small cubes
• 1 cup tomato, chopped in small cubes
• 1/4 cup red onion, minced
• 1/4 cup cilantro, chopped finely
• 2 tablespoons freshly squeezed lime juice
•  Salt and pepper to taste

Ingredients for rice, salmon, and glaze:

• 2 cups uncooked rice or quinoa
• 1.5 pounds salmon, or 4 6-ounce salmon fillets
•  salt and pepper
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons freshly squeezed lemon juice or lime juice
• 2 tablespoons soy sauce

Directions

• Mix all chopped ingredients for mango salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices do their work.
• Cook 2 cups of uncooked rice according to instructions for the type of rice (or even quinoa) you’re using.
• To prepare the glaze: combine honey, lemon juice and soy sauce in a small pan on medium heat until honey is softened and well incorporated with other ingredients. Set aside.
• Preheat broiler. Season the salmon on both sides with salt and pepper. Before broiling salmon in the oven, I like to sear it a little bit on the stove top: this will add nice color and will also allow to easily remove the skin. Heat 3 tablespoons olive oil on high heat in a skillet until very hot. Add salmon, non-skin side down and sear on high heat for 2 minutes, constantly moving the salmon in the skillet so that it doesn’t stick. After it’s nicely seared, flip the salmon skin side down and continue searing for 2 more minutes on its skin side, constantly moving the salmon to avoid sticking to the skillet. After it’s nicely seared on the skin side, remove the skin easily with spatula.
• Place the salmon in an oven-proof dish skin-less side up (with the side that used to have skin – down). Brush the top of salmon with half the amount of glaze prepared in step 3. Broil for about 3 minutes, brush with the remaining amount of glaze and broil for additional 2-3 minutes until nicely charred. Watch to make sure salmon does not burn because of the sugar in the honey. Remove from the broiler, cover with foil and let it sit for about 10 minutes before serving. This will allow salmon to cook through but not be overcooked.
• To serve, place a scoop of rice (or quinoa) on one side of the dish and a scoop of mango salsa next to it. Top with salmon.

This amazing Broiled salmon with mango salsa and rice recipe I found at http://juliasalbum.com/ and I love it. It's so healthy and delicious in the same time. Mango salsa is just mouth melting yummy. I hope you try it. Enjoy!

Nutella Stuffed French Toast with Macerated Strawberries recipe

Ingredients:

• 1 (16 oz) loaf french bread 
• 1 cup milk
• 1/4 cup heavy cream
• 5 large eggs
• 1/2 tsp vanilla extract
• 1 1/2 Tbsp granulated sugar
• 2 Tbsp flour
• 1/4 tsp baking powder
• 1/4 tsp ground cinnamon
• 1 cup Nutella or Nocciolata
• Butter, for griddle
• Powdered sugar, for dusting
• Macerated Strawberries
• 1 1/2 lbs strawberries
• 3 Tbsp granulated sugar

Directions

• Preheat an electric griddle to 350 - 375 degrees. Slice bread using a serrated knife into 1 1/4-inch slices. Cut through the center of each slice (as if butterflying a chicken breast) keeping the end attached. Spread a slightly heaping tablespoon of Nutella inside center of each slice, set aside.
• To a blender, add milk, cream, eggs, vanilla, granulated sugar, flour, baking powder and cinnamon. Pulse on low speed, about 10 seconds until well combined. Pour into a shallow dish. Dip each side of french toast into egg mixture allowing a few seconds for it to soak up some the mixture, being careful not to submerge the Nutella spread center (I also like to gently squeeze the sides of the bread while dipping so it will soak up the mixture a little and make it into the center of the bread, then when lifting out I will gently squeeze a little excess out. Maybe not professional but it's what I do). Butter griddle just before transferring soaked bread (so butter doesn't burn) and cook stuffed french toast until golden brown on bottom, then lift, butter griddle once more and flip to opposite side and cook until golden brown. Serve immediately dusted with powdered sugar and topped with macerated strawberries.

For the macerated strawberries:
In a bowl, toss together diced strawberries and sugar and let rest at room temperature 30 minutes. Store in refrigerator. This is amazing recipe that you can make it for breakfast or snack. I hope you like it. Enjoy!

Paleo Crockpot Beef Stew recipe

This Paleo Crockpot Beef Stew recipe I found at http://blog.paleohacks.com/ and I love it.This beef stew is great by itself or served with a nice green salad. This stew is so delicious, just mouth melting. I hope you like it. Enjoy!

Ingredients:

• 2 pounds pastured stewing beef
• 2 cups of beef or chicken stock (or 1 cup stock and 1 cup wine or beer)
• 1 tablespoon balsamic vinegar
• 1 medium onion, chopped
• 2 stalks of celery, roughly chopped
• 2 large carrots, peeled and chopped
• 3-5 small potatoes, cubed 
• 1 to 3 cloves of garlic, minced 
• 1 tablespoon of paprika
• 3 bay leaves
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon each dried rosemary, basil, and oregano
• 1/8 cup arrowroot powder (if you want to thicken your stew)

Stew Cooking Directions

• Place meat into crockpot.
• Add liquids then all other ingredients except for arrowroot powder on top.
• Cover and cook on low for eight hours.

Directions to Thicken

• Just before you’re ready to eat, use a ladle to spoon out most of the liquid into a small saucepan.
• Bring to a boil.
• Stir a small amount of the liquid into a small bowl and sprinkle in the arrowroot flour, whisking as you add it. Make sure there are no lumps.
• Slowly pour the arrowroot mixture into the boiling liquid in the pot and remove from heat as you whisk continuously.
• Do not reheat as this will break the bonds of the thickener.
• If it’s not thick enough, use water and some more arrowroot powder in your small bowl, whisk to mix, then slowly add into the gravy.

Garlic Hummus Apple-Sage Tartine recipes

Yummy this is sooo delicious recipes. Garlic Hummus Apple-Sage Tartine recipes I found at http://kblog.lunchboxbunch.com/ and it's fantastic. This snack provides fiber from the beans and apple, iron from the beans, protein, vitamins like vitamin C and B vitamins, healthy fats from the olive oil and more. Use a sprouted grain bread for some whole grain goodness. Or GF bread to make this a gluten-free snack. I hope you like it.

Ingredients:

Easy Warm Garlic Hummus

• 2 15oz. cans of organic chickpeas
• 2 Tbsp lemon juice or 1 Tbsp apple cider vinegar
• 2 cloves roasted garlic or 1 tsp garlic powder 
• 1/4 cup extra virgin olive oil
• 3 Tbsp tahini
• 1/2 tsp freshly ground black peppercorns
• 1/3 tsp salt or to taste

For the tartines:

• 1 apple, sliced
• 2 toasted slices of bread
• 2 sage leaves (fresh)
• extra virgin olive oil or pumpkinseed oil for drizzling

serve with: raw almonds 

Directions:

Tip! For an extra crisp apple, place your apple in the freezer for 2-3 minutes before slicing!

• Hummus: Drain liquid from cans and rinse the chickpeas in warm to hot tap water. Rinse in a strainer, until the bubbles from the beans stop forming. The warm water should soften and heat the beans a bit. Add the beans, tahini, lemon, garlic, olive oil and pepper to a high speed blender or food processor. Blend on low and keep blending until smoothed, but do not over-blend! (However if you blender is low in powder or you just want a thinner consistency, you can add more oil, lemon juice OR simply add a splash of water.) Ideally, you want the hummus to be slightly chunky and thick so that it spreads on the bread. Taste the blend and add salt to taste. About 1/3 tsp for me. Pour the hummus into a container. Use about 3 Tbsp per tartine and serve extra hummus on the side for dipping extra apple slices if you'd like.

• The rest is easy! Toast bread, slice apple. Spread hummus. Add apple. Pinch fresh sage overtop and drizzle the oil. Tip: If fresh sage is too strong for you, toast thick bots of sage with a few drops of oil in a pan for a minute or two. Toasted sage is quite wonderful.

• Serve with raw almonds and slice tartine if desired. Red pepper flakes are another topping if you like a spicy kick.

Mediterranean vegetable tarts recipe

This amazing Mediterranean vegetable tarts recipe I found at http://www.taste.com.au/ and I love it. To create these golden, flaky tarts, arrange vegies on bought pastry and bake. Top with dressed herbs for a tasty, relaxing Friday meal. It's very easy to prepare it. I hope you like it.

Ingredients:

• 170g (2/3 cup) tomato & sweet basil pasta sauce
• 3 baby eggplants, trimmed, thinly sliced
• 1 zucchini, trimmed, thinly sliced
• 1/2 small red onion, cut into thin wedges
• 125g cherry tomatoes, halved
• Olive oil spray
• 1/2 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 2 teaspoons capers, rinsed, drained
• 1/2 cup fresh continental parsley leaves
• 1/3 cup small fresh basil leaves
• 50g baby rocket leaves

Directions:

• Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. Cut each pastry sheet in half. Place on the prepared trays. Spread each piece with 2 tablespoons pasta sauce, leaving a 2 cm-wide border on all sides.
• Arrange the eggplant, zucchini, onion and tomato on top. Fold in the edges to create a border. Press to seal. Spray with oil. Bake for 15 minutes or until crisp and golden.
• Combine the mustard, lemon juice and oil in a bowl. Add the capers, parsley, basil and rocket.Toss to combine. Top the tarts with the herb mixture.

Chocolate mousse with raspberries recipe

This amazing Chocolate mousse with raspberries recipe is soooooooooo amazing yummy. There is no better day to share with you my new favorite recipe.  It's pretty much simple just follow steps and you will have it on your table in less than 30 minutes! I hope you like it.

Ingredients:

• 200ml double cream
• 150g dark chocolate (at least 70% cocoa solids)
• 50g milk chocolate
• 3 very fresh medium eggs
• 3 tbsp caster sugar
• 50g fresh raspberries
• 2 tsp icing sugar, to decorate
• Put the double cream in a small pan on a medium heat and leave to
• warm up.

Directions:

• Meanwhile, snap the chocolate up into small pieces. Once the cream is just starting to steam, remove it from the heat and add the chocolate.Don’t stir it (tempting though it is!), but just leave it to sit and melt for about 5 minutes or so.In the meantime, separate the eggs, putting the yolks in a mug or small bowl and the whites in a large spotlessly clean bowl (or the bowl of a freestanding electric mixer, if using).

• Whisk the whites, preferably using a hand-held electric whisk (or the electric mixer), until they reach a medium peak. To test, stick the whisk into the egg white and then flip it handle side down. The peak should look like a floppy Noddy’s hat, not standing up straight to attention. If so,then add 1 tablespoon of the sugar and whisk it up again until the whites begin to become shiny. Then while continuing to whisk, add another tablespoon of the sugar. Make sure that the whites are whisked up well and all of the sugar is dissolved before whisking in the final table spoon of sugar.Meanwhile, have a look at the chocolate. It may not look like it, but the chocolate will most likely be melted by now, so stir everything together.Then add the egg yolks and stir to combine.

• Once the whites are lovely and thick and glossy, stir in a spoonful of the chocolate mixture. This will loosen the whites up a bit and make it easier to manage the next step. Gradually pour all of the chocolate into the egg whites and then gently fold them together. Try not to be too heavy-handed or over mix this, as it is good to keep as much air as possible in it.

• Divide between the four 150 ml glasses or ramekins and lightly press the raspberries into the tops. Cover each one loosely with cling film and then pop in the fridge for 30 minutes or so to firm up (or if you want to eat them ASAP, put them in the freezer for 15 minutes). These can be made in the morning for a dinner party in the evening. If in the fridge for that long,I like to take them out 15 minutes or so before I need them so that they are not too cold for the guests.

Mediterranean Salad Recipe

Ingredients:

• 4 cups salad greens
• 2 medium tomatoes, chopped
• 3 medium cucumber, chopped
• ½ red or purple onion, sliced
• 8 ounces Feta cheese
• Sundried Tomato Vinaigrette

Instructions:

• Layer salad greens, tomatoes, cucumber, onion, and feta cheese onto medium serving platter or in a medium bowl.
• Serve Sundried Tomato Vinaigrette on the side for self-serving.

This amazing Mediterranean Salad Recipe I found at http://addapinch.com/ and I love it. Whatever you do though, be sure to include this easy salad in with some lunch or supper menu this summer. I hope you like it. Enjoy!

Mexican Soup Recipes

Ingredients:

• 1 tablespoon(s) olive oil 
• 1 large onion, diced 
• 3/4 pound(s) lean ground beef 
• 1 tablespoon(s) hot Mexican chili powder 
• 1 1/2 teaspoon(s) ground cumin 
• 2 1/2 cup(s) milk 
• 1 can(s) (14 1/2-ounce) reduced-sodium chicken broth 
• 1 can(s) (10 3/4-ounce) condensed cheddar-cheese soup 
• 1 1/2 cup(s) uncooked elbow pasta 
• 1 1/2 cup(s) shredded sharp cheddar cheese Diced tomato, for garnish Tortilla chips, for garnish Minced jalapeño chile, for garnish

Directions:

• Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.
• Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
• Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.

Spice up any meal with one of our yummy recipes for Mexican soup. Mexican soups and stews that are perfect for any lunch or dinner. This is amazing recipe that I found at http://www.countryliving.com/ and I love it. I hope you like it too.