High Protein Ranch Dip or Dressing

 

Creamy texture and simple ingredients. Uses cottage cheese and plain greek yogurt. I will publish original recipe, but I did not have Greek yogurt, so used all cottage cheese, 2 tablespoons mayo and 2 tablespoons fresh grated Parmesan. I did not have dill, but used extra chives as substitute. Totally a versatile recipe! Thank you Rash Hashemi of Shred Happens, Instagram!

Ingredients:

• 1 1/4 cup cottage cheese (I use Nancy's)
• 1/2 cup Greek yogurt
• 1/2 lemon, juiced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon granulated garlic (some fresh garlic maybe nice)
• 1/2 teaspoon onion powder
• 1 teaspoon dried dill weed
• 1 teaspoon dried chives
• fresh parsley (I used fresh parsley that I dried in microwave)

Directions:

Add the cottage cheese, Greek yogurt and lemon juice to a food processor. Process until smooth.

Add the seasonings. Pulse a few times to mix. Taste and adjust seasonings.

Sprinkle with fresh parsley.

Store up to one week in refrigerator. Stir before serving.

Green Goddess Dip

 

This is delicious, I used as a salad dressing. I used what I had in the frig and freezer, so some changes to recipe. I did not have dill, scallions (I used chopped chives), basil and used sour cream instead of yogurt. Truth be told this is a flexible recipe courtesy of Arash Hashemi of Shred Happens, Instagram.

Ingredients:

• 1 ounce fresh dill
• 1/2 ounce fresh mint leaves
• 1 ounce fresh parsley
• 3 scallions, white and green parts
• 4 cloves garlic
• 1 ounce fresh basil
• 2 tablespoons fresh lemon juice
• 1/3 cup EVOO
• 1/2 cup plain Greek yogurt
• 2 1/2 cup feta cheese
• salt and pepper

Directions:

In a food processor combine dill, mint, parsley, scallions, garlic, basil, lemon juice, EVOO, yogurt and feta and blend until creamy.

Adjust salt and pepper to taste. 

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Pasta with Pesto, Feta and Tomatoes

 

What better combo than pesto and feta! Pure comfort food at it's finest! Thank you Dave Lieberman of Food Network...

Ingredients:

• 1 pound pasta of choice
• 3/4 cup Pesto, recipe follow
• 1/2 pint cherry tomatoes, halved (I used Anyday Quick Confit Tomatoes I had in freezer)
• 1 cup feta, crumbled
• salt and pepper, to taste
• olive oil, as needed

Ingredients for Pesto:

• 2 hefty bunches of fresh basil
• 1/2 cup pine nuts
• 1/2 cup fresh grated Parmesan
• juice of one small lemon
• 2 garlic cloves, peeled
• salt and pepper to taste
• 3/4 cup EVOO

Directions for Pasta:

Cook pasta of choice according to package direction. Drain well.

Add the pesto until pasta is coated and toss in tomatoes and feta. Adjust salt and pepper. If seems dry add some EVOO.

Directions for Pesto:

Place all ingredients in a food processor with 1/2 cup EVOO. Blend. Gradually drizzle the remaining 1/4 cup EVOO until pesto is thick and smooth.

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Taco Potatoes

 The recipe serves 12 and can easily be halved; although roasted potatoes freeze beautifully! I have been adding the taco potatoes to my tacos. They are a delicious partner with any protein taco filling. Recipe is courtesy of Ree Drummond. 

Ingredients:

• 5 pounds russet potatoes, scrubbed, peeled or not and cut into chunks
• 1/2 cup EVOO
• 1/4 cup taco seasoning (Taco Seasoning (2/21/2024 label: spices)

Directions:

Preheat oven to 400-degrees.

Put potatoes in a large bowl, drizzle with EVOO and sprinkle with taco seasoning. Toss to coat.

Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go.

35-40 minutes

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This is from The Splendid Table So flavorful, great for lunch!

Ingredients:

• 2 tablespoons butter, 1/2 melted
• 4 large eggs
• 1 small onion, finely chopped
• 2 green chiles, chopped
• 1 tablespoon ginger root, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon fresh pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 1/2 tablespoon milk

Directions:

Place 1 tablespoon melted butter in bowl along with the remaining ingredients and whisk until combined.

Heat remaining butter in a small skillet over medium heat. Add the omelette mixture and cook until set. Turn over and cook further until done.

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Classic Italian Turkey Meatballs

 

Courtesy of Giada De Laurentis

Ingredients:

• 1 cup breadcrumbs
• 1/2 cup grated Parmesan, plus more for serving
• 1/4 cup fresh parsley, chopped
• 14 cup fresh basil, chopped
• 1/4 cup whole milk, at room temperature, I use powdered whole milk, so always have on hand
• 1 tablespoon tomato paste
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 large eggs, at room temperature
• 2 cloves garlic, minced, always have in freezer
• 1 small onion, finely chopped, always have in freezer
• 1 pound ground dark turkey meat, Lucky's market the best
• 1 pound spicy Italian turkey sausage, casings removed
• EVOO, for drizzling
• sauce of choice, I use Rao and doctor up

Directions:

Preheat oven to 400-degrees.

In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onion.

Add the turkey and turkey sausage meat. Using finger mix to combine.

Form into 1 1/2-inch balls (about 24). Space on parchment-lined baking sheet, spacing apart.

Drizzle with olive oil.

Bake until cooked, about 15 minutes.

May reheat in tomato sauce, about 10 minutes and serve with Parmesan alongside.

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Crispy Parmesan Smashed Carrots

 

From The Kitchn and Chreryl's Healthy Life. Carrots are my favorite vegetable... Picture is not the greatest, but these are delicious. So good could be served as a appetizer! 

Ingredients:

• 1 pound carrots, about 8 medium carrots, or about 3-4 cups
• 2 tablespoons EVOO
• about 1/2 cup finely-grated Parmesan cheese
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red chili flakes
• fresh ground pepper
• finely chopped fresh herbs for serving, such as parsley

Directions:

Heat oven to 400-degrees.

Peel carrots, then cut crosswise into 2-inch peices. Cut each piece in half lengthwise.

Place in a medium shallow Anyday dish with 1 tablespoon water. Microwave for about 7 minutes or until  knife-tender.

Drizzle 1 tablespoon EVOO over carrots along with salt, pepper and garlic powder. Toss to coat.

Line a large sheet pan with parchment paper. Brush with 1 tablespoon of EVOO and sprinkle with the Parmesan. 

Arrange the seasoned carrots in a single layer atop Parmesan. Using the bottom of a metal measuring cup, smash each piece until flattened.

Roast for 20-25 minutes until undersides of carrots are deeply golden brown.

Sprinkle with red pepper flakes and fresh herbs.

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One Pan Garlicky Zucchini Sauce

 

Ok my new obsession. Anyday freezer trays! This recipe is from ShredHappens on Insta. It can be use as a pasta sauce, spread or just licked from a spoon! I froze in my handy dandy 2 tablespoon trays; ready to pop out of freezer... 

Ingredients:

• 1 large or 2 medium zucchini
• 2 or so tablespoons EVOO
• pinch of salt
•  1 tablespoon onion powder
• 1/2 tablespoon chili pepper flakes
• Italian seasoning, to taste
• 1 package Boursin cheese
• 1 garlic bulb

Directions:

Line an 9x13 inch baking pan with parchment paper and preheat oven to 400-degrees.

Dice zucchini and pass on parchment. Drizzle with 2 tablespoons EVOO.

Combine salt, onion powder, chili pepper flakes and Italian seasoning and toss to combine with zucchini.

Add Boursin cheese in the middle.

Cut off top of garlic bulb, drizzle with EVOO and wrap in parchment paper and add to pan.

Roast for about 40 minutes.

With a fork gently mash the cheese, squeeze out the garlic cloves and combine with the roasted zucchini. 

If serving with pasta, top with Parmesan and fresh basil.

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Cream of Celery Soup

 

This recipe is from Food Network. I followed some of the reviews. Used whole milk instead of heavy whipping cream and added fresh thyme and parsley as my herbs of choice. I added Savory Mushrooms plus some of the sauce before serving and put it over the top! Savory Mushrooms 1/15/2025 label: vegetable

Ingredients:

• 2 tablesspoons unsalted butter
• 2 tablespoons EVOO
• 1 onion, chopped
• salt to taste
• 6-8 stalks celery stalks, chopped
• 1 bay leaf
• 4 cups chicken stock
• 1 cup heavy cream, milk or sour cream
• 1 cup mixed herbs, parsley and thyme

Directions:

Melt the butter with the EVOO in a large pot over medium-high heat.

Add the onions and season with 1/2 teaspoon salt and cook until softened, about 4 minutes.

Add the celery and 1 teaspoon salt and cook until tender, about 7 minutes.

Add the bay leaf and chicken stock and bring to a boil. Reduce to medium low and cook about 20 minutes. 

Add the heavy cream or milk and return to a simmer.

Working in batches, transfer to a blender and puree until smooth, adding the herbs to each batch.

Serve with Savory Mushrooms.

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Warm Jalapeno White Cheddar Dip

 

This recipe was in my archived files & so glad I unearthed! It is totally cooked in the microwave and I used my new obsession, Anyday Microwave small dish and their 2 tablespoon freezer tray. Once made and cooled; I placed in the freezer tray. Once frozen I popped out and packaged 3 per package. So far I have used the dip as a cream sauce over pasta. Just heat gently in microwave, add to the cooked pasta and thin with reserved pasta water. Delicious! You know me, love, love freezer to table. I omitted 3 tablespoons chopped red sweet pepper, as they do not like me... and the 1/2 teaspoon crushed red pepper because the jalapenos I grew and froze are super spicy.

Ingredients:

• 8-ounce block white cheddar cheese - good quality- 2 cups shredded
• 2 teaspoons cornstarch
• 6 tablespoons half and half, whole milk, or condensed milk (I used condensed as had leftover in freezer)
• 2 tablespoons mayonnaise
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 jalapeno, chopped

Directions:

Toss the cornstarch with the shredded cheese in a small Anyday dish. 

Add the 6 tablespoons liquid of choice, mayonnaise, cumin and onion powder.

Microwave on high for about 1 minute, until cheese is mostly melted. Stir and return to microwave for about another minute until smooth.

Add the jalapenos and more liquid if mixture is too thick. 

May serve with chips or use as a sauce.

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Creamy Chicken Green Chili Soup

This is from Joanna Gaines' Cookbook. After reading reviews I did tweak a bit. We buy a bushel of roasted green chilies in the fall, so replaced 3 poblano peppers. I added more cumin, used less chicken broth, butter, cream, used fresh thyme and added smoked paprika. This is very good comfort food for the absolutely frigid temperature of the week!

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons EVOO
• 2 cups onion, diced
• 4 stalks celery, diced
• 3 carrots, diced
• 2 cloves garlic, minced
• 4-5 roasted green chilies, chopped
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon ground cumin
• 2 teaspoons smoked hot paprika
• 2 teaspoons fresh thyme
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup chicken broth or more if needed to blend with immersion blender
• 2 boneless, skinless chicken breast, cooked in Anyday microwave dish
• fresh cilantro
• tortilla chips

Directions:

I suggest prepping a day before...

I do not have the extra large Anyday dish to cook all 3 chicken breasts. Place the 2 chicken breasts in the  large, shallow Anyday dish. Prick the surface of the chicken and salt and pepper.

Cover with the lid with the knob lifted.

Microwave 12- 13 minutes on power 4. Check with instant read for 165-degrees. Place the remaining breast in medium, shallow Everday dish. Prick surface, lid on with knob up, salt and pepper, 8 minutes at power 4.

The chicken sits in the naturally created broth overnite.

Prep all vegetables night before makes for easy cooking the next day.

Melt the butter and EVOO in a large stock pan. Add onion, celery, carrots, green chilies and garlic. Saute till soft.

Add salt, pepper, cumin, paprika and thyme.  

Add enough chicken broth to cover the vegetables. Simmer until vegetables are soft.

Using an immersion blender, puree with immersion blender. Add the cream and milk and blend well.

Add just salt and pepper.

Shred the cooked chicken breast and add to the soup, along with the juices.

Heat gently to serve. Garnish with fresh cilantro and serve with tortilla chips and a green salad.

Serves 6.

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Savory Mushrooms

 

New obsession... Anyday cookware. Microwave perfection. Check it out. The mushrooms are so good!

Ingredients:

• 8 ounces mushrooms of your choice
• 2 tablespoons tamari
• 4 teaspoons sesame oil
• 2 tablespoons water or chicken stock
• thinly sliced scallions

Directions:

Trim the mushrooms into even pieces. Settle neatly into the medium shallow Everday dish. 

Add tamari, sesame oil and water or stock and stir gently.

Cover with the lid, knob lifted.

Cook in microwave for 4-5 minutes and then allow to rest with lid on for 1-2 minutes.

Season to taste and top with sliced scallions.

Cream Cheese Stuffed Dates with Walnuts

 

So I purchased these new Anyday microwave dishes. This is one of their recipes. Easy and delicious. I froze extra dates stuffed with cream cheese, will thaw and add the walnut topping.

Ingredients:

•  Medjool dates
• cream cheese
• walnuts
• fresh rosemary
• olive oil
• orange zest
• cinnamon
• salt

Directions:

Stuff dates with cream cheese.

Combine walnuts, chopped rosemary, drizzle of olive oil and salt.

Place walnut on top and around stuffed dates.

Microwave 1-2 minutes until cheese melts.

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Baked Sweet Potato

 This is from Chelsea's Messy Apron and excellent way to bake sweet potatoes.

Ingrediets:

• medium sweet potatoes, scrubbed clean and halved lengthwise
• 3 tablespoon olive oil
• salt and pepper

Directions:

Preheat oven to 400-degrees.

Line a sheet pan with parchment paper.

Place potatoes flesh side down and pierce the skin side 3 times with a fork. Drizzle oil over potatoes and rub the oil on both sides of each potato thoroughly. Sprinkle both sides with salt and pepper.

Place potatoes flesh side down and bake for 30-37 until potatoes are tender.

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