THE QUEEN OF EVERYTHING ELSE

From the kitchen of Cookin' Canuck www.cookincanuck.com Adapted from  Six O'Clock Solutions 1 (14 oz.) cannellini beans, drained and rinsed 1 tbsp chopped fresh basil 1/2 tsp dried oregano 3 tbsp extra-virgin olive oil, divided 1 tbsp white wine vinegar 1 (3-pound) spaghetti squash 1 bunch spinach, washed and stems removed, about 6 cups (packed) leaves 1/2 cup chopped onion 2 garlic cloves, minced 1/2 cup crumbled feta cheese Salt and pepper to taste Finely grated Parmesan cheese In a medium bowl, combine cannellini beans, basil, oregano, 1 tablespoon olive oil, and white wine vinegar. Using a large, sharp knife, pierce spaghetti squash in several places. Place the squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking. Before handling, let the squash stand for 5 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out stran...

  Of all the herbs and spices you can choose from for flavor, there are 15 that are more powerful than the rest. Below is the list and you may well be surprised to learn of the many diverse conditions for which they’ve proven so very useful. Passed down to us by our forefathers and countless generations throughout the world, these 15 food additives and enhancers are just a selected few that are currently known to have medicinal and beneficial properties, yet represent the more commonly used. By including these herbs and spices into your daily cooking or diet on a regular basis, you will greatly enhance your quality of life, and reduce the need for those expensive, and often damaging pharmaceutical drugs. To your continued good health 1. BASIL - Basil is an herbal carminative, that is, it can relieve gas and soothe stomach upsets. One possible explanation for its calming effect is a compound called eugenol, which has been shown to help ease muscle spasms. Research is...

Great Tasting Homemade Burger Ingredients: 2 lbs ground beef 1/2 cup grated monterrey jack cheese 2 Tbsp bread crumbs 1 egg 2 Tbsp bbq sauce (I use Sweet Baby Rays) Seasoned salt to taste Black pepper Onion powder Combine the ground beef, egg, grated cheese, bbq sauce and seasonings.  Shape patties that are about 1 inch thick. push a 1/2 inch indent into the center of the patty, this prevents the patty from becoming a dome (a little trick I never knew) The burgers stay extra moist because of the bbq sauce and cheese. cook the patties on a grill pan that has grill lines.  Let the pan get hot and then grease pan with butter or spray which ever you prefer. Reduce heat to medium and allow one side to cook about 4-6 mins, make sure it doesn't burn.  Then flip it over and cook till done. Awesome Burger Sauce Ingredients: 3/4 cup mayo 1/4 cup ketcup 1/4 cup relish 2 Tbsp worcestershire sauce seasoned salt and pepp...

2 lb boneless, skinless chicken breasts juice of 6 large lemons 1/2 cup chicken broth 3 T lemon zest 1 cup flour 2 tsp paprika 1 tsp sea salt 1.5 T canola oil 6 T brown sugar Preheat oven to 350. Very carefully cut your chicken breasts in half to make two thin pieces of chicken.  Lay the pieces between two pieces of wax paper and pound with a meat mallet to make them about the same thickness all the way across. (Thin pieces of meat  cook faster than thick pieces do). Combine the flour, paprika and sea salt in a cake or pie pan. Drop each chicken breast in the mixture and toss to coat completely. Heat the oil over medium high heat in a large  oven proof skillet. Drop each chicken breast in the oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate. Pour the lemon juice and chicken broth into the pan and stir to deglaze. Place the chicken back into the pan and spri...

(Makes 4 servings) Ingredients: 2 large chicken breasts, boneless and skinless 1 (12 ounce) jar of your favorite clean salsa 4 small raw zucchini, halved, quartered, then sliced (shredding works too) 1/4 medium, fresh pineapple Directions: Turn on slow cooker to the low setting and put in the chicken and salsa. Cook for about 4-6 hours. Slow cookers vary, so base the time on that. The chicken should fall apart easily when finished. Shred the chicken using two forks and mix in your raw zucchini and fresh pineapple.

2 tablespoons extra virgin olive oil 1 cup finely chopped white onion 1 clove minced garlic 4 cups baby spinach leaves 2 cups cooked shredded chicken breast 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 Cups Philadelphia Cooking Creme 1 pound bowtie pasta or other small noodle 1 1/2 cups shredded mozzarella cheese 1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray. 2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine. 3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish...

  INGREDIENTS 2 Broccoli florets, finely chopped 1 cup Carrot, shredded 3 tbsp. grated Parmesan cheese 2 tbsp. Brown Rice Flour 3 Eggs 1 pinch Sea Salt, Black Pepper DIRECTIONS 1. Preheat oven 400 F. 2. Combine all ingredients together and mix well. 3. Line your baking sheet with aluminum foil. 4. Place 1 full tbsp. of the broccoli batter on sheet pan for each crisp. 5. Bake 20 minutes on one side, flip and bake about 10 minutes on other until golden brown and crispy. 6. Sprinkle with additional Parmesan cheese before serving.

INGREDIENTS 1 pound ground chicken 3/4 cup Panko* 1 large egg 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 green onions, thinly sliced Kosher salt and freshly ground black pepper, to taste 3/4 cup buffalo sauce 1/4 cup blue cheese dressing INSTRUCTIONS Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs. Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned. Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours. Serve immediately, drizzled with blue cheese dressing, if desired. NOTES *Panko is a Japa...

INGREDIENTS 1-1/2 cups dry orzo pasta 2 tbsp olive oil, or just enough to lightly coat the pasta juice and zest of 1 lemon 1 large English cucumber, seeded and chopped 1tbsp fresh mint, finely chopped 1 tbsp fresh parsley, finely chopped 1/2 cup feta cheese, crumbled kosher salt and freshly-ground black pepper, to taste INSTRUCTIONS Cook the orzo al dente according to package directions. Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta. Season with salt and pepper, to taste. Serve chilled or at room-temperature. Can be made up to a day in advance and kept in the refrigerator

HAPPY CINCO DE MAYO It's all about the food and Drinks on this Day. Check out some great Recipes from  fooditus.com….8-top-rated-cinco-de-mayo-recipes

    Ingredients 1 tablespoon(s) olive oil 1 small onion, sliced 1 medium red pepper, sliced 1 teaspoon(s) chili powder Salt 1 can(s) (15- to 19-ounce) black beans or other favorite beans, rinsed and drained 2 plum tomatoes, coarsely chopped 1/4 cup(s) (loosely packed) fresh cilantro leaves, chopped 8 (6-inch) flour tortillas 3 cup(s) thinly sliced romaine lettuce 1/2 cup(s) shredded Monterey Jack or mild Cheddar cheese Directions In 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, pepper, chili powder, and 1/4 teaspoon salt; cook 10 minutes or until onion and pepper are tender, stirring occasionally. Stir in beans, tomatoes, and cilantro, and cook 3 to 4 minutes to heat through, stirring occasionally. Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm. To serve, divide romaine lettuce and bean ...

Ingredients 1 pound(s) shelled and deveined shrimp, coarsely chopped 1/4 teaspoon(s) ground chipotle chile 2 limes 1 tablespoon(s) olive oil 1 large (8 to 10 ounces) red pepper, chopped 1 medium (6 to 8 ounces) onion, chopped 1 ripe avocado , mashed 1/2 cup(s) loosely packed fresh cilantro leaves, chopped Pepper 2 medium ripe tomatoes, chopped 1/2 serrano chile, seeded and finely chopped 8 (8-inch) soft-taco-size flour tortillas 8 ounce(s) shredded reduced-fat Mexican cheese blend 2 cup(s) shredded romaine lettuce Directions In small bowl, toss shrimp with chipotle chile. From limes, squeeze 4 tablespoons juice ; set aside. In nonstick 12-inch skillet, heat oil on medium one minute. Add red pepper and onion and cook 10 minutes or until tender, stirring frequently. Add shrimp and cook 3 minutes longer or until shrimp just turn opaque throughout. Transfer shrimp mixture to medium bowl and cover loosely with foil to keep warm. Remo...

Ingredients: 1/4 cup Plain Breadcrumbs 1 tablespoon butter 3 tablespoons chopped Sun-Dried Tomatoes 3 tablespoons chopped Italian, flat-leaf parsley 2 cloves garlic, minced 1/2 cup  Grated Romano 1/2 teaspoon  Natural Coarse Sea Salt 1 egg, beaten 1 tablespoon whole milk 3/4 pound lean ground turkey Instructions: Preheat oven to 350˚F. In a saucepan over medium-low heat, brown breadcrumbs with butter until golden, about 8 minutes. Once cooled, combine with tomatoes, parsley, garlic, Romano and salt in a large bowl. Mix with beaten egg and milk to incorporate. Add ground turkey to the mixture and combine by hand. Form into medium-sized balls and arrange on a large baking sheet. Bake for about 25-28 minutes, or until cooked through. Be sure to turn halfway through cook time. Remove from heat and serve with your favorite sauce. Makes 15 medium-sized meatballs.

Total Time: 2 hours, 30 minutes Yield: 6 - 8 servings Ingredients 8 oz bow-tie pasta, cooked to al dente according to directions listed on package 1 1/2 lbs broccoli, crowns chopped into small pieces and majority of stems discarded or reserved for another use (about 4 cups) 2/3 cup low-fat or non-fat plain Greek yogurt (I used Chobani non-fat) 1/3 cup mayonnaise (full fat) 1/3 cup red wine vinegar 1/4 cup light agave nectar 3/4 tsp salt 1/3 cup chopped red onion 2 cups grapes, chopped into halves 1 cup toasted pecans, chopped 8 slices bacon, cooked and chopped Directions In a mixing bowl, whisk together plain Greek yogurt, mayonnaise, red wine vinegar, agave, salt and red onion. Place cooked pasta and chopped broccoli in a large mixing bowl and pour Greek yogurt mixture over top and toss to evenly coat. Cover bowl with lid or plastic wrap, transfer to refrigerator and chill 2 hours. Toss in chopped grapes, toasted pecans and cooked bacon just befor...

Ingredients Serves 8 1 tbsp extra-virgin olive oil 10 oz packages chopped frozen spinach 1 ⁄ 2 onion, chopped 1 ⁄ 2 tsp dried oregano 1 ⁄ 2 tsp dried basil 2 clove garlic, crushed 32 oz jar spaghetti sauce 1 1 ⁄ 2 cup water 2 cup non-fat cottage cheese 8 oz package part skim milk mozzarella cheese, shredded 1 ⁄ 4 cup parmesan cheese, grated 1 ⁄ 2 cup fresh parsley, chopped 1 tsp salt 1 ⁄ 8 tsp black pepper 1 egg 8 oz lasagna noodles Directions Preheat oven to 350 degrees F (175 degrees C). In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with laye...

1 can of Chickpeas 1 cup of Quinoa handful tomatoes chopped half red pepper chopped 3/4 cup cucumber chopped 1/2 cup celery chopped black olives chopped 1/4 cup red wine vinegar 1/4 olive oil salt & pepper & garlic Mix all together and let sit for a few hours before serving

  Ingredients 2 pounds sweet potatoes, peeled and cut into bite size (1/4-inch) cubes 1/4 cup extra-virgin olive oil, divided 1 medium red bell pepper, diced into small pieces 4 scallions, white and tender green parts, sliced 1/4 cup minced cilantro leaves 3 tablespoons lime juice, plus grated zest of 1 lime 1 teaspoon chili powder 1/4 to 1/2 teaspoon ground cumin, according to your taste Salt and pepper Directions Preheat the oven to 400° F. Toss the cubed sweet potatoes with 1 tablespoon of olive oil and some salt and pepper on a sheet pan. Arrange the potatoes in a single layer; roast until just tender, about 25 minutes. Let cool slightly and then transfer to a large bowl. Add the bell pepper, scallions and cilantro. In a small bowl, whisk the remaining 3 tablespoons olive oil, the lime juice and zest, chili powder, cumin, a generous pinch of salt, and a couple of grinds of black pepper. Pour the dressing over the salad; toss very gently. Serve warm,...

Weight Watchers Recipe   The perfect make-ahead meal, this Mexican lasagna will last up to five days in the fridge. Ingredients 1 spray(s) olive oil cooking spray    2 pound(s) uncooked boneless skinless chicken breast(s)    30 oz canned black beans, rinsed and drained    3 cup(s) fat free sour cream    2 cup(s) reduced-fat shredded Monterey Jack cheese,  or Mexican-style cheese blend    8 oz chopped green chili(es), two 4-oz cans    2 tsp cumin seeds    1/2 tsp black pepper    12 medium corn tortilla(s), cut into 2-inch strips    1 cup(s) fat free salsa, mild, medium or hot    Instructions Preheat oven to 350ºF. Coat a lasagna pan with cooking spray. Place chicken in medium saucepan and fill with enough cold  water just to cover chicken.  Set pan over hig...

This is a customizable recipe – you can replace cranberries with raisins, grapes with dates or figs, almonds with walnuts, apples with pears…finding your favorite combo is part of the fun. And, you’ll feel good about what you’re eating.   Enjoy! INGREDIENTS 1 rotisserie chicken, shredded 1 green apple, coarsely chopped 1/3 cup dried cranberries 1/4 cup slivered almonds 1/2 red onion, finely chopped 2/3 cup green grapes, halved 3/4 cup greek yogurt 1 Tablespoon lemon juice salt, pepper and garlic powder, to taste buns, bread or wrap, for serving INSTRUCTIONS Shred rotisserie chicken, set aside. Chop onion, apples and grapes, set aside. In a large bowl, combine all ingredients. Stir to combine. Season to taste, and serve as a sandwich or wrap.

Skinnytaste.com Servings: 6 • Serving Size: 1/6th • Old Points: 6 pts • Points+: 8 pts Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 g Sodium: 256.7 mg (without salt)   Ingredients: 6 oz Ronzoni Smart taste noodles (or no-yolk) 2 tsp oil 4 cloves garlic, sliced thin 12 oz fresh broccoli florets, chopped 1 tbsp butter 1 medium shallot, minced 3 tbsp all purpose flour 1-3/4 cups fat free chicken broth 1 cup 1% milk 12 oz cooked shredded chicken breast 4 oz shredded reduced fat sharp cheddar (Sargento) cooking spray 3 tbsp shredded parmesan cheese 2 tbsp seasoned breadcrumbs (I used whole wheat) Directions: Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside. Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes o...