Lion house rolls

• 2 cups warm water
• 2/3 cup instant nonfat dry milk 
• 2 Tablespoons active dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter softened 
• 1 large egg
• 5 to 5 1/2 cups all-purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)
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1. In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast to this mixture while water and milk is still warm. Let the yeast proof for a couple of minutes. Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
3. Add up to 1/2 cup of flour. You might not need to add it all just slowly add it until the dough starts to pull away from the sides of the bowl if using a mixer. This can be done by hand as well. The dough should be soft, not overly sticky, and not too stiff. Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.
4. Sprinkle counter with flour and put the dough on the flour.  
5. Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). 
6. Roll with the tail of the roll touching the baking sheet and place them on a parchment lined baking pan with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours)
7. Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned.  Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls

Zuppa Toscana Soup - Lean and Green

1 ½ pounds Italian chicken sausage

4 slices turkey Bacon

4 cups cauliflower (cutting florets in half is necessary)

½ cup scallions

4 cloves garlic

4 cups chicken stock

¼ teaspoon salt

¼ teaspoon pepper

2 cups kale

1 ½ cup reduced-fat plain Greek yogurt

3 tablespoons Parmesan cheese

Directions:

In a large pot, cook the turkey bacon until crispy.

Drain any grease, set aside.

Add the sausage, breaking it apart as it cooks.

Once the sausage is browned and crumbled, remove sausage and drain of any grease leaving a Tbsp. to sauté the scallions, add to bacon.

Add the scallions to the pan; sauté until translucent, add garlic, sauté until fragrant. Add the bacon and sausage back into the pot.

Stir in the stock and cauliflower, season with salt and pepper and simmer for about 10 minutes or until cauliflower is tender.

Add kale and yogurt.

Bring to a simmer. (Not a boil).

Top with Parmesan cheese when serving.

4 servings

Each serving has: 1 lean 3 green 3 condiments

Recipe off of Facebook

Spaghetti Squash with Shrimp

2  C. Low-Sodium Chicken Broth

4 Tbsp Light Cream Cheese
12 slices Light Swiss Laughing Cow Cheese Wedges
1 C. Water
1 tsp. Old Bay Seasoning
2 C. Broccoli chopped
4 C. Cooked Spaghetti Squash chopped
28  oz. Cooked Shrimp

Cream together chicken broth, cheeses, water and Old Bay seasoning. Add broccoli and cooked spaghetti squash into the creamy mixture,  mix together. Gently toss in the cooked shrimp.

4 Servings

1 Serving= 1 leanest, 3 greens, 2.5 condiment, 1 healthy fat

Salmon Florentine

 
1/2 cup Green Onions chopped
1 tsp Olive Oil
2 small Garlic Cloves minced
1- 12 oz bag frozen Spinach (chopped, thawed, patted dry)
11/2 cup Cherry Tomatoes chopped
1/4 tsp Crushed Red Pepper Flakes
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 cup Ricotta Cheese
4-5 1/2 oz Salmon

Preheat oven to 350*. Place salmon fillets on a lightly greased baking sheet.  In a skillet, cook onions in oil until they begin to soften, about 2 minutes.  Add garlic, and cook 1 minute more. Add the spinach, chopped cherry tomatoes, crushed red pepper flakes, salt and pepper. Cook, stirring for 2 minutes.  Remove from heat, and let cool 10 minutes. Stir in the ricotta cheese (part-skim)

Place a quarter of the spinach mixture on top of each salmon fillet. Bake for 15 minutes.

4 Servings

1 Serving= 1 lean, 3 green, 3 condiment

Philly Cheese Steak Skillet -Lean and Green

1 1/2 lbs. steak, cubed
1/2 C. scallions
2 C. red/yellow pepper
1 C. green pepper
1 garlic clove
2 tsp. ginger
1 Tbls. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbls. siracha
3 Tbls. reduced fat ketchup
1 1/2 C. low fat provolone cheese

Brown steak in skillet.  Remove from pan, add onions and peppers (add water as needed) brown, remove and add to beef.  Add garlic, ginger, soy sauce, Worcestershire sauce, siracha, and ketchup.  Simmer 5 minutes.  Add steak and vegetables back to skillet.  Top with cheese.  Place in oven for 5 minutes, turn onto broil and cook additional 3 minutes.  

5 Servings

Each Serving= 1 lean, 1 1/2 green, 3 condiment

Green Chili, Chicken and Cauliflower Casserole - Lean and Green

2  lbs. chicken, shredded

24 ounces (2 bags) frozen cauliflower rice
1- 10 oz can green chili enchilada sauce
4 poblano peppers, roasted, diced

5-8 pieces of diced jalapeños (I use jarred) 
4 oz. reduced fat cream cheese, softened
1 C. low fat plain Greek yogurt
2 C. low fat mozzarella, grated

Preheat oven to 375.  Spray a 9*13 casserole dish.  Place poblano peppers in oven immediately when you turn it on to preheat and cook for 15 minutes.  Meanwhile place cream cheese in a bowl and put in microwave for 40 seconds.  Add yogurt, diced jalapeños and enchilada sauce to cream cheese and stir. Steam the cauliflower in the bag in microwave for 4 minutes, then place in pan.  When poblanos are cooked remove seeds and dice them.  Add the creamy enchilada mix, cheese, poblanos and shredded chicken to the pan.  Stir everything together and bake uncovered for 45 minutes.  Let sit 5 minutes.  

6 portions
Each portion = 1 leaner, 3 green, 3 condiments, 1 healthy fat

Chicken Parmesan - Keto Friendly

 2 Large Chicken Breasts
1 Egg
1 C. grated parmesan Cheese
1 tsp. dried garlic
1 tsp. dried onion powder
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. pepper
1/2 tsp. salt
1 C. marina Sauce
6 oz. shredded mozzarella

Preheat oven to 400*, line a pan with foil and spray.  Beat the egg in one bowl.  In another combine parmesan cheese and spices.  Cut each piece of chicken in half and then half it length wise, for a total of 8 flat pieces.  dip each piece into egg and than cheese, coating both sides.  Place on prepared pan.  Bake for 19 minutes.  Top each piece with sauce and shredded mozzarella, bake an additional 8 minutes.  

Instant Pot Loaded Potato Soup

 5 pounds potatoes, peeled, quartered
6 cups chicken broth
1/2 onion, finely chopped
4 Tbls butter
1/3 C. cream cheese
1/3 C. sour cream
2 cups shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1-2 cups half and half
1 C. real bacon bits
1 bunch Green onion, chopped

Cut each potato in chunks add to pot.  Add minced onion, and pour in enough chicken broth to cover potatoes.  Seal the pot and cook on manual for 10 minutes.  It will take about 16 minutes to  come to pressure.  Once the timer goes off, turn the valve from sealing to venting to release the pressure.  Remove the lid and gently mash the potatoes, leaving some chunks.  Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper.  Blend  to creamy consistency.  Add 1/2 & 1/2 to the soup, and stir to obtain desired consistency.  Add bacon bits to microwave bowl and cook for 1 minute to crisp up, add to soup along with green onions.  Serve.

Creamy cilantro lime chicken

1.5 pounds chicken tenders
1onion chopped
2 Tbls. Garlic minced
3 Cups chicken broth
1 Tbls. Italian herb paste
2 Tbls. Cilantro paste
6 Tbls. Lime juice
1.5 cups heavy whipping cream
Salt and pepper to taste
Wondra flour to thicken
1 lb. Wide egg noodles.

In a large skillet heat oil. Cook chicken for eight minutes flipping halfway through. Take out of pan and set aside. In the same pan cook garlic and onion until tender. Add Italian paste, cilantro paste, chicken broth, salt and pepper, lime, and Wondra flour, cook down. Add cream and stir til thickened. Re-add chicken back into cream mixture and cook a couple more minutes. Serve over buttered egg noodles.

Cranberry Salad (Sauce)

1 1/3 cup sugar

12 oz. fresh cranberries, halved.
1 can pineapple tidbits, drained (reserve juice)
2/3 cup chopped walnuts.
2 stalks celery, diced.

Drain and reserve the juice from the pineapple.  In a medium pot bring sugar and pineapple juice to a boil.  once it comes to a rolling boil, add cranberries and boil on medium/high for 7 minutes, stir often.  Remove from stove.  Add pineapple, chopped walnuts and diced celery.  Transfer to a storage bowl and refrigerate.  Can be eaten/stored for a week.

Funnel Cakes

3 Cups Krusteaz complete pancake batter
1 3/4 C. water
5 Tbls. sugar
1 Tbls. Vanilla

Heat about 1" oil in fry pan.  Stir together ingredients til smooth and transfer to a gallon size Ziploc bag.  When oil is hot (I do one notch above medium) snip the end of the Ziploc and swirl batter in circles til desired size funnel cake is achieved.  cook about 1 minute each side, transfer to a paper towel to drain, and top with powdered sugar or other desired toppings. This makes 14- 5" funnel cakes.  

Everything But the Bagel Seasoning Mix

2 teaspoons poppy seeds
2 teaspoons sesame seeds
2 teaspoons dried onion flakes
1 teaspoon coarse salt or sea salt
½ teaspoon caraway seeds rye seeds

2 tsp. garlic flakes

Combine everything and keep in an airtight container

Caribbean Jerk Seasoning Mix

¼ cup onion powder
2 tablespoons sea salt
2 tablespoons thyme
2 teaspoons allspice
1 tablespoon cinnamon
½ teaspoon cayenne pepper

Mix all ingredients together and store.
Use on poultry, fish, and vegetables. Good if mixed with honey and brushed onto ingredients.

Cajun Seasoning Mix

 3 tablespoons paprika
2 tablespoons sea salt
1 ½ tablespoons garlic powder
3 teaspoons onion powder
1 ½ teaspoons cayenne pepper
3 teaspoons oregano
1 ½ teaspoons thyme

Combine all ingredients in jar or food processor.
Good on poultry, fish, and vegetables.

Blackening Season Mix

4 tablespoons flour

2 tsp. chili powder

2 tsp. paprika

4 tsp. brown sugar

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. cumin

1/2 tsp cayenne pepper

1 tsp salt

1 tsp. black pepper

*Combine all ingredients.  Excellent on Salmon!

Taco Seasoning Mix

1 Tbsp. chili powder
1 Tbsp. cumin powder
2 tsp. coriander powder
2 tsp. garlic powder
2 tsp. oregano
1 tsp. onion powder
1 tsp. smoked paprika
1/2 chili flakes
1/2 tsp. black pepper

Fajita Seasoning Mix

1 tsp. cayenne pepper

3 tsp. chili powder

3 tsp. salt

3 tsp. garlic powder

3 tsp. onion powder

3 tsp. paprika

3 tsp. cumin

1/2 tsp. black pepper

3 tsp. dried oregano

3 tsp. sugar

3 tsp. cornstarch

Warm Gingerbread Cake with Caramel Sauce

9 Tbls. butter, softened
1/3 C. Sugar

1 C. molasses

1 egg

2 1/4 C flour

1 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/4 tsp. salt

3/4 C. water

Caramel Sauce

1 C. brown sugar

1 Tbls. cornstarch

1 C. cold water

1/4 C. butter

1 tsp. vanilla

Preheat oven to 325*.  Grease a 9" pan.  In a kitchen aid mixer, cream butter and sugar til fluffy.  Beat in molasses and egg.  Combine the flour, baking soda, ginger, cinnamon and salt.  Add the water slowly.  Pour the cake batter into the pan and bake for 35-40 minutes.  Let cool on wire rack.

Caramel Sauce: In a medium pan, combine brown sugar and cornstarch, add the water and bring to a boil until the sauce starts to thicken, about 2 minutes.  Remove from heat and stir in butter and vanilla, whisk til smooth.  Serve over cake, top with Whipped cream if desired.

Eel Sauce

1/2 cup soy sauce
1/2 cup sugar
1/2 cup rice wine vinegar 

Combine ingredients in saucepan. Bring to a Boil. Turn  to low/medium, and  simmer for 20 minutes. Let cool

Jambalaya

1 green bell pepper
1 red bell pepper
1 onion
1  Cup celery, chopped
1 package smoked sausage, andouille
2 chicken breasts, cooked and cubed
6 oz. can tomato paste
1 C. water
2 cups white rice
3 Bay leaves
2 tsp. garlic powder
1/2 tsp. cayenne pepper
2 tsp. Cajun seasoning
salt and pepper to taste

In a pot cook the sausage down.  Remove and set aside.  using the grease, cook the peppers, onion and celery.  Once softened, add tomato paste, and seasonings.  Add chicken, sausage, rice, and water. Place lid on pot, and cook on low/medium heat for about an hour, stirring every 10 minutes or so and adding water as needed.  Serve with garlic bread. 

Lemon chicken gnocchi soup

 1 lb. Chicken, cooked and diced
1 onion, chopped
1/2 lb. chopped carrots
4 Celery stalks, sliced
1 Tbls. garlic powder
1 Tbls. lemon pepper seasoning
3 1/2 C. milk
1 1/2 C. heavy whipping cream or 1/2 and 1/2
2 Tbls. Chicken bouillon
2 C. water
1 Pkg. gnocchi
Salt and pepper to taste

In a large pot, brown chicken in 2 Tbls of olive oil.  Add carrots, onion, celery, garlic, and cook vegetable for 5 minutes.  Add milk, cream, bouillon, water and lemon pepper.  Bring to a boil and reduce heat.  Add gnocchi and cover and simmer for 45 minutes.  Recipe by Noel Huntsman

Basic Muffins

1 3/4 cup flour 
1/3 cup sugar
2 tsp. Baking powder
1/4 tsp. Salt
1 egg
3/4 milk
1/4 oil

In a mixing bowl combine flour sugar baking powder and salt. Add eggs milk and oil and mix until moistened. Lightly grease 12 muffin pan and fill 2/3 full. Bake at 400° oven for about 20 minutes or until golden.

Blueberry: Add 1 cup of blueberries and 1 teaspoon lemon zest, sprinkle tops with cinnamon/sugar
Cranberry: Add 1 cup chopped cranberries and three extra Tbls. of sugar.

Cran-Orange Muffins

• 2 cups dried cranberries rehydrated (reserve liquid)

• 2/3 cup vegetable oil

• 2 1/4 cups sugar

• Zest of one orange

• 2 eggs

• 1 cups orange juice fresh

• 1 cup cranberry liquid (what you used to rehydrate)

• 1 tsp. Orange extract  

• 4 cups flour

• 2 tsp baking soda

• 1 tsp, salt

Glaze

• 1/4 cup water or orange juice

• 1/2 tsp. orange extract 

• 1 1/2 cup powdered sugar

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Preheat oven to 350 degrees F
In microwave safe bowl add cranberries to 1 1/2 cup water, cook 2 minutes. Let sit while you prepare zest. Add sugar to a bowl and zest one orange into it. When ready take cranberries out of liquid reserving juice, pat them dry on towel. put them in the the sugar, coat them and place into ninja to pulverize, set aside. 
In a separate bowl, mix together flour, baking soda, and salt.
In Kitchen-aid,  mix together together oil, prepared  sugar, egg and orange extract.
Combine your flour mixture with your sugar mixture, then slowly add orange juice and one cup reserved cranberry-liquid 
Pour into 24 greased cupcake pans, and bake 21-24 minutes, or until a toothpick inserted in the center comes out clean
Let cool 3 minutes in the pan, remove and let finish cooling. 
Make glaze and dip the tops into it

Rib Rub

1 tsp. chili powder
1 tsp. paprika
1/2 tsp. cayenne pepper
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. onion salt
1 tsp. Smoky lime Wing rub (Wing Magic)

4 Tbls. brown sugar

Combine all ingredients in a bowl and rub on both sides of a rack of rib.

Frosted Pumpkin Chocolate Chip Snickerdoodles

1 Cup Butter, softened
1 1/2 Cup Brown Sugar Packed
1/2 Cup Sugar
2/3 Cup Pumpkin Puree
2 Eggs
2 tsp. vanilla
4 C. Flour
2 tsp. corn starch
2 tsp cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups chocolate chips
*4 Tbls sugar + 2 tsp. cinnamon for Rolling

Frosting:

4 Tbls. Cream Cheese

1 tsp. vanilla

2-4 Tbls milk (until desired consistency)

1 1/2 Cups powdered sugar

Mix with hand mixer, place in a ziplock bag, cut corner and drizzle onto cooled cookies

 

In a medium sized bowl, whisk together the softened butter, brown sugar, white sugar, pumpkin, egg and vanilla extract. 
In a large bowl, whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients. 
Fold in chocolate chips. Chill cookie dough batter for 30 minutes.
Preheat the oven to 400°F. Roll the dough into large tablespoon size balls.  Mix together the sugar and cinnamon and roll each cookie dough ball in the cinnamon-sugar mixture.
Arrange the cookies on baking sheets, and slightly press down with a jar.
Bake for 8 minutes. Cookies will look very soft when you take them out.
Let them rest on the cookie sheet for 2-3 minutes, reroll the tops in sugar/cinnamon mixture and transfer to a cooling rack.  Makes 48 Cookies. 

Moms Fried Rice

6 Tbls. butter (divided)
5 eggs, whisked

• 1 cup baby carrots, diced small

• 1/2 small onion, diced

• 3 tsp. garlic, minced

• 1 cup frozen peas

• 1 1/2 cups diced cooked ham

• 1/2 bunch green onions

• 4-6 cups cooked and chilled rice
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SSAUCE

• 1/4 Cup soy sauce
• 2 Tbls. Terriyaki sauce
• 1-2 Tbls. sesame oil
• Salt and Pepper to taste.    
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I  In a Wok or large skillet, add 3 Tbls butter and cook onion, carrots, and garlic til softened.  Add the whisked eggs til scrambled, set aside on a plate.  Add 3 Tbls more butter to pan, add rice and cook for 1-2 minutes til warm.  Pour soy sauce, teriyaki sauce and sesame oil over rice, stirring til all the rice is covered.  Add in the precooked vegetables and eggs, meat, peas, and sliced green onion. Cook for about 2 more minutes. Season with pepper. Serve immediately.

Zuccini Bread

3 cups flour 
2 tsp.  cinnamon 
1 tsp. baking soda 
1 tsp. salt 
1/2 tsp.  baking powder 
1/2 tsp.  nutmeg (optional)
2 eggs 
2 cups sugar 
2 cups shredded unpeeled zucchini 

1/4 cup cooking oil 

*Grease the bottom and sides of two loaf pans. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder,  and nutmeg.  * In another bowl combine eggs, sugar, zucchini and oil - add this mixture to the flour mixture stir until moistened (batter may be lumpy).* Divide the batter between the prepared pans and bake at 350° for 50 minutes or until knife inserted comes out clean.

Ham and Cheese Sliders

12 Hawaiian Rolls

12 slices deli ham

12 slices cheddar cheese ( or swiss)

2 Tbls. mayonnaise

1 Tbls Dijon mustard

1 stick butter, melted

1/2 Tbls. onion powder

1 tsp. Worcestershire sauce 

Poppy seeds or everything bagel seasoning to sprinkle on top

Preheat oven to 350*.  Cut rolls length wise and set tops aside.  Spread mayonnaise on bottom buns, and layer with ham and cheese, replace tops.  Mix remaining ingredients and brush liberally over the top and sides of the sliders.  Bake covered 10 minutes, remove foil and cook 10 minutes more.  Serve warm.  

Maple Walnut Coffee Cake

Streussel 

• 1/4 cup  all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup  finely chopped California walnuts
• 1/2 teaspoon ground cinnamon
• 3 tablespoons  unsalted butter, melted
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Coffee Cake:

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon  salt
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup maple syrup
• 1/2 cup  vegetable oil
• 1/4 cup whole milk
• 2 large eggs, beaten
• 1 teaspoon maple extract (optional)
• 8 ounces sour cream, at room temperature

Topping:

• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
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1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

1. In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a small bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
2. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

1. In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.

Bacon-Chicken-Ranch sliders

12 Hawaiin Rolls
1 pound thinly sliced deli chicken
8 slices cooked bacon, or real bacon bits

12 slices Colby jack or cheddar cheese
⅓ cup prepared Ranch salad dressing
½ cup butter
1 Tbsp chopped fresh chives
1 tsp garlic salt
½ tsp onion powder
2 Tbsp grated Parmesan cheese

Preheat the oven to 350°F. Line a large baking sheet with silpat.
Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
Brush the bottoms of the sliced rolls with about ⅓ of the seasoned butter.
Layer ½ of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. 
Drizzle with Ranch dressing. Top with the final layer of cheese.
Brush liberally with butter mixture. Place the tops on the cheese.
Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
Cover loosely with foil. Bake covered for 10 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
Cut apart and serve immediately with additional Ranch dressing, if desired.