Turkey and Quinoa Stuffed Peppers

2 cup  water  1 cup (125mL) quinoa 2 tsp (10mL) vegetable oil 1 lb (454g) lean ground  turkey 1/2 onion, minced 2 cloves garlic, minced	1/2 tsp (2mL) salt and red chili flakes 4 large red bell peppers, tops cut off and ribs removed 2 cups Tomato Sauce
In saucepan, bring water to boil over medium-high heat. Stir in quinoa and simmer, covered, for 10 minutes. Remove from heat and leave covered for 15 minutes. Meanwhile, in large non-stick skillet heat oil over medium-high heat, brown turkey, breaking into small pieces with the back of a spoon. Transfer to plate. Cook onion until tender and golden, about 7 minutes. Stir in garlic, salt and chili flakes and cook 1 minute. Remove from heat and stir in quinoa, and reserved turkey. Spoon mixture into hollowed peppers. Set them upright in a baking pan (2" sides).  Pour the tomato sauce over the top of all the peppers. Put the pan in the oven for about 20 minutes on 350. .

Baked Cauliflower Latkes (from beachbody website)

 

This healthy latke recipe will help you cut back on the calories

Ingredients:

 2 Tbsp. extra virgin olive oil, divided use
  2 cups hot water
  1½ lb. medium cauliflower, cut into florets, hard stem discarded
  2 large eggs ( I didn't have eggs, so I used egg whites)
  ½ cup medium onion, finely chopped
1 tsp chili pepper flakes
  2 Tbsp. whole wheat flour
  ½ tsp. sea salt
 ¼ tsp. garlic powder

Preparation:
1. Preheat oven to 400° F.
2. Line baking sheet with aluminum foil; brush foil with 1 Tbsp. oil. Set aside.
3. Bring water to boil in medium saucepan over medium-high heat.
4. Place cauliflower in a steamer basket in saucepan; steam for 4 to 7 minutes or until cauliflower is tender. Drain well. Dry with a paper towel.
5. Place cauliflower in a large bowl; mash with a fork.
6. Add eggs, onion, flour, salt, and garlic powder, pepper flakes; mix well.
7. Using ¼ cup measuring cup, scoop mixture into patties and place on prepared baking sheet. 8. Brush the tops evenly with remaining 1 Tbsp. oil; bake for 10 minutes. Flip latkes and bake an additional 10 minutes or until crisp.

Quinoa salad

1 cup quinoa
3 cups water
 2 cups diced cucumber
1 small red onion, finely minced
1 medium red pepper, chopped
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
Feta cheese, cubed - 1\2 cup

Cook quinoa as it says on the package.
Cool it down, mix with all the other ingredients and serve!

 

Delicious lobster dip recipe!

3-5 boiled lobsters, cut into small chunks
1 cup Mayo
1 pkg Cream cheese
1 clove garlic (minced)
1 tsp horseradish
1 tsp hot sauce (tabasco, frank's red etc)
1 tsp Worcestershire sauce
1 dash of lemon

Mix all the ingredients together, chill 1-2 hours  and serve with chips or crackers!

Vegan mushroom cutlets

Pretty easy but be careful when flipping, they are pretty tender.
so,
220 gr (8oz) fresh mushrooms
1 small onion
2 tbs water
1 clove garlic
3 tbs bread crumbs
salt, pepper

Put everything is a blender and blend until a rough paste. Shape cutlets with your hands.
Fry with olive oil until each side is browned

Giant Marshmallow Stuffed Chocolate Chip Cookies

2 cups plus 2 tbsp all-purpose flour

½ tsp baking soda

½ tsp salt

12 tbsp unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp vanilla extract

1 ½ cups semi-sweet chocolate chips

 About 1 cup mini marshmallows

To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined – the batter should look a little lumpy. Stir in chocolate chips.
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Divide the dough into 6 parts, spread 3 of them on the backing sheet in a shape of  pancakes. Put a little bit of marshmallows on top of each and cover them with  another layer.

 
Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula.

Leek, potato and spinach soup

Healthy and hearty.
Delish

3 leeks, thinly sliced
2 tbs olive oil
1 onion, diced
2 medium carrots, thinly sliced
2 ribs celery, diced
2 medium potatoes, diced
6 cups low-sodium broth (chicken or vegetable)
1 pound baby spinach
1/2 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
1 cup skim milk

1. Cut off and discard the dark green part of the leeks. Cut off and discard the roots. Cut in pieces

2. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, stir in the onion, carrot, celery, and season with a sprinkling of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.

3. Add the potatoes and broth. Bring to a steady simmer and cook until the potatoes are tender. Add the spinach and simmer the soup for 10 more minutes. Take the pot off the heat. Chop the parsley and stir it into the soup, along with red pepper flakes. Add more salt and pepper to taste. Using a blender, puree the soup and add a cup of milk. Heat it up again and serve.

 

Super spicy Russian mustard

Just be careful people! Very hot!

Ingredients

• 1 cups dry mustard
• 2 tablespoons cold water
• 1/2 cup boiling water
• 1/4 cup granulated sugar
• 3 tablespoons white vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon horseradish
• 1 slice of bread

Directions

• In a bowl mix together the dry mustard & cold water to form a stiff paste.
• Smooth down the mixture with a rubber spatula.
• Pour 1/2 cup of the boiling water over the mustard;  stir.
• If the mustard is a little bit too dry, add some more water, whisk in the sugar, vinegar, oil, horseradish & salt.
• Blend well.
• Cover your jar with a slice of bread, push the bread in a little bit, so it's sealed pretty tight & allow to stand overnight in a room temperature before using. The longer it stays under the bread lid, the spicier it becomes.
• Keep in a well-sealed container in the fridge.

Christmas cake pops

So yummy and pretty easy!
1 (18-ounce) box cake mix of choice, baked in a 13x9-inch pan
1/2 cup creamy frosting of choice
1 pack of white chocolate chips
1 pack of milk chocolate chips

In a large bowl, crumble 13x9-inch cake with the hands (use gloves if you can't stand mess) until no large chunks remain. Add icing and mix with fingers until well combined. Using a cookie scoop, portion into 18 balls. Roll between the hands until round and smooth. Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.

Melt Chocolate chips in two separate bowls, putting the bowls on the pots with boiling water. When the chocolate is ready use a spoon to spread melted chocolate on each ball. Place back on parchment-lined tray and freeze for 1 hour. Serve!!!

Pumpkin Chocolate Chip Brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.

In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.

Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.