Quinoa Enchilada Bake

Not quiet the whole enchilada. 
Cook time: 30 minutes          |         Total time: 50 minutes          |         Yield: Serves 8-10

Ingredients

. 1 cup uncooked quinoa, rinsed
. 1 tablespoon olive oil
. 1 small onion, diced
. 5 cloves garlic, minced
. 2 jalapeños, seeds and ribs removed,diced
. 1 red pepper, seeds removed, diced
. 1 orange pepper, seeds removed, diced
. 1 cup corn frozen kernels
. 2 limes
. 1 teaspoon ground cumin
. 1 tablespoon chili powder
. 1/3 cup chopped cilantro
. Salt and pepper, to taste
. 2 (15 oz) cans black beans, drained and rinsed
. 2 cups red enchilada sauce
. 2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream/greek yogurt, optional

Directions
1. Preheat the oven to 350 degrees F. Grease a 9x13 
baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
5. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!

Source: Adapted from Two Peas and Their Pod

Caramelized Onion Guinness Dip

Beertiful.
Cook time: 20 minutes            |           Total time: 40 minutes           |             Yield: 2 cups

Ingredients
. 1 tablespoon Olive oil
. 2 onions
. 2 cloves garlic
. 8 ounces cream cheese, softened
. 2 1/2 cups shredded sharp cheddar cheese
. 1 tablespoon Dijon mustard
. sprinkle of kosher salt and pepper
. 1 cup cold Guinness draft beer
. 2 tablespoons chopped fresh parsley (plus, more for garnish)
. dash of hot sauce (sriracha, or tabasco), or to taste
. Crackers, chips or bread, to serve

Directions
1. In a large skillet over medium, heat the olive oil. Add the onions & cook, stirring occasionally, until browned and caramelized, about 15 minutes. Add garlic and sautee for 5 minutes.

2. Once the onions and garlic have cooled, combine them, cream cheese, shredded cheddar, & mustard in food processor. Sprinkle in a pinch of salt and pepper & pulse until combined. 
3. Pour in the beer & blend until smooth. Add in the parsley & hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.
4. Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, and/or crackers.

Source: Adapted from The Parsley Thief. 

Skinny Tomato, Basil, & Cheddar Soup

Bisque your heart out.
Cook time: 45 minutes           |          Total time: 50 minutes          |          Yield: 6 servings

Ingredients
. 2 28-oz. cans diced tomatoes
. 1 yellow onion, chopped
. 2 cloves of garlic, chopped
. 1 tsp olive oil
. 2 cups of vegetable broth
. 1 cup of plain Greek yogurt
. 1 cup cheddar cheese
. 1/2 cup basil, chopped
. 2 tsp of oregano
. 1 tsp sugar
. salt and pepper to taste

Directions  
1. Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. 
2. Add in chopped garlic and cook for an additional two minutes. 
3. Pour in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. 
4. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. 5. Garnish with chopped basil, grated cheddar, and crostini cheese if desired.

Source: More Fruit Please

Eggplant & Goat Cheese Woopie Pies

Woopie! 
Cook time: 45 minutes           |          Total time: 50 minutes         |           Yield: 4 servings

Ingredients
. 1 tablespoon olive oil 
. 1 small onion, chopped 
. 28 ounce can crushed tomatoes in thick puree 
. 1 teaspoon fresh tarragon 
. 1- 1/4 teaspoons salt 
. 1 teaspoon sugar
 . 1/2 teaspoon fresh-ground black pepper
 . 1 cup Panko bread crumbs 
 . 1/2 cup grated Parmesan
 . 2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all 
. 4 eggs, beaten 
. Cooking oil, for frying
 . 1/2 pound mild goat cheese cut into 8 rounds

Directions
1. In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
2. Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
4. Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant. Serve with pasta or on its own.

Source: What Did You Eat?

Pesto Spaghetti

Pesto perfection.
Cook time: 5 minutes             |            Total time: 45 minutes           |             Yield: 6 servings

Ingredients
Spaghetti:
. 2 eggs
. 1 teaspoon salt
. 2 cups all-purpose flour
. 1/4 cup of water

 Pesto Sauce:
. 2 cups packed fresh basil leaves

. 3 cloves garlic
. 1/4 cup pine nuts
. 2/3 cup extra-virgin olive oil, divided
.  Kosher salt and freshly ground black pepper, to taste
.  1/2 cup freshly grated Parmesan cheese

Directions
Spaghetti:
1. In a large  bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. Stir in water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
3. Cook in boiling water for 3 minutes.

Pesto Sauce:

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. 

2. Add oil and cheese and process until fully incorporated and smooth. Season with salt and pepper.

Source:  All Recipes

Skinny Baked Jalapeno Poppers

Poppin'.
Cook time: 25 minutes             |            Total time: 35 minutes           |             Yield: 24

Ingredients
. 12 jalapeño peppers, 
sliced in half
. 4.5 oz light cream cheese
. 1/4 red onion
. 2 oz shredded low fat cheddar
. 1/2 cup egg whites
. 1/2 cup panko crumbs
. 1/8 tsp paprika
. 1/8 tsp garlic powder
. 1/8 tsp chili powder
. 1 lime
. salt and fresh pepper
. spray oil

Directions
1. Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
2. Combine cream cheese, cheddar and scallions in a medium bowl.
3. Fill peppers with cheese filling with a small spoon or spatula.
4. Dip peppers in egg beaters.
5. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
6. Spray a baking pan with oil spray. 

7. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.

8. Squeeze lime juice and enjoy!

Adapted from Skinnytaste.com

Chicken Enchiladas

Spice up your life!
Cook time: 20 minutes         |          Total time: 30 minutes           |          Yield: 4 servings

Ingredients
. 4 cups chicken stock
. 4 boneless, skinless chicken breasts
. 1 1/2 jalapeño peppers

. 1/2 white onion
. 1 clove garlic
. 1 jar (12 oz) salsa
. 1 cup shredded lowfat cheddar
. 1/2 cup shredded lowfat Monterey Jack
. 1/2 cup chopped fresh cilantro
. 1 can (2.25 oz) sliced black olives, drained
. 1 can (16 oz) traditional enchilada sauce
. 1 can (16 oz) green chile enchilada sauce
. Mexican hot sauce
. Cayenne pepper
. Vegetable-oil cooking spray
. 8 corn tortillas (6 inches across)

. 1 avocado, sliced

. Cilantro

. Sour cream (or Greek yogurt for a healthier option)

Directions
1. Heat oven to 425°. 

2. In a medium pot, boil stock, chicken, jalapeño and garlic for 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa, 1/2 jalapeno (seeded), 1/2 onion, and set aside. 

3. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. 

4. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. 

5. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. 

6. Bake 20 minutes. Serve with remaining sauce on the side.

7. Top with avocado, cilantro, and sour cream.

Source: Adapted from Jessica Alba's enchiladas.

Arugula, Peach, & Gorgonzola Salad

Savor the summer salad.
Cook time: 5 minutes            |          Total time: 15 minutes          |           Yield: 6 servings

Ingredients
. 4 cups baby arugula

. 3 ripe peaches, cut into wedges
. 3 ounces gorgonzola, crumbled

. 1/4 red onion, diced

. 1 tablespoon lemon juice
. 1/4 teaspoon salt
. 3 tablespoons extra-virgin olive oil, divided

. 1 tablespoon balsamic vinegar 
. Ground black pepper to taste

. Candied walnuts or pecans to taste

Directions

1. Sautee onions until translucent.
1. Mix together lemon juice, salt, olive oil, and balsamic vinegar. Set aside.
2. Divide arugula and  peaches among salad plates. 
3. Top with dressing and sprinkle with blue cheese, candied nuts, and ground pepper. 

Source: Chef Hannan.

Bruschetta Three Ways

The triple threat.
Cook time: 8 minutes            |          Total time: 30 minutes          |           Yield: 2 servings

Ingredients
. Baguette, sliced

. Olive oil

Tomato bruschetta:
. 2 fresh roma tomatoes, diced
. 1-2 cloves minced garlic
. Olive oil to taste
. Salt to taste
. Ground black pepper to taste
. Fresh basil leaves to taste

Strawberry & goat cheese bruschetta
. 1-2 ounces goat cheese
. 1/4 cup diced strawberries

. 1 teaspoon balsamic vinegar

. Ground black pepper to taste
. Fresh basil leaves

Salami & goat cheese pesto bruschetta:

. 1-2 ounces goat cheese mixed with pesto

. 4 slices of salami

Directions
1. Set the oven to broil at 425 degrees F.

2. Dip each slice of bread into olive oil, turning to coat each side.
3. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
4. Add desired amount of ingredients to the toasted bread.

Source: Chef Hannan.

Greek Salad

Big fat Greek salad!
Cook time: 20 minutes         |          Total time: 20 minutes           |           Yield: 6 servings

Ingredients
Salad:
. 2 cucumbers, diced

. 2 bell peppers, diced

. 3 tomatoes, diced
. 1/4 cup pitted kalamata olives, halved. 1/2 red onion, diced
. 1/2 cup of feta

. 3 grilled chicken breasts, cubed

Tazatziki Dressing:

. 1 cup nonfat Greek yogurt
. 3 cloves garlic
. 3 tbsp extra virgin olive oil
. Lemon juice from 1 lemon

. Salt and pepper to taste

Directions

1. Dice cucumbers, bell peppers, and onion and mix in a large bowl. Add feta and grilled chicken.

2. Cut olives in half and add them to the bowl.

3. Combine dressing ingredients. Serve dressing on the side or mix in with salad. Enjoy!

Source: Chef Jordan, Kirk, & Hannan. 

Oatmeal Banana Smoothie

Knock your oats off.
Cook time: 5 minutes            |           Total time: 5 minutes         |             Yield: 2 servings

Ingredients:
. 2 ripe bananas 
. 2 cups Ice
. 1/3 cup greek yogurt

. 1/2 cup Cooked oatmeal

. 1/3 cup Almonds 

.  A drop of honey

Directions:

1. Cook oatmeal.

2. Blend ingredients together and enjoy!

Source: Chiquita Banana.

Prosciutto Arugula Pizza

Arugamazing!
Cook time: 20 minutes              |           Total time: 1 hour            |            Yield: 1 pizza

Ingredients 

Pizza Dough:
. 2 1/4 teaspoon (1 package) instant dry active yeast
. 1 cup warm water (not hot!)
. 1/2 tablespoon sugar
. 3 cups bread flour, or as needed
. 2 tablespoon olive oil
. 1 1/2 teaspoon salt

Toppings:
. Extra-virgin olive oil
. 2 garlic cloves minced
. 8 ounces fresh mozzarella, shredded
. 8 slices (3 ounces) prosciutto
. 4 cups fresh arugula
. 1/2 cup grated Parmigiano cheese

DirectionsPizza Dough:
1. In a small bowl, dissolve yeast in warm water. 

Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread  flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. 

Beat well until a stiff dough has formed.

 Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. 

Toppings:

4. Brush pizza with olive oil and sprinkle minced garlic on top.

5. Add shredded mozzarella and parmigiano cheese.

6. Top with strips of prosciutto.

7. Bake in oven until golden brown, about 20 minutes.

8. Add arugula on top and enjoy!

Source: Pizza dough: All Recipes

Goat Cheese, Brussel Sprout, and Lemon Spaghetti

The perfect summer pasta.
Cook time: 25 minutes          |           Total time: 30 minutes          |          Yield: 5 servings

Ingredients

.  1 pound spaghetti
.  15 brussel sprouts, cut in half
.  1/4 cup olive oil

.  3 cloves of garlic, minced
.  1 tablespoon finely grated lemon peel
.  2 teaspoons chopped fresh tarragon
.  3-4 ounce log soft fresh goat cheese
.  Fresh lemon juice to taste

.  Pepper and salt to taste

Directions
1. Saute brussel sprouts with a few tablespoons of olive oil and 3 cloves of garlic. Add pepper and salt to taste.
2. Cook spaghetti in a large pot of water until it is almost tender.  Drain pasta, reserving 1/4 cup of pasta water.
3. Meanwhile, combine remaining olive oil, lemon peel, tarragon, and cheese in a large bowl, breaking up the goat cheese as you put it in. 
4. Add hot pasta, brussel sprouts, and garlic to bowl, along with a couple slashes of the pasta water. 
5. Toss until smoothly combined, adding more pasta water if needed. 
6. Season with salt, pepper, and lemon juice. 

Source: Chef Hannan

Mini Lamb Gyros

Opa!

Cook time: 12 minutes         |         Total time: 30 minutes          |            Yield: 12 cups

Ingredients

. 1/2 lb of marinated grilled lamb

 (suggested: Trader Joe's burgundy marinated lamb tips)
· 1/8 of white onion
· 1 small tomato
· 12 small square wonton wrappers 

(near the tofu in the refrigerated section of the produce dept)
· feta cheese for topping

Tzatziki Sauce:
· 8 ounces plain yogurt
· 1 medium cucumber, peeled, seeded, and finely chopped
· 4 cloves garlic, finely minced
· 1 tablespoon olive oil
· Pinch kosher salt

Directions
1. Preheat oven to 375ºF.
2. To make tzatziki sauce, combine the yogurt, cucumber, salt, garlic, and olive oil in a medium mixing bowl.
3. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
4. Layer lamb, onion, tomato, and tzatziki sauce. Repeat.
5. Bake for 12 minutes.
6. Top with feta cheese.
7. Let the cups cool, remove them from the pan, and enjoy!

Source: Chef Hannan.

Vanilla Bean Panna Cotta with Strawberry and Rhubarb Compote

Indulge in spring awakening. 
Cook time: 20 minutes              |            Total time: 4 hours              |               Yield: 3-4

Ingredients
Vanilla Bean Panna Cotta:
· 2 tablespoons water
· 1 1/4 teaspoon unflavored gelatin
· 1 3/4 cups cream
· 1/3 cup sugar
· 1 cup half and half
· Pinch salt
· 1 - 2 drops fresh lemon juice

· 1 drop of vanilla extract
· 1 vanilla bean, seeds only

Strawberry Rhubarb Compote:
· 2 cups 1/2-inch pieces fresh rhubarb
· 2 cups strawberries, hulled and chopped
· 1 1/2 cups sugar
· 3 tablespoons fresh lemon juice
· 2 teaspoons cornstarch, if desired (to thicken)

Directions

Vanilla Bean Panna Cotta:
1. Sprinkle the gelatin over the of water in a small
 bowl. Let sit to soften.
2. Put the half and half in a small saucepan 
with the sugar over medium heat and heat 
until bubbles form around the edges. Whisk
 until all the sugar is dissolved. 

3. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.
4. Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote.

Strawberry Rhubarb Compote:

1. Combine rhubarb, sugar, and 2 tablespoons lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. 

2. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture. 
3. Add strawberries, and simmer for 2-3 minutes, uncovered.
4. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. 

Source: Adapted from Good Life Eats

Mozzarella Sticks

Celebrate the oozy gooey. 
Prep time: 20 minutes                  |             Total time: 2.5 hours             |             Yield: 12

Ingredients

· 12 stick s of string cheese

· 1 1/2 cups panko-style breadcrumbs 

· 4 teaspoons Italian seasoning

· 1/2 teaspoon table salt
· Freshly ground pepper to taste

· 4 eggs
· 1 cup of all-purpose flour

· Canola oil for frying

Directions

1. Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches until crispy and browned on the exterior, about 5 minutes. Drain on paper towels.

Source: Food People Want

Cookie Dough Peanut Butter Cups

For the love of chocolate.

Prep time: 20 minutes                |            Total time: 1 hour             |             Yield: 24 cups

Ingredients
· 2 1/2 cups chocolate chips
· 1/2 cup unsalted butter
· 1/3 cup packed brown sugar
· 1 teaspoon vanilla extract
· 1/4 cup creamy peanut butter
· 3/4 cup powdered sugar
· 2 tablespoons all-purpose flour
· 1/4 teaspoon salt
· 1/2 cup mini chocolate chips

Directions

1. In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, 

then let it bubble for 1-2 minutes. Remove from heat and 

whisk in peanut butter. The mixture will be liquidly. 

Whisk in vanilla. Let sit and cool completely, about 30 minutes.
2. Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted. Drop 1 teaspoon of chocolate into each liner, then use a spoon to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. 

3. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips (if some melt, let it cool longer and add more chips). The dough will be wet, but pop it in the fridge for 15 minutes to harden.
4. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. 

5. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. 

Source: Adapted from How Sweet Eats

Spaghetti Carbonara

Eggcelent pasta. 
Prep time: 20 minutes              |            Total time: 40 minutes            |              Yield: 8 servings

Ingredients
· 1 pound spaghetti
· 1 tablespoon olive oil
· 8 slices pancetta, diced
· 1 tablespoon olive oil
· 1 onion, chopped
· 1 clove garlic, minced
· 1/4 cup dry white wine (optional)
· 4 eggs
· 1/2 cup grated Parmesan cheese
· 1 pinch salt and black pepper to taste
· 2 tablespoons chopped fresh parsley
· 2 tablespoons grated Parmesan cheese

Directions
1. In a pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Cook chopped pancetta until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. 

4. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
5. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.

Source: All Recipes

Maple-Bacon Waffles

Breakfast of champions. 

Prep time: 5 minutes                  |               Total time: 45 minutes                |           Yield: 6

Ingredients 
· 3 cups all-purpose flour
· 1 Tablespoon baking powder
· 1 teaspoon baking soda· 1 teaspoon salt
· 2/3 cups canola or grape seed oil
· 4 large eggs
· 2 teaspoons vanilla extract
· 2½ cups buttermilk

· 6 tablespoons maple syrup

· 6-8 slices of bacon

Directions

1. Preheat oven to 375ºF. Line a rimmed baking sheet with parchment paper. Lay bacon on sheet and brush both sides with 2 Tbsp. maple syrup. Bake, turning once, until crisp and browned, 25 to 30 minutes or until crispy. Coarsely chop bacon.
2. In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend.
3. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and store. Once almost fully incorporated, add the bacon and stir. Mix only until most of the dry ingredients are moistened in the batter; like pancakes, it’s good to have a lumpy batter.
4. Preheat a 7-inch waffle iron. Brush with a bit of oil and add 1/2 cup batter. Cook until lightly browned and crisp, 6 minutes. Place waffle on a plate in oven; cook remaining waffles.
5. Serve with additional maple syrup, if desired.

Source: Adapted from MyRecipes

Petite Lasagnas

Perfectly petite, but NOT in flavor. 

Prep time: 30 minutes             |           Total time: 45 minutes          |         Yield: Makes 12

Ingredients

· 6 oz raw ground beef

· 6 oz raw sausage 

· 4 cloves garlic, minced

· 3 tsp dried oregano, divided

· 1 cup chopped onion

· 1 teaspoon pepper·
· 1/4 teaspoon salt· 14.5 oz can tomato sauce
· 1/2 tsp dried basil
· 1 1/2 cups part skim ricotta cheese
· 24 small square wonton wrappers (near the tofu in the refrigerated section of the produce dept)

· 1 1/2 cups shredded mozzarella cheese

Directions
1. Preheat oven to 375ºF. 

2. Heat a skillet over medium heat. Add the beef, sausage, onions, salt, and pepper. Saute the mixture for about 10 minutes, or until the meat is cooked through. Add the garlic and stir constantly for a minute
3. Add the tomatoe sauce and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
4. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
5. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
6. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
7. Gently press another wonton wrapper on top of the mozzarella layer.
8. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
9. Bake for 12 minutes, or until the cheese has melted.
10. Let the cups cool, remove them from the pan, and enjoy!

Source: Adapted from Food.com