Shrimp & Broccoli Pasta Toss

Shrimp & Broccoli Pasta Toss

Utensils: 6 qt Saucepan w/ Colander, Large Skillet   Ingredients: 2 cups broccoli florets 2 small cloves garlic, minced 1 Can Fat Free Condensed Broccoli Soup Zest & Juice from Two Lemons 1/8 teaspoon Lawry’s Seasoned Pepper 1/4 Sweet Vidalia Onion, thinly sliced 1 pound fresh medium shrimp, shelled and deveined 1/2 Cup Water 4 […]

Hash Browns

Hash Browns

Utensils: 10” OR 13” SAUTE PANS OR GRIDDLE & FOOD PROCESSOR   Directions: Preheat pan on medium heat. Grate 2-3 potatoes on the #1 cone. (A small onion use of #2 cone is optional.) Cut into steamer insert and rinse with hot water if you want them to keep without discoloration. (This last statement will […]

Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

Utensils: Electric Skillet (or large skillet for a smaller portion) Serves 4-5   Ingredients: 6 Mixed Peppers (green, red, orange, and/or yellow), cut in half and the seeds removed. 1 lb ground turkey sausage 1/2 Cup Rice 16 oz Salsa 1/2 Cup Chicken Broth 1/2 Sweet Onion, chopped fine 1/2 Cup Celery, chopped fine 3 […]

Pancakes: Low-Carb Gluten Free

Pancakes: Low-Carb Gluten Free

Ingredients: 3 large eggs 1/4 C. dairy-free milk or water 1 T. vanilla extract 2 T. honey or maple syrup 1 1/2 C. almond flour 1/4 t. salt 1/2 t. baking soda a few tablespoons of coconut oil (for the skillet) Directions: Whisk together all the wet ingredients in a large bowl. Add the dry […]

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