Parmesan Upside Down Baked Potatoes

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Parmesan Upside Down Baked Potatoes
 
Ingredients
  • 7 red potatoes, washed and cut in half
  • 2-3 tablespoons butter
  • 6 tablespoons shredded Parmesan cheese
  • garlic powder
  • sea salt
  • freshly cracked pepper
Instructions
  1. ). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan.
  2. ). Sprinkle Parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.
  3. ). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

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Southwest Bean Salad

 

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Southwest Bean Salad
 
This is great for parties!
Ingredients
  • 1 can kidney beans...
  • 1 can black beans
  • 1 can small white beans
  • 1 red onion
  • 1 large red bell pepper
  • 1 cup cooked corn kernels
  • 2-3 green onions (green part only)
  • 2 ripe avocados chopped
  • ½ cup cilantro loosely chopped
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon salt or to taste, pepper to taste
Instructions
  1. Drain all beans and put in large serving bowl.
  2. Dice red onion and red pepper, add to beans. Add corn.
  3. Finely chop green onion (or put in food processor) and add to beans.
  4. Loosely chop cilantro and avocado into small pieces and add to beans.
  5. Add oil, vinegar, salt and pepper and mix.
  6. Taste seasoning then adjust accordingly.

 

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Carolina Coleslaw

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Carolina Coleslaw
 
Unlike its creamy counterparts, this southern coleslaw recipe does not contain mayonnaise. While this easy-going version is wonderful with Carolina-style BBQ, it is also delicious with grilled burgers, chicken wings and other picnic or potluck favorites. For best results, soak the red onion in a mixture of 1 part water to 1 part vinegar for 10-15 minutes before use to tame the strong flavor and reduce odor. In addition, tough kale leaves can be tenderized by rubbing them with some olive oil for a few minutes.
Ingredients
  • 1 head green cabbage, cored and thinly sliced
  • 1 small or ½ medium red onion, thinly sliced
  • 1 small white onion, thinly sliced
  • 3 large carrots, grated
  • 4 large kale leaves, stalk removed and cut into thin ribbons
  • salt and pepper, to taste
  • ¾ c. apple cider vinegar
  • ½ c. white sugar
  • ½ c. grapeseed oil
  • 1 T. Dijon mustard
  • 2 t. celery seeds
Instructions
  1. Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper and set aside.
  2. Add the vinegar and sugar to a small saucepan set to medium-high heat. Stir the mixture until the sugar thoroughly dissolves. Remove from heat and whisk in the vegetable oil, mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.
  3. Cover with plastic wrap and chill in the refrigerator for a couple hours before serving. If desired, season with additional salt and pepper before serving.

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Zucchini Fritters

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Zucchini Fritters
 
Ingredients
  • 2 small zucchini (I used 1 large)
  • 1 egg, beaten
  • ¼ cup Parmesan cheese
  • ¼ cup flour
  • 3 tsp salt, divided
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbsp parsley (optional)
  • Oil, for frying (I use garlic grapeseed oil)
Instructions
  1. Grate zucchini.
  2. I grated mine into my strainer/colander in the sink then mix it with 2 teaspoons of salt and allow it to rest for about 10 minutes. Squeeze out as much of the liquid as possible.
  3. In a large bowl, toss grated zucchini with the egg. Add all the dry ingredients and mix well.
  4. Heat the oil in a skillet/pan.
  5. Drop spoonfuls of the mixture in the hot oil, flattening with a spatula, 3 to 4 minutes per side.
  6. I let mine cook for about 6 minutes per side (flipping twice and flattening to make sure they cooked evenly) to ensure that they were crispy.
  7. Drain on a paper towel. Enjoy!

 

 

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Orzo Pasta Salad with Tomatoes and Capers

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Orzo Pasta Salad with Tomatoes and Capers
 
This chilled pasta salad is a great way to keep cool on a hot day. This delicious side dish tastes even better after the flavors have a chance to mingle, so make it a day or two in advance to take to your next picnic or casual get-together.
Ingredients
  • 2 T. olive oil
  • 3 cloves garlic, peeled and finely minced
  • 1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid discarded
  • 1 ½ c. dried orzo, cooked according to package directions and cooled
  • 2 T. capers
  • 1 T. caper liquid
  • 1 T. fresh lemon juice
  • 1 T. fresh thyme, stems removed and chopped
  • 1 T. fresh parsley, stems removed and chopped
  • Salt and pepper, to taste
Instructions
  1. Add olive oil and minced garlic to a cold skillet and turn heat to medium high. Sauté for 2 minutes, then add tomatoes and cook for an additional 2-3 minutes (until tomatoes become soft). Remove from heat and set aside.
  2. In a large bowl, combine the cooked orzo, capers and liquid, lemon juice, thyme and parsley with the tomato and garlic mixture. Toss until thoroughly combined. Season with salt and pepper, to taste.
  3. Cover and refrigerate for at least one hour or overnight. Stir and serve chilled with grilled chicken breasts or your favorite main dish.

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ORIENTAL NOODLE SALAD

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ORIENTAL NOODLE SALAD
 
Ingredients
  • ½ - 1 Chinese Cabbage or Savoy Cabbage, shredded
  • 1 Carrot, grated
  • 4 sticks Celery, sliced
  • 6 Green Onions, chopped
  • ½ Red Onion, chopped
  • 100g/3½ ounces Roasted Slivered Almonds
  • 100g/3½ ounces packet Fried Noodles
  • For The Dressing:
  • ¼ cup white vinegar
  • ¼ cup caster sugar (fine granulated sugar but not powdered)
  • 1 tblspn Soy Sauce
  • 2 tspns Sesame Oil
  • ½ cup Olive Oil
Instructions
  1. Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Allow to cool.
  2. Toss the cabbage, onions, celery and almonds into a salad bowl.
  3. Add dressing and mix well.
  4. Just before serving add the noodles and toss thoroughly.

 

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Grilled Summer Vegetable Medley with Herb Butter

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Grilled Summer Vegetable Medley with Herb Butter
 
Grilling is a great way to enhance the natural sweetness of summer garden vegetable. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.
Ingredients
  • 3 small yellow squash, washed and halved
  • 3 small zucchini, washed and halved.
  • 3 red bell pepper, core removed and cut into equal-sized flat pieces
  • 1 medium red onion, tough outer layer removed and cut into ½“ half round sections
  • 3 T. extra virgin olive oil
  • 1 T. black Hawaiian salt
  • For the Herb Butter:
  • 4 T. unsalted butter, room temperature
  • 2 t. fresh thyme leaves, stems removed
  • Pinch of salt, or prepare on Himalayan salt block.
Instructions
  1. For herb butter, combine butter, thyme and salt into a small bowl or on a Himalayan salt block, if you have one. (Do not add additional salt if you use this method). Combine thoroughly with a fork (bowl method) or a large knife blade (salt block). When finished, transfer to a serving container.
  2. Prepare grill by brushing grates with a wire brush. Set heat to medium. When ready, temperature should be between 350-450 degrees.
  3. Brush both sides of each vegetable section with extra virgin olive oil and place on grill. Cook on medium, direct heat until vegetables are crisp tender. For zucchini and yellow squash, this should take about 5 minutes. Onion and bell pepper will take approximately 10-12 minutes, maybe slightly longer. Turn once while cooking.
  4. Remove from heat and serve immediately with grilled bone-in pork chops. Add a pat of herb butter to the vegetables and pork chop for an extra bit of flavor and a nice presentation.

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*** RATATOUILLE ***

*** RATATOUILLE ***

*** RATATOUILLE ***
 
Here's a Great Healthy Recipe!!!
Ingredients
  • ¼ cup olive oil, plus more as needed
  • 1½ cups chopped onion
  • 1 teaspoon minced garlic
  • ½ teaspoon thyme
  • 4 mini yellow bell peppers sliced (cored and seeded)
  • 4 mini orange bell peppers slided (cored and seeded)
  • 4 mini red bell peppers sliced (cored and seeded)
  • 3 small yellow squash sliced thin
  • 3 small zucchini sliced thin
  • 1 small can original Rotel (if you like spicy)
  • 1 small can crushed tomatoes (if you don't like spicy then make it 2 cans)
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • Salt and Pepper to taste
Instructions
  1. Used a large 12" saute pan over medium heat, add olive oil.
  2. Once hot, add the onions and garlic.
  3. Cook, stirring frequently until onions are wilted and lightly caramelized, about 5 to 7 minutes.
  4. Add thyme, all the bell peppers, zucchini and squash, (added a fourth cup more olive oil here) continue to cook approx 15 minutes stirring frequently until vegetables are close to done.
  5. Add tomatoes, basil, parsley, salt and pepper and cook for a final 10 minutes.
  6. Stir well to blend and serve either hot or at room temperature.
Notes
Note: You can add Eggplant but don't cook as long as other ingredients when I did before the Eggplant were too mushy!

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ITALIAN/ONION SEASONED GRILLED VEGGIES

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ITALIAN/ONION SEASONED GRILLED VEGGIES
 
Ingredients
  • 3 Med. ears of fresh corn, cut each one in thirds
  • 1 pound of med. red potatoes..quartered
  • 1 cup baby carrots
  • 1 large green pepper, cut in 1 inch pieces
  • 1 large sweet red pepper, cut in 1 inch pieces
  • YOU COULD Use any other veggies you have or want too....
  • 1 envelope onion soup mix
  • 3 tbsp of fresh basil or 1 tbsp of dried basil
  • 1 tbsp of olive oil
  • ¼ tsp pepper
  • 1 tbsp butter
  • Sprinkle with Italian seasoning if desired
Instructions
  1. In a large bowl, combine the 1st 9 ingredients.
  2. Toss to coat, place on a double thickness of heavy duty foil... dot with butter...
  3. Fold foil around the veggie mix and seal tightly.
  4. Grill over med. heat my grill temp was set at 325 for 25 to 30 min...or until potatoes are tender.. Turning once..
  5. YUMMMY!!!!!!!!!!!

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Corn Basil Salad

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6 cobs of corn, cooked and cut off cob
1 cup Grape tomatoes, cut in half lengthwise
4 –6 basil leaves cut and mixed
3 T Italian Dressing(fat free or not)
Juice from a lime
Crushed chili pepper spice.


Mix all together and serve!!!!

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Check out Wildtree Italian Dressing Mix

ITALIAN COLESLAW

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ITALIAN COLESLAW
 
Ingredients
  • 2 packages of Angel Hair Shredded Coleslaw
  • 2 teaspoon dill
  • 2 tablespoon garlic powder
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup white vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoon Dijon mustard
  • ¼ cup sugar
Instructions
  1. Place the shredded cabbage into a large bowl.
  2. Whisk the rest of the ingredients together.
  3. Pour dressing over the cabbage and stir until all combined.
  4. Taste and adjust salt and pepper if needed.
  5. Refrigerate until chilled.
  6. Enjoy!

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We used Wildtree Dill Dip Blend

 

Southwestern Bean and Quinoa Salad

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Combine:

2 cups of cooked kidney beans (or black beans)
1 cup cooked quinoa
1 small onion chopped fine
1 chopped tomato
1/2 cup corn niblets
1/2 cup chopped cucumber
1 sm red pepper chopped
Tbsp green chili peppers (optional)

Dressing

Mix together and pour over bean mixture:

Juice of one lemon
1 tsp minced garlic
2 tbsp olive oil
1 tsp chili powder
1 tbsp parsley flakes
Salt and pepper to taste
Dash cayenne – optional

Chill for a few hrs for flavours to blend. Serve chilled…
Enjoy!

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Loaded Cauliflower

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Loaded Cauliflower
 
Low Carb
Ingredients
  • 1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
  • 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
  • 6 Tbs chopped Chives
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • 2 cups Colby Jack Cheese ( may use cheddar)
  • 8 oz container sliced mushrooms
Instructions
  1. Preheat oven to 425°
  2. In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
  3. In a large bowl combine sour cream, mayo, ½ of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.

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Broccoli and Bow-Tie Pasta Salad

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Broccoli and Bow-Tie Pasta Salad
 
The addition of salt-cure lemons to this recipe really brings it to life. Although it is very good without them, the lemons make you stop and think, “Wow. What was that?” Don’t add extra salt to the salad without tasting, however. The briny cured lemons are very intense on their own, but season a larger dish like this perfectly. You can make this recipe a day or two ahead and store in the refrigerator, so it’s perfect for taking to summer gatherings.
Ingredients
  • Salad:
  • 1 cup Farfalle (Bow-Tie) Pasta, cooked according to package directions
  • 1 head broccoli, florets only
  • 1 red bell pepper, core removed and cut into thin slices
  • 1 yellow bell pepper, core removed and cut into thin slices
  • 4 sliced preserved, salt-cured lemon, finely chopped including rinds
  • ¼ cup dried cranberries [optional]
  • Dressing:
  • 1 cup traditional Greek yogurt (full fat)
  • 2 cloves garlic, finely minced
  • 2 T. high-quality extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • salt and black pepper, to taste
Instructions
  1. In a glass bowl, combine yogurt, garlic, olive oil, lemon juice, and zest with a fork or whisk. Season with salt and pepper to taste.
  2. Place broccoli florets into a microwave safe bowl with 1 T. water, cover and microwave until slightly tender, about 4 or 5 minutes. Microwave times vary, so check after 3 minutes and adjust time accordingly. Set aside to cool completely.
  3. In a large bowl, combine cooked pasta, steamed broccoli, red and yellow pepper, cured lemon and cranberries. Toss to mix well. Add some yogurt dressing and toss again until thoroughly combined and serve.

 

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CUCUMBERS & SOUR CREAM

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CUCUMBERS & SOUR CREAM
 
Low carb!!!! If you like cucumbers, you will LOVE this!!!!
Ingredients
  • 3 large cucumbers peeled and sliced
  • 1 Container of Sour Cream
  • 3 Tbs of finely diced onion
  • 3 Tbs Rice Vinegar
  • Salt and pepper to taste.
  • I also use a little of Wildtree Dill Dip Blend
Instructions
  1. Peel and Slice cucumbers and mix together all ingredients in a large bowl (one large enough to be able to mix well). Cover and refrigerate for at least two hours. I personally make this early in the day and chill 6-8 hours.
  2. Enjoy!!

 

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Roasted Tomatoes with Pepper Jack Cheese

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Roasted Tomatoes with Pepper Jack Cheese
 
Ingredients
  • 2- Large Beef Steak Tomatoes
  • Pepper Jack Cheese
  • Basil
  • Salt & Pepper
  • We also used some garlic galore from Wildtree
Instructions
  1. Slice tomatoes put in pan salt, pepper and sprinkle basil on tomatoes.
  2. Put about ¼ of slice pepper jack cheese on each tomatoe.
  3. Put tomatoes in oven 350 degrees for 8 minutes, then put them up on the broiler for a few seconds until cheese turn brown.

 

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Coleslaw

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Coleslaw
Serves: 7
 
This is not a "soupy" or heavily coated coleslaw. It gives you just enough of the sweet while still letting the taste of the vegetables come through. It's really tasty. If you wanted it to be heavier on the dressing you could double the last 4 ingredients.
Ingredients
  • 3 cups shredded fresh cabbage or ½ 16 oz bag of shredded cabbage
  • 1 cup chopped broccoli florets
  • 2 stalks green onion (tops only)
  • ¼ c Miracle Whip
  • 2 tsp Apple cider vinegar
  • ⅛ tsp dry mustard
  • dash of salt and pepper
Instructions
  1. Mix bottom 4 ingredients in a small mixing bowl.
  2. Place cabbage, broccoli and green onion in a medium serving bowl. Pour dressing over the top and toss lightly.
Nutrition Information
Serving size: ½ cup

 

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Greek Salad

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Greek Salad
 
Ingredients
  • 2 long english cucumbers - chopped
  • 2 large tomatoes - chopped
  • 1 large purple onion - diced
  • 1 cup diced feta cheese
  • ¼ cup oil-We use garlic grapeseed
  • ½ cup balsamic vinegar
  • ½ cup red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. Combine chopped vegetables and feta cheese in a large bowl. Mix oil, vinegar, and other seasonings in separate bowl and pour over vegetables.
  2. Mix thoroughly.
  3. Store in an airtight container in the fridge.
Notes
You can also add olives. or croutons before serving for some added flavor!

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Spaghetti Squash Au Gratin

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Spaghetti Squash Au Gratin
Serves: 6
 
Tastes like a Potato Casserole without all the carbs!!!!
Ingredients
  • 1 medium spaghetti squash
  • 3 tablespoons butter
  • 1 small yellow onion, very thinly sliced
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon garlic salt-We use garlic galore from Wildtree
  • Salt and pepper to taste
  • ¾ cup sour cream
  • 1 cup shredded cheddar cheese
Instructions
  1. Cut the spaghetti squash in half and remove the seeds.
  2. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
  3. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.
  4. Using a fork, scrape the insides of the squash and transfer to a small bowl.
  5. Mix the squash, onions, sour cream and half the cheese together and mix well.
  6. Transfer the mixture to a buttered baking dish and top with remaining cheese.
  7. Place into a 375º for 20-25 minutes.
  8. Put on broil in the last minute until golden brown on top.

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Summer Salad Delight

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Summer Salad Delight
 
Ingredients
  • 1 bag of foxy romaine lettuce
  • 1 orange pepper
  • 1 red pepper
  • 1 yellow pepper
  • 10 radish
  • 10 cherry tomatoes
  • 1 cucumber
Instructions
  1. Cut up all ingredients and toss it in a bowl.
Notes
You can save it for the week Easier to eat healthy when you prep in advance. Feel free to add additional items of your choosing. The more colorful the better!

We use Balsamic Vinegar as our dressing:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/Catalog/ProductSearch.aspx?filter=&search=balsamic+vinegar

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Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

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Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com