Friday, February 3, 2012
2 pears, peel, cut in half, take the stem and seeds out
1 1/2 to 2 cups pink Moscato
1/2 cup green grapes
2 tablespoons Splenda
1 scoop vanilla frozen yogurt
-Add everything to a sauce pan and simmer for an hour.
-After an hour, scoop out with a large spoon and put in a separate bowl. Simmer the wine on high for 5 minutes. Serve with vanilla frozen yogurt and some of the simmered wine.
Thursday, February 2, 2012
1 pork chop
1/2 cup green beans
1 teaspoon dries parsley
1 teaspoon dried onion
salt and pepper
-Cut the pork chop in bite size pieces. Add some olive oil to a hot skillet. Salt and pepper your pork and cook on medium high heat.
-Add the green beans, peas, dried parsley and dried onion. I usually use frozen veggies. If you do, you may want to cover while cooking. I cooked this covered for 5 minutes and uncovered for 5 minutes.
-Serve with rice.
I found some hot dogs in the freezer that I wasn't using and some jalapeno cheese in the fridge that needed to be used, so that is pretty much how I came up with this.
2 cups elbow pasta, this one I used is all brown rice
2 hot dogs
1/2 diced onion
beef stock or 1 beef bouillon cube
1/2 cup to 1 cup of Cabot jalapeno cheese, your choice of how much cheese you like
-Cut up the hot dogs into bite size pieces and cook on medium high heat in a medium sized saucepan until a little brown.
-Add the diced onion to the hot dogs and cook until soft.
-Add the pasta and enough beef stock or if you are using the bouillon cube add that with enough water to just barely cover the pasta. Cook on medium high heat stirring frequently until the pasta is done. The idea is not to add too much beef stock or water because you don't want to drain the pasta.
-When the pasta is done mix in the cheese.
Wednesday, February 1, 2012
1 cup ground flaxseeds
1/2 gluten free Bisquick
1 teaspoon baking powder
1 tablespoon dried onion
1 tablespoon dried garlic
1 teaspoon paprika
1/2 to 1 teaspoon Tabasco
1 to 2 cups of water (give or take)
1/2 cup grated Parmesan cheese
Preheat the oven to 400
Line a baking sheet with parchment paper
-Cut the onion in rings.
-Mix everything except the Parmesan cheese
-Add enough water until the batter is thick. You may need more or less. The flaxseed really absorbs the water so let stand for about 5 minutes to see how thick. If you added too much water and the batter is too thin, just add some more flaxseeds or Bisquick until it is the consistency you like.
-Dredge the onion rings in the batter. The batter will fall off a little so if you want ,once you place your dredged onion rings on the baking sheet, add a little of the batter with a spoon on top of the onion rings.
-Bake at 400 degrees for 15 to 25 minutes. Halfway through you might want to turn over the onion rings. The baking time will depend on how you like your onion rings. Some of the rings may stay a little soft in the middle. They will not cook exactly like a deep fried ring, but they are tasty and healthier for you.
-Once the onion rings are just about cooked to how you like them, take them out of the oven and add the Parmesan cheese. Put back in the oven for 3 to 5 minutes.
-I had these with some ketchup and some turkey pepperoni.
For the crust I used the gluten free Bisquick. I kind of just created my own crust. These were made a while ago so I cannot remember the exact measurements of everything. I think all I did was use 1 1/2 cups of the mix, 1 egg, and enough water until it got like a dough. It was a wet dough.