Baked Cinnamon “Chips” RECIPE FOR TODAY

Baked Cinnamon “Chips”

Ingredients
6-8 small flour tortillas
1 Tbsp butter, melted...
½ cup sugar
2 tsp cinnamon

Directions
Preheat oven to 350°. Cover a baking sheet with parchment paper.
Combine sugar and cinnamon in a zipper baggie. Shake until well mixed.
Sprinkle a heavy layer of cinnamon sugar on your prep surface (I used a plate).
Brush the melted butter on both sides of the first tortilla and lay on sugar mix. Sprinkle on cinnamon sugar, making sure to coat the entire top. For the next few tortillas repeat the same thing.
Once tortillas are stacked, buttered and coated, cut the stack into 8 equal pieces (I used a pizza cutter). Take each “chip” place on the baking sheet. Keep them spread out evenly so that they don’t get soggy. Bake for 10-12 minutes until golden brown and crispy. Allow to cool completely.
If you have leftover cinnamon sugar, you can store it for later or simply spread it on top of your chips before they bake (as I did) to make them super cinnamon

SLOW COOKER BLACK EYED PEAS RECIPE FOR TODAY

SLOW COOKER BLACK EYED PEAS 
Serves 8

Ingredients
1 1/2 lb dried black eyed peas, rinsed and soaked overnight
4 cups water
8 oz smoked lean ham steak
1 medium onion
2 cloves garlic minced
3 oz can green chilies
1 1/2 tsp chili powder
1 1/2 tsp pepper
1 tsp cumin

Instructions
1.Soak beans overnight in a large bowl with 6-8 cups of water. Drain the next morning
2.Add beans to the slow cooker
3.Add in water, ham, onion, green chilies, garlic, chili powder, pepper and cumin
4.Stir gently to combine
5.Cook on high for 6 hours and check seasoning
6.Add in additional salt and other seasonings as necessary, keep cooking until ready to serve
Notes
Each serving (about 1 cup) is only 3 WW+ points
Nutritional Info
Calories: 107 Total Fat: 2.2 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 12.8 mg Sodium: 608 mg Total Carbs: 12.7g Dietary Fiber: 0.7 Sugars: 0.6 g Protein: 9.7 g
By MJ
✔ Like ✔ 

Simply Delicious Roasted Chicken RECIPE FOR TODAY

Simply Delicious Roasted Chicken

5-7 lb. whole chicken
1 stalk celery, cut into 3 pieces
1/2 onion...
2 cloves garlic, peeled and left whole
2 T. butter
my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container)
kitchen twine (optional)

Remove the giblets and neck from the chicken and place the chicken in a baking pan lined with tinfoil breast side up (I do not rinse my chicken in the sink because I feel there is a bigger risk of contamination by doing so). Stuff the cavity of the bird with the celery, onion and garlic. Tie the legs together with the kitchen twine, if using (I do not always do this, but I happened to have some). Loosen the skin up over the breast and pinch off some of the butter and rub under the skin over the breast and push some down near the thighs and legs of the chicken. Rub the entire bird with the remaining butter. Take 2-3 T. of the house seasoning and sprinkle all over the bird and then using your hands massage it into the skin. Place the chicken in a 350 degree oven for 1 hour, reduce the temp. to 325 and cook for 2 more hours (mine were 6 1/2 lb. chickens,). Remove and test between the leg and thigh for an internal temp. of 165 degrees using a meat thermometer. If it has reached the 165 degrees, tent the chicken with tinfoil and allow to rest for 20 minutes before carving. If it has not, return to the oven for 20 minute intervals until it reaches 165 degrees.
Courtesy Janet's Appalachian Kitchen

Cauliflower Bread Sticks RECIPE FOR TODAY

Cauliflower Bread Sticks 

1 large head of cauliflower
~ cut it up, cook it well enough in the microwave to chop up in the food processor.
Add 1 heaping tablespoon of minced garlic (in the jars in produce section)
1 heaping tablespoon of Italian Seasonings
2 eggs
8 oz. shredded mozzarella cheese
Salt and Pepper

Mix all together very well. Spray a cookie sheet with non-stick spray. Spread mixture evenly. Bake at 450 degree until edges brown (about 20 minutes). Add more cheese on top, bake until bubbly and browned to your liking. Cool for 5 minutes and cut with pizza cutter. Dip in marinara sauce of choice!

BIG Flavour Chicken RECIPE FOR TODAY

BIG Flavour Chicken 

Sauté onions - once soft add: (all spices according to your taste and the amount of chicken which depends on the size of your family)

1/4 tsp cinnamon 
1/4 tsp tumeric
1/4 tsp cumin
1/4 tsp paprika of choice (sweet or hot)
I added 3 cloves
roasted garlic chopped
1/3 small jar green olives sliced in 1/2
1/2” peeled and finely slivered fresh ginger
Salt n pepper to taste
Made a slurry by adding coconut flour (which added another dimension of flavour) and low sodium chicken stock poured it over chicken pieces of choice layered in a glass dish. Baked in oven @ 400 for 30 mins covered - 15 mins uncovered, turning every 15 mins.

Enjoy!! 

Grandma Lettie's Sugar Cookie RECIPE FOR TODAY

Grandma Lettie's Sugar Cookie

2 c shortening 
2 c white sugar
4 eggs
2/3 c milk
2 TBP vanilla
1 tsp salt
2 tsp baking powder
5 cups flour (reg)
cream together shortening and sugar, add eggs one at a time following with milk and vanilla
Then add 5 cups flour, salt, soda
Dough will be sticky roll out and cut. Sprinkle with sugar and bake at 350 degrees for 12-15 minutes on un-greased cookie sheet.

Never Fail Pie Crust RECIPE FOR TODAY

Never Fail Pie Crust

It makes 5 single pie crusts and last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it.
Ingredients

4 cups flour
1 3/4 cups shortening
1 T sugar
2 t salt
1 T vinegar
1 egg
1/2 cup water

1. Using a fork or pastry blender, mix together the first 4 ingredients.
2. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then divide into 5 parts and shape into balls. Chill for 15 minutes before rolling out or wrap and freeze.

Potatoes & Broccoli Soup with Chicken RECIPE FOR TODAY

Potatoes & Broccoli Soup with Chicken
Shredded chicken breast
3 lg diced potatoes
1/2 medium diced onion
1 diced celery stalk
1 can cream of chicken soup
2 cans milk ( use soup can)
Broccoli (fresh or frozen)
Salt, pepper & garlic powder to taste
2 cups mild cheddar cheese or of choice 


Cook potatoes, celery & onion in water till tender, add all ingredients except cheese, cook for about 30 minutes then add cheese til melted

BEST SUGAR COOKIES EVER RECIPE FOR TODAY

BEST SUGAR COOKIES EVER
Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt

Mix all dry ingredients together in a small bowl

Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream

Blend wet ingredients until smooth in large bowl

Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.

SUGAR COOKIE FROSTING

Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk

Color the frosting in your color of choice. Once the cookies are cooled... frost away! YUM!!!

Red Velvet Cupcakes RECIPE FOR TODAY

Red Velvet Cupcakes

1/2 cup butter
1 1/2 cups white sugar
2 eggs 
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

A Few Buttercream Frostings RECIPE FOR TODAY

A Few Buttercream Frostings
Author: Gemma Stafford
Serves: 4 cups

Ingredients
1½ cups (340g/12oz) butter, at room temperature
5⅔ cups (680g/1lb 8oz) confectioners' sugar, sifted*
2 teaspoon vanilla extract
2-3 tablespoons milk or cream
pinch of salt
2 teaspoons vanilla extract

Strawberry Frosting:
½ cup (21/2oz/75g) fresh or frozen strawberries, pureed and strained
Chocolate Frosting:
1⅓ cups (51/3oz/160g) cocoa powder

Coffee Frosting:
1 tablespoon instant espresso dissolved in 2 tablespoons of water

Mint Chocolate Chip Frosting:
3 teaspoons mint extract
½ cup (3oz/90g) chocolate, finely chopped
1 drop green food coloring (optional)

Peanut butter Frosting:
¾ cup (6oz/180g) smooth peanut butter

Vanilla Frosting:
2 teaspoons vanilla extract, total for the batch.

Lemon Frosting:
Zest of 2 lemons

Instructions
In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium/high speed.
Once the butter is pale in color and light slowly add in the sifted confectioners' sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar.
Add the vanilla extract, salt and milk or cream.
Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
Add in the flavorings of your choice to create your desired flavor.
Notes
Sift the sugar AFTER you have measured it.

Use the buttercream straight away or keep it refrigerated for up to 4 weeks. Before use make sure it comes to room temperature.

If you want a little bit of extra color add a bit of food dye until you've reached your desired color.

Pink Velvet Cupcakes RECIPE FOR TODAY

Pink Velvet Cupcakes
by Bigger Bolder Baking

Ingredients
1 1/4 cups (6 1/4oz or 210g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (4oz or 120g) butter, room temperature
1/2 cup (4oz or 120g) sugar
2-3 drops pink food coloring
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (4floz or 120ml) buttermilk, room temperature
Instructions
Preheat oven to 350°F (180oC) and line your Sweet Creations Bake Perfect 24 Cup Mini Muffin Pan with liners, set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In another bowl using a hand or stand mixer cream the butter and sugar until light and fluffy.

Beat in the vanilla extract then add the eggs one at a time, mixing well before each addition. Be sure to scrape the bowl as needed. Lastly, add in the food coloring to get your desired color.

Reduce the speed to low and slowly alternate between adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Spoon the batter into the liners filling them about 2/3 of the way. Bake for 12 – 14 minutes or until a toothpick inserted into the center comes out clean. Be sure not to over bake to keep that pink color. Once baked remove from the oven and allow to cool fully before removing from the pan and decorating.

Prepare your chocolate decoration: In a microwave-safe bowl, melt your chocolate by microwaving in 30-second intervals, be sure not to overheat as this can cause the white chocolate to become lumpy.

Once melted, transfer the chocolate into your Sweet Creations Decorating Pen.

On a sheet pan lined with parchment paper draw with your decorating pen, creating any design you like, I drew small hearts. Note that if you'd like to color your chocolate decoration you can mix in food coloring before transferring it to your decorating pen.

Allow your chocolate drawings to fully set in the refrigerator before peeling away from the parchment paper with and offset spatula. Note these can be very delicate and should be handled lightly.

Assemble your finished cupcakes: Fill the Oodle Tip Disposable Decorating bag with the cream cheese frosting and snip the tip to the size you like, I cut mine to be a medium-sized star tip.

Pipe your cream cheese frosting in a circular motion around the cupcakes outer edge working your way to the center in a spiral motion.

Once all of the mini cupcakes are frosted carefully place your chocolate decorations on the top.

Cupcakes can be covered and stored in the refrigerator for up to 3 days.

BANANA TEA SLEEP REMEDY RECIPE FOR TODAY

Do you have trouble falling asleep at night? The remedy is in a BANANA!!!

BANANA TEA

Ingredients
1 banana 
water to fill pot 
small pot

Directions
1. Cut the ends off a banana (organic recommended).
2. Boil it in a small pot of water for 10 minutes. 
3. Strain into a mug and drink an hour before bed.

Simple Asian Glazed Chicken Thighs RECIPE FOR TODAY

Simple Asian Glazed Chicken Thighs
Weight Watchers: 8pp per thigh including sauce!
Servings: 6 thighs
Calories: 328 kcal
Author: Karina - Cafe Delites
Ingredients
6 chicken thighs (bone in and skin on)
1/3 cup rice wine vinegar
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons brown sugar (or coconut sugar)
2 tablespoons pure sesame oil
4 cloves garlic , crushed
1 teaspoon crushed ginger (fresh)
2 bunches of baby bok choy (quartered horizontally)
sliced green onions/shallots

Instructions
Preheat oven to 220°C | 425°F
Wash chicken thighs and pat dry with a paper towel.
Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic and ginger together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly. Place chicken thighs into an oven proof pan/skillet or baking dish. Pour 2/3 of the sauce mixture over the chicken, rotating each thigh until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes. Turn thighs and continue to bake until beginning to brown on the skin (about another 15 minutes). At this point, start steaming your bok choy (or any other vegetable), to your desired texture (crunchy, soft, etc).
Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in colour (about 5 minutes).
Allow chicken to rest for 10 minutes. Serve with the steamed bok choy, shallots/green onion slices and remaining sauce.

FRUIT SALAD WITH HONEY ORANGE YOGURT DRESSING RECIPE FOR TODAY

FRUIT SALAD WITH HONEY ORANGE YOGURT DRESSING
This easy fruit salad comes together in about ten minutes. The chopping and peeling of the fruits is what takes most of your prep time.

To get started, we will need halved red grapes, pineapple chunks, diced mango, sliced kiwis, AND sweet navel oranges. Please make sure that you use SWEET oranges. If your salad is bitter, it’s because you didn’t reach for the sweet navel oranges. ☺

Arrange the prepared fruits in a large salad bowl and set aside.

Prepare the Honey Orange Yogurt Dressing by combining vanilla yogurt, honey, orange zest, and vanilla in a small bowl; whisk to combine and pour over the fruit salad. You can also make the dressing ahead of time.

HOME REMEDY FOR HIGH BLOOD PRESSURE RECIPE FOR TODAY

STEAKS IN GREEN SAUCE RECIPE FOR TODAY

STEAKS IN GREEN SAUCE
INGREDIENTS:

For 6 Servings

1½ lbs. of thinly-cut beef steaks (sirloin, chuck, or rib eye)
Salt & pepper to taste
1 tablespoon of vegetable oil
1 lb. of tomatillos
2 Serrano peppers (or one Jalapeño)
¼ of a medium-size white onion
1 large garlic clove
½ cup of water
10 oz. of squash or zucchini, diced (about 2 cups; see notes)
1/3 cup finely chopped cilantro

Cut the steaks into strips that are about ½ inch wide and 1½ inches long. Just make sure that they are bite-sized. Season the meat with salt & pepper.

Heat the oil in a large skillet over medium-high heat. Add the meat and cook for 5 minutes.

While the meat is cooking, chop the tomatillos, peppers, and garlic clove. Place them in your blender with ½ cup of water and process to form the sauce.

Pour the sauce over the steak and cook for 3 minutes. Once it comes to a boil, reduce the heat.

Cut the squash into small cubes and add to the frying pan. Keep cooking until the squash or any other vegetables you added (see notes) are cooked. This will take about 8–12 minutes, depending on the type of vegetables and the size of the cubes.

Season to your taste with salt and pepper.

Finally, just before serving, stir in the finely chopped cilantro.

Serve with warm corn tortillas and rice.

SOPES RECIPE FOR TODAY

SOPES

Cuisine: Mexican
Servings: 10 Sopes
Author: Mely Martinez - México in my kitchen

Ingredients
FOR THE DOUGH
1-1/2 cup of masa harina
1-1/4 cup of warm water

TOPPINGS
4 tablespoons vegetable oil or lard
1 cup refried beans
2 cups lettuce finely shredded
1-1/2 cup cooked beef or chicken shredded
1/2 cup Mexican cheese queso fresco crumbled
1/4 cup white onion finely chopped
1/2 cup Mexican cream
Spicy salsa of you choice

OPTIONAL TOPPINGS:
1/3 cup radishes thinly sliced
1 avocado sliced or diced
1/2 cup of tomato diced or sliced
Pickled jalapeños and carrots.
Instructions

Mix Masa harina and warm water in a medium-size bowl and knead until you have a uniform texture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn’t have to be sticky. If you live in a place with lots of humidity, the dough won’t need too much water. If that's not your case, make sure the dough has enough moisture to avoid any cracking on the sope's surfaces. 

Now, cover the dough with a wet kitchen towel; this will help to keep the dough moist. Always keep a small bowl of water next to your working area to keep your hands and the dough moist.

Divide the dough into 10 pieces of the same size, cover with the kitchen towel.
Heat the griddle to medium-high heat.
To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover with the other piece of plastic, close the tortillera and press down gently with the tortilla press handle until you form a medium size thick tortilla. of about 4-1/2 inches.
Lift the handle and remove the top plastic. Pick up the tortilla, holding with the plastic at the bottom, gently flip the tortilla to unto the palm of your hand. A large part of the tortilla will cover your hand.
If you don’t have a Tortilla Press, use a glass pie dish to press down the dough; I use it all the time and it works wonderfully.
Place the tortilla on the already hot griddle/comal, this is a fast but gentle move. Turn the tortilla after a minute, don’t let it cook longer or the dough will dry and crack. Turn again after a minute, and the last cooking will take about 20-30 seconds. Remove from the griddle with the help of a spatula. Cover the tortillas with a dry kitchen towel and allow to cool for about 30-45 seconds, and start forming the border pinching the edges with your fingers. Now, the tortillas had become sopes, cover again with the kitchen towel and keep cooking the rest of the sopes.

TO SERVE THE SOPES:
Heat the oil or lard in a skillet or griddle at medium heat. Place the sopes on the skillet and lightly fry them on both sides (about 30 seconds each side will be enough time to fry them and give them a little golden color). Remove from the heat and place on a plate that has already being covered with paper towels to absorb any excess fat.
Now is time to spread the refried beans, top with shredded lettuce, beef, chicken, or any other topping of your choice. Serve with salsa.
Recipe Notes
• If you can’t find Mexican queso fresco or Mexican cream, you can do the following: Substitute the Mexican cheese with feta cheese and even parmesan cheese. For the cream, mix equal amounts of sour cream and heavy cream with a pinch of salt. (I know many people living outside Mexico — like me — who struggle to find Mexican products).

• Making Sopes require certain amount of time and preparation, that’s why is better to make them when you have some leftovers in your fridge, like refried beans and beef or chicken from a stew; that way you will have some of the ingredients ready.

• You will need a plastic bag like the ones used to store food in the freezer (to form the sopes), a griddle-comal, a tortilla press or a glass pie dish in case you don’t have a tortilla press (please look picture below).

MANGO AGUA FRESCA RECIPE FOR TODAY

MANGO AGUA FRESCA
Cuisine: Mexican
Servings: 10 Cups
Author: Mely Martinez - México in my kitchen
Ingredients
2 Cups of peeled and chopped ripe mangos About 4 Ataulfo Mangos
½ cup sugar*
5 cups of water
3 cups of ice cubes
Instructions

Place the peeled & chopped mangos, sugar, and water in your blender. Process until you have a fine and smooth texture.

Pour in a large pitcher and add the ice cubes. Taste to check sweetness.

Recipe Notes
• I don’t like to use too much sugar, so if you feel like it needs more for your taste, add a few extra tablespoons.

You can use any type of mango for this recipe.

Easy Sweet Corn Bread RECIPE FOR TODAY

Easy Sweet Corn Bread
Cuisine: Mexican
Servings: 8
Author: Mely Martinez - México in my kitchen
Ingredients
4 cups of fresh corn kernels 600 Grams about 21 ½ oz
¾ cup sugar 150 grams = 5.3 oz
4 large eggs
½ cup of melted butter about 110 grams = 1 stick of butter
1 Tbsp butter to grease the pan
Parchment paper to line the baking pans. I used one 8”
20cm square pan.

Instructions
Preheat oven to 400F, grease your baking pan with butter, line the baking pan with the parchment paper, and grease the paper. Set aside.

Place corn kernels, sugar, and eggs in your blender. Process for a few seconds to mix.
Add the melted butter and process for a few more seconds until mixture is homogenous.
Pour the mixture into the prepared baking pan. Bake for 45 minutes or until a toothpick comes out clean when tested. Let it cool before cutting. Serve with a dollop of cream or a mix of cream cheese and cream.

Recipe Notes
As mentioned above, this recipe will render a very moist bread, the consistency will be very similar to that of a crumbling flan. If you want, you can add one cup of all-purpose flour to have a more solid bread. If you decide to add the flour, do so at the end of the mixing process.
Preheat oven to 400F, grease your baking pan with butter, line the baking pan with the parchment paper, and grease the paper. Set aside.

Crispy Cheese and Bacon Potatoes RECIPE FOR TODAY

Crispy Cheese and Bacon Potatoes
by Barefoot in the Kitchen

Ingredients
1/2 pound bacon
3 russet potatoes (extra large, peeled and chopped into 1/2"-3/4" pieces, about 6 cups worth)
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar cheese (or Mexican blend shredded cheeses)
3 green onions (sliced thin)

Instructions
COOK THE BACON: Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a COLD oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that.

COOK THE POTATOES: While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the sheet pan. (If there is more than that, drain off a bit.) Put the potatoes on the pan and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

STEAMED VEGGIES N GRILLED CHICKEN

STEAMED VEGGIES N GRILLED CHICKEN
broccoli 
carrots 
chicken 
rice 
lime  
dressing

TRY THIS PLATTER FOR LUNCH OR DINNER

Try this salad for lunch or dinner...

Ingredients
Grilled chicken
Spinach
Carrots
Tomatoes

An On the Go Salad for Lunch or Dinner

An On the Go Salad for Lunch or Dinner

Ingredients
Avocado
Chopped up Boiled Egg
Radish
Lettuce
Tomato
Broccoli

ANOTHER HEALTHY DINNER FOR TODAY

Dinner The prehiSPAnic cocoon Way

Ingredients
Steamed or Baked Asparagus
Mashed Potatoes
Baked Chicken OR Meatloaf

A Simple Yet Delicious Salad RECIPE FOR TODAY

A Simple Yet Delicious Salad 
Tuna
Lettuce
Avocado

ANOTHER Healthy Dinner for You RECIPE FOR TODAY

A Healthy Dinner for You

Ingredients
Broccoli
Chicken
Brown Rice
Lemon(a squeeze for added flavour)

A Healthy Lunch for You RECIPE FOR TODAY

A Healthy Lunch for You.

Grilled Chicken
Broccoli
Carrots
Tomato

Easy Breakfast Cheese Danish RECIPE FOR TODAY

 
Easy Breakfast Cheese Danish ❤

Ingredients:
2 cans ready to use refrigerated crescent rolls 
2 8-ounce packages cream cheese 
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Method: Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes: I have made this danish using low fat cream cheese and stevia (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.
Courtesy of food.com

A Simple Veggie N Fruit Salad RECIPE FOR TODAY

A Simple Veggie N Fruit Salad

Cucumber
Grapes
Cherry Tomatoes
Blueberries
Purple Cauliflower
Yellow Bell Pepper
Crumbled Feta Cheese

A HEALTHY DINNER FOR YOU - A RECIPE FOR TODAY

A Healthy Dinner for You

Grapes
Carrots
Chicken
Rice
Cucumber
Asparagus
Broccoli

CAULIFLOWER ENGLISH MUFFINS - A RECIPE FOR TODAY

CAULIFLOWER ENGLISH MUFFINS
5 cups cauliflower florets (about 1 pound)
1 cup shredded sharp Cheddar cheese
1 large egg, lightly beaten
⅛ teaspoon salt

Preheat oven to 425°F.

Line a large baking sheet with parchment paper.Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl.

Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture.

Return to the bowl and stir in Cheddar, egg and salt until thoroughly combined.

Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about ¼ cup of the batter, patting down slightly in the mold.

Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 "muffins"

Bake until browned and crispy around the edges, about 25 minutes.

Serve with your favorite toppings or use to make a breakfast sandwich.

Buttercream Frosting - A RECIPE FOR TODAY

Buttercream Frosting 
Ingredients:

1/2 cup butter, room temp
1/2 cup shortening
3 3/4 cup confectioners sugar
5 tbsp heavy cream
1 tsp flavoring (vanilla, almond, lemon etc.)

Directions:

Beat together butter and shortening until light and fluffy.
Add in confectioners sugar a cup at a time, beating well after each addition.
Add the heavy cream and your flavoring of choice and beat for 1 – 2 minutes on high speed.

Pull Apart Pizza Bread RECIPE FOR TODAY

Pull Apart Pizza Bread

Ingredients

2 Cans of pizza dough or biscuits
2 cups mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning or parsley flakes
⅓ cup olive oil
1 - 8 oz package of pepperoni (we used the turkey)
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it's amazing)

Instructions

Preheat the oven to 350 degrees
Cut pizza dough or biscuits into quarters
Cut the pepperoni into smaller pieces
Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it's done.
Flip over on to a plate while it's still hot.
Serve with a side sauce and enjoy!

The Best Buttercream Frosting - A RECIPE FOR TODAY

The Best Buttercream Frosting
INGREDIENTS:
3 1/2 to 4 cups of powdered sugar (or 1 box)
1 Cup (2 sticks) of softened butter
2-3 teaspoons of vanilla
1-2 tablespoons of milk
Decorating Bags
Wilton 2D Decorating Tip
Mixer

DIRECTIONS:
Add softened butter and vanilla to the mixing bowl and mix until completely combined.
Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
Add milk a little bit at a time until frosting is the proper consistency

HOMEMADE CARAMEL CORN RECIPE FOR TODAY

HOMEMADE CARAMEL CORN

INGREDIENTS:
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

DIRECTIONS:
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
Pretty neat looking!! What do you think!!

Creamy Cream Cheese Frosting RECIPE FOR TODAY

Creamy Cream Cheese Frosting 

Ingredients:
4 cups Domino Sugar Confectioners Sugar
1 package of Philadelphia Cream Cheese (original)
1 stick Land O'Lakes Unsalted Butter
1 1/2 tsp McCormick Spice Pure Vanilla Extract

Directions:
Bring your cream cheese and butter to room temperature. In a mixing bowl, mix together your butter, cream cheese, sugar, and vanilla extract and mix on low for one minute to combine well. Then mix on medium for another minute. Enjoy!

CAULIFLOWER TORTILLAS - A RECIPE FOR TODAY

CAULIFLOWER TORTILLAS
Ingredients
3/4 head cauliflower
2 large eggs
1/4 cup chopped fresh cilantro
1/2 lime (add the zest too if you want more of a lime flavor)
salt
pepper

DIRECTIONS:
Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

TIPS:
You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.

Nutritional Information per serving (using 1/8th teaspoon salt and pepper) -Serving size: 1 tortilla- Calories: 42.9, Fat: 1.8g, Saturated Fat: .6g, Sugar: .1g, Sodium: 95.7mg, Fiber: 1.8g, Protein: 3.6g, Cholesterol: 62mg, Carbohydrates: 4.2g
Weight Watchers POINTS: Freestyle SmartPoints: 0, SmartPoints: 1, Points Plus: 1, Old Points

2 Ingredients Pretzel (Actually 4) - A RECIPE FOR TODAY

2 Ingredients Pretzel

Ingredients
1/2 cup self rising flour
1/2 cup Fage Total 0% Greek Yogurt
1 egg for egg wash
Coarse sea salt

Instructions
Preheat oven to 350 degrees.

Combine 1/2 cup of self rising flour and 1/2 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form.

Knead the dough on a floured surface and divide into two equal parts.

Roll each piece of dough into a 12-14 inch rope.

Form into a pretzel shape.

Beat an egg and brush it over the pretzels and sprinkle on coarse sea salt.

Bake at 350 degrees for 22 minutes and 550 degrees for 2 minutes.

Enjoy!!

Nutrition Facts
Amount Per Serving
Calories 173
Calories from Fat 18

PIZZA BALLS RECIPE FOR TODAY

PIZZA BALLS
Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Cheddar)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan. Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. 

LOW CARB ONION RINGS - A RECIPE FOR TODAY

LOW CARB ONION RINGS

INGREDIENTS
1 large onion
1 egg
2 Tbsp coconut flour
2 Tbsp grated parmesan cheese
1/8 tsp garlic powder
1/4 tsp parsley flakes
1/8 tsp cayenne pepper
salt to taste
1/4 cup olive oil for frying

INSTRUCTIONS
Heat the oil in a medium saute pan.

Meanwhile, beat the egg in a shallow bowl.

Combine the coconut flour, parmesan, garlic powder, parsley flakes, cayenne and salt in a shallow bowl.

Slice up your onion to a thickness of about 1/2 – 3/4 of an inch and break up the rings until you have a big pile. Add all of the onion rings to the beaten egg and mix thoroughly so they are well coated. Soak the onions in the egg for at least a minute, and then in small batches dip in the coating and then into the hot oil.

Fry until golden brown and then turn with a fork or tongs to brown the other side. Remove to a plate lined with paper towels to soak up any excess oil.

Serve with sugar free ketchup or the sauce of your choice. Enjoy!

Nutrition
Calories: 175 Fat: 16g Carbohydrates: 4g Protein: 3g

LOW CARB MEXICAN CHICKEN - A RECIPE FOR TODAY

LOW CARB MEXICAN CHICKEN

Ingredients
2 pounds boneless chicken breast
1 package taco seasoning
salt to taste
1 (10oz) can enchilada sauce
1 cup cheddar cheese shredded
6 green onions chopped

Instructions
Rinse chicken. Pat dry. Cut chicken into cubes and place in bowl.

Sprinkle taco seasoning and salt to taste over chicken and mix by hand.

Saute chicken in skillet until done.

Add enchilada sauce and stir well.

Pour chicken mixture into greased 9 x 13 baking dish.

Sprinkle cheese over top and Bake at 350 for 10-20 minutes until bubbly.

Scatter green onions over top. Can be served with green salad.

MEXICAN MARGARITA - A RECIPE FOR TODAY

MEXICAN MARGARITA RECIPE
Cuisine: Mexican
Servings: 1
Author: Mely Martinez, México in my kitchen
Ingredients
SYRUP:
1 Cup sugar
1 Cup water

COCKTAIL MARGARITA:
1 1/2 Tablespoons lime juice plus extra for brushing
1 Tablespoon sea salt
1 Cup crushed ice
4 Tablespoons tequila Noble Reposado
1 1/2 Tablespoons triple sec liqueur
2 Tablespoons natural syrup*
1 slice lime to decorate
Instructions

NATURAL SYRUP

Mix sugar and water in a small saucepan and place over a medium-high heat. Stir until sugar has dissolved and the syrup has formed. About 3 minutes. Cool before using to make the cocktail.

COCKTAIL MARGARITA
Margarita recipe original
Brush the rim of a cocktail glass with lime juice. Spread out the salt in a small plate and dip the rim of the glass into it to coat. Set aside in the refrigerator.

Put some ice into a cocktail shaker and add the remaining ingredients.

Cover and shake vigorously until a mist forms on the outside of the shaker.

Strain into the prepared cocktail glass and decorate with a slice of lime.

Recipe Notes
*The recipe is from Mexico, the Cookbook. It indicates to use 1 1/2 tablespoons of syrup. I adjusted it to my own taste and to suit my homemade syrup recipe. You can buy the natural syrup at your local supermarket or make the above recipe the way I do it at home. You will have enough syrup to make 8 margaritas or reserve it to sweeten your tea or favorite drinks.

MANGO MARGARITA RECIPE (ON THE ROCKS) - A RECIPE FOR TODAY

MANGO MARGARITA RECIPE (ON THE ROCKS)
This mango margarita recipe is served on the rocks (my favorite way). As a bonus, we've lined the rim of our glass with Tajin seasoning for a salty/spicy contrast. Enjoy!

INGREDIENTS:
2 ounces blanco tequila
2 ounces lime juice
2 ounces mango juice
1 ounce orange liqueur (e.g. Gran Gala, Cointreau, Triple Sec)
1 lime wedge
1/4 cup Tajin seasoning in a small bowl or on a small plate

METHOD:
Add the tequila, lime juice, mango juice and orange liqueur to a cocktail shaker filled with ice.
Shake for about 10 seconds until mixture is chilled.
Run the lime wedge around the rim of a glass then gently press the glass into the bowl of Tajin seasoning. Coat the rim well with the seasoning.
Fill that glass with ice then pour the margarita carefully into the glass.
Serve with cocktail straws and an additional lime wedge (if desired).

TEPACHE: AN EASY HOMEMADE PINEAPPLE BREW - A RECIPE FOR TODAY

TEPACHE: AN EASY HOMEMADE PINEAPPLE BREW
Cuisine: Mexican
Author: Mely Martinez- México in my kitchen

Ingredients
1 Ripe Pinapple or just the peels
1 cup of Piloncillo cut in pieces or use organic sugar
1 stick of cinnamon**
3 cloves**
2 quarts of filtered water

Instructions
Rinse the pineapple and using a sharp knife to cut the peel and slice or chop the pineapple pulp. You are not using all the pineapple unless you have a large glass container to make a bigger batch.
In a large glass pitcher, place the pineapple peels, the piloncillo or sugar, cinnamon stick, cloves and the 2 quarts of water.
Cover the pitcher or glass container with a cheese cloth or a plastic wrap in a loose manner that allows the brew to breath. Place this container in your counter top and let it sit for 24 for hours. (If you do not have A/C and live in a very hot place, then check after 12 hrs.) With a wooden spoon, remove the white foam that has formed on top of the liquid. Loosely cover again an let rest for another 24 to 36 hrs., DO NOT let it ferment longer unless you need pineapple vinegar to make pickled chipotle peppers.
And now for the fun part, strain the liquid of your pitcher and place in another pitcher with lots of ice. Taste for sweetness in case it needs more sugar for your taste. If you prefer a milder version, add 1 cup of the fermented pineapple water to 1 quarter of water as it shows in the pictures above. Yes, I drink the light version as you can see.
If you are not drinking or using all the fermented pineapple water after strained, place in a glass container in your refrigerator to enjoy later on.

Recipe Notes
*The quantities in this recipe can be duplicated for a larger amount of Tepache.

** As I mention above, in my hometown and in many homes in Mexico, cooks just prepare the Tepache using only the pineapple peels, water and sugar, but the cinnamon stick and cloves enhance the flavor.

*** This drink used to be fermented in a clay pot but nowadays not everyone has one of those pots. Any glass pitcher does a great job too.