Sausage balls

~ Shopping List ~

  • 2 cups Bisquik
  • 1 lb sausage
  • 1.5 cup grated cheese
  • 1 tsp. Worcestershire sauce

~ What to do ~

Mix sausage and cheese together. Add Bisquik and Worcestershire sauce. Roll into balls and bake at 425 for 10-12 minutes.

Avocado & Salmon Stacks

~Shopping List~

  • 1 medium avocado
  • 3.5 oz smoked wild salmon
  • 2 Tbsp full-fat cream cheese
  • 1 small spring onion
  • 1 small cucumber
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh dill
  • Freshly ground black pepper
  • 1/4 cup micro greens or chives and spring onion (topping)
  • tomato and cucumber salad (side,optional)

~To do~

Mash avocado in a bowl.  Add chopped cucumber and onion.  Add lemon juice and ground pepper

In a séparante bowl combine chopped salmon with cream cheese and dill.

In a form (or just on the plate) make a layer of avocado mix (1/2), add a layer of the salmon (all of it) and top with remaining avocado mixture.  To with micro greens.  If you used a form, remove the form.

Buttermilk Biscuits

~ Shopping List ~

  • 2 cups sifted all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1/3 cup shortening
  • 1 cup buttermilk

~ What to do ~

Preheat oven to 375-400 degrees (F).  Sift together dry ingredients.  Cut in shortening.  Add buttermilk all at once.  Mix until combined.  Turn out on a lightly floured surface and knead 5-6 times.  Roll to about 1/2″ thickness.  Cut into shape.  Place on greased pan, brush gently with butter.  Bake for 10-12 minutes.  Remove from oven and brush with butter again.  Serve warm.

 

Spicy corn cakes

87 sugar calories

~Shopping List~

  • 1/2 ear corn
  • 2 Tbsp flour
  • 1 Tbsp cornmeal
  • 1/2 Tbsp red onion, diced
  • 1/2 Tbsp fresh basil, chopped
  • Pinch baking powder
  • Pinch baking soda
  • 1 egg
  • 1 tsp buttermilk
  • 1 tsp butter, melted
  • Olive oil
  • 2 Tbsp tomato, chopped
  • 2 Tbsp avocado, diced
  • Pinch cilantro, chopped
  • Salt and pepper

~To do~

Pulse the corn kernels in a food processor or blender, or chop finely by hand.  In a bowl, mix the kernels with the flour, corneal, red onion, basil, baking powder, baking soda and a sprinkle of salt and pepper.  Set aside.  In a coffee mug or small bowl, whisk the egg with a fork and measure out approximately 1/4 of the egg mixture into another small bowl (reserve the remaining egg for breakfast or toss it out).  Mix the egg with the buttermilk and melted butter, then add to the cornmeal mixture and mix well.

Heat a skillet and add a drizzle of olive oil.  When the oil is hot, add the batter and cook each side until golden brown and cooked through.  Serve topped with the tomato, avocado, cilantro.  Adjust salt and pepper as needed.

~Alternative~

Pump up the protein by adding a couple of slices of bacon or a couple of Tbsp of cheddar cheese.

open-faced avocado sandwich

65 sugar calories

~Shopping List~

  • 1 slice pumpernickel bread, toasted
  • 1/4 avocado
  • 1 slice provolone cheese
  • 1 or 2 radishes, sliced thinly
  • 1/4 apple, cut into 5 thin slices
  • 2 Tbsp goat cheese, crumbled
  • Salt and pepper

~To do~

Preheat broiler.  In a small bowl mash avocado, add salt and pepper to taste.  Spread the toast with avocado; top with radishes, apples, provolone, and goat cheese; and sprinkle with salt and pepper.  Place under broiler just until cheese melts.  1 minute

~Alternatives~

You can turn this into a skinny recipe by creating avocado cups instead of a  sandwich.  Dice up the provolone, radishes and apple and toss with the goat cheese, salt and pepper.  Slice an avocado in half, take out the seed and fill one of the avocado halves with the mixture, reserving the other half for another meal.  Serve on a bed of baby spinach or lettuce.

Penne marinara

156 sugar calories

~Shopping List~

  • 2 oz whole-wheat penne pasta (hint: a 1 lbs box has 8 2oz servings)
  • 1 Italian sausage
  • 2 Tbsp marinara sauce
  • 1/2 garlic clove, minced
  • Olive oil
  • 1 cup spinach, chopped
  • Salt and pepper
  • Parmesan or feta cheese (optional)

~To do~

Cook pasta and sausage according to package directions.  Heat a cast-iron or nonstick skillet on medium-high heat, and add a drizzle of olive oil.  When hot, sauté garlic for a minute, then add spinach and still until just wilted.  Season with salt and pepper; then stir in sausage, penne, and marinara.  Serve with a sprinkling of Parmesan or feta cheese.

~Alternatives~

You can use any type of whole wheat pasta.  You can also use brown rice instead of pasta.

Eggplant rollups

0 sugar calories

~Shopping List~

  • 3 slices of a large eggplant, 1/2″ thick (lengthwise)
  • Olive oil
  • 2 Tbsp chopped onion
  • 1/4 chopped zucchini
  • 1/4 cup ricotta
  • 2 Tbsp chopped parsley
  • 1 tsp chopped fresh basil
  • 1 Tbsp grated Parmesan, plus extra for garnish
  • 1 egg
  • Salt and pepper
  • 1/2 cup marinara sauce

~To do~

Preheat oven to 450F.  Brush eggplant with oil and place on oiled baking sheet.  Bake for 20 minutes.

Sautée onion and zucchini until soft (around 5 minutes).  In a small bowl mix onion, zucchini, ricotta, parsley, basil, parmesan, egg, salt and pepper.  Place mixture on the eggplant and roll.  Place seam side down and top with marinara.  Bake for another 20 minutes or until cheese is melted.  Top with additional Parmesan to taste.

Lasagna cups

119 sugar calories

~Shopping List~

  • 6 wonton wrappers
  • Parmesan cheese, grated (for topping, add to taste)
  • Mozzarella, shredded (for topping, add to taste)
  • 1/2 cup ricotta
  • 1/4 cup ground beef, cooked
  • 1/4 cup marinara sauce
  • Salt & Pepper

~To do~

Preheat oven to 375F.  Oil two muffin tin cups and line with one wonton wrapper each.  In a small bowl, mix th cheeses and the ground beef, and season with salt and pepper.  Put 1/3 of the mixture in the bottom of the won’t wrappers, and top with a spoonful of marinara sauce; repeat this two more times, then top with more sprinkles of Parmesan and the mozzarella.  Bake on the center rack in your oven for 20 minutes or until cheese is bubbly.

~Alternatives~

You can make these ahead of time and freeze them.  Just let them cool completely.  Wrap in plastic (individually) and freeze.  When you are ready to eat, you can just unwrap one and heat it for a minute in the microwave.

Ham and egg crepe square

48 sugar calories

~Shopping List~

  • 2 Tbsp. flour
  • tsp Truvia or one packet
  • 3 Tbsp half and half
  • 1/2 Tbsp butter, melted
  • Canola oil
  • 2 eggs
  • 1 Tbps. parsley, chopped
  • 1 slice ham, diced
  • Salt & Pepper

~To do~

Slightly beat one of the eggs, then pour half of it into a small bowl with the flour; and which together.  Gradually add in half and half until combined.  Next whisk in the butter and a pinch of salt; bet until smooth.  Heat a lightly oiled frying pan over medium high heat.  Pour or scoop the batter onto the griddle, making one crepe.  Tilt the pan in a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown.  Loosen with a spatula, turn and cook the other side.  Remove from heat and place on a plate.

 

Scramble the reserved half egg lightly in the frying pan with the parsley, ham and salt and pepper; then put it in the crepe.  Fry the second egg in the pan, then put it in the crepe and fold the edges into a square shape.

~Alternatives~

You can also do this without the crepe.  Trade the crape for a piece of toast and scramble both eggs.

Biscuits d’Aurélie à la Jennifer

This recipe comes from the grandmother of my husband, Aurélie Leblanc Munn.  The original is just the list of ingredients leaving plenty of room for you to add your own personality.

~Shopping List~

  • 1 tasse de beure ou de graisse fondue (1 cup butter or crisco)
  • 2 oeufs (2 eggs)
  • 6 cuillère à table de sirop d’érable (6 tablespoons of maple sirop)
  • 1 tasse de cassonade (1 cup brown sugar)
  • 1/2 tasse de lait à laquelle on ajoute 1 cuillère à thé de soda à pâte (1/2 cup milk with 1 teaspoon of baking soda combined)
  • 2 cuillère à thé de poudre à pâte (2 teaspoons baking powder)
  • Farine pour épaissir (3.5-4 tasse), (Flour to thicken- 3.5-4 cups)

~What to do~

Beat butter to add air.  Add eggs, syrup, cassonade, milk/baking soda, and baking powder until well blended (the butter will still be visible in small chunks.  Add flour a little at a time until the mixture becomes the consistency of a butter cookie batter.  Cover in wax paper and place in the refrigerator for 2-4 hours (until set).  It can sit overnight if needed.

When ready to bake, preheat oven to 350 degrees and grease the baking pan with butter.  Roll out sections of dough and cut out using your favorite cookie cutters (or simply roll into balls and flatten on the baking sheet).  Bake for 7-10 minutes (until light gold).  Let cool and eat.

biscuits d Aurelie

~Spice it up~

Like in the picture, you can also add your favorite decorations.  Cream cheese frosting and sprinkles go nicely with the flavour of the cookie.