Monthly Archives: November 2018

Holiday Slaw with Homemade Honey Mustard

We all know most food during the holidays isn’t necessarily figure friendly. Well let me introduce this perfect companion to your guilty indulgences. I served this for Thanksgiving and used it for my detox food for the 3 days that followed. So, so good.

Begin with a bag of cruciferous greens such as a kale and broccoli mix. You need sturdy greens that won’t get soggy in the dressing. Trader Joe’s is a good spot to grab a bag of this.

Combine 1/3C vegetable oil (I’m sure EVOO would also work), 1/4C apple cider vinegar, 2tbl honey, 1tbl whole grain Dijon, and 1/2tsp salt. Whisk to blend. Now add 3/4C sliced green onions. Set aside.

Using a large mixing bowl, combine about 10 packed cups of your greens, 1C dried blueberries, 1C dried cherries, 1/2C sunflower seeds, and 1C coarsely chopped smoked almonds.

Toss in your dressing and enjoy!!

Adapted From – The Kitchn

Sausage Stuffed ‘Shrooms

I feel like winter holidays need a sausage dish; whether it be sausage stuffing or sausage balls, it’s just a festive comfort food. This year I made something different and I’m so glad I did! I made around 50 of them, and there was not a single one leftover.

Begin with whole Bella mushrooms and rinse well.

Remove the stems and save them for dicing.

Spray a baking dish (or 2!) with non-stick spray and place your mushrooms hole side up.

Warm a tablespoon of EVOO in a sauce pan and combine your diced stems, 1 chopped onion, and 1lb of Italian sausage. I used mild, but sweet or spicy would be delicious as well. Cook until sausage is fully browned. Add in 1 minced garlic clove and cook for 1 minute, until fragrant. Remove from heat.

Let cool completely.

Stir in 1C herb stuffing mix, 1/3C Monterey Jack cheese, 3tbl mayo, and 1/2tsp black pepper.

Fill your mushroom caps. Bake at 400 degrees for 20 minutes, top with fresh parsley and serve!

Note: These can be prepared the night before.🙌🏼

Adapted From – Spicy Southern Kitchen

Mascarpone Mashed Potatoes

I’ll be honest, I didn’t grow up eating mashed potatoes at Thanksgiving. We were a sweet potato casserole group (and I’m still on that team). However, my husband of almost 10 years (13 years together), insists on mashed potatoes every year.

Previously I’ve made a loaded potato casserole with cheddar, bacon, green onions, etc., but this year I decided to make traditional mashed potatoes. I was skeptical as a non-fan, but these are pretty darn tasty.

Begin with 4lbs of russet potatoes.

Skin and rinse.

Cube into 1 inch pieces.

Transfer to a large pot and add 2tbl room temp 1/2 inch butter squares, 2 smashed garlic cloves, and 2tsp salt.

Cover with cold water and bring to a boil over medium high heat. Once it bubbles, simmer over low for 15-20 minutes until potatoes are soft.

Drain, remove garlic cloves, return to pot, and mash.

Add in 3/4C grated Parmesan, 1/2C low sodium chicken bone broth, 8oz mascarpone cheese, 2tsp salt, 1tsp pepper, and 4tbl cubed butter. Cracked pepper to taste. Stir over low heat until creamy. Enjoy!😋

Adapted from: Giada De Laurentiis

Mini Avocado & Jalapeño Eggrolls

Need another game day treat? These were so good! Begin with just a few simple ingredients: avocados, jalapeño peppers, shredded cheese, and wonton wrappers.

Lay down 2 wrappers (a square on top of a diamond).

Now place a slice of avocado, 2 thin strips of jalapeño (seeded if you’d like to remove the spice), and a pinch of your favorite melty cheese..

Fold your edges and roll as tightly as you can. Seal with a bit of water.

Now, we used a deep fryer but you could also heat oil in a saucepan. Fry until your eggrolls become a nice golden brown.

These are amazing dipped in anything. We loved ranch dressing and sriracha last night. So, so good.🥑💃🏻

Adapted From: One Green Planet

Creamy Sundried Tomato & Mushroom Chicken

This may be the ultimate comfort food without the guilt.I made it last night and am still thinking about it — so, SO good!! It tastes like it must be loaded with butter and heavy cream, but guess what? It’s not!!🎊

Combine 2tbl flour, 2tbl grated parm, 1tsp salt, and cracked pepper.

Slice 2 chicken breasts horizontally and dredge them through your mixture.

Rinse 2 cups of sliced baby bellas and drain an 8.5oz jar of Italian sliced sundried tomatoes (save the oil).

Warm half of the reserved oil into a large saucepan over medium high heat. Add in your chicken for 5-6 minutes on each side until it’s browned and cooked through.

Remove and place on a warm plate.

Pour the rest of your tomato oil into the saucepan. Now add 2tbl of minced garlic and cook for about 30 seconds (until fragrant). Add your mushrooms and sundried tomatoes and cook until mushrooms soften.

Turn your heat down to low. Add in 12oz of evaporated milk. I used reduced fat, however I think fat free would be fine as well. Stir in a couple of teaspoons of Italian seasoning and cracked salt & pepper to taste.

Combine 2tbl milk and 1tbl cornstarch.

Once the sauce is simmering, quickly stir in your cornstarch mixture. Once it thickens, add in 1/3C shredded Parmesan cheese. Stir until the cheese melts.

Now add back in your chicken and top with fresh basil.

Serve over pasta, rice, quinoa, veggies, or anything really. Top with more shredded Parmesan and cracked pepper. Try not to have seconds (or thirds!)!😃

Adapted from – Cafe Delites