Recipes
Recipes

• 1 \(\frac{1}{4}\) cup warm water
• 1/8 cup sugar
• 3/4 tsp salt
• 1 1/2 tsp yeast
• 2.5 cups flour

1. Mix water, sugar, salt and yeast.
   • Let sit until yeast has bubbled 5 mins. (like 10 total)
2. Add yeast mix to flour.
3. Knead until smooth and elastic.
4. Oil a bowl, add dough, let rest for 1 to 1.5 hours.
   • Until dough has doubled.
5. Punch dough down, add to bread pan and let rise again.
   • Egg wash is good hear.
6. Bake: 350F for 30-35 mins.
7. Cool before slicing, you can just leave it overnight.

• 1 egg
• 1/2 cup milk
• 1/4 cup oil
• 1 tsp vanilla extract
• 1/2 cup sugar
• 1 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt

1. Preheat to 400F.
2. Mix wet and dry ingredients separately.
3. Mix just enough until combined.
4. Grease the pan, spoon it in.
5. Bake 16-20 min.

• 4 large eggs (room temperature)
• 2 1/2 cups flour (“00” flour, semolina flour, all-purpose flour — or a blend)
• 1 tablespoon olive oil
• 1 teaspoon fine sea salt

1. Mix all ingredients in a food processor until the mixture is crumbly.
2. Form the dough into a ball then place on lightly floured surface.
3. Knead dough until smooth and elastic.
4. Form dough into ball and wrap tightly in plastic wrap/container.
5. Let rest at room temp for 30 mins. Use immediately or refrigerate for up to 1 day.
6. Roll out into sheets and cut in the pasta maker. I usually cut the dough into fourths, and cut that.
7. You can dry this on a towel, maybe dehydrating would work.

1cookie (2-3 tbsp dough) | Calories: 183kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 31mg | Fiber: 1g | Sugar: 18g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

• 1 cup salted butter softened
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 2 cups chocolate chips (12 oz)

1. Preheat 375F. Line baking sheet with parchment paper.
2. Mix flour, baking soda, baking powder and salt. (Sift if you're fancy)
3. Cream together butter and sugars.
4. Beat in eggs and vanilla until light (about 1 minute).
5. Mix in the dry ingredients until combined.
6. Add chocolate chips and mix well.
7. Roll dough balls onto the baking sheet. Freeze extras.
8. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
   • The recipe says take them out even if they look a little doughy. Don't overbake!

• 8 ounces uncooked medium shell pasta
• 3 cups packed roughly chopped fresh baby spinach
• 2 cups shredded rotisserie chicken
• 8 ounces cream cheese, cubed, at room temperature
• 1 1/2 ounces Parmesan cheese, finely shredded, plus more for garnish
• 1/2 cup drained julienne-cut sun-dried tomatoes packed in oil with herbs
• 1 tablespoon oil from sun-dried tomato jar, divided
• 1 1/2 cups chopped yellow onion
• 4 medium garlic cloves, minced (about 4 teaspoons)
• 3 tablespoons tomato paste
• 2 (32-ounce) packages chicken broth
• 1 cup heavy whipping cream
• 4 teaspoons chopped fresh basil, plus more for garnish (optional)
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• ¼ teaspoon crushed red pepper, plus more for garnish

1. Break down Rotisserie, and shred it.
2. Chop onion, mince garlic, chop spinach.
3. Heat sun dried tomato oil on medium. Add onion and garlic and cook until soften. 3-4 mins.
4. Add tomato paste and sun dried tomatoes. Cook 2 mins, until tomato paste is slightly redder.
5. Add broth, and cream. Add basil, salt, italian seasoning, garlic powder, and red pepper. Bring to boil over medium about 12 minutes.
6. Add pasta and reduce heat to medium-low. Cook until pasta is al dente, about 12 minutes.
7. Reduce heat to low, add spinach, chicken, cream cheese and parmesan. Cook until cream cheese is melted. Its probably best to warm the cream cheese first, or else you're getting mushy pasta.

• 2 tbsp olive oil
• 1 large onion
• 6 cloves garlic, crushed with press
• 1 red chile, finely chopped
• 1 tbsp garam masala
• 1 tbsp ground coriander
• 2 tsp sweet paprika
• 2 tbsp tomato paste
• 2 tbsp ginger paste
• 1 1/2 lb chicken breasts cut into 2 inch chunks
• 1 cup low sodium chicken broth
• 1/4 cup plain full fat yogurt
• salt and pepper

1. Heat 2 tbsp oil on medium-high
2. Cook onion until it begins to change color.
3. Reduce heat to medium and cook, stirring occasionally, until tender, 3 to 4 minutes more.
4. Stir in garlic and chile and cook 1 minute.
5. Stir in ginger, garam masala, coriander, paprika and 1/2 tsp salt and cook, stirring 2 minutes.
6. Stir in tomato paste and cook 2 minutes.
7. Season chicken with 1/2 tsp each of salt and pepper then add to pot and cook, tossing occasionally until no longer pink 5 minutes.
8. Stir in chicken broth and gently simmer, covered, until the chicken is cooked, 6-8 minutes.
9. Stir in yogurt.

• 4 boneless skinless chicken breasts
• 4 tablespoon yellow curry powder
• 1 teaspoon fine salt
• 1 tablespoon vegetable oil
• 1 1/2 cup heavy cream
• 1 tablespoon cilantro - optional

1. Cut the chicken breasts into 1" cubes
2. Toss chicken with salt and curry powder.
3. Heat the oil over medium-high heat.
4. Sear the chicken for 7-8 minutes, until brown on all sides.
5. Add the cream to the skillet.
6. Reduce heat to medium-low and simmer for 13-15 minutes until the cream is a deep yellow and thick.

Servings 6-8. Calories: 586kcal | Carbohydrates: 38g | Protein: 51g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 223mg | Potassium: 1933mg | Fiber: 8g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 34.4mg | Calcium: 135mg | Iron: 13.5mg

• 2.5 lb beef roast
• 5 potatoes peeled and sliced into wedges
• 1 bag of baby carrots
• 2 medium onions halved
• 2 pkgs brown gravy mix
• 2 cups water

1. Spray your crock pot with cooking spray
2. Place the roast in the crock pot.
3. Surround with potato wedges, onion halves and carrots
4. Mix together one of your brown gravy mixes with 1 c cold water
5. Pour over your roast and veggies
6. Cover and cook on low for 8-10 hours (total)
7. An hour before serving, mix together your remaining brown gravy mix and 1 c cold water
8. Pour over roast and veggies
9. Cover again for the last hour of cooking.

6 servings 2 1/4 quarts 1-1/2 cups: 243 calories, 6g fat (1g saturated fat), 52mg cholesterol, 606mg sodium, 27g carbohydrate (5g sugars, 7g fiber), 20g protein. Diabetic exchanges: 2 starch, 2 lean meat.

• 1 pound ground turkey
• 1 small onion, chopped
• 2 cups chicken broth
• 1 can (15 ounces) sweet potato puree or canned pumpkin
  • You can just buy 1-2 sweet potatos, it tastes better.
• 1 can (4 ounces) chopped green chiles
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• Optional: Sour cream, fresh cilantro and sliced red onions

1. Cook Turkey and Onion over medium heat until turkey is no longer pink and onion is tender. Drain.
2. Combine with broth, sweet potato puree, chiles and seasonings into crock pot.
3. Cook on low 4-5 hours.
4. Stir in beans, cook for about 1 hour.

3 ounces cooked beef with about 2 tablespoons gravy: 199 calories, 11g fat (4g saturated fat), 74mg cholesterol, 342mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

• 5 garlic cloves, minced
• 1-1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1 boneless beef chuck roast (3 to 3-1/2 pounds)
• 1-1/2 cups strong brewed coffee
• 2 tablespoons cornstarch
• 1/4 cup cold water

1. Mix garlic, salt and pepper; rub over beef.
2. Transfer to a slow cooker.
3. Pour coffee around meat.
4. Cook, covered, on low until meat is tender, 8-10 hours.
5. Remove roast to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil.
6. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes.
7. Shred roast and combine with the gravy.

• 250g pasta. Usually I prefer to use fusilli or penne, but any short-cut pasta should do.
• 300-400g ground beef
• 3-4 tomatoes
• 1 carrot
• 1/2 onion
• 2-3 garlic cloves
• Cumin
• Paprika

1. Add olive oil to your frying pan, heat it to medium-high heat.
2. Chop some onions and add them to the preheated pan.
3. After a couple of minutes add the ground beef to the pan, salt it and mix it a bit with the onions in the pan.
4. When the meat is almost done, mince the garlic and add it together with the cumin and paprika to the pan.
5. Cook the pasta in a pot until its done al dente while the beef is being cooked.
6. Grate the tomatoes over the pan using a grater with small-sized slots, in such a way that the tomato paste and juice falls right away from the grater to the pan.
7. Grate the carrot using a grater with medium-sized slots and add it to the pan.
8. Salt some more to taste, and add some black pepper to taste, mix.
9. Cook it over medium/medium-low heat for about 10-15 minutes or until the water and juices from the tomatoes have almost completely evaporated.
10. Once (or if) the pasta and beef is already cooked, add the pasta to the pan and cook for another couple of minutes.
11. Serve hot and enjoy!

NUTRITION INFO Serving Size: 1 (345) g Servings Per Recipe: 6 AMT. PER SERVING % DAILY VALUE Calories: 478.7 Calories from Fat 289 g 60 % Total Fat 32.2 g 49 % Saturated Fat 18.4 g 92 % Cholesterol 91.6 mg 30 % Sodium 1761 mg 73 % Total Carbohydrate 35.4 g 11 % Dietary Fiber 3.3 g 13 % Sugars 3 g 12 % Protein 13.4 g 26 %

• 6 large baking potatoes
• 1 large onion
• 1 quart chicken broth
• 3 garlic cloves
• 1⁄4 cup butter
• 2 1⁄2 teaspoons salt
• 1 teaspoon pepper
• 1 cup cream or 1 cup half-and-half cream
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons chopped fresh chives
• 1 cup sour cream (optional)
• 8 slices bacon, fried
• crumbled cheese, for sprinkling

1. Peel and cut potatoes into 1/2 inch cubes. Chop the onion. Mince the Garlic.
2. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
3. Fry the bacon, crumble it and mix it in.
4. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
5. Stir in cream, cheese and chives.
6. Top with sour cream (if used), sprinkle with bacon and more cheese.

• 36 (14.3oz/405g) Oreo cookies (not Double-Stuf)
• 8 ounces full-fat brick cream cheese
• 12 ounces semi-sweet or white chocolate, coarsely chopped
• 1/2 teaspoon vegetable oil or coconut oil
• optional for garnish: sprinkles, Oreo crumbs, additional melted chocolate

1. Soften the cream cheese.
2. Make the Oreo truffle filling: Place the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse into a fine crumb.
3. Add the softened cream cheese.
4. Roll about a spoonful (~18-22g each) into a ball. Place them on baking sheets lined with parchment paper.
   • If the mixture is too sticky, refrigerate for 15 minutes before rolling into balls.
5. Cover and refrigerate the balls for at least 1 hour and up to 3 days. If you’re in a rush, cover and freeze the balls for 30 minutes. (Do not freeze much longer than that, unless you transfer them to the refrigerator after 30 minutes.)
6. Melt the chocolate: Place chopped chocolate and oil in a glass bowl or a 2-cup liquid measuring cup—its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. You can also melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir constantly until melted. Let the warm chocolate sit for 5 minutes to slightly cool before dipping, otherwise it will melt the shaped Oreo balls.
7. Dip the oreo balls. You can dip it with a fork and then tap the fork on the side of the bowl to remov excess.
8. Refrigerate balls for at least 1 hour to allow the chocolate to set before serving. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks.

Nutrition Facts Servings Per Recipe 6 Calories 398 % Daily Value * Total Fat 24g 31% Saturated Fat 9g 47% Cholesterol 93mg 31% Sodium 1294mg 56% Total Carbohydrate 16g 6% Dietary Fiber 5g 19% Total Sugars 10g Protein 29g 57% Vitamin C 59mg 65% Calcium 119mg 9% Iron 7mg 37% Potassium 852mg 18%

• 2 pounds ground beef
• 1 large onion, chopped
• 1 small head cabbage, chopped
• 2 (14.5 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• ½ cup water
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper

1. Chop the onion and cabbage, mince the garlic.
2. Cook the beef and onion until browned and crumbly. Drain.
3. Add everything else and bring to a boil.
4. Simmer until the cabbage is tender, about 30 mins.

Yield:12 servings

3 ounces cooked beef with about 2 tablespoons gravy: 199 calories, 11g fat (4g saturated fat), 74mg cholesterol, 342mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

• 5 garlic cloves, minced
• 1-1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1 boneless beef chuck roast (3 to 3-1/2 pounds)
• 1-1/2 cups strong brewed coffee
• 2 tablespoons cornstarch
• 1/4 cup cold water

1. Mix garlic, salt and pepper; rub over beef. Transfer to a 4-qt. slow cooker. Pour coffee around meat. Cook, covered, on low until meat is tender, 8-10 hours.
2. Remove roast to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.