Homemade Italian Salad

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Ingredients:

1 lb. mixed greens (rinsed and drained well)

1 cup cherry tomatoes

1 cup of red roasted peppers (cut in thin slices)

1 cup fresh mozzarella (grated)

1/2 cup black olives (sliced)

1 cup shredded carrots

1 cup artichoke hearts

Directions:

1. On a large platter, place mixed greens. Put all ingredients on top. (See photo.)

2. Serve with a simple Italian dressing. Mix well and serve.

Ginger Pork and Mixed Vegetables

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Ingredients:

10 pork cutlets (cut in strips)

1 medium red onion (sliced)

2 cloves garlic (chopped)

2 cups fresh snap peas

1 cup carrots (shredded, small pieces)

1 cup mushrooms (rinsed and dried) * cut in half if large

1 cup string beans (rinsed and cut in half)

2 tbs. fresh ginger (shredded)

5 tbs. sesame oil plus extra

3 tbs. soy sauce (low sodium)

1 tbs. fresh basil (chopped)

Directions:

1. Using 2 tbs. of sesame oil, cook pork strips (about 5 minutes) in a large skillet. Remove and put to the side.

2. In same skillet put 3 tbs. of sesame oil. Heat up for a minute and add garlic, red onions, carrots, mushrooms, string beans and snow peas. Stir frequently. Add 2 tbs. of soy sauce and stir. (If you need a little more sesame oil, add a little.)

3. When vegetables are tender, add cooked pork, basil and ginger. Drizzle a drop of sesame oil and 1 tbs. of soy sauce. Cook on a high heat for 3 minutes and continue to stir.

Serve hot.

Lemon Thyme Shrimp With Roasted Garlic Chickpeas

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Ingredients:

1 1/2 lb. uncooked medium shrimp (tail removed)

1 cup dry white wine

1 large lemon (juiced)

1 tsp. sea salt

2 tsp. fresh thyme

2 cloves of garlic (chopped)

1 can (10 oz.) chickpeas (drained)

olive oil

Directions:

Preheat oven to 350 degrees.

1. In a small baking dish, put chickpeas, 1 clove of chopped garlic, 2 tbs. of olive oil and a pinch of sea salt. Mix together and put in oven for 5 minutes.

2. Meanwhile in a large skillet, put remaining garlic and 2 tbs. of olive oil. Sauté garlic for about a minute and then add shrimp. Add white wine about 2 minutes into cooking shrimp. Turn shrimp over.

3. Squeeze lemon on top of shrimp. Sprinkle sea salt and fresh thyme.

4. Remove chickpeas from oven and put on top of shrimp. Mix together.

5. Total time of cooking shrimp should be about 8-10 minutes. Most of the wine should have evaporated.

Serve hot.

Arugula Avocado Salad With Homemade Yogurt Garlic Feta Dressing

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Ingredients:

1 lb. fresh arugula (rinsed and drained)

1 cup shredded carrots

1 cup sliced mushrooms

2 avocados cut into pieces

1 tsp. sea salt

1/2 tsp. black pepper

Dressing Ingredients:

1 tbsp. chopped garlic (3 medium garlic cloves)
2/3 cup plain fat-free Greek yogurt
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup crumbled feta cheese
1/2 tsp. sea salt

Directions:

1. Add all vegetables to one bowl.

2. In another bowl, mix dressing ingredients. (You may want to make the dressing an hour before serving)

Stuffed Shells Topped With Shrimp Parmesan

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Ingredients:

1 box of large shells macaroni

1 lb. fresh ricotta

2 cups fresh mozzarella (shredded)

1 lb. medium shrimp (tail removed)

1 cup parmesan cheese

black pepper

tomato sauce

Directions:

1. Boil macaroni shells until cooked. (Drain well.)

2. Boil shrimp until pink and drain well.

3. In a large bowl, put ricotta cheese, 1 cup of the shredded mozzarella, 1/2 cup parmesan cheese and a pinch of black pepper. Mix well.

4. In a baking pan, coat the bottom with tomato sauce.

5. Stuff each shell with ricotta mixture. Place stuffed shells in baking pan. Sprinkle a little parmesan cheese on top and put some sauce evenly on top.

6. In another pan, coat the bottom with sauce. Place shrimp in pan. Sprinkle with 1/2 cup cup of parmesan cheese. Sprinkle shredded mozzarella cheese on top.

Preheat oven to 375 degrees.

7. Bake stuffed shells for about 20 minutes.

8. Bake shrimp for about 10 minutes. (until cheese is bubbly)

9. Serve stuffed shells with shrimp parmesan on top.

Serve hot.

 

 

 

Chocolate Peanut Butter Cup Cookies

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Ingredients:

½ cup butter (softened)

½ cup chunky peanut butter

½ cup granulated sugar

½  cup brown sugar

1 large egg

1 ¼ cup all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

1 cup Mini Chocolate Peanut Butter Cups (*If you get large one, crumble them.)

1 cup of semi-sweet chocolate morsels

Directions:

Preheat oven to 375 degrees.

1. Cream the butter and the sugars until smooth and light. Add  egg and mix until well combined.

2. In a large bowl, whisk the flour, baking soda, baking powder together.

3. Add the dry ingredients to the butter mixture. Stir in the mini chocolate peanut butter cups and chocolate morsels.

4. With an medium-sized spoon, round cookie dough onto the cookie sheet. Bake for 10 to 12 minutes until lightly golden.

24 medium-sized cookies or 12 large cookies

*The size of the cookie depends on you. So do watch your oven while baking. If you’re making larger cookies, it will have to bake a little longer.

Let cool before eating.

Cooking With Mr. C.’s Easter Turnovers

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Ingredients For Dough:
2 cups all purpose flour
1 cup of Crisco
1 tsp. salt
1/2 cup ice water
2 oz. sugar
1 tsp. vanilla extract
Ingredients For Filling:
1/2 lb. milk chocolate chips
1/2 lb. pine nuts (pignoli nuts)
1/2 lb. walnuts (chopped)
1 box raisins (15 oz.)
1 tbsp. grated orange peel
Directions:
1. Soak raisins in cold water overnight. Drain very well.
2. In a large bowl, add chocolate chips, pine nuts, walnuts, raisins and orange peel. Stir and mix well. Refrigerate.
Preheat oven to 350 degrees.
3. To make dough, combine all ingredients and mix well to form dough. Roll out dough to make small circles. (We use the cover of a sugar bowl. You can also use a small dish, depending on the size turnover you wish to make.)
4. Remove raisin mixture from refrigerator and spoon mixture on each circle. The amount will depend on the size circles you have created. It should be enough, but not to much where the turnover will break open when you fold it over. Fold the turnover and seal edges with a fork. Place on a greased (about a tbs. of butter) baking sheet.
5. Take one egg and beat it. Add 1 tbs. of water. Beat again. This is your “eggwash”. Brush a little on each turnover. This helps the turnover turn golden brown.
6. Bake in oven for 15-18 minutes. Watch so they don’t burn. Remove and let cool.
Makes about 2 dozen. (depends on the size of your turnover)
Note: If you have extra raisin mixture, refrigerate and make another batch of dough.

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