Easy Grilled Vegetables Healthy

Balsamic Grilled Vegetables

Ingredients

• 1 lb zucchini, sliced lengthwise into shorter sticks
• 1 lb bell peppers, sliced into wide strips
• 1 large red or white onion, cut into 1/2 inch thick rounds
• 1/3 cup Italian parsley or basil, finely chopped
• Cooking spray (I use Misto)

Balsamic Dressing:

• 2 tbsp olive oil, extra virgin
• 2 tbsp balsamic vinegar
• 2 garlic cloves, grated
• 1 tsp salt
• Ground black pepper, to taste

Instructions

1. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt and pepper. Set aside.
2. Preheat grill on low heat and spray with cooking spray.
3. Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once.* Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
4. Transfer vegetables to a large bowl, pour balsamic dressing on top, sprinkle with parsley/basil and gently mix.
5. Serve hot, warm or cold with grilled meat or seafood, and a side of quinoa or brown rice.

To make ahead, you can cut up vegetables, place in a large bowl or container, cover tightly with plastic wrap and refrigerate for up to 3 days. Because vegetables contain a lot of moisture, they will not dry out.

May I say that these balsamic grilled vegetables leftovers taste even better the next day and cold?! I guess they marinate in the oil and vinegar dressing and get extra flavorful. Refrigerate for up to 3 days.

Grilled too many? You can always add leftover veggies at the very end to a soup like vegetable soup.

Vegetable Recipes for Diet

EASY LOW CARB & KETO COLESLAW RECIPE

Ingredients

• 14 oz bag coleslaw mix a 12-16 oz bag will work fine
• 1/2 cup mayo
• 1.5 tbsp Powdered Monk Fruit Erythritol
• 3 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seeds
• 1/4 tsp garlic powder
• 1/4 tsp onion powder optional

Instructions
Mix all of the ingredients for the dressing
Add the coleslaw mix. You can serve immediately, but this tastes best when refrigerated for at least 2 hours.

Healthy Recipes Steak

Salisbury Steak Meatballs - (Free Recipe below)








Ingredients

• 2 pounds Ground Beef
• 3/4 cups Seasoned Breadcrumbs
• 1/4 cup Brown Mustard
• 1/4 cup Ketchup
• 1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
• 1 Tablespoon Worcestershire Sauce
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 whole Half Stick (1/4 Cup) Land O' Lakes Salted Butter
• 1 whole Large Onion, Halved And Sliced
• 2-1/2 cups Beef Broth
• 1 Tablespoon Worcestershire Sauce (addition)
• 1 Tablespoon Ketchup (additional)
• 2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
• 1 teaspoon Kitchen Bouquet (optional)
• 1 pound Egg Noodles, Cooked To Al Dente And Drained
• Minced Fresh Parsley

Preparation Instructions

1. To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
2. 
   
3. Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Land O Lakes® Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.
4. 
   
5. In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.
6. 
   
7. Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.
8. 
   
9. Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley.

Recipe note: Sauce should be thick and glossy!

Valentine Dinner Ideas Family

Cute Valentine’s Day 

Oh,  Sweet Basil has an amazing Red Velvet Churros + 2 dips recipe. If you love churros, you’ll love these!

Recipes Noodles Vegetarian

Vegetarian Ramen with Dragon Eggs

Ingredients

Dragon Eggs

• 6 large eggs
• 1/2 cup soy sauce or tamari
• 1/2 cup cold water
• 1 tablespoon molasses

Vegetarian Ramen

• 1 tablespoon vegetable oil
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 3 teaspoons minced ginger or ginger paste
• 1 tablespoon rice vinegar
• 1 ounce dried mushrooms
• 8 cups vegetable stock
• 2 tablespoons soy sauce or tamari
• 1 tablespoon white miso
• 2 cups chopped leafy greens, I used spinach
• 8 ounces dried ramen noodles, I like Simply Asia brand, cooked according to package directions
• Green onions, sliced (optional)
• Micro greens, optional
• Sambal Oelek, optional
• Black sesame seeds, optional

Instructions

Dragon Eggs

1. Place one cup of water in your Instant Pot. Insert the rack that comes with your Instant Pot.
2. Carefully place the eggs on the rack, being sure none of them go into the water.
3. Seal the Instant Pot, making sure the valve is set to seal, and set to low pressure for 3 minutes.
4. As soon as the eggs are done cooking, immediately quick release the steam valve.
5. As soon as it is safe to do so, open the Instant Pot and use tongs to transfer the eggs to a temperature safe bowl. Place the bowl under cold running water until the eggs are cooled.
6. While the eggs are cooling, combine 1/2 cup soy sauce, 1/2 cup cold water, and 1 tablespoon molasses in a wide bowl.
7. Gently crack the outsides of the eggs in a few spots and place them in the soy mixture, turning over to coat if not completely submerged. Cover and refrigerate 10-24 hours.
8. Once you’re ready to serve the eggs, remove the eggs from the soy mixture and remove the shells completely. Cut in half and nestle into soup bowls on top of ramen.

Vegetarian Ramen

1. Heat 1 tablespoon vegetable oil in a large pot or dutch oven over medium heat.
2. Add the onion, garlic, and ginger and cook, stirring frequently, until softened and just beginning to brown, about 5 minutes.
3. Add 1 tablespoon rice wine vinegar and cook for another minute, stirring, until cooked off.
4. Add the dried mushrooms, 8 cups vegetable stock, and 2 tablespoons soy sauce. Bring to a boil, then reduce to a simmer and allow to cook, stirring occasionally, for at least one hour. Remove from the heat.
5. If your dried mushrooms are large, remove them with a slotted spoon, roughly chop, and return to the pot.
6. Add 1 tablespoon white miso and stir to combine.
7. Add 2 cups roughly chopped spinach and stir until wilted.
8. Add the cooked ramen noodles and stir to combine.
9. Spoon ramen into bowls and top with dragon eggs, sliced green onions, micro greens, sambal oelek, and black sesame seeds if desired.

Notes

 Instant Pot Instructions

Set Instant Pot to sauté and add vegetable oil.

Add onion and garlic and cook, stirring, for 3 minutes. Add ginger and cook, stirring, one minute more.

Add the rice wine vinegar and cook, stirring for one minute.

Add dried mushrooms, 6 cups vegetable stock, and soy sauce. Seal and set to 15 minutes on high pressure.

Once done, do a quick manual release and proceed with the recipe as directed.

 

To make soft boiled eggs on the stovetop

Bring a few inches of water to a boil in a pot, reduce to a simmer, and add eggs to cook for 6-7 minutes before proceeding with the recipe.

Cookies Ricotta

Orange Ricotta Cookies 

INGREDIENTS

• 1 cup butter (2 sticks) softened
• 2 cups granulated sugar
• 2 eggs
• 15 ounces Ricotta cheese (whole milk)
• 1 teaspoon vanilla extract or vanilla bean paste
• 1/4 teaspoon orange extract
• Zest of one orange
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

GLAZE

• 2 cups powdered sugar
• 4–5 tablespoons orange juice
• 1 teaspoon vanilla extract or vanilla bean paste
• 2–3 drops orange extract

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer, cream together butter, sugar and eggs on medium speed.
3. Add Ricotta cheese and mix until smooth. Add vanilla extract, orange extract, and orange zest and blend.
4. In a medium bowl, mix flour with baking powder and salt.
5. Gradually add the flour mixture to the wet ingredients on low speed until a dough is formed.
6. Drop the dough by tablespoons onto a baking sheet. Bake for 11-12 minutes. Cookies will just be starting to get golden around the bottom edges.
7. Remove from baking sheet and place on a cooling rack with parchment paper underneath.
8. Spoon glaze onto cookies or turn cookies upside down and dip the top of the cookie into the glaze. Allow the glaze to fully set before storing.
9. GLAZE
10. Whisk together powdered sugar, orange juice, vanilla extract or paste, and orange extract in a small bowl until smooth. Start with 4 tablespoons of orange juice and add more as needed. The glaze should run off the end of a fork in a ribbon (not drips) when it is the right consistency.

Homemade Apple Pie Cookies

APPLE PIE HAMANTASCHEN COOKIES

Ingredients

For shortbread

• 228 grams (1 cups) Unsalted butter
• 250 grams (2.08 cups) Powdered sugar
• 1 tsp (1 tsp) Salt
• 2 tsp (2 tsp) Vanilla extract
• 1 large (1 large) Egg plus
• 1 (1 ) Egg yolk
• 320 grams (2.56 cups) All-purpose flour
• 60 grams (0.47 cups) Cornstarch

Apple Pie Filling

• 4 large (31.46 oz) Apples – diced granny smith or golden delicious
• 4 tbsp (0.22 cups) Brown sugar
• 1 tbsp (1 tbsp) Lemon juice
• 1/2 tsp (0.5 tsp) Salt
• 1 tbsp (1 tbsp) Vanilla
• 1/2 tsp (0.5 tsp) Cinnamon
• 2 tbsp (2 tbsp) Cornstarch

Egg wash

• 1 (1 ) Egg yolk
• 2 tbsp (2 tbsp) Water
•  

 

Instructions

Prepare the shortbread dough

1. Cream butter and powdered sugar until light and creamy.
2. Add the egg and egg yolk one at a time.
3. Then add the salt and vanillaLastly, fold in the flour and cornstarch. Combine well.
4. Divide into two and wrap well in cling/plastic wrap for at least 2 hours or until firm enough to roll.

Prepare Apple Pie Filling

1. Add all filling ingredients in a heavy bottom saucepan.
2. Heat on medium-low until the sugar melts and apples release their juices.
3. The cornstarch will start to thicken the juices.
4. Continue to cook on medium until almost all the juices are evaporated.
5. Once almost all the syrup is absorbed – (almost dry) take it off the heat.
6. The apples will continue to release some juices so take that into account.
7. Let cool completely before filling into the cookies.

Roll and fill cookies

1. Roll the chilled cookie dough on a lightly floured surface to about 1/8 thickness.
2. You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won’t become too hard.
3. Using a 3-inch or 3 1/2 inch cookie cutter, cut as many discs as you can.
4. Place them on the cookie sheet.
5. Add about a tbsp of filling in the center Overlap the three corners as shown in the video. Fold the first two side over at one side.
6. Then overlap the third side under the first and under the second.
7. At all times each side should be one under and one over the other.
8. Sounds complicated but if you see the video its pretty simple.

Chill and bake.

1. Once all cookies are filled – chill them in the fridge while you preheat the oven.
2. Preheat the oven at 190 C / 374 F.
3. Brush the cookies with egg wash.
4. Bake for 10 to 12 minutes until the edges are lightly golden.
5. Cool on a wire rack – then store them in a cookie jar.

Notes

Storage and variations

• These cookies will stay fresh at room temperature for 2 to 3 days. You can keep them in the fridge for longer up to 2 weeks. Or in the freezer for up to a month.
• I used pecans but other nuts are just as delicious – I have tried hazelnuts and macadamia using the same recipe just different nuts and they were wonderful.
• An absolutely mesmerizing combination is ground hazelnuts and chocolate chips. Kids favorite because it reminds them of Nutella.