Crispy Parmesan Asparagus Sticks 1 bunch of asparagus (mine had about 30 spears) 2 egg whites 1/4 cup flour (I used whole wheat pastry flour) 1 cup seasoned panko breadcrumbs 1/4 cup parmesan cheese salt and pepper Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray. I love asparagus… … if only it didn’t make your pee stink to all high heaven.
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Crispy Parmesan Asparagus Sticks

1 bunch of asparagus (mine had about 30 spears)

2 egg whites

1/4 cup flour (I used whole wheat pastry flour)

1 cup seasoned panko breadcrumbs

1/4 cup parmesan cheese

salt and pepper

Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.

I love asparagus…

… if only it didn’t make your pee stink to all high heaven.

100 Calorie Baked Egg Cups 12 Eggs 12 thin slices of deli ham (round) 1/2 Cup of your favorite cheese (I used Parmesan) 1/2 Cup diced scallions Fresh cracked Sea Salt and Pepper Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.
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100 Calorie Baked Egg Cups

12 Eggs

12 thin slices of deli ham (round)

1/2 Cup of your favorite cheese (I used Parmesan)

1/2 Cup diced scallions

Fresh cracked Sea Salt and Pepper

Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.

Ingredients: 1/4 cup Homemade Breadcrumbs 1/4 cup grated Parmesan cheese (optional) 1/8 tsp black pepper heaping 1/2 cup whole wheat flour 1 cup cold milk (I used oat milk) 1 tsp apple cider vinegar 2 1/2 cups sliced zucchini (about 2 small zucchinis) Preparation: Preheat oven to 425 degrees. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture. Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp. Nutritional Info: Makes 2 servings. Nutrients per serving:  Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg
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Ingredients:

  • 1/4 cup Homemade Breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/8 tsp black pepper
  • heaping 1/2 cup whole wheat flour
  • 1 cup cold milk (I used oat milk)
  • 1 tsp apple cider vinegar
  • 2 1/2 cups sliced zucchini (about 2 small zucchinis)

Preparation:

  1. Preheat oven to 425 degrees.
  2. In a medium bowl combine breadcrumbs, cheese (if using) and black pepper.
  3. In separate bowl add flour, milk and vinegar.  Gently stir until combined but do not over stir.
  4. Dip zucchini slices in flour mixture and then dredge in breadcrumb mixture.
  5. Place coated zucchini slices on a baking sheet (I line mine with non stick foil for easy clean up!) and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.

Nutritional Info:

Makes 2 servings.

Nutrients per serving:  Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Fat: 0g, Carbs: 41.5g, Fiber: 6.5g, Sugars: 12g, Protein: 9g, Sodium: 459mg, Chol: 0mg

Avocado and Grilled Corn Salad with Cilantro Vinaigrette 5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife2 Avocado’s, diced and sprinkled with lemon juice to prevent browning2 C. Tomatoes, red and yellow cherry variety or equivalent1 Small red onion, finely diced¾ C. Feta, crumbled1 ½ C. English cucumber, skin on and chopped small diceAdd to a large bowl and refrigerate until ready to use. Cilantro Vinaigrette 6 T. Olive oil 2 T. Sherry vinegar1 t. Garlic powder2 T. Fresh cilantro, minced½ t. Salt10 Grinds of fresh ground pepperAdd all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
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Avocado and Grilled Corn Salad with Cilantro Vinaigrette


5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil
2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan(Makes 4 large stuffed green peppers, recipe created by Kalyn when her market had a great sale on peppers!)1 C long-grain brown rice (I used Uncle Ben’s Brown Rice, but any long-grain rice will work.)4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed1 large onion, diced2 tsp. + 1 tsp. olive oil2 links turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)1/2 tsp. ground fennel1/2 tsp. dried Greek or Turkish oregano1/2 cup grated Parmesan cheesesalt and fresh ground black pepper to taste1/4 cup grated mozzarella cheese
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Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
(Makes 4 large stuffed green peppers, recipe created by Kalyn when her market had a great sale on peppers!)

1 C long-grain brown rice (I used Uncle Ben’s Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese

Recipe: Spicy Ginger Creams

christmas holiday dessert recipe easy simple
For the spicy gingerbread thins (adapted from Epicurious)
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup unsulfured molasses
  • 3 tablespoons strong brewed coffee at room temperature
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon finely grated peeled fresh gingerroot
Orange Cream Cheese Filling
  • 8 ounce cream cheese, softened
  • 4 Tablespoons butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • Zest of one orange

  1.  To prepare cookies, sift together flour, pepper, ground ginger, baking soda, salt, cinnamon, cloves, and nutmeg.
  2. In a small bowl stir together molasses and coffee. In a bowl with an electric mixer at medium speed beat together butter and brown sugar until light and creamy.
  3. With mixer at low speed beat in gingerroot. Beat in flour mixture alternately with molasses mixture, beginning and ending with flour mixture.
  4. Divide dough into thirds. Form each third into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 4 hours and up to 3 days.
  5. Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Break off egg-size pieces from 1 disk (keep remaining 2 disks chilled) and with heel of hand smear each piece once in a forward motion. Gather pieces together and give dough a few smears to bring together. Repeat procedure with remaining 2 disks.
  6. On a lightly floured work surface roll out one third of dough into a 22- by 8-inch rectangle (about 1/8 inch thick), making sure dough is not sticking to surface (use a pastry scraper to lift dough; sprinkle surface with additional flour if sticking). With a 2-inch gingerbread man cutter or 3 1/2-inch candy cane cutter cut out shapes, transferring with a spatula to baking sheets and arranging about 1/2 inch apart.
  7. Bake cookies in batches in lower third of oven 6 to 8 minutes, or until crisp.  Transfer cookies to racks to cool.
  8. To prepare filling, combine the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract and orange zest and mix at low speed until combined.
  9. Assemble multi-layered sandwiches by alternating cookies and filling as desired.

Source: camillestyles.com