| 1/2 cup | Almonds, crushed |
| 1/2 cup | Almond flour |
| 1/4 cup | Melted butter |
| 8 ounces | Neufchatel cheese |
| 8 ounce | 1/3 less fat cream cheese |
| To Taste | Stevia |
| 24 ounce | Nonfat cottage cheese |
| 6 | Eggs |
| 2 tsp | Vanilla extract |
Preheat oven to 400 degrees.
Mix almond flour and crushed almonds with melted butter. Press into pan and place in fridge.
In a large mixing bowl beat the 4 packages of cream cheese and Stevia until smooth and fluffy. In a blender or food processor combine cottage cheese and eggs and blend until smooth. Add gradually to the cream cheese mixture. Fold in the vanilla extract. Pour into spring form pan or pie pan.
Bake for 10 minutes. Turn the oven down to 200* and bake for an additional 40 minutes. Turn off the oven and allow the cheesecake to stay in the oven until cool.
Top with fresh fruit! Or even No sugar added Flavored Yogurt!
Makes 16 Servings
| 1 head | Broccoli, chopped |
| 2 cups | Chicken breast, diced |
| 1 cup | Sharp cheddar cheese |
| 1 TBSP | Butter |
| 2 cups | Chicken broth |
| 1/2 cup | Heavy cream |
| 2 TBSP | Onion, minced |
| 1 clove | Garlic, crushed and minced |
| 1/2 tsp | Garlic powder |
| 1/2 tsp | Onion powder |
| Pinch | Thyme |
| Pinch | Nutmeg |
| To Taste | Salt and pepper |
Sauté the onion and garlic lightly with butter then stir in the chicken broth and cream. Add spices and chicken and bring to a light boil, then reduce heat and simmer. Add chopped broccoli and cook for approximately 10-15 minutes or until broccoli is tender. Stir in the cheddar cheese and serve.
Makes 2 Servings
| 2-3 | Zucchinis, thin sliced lengthwise |
| 15 ounces | Ricotta cheese |
| 8 ounce | Ball of mozzarella cheese |
| Jar | Spaghetti sauce (sugar free) |
| 1 pound | Ground Beef or Sausage |
| To Taste | Mushrooms, chopped |
| 1 tsp | Dried basil |
| Pinch | dried oregano |
| To Taste | Parmesan cheese |
| To Taste | Salt and pepper |
Brown meat and set aside. Mix ricotta cheese with dried herbs, parmesan, salt and freshly ground black pepper. Grate the mozzarella and set aside. Layer the zucchini on the bottom of a baking dish.
Smooth a layer of the ricotta mixture over the zucchini. Sprinkle with mushrooms and meat, spoon spaghetti sauce over and sprinkle with mozzarella. Repeat this procedure until you have filled the baking dish.
Top with spaghetti sauce and additional mozzarella cheese.
Bake lasagna in a 375 degree oven for about 30-40 minutes or until mozzarella is brown and bubbly on top.
| 1 package | Softened cream cheese |
| 1 TBSP | Jalapeño, minced |
| Dash | Salt and garlic powder |
Blend together in a small sauce pan and warm.
Add more or less Jalapeño for your personal heat preference.
| 2 (7-ounce) | Cans whole green chili peppers, drained |
| 8 ounces | Monterey Jack cheese, shredded |
| 8 ounces | Longhorn or cheddar cheese, shredded |
| 3 | 3 eggs, beaten |
| 1/2 cup | Sour Cream |
| 1 cup | enchilada sauce, your favorite; red or green |
Preheat oven to 350 degrees. Spray a 9x13” baking dish with cooking spray.
Slice the green chili peppers and lay half of the chilies open evenly in bottom of baking dish. Sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs and milk and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining jack and cheddar cheeses and serve. Great topped with shredded lettuce and tomatoes.
SUGGESTION: I love to also add some meat. Either chicken breast or ground beef. I pre-cook my meat and then add it on top of the first layer of cheese.
Top also with salsa, sour cream or Jalapeño Cream Cheese Sauce
| 4-ounce pieces | Sea Bass (1” thick) |
| 1 TBSP | Olive Oil |
| 2 cloves | Pressed garlic |
| To Taste | Sea Salt and Ground Pepper |
| 1 | 1 avocado - peeled, pitted and diced |
| 1 | lime, juiced |
| 1 | mango, not too ripe- peeled, seeded and diced |
| 1 | small red onion, chopped |
| 1 | habanero or jalapeño pepper, seeded and chopped |
| 1 | tablespoon chopped fresh cilantro |
Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper and cilantro. Carefully salt and pepper to taste. Cover and place in fridge while fish cooks.
In a large skillet, add olive oil and garlic. Turn on heat to Med-High and sautéing garlic as pan heats, do not brown. Arrange Sea Bass pieces in pan, sprinkle with salt and pepper. Cook til brown, adjust heat if necessary to keep from burning. Turn over fish and salt and pepper again. Serve with Avocado Mango Salsa.
Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15-20 minutes. Carefully remove plate from skillet and sprinkle with remaining ¼ cup scallions.
| 2 | Skinless, boneless chicken breast halves, cut into bite-size pieces |
| 1 TBSP | Chili powder, divided |
| 1 TBSP | Olive oil |
| 1 cup | Green bell pepper, chopped |
| 1/2 cup | Onion, chopped |
| 2 | Jalapeño peppers, seeded and minced |
| 1 | Large tomato, cut into chunks |
| 10 | Drops hot pepper sauce |
| To Taste | Salt and pepper |
Season chicken with 1/2 tablespoon chili powder, salt and pepper.
Heat oil in a large skillet over medium high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
In same skillet, stir-fry bell pepper and onion until soft. Add jalapeño peppers, tomatoes, remaining ½ tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir-fry for 2 minutes more.
Makes 2 Servings
| 1/4 cup | Bragg’s Apple Cider vinegar |
| 1 TBSP, 1 tsp | Extra-virgin olive oil |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 2 cloves | Garlic, minced |
| 1/2 tsp | Dry mustard |
| 1/2 tsp | Dried oregano |
| 1/2 tsp | Hot sauce |
| 12 cups | Romaine lettuce, torn |
| 12 | Plum tomatoes, seed and sliced thin lengthwise |
| 8 | Water-packed canned artichoke hearts, drained and quartered |
| 1/4 cup | Red onion, thinly sliced |
| 8 | Pepperoncini, sliced thin crosswise |
| 1/4 cup | Fresh parsley, chopped |
| 1 cup | Cooked white chicken meat, chopped |
| 1/3 cup | Feta cheese, crumbled |
In a small jar, combine all dressing ingredients. Shake well and refrigerate until serving time.
Place mixed greens in a large salad bowl. Decoratively arrange all other salad ingredients on top. Refrigerate until serving time.
At serving time, shake salad dressing well and pour over salad.
Toss gently, but thoroughly, to coat lettuce leaves. Add parmesan and toss lightly. Sprinkle with pepper and serve.
Makes 4 Servings
| 2 | Ripe avocados |
| 4 | Ripe plum tomatoes |
| 2 | Hard-cooked eggs, peeled and quartered |
| 1 | Small red onion, peeled and cut into thin slices |
| 1/4 cup | Fresh coriander, coarsely chopped |
| 2 tsp | Garlic, chopped |
| 6 TBSP | Olive oil |
| 2 TBSP | Red wine vinegar |
| 1/2 tsp | Cumin, ground |
| To Taste | Salt and pepper |
Peel the avocados and cut them in half. Discard the pit and cut each half into 4 lengthwise slices. Cut the slices into large cubes.
Core the tomatoes and cut them into 1” cubes.
Toss the cubes of avocado and tomato with all remaining ingredients in a salad bowl and serve.
| 1 head | Romaine lettuce, torn to bite-size pieces |
| 1 | Medium green bell pepper, thinly sliced |
| 2 | Medium tomatoes, cut into 8 wedges |
| 1/4 cup | Black olives |
| 1/4 cup | Feta cheese, crumbled |
| 2 1/2 TBSP | Lemon juice |
| 2 tsp | Olive oil |
| 1 tsp | Chopped oregano or ¼ tsp. dried oregano |
| 1/4 tsp | Black pepper |
To prepare the dressing, in a small bowl, combine lemon juice, oil, oregano, and pepper. Mix well and set aside.
Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels. Place in a large salad bowl. Add bell pepper, tomatoes, olives, and feta. Pour the dressing over the salad. Toss gently to coat.
Divide the salad among serving plates and serve immediately.
Makes 4 Servings