Compiled Recipe – Scalloped Potatoes

Scalloped Potatoes

* 3 tbsp. butter
* 1 yellow onion (or small white, peeled and thinly sliced
* 4 garlic cloves (minced)
* 3 tbsp. flour (all-purpose)
* 1 cup chicken stock
* 2 cups milk (use 2% low-fat milk)
* 1 tsp. kosher salt
* ½ tsp. black pepper
* 2 tsp. fresh thyme leaves (divided)
* 4 pounds Yukon gold potatoes (sliced into 1/8 –inch thin rounds and peeled beforehand, if desired)
* 1 ½ cup sharp cheddar cheese (freshly grated, divided)
* ½ cup grated parmesan cheese

1) Preheat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray; set aside.

2) Melt butter in a large sauté pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.  Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens.  Then remove from heat and set aside.

3) Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.  (I usually strain out all of the onions and add them here too.)  Then sprinkle evenly with 1 cup of the shredded cheddar cheese and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.

4) Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

5) Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.  Serve warm.





Compiled Recipe – Lemon Éclair Dessert Casserole

Lemon Éclair Dessert Casserole

* 32 sandwich cookies (lemon, separated)
* 1 package instant pudding (lemon)
* 1 ¾ cup milk
* 2 tsp. lemon zest
* 2 cups whipped topping
* 2 tbsp. hot fudge sauce
* 2 tbsp. caramel sauce

1) Prepare pudding as for pie filling (package contents with 1 3/4 cups milk).  Chill until set; about 30 minutes. Fold in the lemon zest and the whipped topping.

2) Lay half of the separated lemon cookies on the bottom of an 11 x 7-inch pan.

3) Spread half of the pudding mixture over the cookies.  Lay the remaining cookies over the pudding.  Spread the remaining pudding mixture over the cookies.

4) Drizzle the fudge sauce and caramel sauce over the top of the dessert.  Chill very well, about 1-2 hours.



Compiled Recipe – Coffee Lovers Protein Shake

Coffee Lovers’ Protein Shake

*  ½ banana (ripe)
* 1 scoop vanilla protein powder (no sugar added)
* ½ cup vanilla almond milk
* ½ cup brewed coffee (cold or room temperature)
* 1 ½ cup ice (cubed)
* cacao nibs (sprinkle of, for topping if desired)
* 3 drops stevia extract (if desired)

1) Add all ingredients except ice to a high powered blender. and blend until mixed together.

2) Slowly add ice to blender and process until creamy.

3) Top with cacao nibs, if desired.

4) Note: If you desire a bit of a sweeter shake, stir in 1-3 drops stevia extract.

Nutrition Info:
Serving size: 1 shake Calories: 193 Fat: 2g Saturated fat: 1g Carbohydrates: 19g Sugar: 9g Sodium: 161mg Fiber: 2g Protein: 25gCholesterol: 30mg




Compiled Recipe – Hearty Tuscan Soup

Hearty Tuscan Soup

* 1 tbsp. olive oil
* onions (chopped)
* garlic cloves (minced)
* 3 cups low sodium chicken broth
* 1 cup water
* 1 can navy beans (drained and rinsed, 540 mL)
* ½ can diced tomatoes (786 ml)
* 2 cups kale (packed, chopped)
* 2 cups croutons (home-made or store bought)
* ½ cup fresh basil (chopped)
* ½ cup grated parmesan cheese

1) Heat a large pot over medium. add oil, then onion and garlic. Cook,  stirring occasionally, for 3 min. Add broth, water, beans and tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered, for 10 min. Stir in kale and continue simmering until kale is just tender about 5 more min.

2) Ladle soup into 4 bowls. sprinkle with croutons, basil and parmesan.



Compiled Recipe – Garlic Shrimp Pasta

Garlic Shrimp Pasta

* shell
* 1 pound shrimp
* 3 tsp. minced garlic
* 4 tbsp. butter
* 2 ½ tbsp. extra virgin olive oil
* ½ tsp. dried oregano
* ¾ pound noodles (spaghetti, cooked according to package directions)
* 5 tbsp. shredded parmesan cheese
* 1 dash ground black pepper

1) Cook the spaghetti noodles according to package instructions. Set aside.

2) Melt the butter in a pan and then add the olive oil.

3) Add the shrimp. Cook for 1 minute.

4) Put-in the garlic. Continue to cook for 1 to 2 minutes or until the garlic turns light brown.

5) Gradually add in the cooked spaghetti noodles. Toss until all the ingredients are incorporated.

6) Add the oregano, parmesan cheese, and ground black pepper. Toss again until all are well distributed.

7) Transfer to individual pasta bowls.

8) Serve. Share and enjoy!



Compiled Recipe – Potatoes Au Gratin

Potatoes Au Gratin

* butter (to grease the baking dish)
* 2 ½ cups heavy cream
* 1 ½ tsp. salt
* ¼ tsp. ground black pepper
* 3 russet potatoes (large, about 2 ¼ lbs. , peeled and sliced very thin)
* 1 cup parmigiano (grated)

1) Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.

2) In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.

3) Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.

4) Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.

Note: Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn’t be noticeable after baking.




Compiled Recipe – Classic Bistro French Onion Soup

Classic Bistro French Onion Soup

* 4 onions (sliced)
* ½ cup unsalted butter
* salt
* pepper
* 2 bay leaves
* 2 garlic cloves (chopped)
* 2 sprigs fresh thyme
* 1 cup wine (dry, red)
* 3 tbsp. flour
* 2 quarts beef stock
* 1 baguette (sliced)
* ½ cup olive oil
* ½ gruyere (grated)

1) Slice onions thinly. Put onions into a large dutch oven or pot, add butter and bring to a medium-high heat on the stovetop. Add a pinch of salt and pepper, garlic, thyme and bay leaves. Cook for 25 minutes or until onions have caramelized and turned brown. Stir frequently.

2) Add red wine. Bring to a boil, then reduce to a simmer for 10 minutes or until liquid has reduced by half.

3) Stir in flour and cook for 1-2 minutes so that flour is not raw.

4) Add beef stock and stir until broth is thickened. Cover and let soup simmer until baguette is ready.

5) Heat oven to 400 (200 degrees Celsius). Slice bread and brush with olive oil. Place onto a baking sheet and bake for 5 minutes.

6) Remove baguette and cover each slice with gruyere. Return to oven and bake until cheese is melted.

7) Spoon soup into a bowl and add in baguette slices. Then enjoy!



Compiled Recipe – Chocolate Peanut Butter Poke Cake

Chocolate Peanut Butter Poke Cake

* 15 ¼ oz. chocolate cake mix (milk)
* 3 7/8 oz. instant chocolate pudding mix
* 2 cups coffee creamer (International Delight Reese’s Peanut Butter Cup)
* 16 oz. frozen whipped topping (thawed)
* 1 cup creamy peanut butter
* 8 oz. miniature peanut butter cups (Reese’s Minis)

1) Prepare the cake according to the package directions.  Allow to cool 25 to 30 minutes in the pan.

2) Use the stick end of a wooden spoon to poke holes in the cake.  In a medium bowl, whisk together the pudding mix and the Reese’s creamer to make the chocolate peanut butter sauce.  Allow the mixture to thicken for about 10 minutes, then pour over the cake and into the holes.  *The mixture will not thicken completely to pudding consistency.

3) In a large bowl, whisk the peanut butter into the thawed whipped topping.  Spread the frosting over the cake. Sprinkle the peanut butter cups evenly over the frosting.  Cover and keep refrigerated.




Compiled Recipe – Low-Carb Mock Lasagna Spaghetti Squash Casserole

Low-Carb Mock Lasagna Spaghetti Squash Casserole


(Spaghetti Squash Ingredients)
* 1 spaghetti squash (large, about 4 pounds)
* 2 tsp. olive oil (for brushing squash)
* 2 tsp. herbs (Italian, Blend, for sprinkling on squash before roasting)

(Sauce Ingredients)
* 2 tsp. olive oil
* 5 turkey sausage links (Italian links, 19.5 oz. hot)
* 3 cups marinara sauce (Use a 24 oz. jar or homemade marinara sauce)
* 1 tsp. dried basil
* 1 tsp. herbs (Italian, Blend)
* 1 tsp. garlic powder (or use minced fresh garlic if you prefer)

(Casserole Ingredients)
* 2 cups low fat cottage cheese (regular or low fat)
* 2 eggs
* 2 cups low-fat mozzarella cheese (grated, regular or low fat)
* ½ cup grated parmesan cheese (coarsely, plus more to add at the table if desired)

1) Preheat oven to 400F/200C.

2) If desired, microwave the spaghetti squash for about 5 minutes (to soften the skin so it’s easier to cut.)  Cut squash in half lengthwise and scrape out the seeds.  Brush the inside of each half with olive oil and sprinkle with Italian Herb Blend.

3) Roast the squash on a flat baking sheet about 50-60 minutes, or until the squash strings apart easily with a fork.  (You can also cook the spaghetti squash in a crockpot or cook the spaghetti squash in a pressure cooker for this recipe.)

4) While the squash cooks,  heat the olive oil in a large non-stick frying pan, squeeze the turkey sausage out of the casings, and brown sausage well, breaking it apart with a turner while it cooks. (I like to use an old-fashioned Potato Masher to break the sausage apart.)

5) When the sausage is well-browned, add the 3 cups of sauce, dried basil, Italian Herb Blend, and garlic powder, and simmer on low until most of the liquid has evaporated, about 30 minutes.

6) Put the cottage cheese into a bowl, add the eggs and Italian Herb Blend, and mix with a fork until the egg is well-mixed into the cottage cheese.

7) Prepare grated Mozzarella and coarsely grated Parmesan.

8) Spray an 8 inch by 11-inch casserole dish with non-stick spray.

9) When the spaghetti squash is done, turn oven heat down to 375F/190C and let squash cool for a few minutes.  Then use a fork to scrape the squash away from the skin, separating it into strands of “spaghetti.”  Discard the skin.

10) In the casserole dish, layer half the spaghetti squash, half the reduced sauce mixture, half the cottage cheese mixture, half the Mozzarella, and half the Parmesan.  Repeat with another layer each of squash, sauce, cottage cheese mixture, Mozzarella, and Parmesan.

11) Bake uncovered until the casserole is bubbling hot and the cheese is melted and lightly browned, about 40-45 minutes.

12) Serve hot, with additional Parmesan cheese to add at the table if desired.

Note: Use a 24 oz. jar or homemade marinara sauce; look for the sauce with the least sugar if you use sauce from a jar














Compiled Recipe – Pumpkin Spice Latte

Pumpkin Spice Latte

* ¾ cup brewed espresso (or strong coffee)
* ¼ cup pumpkin puree
* 2 tbsp. sugar
* ½ tsp. pumpkin pie spice
* 1 tbsp. vanilla
* 1 ¼ cup milk
* caramel sauce
* whipped cream

* Stir together the pumpkin, sugar, spices and vanilla in the bottom of a large measuring cup. (I used a 3 cup size.) Pour the espresso into the cup and stir to combine and dissolve the pumpkin mixture. Warm the milk on the stove or in the microwave, just until steaming. Lightly whisk (or froth the milk) if you’re serious about your lattes) and then pour into the espresso. Stir to combine. Divide into two large mugs and top with whipped cream and a drizzle of caramel. Enjoy!