CAN'T GET ENOUGH

The sauce has the consistency of chunky tomato sauce. If you would like your sauce to be smooth, you can run it through a food mill. Ingredients 1 butternut squash weighing about 2 1/2 pounds 8 ounces of bow-tie pasta 1 tablespoon of olive oil 1/3 cup of chopped shallots 1/2 cup of packed, freshly grated Parmesan cheese 1/2 cup of heavy cream 1/8 teaspoon of grated nutmeg 1 tablespoon of chopped parsley 2 teaspoons of lemon juice Salt and pepper to taste Water as needed to thin the sauce Directions 1 Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and purée with a blender (work in batches or place in a bowl and use a hand blender). Disca...

Ingredients 1/2 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon cumin 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon freshly ground black pepper 1/4 teaspoon chili powder 1/4 teaspoon turmeric 1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful) 1 large red onion, chopped (about 1 cup) 5 cloves garlic, minced 2 jalapeño peppers, seeded and minced 2 Tbsp olive oil or grapeseed oil 1 14-oz can coconut milk 2 teaspoons cornstarch 1 teaspoon Worcestershire sauce 3 Tbsp fresh basil leaves, chopped 1 Tbsp finely chopped fresh ginger Hot cooked rice Directions 1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside. 2 Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the r...

1 diced acorn squash; diced (left the green on) or butternut squash 2 parsnips; peeled diced 1 rutabaga; peeled diced 1 medium Yukon potatoes; diced 4 tablespoon of olive oil 1 teaspoon each of pepper/salt 2 carrots sliced; diced 2 cups of veggie broth/ bouillons 2 ribs of celery; chopped 2 ribs of kale leaf (greeny veggie and great source of vitamins and folate) 2 bay leaf Roast all veggies in a flat pan with a drizzle of olive oil and pinch or salt/pepper. Bake at 425 for one hour, or until cooked/soften. Add kale to a little drizzled olive oil in a pan to break it down. Half way through the roasting veggies time prepare broth. In a medium pot add bouillons (or chicken stock) and bring to a bowl; simmer with bay leaf , potatoes, and celery for about 10 mins then add kale for 5 mins. Prepare blender with all roasted veggies and blend for about 30 mins or until all veggies are at the consistency you like. Add the broth, take out the bay leaf and add mixture to the blended veggies (you ...

Ingredients Turkey Meat 1lbs. Onion Garlic (minced) Corn (Sweet) Salsa (Jarred): Mild Diced Tomatoes in a can (med.) Black Beans Red Beans\ McCormick Chili package OR make it on your own Directions In a large soup pot, brown ground beef over medium-high heat, breaking up into small pieces as it cooks. When ground beef is nearly done, add diced beef and cook about 3 minutes until pieces are medium (still pink in the center). Reduce heat to medium and add Worcestershire sauce, chili powder, coriander, cumin, bay leaves, garlic, salt, hot pepper sauce (chipotle peppers-1), oregano, sugar, cayenne and black pepper. Cook, stirring occasionally, for 20 minutes. Add water, onion, and chopped and diced tomatoes. Reduce to a simmer and cook about 1 hour until reduced to desired consistency. Add beans and cook for 15 more minutes. Serve with sour cream, shredded cheddar cheese and nacho chips.

How did you get your body fat down? Oh don’t you worry I am still working on it. Some people will say OMG I lost 2 pds this week and blah blah, have them get on a scale daily (not the case) and see what is really going on. I’m never worried about how much I weight, but I will most likely never get until 160, but my trainer is challenging me. I realized consistency is the key. No matter what someone will tell you as long as you are being consistent? I weighted 165 and body fat at 32 again. It’s a goal to get to 26 percent body fat and weight 155pds. I have been in the gym for a full month now, and I have seen I can climb up hills better, building strength using the machines, and holding my body in a plank position and my stanza is where it needs to be. I’m still working, but its all because of consistency. I have built an amazing daily routine and it works. Unfortunately, it’s harder to say then do. I have decided to add a few ingredients in my life. Power juice, Salad, and water. My go...

Oh, Have I been waiting for a good recipe. Some of the ingredients I don’t have, but willing to purchase. This is easy and great for the week J Fresh and tasty when you want to eat it. Keep a little sauce for cooking in the microwave, its easy meals to taste your buds. Ingredients 3/4 pounds chicken breasts or thighs 2 Tbsp sake (rice wine) 4 Tbsp soy sauce 4 Tbsp mirin (sweet rice wine) 2 Tbsp sugar *grated ginger Preparation Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over th...

Vanilla Malted Cookies, MS Ingredients Makes about 6 dozen 2 3/4 cups all-purpose flour 3/4 cup plain malted-milk powder 1 teaspoon baking powder 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 3 ounces cream cheese, room temperature 1 cup sugar 1 vanilla bean, split, seeds scraped and reserved 1 large egg 1/2 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Whisk together flour, malted-milk powder, baking powder, and salt. With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds (reserve pod for another use). Add egg and vanilla extract, and combine. Reduce speed to low. Add flour mixture and mix to combine. Transfer dough to a pastry bag fitted with a large star tip (such as Ateco #825). Pipe 2 1/2-inch strips onto parchment-lined baking sheets, spacing them about 1 inch