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Jicama Fries

This recipe is a great compliment side to any meal!  It’s a healthy accompaniment to chicken, beef or pork!  Try it and see for yourself!  Enjoy!

Prep time: 15 minutes | Cook Time: 45-60 minutes | Serves: 2

Ingredients:

1 large jicama, sliced into fries

1 tablespoon avocado oil

Smoked paprika, to taste

Salt and freshly ground pepper, to taste

Garlic powder, to taste

Optional for serving: Salad or assorted vegetables of choice.

 

Directions:

1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.

2.) Toss the fries with the avocado oil and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.

courtesy WarriorWife.

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Parmesan-Crusted Chicken with Agurla Salad

Why just have a plain salad when you can have a Parmesan-Crusted Chicken with Agurla Salad!  Great combination for a great LCHF meal or side dish!  Dress up your chicken and enjoy a healthy salad meal or side dish!
INGREDIENTS Nutrition
1 tablespoon Dijon mustard, divided
1 tablespoon extra virgin olive oil, divided
1⁄2 teaspoon chopped fresh thyme
4 (6 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper, to taste
1⁄2 cup freshly grated parmesan cheese, divided (I’ve used store-bought in a pinch)
1⁄2 teaspoon water
4 cups packed arugula (I’ve also used a spring mix)
1 cup cherry tomatoes, halved
DIRECTIONS
Preheat the oven to 475 degrees.
In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
Season the chicken breasts, on both sides, with salt and pepper – then brush them all over with the mustard mixture.
Pat about 2 T. of the parmesan on EACH chicken breast (both sides) – it should take about 1/2 Cup total for all 4 breasts.
Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam – for easy release and clean-up).
Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
Spoon the salad onto plates, top with the chicken and serve!
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Courtesy Food.com

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Avocado Fries With Habanero Ketchup

More and more we, the public, are looking towards the Healthy Alternative way of life!  That includes, healthy eating!  And everyone loves their fries!  Well here is a healthy alternative for fries that you and your family will enjoy!  Avocado Fries with Habanaro Ketchup!

INGREDIENTS

1 quart oil (for frying)
2 avocados, just beginning to ripen

1 cup flour

1 teaspoon ground cumin

1 teaspoon chili powder

salt

white pepper

2 eggs

1⁄2 cup milk

1 cup breadcrumbs (Japanese if you can find them)

Habanero Ketchup

2 tablespoons olive oil
1 medium chopped onion

4 garlic cloves, minced

1 small habanero pepper

1 large red bell pepper, seeded & chopped

4 roma tomatoes, seeded & chopped

1 bay leaf

1⁄2 teaspoon allspice

1⁄2 teaspoon cinnamon

1⁄4 teaspoon ground cloves

3⁄4 cup cider vinegar

1⁄2 cup packed brown sugar
DIRECTIONS

Prepare ketchup (can be up to 1 day in advance); set aside.

Heat oil in deep fryer to 350 degrees.

Cut avocados in half lengthwise and remove seeds.

Carefully slice each one into 4 wedges and remove skin.

Combine flour, cumin, chili powder, salt and pepper in small bowl.

Whisk eggs and milk together in second bowl.

Dredge avocados in flour, dip into egg mix to coat.

Coat each wedge in breadcrumbs.

Deep-fry until golden brown.

Drain on paper towels.

Serve with Habanero Ketchup (recipe follows).

Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.

Add peppers and tomatoes; sauté until peppers are tender.

Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.

Remove bay leaf and puree; return to saucepan and simmer 5 minutes.

Add salt to taste, cover and refrigerate.

Keeps 1 week in fridge.

Courtesy of Food.com

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Low Carb Jicama Fries!

Jicama Fries

Prep time: 15 minutes | Cook Time: 45-60 minutes | Serves: 2

Ingredients:

1 large jicama, sliced into fries

1 tablespoon avocado oil

Smoked paprika, to taste

Salt and freshly ground pepper, to taste

Garlic powder, to taste

Optional for serving: Salad or assorted vegetables of choice.

Directions:

1.) Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper. Place the sliced jicama in a small saucepan and cover with water. Bring to a boil and cook for 6-8 minutes, until the jicama is not as crunchy. Drain well.

2.) Toss the fries with the avocado oil and seasonings. Lay out on the baking sheets in a single layer and bake for 30-40 minutes, or until crispy and golden brown. The pans may been to be rotated every so often to prevent burning.

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Brussels Sprouts in Garlic Butter

TOTAL TIME
25mins
PREP 10 MINS
COOK 15 MINS

SERVINGS 2-4 UNITS

This is a recipe from Joy of Cooking… It’s imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

INGREDIENTS
brussel-sprouts-in-garlic-butter15 Brussels sprouts, halved lengthwise
1 1â2 tablespoons butter
1 1â2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated parmesan cheese (optional)
salt and pepper

DIRECTIONS

Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.

Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.

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Brussels Sprouts In Garlic Butter

Brussel Sprouts in Garlic Butter

Brussel Sprouts in Garlic Butter

15 Brussels sprouts, halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 cloves garlic, smashed with the flat of a knife
freshly grated Parmesan cheese (optional)
salt and pepper
Directions:
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.Top with freshly grated Parmesan and salt& pepper to taste.
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Cream Broccoli Casserole

Great for LCHF Diets!  Yummy delish!

Servings: 4

Ingredients
1 large head broccoli about 8 cups cut into large florets
1 1/2 cups Mayonnaise
1 1/2 cups sour cream
1/4 cup melted butter
1 -2 tsp Garlic powder or to taste
2 testsp seasoning salt
1 tsp black pepper
1 1/2 cups old cheddar cheese cut into about 1/2-inch cubes or shredded
1 small onion finely chopped
1/2 cup Parmesan cheese or to taste

creamy broccoli casserole

Great for LCHF Diets! Yummy delish!

Instructions
Set oven to 350 degrees.
Butter a 2-quart casserole dish (or use any size desired to hold the broccoli mixture).
Steam or boil the broccoli florets until JUST fork tender (do not over cook) drain well then pat dry with paper towels.
In a medium bowl combine the mayonnaise with sour cream, melted butter, garlic powder, seasoned salt, black pepper, cheddar cheese cubes and onion; mix well to combine.
Add in the well drained broccoli florets and mix gently with a spatula.
Transfer to prepared baking dish.
Sprinkle with grated parmesan cheese.
Bake uncovered for about 20-25 minutes or until bubbly (the cheddar cubes do not have to be completely melted!).

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Baked Stuffed Tomatoes

Prep 20 m Cook 20 m Ready In 40 m
Recipe By:AJRHODES
“An easy and quick recipe for when tomatoes are abundant from your garden.”
recipe found – Allrecipes.com
Ingredients
6 slices bacon
6 medium tomatoes
1/2 cup chopped green bell pepper
1/4 cup grated Parmesan cheese
1/3 cup croutons
salt and pepper to taste
6 sprigs parsley
Directions
stuffed-tomatoesPreheat oven to 350 degrees F (175 degrees C). Grease an 11×7 inch baking dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
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Parmigiano-Crusted Cauliflower with Agliata

Recipe found:  http://www.foodnetwork.com/recipes/anne-burrell/parmigiano-crusted-cauliflower-with-agliata.html?oc=linkback
With the holidays coming, there will be entertaining, potlucks, parties, etc.  With that we are always looking for new ideas for munchies or appetizers!  Here is a great recipe for to dress-up your cauliflower!  Cauliflower itself, is nutritious and healthy, and delicious, but dressing it up can make it even more appealing to your guests!
Have fun and Enjoy this holiday Season, and don’t forget to put out those special holiday goodies!
Total Time: 50 min
Prep: 20 min
Cook: 30 min
Yield:6 to 8 servings
Level:Easy

Ingredients

Agliata Sauce:
2 cups cubed, day-old or stale rustic Italian bread (without the crust)
2 tablespoons red wine vinegar, plus more if needed
2 cloves garlic, smashed
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
Kosher salt
Parmigiano-Crusted Cauliflower:
Kosher salt
1 head cauliflower, cut into bite-size florets
Peanut or other neutral-flavor oil, for frying
1 cup all-purpose flour, plus more if needed
2 large eggs
1 cup breadcrumbs
1 cup freshly grated Parmigiano-Reggiano

Directions

parmigiano-crusted-cauliflower-with-agliataFor the sauce: In a medium bowl, toss the bread with enough water to really moisten it up; you want it almost soggy. Then squeeze out the excess water, and place the bread, vinegar and garlic in a food processor and puree until smooth. While the machine is still running, drizzle in the olive oil and process until combined. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce). Transfer the sauce to a serving bowl.
For the cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice, and line a baking sheet with paper towels.
Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for 2 more minutes, then drain and immediately plunge the cauliflower in the ice water. When the cauliflower is cool, drain and lay it out to dry on the prepared baking sheet.
In a large saucepan, pour enough peanut oil to fill the pan 1 1/2 to 2 inches up the sides. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. To see if it’s hot enough, drop some flour into it. If the flour sizzles and floats quickly, you’re good to go. If the flour burns or the oil begins to smoke, it’s too hot, so reduce the heat.
Set up standard breading procedure: one bowl of the flour, one bowl for the eggs, beaten with 2 tablespoons water, and one for the breadcrumbs and Parm. Then place a couple layers of paper towels on a baking sheet next to the stovetop. When the oil is hot, dredge some cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally through the breadcrumb mixture. Repeat this process for the remaining cauliflower.
Working in batches so you don’t overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce.
Recipe courtesy of Anne Burrell
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Low carb!!!!  Dress up those veggies!  Here is a fabulous recipe for a LCHF diet!  It has your low Carb (Cauliflower), High Fat (Bacon) and Your Moderate Protein (Cheese)!  Mix them all together and DELICIOUS!  ENJOY!
Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)
Directions:
fully-loaded-cauliflowerPreheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms(optional) and cauliflower and mix well… place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!
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