Individual Beef and Mushroom Pies

This. Was. Delicious.  And since it’s only about 340 calories a serving, it’s definitely on my make again list.  It also freezes well too, so it’s a perfect candidate for weekend make-ahead cooking.

If you’re making this for company, ramekin dishes would look great.  For practical reasons (and the fact that I couldn’t find white ramekins with seal-able lids), I used small glass Pyrex dishes.  Hey, my mother-in-law already likes me, if she comes over for supper, she won’t need the extra presentation.  😉

Goes well with a dinner roll and a side of vegetables. Continue reading “Individual Beef and Mushroom Pies”

Maple Glazed Pear Chips

pear-chipsI have a confession: I’m a snack-a-holic. I’m constantly looking for new tasty (and healthy) things to munch on and recently I’ve discovered fruit chips. They’re crispy, slightly sweet and completely customizable. For example, if you don’t have maple syrup, try agave or honey? Maybe a sprinkling of vanilla powder or cardamom?

I used a dehydrator to make these, but an oven on the lowest setting will work just as well. To keep things hassle free in the oven, use a silicon baking sheet or parchment paper. Continue reading “Maple Glazed Pear Chips”

Roasted Maple Glazed Carrots

2017-03-24 - Roasted Maple Glazed Carrots1I made this as a salad topping for this week – they were delicious! The salad had mixed greens, sunflower seeds, dried cranberries, diced avocado and about 1/3 a cup of these roast carrots. Toss with a dressing of sesame oil and balsamic vinegar, and the whole thing was very filling.

There’s one tiny trick to roasting glazed carrots. You want the carrots to be fully roasted, but you don’t want the maple syrup to burn. The solution is to roast the carrots without the syrup, and then add it for the last 10 minutes of cooking. Easy!

For visual appeal, I used a crinkle chopper knife. This made everything bite-size and attractive. If you were to make these carrots for a fancy side dish, you could cut them into strips. Continue reading “Roasted Maple Glazed Carrots”

Apricot Red Lentil Soup

Apricot-red-lentil-soupA while ago I had “high tea” with a friend and her mother. (Hi N!) If you’ve never had high tea, I highly recommend it, it’s a great way to sample new foods and teas. One of the foods I instantly fell in love with was the red lentil and apricot soup. It sounds like a weird combination, but OMG it was delicious.

Sooo, I had to figure out how to make it. After much research and testing, I’ve come up with the recipe below. If you’d prefer a vegetarian version, feel free to use vegetable broth and omit the sausage. Both ways taste great. 🙂

Extras freeze well and can be reheated in a slow cooker on low.  Goes well with a bread roll.

Continue reading “Apricot Red Lentil Soup”

Quick Italian Wedding Soup

wedding-soupI love Italian wedding soup. I especially love it when it takes almost no time to make and can be prepped for later. I made two of these and froze them for later in the week.

In this version, I used a spicy sausage. Sausage is a lot easier to make than tiny meatballs, and I like the little extra kick, but you can use whatever type of sausage you like.

Goes really well with a soft bread roll. Continue reading “Quick Italian Wedding Soup”

Coconut Curry Soup

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This is hands down, no holds barred, the best soup I’ve ever had.  If you’ve never had Thai coconut curry soup, you’re in for a real treat.  It’s so easy to make and it’s incredibly flexible.  Aside from the curry paste and coconut milk, you can add or subtract whatever you like.  I highly recommend fresh lime juice, but bottled will do in a pinch.

For vegetarian versions – omit the fish sauce and use vegetable broth instead of chicken.  For low GI versions, either omit the rice or use brown or wild rice instead of white.  For higher protein versions, add cooked chicken and/or shrimp.

Goes well with a bread roll and a glass of sweeter white wine, like Riesling.   🙂 Continue reading “Coconut Curry Soup”

Slow Cooker Apple Butter Pork

applepork
Only 177 calories per serving

This is super simple to whip up and it tastes great. If you were so inclined, you could also add a few tablespoons of quinoa or wheat bran.

 

When I do the “freezer cooking” bit, I mix the first 6 ingredients together in a freezable container and freeze the last two separately. Continue reading “Slow Cooker Apple Butter Pork”