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Appetizers

Appetizers Asian Main Dishes Recipes Side Dishes

Vietnamese Summer Roll Pasta Salad

Vietnamese Summer Roll Pasta Salad

Serves 4-6

Ingredients

For Tofu Marinade

For Pasta and Vegetables

For Peanut Sauce

Directions

For Marinade

  1. Add all marinade ingredients except tofu to a food processor and blend.
  2. Place tofu and marinade sauce into ziplock bag and marinade in refrigerator for at least 30 minutes or up until overnight

For Tofu

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place tofu evenly on baking sheet. Bake for 15 minutes. Flip tofu and bake additional 10 minutes. Set aside.

For Peanut Sauce

  1. Add all ingredients to bowl and mix well.
  2. Transfer to sauce dish.

For Pasta and Vegetables

  1. Cook pasta according to instructions.
  2. Place pasta in large bowl with spiralized cucumber and carrots, sliced green onion, and bean sprouts. Toss together.
  3. Top with baked tofu, peanuts, and drizzle with peanut sauce.

 

Disclosure: I received a free sample of Banza Pasta to develop this recipe.

Appetizers Asian Main Dishes Recipes Side Dishes

Korean Meatballs with Zucchini Noodles

korean meatballs zucchini noodles

korean meatballs zucchini noodles

Did you know that you can use milled flaxseed instead of breadcrumbs in recipes?! That’s exactly what I did in this recipe for these Korean Meatballs! What are the benefits of adding flaxseed?

  • Flaxseed contains the most ALA Omega 3 of any whole-food source as well as protein, soluble and insoluble fiber, and lignans which is a plant-based phytoestrogen (milled flaxseed has more Omega 3’s than even fish!)
  • All of these components work together to support heart health, maintain healthy blood pressure, and aid in cholesterol and weight management.
  • Manitoba Milling Company Smooth Whole-Milled Flaxseed has 4g carbohydrates and 4g fiber meaning it has zero net carbohydrates.
  • The recommended daily amount is 2 tablespoons of milled flax, which provides you with your daily requirements of Omega 3’s.
  • Consuming whole seeds will not unlock the nutritional value of the seed because the human body can’t digest them properly- that’s why milled flaxseed is so beneficial!
  • You can add milled flaxseed into smoothies, baked goods, yogurt, and even meatballs! It can also be used an an egg substitute.

Korean Meatballs with Zucchini Noodles

Serves 4-6

Ingredients

For Meatballs

For Sauce

Toppings

Zucchini Noodles

Directions

For Meatballs

  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper.
  3. Add all meatball ingredients into a large bowl. Mix all ingredients together.
  4. Form into 1-inch meatballs (yields approximately 24 meatballs).
  5. Place meatballs on baking sheet. Bake in oven for 25 minutes.
  6. Remove from oven and set aside.

For Sauce

  1. Add all ingredients except water and guar gum into a sauce pan.
  2. Cook on medium-high heat and bring to a boil.
  3. In bowl, mix water and guar gum. Add mixture into sauce.
  4. Reduce heat and let cook for 5 minutes.
  5. Brush meatballs with sauce.
  6. Top meatballs with green onion and white sesame seeds.

For Zucchini Noodles

  1. Wash zucchinis and cut off ends of each zucchini.
  2. Spiralize zucchinis using a spiralizer.
  3. Heat zucchini noodles in a large skillet over medium-high heat.
  4. Cook until warm.
  5. Place meatballs over zucchini noodles.

 

Disclosure: I received a free sample of Manitoba Milling Co. Smooth Whole-Milled Flaxseed to create this recipe. Use code ManitobaFamily to receive 25% off your order!

Appetizers Italian Recipes Side Dishes

Baked GG Mozzarella Sticks

Baked GG Mozzarella Sticks

Serves 4-6

Ingredients

  • 6 mozzarella cheese sticks
  • 1/3 cup pulverized GG crackers
  • 1 tbsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tsp grated parmesan cheese
  • 1 egg

Directions

  1. Cut each mozzarella stick in half at the center. Place in freezer for one hour.
  2. Preheat oven to 400 degrees.
  3. Add pulverized GG’s, Italian seasoning, garlic powder, black pepper, and parmesan cheese to a small bowl. Mix together.
  4. Beat egg in a separate small bowl.
  5. Remove mozzarella sticks from freezer. Line baking sheet with parchment paper and spray with non-stick spray.
  6. Dip each mozzarella stick in the egg wash. Remove excess egg. Roll each mozzarella stick in the GG mixture, covering all sides.
  7. Place each coated mozzarella stick on the lined baking sheet. Place in freezer for 15 minutes.
  8. Heat mozzarella sticks in oven for 8 minutes, flipping each stick after 4 minutes.
  9. Serve with marinara sauce.
Appetizers Asian Main Dishes Recipes

Thai Lettuce Wraps

Thai Lettuce Wraps

Inspired by The Cheesecake Factory Thai Lettuce Wraps

Serves 4

Ingredients

Marinade and Chicken

  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1/4 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha sauce
  • 2 tbsp grated ginger
  • 3 garlic cloves

Peanut Sauce

  • 4 tbsp PB2
  • 2 tbsp low sodium soy sauce
  • 2 tbsp water
  • 1/4 tsp sesame oil
  • 1/4 tsp garlic powder
  • black pepper to taste

Lettuce Wraps and Toppings

  • 8 butter lettuce leaves
  • 1 cup julienned carrots
  • 1 cup bean sprouts
  • 1 cup sliced cucumbers
  • 1 cup sliced red cabbage
  • 1 package Better Than Noodles
  • Chopped cilantro
  • Chopped peanuts
  • Black sesame seeds
  • Sweet chili sauce

Directions

For chicken and marinade:

  1. Add all marinade ingredients except chicken to a food processor and blend.
  2. Place chicken and marinade sauce into large ziplock bag and marinade in refrigerator for at least 30 minutes or up until overnight.
  3. Heat indoor grill pan on high heat. Place chicken strips onto grill. Heat both sides until chicken is cooked through.
  4. Remove chicken strips from grill and set aside on serving platter. Sprinkle with chopped peanuts.

For Peanut Sauce

  1. Add all ingredients to bowl and mix well.
  2. Transfer to sauce dish and place on serving platter with chicken.

For Lettuce Wraps and Toppings:

  1. Rinse, drain, and dry fry Better Than Noodles. Set in refrigerator to cool down before serving.
  2. Place sweet chili sauce into sauce dish and set on serving platter with chicken strips.
  3. Set all toppings on serving platter.
  4. Use butter lettuce as a wrap, adding chicken and all of the toppings into each piece of lettuce.
Appetizers Italian Main Dishes Recipes

Cauliflower Crust Waffle Pizza

Cauliflower Crust Waffle Pizza

Serves 2

Ingredients

  • 2 1/2 cups riced cauliflower
  • 1/2 cup part-skim shredded mozzarella cheese, plus additional 1/4 cup
  • 1/2 cup grated parmesan cheese
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 4 tbsp marinara sauce
  • Fresh basil

Directions

  1. Preheat oven to 425 degrees.
  2. Place riced cauliflower in microwave-safe bowl. Cover with saran wrap. Microwave for 3 minutes.
  3. Preheat waffle maker.
  4. In bowl, add 1/2 cup mozzarella cheese, parmesan cheese, egg, garlic, Italian seasoning, and salt. Mix until all ingredients are combined. Divide cauliflower mix evenly to make 2 cauliflower pizzas.
  5. Add one half of mix to waffle maker and cook until waffle maker indicates pizza is ready. Repeat with remaining cauliflower mix.
  6. Top each cauliflower pizza with marinara sauce and remaining mozzarella cheese.
  7. Place on baking sheet and bake for 8 minutes. Broil for additional 2 minutes or until cheese bubbles.
  8. Garnish with fresh basil.
Appetizers Main Dishes Recipes Side Dishes

BBQ Tofu Cauliflower Pizza

BBQ Tofu Cauliflower Pizza

Serves 2

Ingredients

  • 1 package Outer Aisle Cauliflower Pizza Crusts (contains 2 crusts)
  • 1 14oz package extra firm tofu, drained and cut into 1/2 cubes
  • 1/2 cup BBQ sauce, plus additional 4 tbsp
  • 1/2 cup shredded part-skim mozzarella cheese, divided, plus additional for topping
  • 1/4 cup red onion, thinly sliced, divided
  • Cilantro, coarsely chopped

Directions

  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper and spray with non-stick spray.
  2. Place cut tofu into ziplock bag. Add 1/2 cup BBQ sauce, coat all sides of tofu, and place in refrigerator for at least 30 minutes.
  3. Place tofu evenly on one of the lined baking sheets. Bake for 15 minutes. Flip tofu and bake additional 10 minutes.
  4. Meanwhile, set both pizza crusts on the other lined baking sheet.
  5. Spread 2 tbsp of BBQ sauce on each pizza crust. Top each pizza crust with 1/4 cup mozzarella cheese and 1/8 cup red onion.
  6. Add 1/4 cup tofu to each pizza crust (store remaining tofu and use for other dishes). Sprinkle additional mozzarella cheese on top of tofu if desired.
  7. Bake in oven for 10 minutes. Broil on high for additional 2 minutes or until cheese starts to bubble.
  8. Top pizzas with chopped cilantro.
Appetizers Italian Main Dishes Recipes

Chickpea Spaghetti Waffle

Serves 4

Ingredients

  • 1 box of Banza Spaghetti (8 oz) (or your preferred pasta)
  • 1/3 cup milk
  • 1/4 cup part-skim shredded mozzarella cheese, plus 3 tbsp
  • 1/4 cup freshly grated parmesan cheese
  • 2 eggs, beaten
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Optional toppings:

Directions

  1. Cook Banza Spaghetti al dente in boiling water. Drain and set aside.
  2. Meanwhile, in a large bowl, add milk, eggs, 1/4 cup mozzarella cheese, 1/4 cup parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well. Add cooked spaghetti to bowl and mix all ingredients throughly.
  3. Preheat waffle maker to medium-high heat. Spray with non-stick spray (if waffle maker requires).
  4. Place 1/3 of spaghetti mixture onto the waffle maker. Cook until waffle maker indicates waffle is done.
  5. Lift open waffle maker, spray top of waffle maker with additional non-stick spray, and sprinkle top of waffle with 1 tablespoon of mozzarella. Close waffle maker and let cheese melt for approximately 15 seconds.
  6. Remove waffle from waffle maker and repeat 2 more times with remaining ingredients.
  7. Top with freshly grated parmesan and fresh basil. Serve with warm marinara sauce.
Appetizers Recipes Side Dishes

GG Crusted Spinach and Artichoke Dip

GG Crusted Spinach and Artichoke Dip

Serves 6-8

Ingredients

  • 1/2 cup non-fat greek yogurt
  • 1 1/2 cups part-skim shredded mozzarella cheese (divided)
  • 1/4 cup grated parmesan cheese (divided)
  • 14 oz can artichoke hearts, drained and chopped
  • 16 oz package frozen, chopped spinach, thawed, drained, and squeezed dry
  • 2 containers (7.5 ounces each) Melanie’s Medleys Plain Cream Cheese
  • 3 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup pulverized GG crackers (for topping)

Directions

  1. Preheat oven to 350 degrees.
  2. Coat a 1.3 L oven-safe baking dish with non-stick spray.
  3. Combine greek yogurt, artichoke hearts, spinach, cream cheese, garlic, and black pepper into a large bowl. Mix well until blended. Add 1 cup of mozzarella cheese and 2 tablespoons of parmesan to mixture. Stir well.
  4. Scoop mixture into the baking dish. Top evenly with remaining mozzarella and parmesan cheese. Evenly sprinkle top mixture with the GG crumbs.
  5. Bake in oven for 30 minutes.
  6. Let cool for 5 minutes and serve with GG crackers, crudite vegetables, or tortilla chips.

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe.

Appetizers Asian Recipes Side Dishes

Blistered Green Beans with Hoisin Sauce

Blistered Green Beans with Hoisin Sauce

Serves 2-4

Ingredients

  • 1 pound green beans, rinsed and cut on both sides
  • 1 tsp canola oil
  • 1 garlic clove, minced
  • 2 tbsp hoisin sauce
  • sesame seeds

Directions

  1. Heat large skillet to medium-high heat with canola oil.
  2. Add green beans to skillet and cook until blistered, 3-5 minutes.
  3. Add garlic and sauté for one minute.
  4. Top with hoisin sauce and cook for additional minute until sauce turns into a glaze.
  5. Sprinkle with sesame seeds and serve immediately.
Appetizers Breakfast/Brunch Desserts Recipes

Chocolate Pumpkin Pie Muffins

Chocolate Pumpkin Pie Muffins

Yields 12 muffins

Ingredients

Directions

  1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.
  2. Add all ingredients except cream cheese and chocolate chips to a large bowl and mix well.
  3. Fold chocolate chips into batter.
  4. Scoop small amount of batter into each muffin tin.
  5. Scoop small spoonful of cream cheese into each muffin tin.
  6. Cover each muffin with remaining batter.
  7. Bake in oven for 25 minutes. Let cool and enjoy!

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe.