Easy Empanada opt

Easy Empanadas

Easy Empanadas

Empanadas are a fun family project as older kids can get creative with making their fillings, younger ones might like rolling and forming the shells. Everyone loves tasting their own creations.

Ingredients
  

  • 2 Boxes of Refrigerated Pre-Made Pie Shell Dough
  • 1 Pound Ground Beef Chicken, or Pork
  • 2.5 Cups Shredded Mexican Blend Cheese
  • 1 Medium Yellow Onion chopped
  • 2 Cloves Garlic minced
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Pickled Jalapenos minced
  • 3 Ounces Tomato Paste 1 half of a small can
  • 1 Cup Diced Tomatoes fresh or canned
  • 1 Teaspoon Oregano or Approximately 1 Tablespoon of Fresh
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Black Pepper
  • 1 Egg for Eggwash

Instructions
 

  • Prepare the filling by adding the olive oil to a skillet and heat on medium
  • Add the onions and cook until translucent
  • Add the garlic let it cook for 1 minute or until you can smell it has released its scent
  • Add the meat and cook fully through
  • Add the tomato paste until incorporated with the meat
  • Add the tomatoes and the jalapenos
  • Simmer until everything is well incorporated, stir and watch the heat, cook until mixture is no longer liquid
  • Let the meat mixture cool to a warm, not hot temperature and then fold in your cheese
  • Place your dough on a lightly floured surface (unroll it if you are using the pre-made pie crust)
  • Roll the dough to 1/6 or 1/4 depending on how thick or thin you like your dough
  • If you have the empanada molds you can cut the circles with the back of the mold spread open, If you do not have the molds, you can use a biscuit cutter to make the circles, or use a knife to form a circle.
  • Place a teaspoon or so of the mixture in the center of the circle. Brush the edges with water If you are using the molds fold it over and press, then remove gently. If you are shaping by hand fold the dough over and press the edges with a fork. Regardless of which method you are using, make sure all the meat is inside the pastry with no chance of leaking out or you will have a mess when cooking.
  • Brush each empanada with the egg wash
  • To air-fry, place empanadas in a 400-degree f preheated air fryer, lined with parchment paper in a single layer not touching. Cook for 10 -11 minutes flip the empanadas very gently halfway.
  • To pan-fry, heat the oil over medium heat once the oil has reached a frying temperature. I test by dropping a tiny drop of dough in a pan if it sizzles its ready. Carefully place the empanadas in the frying pan with a spatula. Flip over once you see the sides start to brown. Cook until both sides are the color you like.
  • To bake, place a Silpat or parchment paper on a baking sheet and cook at 400-degrees f for 20 minutes until golden brown.

Video

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Sheet Pan Quesadillas

Sheet Pan Quesadillas

Sheet Pan Quesadillas

Using this method allows you to prepare multiple quesadillas for a family or when entertaining guests. These are also perfect for freezer meals. I freeze them for my husband's lunch. That way he can just heat and eat.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Entertaining, Lunch
Cuisine Mexican
Servings 6
Calories 407 kcal

Equipment

  • 2 half sheet pans
  • 1 Cutting Board
  • 1 Pastry Brush
  • 2 Cutting Boards 1 for chicken and 1 for veggies
  • 3 Chef Knives or 2 knives and 1 pizza cutter

Ingredients
  

  • 7-8 Flour Tortillas (large)
  • 2 Cups Chicken
  • 1/2 Cup Fresh Spinach
  • 2 Cups Peppers
  • 1/2 Cup Onion
  • 2 Cups Cheddar Cheese
  • 1 Tbsp Chili Powder
  • 2 Tsp Ground Cumin
  • 1 Tsp Salt
  • 2 Tbs Butter
  • 1 Tbs Olive Oil

Instructions
 

  • Preheat the oven to 450F
  • Wash your peppers
  • Chop the onion
  • Cook your Peppers and Onions together in a small frying pan with the olive oil and set aside
  • Layer the tortillas on the baking sheet so that they over lap the sides of the pan all around making sure there are no gaps between them on the pan.
  • Add half of the cheese evenly by sprinkling it or laying it out strategically
  • Add the pre-cooked chicken
  • Add the spinach leaves
  • Add the peppers and onions
  • Add the spices
  • Add the rest of the cheese
  • Melt the butter
  • Fold the edges of tortillas back over onto the sheet pan, covering all the toppings. Leave no gaps, leave no topping exposed.
  • Brush the tops of all the quesadillas wit the melted butter
  • Place the second sheet pan over the top of the quesadillas and press firmly
  • Place in the pre-heated oven for 20 minutes
  • Take from the oven, and let them sit up for a minute or two, remove the top baking sheet
  • Place a large cutting board that is at least the size of your baking sheet over the top of the quesadillas and flip the pan onto the cutting board
  • To make triangle shaped quesadillas, first cut them into squares the size of sandwich bread then cut on an angle. To make snack sized simply cut again.
  • Serve with your favorite salsa, sour cream, green onion, or black olives the sky is the limit when it comes to dressing these quesadillas up. (Toppings are not included in nutritional or cost information.)

Video

Nutrition

Serving: 2eachCalories: 407kcalCarbohydrates: 25gProtein: 16gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 66mgSodium: 1012mgPotassium: 267mgFiber: 3gSugar: 3gVitamin A: 1396IUVitamin C: 42mgCalcium: 347mgIron: 2mg
Keyword after school, Dinner, easy, Entertaining, family, freezer meal, Lunch, Repurpose Leftovers, teen
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Pickled Red Onion

Pickled Red Onion

Pickled Red Onion

Onions never tasted so good. These pickled onions are perfect for burgers or on a salad!
Prep Time 3 minutes
Marinate Time 4 hours
Total Time 4 hours 3 minutes
Course Condiment
Cuisine American
Servings 4
Calories 54 kcal

Equipment

  • 1 Small Mason Jar w/ Lid
  • Measuring Spoons

Ingredients
  

  • 1/2 Red Onion
  • 1/4 Tsp Salt
  • 1 Tsp Sugar
  • 1/2 Cup Hot Water
  • 1/2 Cup Mirin
  • 1 Tsp Pickling Spice

Instructions
 

  • Peel and wash the onion
  • Slice the onion thin
  • Set the sliced onions aside
  • Add the sugar to a mason jar
  • Add the salt to a mason jar
  • Add the hot water to dissolve the salt and sugar
  • Add the sliced onions to the jar
  • Add the pickling spice and the mirin
  • Place the lid on the jar and shake until all is well blended

Video

Notes

We like to add these wonderful crunchy pickled onions to salads, burgers, sandwiches and even asian noodles. They are so easy to make and are a great way to use up the rest of a red onion. 

Nutrition

Calories: 54kcalCarbohydrates: 15gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 372mgPotassium: 25mgFiber: 0.3gSugar: 9gVitamin A: 3IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
Keyword budget, easy, Healthy, Low Calorie, topping
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No Bake Granola Bars

No Bake Granola Bars

No Bake Granola Bars

Made with just a few ingredients, these yummy little bars will call to you from the freezer. They are healthier than a candy bar, and made with ingredients you likely have on hand.
Prep Time 10 minutes
Set up time 1 hour
Course Breakfast, Snack
Servings 8
Calories 342 kcal

Equipment

  • 1 Baking pan
  • 1 Pizza Cutter or Sharp Knife
  • 1 Food Processor

Ingredients
  

  • 2/3 Cup Peanut Butter
  • 2 Tbsp Honey
  • 2 Tbsp Coconut Oil
  • 1.5 Cups Oatmeal
  • 1 Cup Nuts
  • 1/4 Cup Chocolate Chips

Instructions
 

  • Pulse 1 cup of the oatmeal in your food processor
  • Mix the peanut butter, honey, and the coconut oil
  • Using the sauce pan method; heat the mixture on med low until it is melted. If you are using the microwave, be sure to use a microwave safe bowl and heat 30 seconds at a time, until it is all melted together.
  • Set aside to cool slightly
  • Pulse the cup of nuts in your food processor. You can also use left over trail mix. If your trail mix has chunks of dried fruit it may not break down easily, don't worry it is still delicious this way. Pulse it a few times and leave any big chunks.
  • Add 1 cup of the oats in the food processor pulse it a few times. Set the other half cup of oats aside (leave the 1/2 cup of oats un-pulsed)
  • Add the pulsed mixture into a bowl, and set aside
  • Add 1/2 melted peanut mixture a little at a time, slowly folding it in If you add it too fast or its too hot it will melt the chips
  • Add the chocolate chips and the 1/2 cup of oatmeal
  • Fold in the rest of the melted peanut butter mixture until it is well incorporated, sticky and forming clumps
  • Press them into your lined baking pan to form an even layer
  • Once they are formed they will need to set up in the refrigerator for at least one hour
  • Once they have set up you can remove them from the pan by holding on to the parchment paper and slice them with a pizza cutter or large knife
  • We wrap them in wax paper for individual snacks or you could have them as a grab and go breakfast too.
  • These will freeze well for later, place the wrapped bars on a tray to help them keep their shape until frozen

Nutrition

Calories: 342kcalCarbohydrates: 22gProtein: 9gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 1mgSodium: 101mgPotassium: 278mgFiber: 3gSugar: 10gVitamin A: 4IUVitamin C: 0.1mgCalcium: 39mgIron: 1mg
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Mediterranean Chicken Meatballs

Mediterranean Chicken Meatballs

Mediterranean Chicken Meatballs

These are called Kafta or Kofta depending where in the Mediterranean you are. They are usually shaped more like a sausages or little footballs. We are putting our own spin on them and making them into round meatballs. These can be served with Tzatziki or Hummus or with a Greek Salad and, or some grains. The Lebanese 7 spice make these taste amazing and so different from a traditional Italian meatball. We even freeze them for meals on nights that we won't have time to make them. They freeze quite well.
Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Mediterranean
Servings 4
Calories 160 kcal

Equipment

  • 1 Food Processor
  • 1 Baking Sheet
  • 1 Cooling rack

Ingredients
  

  • 1/2 Lb Ground Chicken
  • 2 Tbsp Parsley
  • 1 Tbsp 7 Spice Ground Cinnamon, Allspice, Coriander, Allspice, Nutmeg, Cumin and Black Pepper
  • 1/4 Onion
  • 1/2 Tsp Salt
  • 2 Tbsp Mint
  • 1 Pinch Red Pepper Flake
  • 1/2 Cup Bread Crumbs
  • 1 Egg Yolk

Instructions
 

  • Pre-heat the oven to 350 degrees F
  • Place a cooling rack directly on a baking sheet
  • Place the onion in the food processor
  • Add the parsley
  • Add the mint
  • Add the red pepper flake
  • Add the 7 spice and salt
  • Pulse until everything is chopped and incorporated
  • Add the ground chicken
  • Add the egg
  • Pulse until mixed, do not over process
  • Add 1/4 of the bread crumb and test the stickiness of the mixture. If it is too sticky to roll, add the other 1/4 of the bread crumbs
  • Remove the blade from the food processor and scoop one small handful at a time, roll the meat into balls by cupping the meat and moving both hand in opposite directions over the meat.
  • Place each ball approximately an inch apart to allow air to circulate around the entire surface.
  • Place in the oven and bake for approximately 20-25 minutes depending on the size of your balls. Internal temperature must reach 165 degrees F for the balls to be cooked properly.
  • Remove from the oven and place on your serving tray or plates

Video

Notes

We served these with homemade hummus and pita. These would be good with Tzatziki sauce or a Greek salad.

Nutrition

Calories: 160kcalCarbohydrates: 12gProtein: 13gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 97mgSodium: 462mgPotassium: 405mgFiber: 2gSugar: 1gVitamin A: 1034IUVitamin C: 6mgCalcium: 51mgIron: 2mg
Keyword chicken, easy, family, Healthy, Mediteranean
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16-11

Mediterranean Beef and Lamb Meatballs

Lebanese Beef and Lamb Meatballs

These meatballs are traditionally shaped more like little sausages. We are presenting our version of Kafta or Kofta to you as meatballs. The flavor of the ground lamb and ground beef combined with traditional Lebanese spices is perfect with a greek salad. or homemade Tzatziki sauce. You could even dip them in some homemade hummus or place inside your hummus pita sandwich.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch
Cuisine Mediterranean
Servings 4
Calories 312 kcal

Equipment

  • 1 Baking Sheet
  • 1 Cooling rack
  • 1 Food Processor

Ingredients
  

  • 1/2 Lb Ground Lamb
  • 1/2 LB Ground Beef
  • 2 Tbsp Parsley
  • 1/2 Tsp Salt
  • 1 Tbsp 7 Spice Lebanese Spice mixture of Cinnamon, Coriander, Allspice, Cloves, Nutmeg, Cumin, Black Pepper
  • 2 Tbsp Mint
  • 1 Egg Yolk
  • 1 Pinch Red Pepper Flakes

Instructions
 

  • Pre-heat the oven to 350 degrees F
  • Place the cooling rack directly on the baking sheet
  • Place the onion in the food processor
  • Add the mint
  • Add the parsley
  • Add the red pepper flake
  • Add the 7 spice
  • Add the salt
  • Pulse the food processor until the onion is chopped and everything is combined
  • Add the beef and lamb
  • Add the egg yolk
  • Pulse until everything is combined, do not over mix.
  • Remove the blade from the food processor and scoop one small handful at a time, roll the meat into balls by cupping the meat and moving both hand in opposite directions over the meat.
  • Place each ball approximately an inch apart to allow air to circulate around the entire surface.
  • Place in the oven and bake for approximately 25-30 minutes depending on the size of your balls and the fat content in the meat.
  • Remove from the oven and place on your serving tray or plates

Video

Notes

Serve with a greek salad and sliced pita.  

Nutrition

Calories: 312kcalCarbohydrates: 2gProtein: 21gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 130mgSodium: 411mgPotassium: 234mgFiber: 1gSugar: 0.2gVitamin A: 1101IUVitamin C: 6mgCalcium: 40mgIron: 3mg
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Make at Home Chicken Nuggets - Pan Fry

Make At Home Chicken Nuggets- Pan Fry

Make at Home Chicken Nuggets - Pan Fry

Who doesn't love a chicken nugget? They seem so small and fun to eat and dip. Making them at home is so budget friendly. From a single chicken breast you can yield a dozen nuggets!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Snack
Cuisine American, kids
Servings 3
Calories 381 kcal

Equipment

  • 1 Food Processor
  • 4 Medium Bowls One for egg, one for flour, one for bread crumb, one for water
  • 1 Mixing Bowl For the chicken
  • 1 frying pan
  • 1 Spatula for mixing
  • 1 Spatula for frying
  • Measuring Cups

Ingredients
  

  • 1 Chicken Breast
  • 2.5 Tbsp Instant Potato
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Black Pepper
  • 1/8 Tsp Thyme
  • 1/2 Cup Flour
  • 3/4 Cup Bread Crumb
  • 1 Ea Egg
  • 1/2 Cup Oil for Pan Fry 200

Instructions
 

  • Line a cookie sheet or platter with wax paper or plastic wrap
  • Line a plate with a paper towel or two
  • Add the chicken breast to the food processor and pulse until ground
  • Using the spatula scoop the ground chicken into the mixing bowl
  • Add the spices to the chicken
  • Whisk the egg If you are using a small egg add a tablespoon of water
  • Using your hands form a small ball and flatten to a nugget shape
  • Dip the nugget into flour, then egg, then, breadcrumbs
  • Place on lined cookie sheet or lined platter
  • Heat the cooking oil over medium heat
  • Once the oil is at 350 degrees carefully place the first 6 nuggets do not crowd the pan
  • Flip the nuggets to maintain desired level of browning and even heating
  • Once they have reached 165 F internal temperature at the thickest point remove to the paper towel lined plate
  • Place on a paper towel lined plate to drain

Video

Notes

Calories do not include dipping sauce
If you are watching calories you may want to check out the nutrition information and opt for the air-fried version of this recipe or forgo the dipping sauce. Also note: 1 chicken breast makes approximately 12 nuggets so serving size is approximately 4 nuggets. 
Now we know why this is typically only served to small children- 4 nuggets may not be enough for an adult serving.  
While the takeout version from a famous fast food restaurant boasts fewer calories it also contains about half of the protein. Our version has more carbs due to the potato flakes. More protein and more carbs makes ours more filling. Think of it like skipping the fries
If calories are not a concern by all means up the serving size, dip away, and enjoy! 

Nutrition

Calories: 381kcalCarbohydrates: 46gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 299mgPotassium: 497mgFiber: 3gSugar: 2gVitamin A: 31IUVitamin C: 11mgCalcium: 62mgIron: 3mg
Keyword after school, budget, Dinner, family, freezer meal
Tried this recipe?Let us know how it was!
Make at Home Chicken Nuggets - Air Fry

Make At Home Chicken Nuggets – Air Fry

Make at Home Chicken Nuggets - Air Fry

Who doesn't love a chicken nugget? They seem so small and fun to eat and dip. Making them at home is so budget friendly. From a single chicken breast you can yield a dozen nuggets!
Prep Time 10 minutes
Cook Time 15 minutes
20 minutes
Total Time 45 minutes
Course Dinner, Lunch, Snack
Cuisine American, kids
Servings 3
Calories 314 kcal

Equipment

  • 1 Food Processor
  • 4 Medium Bowls One for egg, one for flour, one for bread crumb, one for water
  • 1 Mixing Bowl For the chicken
  • 1 frying pan
  • 1 Spatula for mixing
  • 1 Spatula for frying
  • Measuring Cups

Ingredients
  

  • 1 Chicken Breast
  • 2.5 Tbsp Instant Potato
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Black Pepper
  • 1/8 Tsp Thyme
  • 1/2 Cup Flour
  • 3/4 Cup Bread Crumb
  • 1 Ea Egg

Instructions
 

  • Line a cookie sheet or platter with wax paper or plastic wrap
  • Whisk the egg If you are using a small egg add a tablespoon of water
  • Add the chicken breast to the food processor and pulse until ground
  • Using the spatula scoop the ground chicken into the mixing bowl
  • Add the spices to the chicken
  • Using your hands form a small ball and flatten to a nugget shape
  • Dip the nugget into flour, then egg, then, breadcrumbs
  • Place on lined cookie sheet or lined platter
  • Place in the refrigerator for 20 minutes or place in freezer if planning to bag for another time.
  • Set Temp on air fryer on 390 or 400 depending on your fryer
  • Spray both sides of the nuggets with cooking spray
  • Place nuggets in air fryer basket for 13 -15 minutes flipping them halfway
  • Once they have reached 165 F internal temperature at the thickest point remove

Video

Notes

Calories do not include dipping sauce. 
 

Nutrition

Serving: 4eaCalories: 314kcalCarbohydrates: 46gProtein: 23gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mgSodium: 299mgPotassium: 497mgFiber: 3gSugar: 2gVitamin A: 31IUVitamin C: 11mgCalcium: 62mgIron: 3mg
Keyword after school, budget, Dinner, family, freezer meal
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Plated-Hummus-

Homemade Hummus

Homemade Hummus

Rich chick pea flavor, with sesame tahini, garlic, lemon all combined in a fluffy dip. This can be served as a healthy appetizer. party food, side dish, or even in a pita sandwich.
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Entertaining, Lunch, Party
Cuisine Mediterranean
Servings 6
Calories 259 kcal

Equipment

  • Food Processor
  • Sauce Pan

Ingredients
  

  • 15 Oz Chickpeas
  • 2 Cloves Garlic
  • 1/2 Tsp Baking Soda
  • 4 Tbsp Tahini
  • 1/4 Cup Lemon Juice
  • 1/2 Tsp Ground Cumin
  • 1/2 Tsp Sea salt
  • 1/4 Cup Olive Oil
  • 1/4 Cup Ice Water

Instructions
 

  • Place the canned chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with water, then bring the mixture to a boil over high heat. (watch them as they can boil over easily)
  • Boil for 20 minutes, until chick peas are soft and the shells are detaching
  • Drain and rinse in a mesh strainer (You want to rinse off the baking soda) Leave discarded shells in the strainer when possible. You will always have some shells in the recipe this can not be avoided.
  • In the food processor combine the tahini and lemon juice
  • Add in the water, garlic, salt, and cumin and pulse until the garlic is minced
  • Add in the chick peas and olive oil and mix. (Depending on the consistency, you may need to add in a tablespoon or more of ice water. Don't worry you have lots of flavor already.
  • Serve with some olives on top, a splash of olive oil, and a pinch of sea salt. Garnish is optional and not included in the calorie count.

Video

Notes

So simple to make and budget friendly. Next time you are asked to bring an appetizer make this healthy hummus!
You can add additional garlic for those who love it or add in some other favorite flavors. 

Nutrition

Calories: 259kcalCarbohydrates: 23gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 295mgPotassium: 270mgFiber: 6gSugar: 4gVitamin A: 29IUVitamin C: 6mgCalcium: 53mgIron: 3mg
Keyword budget, family, Healthy, Mediteranean, Vegan, Vegetarian
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Hawaiian Sliders w Prosciutto Recipe

Hawaiian Sliders

Hawaiian Sliders w Prosciutto Recipe

Calling all the salt-a-holics! This recipe is your cure if you are craving salt. These are a similar to those lovely warm sliders that you may have been served at a brunch or pot luck, however we kick them up a notch to include prosciutto ham and some parmesan cheese. While these do not have any vegetables in them, they do still keep you under 500 calories per serving (a serving size is 3 sliders) and they offer up a good amount of protein.
Prep Time 10 minutes
Cook Time 30 minutes
Course Brunch, Lunch, Party
Servings 4
Calories 355 kcal

Equipment

  • 1 Baking pan
  • 1 Cooling rack
  • 1 Sauce Pan

Ingredients
  

  • 1 pkg Hawaiian Rolls
  • 6 Slices Deli Ham
  • 6 Slices Swiss Cheese
  • 6 Slices Prosciutto Ham
  • 1/2 Cup Parmesan Cheese
  • 4 Tbsp Butter
  • 1/2 Tsp Onion Powder
  • 1 Tsp Worcestershire Sauce
  • 1 Tsp Dijon Mustard

Instructions
 

  • Preheat the oven to 350 degrees F
  • Line a baking pan with parchment paper and set a baking rack inside
  • Slice the dozen Hawaiian rolls in half keeping them all together
  • Place the bottom of the rolls onto the baking rack
  • Heat the butter, Worcestershire, onion powder, and dijon mustard until the butter is melted (stove top or microwave)
  • Assemble the ham on the bottom layer, them both the cheeses, and the prosciutto on the top
  • Add the top of the rolls
  • Stir the sauce and using the spoon pour the butter mixture all over the sandwiches, cover all the top and the top sides
  • Place aluminum foil over your pan
  • Bake for 25-30 minutes until your cheese begins to melt
  • Uncover and bake for 3 more minutes
  • Remove from the pan carefully with two spatulas and place onto a cutting board.

Video

Notes

If you prefer the traditional sandwiches simply leave off the prosciutto and the parmesan. 

Nutrition

Calories: 355kcalCarbohydrates: 1gProtein: 21gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 88mgSodium: 870mgPotassium: 169mgFiber: 0.1gSugar: 0.3gVitamin A: 661IUVitamin C: 0.3mgCalcium: 385mgIron: 1mg
Tried this recipe?Let us know how it was!
Cold Smoked salmon roll ups

Cold Smoked Salmon Roll Ups 

Cold Smoked Salmon Roll Ups

When your craving a big heavy bagel with lox and cream cheese. Try this quick and lighter alternative and leave out the carbs
Prep Time 3 minutes
Course Breakfast, Lunch
Servings 2
Calories 168 kcal

Ingredients
  

  • 3 Oz Salmon Cold smoked and sliced
  • 2 Oz Cream Cheese
  • 3/4 Cup Cucumber
  • 1/4 Tsp Dill Fresh
  • 3 Cherry Tomatoes

Instructions
 

  • Wash and slice the cucumber, set aside
  • Cut the cream cheese into sticks equal to the number of salmon slices you have
  • Lay the salmon slice on a flat surface
  • Lay a cream cheese stick onto the salmon
  • Place capers onto the cream cheese
  • Press the capers onto the cream cheese
  • Roll the salmon slice over the cream cheese
  • Keep rolling until you have a cone or roll
  • place on top of the cucumber slice
  • Garnish with tomatoes
  • Sprinkle with the dill if desired

Video

Notes

If you do not have fresh dill you can use dry, just remember dry is stronger tasting than fresh 
Even if you can't contain yourself and you eat a double portion you are still under 400 calories and 6 grams of carbs. 
Modification: You could substitute the cream cheese for avocado which is a healthier fat.

Nutrition

Calories: 168kcalCarbohydrates: 3gProtein: 11gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 114mgPotassium: 371mgFiber: 1gSugar: 2gVitamin A: 559IUVitamin C: 7mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!
Blistered Shishito Peppers W Chili Lime Sauce Recipe

Blistered Shishito Peppers w Chili Lime Sauce Recipe

Blistered Shishito Peppers W Chili Lime Sauce Recipe

Wow! These flavorful little peppers are full of flavor, with very little heat. The Chili Lime Sauce elevates each bite. Caution: the sauce will tempt you to double dip we suggest providing each person their own dipping sauce vessel.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Appetizer
Cuisine Asian
Servings 6
Calories 44 kcal

Equipment

  • 1 Reusable Bag or Bowl for tossing the peppers in some olive oil
  • 1 Small Bowl For mixing the sauce
  • 1 Baking Sheet
  • 1 Sheet of Aluminum Foil
  • 6 Small Ramekins or Dipping Bowls
  • 1 Whisk
  • 1 Colander

Ingredients
  

For The Peppers

For the Dipping Sauce

Instructions
 

For the Sauce

  • Finely mince the red Thai chili pepper
  • Cut and squeeze the juice of the lime into bowl
  • Add the soy sauce and the chili pepper and whisk together

For the Peppers

  • Preheat the oven to 450 degrees F
  • Wash the peppers and dry well
  • Add the peppers olive oil and salt to a bowl or reusable bag and toss well to coat the peppers
  • Pour the peppers onto a sheet of aluminum foil
  • Wrap the peppers in the foil
  • Place in the preheated oven and cook for for 4-5 minutes
  • Remove the peppers from the oven and open the foil to expose the peppers
  • Move the oven setting to broil
  • Place the peppers under the broiler for 2- 3 minutes more until they start start to blister
  • Serve the peppers with the individual dipping sauce

Video

Notes

I found a recipe for these Shishito peppers in a magazine many years ago. I clipped it and rather than it landing in a pile of other clippings folded between pages of my cook book for some reason it sat in my desk draw, taunting me every time I looked for something in my desk.
I was thrilled to recently find these peppers were available in many of my local supermarkets including Whole Foods, Trader Joes, and Wegman's Super Markets. 
An interesting fact about Shishito peppers is that 1 out o 10 of these peppers can carry some heat. Make sure when you serve these that you inform your guests.
The sauce really elevates the peppers make sure not to skip it. 
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Nutrition

Calories: 44kcalCarbohydrates: 5gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 482mgPotassium: 177mgFiber: 2gSugar: 2gVitamin A: 287IUVitamin C: 63mgCalcium: 13mgIron: 0.5mg
Keyword Dinner Party, easy, Entertaining, Healthy, Keto, Low Calorie, Vegan
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