3 ripe avocados, diced
1 to 2 tablespoons seeded, chopped jalapenos (depending on how spicy you want it...I leave some seeds in)
3 tablespoons diced tomatoes, seeded (you have to remove the seeds and the slime in the middle. I also dab the insides with a paper towel)
4 tablespoons diced red onion, divided
Salt
1/4 cup chopped cilantro (optional....I don't put it in because I don't like it..LOL)
1 lb. bacon, each slice cut in half and cooked very crispy

Place the diced jalapeno, 2 tablespoons of diced red onion, salt and cilantro inside a molecajete. If you do not have one, a wooden bowl will work fine. Using the pestle (use a fork and the back of a wooden spoon if you don't have a pestle), mash until well blended and the ingredients start to form a paste. Add the diced avocados and gently fold into the jalapeno paste. Add the diced tomatoes and the last 2 tablespoons of the red onion and some additional salt. Gently mix again. I like my guacamole chunky so I don't really mash them up...but you can if you prefer smother guacamole. Serve with chips!

Parmesan Caesar Brussels Sprouts

1 lb. shaved Brussels Sprouts
4 cloves garlic, chopped
Salt and pepper
Olive oil
Grated Parmesan cheese
Parsley
Caesar Dressing (I used Garlic Caesar from Wegmans)

Preheat oven to 350.

Place Brussels Sprouts in a shallow baking dish, toss with olive oil and chopped garlic. Season with salt and pepper. Sprinkle with Parmesan cheese.
Bake in the oven for 30 minutes or until the Brussels Sprouts turn golden brown.
Remove from oven and sprinkle with more Parmesan and parsley. Top with a drizzle of Caesar dressing.

I mixed in about a 1/4 cup of Parmesan cheese when I took it out of the oven

Grilled Zucchini with Ricotta and Lemon Zest

3 medium zucchini, cut lengthwise
Olive oil
Salt and pepper
Zest of 1 lemon
Ricotta cheese
Parsley

Preheat the grill to 300.
Brush both sides of the zucchini with olive oil. Season with salt and pepper.
Place on the grill and cook until tender but still a bit firm and lightly charred, about 15 to 20 minutes.
Remove from grill and cut into chunks.
Place on a serving platter. Season again with salt and pepper, if desired. Add small dollops of ricotta cheese. Sprinkle with lemon zest and parsley and drizzle with a bit more olive oil.

Can be eaten warm or cold

Shrimp in Pesto Alfredo with Garlic and Chili Flake

1lb. shrimp, deveined and shells/tails off
1 pint heavy cream
1 cup good quality grated Parmesan cheese
3 cloves garlic, minced
Pinch of crushed red pepper (optional)
2 tablespoons pesto
Splash of white wine
Salt and pepper, to taste
Olive oil

In a large skillet over medium heat, add the olive oil. Add the garlic and crushed red pepper. Cook until fragrant, about 2 minutes. Add the white wine, cook for another minute.
Add the shrimp, season with salt and pepper and cook until pink, about 5 minutes.
Remove the shrimp and set aside.
Add the pesto, cook for 1 minute. Add the heavy cream and Parmesan cheese, a couple of tablespoons at a time, stirring frequently. Lower heat to allow the sauce to thicken. Season again with salt and pepper, if necessary.
Once the sauce starts to bubble slightly, add the shrimp back in.
Heat for about 1 minute, then serve 💕

You can enjoy this on it’s own, over spaghetti squash or zucchini noodles, veggie/chickpea/edamame pasta, over steak or grilled chicken, cauliflower rice....even on pizza!

Cut ultra thin sliced sharp cheddar cheese into quarters. Place on parchment paper on a baking sheet.
Bake in a 250 degree oven for 35 minutes.

I sprinkled mine with some salt and did half with paprika and the other half with smoked paprika.

I liked the sharp cheddar better than the pepper jack.

Mine were not greasy and really crispy....and they did taste just like Cheez It’s!! ♥️

Hassleback Smoked Sausage with Pepperoncini and Cheddar Cheese

1 smoked sausage
1 block cheddar cheese
Pepperoncini slices
Barbecue sauce (you can use mustard if you’d like)

Cut 1/4" slices around the entire sausage, without cutting through the bottom. You want the sausage to stay in tact.
Stuff a couple of pepperoncini slices in between the slices. Place on a preheated grill for 7 minutes or until the sausage browns, do not flip.
Remove the sausage from the grill.
Cut your cheese slices into 1" chunks and stuff them into the crevices of your cuts, intermingling them with slices of pepperoncini.
Brush the top of the sausage liberally with the barbecue sauce.
Place back on the grill and cook until all the cheese has melted. It can be finished under the broiler as well if needed.

I used metal skewers to hold the sausage together as it cooked. It was a little tricky but tasted delicious Experiment with different sauces and cheeses

Watermelon Caprese with Fresh Basil and Balsamic Glaze

Layer watermelon, fresh mozzarella, basil and drizzle with balsamic glaze.

1/2 cup sriracha mayo
1 teaspoon sriracha, plus more for drizzling
1 teaspoon chopped fresh chives
1-8oz package shredded imitation crab meat (you can use real crab meat if you’d like)
3 Persian cucumbers, peeled slightly and shredded
1 small Hass avocado, pitted and peeled
1/2 teaspoon black sesame seeds
Low sodium soy sauce
Sliced scallions

Combine the first 5 ingredients together in a medium bowl. If you want your salad less spicy, omit the extra sriracha.
Spoon the mixture into the avocado (I scooped out some of the inside).
Top with a sprinkle of soy sauce, sliced scallions and black sesame seeds.

3 medium sized zucchini
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 cup shredded Velveeta cheese (you can use whichever cheese you like)
5 sliced bacon, cooked crisp and crumbled
1 scallions, green part, sliced thin (you can use chives instead)
Sour cream
Ground red pepper

Preheat the oven to 400.
Cut the zucchini lengthwise in half. Using a melon baller, scoop out the insides. Cut each half into thirds (or in half depending on how long the zucchini is).
Place face up on a baking sheet, sprayed with cooking spray.
Mix together the olive oil and garlic powder. Brush inside with the mixture and sprinkle with salt and pepper.
Bake 10 to 12 minutes or until tender.
Sprinkle with a generous amount of cheese and bake 5 minutes more.
Top with crumbled bacon, sour cream, scallions and ground red pepper (omit if you don’t like spice)

Chicken Salad with Cranberries, Apples and Walnuts

2 cup cubed rotisserie chicken
1/2 cup mayonnaise
2 tablespoons sour cream
1 teaspoon Dijon mustard
1/3 cup diced celery
1/4 cup diced shallot
1/2 cup dried cranberries
1/2 cup chopped apples
1/4 cup toasted chopped walnuts
1/4 cup flat leaf parsley, chopped
1/4 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper

In a large bowl,combine all the ingredients. Chill in the refrigerator for an hour.

3 bunches broccoli rabe, rinsed, trimmed and cut into thirds
8 cloves garlic, slightly crushed
1/4 cup olive oil
Salt and pepper
1 lb. good quality feta cheese, such as Dodonis, crumbled

Add the broccoli rabe to a large pot of salted water. Boil over medium heat until the broccoli rabe is tender, about 30 minutes. Drain well and well and set aside.
Place the olive oil and garlic in a large skillet. Turn the heat to medium and slowly brown the garlic. Once browned and fragrant, add the broccoli rabe to the skillet and saute for about 10 minutes over low heat. Season with salt and pepper, to taste. Turn off the heat and top with the crumbled feta. Cover and let sit for 5 minutes to allow the feta to melt.

1 large butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Salt, to taste
1 tablespoon chopped fresh rosemary

Preheat the oven to 400 degrees F.
Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon and pepper over the top. Toss to coat, then divide between two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on 2 baking sheets.

Place the pans in the oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top.

Crab Cake Stuffed Mushrooms

1 stalk celery, finely chopped
1/2 yellow onion, chopped
3 tablespoons salted butter
2 tablespoons mayonnaise
1 teaspoon Old Bay
½ teaspoon garlic powder
1/2 cup shredded Parmesan cheese
2 large eggs
8 ounces drained canned crab meat
4 large caps Portabella mushrooms

For the Topping -
2 tablespoons ground pork rind crumbs
2 tablespoon Parmesan cheese
1 tablespoon chopped parsley

Heat oven to 350F.
Sauté celery and onion in butter on medium-low heat until the onions become translucent and the celery softens.
Remove from heat and combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings.
Stir in two eggs and the Parmesan cheese until the mixture is combined.
Fold in crab meat.
Clean the mushroom caps by removing the stems and gently scraping the inner layer with a spoon.
Arrange each mushroom cap in a small, high sided baking dish and fill with the crab mixture.
Combine the almond meal and parmesan cheese and sprinkle over the caps. Cover with foil and bake for 30 minutes.
Garnish with chopped parsley.

Creamy Zoodle Antipasto Salad

Zoodles - cooked or raw (I cooked mine)
8 oz. fresh mozzarella, cubed
1/2 cup creamy Italian dressing
Chopped pepperoni, soppresatta, and ham
Marinaded mushrooms
Red onion, minced
Sliced black olives
Chopped parsley
Creamy Italian dressing - I used Marie's

Mix everything up......refrigerate for an hour or so.

Bacon Cheddar Stuffed Mushrooms

8 oz whipped cream cheese
12 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced thin, white and green parts
1 teaspoon garlic powder
1/2 teaspoon paprika
12 baby Bella mushrooms, cleaned, stems removed and hollowed out

Pre-heat oven to 350.
Place mushrooms in a baking dish.
In a large bowl, combine cream cheese, cheddar, bacon, scallions, garlic powder, and paprika.
Carefully spoon a generous amount of cream cheese mixture into each mushroom. Bake for 20 minutes.
Remove from oven and serve immediately.

I topped mine with a bit more cheddar before I baked.

Creamy Ground Beef and Green Bean Casserole

1 pound ground beef
4 ounces cream cheese
1/2 cup beef broth
3/4 cup heavy whipping cream
1 teaspoon garlic powder
1 1/2 cans pantry cut green beans, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees.
Brown ground beef in a large skillet then drain the excess grease. Place back into the skillet. Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.
Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer.
Once the ground beef mixture thickens add the green beans. Place mixture into a baking dish and sprinkle with the shredded cheeses
Bake for 25 minutes.

Grilled Bacon-Wrapped Jalapeno Poppers

4 large jalapeno peppers
8 oz. whipped cream cheese
1 cup shredded cheddar Jack cheese
1/2 tablespoon garlic powder
4 scallions, white and green parts, sliced thin
6 slices bacon, cooked until very crispy and crumbled
8 slices pre-cooked bacon

Wearing gloves, cut the jalapeños in half lengthwise and scoop out the seeds using a small spoon, set aside.
In a small bowl, combine whipped cream cheese, cheddar Jack cheese, garlic powder, scallions, and crumbled bacon. Stuff each half with the mixture then wrap each half with the pre-cooked bacon. Place on a baking sheet and freeze for 1 hour.
Preheat the grill. Place the jalapeno poppers on the top rack for indirect heat (350-400 degrees) and cook for 20 minutes or until the peppers are charred and soft.
Serve with Ranch dressing for dipping.

Naked Dumplings

1 lb. pork sausage roll (Jimmy Dean)
1 large egg
2 teaspoons low-sodium soy sauce
4 cloves garlic, minced
4 scallions, white and green parts, sliced thin, reserving some for garnish
1/4 cup whole wheat Panko breadcrumbs or finely ground plain pork rinds (optional)
2 tablespoon each olive oil and sesame oil, for frying

In a medium bowl, mix together the pork sausage, egg, soy sauce, garlic scallions and crumbs, if using. Heat both oils in a large non-stick skillet over medium-high heat. Using a small ice cream scoop or tablespoon, scoop out the meat mixture and form into gold ball sized patties, about 2-inches each. Place patties onto wax paper and flatten out slightly. Place the meat patties in the skillet and brown on both sides until golden brown, about 5 to 6 minutes per side. Place patties onto a serving platter and sprinkle with reserved scallions.

Loaded Buffalo Chicken Casserole

1 head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
12 oz. cream cheese, softened (I use whipped)
1/3 cup buffalo sauce
1/4 cup ranch dressing, plus more for drizzling
1/3 cup sliced green onions, plus more for garnish
1 tablespoon garlic powder
2 cups shredded rotisserie chicken
1/2 cup shredded cheddar, plus more for garnish
1/2 cup shredded Jack cheese, plus more for garnish
Salt and pepper, to taste


Preheat oven to 450 degrees. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper.
Bake until tender, about 20 minutes. Reduce oven temperature to 350 degrees.
Meanwhile, in a medium bowl, stir together cream cheese, cheddar, Jack cheese, buffalo sauce, ranch, green onions and garlic powder until combined. Stir in the rotisserie chicken and cauliflower.
Pour mixture into a baking dish and top with cheddar and Jack. Bake until cheese is completely melted and bubbly, 15 to 20 minutes.
Let cool 10 minutes, then drizzle with ranch and garnish with remaining green onions and serve.

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

1 1/4 cups jarred sun dried tomatoes packed in olive oil, do not drain
2 cloves garlic, minced
1 cup fresh basil leaves, packed
1 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

Blend all the ingredients in a food processor except the olive oil and Parmesan cheese. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop and scrape down the sides. Adjust salt and pepper to your liking. Add the Parmesan cheese and pulse a few more times to blend.
Pesto is not meant to be extra smooth, so don't over process the ingredients.
Remove the lid and add the Parmesan cheese. Pulse a few more times to blend. Serve with toasted pita wedges or if you are low carb, serve with cheese crisps.
This pesto is also amazing tossed with pasta.