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Potato, Asparagus and Mushroom Hash

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Ingredients - 1 pound new or baby potatoes, scrubbed, halved if large - 3 tablespoons extra-virgin olive oil, divided - 1 bunch asparagus (about 1 pound), trimmed and cut in ½-inch pieces - 4 ounces shiitake mushroom caps or other mushrooms, sliced - 1 shallot, minced - 1 clove garlic, minced - 1 small onion, coarsely chopped - ½ cup chopped jarred roasted red peppers, rinsed1 tablespoon minced fresh sage½ teaspoon salt - ¼ teaspoon freshly ground pepper - Fresh chives for garnish Preparation 1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into ½-inch pieces. 2. Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove ...
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Potato, Asparagus & Mushroom Hash

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 Ingredients - 1 pound new or baby potatoes, scrubbed, halved if large - 3 tablespoons extra-virgin olive oil, divided - 1 bunch asparagus (about 1 pound), trimmed and cut in ½-inch pieces - 4 ounces shiitake mushroom caps or other mushrooms, sliced - 1 shallot, minced - 1 clove garlic, minced - 1 small onion, coarsely chopped - ½ cup chopped jarred roasted red peppers, rinsed1 tablespoon minced fresh sage½ teaspoon salt - ¼ teaspoon freshly ground pepper - Fresh chives for garnish Preparation 1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into ½-inch pieces. 2. Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, ...
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Spanish-style prawns

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Ingredients - 2tbsp olive oil - 1-2 cloves garlic, peeled and finely sliced - 1 fennel bulb, sliced thinly - A handful of flat-leaf parsley sprigs - 500g cherry tomatoes on the vine - 5tbsp manzanilla sherry - 1tbsp sun-dried tomato paste - 10-15 large raw prawns, peeled, leaving tail shell on - Salt and ground black pepper - Bread, to serve Preparation 1. Heat the oil in a large, shallow pan. Add the garlic, fennel and parsley stalks and fry gently for 12-15 mins until tender. Add the cherry tomatoes, sherry and tomato paste. Bring to the boil and then simmer gently for 25 mins, until thickened. 2. Push the prawns into the sauce, cook for 2 mins. Turn them and cook for 1-2 mins or until they’re pink all over. Season and sprinkle with parsley leaves for serving. Serve with chunks of bread. You can check more information about this recipe on this link:  http://www.goodtoknow.co.uk/recipes/534988/spanish-style-prawns
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One Pan Healthy Sausage and Veggies

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Ingredients - 2 cups (~1 small) red potato - 3/4ths pound green beans - 1 large head of broccoli (~ 1 and 1/2 cups) - 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers - 9 ounces smoked sausage I use turkey or chicken, not ground sausage - 6 tablespoons olive oil - 1/4 teaspoon red pepper flakes optional - 1 teaspoon paprika - 1/2 teaspoon garlic powder - 1 tablespoon dried oregano - 1 tablespoon dried parsley - 1/4 teaspoon salt - 1/4 teaspoon pepper - Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese Preparation 1. Preheat the oven to 400 degrees F. 2. Line a large sheet pan with foil or parchment paper. 3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices. 4. Place all...
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Chicken Parmesan Zucchini Boats

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Ingredients - 4 medium zucchini (about 1 3/4 pounds) - 1 lb. ground chicken - 1/4 tsp. salt - 1/4 tsp. ground black pepper - 2 garlic cloves, minced - 1 cup pasta sauce - 1/4 cup grated parmesan cheese - 1/2 cup shredded mozzarella cheese - Optional: sliced fresh basil for topping Preparation 1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray. 2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks. 3. Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally. 4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. 5...
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Chicken Salad Sandwich

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Ingredients - 3 boneless skinless chicken breasts - 6 slices lemon (optional) - 6 sprigs dill (optional) - 1 green apple, chopped - 1/2 red onion, finely chopped - 2 celery stalks, finely chopped - 2/3 c. mayonnaise - 1/4 c. Dijon mustard - 2 tbsp. red wine vinegar - kosher salt - Freshly ground black pepper - 1 tbsp. chopped dill, for garnish - Baguette, for serving - Butter lettuce, for serving Preparation 1. Poach chicken: In a large pot, arrange the chicken breasts in a single layer. If using, place lemon slices and dill sprigs on chicken. Pour water over the chicken breasts, covering by at least an inch. Bring water to a boil, then reduce to simmer and cook for 10 minutes or until the center of the chicken reaches 165° with an instant-read thermometer. If you don’t have a thermometer, check that the thickest part of the chicken is opaque. 2. Slice chicken into bite-sized pieces. In a large bowl, combine chicken, apple, onion and celery. 3. In a m...
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Low-Calorie Peanut Butter Cookies Recipe

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Ingredients - 1/3 cup avocado, ripe, mashed - 2/3 cup peanut butter, all-natural - 1 large egg - 3 tablespoons honey - 3/4 cup rolled oats - 1/2 teaspoon baking powder Preparation 1. Combine avocado, peanut butter, egg, and honey in a large bowl. 2. Add oats and baking powder; mix well. Refrigerate for 2 hours to make the mixture easier to handle. 3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 4. Take heaping tablespoons of dough and roll into balls, about 1 inch in diameter. Place on prepared baking sheet and flatten until ½ inch thick. 5. Bake in preheated oven until firm, about 15 minutes. Let cool on baking sheets. 6. Place in an airtight container and keep refrigerated for up to 1 week. You can find more information about this recipe on this link: http://www.yummy.ph/recipe/low-calorie-peanut-butter-cookies-recipe
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