- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar, orange zest, salt, pepper and olive oil, to make the dressing. Pour dressing over cubed beets and let marinate overnight in the refrigerator.
Combine all ingredients in a blender or food processor and blend until smooth. Adjust seasoning to taste (note: garlic flavor may grow stronger after a few hours).
Nutrition per serving: 47 calories, 3 g protein, 0 g fat, 10 g carbohydrates, 460 mg sodium
- In a medium bowl, whisk together the rice vinegar, oils, soy sauce, brown sugar, ginger, garlic, and pepper. Set aside.
- Roast corn on grill until browned slightly. Remove from grill and set aside to cool. Once cooled, cut kernels off of cobs.
- In a large bowl, mix the green cabbage, red cabbage, bell peppers, carrots, green onions, corn kernels and cilantro. Toss with the dressing mixture and refrigerate for 2 hours or more, tossing occasionally. Serve with a sprinkling of toasted almonds.
Roasting Garlic Heads in Olive Oil
- Preheat oven to 420 degrees.
- Pour extra-virgin olive oil into a small roasting pan until it is ¼ inch deep.
- Slice off bottoms of garlic heads so they will fit flat into roasting pan with olive oil. Leave the skins on the garlic and place in a small roasting pan.
- Roast until soft; approximately 15-20 minutes. Pay special attention to garlic to ensure it does not burn.
- Once garlic is soft remove from oven and place aside to cool. Once cooled, squeeze roasted garlic out of skins and put into a small bowl. Set aside.
- Heat oven 420 degrees. In a single layer, roast vegetables on sheet pan drizzled with olive oil and seasoned with salt and pepper, until lightly tender, approximately 8-10 minutes. Drain any liquid and set aside to cool.
Roasted Garlic Alfredo Sauce
- Melt butter in a large saucepan over medium-low heat. Add flour and whisk over heat for 1-2 minutes. Add cream and milk slowly, while whisking, and simmer on medium-high heat for 5 minutes or until sauce starts thickening. Remove 1 ½ cups sauce and mix with reserved roasted garlic until smooth in a food processor or a blender. Add mixture back to original sauce pan.
- Add salt, chicken bouillon, peppers, nutmeg, and cayenne. Slowly whisk in parmesan cheese.
- Bring sauce up to a simmer. Turn down heat, and continue to cook on low until desired thickness. (Sauce will thicken when cooled.)
- Preheat oven to 375 degrees.
- In a greased 9” x 13” pan, lightly cover the bottom of the pan with Alfredo sauce. Add layer of lasagna noodles. Then layer roasted vegetables and then fresh mozzarella cheese, reserving some cheese for the top layer. Add another layer of lasagna noodles and Alfredo sauce. Then repeat until pan is full.
- Cook lasagna for 1 hour to 1 hour 30 minutes or until completely cooked through. Finish by broiling top until cheese is browned. Remove from oven and cool. Top with basil and serve.
(Note: Add up to ¼ cup more grated parmesan if you’re a cheese lover.)
- Whisk olive oil, lemon juice, zest and herbs together in a large dish. Reserve ¼ of this liquid marinade to baste turkey as it is grilling. Place turkey breast(s) into dish and thoroughly coat breasts in marinade. Cover and refrigerate for 4 hours, or more.
- Heat grill to medium-high heat. Once grill is hot, season turkey breasts with salt and pepper, and then place breasts skin-side down on the grill. Close lid and cook 15-20 minutes.
- Flip breasts over to other side, and baste with the reserved marinade. Cook for an additional 20-30 minutes, or until breasts reach an internal temperature of 155 degrees, or higher.
- Remove from grill and let breasts rest for 7 minutes before slicing.
Combine strawberries and water in a small saucepan. Cook over medium heat for about 12 minutes. Add the raspberries and sugar (or agave nectar) and cook for 6 minutes more, stirring frequently. Serve over ice cream and top with mint if desired.
In a bowl, combine all ingredients. Mix well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.
Boil sliced potatoes in water until heated through. Sauté onions and celery, keep separate. Brown ham, keep separate. In crockpot, place potatoes and milk, heat on low. Add onions, celery and soup if needed (to thicken). Ad butter. You may add a little flour to thicken also. Add salt and pepper to taste.
Cook carrots for 30 minutes, or until soft. In a saucepan, bring all ingredients to a boil and add carrots. Cook for an additional 10 minutes.
- Cut red and green bell peppers into narrow slices. Place in bottom of the Deep Covered Baker.
- Cut onion in wedges using the Apple Wedger. Place in Deep Covered Baker with the peppers.
- Press 2 garlic cloves using the garlic press and add to vegetable mixture.
- Lightly season the vegetable mixture with Southwest Seasoning mix.
- Brush 2-3 chicken breasts lightly with olive oil. Place on top of vegetables and lightly season with Southwest Seasoning mix.
- Cook in microwave 13-15 minutes uncovered. Check temperature with the pocket thermometer (165 degrees). Cover with lid and allow to rest 10 minutes.
- Place tortillas in Mini Baker and microwave 1-1 1/2 minutes.
- Thinly slice cooked chicken and return to Depp Covered Baker with the vegetable mixture. Serve with salsa, shredded cheddar cheese and sour cream.
Combine 4 medium chopped tomatoes, 1/3 cup sliced green onions, 3 Tbsp snipped fresh cilantro, 1 Tbsp Southwest Seasoning mix, 1 Tbsp lime juice and 1/2 tsp salt. Refrigerate salsa until ready to serve.