Fresh 🍓Strawberry Pie 🥧

Fresh Strawberry Pie

Nothing I like better than to buy a couple flats of strawberries in season, to make my favorite recipes 🍓

Fresh Strawberry Pie
★★★★★
Baked goods, Desserts
Makes 8 servings – source: Cooking Light
INGREDIENTS

Crust:
50 Reduced calorie vanilla wafers
¼ cup butter or stick margarine melted
2 tablespoons sugar
1 teaspoon grated orange rind
cooking spray
Filling:
2 cups ripe strawberries
½ cup water
⅔ cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups small ripe strawberries
½ cup frozen reduced calorie whipped topping thawed and divided
(I used fresh whipped cream 🙂
DIRECTIONS

Preheat oven.

To prepare crust, place wafers in a food processor and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes, cool on a wire rack.

To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil and cook 5 minutes, stirring occasionally.

Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk.

Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat, stir in lemon juice.

Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, spooning the remaining sauce over the strawberries.

Chill for at least 3 hours.

Serve with whipped topping. Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).

Calories 285 (27% from fat); Fat 8.5 grams (sat 4.6g, mono 2.5g, poly 0.9g); protein 1.9 g; Carb 52.2g; Fiber 3.5g; chol 16mg; iron 1.2mg; sodium 146mg; Calc 42mg

Spicy Hot Mess Crab 🦀 Legs with garlic, butter & parsley

Spicy Hot Mess Crab 🦀 Legs

If garlic bread and crab boil had a baby, this would surely be it! Sweet dungeness crab gets tossed in the classic garlic bread mixture — garlic, butter, and parsley — and served with crusty bread to soak up any extra butter. It is a bit messy, but feel free to use the bread as a tasty napkin!

Spicy Hot Mess Crab Legs with Garlic, Butter, and Parsley

★★★★★

Seafood

INGREDIENTS

3 to 4 Dungeness crab clusters, thawed

4 tablespoons unsalted butter

1 tablespoon olive oil

2 large garlic cloves, minced

¼ to ½ teaspoon crushed red pepper flakes

1 tablespoon chopped fresh parsley

Kosher salt

½ lemon

Crusty bread for serving and dipping

DIRECTIONS

SEPARATE CRAB

Separate the crab legs from the body. Using a sturdy knife cut the bodies in half.

STEAM CRAB

Place the crab into a wok or skillet with 1 inch of water and bring to a boil. Cover and steam just until heated through, 2 to 3 minutes. Drain well and wipe out the pan.

STIR-FRY

Return the pan to medium-high heat and add the butter, oil, garlic, and as much red pepper flakes as desired, and sauté just until sizzling. Add the crab, parsley, and a pinch of salt, and stir-fry until coated with the sizzling mixture. Transfer to a deep platter, scraping all of the butter and aromatics on top and add a squeeze of lemon. Serve right away with claw crackers, bread, and lots of napkins. Dip the crab meat and bread into the surrounding butter and enjoy!

Bacon and Egg Puff Pastry Tart

A creamy cheesy Puff Pastry Tart with poached eggs, bacon and some delish greens on top.

Bacon & Egg Puff Pastry Tart

Bacon and Egg Puff Pastry Tart

★★★★★

Breakfast, Eggs

INGREDIENTS

1 cup grated Gruyere cheese

1/2 cup crème fraîche

1 lemon, juiced and zested (divided)

Kosher salt and freshly cracked black pepper

1 sheet store bought Puff Pastry, thawed

1 egg, beaten

2-3 tablespoons This Is Everything Seasoning

6 slices cooked bacon

Toppings

4 eggs, poached

1 cup upland cress or arugula

2 tablespoons olive oil

2 tablespoons chives to garnish

DIRECTIONS

Preheat oven to 400 degrees F.

Mix gruyere cheese and créme fraiche in a small bowl. Season with salt, pepper and lemon zest to taste. Set aside.

Roll out the puff pastry sheet on a lightly floured surface to make a large rectangle just smaller than a half sheet pan. Place on a parchment lined sheet pan. Create a border by scoring with a knife, an inch from the edges. Dock the dough by poking holes with a fork in the center area. Brush the border edges with beaten egg and sprinkle with This Is Everything. Refrigerate dough for 10 minutes.

Spread cheese mixture in the center of the pastry dough. Place the bacon on top. Bake for 15-20 minutes until puffed and golden. Remove from the oven.

While the tart is baking, poach the eggs. Toss upland cress with the olive oil, and lemon juice in a medium bowl. Season with salt and pepper to taste.

Remove the tart from the oven, add the poached eggs and break open, garnish with the upland cress salad and chives. Serve immediately

Them Apples 🍎 🍏🍎 – a recipe for an Apple Dutch Baby

I love fresh fruit from an orchard and had been looking for a source for apples, when I found honeycrisp.com.

Honeycrisp Apples

The apples in the image above were shipped to me in October. Yes, 4 months ago. I ordered a bushel. I was saving these to take with us on our month of travel in January, but they got left behind. I wasn’t sure what condition they’d be in, but they’ll be pie filling and apple sauce by day’s end.

But FIRST, an Apple Dutch Baby

Apple Dutch Baby

★★★★★

Breakfast, Pancakes

INGREDIENTS

4 Tbsp butter

2-3 Gala apples sliced thinly (I used Honeycrisp)

3/4 C flour

3/4 C milk

1/2 tsp salt

1/4 tsp baking powder

1 Tbsp sugar

4 eggs

Cinnamon Topping:

1/2 C sugar

2 tsp cinnamon

DIRECTIONS

Preheat oven to 400.

Place butter into a 12″ cast iron frying pan and place in the oven to melt butter.

In a bowl combine the flour, baking powder, sugar, salt, milk and eggs.

Place the sliced apples into the bottom of the pan on top of the melted butter. Pour egg mixture over apples.

Combine sugar and cinnamon and sprinkle over the top of the egg mixture evenly.

Bake in oven for 20-25 minutes until golden brown.

This handy device makes quick work of the coring, peeling and slicing. Just love it. It’s made by Cucina Pro.

Apple peeler in action demo by hubby 😍
Prior to adding topping (which I almost FORGOT to add)
that’s better
You know it’s good if a piece is gone before you’re finished photographing it 😎

I made two batches of apple pie filling but decided to freeze them.

Apple 🍎 pie 🥧 filling

And last but not least, the Instapot No Peel Apple sauce.

Applesauce in 4 Instapot minutes
Instapot No Peel applesauce

EASY Homemade Wonton Soup 🍵

Gina does it again. Her new book has the recipe for homemade wontons.

Easy Wonton Soup

Easy Wonton Soup

Asian, Soups, Quick

INGREDIENTS

6 cups chicken broth low sodium

1– inch piece fresh ginger, sliced thin

1 clove minced garlic

20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s

1 1/2 cups sliced shiitake mushrooms

4 baby bok choy, halved lengthwise and halved

1 tablespoon soy sauce

1 teaspoon sesame oil

scallions, sliced green parts only for garnish

DIRECTIONS

Bring chicken broth to a boil in a large pot.

Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.

Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.

Stir in soy sauce and sesame oil.

Divide soup in four bowls. Garnish with fresh scallions.

NUTRITION

136 Cals 9 Protein 22.5 Carbs 2 Fats
Serving: 11/2 cup (generous), Calories: 136kcal, Carbohydrates: 22.5g, Protein: 9g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 6.5mg, Sodium: 1218mg, Fiber: 2.5g, Sugar: 5g Blue Smart Points: 2 Green Smart Points: 2 Purple Smart Points: 2

Pizza Sausage Rolls

Pizza Sausage Rolls

Pizza Sausage Rolls wrapped in bagel dough with Italian chicken sausage, marinara and mozzarella make a fun recipe your whole family will love. Great game day food!

Pizza Sausage Rolls

Pizza Sausage rolls

Baked goods, Breads, Italian, Kid-Friendly

INGREDIENTS

For bagel dough:

1 cup unbleached all-purpose flour, plus more for dusting, (5 oz in weight) use cup4cup for GF*

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 cup non-fat Greek yogurt, (should be thick) I recommend Stonyfield

1 egg white, beaten (whole egg works fine too)

sesame seeds, for topping (optional)

For filling:

2 raw chicken Italian sausage links, 3 oz total (halved lengthwise) I like Premio

4 slices provolone or mozzarella cheese

8 teaspoons pizza sauce or marinara

marinara sauce, for serving (optional)

DIRECTIONS

Preheat oven to 400 degrees F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the yogurt and mix with a fork or spatula until well combined (it will be sticky and look like small crumbles).

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). If it’s too sticky, add a few extra sprinkles of flour.

Divide in 4 equal balls.

Working with 1 ball at a time, lightly dust a rolling pin and a work surface and roll dough into a 5 ½” circle, about ¼” thick.

Spread 2 teaspoons pizza sauce down the middle of the circle, leaving about 1/2” border.

Lay 1 slice of cheese in the middle of the circle then top with 1/2 sausage link.

Carefully bring both sides of the dough up, wrap one side around the sausage then the other.

Press dough together so it’s sealed around the sausage and place it on the prepared sheet pan seam side-down.

Repeat with remaining dough, sauce, cheese and sausage.

Brush each with egg wash, top with sesame seeds, if using, and bake for 25-30 minutes.

Allow to cool for 5 minutes then slice into 6 pieces and serve.

NOTES

*I have not tested these with GF flour, but I have made the bagels with cup4cup and had great success so I am sure it will work. You may have to add 5 more minutes to the bake time.

NUTRITION

302 Cals 22 Protein 30 Carbs 10 Fats
Serving: 1roll, Calories: 302kcal, Carbohydrates: 30g, Protein: 22g, Fat: 10g, Saturated Fat: 4.5g, Cholesterol: 51mg, Sodium: 957mg, Fiber: 1.5g, Sugar: 4g Blue Smart Points: 8 Green Smart Points: 9 Purple Smart Points: 8

It’s THAT time of year …

Healthy ❤️

so I thought I would share the food list for the first 17 days of the 17 Day Diet:

Cycle 1
Accelerate Food List

PROTEINS
Fish
Canned Light Tuna (water packed) Catfish
Flounder
Salmon
Sole
Tilapia

  • Opt for wild-caught rather than farm-raised fish, which may have received doses of antibiotics. Avoid the bigger fish such as swordfish, shark, king mackerel, and albacore tuna. They are the most likely to carry metals like methyl-mercury, which is considered a toxin.

  • Poultry
    Chicken Breast
    Eggs (2 eggs = 1 serving)
    Egg Whites (4 egg whites =1 serving) Turkey Breast

  • CLEANSING VEGETABLES (Eat Liberally)
    • Artichoke
    • Artichoke hearts
    • Asparagus
    • Bell peppers, green, orange, red, yellow
    • Broccoli
    • Brussels sprouts
    • Cabbage
    • Carrots
    • Cauliflower
    • Celery
    • Cucumbers
    • Eggplant
    • Garlic
    • Green beans
    • Green, leafy vegetables (including beet greens, turnip greens, collard greens)
    • Kale
    • Leeks
    • Lettuce, all varieties
    • Mushrooms
    • Okra
    • Onions
    • Parsley
    • Scallions
    • Spinach
    • Tomatoes
    • Watercress

  • FIBROUS FRUIT- 2 SERVINGS DAILY
    • Apples
    • Berries, all types
    • Grapefruit
    • Oranges
    • Peaches
    • Pears
    • Plums
    • Prickly pear cactus
    • Prunes
    • Red grapes

  • PROBIOTIC FOODS- 2 SERVINGS DAILY
    Acidophilus milk: (1 cup = 1 serving)
    Kefir: similar to a drinking-style yogurt; great for making smoothies (1 cup = 1 serving) Low-fat acidophilus milk (1 cup = 1 serving)
    Reduced salt miso dissolved in low-fat, low-sodium broth (1 tablespoon – 1 serving) Sauerkraut: (1/2 cup – 1 serving)
    Yakult: (1 cup = 1 serving)
    Yogurt, any type, including Greek-style, sugar-free (6 oz. container = 1 serving)
    FRIENDLY FATS: 1 TO 2 TABLESPOONS DAILY Flaxseed oil
    Olive oil
    CONDIMENTS
    Condiments and seasonings are allowed in moderation:
    • Salsa, low-carb marinara sauce, lite soy sauce, low-carb ketchup, fat-free sour cream, Truvia (a non-caloric sweetener made from natural ingredients), sugar-free jams and jellies, vegetable cooking spray, fat-free cheeses (i.e. Parmesan), fat-free salad dressing, salt, pepper, vinegar, mustard, herbs, and spices.
    Substitutions for vegetarians:
    One-half cup of tofu (any type)
    One-half cup of beans, lentils, or any legume
    1-2 vegetarian or black bean burgers (made from textured vegetable protein)
    2-4 ounces any vegetarian cheese, including soy cheese
    2 vegetarian “sausage” links (great substitute for eggs!)
    2 scoops vegan rice protein powder (great for smoothies, blend with 1 cup unsweetened almond milk and a fruit) for a quick 17-Day Diet vegetarian breakfast
    Any type of vegetarian meat substitute made from textured vegetable protein (see package for serving size)
    For dairy substitutes: 1 serving is 1 cup unsweetened soy milk, almond milk, or rice milk
    For yogurt substitutes, it is fine to use soy milk yogurt. These subs will work for all cycles as meat-protein substitutions.
  • If this appeals to you I recommend the ORIGINAL version of the book (at many libraries) as well as the various groups you’ll find on the WWW.

Breakfast Egg Rolls

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

Breakfast Egg Rolls
SkinnyTaste’s Breakfast Egg Rolls

Breakfast Egg Rolls

★★★★★

Breakfast, Make Ahead, TO TRY

INGREDIENTS

6 large eggs

1 tablespoon water

1/4 teaspoon kosher salt

black pepper, to taste

1/2 pound chicken or turkey sausage

2 tablespoons chopped green onions

2 tablespoons diced red bell pepper

olive oil spray

12 egg roll wrappers

salsa, optional for dipping

DESCRIPTION

These Breakfast Egg Rolls, loaded with eggs, sausage, and veggies cooked in the oven or air fryer, are a fun twist on an egg sandwich. Perfect for making ahead and reheating as needed.

DIRECTIONS

Beat eggs with water, salt and black pepper.

In a medium nonstick skillet, cook sausage over medium heat until no longer pink, 4 minutes, breaking into crumbles; drain.

Stir in scallions and peppers and cook 2 minutes. Set aside on a dish.

Heat the skillet over medium heat and spray with oil.

Pour in egg mixture and cook stirring until eggs are fluffy and cooked. Stir in sausage mixture.

Place 1 eggroll wrapper on a clean, dry work surface with corners positioned like a diamond.

Add 1/4 cup of the egg mixture on the bottom third of the wrapper.

Carefully lift the bottom point nearest to you and wrap it around the filling. Dip your finger into a small bowl of water and run it along the edges of the wrapper.

Fold the left and right corners in toward the center and continue to roll into a tight cylinder.

Repeat with remaining filling and wrappers.

Spray all sides of the egg rolls with oil and rub with your hands to evenly coat.

Preheat air fryer to 370F.

Cook egg rolls in batches for 10 minutes, turning halfway or until golden brown and crisp.

Serve immediately with salsa, if desired.

Egg Roll Oven Recipe:

Bake 400F in a preheated oven 12 to 16 minutes, flipping halfway.

From frozen, 375F 18 to 20 minutes, flipping halfway.

NUTRITION

Serving: 2egg rolls, Calories: 240kcal, Carbohydrates: 24.5g, Protein: 17.5g, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 221.5mg, Sodium: 585mg, Fiber: 1g, Sugar: 1g Blue Smart Points: 4 Green Smart Points: 6 Purple Smart Points: 4