Our Tasty Test Kitchen

This is a really good basic Alfredo Sauce.  We've also added mushrooms, chicken or squash depending on our mood.

• 1T Butter
• 1/4c Flour
• 1t Salt
• 1 pinch Nutmeg
• 1/4t Pepper
• 3C Skim Milk
• 1T Chopped Parsley
• 1t Minced Garlic

Heat butter over med-high until melted.  Add flour; stirring for 1 minute.  Whisk in milk, salt, pepper, nutmeg, garlic & parsley.

Bring to a boil; whisking.  Reduce heat & simmer; stir occasionally for 5 minutes or until thickened.

Toss with Parmesan cheese & noodles.


Recipe from Verna Gammon

This recipe is a lightened up version of Cafe Rio's Sweet Pork Salad.  It was wonderful!






Marinade:

• 2.5 lbs pork loin roast, all fat trimmed
• salt and pepper
• garlic powder
• 6 oz Coke zero
• 1/4 cup brown sugar (unpacked)
• 1/4 cup water

Step 2

• 8 oz Coke zero
• 6 oz can sliced green chilies
• 8 oz tomato sauce
• 1 chipotle chile in adobo sauce
• 1/8 tsp garlic powder
• 1/8 tsp cumin
• 1/8 tsp chipotle chili powder (to taste)
• salt and pepper to taste
• 1/3 cup brown sugar (unpacked)

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

• 2 C Instant Rice, cooked
• 1 Lime, juice
• 6T Cilantro

• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 lime, juice of 
• 1 tbsp cilantro, chopped
• 1 tbsp red onion, finely minced

Quesadillas:

• 16 large shrimp, cleaned and deviened 
• cumin
• garlic powder
• salt and fresh pepper
• cooking spray
• 4 scallions, chopped
• 6 oz Cabot's 75% Light Vermont Cheddar, shredded
• 8 (6") low carb whole wheat flour tortillas

Season shrimp with salt, pepper, cumin, and garlic powder. Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes on each side until shrimp is cooked though. Remove from heat and cut shrimp in half lengthwise, set aside.

Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with 1.5 oz cheese, 8 shrimp halves, and tomato avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve immediately.

Recipe from: Gina's Skinny Recipes

This recipe is one of my kids favorite foods to eat.  My 1 & 2yr olds especially love eating it for breakfast.  I love how healthy it is.  You can substitute Quaker oats but they don't absorb the liquid as well & they don't get as tender.  You can find regular rolled oats at a normal grocery store in the food storage area.




6c Raw Rolled Oats
1/2c Raisins
1/2c Freeze dried fruit
Coconut Juice, enough to cover (Walmart sells it with the Asian food in the soda can size.  I use 4 of these)
1/2c grated Zucchini (optional, you won't even notice it's there but the the kids will get their veggies)
1T, heaping  Cinnamon
1t salt (do not omit)

Mix all ingredients & store in refrigerator over night.  Serve cold, with or without a little honey.

Recipe was adapted from one by Travis Stockwell

Enchilada sauce:

• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
• 1 cups tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup fat free vegetable broth
• kosher salt and fresh pepper to taste

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated reduced fat mexican blend cheese
• 4 Large Low Carb tortillas
• chopped scallions (optional)
• chopped cilantro (optional)

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.  

Remove from heat and add 1/2 cup cheese; mix well.

Divide zucchini between in each tortilla, roll and place seam side down in baking dish. 

Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!

Recipe from "Gina's Skinny Recipes"