10 Round 8 1/2 inch Rice paper rolls
1/2 fresh pineapple – very thinly (mangos would work beautifully too)
2-4 ounces (1/4 – 1/2 cup) of cooked pork tenderloin, diced thinly) (feel free to omit the meat and add cooked tofu for a meatless version)
4 ounces (1/2) cup vermicelli, cooked and drained
2 small carrots, peeled and julienned
1 ripe avocado, very thinly sliced
1 cucumber, julienned
2 cups of green leaf lettuce, shredded
1 cup of spinach, shredded
1/2 cup cilantro, chopped

Source, details, tips and full instruction at: lifemadesweeter.com


olive oil
2 healthy bunches new ramps (about 5 oz), coarsely chopped (ours were foraged & gifted by Kate!)
1 lb smoked pork sausage, casings removed and sliced (I used pork & garlic from Mountain Products Smokehouse)
2 cloves garlic, thinly sliced
3 tbsp red wine vinegar
1 quart tomato sauce (I used homemade & canned sauce with fresh oregano & thyme)
1 and ½ lbs whole milk ricotta (I made mine from Stonewall Dairy raw milk)
1 lb fresh mozzarella
½ lb sharp cheddar (I used “unusually sharp” Crowley Cheese)
1 box lasagna noodles, uncooked (I used gluten-free Tinkyada organic brown rice noodles)
salt & freshly ground black pepper, to taste

Source, details, tips and full instruction at: localkitchenblog.com


2 slices of bread
2 eggs
1 slice of deli (chicken, turkey, ham or bacon)
1 slice of cheese

Source, details, tips and full instruction at: ouncesandgrams.tumblr.com


1 (15 ounce) can chickpeas or garbanzo beans (I use Bush's Garbanzo Beans)
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (I use whole wheat bread)
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Source, details, tips and full instruction at: twopeasandtheirpod.com


2 tspns olive oil
1 Tblspn dried red chile flakes ( we go heavy on this b/c we love heat, adjust to your taste)
1# boneless, skinless chicken thighs
1/2 tspn smoked paprika
2 Tblspns brown sugar
3 Tblspns fish sauce
1/3 C fresh lime juice
1/2 small diced white onion
1Tblspn minced lemon grass ( use the inner layers)
3 Kaffir lime leaves, cut into fine slivers
2 Roma tomatoes, seeded & diced 1/2 C fresh mint leaves, chopped
Red lettuce leaves, to use as the bed
Cilantro for garnish
1 bag shredded cabbbage
A few lime wedges for garnish

Source, details, tips and full instruction at: acoupleoffoodiesintacoma


1 head Iceberg lettuce
90 grams slab bacon (3.2 ounces) cut into 1/4
50 grams blue cheese (1.75 ounces)
50 grams Mascarpone cheese (1.75 ounces)
1/4 cup plain yogurt
1 tablespoon mayonnaise
1 tablespoon milk
1/2 cup blueberries
salt to taste
fresh ground black pepper to taste

Source, details, tips and full instruction at: norecipes.com


3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak cut into thin 3-inch strips (grass fed pasture raise happy please)
2 tablespoons vegetable oil, divided
4 bunches of broccoli cut into florets steamed in the microwave for 3 minutes
1/3 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
hot cooked brown rice

Source, details, tips and full instruction at: kimmysbakeshop.com


4 tablespoons olive oil
2 large onions, diced
8 ounces (227 g) carrots, peeled and fine grated
4 large stalks celery, diced
5 cloves garlic, minced12 ounces (336 g) Sweet Italian Ground Sausage (or links with casings removed)
2 pounds (~900 g) 93% lean ground beef
4 strips bacon, diced
3 (6-ounce/170 g) cans tomato paste
2 cups (480 ml) low-fat lactose-free milk
2 cups (480 ml) dry white wine (chardonnay is fine)
salt and pepper to taste
grated Parmigiano Reggiano or Grano Padano cheese

Source, details, tips and full instruction at: andreasrecipes.com


Yields: 8 servings

1 nopal (prickly pear)
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
¾ cup corn kernels
2 Roma tomatoes, cored and chopped
2 tablespoons cilantro, chopped
2 teaspoons agave nectar (or honey)
2 Palestine sweet limes (or regular limes)
2 teaspoons Bhut Jolokia Ghost Pepper Sauce (or your favorite hot sauce)
1 (15-ounce) can red kidney beans, drained and rinsed
1 day-old jalapeño Cheddar cheese bread roll
½ white onion, chopped
3 tablespoons Italian parsley, chopped
1 egg, lightly beaten
1 teaspoon garlic powder
8 small corn tortillas
¼ cup vegetable oil, as needed
¼ cup queso fresco, freshly crumbled
¼ cup crema Mexicana sour cream

Source, details, tips and full instruction at: phamfatale.com


First Layer-bottom

1 29 oz can of whole pinto beans, drained, rinsed
1/2 small onion, chopped
1/2 small bell pepper, chopped
1 tsp. black pepper
1 tsp. creole seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 chipotle pepper
11X9 casserole dish
cooking spray to coat dish

Directions: Place everything in a blender, blend well and set aside.

2nd Layer
8 oz grated sharp cheddar cheese

3rd Layer
1 jar of pickled, sliced jalapenos

4th Layer

8 oz grated jack cheese

5th-6th Layer
1/2 lb fresh andouille sausage, casing removed
1/2 pack of thick cut bacon, diced
cooking oil

Source, details, tips and full instruction at: creolecontessa


2 540 ml (19 fl oz) cans mix bean blend
2 cups of sliced smoked sausage, ie. kielbasa
1 red pepper, chopped
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1 680 ml (23 fl oz) can tomato sauce
2 tbsp of vegetable oil
1 large onion chopped
6 cloves of garlic minced
1 tbsp paprika
1/2 tsp cayenne pepper
2 tsp Frank's hot sauce
2 cups water
salt and pepper to taste

Source, details, tips and full instruction at: jocooks.com


6 cups frozen corn, thawed
1 can coconut milk
1 cup sour cream, plus more for garnish
1 tablespoon cayenne pepper
2 teaspoons chili powder, plus more for garnish
2 teaspoons coriander
1 lb shrimp, cooked and cut into large chunks, leave 6 whole for garnish
Salt and pepper to taste
1 avocado, cut into chunks

Source, details, tips and full instruction at: bethmichelle.com


1 can (15 oz) full-fat coconut milk
1 tablespoon wasabi powder
pinch kosher or sea salt
1 packet unflavored gelatin
1/4 cup cold water
1 medium mango, peeled and sliced
1 sheet nori
8 ounces sashimi-grade tuna
1/2 tablespoon fish roe

Source, details, tips and full instruction at: janssushibar.com


For the Pancakes:
Makes 6-8 pancakes

Banana – 2 large (mashed)
Unsalted Butter (melted) – 2 Tbsp
Lemon juice – 1 Tbsp
Honey/Maple syrup – 2 Tbsp
Egg – 1 large
Plain Yogurt – 1/4 cup
Oat flour (finely ground regular or instant oatmeal) – 1 cup
Baking Soda – 1/2 tsp
Salt – 1/4 tsp
Pure Vanilla extract – 1 tsp OR Ground Cinnamon – 1/2 tsp & Grated Nutmeg – 1/4 tsp
Extra butter or non stick spray – to grease the pan

For the berry syrup:
Yield- 1 1/4 cup

Strawberries (washed, hulled and halved) – 8 oz
Blackberries (washed) – 1/2 pint
Sugar – 6 Tbsp
Lime Zest – 1 tsp
Water – 1 1/2 cups

Source, details, tips and full instruction at: ambikaskitchen.com


for the tofu cakes:

370 grams firm tofu, drained, pat dry and crumbled
1 ½ tablespoons shoyu
1 tablespoon vegan mayo
2 teaspoons dijon mustard
2 tablespoons flaxseed meal
1 ½ tablespoons lemon thyme, finely chopped
1 ½ tablespoons chives, finely chopped
2 teaspoons rosemary, finely chopped
zest of one lemon
2 tablespoons olive oil

for the curried apple:

1 large apple, peeled, cored and thinly sliced
½ teaspoon curry powder
¼ teaspoon sugar
a pinch of salt
a good squeeze of lemon juice
1 tablespoon olive oil
chopped coriander, for garnishing

Source, details, tips and full instruction at: veggiesonthecounter.com


For the chowder:
*1- 1 1/2 pounds salt cod (preferably made with sustainable cod), soaked for 24-48 hours (change the water several times during the soaking period)
*1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like)
*1/4 cup extra virgin olive oil
*1 generous pinch of saffron threads
*1 medium onion, peeled and chopped
*1 cup trimmed, cleaned and chopped leeks
*3 cloves garlic, peeled and slivered
*1 cup Tuscan kale, finely shredded
*pinch of fennel pollen
*28 oz. can of organic whole peeled tomatoes, with liquid
*1/4 cup Vermouth or dry white wine
*1 slice favorite gluten-free or regular whole grain bread, toasted- optional
*1.5 oz. jar of wild caught anchovies in oil (about 2 tablespoons)- optional
*garlic aioli- optional

For the aioli:
*1 large garlic clove,
*1 large egg yolk
*pinch of coarse sea salt
*1/2 cup extra virgin olive oil, plus more if necessary
*freshly ground black pepper

Source, details, tips and full instruction at: healthygreenkitchen.com

Pumpkin Cinnamon Dough
1/2 cup pumpkin puree, canned/unsweetened
2 1/2 cups white flour
2 cups whole wheat pastry flour
1 1/4 cups warm water
1 packet yeast
1/2 cup vegan shortening, melted
1/2 cup sugar
1/2 tsp salt
*extra white flour as needed to handle, knead and roll out dough

Pecan Cinnamon Sugar Filling
3/4 cup brown sugar
3/4 cup pecans, chopped
1 1/2 tsp cinnamon
1/2 tsp vanilla bean granules - or extract
1/2 cup vegan butter, melted

Ginger Cream Cheese Glaze
1 1/2 tsp ginger powder
1 cup vegan cream cheese
1/2 cup maple syrup
1/3 cup vegan butter, melted
1/2 cup soy creamer
2-4 Tbsp powdered sugar to thicken as desired (add last, by hand with sifter)

Source, details, tips and full instruction at: lunchboxbunch.com

Spice Mixture Ingredients
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground mustard
1 teaspoon ground coriander
1 teaspoon hot red-pepper flakes
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1-2 bay leaves, crumbled
1 teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon sea salt

Slaw Ingredients
2 cups red cabbage, finely shredded
¼ cup apple cider vinegar
1 teaspoon sea salt

Dressing Ingredients
¼ cup vegan mayo
1 tablespoon ketchup, minced
2 tablespoons sweet pickles, minced
1 tablespoon capers, minced
1 tablespoon red onion, minced
1 ½ teaspoons lemon juice
sea salt & pepper, to taste

Sandwich Ingredients
1 package tempeh
2 teaspoons canola oil
¼ cup salt
1 loaf pumpernickel rye bread
Earth Balance butter

Source, details, tips and full instruction at: peasinablog.com

To make enough of this salad to feed one person (maybe two), you start with one large pink grapefruit.

Source, details, tips and full instruction at: healthygreenkitchen.com


1 1/4 cup water
1 cup lentil flour (made from whole lentils ground into flour in blender)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup pumpkin puree (can be from canned or fresh pumpkin)
1-2 tablespoons olive oil

Source, details, tips and full instruction at: pure2raw.com


bamboo skewers
3 pounds boneless chicken breast, cut into 1 inch cubes
2 lemons
1/4 cup extra virgin olive oil
4 sprigs rosemary or 2 teaspoons dried oregano, rosemary, thyme or a mixture
salt and freshly ground pepper
Assorted bell peppers (I used red, yellow, orange)
Summer Squash

Source, details, tips and full instruction at: jeanetteshealthyliving.com

makes 8 medium pancakes

1 cup fresh cherries, pitted*
1 cup gluten free all purpose flour
1 tablespoon baking powder
1/4 teaspoon xanthan gum
1/4 cup water
1/4 cup agave (or sweetener of choice)

Source, details, tips and full instruction at: spabettie.com


1 pound fresh green beans
11/2 tablespoons extra virgin olive oil
1 tablespoon butter
3/4 teaspoons black mustard seeds
1 tablespoon minced fresh garlic (about 4 pods)
3/4 teaspoons red pepper flakes or to taste
salt to taste

Source, details, tips and full instruction at: cookinginwestchester.com


64g (1/3 cup) Granulated Erythritol, for rolling
128g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
123g (1/2 cup) Unsweetened Applesauce
13g (2 tbs) Ground Flaxseed + 1/4 cup Water
2/3 cup Homemade Brown Sugar*, packed (128g Granulated Erythritol+15g Molasses)
1/2 tsp Salt
180g (1+1/2 cups) Peanut Flour
3/4 tsp Baking Soda

Source, details, tips and full instruction at: chockohlawtay


1 pound chicken (2 medium sized breasts)
2 teaspoon chili powder
2 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon oregano
½ teaspoon cayenne pepper
¼ teaspoon salt
2 romaine hearts, chopped (about 5-6 ounces)
1 jalapeño, sliced thinly
1 cup shredded low-fat mozzarella cheese
1 large tomato, diced
3 tablespoon roughly chopped cilantro
2 cups corn
2 cups black beans
Avocado Dressing (recipe below)
Chili Croutons (recipe below)
Avocado Dressing
1 ½ cups diced avocado (about 2 small avocados)
1 ¼ cups buttermilk
¼ cup low-fat mayo
¾ teaspoon garlic powder
¾ salt, plus more to taste
½ teaspoon dried dill
½ teaspoon dried basil
Pinch of black pepper
Chili Croutons
2 ½ cups cubed day old bread
1 ½ tablespoons grapeseed oil (or whatever you have on hand)
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon chili powder

Source, details, tips and full instruction at: cookingforkeeps.com


Quinoa - 1 cup dried
Fava beans - fresh pods, several big handfuls. (once shelled I had a scant 2 cups)
Radish - 1 bunch
Avocado - 1, sliced into small chunks
Apple - 1/2 and apple, cut into small chunks
Red onion - 1/2 an onion, finely chopped
Olives - I had 6 kalamata olives left in my fridge, I sliced the meat off the pit into slivers.
Feta - about 1/3 cup
Mint - fresh, 3-4Tb finely chopped
Lemon - juice of 1 lemon
Butter - 1TB
Olive oil - a drizzle
Salt/pepper - to taste

Source, details, tips and full instruction at: l-o-r-e.com

Vegetarian, gluten-free and still, heaven to our mouth!


for the tofu:
1 package extra firm tofu, rinsed, pressed, and sliced 1/4″ thick
for the barbecue marinade:
3 tablespoons finely chopped onion or shallot
1/2 tablespoon tomato paste
1/4 teaspoon ground cumin
2 teaspoons shoyu or soy sauce
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 1/2 tablespoons honey
2 to 4 tablespoons sriracha sauce (depending on how spicy you like it)
3/4 teaspoon salt

Source, details, tips and full instruction at: leafandgrain.com

More than a simple cheesecake, with an Oreo cookie crust, left the berries whole, arranged on top of the cake and drizzle the berries with a fresh strawberry glaze.


2 cups Oreo cookies with cream center removed, finely ground (2 sleeves)
1/4 cup butter, melted
2 tablespoons sugar
4 8-oz. packages cream cheese, room temperature
1 2/3 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs
2 egg yolks
1 1/2 teaspoons pure vanilla extract
1/4 cup sour cream
Strawberry Glaze:
1 cup frozen strawberries, thawed
1 pint fresh small strawberries, washed and hulled
3 tablespoon water
2 tablespoons sugar
1 teaspoon cornstarch
red food coloring, optional

Source, details, tips and full instruction at: barbarabakes.com


4-5 per person
5 dates
2.5 tsp goat cheese
2.5 slices Serrano ham

Source, details, tips and full instruction at: reelflavor.com


For the cake:
10 oz. (2 ¼ cups) all-purpose flour; more for the pan
2 cups sugar
1 ½ tsp. baking powder
½ tsp. baking soda
6 oz. (12 tbsp.) unsalted butter, softened; more for the pan
½ cup vegetable oil
1 ½ tbsp. finely minced orange zest or lemon zest (from about 2 lemons)
1 tbsp. vanilla extract
¾ cup strained fresh orange juice
5 large eggs
For the syrup and glaze:
½ cup strained fresh orange juice
1 Tbsp. unsalted butter, melted
2 Tbsp. dark rum
1 cup confectioners' sugar, divided

Source, details, tips and full instruction at: swapnascuisine.com


1 large beet, thoroughly washed
1 avocado, slightly firm
3 tbsp chopped pecans or walnuts
1 tbsp extra virgin olive oil
1 tsp grain mustard
1 tsp Dijon mustard
2 tsp apple cider vinegar
2 tsp freshly squeezed lemon juice
½ tsp agave nectar
⅛ tsp salt, or to taste
2 tsp chia seeds
2 tbsp chopped chives

Source, details, tips and full instruction at: mayihavethatrecipe.com


(Healthier Mongolian Beef Recipe)

Makes 2 servings
1/2 lb beef tenderloin, thinly sliced against the grain
1 TB corn starch (optional)
2 cloves garlic, minced
1/4 tsp ginger, grated
2 1/2 – 3 TB tamari (gluten-free soy sauce)
1 1/2 TB agave nectar (or sugar)
1 tsp Chinese rice wine or dry sherry
2 TB water*
3 green onion, cut into 2-inch pieces (green parts only)
1-2 TB canola oil for the pan

Find this one at Chow Divine and... wow. I can't wait to make my own!
For details, tips and full instruction please visit chowdivine.com


Tzatziki sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Christy shared this one on her blog (The Girl Who Ate Everything) and I could not resist it.
For details, tips and full instruction please visit the-girl-who-ate-everything.com


1 1/2 cups heavy cream
2 tablespoons unsalted butter
1/4 teaspoon ground black pepper
9 ounces fresh tortellini (homemade or storebought)
1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup)
1/8 teaspoon freshly grated nutmeg
1 cup frozen peas, slightly thawed
1/4 cup chopped cooked ham

Colorful and tasty, mixing tortellini with ham and peas, this must taste heavenly!
Source, details, tips and full instruction at: joelens



2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

1/2 C Honey
1T Cider Vinegar

Spicy and sweet simultaneously, this chicken dish looks mind-blowing!
Source, details, tips and full instruction at: ourbestbites.com


1 Tbsp olive oil
1 lb lean ground beef
1/2 cup yellow onion, diced
2 cloves garlic finely minced
2 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained
1 (4 oz) can diced green chilis
salt and pepper, to taste

Looks delicious! I find this tasty one at cookingclassy.com, please click to read full details and how to do it tips and instruction at cookingclassy.com


8 Chicken thighs, boneless and skinless
1 1/2 lb Dry rigatoni
16 oz Frozen spinach, thawed
16 oz Heavy whipping cream
4 cups Milk, 2%
8 oz Sour cream
1 cup Italian three-cheese blend (Parmesan, Asiago & Romano)
2 Tbsp Butter, unsalted
2 Tbsp Canola or vegetable oil
2 Tbsp All-purpose flour
1 1/2 Tbsp Garlic, minced
2 tsp Garlic salt
2 tsp Kosher salt
1 tsp Black pepper, ground fresh
1/2 tsp White pepper
Dash Cayenne
Dash Nutmeg

Find this at patiodaddiobbq.com - click to read details and full instruction.


1/4 cup butter
1/4 cup flour
2 cups milk
1/8 teaspoon ground nutmeg
1/4 teaspoon thyme
8 oz cheddar cheese
24 oz frozen broccoli florets, thawed
1/3 cup panko bread crumbs
1/2 cup grated Parmesan cheese

Find this tasty recipe at kitchencomments.blogspot.com - click to read details and full instructions.


For Chicken

4 chicken breasts, boneless, skinless, cut into small pieces
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 egg
1 tbsp garlic powder
1 tsp smoked paprika
1 tbsp hot sauce
salt and pepper to taste
Panko breadcrumbs
oil for frying

For Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce (I used Frank's)
1 tbsp Frank's hot sauce
2 tbsp honey

Was looking for something different, find this at jocooks.com - click to read full instruction.


1 lb. lasagna noodles
15 oz. ricotta
1 cup shredded mozzarella
1/4 cup grated parmesan
1 lg. egg
10 oz. frozen spinach
2.5 cups marinara sauce
to taste salt and pepper

This looks so-so tasty and seems pretty easy to prepare, gonna try to make it one of these days!
Find it at budgetbytes.blogspot.com - click to read full instruction.

Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They are high in vitamin C, vitamin B6 and folic acid and are a good source of dietary fibre. They are very low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising the calorific content to any great extent.
Onions contain chemical compounds such as phenolics and flavonoids, that have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties. These include quercetin and its glycosides quercetin 3,4'-diglucoside and quercetin-4'-glucoside. There are considerable differences between different varieties in antioxidant content. Shallots have the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount.
Onion extract has been advocated as a means of promoting the healing of wounds after surgery and reducing scarring. (Source: Wikipedia)


1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Find this at the-girl-who-ate-everything.com - click to read full instruction and get some other good tips.

Spinach is thought to have originated in ancient Persia. Arab traders carried spinach into India, and then the plant was introduced into ancient China, where it was known as "Persian vegetable". The earliest available record of the spinach plant was recorded in Chinese, stating it was introduced into China via Nepal (probably in 647 AD).
In AD 827, the Saracens introduced spinach to Sicily.
Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach.
Polyglutamyl folate (vitamin B9 or folic acid) is a vital constituent of cells, and spinach is a good source of folic acid. Boiling spinach can more than halve the level of folate left in the spinach, but microwaving does not affect folate content. Vitamin B9 was first isolated from spinach in 1941. (Source: Wikipedia)


1 lb. pasta (I used whole wheat shells)
4 boneless, skinless chicken breasts (about 2 lbs.), diced
1/4 cup olive oil
8 cloves garlic, minced
1 tsp. salt
5 cups fresh spinach, chopped
1/4 cup white wine
2 cups mozzarella cheese

Found it, click to read full instructions at bitchincamero.com

Sometimes a sandwich it's more than enough, it's everything we need. So, this is a tasty, good looking, irresistible sandwich. And easy to make!

Makes 2 large sandwiches or 4 small wraps

Chive Spread:
1/4 cup Greek yogurt or mayonnaise (OR 2 tablespoons of each)
1 tablespoon finely chopped fresh chives
Salt and pepper, to taste
Avocado Salad:
1 avocado, peeled, pitted and diced
1 tomato, cored and chopped
1 cucumber, peeled, seeded and diced (optional)
Squeeze of lime juice
 2 tablespoons chopped fresh basil or cilantro
Salt and pepper, to taste
4 slices bread (preferably whole grain) or 4 small tortillas (flour or multigrain)
1/4 cup alfalfa sprouts
2 to 4 slices pepper jack cheese

Source, full instructions at ezrapoundcake.com

Spanakopita or spinach pie is a Greek savory pastry.
It is in the burek family of pastries with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess[citation needed]), onions or scallions, egg, and seasoning. The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek). While the filo-dough recipe is most common, many recipes from the Greek islands call for a crust made of flour and water to form a crunchier, calzone-like exterior in place of the flaky filo dough. The pastry is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese. (Source: Wikipedia)


1 Tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
10 ounces frozen chopped spinach. thawed and squeezed dry
4 to 6 ounces domestic feta cheese, crumbled
1 cup cottage cheese OR ricotta cheese OR cream cheese
1 egg
Salt and pepper to taste
1 pound phyllo, thawed
8 tablespoons butter (1 stick), melted
2 tablespoons vegetable oil

Find this tasty recipe at joelens.blogspot.com - click to read full instructions and get all the tips you need.

The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.
In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower. (Source: Wikipedia)


2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

It looks tasty, must try out!
Source, read full instruction at kalynskitchen.com

A taquito or flauta is a Mexican food dish consisting of a small rolled-up tortilla and some type of filling, usually beef or chicken.[2] The filled tortilla is crisp-fried. Corn (maize) tortillas are generally used to make taquitos, though flour is sometimes used.

Taquitos as they now exist are claimed to have been invented in at least two places in California, based on family recipes originating in Mexico: in Los Angeles' Olvera Street, at Cielito Lindo, founded by Aurora Guerrero in 1934 and still serving customers and in San Diego, in 1940, by Ralph Pesqueria, Sr., when customers at his tortilla factory began asking for prepared food items. The tortilla factory became El Indio Restaurant, where taquitos and other Mexican food are still served. There are many varieties of taquitos in different regions. Taquitos most often contain beef, chicken, and sometimes include cheese, pork, potato, or vegetables. They are generally thin and tend to be about 6 inches (15 cm) long. Potatoes are usually involved in the breakfast form of taquitos, which are thick and come with eggs. Taquitos are usually served with a type of salsa and/or guacamole.
In the United States, taquitos are very popular as a frozen food. (Source: Wikipedia)

But you can make your own taquito back home.


3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Source, read full instructions at seededatthetable.com

6 slices of bread
6 slices of bacon
6 eggs
1/2 cup of shredded cheese
salt & pepper

Source: thenoshery.com

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/2 teaspoon chili sauce (optional)
1/4 cup grated parmigiano reggiano (parmesan), grated
1/4 cup mozzarella, shredded

Source: closetcooking.com

1/2 pound dry thin spaghetti pasta OR any other pasta
1 Tbsp olive oil
1/2 cup finely chopped onion OR 2 to 3 shallots
1/8 to 1/4 tsp crushed red pepper OR 1 dried red chili, split in half
1 garlic clove, minced
Vegetable bouillon cube OR paste in amount used to flavor 1 cup broth
1/2 cup vodka
1/3 to 1/2 tsp salt
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup whipping cream
3 Tbsp thinly sliced fresh basil
Shaved or grated parmesan cheese, to garnish
Additional fresh basil leaves

Source: 6bittersweets.com

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 0z)

Source: mychocolatetherapy.com