Spinach and Pepper Pita Pizzas

Whole-wheat pitas are topped with spinach, red peppers, and Havarti cheese, for an easy-to-make, nutritious snack or for dinner. From marthastewart.com.

Spinach and Pepper Pita Pizzas


Ingredients:

4 mini whole-wheat pitas (without problem ingredients)
2 ounces (2 cups) trimmed spinach, thinly sliced
1/2 cup roasted red bell peppers, thinly sliced
2 to 3 ounces shredded Havarti cheese (preferably dill-flavored) or other cheese you can tolerate
Coarse salt and ground pepper (if tolerated)


Directions:

1. Preheat oven to 425 degrees. Place pitas on a baking sheet. Top with spinach, peppers, and cheese, dividing evenly. Season with salt and pepper.

2. Bake until cheese is bubbly and golden brown, 5 to 6 minutes.

Apple Stuffed Pork Chops

A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired! From allrecipes.com.

Apple Stuffed Pork Chops


Ingredients:

1 tablespoon chopped onion (if tolerated)
1/4 cup butter
3 cups fresh bread crumbs (without problem ingredients)
2 cups chopped apples (Fuji or Gala)
1/4 cup chopped celery
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
6 (1 1/4 inch) thick pork chops
salt and pepper to taste (if tolerated)
1 tablespoon vegetable oil


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet sauté onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.

3. In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Creamy Sweet Corn with Okra

A bit of cream and a few crumbles of bacon lightly coat these delightful veggies the whole family will love. From tasteofhome.com.

Creamy Sweet Corn with Okra


Ingredients:

1 small onion, chopped (if tolerated)
2 tablespoons butter
1 garlic clove, minced
3 cups frozen corn, thawed
1 cup frozen sliced okra, thawed
1/4 cup half-and-half cream
2 slices ready-to-serve fully cooked bacon, chopped (if tolerated)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper (if tolerated)


Directions:

In a large skillet, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Panko-Parmesan Crusted Halibut

Panko Parmesan Crusted Halibut is easy to make, beautiful and delicious! From happymoneysaver.com.

Panko-Parmesan Crusted Halibut


Ingredients:

2 Halibut fillets remove skin
1 tbsp olive oil divided
1/2 fresh lemon or juice (If tolerated or omit. You can also use a lemon substitute)
1/2 cup plain panko crumbs (without problem ingredients)
1/4 cup of Parmesan cheese (if tolerated)
1 tbsp fresh parsley chopped
1/4-1/2 tsp garlic powder
Sea salt and freshly cracked pepper to taste (if tolerated)
Cooking spray


Directions:

1. Squeeze your lemon juice and olive oil over both sides of halibut. Then sprinkle sea salt and fresh pepper on both sides.

2. Line a baking sheet with foil. Add a cooling rack on the baking sheet and spray both with cooking spray.

3. Mix the panko crumbs, parmesan, fresh parsley, garlic powder, some salt and pepper in a bow or plate.

4. Dip the Halibut in the mixture on both sides. Put them on top of the cooling rack.

5. Place the baking sheet into the refrigerator for 20-30 minutes. (This will ensure the panko coating doesn't fall off when baking as much).

6. Preheat the oven to 450 degrees. Spray the top of each piece of fish with olive oil cooking spray. Place the baking sheet in the oven and cook for 15 minutes or until the halibut is cooked through and flaky.

7. Remove from the oven and serve with a lemon wedge. Enjoy.

Spinach and White Bean Meatball Soup

A favorite cozy weeknight soup! Made so hearty with white beans, spinach, and the most tender chicken meatballs! From damndelicous.net.

Spinach and White Bean Meatball Soup


Ingredients:

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups chicken stock (without problem ingredients)
2 bay leaves
1 cup uncooked orzo pasta (without problem ingredients)
2 cups baby spinach
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon (If tolerated or omit. You can also use a lemon substitute)
2 tablespoons chopped fresh parsley leaves (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)

For the chicken meatballs . . .
1 pound ground chicken
1/3 cup Panko (without problem ingredients)
1/4 cup freshly grated Parmesan (if tolerated)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley (if tolerated)
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional if tolerated or omit)
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.

2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.

3. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and basil until fragrant, about 1 minute.

4. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.

5. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

6. Serve immediately.

Biscuits

Perfect southern biscuits, tender inside, full of flavor. Watch the accompanying video to see how she makes them. If you brush the tops with melted butter as soon as they come out of the oven, they are even better. Anyone can make delicious, old fashioned biscuits with this recipe.
From pauladeen.com.

Biscuits
Prep time: 15 minutes
Cook time: 12 minutes
Servings: about 3 dozen biscuits


Ingredients:

2 cups all purpose flour
1 teaspoon sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons cubed butter
3/4 cup (more or less if needed) milk


Directions:

1. Preheat oven to 425 °F.

2. In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

3. Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

4. Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

Sock It to Me Cake

An oldie, but a goodie that you’ll love that has a swirl of cinnamon, brown sugar, and nuts inside. Easy to make and has been passed from generation to generation. From geniuskitchen.com.

Sock It to Me Cake


Ingredients:

1 (18 ounce) package butter recipe cake mix or 1 (18 ounce) package yellow cake mix (check for problem ingredients) or make your own homemade yellow cake mix
Examples: (only use dry ingredients using these recipes)- iambaker.net, simplyscratch.com, food.com, etc. Lot’s online!
4 eggs
1 cup sour cream (it's on the "Try It" list)
1⁄3 cup vegetable oil
1⁄4 cup water
1⁄4 cup sugar

Streusel Filling
2 tablespoons cake mix (reserved)
2 tablespoons brown sugar
2 teaspoons cinnamon, ground (it’s on the “Try It” list)
1 cup pecans (if tolerated), finely chopped or use nuts you can tolerate

Glaze
1 cup confectioners' sugar
1 -2 tablespoon milk


Directions:

1. Preheat oven to 375°F.

2. Grease and flour a 10-inch tube or Bundt pan.

3. For streusel filling, combine 2 tablespoons cake mix, brown sugar, and cinnamon in medium bowl; stir in nuts.

4. For cake, combine remaining cake mix, eggs, sour cream, oil, water, and sugar in a bowl.

5. Beat at medium speed with electric mixer for 2 minutes.

6. Pour two-thirds of batter into pan, sprinkle streusel filling.

7. Spoon remaining batter over filling.

8. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.

9. Cool in pan 25 minutes, and invert onto a serving plate, and then cool completely.

10. For glaze combine confectioners' sugar and milk in a small bowl.

11. Stir until smooth, and then drizzle onto cake.