Ham, Egg, and Cheese Muffins
My kids love egg muffins. These are so easy to make. We had leftover ham from Easter dinner, so I chopped up some to add to the base of each muffin tin. I added chopped spinach to my muffin cups to add some veggies to …
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Orange Marmalade Glazed Spiral Ham
We always have ham on Easter and a few years ago I started experimenting with glazes and toppings. This orange marmalade glaze adds a sweet and crunchy edge to a delicious honey ham. Ingredients: One 8-10 pound bone in spiral honey ham ½ cup orange …
Broiled Asparagus with Gremolata
I can eat asparagus prepared just about any way. Broiled asparagus with a crunchy gremolata topping is one of my favorites.
Ingredients:
1 bunch asparagus
2 tablespoons extra-virgin olive oil divided
¼ cup panko breadcrumbs
Zest from ½ lemon
1 garlic clove
1 teaspoon diced fresh parsley
Directions:
- Trim the ends off asparagus. Line a baking sheet with aluminum foil.
- Spread the asparagus out in an even layer and drizzle with 1 tablespoon olive oil.
- Broil on high 4-6 minutes.
- Meanwhile toast breadcrumbs, garlic, lemon zest, parsley, and 1 tablespoon olive oil in a small skillet over low heat.
- Toss asparagus with topping and enjoy!
Honey and Mint Glazed Roasted Carrots
I love roasted carrots and when topped with honey and mint this makes for an incredible side dish. Ingredients: 1 pound large carrots peeled and sliced in half lengthwise 2 tablespoons extra virgin coconut oil 3 tablespoons dark brown sugar 2 tablespoons honey 3 tablespoons …
Key Lime Bars
If you like lemon bars and key lime pie then you will love this dessert. These bars are similar to lemon bars but use key lime juice instead of lemon juice. Ingredients: Cookie Crust- 1 cup unsalted butter at room temperature ½ cup truvia confectioners’ …
Strawberry Lemon Love Cake
This cake is lemon pudding over a strawberry cake layer and ricotta cheesecake on the bottom. You can top it with fresh strawberries to make a delicious springtime dessert.
Ingredients:
One strawberry cake box mix plus required ingredients
32 ounces part skim ricotta cheese
¾ cup sugar or ½ cup truvia
1 teaspoon vanilla extract
4 large eggs
16 ounces reduced fat cream cheese
1 cup milk
One 3.4 ounce instant lemon pudding mix
Fresh strawberries and lemon zest for topping
Directions:
- reheat the oven to 350 degrees and spray a 9×13 baking dish with baking spray.
- Prepare the cake batter according to package directions and pour into prepared pan.
- Combine the ricotta, sugar, vanilla, and 4 ounces of the cream cheese in the bowl of a stand mixer with a paddle attachment. Beat on medium until smooth scraping down the sides of the bowl as needed.
- Gently spread over the strawberry cake batter.
- Bake 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Beat the remaining 12 ounces of cream cheese in a stand mixer on medium until smooth. Add the milk and pudding mix. Beat until smooth. Let the pudding mixture thicken for a few minutes then spread over the cake.
- Mix diced strawberries with lemon zest. Top each slice of cake with fresh strawberries.
Carrot Coconut Muffins
I have been in a carrot cake kind of mood, so I have been experimenting with various recipes featuring carrots. These muffins are sweet, tender, and loaded with healthy ingredients. Ingredients: 1 cup almond flour ½ cup whole wheat flour 1 scoop vanilla protein powder …
Buttermilk Pancakes
I will admit these pancakes were not nearly as light or healthy as what I normally make, but they were fluffy and delicious. I topped mine with fresh blueberries, powdered sugar, and blackberry syrup. Ingredients: Pancakes- 3 cups all-purpose flour 1/3 cup sugar 1 teaspoon …
Lime and Summer Vegetables Lima Bean Salad
I had a bag of lima beans in the freezer that had just been sitting there so I decided to try using them in a salad. I will be honest, I normally but don’t like lima beans, but in this salad they are delicious.
Ingredients:
Salad-
12 ounces frozen lima beans
1 cup frozen/fresh corn
3 cups chicken broth
1 cup cherry tomatoes halved
1 green pepper diced
1 bell pepper (any color) diced
½ red onion diced
5-6 radishes cut into matchsticks
Vinaigrette-
2 tablespoons lime juice plus zest from 1 lime
1/3 cup sherry vinegar
1/3 cup extra virgin olive oil
1 tablespoon honey
½ teaspoon celery seed
Directions:
- Add chicken broth and lima beans to a medium pot and bring to a boil.
- Add corn after mixture begins to boil and cook 2-4 minutes until corn is tender.
- Drain and allow to cool.
- Add pepper, onion, tomato, and radishes to a medium bowl and mix.
- Add lima beans and corn to the fresh vegetables and mix.
- Add lime juice and zest, sherry vinegar, honey, and celery seed to a small bowl. Mix well. Then mix in the olive oil.
- Pour vinaigrette over the salad and mix well.
- Refrigerate until ready to serve. Mix well to distribute dressing before serving.
- Enjoy!
Key Lime Cheesecake Bars
I love key lime pie and since we weren’t able to travel this spring break I decided to bring the tropical flavors to us. Ingredients: Crust- 18 cinnamon sugar graham crackers 6 tablespoons unsalted butter melted Filling- 3 eight ounce reduced fat cream cheese at …