tomato basil cheese dip/log {S}

tomato basil cheese dip/log {S}

This flavor combo was quite a hit at a recent baby-shower I attended, so I thought I’d share it! [even though I have no photos ] What I used: 1- 8 oz package of cream cheese-softened at room temp 1/2 cup non-fat Greek yogurt 1 Tbsp chopped sun-dried tomatoes {they are like tomato raisins. } 2 Tbsp dried Basil 4 Tbsp grated parmesan cheese 1/2 tsp glucomannan {completely optional, but does firm up the consistency} 2 tsp good kosher or sea salt 1 tsp pepper 2 tsp powdered garlic 2 tsp powdered onion Directions Put all the ingredients in a bowl and mix with a beater for 3-4 minutes or until fully incorporated. Chill. Form a ball or log and cover with chopped  nuts or seeds {we have a nut allergy so I used sunflower seeds} or keep in a bowl to serve as a dip. Serve with your favorite crackers, but to keep this [S], serve with {THM} flax or other seed...
{all-day} spaghetti sauce

{all-day} spaghetti sauce

Not too long ago I told you guys that I’d be posting my Homemade Spaghetti Sauce recipe … Here it is: This is meant to be put in a crock-pot/slow-cooker, hence the name {all-day}; but you could totally put this on the stove and simmer on low for a couple hours… just don’t leave the house and you might need up to another 1/2 cup of liquid. Ingredients needed: 1-28 oz can of crushed tomatoes 1-6 oz can of tomato paste 1/2 cup liquid [water, beef broth, chicken broth or veggie broth] 1-bell pepper diced 1-large carrot, cleaned and shredded 1-medium onion diced OR 2 TBSP dried minced onion 1 TBSP garlic powder OR 2 tsp fresh minced garlic 1 cup fresh spinach [optional, I only add if it’s already in the house] 3 TBSP dried Basil 1 TBSP dried oregano [optional, many love it, I prefer not to add it] 2 tsp dried rosemary [also, optional, and I do not add it] S & P [to taste… start with a tsp of each and taste it after a few hours] 1 TBSP heavy cream [optional, but I love it!] Directions: Put everything, except cream, in the slow-cooker and cover, turn on high. Let it cook for approximately 6 hours. Taste, adjust s/p, add cream… serve over whole-grain pasta OR cook up 1/2 lb of ground beef or other ground meat, drain and add to sauce before serving OR make meatballs OR ladle on top of chicken breast in an oven-safe dish, sprinkle on some fresh parmesan, or Italian blend of cheeses and bake on 350* until the chicken is...
a special day {S}

a special day {S}

For Valentines Day {wow… I am so behind-ha} my hubby suggested getting Chinese take-out, one of my favorite things that I don’t have to cook! And at first, I agreed. I was fatigued and a bit overwhelmed by other things going on… Then I got to thinking of the money we were going to spend for our whole {little} family to eat one meal. So I pledged that I would make it, for less, and on plan! Beef & Veggie Stir-fry   Beef: pretty much anything you can find at a decent price, sliced 1/4 inch. I think I had about 2 lbs. We had a bit of leftovers Marinade: 1/2 cup soy sauce {check your ingredients} 1 tsp sesame oil 1 clove chopped garlic 1 tsp chopped ginger [dried powder does in a pinch, but fresh is best] S/P Veggies: 1 zucchini, sliced 2 carrots, sliced [these were for the kids, as they are E] 1 stalk celery 2 heads broccoli [or a bag of frozen] 2 green bell peppers, sliced 1 onion, sliced [I did partake of these, even though they are E] other options: a head of cauliflower, green beans, shredded cabbage, spinach Directions: Heat olive oil and sesame oil in large pan, add meat in batches to get a good sear on the outside. Set aside in a bowl. I added each veggie and let it cook down a bit, starting with the carrots and celery. Then I added the bell peppers and onions, then zucchini. I had a large enough pan to keep them separate, since i was not eating the carrots… but you...