Breaking news
  • No posts where found

The Recipe Corner

Skinny Shrimp and Mushroom Scampi with Zoodles recipe for month November, 2019 Yield: 4 servings Ingredients 1 lb small raw shrimp (I buy the shelled and de-veined) 3 oz sliced baby bella mushrooms 1/2 C chopped onions 1 T olive oil 2 T butter 1 t salt fresh ground pepper 1/4 C chicken stock 4-5 t minced garlic 2 T chopped fresh parsley 2 T chopped fresh basil 1/4 C shredded Parmesan cheese 4 medium zucchini

Tinola (Filipino Ginger-Garlic Chicken Soup) Recipe for the Month of November Prep 45 m Ready In 45 m Recipe By:Natalia B. Roxas “Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Feel free to increase the amounts of garlic and fish

Herb-Roasted Turkey recipe of month for October Thanksgiving Edition   Cook 30 m Ready In 3 h 30 m Recipe By:Jessie Price “This easy method produces all the good looks and moist flavor you dream of in an oven-roasted turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges for a show-stopping Thanksgiving turkey.” Ingredients

Paleo Teriyaki Stir-Fry Zoodles (Gluten Free) Recipe for the month of October  Recipe By:Beth Smith “This is a paleo-friendly, gluten-free Asian-inspired zoodle recipe. Don’t worry about going back for seconds with all those veggies! This is my new go-to!” Ingredients 1 tablespoon olive oil 2 tablespoons coconut aminos teriyaki sauce, divided 1 large carrot, thinly sliced 1/2 large green bell pepper, thinly sliced 1/4 large yellow onion, thinly sliced 1 head baby bok choy, chopped

Zucchini Noodles with Teriyaki Chicken, Keto Fall Bounce recipe for Month of September,2019   These Zucchini Noodles with Teriyaki Chicken are an easy keto dinner recipe with all the flavors of your favorite takeout dish. This Asian-inspired recipe is low carb, sugar free and ready in only 30 minutes! Looking for some ways to use up that garden zucchini? If you don’t feel like whipping up a zucchini pizza crust or some zucchini cookies,  it’s

Waffled Vegetable Latkes recipes for Month of September 2019 These veggie-packed latkes, are not your traditional latkes, they’re made with shredded potatoes and a mix of carrots, zucchini and bell pepper, PLUS they’re cooked in a waffle iron so there’s no need to fry! What to serve with latkes is completely up to you, my favorite is with sour cream, lox, capers and red onion, or simply with apple sauce on the

Perfect Summer Fruit Salad 2 Special Summer Edition Recipe August 2019 Prep 25 m Cook 5 m Ready In 3 h 30 m Recipe By:Nicole Graham Holley “The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favourite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices.

No-Noodle Zucchini Lasagna  Special Summer Edition Recipes for August 2019 Prep 30 m Cook 1 h Ready In 1 h 30 m Recipe By:Jill Welch “Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won’t even miss the noodles in this one!” Ingredients

Canadian Flag Cake Recipe July,2019 Special Edition For Canada Day Prep 45 m  Cook 20 m  Ready In 1 h 35 m Recipe By:WestCoastMom “Celebrate Canada Day with a flag cake! Vanilla sheet cake with a whipped cream cheese frosting, decorated with strawberries to make the Canada Flag. This will feed a crowd! Serve with extra sliced strawberries if desired.” Ingredients Cake: 1 1/2 cups white sugar 1 cup butter, softened 3

Zucchini Rollatini Recipe for month of July ,2019 Zucchini Rollatini   Prep Time: 10 mins .Cook Time: 20 mins .Total Time: 30 mins Course: Dinner Cuisine: Italian Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted. Ingredients 2 large (14 oz each

Click to listen highlighted text!