Deconstructed Pot Roast

Ingredients:
2 potatoes, peeled and cut into 1 inch cubes
2 oz. sour cream
2 large carrots, trimmed and chopped
2 sirloin steaks
2 tsp. beef demi-glaze
1 tsp. pot roast seasoning
6 oz. butter
1/2 c. fresh peas
Olive oil
Salt and pepper

Preheat the oven to 425 degrees. Prepare a baking sheet with tinfoil and spray with non stick cooking spray. Add the potatoes to a medium size bowl, water salted, and boil for 15-18 minutes. Drain and return the potatoes back to the pot. Mash in the sour cream, salt and pepper until smooth. Cover and set aside. Add the carrots to the prepared sheet and bake for 16 minutes. Add the peas and continue to roast 2-3 minutes.

While the potatoes are boiling, and the carrots are roasting, season the steaks with salt and pepper. In a medium size pan on medium-high heat, add 1 tsp. olive oil. Cook 3-4 minutes per side. Transfer the steaks to a plate and let sit. To the same pan, add 1/2 c. water, glaze and seasoning and bring to boil. Reduce to simmer and return the steaks back to the pan. Cook for another 1-2 minutes per side. (Add more water if necessary depending on sauce amount.) Remove the steaks from the pan again and let sit. Add the butter to the pan and swirl in the butter.

Place the mashed potatoes on your serving plate and if you wish, top with extra butter and chopped chives. Place the steak next to the potatoes and pour the sauce, divided in half, on top of each steak (after slicing). Serve with a side of the carrots and peas.

Carrot Cake Cheesecake

I love carrot cake, and I usually hate (for the most part) cheesecake. The combination of the carrot cake and cheesecake works well together because usually you see cream cheese with carrot muffins, cream cheese frosting on carrot cake, so why not cheesecake with carrot cake? This was a big hit at Easter, and if you don't have a large quantity of people that you are serving, it freezes really well. Many recipes that combine a cheesecake with a cake often frost the entire thing. In my opinion, everything is so sweet already that I don't think frosting the whole thing would add anything that would otherwise feel like it was missing. If you needed to decorate it for a birthday or special occasion, however, it would always look nice with a thin layer of cream cheese frosting on just the top of the cake, and a decoration piped out.

Cheesecake Ingredients:

2 blocks (116 oz.) cream cheese
1/2 c. sugar
2 eggs
1 tsp. flour
1 tsp. vanilla
1/2 c. sour cream, lite

Preheat the oven to 350 degrees. Spray a 9 inch springform pan with baking spray with flour, and set aside. In an electric mixer, beat the cream cheese, sugar, eggs and flour together until smooth. Add in the vanilla and sour cream and stir by hand. Set aside.

Carrot Cake Ingredients:

3/4 c. oil (veggie)
1/3 c. brown sugar
2/3 c. sugar
2 eggs
1 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
2 large carrots, grated

In an electric mixer, mix together the oil and sugars together until smooth. Add in the eggs and vanilla and stir to incorporate. Slowly mix in the dry ingredients until just combined, and add in the grated carrots.

Spread half of the carrot cake batter in the bottom of the prepared pan. Dollop half of the cheesecake batter on top (do not spread!). Dollop the rest of the carrot cake batter on top of the cheesecake batter. Spread the remaining cheesecake batter on top with a spatula to even the top layer out. Pat down the cheesecake to remove all of the air bubbles.

Bake for 70-75 minutes until the edges are golden brown and the middle slightly springs back when you lightly press down. Let cool in the pan before removing the springform edges and serving. 

Hummus Roasted Veggies

This recipe for yummy roasted vegetables uses something that is always in our refrigerator, which is hummus. It can be so versatile, using olive hummus, garlic, black bean, roasted red pepper or garlic. The hummus caramelizes on the outside of the vegetables making them slightly crunchy on the outside and soft on the inside.

Ingredients:

1 1/2 c. hummus (I used roasted beets and garlic)
Broccoli florets
Baby carrots
Mini bell peppers, cut in half
Onion, sliced in wedges

Preheat the oven to 425 degrees. Preheat the pan lined with parchment paper for 10 minutes in the oven while it is preheating. In a large bowl, mix the cut vegetables with the hummus. If the hummus is too thick, add a tablespoon of lemon juice. Use your hands for this part. Spread the veggies out on the heated pan and roast for 20 minutes, flipping over half way through.

Easy Beef Bourguignon

The weather, although still very warm for us here in Michigan and still with no snow, has been starting to cool down a bit. It is officially time to bring out the slow cooker to make life easier. This easy Beef Bourguignon recipe is the perfect comfort food for colder weather!


Ingredients:

3 lbs. boneless beef top sirloin steak, trimmed
1/2 c. flour
4 slices reduced sodium bacon, diced
2 medium carrots, diced
8 small red potatoes, unpeeled, cut in quarters
8 oz. container of mushrooms, sliced
1 bag frozen pearl onions
3 garlic cloves, sliced
1 whole bay leaf
1/2 tsp. ground thyme
1/2 tsp. salt
1/2 tsp. pepper
2 1/2 c. reduced sodium beef broth

Cut the beef into 1 inch pieces and place in a medium size bowl. Add the flour to the meat and toss until every piece of meat is coated in flour. If you have remaining flour, shake of the excess. Heat a large skillet over medium heat. Add the bacon and stir until the bacon is about half cooked, then add the beef. Brown the beef as well as you can on all sides.

Layer the carrots, potatoes, mushrooms, onions, garlic, bay leaf, and seasonings in the bottom of the slow cooker. Place the beef mixture on top. Pour the beef broth over everything and cover. Cook on low for 8 to 9 hours until the beef is tender. Discard the bay leaf before serving.

Spinach Feta Bulgur with Shaved Carrots and an Over Easy Egg

Ingredients:

3/4 c. bulgur wheat
2 scallions, greens thinly sliced
1 red chili pepper, seeds removed
2 oz. spinach
1 Tbs. parsley, chopped
1 lime
1/2 c. feta cheese
1 carrot
2 eggs, over easy

Fill a medium pot with water and 1 tsp. sea salt. Place over high heat and bring to a boil. Add the bulgur wheat and turn the heat down to medium. Cook for 25 minutes, drain, and place the bulgur back into the pan. Cover and set aside.

Chop the spinach and chili pepper and add to a medium mixing bowl. Add the chopped scallion and parsley, reserving a small amount of parsley for later. Cut the lime in half and squeeze the juice into the bowl with the vegetables. Add 1 Tbs. extra virgin olive oil, a pinch of salt and pepper. Mix the ingredients in the bowl together. Add in the cooked bulgur wheat and the feta cheese and again, mix everything.

Using a vegetable peeler, peel the outside of the carrot. Divide the bulgur mixture into two serving dishes. Shred the carrot into ribbons. Divide the carrot into two equal parts and place on top of the bulgur. Top each with an over easy egg. Sprinkle the egg with the reserved parsley.

Roasted Rainbow Carrots

This side dish is literally just beautiful to look at. Rainbow carrots might be one of my new favorite things to brighten a plate up! Oh, and they taste amazing too!

Ingredients:

1 bag rainbow carrots, cut in half if on the larger side
2 Tbs. olive oil
1 tsp. garlic salt
1 tsp. pepper
1 tsp. chives (I used freeze dried)

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, combine the olive oil, garlic salt, pepper and chives with a fork just to mix slightly. Add in the carrots and stir everything together. Spread into a thin layer on the prepared sheet. Bake for 15 minutes, stir around (don't worry about flipping perfectly), and then bake for another 15 minutes. Let cool slightly before serving.

Carrot Potato Pancakes with Curry Yogurt Sauce

This sounds like a very strange combination I know....but you will not be disappointed if you make them! Adding carrots to these potato pancakes gives them a sweet note, which pairs great with the yogurt sauce. A perfect side dish, appetizer (if you make them smaller) or even as a main dish!

Ingredients:

2 1/2 c. carrots, grated
2 c. red potatoes, peeled and grated
2/3 c. flour
2 Tbs. minced dry onion
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. fresh cracked pepper
2 eggs
2 Tbs. vegetable oil (might need a tad bit more)
1/2 c. plain yogurt
3/4 tsp. curry powder
2 tsp. honey

Preheat the oven to 225 (or if you have a "warm" setting for your oven). In a medium size bowl, stir the eggs, flour, onion, garlic powder, salt and pepper together. 

Squeeze all of the moisture out of the carrot and potato by the handful and place into the egg and flour mixture. Mix everything together with your hands (yes, it's messy but is the most effective).

Heat a large skillet on medium low heat. Add the oil to the pan and spread out slightly. Place about three tablespoons of the mixture in your hands and flatten into an oval shaped patty. Place on the greased pan and repeat until you have about five pancakes. Cook for three minutes on one side, then flip to the other side and cook for another three minutes. Place on a baking sheet and keep warm in the oven. Repeat for the remaining pancakes until they are all finished. Keep in the warm oven until it is time to serve.

In a small bowl, mix the yogurt, curry powder and honey together until everything is fully incorporated. Drizzle, spoon on top, or serve as a side dipping sauce with your carrot potato pancakes!

Honey Garlic Roasted Carrots

 

Ingredients:

6 large carrots, peeled, cut in quarters
2 Tbs. lightly salted butter, melted
2 cloves of garlic, minced
Fresh cracked black pepper
2 Tbs. honey
1 Tbs. pepitas, lightly salted

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Mix the melted butter, garlic, pepper and honey together in a bowl. Toss the carrots so that they are fully coated. Line in a single layer on the baking sheet and bake for 25 minutes. Place in your serving dish, and top with the pepitas.

(Makes 4 servings, 4 WW points per serving.)

Carrot Cake with Cream Cheese Frosting

Ingredients:

4 eggs, room temperature
2 c. flour
2 c. sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
3 c. (4 large) carrot, shredded
3/4 c. oil

Preheat the oven to 350 degrees. Spray two 8" or 9" round baking pans with non stick cooking spray, lining the bottom with parchment paper, and spraying that also. Set aside. In a large bowl, combine the dry ingredients (minus the sugar) together and set aside. In a medium size bowl, whisk the eggs, sugar, grated carrot and oil together. Slowly incorporate into the dry mixture. Divide evenly while pouring into the prepared pans. Bake for 30-35 minutes until a toothpick comes out clean from the center. Cool for 10 minutes in the pans on a wire rack, then transfer the cakes and let cool fully. 

Frosting Ingredients:

8 oz. cream cheese, softened
1/2 c. margarine, softened
2 tsp. vanilla
6 c. powdered sugar

In an electric mixer, combine the cream cheese and margarine together until well mixed. Add the vanilla, and 1/2 cup powdered sugar at a time until you reach your preferred consistency. Place one cake layer on a flat surface (or your serving tray). Spread frosting on top (so that it makes an even layer of about 1/4- 1/3 of an inch) and add the second cake layer on top. Start frosting the sides, filling in the crack between the layers if there is one, and then make your way around the cake, finishing with the top of the cake last.

* Side note:  I saved about 3/4 c. frosting to make the carrots on top. 1/2 c. was mixed with orange food coloring and 1/4 c. was mixed with green.

 (Pictures by Jen Grant)

Citrus Chicken Noodle Soup

3 chicken breasts, boneless, skinless
2 c. orange juice, pulp fress
1 c. chopped celery
1 1/2 c. chopped carrots

Combine all of the ingredients together in a slow cooker. Cover and cook for 4-5 hours on low. Remove the chicken and shred into bite size pieces, putting back into the liquid as you shred. Mix everything together well and serve. You can't get any easier than that!

Maple Apple Cider Pot Roast

Ingredients:

2 Tbs. butter
1 large onion, chopped
2 ribs of celery, chopped
1 large carrot, chopped
3 lb. boneless beef chuck roast
1 tsp. salt
1 tsp. fresh cracked pepper
1 Tbs. vegetable oil
1/2 c. apple cider
1/4 c. maple syrup
1/2 c. low-sodium beef broth (I used 98% fat free)
1 Tbs. ground sage

Preheat the oven to 325 degrees. Meanwhile, in a dutch oven set to medium heat, melt the butter, add the onion, celery and carrot, and cook for 3-5 minutes until the vegetables are softened. Sprinkle the beef with salt and pepper, In a medium size skillet, brown each side of the beef in the oil (I left the bottom layer of fat on for the cooking process to keep it moist). Make a well with the vegetables in the dutch oven, and place the meat in the middle. Combine the apple cider, maple syrup, beef broth and sage together. Pour over the beef and vegetables. Cover the pot with tinfoil and place in the oven. Bake for 2 1/2 hours. Place the beef on a cutting board and cover with the foil. Let rest for 10 minutes before slicing.

To serve, slice the beef. Spoon the vegetable mixture on top and drizzle with the pan juice. 

"Sushi" Ham Roll-Ups

 

(Picture above is from the Lake Placid vs. Jaws themed birthday party)

Ingredients:

White bread, crust cut off (the whole loaf, save crust for PB2 and Jelly French Toast Bake)

String cheese, unpackaged (I used Bakers, Light)

Carrot sticks

Dill pickles

Onion and chive cream cheese spread

Thin sliced deli ham

Using a rolling pin, roll each piece of white bread out. Cut the carrots and pickles the same length as the bread, and then quarter each lengthwise. Cut each piece of cheese in half Spread a thin layer of cream cheese on top of the slice of bread.Place 1-2 pieces of ham on top, leaving a small edge. Place a piece of carrot, cheese and pickle together at one end of the bread. Roll up like you would a pinwheel, until the seam is faced down. Repeat for the remainder of the "sushi" rolls. I like to refrigerate them overnight so that they are easier to slice. At least refrigerate for an hour or more.

Watermelon, 3 ways

This recipe is three ingredients used 3 different ways! I love doing these types of recipes because you get so much use out of one simple recipe, and have the ability to transform it into multiple different treats!

Ingredients:

1/4 watermelon, (about 3-4 cups) rind cut off and cubed
1/4 c. zucchini water (shredded, squeezed the water out)
2-3 Tbs. carrot juice (same as above)

  The above ingredients, put into the food processor and pulsed.

*Watermelon cold soup, or Gazpacho*

 After pulsing the above picture, put into a strainer and only use the liquid.

Transformed into a *Watermelon Juice*

After the straining point, pour the liquid in a glass dish and place in the freezer for several hours.
After frozen, shave with the edge of a spoon or fork.

*Watermelon Granita*

(This recipe is 0 points on Weight Watchers)

Savory Zucchini Carrot Cupcakes

Ingredients:

2 carrots, peeled, grated and the water squeezed out
1 zucchini, grated, and the water squeezed out
2 eggs
1/2 c. shredded reduced fat cheddar cheese

Preheat the oven to 350 degrees. Spray 6 holes of a cupcake tin with non stick cooking spray (make sure every spot is covered, or these WILL stick...) and set aside. In a medium sized bowl, combine the above ingredients together until well mixed. Divide evenly among each cup and smooth the tops out with a spoon. Bake for 18-20 minutes in the oven until the egg is set and the middle bounces back slightly. Let cool fully in the pan before removing. If you are serving warm, you may need to use a knife or object to loosen the sides before removing.