Baked Reuben Braid

1 loaf Rhodes Bread Dough, thawed and risen

⅓ cup cheese Italian herb dressing

½ lb. thinly sliced turkey pastrami

8 slices Swiss cheese

2 cups sauerkraut, drained

1 egg white, beaten

2 Tbsp. caraway seeds

Spray board or counter with non-stick cooking spray. Roll dough into a 12 x 18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough into 2-inch strips horizontally. Pour dressing down the center of the dough. Spread layer of pastrami, then slices of Swiss cheese. Top with sauerkraut.

Make cuts on sides from filling to dough edges. Begin braid by folding the top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by stretching the last strip and tucking under.

Support the braid with both hands and place on a large sprayed baking sheet. Brush braid with egg white and sprinkle with caraway seeds.

Bake at 350° for 30-35 minutes or until browned. Cool slightly and slice to serve.

Canned Tomatoes

Place wide-mouth canning jars in dishwasher and run on a 1-hour wash so they will be hot and sterile when ready to can. 

Plug kitchen sink and fill with Roma tomatoes.  Completely cover with boiling water.  Let sit until tomato skin starts to separate from tomatoes.  Drain water by using a long spoon to pull the plug.

Core and peel tomatoes and slice into thirds.  Place tomatoes in a large stock pot.  Bring to a boil, stirring frequently until tomatoes are covered in their own juice and boiling.  Boil for 5 minutes, stirring frequently.

Meanwhile, boil lids in a small pan and prepare water bath for canning.

Remove jars from dishwasher one at a time and ladle in tomatoes using a funnel.  Alternate a ladle full of tomatoes with a ladle full of tomato juice so you aren't left with just juice at the end.  Fill jars to the lowest rung on the neck of the jars - do not overfill.  Wipe tops of jars and place on a lid and ring.  Do not over tighten rings, they should be snug but not tight.

Boil jars in water bath for 40 minutes + 2 minutes for every 1000 feet above sea level (example: 2,000 ft above sea level, boil for 44 minutes total).  Remove from water bath and gently wipe excess water.  Let cool.

Once cooled, test lids to make sure they sealed properly by pushing down on them.  They should not pop or buckled.  If so, place in refrigerator and use within 3 days.

Ham and Cheese Quiche

 1 Tbsp. butter

1/2 onion, minced

2 tsp. garlic, minced

4 eggs

1 cup half and half

salt & pepper to taste

1 cup shredded Swiss cheese, divided

1 cup shredded cheddar cheese, divided

2 cups cooked ham, diced

1 9-inch deep dish frozen pie crust, thawed

Parsley for garnish

Preheat oven to 350°.

In a saucepan over medium heat, cook butter and onion until onion is clear.  Add garlic and sauté for 1 more minute and remove from heat.

In a large mixing bowl, whisk together eggs, half and half, salt and pepper.  Fold in 3/4 cup Swiss cheese and 3/4 cup cheddar cheese, ham and sautéd onion.  Pour into thawed pie crust and place on a baking sheet.

Top with remaining cheese and bake for 40-45 minutes or until set and crust is golden brown.  Garnish with fresh parsley.

Tartar Sauce

Mayo (can substitute plain Greek yogurt)

Sour cream

Lime juice

Sugar

Salt

Pepper

Dill weed spice

Combine equal amounts of mayo and sour cream.  Add a splash of lime juice and season with sugar, salt, pepper and dill weed spices to taste.  Mix well and serve cold.

Summer Salad

1 rotisserie chicken, chopped

1 container of grape tomatoes, halved

1 package of penne pasta (cooked al dente)

1-2 cups of toasted pine nuts (toast in a pan until browned)

1 package of crumbled feta

1 container of baby spinach leaves from Costco (comes in the tub)

Dressing Ingredients

3 Tbsp or 1 package of Hidden Valley buttermilk ranch

1 cup of mayo

1 cup of buttermilk

1/2 a jar of pesto from Costco

Whisk together the dressing ingredients. 

Place cool pasta and chicken in a large bowl, pour enough dressing over the top and refrigerate overnight or for a few hours. 

Before serving, add the rest of the ingredients and more dressing if desired.

Toss and serve chilled!

Homemade Soap Bubbles

SMALL  QUANTITY:

1 cup warm water

2 Tbsp. Dawn dish soap

1 Tbsp. glycerin

1 tsp. white sugar

LARGE QUANTITY:

1 gallon warm water

2 cups Dawn dish soap

1 cup glycerin

1/3 cup white sugar

Gently stir all ingredients together in a large container.

Create bubble wands by shaping wire hangers into a large circle.  Wrap the circle with strips of fabric to help hold the solution. Dip in solution.

Baked Brownie Bites

1/2 cup almond milk (or any milk)

2 eggs

1 ripe banana

3/4 cup oats

1 scoop vanilla protein powder

1 Tbsp. raw honey

3 Tbsp. cocoa powder

1 tsp. baking soda

1/4 tsp. salt

Chocolate chips

Preheat oven to 350° and grease a muffin tin.

Add all ingredients to blender (except chocolate chips) and blend until fully combined.  Pour batter into muffin tin and top with chocolate chips.  Bake for 15 minutes.

Makes 12 muffins.  1 muffin is ~55 calories.

Print recipe HERE.

Zucchini Nachos

3 large zucchini, sliced into ½ inch rounds

Olive oil

1 tsp cumin

¼ tsp chili powder

¼ tsp paprika

Salt & pepper to taste

1 ½ cup chicken, cooked & shredded

1 cup cheese

½ cup red onion, diced

1 avocado, cubed

Pico de Gallo

Pickled jalapeños

Preheat oven to 400°.  Place sliced zucchini on a large baking sheet in a single layer.  Toss with olive oil and spices.  Bake until slightly tender, about 5 minutes.

Remove from oven and top with chicken, cheese and onion.  Bake until cheese is melted and chicken is warmed through, about 10 more minutes.

Top zucchini nachos with avocado, pico and jalapeños.

Print recipe HERE.

Herb and Mustard Au Gratin Potatoes

 1/4 cup olive oil

1 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 tsp. oregano

1 tsp. thyme

1 tsp. garlic, minced

1/4 cup grated Parmesan cheese

4 medium Yukon potatoes, thinly sliced

Salt & pepper to taste

Preheat oven to 400°.  Grease a 9x13 pan and seat aside.

In a large bowl combine all ingredients and toss to coat well.  Spread in pan and cover with foil.  Bake for 30 minutes.  remove foil and bake for 20-25 more minutes or until tender and golden.

Serves 6.

Print recipe HERE.

Marshmallow Frosting

 2 egg whites

1/4 tsp. salt

1/4 cup sugar

3/4 cup Karo syrup

1 tsp. vanilla

Beat egg whites and salt to soft peaks.  Add slowly add sugar while beating.  Continue beating and add Karo syrup.  Fold in Vanilla.

Sausage Pineapple Skewers

 5 Italian sausage links sliced 1/2 inch thick

1 pineapple, peeled, cored and cut into 1 inch chunks

1 cup barbecue sauce

8 bamboo skewers, soaked in water for 1 hour

Preheat grill to medium.  Thread sausage slices and pineapple chunks on skewers, alternating meat and fruit.  Brush skewers generously with barbecue sauce.  Grill for 10 to 15 minutes, turning occasionally until sausage is cooked through.

Serve over rice.

Print recipe HERE.

Green Smoothie

 1 cup kefir

1 cup water*

2 medijool dates, pitted*

2 clementines or 1 regular orange

2-4 cups packed spinach

1 scoop Orgain vanilla protein powder

1/2 frozen banana

1/2 cup frozen blueberries

3-4 ice cubes

Add all ingredients to blender in order listed.  Blend in high powered blender until smooth (may take 2-3 blends).  Serve immediately.

*option to soak dates in water overnight to soften, then add dates and water to smoothie.

Sushi Bowls

1 (14 oz) can coconut milk

14 oz water

1 ½ cups jasmine rice

1 tsp salt

1 tsp sugar

Salmon filets

Sesame oil

Salt and pepper

Srirachi mayo*

Avocado

Dried seaweed sheets

Make coconut rice by combining rice, coconut milk, water, sugar, and salt in a pot. Bring to a boil, then turn down to a simmer. Cover with the lid and let cook for 15 minutes, or until rice is tender and liquid has absorbed.

Preheat the oven to broil on high.

Place salmon filets, skin-side down on the aluminum foil.  Drizzle sesame oil over the filets and sprinkle with salt and pepper. Broil salmon for 7 minutes.

Assemble sushi bowls.  Put a large scoop of rice in a bowl.  Add a salmon filet and diced avocado.  Drizzle with sriracha mayo and add seaweed on the side.

Eat by spooning rice, salmon and avocado in a seaweed sheet.  Fold in half and enjoy!

*Srirachi mayo:

½ cup mayonnaise regular, avocado-oil, or vegan

1 – 1 ½ Tbsp. Sriracha sauce or other hot sauce

1 tsp. lemon juice freshly squeezed

1 small clove garlic crushed

Salt to taste, optional

Tortellini Pesto Bake

2 cups cooked chicken, shredded (optional)

1.5 lb. cheese tortellini

1 jar Alfredo sauce

½ cup pesto

¼ cup shredded parmesan cheese

Preheat oven to 375°.

In a large bowl, combine chicken, tortellini, Alfredo and pesto.  Pour into a greased 9x13 baking dish.   Top with cheese and cover with foil.

Bake for 30 minutes.  Remove foil and bake an additional 10 minutes until golden and bubbly.

Raspberry Oat Bars

¾ cup butter (1 ½ sticks), melted

1 ½ cups oats

1 ¼ cups flour

¼ tsp. salt

½ cup brown sugar

1 cup fresh or frozen raspberries

½ cup of raspberry preserves

1 Tbsp. flour

1 Tbsp. lemon juice

Heat oven to 350°.  Grease a 9” pan or line with parchment.

In a large bowl, combine melted butter, oats, flour, salt and brown sugar.  Mix until crumbly.  Reserve 1 cup of oat mixture for topping.

Press remaining oat mixture evenly onto the bottom of baking pan.  Bake for 15 minutes or until lightly golden brown; cool slightly.

Meanwhile, combine berries, preserves, 1 Tbsp. of flour and lemon juice in a small bowl.  Spread evenly over crust.  Sprinkle with reserved oat mixture, patting gently.

Bake another 20-22 minutes or until light golden brown.

Can substitute any type of berry and preserves like blueberry or blackberry.

Champagne Vinaigrette Salad

Dressing:

4 cloves garlic, minced

1/4 cup champagne vinegar (can use red wine vinegar)

1/3 cup honey

1/4 cup Dijon mustard

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup olive oil

Salad Ingredients:

Spring greens

Baby spinach

Sliced almonds

Feta cheese

Mandarin oranges

Pomegranate seeds

sliced apples

Açai Bowl

¾ cup milk or almond milk

1 Tbsp. chia seeds (optional)

1 Tbsp. hemp seeds (optional)

1 Tbsp. freeze-dried açai powder (Amazon)

1 Tbsp. cocoa powder

1 scoop vanilla or chocolate protein powder (Orgain)

1 banana, frozen into chunks

½ cup blueberries, frozen

Blend all ingredients in a blender and serve immediately.  Top with Love Crunch granola (chocolate & red berry).