7-DAY DIET WEIGHT LOSS SOUP (WONDER SOUP!)

Ingredients:

½ head of cabbage, chopped

1 cup celery, diced

1 cup white or yellow onion, diced

1 cup carrots, diced

1 green bell pepper, diced

2-3 cloves garlic, minced

4 cups chicken broth

14 oz can diced tomatoes

1 teaspoon oregano

1 teaspoon basil

½ teaspoon red pepper flakes

and cayenne pepper

Salt and Pepper to taste

Directions:

Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender.

Stir in garlic.

Pour in chicken broth.

Stir in tomatoes and cabbage.

Bring to a boil and then reduce heat.

Cook until cabbage is tender.

Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)

Taste broth and adjust seasoning if needed.

caramel Cheesecake Bites

19 ounces cream cheese

3 eggs

1/4 cup sugar

1 tsp vanilla

caramel:

1/2 cup granulated sugar 

2 tablespoons water 

1 tablespoon butter

1/2 cup evaporated milk 

crust:

1 cup almond meal

1/2 cup slivered almonds

1/4 cup sugar

1/4 teaspoon fine Sea Salt

1/4 teaspoon ground Cinnamon

1/4 teaspoon Baking Soda

1/4 cup melted butter

Pre-heat the oven to 350 degrees F.

Crush your slivered almonds. 

In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.

Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. 

Bake for 10 minutes to set. 

Turn oven down to 300°.

In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. 

Spoon mixture into the muffin tins with prepared almond crust. 

Bake for 40 minutes. 

While cakes are cooking, start on the caramel.

Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes. 

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. 

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. 

Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake.

My Tater Tot Casserole "Skillet Style"

1.5 -2 lbs of tater tots

2 lbs of ground elk meat

2 tablespoons of olive oil

1 cup of chopped onions or shallots

2  10.75 oz cans of mushroom soup "no water added"

1-2 tablespoons of worcestershire sauce

1  14 oz  can or green beans

1 teaspoon of garlic powder 

1/4 lbs of shredded cheese "optional"

salt and pepper to taste

Preheat the oven to 375 degrees F.

On a medium-high heat brown onions or shallots in a 12" cast iron pan then add your ground meat, worcestershire sauce, garlic powder and a pinch of salt and pepper. Allow this to brown before adjusting your salt and pepper to taste and remove from the heat 

Add mushroom soup and green beans and stir in well.

Top with the cheese of your choice, I used cheddar and mozzarella in this example.

top the whole thing with as much tater tots as you can safely place and bake for 45 to 60 minutes.

Allow it to cool for 10 to 15 minutes (add a little parsley optional)then serve and  Enjoy! 

Pineapple Upside-Down Cake

Ingredients:

1/4 cup unsalted butter

1 cup packed light brown sugar

1 can (20 oz) pineapple slices in juice, drained, juice reserved

1 jar (6 oz) maraschino cherries without stems, drained

1 box Betty Crocker Super Moist yellow cake mix

Vegetable oil and eggs as called for on cake mix box

Directions:

-Preheat oven to 350. In 13x9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Gently press pineapple slices on brown sugar. Gently press a cherry in center of each pineapple slice, and arrange remaining cherries around slices.

-Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

-Bake 42 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Allow to cool & enjoy.

Parmesan Upside Down Baked Potatoes

Ingredients:

7 red potatoes, washed and cut in half

2-3 tablespoons butter

6 tablespoons shredded Parmesan cheese

garlic powder

sea salt

freshly cracked pepper

1). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan.

2). Sprinkle Parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.

3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

Roasted Garlic Mushrooms

Ingredients:

16 even-sized open cup mushrooms, stalks cut level

Daw's tip Portobello or Shiitake mushrooms are fantastic

3 tbsp corn or vegetable oil

1 stick unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/2 cup fresh breadcrumbs

Directions

Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Crock Pot Balsamic Chicken

Ingredients:

1 teaspoon garlic powder

1 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons dried minced onion

4 garlic cloves, minced

1 tablespoon extra virgin olive oil

1/2 cup balsamic vinegar

8 boneless, skinless chicken thighs (about 24 ounces) or breasts

sprinkle of fresh chopped parsley

Directions:

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.