Rosemary Focaccia Bread

• Ingredients
• 1 1/3 cup warm water (about 110°F)
• 2 teaspoons sugar or honey
• 1 (0.25 ounce) package active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teaspoons sea salts, plus extra for sprinkling
• 2 sprigs fresh rosemary
• 
  
• Instructions
•    Add warm water (about 110°F, which you can measure with a thermometer                    
•    if you want to be sure it’s the right temp) and sugar to the bowl of a stand      
•    mixer with the dough attachment, and stir to combine.  Sprinkle the yeast    
•    on top of the water.  Give the yeast a quick stir to mix it in with the water.     
•    Then let it sit for 5-10 minute until the yeast is foamy.

1. Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
2. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.

1. Preheat oven to 400°F.  Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick.  Transfer the dough to a large baking sheet. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
2. Remove the plastic wrap. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
3. Bake for 20 minutes, or until the dough is slightly golden and cooked through.  Remove from the oven, and drizzle with a little more olive oil if desired (this adds nicely to the flavor).
4. Slice, and serve warm.

Seafood Cocktail Sauce

Ingredients

1/2 C ketchup
2 T horseradish (more or less to taste)
1 t lemon juice
1 t Worcestershire sauce

Instructions

Whisk all the ingredients together until well mixed. Serve with cooked shrimp, crab, lobster, etc.

BAKED ZITI

10 servings

Ingredients

1 (16 ounce) package ziti pasta

1 medium onion, chopped

3 cloves of garlic, minced

1 1/2 pound Ground Beef

2 (24 ounce) jars Classico® Tomato and Basil Sauce

1 1/2 teaspoons dried basil, divided

12 ounces ricotta cheese

1 1/2 teaspoons Italian seasoning, divided

1 dash salt and pepper

1 pound mozzarella cheese, shredded

Directions

• Preheat oven to 350 degrees F, Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 
• Place onion with 2 tablespoon of EVOO in large deep skillet and cook about 3 minutes over medium high heat, then add garlic and cook another minute then add ground beef and cook until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper. 
• Spray a 9 x 13 baking dish with Pam Spread bottom of baking dish with sauce. Layer 1/2 of the ziti, 1/2, the ground beef mixture, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning. 
• Bake in preheated oven for 40 to 45 minutes. 

Mini Cheesecakes

Ingredients

1 (12 ounce) package vanilla wafers

2 (8 ounce) packages cream cheese

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

Directions

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins with miniature paper liners.
• Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

FIGURE 3 PER PERSON AS A DESSERT WITH FRUIT

Creamy Chicken Potato Soup

Ingredients

2 tablespoons butter

1/2 cup diced white onion

1/2 cup sliced celery

3/4 cup sliced carrots

2 tablespoons all-purpose flour

3 cups chicken broth

1 1/2 cups milk

1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces (about 2 cups)

1 (8 ounce) package cream cheese (softened)

2 cups shredded cooked chicken (rotisserie or canned chicken works well)

1 tablespoon minced flat leaf parsley (optional) 

Instructions

In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.

Sprinkle the flour over the vegetables and stir until coated. 

Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender. 

Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency. 

Stir in the chicken and parsley. 

Add salt and pepper to taste. Serve.

Chicken Tetrazzini

Ingredients

8 ounces of spaghetti noodles
1 pkg fresh mushrooms, sliced
½ cup butter

4 boneless chicken breast halves, cooked 

2 (10.75 ounce) cans condensed cream of chicken soup

1 (16 ounce) container sour cream

2 tablespoons grated Parmesan cheese

Directions

Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.

Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.

Bake at 300 degrees F (150 degrees C) for 40 minutes.

Keto Pancake Mix with Almond and Coconut Flour

Ingredients

• 1 cup Blanched Almond flour(blanched & finely ground recommended)
• 1/4 cup Coconut flour
• 1 Tbs Stevia
• 1 tsp baking powder
• 1/4 tsp sea salt

Instructions for Mix:

Whisk all ingredients together in a large bowl (I double or triple the recipe). Put into an air tight storage container and use as needed.

To make pancakes:

• 5 large Egg
• 1/3 cup unsweetened Almond Milk (I use Fairview low-fat milk)
• 1/4 cup avocado oil (I use regular vegetable oil)
• 1 1/2 tsp vanilla extract (I use Mexican Vanilla)
• 1 1/4 Cup of Pancake Mix

Instructions to make pancakes:

Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)

Preheat an oiled pan or griddle (wipe the bottom of the pan or griddle with a little veggie oil) on the stove over medium-low to medium heat or on a griddle at medium heat.  Drop the batter onto the hot pan and form into circles. 

serving size is 2 3-4” pancakes = 6 total carbs or 3 net carbs