Berry Cheesecake Parfaits

Prep time 15min
Serves 8

Ingredients
-1 8oz. pkg. PHILADELPHIA cream cheese
-1 3.4oz. pkg. JELL-O vanilla flavor Instant Pudding
-1 & 1/2 cups of cold milk
-1 & 1/2 cups of thawed COOL WHIP whipped topping
-1 & 1/2 cups of seasonal berries
-24 NILLA Wafers, coarsely chopped

1. Beat the cream cheese with mixer until creamy. Gradually beat in milk and add pudding mix; mix well. Whisk in 1 cup of COOL WHIP.
2. Layer half each of wafers, berries, and pudding mixture in 8 parfait glasses. Repeat layers.

Philly Double Chocolate Cheesecake

Prep time 20min
Serves 16

Ingredients
-1/4 cup melted butter(1/2 stick)
1/2 sup blueberries
-1 cup of sugar
-1 teaspoon vanilla extract
-1 package Baker's semi-sweet chocolate melted, cooled (8 squares)
-2 tablespoons of flour
-4 eggs
-4 8 oz. packages PHILADELPHIA cream cheese
-24 Oreo cookies, crushed (2 cups)


1. Heat oven to 325degrees. Mix crumbs and butter and press onto the bottom of a 13x9-pan lined with foil. Bake for 10min.
2. Beat the cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate and mix well. Add eggs (1 at a time), mixing on low after each, just until blended. Pour over crust.
3. Bake for 45min or until the center is set. Cool and refrigerate for 4 hours. Use the foil to lift cheese cake from the pan. Top with Berries and serve.

Gluten-Free Chocolate Layer Cake

Serves 8

Ingredients for cake
-Vegetable oil cooking spray
-2 large eggs
-2 teaspoons baking soda
-1 & 1/2 cups sugar
-1 ounce unsalted butter (2 teaspoons)
-1 teaspoon pure vanilla extract
-1 teaspoon baking powder
-3/4 cup brown-rice flour
-3/4 cups unsweetened Dutch-process cocoa powder
-3/4 teaspoon salt
-3/4 cup warm water
-3/4 cup low-fat buttermilk (1%)
-1/2 cup almond flour
-1/4 cup quinoa flour

Ingredients for Frosting process
-5 large egg whites
-1 & 1/4 cups sugar
-1 tablespoon + 1 teaspoon corn syrup
-3/4 teaspoon pure vanilla extract
-1/4 cup water
-pinch of salt



1. Make the cake layers: Preheat the oven to 350degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray it.
2. Whisk together dry ingredients in a large bowl. Add remaining ingredients, and mix until smooth (about 3 minutes). Divide batter between pans.
3. Bake cakes until they pull away from sides of pan(1 hour or so). Let it cool in pans or wire racks. Cakes will keep, covered, up to 1 day.
4. Making the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160degrees on a candy thermometer.
5. Attach bowl mixer. Whisk hot sugar mix on high speed until stiff, glossy peaks form (about 7 min). Whisk in vanilla and salt.
6. Assemble cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Cake is best eaten within 1 hour of frosting

Almond-Coconut Macaroons

Prep Time 10min

Total Time 35min

Serves 8

Ingredients

-1 large egg

-1 cup unsweetened shredded coconut

-1/4 a cup of whole almonds chopped

-1/3 cup sugar

-1/2 teaspoons pure vanilla extract

- pinch of salt

Preheat oven to 350degrees. Line a baking sheet with a nonstick baking mat. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients. Form dough onto eight2-tablespoons mounds, and drop each 2 inches apart on the sheet. Bake macaroons until golden brown on bottoms and edges (about 15minutes). Let cool on sheet for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep covered for up to a week.

Editing my previous post

The Recipe written under Bibb Salad with Horseradish Dressing is the recipe for Matzo-Crusted Chicken Cutlets.

Now, the real recipe for Bibb Lettuce Salad with Horseradish Dressing below:

Ingredients

-2 large eggs

-2 tablespoons prepared horseradish

-2 tablespoons of champagne vinegar

-2 teaspoons of honey
-1 teaspoon of Dijon Mustard

-1/2 teaspoon of salt

-1/8 teaspoon of ground pepper

-1/4 cup extra-virgin olive oil

-2 large heads Bibb lettuce, torn into 1/2 inch pieces

1. Place eggs in a small pot, and cover with cold water by 1-inch and a half. Boil, then remove from heat. Cover, and let it sit for 12 minutes. Rinse with cold water, peel and chop.

2.Combine horseradish, vinegar, honey, mustard, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Arrange lettuce on a serving platter, sprinkle with chopped egg, and drizzle with vinaigrette. Serve immediately.

Healthy salads

Bibb Salad with horseradish dressing

Prep 10 min

Total time 55 min

Serves 4

Ingredients

-1 large egg

-8 unsalted matzos, crushed (about 3 cups)

-2 teaspoons coarse salt

-1/4 teaspoon freshly ground pepper

-safflower oil, for frying

-4 boneless, skinless chicken cutlets (4 t0 5 ounces each), 1/2 inch thick

-4 lemon wedges, for serving

1. Beat egg in a shallow dish. Mix crushed Matzos, salt, pepper in another shallow dish. Heat1/2 inch of oil in a large cast-iron skillet until it registers 375degrees on a deep fry thermometer.

2. Working with 1 at a time, dip cutlets into egg, the into matzo, pressing to adhere and coating both sides. Place 2 cutlets in skillet, and cook until golden brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining 2 cutlets. Serve immediately with lemon wedges.

Sweet Pear and Apple Salad with Endive

Serves 4

Ingredients

-4 heads endive, a mixture of red and white, washed and dried

-2 apples, cored and julienned

-2 pears, cored, each cut into 8 wedges
-a handful of soft herbs such as chervil,tarragon or parsley, chopped

-2 ounces of blue cheese

-1/4 creme fraiche

-5 tablespoons extra-virgin olive oil, and extra for drizzling

-4 tablespoons cider vinegar

-6 tablespoons water

1. Place endive in a large bowl. Add apples, pears, and herbs; set salad aside.

2. In the jar of a blender, combine blue cheese, creme fraiche, olive oil, vinegar, and the water; blend until smooth, about 16 seconds.

3.Pour about 3/4 of the blue cheese mix over salad; toss to coat. Divide evenly among 4 plates, and drizzle a bit more dressing and olive oil over the salads. Sprinkle with herbs, and serve immediately.

Vegetable Tian

Prep 10min

Total time 55min

Serves 4

Ingredients

-3 tablespoons extra-virgin olive oil

-1 small onion, halved and thinly sliced

-1large garlic, thinly sliced

-1 tablespoon oregano

-Salt and ground pepper

-2 medium carrots, sliced diagonally

-1 medium zucchini

-1 medium Red Bliss potato

1. Preheat oven to 425degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Add onion, garlic, and oregano; toss to coat. Season with salt and pepper.

2. Arrange remaining vegetables over onion mixture, alternating carrots, zucchinis, and potato, overlapping each. Drizzle with 1 tablespoon oil; season with salt and pepper. Cover with parchment, then foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining tablespoon oil, and roast, basting with pan juices every ten minutes until light gold(about 25 minutes). let cool slightly and serve.

cheap healthy meals

Breakfast- Basted Eggs and Smoky Lentil Salad
Serves 4
Prep 20 min
Cook 25min



Ingredients

-2 cups of dried lentils, rinsed

-5 cloves garlic, smashed and peeled

-salt and pepper

-1 red onion, finely chopped

-1/4 cup plus 2 tablespoons extra-virgin olive oil

-Grated peel and juice of 1 and 1/2 lemons

-12 ounces thick-sliced bacon, cut in 1 inch pieces

-1/2 head escarole, chopped

4 large eggs



1. In a medium saucepan, boil 4 cups of water over high heat. Add the lentils, garlic and 1 teaspoon salt. Lower the heat and simmer until the lentils are soft, 15to 20 minutes. Drain and let cool slightly; transfer to a large bowl. Mash the garlic against the side of the bowl and stir into the lentils. Add the onion , olive oil, lemon peel and lemon juice; season with salt and pepper.



2. Meanwhile, in a large skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate. Pour 1/3 cup of the bacon fat into a measuring cup; discard the rest.



3. Add the escarole to the lentil mixture; divide evenly among 4 plates. Sprinkle the bacon on top.



4. In a small nonstick skillet, heat the bacon fat over medium-high heat. Crack 2 eggs at a time into the hot fat. Cook, basting with the bacon fat, until the whites have set and the yolks are still runny. 1 to 2 minutes; season with salt and pepper. Top each salad with one egg.











Lunch- Polenta with Kale and Portabello Mushrooms
Serves 4
Prep 45min
Bake 20min



Ingredients

-Salt and Pepper

-3/4 cup instant polenta

-3 1/2 tablespoons butter

-4 ounces portobello mushroom caps, coarsely chopped

-1 bunch kale (about 12 ounces), stems trimmed and leaves chopped

-1 1/2 tablespoons flour

-1 cup of milk

-3 ounces of provolone cheese, shredded (about 3/4 cup)



1. Grease an 8-inch square baking dish. In a heavy, medium saucepan, add 3cups water and 1 teaspoon salt to a boil over high heat. Add the polenta in the thin steam, whisking constantly. Lower the heat and simmer, stirring constantly, until thick,5 minutes; season with salt and pepper. Spread evenly in the prepared baking dish.



2.In a large skillet heat, 2 tablespoons butter over medium-heat heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 tablespoons water, then add the kale in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring, until tender, about 8 minutes; season with salt and pepper.



3.In a small saucepan, melt the remaining 1 1/2 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden,about 3 minutes. Slowly pour in the milk, whisking, and cook,stirring constantly, until the sauce thickens, about 10 minutes; season with salt and pepper.



4.Preheat the oven to 400degrees. Top the polenta with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the provolone. Bake until warmed through, about 15 minutes. Increase the oven to 450degrees and bake until golden, about 5 minutes.











Dinner- Hot-Sauce Chicken with Grilled Green Beans
Serves 4
Prep15min+marinating
Cook 25min



Ingredients

-1/4 cup extra-virgin olive oil

-1 clove garlic, smashed and peeled

-Strips of peel and juice of 1/2 lemon

-2 tablespoons hot pepper sauce

-1 1/2 tablespoons sugar

-2 pounds skinless, boneless chicken thighs, halved

-salt and pepper

-1 pound green beans, trimmed

-1 red onion, thickly sliced crosswise



1. In a measuring cup, stir together 3 tablespoons olive oil, the garlic, lemon peel. lemon juice, hot sauce and sugar until the sugar dissolves. Pour all but1/4 cup of the marinade into a large bowl. Season the chicken with salt and pepper, add to the bowl and toss to coat. Cover and let marinate for 30 minutes.



2. Meanwhile, in a large saucepan of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain.



3. Heat a grill pan over medium-high heat. working in batches, grill the chicken, turning once, until cooked through, about 5 minutes. Transfer to a serving platter and drizzle with reserved 1/4 cup marinade; toss to coat. Cover to keep warm.



4. Heat the grill pan over medium-high heat. In a small bowl, drizzle the onion with the remaining 1 tablespoon olive oil. Grill the onion, turning occasionally, until tender, about 5 minutes; transfer to the platter. Add the green beans to the grill and cook until lightly charred, about 2 minutes; transfer to the serving platter. Lightly toss the chicken with the vegetables and season with salt and pepper.