Buttery Garlic Bread Ring

Buttery Garlic Bread Ring
Brenda

1 lb frozen bread dough, thawed
1 stick UNSALTED butter, melted
1 egg, beaten
1/4 cup grated parmesan cheese
1 1/2 - 2 tsp fresh garlic, FINELY minced (or if you're in a hurry use 1 tsp garlic powder)
1/2 tsp salt
1 tsp parsley

Preheat oven to 350 degrees. Spray bundt pan with cooking spray. In small bowl, mix together parmesan cheese, minced fresh garlic OR garlic powder, salt, parsley and beaten egg. Take thawed bread dough and let rise. Pinch off small pieces (about the size of a golf ball or a tad smaller), roll them in the wet ingredients and put them around the ring in the bundt pan. Let it rise till it doubles. Let bake for 30-40 minutes, depending on your oven. Slowly melt stick of butter on low. As soon as it the bread comes out, brush 1/2 of the melted butter on it. It will bubble a little and look like it's swimming in butter but, wait a few minutes and it will soak into the bread. Then drizzle the remaining butter on top. This ring comes out of the bundt pan easily so, just remove it and put on a serving dish. If there's any butter in the bottom of the pan, pour it in the center of the dish for quick dipping. Serve immediately.

Roasted Butternut Squash

Roasted Butternut Squash
mom2brs via food.com

Ingredients:
1 medium butternut squash
2 tbsp honey
2 tbsp brown sugar
2 garlic cloves, smashed & minced
1/4 cup olive oil
Salt & pepper, to taste
Pam Spray, for cookie sheet

Directions:
Preheat oven to 375 degrees
Peel and chop squash into 2" pieces and place in bowl
Add other ingredients & toss
Spray cookie sheet with a little Pam and spread squash evenly on tray
Roast in oven for 35-45 minutes, until tender, turning 1x during cooking
Serve immediatel

Quinoa Taco Salad

Quinoa "taco" salad
Averyhappymama adapted from Gluten Free Goddess

1 package Far East quinoa roasted red pepper and basil blend cooked according to package directions and fluffed with a fork
Extra virgin olive oil, as needed
Juice from 2 medium, juicy limes
2-3 tablespoons fresh chopped cilantro or parsley
1 half small red or purple onion, diced fine
1 small yellow bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
tortilla chips
1 large avocado, pitted, peeled, diced

Instructions:

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. 

Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge and if desired salsa.

Add black beans if desired.

Add sliced red or yellow cherry or grape tomatoes, if you desire.

Sprinkle with the cheese of your choice.


Serve with mango if desired.

Health Nut Blueberry Muffins

Health Nut Blueberry Muffins by Zopooh

3/4 cup all-purpose flour (I used 1.5 cups of whole wheat flour all together) 3/4 cup whole wheat flour 3/4 cup white sugar ( I used 1/4 brown sugar and 1/2 splenda) 1/4 cup oat bran 1/4 cup quick cooking oats 1/4 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda

1/4 teaspoon salt 1 cup blueberries 1/2 cup chopped walnuts 1 banana, mashed 1 cup buttermilk ( I used 1 Tbsp of lemon Juice and a 1C of 1% milk) 1 egg (I used 2 egg whites) 1 tablespoon vegetable oil ( I used 1 Tbsp of applesauce) 1 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2.	In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3.	Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched

Rice Pilaf with Arugula and Pistachios

Rice Pilaf with Arugula and Pistachios
teamgulley via cookinglight.com

Ingredients:
1 tablespoon olive oil
1 cup finely chopped shallots (about 5 shallots)
1 1/2 cups uncooked basmati rice
3 cups canned vegetable broth
1/3 cup dry white wine
1/8 teaspoon salt
1/4 teaspoon black pepper
4 cups trimmed arugula (about 4 ounces)
1/4 cup coarsely chopped pistachios

Directions:
Heat olive oil in a large saucepan over medium heat. Add the shallots, and cook for 4 minutes. Stir in the rice, and sauté for 2 minutes. Add the broth, wine, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in arugula and pistachios.