Week 1 Recipes!
Willy has been busy preparing recipes for us! Hope You Enjoy!
Health Transitions Clinic Recipe
Recipe Name: Kale Mushroom Sauté |
Yield: 4
Ingredients | Measure | Method of Preparation |
Kale, chopped | 2 cup |
|
Onion, diced | 1/2 cup | |
Apple gate uncured bacon | 8 strips | |
Mushrooms | 2 cups | |
Apple cider vinegar | 2 teaspoon | |
Olive oil | 2 tablespoon | |
Salt/ Mrs.Dash | To taste | |
Black pepper | To taste |
Equipment Needed: rubber spatula, cutting board, knife, sauté pan |
Note: Additional fresh herbs and spices may be added as desired. Be daring and grab a variety of mushrooms (if they have a woody stem remove it from the cap). |
Nutrients: Carbohydrates: 7 grams Fat: 52 grams Protein: 24 grams Fiber: 6 grams Net Carb: 1 grams |
Health Transitions Clinic Recipe Recipe Name: Parmesan Crusted Asparagus |
Health Transitions Clinic Recipe | ||||
Recipe Name: Parmesan Crusted Asparagus | ||||
Yield: 3 | ||||
Ingredients | Measure | Method of Preparation | ||
Asparagus | 1 lb. | 1. Pre heat oven to 350 degrees. 2. Cut the stem off the garlic exposing the top of the garlic cloves. Pour 1 teaspoon of olive oil on top, then wrap with aluminum foil and bake until soft (about 30 minutes). 3. Remove from oven, let cool for 5 minutes then using your fingers or tongs squeeze out the soft garlic into a small bowl (should squeeze out like butter). 4. Chop off the wood bottom of the asparagus (the last 2”). 5. Place asparagus on foil and top with olive oil, butter, salt, black pepper, Italian seasoning, and parmesan cheese. Wrap the foil and close the opening like a foil pack. 6. Bake for 15-20 minutes until desired tenderness then remove from oven and open foil pack (asparagus should be green unless you prefer very soft asparagus then it will be dark and wilted). 7. While the asparagus is cooking; in the small bowl with roasted garlic add the 4oz triple cream Bree blend until smooth. 8. Set on plates and top with roasted garlic cheese mixture and serve. | ||
Red onion, julienne | ½ cup | |||
Olive oil | 2 tablespoon | |||
Butter | 2 tablespoon | |||
Garlic | 1 head | |||
Triple cream Bree cheese | 4 oz | |||
Italian seasoning | 1 tablespoon | |||
Parmesan cheese, shredded | ½ cup | |||
Black pepper | To taste | |||
Salt/Mrs. Dash | To taste | |||
Equipment Needed: rubber spatula, knife, cutting board, aluminum foil, tongs, baking sheet | ||||
Note: Additional spices may be added as desired. | ||||
Nutrients: Carbohydrates: 10 grams Fat: 27 grams Protein: 11 grams Fiber: 4 grams Net Carb: 6 grams | ||||
Recipe Name: Hot kale artichoke Dip | ||||
Yield: 8 | ||||
Ingredients | Measure | Method of Preparation | ||
Quart cheese | 2 cups | 1. Pre heat oven to 375 degrees. 2. In a large sauté pan heat olive oil with red pepper flake then add onion and artichoke hearts. 3. Cook until onions are translucent, add minced garlic. 4. While the mixture is sautéing cut the artichoke hearts with the spatula being used to stir. 5. Add kale and sweat until the leaves have wilted and reduced by half. 6. Add mayonnaise and quart cheese, then remove from heat. 7. Fold together until evenly combined then add to the baking dish. 8. Season with salt and pepper to taste. 9. Top with shredded Milton Farm, prairie breeze. 10. Bake until golden brown and bubbling. 11. Remove from oven, let cool 15 minutes and serve. | ||
Quartered artichokes | 1 can | |||
Yellow onion, diced | ½ cup | |||
Garlic, minced | 1 teaspoon | |||
Mayonnaise | 1/3 cup | |||
Olive oil | 2 tablespoons | |||
Red pepper flake | 1 teaspoon | |||
Kale, chopped | 3 cups | |||
Black pepper | To taste | |||
Salt/Mrs. Dash | To taste | |||
Equipment Needed: rubber spatula, knife, cutting board, sauté pan, 8”x8” or 9”x9” baking dish | ||||
Note: Additional spices may be added as desired. | ||||
Nutrients: Carbohydrates: 14 grams Fat: 12 grams Protein: 14 grams Fiber: 8 grams Net Carb: 6 grams | ||||