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This is a page all about dishing about recipes. Recipes that are great, not so great recipes and so so. We will be posting about healthy recipes and unhealthy recipes. We will share are thoughts on recipes and what worked and what didn't work about recipes. Please feel free to share a recipe you want!

08/05/2023

Tried the whipped cottage cheese with ranch powder! It was good.
I used 8 oz of cottage cheese the fat free kind. Then 2.5 tablespoon of powdered ranch.

Directions
Put cottage cheese in blender and blend until smooth.
Then if you want it thick like it is. Then put cottage cheese in bowl and then stir in ranch powder.
If you want it thinner (that's what I did). Add ranch powder and then blend for 1 to 2 mins. It will look like this.
You can use it for veggie dip or dressing for salad!!

07/19/2023

Roasted a Rice Crispy treat over a bonfire. Anybody else have tried this ? Did you like or no?

02/27/2021

Dairy free Spinach and Artichoke Dip recipe from the healthy consultant

Ingredients

3 garlic cloves, minced
3 ounces fresh spinach, chopped
1/2 medium-sized yellow onion, diced
1 14 ounce can artichoke hearts, quartered drained and chopped
1 5.4 fl oz. can coconut cream, stirred
1/2 cup vegan or avocado oil mayo
1 tablespoon lemon, juiced
1/4 cup nutritional yeast
1/2 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

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November 7, 2020
DAIRY FREE SPINACH ARTICHOKE DIP (PALEO, WHOLE30, KETO)
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Spinach Artichoke Dip is so delicious and creamy, you won’t even know it’s dairy free! Made with healthy ingredients, this cheesy flavored appetizer dip is so addicting, everyone will be coming back for more. Serve with grain-free tortilla chips or crackers. Paleo, Whole30, and Keto too!

Hand dipping chip in spinach artichoke dip

Need a crowd pleasing appetizer to serve at your next party, that’s also healthy and dairy free?

I got you. This spinach artichoke dip is so easy to make, and incredibly addicting. You won’t be able to stop eating it!

Dare I say this dairy free spinach artichoke dip is better than regular spinach artichoke dip, with cheese. Yes I said it. It’s perfect for those who can’t have dairy, as well as those who follow a Paleo diet, or Whole30.

It’s savory, comforting, and rich. You can serve it warm or cold. The leftovers are just as good if not better!

Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto)
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Whole30 Spinach Artichoke dip

Spinach Artichoke Dip Ingredients
To make this dairy free spinach artichoke dip, you’ll need just a few ingredients, and 10 minutes prep time!

garlic
fresh spinach- I used a small box of organic boxed spinach
yellow onion– medium-sized
14 oz can quartered artichoke hearts– I used the brand Native Forest. You can also buy them jarred.
5.4 fl oz can coconut cream– I used the brand Native Forest. Thai Kitchen is also a good brand. Make sure to shake and stir the can of coconut crème before using. There will be crème at the top of the can and liquid at the bottom.
avocado mayonnaise– I used Primal Kitchen Avocado Mayonnaise. For paleo/whole30 make sure the mayonnaise is compliant.
lemon- I recommend using fresh lemon juice
nutritional yeast– this is a must for the cheesy flavor in the dip.
seasonings- basil, salt, black pepper, red pepper flakes

To make vegan spinach artichoke dip simply buy vegan mayonnaise.

Keto spinach artichoke dip

What To Serve With Spinach Artichoke Dip
Grain-free tortilla chips- Siete, and Thrive Market are my favorite brands
Grain-free crackers– (Simple Mills, Hu Kitchen are my favorite brands)
Veggies– celery, cucumbers, bell peppers

Can I Use Frozen Spinach In This Recipe?
For this recipe you can use frozen. You will just need to thaw the spinach out, then squeeze it to drain the excess liquid.

Baked Paleo Spinach Artichoke Dip in casserole dish

How To Make Ahead, Store, and Reheat Spinach Artichoke Dip
make ahead- transfer the dip to a casserole dish, cover and refrigerate, and when you’re ready pop it in the oven at 400 degrees for 20 minutes.
store- the dip in a glass Tupperware dish in the refrigerator for up to 7 days.
reheat- spinach artichoke dip in an oven safe dish at 350 for 15-20 minutes or until heated through.

More Dairy free Recipes You’ll Love:
Balsamic Roasted Brussels Sprouts
Maple Roasted Brusssels Sprouts with Bacon
Sweet Potato Turkey Chili (Paleo, Whole30)
Instant Pot White Chicken Chili (Paleo, Whole30)
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Dairy Free Spinach Artichoke Dip (Paleo, Whole30, Keto)
Author: Abbey Blackwell Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 8 1x Diet: Gluten Free
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Description
Spinach Artichoke Dip is so delicious and creamy, you won’t even know it’s dairy free! Made with healthy ingredients, this cheesy flavored appetizer dip is so addicting, everyone will be coming back for more. Serve with grain-free tortilla chips, grain-free crackers, or veggies. Paleo, Whole30, and Keto too!

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Ingredients
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3 garlic cloves, minced
3 ounces fresh spinach, chopped
1/2 medium-sized yellow onion, diced
1 14 ounce can artichoke hearts, quartered drained and chopped (I used Native Forest brand)
1 5.4 fl oz. can coconut cream, stirred (I used Native Forest brand)
1/2 cup avocado oil mayo, (I use Primal Kitchen Avocado Mayonnaise)
1 tablespoon lemon, juiced
1/4 cup nutritional yeast
1/2 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of red pepper flakes, optional

Instructions
Preheat oven to 400 degrees Fahrenheit.
Using a sharp knife, mince the garlic and chop up the spinach, onion, and artichokes. Place ingredients into a large bowl.
Add the coconut crème, mayonnaise, lemon juice, nutritional yeast, basil, salt, and black pepper to the bowl and mix until ingredients are combined.
Transfer dip to a 8×8 casserole dish, and bake for 20 minutes.
Once timer is complete, let the dip cool for 10-15 minutes.

11/11/2020

Gooey S’mores Cake Bars recipe from I wash you dry

Ingredients
1 box yellow cake mix, just the mix
1 egg
1/2 cup butter , melted
2 cups graham cracker crumbs
1 7oz jar marshmallow creme
2 cups milk chocolate chips
1 cup mini marshmallows

Instructions
Preheat your oven to 350 degrees F. Just lightly spray a 9x 13 pan with cooking spray and then set aside.
In a large bowl combine the cake mix, egg, butter and graham cracker crumbs. Use a sturdy wooden spoon to mix until combined. The mixture will be slightly crumbly, but stick together when squeezed. Reserve 2 cups and pour the remaining graham cracker mixture into the cake pan and press down into an even layer.
Sprinkle the chocolate chips over the crust in an even layer and press lightly into the crust.
Drop the marshmallow creme by the tablespoonful onto the chocolate chips and then wet the back of a tableware spoon with water and spread into an even layer.
Sprinkle with the mini marshmallows, and then top with the remaining graham cracker mixture.
Bake for 20 to 22 minutes, (optional - turn on the top broiler for just 1 to 2 minutes at the end to lightly brown the marshmallows). Let cool completely before cutting into bars. Enjoy!

10/12/2020

Garden Vegetable Gnocchi recipe from taste of home

Ingredients

2 medium yellow summer squash, sliced
1 medium sweet red pepper, chopped
1/2 c of chopped tomatoes
1/2c of chopped carrots
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) potato gnocchi
1/2 cup Alfredo sauce
1/4 cup prepared pesto

Directions

Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once.
Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan.
Stir in roasted vegetables, Alfredo sauce and pesto

10/09/2020

Garden Vegetable Gnocchi recipe from Taste of Home

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Garden Vegetable Gnocchi

When we go meatless, we toss gnocchi (my husband's favorite) with veggies and a dab of pesto. I use zucchini in this, too. —Elisabeth Larsen, Pleasant Grove, Utah
Garden Vegetable Gnocchi
Garden Vegetable Gnocchi Recipe photo by Taste of Home

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3 reviews
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9 Vegetarian Sheet Pan Suppers
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Total Time
Prep/Total Time: 30 min.

Makes
4 servings

Ingredients
2 medium yellow summer squash, sliced
1 medium sweet red pepper, chopped
1/2 c of chopped tomatoes
1/2c of chopped carrots
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) potato gnocchi
1/2 cup Alfredo sauce
1/4 cup prepared pesto

Directions
Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once.
Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan.
Stir in roasted vegetables, Alfredo sauce and pesto.

10/01/2020

Ann landers meatloaf recipe found in the Coleman Wesley church cookbook

Ingredients
2 lbs ground beef
2 eggs
1 1/2 c bread crumbs
3/4c ketchup
1 tsp Accent seasoning
1/2 c warm water
1 pkg. Onion soup mix
8 oz can of tomato sauce

Directions

Put all ingredients except tomato sauce in bowl. Mix thoroughly and pour into loaf pan. Pour the tomato sauce over the top. Bake at 400 for 1 hour.

09/30/2020

I used leftover roast beef from last night recipe!!

Roast Beef Pasta Skillet recipe from Taste of Home

Ingredients
1 cup uncooked spiral pasta (can also use gluten free pasta)
1/2 cup chopped onion
1 teaspoon olive oil
1 teaspoon butter
1 cup cubed cooked roast beef
1 teaspoon pepper
1/2 cup chopped tomato
1/2 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil and butter until tender. Add roast beef and pepper; heat through. Drain pasta; add to beef mixture. Stir in tomato and cheese.

09/29/2020

Roast Beef with Chive Roasted Potatoes recipe from taste of home.

Ingredients
2 pounds red potatoes, cut into 1-inch cubes
2 tablespoons olive oil
2 teaspoons minced chives
3/4 teaspoon salt, divided
2 medium onions, halved and thinly sliced
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup beef broth
2 cups cubed cooked roast beef
1 cup beef gravy

Directions

Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with chives and 1/4 teaspoon salt; toss to coat. Bake, uncovered, at 425° until tender, 25-30 minutes, stirring occasionally.
Meanwhile, in a large skillet, saute onions in butter until tender. Add the garlic, rosemary, pepper and remaining 1/2 tsp. salt; cook 1 minute longer. Stir in broth. Add beef and gravy; heat through. Serve with potatoes

Note: I cooked the roast beef ahead of time in a crock pot with 1 cup of beef broth for 8 hours.

09/28/2020

Spaghetti Squash Enchilada Boats recipe from SkinnyTaste

INGREDIENTS
2 small spaghetti squashes
2 teaspoons olive oil
1/8 teaspoon kosher salt
black pepper, to taste
1 1/3 cups enchilada sauce,
1 cup part-skim shredded Mexican cheese blend
chopped cilantro and scallions for garnish

INSTRUCTIONS
Preheat oven to 400F degrees.
Line a baking sheet with parchment paper (or two if they don't fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands.
Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash face down on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.
Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear.
Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.
Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot.
Remove from the oven, sprinkle with cilantro and scallions and serve immediately!

Note: 183 for one side

08/20/2020

Frozen Smore recipe from Its Always Autumn

Ingredients
1 box instant chocolate pudding 6 serving size
2.5 cups cold milk
16 graham crackers
7 oz marshmallow creme
4 oz cream cheese softened
8 oz frozen whipped topping thawed

Instructions
Line a 9x13 pan with foil or parchment paper, allowing paper to overhang pan.
In a medium bowl, whisk together pudding mix and milk until smooth and creamy. Pour into 9x13 pan and spread into an even layer.
Chill pudding layer while you mix up the marshmallow layer.
In a medium bowl, beat together cream cheese and marshmallow cream until smooth. Fold in whipping topping.
Spread marshmallow layer over chocolate layer. Cover with foil.
Freeze layers about 6 hours, until firm enough to cut through. Use the foil or parchment paper to remove layers from 9x13 pan and place on a cutting board.
Break 15 graham crackers in half. Slice pudding/marshmallow layers into 15 squares the same size as the graham crackers.
Sandwich layers in between two graham crackers. (Watch the video in the post for an easy way to do this.)
Eat right away or store sandwiches in the freezer in an airtight bag or container. Graham crackers will soften slightly if stored in the freezer for a while. After they've been frozen, allow them to rest at room temperature about 10 minutes before eating for the best texture

Note: Next time I would double the chocolate pudding part.

08/10/2020

Healthy Baked Eggplant Parmesan recipe from Cooking for Keeps

Ingredients
2 medium eggplants or 1 bigger one
2 1/2 tbsp olive oil, divided
1/2 cup shredded parmesan cheese
1/2 cup seasoned italian breadcrumbs or panko
2 cups shredded mozzarella cheese
2 cups marinara sauce

Instructions
Preheat oven to 375 degrees.

Slice eggplant into 12 1/2-inch pieces. Line them up on a cookie cooling rack and sprinkle generously with salt. Cover with a large sheet pan to press them down. Let them sit for 30 minutes while the oven preheats. This step is optional, but does draw out some moisture and bitterness in the eggplant so keep that in mind. I don't mind doing this, since it only takes about 10 minutes longer than the oven takes to preheat, plus it's all hands-off.

Wipe the eggplant with paper towels to get rid of all excess moisture. Transfer the eggplant slices to a large baking sheet. Use a pastry brush to brush the eggplant on both sides with 2 tablespoons of the olive oil. Sprinkle both sides generously with salt and pepper. Roast in the oven for 20 minutes.

While the eggplant roasts, add parmesan, breadcrumbs, and remaining olive oil to a small bowl. Toss to combine. Season to taste with salt and pepper.

Spread one cup of sauce in a 9x13 baking dish. Once eggplant slices cook for 20 minutes, arrange in the bottom of the pan. Spoon one tablespoon of sauce on top. Evenly divide the parmesan and breadcrumb filling between the eggplant slices. Sprinkle evenly with half of the mozzarella cheese. Cover with another eggplant slice. Spoon remaining marinara sauce on top of eggplant. Sprinkle with remaining mozzarella cheese. Place in the oven and bake another 20 minutes or until the eggplant is soft, and the cheese has melted. Serve right away.

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Kapplinger Drive
Farwell, MI
48622

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(989) 339-1659

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