The red onions and balsamic vinegar makes a flavorful combination – give it a try!
Approved lunch recipes for Smithtown Weight Loss Members.
This recipe is simple to make and totally YUM! I really like chicken on the bone but if you prefer, you can use cutlets…they work perfectly too!
This recipe is delicious! I bought fresh leeks from a farm stand out on the North Fork last weekend and I had no idea what to make with them… so I “googled” leek recipes and found this recipe on the Food Network website. WOW – It’s really delicious. You can use Swiss or Gruyere cheese […]
Ingredients 2 large eggs 1/2 Hass avocado 1/2 medium tomato scallions, chopped (optional) Directions Cook egg any way desired. Slice tomato and avocado. Layer tomato, avocado, and eggs. Sprinkle with paprika, sea salt and pepper if desired.
Ingredients: 1 medium or large avocado 2 small eggs salt pepper cayenne (optional) Instructions: Preheat oven to 425 degrees. Cut avocado in half length-wise and carefully remove the seed. Use a spoon and carve out the avocado hole a little more, so there is more room for the egg. Crack the egg whites into a […]
I absolutely LOVE Deviled Eggs! They are simple to make and are a great snack, light lunch or a fabulous appetizer at parties! If you are following strict Paleo, be sure to make Paleo mayonnaise to use for this recipe! Ingredients: 6 large eggs 1 to 2 tablespoons mayonnaise 1 teaspoon Dijon mustard (use less […]
Radishes remind me of spring, don’t ask me why… they just do! Look for firm radishes with a bright red hue to create this delicious, pretty to look at and crunchy salad. For a main dish I recommend you add some chicken strips or diced ham. If you can find cave-aged Gruyere or French Comte, […]
This is a shout-out to all the Italian’s in the HOUSE! Serving baccala’, or salt cod, on Christmas Eve is an old Italian tradition. I love tradition and I love my heritage, so you bet your boo-tay I make baccala’! Look for baccala’ that’s at least one inch thick, white with a slight yellow tint […]
A recipe for Italian-style egg drop soup. Ingredients: 8 cups reduced-sodium chicken broth 3 large eggs 1/3 cup Parmesan Cheese 3 tablespoons fresh basil leaves, chopped 3 tablespoons fresh flat-leaf parsley, chopped 1 1/2 cups loosely packed baby spinach leaves salt and freshly ground black pepper Directions: Bring the broth to a boil in a […]
Ingredients: 2 pounds ground meat (I used venison) ¾ cup almond flour/meal 2 eggs 6-8 cups beef broth 5 carrots, peeled and sliced ½ turnip, peeled and cut into bite-sized cubes 1 onion, chopped 5 celery stalks, chopped 2 bay leaves 2 (14. oz or larger) cans crushed tomatoes 1 (8 oz) can tomato puree […]