Recipe Of The Week 4/22: Honey Baked Ham
Ingredients:
6 to 8 lbs spiral bone-in ham
Glaze:
1/3 cup pineapple juice
1/2 orange, juiced
2 tsp dijon mustard
1/4 cup honey
1 tbsp brown sugar
Recipe of the Week 2/14: Cauliflower Tortillas
Yields 16 Servings
Ingredients:
- 8 eggs room temperature
- 1 head cauliflower chopped into florets
- 1 tsp garlic powder
- salt and pepper to taste
Directions:
- Preheat a small 6" skillet over medium-low heat. Grease it lightly with extra virgin olive oil.
- Place all ingredients in a food processor. Process on high until smooth. The mixture will be light and slightly foamy.
- Transfer the mixture to a bowl. Using a 1/4 cup measuring cup, scoop 1/4 cup of the mixture into the cup then place into the skillet.
- Cook the tortilla for about 5 minutes then check the bottom to see if it is browned and ready to flip. The first side takes much longer than the second so do not be in a rush to flip. Let it sit as long as it needs to, to set. Flip the tortilla, cook another 2-3 minutes on the other side until browned.
- Transfer cooked tortillas to a baking wrack to cool completely while you make the remaining tortillas. If the burner gets too warm, lower it a bit so that it does not overcook the tortillas. Keep the tortillas in the refrigerator for up to 10 days or in the freezer for 30 days. Reheat by placing in the microwave for 10 seconds (thaw first if frozen).
Adapted from: https://skinnyfitalicious.com/cauliflower-tortillas/
Nutritional Facts: Serving: Calories 45, Fat 2 g, Saturated 0g, Sodium 46 mg, Carbohydrates 2 g, Sugar 0 g, Protein 3 g
www.pinterest.com/novaphysicianwellness
Found by: Brianna Lawless, MS, RDN
You Might Also Enjoy...
Recipe Of The Week 4/15: Banana Protein Smoothie
Ingredients:
1 cup almond milk
1/4 cup unflavored or vanilla protein powder
1 very ripe banana
2 baby carrots
1 tablespoon ground flax
1/2 teaspoon turmeric
lots of ice
Recipe Of The Week 4/8: Avocado Egg Salad
Ingredients:
4 large hard-boiled eggs, chopped
4 large hard boiled egg whites
1 medium hass avocado, cut into 1/2-inch pieces
1 tbsp light mayonnaise
1 tbsp fat free plain yogurt
1/2 tablespoon finely chopped chives
Read the article to view more!
Recipe Of The Week 4/1: Cranberry Chicken Salad on Apple Slices
Ingredients:
8 ounces cooked chicken breast
1/4 cup celery, sliced
3 tablespoons light mayonnaise
1/4 cup chicken broth
1 tablespoon dried cranberries
1 tablespoon red onion, chopped
2 medium sweet red apples, sliced into rounds, then cored
Recipe Of The Week 3/24: Crockpot Balsamic Pork Roast
Ingredients:
2 pound boneless pork shoulder roast, sirloin roast
kosher salt, to taste
1/2 tsp garlic powder
1⁄2 teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
Recipe Of The Week 3/17: Cuban Style Black Beans
Ingredients:
2 tsp olive oil
1/2 onion
2 cloves garlic
2 scallions
2 tbsp red bell pepper
3 tbsp cilantro
15 oz can black beans, do not drain
1/2 cup water, or more if needed
1 bay leaf
Read the article to view more!