Tag: Food

Serves: 6

Ingredients:
6 small russet potatoes
vegetable oil, to taste
dried basil leaves, to taste
garlic powder, to taste

Directions:
Scrub and dry potatoes. Cut each potato into six wedges. Use just enough vegetable oil to coat potatoes. Sprinkle with basil and garlic. Bake in a 9 x 13 baking dish at 400 degrees for 20 minutes. Flip potatoes over and bake for another 20 minutes or until potatoes are golden brown. Have with a good source of protein, such as: melted unprocessed cheddar cheese or a steak.

Serves: 8

Ingredients:
1-3.4 oz. pkg. instant vanilla pudding
1/4 cup peanut butter (The brand I buy only has peanuts and sea salt in it.)
amount of milk needed to make pudding per package directions (I use whole milk.)
8-60% cacao bittersweet chocolate chips (The brand I buy has 6g sugar in 16 chips.)

Directions:
If peanut butter is refrigerated, microwave just until melted. Using a hand mixer, beat ingredients together according to package directions. Spoon into 2 oz. serving dishes. Refrigerate according to package directions. Before eating, chop a chocolate chip into small pieces and sprinkle over pudding.

Serves: 1

Ingredients:
1 cup cubed watermelon
3 oz. French vanilla yogurt (or whatever amount is less than 10g sugar)

Directions:
Dip watermelon in yogurt. Have with a glass of water.

Serves: 8

Ingredients:
1 lb. lean ground beef (I buy 93% lean/7% fat)
1 tsp. onion powder
1-29 oz. can tomato sauce (The brand I buy has 2g sugar in 1/4 cup.)
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1/2 tsp. basil leaves
1/2 tsp. ground oregano
1/4 tsp. garlic powder
1 tsp. salt
scant pepper
vegetable oil
4 cups shredded mozzarella cheese
1/2 box lasagna noodles (The brand I buy has 2g of sugar in a 2 oz. serving.)
water
grated Parmesan cheese, to taste

Directions:
Preheat oven to 325 degrees. Break ground beef into small pieces while browning it in a skillet over medium to medium-high heat. Add onion powder. When ground beef is no longer pink, drain grease from pan, if there is any. Add sauce and remaining seven seasonings. Simmer for 20 minutes. Grease an 8 x 10 pan with vegetable oil. Put a small amount of sauce on the bottom of the pan. Put a layer of uncooked noodles on top of the sauce. Sprinkle the noodles with water. Top with sauce and mozzarella cheese. Continue layering the noodles, sauce, and cheese until all the ingredients are used. Sprinkle generously with Parmesan. Cover with foil and bake for 1 hour. Have with a glass of water.

Serves: 2

Ingredients:
2 oz. cream cheese, softened
½ tablespoon unsalted butter, softened
1 ½ teaspoons brown sugar
¼ teaspoon vanilla
1 teaspoon honey
2 frozen homestyle waffles that are not made with enriched flour, such as gluten free homestyle waffles made with brown rice flour
fresh fruit (I used ½ red grape, 1 quartered strawberry, and 12 blueberries for 1 mini fruit pizza.)

Directions:
Using a hand mixer, mix together cream cheese, butter, brown sugar, vanilla, and honey. This mixture is enough for 2 mini fruit pizzas. If you do not have a family member or a friend to share with, save ½ of the mixture in an airtight container in the refrigerator to make another pizza later. Toast waffle until it is golden brown. Rinse and dry fruit with a paper towel. Cut and hull fruit, if necessary. Spread mixture on waffle and top with fruit. Best to eat with a source of protein that doesn’t have any sugar, such as: a cooked egg or a cheese stick. Have with a glass of water.