Roasted Garlic Sausage & Veggie Salad

This is great served over any fresh salad greens....spinach/spring mix or stuffed in a pita.

Ingredients:
1/2 C fresh Lemon/Lime Juice
2 tsp Extra-virgin Olive Oil
1 Tbs Balsamic Vinegar
1/2 tsp Oregano
1/2 tsp Basil
Dash of Salt & Pepper
2 C Cherry Tomatoes, halved
1 C Red Bell Pepper, strips
1 C Green Bell Pepper, strips
1 (12oz) pkg - Roasted Garlic Chicken Sausage (comes fully cooked), diced
1/2 C Feta, crumbled
2 Tbs black olives, sliced
1 Cucumber, diced

Optional: Pita Bread, baby spinach &/or spring mix

Combine first 6 ingredients in a large bowl, stirring with a whisk. Add in the rest of the ingredients & toss well.

Cream Cheese Frosting

This is ...."healthy icing". Not really healthy but better than regular since it contains cream cheese :)

Great on morning glory muffins, carrot muffins....really anything.

Ingredients:
1 lb Cream cheese (homemade, even better)
1/2 C Butter, softened
2 C Confectioners sugar (or sucanat....powdered in a blender)
1 tsp Vanilla Extract

Directions:
Cream together cream cheese & butter. Mix in vanilla, then gradually stir in sugar. Store in the frig after use.

Spinach, Mushroom, Prosciutto Quiche (crustless)

I just made this quiche today....I will upload some pics later.

I had leftover spinach and prosciutto.

Ingredients
6 eggs
1 C Cream
1/2 tsp salt & dash of pepper
pinch ground nutmeg
1/4 tsp cayenne
1/2 C prosciutto, thinly sliced & diced
1 C romano cheese, grated
1/2 C cremini mushrooms, sliced
1/2 pound fresh baby spinach, rinsed and stems removed.

Preheat oven to 425 degrees & butter a deep dish pie pan.

Whisk eggs, cream, spice until well-beaten. Mix in shredded cheese

Saute mushrooms in EVOO over medium-high heat until soft; add to prepared pie pan
Add spinach to saute pan and cook until wilted;
drain/squeeze out moisture from spinach; add to pie pan

Sprinkle prosciutto evenly over mushrooms/spinach

Pour egg/cheese mixture over mushrooms and spinach and place quiche in oven

Bake at 425 degrees for 15 min and then turn down heat to 300. Bake an additional 30 minutes.

Remove from oven and allow to set for 5-10 minutes before serving

Pumpkin Bread

This is NOT TF/GF (not soaked and uses wheat flour)

Dry Ingredients:
3 ½ C White Whole Wheat Flour
2 tsps Baking Soda
2 tsps Salt
1 tsp Baking Powder
2 tsp Ground Nutmeg
2 tsp Ground Ginger
1 tsp Ground Cloves
3 tsp Ground Cinnamon

Wet Ingredients:
2 C Muscadavo or Brown Sugar
1 C Honey, raw
1 C Coconut Oil (liquefied)
4 eggs, beaten
2 Tbs Molasses, blackstrap
30oz Pumpkin Puree (plain)
½ C Pineapple Juice (unsweet) or water

Instructions:
Preheat oven to 350 & Grease 2 loaf pans

Combine all dry ingredients in a medium bowl.

In a kitchenaid mixer (stand mixer) with the whisk attachment….add eggs & beat. Once beaten, slowly drizzle in oil and emulsify until all combined. Add in the rest of the “wet” ingredients until well combined.

Change to mixer attachment and proceed to add in the “dry” ingredients ¼ cup at a time until all flour is incorporated.

Pour into 2 greased loaf pans

Bake for 90 minutes.