KAREN'S RECIPES
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![]() Asparagus is rich in vitamins A and K and a good source of saponins, which possess anti-cancer properties and the potential to improve blood pressure. Asparagus also contains a prebiotic called inulin, which promotes a healthy digestive tract. Fresh Asparagus is one of the easiest green vegetables to prepare. It cooks quickly and pairs well with citrus and herbs. Serve this dish with any fish, grilled tilapia or grilled chicken breast. (see recipe links below) 4-5 servings You’ll need: 1 lb. Asparagus, bend to snap tough parts off and rinse thoroughly 4-5 large Monterrey mushrooms, cleaned, stems cut off and sliced 1-1/2 Tbsp. minced garlic 3 Tbsp. extra virgin olive oil 1-1/2 Tbsp. lemon juice 1 Tbsp. parsley flakes 1 Tbsp. poultry seasoning 1/8 tsp. ground sea salt (optional) 1/4 tsp. ground black peppercorns Non-stick olive oil spray Preheat oven to 400 degrees Fahrenheit. Spray a baking sheet with Non-stick olive oil spray. Arrange Asparagus in a single layer in the center of the baking sheet. On the outside of the baking sheet, along the lipped edges, arrange the sliced mushrooms in a single layer. In a small bowl or Pyrex measuring cup, whisk together the garlic, lemon juice, EVOO, parsley and poultry seasoning. Pour the dressing mixture over the sliced mushrooms and asparagus, using a pair of silicone coated tongs, move the stalks around to make sure that each stalk is coated. Then add freshly ground (optional) sea salt and black pepper all around the tops of the asparagus and mushrooms. Bake for 10 minutes. Take out baking sheet and using coated tongs, mix the mushrooms for proper browning. Put back into oven for an additional 2 minutes, or until asparagus is tender and mushrooms are nice and brown. Serving Suggestion: Use the coated tongs to transfer the asparagus to one end of an oblong serving platter and leave tongs on the platter. Put mushrooms and roasted garlic, along with other drippings, into a small serving bowl. Serve the small bowl at the other end of the oblong platter with a regular (un-slotted) serving spoon. Karen’s Note: I enjoy the bright green color and complimentary fresh taste of the asparagus served with fish or grilled chicken. My family loves the garlic roasted mushrooms served right on top of my husband Frank’s Grilled Tilapia in a Pouch or Key West Grilled Chicken Breasts and Pineapple.
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![]() Servings: 50 You’ll need: 1/2 cup natural (low sodium) peanut butter* 1 cup Splenda for baking ¼ cup unsweetened cocoa powder ¼ cup canola oil ¼ cup unsalted butter 1 tsp. vanilla extract 1/2 cup fat-free milk 3 cups uncooked quick oats Mix together in a medium saucepan the natural peanut butter, Splenda, cocoa powder, canola oil, unsalted butter, vanilla extract and FF milk over medium heat. Stir continuously, until completely melted. Bring to a full rolling boil. Remove from heat and stir in quick oats and mix completely. Using a teaspoon drop onto wax paper and let cool. Refrigerate for about 3 hours or overnight. Karen’s Note: My Low Sodium / Healthier No Bake Cookies are best kept in a sealed container in the fridge and served cold with a nice glass of fat free or low fat cold milk, or a cup of hot coffee, hot tea or hot cocoa. *If you find and use a Natural Peanut Butter that is “crunchy” – be sure to use 3/4 cup, instead of 1/2 cup. On this Healthier No Bake Cookie recipe, the more natural the peanut butter, with no sugar and sodium, the better. ![]() Servings: 12 You’ll need: 2 lbs. lean ground turkey 2 large eggs 1 cup quick oats 1 Tbsp. minced garlic 1 Tbsp. chopped basil 1 Tbsp. chopped parsley 1 cup grated Parmesan cheese 1 tsp. salt 1 tsp. pepper 1 Tbsp. olive oil Non-stick cooking spray Preheat oven to 350 degrees. Spray non-stick cooking spray on bottom and sides of a large glass loaf pan. In a large mixing bowl stir or hand mix together, thoroughly, the ground turkey, eggs, quick oats, garlic, basil, parsley, Parmesan cheese, salt and pepper. Press meatloaf mixture down firmly into loaf pan, until meatloaf is completely level. Using a fork, poke holes all around and about the sides and drizzle olive oil evenly over top of meatloaf . The olive oil will drizzle down a bit inside and on the sides of the meatloaf. Bake the Italian Turkey Meatloaf for about one hour*. It should read 165 degrees, when a meat thermometer is inserted in the middle and both sides. The outside will be pulling away (slightly) from the sides and the top will be a golden brown. Remove the finished Italian Meatloaf from the oven and allow to sit and slightly cool for about 15 minutes, before slicing and serving. Serve with any vegetable, salad and/or pasta or potato side dish. Karen’s Note: Aluminum or metal loaf pan is not recommended. Meatloaf, definitely, should be completely cooked in about one hour of baking time. *If your Ground turkey packages total about 2-1/2 lbs., add another large egg, an additional 1/2 cup of quick oats, 1-1/2 tsp. more each of the chopped basil and parsley and possibly an additional 15-20 minutes more baking time, depending on your oven. It is recommended that a meat thermometer is inserted in the center, but not completely to the bottom of the pan, and that it reads at least 165 degrees for cooked poultry. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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June 2017
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