Le Noms

1 1/2 cups low fat honey graham cracker crushed into crumbs (about 12 squares)

3 T Sugar

3/4 stick butter

3 egg whites beaten

2 (14 oz) cans sweetened condensed milk

3/4 cup lime juice

1 T Lime zest

1/3 cup nonfat plain yogurt

Directions:

Mix the graham cracker crumbs with the butter and sugar.

Press the graham cracker into the bottom of a lightly greased cupcake tin.

In a large bowl mix the other ingredients well.

Pour the mixture onto each of the crusts.

Bake at 350F for ~13 minutes.

Let cool, then serve.

Enjoy Le Noms. NOTES: First off, apologies for the pictures looking like they were taken with a potato, it was an off night for my phone. | More importantly I used a miniature cupcake pan - which I typically use to make jello shots - it worked quite well to make quick bite sized snacks, but I had a lot of the lime mixture left over. Thinking quick, I made more crust and pressed it to the bottom of my cheese cake pan then filled the rest with the filling. Giving me this wonderful cheese cake looking pie.

Ingredients:

30~cooking twine

1 2 lbs Flank Steak

1 thawed pkg chopped spinach

1/2 cup crumbled feta

1/2 of a 12 oz jar roasted red peppers, drained and chopped

~10 Saltine Crackers

1 egg yolk

3/4 teaspoon granulated garlic

3/4 teaspoon salt

3/4 teaspoon ground black pepper

1 tablespoon olive oil

Instructions

Cut the flank steak open like a book.

Squeeze the liquid out of the thawed spinach and mix in 1/4 tsp each garlic, salt, and pepper

Add the cheese, egg yolk, and roasted peppers.

Crush the saltines and add those as well. Mix well.

Distribute 1/4 tsp each of garlic, salt, and pepper evenly across the interior of the steak book.

Lay out the mixture into the center of the steak.

From the top or bottom of the book roll the steak up and tie it with twine. Pour the oil and add the remaining salt, pepper, and garlic to the exterior of the steak.

Cook for ~30 minutes.

Broil for 3 minutes, flip and broil for 3 minutes.

Let rest 15 minutes.

Cut and serve.

Ingredients:

1/2 cup of unsalted butter, room temperature

1 cup of sugar

1 egg, room temperature

1 cup of mashed bananas (about 2 ½ large bananas)

1 teaspoon of baking soda

2 cups of flour

Pinch of salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground mace or nutmeg

1/2 teaspoon of ground cloves

1 cup of chocolate chips (pecans or walnuts are fine alternatives or addition)

Directions:

Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

Mix the banana mixture into the butter mixture.

Mix together the flour, salt, and spices and sift into the butter and banana mixture. Mix until just combined.

Fold the chocolate chips into the batter. 

Drop in dollops onto parchment paper-lined baking sheet.

Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

The ingredients you'll need for this dish:

4 Large Portabella mushroom caps

1/2 Lbs Italian Sausage

1 Cup Ricotta Cheese

1 Small Package Cream Cheese

1/4 Cup Sun Dried Tomatoes

2 Tbsp Olive Oil

1/2 Cup Parmesan Cheese

8 oz Balsamic Vinegar

The Directions:

Preheat the oven to 350F while you cook your sausage in a skillet.

When your sausage is nice and brown, drain off the grease from the pan.

Add the ricotta and cream cheese as well as the tomatoes to the pan and mix well.

Brush oil generously over the mushroom caps, stuff them and top with parmesan, then set them into a baking dish (or 2).

Cook the mushrooms for about 13 minutes. The mushrooms should be dark and tender.

Finally, drizzle balsamic vinegar over the finished mushrooms and serve.

We paired these mushrooms with a light salad (not pictured) including cherry tomatoes and arugula tossed in an Italian dressing.

Ingredients:

2 Medium Onions

1 Handful Baby Carrots

5 Fresh Poblano Peppers

1 Large Potato

4-5 Cups Chicken Broth

1 Tbsp Oil

2 Tbsp Butter

1 Cup Sour Cream

Optional Toppings:

Avocado*

Bread Bowl*

Rotissere Chicken*

Salsa

Salt to taste*

Shredded Chihuahua Cheese*

Sour Cream

Tortilla Chips

Note: Asterisk (*) indicates the items we added to our finished soup before serving.

Directions:

Chop the onions, carrots, and poblano peppers together.

Add chopped ingredients to hot butter and oil in a large pot

After the onions become translucent chop the potato into the pot and cover with the chicken stock

Bring to a boil then lower the heat to a simmer and cover the pot.

Once the potato is soft and falls apart easily blend the mixture to a creamy consistency.

Finally mix the sour cream into the warm soup.

Serve and top with toppings of your choice.