Recipe for a healthier, vegetarian falafel pita sandwich made with baked falafel, whole wheat pita, Greek yogurt, and lots of fresh veggies.
Contains whole grains
Linguine With Whole Canned Clams
A meaty yet lighter creamy, cheesy, linguine with white clam sauce made with whole canned clams, greek olives, and tomatoes.
Creamed Corn Chowder with Popped Amaranth
This rich and creamy, charred corn chowder is made with lowfat buttermilk and topped with popped Amaranth which is a gluten-free, ancient grain native to the Western and Southwestern United States that can be popped like popcorn which a nice crunch.
Pumpkin Pie Baked Breakfast Oats
Recipe for pumpkin pie spiced baked oatmeal casserole infused with bits of actual leftover pumpkin pie.
Spooky Spaghetti Carbonara
A recipe for black spaghetti carbonara with mushrooms that is spooky looking, yet elegant enough for a Halloween themed adult dinner party.
Modern Tuna Noodle Casserole
A modern, flavor-packed, one-pot tuna noodle casserole recipe made with healthy ingredients.
The Italian Stallion Hot Dog
This no-recipe recipe is my tribute dog to Sweathog, Vinnie Barbarino. This recipe has become very popular since I first created it for my monthly column on the FoodNetwork.com. The people of the Internet have spoken, and they have said that it’s a cross between a pizza and a hot dog, and that is not untrue.
Mexican Street Corn Hot Dogs
How to make The Elote Hot Dog. A whole beef jumbo hot dog is topped with roasted corn, mayo, lime and spices and served in a top-cut, whole grain bolillo roll. Food photo and recipe by Jackie Alpers.
Sonoran Quinoa Burrito Bowl
Healthy burrito bowl recipe with quinoa, black beans and avocado tossed in a chipotle lime vinaigrette dressing.
Quinoa, Tepary Bean and Egg Breakfast Bowl
Start your day with this Tucson Sonoran style power breakfast bowl. It’s high in protein, complex carbs and healthy fats.
Gooey, Creamy, Cheesy Chicken and Broccoli Casserole
A cheesy chicken and broccoli casserole featuring my copycat condensed Cream of Chicken Soup recipe.
Buttercream Frosting
Everyone needs a good buttercream frosting recipe. Here’s yours! From my cookbook, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts.
Creamy Wheat Berry and Butternut Hash Breakfast Bowl
Sweet and creamy butternut squash hash, hearty wheat berries and protein rich eggs merge into the perfect breakfast bowl.
Fennel, Blue Cheese & Spanish Chorizo Mini Pizzas
Mini pizzas made with a herb and cheese crust and a combination of both hot and cold classic Italian toppings.
Snack of the Day!
This is a great snack when you want something sweet with not a lot of calories. It’s high fiber with balanced protein and very tasty
4 Triscuits or Woven Wheat Crackers
Rolled & Baked Breakfast Tacos
Wake, roll and bake for breakfast with these crispy rolled and baked sausage, egg and cheese breakfast tacos.
Black and White Nachos
Sonoran style white cheese nachos with black beans for contrast, fiber and a bit more protein, and jalapenos too – of course!
Mexican Rice with Chayote
Recipe for a hearty, spicy Sonoran style Mexican Rice with Chayote and Black Beans.
Homemade Thin and Crispy Pizza
It took me forever to figure out how to make a thin crust pizza at home. I practiced stretching the dough for months. First I tried to roll out the dough onto a pizza stone. That did not work. Then I purchased a non-stick 16″pizza tray with holes in it which was perfect, but it still took me awhile to get the process down. There were a lot of misshapen hole filled crusts that I would have to peel off of the pizza tray and wad up in a ball for another go around. Below is my step-by-step procedure for getting the dough almost paper thin. I also posted an IPhone video below my husband Jason made of me that illustrates the whole procedure.
Onion-Barley Matzo Ball Soup
A hearty vegetarian version of traditional matzo ball soup modified from an onion and mushroom soup recipe that my mother used to make when I was a kid.
Healthy Vanilla-Cinnamon French Toast Recipe
Serves 2
Ingredients:
4 pieces light whole grain bread
1 cup egg substitute
1/4 cup non-fat milk
1 T. pure vanilla extract
1 tsp. cinnamon
2 T. 100% pure maple syrup
light butter
Instructions:
Spray a large skillet with canola cooking spray & heat to medium/low.
Whisk together the egg, milk, cinnamon and vanilla until frothy.
Soak the bread in the mixture for 10 seconds on each side.
Add the soaked bread to the skillet and cook for about 4 minutes on each side, or until golden brown
Remove the skillet from the heat and cover. Let sit for 2 minutes. This makes the french toast fluffier.
Serve with light butter and a tablespoon of pure maple syrup, or dust with confectioners sugar.
Enjoy!
