Recipe for pumpkin pie spiced baked oatmeal casserole infused with bits of actual leftover pumpkin pie.
Contains whole grains
Creepy Spaghetti Carbonara
This recipe was originally developed for TasteCooking.com. This pasta is quite spooky looking, yet elegant enough to serve at a Halloween themed adult dinner party.
Healthier Tuna Noodle Casserole
How to make a healthier tuna noodle casserole.
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
Inspired by Mexican Street Corn, this 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.
Fettuccine With Whole Clams
Recipe for a more creamy, cheesy white clam sauce than the traditional version of Fettuccine with clams. This recipe is per person, so if you have a crowd, you’ll need a bunch of cans of clams.
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
This recipe makes a white nacho cheese sauce instead of the traditional yellow. Black beans add contrast, fiber and a bit more protein. There are more colors here than just black and white. but you get the point.
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.
Baked Falafel Recipe
A healthy falafel sandwich with the falafel baked, not fried. This recipe makes three sandwiches with two falafels each.
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!
