BEANS BEANS BEANS

 #1 Marry Me Beans

2 cans white beans, drained and rinsed

2 TB olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 tsp dried Italian herbs or oregano, basil, thyme

1 TB tomato paste

1 c broth

1/2 c heavy cream

1/2 c sun-dried tomatoes, chopped

1/2 c grated Parmesan cheese

2 cups fresh spinach

salt and pepper

Saute onion in olive oil. Add herbs, sun dried tomatoes and tomato paste. Simmer.  Add beans. Add broth. Add spinach.  Simmer.  Add cream right before serving.  Heat through.  Top with Parmesan cheese. 

#2 1 can white beans, drained

1/2-1 c chopped red onion

3 TB chopped mint

1/2 c chopped cilantro

2 TB chopped sundried tomatoes

Dressing:

2 TB olive oil

zest of  lemon

2 TB lemon juice

1/2 tsp salt

1 tsp shawarma spice blend

1 tsp Dijon mustard

1 TB red wine vinegar

1/2 tsp paprika

Cherry Tomato Garlic Topping:

1 T olive oil

4 cloves garlic, thinly sliced

1 c cherry tomatoes, halves

1/2 tsp pepper flakes

1 TB

Celery Salad

 4 stalks of celery, chopped into bite size pieces

10 Medjool dated, chopped

1 cup pecans, chopped

1/2 c shaved Parmesan cheese

About 1/4 c olive oil

Juice of 1 whole lemon

Salt and pepper to taste

Add celery, dates and pecans to a bowl. Sprinkle in the shaved Parmesan cheese. Drizzle with olive oil an add the lemon juice.  Season with salt and pepper. Toss. 

Mediterranean Ground Beef Flatbreads with Garlic Hot Honey Feta Cream are:

 1 lb ground beef

2 TB olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tsp smoked paprika

1 tsp cumin

salt and pepper to taste

4 flatbreads or pita breads

1 c feta cheese, crumbled

1/4 c Greek yogurt

2 TB honey

1 TB red pepper flakes

Fresh parsley chopped of garnish

Mix together the Greek yogurt, honey and red pepper flakes in a small bowl. Add the minced garlic and mix well. Crumble the feta cheese and stir in into the yogurt mixture until well combined. Taste and adjust the garlic and red pepper flakes to your liking. Refrigerate for at least 30 minutes to allow the flavors to meld.

Orzo Salad

For the salad:

 1 c dry orzo pasta, cook and rinse

1 15 oz can chickpeas, drained and rinsed

1/2 c dried cranberries

1/2 c cucumber, diced

1/2 c cherry tomatoes, halved

1/2 c red onion, finely chopped

For the dressing:

2 TB freshly squeezed lemon juice

1/4 c extra virgin olive oil

2 cloves garlic, minced

1 tsp dried oregano

Salt and pepper to taste

1 TB Dijon mustard, optional

Honey Feta Sweet Potato Rounds

 Roasted sweet potato rounds

Drizzle with honey

Feta and rosemary

Keto German Pancakes

 8 eggs

8 oz cream cheese. 

spray a 8 by 8 pan. 

Bake at 350 for 30 minutes. 

Sprinkle with cinnamon or sugar free syrup or berries and cream. 

Veggie Dip

 1 c Greek yogurt

1 1/2 tsp garlic powder

1 tsp onion powder

3 tsp lemon juice

1 1/2 tsp dried dill

3 tsp fresh or dried chives

1/2 tsp salt

1 tsp black pepper

3 TB water

Mix.