Pepper steak Alfredo

Don't think bland, think creatively with this ultimate unique dish; you can serve
almost anywhere.

serve: 5

10 oz. Pasta
3 Tbsp. plus 1 tsp. margarine
5 oz. Pepper steak, cut into strips
7/8 (15 oz.) Jar Alfredo sauce
1/4 tsp. Garlic powder
1/2 tsp. Cayenne pepper
1/4 c. Parmesan, shredded
1/4 c. Asiago cheese
1/4 tsp. Freshly minced garlic
5 oz. Baby spinach, washed
7/8 Onion, diced * substitute leek's
7/8 Bell pepper, diced
7 oz. Portobello mushrooms, diced
3 Tbsp. plus 1 tsp. chopped Parsley
1 Tbsp. plus 2 tsp. olive oil (for streak)

Directions:

1. Bring a medium sized pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes then drain.

2. Meanwhile, melt margarine together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, bell pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

3. Heat a medium skillet over medium-high heat. Cook beef, stirring frequently, until done, about 10 to 15 minutes. then pour in Alfredo sauce, Asiago cheese, Parmesan cheese, Spinach, bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne pepper. Stir drained pasta into the sauce, and serve with sprinkled chopped parsley.

Eggplant veggie Fries

When you think of French fries what automatically comes to mind? "Potato" I know. Why not give other veggies a try, especially Eggplant.I guarantee you will "LOVE IT"!

Serves: 5
1 2/3 c. all purpose flour* all purpose gluten free flour
3/4 plus 1 Tbsp. plus 1 tsp. cornmeal* Masa flour
7/8 pinch Cajun seasoning
Himalayan Salt and Cayenne pepper (to taste)
1 3/4 eggs, beaten* egg substitute
2 Tbsp. and 1 1/2 tsp. vegetable oil
1 3/4 eggplant, peeled and slice into fries

Directions:
1. In a shallow bowl combine together flour,cornmeal, Cajun seasoning.
2. in a separate bowl add egg.
3. Heat the oil in a large skillet over medium heat. Adding a few at a time, dipping the eggplant pieces into the egg, then alternating back from flour mixture, then back into the egg, and back into the flour mixture. Fry the eggplant in the hot oil until golden brown. Drain on paper towels, and sprinkle with salt and cayenne pepper; and serve.
Living better tip:
1. If you want to jazz up you're fries why not try grated Parmesan cheese.
2. Don't like Ketchup on your fries, then opt it out and use Ranch dressing.
* Note:
Remember you can always opt out an ingredient, especially if you have any allergic reactions.

Vanilla amaretto coffee

If you're a coffee drinker?, and looking for a perfect way to perk up this morning. Why not grab for this Ice cold recipe.
serves: 1
1/4 c. Ice
1/8 c. coffee (cold)
1/8 c. vanilla flavored milk (Rice, Almond, Soy)
1/4 tsp. amaretto extract
1/4 pinch sugar * Sugar substitute
Directions:
1. in a glass add ice. Pouring coffee, milk and amaretto extract on top. Adding in sugar, or sugar substitute if you please. Stirring with a spoon and enjoy.

Breakfast grilled cheese

Doe's pancakes ring a bell when you hear the word "Breakfast"? I know it does for me, and I have just a perfect twist that will simply make this a kid-friendly Lunch as well.

Serves: 5

10 pancakes
5 slices of cheese * substitute Vegan cheese

Directions:

1. place pancake into toaster oven with cheese, and top with another pancake until cheese melts.

Breakfast Salad

This salad will pack a punch, as you start you're morning on the right foot.

serve: 5

10 oz. Lettuces, rinsed and torn into bite size pieces
10 oz. spinach, rinsed and torn into bite size pieces
1/2 c. plus 2 Tbsp. Dried cranberries
1/3 c. plus 2 Tbsp. almonds, blanched and slivered
1-1/4 lb. extra lean turkey bacon * Vegetarian bacon
7-1/2 mushrooms,cleaned and sliced
1-1/4 (6oz.) pkg. croutons
10 eggs, scrambled* Egg substitute
2-1/2 Avocado, peeled, pitted and sliced

Directions:

1. In a medium sized dutch oven skillet,add oil to scramble eggs.

2. After scrambling eggs, use the same skillet (but make sure to clean it first) pan fry the bacon.

3. Toss together Lettuces, spinach, almonds, cranberries, mushrooms,as well as scrambled egg's and bacon. Topping it off with Croutons, and a slice of Avocado.

Zucchini loaf

When it come's to creating/ re adapting a recipe, I think on all different level's. As this recipe is based on Vegan and vegetarian's, an you don't even have to be either to enjoy this recipe. So why not give it a shot. what a great way to trick you're little one's into eating their vegetables.

Serves: 8

1 Tbsp. extra-virgin olive oil
1 small yellow onion, chopped
1 large carrot, chopped
1 large Zucchini, chopped
3/4 c. celery, coarsely chopped
2 cloves garlic, finely chopped
1/4 c. parsley, finely chopped
2 (14-ounce) pkg. firm tofu, drained
1 c. bread crumbs
1 egg, beaten
1/2 c. ketchup
1 Tbsp. Tamari
1/2 Tbsp. Worcestershire sauce * (vegetarian Worcestershire sauce)

Directions:

1. Preheat oven to 350°F. oil a (9-inch) loaf pan with cooking spray; set aside.

2. Heat oil in a large skillet over medium heat. Add onion, carrot, celery,Zucchini, garlic and parsley and cook until softened and golden brown, about 10 minutes. Meanwhile, wrap the tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Crumble tofu into a food processor and then add bread crumbs, egg, ketchup, tamari and Worcestershire and purée until smooth. Transfer to a bowl and stir in the onion mixture.

3. Spoon tofu mixture into prepared loaf pan and smooth the top. Bake, uncovered, until deep golden brown and firm to the touch, about 1 hour. For easier
slicing, set aside to let cool until warm.

Living Better Tip:

To add more pizzazz to this recipe.
Jazz it up with you're favorite cheese, apply to the top and allow it to melt.

Breakfast pizza puff

Adapted from:http://m.allrecipes.com/recipe/237183/supersize-pizza-puffs/

Who said Pizza is only for Lunch and Dinner? I know I didn't.
As you can simply enjoy Pizza anytime like the commercial said "You can enjoy pizza anytime". this recipe is quick as well as simple.

serves: 4

1 (10 oz.) can biscuit dough
1 pinch garlic salt
2 c. tomato sauce
2 c. extra lean ground turkey sausage
2 c. scrambled eggs * egg substitute
2 c. shredded mozzarella cheese * Vegan cheese

Directions:

1. Preheat oven to 350.

2. Separate biscuits and place on a work surface. Roll biscuits to double their original sizes using a rolling pin. Sprinkle garlic salt over each biscuit and top with tomato sauce. Generously sprinkle mozzarella cheese over turkey sausage, and eggs, reserving about 2 tablespoons cheese. Fold the edges of each roll over the toppings, pinching the edges together to seal shut with a fork. Arrange biscuits on a baking sheet. Sprinkle pizza with reserved mozzarella cheese over each biscuit.

3. Bake in the oven until cheese is melted and biscuits are lightly browned, about 12 minutes.