23
Feb
Author: Allison // Category:
Lunch
Bacon Bagel Breakfast Sandwich
- 1 egg
- 1 tbs of heavy whipping cream
- 1 tsp of chopped cilantro
- 2 oz of diced red pepper
- salt and pepper to taste
- 1 bagel (toasted)
- 1 slice of cheese
- 1 slice of bacon (cooked and cut in half)
- 1 oz of Sriracha mayo
- Using a circular tight lid tupperware container the size of a bagel, combine the egg, heavy whipping cream, chopped cilantro, red pepper, salt, and pepper. Place into the Hot Logic.
- While the egg mixture is cooking, cook your bacon and toast your bagel using other kitchen appliances.
- When the Hot Logic light turns red. Pull out the container and open the lid away from you. Be careful it will be hot. Open the container and place the cheese on the eggs, allowing the cheese to melt.
- Build the sandwich by placing the egg on the bottom of the bagel, top it with the cooked bacon and finishing it off with the Sriracha mayo spread. Now enjoy!
Hotlogic
23
Feb
Author: Allison // Category:
Dinner
Oriental Meatballs
Ingredients for Oriental Meatballs
Meatballs 1 lb.
Lean ground beef 1/2 cup
Water 1/2 Cup
Dry bread crumbs 1/4 tsp.
Pepper 1/4 tsp.
Onion powder 1/4 tsp.
Garlic powder 1/4 tsp.
Canned water chestnuts, drained, very finely chopped 5 oz.
Peach Dip
Babyfood strained peaches, no added sugar 2 x 4 1/2 oz.
Cider vinegar 2 tbsp.
Liquid sweetener 2 tsp.
Instructions for making Oriental Meatballs
Meatballs:
Combine all 7 ingredients in bowl. Mix well. Divide into 4 equal balls. Now divide each ball into 10 meatballs. Arrange on baking sheet which has been coated with no-stick cooking spray. Cook in 375°F oven for about 15 to 20 minutes. Yield: 40 meatballs.
Peach Dip:
Put all 3 ingredients into a bowl. Stir. Use hot or cold as a dip for meatballs. Makes 1 cup.
16
Feb
Author: Allison // Category:
Dinner
Lemon Herb Salmon Dinner
Salmon seasoned
- 1 Frozen salmon fillet
- 1 tsp low sodium soy sauce
- 1 tsp of lemon juice
- 1 tbs of chipotle sauce
- Dash of Garlic powder
- Salt and pepper to taste
Cilantro lime jasmine rice
- 1/2 cup dried Jasmine rice
- 1 tbsp. Olive oil
- 1 tsp lime juice
- 2 tsp. fresh chopped cilantro
- 1 cup water
- Salt to taste
French baby carrots
- 1 cup baby carrots
- 1 tsp fresh chopped basil
- 2 tbs of french dressing
Caramelized Shallot Butter
- 3-1/2 tbs unsalted butter, softened
- 1 large shallot, finely diced (1/3 cup)
- 1/2 tsp chopped fresh thyme
- 1/2 tsp finely grated lemon zest
- Kosher salt and freshly ground pepper
- Place salmon into Hot Logic compatible container. Add salmon seasoned ingredients and place in the Hot Logic.
- In a Hot Logic compatible container place: water, olive oil, cilantro, lime juice, and salt. Whisk ingredients together to incorporate flavor. Toss in rice and place in the Hot Logic.
- In a medium size bowl, combine all French Baby Carrot ingredients, mixing thoroughly. Place mixture into compatible container and put it in the Hot Logic.
- Caramelized Shallot Butter: Heat 1 tbsp. of the butter in a small saucepan or skillet over medium-low heat until melted. Add the shallot and cook, stirring frequently, until deeply browned, 8-10 minutes. Remove from heat and stir in thyme. Cool completely.In a small bowl, combine the shallot mixture with the remaining 2 1/2 tbs. butter and lemon zest. Stir to blend well. Lightly season to taste with salt and pepper.Scrape the butter onto a small piece of plastic wrap, mold into a log shape, and wrap in the plastic. Refrigerate until ready to use.
- All ingredients can be combined and stored in the refrigerator for future use, or placed into the Hot Logic to eat in 60-90 minutes.
HotLogic
16
Feb
Author: Allison // Category:
Snacks
Spinach Dip
Ingredients for Spinach Dip
Low-fat cottage cheese (lessthan 1% MF) 1 cup
Light salad dressing (or mayonnaise) 1 cup
Lemon julice 2 tbsp.
Chopped onion 1/3 cup
Frozen chopped spinach, thawed, drained, blotted dry 10 oz.
Parsley flackes 2 tsp.
Instructions for making Spinach Dip
Place first 4 ingredients in blender. Blend smooth Turn into bowl.
Stir in spinach and parsley. This is good served warm and also when it cools. Makes 2 2/3 cups.
09
Feb
Author: Allison // Category:
Dinner
Sausage and Spinach Penne
4-6 Serving Size
- 1/2 lb. of cooked sliced sausage
- 1/2 cup chopped red pepper
- 1/4 cup of peas
- 1 1/2 cups penne pasta cooked according to package
- 10 oz. Alfredo sauce (homemade or store bought)
- 1/2 cup red onion
- 6 oz. thinly sliced mushrooms (approx. 2 cups)
- 1 large diced yellow onion
- 1 tbs. unsalted butter
- 1/2 tsp. dried thyme
- 2 cloves minced garlic
- 1/2 tsp. dried basil
- 1 cup ricotta cheese
- 8 oz. freshly chopped spinach
- Tbsp. of vegetable oil
- Melt one tablespoon of the butter in a heavy 10 inch skillet over moderately high heat. Add the onion and stir until slightly soft (2 minutes). Add the mushrooms, garlic, thyme, and basil. Cook over moderate heat stirring occasionally until the liquid evaporates (approx. 5 minutes). Set aside to cool.
- In a small skillet, place a tablespoon of vegetable oil and julienne sliced red onions. Cook on low heat for 15-20 minutes, stirring occasionally.
- In a large saucepan combine: sausage, red peppers, peas, caramelized onions, penne pasta, alfredo sauce, mushroom mixture, and fresh spinach. Mix thoroughly.
- Enjoy now or place into multiple Hot Logic compatible serving size containers. Can be stored in the refrigerator for up to five days or freezer for one month.
- If reheating, place container into the Hot Logic and wait for the light to turn red again.
TIP
You can replace the Alfredo recipe with your favorite canned Alfredo
Hotlogic
09
Feb
Author: Allison // Category:
Snacks
Mock Guacamole
Ingredients for Mock Guacamole
Frozen peas, cooked 2 cups
Chopped onion 2 tbsp.
Lemon juice 2 tbsp.
Salt 1/2 tsp.
Pepper 1/4 tsp
Garlic powder 1/4 tsp.
Cayenne pepper 1/4 tsp.
Medium tomato, diced 1
Making Mock Guacamole
Smooth first 7 ingredients in food processor.
Place diced tomato on paper towel to drain. Stir into first ingredients. Makes 1 1/2 cups.
02
Feb
Author: Allison // Category:
Dinner
Fresh Chicken Spinach Salad
1-2 serving size
- 1 6oz seasoned chicken breast
- 1/8 cup of chopped cooked bacon
- 3 cups chopped spinach (washed)
- 3 oz of julienne red peppers (sliced strips)
- 3 slices of tomatoes
- 1/4 cup of feta
- 1/8 cup of dried cranberries
- 1/4 cup of pecans
- In a small bowl combine 1 oz of your favorite BBQ sauce, 1 oz of chipotle sauce, 1 tsp of chicken seasoning and mix thoroughly. Place trimmed chicken in a proper tupperware container lined with aluminum foil. Spread mixture over the chicken and wrap all of the ingredients tight in the aluminum foil and secure the lid. Place chicken in the Hot Logic.
- In the meantime; in a large mixing bowl place the spinach, bacon, dried cranberries, and feta and mix thoroughly.
- When the Hot Logic light turns red; While being cautious of the steam coming out of the aluminum foil, gently take out the seasoned chicken breast and place it on a cutting board. Slice the chicken into 6 to 8 strips or dice.
- Take salad mix and place it on a plate and top it with chicken, sliced tomatoes, and pecans. Voila!
TIPS
By placing the chicken in aluminum foil, the juices and seasonings will infuse the meat. Making it more flavorful.
The chicken can be prepared in advance and placed in the refrigerator for up to 5 days. Be sure to label and date to ensure freshness
HotLogic
02
Feb
Author: Allison // Category:
Snacks
Tuna Toast Points
Ingredients needed for Tuna Toast Points
Light salad dressing (or mayonnaise) 1 cup
Curry powder 1/2 tsp.
Canned white tuna, water packed, drained 6 1/2 oz.
White bread slices, crust removed 12
Grated low-fat medium Cheddar cheese (less than 21% MF) 1/2 cup
Making Tuna Toast Points
Mix salad dressing and curry powder. Add tuna. Sir.
Cut bread slices in half diagonally. Arrange on cookie sheet. Toast 1 side under broiler about 1 minute. Remove from oven. Turn bread over. Spread untoasted sides with tuna mixture.
Sprinkle cheese in center of each piece. Broil about 2 to 2 1/2 minutes, until lightly browned. Makes 24.
