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Category Archives: Recipes

Delicious recipes I have created

Bar-B-Que Sauce —Homemade and Sugar-free

22 oz. homemade frozen Tomato sauce ( Yes I make my own)

1 Frozen or fresh Mango

3 tsp Dry Mustard Powder

1/2 tsp Red Pepper Flakes

!/4 tsp Garlic powder

1 Tbsp. Onion Flakes

1/2 tsp Pink Himalayan Salt or whatever kind you use

1/4 tsp Course Ground Pepper

1/2 tsp Turmeric powder

1/4 Cup Lemon Juice

Mix some of the tomato sauce, the mango, and all the spices in a Magic Bullet or other mixer until fairly smooth. Pour out into a saucepan, add the rest of the tomato sauce and the lemon juice. Cook until it begins to thicken, and all the flavors are melded. Half an hour or so. Pour into a Mason or other heat-proof jar and refrigerate to store until you want to use it.

Bacon Jam

  • Ingredients:
    • 1 pound bacon, 1 large Onion, 4 cloves garlic, ¼ cup apple cider vinegar1 cup freshly brewed coffee, ½ cup brown sugar,
    • 2 chipotle chilies in adobo, chopped, ¼ cup bourbon, ¾ teaspoon cumin

    1. Cook your bacon until crispy, and remove it from the pan onto a paper towel to drain. Reserve about 2 tablespoons of fat in the pan.

    2. Slice your onion finely, add it to the greased pan, and sauté over medium heat until softened.

    3. Chop the garlic cloves and add them to the pan, sautéing a further minute.

    4. Add apple cider vinegar and cook until slightly evaporated.

    5. Add remaining ingredients and combine well.

    6. Crumble in the crisped bacon, stir to combine, and simmer for 45 minutes or until the liquid has become syrupy (this may take as long as an hour). 

    7. Pour the mixture into a food processor and pulse until it is spreadable but not entirely smooth — you want a little texture, and the occasional piece of bacon for some crunch.

    8. Place the jam in a jar and label it. Keep refrigerated, and bring desired amount to room temperature before spreading it on absolutely everything!bacon Jam

Roasted Root Vegetables

Peel all vegetables and cut into small cubes.
4 Cups Beets Rinse well after cutting into 1/2 cubes
4 Cups Carrots
4 Cups Parsnips
4 Cups Sweet Potato
1 Leek slices into 1/2″ slices
16 – 20 more or less, Cloves of Garlic, cut into even sized pieces
1 1/2 teaspoon Kosher Salt
1 1/2 teaspoon Mural of Flavor Spice
1 Orange sliced
2 – 6 Tablespoons EVOO

Prepare baking sheets with EVOO. Mix the vegetables onto baking sheets, add leeks and garlic. Drizzle with EVOO, sprinkle with Kosher Salt, and Mural of Flavor Spice. Add orange slices when about half cooked.
Bake at 400 degrees until all vegetables are cooked thoroughly, stirring occasionally, about 1 hour.

Easy Baked Parmesan Meatballs


1 lb. Ground Beef, or whatever meat you wish to use,

1/2 Cup Grated Parmesan Cheese, or more if needed,

1/4 Cup Chopped Fresh Parsley,

1 egg,

1 Clove Garlic Minced, or more if you really like Garlic,

1 Large Onion minced fine , any color or type that you prefer,

Italian spices to taste…

Preheat oven to 375 degrees,  Mix all ingredients together, in a large bowl, shape into meatballs. Bake about 25 minutes or until thoroughly cooked.. Use in your favorite recipe… I got the idea from the Kraft Parmesan Cheese bottle, and added my own extras to taste..

Lasagna without Pasta…

What’s your reason for giving up Pasta? Mine are loosing weight and controlling Type 2 diabetes. Whatever your reasons are try this recipe!!!
Ingredients: 4 Servings
-2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
-1/2 lb lean ground beef (or up to 1 lb)
-1/4 cup onion, chopped
-2 small tomatoes, cut up
-1 (6 ounce) can tomato paste
-1 garlic clove, minced
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-1/4 teaspoon dried thyme
-1/4 cup water
-1/8 teaspoon pepper
-1 egg
-3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
-1/2 cup mozzarella cheese, shredded (or up to 8 oz. divided)
-1 teaspoon flour

1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl, slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In 1 1/2-qt. baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6. Bake uncovered at 375 degrees F for 30 minutes.
7. Sprinkle with remaining cheese. Bake 10 minutes longer.
8. Let stand 10 minutes before serving.

Salsa, – Really Good for your Heart

Heart Healthy Salsa

This healthy salsa is sure to make your taste buds dance.

You say tomatoes, we say zucchini, red onions, red peppers, green peppers, cilantro and garlic.

That’s what it takes to make the most memorable salsa this side of the border.


1 cup diced zucchini

1 cup red onions, chopped

2 red peppers, seeded and diced

2 green peppers, seeded and diced

4 tomatoes, diced

3 garlic cloves, minced

1/2 cup fresh cilantro

1 tsp. black pepper

2 tsp. sugar

1/4 cup lime juice

1 tsp. salt


Combine all ingredients in a large bowl and toss gently to mix.

Cover and refrigerate for at least 30 minutes to allow flavors to blend.

If you prefer a hotter version, add 1/2 to 1 tbsp. finely chopped jalapeno peppers.

Creamy Mexican Cheese Dip

Creamy Mexican Cheese Dip — Without Velveeta!

Written by 


This sounds wonderful even if I can’t find Farm Fresh milk today…..  ET


Last Thursday night I sat at one of my favorite restaurants, enjoying the company of my friends, and indulging in chips with a luxurious Mexican cheese dip.

“You know it’s not real,” I said to my friends. “There’s no way to get a REAL nacho cheese dip this creamy and smooth without using a processed cheese like American or Velveeta.”

It got me thinking. Is there really no way to make a creamy smooth Mexican cheese dip using real cheese? Would my melted cheese forever be consigned to the realm of fondue?


So, I experimented. And this is the recipe that resulted. BOY is it fantastic!

The Players

The How-To

First, create the thickener that will bind the cheese together and keep it from turning into a nasty, oily mess when it melts. Mix egg yolk, arrowroot powder, and 1Tbsp. milk until smooth.



Next, pour cream and milk into a saucepan and warm over medium heat. Gently stir in the thickener and continue stirring until the cream starts to thicken.



Once your sauce thickens to your desired consistency, add in the grated cheddar cheese and small spoonfuls of the cream cheese (homemade from grass-fed cream is best). Lower heat to medium low, then continue stirring until the cheese melts and you have a deliciously creamy sauce.



Now for some flavor. Remove the sauce from heat, and stir in the tomatoes & diced green chiles. Then add salt and chipotle chili powder to taste, being sure to stir everything until evenly distributed.



My oh my, is this GOOD! Smooth. Creamy. Rich. This Mexican cheese dip will happily replace the Velveeta, fake-food recipe everybody brings to potlucks. We ate it served over meatballs (from healthy grass-fed beef). My kids enjoyed slopping it up with real sourdough bread and homemade corn tortilla chips. I even dipped sweet potato fries & celery into it and couldn’t stop!






Spicy Whole Roasted Cauliflower

A PureWow Original Recipe

  • Makes 6 servings
  • Start to Finish: 1 hour



1 tablespoon  oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper


1. Preheat the oven to 400° and lightly grease a small baking sheet with  oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.


Lentil Soup — Slow Cooker



8 Cups of Chicken or Vegetable broth

2 Cups Lentils

4 Celery stalks cut into small pieces

4 Carrots peeled and cut fine

4 cloves Garlic chopped

2 Tablespoons Tomato Paste or 1 small can Tomato sauce..

1/2 Teaspoon Adobo or Salt add more to taste if you want

Add all ingredients to the slow cooker and stir together.. Cover and cook for 4 hours on high, or 8 hours on Low.. If you wish add 1/4 box of  elbows  about 1 hour before the soup is finished.. Serves 8…



Banana Bread — with Honey and Applesauce… NOT white sugar…

I have NOT made this yet, but I will try it with an alternative flour too!!!  ET


Ingredients 2 cups whole wheat flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsweetened applesauce 3/4 cup honey 2 eggs, beaten 3 mashed overripe bananas Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.