Kristy's Kitchen

Ingredients: 1 bag Miracle Noodle Fettucini 2 TBSP EVOO (extra virgin olive oil) 1 small clove garlic, finely chopped Sprinkle of dried parsley leaves 1 TBSP lemon juice 2 TBSP white wine 1 lb clams, scrubbed and rinsed 1 TBSP Kerrygold butter (your own choice brand of butter) Shredded Parmesan cheese Instructions: Rinse and drain fettucini. Heat the noodles in a skillet over medium high heat to drain the liquid. Heat EVOO (extra virgin olive oil) in a large skillet over medium heat. Add the garlic and cook for about 30 seconds. Add in the lemon juice, parsley and wine and simmer for 1 minute. Add the clams and cook, covered, until the clams open. Remove the clams from the pan and stir in the butter until incorporated. Remove the clams from their shells and add them back into the pan, along with the noodles. Simmer until all flavors are combined and the liquid has mostly evaporated. Sprinkle with Parmesan cheese, and serve! 

Ingredients: 7 ounce Miracle Noodle Fettucini ( www.miraclenoodle.com )  1 1/2 ounce prosciutto di Parma  2 ounce fresh baby spinach leaves 1 egg, beaten 2 ounce parmesan cheese, shredded  2 tablespoon extra virgin olive oil  dash garlic powder  dash onion powder  Instructions: Rinse and drain fettucini. Heat the noodles in a skillet over medium high heat to drain the liquid. Heat EVOO in a pan over medium heat. Add the spinach and sprinkle it with the garlic and onion powders. When spinach starts to wilt add the noodles and prosciutto. Stir until heated through. Remove the pan from the heat and add in the egg and parmesan cheese. Serve immediately.

Ingredients: 16 oz. white chocolate, chopped (or white chocolate chips) 1 package (12) candy canes ¼ tsp peppermint extract Preparation: Place the candy canes in a heavy, locked plastic bag and crush them. Melt the chocolate. When the chocolate is melted, stir in the peppermint extract. Stir in all but about 2 TBSP of the crushed peppermint and spread the mixture onto a cookie sheet lined with parchment paper. Sprinkle the reserved peppermint over the top. Let set at room temperature until hardened, about 2 hours. Use your hands to break into pieces. 

Ingredients: 1 cup butter, room temperature 1 cup sugar 2 eggs, beaten 1 TBSP milk 1 tsp vanilla 2 ¾ cup flour 1 ½ tsp baking powder ½ tsp salt Instructions: Cream butter and sugar. Add remaining ingredients gradually and mix well. Chill at least 2-3 hours. Roll on generously floured surface and cut with cookie cutters. Bake at 350 for 7 minutes.

Ingredients: 1 or 2 racks pork baby back ribs 1 can beef broth Emeril's Essence Instructions: First slice the membrane on the back of the ribs several times. Next rub them with Essence. Then sear the ribs…for the best flavor use a grill but it can be done in the broiler or in a large frying pan. Preheat oven to 200. Place ribs in a deep cookie sheet or similar pan. Cover the bottom of the pan with beef broth and wrap tightly in foil. Cook 4-6 hours until very tender. 

Ingredients: 2 white fish fillets Lemon juice Salt Pepper Garlic powder Onion powder 6 TBSP grated parmesan cheese 2 TBSP butter Instructions: Preheat broiler. Spray a pan lined with aluminum foil with cooking spray, or brush with olive oil. Rinse the fish in cold water and cut away any parts with bones. Lay the fish on the pan. Drizzle with lemon juice. Sprinkle salt, pepper, garlic powder and onion powder to taste. Sprinkle each fillet with 3 TBSP grated parmesan cheese (or more to taste). Using a knife, place small pieces of butter on the fish (not too close together). Broil for 4 minutes or until cheese starts to brown. This recipe was originally published on atkinsfriends.com.

Ingredients: 6 hard boiled eggs 3-4 TBSP mayonnaise 2 tsp. Dijon mustard 2-3 TBSP finely minced ham Salt and pepper, to taste Instructions: Peel eggs and cut each egg in half. Remove the yolks and mash with mayonnaise and mustard. Stir in ham until well combined. Season to taste with salt and pepper. Fill each egg white half with mixture. Cover with plastic wrap and refrigerate until well chilled.

Ingredients:   1 lb cole slaw 2 bunches scallions, chopped 1 package beef Ramen noodles with seasoning packet ½ cup vegetable oil ¼ cup sugar ⅓ cup white wine vinegar Instructions: Combine the cole slaw, scallions, and broken up Ramen noodles. Mix together vegetable oil, sugar, and vinegar. Add seasoning packet at the last moment. Pour the dressing over the slaw mixture, toss and serve.

Ingredients: 1 ½ cup white wine 1 TBSP green onion, minced dash parsley 4-5 TBSP butter, cut into pieces 2-3 TBSP parmesan cheese, grated 1 TBSP sour cream Dash white pepper 1 cup crab meat 4 tilapia filets Instructions: Preheat oven to 425. Combine the white wine, green onion and parsley in a saucepan. Heat until liquid reduces to about 3 TBSP. Stir in butter pieces one at a time, until melted. Stir in cheese, sour cream and pepper until all ingredients are melted. Add crab meat and keep saucepan on low heat. Lightly spray a baking pan with cooking spray. Bake two of the tilapia filets for 3 minutes. Remove from oven, and top the filets with the crab meat mixture. Place the two remaining filets on top of the crab mixture. Bake for another 8-10 minutes until fish are thoroughly cooked.

Ingredients: Enough angel hair pasta for 2 people, cooked 2 TBSP butter 1 clove garlic, minced ½ tsp dried (or fresh) parsley 3 TBSP white wine 8 TBSP fresh parmesan, grated dash salt dash pepper ¾ lb shrimp, cleaned and deveined Instructions: Melt the butter in a saucepan over low heat. Add garlic and parsley, cook for 1 minute. Add the wine, 6 TBSP of the cheese and the salt and pepper. Simmer and stir constantly for 3 minutes. Turn the heat up to medium high and add the shrimp. Cook until the shrimp turns pink. Divide the pasta into portions and spoon the shrimp mixture on top. Top each dish with 1 TBSP parmesan and serve. Makes 2 servings.

Ingredients: 3 zucchinis 2 cans diced tomatoes 1 onion, diced 1 TBSP minced garlic 3 TBSP EVOO 3.5 oz maitake mushrooms, chopped 1 lb ground turkey 1 lb ground beef 1.5 cup shredded mozzarella 8 oz ricotta cheese 1 TBSP dried oregano ½ TBSP dried basil ¼ tsp red pepper flakes ½ cup shredded carrots 1 tsp parsley Instructions: Peel and slice the zucchinis thinly (use a mandolin if you have one). Place the slices on parchment paper on a cookie sheet and put in the oven at 200 degrees for 20 minutes. After 20 minutes, place the zuke slices on a paper towel until you’re ready for them. Heat 1 TBSP EVOO in a pan, then add the meats and cook through. Remove the meat from the pan and drain it. Add the remaining 2 TBSP EVOO to the pan and cook the onions, garlic and mushrooms until tender. Add the meat back into the pan with the tomatoes, herbs and carrots. Heat through, stirring occasionally. Mix 1 cup of the mozzarella with the ricotta...

Ingredients: 1 can chicken broth 4 oz orzo 1 bunch spinach, chopped 1 tsp butter Garlic powder White pepper Shredded parmesan cheese, to taste Instructions: Heat the chicken broth and cook the orzo in it (8-10 minutes, until done). Heat the butter over medium heat. Add the spinach, garlic powder and pepper. Stir over heat until just wilted. Add the orzo and stir until heated through. Remove from heat, place in serving bowl and top with parmesan.

Crust Ingredients: 1 1/2 cups almond flour 1 egg 1 egg white Filling Ingredients: 7 eggs 1 cup coconut milk 6 pieces bacon 1 small onion, thinly sliced 1 cup sliced mushrooms 1 cup fresh spinach 1 wheel goat brie, rind removed & cheese cubed   salt and pepper Instructions: Pre-heat oven to 375 degrees F.  In a medium sized bowl, combine almond flour, egg, and egg white until "dough" starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles. Bake crust for about 15-20 minutes, or until lightly golden brown. While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside. In the same pan, saute onions and mushrooms until onions are translucent. Add spinach and cook down slightly. In a large bowl, whisk eggs and coconut milk. Add bacon, onion, mushrooms, spinach, and cheese. Season with salt and pepper. Pour...

Ingredients: 2 13 oz cans coconut milk 2 large chicken breasts 1 15 oz can straw mushrooms 1 cup water 3 TBSP lemon juice 3 TBSP fish sauce 1 stalk lemon grass 2 medium-large chili peppers 1 tsp sugar 2 large bunches scallions 2 tsp Sriracha sauce Instructions: Cut chicken into thin strips. Cut lemon grass into 4 pieces and bruise with the flat side of a cleaver. Cut the chilis in half lengthwise and remove the seeds. Heat one can of coconut milk and bring to a boil. Reduce heat to medium low. Add the lemon grass, chicken and fish sauce. Stir until the chicken is cooked through. Add the remaining coconut milk, water and mushrooms and bring to a boil. Add the lemon juice, sugar, sriracha, chili peppers and scallions. Bring to a boil then simmer until flavors are well combined. Remove lemon grass and peppers, and serve.

Ingredients: 2 lb cooked turkey, hand torn into pieces 2 TBSP olive oil 1 cup chopped onion 2 garlic cloves, minced 2 (15.8 oz) cans navy beans 1 (10.75 oz) can chicken broth 1 ¼ cup water 2 (4.5 oz) can chopped green chiles 1 bay leaf 1 tsp. ground cumin 1/8 tsp. ground white pepper Toppings: Cilantro, Monterrey Jack cheese, sour cream Instructions: Heat oil in a large Dutch oven. Add garlic and onion and cook until onion is tender. Add turkey for 6-8 minutes. Stir in beans and remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, 30 – 45 minutes or until thickened. Remove and discard bay leaf and serve with desired toppings.

Ingredients: 1 can cream of chicken soup 1 tsp lemon juice 2 ½ cups grated cheddar cheese 1 TBSP butter, melted ¼ tsp garlic powder ¼ tsp salt ⅛ tsp pepper 4 cooked chicken breasts, cut into bite-sized pieces 1 package frozen broccoli, cooked until just tender 8 pieces of bacon, cooked crisp and crumbled (optional) Instructions: Mix together soup, salt, pepper, lemon juice, 1 ½ cup cheese, butter and garlic powder. Mix in chicken and broccoli and place everything in greased baking dish. Top with bacon crumbles and bake at 350 for 30 minutes. Add remaining cheese and bake until cheese melts.

Ingredients:  2 cooked chicken breasts, shredded   1 can   cream of mushroom soup   10 oz chopped spinach 8 oz  white  cheddar cheese, shredded 1 can   artichoke hearts, drained & chopped 1/4 teaspoon   white pepper   Large dash garlic powder 8 oz   sour cream   6 lasagna noodles, cooked & drained   1 cup   parmesan cheese, shredded Instructions: Stir together chicken and next 6 ingredients. Arrange 3 noodles in a lightly greased 11 x 7 inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese. Bake, covered, at 350 for 45 minutes; uncover and bake 15 minutes or until bubbly. Let lasagna stand for 15 minutes before serving.

Ingredients: 1 lb. ground beef 1 onion 1 green pepper 2 8-oz. cans diced tomatoes 12 oz. cooked macaroni 8 oz sour cream 1-2 tsp garlic 1 tsp Emeril’s essence 1 cup shredded cheddar cheese 2 TBSP EVOO Instructions: Preheat oven to 350. Brown and drain ground beef. Heat EVOO in a pan. Add & sauté the garlic, onion and pepper. Mix in tomatoes and macaroni. Away from heat, add sour cream, essence and ½ cup cheese. Put in casserole dish and cover with remaining cheese. Cook for 15-20 minutes.