Low Carb High flavour Meatloaf, Red Cabbage, Celery Root Coleslaw with Apple Cider Dressing

Source: Low Carb High flavour Meatloaf, Red Cabbage, Celery Root Coleslaw with Apple Cider Dressing


Bacon Wrapped Chicken on Kale Caesar Salad with Lemon Scented Garlic Bread

bacon wrapped chicken on Kale Ceasars saladWe love salads in our house and I’m always looking for ways to spice up our classic favorites.  The Healthy Foodie has images of the most gorgeous bacon wrapped chicken breast I have ever seen, I just had to give them a try. Paired with this light, refreshing version of the Caesar Salad, I felt satiated and  pleased that I got some greens into my gang. The garlic bread scored some points as well.

The Salad

  • A half a bunch of kale, washed and torn away from the ribs.
  • A half a head of romaine lettuce, washed ripped into bit sized pieces.

The Dressing

I was a new wife when my love for homemade dressings was born. I received Anne Lindsay’s The Lighthearted Cookbook, as gift from my mother-in-law. This dressing is still in my top 10.Sweet mixed greens

  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 anchovy fillet finely chopped
  • 1 clove garlic grated or chopped
  • Sea salt and pepper to taste

Whisk all ingredients together in a mason jar or measuring cup.

Place kale in the salad bowl and pour a small amount of dressing on top.   With your hands, massage each leaf until completely covered with the mixture. Let it sit while you prepare the rest of the meal.

This vegetable need time to break down, the longer it sits that softer it gets. 6 Kale Salad Mistakes, by Danielle Walsh explains how to get the most out of this super food.

Lemon Scented Garlic Butterbetter butter (1)

  • 1/4 cup butter softened
  • 1/4 Parmesan cheese grated
  • 2 cloves of garlic finely chopped
  • The zest of 1 small lemon

In a small bowl, mash all the ingredients garlic breadtogether with a fork until well blended.

Cut the baguette on the diagonal, but not all the way through to the bottom. Add a generous amount of butter into each slice. Wrap it in foil. Place it in the oven 15 minutes before the chicken is done.

The Chicken

  • 4 boneless, skinless chicken breasts
  • 12 slices of bacon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper

Turn oven on to 400 degrees F.

Mix garlic powder, onion powder, cayenne pepper, salt and pepper in a small bowl.

Place the chicken on a lined cookie sheet and rub with spice mixture.

Wrap each chicken breast with three pieces of bacon.

Bake for 35 to 40 minutes, until juices run clear. Set cooked baconoven to broil for the last few minutes to crisp the bacon.

Take the chicken out of the oven and allow it rest for a few minutes.

Toss the rest of the lettuce together with the kale. Take garlic bread out of the oven Slice the chicken . Serve and enjoy! ~ Gina Milanese

edited dinner on the table



Thanks to Donna Brown at Donna Brown Design for the edits.

Homemade Pepperoni Bacon Pizza Pockets aka Mini Panzerotti

finished product          As Mother Nature brought  in the cooler weather this past weekend,  I was inspired to make mini panzerotti.  My kids love them and they truly outdo any store bought version. A blend of whole grains and seeds mixed into the flour adds a wholesome texture that’s nutritious and aesthetically pleasing. I used a mix of chia seeds, hemp hearts and buckwheat kernels, but any whole grains would work.

Organizational Tips:;

Make the tomato sauce, chop all the ingredients and shred the cheese while the dough is rising. Everything needs to be chopped and ready for production. 

I have included a pizza dough recipe from Giada De Laurentiis. I’ve used it that I’ve used for years. I like it because it doesn’t use any extra sugar. I also make my own tomato sauce, but you can use whatever you have on hand.  I like this sauce as it doesn’t have any added sugar and has tons of flavour.

Another nutritional change I’ve made recently is using slow rising yeast rather and quick or instant yeast. There is some question to whether or not gluten is truly the culprit for the rise in digestion issues. There is a theory that quick rising yeasts don’t break down the proteins in the flour like slow rising yeast does. This makes sense to me so I’ve implemented this in my dough. Here’s  a great article from the Healthy Butcher:

The Filling

  • 2 cups pepperoni sliced
  • 8 strips of bacon cooked and crumbled
  • 3 cups  mozzarella cheese shredded

Tomato Sauce:

  • 1 156 ml (5.5 oz) can tomato paste
  • 1 equal can of water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3-4 leaves of fresh basil chopped (optional)
  • 1 clove finely chopped fresh garlic
  • salt and pepper to taste.

Scoop out the tomato paste into a medium size bowl. Add the can of water. Add all spices and garlic and basil leaves if using . Mix together with a fork. Add salt and pepper to taste. Cover and let it sit for at least 30 min. This gives the flavours time to absorb into the tomatoes.

punching dough

The Pizza Dough

  • 1 package traditional active dry yeast.
  • 1/4 cup warm water, 100 to 110 degrees F
  • 1 teaspoon sugar (to proof the yeast)
  • 4 cups all-purpose unbleached flour, plus extra as needed
  • 1/2 cup blend of chia seed, hemp hearts and buckwheat kernels or any whole grains or seeds you have on hand.
  • 1 1/2 cups warm water, more if needed
  • 1/2 teaspoon of fine sea salt
  • Olive oil for drizzling

Put the water in a small bowl. Add the yeast and sugar, stir until dissolved. Proof yeast according to directions on back of the package.

In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.

Using a fist, deflate the dough in the center and fold out onto a floured surface.  Lightly oil the dough. You can form the dough into 12 equal balls or grab a about a fist full of dough for each panzerotti. Place the dough balls on a cookie sheet and cover with plastic wrap or a damp kitchen towel.. Let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

To make the panzerotti I using. The Food Networks Calzone Press .edited calzone maker These can also be made   by hand. First roll out a  six inch circle. Fill the center with a generous teaspoon of tomato sauce and spread it around. Next place pepperoni, bacon and cheese into a mound being careful to keep the edges clean, and least 1 inch from the edge. Wet the edges with water and fold over. Press the them together with your fingers or a fork, to make  a seal so the filling stays inside.

To use the press, lightly oil the surface making sure you get some oil into all the nooks and crannies.

Roll out about a six inch circle a little less then a 1/4 inch thick and place the circle on the mold.

edited filling in calzonePut about a heaping teaspoon of tomato sauce in the center  spreading it around, then add about 5-6 pieces of pepperoni and as much bacon as you want, Then add about a 1/4 cup of cheese. You should have a nice mound of filling.

Wet around edge of the circle with water so that the edges edited folded calzonewill seal when you fold the pie maker over.

With a sharp pairing knife gently cut  off the excess dough.

edited finished calzone. This little gadget gives them a very pretty edge. Brush the tops with olive oil or butter to brown them.

Bake at 400 degrees F for 10 -15 minutes or until cheese is bubbling and the tops are brown.

Makes about 12 panzerotti.


Let me know how this works out for you. I will be happy to answer any questions about the edited baked calzoneprocess. I hope you and your family enjoy these as much as we do!

A special thanks to Donna Brown for your encouragement and support in starting this blog!


Here”s the link for the Calzone maker from Amazon: http://www.amazon.com/Food-Network-Dishwasher-Crimper-Calzone/dp/B009XHW4P0