Ingredient: butter

Collards & Tomatoes

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Collards & Tomatoes
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Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 tsp butter
  • 1 tsp olive oil
  • 2 cloves garlic minced
  • 3/4 `tsp paprika
  • 1/8 tsp red pepper flakes
  • 2 cups packed, torn collard green leaves
  • 1 cup diced tomatoes with no added salt, if canned
  • 1 tbsp soy sauce
  • 2 tbsp red wine
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 1 tsp butter
  • 1 tsp olive oil
  • 2 cloves garlic minced
  • 3/4 `tsp paprika
  • 1/8 tsp red pepper flakes
  • 2 cups packed, torn collard green leaves
  • 1 cup diced tomatoes with no added salt, if canned
  • 1 tbsp soy sauce
  • 2 tbsp red wine
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Instructions
  1. In large skillet, melt butter over medium high heat and add olive oil.
  2. Sautee garlic and spices for about 1 minute.
  3. Add collards, stirring until leaves are coated.
  4. Stir in tomatoes, soy sauce and wine.
  5. Reduce heat to simmer, cover and cook for 30 minutes or longer to desired consistency, occasionally stirring. Add water as needed.

Oyster Mushroom Greens Saute

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Oyster Mushroom Greens Saute
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Servings
Ingredients
  • 1 1/2 tsp olive oil
  • 1 1/2 tsp butter
  • 2 cloves garlic minced
  • 1 cup oyster mushrooms chopped
  • 5 cups kale or other greens chopped
  • 1/4 cup white wine
  • 1 1/2 tsp soy sauce
  • 1/4 tsp Pepper
Servings
Ingredients
  • 1 1/2 tsp olive oil
  • 1 1/2 tsp butter
  • 2 cloves garlic minced
  • 1 cup oyster mushrooms chopped
  • 5 cups kale or other greens chopped
  • 1/4 cup white wine
  • 1 1/2 tsp soy sauce
  • 1/4 tsp Pepper
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Instructions
  1. Heat oil and butter in large skillet on medium heat.
  2. When butter is melted, add garlic and mushrooms. Stir fry for 2 minutes.
  3. Add kale and stir fry for 1 minute.
  4. Add soy sauce, wine and pepper. Reduce heat to medium, cover and cook for 5 minutes.

Open Face Veggie Sandwich

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Open Face Veggie Sandwich
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Servings
Ingredients
  • 4 4-inch (small) whole grain tortillas or flat bread
  • 1 medium squash (or two small) thinly sliced.
  • 8 large kale leaves torn into bite sized pieces
  • 4 tbsp Asiago cheese grated
  • 1 clove garlic minced
  • 1 tbsp herb fresh, chopped
  • 1 tbsp white wine
  • 1 tbsp water
  • 2 tsp olive oil
  • 1 tsp butter
  • Pepper
Servings
Ingredients
  • 4 4-inch (small) whole grain tortillas or flat bread
  • 1 medium squash (or two small) thinly sliced.
  • 8 large kale leaves torn into bite sized pieces
  • 4 tbsp Asiago cheese grated
  • 1 clove garlic minced
  • 1 tbsp herb fresh, chopped
  • 1 tbsp white wine
  • 1 tbsp water
  • 2 tsp olive oil
  • 1 tsp butter
  • Pepper
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Instructions
  1. Heat 1 tsp oil in large skillet over medium heat. Add squash in a single layer and brown (about 2 mins). Flip squash to brown other side and sprinkle herbs. (To reduce fat, roast the squash) Cook another 2 mins until browned.
  2. Remove squash, add a tsp oil and place kale, garlic and pepper in pan. Toss until the kale is coated with oil, reduce heat to low.
  3. Add wine and water, toss, cover and cook for 5 mins or more to desired consistency. Remove kale, turn heat to medium.
  4. Add bread, brown for about a min. Flip bread. Turn heat off, but leave the pan on the burner.
  5. Place a layer of squash on the bread, ¼ of the kale to each and a tbsp of cheese.
  6. Cover and leave until cheese is melted. Yummm!!

Simple Squash Saute

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Simple Squash Saute
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Servings
Ingredients
  • 3 medium Zucchini and or summer squash, sliced thinly
  • 8 oz oyster mushrooms sliced, or other
  • 2 tbsp basil fresh. or oregano or other fresh herb
  • 1 tbsp green garlic minced
  • 2 tsp white wine
  • 1/4 tsp Pepper
  • 2 tsp olive oil
  • 1 tsp butter
Servings
Ingredients
  • 3 medium Zucchini and or summer squash, sliced thinly
  • 8 oz oyster mushrooms sliced, or other
  • 2 tbsp basil fresh. or oregano or other fresh herb
  • 1 tbsp green garlic minced
  • 2 tsp white wine
  • 1/4 tsp Pepper
  • 2 tsp olive oil
  • 1 tsp butter
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Instructions
  1. Melt butter in large skillet with olive oil over medium heat.
  2. Add vegetables with garlic and saute for about 5 minutes until they are beginning to brown. Add wine and pepper and saute another 2 minutes.
  3. Toss in fresh herbs and cook for 1 minute.

Fall Harvest Veggie Stir Fry

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Fall Harvest Veggie Stir Fry
Use whatever veggies, fresh herbs and cheese you have available. To make this a complete meal, add a protein source like pulse, chicken or maybe shrimp.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 medium sweet potato scrubbed, cut into 4 lengthwise and then sliced into 1/8 slices
  • 1 medium apple cored, chopped
  • 4 cups greens washed and torn into 2 inch pieces
  • 1 large radish chopped
  • 1/8 cup leeks thinly sliced
  • 1/4 cups green onions sliced
  • 1 tsp butter
  • 1 tsp grapeseed oil
  • 1/8 cup chicken or vegetable broth optional
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup Parsley chopped
  • 1/8 cup cheese shredded
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
  • 1 medium sweet potato scrubbed, cut into 4 lengthwise and then sliced into 1/8 slices
  • 1 medium apple cored, chopped
  • 4 cups greens washed and torn into 2 inch pieces
  • 1 large radish chopped
  • 1/8 cup leeks thinly sliced
  • 1/4 cups green onions sliced
  • 1 tsp butter
  • 1 tsp grapeseed oil
  • 1/8 cup chicken or vegetable broth optional
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup Parsley chopped
  • 1/8 cup cheese shredded
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Instructions
  1. Preheat large skillet on medium heat
  2. Melt butter and add potatoes. Cook for 3-5 minutes, tossing so both sides are browned.
  3. Add grapeseed oil and apple, radish, onions and any sturdy greens, like collards.
  4. Stir fry for 2-3 minutes and add broth, if desired.
  5. Add the rest of the ingredients.
  6. Cook until desired consistency is reached.
  7. Stir cheese in until melted and distributed
  8. Voila!

Roasted Butternut Squash

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Roasted Butternut Squash
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Prep Time 10 minutes
Cook Time 1 hours
Servings
Ingredients
  • 1/4 cup pecan pieces
  • 1 medium butternut squash
  • 1 tsp butter
  • 2 tsp honey optional
  • 1/2 tsp Cinnamon
Prep Time 10 minutes
Cook Time 1 hours
Servings
Ingredients
  • 1/4 cup pecan pieces
  • 1 medium butternut squash
  • 1 tsp butter
  • 2 tsp honey optional
  • 1/2 tsp Cinnamon
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Instructions
  1. Preheat oven to 350 degrees
  2. Place pecan pieces on baking sheet and bake for 5 minutes, checking frequently to avoid burning.
  3. Remove nuts from the oven and reset to 400 degrees.
  4. Cut squash lengthwise in half and remove the seeds.
  5. Place on a baking sheet, peel down.
  6. Add a small amount of water in the pan.
  7. Put 1/2 tsp butter and if desired, 1 tsp honey in the hole of each squash half.
  8. Place in oven and bake for 50 minutes until flesh is tender.
  9. Every 20 minutes, baste the top with the butter honey mix.
  10. When done, remove from oven, sprinkle with nut pieces and then cinnamon.

Roasted Pears with Orange

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Roasted Pears with Orange
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Servings
Ingredients
  • 1 large naval orange
  • 6 Bosc pears
  • 1/2 cups hearty red wine such as Chianti
  • 1/2 tsp Cinnamon
  • 1/4 cup water
  • 1/4 cups local honey
  • 1 tbsp butter grass fed
Servings
Ingredients
  • 1 large naval orange
  • 6 Bosc pears
  • 1/2 cups hearty red wine such as Chianti
  • 1/2 tsp Cinnamon
  • 1/4 cup water
  • 1/4 cups local honey
  • 1 tbsp butter grass fed
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Instructions
  1. Preheat oven to 450 degrees.
  2. With vegetable peeler, remove peel from orange in 2" by 1/2" strips.
  3. With melon baller or small knife, remove cores and seeds from pears by cutting through blossom end (bottom) of unpeeled pears (do not remove stems from pears).
  4. In shallow 1 1/2- to 2-quart glass or ceramic baking dish, whisk and combine orange peel, wine, cinnamon and water.
  5. Place honey in medium bowl. Hold pears, 1 at a time, over bowl of honey with 1 hand (keep other hand dry). With dry hand, use pastry brush to brush pears with melted butter, then sprinkle pears with honey until coated. Stand pears in baking dish. Sprinkle any remaining honey into baking dish around pears.
  6. Bake pears 35 to 40 minutes or until tender when pierced with tip of small knife, basting occasionally with syrup in baking dish.
  7. Cool slightly, about 30 minutes, to serve warm. Or cool completely; cover and refrigerate up to 1 day. Reheat to serve.

Breakfast Frittata

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Breakfast Frittata
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 tbsp canola oil
  • 1 tbsp butter
  • 1 medium potato quartered, and thinly sliced
  • 1 medium onion thinly sliced
  • 1 tsp chopped fresh herbs marjoram, basil, tarragon, or oregano
  • 1 clove garlic minced
  • 4 large eggs beaten
  • 1/2 cup grated cheese
  • 1 medium tomato chopped
  • Pepper
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 1 tbsp canola oil
  • 1 tbsp butter
  • 1 medium potato quartered, and thinly sliced
  • 1 medium onion thinly sliced
  • 1 tsp chopped fresh herbs marjoram, basil, tarragon, or oregano
  • 1 clove garlic minced
  • 4 large eggs beaten
  • 1/2 cup grated cheese
  • 1 medium tomato chopped
  • Pepper
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Instructions
  1. Heat oil and butter in large skillet.
  2. Saute potatoes and onions, covered, stirring frequently until they are tender and golden. Stir in herbs and garlic.
  3. Pour eggs evenly over sautéed vegetables. Add tomato and sprinkle on cheese. Add pepper to taste.
  4. Cover the pan and cook on low heat for 10 minutes until eggs are set and bottom is golden brown.
  5. Place under preheated broiler for about 2 minutes. Cut frittata in half, to serve. Garnish with fresh herbs.

Cinnamon French Toast

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Cinnamon French Toast
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 4 slices bread day old whole wheat or other whole grain
  • 2 eggs
  • 1/2 cups skim rice or soy milk
  • 1 tsp vanilla
  • 2 tsp Cinnamon
  • 1/4 cups ground nuts try walnuts and almonds
  • 2 tsp butter
  • 2 tbsp maple syrup
  • Non-stick spray
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 4 slices bread day old whole wheat or other whole grain
  • 2 eggs
  • 1/2 cups skim rice or soy milk
  • 1 tsp vanilla
  • 2 tsp Cinnamon
  • 1/4 cups ground nuts try walnuts and almonds
  • 2 tsp butter
  • 2 tbsp maple syrup
  • Non-stick spray
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Instructions
  1. In a pie pan or shallow dish, beat eggs.
  2. Add milk, vanilla, 1 tsp cinnamon, 2 Tbsp ground nuts and mix.
  3. Heat skillet over medium high heat.
  4. Spray pan.
  5. Dip each slice of bread in egg mixture for a moment on both sides. Fry bread until golden brown on each side.
  6. Top each slice with ½ tsp. butter and 1½ tsp syrup or honey.
  7. Serve immediately.

Kick N Popcorn

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Kick N Popcorn
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Course Snack
Cuisine American
Keyword Kick N Popcorn
Servings
Ingredients
  • 8 cups popped popcorn warm
  • 1-2 tbsp butter melted or flaxseed oil
  • 1/2 tsp hot pepper sauce or to taste
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt optional
  • 2 tsp pumpkin seeds roasted
Course Snack
Cuisine American
Keyword Kick N Popcorn
Servings
Ingredients
  • 8 cups popped popcorn warm
  • 1-2 tbsp butter melted or flaxseed oil
  • 1/2 tsp hot pepper sauce or to taste
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt optional
  • 2 tsp pumpkin seeds roasted
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Instructions
  1. Place popcorn in a large bowl
  2. Mix butter or flaxseed oil with the hot pepper sauce and drizzle over popcorn, mixing well.
  3. Combine remaining ingredients and sprinkle over popcorn.
  4. Toss and serve.

On Track Lifestyles
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The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

On Track Lifestyles
PO Box 13641
Florence, SC 29505

View our Privacy Policy

(843) 580-4335 – Phone
(888) 803-4919 – Fax

info@ontracklifestyles.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.