Four Cheese Ravioli (Gluten free) w/ Marinara Sauce, Vegetable salad with a low fat dressing

Four - Cheese ravioli w/ Marinara Sauce

Vegetable salad w/ Olive Oil Vinaigrette

Greek non fat vanilla yogurt, blueberries, sprinkled with granola
Added Fun: Moscato D'asti (Best wine I've ever had - AMAZING)

What you need

1. Four Cheese Ravioli 
2. Marinara Sauce

The Olive Oil is for after the Ravioli is done cooking, it supposedly "helps" keep the Ravioli from breaking apart

3.   Vegetable Salad w/ Olive Oil Vinaigrette 

• I have to say, this was the BEST salad I think I've ever had.  There were seeds, fruits, salads, and an amazing sauce. SOOOOOOO good.  I got this salad at Albertsons, in the aisle where all the salad is. I added the vinaigrette salad dressing and it was probably too much, and it made it too tart.  The salad was a kit and had a great salad dressing to go with it, but I've tasted the salad dressing, and it is AMAZING.  Low fat, low calorie, omega-3.  It's AMAZING. I got the Rasberry Merlot flavor, and I would recommend it for any salad. 

(She's so cute - and loved the salad, without the dressing)

4.  Greek Yogurt Non-Fat - Vanilla (you can do any flavor, or plain) with fresh blueberries and granola 

• I tried cutting up a mango but it must not have been ripe yet, and it was terrible, even after soaking it in juice, so I think I needed to let it ripen a little more, so we went with yogurt last minute.

5. The wine was an added extra, and it was AMAZING.  Moscato D'asti - Found it at a wine and beer store.  I imagine you can find it anywhere.  It was sooo sweet and I honestly recommend it to go with anything sweet. YUM YUM!!

Directions: 

Boil water  - I added olive oil, fresh basil leaves, and salt & pepper to the water, and I tasted a difference - very good.

2. While water is boiling, warm up your sauce.  I also added a diced basil leave, salt & pepper, and also thought it added a nice zing to it.

3. Boil water to a rolling boil and add your ravioli:

• Follow cooking instructions
• I overcooked my ravioli a bit and it began to fall apart in the water, so as soon as you put in the ravioli, stir, and boil for the EXACT time.
• Drain your ravioli and add some olive oil, coating slowly

4. While your ravioli is cooking, after stirring, mix up your salad and get it ready! 

5. Place your ravioli in a baking dish, add the sauce, and stir slowly. VOILA! 

Add any fruit or vegetable you like ... it's up to you... but I recommend that salad and I looooooved this entire meal.

Rating: 8/10

Paula D's Berry Parfait

Paula D's DELICIOUS Berry Parfait with Coconut Granola

(I chose not to use Coconut, not a fan - but if you want to use the Coconut, all you do is spread out coconut on a baking pan, and cook for a few minutes until golden brown, mix it in with a handful of granola - and voila!  Myself - I love granola plain and simple, so I left the coconut out)

What you need: 

1. 1 cup granola
2. Sliced Strawberries
3. Fresh Blueberries
4. Honey (I'm hoping for some organic honey, but that's up to you)
5. Yogurt (Non-fat, vanilla - I'm using an organic yogurt that I picked up at Trader Jo's)
6. One tall parfait glass

Directions: 

1. This is a simple recipe.  Layers, layers, layers!!
2. Prepare your fruit:
1. Wash blueberries (as many as you like - I'd be using several handfulls)
2. Wash strawberries and slice, removing stems (again, depends on your serving size, I feed a family of four when everyone is home so I'd use a lb of strawberries as well as blueberries)
3. Start with yogurt and work your way up 

• Yogurt
• Strawberries/blueberries
• Drizzle of honey (YUM)
• Granola

REPEAT

• Yogurt
• Berries
• Honey
• Granola

Continue until you've reached the top - ENDING with a drizzle of honey.  

YUM YUM YUM!!

Cream Scones with Strawberry Preservatives (See Strawberry Preservatives w/o added sugar)

Paula D's Cream Scones w/ Strawberry Preserves 

(I found my own preserve recipe w/o added sugar)

What you need:

1. Strawberry Preserves (See Strawberry Preserves recipe)
2. 2 cups cake flour
3. 2 tsp baking powder
4. A PINCH of salt (more if you want - this is for a low sodium household)
5. 1 egg (egg white and yolk separated)
6. Lemon zest (so 1 lemon would work)
7. Light cream (1 cup or so - the lady on Paula D's show didn't measure - which I loved)
8. Butter (Also not measured, but it looked like a stick of butter, cut up in 8 squares)

Directions (As I wrote them - I followed along with the TV)

1. In a mixing bowl add 2 cups cake flour, 2 tsp baking powder, a pinch of salt
2. Separate an egg (egg white and egg yolk - the egg white is beaten and brushed on the scones before they are placed in the oven)
3. Mix dry ingredients
4. Add egg yolk to mixing bowl
5. Add light cream to mixing bowl
6. Add cut up COLD butter 
7. Mix ingredients
8. Lay down some powder and add the mixture, patting down into a circle
9. Cut mixture in continued halfs until cut up like a pizzza
10. Beat your egg white and brush on the scones
11. Add sugar (optional - we will be doing so)
12. Bake on 450 for 10 minutes
13. Spread on your preserves
14. ENJOY!!!

Strawberry Preserves W/O Sugar

"Strawberry Preserves" *GASP* with no refined sugars

I dare say it's a crime, but it can be done!

What you need:

1. Mason Jars
2. 2 cups fresh strawberries
3. White grape fruit concentrate (organic if possibe) 
4. 1 1/2 tbsp Ball low or no-sugar added pectin (you must use the pectin that is specifically for no sugar jam) 
   
   5.  1/2 cup agave nectar
   
   
   
   Prepare berries by rinsing them, removing the stems and mashing them with a potato masher until crushed (I like mine a little chunkier, so I leave some chunkier pieces.  The texture should look something like this...
   
   
   
   Next, you need to prepare your water bath for canning.  See details on how to do this here.  
   Remember to use the pectin specifically for no-sugar or low-sugar jam.  Also, you need to get the grape juice concentrate with no added sugar.
   
   
   
   Preparing water for canning: 
   http://www.youtube.com/watch?feature=player_embedded&v=eAsaA9FjG6g#!
   
   
    Combine fruit and white grape juice concentrate in an 8 qt saucepan.  Gradually stir in pectin.  Bring to a full boil, that cannot be stirred down, over high heat and stir constantly.  Then add agave nectar and return to a full boil and boil hard for 1 minute, stirring constantly.  
   
   
     Remove from heat and skim foam off the top, if necessary.  Pack into hot jars and refrigerate up to 3 weeks.
   
   Recommendation: Purchase a home canning kit before trying this recipe.  Thousands of other recipes can be used with canning.

http://www.amazon.com/Ball%C2%AE-Canning-Discovery-Jarden-Brands/dp/B003ENB1KI/ref=sr_1_1?ie=UTF8&qid=1371165106&sr=8-1&keywords=ball+canning+kit

http://www.amazon.com/Granite-0707-1-2-Quart-Porcelain-Water-Bath/dp/B0001UZL8A/ref=sr_1_8?ie=UTF8&qid=1371165230&sr=8-8&keywords=ball+canning+kit