OUT2 RECIPES BROUGHT TO YOU

BY TACO SHACK & JUICE BAR

 & OTHER LOCAL AREA SPONSORS

  Out2martincounty.com

555 S Colorado Ave, Stuart, FL 34994 /(772) 288-9696

Out2martincounty.com

Out2martincounty.com

Out2martincounty.com

Strawberry-Almond Spinach Salad

Out2News.com

Ingredients:

6 cups baby spinach
1 pint strawberries, sliced
1/2 cup sliced almonds
Small white onion, sliced
3 tablespoons shredded Parmesan cheese
Store-bought poppy-seed dressing, for serving
Whole strawberries, for garnish (optional)

Directions:

Fill large bowl with spinach, then layer on white onions. Add the slivered almonds around the outside. Add a layer of sliced strawberries to the top of the spinach salad. Sprinkle with Parmesan cheese and top with whole strawberries, if using. Serve with poppy-seed dressing on the side.

Out2martincounty.com

Tomato Peach Salad

Out2News.com

Serves 4 – 6

Ingredients:

4 ripe tomatoes – garden or heirloom type
2 ripe peaches or nectarines – based on availability
12 Shishito peppers or other mild pepper – washed and dried. Leave whole with the stems on.
Extra virgin olive oil -for sautéing
1 sprig each of basil, dill and tarragon – washed and dried
4 ounces ricotta cheese
1 fresh lemon

Directions:

Prepare immediately before serving.

Place the ricotta cheese in a small bowl and microplane fresh lemon zest onto cheese.

Squeeze the juice of the lemon onto the ricotta and gently mix.

Add a pinch of freshly ground black pepper and sea salt to taste and mix well. Set aside.

Toss the washed peppers lightly in olive oil. Sauté in olive oil until lightly blistered and softened, about 3-5 minutes. Hold at room temperature.

Wash and remove core of tomatoes. Slice into ½” thick slices and lay on platter in random pattern. Season lightly with sea salt and freshly ground black pepper.

Cut the peaches or nectarines in half and remove pit. Slice thinly with a mandolin over the tomato in a random pattern.

Drop dollops of the ricotta cheese-lemon mixture randomly onto the tomatoes and nectarines.

Lay peppers on and drizzle lightly with extra virgin olive oil.

Garnish with torn herbs and serve immediately.

Out2martincounty.com

One-Pot Sesame Chicken Noodles

Out2News.com

Ingredients:
1 carton (32 oz) Progresso™ chicken broth
6 boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 20 oz)
12 oz uncooked spaghetti, broken in half (from 1-lb box)
1 medium red bell pepper, cut in thin strips Save $
3 green onions, thinly sliced on the bias, white and green parts separated Save $
1 package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
4 tablespoons butter
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 teaspoons chile garlic sauce
2 tablespoons chopped fresh cilantro leaves
1 tablespoon sesame seed

Directions:

In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.

Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.

Out2martincounty.com

Beer Battered Grilled Cheese Sandwiches

Out2News.com
Ingredients:
6 slices hickory-smoked bacon
4 slices rustic white bread Save $
2 slices provolone cheese (3/4 oz each)
2 slices Cheddar cheese (3/4 oz each) Save $
1 egg
3/4 cup pale ale beer
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon chipotle chili powder
1 tablespoon butter Save $
Powered by Chicory

Directions:

In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towel.

On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.

Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.

Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.

Out2martincounty.com

Firecracker Red White and Blue Cake

Out2News.com

Ingredients:
1 box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Red food color
Blue food color
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting

Directions:
Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan. Make cake batter as directed on box, using water, oil and egg whites. Pour 1 cup of the batter into small bowl; stir in red food color until well mixed. Pour another cup of the batter into separate bowl; stir in blue food color until well mixed.

Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)

Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 5 minutes. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30 minutes.

When cake is cool, divide frosting evenly into 3 microwavable bowls. Microwave 1 bowl of frosting uncovered on High a few seconds until smooth enough to drizzle over cake. With spoon, drizzle all of white frosting back and forth around cake in a striping pattern. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops blue food color until well blended. Drizzle over cake, scattering frosting back and forth. Repeat with remaining bowl of frosting and red food color, making sure red, white and blue frostings can be seen on cake. Let cake stand at room temperature until frosting is set before serving.

 

Cake Ball Flag Cake

Out2News.com

Ingredients:

1 box Betty Crocker™ SuperMoist™ cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Whipped vanilla frosting
1 bag (14 oz) red candy melts
1 bag (14 oz) white candy melts
1 cup blue candy melts (from 14-oz bag)

Betty Crocker™ Decorating Decors red sugar crystals
White sparkling sugar
Betty Crocker™ Decorating Decors blue sugar crystals

Directions:

Heat oven to 350°F. Make and bake cake mix as directed on box for 13×9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Using 1-inch scoop, shape mixture into balls; place on cookie sheet. Freeze about 45 minutes or until firm. When firm, transfer to refrigerator.
In 1-quart microwavable bowl, microwave red candy melts uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
Remove a few balls from refrigerator at a time. Using 2 forks, dip and roll 1 ball at a time in red coating. Return to cookie sheet; immediately sprinkle with red sugar crystals. Dip a total of 28 cake balls in red coating.
Repeat melting instructions for white candy melts. Dip a total of 23 cake balls in white coating; immediately sprinkle with sparkling sugar.
Repeat melting instructions for blue candy melts. Dip remaining 12 cake balls in blue coating; immediately sprinkle with blue sugar crystals. Refrigerate all coated cake balls about 10 minutes or until set.
On serving tray, arrange cake balls in flag pattern in 7 rows, starting from the bottom: 1 row of 9 red balls, 1 row of 9 white balls, 1 more row of 9 red balls, 1 more row of 9 white balls, 1 row of 4 blue balls and 5 red balls, 1 row of 4 blue balls and 5 white balls, and 1 more row of 4 blue balls and 5 red balls. Store tightly covered. Serve at room temperature.

Out2martincounty.com

Gluten-Free Buffalo Chicken Casserole

Out2News.com

Ingredients:
1 lb uncooked gluten-free penne pasta
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
4 oz gluten-free cream cheese, cut into chunks
1/2 cup Frank’s™ RedHot™ Original cayenne pepper sauce
2 cups chopped cooked chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups potato chips, coarsely crushed
1 cup shredded Cheddar cheese (4 oz)
1/2 cup gluten-free blue cheese crumbles, if desired

Directions:

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time.

Return pasta to same pot; stir in soup, cream cheese and hot sauce. Add chicken, garlic powder and salt. Pour pasta into baking dish. Sprinkle with chips. Bake 15 minutes, adding Cheddar cheese the last 5 minutes. Sprinkle with blue cheese crumbles. Let stand 5 minutes before serving.

Out2martincounty.com

Garden Vegetable Spaghetti

Out2News.com

Ingredients:

1 package (16 ounces) spaghetti

2 tablespoons olive or vegetable oil

2 medium carrots, sliced (1/4 cup)

1 medium onion, diced (1/2 cup)

2 medium zucchini, cut into 1/2-inch slices (4 cups)

2 garlic cloves, finely chopped

3 medium tomatoes, cut into 1-inch pieces

1/2 cup frozen green peas, thawed

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup grated Parmesan cheese

Directions:

1 Cook and drain spaghetti as directed on package.
2 While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
3 Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

Out2martincounty.com

Crunchy Chicken Salad

Out2News.com

Ingredients:

3 tablespoons butter or margarine

1 package (3 ounces) Oriental-flavor ramen noodle soup mix

2 tablespoons sesame seed

1/4 cup sugar

1/4 cup white vinegar

1 tablespoon vegetable oil

1/2 teaspoon pepper

2 cups cut-up cooked chicken

1/2 cup dry-roasted peanuts

4 medium green onions, sliced (1/4 cup)

1 bag (16 ounces) coleslaw mix
Directions:

1 Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
2 Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

Out2martincounty.com

Creamy Key Lime Chicken Enchiladas

Out2News.com

Ingredients:

1 medium onion, chopped (1/2 cup)

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 1/2 cups shredded deli rotisserie chicken

1 container (5.3 oz) Yoplait® Greek 100 protein Key lime yogurt

1/2 cup chopped fresh cilantro

Juice of 1 medium lime

1 can (10 oz) Old El Paso™ enchilada sauce (hot or medium)

12 corn tortillas

1/2 cup shredded reduced-fat Mexican cheese blend (2 oz)

Directions:

1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2 In 10-inch nonstick skillet, cook onion, chiles and chicken over medium-high heat about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 cup of the cilantro, and the lime juice. Stir in 1/2 cup of the enchilada sauce.
3 Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese.
4 Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.

Out2martincounty.com

Matzo Ball Soup

Out2News.com

Ingredients
Chicken stock:
1 4–5 pound chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1″ pieces
4 large carrots, peeled, cut into 1″ pieces
1 large parsnip, peeled, cut into 1″ pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns
Matzo ball mixture:
3 large eggs, beaten to blend
3/4 cup matzo meal
1/4 cup schmaltz (chicken fat), melted
3 tablespoons club soda
1 1/4 teaspoons kosher salt
Assembly:
2 small carrots, peeled, sliced 1/4″ thick on a diagonal
Kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper
Directions:
For chicken stock:
Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-quarts) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
For matzo ball mixture:
Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.
For assembly:
Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.
Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

Out2martincounty.com

Brisket of Beef

Out2News.com

Ingredients:

1 (6-pound) first-cut beef brisket, trimmed so that a thin layer of fat remains
All-purpose flour, for dusting
Freshly ground black pepper
3 tablespoons corn oil
8 medium onions, peeled and thickly sliced
3 tablespoons tomato paste
Kosher salt
2 to 4 cloves garlic, peeled and quartered
1 carrot, peeled and trimmed

Directions:

Preheat the oven to 375°F.
Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren’t yet caramelized, 10 to 15 minutes.
Turn off the heat and place the brisket and any accumulated juices on top of the onions.
Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water-but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
It is ready to serve with its juices, but, in fact, it’s even better the second day.

Out2martincounty.com

Roasted Potatoes, Onions, and Carrots

Out2News.com

Ingredients:

1 1/2 pounds small red potatoes, halved
3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact)
6 carrots, cut diagonally into 1-inch pieces
8 large shallots, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper

Directions:

Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.
Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.

Out2martincounty.com

Olive Oil Dark Chocolate Mousse

Out2News.com

Ingredients:

10 ounces high-quality 72% cacao bittersweet chocolate, finely chopped, or chocolate chips
8 large eggs, separated, at room temperature
3/4 cup granulated sugar
1/2 cup extra virgin olive oil
1 teaspoon instant coffee granules dissolved in 2 tablespoons boiling water
Grated zest of 1 small orange (optional)
1/4 teaspoon kosher salt
Directions:

1. Place the chocolate in a microwave-safe bowl and melt in a microwave, stirring after each 10-second increment, until smooth, about 1 1/2 minutes. Let cool slightly.
2. Place the egg yolks and 1/2 cup sugar in a medium bowl and whisk until pale yellow. Whisk in the olive oil, coffee, zest, if using, and salt until combined. Add the melted chocolate and whisk until smooth.
3. Beat the egg whites in the bowl of a stand mixer or with a hand mixer until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat just until stiff peaks form. Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir firmly until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or rubber spatula until completely combined.
4. Divide the mousse into six 6-ounce ramekins and cover with plastic wrap. Refrigerate overnight.

Out2martincounty.com

 

Cucumber Salad

Out2News.com

Ingredients:

2 medium cucumbers, thinly sliced

1/3 cup cider or white vinegar

1/3 cup water

2 tablespoons sugar

1/2 teaspoon salt

1/8 teaspoon pepper

Chopped fresh dill weed or parsley, if desired

Directions:

1 Place cucumbers in small glass or plastic bowl.
2 In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
3 Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

Out2martincounty.com

Out2News

Out2martincounty.com

We Know Sauces

 

Pepper Sauce

Out2News.com
Recipe: Basic Pepper Salsa

For millennia, dried peppers have found their way into sauces around the world, and the method for using them is more or less the same. Toast them, or not. Seed them, or not. Then rehydrate, purée with a roasted tomato or two, and strain. Spoon this sauce over eggs, beans, pork chops or roast chicken. Or toss stewed shredded chicken, pork or beef with an abundant amount of sauce for a spicy filling for tacos or enchiladas. Add a few smoked chiles for a smoky salsa. Add olive oil, caraway, cumin and vinegar for Moroccan harissa. Or add chopped, toasted hazelnuts and almonds for Catalunyan romesco sauce.

Out2martincounty.com

Yogurt Sauce

Out2News.com

Recipe: Basic Yogurt Sauce

Quite conveniently, plain yogurt itself is already a simple sauce. But with a few minutes more, you can use it as the base of a sauce to spoon over roasted salmon; or kebabs made with lamb, chicken or fish; or basmati rice, quinoa or couscous. Spoon into puréed soups and shell beans just before serving. Or thin with a little water to make a creamy dressing for romaine or little gem lettuces. Make carrot raita, an Indian version of the sauce, to drizzle over spicy roasted eggplant, or serve a bowl of Persian cucumber yogurt alongside grilled chicken or lamb.

Out2martincounty.com

Herb Sauce

Out2News.com

Recipe: Basic Herb Salsa

Cooks around the world have long known that chopped herbs mixed with oil, acid and a pinch of salt will improve pretty much any dish. Start with this basic herb sauce, which can be served alongside any grilled fish, shellfish or meat. Use it as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Spoon over poached eggs and hash. Then tinker. Add capers and anchovies for an Italian salsa verde to serve with grilled bistecca alla Fiorentina. Or use chopped olives and preserved lemon to make tapenade, a good partner for grilled lamb or octopus. Switch out the parsley and vinegar for cilantro, lime, ginger and cumin and make North African chermoula sauce, to serve alongside spiced chickpeas, shakshuka or couscous.

Out2martincounty.com

Tahini Sauce

Out2News.com
Recipe: Basic Tahini Sauce

Tahini, or toasted sesame seed paste, and the basic emulsified sauce made by whipping it together with lemon juice, garlic and water, are staples throughout the Middle East, Turkey, Greece and Cyprus. According to the chef Michael Solomonov, it is “the Israeli mother sauce.” It’s eaten all over the place: with grilled meat, on vegetables, or as a salad dressing or mayonnaise substitute. “My favorite way to eat it at home is on cold chicken schnitzel sandwiches on a Martin’s potato roll,” Mr. Solomonov said. “It’s like the best thing you’ve ever had in your life.”

You could use the sauce as a garnish for roast chicken and lamb. Dress raw kale and toasted pumpkin seeds with it for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers, or roasted carrots and cauliflower. Blend in herbs to make for Mr. Solomonov’s refreshing green tahini sauce. Or evoke Japanese cuisine by combining tahini paste with rice wine vinegar and a few drops of toasted sesame oil to make a dressing for blanched green beans, broccoli or spinach.

Out2martincounty.com

Pesto

Out2News.com

Recipe: Basic Pesto Sauce

Named for the pounding involved in its production, pesto is the most rustic of the new mother sauces. The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Based on a 130-year-old recipe from Liguria, the birthplace of pesto, this version of the sauce is packed with nuts and cheese. As a result, the texture is lush and the flavor balanced; the salt and acid from the cheese balance the sweetness of the basil and the richness of the olive oil.

Use basic basil pesto as a pasta sauce, or thin it out with a little oil to drizzle it over steak, chicken, fish, pizza or tomato salad. Replace the basil with sautéed wild nettles or broccoli rabe for a heartier sauce. Make mint-pistachio pesto to add vibrancy to spring vegetables and shellfish dishes. Tinker with the herbs and nuts and add various spices to evoke the flavors of cuisines around the world.

Out2martincounty.com

Ginger Ice Cream Sandwiches

Out2News.com

Ingredients:

1 stick plus 4 tablespoons unsalted butter, cut into 1/2-inch pieces
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1/4 teaspoon salt
1 1/4 cups sugar
1/4 cup finely chopped crystallized ginger
1 large egg
4 pints vanilla ice cream
Waxed paper
Plastic wrap
Directions:

In a small saucepan over low heat, melt the butter. Stir in the molasses and vanilla until well incorporated. Then remove from the heat, pour into a large bowl and cool to room temperature.

Sift the flour, baking soda, spices, salt and 1 cup of the sugar in a medium bowl. Stir in the chopped crystallized ginger.

Lightly beat the egg in a small bowl and add to the cooled butter-molasses mixture. Fold the flour into the molasses mixture and combine well. Wrap the dough in plastic wrap and chill for 20 to 25 minutes.

Preheat the oven to 375 degrees F. Line baking sheets with silicone baking mats.

Put the remaining 1/4 cup sugar in a shallow bowl and set aside. Take 2 tablespoons of the dough and roll it into a ball, and then into the sugar. Place 6 cookies on each prepared baking sheet. Repeat with the rest of the dough. Bake until flat and just starting to dry out on the edges, 10 to 14 minutes. Remove to a cooling rack. This can be done ahead, cooled and stored tightly covered.

Cut the packaging from the ice cream pints and cut into thick rounds, 3 slices per pint. Put 1 cookie face down on a 8-inch square of waxed paper and top with the ice cream, matching the diameter of the cookie as close as you can; trim if needed. Top with another cookie, face up, wrap the waxed paper around the stack and then wrap tightly with a piece of plastic wrap. Repeat, placing the finished stackers into the freezer as they are completed. Let them freeze for 30 minutes. Remove the wrapping to serve.

Out2martincounty.com

Out2News.com

Out2martincounty.com

Shrimp Scampi with Linguini

Out2News.com

Ingredients:

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
Directions:

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Out2martincounty.com

The Sailors Return

Out2News.com

Out2martincounty.com

Hawaiian Ham & Cheese Sliders

Out2News.com

Ingredients:

3/4 cup melted Butter
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
1 tsp Brown Sugar
1 tbsp Poppy Seeds
2 tsp Dried Minced Onion
12 King’s Hawaiian Dinner Rolls
9 oz thin sliced Deli Ham
8 oz thin sliced Swiss Cheese

Directions:

Preheat oven to 350. Grease a 9×13-inch baking dish.
2. Combine butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and dried onion.
Slice the rolls to make sandwiches. Remove tops and set aside.
4. Place the bottom pieces into the prepared baking dish.
5. Layer the ham onto the rolls. Top the ham with the Swiss cheese.
Place the tops of the rolls onto the sandwiches. Brush or pour the liquid mixture evenly over the rolls.
Bake 20 minutes or until the rolls are lightly browned and cheese has melted.
8. Separate into individual sandwiches to serve.

Out2martincounty.com

Out2News.com

Out2martincounty.com

Salami-Mozzarella Calzone

Out2News

Ingredients:

2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 13 .8-ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound sliced provolone cheese

Directions:

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

Out2martincounty.com

SAILOR’S RETURN

SEAFOOD, STEAKS & SPIRITS

Out2martincounty.com

Location

625 SW Anchorage Way

Stuart, FL 34994

Phone: (772) 872-7250

Hours

Friday – Saturday 11:30am – 1am
Sunday – Thursday 11:30am – 12am

Lunch Served Everyday: 11:30am – 2:30pm
Dinner Served Everyday: 5:00pm – 10:00pm
Bar Menu Hours Served Everyday: 2:30 to 5:00 and 10:00 to 12:00

Out2martincounty.com

Meatball Sandwiches

Out2News

Ingredients:

3 pounds ground beef chuck
2 tablespoons plus 2 teaspoons Worcestershire sauce
Coarse salt and ground pepper
4 ounces blue cheese (or other soft cheese, such as Brie)
Oil, for grates
8 rolls or buns, split
2 cups packed baby spinach
2 beefsteak tomatoes, cut into 8 slices
Sauteed mushrooms (optional)
Grainy mustard (optional)
Roasted Red-Pepper Sauce

Directions:

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.

Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with mustard and Roasted Red-Pepper Sauce, as desired.

Out2martincounty.com

 

Out2News.com

Out2martincounty.com

Cheese-Stuffed Burgers

Out2News

Ingredients:

3 pounds ground beef chuck
2 tablespoons plus 2 teaspoons Worcestershire sauce
Coarse salt and ground pepper
4 ounces blue cheese (or other soft cheese, such as Brie)
Oil, for grates
8 rolls or buns, split
2 cups packed baby spinach
2 beefsteak tomatoes, cut into 8 slices
Sauteed mushrooms (optional)
Grainy mustard (optional)
Roasted Red-Pepper Sauce

Directions:

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.

Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with mustard and Roasted Red-Pepper Sauce, as desired.

Out2martincounty.com

Panera Bread 

Out2martincounty.com

Out2martincounty.com

Hot Fudge Ice Cream Bar Dessert

Out2News

Ingredients:

1 (16 ounce) can chocolate syrup

3/4 cup peanut butter

19 ice cream sandwiches

1 (12 ounce) container frozen whipped topping, thawed

1 cup salted peanuts

Directions:

  1. Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
  2. Line the bottom of a 9×13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

    Out2martincounty.com

Out2News

Out2martincounty.com

Out2News.com

Out2martincounty.com

Butter Pie Crust

Out2News

Ingredients:1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled
4 teaspoons apple cider vinegar or white vinegar
Directions:Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it’s still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
Out2martincounty.com

Grilled Asian Steak and Spinach Salad

Out2News

Ingredients:

  • 8 ounces baby spinach (about 8 cups)
  • 1/4 cup extra-virgin olive oil, divided
  • 2 garlic cloves, finely minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon light or dark brown sugar
  • 1 tablespoon low-sodium soy sauce
  • 1 sweet red onion, cut into 1/4-inch half-moons (about 2 cups)
  • 1/2 pound grass-fed steak (porterhouse, rib-eye, sirloin, or tenderloin)
  • 4 fresh cilantro sprigs
  • 1–2 tablespoons chopped unsalted peanuts, for garnish (optional)

Directions:

1. Preheat grill.

2. Wash and dry spinach. Place the leaves in a large salad bowl; set aside.

3. Whisk together 2 tablespoons olive oil, the garlic, lime juice, sugar, and soy sauce in a small bowl; set aside.

4. Heat 1 tablespoon olive oil in a cast-iron skillet or grill pan on prepared grill. When oil is hot but not smoking, sauté onion, stirring constantly, for 3 minutes. Transfer onion to bowl with spinach. Add remaining 1 tablespoon olive oil to skillet. Sear steak over medium-high heat about 3 minutes per side or until medium-rare. Remove skillet from heat, and immediately transfer the steak to a cutting board; let rest.

5. Return skillet to heat, and add soy-lime mixture to pan; turn heat to medium-high. Deglaze skillet by stirring constantly and loosening brown bits on bottom. Cover and keep warm.

6. Slice steak as thinly as possible, cutting against grain, and arrange over onions and greens. Drizzle with sauce, and garnish with a cilantro sprig. Sprinkle with peanuts (if desired). Serve immediately.

Out2martincounty.com

APPLE COBBLER

Out2News

Ingredients:

2 1/2 pounds Granny Smith apples
2 pounds Fuji apples
1 1/2 pounds Gala apples
3 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
1 1/2 sticks (6-ounces) chilled unsalted butter, plus softened butter for baking dish
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon grated lemon zest
1 (6-ounce) package sweetened, dried cranberries
1 large egg
1 egg yolk
1 teaspoon vanilla
1 (6-ounce) package sliced almonds
Note: You will need approximately 8 to 10 apples total.
Directions:
Preheat the oven to 400 degrees F and butter a 9 by 13-inch baking dish.Peel and core the apples and cut them into 1/4 to 1/2-inch dice. Try to get the apples pieces as uniform as possible to ensure even baking in the cobbler.
Combine the apples with 1 cup of the sugar in a large bowl. Cover and set in the refrigerator while preparing the cobbler topping. The sugar will draw out some of the moisture in the apples, so the filling will be nice and thick.Combine the remaining sugar with the flour and salt in a medium size bowl. Set aside 1/2 cup of the sugar and flour mixture to coat the apples.
Cut the chilled butter into small pieces and work into the sugar/flour mixture using a pastry cutter, a fork, or your fingers until it forms a coarse meal.Drain the sugar syrup from the apples and set aside. Combine the apples with the reserved flour and sugar mixture.
Add the cinnamon, nutmeg, lemon zest, and sweetened dried cranberries to the apples and stir well to evenly distribute all the flavors. Pour into the buttered baking dish.Lightly beat the egg, egg yolk, and vanilla and slowly drizzle it into the flour mixture. Don’t worry if it seems a little dry at first.
Continue to stir the mixture until the flour is completely absorbed into the egg. (You might want to get your hands into it and use your fingers to finish.) Take a small bit of the topping and roll it into a 1-inch ball. Gently flatten the ball into a disk and place it on top of the apple mixture in the baking dish.
Repeat with the remaining topping, slightly overlapping the disks.Bake for 35 to 45 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for 10 to 15 minutes before serving. While the cobbler is sitting, coat the almonds with the reserved sugar syrup.
Drain off the excess syrup and place the almonds on a buttered parchment lined baking sheet. Roast until the almonds are golden brown, approximately 5 to 10 minutes. Scatter them over the cobbler.
Tips: To make cutting the butter into the flour/sugar mixture a bit easier, try grating frozen sticks of butter on the large holes of a hand grater. You’ll have small bits of cold butter which will help the coarse meal form quickly. Use a melon baller to scoop out the core of the apple halves quickly and with minimal waste.
Out2martincounty.com

Out2News

Out2martincounty.com

Italian Wedding Soup

 Out2martincounty.com

Ingredients:
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 carrots, finely chopped
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh sage
3 cups fat-free low-sodium chicken broth
1 parmesan cheese rind, plus 1 tablespoon grated parmesan, plus more for topping
1/2 pound ground pork
3 tablespoons breadcrumbs (preferably panko)
3/4 cup orzo
8 ounces baby spinach (about 8 cups)
Directions:
Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.

Out2martincounty.com

Salami-Mozzarella Calzone

Out2News

Ingredients:

2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 13 .8-ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound sliced provolone cheese
Directions:Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

Out2martincounty.com

Italian Sausage Stuffed Zucchini

Out2martincounty.com

Out2martincounty.com

Turkey Veggie Snacks

 Cajun Shrimp and Rice

Out2News

Ingredients:1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 pound large shrimp, peeled and deveined, tails intact
Kosher salt and freshly ground pepper
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)
Directions :Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Out2martincounty.com

 

Out2News

Out2martincounty.com

 

Cherry Chocolate Chip Pies

Out2News

 Ingredients:

  • 1 container (4 fl oz each) Healthy Choice® Cherry Chocolate Fudge Swirl Greek Frozen Yogurt
  • Reddi-wip® Original Dairy Whipped Topping
  • 2 mini graham cracker pie crusts
  • 2 tablespoons mini semisweet chocolate morsels

Directions:

  1. Let frozen yogurt stand at room temperature 5 minutes or until slightly thawed.
  2. Place 1 serving Reddi-wip in each crust. Spoon half of frozen yogurt into each crust.
  3. Sprinkle each with chocolate morsels. Serve immediately.

    Out2martincounty.com

 

Out2News

Out2martincounty.com

 Strawberries On A Cloud

Out2News

Ingredients:

  • 3 vanilla wafers
  • Reddi-wip® Original Dairy Whipped Topping
  • 1 large fresh strawberry, sliced into thirds

Directions:

Place vanilla wafers on serving plate; cover each cookie with one-half serving (1 tablespoon) Reddi-wip.

Top each with a slice of strawberry. Serve immediately.

Out2martincounty.com

 

Out2martincounty.com

Out2martincounty.com

Easy Peanut Butter & Chocolate Eclair Dessert

 Out2News

Ingredients:

1 pkg. (3.4oz) Jell-O Vanilla Flavor Instant Pudding

1-3/4 cups cold milk

1/4 cup Planters Creamy Peanut Butter

1 tub (8oz) Cool Whip Whipped Topping, thawed

24 graham crackers

1-1/2 pkg. (4 oz. each) Baker’s Semi-Sweet Chocolate (6 oz), broken into pieces3

3 Tbsp. butter

Directions:

Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well.  Stir in Cool Whip.

Layer 1/3 of the grahams and half of the pudding mixture in 13×9-inch dish, breaking grahams as necessary to fit.

Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1

min. Stir until chocolate is completely melted and mixture is well blended.  Spread over grahams.

Refrigerate 8 hours.

Out2martincounty.com

Chocolate-Covered OREO Cookie Cake

Out2News

 Ingredients:

 Directions:

  • Heat oven to 350ºF.
  • Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
  • Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Out2martincounty.com

Out2martincounty.com

 

OUT2 HEALTHY TIPS

We’ve Done The Legwork For You!!

Healthy Tips!!!!!

 

Out2martincounty.com

 Don’t skip breakfast. Studies show that eating a proper breakfast is one of the most positive things you can do if you are       trying to lose weight. Breakfast skippers tend to gain weight. A balanced breakfast includes fresh fruit or fruit juice, a high-fiber breakfast cereal, low-fat milk or yoghurt, wholewheat toast, and a boiled egg.

Out2martincounty.com

While orange juice is a great source of Vitamin C, pomegranate juice packs a serious punch of antioxidants. Combine 4-6 ounces of pomegranate juice with sparkling water for a refreshing morning beverage.

 

 

Out2martincounty.com

We all need a good nights sleep. Every person’s body varies in how much sleep is necessary. That amount can also change depending upon the amount of activity each day. By ensuring that your body gets the amount of sleep that it needs each night, you are helping your body stay healthy and happy. The average sleep needed for an active adult is 6 – 8 hours of uninterrupted sleep each night.

 

Out2martincounty.comDrink water. Instead of grabbing a soda when you are thirsty, grab a glass of water.  Drinking water keeps your body hydrated, allows it to flush toxins from your system, will help boost your metabolism and help you loose weight.  If you need flavoring, flavor your water yourself with a little bit of lemon or fruit juice.

 

 

Out2martincounty.com Caffeine is a drug. It affects your body in numerous ways and can raise your blood pressure and cause you to have trouble sleeping. By cutting back the amount of caffeine that you consume, you are allowing your body to function the way that it needs to.

 

Out2martincounty.com

Daily exercise can reduce your risk of fatal heart disease. Physical activity helps you control your weight. Try getting at least 30 to 60 minutes of moderately intense physical activity most days of the week.

 

Out2martincounty.com

Take multi-vitamins every day. Basic multi-vitamins are fine to take without a doctor’s approval and the boost to your health and energy should be noticeable to you right away.

 

Out2martincounty.comGet into the habit of eating an apple, banana, pear or other piece of fruit before lunch each day. It’ll take the edge off your appetite – making you less likely to dig into greasy fast food or bag or crackers.

 

Out2martincounty.comHave you ever bought anything healthy from a vending machine? They’re overpriced and full of sugar-and-salt packed stuff that your body doesn’t need. Plus, they’re open all hours (unlike your corner shop) and they won’t look at you funny if you buy ten candy bars at a time. Make a pact with yourself not to buy anything except bottled water from vending machines.

 

Out2martincounty.com

Do you drink whole milk or put it on cereal? Try switching to skim (less than 0.5% fat) or 1% milk. It might seem odd for the first few days, but stick with it for a week or so: your taste buds will quickly adjust. You’ll be getting just as much calcium and protein as before, but cutting fat.

 

Out2martincounty.com

Out2martincounty.com

 

 

 

Out2martincounty.com

out2news.com/martincounty

Out2News.com

Out2News.com

Out2news.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

.

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2martincounty.com

Out2News.com

Out2News.com

Out2News.com

 

Out2News.com

Out2News.com

Out2martincounty.com

 

Out2martincounty.com

Out2martincounty.com

Out2martincounty.com

Out2martincounty.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2martincounty.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2martincounty.com

Out2News.com

Out2News.com

 

Out2News.com

Out2News.com

Out2martincounty.com

Out2news.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2martincounty.com

Out2News.com

Out2News.com

Out2martincounty.com

Out2News.com

Out2martincounty.com

Out2News.com

Out2martincounty.com

Out2martincounty.com

Out2News.com

Out2news.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com

Out2news.com

Out2News.com

Out2News.com

Out2News.com

Out2News.com