2 stalks celery, diced
1 oz blue cheese, crumbled
2 pears, diced
1 container of honey greek yogurt
1/4 cup toasted sunflower seeds
agave nectar for garnish
combine all and serve chilled!
Monday, August 1, 2011
Zucchini Boats
1# ground turkey
3 tbsp dehydrated minced onions
1 tsp garlic salt
1 tsp Italian seasoning
1 cup tomato sauce
1/4 cup Frank's Sweet n' Hot sauce
1 cup brown rice, precooked
1/4 cup frozen chopped spinach
1/4 cup diced carrots, precooked
2 zucchini
few dashes Worcestershire sauce
1 large tomato, chopped
parmesan cheese to garnish
serves 4
Preheat oven to 330 degrees.
Brown the turkey & drain. Mix in remaining ingredients, except zucchini & cook through.
Cut the zucchini length-wise and scoop out some pulp with a melon baller. But make sure to leave a good 1/4 inch thickness of zucchini. Stuff the zucchini with the turkey mixture. Garnish with parmesan.
Place boats in a cooking dish and cook for an hour.
3 tbsp dehydrated minced onions
1 tsp garlic salt
1 tsp Italian seasoning
1 cup tomato sauce
1/4 cup Frank's Sweet n' Hot sauce
1 cup brown rice, precooked
1/4 cup frozen chopped spinach
1/4 cup diced carrots, precooked
2 zucchini
few dashes Worcestershire sauce
1 large tomato, chopped
parmesan cheese to garnish
serves 4
Preheat oven to 330 degrees.
Brown the turkey & drain. Mix in remaining ingredients, except zucchini & cook through.
Cut the zucchini length-wise and scoop out some pulp with a melon baller. But make sure to leave a good 1/4 inch thickness of zucchini. Stuff the zucchini with the turkey mixture. Garnish with parmesan.
Place boats in a cooking dish and cook for an hour.
Wednesday, February 23, 2011
Radiatore pasta
1 cup onion, diced
1 cup bell peppers
2 tsp chopped garlic
1 cup chopped broccoli
12 oz can tomato paste
15 oz can tomato sauce
1/4 cup sugar
1/4 cup balsamic vinegar
1 box raditore
1 tube Bob Evans Italian Sausage
1/2 tsp salt
Brown Italian sausage, drain & set aside.
In separate pan, saute' onion, garlic, peppers, broccoli until browning is starting to occur. Add tomato sauce, paste, sugar, salt & vinegar.
Add sausage to sauce/veggie mixture.
Cook radiatore according to to directions on box. Add to sauce & garnish with parmesan cheese as desired.
1 cup bell peppers
2 tsp chopped garlic
1 cup chopped broccoli
12 oz can tomato paste
15 oz can tomato sauce
1/4 cup sugar
1/4 cup balsamic vinegar
1 box raditore
1 tube Bob Evans Italian Sausage
1/2 tsp salt
Brown Italian sausage, drain & set aside.
In separate pan, saute' onion, garlic, peppers, broccoli until browning is starting to occur. Add tomato sauce, paste, sugar, salt & vinegar.
Add sausage to sauce/veggie mixture.
Cook radiatore according to to directions on box. Add to sauce & garnish with parmesan cheese as desired.
Mexican Chicken Soup
I made this up
Soup:
2 cups shredded roasted chicken
1/2 onion, chopped
1 can rotel
3 TBSP Fajita seasoning from Penzey's
1/2 packet taco seasoning
1 tsp garlic salt
1 1/2 cups black beans
pepper as desired
1 can chicken broth
3 cups water
Toppings:
1 container honey-flavored Greek yogurt
corn chip strips as desired
lowfat shredded cheddar cheese
Add all soup ingredients to crockpot. Cook on low for 8-10 hours.
When ready to serve, place in oven-proof bowls. Top with layer of cheddar cheese. Place under preheated broiler for 5 minutes until bubbly.
Top with generous helping of Greek yogurt & corn chips.
Soup:
2 cups shredded roasted chicken
1/2 onion, chopped
1 can rotel
3 TBSP Fajita seasoning from Penzey's
1/2 packet taco seasoning
1 tsp garlic salt
1 1/2 cups black beans
pepper as desired
1 can chicken broth
3 cups water
Toppings:
1 container honey-flavored Greek yogurt
corn chip strips as desired
lowfat shredded cheddar cheese
Add all soup ingredients to crockpot. Cook on low for 8-10 hours.
When ready to serve, place in oven-proof bowls. Top with layer of cheddar cheese. Place under preheated broiler for 5 minutes until bubbly.
Top with generous helping of Greek yogurt & corn chips.
Tuesday, January 4, 2011
Amie's Cheesy Sausage Biscuits
We had these with Christmas morning breakfast & snacked on them while we opened presents. A very convenient on-the-go breakfast.
1 pkg Bob Evans sausage- the white roll
3 cups Bisquick
1 to 2 cups sharp cheddar cheese
1 cup water
Brown sausage. Drain. Let cool.
Mix Bisquick and cheese together. Put in cooled sausage and mix.
Add water & mix. If it doesn't seem like enough water, add a bit more.
Scoop freeform into a biscuit sized portion on a sprayed cookie sheet.
Bake at 350 degrees 10-12 minutes until golden brown.
1 pkg Bob Evans sausage- the white roll
3 cups Bisquick
1 to 2 cups sharp cheddar cheese
1 cup water
Brown sausage. Drain. Let cool.
Mix Bisquick and cheese together. Put in cooled sausage and mix.
Add water & mix. If it doesn't seem like enough water, add a bit more.
Scoop freeform into a biscuit sized portion on a sprayed cookie sheet.
Bake at 350 degrees 10-12 minutes until golden brown.
Chocolate Covered Ritz Treats
Had these at a cookie exchange this past year. So yummy & easy to make. Taste like peanut butter girl scout cookies.
1 box Ritz crackers
1 sm. jar peanut butter
1 pkg. milk chocolate melting pieces
Put generous amount of peanut butter between 2 Ritz crackers. Melt chocolate over low heat (add a little paraffin to help it set up or use chocolate bark).
Using a plastic fork with middle tines removed, dip crackers in melted chocolate, covering both sides. Place on wax paper until chocolate sets up and can be removed from paper easily.
1 box Ritz crackers
1 sm. jar peanut butter
1 pkg. milk chocolate melting pieces
Put generous amount of peanut butter between 2 Ritz crackers. Melt chocolate over low heat (add a little paraffin to help it set up or use chocolate bark).
Using a plastic fork with middle tines removed, dip crackers in melted chocolate, covering both sides. Place on wax paper until chocolate sets up and can be removed from paper easily.
Cream Cheese Thumbprints
1 c. sugar
1 c. butter
3 oz. cream cheese
1/2 tsp. salt
1 tsp. vanilla
1 egg yolk
2 1/4 c. flour
ad lib jam
ad lib powdered sugar
Combine sugar, butter, cream cheese, vanilla, salt, and egg. Blend well. Lightly spoon in flour. Stir well. Chill 2 hours.
Roll cookie dough into 1 inch balls.Using your thumb or a spoon, make an indent in the middle of each 1 inch cookie ball. fill with 1 tsp favorite jam. Bake on ungreased sheets 1 inch apart. Bake at 375 degrees for 8-10 minutes.
When cool, dust with powdered sugar.
1 c. butter
3 oz. cream cheese
1/2 tsp. salt
1 tsp. vanilla
1 egg yolk
2 1/4 c. flour
ad lib jam
ad lib powdered sugar
Combine sugar, butter, cream cheese, vanilla, salt, and egg. Blend well. Lightly spoon in flour. Stir well. Chill 2 hours.
Roll cookie dough into 1 inch balls.Using your thumb or a spoon, make an indent in the middle of each 1 inch cookie ball. fill with 1 tsp favorite jam. Bake on ungreased sheets 1 inch apart. Bake at 375 degrees for 8-10 minutes.
When cool, dust with powdered sugar.
Corbin- Friendly Sugar Cookies
These vegan sugar cookies from Chez Bettay dot com turn out perfectly every time for us. Very delicious & I cannot tell the difference from regular sugar cookies whatsoever.
Preheat oven 350 degrees.
Spray cookie sheets with non-stick oil spray or line with parchment paper.
5 cups organic unbleached flour
4 teaspoons Bob's Red Mill Baking Powder
2 cups sugar organic white sugar
1/2 cup almond milk, soy milk, or soy milk creamer
1 tablespoon organic vanilla, almond, coconut or lemon extract
1 13-ounce carton of Whipped Organic Earth Balance Buttery Spread
Using the Cuisinart Stand Mixer fitted with the Beater Blade, cream the Earth Balance and sugar together until light and fluffy.
Add baking powder to mixture and beat till incorporated.
Add 1/2 cup of almond milk, soy milk, or soy milk creamer.
Add vanilla or your favorite organic flavored extract.
Slowly add flour until blended... do not over process.
Refrigerate:
Roll the dough in the bowl into a large log shape and wrap with parchment paper.
Add a layer of plastic wrap and carefully seal it and lay on a shelf in your refrigerator.This log can also be frozen for use at another time.
Pre-heat over to 350 degrees F.
Remove the dough log from the refrigerator and remove the coverings.
Slice 5/8 inch circles and place on a parchment lined cookie sheet (or cut outs).
Bake for 10 to 12 minutes until edges are just starting to turn a pale brown. After the cookies have cooled on the cookie sheet for about 5 minutes, use a spatula and lift them onto a cake rack to cool completely.
If you want to use a cookie cutter, let the dough sit for 10 minutes before rolling.
Cut the log in half and roll out the dough to 1/4" height and cut the shapes desired.
Preheat oven 350 degrees.
Spray cookie sheets with non-stick oil spray or line with parchment paper.
5 cups organic unbleached flour
4 teaspoons Bob's Red Mill Baking Powder
2 cups sugar organic white sugar
1/2 cup almond milk, soy milk, or soy milk creamer
1 tablespoon organic vanilla, almond, coconut or lemon extract
1 13-ounce carton of Whipped Organic Earth Balance Buttery Spread
Using the Cuisinart Stand Mixer fitted with the Beater Blade, cream the Earth Balance and sugar together until light and fluffy.
Add baking powder to mixture and beat till incorporated.
Add 1/2 cup of almond milk, soy milk, or soy milk creamer.
Add vanilla or your favorite organic flavored extract.
Slowly add flour until blended... do not over process.
Refrigerate:
Roll the dough in the bowl into a large log shape and wrap with parchment paper.
Add a layer of plastic wrap and carefully seal it and lay on a shelf in your refrigerator.This log can also be frozen for use at another time.
Pre-heat over to 350 degrees F.
Remove the dough log from the refrigerator and remove the coverings.
Slice 5/8 inch circles and place on a parchment lined cookie sheet (or cut outs).
Bake for 10 to 12 minutes until edges are just starting to turn a pale brown. After the cookies have cooled on the cookie sheet for about 5 minutes, use a spatula and lift them onto a cake rack to cool completely.
If you want to use a cookie cutter, let the dough sit for 10 minutes before rolling.
Cut the log in half and roll out the dough to 1/4" height and cut the shapes desired.
Pillsbury Peanut Butter Pumpkins
We had these at a moms' club Halloween party this past Halloween. They are a big hit!
1bag (10 oz) peanut butter chips (1 2/3 cups)
1can (16 oz) vanilla ready-to-spread frosting
1/4teaspoon orange paste icing color (not liquid food color)
12small pretzel twists or thin pretzel sticks, broken into 1/2-inch pieces
Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator..Make the mixture an hour before kids arrive. Once the pumpkins are shaped, refrigerate them. They'll be ready for sampling in one hour. To make the graveyard scene shown on the cover, sprinkle a piece of styrofoam with crushed chocolate cookies crumbs. Place coconut and green food color in a resealable plastic bag; seal and shake to make "grass."
1bag (10 oz) peanut butter chips (1 2/3 cups)
1can (16 oz) vanilla ready-to-spread frosting
1/4teaspoon orange paste icing color (not liquid food color)
12small pretzel twists or thin pretzel sticks, broken into 1/2-inch pieces
Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator..Make the mixture an hour before kids arrive. Once the pumpkins are shaped, refrigerate them. They'll be ready for sampling in one hour. To make the graveyard scene shown on the cover, sprinkle a piece of styrofoam with crushed chocolate cookies crumbs. Place coconut and green food color in a resealable plastic bag; seal and shake to make "grass."
Subscribe to:
Comments (Atom)
