tag:blogger.com,1999:blog-61908139433786452402024-03-04T10:31:16.537-06:00Annie's Favorite RecipesAll my favorite recipes, all in one place...does it get better than that?! :) I hope you enjoy the recipes as much as I have. Email me if you have one you'd like to share.annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.comBlogger208125tag:blogger.com,1999:blog-6190813943378645240.post-34905396325705284962024-03-04T10:12:00.008-06:002024-03-04T10:30:44.820-06:007 Layer Salad<p><span style="font-size: 11pt; white-space-collapse: preserve;">Layer vegetables in order shown below (except cheese). Mix topping ingredients together. Spread over layered vegetables like frosting. Sprinkle grated cheese over the top and refrigerate overnight.</span></p><p style="text-align: left;"><span face="Arial, sans-serif" style="font-size: 11pt; white-space-collapse: preserve;">Toss all ingredients together before serving. (Author Note: I left out the celery --because my family doesn’t love celery, and the water chestnuts because my husband forgot them at the store…and this recipe was requested again by my family within a week. Also shared with a family in my ward, they loved it too!)</span></p><p style="text-align: left;"><b><u>Family Size: </u></b> <span> </span><span> </span> </p><div style="text-align: left;">1/2 large head lettuce<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> <span> </span></span><span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>8 oz frozen peas<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> <br /></span>1/4 cup Green Onions, chopped<span> </span><span> </span><span> </span><span> </span><span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>1/4 cup Celery<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>1 cup Mushrooms, sliced<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>1/2 can Water Chestnuts<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>1/2 lb Bacon<br /><span style="font-size: 14.6667px; white-space-collapse: preserve;">1/4 lb cheddar Cheese</span></div><div style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span></div><div style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;"><b><u>Family Size Sauce:</u></b></span></div><div style="text-align: left;">1<span style="font-size: 14.6667px; white-space-collapse: preserve;"> cup Mayonnaise<br /></span>Heaping 1/4 cup Sour Cream<br /><span style="font-size: 14.6667px; white-space-collapse: preserve;">3/4 Tablespoons Sugar<br /></span><span style="font-size: 14.6667px; white-space-collapse: preserve;">Dash to taste, Tabasco<br /></span><span style="font-size: 14.6667px; white-space-collapse: preserve;">Dash to taste, Worcestershire Sauce<br /></span><span style="font-size: 14.6667px; white-space-collapse: preserve;">Salt & Pepper, to taste</span></div><div style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span></div><div style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;">------------------------------------</span></div><p><b><u>Ward Social Size: </u></b> </p><div style="text-align: left;">1 large head lettuce <span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>16 oz frozen peas <span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>1/2 cup Green Onions, chopped <span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>1/2 cup Celery <span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>2 cups Mushrooms, sliced <span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>1 can Water Chestnuts <span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span>1 lb Bacon<br /><span style="font-size: 14.6667px; white-space-collapse: preserve;">1/2 lb cheddar Cheese</span></div><div style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span></div><div style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span></div><div style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;"><b><u>Ward Social Size Sauce:</u></b></span></div><div style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;"><b><u><br /></u></b></span></div><div style="text-align: left;">2<span style="font-size: 14.6667px; white-space-collapse: preserve;"> cups (1 pint) Mayonnaise</span></div><div style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;">3/4 cup Sour cream<br /></span><span style="font-size: 14.6667px; white-space-collapse: preserve;">1 1/2 Tablespoons Sugar<br /></span><span style="font-size: 14.6667px; white-space-collapse: preserve;">Dash to taste, Tabasco<br /></span><span style="font-size: 14.6667px; white-space-collapse: preserve;">Dash to taste, Worcestershire Sauce<br /></span><span style="font-size: 14.6667px; white-space-collapse: preserve;">Salt & Pepper, to taste</span></div><div style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;"><br /></span></div><p style="text-align: left;"><span style="font-size: 14.6667px; white-space-collapse: preserve;">I made mine without the celery, becaus</span><span style="font-size: 14.6667px; white-space-collapse: preserve;">e not everyone in my family likes it, and I didn't have water chestnuts at the time…so it’s technically a 5 layer salad for me. It made a HUGE batch! We will be eating on it for a couple days as a family. So, I’m putting ingredients in for a full and half recipe. I think it would be really good with some fresh spinach put into it too.</span></p><span face="Arial, sans-serif" style="font-size: 14.6667px; white-space-collapse: preserve;">This is one that will go in my cookbook "Recipes from the Beyond". It came from Kaye Welch. Her recipe was in a really old copy of a Paradise Ward Cookbook. :D </span><p></p>annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-17326001357182892462024-02-26T10:25:00.005-06:002024-03-04T10:16:24.065-06:00Zucchini Pineapple Bread<p><span face="Calibri, sans-serif" style="font-size: 14pt; white-space-collapse: preserve;"><br /></span></p><p><br /></p><span id="docs-internal-guid-ceaa11e6-7fff-a946-43b2-06bb599610bc"><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">3 eggs, beaten</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1 cup oil</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">2 cups sugar</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">2 teaspoons vanilla</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">2 cups zucchini</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1 8-oz can crushed pineapple, drained</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">3 - 3.5 cups flour</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1 ½ teaspoons baking soda</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1 teaspoon baking powder</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1 ½ teaspoons cinnamon</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">¾ teaspoon nutmeg</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1 cup nuts</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1 cup raisins</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">1 teaspoon salt</span></p><br /><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">Add oil, sugar and vanilla to eggs. Beat until thick, then stir in zucchini and pineapple. Fold in remaining ingredients until blended. Bake in two 5” x 9” loaf pans at 350 degrees for one hour. </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">Author Note: I added this one to my website before it even finished baking because my house smells SOOO good.</span></p><div><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;"><br /></span></div><div><span face="Calibri, sans-serif" style="font-size: 14pt; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; vertical-align: baseline; white-space-collapse: preserve;">This recipe is AMAZING! It's got to be the best zucchini bread recipe I've ever tasted. It comes from Mildred Norman. I found the recipe in a Ward Cookbook. "Love at Home - Paradise Ward Cookbook" from 1997. Mildred has passed on since this cookbook was put out. But that is perfect because this 'gem of a recipe' will live on in my Cookbook titled "Recipes from the Beyond - Volume 1". You've GOT TO TRY THIS ONE! Instead of buttering and flouring my pans on sweet breads, I butter then put a thin layer of sugar instead. Gives it a little crunch on the outside.</span></div></span>annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-64239543089717114262021-04-27T10:49:00.001-05:002021-04-27T11:06:16.497-05:00Cauliflower Porridge<p> Ingredients:</p><div style="text-align: left;">1.5 Cups Riced Cauliflower</div><div style="text-align: left;">1 Apple, finely diced</div><div style="text-align: left;">1 Cup Coconut Milk</div><div style="text-align: left;">1/2 Cup Shredded (unsweetened) Coconut</div><div style="text-align: left;">1 teaspoon ground Ceylon Cinnamon</div><div style="text-align: left;">1 teaspoon of vanilla</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Instructions:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a saucepan over a medium-low heat, two tablespoons of cooking fat or oil. This recipe lends itself to the use of butter, but any whole food source of a mild-tasting nut oil will be fine.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the riced cauliflower, coconut milk, shredded coconut, cinnamon, vanilla and half of the diced apple into a saucepan. Simmer on a medium-low heat for 10-12 minutes, stirring every few minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve warm, topped with the remaining apple and extra cinnamon.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">To make this a perfect PCOS-friendly Meal that will keep you fuller for longer, pair with some eggs on the side to boost the protein content.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This is another great recipe to make in big batches to use throughout the week. If you plan on doing this, I'd recommend excluding the apple from the porridge mix and just add it in when you're ready to eat. I also suggest you don't freeze the mixture as the cauliflower gets a bit gross. The rest of the dry ingredients will keep for a week or more in the refrigerator.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Source:</div><div style="text-align: left;">Page 31 in the <u>Beat PCOS Breakfast Cookbook</u> by Kym Campbell</div>annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-88075013108743952312021-04-26T11:22:00.000-05:002021-04-26T11:22:04.941-05:00Beat PCOS Breakfast Hash<p><b> Ingredients:</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">12 oz. Bacon</div><div style="text-align: left;">12 oz. Sweet Potato/Yam, peeled and grated</div><div style="text-align: left;">1.2 lb. Brussels Sprouts, either shredded or sliced finely</div><div style="text-align: left;">1 Red Bell Pepper</div><div style="text-align: left;">1 small Red Onion</div><div style="text-align: left;">Salt and Pepper</div><div style="text-align: left;">4 Eggs</div></blockquote><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Instructions:</b></div><div style="text-align: left;"><br /></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;">Over a medium heat, cook the bacon with a little cooking oil or fat in a large skillet for 5-7 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once cooked, transfer the bacon to a large bowl, keeping the grease in the skillet (this is good fat).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the brussels sprouts stirring initially to coat them in the bacon grease. Cook for 5-7 minutes stirring only occasionally so that the sprouts char a little creating a nice sweet flavor. Once cooked, add the brussels sprouts to the bowl with the bacon.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add a tablespoon of cooking oil or fat to the skillet then add the sweet potato, bell pepper, and red onion. Cook for 10 minutes or so, stirring regularly, until tender.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">At this point your hash is done, so it's just a matter of combining all the cooked ingredients either in the skillet or your large bowl and seasoning to taste. Adding plenty of salt and pepper is a good place to start, but you might also like to try lemon pepper or a sprinkling of garlic powder for something a little different.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To complete the meal, fry an egg or two in plenty of oil and serve with the hash. For some extra flavor, this dish goes well with either some sugar-free ketchup, a sprinkling of nutritional yeast, or a little hot sauce.</div></blockquote><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Notes:</b> This recipe comes from page 18 of the <u>Beat PCOS Breakfast Cookbook</u> by Kym Campbell.</div>annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-12450459293311261332016-05-02T12:26:00.001-05:002016-05-02T12:28:44.012-05:00Rhubarb Upside-Down Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="rhubarb-upside-down-cake" src="http://cdn-image.realsimple.com/sites/default/files/styles/rs_photo_gallery_vert/public/1460045215/rhubarb-upside-cake.jpg?itok=naTWVhux" height="320" style="margin-left: auto; margin-right: auto;" width="268" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Recipe from May 2016 Real Simple Magazine. <br />
Photo credit goes to Marcus Nilsson.</td></tr>
</tbody></table>
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Ingredients:<br />
10 oz (1 1/4 cups unsalted butter at room temperature, plus more for pan)<br />
1 lb rhubarb, cut into 4-inch pieces<br />
1 1/2 cups granulated sugar, divided<br />
1/2 cup packed light brown sugar, divided<br />
2 cups flour<br />
1 1/4 tsp baking powder<br />
1/2 tsp fine salt<br />
1 tsp grated lemon zest<br />
1 tsp vanilla extract<br />
4 large eggs, at room temperature<br />
1/3 cup full-fat plain yogurt<br />
<br />
Vanilla or strawberry ice cream, for serving<br />
<br />
Preheat the oven to 325 degrees F. Butter and line an 8 inch square pan with parchment. Butter the parchment.<br />
<br />
Toss the Rhubarb, 1/2 cup of the granulated sugar and 1/4 cup of the brown sugar together in a bowl. Layer the rhubarb across the bottom of the pan in a grid pattern, adding any remaining sugar mixture to the pan.<br />
<br />
Whisk together the flour, baking powder and salt. In a separate bowl, beat the butter, remaining sugars, and lemon zest with an electric mixer until light and fluffy, 4 minutes. Scrape down the sides of the bowl. Add the vanilla and eggs, one at a time, beating after each addition.<br />
<br />
Stir in the yogurt on low speed (the mixture may look curdled). Gradually add the flour mixture and stir to combine.<br />
<br />
Spoon the batter over the rhubarb and spread evenly. The pan will be almost full. (The batter will be very thick.)<br />
<br />
Bake until a toothpick inserted in the center comes out clean, 1 hour 15 minutes. Cool on a wire rack for 15 minutes, then un-mold onto a platter and discard the parchment paper. Serve warm with ice cream.<br />
<br />
Active time 15 minutes<br />
Total Time 1 hour, 45 minutes (includes cooling)<br />
Serves 9 to 12<br />
<br />
I made this and it was DELICIOUS!!! I didn't have lemon zest and it was still really good without it. The cake was very thick (right up to the top of the pan)...I would suggest making this in a 9x11 pan instead of an 8x8. Then you would have a smaller (not as thick) cake, and you would get more of the rhubarb flavor when eating. The recipe would make PLENTY enough dough to cover that area. I will also not cut the rhubarb next time either. I had a limited amount, so I cut each piece in 1/2 lengthwise...and it almost melted away. I especially loved the grid pattern that it made once you flipped it over.<br />
<br />
I'll definitely be making this AGAIN SOON!! SO easy and SO yummy!<br />
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Credit:<br />
This recipe came from the May 2016 issue of Real Simple Magazine. Photo credit goes to Marcus Nilsson.<br />
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<br />annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-65107211982349861042016-04-06T16:17:00.003-05:002016-04-06T16:17:56.712-05:00Pan Fried Trout RecipeI had to save the link so I don't lose these instructions...this was the best trout I've had in a while. I love how my husband fixes it for me, but wanted to try something new. I could even eat the skin with this recipe. YUMMMM! I'll type it up more formally later.<br />
<br />
<a href="http://whatscookingamerica.net/PanFriedTrout.htm">http://whatscookingamerica.net/PanFriedTrout.htm</a><br />
<br />annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-27063460803087627772016-01-21T12:14:00.002-06:002016-01-21T12:18:22.848-06:00German PancakesThese are a little different version than plain ol' pancakes. They are a little higher in protein. Kind of a cross between an omlet and a pancake. Slather them with syrup, top with fresh strawberries or just sprinkle powdered sugar over them. Any way you do it, they are delicious and make for great breakfast variety.<br />
<br />
4-6 Tbs butter<br />
1 cup flour<br />
1 cup milk<br />
7 eggs<br />
1 tsp salt (I like Kosher)<br />
<br />
Place butter in pats in a 9 x 11 pan and place in hot oven at 400 degrees. Mix flour, milk, eggs and salt in a blender or in a bowl. Sometimes I add shredded cheese, ham, bacon, etc to make them more like a yummy omlet. As soon as the butter is bubbling (I wait until it's browned a little) open the oven and just pour the batter in. Cook for about 20 minutes and serve how you like it!<br />
<br />
<br />
Source:<br />
This is a recipe from my sister's recipe blog. I love it, so I'm putting it on my site too...with a link to hers. Feel free to check her blog out too...she has a TON of great recipes on there.<br />
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http://foodforthought10.blogspot.com/2008/02/german-pancakes.htmlannieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-79565876788870381052015-12-28T11:57:00.004-06:002015-12-28T11:57:42.779-06:00Holiday Danish Butter CookiesIngredients:<br />
14 Tbs unsalted butter, room temperature<br />
1 cup powdered (confectioner's) sugar<br />
1 large egg<br />
2 tsp vanilla<br />
1 Tbs milk<br />
2 1/4 cups all-purpose flour<br />
Pinch of salt<br />
Colored holiday sugar sprinkles<br />
<br />
Instructions:<br />
Preheat oven to 350 degrees. Line baking sheet with parchment paper.<br />
<br />
In large bowl, cream together the butter and powdered sugar until light and fluffy, about 5 minutes.<br />
<br />
Mix in the egg, vanilla and milk. Stir till evenly incorporated (might not look entirely mixed until next step).<br />
<br />
Add the flour and salt and stir until the dough comes together. It shouldn't be sticky or too wet. If it is, just add a bit more flour until the dough is soft and only somewhat moist. If it's too dry and doesn't come together, add a splash of milk.<br />
<br />
Place dough into a cookie press and press out onto prepared baking sheet. You might find it difficult for the dough to stick to the parchment paper. I found it really hard, so I pressed out the cookies ontl a dry, room temperature baking sheet without parchment paper (counter works too) and then transferred them to the prepared baking sheets with a metal spatula. Sprinkle the top of the cookies with the sprinkles.<br />
<br />
Bake for about 8 to 10 minutes until lightly brown around the edges. Remove from oven and allow to cool completely. Store cookies in a tin at room temperature. Will keep for up to a week.<br />
<br />
Yields about 50 delicious mini cookies.<br />
<br />
Tip:<br />
I didn't have a cookie press, so I put dough into a gallon baggie and cut the corner and pressed out into round cookies and some circle shaped cookies. Make sure you press them down just a little bit if you do it this way. The sugar sprinkles don't stick well to rounded surfaces...plus they back a little better when they are flatter and all similar in size. NEXT YEAR...I WILL own a cookie press.<br />
<br />
Source:<br />
<a href="http://www.thecandidappetite.com/2014/12/19/holiday-danish-butter-cookies/">http://www.thecandidappetite.com/2014/12/19/holiday-danish-butter-cookies/</a><br />
<br />annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-24051242667614097042015-12-28T11:46:00.000-06:002015-12-28T11:46:15.076-06:00Chewy (not cakey) Pumpkin Chocolate Chip CookiesIngredients:<br />
1 cup unsalted butter<br />
1/2 cup packed light or dark brown sugar<br />
1 cup granulated sugar<br />
2 tsp vanilla extract<br />
12 Tbs pumpkin puree (NOT pumpkin pie filling)<br />
3 cups all-purpose flour<br />
1/2 tsp salt<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
3 tsp ground cinnamon<br />
3 tsp pumpkin pie spice<br />
1 cup semi-sweet chocolate chips (save some for top of cookies)<br />
<br />
Directions:<br />
1. In a medium bowl, whisk the melted butter, and sugars together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.<br />
<br />
2. In a large bowl, toss together flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large sppoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not tick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.<br />
<br />
3. Take the dough out of the refrigerator. Preheat oven to 350 degrees. Line baking sheet with parchment paper.<br />
<br />
4. Use cookie scoop or roll dough into balls about 1.5 Tbs each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Put a couple chocolate chips on top of the cookie dough balls (makes them really pretty when they are done.<br />
<br />
5. Bake the cookes for 8 to 10 minutes. The cookies will look very soft and under baked. Keeping them in the oven for longer may dry them out.<br />
<br />
6. Allow the cookies to cool for about 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. Let them sit out for at least an hour before serving. Their chewiness and pumpkin flavor are even better on day 2.<br />
<br />
Additional Notes:<br />
If you don't have pumpkin pie spice, you can use:<br />
1/4 tsp ground nutmeg<br />
1/4 tsp ground cloves<br />
1/4 tsp allspice<br />
<br />
Make ahead tips:<br />
Cookies stay fresh covered at room temperature for up to 1 week. <br />
<br />
You can make the cookie dough and chill it in the regrigerator for up to 3 days. Allow to come to room temperature before baking.<br />
<br />
Baked cookeis freeze well up to 3 months<br />
<br />
Unbaked cookie dough balls freeze well up to 3 months. Either bake frozen cookie dough balls for an extra minute (without thawing), or allow to come to room temperature before baking.<br />
<br />
Source (The recipe above is a doubled version of the one found online. I changed it just slightly, but not much because her recipe was just SO PERFECT!!)<br />
<a href="http://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/">http://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/</a><br />
<br />annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-78840369804040663342015-12-14T14:34:00.001-06:002015-12-14T14:34:45.691-06:00Pesto ChickenHere's a recipe idea that I didn't want to lose. It was super simple, required very little time, and it was delicious.<br />
<br />
Chicken Breast<br />
Pesto<br />
Tomato<br />
Mozzerella Cheese<br />
<br />
Prepare a casserole pan and preheat your oven to 350 or 375 degrees. Put the chicken breast in the pan, then top with a layer of the pesto. Then slice your tomato and put tomato slices over the pesto. Top it with mozzerella and put it into the oven.<br />
<br />
It's done when the chicken is done. Chicken should be 165 degrees or above.<br />
<br />
I found this online...I don't remember the source, but it is super easy and delicious. I've had it several times. Pesto is kind of expensive, but a small jar will go a long way.<br />
<br />
Enjoy!!annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-41504783618511418342015-11-17T14:58:00.001-06:002015-11-17T14:58:58.053-06:00Cheddar Turkey Casserole Recipe4 cups uncooked spiral pasta<br />
1 garlic clove, minced<br />
3 tablespoons butter<br />
3 tablespoons all-purpose flour<br />
1 teaspoon salt<br />
1/4 teaspoon prepared mustard<br />
1/4 teaspoon dried thyme (I will leave this out next time)<br />
1/4 teaspoon pepper<br />
2 cups 2% milk<br />
1-1/2 cups (6 oz) shredded cheddar cheese<br />
2 cups cubed cooked turkey<br />
2 cups frozen mixed vegetables, thawed<br />
<br />
Directions<br />
Preheat oven to 350 degrees. Cook pasta according to package directions.<br />
<br />
Meanwhile, in a large saucepan, saute garlic in butter until tender (do not burn). Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from head; stir in cheese until melted. Drain pasta; place in large bowl. Toss turkey, vegetables and cheese sauce.<br />
<br />
Transfer to a greased 13x9 in backing dish. Sprinkle with more cheese if desired (its already really cheesy). Bake uncovered for 35-40 minutes or until heated through.<br />
<br />
Yield 6 to 8 servings<br />
<br />
Nutritional Facts:<br />
1-1/3 cups equals 513 calories, 23 g fat (12 g unsaturated fat) 87 mg cholesterol, 703 mg sodium, 46 carbohydrate, 5 g fiber, 31 g protein.<br />
<br />
<br />
Things to Note:<br />
This is from the Taste of Home site. We had it for dinner the other night to use up some of our leftover turkey. It was a big hit. The only thing I would change would be to eliminate the thyme or maybe reduce it....but I left it in as a suggested item. annieolsenhttp://www.blogger.com/profile/07113344168260159040noreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-79464097476842251622015-03-06T10:08:00.000-06:002015-03-06T10:08:48.653-06:00Roasted Root Vegetables<br />
Here's another one that I've made that I'm already craving again!!! Roasted root veggies. Be adventerous with your choices at the grocery store, I found I loved many of these that I had never even tried before!! A great recipe for fall. Oh how I will miss this one in the summer!<br />
<br />
2 pounds of root vegetables<br />
(Experiment with turnips, rutabagas, beets, sweet potatoes, parsnips and carrots!!!)<br />
1 onion peeled and cut into 1/3" wedges<br />
3 Tbs olive oil<br />
Sea Salt (or kosher salt) and Pepper to taste<br />
<br />
Heat oven to 375. While oven is warming chop all your root veggies in bite sized pieces. Toss the veggies with the olive oil and salt & pepper to taste. <br />
<br />
Place chopped veggies on a roasting pan (I covered mine with parchment), don't over crowd them. Roast for 45-50 minutes, stirring 3 or 4 times throughout. They are done when they are lightly brown and soft.<br />
<br />
<br />
Makes 4 servings (you will fight with yourself to keep this at 4 servings) :)<br />
<br />
<br />
Tip:<br />
You can cut the sweet potato a litte bigger than some of the other root veggies, I found it cooks faster than some of the others it was almost too soft by the time the others were tender.<br />
<br />
Credit: This also came from the PCOS Diva! I had to find a place to put a couple or her recipes so I wouldn't lose them. She is all about clean eating! If you want more information on how to find her or do the Jumpstart program she offers, let me know. I'm happy to give you more information!<br />
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-37428117956683985172015-03-06T09:57:00.000-06:002015-03-06T09:57:10.416-06:00Garlic Kale<br />
SO simple and SO good! You will love this! This is my first time to cook Kale myself...and this one goes down in the books as a KEEPER!<br />
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Ingredients</div>
<div style="text-align: left;">
2 Tbs organic butter</div>
<div style="text-align: left;">
1 Tbs olive oil</div>
<div style="text-align: left;">
4 garlic cloves (I like the pre-minced)</div>
<div style="text-align: left;">
One bunch of kale, chopped (remove fiberous stems)</div>
<div style="text-align: left;">
2 tsp tamari soy sauce (or low-sodium soy sauce)</div>
<div style="text-align: left;">
1 tsp fresh lemon juice</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Melt butter/olive oil in pan and add garlic. Saute garlic in oil for 10 min at a low heat (or until garlic has flavored the oil), just don't let the garlic burn or get too brown...this will make a bitter flavor. Turn the head up to medium and place the kale into the pan. Toss as it wilts (about 5-7 min). You can cover for period of time too to speed up the process a bit. While waiting, combine your lemon juice and soy sauce. When ready, pour over the top of the wilted kale and toss. Serve warm.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Makes 4 servings (but you will eat at least 1/2 of this YOURSELF, guarenteed)</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Note: The original recipe comes from the PCOS Diva Jumpstart program. She uses peeled smashed garlic. Then she removes it from the pan after it has been sauted for a while. I LOVE garlic...so I use the minced garlic and just leave it in the final dish instead of removing it. YUM!!</div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-65879323017400764152014-08-06T10:16:00.001-05:002014-08-06T10:28:44.241-05:00Banana-Nut Paleo Pancakes2 Bananas<br />
2 Heaping tablespoons chunky almond butter<br />
4 Eggs<br />
Dark chocolate chips, optional<br />
<br />
Mash bananas in a large mixing bowl.<br />
<br />
Combine the bananas with the almond butter and blend eggs in the bowl. (Use any nut butter or use peanut butter if you prefer, just know that peanuts are legumes and technically not Paleo.)<br />
<br />
Mix well and scoop a quarter of a cup of the mixture on to a hot pan over medium heat. Wait for bubbles to appear then flip and cook for another 1-2 minutes.<br />
<br />
Top each pancake with a sprinkle of dark chocolate chips (the darker the better), if you prefer, and serve.<br />
<br />
You'll notice that these won't need any maple syrup or added toppings but feel free to top with fresh fruit if you are looking for a little extra sweetness.<br />
<br />
Enjoy :)<br />
<br />
Notes: Here is a link to the site where I got this recipe. <a href="http://paleoporn.net/5-paleo-breakfast-recipes/">paleoporn.net/5-paleo-breakfast-recipes/</a> There is a lot of good Paleo education on that link as well. :)<br />
<br />
I served mine with a little sprinkle of cinnamon. DELICIOUS!! Would also be great with some walnuts in or on them. Can't wait to make this one again!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-90643611865067534102014-07-06T20:07:00.001-05:002014-07-06T20:07:25.451-05:00Crunchy Peking Burgers<strong>For Burgers:</strong><br />
1 pound ground beef<br />
1/2 cup canned water chestnuts, drained<br />
2 scallions<br />
1/4 cup soy sauce<br />
2 tablespoons dry sherry<br />
1 teaspoon Splenda<br />
2 cloves garlic, crushed<br />
1/2 teaspoon grated ginger<br />
<br />
<strong>For Sauce:</strong><br />
1 1/2 tablespoons low-sugar Apricot Preserves<br />
1 teaspoon soy sauce<br />
1/4 teaspoon grated ginger<br />
<br />
Preheat an electric tabletop grill (I did these on the stove in a skillet, and covered with a lid while cooking to help them along, and prevent spattering).<br />
<br />
Chop the water chestnuts a bit and slice the scallions. Put them in a mixing bowl with the other burger ingredients and use clean hands to mix them well. Form into 4 burgers and put them on the grill. Cook 5 minutes (or until done).<br />
<br />
While the burgers are cooking, mix together the sauce ingredients.<br />
<br />
When the burgers are done, top each with a teaspoon of sauce and serve.<br />
<br />
Yields: 4 burgers<br />
<br />
Nutrition Information (from cookbook):<br />
Each has 7 grams of carbohydrates, 1 gram of fiber, for a total of 6 grams of usable carbs and 20 grams of protein.<br />
<br />
Nutrition Information I calculate with LoseIt's recipe feature:<br />
Calories: 357<br />
Total Fat: 20.7 g<br />
Sat. Fat: 8.3 g<br />
Sodium: 763 mg<br />
Carb: 7.3 g<br />
Fiber: 0.5g<br />
Sugar: 2.3 g<br />
Protein 30.4 g<br />
<br />
Note: These were delicious. I had to put it on my site for easy reference the next time. That little bit of sauce on the top of the burger really brings all the flavors together. I ate these without a bun with some fresh green beans...YUUUUMMMY!!<br />
<br />
Source: 1001 Low-Carb Recipes by Dana Carpender (page 364)Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-38618908907744793972014-02-21T18:07:00.000-06:002014-02-21T18:12:14.573-06:00Cajun Stuffed Chicken<br />
<span style="font-size: 100%;">Preparation time<span style="font-weight: bold;">:
</span>15 minutes<br />Cooking time: 40 minutes</span><span style="font-weight: bold;"><br /></span>Serves 4<br />
<br />
<ul>
<li>1 lb boneless, skinless chicken breasts
<li>4 oz pepper jack cheese, shredded (you can use up to 6 oz)
<li>1 c frozen spinach, thawed and drained (you can also use fresh cooked
spinach)
<li>2 tbsp olive oil
<li>2 tbsp Cajun seasoning -
<li>1 tbsp or more of Parmesan Cheese, grated
<li>Sea salt, to taste
<li>Freshly ground black pepper, to taste
<li>Lots of toothpicks </li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="background-color: white; font-weight: bold;">Directions:</span><br />
<br />
Preheat
oven to 350 degrees.<br />
<br />
Flatten the chicken to 1/4-inch thickness. Season
the chicken with salt and pepper. <br />
<br />
In a medium bowl, combine the pepper
jack cheese, spinach, salt and pepper.<br />
<br />
Combine the Cajun seasoning and
breadcrumbs together in a small bowl. <br />
Put a piece of foil on your counter for each of the chicken breasts you will be filling.<br />
<br />
Spoon about 1/4 c of the spinach
mixture onto each chicken breast. Roll each chicken breast tightly. <br />
Brush
each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture
evenly over all. Make sure you get underneath, too. <br />
<br />
Then set it on a piece of foil (seam side down). Bring the edges of the foil up around the chicken breast (like a little boat...leave the top open). You can use toothpicks...but then you run the risk of forgetting how many you used to hold it together. Toothpicks...hmmm...not quite as delicious as this meal (and it is DELICIOUS, I promise)<br />
Sprinkle any remaining
spinach and cheese on top of chicken (optional).<br />
<br />
Place the chicken boats in a casserole pan. Bake for 35
to 40 minutes, or until chicken is cooked through.<br />
<br />
<br />
Source:<br />
I found this recipe on Pinterest. However, it came from <a href="http://cuckooking.blogspot.ca/2010/08/cajun-chicken-with-pepper-jack-cheese.html" target="_blank">Celeste's Cooking Creations</a>. <br />
<br />
I changed the ingredients slightly (used Parmesan instead of bread crumbs...to make it lower carb), <br />
<br />
I changed the instructions a little too. I've never been skilled with toothpicks, SO...I make each one their own foil 'boat' and cooked them in there...seam side down. I didn't seal them up. I let them bake with the top open. Seemed to work really well. If you are more skilled with toothpicks...more power to ya. Me...not so much.<br />
<br />
I really enjoyed this in my lunches this week. It is really good rewarmed and served in a low-carb tortilla. MMMMMM!!! ENJOY!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-84809241296605765612014-02-21T17:54:00.002-06:002014-02-21T18:09:36.421-06:00Red Pepper & Parmesan Tilapia<br />
1/4 - 1/2 Cup Egg Substitute (or 2 eggs, stirred up)<br />
2 teaspoon Italian Seasoning<br />
1 teaspoon Pepper<br />
1 teaspoon Red Pepper Flakes<br />
1 Cup Parmesan Cheese, grated<br />
4 Tilapia Fillets<br />
<br />
Directions<br />
<ol class="rd_directions">
<li class="rd_ingredient"><span class="rd_name">Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.</span> </li>
<li class="rd_ingredient"><span class="rd_name"> Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork.</span> </li>
</ol>
<div class="rd_ingredient">
</div>
<div class="rd_ingredient">
<span class="rd_direction_yeid rd_tg_bold">Yield: </span>4 servings. </div>
<div class="rd_ingredient">
</div>
<div class="rd_ingredient">
1 fillet equals 179 calories, 4 g fat (2 g saturated fat), 89 mg cholesterol, 191 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein. <b>Diabetic Exchange:</b> 5 lean meat. </div>
<div class="rd_ingredient">
</div>
<div class="rd_ingredient">
</div>
<div class="rd_ingredient">
Source:</div>
I found this on Pinterest. However, it looks like it comes from <a href="http://www.tasteofhome.com/">www.TasteOfHome.com</a>. I think it seemed more spicy as the week progressed. <br />
<br />
I think it's probably best fresh (not as a left-over)...it would be more like a breaded crust if served fresh. But I have enjoyed it in my lunches this week with some quinoa on the side. :)<br />
<br />
I hope you like it! AnnieAnonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-60032660676484428162013-11-30T15:14:00.002-06:002013-11-30T15:15:18.054-06:00Low-Carb Chocolate Smoothie<br />
1 Cup Coconut Milk (or almond milk)<br />
1/2 Cup crushed ice<br />
1/2 Avocado<br />
2 Tablespoons cocoa powder<br />
3 Tablespoons equivalent sweetener<br />
1 Tablespoon golden flax seed (or flax seed meal)<br />
<br />
1. Combine all of the ingredients in a blender (I use my bullet)<br />
<br />
2. Blend until smooth<br />
<br />
3. Add additional sweetener if needed.<br />
<br />
Nutrition Information:<br />
Calories 379<br />
Protein 5.3g<br />
Fat 37.5g<br />
Carbs 14.5g<br />
Fiber 8.5 g<br />
Net Carbs (Carbs-Fiber) 6g<br />
<br />
Source:<br />
This comes from a cookbook that I purchased as an ebook. I'm constantly trying to find where I set my printout, so I'm publishing here so I don't lose it...but also because it is great and you should try it. If you like this recipe, you should order the book. There are lots of great ideas on there!<br />
<br />
The book:<br />
Awaken - 30+ Egg Free & Grain Free Breakfasts, by Karen Sorenson.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-35994343851165585412013-11-30T15:06:00.002-06:002013-11-30T15:20:23.425-06:00Primal Fudge<br />
1/2 cup coconut oil<br />
1/2 cup high quality cocoa powder<br />
1/2 cup smooth
almond or peanut butter<br />
1/4 cup raw honey or maple syrup<br />
1/2 teaspoon
vanilla<br />
<br />
Melt coconut oil. Blend all ingredients together in a food
processor or blender (I use my bullet). Pour into muffin tins or silicon muffin
cups and fill half-inch full. It should make about 10. Chill for 30 minutes or freeze for 10
minutes. When firm, remove. <br />
<br />
Note: Some people use muffin papers, I don't. I just hit the muffin pan on the counter after they have chilled and they pop right out.<br />
<br />
They are really smooth and melts in your mouth like Dove chocolates.<br />
<br />
Source:<br />
I got this on Pinterest, pinned from a blog called '<a href="http://practicalpaleo.blogspot.com/2011/06/primal-fudge.html" target="_blank">Practical Paleo</a>'. But it looks like she adapted it from a recipe from a blog called '<a href="http://creatingnaturally.com/healthy-chocolate-peanut-butter-fudge/" target="_blank">Creating Naturally</a>'. BUT, wherever it came from, it is YUMMY! <br />
<br />
I've shared with may friends and everyone that has tasted it has wanted the recipe. :) The variations of this are endless! I store mine in the freezer for those days where you just need some chocolate. You know those days, right? Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-88977138746306289382013-11-30T14:50:00.005-06:002023-01-04T11:11:36.061-06:00Spicy Garlic Jalapeño Hummus<br />
1 Jalapeño seeded, chopped<br />
5 Cloves of garlic<br />
2 Tablespoons tahini<br />
2 Cans garbanzo beans (do NOT drain juice)<br />
1 Bunch cilantro<br />
1 teaspoon cumin<br />
Avocado (recommended), if desired, to taste<br />
Cayenne pepper, if desired to taste<br />
Salt and Pepper, to taste<br />
<br />
Sauté jalapeño and garlic till soft. Do not burn the garlic or you will get a bitter taste in your hummus.<br />
<br />
Blend all ingredients in a food processor.<br />
<br />
Best if eaten the next day. The flavors meld together after a few hours, but it's definitely better the next day.<br />
<br />
<br />
Source:<br />
A friend I worked with Justin G. brought this to work one day. He let me have a taste, and I was hooked. If I remember right, he went on a business trip and left a container of it in the fridge at work and asked if I'd do him the favor of eating it, so it wouldn't go bad. WOULD I?!? :) I ate it AND asked him for the recipe. <br />
<br />
Turns out that his wife Shannon had made this to copy something they had purchased at Trader Joe's. Now, I've never been to Trader Joe's, but this stuff has got to TOP whatever it was they bought. It's delicious! THANK YOU SHANNON! :)<div><br /></div><div>1/4/23 - Original recipe called for 1 can. I used 2 cans and really liked it. I also never worry about the tahini. It's pricey and I never use it to make anything else...so I leave it out. It's still good. Just make sure to blend till creamy.</div><div><br /></div><div>1 serving (made as recipe shows, without tahini) = 1/3 cup</div><div>Calories<span> </span><span> </span><span> 119 Calories</span></div><div>Total Fat <span> </span><span> <span> </span></span>5.6 g</div><div><span> </span>Saturated Fat<span> 0<span>.7 g</span></span></div><div>Cholesterol<span> </span><span> <span> </span>0 g</span></div><div><span>Sodium<span> </span><span> </span><span> </span><span> 78.9 mg</span></span></div><div style="text-align: left;"><span><span>Total Carbs<span> </span><span> </span><span> 14.7 g</span></span></span></div><div style="text-align: left;">
<span> </span>Fiber<span> </span><span> </span><span> </span><span> </span><span>5.7 g</span></div><div style="text-align: left;"><span> </span>Sugars<span> </span><span> </span><span> </span><span> </span><span> 2 g</span></div><div><span>Protein<span> </span><span> </span><span> </span><span> 4.3 g</span></span></div>Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-11342136681990186532013-11-30T14:34:00.002-06:002013-11-30T15:19:38.299-06:00Flourless Cheesy Bread Recipe<div style="text-align: center;">
</div>
1 egg
<br />
1/2 cup parmesan cheese, packed
<br />
1 cup cheese, packed (recipe calls for cheddar)
<br />
2 Tablespoons plain, whole milk yogurt
<br />
1/4 cup coconut flour
<br />
Pinch of cayenne, optional (this gives it a sharp flavor that I liked a lot)
<br />
Pinch of kosher salt
<br />
1/4 teaspoon baking soda
<br />
<br />
1. Preheat the oven to 350 degrees F.
<br />
<br />
2. Combine all ingredients in a medium bowl. You can mix with a hand mixer or a spoon. A spoon worked just fine for me. :)
<br />
<br />
3. Spread the mixture onto a baking sheet lined with parchment paper.
<br />
<br />
4. Spread the mixture out as thin as you can get it without seeing any holes.
<br />
<br />
5. Bake at 350 degrees for 18 - 22 minutes. This might take a little longer if you didn't spread it as thin as recommended.
<br />
<br />
6. Remove from the oven and cool for a few minutes. Then use a pizza cutter or knife to cut the bread into wedges or pieces.
<br />
<br />
7. Serve! Leftovers can be refrigerated in an airtight container.
<br />
<br />
Note: To reheat, just place pieces in a toaster oven set at 200 - 250 degrees for a few minutes (IF you have leftovers...this is yummy stuff).
<br />
<br />
<br />
Source: <a href="http://www.livingthenourishedlife.com/2013/06/flourless-cheesy-bread-recipe" target="_blank">The Nourished Life - Flourless Cheesy Bread</a>
<br />
<br />
I saw this recipe on Facebook and it immediately peaked my interest. I made it immediately...and it was DELICIOUS!! I highly recommend it. My version differs just a little bit from the source. The original recipe calls for arrowroot...I doubt I will ever own arrowroot, nor would I expect anyone to know where to go to buy that ingredient. So, I substituted coconut flour and it worked GREAT! <br />
<br />
Give this one a try!!!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-28900074956742339852013-11-30T13:58:00.002-06:002013-11-30T15:19:15.120-06:00Chocolate Protein Bars1 Cup Oat Flour<br />
2 scoops Vanilla Whey Protein Powder<br />
1/2 tsp Baking Soda<br />
1/3 tsp Salt<br />
3 tbsp Baking Cocoa<br />
<br />
4 Egg Whites<br />
1/2 cup Splenda, or sugar Substitute<br />
8 oz Berry flavored baby food (or applesauce)<br />
4 oz Water Directions: <br />
<br />
1. Preheat oven to 350 degrees<br />
2. Mix dry ingredients (oat flour, whey protein, baking soda, salt, baking cocoa) together in a large bowl<br />
3. Mix sugar and wet ingredients, (egg whites, Splenda, Berry flavored baby food, water) together in a medium sized bowl<br />
4. Add wet ingredients to dry ingredients and mix together<br />
5. Spray 9x13 with a non stick spray and add batter to dish<br />
6. Bake 20-30 minutes in oven<br />
<br />
Enjoy!!! I am loving these!<br />
<br />
Makes 16 squares, serving size = 1 bar<br />
<br />
Nutrition Information:<br />
<br />
Calories 70<br />
Total Fat 0.9g<br />
Sat. Fat 0.3g<br />
Cholest. 2mg<br />
Sodium 93.2mg<br />
Carb. 9.5g<br />
Fiber 1.7g<br />
Sugars 1.8g<br />
Protein 7.3g<br />
<br />
Tip:<br />
What if I don't have baby food? My friend suggests sugar free blackberry jam that she had on hand but she used a little less of it. I tried applesauce too...it works great!<br />
<br />
My Whey Protien was not sugar free. Initially the recipe said it was only ~90 calories for 2 bars...when I calculated it with the ingredients I used, it came out to ~140 calories for the 2 bars. SO, I took the serving size down to 1 bar. It's still a decent size...so no complaints. And it's worth every bit of the 140 if you want to eat the 2 bars. :)<br />
<br />
Where did I get it?<br />
I got this recipe from a good friend, and workout pal, Brenda T. Maybe she can tell me where she got it from. :) I'm SO glad she shared. These are delicious!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-87221478103108435262013-11-30T13:57:00.001-06:002013-11-30T15:18:20.906-06:00The 'New' Cottage CheeseThis is so simple...<br />
<br />
Sugar Free Jell-O Powder (I prefer Orange)<br />
1/2 cup of 2% Cottage Cheese<br />
<br />
Mix well and enjoy...<br />
<br />
...It's a low-fat spin on that Jell-O salad that we all love that is normally loaded with calories. The Jell-O powder doesn't add any calories to this. It's a great snack, because you get your sweet tooth satisfied...but it's got loads of good protein that fills you up and very little of those sugars that will make you crash later.<br />
<br />
Nutrition Information:<br />
Calories 97<br />
Total Fat 2.8g<br />
Sat. Fat 1.1g<br />
Cholest. 11.3mg<br />
Sodium 372.9mg<br />
Carb. 4.1g<br />
Fiber 0g<br />
Sugars 4.1g<br />
Protein 13.4g<br />
<br />
Where did I get it? I got this idea from Brenda Theuson...my workout pal. She has loads of great healthy eating ideas that I have loved!Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-36164676241012515642013-11-30T13:53:00.002-06:002014-08-08T16:10:29.840-05:00Cloud Bread<div class="separator" style="clear: both; text-align: center;">
</div>
<strong>
</strong><br />
3 eggs separated
<br />
3 Tablespoons cottage cheese (or cream cheese)
<br />
1/4 teaspoon cream of tartar<br />
1 packet artificial sweetener<br />
<br />
1 Preheat oven to 300 degrees. <br />
<br />
2 Separate the eggs very carefully, there must be no yolk in the white. <br />
<br />
3
In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR
Cream Cheese and the one packet of Sweetener until smooth. <br />
<br />
4
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and
beat the whites on high speed until they are fluffy and form nice
peaks. <br />
<br />
5 Very carefully fold the egg yolk mixture into the egg
whites until mixed, but try and not break down the fluffiness of the
egg whites too much. <br />
<br />
6 Spray two cookie sheets with Pam or other fat-free cooking spray. <br />
<br />
7
With a large spoon, "scoop" the mixture into 10 even rounds on the
sheets (about the size of the top-half of the McDonalds hamburger bun;
roughly 3/4 inch thick and 4 to 5 inches across). <br />
<br />
8 Bake on
the middle rack. Here is when you have to watch them, because the
cooking time the same on any two batches. It is somewhere around 1/2
hour, but it could be less or more. You just need to watch them until
them become nice and golden brown (again, the color of a McDonalds
bun). <br />
<br />
9 Remove from the pans and cool on a rack or cutting board. <br />
<br />
10
While warm they are crumbly and similar to cooked meringue - but don't
let this fool you! Once completely cool, seal them in a ziplock storage
baggie or a tupperware over night. They will totally change their
consistency, to something much more like bread - a softer texture that
is nice and chewy. If you do not like softer chewy bread, then eat them
as they are, nice and crisp. <br />
<br />
11 Since the sides that were
facing the pan are perfectly flat, you use these to spread things on,
or make sandwiches, or even as a burger bun! The choice is up to you,
and you will be quite amazed at how much like a bun these really are!<br />
<br />
Serving Size: 2 pieces<br />
<div class="hd clrfix">
<div>
Servings Per Recipe: 5</div>
</div>
<br />
Calories <span class="calories">43.2</span> <br />
Calories from Fat 25 <br />
Total Fat <span class="value" sizcache="23" sizset="133"><span class="fat">2.8</span></span><span class="type">
g</span><br />
<span class="type"></span>Saturated Fat <span class="value" sizcache="23" sizset="136"><span class="saturatedFat">0.9</span></span><span class="type"> g</span><br />
<span class="type"></span>Cholesterol <span class="value" sizcache="23" sizset="139"><span class="cholesterol">111.6</span></span><span class="type"> mg</span><br />
<span class="type"></span>Sodium <span class="value">42.6</span><span class="type"> mg</span><br />
<span class="type"></span>Total Carbohydrate <span class="value" sizcache="23" sizset="144"><span class="carbohydrates">0.3</span></span><span class="type"> g</span><br />
<span class="type"></span>Dietary Fiber <span class="value" sizcache="23" sizset="147"><span class="fiber">0.0</span></span><span class="type"> g</span><br />
<span class="type"></span>Sugars <span class="value" sizcache="23" sizset="150"><span class="fiber">0.1</span></span><span class="type">
g</span><br />
<span class="type"></span>Protein <span class="value" sizcache="23" sizset="153"><span class="protein">3.7</span></span><span class="type"> g</span><br />
<br />
Read more: <a href="http://www.food.com/recipe/carb-free-cloud-bread-411501#ixzz1spSOnDI9" style="color: #003399;">http://www.food.com/recipe/carb-free-cloud-bread-411501#ixzz1spSOnDI9</a><br />
<br />
Source: <a href="http://www.food.com/recipe/carb-free-cloud-bread-411501">food.com</a><br />
<br />
I saw this on pinterest. These are great. They really do seem to serve as a bread substitute. Great carb free substitute if you are doing something like the South Beach diet phase one.Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-6190813943378645240.post-70041744617410532332013-11-30T13:52:00.001-06:002013-11-30T15:16:46.077-06:00Marinated Flank Steak<table border="0" cellpadding="1" cellspacing="1"><tbody>
<tr><td>1 small red onion<br />
1/3 cup balsamic vinegar<br />
1/4 cup capers, drained<br />
2 Tablespoons fresh Oregano, chopped<br />
3 cloves garlic, minced<br />
1 1/2 pounds beef flank steak<br />
1/4 teaspoon salt<br />
1/4 teaspoon black pepper, coarsely ground</td></tr>
</tbody></table>
<h4>
Directions:</h4>
Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix it in a bowl with the vinegar, capers, oregano, and garlic. Combine 1/4 cup of this mixture with the slivered onions and set aside.<br />
<br />
Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight.<br />
<br />
Heat the grill or the broiler, positioning the oven broiler rack so that the meat on the rack in the pan is 4" from the heat source. Remove the meat from the marinade, and place on the grill over direct heat or on an oven rack set in the broiler pan. Discard the marinade. Grill or broil for 4-5 minutes per side for medium-rare. Let stand for 5 minutes before slicing.<br />
<br />
Place the meat on a platter and pour the reserved onion mixture over the steak.<br />
<br />
Serves 6<br />
Where did it come from: <br />
From the SB Diet Book, Page 156. I used a different cut of beef. But it was still really good. It tasted better as I ate on it a couple days later too...it had time to sit in it's cooking juices. YUM! I also garnished with capers before serving.<br />
<br />
Nutrition at a glance (Per Serving):<br />
176 calories<br />
19 g protein<br />
3 g carbohydrates<br />
9 g fat<br />
4 g saturated fats<br />
230 mg sodium<br />
50 mg cholesterol<br />
1 g fiberAnonymousnoreply@blogger.com0