tag:blogger.com,1999:blog-4200410726193624742024-03-18T19:55:11.184-07:00Delicious Food RecipesAnonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-420041072619362474.post-18445059916371342202014-10-13T08:06:00.004-07:002014-10-13T08:06:56.999-07:00Avocado Egg Salad<h2 class="fn" style="color: #91c414; font-family: MergeRegular, Arial, sans-serif, Helvetica; font-size: 28px; font-weight: normal; line-height: 28px; margin: 0px 0px 5px; padding: 0px; text-decoration: none; vertical-align: middle;">
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<strong style="background-color: white; color: #9e9b94; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px; line-height: 22px;">Yield:</strong><span style="background-color: white; color: #9e9b94; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px; line-height: 22px;"> </span><span class="yield" style="background-color: white; color: #9e9b94; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px; line-height: 22px;">Serves 3-4</span></h2>
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<div style="display: inline-block; float: left; font-size: 12px; margin: 0px 15px 0px 0px; padding: 0px;">
<strong style="font-weight: bold;">Prep Time:</strong> <span class="preptime">5 minutes</span></div>
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<strong style="font-weight: bold;">Total Time:</strong> <span class="duration">5 minutes</span></div>
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Avocados take this egg salad to a whole new level! We love this healthier version of the traditional egg salad!</div>
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ingredients:</h3>
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2 hard boiled eggs, chopped<br />2 hard boiled egg whites, chopped<br />2 small avocados, pitted and peeled<br />1 tablespoon plain Greek yogurt (we use Chobani)<br />1 tablespoon fresh lemon juice<br />2 tablespoons chopped green onion<br />1/4 teaspoon Dijon mustard<br />Salt and freshly ground black pepper, to taste</div>
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directions:</h3>
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<div class="instructions" style="background-color: white; color: #5e594d; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px;">
<div style="font-size: 14px; margin-bottom: 15px; padding: 0px;">
1. In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.</div>
<div style="font-size: 14px; margin-bottom: 15px; padding: 0px;">
Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.</div>
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Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-28103523512335548012014-10-13T08:01:00.000-07:002014-10-13T08:01:10.028-07:00Creamy Bacon, Tomato, and Avocado Pasta Salad<div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span></div>
<div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span></div>
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<span style="font-family: Verdana, sans-serif;">6 slices bacon, chopped into 1-inch pieces</span></div>
<div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">3/4 pound (12 ounces) dried Rotini pasta</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup mayonnaise</span></div>
<div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Juice of 1 lemon</span></div>
<div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 teaspoon garlic powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 teaspoon pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 teaspoons dried dill (or 1 tablespoon freshly chopped dill)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 cups tomatoes, seeded and diced</span></div>
<div style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">2 avocados, pitted and cubed</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Directions:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"></span></div>
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<span style="font-family: Verdana, sans-serif;">Cook bacon until crisp. Transfer to a paper towel lined plate. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.</span></div>
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<span style="font-family: Verdana, sans-serif;">While your bacon and pasta are cooking, whisk mayonnaise, lemon juice, salt, garlic powder, pepper and dill together in a bowl.</span></div>
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<span style="font-family: Verdana, sans-serif;">Stir cooled pasta, diced tomatoes, and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Right before serving add cubed avocados.</span></div>
Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-78455895122741181732014-10-13T03:04:00.000-07:002014-10-14T07:48:28.609-07:00The Best Snicker doodles<div class="ingredients" style="color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px; margin: 0px 0px 25px; padding: 0px;">
<h2 style="background-color: white; color: #f4a5a1; font-family: ProximaNovaLight, Arial, Helvetica, sans-serif; font-size: 34px; font-weight: normal; line-height: 34px; margin: 0px; padding: 0px; text-align: center;">
The Best Snicker doodles</h2>
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</h3>
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INGREDIENTS:</h3>
<div class="ingredient" style="font-size: 13px; margin: 0px; padding: 0px;">
<div style="font-size: 13px; margin-bottom: 16px; margin-top: 10px; padding: 0px;">
<strong>Dough</strong><br />
1/2 cup unsalted butter, softened<br />
1/2 cup granulated sugar<br />
1/3 cup light brown sugar, packed<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
1 1/2 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon cream of tartar<br />
1/4 teaspoon salt, optional and to taste</div>
<div style="font-size: 13px; margin-bottom: 16px; margin-top: 10px; padding: 0px;">
<strong>For Rolling</strong><br />
1/4 cup granulated sugar<br />
2 teaspoons cinnamon</div>
</div>
</div>
<div class="directions" style="color: #5e5e5e; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px; margin: 0px; padding: 0px;">
<h3 style="clear: left; color: #f4a5a1; font-family: ProximaNovaRegular, Arial, Helvetica, sans-serif; font-size: 14px; font-weight: normal; letter-spacing: 0.07em; line-height: 15px; margin: 15px 0px 10px; padding: 0px; text-transform: uppercase;">
DIRECTIONS:</h3>
<div class="instructions" style="font-size: 13px; margin: 0px; padding: 0px;">
<ol style="font-size: 13px; margin: 0px 0px 17px 20px; padding: 0px;">
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;"><strong>Dough</strong> - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Stop, scrape down the sides of the bowl, and add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Using a medium 2-inch <span style="color: #f4a5a1;">cookie scoop</span> or your hands, form approximately 14 equal-sized mounds of dough (2 heaping tablespoons each), roll into balls, and flatten slightly.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;"><strong>For Rolling</strong> - In a small bowl, combine sugar, cinnamon, and stir to combine.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Dredge each mound of dough through cinnamon-sugar.</li>
<li style="font-size: 13px; margin: 10px 0px 16px; padding: 0px;">Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.</li>
<li style="font-size: 13px; margin: 10px 0px 0px; padding: 0px;">Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.</li>
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-47278559478994068652014-10-13T02:33:00.002-07:002014-10-13T02:33:31.298-07:00Milk and honey sleepy remedy<h2 style="background-color: white; border: 0px; color: #e4548e; font-family: 'Open Sans Condensed', Arial, Helvetica, Verdana, sans-serif; font-size: 1.4em; letter-spacing: -0.05em; line-height: 1.3333; margin: 0px 0px 1.3333em; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
Milk and honey sleepy remedy</h2>
<div style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, Verdana, 'Bitstream Vera Sans', sans-serif; font-size: 13px; line-height: 23.9980010986328px; margin-bottom: 1.846em; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZh03hjKsLEyXC19Cpda6Rzd8LMD4mcv4K8u1IeUJj0fLXIgc-l-44iJRX6d9lsETwctzYROhMHvKetUMFRtrB63aE8p-fR1R1NRscdEziKbXX3j9EpCHNXGrCSg50Vpbk0no8lp5V8Tg/s1600/250x385xmilk-and-honey-sleep.jpg.pagespeed.ic.4fWjkvHEsk.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZh03hjKsLEyXC19Cpda6Rzd8LMD4mcv4K8u1IeUJj0fLXIgc-l-44iJRX6d9lsETwctzYROhMHvKetUMFRtrB63aE8p-fR1R1NRscdEziKbXX3j9EpCHNXGrCSg50Vpbk0no8lp5V8Tg/s1600/250x385xmilk-and-honey-sleep.jpg.pagespeed.ic.4fWjkvHEsk.jpg" height="400" width="256" /></a></div>
<div style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, Verdana, 'Bitstream Vera Sans', sans-serif; font-size: 13px; line-height: 23.9980010986328px; margin-bottom: 1.846em; outline: 0px; padding: 0px; vertical-align: baseline;">
Try this age old remedy if you are suffering a bout of insomnia. It's calming effects will have you sleeping like a baby in no time.</div>
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Ingredients</h3>
<div style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, Verdana, 'Bitstream Vera Sans', sans-serif; font-size: 13px; line-height: 23.9980010986328px; margin-bottom: 1.846em; outline: 0px; padding: 0px; vertical-align: baseline;">
• 6 oz milk<br />• 1 drop vanilla extract<br />• 1 tsp honey</div>
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Directions</h3>
<div style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, Verdana, 'Bitstream Vera Sans', sans-serif; font-size: 13px; line-height: 23.9980010986328px; margin-bottom: 1.846em; outline: 0px; padding: 0px; vertical-align: baseline;">
In a small saucepan heat the milk to warm, but not boiling.</div>
<div style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, Verdana, 'Bitstream Vera Sans', sans-serif; font-size: 13px; line-height: 23.9980010986328px; margin-bottom: 1.846em; outline: 0px; padding: 0px; vertical-align: baseline;">
Remove from heat and pour into glass. Add vanilla and honey.</div>
<div style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, Verdana, 'Bitstream Vera Sans', sans-serif; font-size: 13px; line-height: 23.9980010986328px; margin-bottom: 1.846em; outline: 0px; padding: 0px; vertical-align: baseline;">
Stir well and sip slowly before bed.</div>
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Cook's note</h3>
<div style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, Verdana, 'Bitstream Vera Sans', sans-serif; font-size: 13px; line-height: 23.9980010986328px; margin-bottom: 1.846em; outline: 0px; padding: 0px; vertical-align: baseline;">
For those who are lactose intolerant, follow the recipe exactly as above, simply replace the milk with a lactose free substitute like soy, rice or almond milk.</div>
<div style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, Verdana, 'Bitstream Vera Sans', sans-serif; font-size: 13px; line-height: 23.9980010986328px; margin-bottom: 1.846em; outline: 0px; padding: 0px; vertical-align: baseline;">
Photo courtesy of iStockphoto.</div>
Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-72445572119921126842014-10-06T05:30:00.000-07:002014-10-06T05:30:42.988-07:00Taco Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOO1K4CGDRGyeGUrA_yxPj-W4zEdHA1ohlR4FnAzEj8Q57ZprtdrCM-GAgHVOoyG1TJcD7GSxkfgfxgvI4n58OSdAbqSImfeCqEGMHtvbB59HzYBEIBOrHDOr8xQQzG0_2CQP2s2PTQQ/s1600/taco+soup+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVOO1K4CGDRGyeGUrA_yxPj-W4zEdHA1ohlR4FnAzEj8Q57ZprtdrCM-GAgHVOoyG1TJcD7GSxkfgfxgvI4n58OSdAbqSImfeCqEGMHtvbB59HzYBEIBOrHDOr8xQQzG0_2CQP2s2PTQQ/s1600/taco+soup+3.jpg" height="640" width="424" /></a></div>
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<i style="background-color: white; color: #5a5a5a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19.6000003814697px;">Ingredients:</i><br />
<ul style="background-color: white; color: #5a5a5a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19.6000003814697px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 pound ground beef</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 cans (14.5 ounce) mexican stewed tomatos</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 can (15 ounce) tomato sauce</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 can (15 ounce) whole kernel corn, drained</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 can (15 ounce) navy beans, drained & rinsed</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 can (15 ounce) black beans, drained & rinsed</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 can (15 ounce) kidney beans, drained & rinsed</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 package taco seasoning or 4 T. taco seasoning</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">tortilla chips</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">shredded cheddar cheese</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">sour cream (optional)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV6CV-aF91cIoVSvIzqmPGAq1C6YzmwsyFkXZ0nHdzaB0rdqPFJdOMoPg75ejN6cJv1y4HFzIwaDogQ6kY364bAlJ4Nxfgo1LKF5OxhEOiw_fTPeg5Vb5e_VFnzeUx2jQ-v0kLRuSTCQ/s1600/taco+soup+Baked+in+Arizona.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLV6CV-aF91cIoVSvIzqmPGAq1C6YzmwsyFkXZ0nHdzaB0rdqPFJdOMoPg75ejN6cJv1y4HFzIwaDogQ6kY364bAlJ4Nxfgo1LKF5OxhEOiw_fTPeg5Vb5e_VFnzeUx2jQ-v0kLRuSTCQ/s1600/taco+soup+Baked+in+Arizona.jpg" height="640" width="424" /></a></div>
<i style="background-color: white; color: #5a5a5a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19.6000003814697px;"><br /></i>
<i style="background-color: white; color: #5a5a5a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19.6000003814697px;"><br /></i>
<i style="background-color: white; color: #5a5a5a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19.6000003814697px;"><br /></i>
<i style="background-color: white; color: #5a5a5a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19.6000003814697px;"><br /></i>
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<div style="background-color: white; color: #5a5a5a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19.6000003814697px;">
<i>Directions:</i></div>
<div style="background-color: white; color: #5a5a5a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 19.6000003814697px;">
<ol>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Brown the ground beef in a large pot. Drain the fat.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add the stewed tomatoes, tomato sauce, corn, beans and taco seasoning. Stir.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Simmer for 20 minutes over medium heat.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Top with cheese and eat with tortilla chips. I like to add a dollop of sour cream to my bowl :)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Notes: You can cook in a crock-pot if you wish. Feel free to use any beans you like. The original recipe used great northern, chili and pork n beans. If you don't like your soup thick, you can add the corn & beans undrained. If you can't find or don't have mexican stewed tomatoes, regular are ok to use. You can cut up the stewed tomatoes if you prefer smaller pieces. </li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-31097333412889122702013-07-15T07:35:00.001-07:002014-06-21T08:46:47.802-07:00Grilled Chicken with Lemon Basil Pasta<div class="separator" style="clear: both; text-align: center;">
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<h3>
Ingredients</h3>
4 whole Grilled Chicken Breasts, Sliced<br />
1 pound Penne Pasta, Cooked Until Al Dente<br />
1/2 stick Butter<br />
3 whole Lemons, Juiced<br />
3/4 cups Heavy Cream<br />
1/4 cup Half-and-half<br />
1-1/2 cup Grated Parmesan Cheese (or Romano)<br />
Salt And Freshly Ground Black Pepper, To Taste<br />
20 whole Basil Leaves, Chopped<br />
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<h3>
Preparation Instructions</h3>
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.<br />
<br />
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.<br />
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!<br />
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<h3>
</h3>
Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-39471981732993483442013-07-15T03:17:00.002-07:002013-07-15T03:17:40.843-07:00LENTILS WITH GARDEN VEGETABLES, AVOCADO, WALNUTS AND HUMMUS<br />
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What it took for 2:<br />
<br />
* 1/2 cup uncooked French green lentils, picked over for any stones<br />
* 2 Tbs. extra-virgin olive oil<br />
* 3 cloves garlic, minced<br />
* 1/4 to 1/2 bunch asparagus, ends trimmed, sliced into small pieces<br />
* 6 cups chopped garden greens (I used swiss chard, kale and spinach)<br />
* 1/2 avocado, sliced<br />
* 2-4 Tbs. favorite hummus<br />
* 2-4 tsp samal oelek<br />
* small handful of toasted walnuts<br />
* coarse salt and freshly ground pepper<br />
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<br />
Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes. (if you can’t find French lentils and are using regular green lentils, the timing may be shorter. Start checking at the 15-minute mark.)<br />
<br />
Heat the oil in a large sauté pan over medium-high. Add the asparagus and sauté until slightly tender, 3 minutes. Add the garlic; bloom 30 seconds. Add the remaining chopped garden greens and sauté until wilted, 2 minutes. If you need to add a little water to help it along, don’t! Just kidding, you totally can. Season with a little salt and pepper.<br />
<br />
Serve lentils with sautéed greens, topped with avocado slices, a dollop of hummus and a little sambal oelek.<br />
<br />
And the walnuts.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-55617154419203525792013-07-13T09:19:00.001-07:002013-07-13T09:19:15.143-07:00SUMMER WATERMELON SALAD<div class="MsoNormal" style="margin-bottom: 3.45pt; vertical-align: baseline;">
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<h3>
<b><span style="color: #666666; font-family: "inherit","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b></h3>
<div class="MsoNormal" style="margin: 0in 0in 8.4pt 6.9pt; text-indent: -0.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 lemon, juiced<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 tbs chopped Italian parsley leaves<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup balsamic vinaigrette<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tbs canola or grapeseed oil<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">6 cups watermelon cubes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup yellow cherry tomatoes, halved<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 large cucumber, diced<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup red onion, diced<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 jalapeno, seeded and finely diced (optional)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup shredded baby spinach leaves<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 oz. feta, crumbled for sprinkling<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 10.5pt; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Salt and pepper, to taste<o:p></o:p></span></div>
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<h3>
<b><span style="color: #666666; font-family: "inherit","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Instructions</span></b></h3>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="color: #666666; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a
large serving dish, whisk together the lemon juice, parsley leaves, balsamic
vinaigrette, and canola oil. Add the watermelon, tomatoes, cucumber, onion, and
jalapeno. Toss together and refrigerate for an hour, or until chilled. Right
before serving, add the shredded spinach leaves. Serve portions over additional
watermelon slices if desired. Sprinkle each serving with feta cheese and salt
and pepper, to taste.<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-71606689869687911122013-07-12T03:46:00.001-07:002013-07-12T03:46:43.606-07:00Taco Pizza<h3>
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<h3>
Ingredients</h3>
Prepared pizza crust (2 pouches of Betty Crocker pizza crust mix works well)<br />
corn meal (for sprinkling on cookie sheet)<br />
2 lb ground beef<br />
2 pkg taco seasoning mix<br />
½ cup water<br />
1 can (4oz) chopped green chilies<br />
3 cup shredded colby jack cheese, divided<br />
lettuce<br />
tomato<br />
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<h3>
Instructions</h3>
Prepare pizza dough according to package (use two pouches if not making from scratch). Press dough into a large cookie sheet (sprinkled with corn meal) or jelly roll pan, with sides, with extra dough on the edges.<br />
When pizza pan is prepped with dough, poke fork in dough all over. Bake in a 425 degree oven for 10 minutes. (dough will not be completely cooked yet). While dough is baking, brown beef completely then drain. Add taco seasoning and water and let simmer 5-10 minutes. Drain again.Top dough with drained ground beef, chopped green chilies and 2 cups of the shredded cheese. Bake an additional 10-15 minutes (until crust is golden brown). Remove from oven, cut into squares before adding toppings. Then top with lettuce, tomato, and remaining cheese (black olives are good too, but then I really would have had to eat the whole pizza by myself). Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-24892476871038872042013-07-12T03:37:00.002-07:002013-07-12T03:37:24.069-07:00Slow Cooker Barbacoa<br />
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Prep Time: 15 minutes<br />
Cook Time: 6-8 hours<br />
Keywords: slow-cooker entree beef chipotle peppers Mexican<br />
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<h3>
Ingredients (serves 6-8)</h3>
3-4 lb beef chuck roast<br />
2 limes, juiced<br />
⅓ cup apple cider vinegar<br />
3 chipotle peppers in adobo sauce (just the peppers, not the sauce)<br />
4 garlic cloves<br />
1 heaping Tbsp cumin<br />
1 Tbsp oregano<br />
1½ tsp salt<br />
1½ tsp ground black pepper<br />
½ tsp ground cloves<br />
1 cup chicken broth<br />
3 bay leaves<br />
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<h3>
Instructions</h3>
In food processor (or blender), combine vinegar, lime juice, chipotle peppers, garlic cloves, cumin, oregano, pepper, salt and ground cloves. Process on high until smooth.<br />
In large crockpot, add roast, pepper puree, bay leaves, and chicken broth. Heat on low 6-8 hours. Shred beef and place back in juice, remove bay leaves. Serve on a tortilla with cilanto-lime rice, colby cheese, lettuce and guacamole. Enjoy!!!
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Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-13515830886337815932013-07-12T03:17:00.001-07:002014-06-21T08:47:11.365-07:00Reese’s Peanut Butter Cookie Dough Dip<br />
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<h3>
</h3>
<h3>
Ingredients</h3>
1/2 cup unsalted butter<br />
1/2 cup light brown sugar<br />
1/4 cup creamy peanut butter<br />
8 oz cream cheese, softened<br />
3/4 cup powdered sugar<br />
1 tsp vanilla extract<br />
1/2 cup semi sweet mini chocolate chips<br />
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)<br />
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<h3>
Instructions</h3>
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<ol>
<li>In a small saucepan over medium heat, melt butter. Whisk in the sugar and heat until sugar dissolves (about one minute). Remove from heat immediately add vanilla and allow to cool to room temperature (very important).</li>
<li>In a large mixing bowl, beat cream cheese with powdered sugar and peanut butter until creamy (about 3-4 minutes, don't skimp on the beating time). On low, add in brown sugar mixture (that has cooled to room temperature). Mix until combined. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-77955564551565410412013-07-07T09:00:00.002-07:002013-07-11T03:53:06.731-07:00Grilled Picnic Taco Nachos<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 6.9pt;">
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></div>
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<td style="padding: 2.1pt 0in 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">cups tortilla chips</span><br />
</td>
</tr>
<tr>
<td nowrap="" style="padding: 4.15pt 3.45pt 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1</span><br />
</td>
<td style="padding: 2.1pt 0in 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">can (15 oz) Progresso® black
beans, drained, rinsed and mashed</span><br />
</td>
</tr>
<tr>
<td nowrap="" style="padding: 4.15pt 3.45pt 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1</span><br />
</td>
<td style="padding: 2.1pt 0in 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">can (4.5 oz) Old El Paso® chopped
green chiles, drained</span><br />
</td>
</tr>
<tr>
<td nowrap="" style="padding: 4.15pt 3.45pt 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2</span><br />
</td>
<td style="padding: 2.1pt 0in 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">teaspoons Old El Paso® taco
seasoning mix (from 1-oz package)</span><br />
</td>
</tr>
<tr>
<td nowrap="" style="padding: 4.15pt 3.45pt 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2</span><br />
</td>
<td style="padding: 2.1pt 0in 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">plum (Roma) tomatoes, chopped</span><br />
</td>
</tr>
<tr>
<td nowrap="" style="padding: 4.15pt 3.45pt 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2</span><br />
</td>
<td style="padding: 2.1pt 0in 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">medium green onions, sliced (2
tablespoons)</span><br />
</td>
</tr>
<tr>
<td nowrap="" style="padding: 4.15pt 3.45pt 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2</span><br />
</td>
<td style="padding: 2.1pt 0in 2.1pt 0in;" valign="top">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">cups finely shredded
Colby-Monterey Jack cheese blend (8 oz)</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.5pt; mso-fareast-font-family: "Times New Roman";">Heat
gas or charcoal grill. Spray 12×18-inch foil pan with cooking spray. Spread
tortilla chips in pan.<o:p></o:p></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.5pt; mso-fareast-font-family: "Times New Roman";">In
medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over
tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan
with foil.</span></div>
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<span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 9.5pt; mso-fareast-font-family: "Times New Roman";"><br />
Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or
until cheese is melted. Carefully remove foil.<o:p></o:p></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-45091687304866234102013-07-07T08:47:00.000-07:002013-07-07T08:47:08.525-07:00Stuffed Cherry Pepper Appetizers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizO5-uQ2ItFE3RuLPprgof5RhgIfVasBbTD0FON3rcciNJcOcfcwwgFR6qv7ur_WBCpuZMhVJS9LzsiQv6rxx_jCxJF1vFHwegzhDKmMvWUy_BaTAmQygrBce85cJxW_P2eLICXLYIWPk/s1600/32f9dc1705cd2a968d357a27fbd1b25f1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizO5-uQ2ItFE3RuLPprgof5RhgIfVasBbTD0FON3rcciNJcOcfcwwgFR6qv7ur_WBCpuZMhVJS9LzsiQv6rxx_jCxJF1vFHwegzhDKmMvWUy_BaTAmQygrBce85cJxW_P2eLICXLYIWPk/s1600/32f9dc1705cd2a968d357a27fbd1b25f1.jpg" /></a></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0in;">
<strong><span style="border: 1pt none windowtext; font-family: Arial, sans-serif; font-size: 11pt; padding: 0in;">Ingredients:</span></strong><span style="font-family: Arial, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 6.9pt 0in; outline: 0px;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">18 cherry peppers<br />
1 large baking potato<br />
1 cup diced zucchini (about 2 small)<br />
2 garlic cloves, minced<br />
1/2 teaspoon dried basil<br />
1/2 teaspoon dried oregano<br />
1 1/2 teaspoons olive oil<br />
1/4 cup dry white wine<br />
1/4 cup grated Parmesan cheese, divided<br />
1 (3-ounce) package cream cheese, softened<br />
2 tablespoons sour cream<br />
1/2 teaspoon salt<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphennqeobvgEbOT_ZzqFci8Vz1Qf6OJ56PcFomv9rJApQjoPTFcqaxEIKCZSzQttzJdcGGC5-_a2UIWdrE_0VfoM55pBI6nJ91QpqFMWrROyQrZSZxqtEN-MkWRyEo2aVzuME5AnlgdIOs/s1600/201304-orig-appetizer-peppers-600x411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphennqeobvgEbOT_ZzqFci8Vz1Qf6OJ56PcFomv9rJApQjoPTFcqaxEIKCZSzQttzJdcGGC5-_a2UIWdrE_0VfoM55pBI6nJ91QpqFMWrROyQrZSZxqtEN-MkWRyEo2aVzuME5AnlgdIOs/s320/201304-orig-appetizer-peppers-600x411.jpg" width="320" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt;"><br /></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 0.0001pt; outline: 0px;">
<span style="font-style: inherit; outline: 0px;"><strong style="font-style: inherit; outline: 0px;"><span style="border: 1pt none windowtext; font-family: Arial, sans-serif; font-size: 11pt; padding: 0in;">Directions:</span></strong></span><span style="font-family: Arial, sans-serif; font-size: 11pt;"><o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 6.9pt 0in; outline: 0px;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">1. Cut tops from peppers, and remove seeds
and membrane. Set tops aside.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 6.9pt 0in; outline: 0px;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">2. Cook peppers in boiling water to cover 1
minute, and drain. Plunge into ice water to stop the cooking process; drain and
set aside.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 6.9pt 0in; outline: 0px;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">3. Peel potato, and cut into 1-inch pieces.
Cook in boiling water to cover 20 minutes or until tender; drain and mash.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 6.9pt 0in; outline: 0px;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">4. Sauté zucchini and next 3 ingredients in
hot oil 3 minutes. Add wine, and cook 2 minutes or until liquid is evaporated.
Remove from heat.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 6.9pt 0in; outline: 0px;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">5. Stir together potato, zucchini mixture, 3
tablespoons grated Parmesan cheese, and next 3 ingredients. Spoon into peppers
and place in a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with
remaining 1 tablespoon cheese, and replace pepper tops.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 6.9pt 0in; outline: 0px;">
<span style="font-family: Arial, sans-serif; font-size: 11pt;">6. Bake at 400° for 10 minutes or until
lightly browned.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pMRdlVOrw_RfG5mVXdZZ0PN8Mc6W5kCiEBcLxYmMxUn-ICd89lrFN53JMbfv6fv_WL0Vhi5SS8yQm8NrVtXIOw-SYwy8-VzF3QnPNMEg7k_w8BphHMWhMjrmh1odIGxa1cDftueEvFY/s1600/images+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pMRdlVOrw_RfG5mVXdZZ0PN8Mc6W5kCiEBcLxYmMxUn-ICd89lrFN53JMbfv6fv_WL0Vhi5SS8yQm8NrVtXIOw-SYwy8-VzF3QnPNMEg7k_w8BphHMWhMjrmh1odIGxa1cDftueEvFY/s320/images+(2).jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYt3FIYEMynH2JCZtgeAGhyphenhyphenv7HOPd5LzJdViRKUBqW59OI3l5zPGnQ-OubOPtlhFbEaYhItv9-L43DaaDvXHYQhyphenhyphen1VCsLuGEComT6RZI6p_NIJhxshOVBD2EzVWvYZ7MVrXp7wKFTA1E/s1600/images+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYt3FIYEMynH2JCZtgeAGhyphenhyphenv7HOPd5LzJdViRKUBqW59OI3l5zPGnQ-OubOPtlhFbEaYhItv9-L43DaaDvXHYQhyphenhyphen1VCsLuGEComT6RZI6p_NIJhxshOVBD2EzVWvYZ7MVrXp7wKFTA1E/s400/images+(3).jpg" width="265" /></a></div>
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Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-11077092291141318082013-07-06T09:25:00.001-07:002013-07-06T09:25:43.818-07:00Bửffalo Chỉcken Bỉtes<div class="MsoNormal" style="margin-bottom: 10.4pt; text-align: center; vertical-align: middle;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncj_bPrrKpd08TnoC9s1A2vF7i0FDuzpBovm3yamzJFWQAurBHIM5_b5SwHsZ_V8-CyUiuckXmGUNpto9TgX0ZkoHjwk2_T9xKNDt9CbMH7jBOTPeLt0G1BLKusEwUXuR_7pd-rUqzMM/s1600/dsc_0196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgncj_bPrrKpd08TnoC9s1A2vF7i0FDuzpBovm3yamzJFWQAurBHIM5_b5SwHsZ_V8-CyUiuckXmGUNpto9TgX0ZkoHjwk2_T9xKNDt9CbMH7jBOTPeLt0G1BLKusEwUXuR_7pd-rUqzMM/s320/dsc_0196.jpg" width="320" /></i></a></div>
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<i><span style="color: #8ac43e; font-family: "Arial","sans-serif"; font-size: 19.5pt; mso-fareast-font-family: "Times New Roman";"><br /></span></i></div>
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<i><span style="color: #4d5053; font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";">These bỉte-sỉzed Bửffalo Chỉcken Bỉtes are
oven baked, not frỉed, so not only do they taste great, bửt are so mửch healthỉer
for yoử.<o:p></o:p></span></i><br />
<i><span style="color: #4d5053; font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipacW4_bhe5HKn0-7CuW64Tb-CfCtpHsVVOSpVqFxHuucY8LTVnMJ_o45d04beD9hY4zdM61Q5-aPHd_Th5LxYQxJnxYlY0K-iQNhcoVHVA9jFObSGny6s8SuZPBqFsXtnWgA_zpzXzz4/s1600/images+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipacW4_bhe5HKn0-7CuW64Tb-CfCtpHsVVOSpVqFxHuucY8LTVnMJ_o45d04beD9hY4zdM61Q5-aPHd_Th5LxYQxJnxYlY0K-iQNhcoVHVA9jFObSGny6s8SuZPBqFsXtnWgA_zpzXzz4/s320/images+(1).jpg" width="320" /></a></div>
<i><span style="color: #4d5053; font-family: "Arial","sans-serif"; font-size: 9.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></i></div>
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<span style="font-family: Arial, sans-serif; font-size: 13pt;"><i><span style="color: #444444;">ỉngredỉents:</span><span style="color: #00a5ac;"><o:p></o:p></span></i></span></div>
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<i><span style="color: #4d5053; font-family: "Arial","sans-serif"; font-size: 9.5pt; mso-fareast-font-family: "Times New Roman";">3 cửps shredded cooked chỉcken<br />
1/4 to 1/2 cửp hot saửce (to taste)<br />
3 1/2 oửnces cream cheese, softened<br />
1 3/4 cửps sharp shredded cheddar cheese<br />
1/4 cửp chopped green onỉons<br />
1 cửp all-pửrpose floửr<br />
4 eggs, lỉghtly beaten<br />
3 – 4 cửps Corn Flakes cereal, crửshed<o:p></o:p></span></i></div>
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<span style="font-family: Arial, sans-serif; font-size: 13pt;"><i><span style="color: #444444;">Dỉrectỉons:</span><span style="color: #00a5ac;"><o:p></o:p></span></i></span></div>
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<i><span style="color: #4d5053; font-family: "Arial","sans-serif"; font-size: 9.5pt; mso-fareast-font-family: "Times New Roman";">Preheat oven to 350˚F. Lỉne a large bakỉng sheet wỉth parchment
paper.<br />
ỉn a large bowl, combỉne chỉcken, cream cheese and hot saửce, cheddar cheese
and green onỉons.<br />
Roll a heapỉng tablespoon of mỉxtửre ỉnto a 1½-ỉnch ball and place onto a plate
or separate bakỉng sheet. Repeat wỉth the remaỉnỉng mỉxtửre.<br />
Place floửr ỉn a shallow dỉsh.<br />
ỉn a second shallow dỉsh, place eggs.<br />
ỉn a thỉrd shallow dỉsh, Place cornflakes.<br />
Dỉp each chỉcken ball fỉrst ỉnto the floửr, then the egg and endỉng wỉth the
Corn Flakes. Place on the prepared bakỉng sheet and bake for 20 to 25 mỉnửtes.
Serve warm wỉth ranch or blửe cheese dressỉng.<o:p></o:p></span></i></div>
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<i><span style="color: #4d5053; font-family: "Arial","sans-serif"; font-size: 9.5pt; mso-fareast-font-family: "Times New Roman";">Recỉpe Note:<br />
ỉf freezỉng place the dỉpped and ửncooked chỉcken balls onto a parchment lỉned
bakỉng sheet and freeze for 15 to 20 mỉnửtes. Transfer to a freezer bag and
store ỉn the freezer ửntỉl ready. When ready to bake, place the frozen chỉcken
balls on a parchment lỉned bakỉng sheet and bake at 350˚F for 25 to 30 mỉnửtes,
ửntỉl crỉspy and golden brown.<o:p></o:p></span></i></div>
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Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-11755426278740468972013-07-03T08:16:00.001-07:002013-07-11T03:50:43.835-07:00ORANGE CREAMSICLES<h3>
</h3>
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<h3>
</h3>
<h3>
Ingredients</h3>
1 cup orange juice (fresh or frozen. you could also use orange juice concentrate for a stronger orange flavor)<br />
1 cup heavy cream or full fat coconut milk (you could also substitute melted/very soft vanilla ice cream)<br />
3 tablespoons honey<br />
¼ teaspoon orange extract<br />
½ teaspoon vanilla extract<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR9b13X2GmvlY7Kdxgqi5fDznheYyer6Fb9IEbrNQkih61EY257z-tknhvfgR8cdMdH3XbZ3L0xtClAxACAZcFMUQXlgCUrdOH1s8y0jq5mujsNa5_D8gn34u0BtLWNDpbbQCKh0kAfo/s800/IMG_2768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR9b13X2GmvlY7Kdxgqi5fDznheYyer6Fb9IEbrNQkih61EY257z-tknhvfgR8cdMdH3XbZ3L0xtClAxACAZcFMUQXlgCUrdOH1s8y0jq5mujsNa5_D8gn34u0BtLWNDpbbQCKh0kAfo/s400/IMG_2768.jpg" width="400" /></a></div>
<br />
<h3>
Instructions</h3>
In a medium bowl, whisk all ingredients together.<br />
Pour mixture into popsicle molds. Let set for 30-60 minutes, then add popsicle sticks. Freeze for another 4-6 hours or until frozen.<br />
When you’re ready to serve, run some warm water along your popsicle mold to loosen the popsicles and serve immediately.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-2040722893734068552013-06-30T03:58:00.002-07:002014-10-05T14:36:10.498-07:00Cherry Margarita<h2 style="text-align: center;">
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<br />
Sipping Saturday<br />
<br />
A bulging bag of ruby jewels arrived home with me on each of 3 trips to the grocery store this week. My intentions for the first bag were to whip up my Saturday Margarita, that didn’t happen.<br />
<br />
Half -way into the second bag I felt another trip to the grocery store was in my future. By the third bag we had lost all control. Cherries rock!<br />
<br />
We didn’t even bother to mix a batch of pancake batter or cream butter for a cake.<br />
<br />
Fresh over ice.<br />
<br />
These cherries stood no chance, as juice ran down our cheeks we sat barefoot in our small backyard throwing back pound after pound of cherries. No conversation, no interruptions, just cherries. When I finally awoke from my cherry laced dream I sent hubby to the store for another pound. Lucky me. Cherry Margarita. <br />
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<br />
This margarita is my new favorite, well at least for this week. The color is mind blowing beautiful, but the taste is crazy good. It is a little more work only in regard to pitting the cherries, but man is it worth the effort. The lime juice and salt rim really add another flavor dimension to this ruby red liquid happiness. Give it a try. Enjoy! Sweet Life<br />
<br />
A wonderful reader recently wrote asking why some of my margaritas have a thin foam. In all my margaritas, I only use fresh juice. I run my fresh fruit through my trusty juicer to extract the most flavor. This produces a tiny amount of foam from the juicing process. Feel free to strain for a clearer juice. I kinda enjoy the earthy look. Thanks for your email Judy. Enjoy this Cherry margarita.<br />
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<h3>
Cherry Margarita</h3>
<br />
makes 4 margaritas<br />
<br />
salt<br />
<br />
lime wedges<br />
<br />
1 cup tequila<br />
<br />
1 cup fresh cherry juice, about 1 1/2 cups of fresh cherries<br />
<br />
1/3 cup fresh lime juice<br />
<br />
1/2 cup Cointreau<br />
<br />
ice cubes<br />
<br />
On a small plate spread salt. With lime wedges moisten rim of 6 ounce glasses. Dip glasses into salt. Place glasses into freezer to chill.<br />
<br />
In a pitcher combine tequila, cherry juice, lime juice and Cointreau. Remove glasses from freezer and serve margarita mixture over ice. Garnish with lime slices.<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com1tag:blogger.com,1999:blog-420041072619362474.post-67533391711959887672013-06-27T08:58:00.001-07:002013-07-11T03:49:02.736-07:00<div class="separator" style="clear: both; text-align: center;">
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<h2 style="text-align: center;">
Orange Fluff Jello Salad Recipe</h2>
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<br />
Every Sunday, our Mom would make some sort of jello as a side dish to our delicious dinner. It was usually my favorite part of the meal! This recipe was one of our favorites growing up, and now my little family eats it right up. Plus, it makes a lot so it is a great side dish for parties or big dinners!<br />
<br />
This dish is tasty enough to be a side dish or dessert!<br />
<br />
Orange Fluff Jello Salad Recipe:<br />
<br />
<h3>
Ingredients:</h3>
1 large package Cook and Serve vanilla pudding<br />
1 large package orange jell-o<br />
2 cups water<br />
1 16 oz Cool-Whip (lite or fat-free is fine)<br />
1/2 bag mini marshmallows<br />
1 can pineapple tidbits (Any size, depending on your preference)<br />
1 can mandarin oranges (Any size, depending on your preference)<br />
2 bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)<br />
<br />
<h3>
Directions:</h3>
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
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<br />Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-79019585621171040752013-06-25T09:40:00.001-07:002014-10-05T14:37:14.169-07:00Carrot Kohlrabi Juice<h2 style="text-align: center;">
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<br />
Kohlrabi belongs to the cabbage family of vegetables, is high in vitamin C and contains a good amount of B vitamins as well.<br />
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<br />
<h3>
Ingredients</h3>
<br />
<ul>
<li>6 carrots, scrubbed</li>
<li>2 small or 1 large kohlrabi, scrubbed and peeled</li>
</ul>
<br />
<br />
<h3>
Instructions</h3>
<br />
<ul>
<li>Chop everything into chunks that fit into the juicer chute.</li>
<li>Pass all the ingredients through the juicer, alternating ingredients.</li>
<li>Strain through a fine mesh strainer to remove foam if desired.</li>
<li>Pour juice into ice-filled glasses and serve immediately.</li>
</ul>
<br />
<h3>
Notes</h3>
Gluten Free, Grain Free, Paleo, Vegan, Raw<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-45343181526298964822013-06-25T09:28:00.001-07:002014-10-05T14:38:09.574-07:00TURKEY QUINOA TACO WRAPS<h2 style="text-align: center;">
<br /></h2>
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<h3>
Nutrition Facts Per Serving</h3>
Serves 4<br />
Calories 353<br />
Fat 13.4 grams<br />
Carbs 40 grams<br />
Dietary Fiber 8.6 grams<br />
Protein 23.4 grams<br />
<br />
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<h3>
</h3>
<h3>
Ingredients</h3>
1/2 pound 93% lean ground turkey<br />
1/2 cup dry quinoa<br />
8 oz black beans<br />
8 oz corn<br />
1 bunch cilantro<br />
1 tbsp extra virgin olive oil<br />
1 tbsp cumin<br />
1 tbsp chili pepper<br />
1 tsp cayenne pepper<br />
4 tomatoes<br />
2 limes<br />
1 head romaine lettuce<br />
Salt & pepper<br />
<br />
<h3>
Let's Get Cooking!</h3>
1. Cook quinoa according to package directions.<br />
2. Add olive oil to deep saute pan and heat to medium high heat. Add ground turkey to pan and saute until browned.<br />
3. Stir in cooked quinoa, corn and black beans.<br />
4. Add cumin, chili pepper & cayenne and stir to combine. Mix in half your cilantro, season with salt & pepper and add in juice of one lime.<br />
5. Dice tomatoes and mix with remaining cilantro. Stir in juice & zest of remaining lime.<br />
6. Serve up taco filling in romaine lettuce leaf and top with tomato salsa. <br />
<br />
Make 4 healthy servings, enjoy!Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-44490450677444505632013-06-24T09:39:00.000-07:002013-07-11T03:52:17.467-07:00<h2 style="text-align: center;">
Cauli “Mac” N’ Cheez</h2>
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<br />
<br />
Comfort food is always welcomed, especially when it’s chilly outside! Unfortunately, our favorite comfort foods can be bad for our waistline so it’s always fun to have hints of comfort food in dishes that are a tad bit healthier. I love my cauliflower mac n’ cheese as the cauliflower is used in place of pasta, making it naturally gluten free and sneaking in a great veggie! You can also mix in brocoli or even some smoky vegan tempeh bacon for added lean protein with a flavorful kick! I hope you enjoy it!<br />
<br />
<br />
<ul>
<li>Salt, for water</li>
<li>1 large head cauliflower, cut into small florets</li>
<li>vegan butter or high heat oil, to coat the pan</li>
<li>1 cup vegan heavy cream (dairy free heavy cream = 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )</li>
<li>2 ounces vegan cream cheese, cut into small pieces</li>
<li>2 teaspoons Dijon mustard</li>
<li>1 1/2 cups shredded vegan cheddar</li>
<li>1 tablespoon nutritional yeast</li>
<li>Salt and pepper, to taste</li>
<li>1/2 teaspoon freshly minced garlic</li>
<li>Bread crumbs, for topping (gluten free if desired)</li>
</ul>
<br />
<br />
Optional add ins (1/2 cup to 1 cup of any of these):<br />
<br />
<ul>
<li>Tempeh bacon</li>
<li>Vegan chicken</li>
<li>Seitan</li>
<li>Marinated tofu</li>
<li>Brocoli</li>
</ul>
<br />
<br />
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.<br />
<br />
Coat the baking dish well with vegan butter or high heat oil.<br />
<br />
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.<br />
<br />
<br />
Bring the heavy cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the shredded cheese, salt, pepper, nutritional yeast and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Add any add ins you would like, mixing well to fully coat and incorporate.<br />
<br />
Top with the remaining 1/2 cup cheese and sprinkle bread crumbs, then bake until browned and bubbly hot, about 15 minutes.
<br />
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<br />Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-44147567573333807122013-06-24T08:41:00.005-07:002014-10-05T14:40:50.625-07:00Broccoli Cheese Bites<br />
<h2 style="text-align: center;">
<br /></h2>
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<br />
<br />
<br />
<h3>
Broccoli Cheese Bites:</h3>
<br />
16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)<br />
1 1/2 cup of grated cheddar cheese<br />
3 eggs<br />
salt & pepper<br />
1 cup of seasoned Italian breadcrumbs<br />
<br />
Mix all the ingredients together in a large bowl.<br />
<br />
With your hands, form small patties and lay on a parchment lined baking sheet.<br />
<br />
<br />
Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.<br />
<br />
Let cool and enjoy!<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com1tag:blogger.com,1999:blog-420041072619362474.post-71258528902948804312013-06-23T08:29:00.004-07:002014-10-05T14:32:31.600-07:00Chicken Bacon Ranch Pasta<h2 style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jdSsGaesPKcVbVQ0skSSgkIYYvV6FHLWJaieqN7z0Xih20AUnop0VpelQuUbVzSmIOoYL1uOX1uPfcsvDXICM_r5hVK6Fsn2gP8-jnJ9ZncnDbefK1qj7tuYejNwaXThKOyO3iDINIk/s1600/IMG_2667-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jdSsGaesPKcVbVQ0skSSgkIYYvV6FHLWJaieqN7z0Xih20AUnop0VpelQuUbVzSmIOoYL1uOX1uPfcsvDXICM_r5hVK6Fsn2gP8-jnJ9ZncnDbefK1qj7tuYejNwaXThKOyO3iDINIk/s640/IMG_2667-1.jpg" height="640" width="425" /></a></h2>
<br />
Super easy to make and ridiculously delicious!<br />
<br />
<h3>
INGREDIENTS</h3>
Print This Recipe<br />
<br />
<ul>
<li>10-12 oz penne pasta</li>
<li>2 cups cooked and chopped chicken</li>
<li>3/4 cup cooked and crumbled bacon</li>
<li>1/4 cup butter</li>
<li>1/4 cup flour</li>
<li>2 cups heavy cream (milk would be fine, too)</li>
<li>1 tsp. onion powder</li>
<li>1 tsp. garlic salt</li>
<li>1/3 cup ranch dressing I used Lite House</li>
<li>3/4 cup shredded cheddar cheese</li>
</ul>
<br />
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<h3>
</h3>
<h3>
INSTRUCTIONS</h3>
<br />
<ul>
<li>Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.</li>
<li>Toss in cooked and chopped chicken as well as cooked and crumbled bacon into the pasta.</li>
<li>TO MAKE RANCH ALFREDO SAUCE: Melt butter in saucepan, add flour and stir to combine. Once you have your roux, add heavy cream (or milk) stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined.</li>
<li>Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine.</li>
<li>Add in shredded cheddar cheese and stir to combine.</li>
<li>Pour into a casserole pan and bake at 350 degrees F for 15 minutes.</li>
</ul>
Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-81499857463403022792013-06-22T09:02:00.002-07:002013-06-22T09:02:42.615-07:00<h2 style="text-align: center;">
Mexican Grilled Corn</h2>
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<br />
Street vendors across Mexico sell this style of roasted or grilled corn — topped with mayonnaise, chili powder, and Cotija cheese. You can serve the unadorned corn on a platter with small bowls of the sauce, cheese, and lime on the side so everyone can make their own.<br />
<br />
<h3>
Ingredients</h3>
2 tablespoon(s) low-fat mayonnaise<br />
2 tablespoon(s) nonfat plain yogurt<br />
1/2 teaspoon(s) chili powder<br />
4 ear(s) corn, husked<br />
4 tablespoon(s) finely shredded Cotija (see Shopping Tip) or Parmesan cheese<br />
1 lime, quartered<br />
<h3>
<br />Directions</h3>
<br />
Preheat grill to medium-high.<br />
Combine mayonnaise, yogurt and chili powder in a small bowl.<br />
Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.<br />
<h3>
<br />Tips & Techniques</h3>
<br />
Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.<br />
<br />
<h3>
Nutritional Information</h3>
(per serving)<br />
<br />
Calories<span class="Apple-tab-span" style="white-space: pre;"> </span> 98<br />
Total Fat<span class="Apple-tab-span" style="white-space: pre;"> </span> 3g<br />
Saturated Fat<span class="Apple-tab-span" style="white-space: pre;"> </span>1g<br />
Cholesterol<span class="Apple-tab-span" style="white-space: pre;"> </span>2mg<br />
Sodium<span class="Apple-tab-span" style="white-space: pre;"> </span> 108mg<br />
Total Carbohydrate<span class="Apple-tab-span" style="white-space: pre;"> </span>16g<br />
Dietary Fiber<span class="Apple-tab-span" style="white-space: pre;"> </span>--<br />
Sugars<span class="Apple-tab-span" style="white-space: pre;"> </span> --<br />
Protein<span class="Apple-tab-span" style="white-space: pre;"> </span> 3g<br />
Calcium<span class="Apple-tab-span" style="white-space: pre;"> </span> 0<br />
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-53623967818334355352013-06-21T11:12:00.003-07:002013-06-21T11:14:28.695-07:00<br />
<h2 style="text-align: center;">
<u>Healthy Diabetes Recipes for Dinner</u> </h2>
<h2 style="text-align: center;">
Ravioli with Arugula & Pecorino</h2>
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<br />
Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.<br />
<br />
Makes: 4 servings, 1 1/4 cups each<br />
<br />
Active Time: 20 minutes<br />
<br />
Total Time: 20 minutes<br />
<br />
<h3>
INGREDIENTS</h3>
1 pound fresh or frozen cheese ravioli, preferably whole-wheat<br />
1 large clove garlic, minced<br />
1/2 teaspoon kosher salt<br />
1/4 cup extra-virgin olive oil<br />
2 large shallots, sliced<br />
3 tablespoons red-wine vinegar<br />
1 teaspoon Dijon mustard<br />
Freshly ground pepper to taste<br />
6 cups arugula<br />
1/2 cup shaved Pecorino Romano or Parmesan cheese (see Tip)<br />
<br />
<h3>
PREPARATION</h3>
<ul>
<li>Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 9 minutes or according to package directions.</li>
<li>Meanwhile, mash garlic and salt into a paste with the side of a chef’s knife or back of a spoon. Heat oil in a small skillet over medium heat. Add the garlic paste and shallots and cook, stirring often, until just starting to brown, 2 to 3 minutes. Stir in vinegar, mustard and pepper; remove from the heat.</li>
<li>Drain the ravioli well. Place in a large bowl and toss with arugula and the dressing. Serve sprinkled with cheese.</li>
</ul>
<br />
<h3>
TIPS & NOTES</h3>
Tip: Use a vegetable peeler to shave curls off a block of hard cheese.<br />
<br />
<h3>
NUTRITION</h3>
Per serving: 413 calories; 24 g fat ( 8 g sat , 11 g mono ); 57 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 16 g protein; 2 g fiber; 585 mg sodium; 156 mg potassium.<br />
<br />
Nutrition Bonus: Calcium (25% daily value), Vitamin A (19% dv).<br />
<br />
Carbohydrate Servings: 2<br />
<br />
Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 3 fatAnonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0tag:blogger.com,1999:blog-420041072619362474.post-32894657987225254032013-06-20T09:22:00.002-07:002013-06-20T09:22:39.217-07:00<h2 style="text-align: center;">
<span style="color: #6f8bc1; font-family: Trebuchet MS, Trebuchet, sans-serif; font-size: large;"><span style="font-weight: normal;">Strawberry Banana Muffins</span></span></h2>
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<span style="color: #6f8bc1; font-family: Trebuchet MS, Trebuchet, sans-serif; font-size: large;"><span style="font-weight: normal;"><br /></span></span></div>
Make sure your berries are ripe and sweet. That goes for your bananas, too. You want them fragrant and soft, as they provide much of the sweetness in this low sugar treat. (Note- these are egg-free and vegan- more akin to a whole grain muffin than a cakey white flour and sugar cupcake- just sayin'.)<br />
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<br />
<h3>
Ingredients:</h3>
<br />
1 cup banana puree (3 medium bananas)<br />
1/3 cup organic coconut or canola oil or grapeseed oil<br />
1/3 cup non-dairy milk<br />
1/2 cup packed organic light brown sugar<br />
2 teaspoons bourbon vanilla extract<br />
Ener-G Egg Replacer for 2 eggs mixed (or use two free-range organic eggs)<br />
3/4 cup sorghum flour<br />
1/2 cup millet flour or buckwheat flour<br />
1/2 cup almond flour or brown rice flour<br />
1/4 cup potato starch (not potato flour) or tapioca starch<br />
1 teaspoon xanthan gum<br />
1/2 teaspoon sea salt<br />
1 tablespoon baking powder<br />
1 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
1 1/2 cups sliced fresh organic strawberries, rinsed and patted dry<br />
<br />
<h3>
Instructions:</h3>
Preheat the oven to 350ºF. Line a 12-muffin pan with paper liners.<br />
<br />
In a mixing bowl beat together the banana puree, oil, rice milk, brown sugar, vanilla and egg replacer (or eggs).<br />
<br />
Add the flours, starch, xanthan gum, sea salt, baking powder, cinnamon and nutmeg. Stir until well combined. If the batter is stiff add a tablespoon of rice milk at a time to achieve a lighter, somewhat sticky batter.<br />
<br />
Add in the strawberries by hand and stir gently.<br />
<br />
Drop by spoonfuls into the prepared muffin cups.<br />
<br />
Bake in the center of a preheated oven until they are done in the center- roughly 22 to 25 minutes. Test for wetness with a wooden pick. Muffins should be domed and firm to a light touch.<br />
<br />
The most important tip I've found when baking gluten-free muffins and cupcakes is to remove them from the pan to cool, as soon as you can. The longer they stay in the muffin pan the longer they steam. And we know what steam does to bottoms. That's right. And we hate our soggy bottoms, now, don't we?<br />
<br />
Cool on a wire rack. Eat warm or cool, or whichever way warms the cockles of your sweet little heart.<br />
<br />
<h3>
Nutrition Facts</h3>
Amount Per Serving<br />
Calories 180 Calories from Fat 80<br />
% Daily Value *<br />
Total Fat 9g 14%<br />
Saturated Fat 1.5g 8%<br />
Trans Fat 0g<br />
Cholesterol 30mg 10%<br />
Sodium 110mg 5%<br />
Potassium 230mg 7%<br />
Total Carbohydrate 27g 9%<br />
Dietary Fiber 3g 12%<br />
Sugars 10g<br />
Protein 3g<br />
Vitamin A 2%<br />
Vitamin C 20%<br />
Calcium 4%<br />
Iron 10%<br />
<br />
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.Anonymoushttp://www.blogger.com/profile/15490176510338160445noreply@blogger.com0