Choco-Berry Smoothie  

Tuesday, October 30, 2007

  • 3/4 c milk
  • 25-30 blueberries (I use frozen)
  • 1 t sugar free chocolate syrup
  • handful of ice

    1. Add all ingredients to blender.
    2. Blend until reaches desired consistency. Add more milk, if necessary.
    3. Serve.

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  • Verry Berry Syrup  

  • 1 c berries
  • 1/8 c water
  • 1 T zsweet/granulated sugar sub.

    1. In microwave-safe bowl, combine all ingredients and toss.
    2. Microwave for 2-3 mins until berries start to dissolve.
    3. Serve over pancakes, waffles, homemade ice cream, etc.

    TIP: For the berries, I usually use a cherry berry blend which contains blackberries, strawberries, blueberries, raspberries, and cherries. I take it straight from the freezer into the microwave. Delicious!

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  • Banana Pancakes  

  • 1/2 banana
  • 1 egg
  • 1/4 t vanilla
  • 1/8 t cinnamon

    1. Preheat non-stick pan over LO-MED heat.
    2. Combine all ingredients in food processor.
    3. Pulse 2-3 times.
    4. Pour into non-stick pan to make 2-3 pancakes.
    5. Flip as needed.
    6. When cooked through, top with butter, zsweet, & cinnamon or Very Berry Syrup.

    TIP: The key to these is cooking them slowly over the lower heat. If you cook them too quickly, they will brown and the middle will not cook. So be patient. :)

    Also, these are wonderful to cook up quite a few in advance and then freeze for even easier eating in the future.

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  • Taco Shells  

    Monday, October 22, 2007

    This is an old stanby that's been around for a while. Very easy to make and really adds some crunch to your homemade tacos, tostadas, taco salad, etc.

  • shredded cheese

    1. Place cheese in a thin layer on a piece of parchment paper.
    2. Microwave for 1 min. at a time, until cheese is bubbly and starts to slightly brown.
    3. While the cheese is still flexible, use the parchment paper to bend the cheese to give it a taco shape.
    4. Let the cheese cool while in this shape. (I use a small wrapped medicine bottle tucked inside the 'shell' to help it keep its shape while cooling.)
    5. When cooled, peel away parchment paper.

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  • BLT Salad  

    Friday, October 19, 2007


  • salad greens
  • 4 slices cooked NSA bacon, diced
  • 1 tomato, diced
  • 1 onion, chopped
  • 1/2 cucumber, peeled & sliced
  • 1 c bean sprouts
  • 1/2 c mozzarella, shredded

    1. Combine all ingredients in large bowl.

  • 1/3 c NSA mayo (I use Duke's Mayonnaise)
  • 1/4 c milk
  • 1 T spicy mustard
  • 1/2 t garlic powder
  • black pepper

    1. Combine all ingredients and whisk together.

    TIP: This makes a nice family size side salad or a very large salad entree.

    Source: Jennie-O packaging.

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  • Pumpkin Pie  

  • 1 can pumpkin (be sure it's 100% pumpkin and not pie mix)
  • 2 eggs
  • 1 can evaporated milk
  • 1 c zsweet
  • 1 t cinnamon
  • 1/2 t sea salt
  • 1/2 t nutmeg
  • 1/4 t ginger
  • 1/4 t cloves
  • unbaked pie crust

    1. Preheat oven to 425 degrees.
    2. Combine all ingredients and pour into crust.
    3. Bake 15 mins.
    4. Reduce heat to 350 & bake 45 mins.
    5. Cool completely before serving.

    TIP: You can make this pie completely crustless, by pouring into a PAM-sprayed pie dish and following the same cooking instructions.

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  • Pie Crust  

  • 6 oz pecan pcs
  • 2 oz walnut pcs
  • 2-4 T butter
  • 2 T zsweet

    1. In food processor, combine all ingredients and pulse until reaches desired consistency.
    2. Press down into 9" pie dish.

    TIP: This crust works for all sorts of pies, cheesecakes, or even as the 'crisp' in apple crisps.

    If wanting to bake separately such as for a pudding pie, simply bake @ 350 for 10 mins, until lightly browned. Cool completely before filling.

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