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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  • Jalapeno Poppers  

  • 3 jalapenos
  • 3 slices NSA bacon
  • 2oz shredded pepperjack cheese
  • 2oz cream cheese
    1. Preheat oven to 450.
    2. Remove stems & seeds from peppers and slice in 1/2 lengthwise.
    3. In small bowl, mix cream cheese & pepperjack.
    4. Fill each pepper half with the cheese mixture.
    5. Wrap 1/2 slice bacon around each pepper half.
    6. Place on a non-stick baking sheet and bake for 5-15 mins until bacon is cooked/heated through.

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  • Oven Roasted Vegetables  

    Monday, October 15, 2007

  • asparagus, fresh, snapped into 2" pieces
  • red, yellow, and orange bell peppers, roughly chopped
    (I also sometimes add purple or green)
  • red onion, roughly chopped
  • zucchini, roughly chopped
  • 2-3 cloves minced garlic
  • olive oil
  • salt/pepper (to taste)

    1. Preheat oven to 450.
    2. Place all the veggies on a baking sheet or roasting pan.
    3. Toss with garlic, olive oil & salt/pepper. Coat thoroughly.
    4. Arrange veggies in a single layer.
    5. Roast 20-40 mins until tender, tossing every 10 mins.


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  • Feta & Olive Stuffed Mushrooms  

  • 8oz baby bella or white mushrooms

  • mushroom stems
  • 4oz feta cheese
  • 4oz chopped black olives
  • 1/4 c finely chopped onion
  • 1 t greek seasoning
  • olive oil

    1. Preheat oven to 450 F.
    2. Clean mushrooms and remove stems (chop & save for stuffing).
    3. In bowl, toss mushrooms caps with about 1 T olive oil & place cavity-side down on non-stick baking sheet.
    4. Roast 5-10 minutes.
    5. In food processor, combine mushroom stems, onion, olives, feta cheese, and greek seasoning. Pulse to break up the feta cheese and consolidate the ingredients.
    6. Drizzle with 1-2 T olive oil & pulse to make it slightly 'doughy'.
    7. Press stuffing into each mushroom.
    8. Bake 10-15 mins, until heated through.
    9. Serve while hot.

    TIP: If I want these to be slightly more cheesy, when finished baking, I will top each mushroom with a bit more feta cheese and place under the broiler for 1-3 mins until slightly browned.

    Depending on the size of your mushrooms, you may have some stuffing left over. If so, store in air-tight container in the refrigerator for later use.

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  • Crockpot Turkey Breast  

  • turkey breast, bone-in (I usually use 2 split breasts)
  • 1 large onion, roughly chopped
  • 2-3 stalks celery, chopped
  • 2 c broth
  • 1/2 c white wine
  • 4-5 cloves minced garlic
  • 1 t rosemary leaves
  • 1/2 t poultry seasoning
  • salt/pepper (to taste)

    1. Put the onions, celery, and garlic on the bottom of crockpot.
    2. Place the turkey breast on top.
    3. Cover with broth.
    4. In small bowl or measuring cup, combine wine, rosemary, poultry seasoning, salt/pepper and pour over the turkey breast.
    5. Cook on low 6-8 hours.

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