Peggie's profile page
Recipes
Chickpea salad Sandwich
By Peggie
In a bowl, mash chickpeas then add onion, red pepper, mayo & mustard
- 1 - 15 oz can chickpeas, drained and mashed
- 1/4 cup red onion, diced
- 1/2 red pepper, diced
- 3 tbsp vegan mayo
- 1/2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt & pepper to taste
- 1 tbsp fresh dill
- lettuce
- bread
Whiskey Sours - Fresh
By Peggie
Combine the whiskey, lemon juice, lime juice, and syrup
- 3/4 cup whiskey (recommended: Jack Daniel's Tennessee Whiskey)
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1/2 cup freshly squeezed lime juice (4 limes)
- 2/3 cup sugar syrup
- Ice cubes
- Maraschino cherries
- NOTE: To make the sugar syrup, bring 1 cup of water & 1 cup of sugar to a boil, simmer until the sugar is completely dissolved. Chill before using.
Roast & Relaxation
By Peggie
Preheat oven to 325 degrees
- 1 lg. 14 x 20 Reynolds oven cooking bag
- 1/2 c. flour
- 1 can tomato sauce
- 1/2 c. water
- 1 tsp. salt
- 1 tsp. instant beef bouillon
- 1/4 tsp. pepper
- 3 med. carrots
- 2 med. onions
- 8 new potatoes
- 3 stalks celery cut in 1 inch slices
- 1 med. green or red bell pepper cut in 1 inch squares
- 4 lbs. beef rump roast, boneless
Carrots (Balsamic- glazed)
By Peggie
COOK carrots in boiling water in large saucepan on medium heat 4 to 6 min
- 10 carrots (1-1/4 lb./565 g), peeled, quartered lengthwise
- 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
- 3 Tbsp. brown sugar
- 1 Tbsp. butter
- 1 Tbsp. finely chopped fresh parsley
- Note: Recipe can be easily doubled to accommodate a larger number of dinner guests. Prepare as directed, doubling all ingredients.
Make-Ahead Raspberry-Peach Crisp Breakfast Parfaits
By Peggie
Stir together yogurt, oats, milk, chia seeds, and vanilla in a large bowl
- 12 oz Vanilla Greek Yogurt
- 2/3 cup gluten-free old fashioned oats (uncooked)
- 1/4 cup milk (any kind)
- 2 teaspoons chia seeds (optional)
- 1 teaspoon vanilla
- 2 peaches, chopped
- 6 oz raspberries
- 1/4 cup sliced almonds
SWEET POTATO BLACK BEAN BURGER (Vegan-Glueten Free)
By Peggie
Amazing sweet potato black bean burgers bulked up with brown rice and seasoned with smoky cumin and paprika
- 2 cups mashed sweet potato (~2 large sweet potatoes - organic when possible)
- 1 cup cooked salted black beans, rinsed and well drained (if unsalted, add more salt to the burgers)
- 1 - 1 1/2 cups cooked brown rice* (or sub cooked quinoa with varied results)
- 1/2 cup walnut or pecan meal (or very finely chopped)
- 1/2 cup finely diced green onion
- 2 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp each salt and pepper (to taste)
- 1/4 tsp chipotle powder (optional)
- 1 Tbsp brown sugar (optional | for added sweetness)
- FOR SERVING
- Sliced avocado
- Sprouts, lettuce or parsley
- Sliced onion
- Whiskey BBQ Ketchup
Eggplant Parmesan
By Peggie
Preheat oven to 400 degrees
- 1 large eggplant, peeled
- 4 egg whites
- Fat-free Parmesan cheese
- Garlic powder, to taste
- 1 cup of low-carb marinara sauce
Stuffed Peppers - C1
By Peggie
Brown the turkey with the olive oil, onion and garlic
- 4-5 bell peppers, seeded and halved
- 1 pound lean ground turkey
- 1 Tbsp olive oil
- Mushrooms (1-2 cups, chopped, or as much as you like)
- 1 onion, chopped
- 4 cloves of chopped garlic
- 1 can diced tomatoes
- 8 oz can tomato sauce (or more, if desired)
- Salsa
- Fat Free mozzarella cheese
PUMPKIN CRUNCH CAKE
By Peggie
Crunch Topping Melt Butter In a food processor, pulse cookies to a fine crumb Then Pulse walnuts to a fine chop Add...
- Crunch Topping
- 3 Cups (450 g) walnuts, finely chopped
- 3 Cups (360 g) vanilla wafers (about 75 cookies)
- 3 Cups (540 g) brown sugar
- 8 oz (184 g) butter
- Pumpkin Crunch Cake
- 1 1/4 (250 g) cup sugar
- 6 oz (168 g) softened butter
- 1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
- 2 1/2 ( 300 g) Cups flour
- 1/2 Cup (96 g) Greek yogurt
- 1 Tablespoon (15 ml) pure vanilla
- 1 Tablespoon (15 g) pumpkin pie spice
- 2 1/4 Teaspoons( 12 g) baking powder
- 3/4 Teaspoon (4 g) baking soda
- 1/2 Teaspoon (2.5) Salt
- 4 Large Eggs
- Cream Cheese Frosting
- 16 oz (454 g) cream cheese
- 8 oz (227 g) mascarpone (or cream cheese)*
- 8 oz (227 g) softened butter
- 2 cups (150 g) confectioners sugar
- 1 Tablespoon (15 ml) pure vanilla
Crock Pot Chicken Enchilada Chili
By Peggie
In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili bea...
- 1 can (10 ounces) red enchilada sauce*
- 1 can (14.5 ounces) petite diced tomatoes with green chilis**
- 1 can (15 ounces) chili beans in mild chili sauce
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) corn drained
- 1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
- 2 cups chicken stock or chicken broth
- 1 package (8 ounces) cream cheese very soft
- Seasonings
- 1/2 teaspoon ground cumin
- 3/4 teaspoon paprika
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 and 1/2 tablespoons chili powder
- Toppings: sour cream, freshly grated cheddar cheese, avocado, fresh lime, and fresh cilantro