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Recipes
MEXICAN MINI BELL PEPPER NACHOS
By Peggie
The BEST thing about these pepper nachos is how STUPID SIMPLE they are
- 1/2 lb Lean ground beef (I used 93%)
- 26 Mini peppers
- 6 Tbsp Salsa
- 1 cup Grated reduced-fat Mexican cheese blend, packed (4 oz)
- 1/2 cup Tomato diced
- 1 Large avocado, diced
- 1/4 cup Green onion diced
- Chopped cilantro, for garnish
- Optional dips: salsa, guacamole, sour cream etc.
Pan Seared Salmon with Mediterranean Salsa Fresca
By Peggie
Place the salmon fillets onto a plate, and drizzle enough olive oil to lightly cover all sides
- Ingredients:
- 4 salmon fillets, skinned (roughly 1 1/4 – 1 1/2 pounds)
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt and pepper
- Pinch cayenne pepper
- 1 teaspoon grated lemon zest
- Olive oil
- Mediterranean Salsa Fresca (see recipe below)
- Mediterranean Salsa Fresca
- 1 cup small cherry or sugar tomatoes, quartered
- 1 small cucumber, finely diced
- 1/4 yellow bell pepper, finely diced
- 2 tablespoon pitted kalamata olives, finely diced
- 2 tablespoon red onion, finely diced
- 1 teaspoon fresh dill, chopped
- 1 teaspoon flat-leaf parsley, chopped
- 1/2 teaspoon grated lemon zest
- 1 teaspoon lemon juice
- Salt and Black pepper
- Directions:
- Combine all ingredients in a small bowl, and salt and pepper to taste, mix with a spoon to combine, and serve immediately, or keep covered and in the fridge until ready to serve.
Burrito Cups
By Peggie
1. Preheat oven to 160°C/320°F
- Filling:
- 1 onion, diced finely
- 200 grams chicken, diced finely
- 2 garlic cloves, minced
- 1 tomato, diced
- Burrito Spice Mix:
- 1 tsp chilli powder (mild, medium or hot - depending on your preference)
- 1/2 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- Salt
- Pepper
- 6 flour tortillas
- 50 grams refried beans
- 50 grams cheddar cheese, grated
- 50 grams rice, cooked
- Sour cream, guacamole, salsa and coriander to serve
Nachos with Corn, Black Beans and Tomatoes
By Peggie
Preheat the oven to 200°C (400°F)
- 400 g tortilla chips
- 750 g (3 cups) Saputo Taco Nacho shredded cheese
- 250 mL (1 cup) corn kernels, drained
- 250 mL (1 cup) black beans
- 4 green onions, finely sliced
- 250 mL (1 cup) diced tomatoes
- 1 jalapeño pepper, thinly sliced
Peanut Butter Chocolate Chia Pudding
By Peggie
This peanut butter chocolate chia pudding is a great indulgent dessert alternative and a quick breakfast packed wit...
- 1 cup almond milk or milk of your choice
- ¼ cup chia seeds
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1-2 tablespoons peanut butter
- 1 tablespoon sweetener of your choice (agave nectar, honey, maple syrup)
POMEGRANATE AVOCADO SALSA
By Peggie
Toss together pomegranate seeds, red onion, cilantro, jalapeño and avocado
- 2 pomegranates sliced and seeds removed (about 2 cups)
- 1/3 cup red onion diced
- 1/3 cup chopped fresh cilantro
- 1 jalapeno de-seeded and chopped
- 1 avocado* cut into small chunks seed removed
- Juice of 1 lime
- 1 tsp sea salt
Soft Frosted Sugar Cookies
By Peggie
For the cookies: In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside
- ingredients:
- For the cookies:
- 6 cups flour, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup butter, at room temperature
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups light sour cream
- For the frosting:
- 1 cup butter, at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 6 tablespoons heavy cream
- Sprinkles
Paloma
By Peggie
According to some, a favourite variation of the Margarita is known as the Paloma, which translates as the Dove
- 2 oz Silver Tequila (a silver tequila is recommended for this recipe as it is lighter)
- 1/2 oz lime juice
- pinch of salt
- 1 can grapefruit soda (Sanpellegrino Pompelmo)
- Garnish with a lime wedge over ice in a salt rimmed highball glass
Tomato and Mozzarella Appetizer
By Peggie
Follow the instructions for the Good Season Italian Dressing and substitute lime juice for water
- 2 8 oz Ball of Mozzarella Cheese
- 6 Vine Ripe Tomatoes
- 4 Green Onions
- 1 Cruet Kit of Good Seasons Italian Dressing
- 1 lime
- Extra Virgin Olive Oil
- Balsamic Vinegar
LUSCIOUS LEMON CHEESECAKE
By Peggie
Preheat oven to 350°. Graham Cracker Crust: In a large baggie, add graham crackers, a few at a time, and roll wit...
- Graham Cracker Crust:
- 2 2/3 2 2/3 2/3 cups graham crackers, crushed into crumbs
- 1/3 1/3 1/3 cup organic sugar
- 2/3 2/3 2/3 cup butter, melted
- Lemon Cheesecake Filling:
- 24 24 24 oz cream cheese
- 1 1/4 1 1/4 1/4 cup organic sugar
- 3 3 3 eggs, cage free
- 2 2 2 Tbs grated lemon peel
- 3 3 3 Tbs lemon juice, freshly squeezed
- 1 1 1 tsp vanilla
- Lemon Glaze:
- 1 1 1 cup organic sugar
- 2 2 2 eggs, cage free
- 1/4 1/4 1/4 cup lemon juice, freshly squeezed
- 3 3 3 Tbs grated lemon peel
- 6 6 6 Tbs butter, melted