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Recipes
Italian Stuffed Zucchini Boats
By Peggie
Preheat oven to 375 degrees F
- 3 medium, uniformly-sized zucchini
- 1 (24 to 26 ounce) jar tomato basil marinara, divided
- 1 tablespoon olive oil
- 1 pound lean ground turkey or beef
- 1/3 cup chopped onion
- 1 teaspoon minced garlic
- 1/3 cup chopped red bell pepper
- 1/2 cup chopped brown button mushrooms
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Fresh ground black pepper, to taste
- 1/4 teaspoon crushed red pepper, or to taste
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1/4 cup shaved or shredded Parmesan
- 2 tablespoons Italian style panko bread crumbs
Mozzarella-Stuffed Slow Cooker Meatballs
By Peggie
Roll golf ball sized balls with the meat mixture
- In a large mixing bowl combine:
- Cut low moisture mozzarella cheese into 3/4 inch cubes cubes. Store in refrigerator while preparing the meat.
- 1 pound ground beef
- 1 pound hot Italian sausage
- 1/2 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1 cup bread crumbs
- 1/4 cup parmesan cheese
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup chopped parsley
Snickerdoodle Blondies
By Peggie
Preheat oven to 350 degrees F
- 1 1/2 Sticks unsalted butter, softened
- 1 c. sugar
- 1/2 c. brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 c. all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- cinnamon-sugar, for sprinkling
Spicy Buffalo Chickpea Wraps
By Peggie
Move over, wings! Bite into this spicy and satisfying veggie wrap, which cuts out the fried chicken in favor of chi...
- 1/4 cup (2 1/2 oz/75 g) tahini
- Zest and juice of 1 small lemon
- 1 tablespoon coconut nectar or maple syrup
- 1 tablespoon cold water
- 1/4 teaspoon Worcestershire sauce (see note)
- 3 large garlic cloves, minced
- 4 cups (4 oz/125 g) baby kale, packed
- 4 whole-grain flour tortillas (about 8 inches/20 cm each)
- 2 plum tomatoes, thinly sliced
- 1/2 small red onion, thinly sliced
- 2 tablespoons hot-pepper sauce, such as Frank’s Red Hot Sauce, plus more for serving
- 1 tablespoon extra-virgin olive oil
- 1 can (15 oz/155 g) unsalted chickpeas, rinsed and drained
Creamy One Pot Pasta
By Peggie
In a pan over medium heat, heat olive oil
- olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tbsp tomato paste
- 1 pint grape tomatoes, halved.
- salt & pepper to taste
- 2 1/2 cups vegetable broth
- 2 1/2 cups non dairy milk
- 16 oz pasta (small penne)
- 5 oz spinach
- 1/3 cup nutritional yeast
Healthy Sweet Treats
By Peggie
When you have a sweet tooth and want to stay on track, here's a nice treat
- 3 mashed bananas, ripe
- 1/3 cup apple sauce
- 2 cups oats
- 1/4 cup almond milk
- 1/2 cup raisins (optional)
- 1 tsp vanilla
- 1 tsp cinnamon
WHITE CHOCOLATE AND RASPBERRY DESSERT
By Peggie
This twist on classic Italian tiramisu is the perfect potluck dessert
- 115 g white chocolate
- 6 egg yolks
- 3/4 cups granulated sugar
- 1 tub mascarpone cheese
- 1 teaspoon vanilla
- 2 cups whipping cream 35%
- 1/2 cup strong brewed coffee at room temperature
- 1/4 cup crème de cacao liqueur
- 36 ladyfinger cookies (about 4- x 1-inch/10 x 2.5 cm)
- 3 pkg fresh raspberries
PINEAPPLE COOLERS
By Peggie
Blend all ingredients together until smooth
- 4 cups pineapple chunks, chilled
- 1 1/2 cups ice
- 1/4 cup lime juice
- 1/4 cup coconut milk
- 1/3 cup rum
Baked eggs in Peppers
By Peggie
Preheat oven to 350°F. On a cutting board, split the bell peppers in half from stem to base
- 2 bell peppers
- 1 tablespoon Kosher salt
- 1 tablespoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup finely chopped chives
- 4 large eggs
- 4 strips cooked bacon
- 1/2 cup shredded cheddar cheese
Glazed Lemon Sugar Cookies
By Peggie
Soft and chewy lemon sugar cookies rolled in powdered sugar and drizzled with icing
- For the Cookies
- 1/2 cup butter
- 1 cup sugar
- 1/2 tsp vanilla
- 1 egg
- 1 Tbsp. lemon zest
- 1 Tbsp. fresh lemon juice
- 1 1/2 cups flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- Garnish
- 1/2 cup powdered sugar for rolling
- For the Glaze
- 1 1/2 tablespoons water
- 3/4 cup - 1 cup powdered sugar