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Recipes
Tomato Brushcetta
By Peggie
· Preheat oven to 400 º F (204 º C), then cut bread diagonally into ¾” pieces
- 4 Mucci Farms tomatoes on the vine
- 1/2 cup Extra virgin olive oil
- Shredded parmesan cheese
- 1/4 red onion
- 1 baguette
- 2 garlic cloves
- Salt & pepper to taste
- 1/4 cup chopped basil
SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE
By Peggie
This baby is rich. Perfectly rich
- 1 box brownie mix, plus ingredients required on box
- 1/4 cup milk
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 1/2 cups peanut butter
- 8 oz Cool Whip, thawed
- 1 20 oz bottle chocolate sundae syrup
- 1 20 oz bottle caramel sundae syrup
- 1 11.5 oz bag mini snickers, chopped, divided into three groups
Whole Chicken
By Peggie
Tender, fall-off-the-bone chicken! Skip the overnight refrigeration if you are in a hurry
- 4 teaspoons salt (per recipe reviews, 2 tsp is better)
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large roasting chicken (with pop-up timer if possible)
- 1 cup chopped onion (optional)
Vegan Southwestern Coleslaw
By Peggie
Take traditional coleslaw to the next level with this vegan southwestern coleslaw! Plant-based, oil-free
- 4 4 1/2 cups green cabbage 1/2 head of cabbage thinly sliced
- 4 4 1/2 cups green cabbage 1/2 head of cabbage thinly sliced
- 4 4 1/2 cups green cabbage 1/2 head of cabbage thinly sliced
- 4 4 1/2 cups red cabbage 1/2 head of cabbage, thinly sliced
- 4 4 1/2 cups red cabbage 1/2 head of cabbage, thinly sliced
- 4 4 1/2 cups red cabbage 1/2 head of cabbage, thinly sliced
- 1 1 1 large sweet potato peeled and shredded
- 1 1 1 large sweet potato peeled and shredded
- 1 1 1 large sweet potato peeled and shredded
- 1/4 1/4 1/4 cup chopped cilantro
- 1/4 1/4 1/4 cup chopped cilantro
- 1/4 1/4 1/4 cup chopped cilantro
- For Dressing
- For Dressing
- For Dressing
- 1 1/2 1 1/2 1/2 cups Savory Cashew Cream see note for substitution options
- 1 1/2 1 1/2 1/2 cups Savory Cashew Cream see note for substitution options
- 1 1/2 1 1/2 1/2 cups Savory Cashew Cream see note for substitution options
- 2 2 2 Chipotles in adobo or 2 tablespoons chipotle puree
- 2 2 2 Chipotles in adobo or 2 tablespoons chipotle puree
- 2 2 2 Chipotles in adobo or 2 tablespoons chipotle puree
- 2 2 1 2 lime juice 1 or 2 limes, depending on how juicy they are
- 2 2 1 2 lime juice 1 or 2 limes, depending on how juicy they are
- 2 2 1 2 lime juice 1 or 2 limes, depending on how juicy they are
- 3 3 1 cloves of garlic or sub 1 teaspoon garlic powder or granulated garlic, minced or grated with a microplane , optional
- 3 3 1 cloves of garlic or sub 1 teaspoon garlic powder or granulated garlic, minced or grated with a microplane , optional
- 3 3 1 cloves of garlic or sub 1 teaspoon garlic powder or granulated garlic, minced or grated with a microplane , optional
Homemade Hamburger Helper
By Peggie
To a large pot add beef, onion, peppers, pepper flakes, garlic, salt, Italian seasoning and spinach
- 1 lb lean ground beef
- 1/2 medium onion, diced
- 1/2 red pepper, diced
- 1 pinch red pepper flakes (or more, if you like it spicy!)
- 1/2 tsp minced garlic
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 cube frozen spinach (or about 1 cup fresh, chopped fine)
- 1 1/2 cup milk
- 1 1/2 cup beef broth
- 2 1/2 cups dry, uncooked macaroni
- 1 1/2 cups tomato or pasta sauce
- 1 1/2 cups shredded cheese
Vodka Slushies
By Peggie
Combine all of the ingredients in a large plastic container
- 1 1/2 quarts cranberry juice cocktail
- 1 (6-ounce) can frozen orange juice concentrate, defrosted
- 2 cups vodka
Beef & Broccoli - Slow Cooker
By Peggie
In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic
- For serving:
- 2 lbs sirloin steak or boneless beef chuck roast, sliced thin
- 1 cup beef broth
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 Tbsp. sesame oil
- 4 garlic cloves, minced
- 4 Tbsp. cornstarch
- 4 Tbsp. water
- 1 head of broccoli, cut into florets
- White rice, cooked
Blueberry Energy Bites
By Peggie
Mix oats, almond butter and honey in a large bowl
- 1 cup dry oat (100 g)
- ¼ cup almond butter (60 g)
- ¼ cup honey (85 g)
- ½ cup dried blueberry (50 g)
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla
- salt, optional
Grilled Lemon Sriracha Shrimp - Cycles 2 & 3
By Peggie
Grilled Lemon Sriracha Shrimp BY TOREY ==> PSST, SIGN UP FOR YOUR FREE QUICK START GUIDE
- 1 1/2 pounds of large shrimp, peeled and deveined (leave tails on if desired)
- 2 tablespoons olive oil
- 2 tablespoons of honey note: Use Stevia if you’re sticking to the 17 Day Diet
- 1/4 cup soy sauce (reduced sodium preferred)
- juice from 2 lemons
- 2 cloves of garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons Sriracha Sauce (Increase for more of a kick)
- lemon wedges and chopped parsley for garnish (optional)
Kale-Pomegranate Salad with Pecans
By Peggie
Serve our Kale-Pomegranate Salad with Pecans as an appetizer or stunning side dish at your next dinner party
- 1/2 lb. (225 g) kale, stemmed, cut into thin strips
- 1/2 lb. (225 g) Brussels sprouts, trimmed, shredded (about 2 cups)
- 1 cup pomegranate seeds
- 1/2 cup Cracker Barrel Crumbled Feta Cheese
- 1/2 cup chopped pecans, toasted
- 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing