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Recipes
MEDITERRANEAN CUCUMBER SALAD
By Peggie
Place all ingredients in a large bowl, and mix until the vegetables are evenly coated
- 1 pound Persian cucumber, seeded and diced small
- 1 pound ripe tomatoes, seeded and diced small
- 1/2 cup red onion, diced small
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon salt
Eggplant Hasselback
By Peggie
Preheat oven to 375°F/190°C
- 1 eggplant
- 1 cup marinara sauce
- Tomato, sliced
- Basil
- Mozzarella cheese, sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- Olive oil
- 1/4 cup panko
- 2 tablespoon parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon peppe
Mozzarella Sticks - Skinny Baked
By Peggie
Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden
- 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
- 1 large egg, beaten
- 2 tbsp flour
- 5 tbsp Italian seasoned breadcrumbs
- 5 tbsp panko crumbs
- 2 tsp parmesan cheese
- 1 tbsp dried parsley
- olive oil cooking spray (I used my misto)
TACO CASSEROLE
By Peggie
Preheat oven to 350 degrees
- 1 pound ground beef
- 1 packet taco seasoning
- 1/4 cup water
- 1 can Ro*Tel diced tomatoes with chiles, drained
- 1 can Nacho Cheese Soup
- 1/4 cup sour cream
- 1 cup grated cheddar
- 12 8-inch soft tortillas
- guacamole, cilantro, sour cream for topping, as desired
Baileys Brownies
By Peggie
Rich fudgy brownies with a fluffy buttery Baileys frosting and topped with a rich boozy Baileys chocolate ganache
- Brownies:
- 1 Boxed Fudge Brownie Mix 9x13 size , plus box indicated ingredients or your favorite homemade brownies
- Baileys Frosting:
- 3/4 cup unsalted butter , softened
- 1/3 cup Baileys Irish Cream
- 3 cups powdered sugar
- Baileys Ganache:
- 3/4 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
- 1/2 cup Baileys Irish Cream
TOMATO PESTO CHICKEN
By Peggie
Preheat oven to 400°F/200°C
- 12 ×18 inches parchment paper or aluminium foil
- 1 chicken breast
- 5 ounces asparagus
- 1 roma tomato, sliced
- 2 tablespoons pesto
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Eggs Florentine Domes
By Peggie
Preheat the broiler. Place the ham and muffins on a baking sheet
- HOLLANDAISE SAUCE:
- 8 8 slices 8 large slices ham, large slices
- 2 2 2 english muffins, halved
- 3 3 3 tablespoons unsalted butter, divided
- 2 2 2 cloves garlic, minced
- 10 10 10 oz (280 g) spinach, uncooked
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon pepper
- 4 4 4 large eggs
- 4 4 4 large egg yolks
- 1 1/2 1 1/2 1/2 tablespoons lemon juice
- 1 1 1 teaspoon dijon mustard
- 1/4 1/4 1/4 teaspoon cayenne pepper
- 1/2 1/2 1 cup (115 g) unsalted butter, 1 stick, melted
- 1 1 1 tablespoon fresh chives, chopped, for serving
Low Carb Chocolate Peanut Butter Bars
By Peggie
In a large microwave-safe bowl, melt peanut butter and butter
- 3/4 3/4 3/4 C Peanut Butter
- 3/4 3/4 3/4 C Butter
- 1/2 1/2 1/2 C Sukrin Icing Sugar (Or use your favorite keto friendly sweetener)
- 1 1 1 TSP Vanilla
- 1 1 1 C Almond Flour
- 1 1 1 C Coconut Flour
- 3 3 3 oz. Homemade Sugar-Free Chocolate Chips (or you can use Lily’s Sugar-Free Chocolate Chips too)
- 2 2 2 TBSP Coconut Oil
Coconut-spiked Squash Soup
By Peggie
This soup is an elegant holiday starter
- 2 tbsp (30 mL) butter
- 2 onions, chopped
- 2 1/2 lbs (1.25 kg) butternut squash cubes, about 1 large squash, cut up with seeds removed
- 1 carton (900 mL) chicken broth
- 1 can (400 mL) coconut milk
- Generous pinches of salt
- 1/3 cup (80 mL) toasted shredded unsweetened coconut (optional)
Rum Balls (Aussie)
By Peggie
Mix together well in a bowl
- 9 WeetaBix
- 1/2 cup coconut
- 1 cup chopped raisins (optional)
- 3-4 tablespoons cocoa
- 1 (300 ml) can condensed milk
- 6 tablespoons bundaberg rum (dark rum)
- extra coconut or chocolate sprinkles