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Recipes
Cajun Chicken Alfredo
By Peggie
Add the oil to a large pot (or large high sided skillet)
- 2 tbsp. olive oil
- 1 lb. boneless skinless chicken breast, cut into bite size chunks
- 2 tsp. Cajun seasoning
- 6 garlic cloves, minced
- 1 1/2 cups chopped mushrooms
- 1 cup bacon bits
- 1 1/2 cups chicken broth
- 1 cup milk
- 8 oz. dried fettuccine pasta (half of a 1 pound box)
- 1/3 cup grated Parmesan cheese
Rose Sangria - LCBO
By Peggie
Mix in a large pitcher and serve chilled with your favourite fresh or frozen fruit
- 1 750ml 750ml bottle Naked Grape Rose
- 2 473ml 473ml cans Growers Orchard Berry
- 1 750ml with 1 - 750ml bottle Bodacious Bubbles
Dr. Mike’s Power Cookie
By Peggie
Heat oven to 350 degrees. Beat together applesauce, almond paste, flaxseed oil, Truvia and agave nectar
- 1/3 cup unsweetened applesauce
- 2 tablespoons almond paste
- 1 tablespoon flaxseed oil
- 10 packets of Truvia
- 1/4 cup agave nectar
- 1 large egg
- 1/2 teaspoon vanilla
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vanilla whey powder
- 2 cups oats
- 1 cup dried cherries
- 1/2 cup sliced almonds
Pink Lemonade Margaritas
By Peggie
Pour the thawed lemonade concentrate into a pitcher and fill the can with cold water
- 1 (12oz) can of frozen pink lemonade concentrate, thawed
- 3 cans cold water (just use the empty lemonade can)
- 1 can tequila
- 1/2 can grand marnier
- crushed ice
- salt to rim the glasses
- 1 leme, wedged
BAKED SWEET HAWAIIAN CHICKEN
By Peggie
Delicious chicken that gets breaded and baked in a sweet and tangy pineapple sauce
- Sweet Hawaiian Ingredients:
- 3-4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 1/2 cup cornstarch
- 3 eggs, beaten
- 1/4 cup canola oil
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1 teaspoon minced garlic
- 1/2 tablespoon cornstarch
- 1 red pepper chopped
- 1 (20 oz) can pineapple tidbits, drained
Radish Eyeballs for Halloween Drinks
By Peggie
If your looking to transform your favorite everyday cocktail recipe into a Halloween cocktail-- with just a few spe...
- 1 radish
- 1 pimento stuffed green olive
BANANA CHOCOLATE CHIP MUFFINS
By Peggie
Rich and flavorful vegan banana chocolate chip muffins
- 2 cups (250g) All Purpose Flour*
- 1 cup (200g) Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 3 Medium Ripe Bananas (10.5oz/300g)*
- 1/2 cup (120ml) Soy Milk (or other non-dairy milk)
- 3 Tbsp Coconut Oil
- 1 Flax Egg
- 1 Tbsp Apple Cider Vinegar
- 1 and 1/2 cups (262g) Vegan Chocolate Chips (Or Chunks)
Bounty Bars
By Peggie
Mix the coconut and condensed milk together and shape into bars
- 400 g milk chocolate
- 3 cups shredded coconut
- 1 cup condensed milk
Drop from heaven shot
By Peggie
Mix & enjoy
- Rum
- Triple Sec
- Blue Curacao
- Pineapple Juice
Turkey Taco Bowls
By Peggie
1. Heat oil in a large skillet over medium-high heat
- 2 tablespoons oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large red onion, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound ground turkey
- 1 1-ounce packet taco seasoning
- 1 28-ounce can diced tomatoes, drained
- 2 cups cooked rice
- 1 can black beans, drained and rinsed
- 1 can corn
- 1 jar salsa
- 1 lime, sliced into wedges
- Cheddar cheese
- Fresh cilantro, for garnish