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BAKED SQUASH CHIPS

BAKED SQUASH CHIPS

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Preheat oven to 425. Line a cookie sheet with parchment

  • 2 - 3 yellow squash
  • 1 1/2 cups panko
  • 1/2 cup parmesan cheese
  • 1 egg
  • 2 tablespoons water
  • salt and pepper
  • 1 tablespoon Trader Joe's Everyday Seasoning (or your favorite all purpose seasoning)
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Christmas Cranberry Cake

Christmas Cranberry Cake

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Preheat oven to 350 degrees

  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups flour
  • 12 oz fresh cranberries
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Cheese-Lover's Pasta Roll-Ups

Cheese-Lover's Pasta Roll-Ups

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These pre-portioned pasta roll-ups are perfect to serve on weeknights or on the buffet table at your next party

  • 1 egg, beaten
  • 1 container (475 g) light ricotta cheese
  • 2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese
  • 4 green onions, chopped
  • 1 Tbsp. Italian seasoning
  • 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce, divided
  • 16 lasagna noodles, cooked
  • 1/2 cup Kraft 100% Parmesan Grated Cheese
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French Silk Pie Bars

French Silk Pie Bars

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Preheat oven to 325 degrees

  • 1 sleeve (9 sheets) chocolate graham crackers, crushed
  • 2 Tablespoons sugar
  • 6 Tablespoons butter, melted
  • 4 ounces, weight Unsweetened Baking Chocolate
  • 1 cup Salted Butter, Softened
  • 1 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 4 whole Eggs
  • fresh whipped cream for topping and chocolate shavings
  • Instructions
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Roasted Asparagus

Roasted Asparagus

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Clean asparagus and take each stalk in your hands

  • 1 lb asparagus
  • 2 tbsp olive oil
  • 1/2 tsp salt
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VEGAN ASPARAGUS BROCCOLI SOUP - RACHELLE'S

VEGAN ASPARAGUS BROCCOLI SOUP - RACHELLE'S

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Switch on the Instant Pot on Sauté mode

  • 2 tablespoon cooking oil
  • 1 cup finely chopped onions
  • 2 teaspoon chopped garlic
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 14-15 asparagus stems ends trimmed and roughly chopped
  • 3.5 cups veg broth / water
  • ½ cup cashew milk or milk of your choice*
  • ¼ cup nutritional yeast nooch ( optional – for cheesy flavor)
  • Thyme to taste
  • 1 teaspoon crushed dried oregano/ mixed dried herbs
  • 1 teaspoon dried parsley
  • 2 tablespoons basil paste
  • Salt to taste
  • Grounded black pepper
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Black Bean & Roasted Red Pepper Veggie Burgers

Black Bean & Roasted Red Pepper Veggie Burgers

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Preheat oven to 375˚F (190˚C)

  • 15 oz black bean, 1 can, drained and rinsed
  • 1/2 cup jarred roasted red pepper, finely chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 cup cornmeal
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tuscan chicken mac and cheese

tuscan chicken mac and cheese

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Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes! No extra pots or

  • 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
  • Salt and pepper, to season
  • 1/2 teaspoon paprika (sweet or smokey)
  • 1/2 teaspoon dried parsley
  • 1 tablespoon oil, divided (use olive or canola oil)
  • 2 tablespoons butter
  • 1 small yellow onion chopped
  • 6 cloves garlic finely diced
  • 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
  • 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
  • 3 level tablespoons flour
  • 2 cups chicken broth
  • 3 cups milk OR light cream* or half and half, divided
  • 2 teaspoons dried Italian herbs
  • 10 ounces (300g) elbow macaroni uncooked (3 cups!)
  • 3 cups baby spinach leaves
  • 1 cup fresh grated Parmesan cheese
  • 3/4 cup mozzarella cheese shredded
  • 1/2 cup grated cheese Cheddar or Gruyere
  • 2 tablespoons fresh parsley chopped
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CHICKPEA BROCCOLI BUDDHA BOWL

CHICKPEA BROCCOLI BUDDHA BOWL

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The perfect one bowl meal, packed with plant protein, roasted veggies, and a delicious, simple peanut sauce

  • For the bowls:
  • 1-15oz can chickpeas, drained and rinsed
  • 2 heads broccoli, chopped into florets
  • 3 medium carrots, chopped (1 heaping cup)
  • 1 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked brown rice or quinoa
  • For the sauce:
  • 1/4 cup natural creamy peanut butter
  • 1/4 cup almond milk (more if needed to thin)
  • 1 tbsp + 1 tsp reduced sodium soy sauce (sub tamari for gluten-free)
  • 1 tbsp + 1 tsp pure maple syrup
  • 1 tsp minced ginger (optional)
  • pinch red pepper flakes (optional)
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TOASTED CASHEW VEGGIE BOWL

TOASTED CASHEW VEGGIE BOWL

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Cook rice according to package directions

  • Sauce:
  • 1/3 cup raw cashews (or use roasted cashews and skip step 2)
  • 2 tbsp olive oil
  • 1 cup shredded green cabbage
  • 1/2 red bell pepper, finely chopped
  • 1 carrot, finely chopped
  • 1/2 cup snow peas, chopped
  • 2 tsp sesame oil
  • 2 tsp sriracha
  • 1 cup rice
  • 2 heaping tbsp tahini
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • + a few tbsp water to thin it out if needed
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