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Recipes
Simple Chicken & Dumplings
By Bailey1_
Place a large pot on stove over medium high heat, add chicken broth, water, diced onion and diced chicken tende...
- 1 1
- pound chicken tenders, diced
- 1/2 1/2
- small onion, finely diced
- 1 1
- container (32 oz.) Chicken Stock or Broth
- 1 1
- cup water
- 1 1
- cup milk (or half & half)
- 1 1
- package Chicken Gravy Mix
- 1 1
- cup frozen peas and carrots
- Salt
- and Pepper, to taste
- 2 2
- cups Bisquick
- 2/3 2/3
- cups warm water
- Dried Parsley (optional)
Apple-Spinach Smoothie
By Bailey1_
Combine all ingredients except ice cubes in a blender; puruntil smooth
- 1 small apple, cored and chopped
- 2 packed cups baby spinach (2 ounces)
- 1/2 cup plain fat-free Greek yogurt
- 1/3 cup unsweetened apple juice or orange juice
- 2 tablespoons ground flax seeds
- 1 teaspoon maple syrup
- 1 cup ice cubes
Pumpkin Quinoa Breakfast Loaf | The Dr. Oz Show
By Bailey1_
Preheat oven to 350°F. Mix all ingredients together and pour into a sprayed mini loaf pan
- 1/2 cup quinoa flakes
- 1 tbsp ground flaxseed
- 1/2 cup egg whites
- 1/4 cup canned pumpkin
- 1/4 cup mashed banana
- 1/2 tsp almond extract
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- dash of cinnamon
- dash of nutmeg
- dash of cloves
- dash of ginger
- Stevia to taste
Haylie Pomroy's Shrimp and Veggie Stir-Fry with Quinoa Pasta
By Bailey1_
Shrimp and Veggie Stir-Fry with Quinoa Pasta (Phase 3)
- 2 tbsp olive oil
- 1/2 cup chopped red onion
- 3 tsp crushed garlic
- 12 to 14 asparagus stalks, trimmed and chopped
- 1 1/2 to 2 cups quartered Brussels sprouts
- 3 tsp chopped cilantro
- 1 tsp crushed red pepper flakes
- 1/2 tsp sea salt
- 2 heads baby bok choy, bottoms removed
- 1 lb extra-large cooked shrimp
- 2 cups cooked quinoa fusilli, warm or wild rice
Flax Pancakes
By Bailey1_
Stir together all ingredients in a bowl (minus butter) until well combined
- 1/2 cup flaxseed flour
- 1 cup unsweetened almond milk
- 4 egg whites
- 1 tsp. baking powder
- 2 Tbsp. almond butter
- butter
Coconut Cream Angel Pie Recipe
By Bailey1_
"Mom whipped up this wonderful pie on impulse, using an ancient whisk and an old skillet
- MERINGUE:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks, lightly beaten
- 1/2 cup flaked coconut
- 1 tablespoon butter
- 1-1/2 teaspoons vanilla extract
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 6 tablespoons sugar
- 1/4 cup flaked coconut
Radishes with Coconut Oil & Sage
By Bailey1_
Wash and remove the leaves and stems from the radishes
- Servings: 3-4
- Preparation Time: 10 minutes
- 2 bunches of radishes (I used Easter Egg Radishes so they were Valentine's colors)
- 2-3 tablespoons coconut oil
- 1-2 teaspoons sage (I used dried)
- sea salt and pepper to taste
Peanut Butter Cookies
By Bailey1_
Cream butter, add sugars, mix well
- 1 C butter
- 1 t vanilla
- 1 C brown sugar, packed
- 1 C white sugar
- 2 eggs
- 1 C peanut butter
- 3 C all-purpose flour
- 2 t baking powder
- 1/2 t salt
Stuffed Sweet Pepper Soup
By Bailey1_
In a Dutch oven, over medium heat, cook beef until no longer pink; drain
- 1 pound ground beef
- 8 cups water
- 4 cups tomato juice
- 3 medium sweet red pepper, diced
- 1-1/2 cups chili sauce
- 1 cup uncooked long grain rice
- 2 celery ribs, diced
- 1 large onion, diced
- 2 teaspoons browning sauce, optional
- 3 teaspoons chicken bouillon granules
- 2 garlic cloves, minced
- 1/2 teaspoon salt
Skinny Slow Cooker – Black Bean & Veggie Soup
By Bailey1_
Add all ingredients to the slow cooker, stir
- 1/2 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 small sweet onion, diced
- 3 carrots, sliced into 1/4" pieces
- 1 medium sweet potato, cut into 1/2" cubes
- 1 (14.5 ounce) can fire roasted tomatoes (regular diced is optional)
- 1 (4 ounce) can green chili peppers, diced
- 2 (15 ounce cans) black beans, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon crushed red pepper flakes, more or less to taste
- 1/4 teaspoon freshly ground black pepper
- Kosher or sea salt to taste
- 2 1/2 cups vegetable broth, low-sodium