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Recipes
Beef, Bean & Barley Chili (P1)
By Bailey1_
Saute onions & garlic in large, non stick pot with a little of the beef broth
- 1 lb lean ground beef (or turkey/bison)
- 2 c cooked barley
- 1 can (15 oz?) black beans (drained & rinsed)
- 1 c diced tomatoes
- 1 TB Chili Powder
- 2 tsp cumin
- Sea salt (to taste)
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 2 c organic beef broth
Cherry Pineapple Crepes
By Bailey1_
Cook crepes in an oiled 7 inch pan
- Crepes:
- 1 can (21oz) cherry pie filling
- 1 can (8oz) chunk pineapple, well drained
- 1/8 tsp almond extract, optional
- 6 crepes, recipe follows
- 2/3 cup flour
- 1 Tbsp sugar
- 1/4 tsp salt
- 1 cup milk
- 2 eggs
- 2 Tbsp melted butter
Healthy Blueberry Muffins
By Bailey1_
Preheat oven to 350 F, and grease a muffin tin or line with muffin liners
- 2 cups spelt flour (250g) (All-purpose also works, and a reader had success with Bob’s gf mix plus 1 tsp xantham gum)
- 1/2 tsp plus 1/8 tsp salt
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/2 cup sugar of choice or xylitol (100g)
- pinch pure stevia, or 2 tbsp more sugar of choice
- 1 tbsp apple cider vinegar or white vinegar (15g)
- 1 cup milk of choice (240g)
- 1 1/2 tsp pure vanilla extract (6g)
- 3 tbsp vegetable or coconut oil (30g)
- 1 1/3 cups fresh blueberries (165g)
Cauliflower Salad
By Bailey1_
In a large bowl, add the cauliflower nuts, cranberries, mayonnaise and sugar
- 1 large head cauliflower, chopped or shredded
- 1-1/2 cups salted nuts
- 1 (7 oz.) package dried cranberries
- 2/3 cup light mayonnaise
- 1/3 cup sugar
Hot Fudge Cake Recipe
By Bailey1_
In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt
- 1-3/4 cups packed brown sugar, divided
- 1 cup all-purpose flour
- 6 tablespoons HERSHEY®’S Cocoa, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup 2% milk
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1-1/2 cups HERSHEY’®S Semi-Sweet Chocolate Chips
- 1-3/4 cups boiling water
- Vanilla ice cream
Creamy Chicken-Filled Crepes
By Bailey1_
Before cooking, chill the crepe batter for a minimum of 30 minutes
- 1-1/4 cups skim milk
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 Tablespoon canola oil
- 2 skinless chicken breast (4 oz each)
- 1 cup sliced mushrooms
- 1 can (18 1/2 oz) mushroom soup
- 1/2 cup nonfat sour cream
- 1/4 cup chopped green onion
Lemon Tart Pudding
By Bailey1_
Beat 1 cup Jarred lemon curd and one (8 oz
- 1 (8 oz. pkg) softened cream cheese
- 1 cup or jar lemon curd
Honey Mustard Dipping Sauce
By Bailey1_
Combine all ingredients in a blender (or Bullet!)
- 1/2 cup Paleo Mayo
- 2 tsp dry Ground Mustard
- 1/2 tsp Garlic Powder
- 1 Tbsp Coconut Vinegar
- 2 Tbsp Honey
- pinch Sea Salt
- pinch Pepper
Sizzling Chicken & Veggie Skillet
By Bailey1_
HEAT large nonstick skillet on medium-high heat
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
- 1 zucchini, coarsely chopped
- 1/2 cup thinly sliced red onions
- 1 cup halved cherry tomatoes
- 1 cup snow peas
- 1/4 cup KRAFT Grated Parmesan Cheese