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Recipes
Spinach and Artichoke Hummus
By Bailey1_
One of my favorite dips would have to be Spinach Artichoke dip
- 2 Tbsp olive oil
- 4 cloves garlic, peeled and roughly chopped
- 5 oz fresh spinach
- 1 can (14oz) artichoke hearts, drained
- 2 cans (15oz) garbanzo beans, rinsed and peeled
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- 1 tsp kosher salt
- 1 1/2 tsp cumin
Cherry Pie Oatmeal Bake
By Bailey1_
Preheat oven to 350 degrees
- 3 cups old-fashioned oats
- 5 natural no-calorie sweetener packets (like Truvia)
- 1 1/2 tbsp. chia seeds
- 2 tsp. cinnamon
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 cups unsweetened vanilla almond milk
- 1/2 cup unsweetened applesauce
- 1/2 cup egg whites (about 4 large eggs' worth)
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1 cup frozen unsweetened pitted dark sweet cherries, thawed, drained, chopped
- 3/4 oz. (about 3 tbsp.) sliced almonds
Pureed Celery Soup
By Bailey1_
In a large Dutch oven or pot, heat oil over medium
- 2 Tbs. olive oil
- 1 onion, coarsely chopped
- salt and ground pepper
- 2 lbs. celery, cut into 1-inch thick pieces, plus 1 baking potato, peeled and cut into 1-inch chunks
- 1 baking potato
- 1 can reduced-sodium chicken or vegetable broth
- 1 to 3 tsp. fresh lemon juice
Tips for Making the Perfect Pie
By Bailey1_
Frozen pie crusts need to be brought to room temperature
- None
Chocolate Fudge Buttercream Frosting
By Bailey1_
1.Cream together the butter or margarine with the shortening
- 1/2 cup butter
- 1/4 cup shortening
- 1/3 cup unsweetened cocoa powder
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 1 cup hot fudge topping
- 1 teaspoon vanilla extract
Cheese Bread
By Bailey1_
Preheat oven to 350 degrees F
- 1/2 1/2
- cup milk
- 1 egg
- 1-1/2 cups biscuit baking mix
- 1 tablespoon minced onion
- 1 cup shredded Cheddar cheese, divided
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter, melted
Tangy Tuna Casserole
By Bailey1_
Boil the pasta just until it’s al dente (according to package instructions)
- Phase 3
- Serves 4
- Prep time: 30 minutes
- Total time: 1 hour
- 1 cup uncooked quinoa fusilli (Eden Organic Quinoa and Kamut Twists work well)
- 2 1/2 Tbls. olive oil, divided
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup sliced fresh mushrooms
- 2 Tbls. arrowroot powder
- 2 tsp. tamari
- 2 cups chicken broth
- 1/4 cup safflower mayonnaise
- 2 12-ounce cans tuna, drained
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 slice sprouted-grain bread, ground into coarse crumbs in the blender or food processor
- Paprika
Chickpea Stew
By Bailey1_
Recipes & Menus | recipes Chickpea Stew A couple of chicken thighs amount to a lot of flavor alongside the filli...
- 4 tablespoons olive oil, divided
- 2 skinless, boneless chicken thighs
- Kosher salt
- 3 large garlic cloves, minced
- 2 tablespoons ground cumin
- 2 tablespoons tomato paste
- 3/4 teaspoon crushed red pepper flakes
- 2 bay leaves
- 2 15-ounce cans chickpeas, rinsed, drained
- 1/2 cup chopped drained roasted red peppers from a jar
- 2 tablespoons (or more) fresh lemon juice
- 2 cups 1" cubes country-style bread
- 3 tablespoons coarsely chopped flat-leaf parsley
Meat Loaf*
By Bailey1_
Top the loaf with a mixture of 2/3 cup of ketchup mixed with 1/2 cup brown sugar, before baking and a little more l...
- 1-1/2 pound ground beef
- 3/4 cup dry oats
- 1/4 cup chopped onion
- 1-1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup tomato juice
- 1 egg, beaten
- 2/3 cup ketchup
- 1/2 cup brown sugar
Rhubarb Crunch
By Bailey1_
Combine flour, oats, brown sugar, cinnamon and melted butter
- 1 cup sifted flour
- 3/4 cup rolled oats
- 1 cup brown sugar, firmly packed
- 1 teaspoon cinnamon
- 1/2 cup melted butter or margarine
- 4 cups diced rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla, orange, or strawberry flavoring