Bailey1_'s profile page
Recipes
Southwest Chicken Bake
By Bailey1_
HEAT oven to 375ºF. ADD seasoning mix to chicken in medium bowl; toss to evenly coat
- 2-1/2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 1 lb. boneless skinless chicken thighs, cut into bite-size pieces
- 2 Tbsp. KRAFT Light Zesty Italian Dressing
- 1 cup canned no-salt-added black beans, rinsed
- 1/2 cup frozen corn
- 2 green onions, chopped
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
- 2-2/3 cups hot cooked long-grain brown rice
ToFu Mayonnaise/Salad Dressing*
By Bailey1_
This is a recipe from Weight Watchers
- 1/8 teaspoon dry mustard
- 1/8 teaspoon white pepper
- 1/4 cup vinegar
- dash of paprika
- 3/4 cup oil
- 3 teaspoons Hidden Valley (original dry)
- garlic and onion powder (to taste)
- 10 oz. Tofu (soft)
Microwave Bread
By Bailey1_
Combine the wet ingredients first and then incorporate the dry ingredients
- 1 large egg
- 1 tsp water
- 3 Tablespoons buttermilk - or 3 Tablespoons milk or milk substitute (almond, rice, soy) plus 3/4 tsp vinegar
- 1/3 cup gluten free flour blend OR gluten free baking mix (omit the baking powder)
- 1/4 tsp baking powder
- 1 tsp sugar (1 tsp honey, agave, molasses or 1 Tablespoon applesauce would also work as a sweetener substitute)
Veggie Smoothie
By Bailey1_
No excuses for skipping breakfast! This healthy, filling veggie smoothie takes minutes to make and will keep you fu...
- 1/4 cup quinoa
- 1/4 cup raw cashews
- 1 large stalk rhubarb
- 1/2 cup frozen raspberries
- 6 ounces of water
- 4 ice cubes
- Stevia or xylitol to taste
One Bowl Apple Cake
By Bailey1_
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil
- 2 Eggs
- 1 3/4 cups sugar
- 2 heaping teaspoonfuls cinnamon
- 1/2 cup oil
- 6 medium apples Gala or Fuji
- 2 cups flour
- 2 teaspoons baking soda
Snicker Candy Bar*
By Bailey1_
1 cup (6oz.) milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter FILLING: 1/4 Cup butter o...
- Filling:
- Combine the first three ingredients in a small saucepan;
- stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2 inch pan. Refrigerate until set.
- Melt butter in a heavy saucepan over medium-high heat.
- Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts.
- Spread over first layer. Refrigerate until set.
- Caramel:
- Combine the caramels and cream in a saucepan in a saucepan; stir over low heat until melted and smooth.
- Spread over the filling layer. Refrigerate until set.
- Icing:
- In another saucepan, combine chips and peanut butter;
- stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1-inch squares. Store in the refrigerator
- Yield: about 8 dozen.
Italian Cottage Pie
By Bailey1_
Steam, boil or microwave the cauliflower until tender
- 1 lb. lean ground beef
- 8 oz. Italian sausage, removed from casings (I use homemade linked above)
- 1 c. green bell pepper, cut in 1/2” dice
- 2 oz. onion, chopped
- 2 cloves garlic, minced
- 1 14.5 oz. can diced tomatoes (no salt added)
- Dash salt
- 1/4 tsp. black pepper
- 1/4 tsp. oregano, dried leaves (or 1 tsp. fresh, chopped fine)
- 2 c. steamed cauliflower (about 1/2 medium head)
- 8 oz. grated Cheddar cheese
Healthy Coconut Peanut Butter Walnut Fudge
By Bailey1_
Grease a small container (mine measured 7″ x 5″) and place a piece of parchment paper in the bottom, leaving en...
- Servings: 35
- Preparation Time: 10 minutes
- 2 tablespoons coconut cream concentrate
- 2 tablespoons coconut oil
- 1/4 cup peanut butter or any nut butter you prefer
- 1 tablespoon vanilla
- 1-3 tablespoons honey
- 1/2 cup walnuts
- 2 tablespoons butter or coconut oil
- 1/2 cup shredded coconut
- 1 tablespoon coconut flour
Apple pineapple crisp
By Bailey1_
The natural sweetness of apples and pineapple means you need very little additional sweetener in this apple pineapp...
- Topping:
- 3/4 cup water
- 30 drops liquid stevia
- 2 cups diced pineapple (about 1/2 a fresh pineapple or a 14-ounce can)
- 2 cups diced apple with skins (2 apples)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1/4 cup water
- 30 drops liquid stevia
- 2 cups rolled oats
- 1 teaspoon cinnamon
Lemon Crepes, Gluten Free
By Bailey1_
Makes 12 crepes To Make the Gluten Free Crepes: Add all ingredients to a blender
- 2 large eggs
- 1 1/2 cups non-fat (or rice) milk
- 1 cup Carla's Gluten-Free All-Purpose Flour Blend Recipe
- 1/8 teaspoon salt
- 3 Tablespoons butter, GF margarine or Earth Balance), as needed, for coating pan
- 1 Tablespoon granulated sugar (or sugar-free substitute of choice) (optional)
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon lemon zest (peel only, no pith)
- 1/4 teaspoon fine sea salt (optional for sweet crepes)
- 1 cup gluten free ricotta cheese (optional)
- 1 Tablespoon honey, plus more for serving (optional)