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Recipes
High Protein Pudding
By Joan_Z
Add two scoops of Unflavored Unjury to two cups of cold milk Mix thoroughly by shaking or stirring Follow pudding...
- 1 pkg Sugar Free Jell-O Instant Pudding
- 2 cups Cold Fat free milk
- 2 scoops Unflavored Unjury
Champagne Punch
By Joan_Z
Combine liqueur, sugar and bitters in a punch bowl
- 1 cup Orange-flavored liqueur
- 1/2 cup Superfine sugar
- 4 tsp. Bitters
- 4 cups Chilled club soda
- 2 bottles (750) Chilled champagne
Shepherd's Pie & Cheesy Carrot Mashed Potatoes
By Joan_Z
Brown beef in large nonstick skillet over medium-high heat, stirring often, for 10 minutes or until meat crumbles a...
- 1 1/2 Ground round
- 1 cup Chopped onion
- 1/2 8 oz pkg Fresh mushrooms - sliced
- 1 Tbsp. Minced garlic
- 1 cup Frozen peas
- 4 tsp. Beef bouillon granules
- 1/2 tsp. Salt
- 1/2 tsp. Dried thyme
- 1/4 tsp. Ground pepper
- 1 Tbsp. All-purpose flour
- 1 14.5 oz Can Stewed Tomatoes
- 1 Bay leaf
- 2 Tbsp. Red wine vinegar
- 1 lb Carrots - peeled, sliced & cooked
- Cheese & Carrot Mashed Potatoes
- 1 cup Shredded Cheddar cheese (4 oz)
- 1 1/2 pkgs. Instant Mashed potatoes (Idahoan)
- 3 1/2 cups Boiling water
Summer Berry Cheesecake Salad
By Joan_Z
Place the whipped topping, pudding mix and yogurt into a large bowl
- 1 box (3.4 oz.) cheesecake or white chocolate pudding mix
- 12 oz whipped topping
- 3 (6 oz) containers strawberry yogurt
- 2 cup fresh strawberries, sliced
- 1/2 cup fresh blackberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 3 bananas, sliced (add just before serving or they brown)
- 3 cups miniature marshmallows (optional)
Eggplant Rollatini
By Joan_Z
45 minutes to prepare - Serves 6
- 4 eggplants
- 1/4 cup olive oil
- 1 package frozen spinach, thawed
- 3 cups ricotta cheese
- 1 egg
- 1 1/2 cups prepared marinara sauce
- 2 cups Parmesan cheese, grated, divided
- 3/4 cups fresh basil leaves, finely chopped
- 1 cup mozzarella cheese, grated
- Kosher salt and freshly ground pepper, to taste
- PREPARATION
- Preheat oven to 400º F.
- Trim ends off eggplants. Cut lengthwise into approximately 1/4-inch thick slices.
- Place eggplant slices on baking sheets and season with salt and pepper, then drizzle with olive oil.
- Place in oven and bake for 10 minutes. Remove from oven and let cool.
- In a large bowl, mix ricotta cheese, egg, basil leaves, salt, pepper and 1 cup of parmesan cheese. Squeeze water out of spinach and add it to the cheese mixture.
- Place approximately 3 tablespoons of cheese and spinach mixture on each eggplant slice. Roll into a loose bundle and place seam-side down in a large baking dish.
- Top eggplant rolls with marinara sauce. Sprinkle on mozzarella and remaining parmesan cheese.
- Place baking dish in oven and bake 30 minutes, or until cheese is melted.
Chicken Salad
By Joan_Z
Combine chicken, celery, and onions in a bowl
- 2 cups Chicken Cooked and diced
- 1 cup Celery Chopped
- 1/2 cup Green Onions Chopped
- 1/4 cup Mayonnaise
- 1/4 cup Prepared yellow mustard
- 1/4 cup Heavy cream Whipped
- 3 slices bacon cooked and crumbled
- 1 slice Tomato
Caggage Soup - Negative Calorie Soup
By Joan_Z
Combine all ingredients in a stock pot and bring to a boil
- 1 head green cabbage, cut into 1 inch pieces
- 1 green pepper
- 2 cup chopped mushrooms
- 2 pkg. dry onion soup mix
- 4 large carrots, peeled and chopped
- 4 stalks celery, chopped
- 4 turnips, peeled and cut into cubes
- 2 zucchini, peeled and cut into slices
- 2 cans green beans
- 32 ounces beef stock or chicken stock
- 16 ounces water
- 1 can crushed tomatoes (16oz.)
Challah in a Bag
By Joan_Z
In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour
- 1 tablespoons of active dry yeast
- 1 cup warm water
- 3 tablespoons white sugar
- ½ tablespoons salt
- ⅓ cup canola oil
- 3 cups all-purpose flour + ¼ cup
- 1 egg for basting (Optional. For vegan challah, substitute olive oil)
- Sesame seeds for topping
- PREPARATION
- In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.
- Give the bag a little shake. Don't work too hard- remember, it's a lazy challah!
- Place the bag in a bowl of warm water for 30 mins.
- Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA.
- After the 1 hour, add ¼ cup flour and give the bag another shake. This makes the dough not stick to the bag.
- Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. If it's not rising, flip it over and knock it down. If the dough is wet, the recipe will turn out amazing.
- Preheat oven to 300℉/150°C.
- On a well-floured surface, separate the dough and stretch out 3 strands. Braid.
- Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil). Leave to rise for 15 mins before it goes in the oven.
- Bake on a non stick tray for 40 mins or until golden on top.
Shrimp (Pink Cream Sauce) and Penne Pasta
By Joan_Z
Cook Penne pasta. In a heavy skillet, add chopped garlic cloves, 1/3 c
- 1 lb. Penne pasta - cooked
- 4 Garlic Cloves - chopped
- 1/3 c. Olive Oil
- Fresh Tomatoes - chopped - about 3 medium sized - and drained
- 1 c. white wine
- Pinch of red pepper flakes
- 1/3 c. clam juice
- 3/4 c. heavy cream
- Parsley and Basil - fresh - chopped
- Parmesan Cheese - freshly grated
Cheesy "Pizza" Broccoli
By Joan_Z
Serves 4. Cal. 114; carbo 5 grams; Protein 5 grams
- 1 head of broccoli (stem & florets attached - about 2 cups)
- 2 Tbsp. olive oil
- 6 Tbsp. grated Parmesan cheese
- 1/2 to 1 tsp. dried chille flakes
- 1 tsp. dried oregano
- Juice of 1/2 lemon
- Sea salt & fresh ground black pepper