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Recipes
Energy Peanut Butter Balls
By Hastings1961
1 carb serving each 1.8 g protein
- 3/4 cup rolled oats
- 1/2 cup peanut butter
- 1/3 cup honey
- 1/3 cocoa powder
- 1/3 cup shredded coconumt
- 1/4 cup wheat germ or instant quinoa
- 2 tsp vanilla extract
- pinch of cinnamon
Fire & Ice Pasta
By Hastings1961
Boil water in large saucepan; add pasta
- 2/3 cup chopped fresh basil
- 1 - 28 oz can diced tomatoes
- 1 1/2 tsp minced garlic
- 1 - 6 oz can sliced black olives
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup chopped fresh chives
- 1/2 cup chopped sun-dried tomatoes
- 1 tsp crushed red pepper flakes
- 6 oz goat cheese
- 2 - 16 oz bowtie pasta
Watermelon Fire & ice Salsa
By Hastings1961
from All Recipes
- 3 cups watermelon, chopped and drained
- 1/2 cup green pepper, chopped
- 2 tbsp lime juice
- 2 tbsp cilantro
- 1 tbsp green onion, chopped
- 1 tbsp jalopeno pepper, chopped
- 1/2 tsp garlic salt
KIND Bar Copycat - Dark Chocolate Cherry Cashew
By Hastings1961
Mix all nuts, fruit, millet and flaxseed in large bowl
- Syrup:
- 2 cups whole roasted almonds, slightly chopped
- 3/4 cup whole roasted cashews, coarsely chopped
- 1/2 cup dried cherries, coarsely chopped
- 1/4 cup raisins, coarsely chopped
- 1/2 cup puffed millet
- 1 tbsp flax seed meal
- 1/3 cup honey
- 1/2 cup brown rice syrup
- 1/4 tsp salt
- 1 tsp vanilla
- Chocolate Drizzle:
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
Gluten Free Chicken Tenders
By Hastings1961
Place eggs in bowl; place flour in separate bowl; place Corn Chex in a third bowl
- Heat oven to 375 degrees. Line baking sheet with aluminum foil.
- 2 chicken breasts, each sliced across the grain into 4 strips/tenders
- 1 1/2 cup Corn Chex (gluten free), crushed
- 2 eggs, beaten
- 1/2 cup gluten free all purpose flour
- seasoned salt.
Green Goddess Smoothie
By Hastings1961
Put ingredients in blender and process until smooth
- 2 cups fresh packet spinach
- 2/3 cup fresh or frozen mango
- 3/4 cup fresh pineapple
- 3/4 cup grapes
- 1/2 cup orange juice
- 2 tbsp flax seeds
- 3/4 cup water
Zucchini soup
By Hastings1961
Fry bacon, onion, green pepper & celery until tender
- 1/2 - 1 lb bacon
- 1 green pepper, diced
- 1 red onion, diced
- 3 cups celery, chopped
- 1 pt green beans or vegetable
- 1 lb mushrooms, chopped
- 2 cups spaghetti sauce
- 1 large or 5 small zucchini
- 1 tsp sugar
- 1 cup water (if needed)
- 1 1/2 tsp basil
- 1/2 tsp salt
- 1/2 tsp seasoned salt
- 1/4 - 1/2 tsp pepper
Sour Cream Cornbread (Gluten free)
By Hastings1961
Heat oven to 425°F. Combine butter and sugar in large bowl
- 1/4 cup Land O Lakes® Butter, softened
- 3 tablespoons sugar
- 2 Land O Lakes® All-Natural Eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup Gluten-Free Flour Blend (see below)
- 2/3 cup yellow cornmeal
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
Mountain Dew Apple Dumplings
By Hastings1961
from Twin Cities Live (Stephanie Hansen)
- 2 whole Granny Smith Apples
- 2 cans (8 Oz. Cans) Crescent Rolls
- 2 sticks Butter
- 1-1/2 cup Sugar
- 1 teaspoon Vanilla
- Cinnamon, To Taste
- 1 can (12 Oz.) Mountain Dew Soda
Chocolate Peanut Butter Balls
By Hastings1961
Mix all ingredients. Refrigerate for 1 hour
- 3/4 cup rolled oats
- 1/2 cup peanut butter
- 1/3 cup honey
- 1/3 cup cocoa powder
- 1/3 cup shredded coconut
- 1/4 cup wheat germ
- 2 tsp vanilla extract
- pinch of cinnamon