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Recipes
Mama and baby BBQ chicken
By HollyRN
this is a double recipe for freezer cooking
- Healthy Mama BBQ Chicken
- 3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups.
- 2 large green pepper, cut into strips or cubes, about 2 cups.
- 1 large red pepper, cut into strips or cubes, about 1 cup.
- 2 zucchini, chopped, about 2 cups.
- 2 cups chopped onion.
- 2 tablespoon quick cooking tapioca (or flour, or some other thickening agent).
- 2 pounds chicken thighs or drumsticks.
- 2 15-ounce can of tomato sauce.
- 4 tablespoons packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoon ground yellow mustard.
- 2 clove garlic, finely minced, about 2 tablespoons.
- 1 teaspoon salt
Strawberry spinach Salad
By HollyRN
Chop the shallot and put it in a small bowl
- 1 shallot
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon superfine sugar
- Juice of 1/2 lemon
- 1 1/2 cups small strawberries
- 2-3 cups fresh spinach leaves
- 1/2 cup fresh basil leaves
- 4-5 tablespoons extra virgin olive oil (EVOO)
- Salt and freshly ground pepper
Yeast Pancakes
By HollyRN
yummy thin style pancake fixed perfectly with some powered sugar a lemon slice and some real maple sirup
- 1 packet yeast
- 1/4 cup warm water
- 2 cups milk
- 4 tsp. butter
- 1 egg
- 2 cups Bisquick
Feta, Cheddar and Spinach Muffins
By HollyRN
I'm going to try with gluten free flour and raw milk
- 300 g of plain flour
- 2 and half teaspoons of baking powder
- 100 g cheddar cheese
- 150 g of chopped feta
- 130 g of baby leaf spinach
- 1 egg
- 220 ml skimmed milk (the recipe suggests whole but I never have whole milk)
- 1 teaspoon of cayenne pepper
- 30 g of butter melted
- half a red onion, chopped
Sweet Dinner Rolls
By HollyRN
Directions Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in...
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1/2 cup warm milk
- 1 egg
- 1/3 cup butter, softened
- 1/3 cup white sugar
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 1/4 cup butter, softened
Zucchini Boats
By HollyRN
A tasty way to use zucchini! Baked with tomatoes and spices, then topped with cheese, this might become your favori
- 6 zucchini
- 1 to 2 garlic cloves, pressed
- 1 teaspoon olive oil
- Salt
- Pepper
- 20 grape tomatoes, halved
- 1/2 cup fontina or mozzarella cheese
- 1/4 cup Parmesan cheese
- Extra olive oil for drizzling
- Fresh basil leaves, sliced thin for garnish
Red Lentil and Squash Curry Stew
By HollyRN
1. In a large pot, add EVOO and chopped onion and minced garlic
- 1 tsp Extra virgin olive oil
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- 1 tbsp good quality curry powder (or more to taste)
- 1 carton broth (4 cups) I used low-sodium
- 1 cup red lentils
- 3 cups cooked butternut squash
- 1 cup greens of choice
- Fresh grated ginger, to taste (optional)
- Kosher salt & black pepper, to taste (I used about 1/2 tsp salt)
Chocolate Mousse Frosting (or just chocolate mousse)
By HollyRN
sweetener to taste (I used a little stevia, but any dry sweetener will do
- 1 can coconut milk
- 1/4 cup plus 1 T cocoa powder
- 1/2 tsp pure vanilla extract
Pumpkin and Cream Bread
By HollyRN
Pumpkin and Cream Bread Yield: 2 loaves (14 slices each) I'm going to tweak this to be gluten and sugar free :
- Batter:
- 1-1/2 c. pureed pumpkin
- 1/2 c. unsweetened applesauce
- 1 whole egg
- 3 egg whites
- 1 c. all-purpose flour
- 2/3 c. whole wheat flour
- 1/2 c. Stevia Cup For Cup sweetener
- 1/2 c. granulated sugar
- 1 t. baking soda
- 1/2 t. ground cinnamon
- 1/2 t. ground nutmeg
- Cream filling
- 8 oz. reduced fat cream cheese
- 1/4 c. granulated sugar
- 1 T. all-purpose flour
- 2 egg whites
- 1 t. vanilla extract
Better than Nutella
By HollyRN
Roast hazelnuts for 10-14 minutes at 420 F
- (Makes about 2 cups)
- This is a Gluten-Free Recipe.
- 2 cups raw hazelnuts (240g)
- 1 1/2 T pure vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup plus 2 T agave or sugar (A sugar-free option is noted in the directions)
- 1 packet stevia, or 1 T more agave or sugar
- 1/4 tsp plus 1/8 tsp salt
- 2-3 tsp oil (Can be omitted, but it’ll be a little less smooth.)
- 1/2 cup milk of choice (I used Almond Breeze)