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Recipes
Cheesy Tortelleni Bake
By Rachel-2
Preheat the oven to 350 degrees F
- 1 pound bag of frozen tortelleni
- 1/2 pound ground beef or sausage
- 3 cups marinara sauce
- 1/2 cup ricotta cheese
- 4 ounces frozen spinach, thawed and drained
- 3/4 cup shredded mozzarella cheese
- Basil, for garnish
BEET RELISH
By Rachel-2
Measure beets into a very large saucepan
- 3 C. drained, finely chopped or ground canned beets
- 1 c. vinegar
- 6 1/2 c. sugar
- 2 tsp. prepared horseradish
- 1/4 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. allspice
- 1 bottle liquid fruit pectin (Certo)
Garlicky White Bean & Kale Stew
By Rachel-2
1. Heat a knob of oil in a large stockpot
- Knob of coconut oil or ghee
- 2 medium onions
- 6 cloves garlic
- 1 teaspoon smoked paprika (optional, but really delicious)
- 5 bay leaves
- Pinch chili flakes
- Sea salt
- Cracked black pepper
- 2- 2 1/2 cups cooked white beans (lima, butter, navy, cannelini…)
- 2 cups packed shredded kale leaves
- 2 cups vegetable broth
- 1 can (14 oz.) organic whole tomatoes
- Cold-pressed olive oil to garnish
Mushroom Barley Soup
By Rachel-2
Heat the oil in a large soup pot over medium heat
- 1/4 cup olive oil
- 1 cup chopped onion
- 3/4 cup diced carrots
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 1 pound sliced fresh mushrooms
- 6 cups chicken broth
- 3/4 cup barley
- salt and pepper to taste
Grilled Zucchini Roll-Ups
By Rachel-2
Grilled Zucchini Roll-Ups With Herbs and Cheese 1
- Grilled Zucchini Roll-Ups With Herbs and Cheese
- Ingredients
- 3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices
- 1 tablespoon olive oil
- 1/8 teaspoon salt, plus more to taste
- 1/16 teaspoon of freshly ground black pepper, plus more to taste
- 1 1/2 ounces fresh goat cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon fresh lemon juice
- 2 ounces bagged baby spinach (2 cups lightly packed)
- 1/3 cup basil leaves
Mujadareh
By Rachel-2
Put lentils, brown rice, water, and apple cider vinegar in a 8 to 9 quart stock pot
- 3 cups lentils, uncooked
- 1 cup brown rice, uncooked
- 1/4 cup raw apple cider vinegar, lemon juice, or whey
- 8 to 12 cups filtered water
- 2 large onions, sliced
- 4 T extra virgin olive oil (or other cooking fat, such as tallow or coconut oil)
- salt and pepper to taste
- optional: cinnamon to taste
Deviled Egg Pasta Salad
By Rachel-2
By: CassieCraves
- 6 eggs
- 1 lb Elbow macaroni
- 3 cups Miracle Whip or mayonnaise
- 2 Tbsp yellow mustard
- 1 tsp white vinegar
- salt and pepper to taste
- 1/4-1/2 cup dill pickle relish
- Paprika
Seven-Layer Salad
By Rachel-2
Place lettuce in a large bowl
- 8 cups shredded romaine lettuce
- 1 cup frozen peas, thawed
- 1 medium yellow bell pepper, diced
- 1 cup halved grape tomatoes , or quartered cherry tomatoes
- 1 cup sliced celery
- 1/2 cup sliced scallions
- 3/4 cup nonfat plain yogurt
- 3/4 cup low-fat mayonnaise
- 2 teaspoons cider vinegar
- 1-2 teaspoons sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/2 cup thinly sliced fresh basil
- 3 strips cooked bacon, crumbled
Fruit Pizza
By Rachel-2
Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, melted
- 1 egg
- 1 cup whipping cream
- 1/2 cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container)
- 3 1/2 cups assorted fresh fruit
Buckwheat-Black Bean Soup
By Rachel-2
Heat oil in saucepan over medium heat
- 1 Tbs. olive oil
- 3/4 cup chopped onion
- 3/4 cup chopped red bell pepper
- 3 cloves garlic, minced (1 Tbs.)
- 1/4 cup kasha or buckwheat groats
- 1 tsp. chili powder
- 2 cups low-sodium vegetable broth
- 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
- 1 cup grated carrots
- 1 cup fresh or frozen corn kernels
- 1 bay leaf
- 1/4 cup chopped cilantro
- 2 Tbs. lime juice