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Recipes
Chocolate-Candy Cane Cake
By gapboy1379-2
HEAT oven to 350°F. BEAT first 6 ingredients in large bowl with mixer until well blended
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 4 eggs
- 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup oil
- 1/2 cup water
- 4 squares BAKER'S Semi-Sweet Chocolate, chopped
- 18 small candy canes, coarsely crushed (about 1 cup), divided
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Veggie Lover's Baked Ziti
By gapboy1379-2
Directions Preheat oven to 425°F
- 12 ounces dry ziti pasta, uncooked (12 oz = 5 cups)
- 1 tablespoon Olive Oil
- 3 medium yellow summer squash, cut into 1/4-inch slices
- 3 medium zuchinni, cut into 1/4-inch slices
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry (optional)
- 1 can (24 oz each) Red Pasta Sauce
- 1 container (10 oz each) Alfredo sauce
- 2 cups shredded part-skim mozzarella cheese, divided
Summer Soba Noodles
By gapboy1379-2
1. Cook the soba noodles according to package directions, about 8 minutes, or until tender
- 1 8 ounce package soba noodles
- 1 cup frozen shelled edamame, thawed
- 1 cup shredded carrots
- 2 tablespoons toasted sesame seeds
- 1/4 cup peanut butter
- 2 tablespoons light mayonnaise
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons canola oil
- 2 tablespoons hot water
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey
- 1 1 inch piece fresh ginger, peeled and chopped
- 1 clove garlic, peeled and quartered
Potato Gnocchi with Butter and Sage
By gapboy1379-2
Preheat oven to 400F. Prick potatoes all over with fork
- 3 lbs. russet potatoes (about 4 medium)
- 2 cups all-purpose flour
- 1 large egg, lightly beaten
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 to 3 Tbs. vegetable oil, optional
Artichoke Penne Pasta
By gapboy1379-2
1. Cook pasta, drain and return to pot 2
- 3 cups whole grain mini penne pasta
- 2 tbs extra virgin olive oil
- 1 1/2 cups no salt vegetable broth
- 1 14 ounce can artichoke hearts, drained and quartered
- 1 15 ounce no salt added cannellini beans, drained
- 1 tsp dried oregano
- 1/2 cup oil packed sun dried tomatoes - drained well and chopped
- 1/2 tsp salt
- 1/2 cup wheat wheat panko bread crumbs
Cookie Dough Dip (made with chickpeas)
By gapboy1379-2
*
- ■1 1/2 cups chickpeas (1 can, drained) (250g)
- ■1/8 tsp plus 1/16 tsp salt
- ■tiny bit over 1/8 tsp baking soda
- ■2 tsp pure vanilla extract
- ■1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)
- ■up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)
- ■Sweetener (see note below, for amount)
- ■1/3 cup chocolate chips or Sugar-Free Chocolate Chips
- ■2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)
Whole Wheat Bagel Wreath Pizza
By gapboy1379-2
1. Preheat oven to 450 degrees F
- 4 whole wheat bagels, split
- 1/2 cup pizza sauce
- 1 cup shredded part-skim mozzarella cheese
- 1 1/2 cups broccoli flowerets, steamed
- 8 cherry tomatoes, halved
- 3 ounces roasted red sweet peppers
Proscuitto & Arugula Pizza
By gapboy1379-2
Inspired by Martha Stewart
- Olive oil, for baking sheet and for serving (optional for serving)
- 1 cup grape tomatoes
- Coarse salt and ground pepper
- 4 individual pizza shells from 1 pound Whole-Wheat Pizza Dough, fresh or frozen
- 1/4 teaspoon red-pepper flakes
- 3 cups baby arugula
- 3 ounces shaved Pecorino Romano cheese
- Proscuitto - 3 slices per pizza
- 1 tablespoon balsamic vinegar, for serving
Two-Cheese Pesto Pizza
By gapboy1379-2
This heart-shaped pizza makes for a delicious and light appetizer or snack for you and your love interest
- 3/4 cup mozzarella cheese, shredded, about 3 ounces
- 2 tablespoons Parmesan cheese, grated
- 4 pieces whole wheat naan bread
- 1/4 cup basil pesto
Pumpkin Turkey Chili
By gapboy1379-2
"The pumpkin bulks up the mixture and adds a sweet, earthy undertone fairly uncommon to healthier chilis
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 (4 ounce) can chopped green chiles
- 1 large clove garlic, minced
- 1 pound ground turkey
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can red kidney beans
- 2 cups (1 14.5 ounce can) pumpkin puree
- 1 1/2 tablespoons chili powder
- 1/2 tablespoon cumin
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cayenne pepper to taste (at least 3 good shakes)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded Cheddar cheese (optional)
- 1/2 cup sour cream (optional)