LHPollack's profile page
Recipes
Butternut Squash and Apple Soup with Molasses-Glazed Pecans
By LHPollack
1. Preheat oven to 350. Cut squash in half lengthwise and remove seeds with a spoon
- Soup:
- 1 (2-pound) butternut squash
- 1 1/2 tablespoons olive oil, divided
- 1 small onion, chopped (1 cup)
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 Golden Delicious apple, peeled, cored, and chopped
- 3 cups chicken or vegetable stock
- 1 cup apple cider
- 1 teaspoon salt
- Sour cream to garnish
- Pecans:
- 1/2 cup pecans
- 2 tablespoons molasses
- 1 tablespoon sugar
Mediterranean Quinoa Salad
By LHPollack
Eat, Live, Run
- 1 cup dry quinoa
- 2 cups water
- 2 cups sliced grape tomatoes
- 1 cucumber, peeled and chopped
- 1/2 cup sliced kalamata olives
- 3/4 cup feta cheese
- 1 1/2 T extra virgin olive oil
- 1/2 lemon, juiced
- 1 tsp dry oregano
- 1 tsp salt
- 1/4 tsp black pepper
Pumpkin Protein Greek Yogurt Parfait
By LHPollack
Mix 1st five ingredients together, add granola on top and extra cinnamon to taste! Enjoy a delicious fall protein p
- 1 Cup Greek Plain Yogurt (I use FAGE 2%)
- 1/2 Cup Organic Pumpkin Puree
- 1/2 Tsp Cinnamon
- 1/2 Tsp Vanilla Extract
- 1 Tsp Honey or 2 drops of stevia
- 1/2 Cup Quick & Easy Granola
Cleansing Vegetable Soup
By LHPollack
Season with salt, pepper curry, parsley (if desired) or bouillon, and hot or Worcestershire sauce
- 2 cans of organic stewed tomatoes
- 3 plus large green onions
- 1 large can of organic low sodium beef broth
- 1 teaspoon dried basil
- 4 teaspoons garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 bunch of celery
- 1 package of frozen green beans ( or 2 cups fresh green beans)
- 2-4 lbs. Carrots ( I love to add in TONS of carrots)
- 2 Green Peppers
Dr. Oz's No-Bake Energy Bars
By LHPollack
Mix the ingredients together in a bowl
- 1 cup quick-cook oats, uncooked
- 1/3 cup dried tart cherries
- 1/2 cup all-natural peanut butter
- 3 tbsp honey
- 1 tsp vanilla
Shamrock Smoothie
By LHPollack
Combine all of the ingredients in a blender and puree them until smooth
- Large banana, peeled, sliced, and frozen
- 2 cups honeydew melon chunks
- 2 kiwifruits, peeled and cut into chunks
- 1 cup frozen vanilla yogurt
- 1/4 cup (tightly packed) parsley leaves
Kelli's Lasagna
By LHPollack
Sauce: Brown meat and put it in the crock pot with the cans of sauce
- Sauce:
- 5 large cans of Hunts pasta sauce and
- 1 can of tomato paste
- 2 pounds ground beef (deer or turkey)
- 3 tablespoons of parsley
- 3 tablespoons oregano
- salt, pepper and crushed garlic to taste
- 1 lb. lasagna noodles
- 3 lbs. shredded mozzarella cheese
- Large container of ricotta cheese
- 1 tsp parsley
- 1 tsp oregano
Pumpkin Protein Shake
By LHPollack
Blend all ingredients together & enjoy!
- 6 oz unsweetened almond milk
- 1/2 cup canned pumpkin (only ingredient should be pumpkin)
- 1 scoop vanilla protein powder
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/2 tsp pure vanilla extract (avoid HFCS)
- 1 scoop Kal pure stevia extract
- A few ice cubes
- Optional: 4 oz. vanilla Greek yogurt
Black Bean & Mango Salad
By LHPollack
Combine all ingredients in a large bowl and mix well
- 1 can 19oz black beans, drained & rinsed
- 1 can 14oz whole Kernel corn, drained
- 1 diced mango
- 1/2 cup chopped green onions (optional)
- 1 cup quartered grape tomatoes
- 1 diced red or orange pepper (optional)
- 1 Tablespoon olive oil
- 2 Tablespoons lime juice
- 1 Tablespoon Cumin
- Add sea salt, black pepper and chilli powder to taste
- Add as much Cilantro as you want!
- Dice avocado and add just before you serve so it does not brown
Southwestern Egg Rolls
By LHPollack
Preheat the oven to 425. Lightly mist two baking sheets with cooking spray and set aside
- 2 cups frozen corn, thawed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups reduced fat shredded Mexican cheese blend (I used Weight Watchers brand)
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 4 scallions (green onions), chopped
- 1 (4 oz) can of green chiles, drained
- 1 t ground cumin
- 1/2 t chili powder
- 1 t salt
- 1/2 t black pepper
- 1/4 t cayenne pepper
- 24 egg roll wrappers (1 package)