Marieanne's profile page
Recipes
Zucchini Loaf
By Marieanne
Julie's recipe It freezes well
- 3 eggs
- 3/4 cup salad oil
- 2 cups sugar
- 2 tsp vanilla
- 2 cups coarsely shredded zucchini
- 1 14 oz can crushed pineapple well drained
- 3 cups flour (barley)
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- chopped nuts optional
Muffins Blueberry
By Marieanne
1 point
- 11/2 11/2 11/2 cups flour
- 2 2 2 tsp baking powder
- 1/4 1/4 1/4 tsp salt1 large egg
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 cup milk (unsweetened cashew milk or unsweetened vanilla almond milk or any other milk) I used milk
- 1/4 1/4 1/4 cup Vegetable oil
- 1/4 1/4 1/4 cup non fat greek yogurt
- 1 1 1 tsp vanilla
- 11/2 11/2 11/2 cups blueberries, tossed in flour
Baked Coconut Shrimp
By Marieanne
Preheat an oven to 400 degrees F (200 degrees C)
- 1 pound large shrimp, peeled and deveined
- 1/3 cup cornstarch
- 1 teaspoon salt
- 3/4 teaspoon cayenne pepper
- 2 cups flaked sweetened coconut
- 3 egg whites, beaten until foamy
Squash Stuffing
By Marieanne
Used for Pattypan and Zucchini Squash
- 1 garlic clove
- 2 tsp cumin
- 1/2 tsp dried oregano
- 1 small tomato diced
- 2 ears of corn, kernels removed (used frozen corn)
- 1/2 cup vegetable broth
- 11/2 cups cooked quinoa
- little bit of hot sauce
- Salt and Pepper
- 3/4 cup crumbled cheese (feta or goat cheese)
- 1/4 cup chopped cilantro
Rhubarb Slush
By Marieanne
1) Place rhubarb in large saucepan with water to cover
- Rhubarb Slush
- Servings: 5 freezer containers
- Categories: Beverage
- Ingredients
- 7-8 cups chopped rhubarb
- 3 cups water
- 3/4 cup white sugar
- 1-6oz can frozen OJ concentrate
- 1-6oz can frozen lemonade concentrate
- 2 tblsp lime juice concentrate
- 1 cup gin
- Directions
Pesto
By Marieanne
Combine all ingredients in a food processor
- 3 cups packed fresh basil leaves
- 4 cloves garlic
- 3/4 cup grated parmesan cheese
- 1/2 cup olive oil
- 1/4 cup pine nuts, roasted
No Noodle Vegetable Lasagna
By Marieanne
12 Servings 5 points
- 5 spray(s) cooking spray, divided
- 1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices
- 2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
- 1 large egg(s), beaten
- 3/4 pound(s) part-skim ricotta cheese
- 1/4 cup(s) basil, fresh, cut into thin strips
- 1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided
- 4 cup(s) store bought marinara sauce, divided
- 1/2 pound(s) shredded part-skim mozzarella cheese, divided
- Instructions
Zucchini Bread/ Muffin
By Marieanne
Michelle Montana/Atkins Carbs 2
- 2 large eggs
- 2 Tbsp canola oil
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- 1 cup golden flaxseed meal
- 1/3 cup sugar substitute (raw brown)
- 3/4 tsp baking powder
- 1/4 tsp salt
- 11/2 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp nutmeg
Banana Bread
By Marieanne
Cream butter and sugar. Add vanilla and eggs, mix well Add mashed bananas Combine dry ingredients Add to the egg
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 3 ripe bananas to equal at least 11/2 cups
- 2 cups barley flour
- 3 TBSP flaxseed
- 1/2 tsp soda
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 cup chocolate chips
- 1/2 cup walnuts
Strawberry Rhubarb Custard Pie
By Marieanne
Preheat oven to 350 degrees F (175 degrees C)
- 1 (9 inch) unbaked pie crust
- 3 cups rhubarb, sliced 1/4-inch thick
- 1 cup fresh strawberries, quartered
- 3 large eggs
- 1 1/2 cups white sugar
- 3 tablespoons milk
- 3 tablespoons all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon butter, diced
- 2 tablespoons strawberry jam
- 1/4 teaspoon water