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Recipes
Peanut Butter Cup Baked Oatmeal
By Jackie618
Preheat oven to 380 degrees
- 1/2 cup rolled oats (50g)
- 1/4 tsp pure vanilla extract
- 1/4 cup mashed banana (or sub another mashed fruit)
- 1/4 cup milk of choice or nondairy creamer
- 1 nunaturals stevia packet or 1 1/2 tbsp liquid sweetener such as maple syrup or agave (If using liquid sweetener, scale back the milk to just 2 tbsp)
- 1/8 tsp salt
- 1 tbsp cocoa powder
- 1-2 tbsp peanut butter (or other nut butter or sunbutter)
- Optional: handful of chocolate chips!
Cranberry Streusel Coffee Cake
By Jackie618
Recipe from EatingWell Pureed canned pears keep this healthful coffee cake moist
- Streusel:
- 1/2 cup packed brown sugar
- 2/3 cup all-purpose flour, or cake flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons frozen apple juice concentrate, thawed
- 1 tablespoon canola oil
- Cake:
- 1 16-ounce can pears packed in light syrup, drained
- 1 tablespoon butter
- 1 cup sugar
- 1 large egg
- 1 large egg white
- 1 tablespoon canola oil
- 1 tablespoon vanilla extract
- 2 1/4 cups unsifted cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain nonfat yogurt, or nonfat sour cream
- 1 12-ounce package fresh cranberries, (3 cups)
Winter White Burger
By Jackie618
Recipe from Rachael Ray
- 2 pounds ground turkey breast
- 4 scallions, white parts only, finely chopped
- 2 tablespoons Dijon mustard
- Grated peel and juice of 1 lemon
- 1 tablespoon fresh thyme, chopped
- Salt and pepper
- 1 ripe Bartlett pear, cut lengthwise into 8 slices
- 1/2 cup dry white wine
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 cups shredded sharp white cheddar cheese
- 4 tablespoons hot pepper jelly or jalapeño jelly
- 4 extra-large English muffins, split and toasted
Oatmeal Peanut Butter Coconut Cookies
By Jackie618
124 cal/cookie
- 2/3 cup vegetable oil (plan to sub applecauce)
- 1 cup natural peanut butter (or sub PB2)
- 1/4 cup sugar/substitute
- 3/4 cup brown sugar/substitute
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup unsweetened shredded coconut
- 3 cups oats (I use half old fashioned, half quick oats)
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Vegan Pumpkin Arancini
By Jackie618
To assemble your rice balls, simply place the cooked rice, garbanzo flour, nutritional yeast, pumpkin, and spices i...
- To Serve:
- 2 Cups Cooked and Cooled White Rice
- 2 Tablespoon Garbanzo Bean Flour
- 2 Tablespoon Nutritional Yeast
- 1/2 Cup Pumpkin Puree
- 1/2 Teaspoon Dried Sage
- 1 Tablespoons Dried Parsley
- 1/4 Teaspoon Salt
- Pinch Black Pepper
- 4 Ounces Vegan Mozzarella (I used Follow Your Heart, but pick your favorite!)
- 1 Cup Seasoned Vegan Bread Crumbs
- Canola Oil, to Fry
- Marinara Sauce
- Fresh Herbs
Parmesan Potato Skin Chips
By Jackie618
Recipe from EatingWell Here, we toss the most nutritious part of potatoes, their skins, with olive oil, seasonings...
- 5 large russet potatoes
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoons freshly grated Parmesan cheese
Brie Mashed Potatoes
By Jackie618
Recipe from Pillsbury 1 serving (3/4 cup) = 260 cal
- 12 medium baking potatoes (about 5 lb), peeled, cut into large pieces
- 1 cup milk
- 1/4 cup butter or margarine
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 package (8 oz) Brie cheese, rind removed, cubed
- 2 teaspoons chopped fresh thyme leaves (may substitute parsley)
Brie and Cranberry Pizza
By Jackie618
Recipe from Pillsbury 150 cal/serving
- 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 1 (8-oz.) pkg. Brie cheese, rind removed, cut into 1/2-inch cubes
- 3/4 cup canned whole berry cranberry sauce
- 1/2 cup chopped pecans
Fried Ice Cream
By Jackie618
Recipe from the Food Network, by Emeril Lagasse
- 1 quart vanilla ice cream
- 1 cup crushed frosted cornflakes
- 1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs
- 2 large eggs
- 2 tablespoons sugar
- Vegetable oil, for frying
- Hot chocolate sauce, optional
- Whipped cream, optional
The Only Marinade You'll Ever Need
By Jackie618
If I could use only one marinade for the rest of my life, it would be this one
- 1/4 cup fresh lemon juice
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon coarse salt (kosher or sea), or to taste
- 4 strips of lemon zest
- 3 cloves garlic, crushed with the side of a cleaver or minced
- 1/4 cup coarsely chopped fresh parsley
- 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
- 1/2 cup extra virgin olive oil