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Recipes
Zucchini Slices - Broiled
By BlueSchmoo
1. In a saucepan cook garlic in hot oil over medium heat for 30 seconds
- 12 (3)
- 2 cloves Garlic minced (1/2 clove or 1 Sm)
- 2 Tablespoons olive oil (1 1/2 tsp)
- 1 Tablespoon Snipped rosemary or 1/2 teaspoon dried rosemary (1 1/2 tsp or 1/8 tsp dried))
- 1/2 teaspoon cracked black pepper (1/8 tsp)
- 1/8 teaspoon salt (dash)
- 4-6 Zucchini and or yellow squash, cut lengthwise into 1/4 inch slices (1-2)
Pasta w/Tomato & Almond Pesto
By BlueSchmoo
1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 m...
- (Pesto Alla Trapanese)
- 1/4 cup slivered almonds
- 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
- 1/2 cup packed fresh basil leaves
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
- Table salt
- pinch red pepper flakes (optional)
- 1/3 cup extra-virgin olive oil
- 1 pound pasta, preferably linguine or spaghetti
- 1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving
Reboot - Juice - Pumpkin Pie
By BlueSchmoo
1.) Peel pumpkin. 2.) Wash produce and chop to size to fit through your juicer
- 2 cups of pumpkin
- 2 large carrots
- 2 apples
- 1 pear
- 1 ″ piece of ginger (or to taste)
Cream Style Soup Mix
By BlueSchmoo
1. In a small bowl, combine all ingredients
- 2 cups nonfat dry milk powder
- 1/2 cup plus 2 tablespoons cornstarch
- 1/2 cup mashed potato flakes
- 1/4 cup chicken bouillon granules
- 2 teaspoons dried parsley flakes
- 2 teaspoons dried minced onion
- 1 teaspoon dried celery flakes
- 1 teaspoon dried minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon garlic powder
- 1/8 teaspoon white pepper
Soup - Barley Vegetable Soup with Garlic
By BlueSchmoo
betternutrition.com This healthy, hearty winter soup will warm your bones
- 6 (3)
- 3 Tbs. olive oil (1 1/2 Tbsp)
- 1 yellow onion, peeled and coarsely chopped (1/2 Onion)
- 4 large carrots, peeled and coarsely chopped (2 Carrots)
- 4 ribs celery, coarsely chopped (2 Ribs)
- 1 small fennel bulb, coarsely chopped (1/2 bulb) or substitute 1 Parsnip
- 2 Tbs. chopped fresh garlic (1 Tbsp)
- 1/2 tsp. dried thyme (1/4 tsp)
- 8 cups organic low-sodium chicken broth (4 Cup)
- 1 cup pearl barley (1/2 Cup)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Potato Salad - Ranch
By BlueSchmoo
Cookscountry
- 3 pounds red potatoes , peeled and cut into 3/4-inch chunks
- Salt
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup white wine vinegar
- 1/4 cup drained jarred roasted red peppers , chopped fine
- 3 tablespoons finely chopped fresh cilantro leaves
- 3 scallions , chopped fine
- 1 garlic clove , minced
- 1/8 teaspoon dried dill
- 2 teaspoons pepper
- 2 tablespoons Dijon mustard
SM. - Crock Pot - Polenta
By BlueSchmoo
1 1/2 to 3 Qt cooker
- 2 1/2 Cups Water
- 1/2 Cup coarse grain yellow Polenta or Cornmeal
- 1/2 tsp Salt
- 2 1/2 Tbsp Unsalted Butter
- 1/3 Grated or Shredded Parmesan or Italian Fontina Cheese
Peanut Butter Bars
By BlueSchmoo
In a large bowl, cream the butter, sugars and peanut butter until light and fluffy
- ICING:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup confectioners' sugar
- 2 tablespoons creamy peanut butter
- 2 tablespoons milk
Chicken Spicy Linguine
By BlueSchmoo
In a large saucepan, melt butter
- 1/4 cup butter, cubed
- 3 tablespoons all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon pepper
- 2-1/2 cups milk
- 1 package (8 ounces) cream cheese, cubed
- 1 cup (4 ounces) shredded Parmesan cheese
- 12 ounces uncooked linguine
- 3 cups cubed cooked chicken
- 1 can (4 ounces) diced green chilies, or 4oz roasted peeled NM chiles
Dessert - Chocolate Peanut Butter Swirl Bread
By BlueSchmoo
Preheat the oven to 350 degrees, and spray a cookie sheet with non-stick spray
- 1 Pillsbury Simply Rustic French Loaf Dough (sold in a refrigerated white tube)
- 7 ounces Gerber Organics' Banana/Squash Puree (2 pouches)
- 4 tablespoons Cocoa Powder (unsweetened)
- 10 Dates (pitted & pureed)
- 4 Stevia packets
- 4 tablespoons Chunky Peanut Butter