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Recipes
Dry - Italian Salad Dressing Mix
By BlueSchmoo
1. Place the carrot and bell pepper on a baking pan in an oven set on 250 degrees F for 45 to 60 minutes, or until ...
- 1 teaspoon carrot, grated and finely chopped
- 1 teaspoon red bell pepper, finely minced
- 3/4 teaspoon McCormick lemon pepper
- 1/8 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 2 teaspoons sugar
- 1/8 teaspoon black pepper
- 2 teaspoons dry pectin
- pinch ground oregano
Chicken - Chicken and Broccoli-Parmesan Pasta
By BlueSchmoo
1 Serving: Calories 320 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 50m...
- 6 (2)
- 8 ounces dried whole wheat or multigrain penne pasta (3/4 Cup + 1 Tbsp+1 tsp - 0.165 pound)
- 3 cups Fresh Broccoli, cut into florets (3/4 cup + 3 tablespoons + 2 1/2 teaspoons broccoli)
- 1 pound skinless, boneless chicken breast, cut into bite-size pieces (1/3 Lb 5.3 ozs)
- 1 teaspoon adobo seasoning (1/4 tsp)
- 2 tablespoons olive oil (2 tsp)
- 1 clove garlic, minced (1 sm clove)
- 1/4 cup light mayonnaise (1 Tbsp + 1 tsp)
- 1/8 teaspoon black pepper
- 2 tablespoons shaved Parmesan cheese (2 tsp)
All Purpose Seasoning Blend
By BlueSchmoo
To make this blend lightly ground up all the spices until they were about the same consistency
- 2 parts oregano
- 1 part rosemary
- 1 part fennel
- 1 part thyme
- 1/2 part garlic granules
Pie - Pumpkin Pie Crustless
By BlueSchmoo
1. Combine all ingredients and beat until smooth
- 1 (15 ounce) can pumpkin or 15 Oz Fresh cooked pureed Pumpkin
- 1 (12 ounce) can evaporated skim milk
- 3/4 cup egg substitute or 3 Eggs
- 1/2 teaspoon salt
- 1 - 2 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 2/3 cup splenda sugar substitute
Brownies - Quinoa Brownies
By BlueSchmoo
Preheat oven to 375 degrees
- 1 cup
- Cooked Quinoa
- 1 ⁄4 cup
- Rolled Oats
- 1 ⁄2 cup
- Whole Wheat Pastry Flour
- 1 teaspoon
- Baking Powder
- 1 teaspoon
- Maple Syrup
- 2 ⁄3 cups
- Coconut Sugar
- 3 tablespoons
- Organic Butter
- 1 ⁄2 cup
- Butternut Squash Puree
- 1 ⁄3 cup
- Vanilla Almond Milk (or regular + 1 tsp vanilla)
- 2 tablespoons
- Cocoa Powder
- 4 tablespoons
- Ground Flax
- 1 cup
- Dark Chocolate chips
Bread - Banana Nut Bread
By BlueSchmoo
Bon Appetite cookbook recipe
- 1 3/4 cups AP Flour (recommend KAF)
- 1 1/2 cups sugar
- 1/2 tsp Salt
- 2 ripe medium bananas, mashed
- 2 large eggs
- 1/2 cup Canola oil or 1/4 Cup oil + 1/4 Cup Applesauce
- 1/4 cup plus 1 TB buttermilk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 cup chopped walnuts
Reboot - Smoothie - Raz Avocado
By BlueSchmoo
1.) Wash all produce. 2.) Combine ingredients in blender
- 3/4 cup raspberries fresh or frozen
- 1/2 cup strawberries fresh or frozen
- 1/2 avocado
- 1 handful arugula (rocket)
- 1 cup unsweetened almond or coconut milk
- 1 scoop unflavored pea or hemp protein, optional
Carrot Lemonade
By BlueSchmoo
Peel beets. Cut off lemon peels
- Ingredients
- 8 Carrots
- 3 Golden Beets (greens included)
- 4 Lemons
- 6 drops Lemon Stevia
Dip - Spinach and Artichoke Dip
By BlueSchmoo
geappliances
- 6-8 (3-4)
- 1 8-oz. package cream cheese, softened (4 Oz)
- 4 tablespoons butter, softened (2Tbsp)
- 2 tablespoons mayonnaise (1 Tbsp)
- 6 tablespoons milk (3 Tbsp)
- 1 14-oz. can artichoke hearts, drained (1/2 Can or use Frozen thawed 7 oz)
- 2 10-oz. packages frozen chopped spinach, thawed and drained (1 10 oz pkg)
- 1/3 cup grated Parmesan cheese (2 Tbsp + 2 1/2 tsp)
- Dash pepper
Sauce - El Pollo Loco Avocado Salsa "Clone"
By BlueSchmoo
Top Secret Recipes clone
- 1 ripe avocado
- 1 jalapeno pepper, stemmed and quartered
- 1 cup water
- 1 tablespoon white vinegar
- 3/4 teaspoon salt
- 2 tablespoons minced fresh cilantro
- 2 tablespoons diced onion