Ingredients:
1/3 cup oats
1 Tbl. nut butter (I've used peanut butter and almond butter)
1/2 scoop whey protein powder (chocolate or vanilla)
1/8 cup milk
Mix-ins (chocolate chips, raisins, banana, dried cherries, coconut, etc)
Directions:
In a small bowl add 1/3 cup oats, 1 tbs nut butter of choice and 1/2 scoop protein powder.
Stir to combine and use the spoon to break up the nut butter until you have a nice crumbly mixture.
Add 1/8 cup milk and mix until fully moistened.
Stir in your mix-ins of choice. Plop the mixture onto an appetizer-sized plate and with the back of your spoon, flatten it into a round shape with equal thickness throughout. Put the cookie in the fridge overnight. It will harden slightly from the nut butter and the oats will soften from the milk.
Thursday, February 4, 2010
Italian Vegetable Salad
Source: Kraft foods
6 servings, 1 cup each
Ingredients:
1 pkg. italian dressing mix (such as Good Seasons)
1/4 cup plus 3 TBL. water
1/4 cup white vinegar
1/4 cup oil
1 pkg. (9 oz) refrigerated three cheese tortellini, cooked, rinsed and drained
1 small zucchini, cut lengthwise in half, sliced
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup cherry tomatoes, halved
2 green onions, diagonally sliced
Directions:
Place dressing mix, water and vinegar in cruet or other container with tight fitting lid. Add oil; cover. Shake until well blended.
Combine remaining ingredients in large bowl. Add 1/2 cup of the dressing; toss lightly. Cover.
Refrigerate at least 2 hours. Stir before serving.
6 servings, 1 cup each
Ingredients:
1 pkg. italian dressing mix (such as Good Seasons)
1/4 cup plus 3 TBL. water
1/4 cup white vinegar
1/4 cup oil
1 pkg. (9 oz) refrigerated three cheese tortellini, cooked, rinsed and drained
1 small zucchini, cut lengthwise in half, sliced
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup cherry tomatoes, halved
2 green onions, diagonally sliced
Directions:
Place dressing mix, water and vinegar in cruet or other container with tight fitting lid. Add oil; cover. Shake until well blended.
Combine remaining ingredients in large bowl. Add 1/2 cup of the dressing; toss lightly. Cover.
Refrigerate at least 2 hours. Stir before serving.
Maryland Crab Soup
Ingredients:
2 quarts water
1.5 Tbl. Old Bay
Salt & pepper
1 onion, diced
1 15oz. can diced tomatoes
1 12oz. can tomato paste
1 lb. crab meat
3 cups mixed vegetables (corn, carrots, peas, green beans)
1.5 cup diced potatoes
2 chicken bouillion cubes
2 beef bouillion cubes
1/4 cup worcestershire sauce
1 TBL. sugar
Stove top directions:
Boil water. Add old bay, bouillion cubes, worcestershire sauce and sugar. Disolve. Add tomatoes and tomato paste. Add vegetables and cook until potatoes are done. Add crab meat approximately 1 hour before serving and simmer on low for 1 hour.
Crockpot directions:
Combine all ingredients except crab in crockpot, stir, and cook on low 7-8 hours, stirring occasionally. Approximately 1 hour before serving, stir in crab meat and continue cooking on low.
2 quarts water
1.5 Tbl. Old Bay
Salt & pepper
1 onion, diced
1 15oz. can diced tomatoes
1 12oz. can tomato paste
1 lb. crab meat
3 cups mixed vegetables (corn, carrots, peas, green beans)
1.5 cup diced potatoes
2 chicken bouillion cubes
2 beef bouillion cubes
1/4 cup worcestershire sauce
1 TBL. sugar
Stove top directions:
Boil water. Add old bay, bouillion cubes, worcestershire sauce and sugar. Disolve. Add tomatoes and tomato paste. Add vegetables and cook until potatoes are done. Add crab meat approximately 1 hour before serving and simmer on low for 1 hour.
Crockpot directions:
Combine all ingredients except crab in crockpot, stir, and cook on low 7-8 hours, stirring occasionally. Approximately 1 hour before serving, stir in crab meat and continue cooking on low.
Vanilla Rich Chip Cake
Source: McCormick
Ingredients:
1 pkg. (18 1/4 oz.) yellow cake mix
1 pkg. (4 serving size) vanilla instant pudding mix
1 cup sour cream (I used greek yogurt)
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tbl. pure vanilla extract
1 cup mini chocolate chips
Directions:
Preheat oven to 350 degrees. Beat all ingredients, except chocolate chips, in a large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.
Stir in chocolate chips. Pour into greased and floured 12-cup bundt pan.
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10minutes. Invert cake onto wire rack. Cool completely.
Makes 16 servings.
Ingredients:
1 pkg. (18 1/4 oz.) yellow cake mix
1 pkg. (4 serving size) vanilla instant pudding mix
1 cup sour cream (I used greek yogurt)
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tbl. pure vanilla extract
1 cup mini chocolate chips
Directions:
Preheat oven to 350 degrees. Beat all ingredients, except chocolate chips, in a large bowl with electric mixer on low speed just to moisten. Beat on medium speed 2 minutes.
Stir in chocolate chips. Pour into greased and floured 12-cup bundt pan.
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10minutes. Invert cake onto wire rack. Cool completely.
Makes 16 servings.
Chicken and Orzo
Source: Everyday Food
Ingredients:
4 cups low-sodium chicken broth
3/4 cup water
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp garlic powder
1 lb. chicken tenderloins, cut into 1 inch pieces
1 lb. orzo
1 cup crumbled feta
1/4 cup coarseley chopped fresh dill (I omitted this since I didn't have any)
2 tsp. lemon zest
1 tbl. fresh lemon juice
1 cup grated parmesan
Directions:
Preheat oven to 400 degrees.
In a sauce pan bring broth, water, butter, garlic powder, salt and pepper to a boil.
In a 3 qt. baking dish combine chicken, orzo, feta, dill, lemon zest and lemon juice. Pour broth mixture over orzo and stir to incorporate.
Bake until orzo is tender and liquid is creamy, approximately 40 minutes.
Sprinkle parmesan on top and let stand 5 minutes before serving.
Ingredients:
4 cups low-sodium chicken broth
3/4 cup water
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp garlic powder
1 lb. chicken tenderloins, cut into 1 inch pieces
1 lb. orzo
1 cup crumbled feta
1/4 cup coarseley chopped fresh dill (I omitted this since I didn't have any)
2 tsp. lemon zest
1 tbl. fresh lemon juice
1 cup grated parmesan
Directions:
Preheat oven to 400 degrees.
In a sauce pan bring broth, water, butter, garlic powder, salt and pepper to a boil.
In a 3 qt. baking dish combine chicken, orzo, feta, dill, lemon zest and lemon juice. Pour broth mixture over orzo and stir to incorporate.
Bake until orzo is tender and liquid is creamy, approximately 40 minutes.
Sprinkle parmesan on top and let stand 5 minutes before serving.
Peanut Butter Tandy Kakes
Ingredients:
4 eggs
2 cups sugar
1 tsp. vanilla
1 tsp. baking powder
2 cups flour
2 tsp. butter
1 cup hot milk
1.5 cups peanut butter
2 8oz. Hershey bars (I used 4 - I don't think 2 would be enough)
Directions:
Beat eggs. Add sugar, vanila, baking powder and flour. Melt butter in hot milk and add to batter. Pour mixture into greased jelly roll pan and bake at 350 degrees for 20 - 25 minutes.
Spread at once with peanut butter. Refrigerate until peanut butter is hard. Melt Hershey bars and spread on top. Refrigerate until chocolate is hard. Bring to room temperature before slicing into bars.
4 eggs
2 cups sugar
1 tsp. vanilla
1 tsp. baking powder
2 cups flour
2 tsp. butter
1 cup hot milk
1.5 cups peanut butter
2 8oz. Hershey bars (I used 4 - I don't think 2 would be enough)
Directions:
Beat eggs. Add sugar, vanila, baking powder and flour. Melt butter in hot milk and add to batter. Pour mixture into greased jelly roll pan and bake at 350 degrees for 20 - 25 minutes.
Spread at once with peanut butter. Refrigerate until peanut butter is hard. Melt Hershey bars and spread on top. Refrigerate until chocolate is hard. Bring to room temperature before slicing into bars.
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