Recipes

[Zhills]

Honey Almond Butter Rice Crispy Treats 

makes 6 healthy, gluten free, sugar free, (can be) vegan, low fat

3 cups gluten free puffed rice

1/2 cup almond butter  

1 tbsp + 1 tsp honey

Line a small cake/loaf tin with baking paper or use silicone muffin cups.

Combine all of your ingredients until all of your cereal is coated. 

Pack your mixture into your tin/cups, pressing down quite firmly to get the mixture to stick together. 

Place in the fridge or freezer to chill until firm. 

How easy is that?! And delicious!

Next ingredient:  Soft drink (soda) whatever you call it!

[walker]

Just received this recipe from a friend this weekend.....(says it is from Pioneer Woman)

Peach Dumplings

1 1/2 sticks (12 Tablespoons) butter (plus some for pan)

2 cans Pillsbury Refrigerated Crescent Rolls

16 frozen peach slices *

1 cup sugar 

ground cinnamon

1 can SPRITE (use 3/4)

Whipped Cream for serving, optional 

Preheat oven to 350 degrees. Separate rolls into triangles.

Lay one peach slice on large end and roll up.  Place in a 9x13" baking pan.  Repeat until you have used each roll.

Melt butter, add sugar and stir until mixed but grainy.  Pour over the rolls.  Sprinkle with cinnamon.  Slowly pour 3/4 of a can of SPRITE around the edges and down center of pan.

Bake for 40 minutes.  Makes 18.

* might try with fresh peaches in summer

NEXT INGREDIENT .... PICKLES, any variety

[GenXmuse]

DILL PICKLE SLAW

Prep Time

2 mins

Cook Time

3 mins

Total Time

5 mins

This is on heavy rotation at my home right now. You can add bacon for a little protein too! If you're looking for how to make cole slaw, this dill pickle slaw is the perfect recipe! This is also a great low carb coleslaw, if you're trying to eat a little healthier.

INGREDIENTS

• 3 cups shredded coleslaw mix
• 1/2 cup diced dill pickles
• 2 tablespoons mayonnaise
• 1 teaspoon dill pickle juice
• 1/2 teaspoon fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS

1. Add all of the ingredients to a medium sized bowl and toss to coat.
2. Chill for 15 minutes before serving.

Nutrition Facts

Dill Pickle Slaw

Amount Per Serving

Calories 42Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 1mg0%

Sodium 249mg11%

Potassium 70mg2%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Vitamin A 55IU1%

Vitamin C 12.8mg16%

Calcium 19mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Next Ingredient: SESAME SEEDS

[house_cat]

Sesame Chicken Bites

Ingredients

• SAUCE:
• 3/4 cup mayonnaise
• 4 teaspoons honey
• 1-1/2 teaspoons Dijon mustard
• CHICKEN:
• 1/2 cup dry bread crumbs
• 1/4 cup sesame seeds
• 2 teaspoons minced fresh parsley
• 1/2 cup mayonnaise
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 2 to 4 tablespoons canola oil

Directions

• In a small bowl, mix sauce ingredients. Refrigerate until serving.
• In a shallow bowl, mix bread crumbs, sesame seeds and parsley. In a separate shallow bowl, mix mayonnaise and seasonings. Dip chicken in mayonnaise mixture, then in crumb mixture, patting to help coating adhere to all sides.
• In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add chicken in batches; cook until chicken is no longer pink, turning occasionally and adding additional oil as needed. Serve with sauce.

NEXT INGREDIENT:  PUMPKIN PIE SPICE

I know it's early. I can't help it. I 🧡 autumn!

🐿 🍂 🍁🦃🍂 🍁🐿 🍂 🍁🦃🍂 🍁🐿 🍂 🍁🦃

[butterfly123]

Pumpkin Cream Cheese Crumb Cake

Pumpkin crumb cake with a cream cheese filling in the center. This Pumpkin Cream Cheese Crumb Cake is perfect for breakfast or dessert!

Prep Time30 minutes

Cook Time50 minutes

Total Time1 hour 20 min

INGREDIENTS

Crumb Topping:

• 3/4 cup all-purpose flour (spooned & leveled)
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• 6 tablespoons unsalted butter cold

Cream Cheese Filling:

• 1 8-ounce package cream cheese, softened to room temperature
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Pumpkin Cake:

• 1 and 1/2 cups all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
•  1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1/2 cup canola or vegetable oil
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

INSTRUCTIONS

• Preheat oven to 350°F. Spray a 9" springform pan well with nonstick cooking spray and set aside.

To make the crumb topping:

• In a medium sized bowl, whisk together the flour, brown sugar, and cinnamon until well combined. Cut the cold butter into small pieces and using your hands or a pastry blender (a fork will work too), work it into the mixture until you have large clumps or crumbs.
• Transfer to the refrigerator until ready to use.

To make the cream cheese filling:

• In a medium sized bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the sugar and mix until fully combined. Add in the egg and vanilla and mix until just combined. Set aside.

To make the cake:

• In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
• In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Pour half of the cake batter into the prepared springform pan and spread it around until the bottom of the pan is fully covered. Add all of the cheesecake filling on top and evenly spread it around. Then add the remaining cake batter on top and spread it around to cover the cheesecake filling.
• Remove the crumb topping from the refrigerator and evenly distribute it on top.
• Bake at 350°F for 45-55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
• Remove from the oven and place the pan on a wire rack to cool for about 15-20 minutes. Remove from the pan and transfer to the wire rack to finish cooling.

NOTES

This is best eaten within a day or two, but can be stored in an airtight container in the refrigerator for up to 4 days. Reheat before serving, if desired.

Next Ingredient....Poster’s Choice 

[butterfly123]

@house_cat This is a picture of the cake

[house_cat]

@butterfly123 

Wow! That looks amazing! I'm thinking of making it in cupcake form and bringing it as a treat for my coworkers.  I copied it and I'll print it out today. Thank you!

Next ingredient: Poster's Choice

[vabreeze]

Poster's Choice is............   Cashew  Butter

Slow Cooker Cashew Butter Chicken

Prep Time 5 min  Cook Time 4 hours     Servings 6

Ingredients
2 lbs chicken breast large or chicken tenders. (I prefer chix thighs)
1/2 cup smooth cashew butter  (Recipe can also be made with peanut butter)
1/4 cup coconut aminos OR GF Tamari Soy Sauce: (I use low sodium soy sauce)
 1/4 cup honey 
1/4 cup rice vinegar (I use rice wine; Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning may also be substituted)

1 TBS sriracha 
1/2 cup chicken broth 
3 cloves garlic minced 
1/3 cup full fat canned coconut milk optional  (Yes, do use it)
3 TBS chopped cilantro optional 
3 TBS chopped cashews optional

(I also add a teaspoon of fresh or jarred minced ginger-- will also use the jarred ginger garlic paste), will add a teaspoon+ sesame oil for more depth of flavor)

Instructions

Place chicken in the bottom of your slow cooker. (I lightly sear the chix first)

In a small bowl, mix together cashew butter, coconut aminos OR soy sauce, honey, rice vinegar, sriracha, chicken broth, and garlic. Mix well to form a sauce. Pour on top of chicken.

Cook for 4-5 hours on low, or until chicken can be easily shredded.

Add in coconut milk for an additional creamy texture (optional).

Serve over rice, cauliflower rice, or quinoa. Top with cashews (or peanuts if making Peanut Butter Chix) and cilantro for garnish,if using.

Next ingredient --- Mung Beans

[aroc3435]

                Shrimp with Mung Bean Sprouts

          Featured Ingredient:  Mung Bean Sprouts

peanut oil

1 lb. cleaned and shelled raw medium size shrimp

1 lb. fresh mung bean sprouts

1 cup shredded cabbage or bok choy

2 small julienned carrots

1/2 cup scallions

6 cloves garlic

1 small onion

sesame oil

red pepper flakes

Heat peanut oil in a large skillet.  Add shrimp that has been lightly salted and peppered and saute for 1 minute.  Remove and set aside.  Add crushed garlic and thinly sliced onions and saute until soft; add carrots and stir-fry, then add in cabbage and sprouts and stir -fry for 3 to 5 minutes.  Return shrimp to the pan and add chopped scallions and a splash of sesame oil and crushed red pepper flakes and cook for about 3 to 5 minutes.

Plate up. Makes 4 to 6 servings.

Next Ingredient: CELERY or CELERY SEED

[GenXmuse]

 

GLUTEN FREE GREEN BEAN CASSEROLE

COURSE: SIDE DISH

CUISINE: AMERICAN

KEYWORD: GREEN BEANS, LOW CARB CASSEROLE

PREP TIME: 5 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 25 MINUTES

SERVINGS: 6 SERVINGS

CALORIES: 258KCAL

AUTHOR: LISA | LOW CARB YUM

A low carb green bean casserole recipe with bacon that doesn't use canned soup as a base. Sour cream, cheese, and bacon are added to enhance the flavor.

INGREDIENTS

• 12 ounces green beans fresh or frozen
• 3 slices no sugar bacon about 6.25 ounces
• 1 Tablespoon butter
• 2 stalks celery finely chopped
• 4 oz mushrooms finely chopped (optional)
• 1 clove garlic
• 1/2 teaspoon salt
• 1/2 cup chicken bone broth
• 1 teaspoon dried minced onion
• 1/4 teaspoon dried thyme
• 1/2 cup sour cream
• 1 cup shredded cheddar cheesedivided
• 1/4 cup crushed pork rindsoptional

INSTRUCTIONS

• Boil green beans according to package directions until just tender.
• Drain and rinse with cold water.
• Fry bacon in pan, then remove and drain on paper towels keeping grease in pan.
• Cook celery, garlic, and mushrooms (if using) in hot bacon grease with butter until celery is soft.
• Add chicken broth, dried onion and thyme and continue cooking for about 4 more minutes.
• Combine green beans and celery mixture into 1 1/2 quart baking dish.
• Reserve about 1/4 cup cheese.
• Stir in remaining cheese along with sour cream. Then, stir in half of the bacon.
• Sprinkle the reserved cheese and bacon on top. Top off with crushed pork rinds (if using).
• Bake at 350 degrees F for about 15 minutes.

NOTES

Dish can be made one or two days ahead and baked just before serving.If doubling the recipe, use a 9x13-inch casserole pan.

NUTRITION

Calories: 258kcal | Carbohydrates: 7g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 559mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 20.6mg | Calcium: 180mg | Iron: 0.7mg

Additional Info

• Net Carbs 5g
• % Carbs: 8.1%
• % Protein: 26%
• % Fat: 65.9%

Next Ingredient: GREEN ONION