Creamy Yogurt-Dill Cucumber Salad Recipe

Creamy Yogurt-Dill Cucumber Salad Recipe
 
( I added onions and tomatoes to mine)
Ingredients
  • 3 medium cucumbers
  • ½ cup thick, Greek-style yogurt or reduced-fat sour cream
  • 2 tablespoons minced dill
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
Instructions
  1. Mix all together and chill for an hour then serve!

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Healthy Haystacks

Healthy Haystacks
Serves: 12
 
Ingredients
  • 2 ripe bananas (sweeter when ripe)
  • 1 Tbsp. cocoa
  • 1 Tbsp. peanut butter
  • 1 cup oatmeal
Instructions
  1. Mash bananas.
  2. Add other ingredients and mix by hand until blended.
  3. Drop by spoonful onto parchment paper covered baking sheet.
  4. Bake 350 degrees F. for 10 minutes

 

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Unicorn drink….. much better for you

Amanda made her own version of the Unicorn drink….. much better for you

This momma made her own Unicorn drinks… These are HEALTHY && the kids are loving them!!!

For the PINK:
Strawberries (fresh/ frozen)
Raspberries (I used fresh)
Banana (fresh/ frozen)
Strawberry Yogurt
Low-Fat Milk (can use vanilla almond milk)
Add a bit of Splenda for sweetening!

For the BLUE:
Blueberries (fresh/ frozen)
Spinach (I used fresh)
Blueberry yogurt
Non-Fat Milk
Add a tad bit of Splenda for sweeting!!

She topped with sugar-free whipped cream and a little bit of sprinkles but feel free to omit to make healthier! Put it in a pretty glass with fresh cut fruit and ENJOY!

btw… if you have never frozen bananas, TRY IT! So refreshing during a hot summer day for the kids. I usually cut in 1/2 and wrap in foil to freeze. It’s also a great late night snack to curb a sweet tooth!

Cannot WAIT to hear your feedback! Stay tuned for more awesome treats and follow me for awesome posts daily !!

 

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Eggplant Pizazz

Eggplant Pizazz
 
Ingredients
  • 1 eggplant sliced lengthwise
  • 1 (8 oz) package of cream cheese
  • 6 slices of bacon
  • 2 small sweet peppers diced
  • 1 small yellow onion diced
  • 1 can of diced tomatoes
  • 1 8 ounce package of mozzarella cheese
  • sea salt and pepper to taste
Instructions
  1. Slice the eggplant lengthwise, season to taste and place in a 350 degree oven till brown about 30 minutes.
  2. In a frying pan saute the onion, pepper, and bacon
  3. Empty cream cheese in a small bowl if you need to soften place in the microwave for about 30 seconds. When the frying pan mixture is done spoon out the onion, pepper, and bacon mixture (no grease) and mix in with the cream cheese.
  4. In a frying pain empty the contents of the diced tomato let them simmer for about 15 minutes on low heat.
  5. When the eggplant is done cover each slice with the cream cheese mixture, then the diced tomatoes.
  6. Cover each slice with mozzarella cheese
  7. Place in 350 degree oven for about 10 minutes just long enough to melt the cheese and mingle the flavors all together.
  8. Enjoy!

 

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Homemade Strawberry Pie

 

1 1/2 cups sugar…
4 Tbsp. cornstarch
1 1/2 cups boiling water
1 small pkg. strawberry jello
2-3 cups fresh strawberries, sliced
1 pie shell, baked
Homemade Whipped Cream (recipe follows)

*Boil 1 1/2 cups water.
*Combine sugar and cornstarch, add to water.
*Cook until thickened; add jello.
*Cool mixture; stir in strawberries.
*Pour into baked pie shell. Chil until set.
*Top with whipped cream to serve.

~Homemade Whipped Cream~
2 cups Heavy Cream (whipping cream)
1/2 cup sugar
2 tsp. pure vanilla extract
*Using and electric mixer, whip the cream to medium peaks. Add the sugar and vanilla, then whip to stiff peaks.

 

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Huckleberry Vinaigrette-

 

This is an DELICIOUS recipe!!! It is a 2-step process but is NOT hard at all so don’t be intimidated! For the vinegar, you can substitute any berry you like in place of the huckleberries!

First you need to make the Huckleberry Vinegar! This is what you need:

1 cup huckleberries
1/4 cup sugar
2 cups white wine vinegar

Place 1 cup huckleberries in a medium bowl; set aside.
In a medium stainless-steel, nonstick, or enamel saucepan combine vinegar and sugar. Bring just to boiling over medium-high heat, stirring to dissolve sugar.
Pour vinegar mixture over berries in bowl. Cool slightly. Cover; let stand at least 8 hours. Makes 2 1/2 cups.

TO STORE:
Transfer vinegar to a clean 1-quart jar. Cover tightly with a nonmetallic lid (or cover with plastic wrap; tightly seal with metal lid). Store in a cool, dark place for up to 6 months. Stir before using.

THEN, you need to make the vinaigrette:

HUCKLEBERRY VINAIGRETTE
Makes about 1 cup

1/2 cup Huckleberry Vinegar (recipe above)
1/4 cup Olive oil
2 tsp. sugar
1/2 tsp. Dijon mustard
1 Tbsp. finely chopped onion
1/4 tsp. salt
1 Tbsp. minced garlic (optional)

Combine all ingredients in a blender or food processor. Cover and blend or process until nearly smooth. Some berry chunks are okay if you like. If not, blend until it is as smooth as you like!

Serve immediately or cover and store in the refrigerator for up to 1 week. Stir before using.

 

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BROCCOLI CAULIFLOWER SALAD

BROCCOLI CAULIFLOWER SALAD
 
Ingredients
  • 2 cups chopped broccoli bits
  • 1 cup cauliflower bits
  • 2 cups chopped red grapes (for low carb, minus the grapes)
  • ½ package bacon, fried and broken into pieces
  • ¾ cup mayonnaise or greek yogurt
  • ¼ tsp salt
Instructions
  1. Mix everything in a bowl, chill for an hour before serving.
  2. ENJOY!

 

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Baked Veggies

 

All you need is:  Oil, sea salt, freshly ground pepper, paprika, and either a couple fresh cloves of garlic (peeled and minced) or a couple tablespoons of minced garlic.

Line a cookie sheet with tinfoil and oil it with the oil. Chop up your veggies (I used cauliflower & broccoli – cutting it into larger-sized florets) and put them… into a bowl along with the garlic. Drizzle approximately 1/8 cup of olive oil (6 Tbsp) over top of them. Toss to coat. Now shake (to taste) the salt, pepper and about a 1/4 teaspoon of the paprika over them and toss again making sure to get them evenly coated.

Spread out on the oiled sheet. Preheat oven to 350 degrees. Put veggies in to bake for approximately 20 minutes. Remove and drizzle again with a little more oil, salt & pepper. If they need to be flipped, then flip them. Return to oven for another 15 to 20 minutes or until crispy-done. If desired, sprinkle with grated cheese of your choice. Enjoy!!

 

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Very Berry Yogurt Dip

Very Berry Yogurt Dip
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup nonfat Greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon Very Berry Cheesecake Blend
Instructions
  1. Combine ingredients. Serve with fruit.
Nutrition Information
Calories: 50 Carbohydrates: 7 gm Sodium: 20 mg Protein: 5 gm Cholesterol: 5 mg

 

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Cucumber Boats

Cucumber Boats
 
Ingredients
  • 2 Large cucumbers
  • 1 small tomato (diced)
  • 1 small red onion (diced)
  • Light ranch dressing or regular, your choice. I use wildtree
  • Salt & Pepper to taste (optional)
Instructions
  1. Cut the cucumber in half, then cut the halves in half the long way.
  2. Gut the cucumber. Add the diced tomato inside the cucumber, top it with diced red onion, drizzle a little bit of light ranch dressing over them and add salt and pepper to taste (salt and pepper is optional).
  3. Then serve.

 

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Spinach + Tomato Quesadilla with Pesto

Spinach + Tomato Quesadilla with Pesto
Serves: 2
 
THIS IS UNBELIEVABLY GOOD!!!!
Ingredients
  • 1 roma tomato, thinly sliced
  • Cooked chicken breast, sliced
  • Baby spinach
  • Pesto- I use wildtree
  • Feta crumbles
  • Shredded mozzarella
  • 2 large flour or whole wheat tortillas
Instructions
  1. Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
  2. Add a light layer of mozzarella cheese, then feta.
  3. Add tomato slices, chicken, spinach and top with another layer of mozzarella cheese.
  4. Place the other tortilla on top, heat for about 5 minutes, flip and heat for another 5 minutes or until cheese has melted.

 

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Coconut Snowballs **No Bake**

Coconut Snowballs **No Bake**
Serves: 2 dozen
 
Ingredients
  • 3 cups coconut.
  • 1 - 8 oz. pkg. softened cream cheese
  • 1 can crushed pineapple 8 oz. drained well
  • 1 cup chopped pecans
Instructions
  1. Mix together cream cheese and pineapple In a small bowl, then fold in chopped pecans.
  2. Cover and refrigerate for about an hour.
  3. Put coconut into a small bowl.
  4. Take mix out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut.
  5. Refrigerate several hours or overnight.

 

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Creamy Chicken & Rice Casserole

Creamy Chicken & Rice Casserole
 
Ingredients
  • 2 cups rice (uncooked)
  • 2 Tbs butter
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2½ cups chopped cooked chicken
  • 1 (10¾ oz.) can cream of mushroom soup
  • ½ cup sour cream (lactose free)
  • ½ c. Unsweetened almond milk
  • ¼ tsp sea salt
  • 1 tsp. black pepper
  • 2 cups Habanero shredded cheese
  • 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken (salt reduced)
Instructions
  1. Prepare rice according to package directions, but you must reduce the amount of water by ⅛ cup. Let it sit off the heat for 5 minutes after cooking to let some of the excess water get absorbed.
  2. Melt the butter in a large skillet over medium heat; sauté the celery and onions until soft. Preheat oven to 350 degrees F. Prepare Stove Top stuffing according to package directions.
  3. In a large bowl, stir together the soup, sour cream, milk, salt and pepper. Add the celery and onions, chicken, 1½ c. of the cheese, and the cooked rice, strain away the excess liquid from the rice before adding.
  4. Transfer to a greased casserole dish and top with the stuffing. Bake, uncovered, for 35 minutes. Sprinkle with the remaining cheese and bake 5 more minutes. Remove, let rest for 5 minutes and enjoy!

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Mississippi Mud Pie

First Layer: 1 C. Chopped Nuts
1 stick of butter
1 C. flour
Mix together spread in bottom of pie plate, bake at 350 for 15 to 20 min. COOL

2nd Layer : 1 (8 oz )cream cheese…softened
1 C. cool whip
1 C. powdered sugar
I use the mixer and blend it well.. spread over cooled layer one

3rd Layer : 3 C. Milk..
1 small box of instant chocolate pudding
1 small box of instant vanilla pudding
Using Mixer blend all together well till thick and spread over layer 2

4th Layer: Top with cool whip and then drizzle with chocolate and sprinkle some more chopped nuts.. ENJOY this is SO GOOD

 

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PINEAPPLE SMOOTHIE

PINEAPPLE SMOOTHIE

1 C. Frozen Pineapple Chunks
4 oz. Vanilla Almond Milk All Natural
2-4 oz. Pineapple Juice depending on thickness you like
Blend & Enjoy!

 

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Mock Tots

Mock Tots
 
Ingredients
  • ½ large head cauliflower, coarsely chopped
  • ⅓ cup reduced-fat sharp cheddar
  • ¼ cup coarsely grated Parmesan cheese
  • 2 T almond flour
  • ¼ tsp. salt
  • ½ tsp. seasoning of choice that good with cauliflower
  • fresh-ground black pepper to taste
  • 1 egg
Instructions
  1. Preheat oven to 400F/200C. Spray a Mini Muffin Pan with non-stick spray.
  2. Cut away the leaves of the cauliflower, but use most of the inner core part.
  3. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high. (cauliflower should be just slightly soft.)
  4. Remove the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.
  5. Put finely chopped cauliflower into a bowl and add the reduced-fat sharp cheddar, coarsely grated Parmesan, almond flour, salt, Seasoning (if using), and fresh-ground black pepper.
  6. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg.
  7. Use a One Tablespoon Cookie Scoop or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan.
  8. Bake 15 minutes.
  9. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides.
  10. Serve hot!

 

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LEMON BLACKBERRY BREAD

LEMON BLACKBERRY BREAD
 
Ingredients
  • ⅓ cup melted butter
  • 1 cup sugar
  • 3 tablespoons lemon juice (shown using fresh squeezed juice)
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup milk
  • 2 tablespoons grated lemon zest
  • ½ cup chopped walnuts (optional)
  • 6 oz. fresh or frozen blackberries
  • .
  • FOR THE GLAZE:
  • 2 tablespoons lemon juice (fresh)
  • 1 tablespoon butter melted
  • 1 cup confectioners sugar
Instructions
  1. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.
  2. Combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  3. Fold in lemon zest, nuts, and blueberries.
  4. Pour batter into greased loaf pan.
  5. Bake at 350° F. for 60 to 70 minutes.
  6. GLAZE Combine all ingredients mix well. Drizzle over bread.
  7. ~Enjoy!

 

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Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies
 
Ingredients
  • 1 cup (2 sticks) butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 small pkg Vanilla instant pudding (store brand is ok)
  • 2 eggs
  • 2¼ cups flour
  • 1 tsp baking soda
  • 1 pkg (12 oz) chocolate chips
Instructions
  1. Just mix it together going down the list. (The vanilla pudding is added to the dough as a powder).
  2. Put 9-12 tablespoons of cookie dough on a cookie sheet leaving space between them.
  3. Cook at 375 degrees for 9-10 minutes.
  4. For variety, you try other flavored of pudding mix and/or chips too!
  5. Enjoy your fluffy, yummy cookies!!!

 

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Cheesy Chicken Stuffed Eggplant

Cheesy Chicken Stuffed Eggplant
 
Ingredients
  • 2 Medium Eggplants sliced in half lengthwise.
  • 2 tsp Minced Garlic
  • 3-4 Tbs Olive Oil
  • Salt and Pepper
  • 6 Thin sliced boneless chicken breast (cooked and shredded)
  • ½ container of grape tomatoes sliced in half
  • ½ pkg. Shredded cheddar jack cheese (cheddar can be used)
  • 4 Tbs chopped scallions
Instructions
  1. Pre-Heat oven to 400° F.
  2. Place sliced eggplant on a lined ,rimmed cookie sheet
  3. Sprinkle each with minced garlic
  4. Drizzle eggplant with olive oil and add salt and pepper
  5. Place in oven for 25- 30 minutes
  6. Remove from oven add shredded chicken, cheese, and tomatoes
  7. Return to oven for 10 minutes until cheese is melted.
  8. ~Enjoy!

 

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Flourless Chocolate Cake

Flourless Chocolate Cake
Serves: 12-14
 
Here's a decadent flourless cake . It's a bit of an effort but oh so worth it! It just kinda melts in your mouth.
Ingredients
  • Unsweetened cocoa powder for dusting
  • 15 oz. bittersweet chocolate, finely chopped (food processor works great!)
  • (I used half unsweetened chocolate blocks and half semi-sweet
  • chocolate chips)
  • 18 Tbls. (2 1⁄4 sticks) unsalted butter, cut into small pieces
  • 7 egg yolks
  • 9 Tbls. granulated sugar
  • 1 1⁄2 Tbls. dark rum or brewed espresso (optional)
  • (I used really strong instant coffee)
  • 1 1⁄2 tsp. vanilla extract
  • Pinch of salt
  • 5 egg whites, at room temperature
  • 3 cups raspberries
  • Confectioners' sugar for dusting
Instructions
  1. Preheat an oven to 300ºF. Grease a spring-form pan and dust with cocoa powder.
  2. In the top pan of a double boiler, combine the chocolate and butter. Set the top pan over but not touching barely simmering water in the bottom pan and melt, then whisk until well blended. Set aside to cool slightly.
  3. In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 Tbls. of the granulated sugar, the dark rum or coffee, vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended.
  4. In a deep, clean bowl, using a mixer fitted with a clean whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 Tbls. granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
  5. Pour the batter into the prepared pan and spread it out evenly. Bake until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 40 minutes. Do not overcook. Transfer the pan to a wire rack and let cool for 30 minutes.
  6. To remove the pan sides, set the pan on a can and let the sides slide down. Let the torte cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.
  7. Just before serving, garnish the torte with the raspberries and dust with confectioners' sugar.
Notes
Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002).

 

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