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Recipes
Spicy Oatmeal Raisin Cookies
By Lauren_Jorgensen
1. Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup butter, softened
- 1/2 cup butter flavored shortening
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Tropical Green Smoothie
By Lauren_Jorgensen
I promise this smoothie doesn't taste healthy or green
- 1 to 2 cups frozen spinach
- 1 cup frozen pineapple chunks
- 1 cup frozen mango chunks
- 1 medium ripe banana, peeled (previously frozen in chunks is ideal)
- 1 cup strawberries, blueberries, raspberries, or a favorite berry, optional
- 1 cup milk (cow's, almond, soy, coconut, kefir, horchata)
- 1 teaspoon vanilla extract
- sweetener, to taste (sugar, agave, stevia, honey, maple syrup, Medjool dates)
Spicy Southwest Bell Pepper Salad
By Lauren_Jorgensen
Delicious when heated. Also makes a great pita filling
- 1/2 Cup Salsa
- 1/4 Cup Low Fat Buttermilk
- 12 Ounces Precooked Chicken Breast (Ex: Perdue Grilled Southwestern Seasoned Chicken)
- 1 1/2 Cups Diced Tomatoes, cut into 1/2 inch pieces
- 1 Each Yellow and Green Bell Pepper, seeded and cut into 1/2 inch pieces
- 1 15 Ounce Can Black Beans, rinsed and drained
- 1 1/2 Cups Canned or Frozen (and thawed) White Corn, drained
- 1/2 Cup Reduced Fat Cheddar Cheese, cut into 1/2 inch cubes (about 4 ounces)
- 4 Ounces Baked Tortilla Chips, broken into 1 inch pieces
Puerto Rican Beef
By Lauren_Jorgensen
In a large skillet brown the ground beef
- 1 lb grass fed ground beef
- 1 bunch kale chopped
- 1 white onion sliced
- 1/2 of a green, red, and yellow bell pepper sliced
- 1/2 cup pimento stuffed green olives
- 3 tbsp olive oil
- 1/2 tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tbsp turmeric powder
- 1 tbsp dried oregano
- Pinch of saffron threads (optional)
- Sea salt and black pepper to taste
- 3 sweet potatoes
- 1 ripe avocado
Chocolate Yule Log
By Lauren_Jorgensen
1. Line a 15-in. x 10-in
- MOCHA CREAM FILLING:
- 5 eggs, separated
- 1 cup sugar, divided
- 1/2 cup cake flour
- 1/4 cup baking cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 cup whipping cream
- 1/2 cup confectioners' sugar
- 1 1/2 teaspoons instant coffee granules
- MOCHA BUTTERCREAM FROSTING:
- 1/3 cup butter, softened
- 1/3 cup baking cocoa
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon brewed coffee
- 2 tablespoons milk
Slow Cooker Mild Yellow Chicken Curry
By Lauren_Jorgensen
From Paleo Slow Cooking
- 2 tablespoons olive oil
- 6 celery stalks, chopped
- 5 medium carrots, chopped
- 1 medium yellow onion, chopped
- 1 medium sweet potato, peeled and chopped
- 3 pounds boneless, skinless chicken breast
- 1 13.5-ounce can of coconut milk
- 1/2 cup chicken broth or stock
- 3 tablespoons of yellow curry
Lime Soup w/sour cream & tortilla chips
By Lauren_Jorgensen
Nutrition Facts: 1 1/4 cups soup, 2 tbsp sour cream, 2 tbsp tortilla crisps
- 2 tbsp extra virgin olive oil, divided
- 8 oz boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 1 jalepeno pepper, unseeded and finely chopped
- 1 tsp ground cumin
- 3 cups low-sodium chicken broth
- 1 oz baby spinach leaves
- 1 medium tomato (4 oz), diced
- 4 scallions, bulbs removed, white and green parts finely chopped
- 1/4 packed cup chopped cilantro leaves
- 1/2 tsp sea salt
- 1 whole grain corn tortilla, very thinly sliced into 2 inch long pieces (matchsticks)
- 1 lime, quartered
- 4 tbsp low fat sour cream
Slow Cooker Red Beef Curry
By Lauren_Jorgensen
From Paleo Slow Cooking
- 2-3 pounds beef cut into fajita strips
- 2-3 tablespoons red curry paste
- 1 can coconut milk
- 1 tablespoon red pepper flakes
Cream of Vegetable Soup
By Lauren_Jorgensen
Nutrition Facts: per 1 cup serving 86 calories; 3
- 1 tbsp olive oil
- 1/2 cup chopped onion, shallots or leeks
- 4 cups low-sodium vegetable broth
- 1 1/2 lbs vegetables, chopped (combination of red bell pepper & cauliflower)
- 16 oz silken tofu
- 1 tbsp white wine vinegar
- Sea Salt & fresh ground black pepper to taste
- 1/8 cup grated parmesan
Chili
By Lauren_Jorgensen
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and steak), drain the fat
- 2 lb. lean chuck, ground
- 1 lb. Lean fondue steak chunks
- 4 garlic cloves, finely chopped
- 1 cup finely chopped onion
- 8 oz. hunt's tomato sauce
- 1 cup water
- 1 can beer (12 oz.)
- 3 Tablespoons chili powder
- 2 Tablespoons instant beef bouillon (or 6 cubes)
- 2 Tablespoons cumin, ground
- 2 teaspoons paprika
- 2 teaspoons oregano leaves
- 2 teaspoons sugar
- 1/2 teaspoon coriander, ground
- 1 teaspoon unsweetened cocoa
- 1/2 teaspoon Louisiana hot sauce
- 1 lb. beans (Kidney or Black)
- 1 teaspoon cornmeal
- 1 teaspoon flour
- 1 teaspoon warm water