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Recipes
Mystic Fruit Pizza
By Peggie
Combine first four ingredients for crust in a mixing bowl
- Crust:
- 1 cup whole wheat pastry flour
- 1 tsp lemon peel
- 2 tbsp hazelnuts, finely chopped
- 3 tbsp sugar
- 2 tbsp canola oil
- 4 tbsp buttermilk
- Topping:
- 4 oz light cream cheese
- 1/2 cup fat free ricotta
- 1/4 cup sugar
- 1 tsp vanilla
- 3 kiwis, sliced
- 1 cup strawberries, sliced
- 1 nectarine peeled, sliced
- Glaze:
- 2/3 cup sugar
- 2 1/2 tbsp cornstarch
- 1 cup orange juice
No Bake Chocolate Chip Cookie Dough bars
By Peggie
Cream the butter and sugar together until fluffy
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 (14 oz.) can sweetened condensed milk (no need to get out every last drop)
- 1 12-ounce bag (about 2 cups) mini chocolate chips
- frosting
- 1 12-ounce bag of semi sweet chocolate chips
Skinny Ranch Dip
By Peggie
Combine ingredients in a medium bowl, store in an airtight container in the refrigerator
- 1 cup Greek Yogurt, plain, fat-free
- 1/2 cup reduced-fat sour cream
- 2 tablespoons Skinny Ms. Ranch Seasoning
Chicken-Vegetable Soup
By Peggie
Place all ingredients, except chicken, in a large pan and simmer for one hour or until vegetables are soft
- 4 baked chicken breasts, diced into small chunks
- 1 1/2 cups cabbage, chopped
- 1 large carrot, chopped
- 1 cup okra, sliced
- 1 large onion, chopped
- 2 large celery stalks with leaves, chopped
- 1 15-oz. can of crushed tomatoes
- 1 14-oz. can fat-free chicken broth
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- I omitted the cabbage and okra, added extra of the other vegetables as well as through in a small amount of zucchini.
Veggie Burgers with Sweet Potato, Black Beans & Quinoa
By Peggie
There’s no contest between homemade veggie burgers and freezer-burned hockey pucks
- For serving:
- 1 sweet potato
- 1 cup (7 oz/220 g) canned black beans, no salt added, rinsed and drained
- 1 large egg
- 1 green onion, white and pale green parts only, finely chopped
- 1 garlic clove, mashed to a paste
- 1 teaspoon ground cumin
- 1/2 teaspoon chile powder
- Salt and freshly ground pepper
- 1 cup (6 oz/185 g) cooked quinoa
- Olive oil for the pan
- 4 whole-wheat burger buns or 8 small lettuce leaves, such as little gems
- Sour cream for drizzling
- Sliced avocado
- Sprouts
Maple Caramel Bacon Crack
By Peggie
Highly addictive, sweet, smoky and SO easy, this Maple Caramel Bacon Crack is your one-way ticket to flavortown
- 1 lb. bacon
- 1 pkg Pillsbury crescent rolls
- 1/2 cup maple syrup
- 3/4 cup brown sugar
Overnight Blueberry French Toast Casserole
By Peggie
Overnight Blueberry French Toast Casserole is the perfect breakfast or brunch dish that makes for a beautiful prese
- 12 slices day-old bread, cut into 1-inch cubes (Italian bread works best I have found)
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh or frozen blueberries
- 12 eggs, beaten
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh or frozen blueberries
- 1 tablespoon butter
Fluffernutter Chocolate Chip Blondies
By Peggie
Preheat oven to 350 degrees
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups flour
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups mini marshmallows
Gluten Free Carrot Cake
By Peggie
This vegan gluten free carrot cake is so good no one will ever guess that it’s either vegan or gluten-free! It’...
- For the Carrot Cake:
- 3 cups (408g) Gluten Free All Purpose Flour Blend*
- 2 cups (400g) Brown Sugar
- 1 and 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 Tbsp Ground Cinnamon
- 1 and 1/2 tsp Ground Nutmeg
- 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal with 6 Tbsp Hot Water)
- 3 Tbsp Applesauce
- 3 and 1/3 cups (366g) Grated Carrot
- 3/4 cup (180ml) Olive Oil (or sub any vegetable oil)
- 2 tsp Vanilla Extract
- 1 and 1/2 Tbsp Apple Cider Vinegar
- 1 and 1/2 cups (150g) Walnuts (Chopped, Optional)
- Frosting Options:
- Vegan Lemon Frosting
- Vegan Buttercream Frosting
- Vegan Cream Cheese Frosting
- Vegan Whipped Cream
Enchiladas - Sour Cream - Rachelle's
By Peggie
Easy to make and, as I’m sitting here eating leftovers for lunch, great the next day too!
- 16 oz. (2 cups) fat free sour cream
- 1 can fat free cream of chicken soup
- 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
- 2 1/2 cups cooked shredded chicken breast
- 1 can Mexican Rotel (Rotel is a brand of Mexican tomato type mix, can substitute
- with can diced tomatoes, salsa or get creative)
- 1 cup chopped onions (optional)
- 8 low carb tortillas
- 1 cup shredded pepper jack and colby cheese blend
- 1 can diced green chiles