Tuesday, May 26, 2015

Blueberry Yogurt Pancakes

Blueberry Yogurt Pancakes

Ingredients:
2 eggs
2 cups all-purpose flour
3 (6 ounce) containers 100% natural blueberry yogurt
1⁄4 cup vegetable oil
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt

Directions:
Beat egges in medium bowl with hand beater until fluffy.
Beat in remaining ingredients just until blended.
Grease heated griddle if necessary.
(To test griddle, sprinkle with few drops water. If water bubbles skitter around, heat is just right) For each pancake, pour about 3 Tbs batter from tip of large spoon or from pitcher onto hot griddle.
Cook pancakes until puffed and dry around edges.
Turn and cook other sides until golden brown.

Courtesy of www.food.com

Friday, May 15, 2015

Sugar-free Iced Mocha



If you love coffee, I am sure you'll enjoy this one!

Sugar-free Iced Mocha

Ingredients:
1⁄8 cup warm water
1⁄8 cup fat-free half-and-half
1 tablespoon cocoa powder
1 1⁄2 teaspoons powdered instant coffee
3 tablespoons sugar substitute (substitute to equal that amount of sweetening)
1⁄2 teaspoon pure vanilla extract
1⁄2 cup ice

Directions:
Put water, half-and-half, cocoa, instant coffee, sugar substitute & vanilla in a blender & process on low speed until blended.
Add the ice & blend on high speed until smooth.
Serve immediately over ice.

Courtesy of www.food.com

Strawberry & Asparagus Salad


I figured since it's Spring time, I'd post some colorful and yummy salad recipes. I've never thought of making this combination. I'm interested in how it tastes. It contains my favorite fruit and veggie. Pretty interesting, gotta try this one. :)
♥ Strawberry Asparagus Salad ♥
Ingredients:
2 cups asparagus, cut in pieces and blanched
2 cups strawberries, sliced
Dressing:
1 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons honey
Directions:
Toss the asparagus and strawberries together in a bowl.
Set aside.
In a small bowl, combine the dressing ingredients and mix well.
Pour dressing over salad and toss.
Chill before serving.
Courtesy of www.food.com

Friday, May 8, 2015

Stuffed Meatloaf (Gluten-free)


Stuffed Meatloaf
(Gluten-free)

Ingredients:
1 1⁄2 lbs lean ground beef
3⁄4 cup V8 vegetable juice
1 egg
1 tablespoon gluten-free Worcestershire sauce
1 small onion, fine diced
3⁄4 cup gluten free breadcrumbs
1 1⁄2 teaspoons salt
1⁄2 teaspoon Keen's dry mustard
1⁄4 teaspoon black pepper
1⁄4 teaspoon garlic powder
1⁄4 teaspoon ground thyme
2 cups fresh spinach leaves, large veins removed
8 slices swiss cheese or 200 g sliced swiss cheese
8 slices freybe gluten free capicolli style ham or 175 g ham
2 sheets wax paper (10 inch by 14 inch)

Directions:
In a large bowl mix together the ground beef, V8 juice, egg, onion and Worcestershire sauce.
Mix together the spices and breadcrumbs. Add to meat and mix until well blended.
Place the ground beef between the layers of wax paper. Roll into an even rectangle shape, about 1/2 inch thick.
Arrange a double layer of spinach leaves onto the ground beef within 1/2 inch of the edges.
Top the spinach with the capicolli ham then the swiss cheese.
Carefully roll up, using the wax paper to lift. Press the edges and ends to seal.
Place on a lightly oiled baking pan, seam side down.
Brush the top with a little melted butter and sprinkle with a few breadcrumbs.
Bake uncovered @ 350F for about 45 - 50 minutes.
Let rest for a few minutes. Slice and serve.

Courtesy of www.food.com

Monday, May 4, 2015

CARAMELIZED BRUSSELS SPROUTS & BACON



Ingredients:
1½ – 2 pounds brussels sprouts
5 slices bacon, diced
1 Tbsp. olive oil
1 Tbsp. butter
1 shallot, diced
⅓ cup hot water (if needed)

Instructions:
Wash and remove the outer leaves from brussels sprouts, trim stem end and cut in half. If brussels sprout is smaller, you can leave whole & just cut an X in the bottom to allow heat to penetrate.
In a large skillet, cook bacon until evenly browned, remove bacon from skillet, leaving grease behind.
Stir butter and olive oil into bacon grease, add shallots and cook until translucent.
Add the halved brussels sprouts and pan fry, stirring frequently until the brussels sprouts are golden (be careful not to burn them or they will taste bitter),and tender, yet still slightly firm, about 10 minutes. (Add ⅓ cup hot water if pan is getting dry and sprouts aren’t cooking).
To re-heat bacon, add it back to the pan for the last 5 minutes of cooking time.