Just a College Girl Beating the Odds & Living to Tell About It
4 Small Red Potatoes Baked and Skinned
3/4 Cup Plain Greek Yogurt
4 Egg Yokes
1tsp Potassium Salt
1 Pickle Spear Cut into pieces
1 tsp Pickle juice
1 tbsp Paprika
1/2 Large Red Bell Pepper cut into pieces
1/2 Red Onion Chopped
1 tbsp Yellow Mustard
1tbsp Garlic Powder
1 tsp Onion Powder
Mix ingredients together in a bowl and chill. Serve filling and eggs cold. Enjoy!
1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
2-3 bell peppers
1 onion
1 teaspoon each cumin, chili powder, smoked sweet paprika
1 can low fat low sodium black beans
garlic
whole wheat tostada shells (3-4)
scallions
low fat sour cream and salsa
Coarse chop the peppers, coat with oil and spices. Roast at 400 for 20-30 minutes.
In a food processor, puree the black beans with the garlic. Add spices if you want.
Spread the puree on the tostada, top with peppers, scallions, and sour cream and salsa!
| 1 | box Betty Crocker® Gluten Free yellow cake mix |
| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 1/2 | cup butter, softened |
| 1/4 | cup water |
| 2 | teaspoons ground cinnamon |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon ground cloves |
| 3 | eggs |
| 1 | cup raisins, if desired |
| 1 | container Betty Crocker® Rich & Creamy cream cheese frosting |
| 1/4 | cup chopped walnuts, if desired |
Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
1 banana, peeled and mashed
1/2 cup egg substitute
3/4 cup vanilla soy milk
2 tablespoons vegetable oil
1/2 cup applesauce
2 cups white rice flour
1 tablespoon sucanat
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried cherries
1/2 cup vanilla baking chips
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato – peeled, seeded and diced
1 1/2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
| 2 1/2 | cups Progresso® chicken broth |
| 1 1/2 | cups cut-up cooked chicken |
| 1 | cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables |
| 1 | teaspoon seasoned salt |
| 1/4 | teaspoon pepper |
| 1 | cup milk |
| 3 | tablespoons cornstarch |
| 3/4 | cup Bisquick® Gluten Free mix |
| 1/3 | cup milk |
| 2 | tablespoons butter or margarine, melted |
| 1 | egg |
| 1 | tablespoon chopped fresh parsley |
In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.
*best served with a full glass of Almond Milk
| 1 | box Betty Crocker® Gluten Free chocolate chip cookie mix |
| Butter, gluten-free vanilla and egg as called for on cookie mix box |
| 3 | packages (8 oz each) cream cheese, softened |
| 1 1/4 | cups sugar |
| 2 | teaspoons gluten-free vanilla |
| 4 | eggs |
| 1/2 | cup miniature chocolate chips |
Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs—except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.
| 1 | cup Bisquick® Gluten Free mix |
| 5 | tablespoons cold butter |
| 3 | tablespoons water |
| 4 | oz cream cheese, softened |
| 2 | tablespoons sugar |
| 1/4 | teaspoon vanilla |
| 1 | egg yolk |
| 1/2 | cup sugar |
| 1 | teaspoon ground cinnamon |
| 1/4 | teaspoon ground ginger |
| 1/4 | teaspoon ground nutmeg |
| Dash salt | |
| 1 | cup canned (from 15-oz can) or smoothly mashed cooked pumpkin |
| 1/2 | cup evaporated milk |
| 1 | egg, slightly beaten |
| Whipped cream, if desired |
Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F.
In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust.
In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.