Biscoitinhos de leite condensado

 

Ingredientes

• 1 gema de ovo
• 1/2 lata de leite condensado
• 80g de margarina ou manteiga
• Amido de milho (Maizena) até da o ponto

Modo de Preparo

Depois é só misturar tudooooo e ir colocando a maizena até formar uma massa lisinha e macia!

Fazer as bolinhas, achatar com a ajuda de um garfo e deixar no forno por cerca de 15 minutinhos

Bolo de banana caramelizada

 

Caramelo:

150 g açúcar

Bolo:

5 ovos

130 g açúcar

160 g farinha de trigo com fermento

40 g manteiga

1/2 chávena leite

1 colher (sopa) açúcar baunilhado ou 1 colher (café) essência baunilha

1 colher (sopa) fermento em pó

2 bananas grandes

 

Caramelo: levar 150 g de açúcar, num tacho, ao lume até fica em caramelo. Verter para uma forma redonda, espalhar bem e colocar as bananas cortadas às rodelas no fundo da forma (cuidado para não se queimarem). Reservar.

Bolo: bater todos os ingredientes até ficar uma massa uniforme. Colocar cuidadosamente o preparado na forma, por cima da banana caramelizada. Levar ao forno durante 35 minutos a 175º C. Voilà. Depois mostrem o resultado.

Queijadas de Leite

(16 a 18 queijadas)

Ingredientes:

500 ml leite

25 g manteiga

400 g açúcar (para a próxima faço com 350 g)

100 g farinha

4 ovos

Raspa de meio limão

Preparação:

Leve ao lume o leite até levantar fervura. Entretanto aqueça o forno a 175º C.

Derreta a manteiga no microondas.

Num recipiente misture o açúcar, a farinha e a manteiga derretida. Acrescente de seguida os ovos, a raspa de limão e o leite. Bater até ficar uniforme.

Deite em formas pequenas untadas com manteiga. Leve ao forno num tabuleiro em banho-maria durante 35 minutos, a cerca de 175ºC. Convém vigiar. Deixe arrefecer um pouco e desenforme.

Bolo Tentação de Chocolate

(Utilizar uma chávena de chá como medida)

 

Ingredientes:

1 e 3/4 chávena de farinha de trigo com fermento

1 e 1/2 chávena de açúcar

1 chávena de leite

2 colheres (sopa) de sumo de limão

1/2 chávena de manteiga

1/3 chávena de chocolate (culinária) picado

2 colheres (chá) de bicarbonato de sódio

1 colher (chá) de essência de baunilha

3 ovos

Cobertura:

2 chávenas de açúcar em pó

1/2 chávena de chocolate (culinária) picado

1/3 chávena de leite

3 colheres (sopa) de manteiga

 

Bolo: derreta o chocolate com a manteiga e deixe arrefecer. Misture o leite com o sumo de limão e deixe descansar uns minutos.

Com uma batedeira, misture o leite com os restantes ingredientes. Colocar numa forma untada com manteiga e polvilhada com farinha. Cozer a 175º C, cerca de 30 minutos.

Desenforme quando estiver quase frio.

Cobertura: derreta a manteiga com o chocolate no microondas. Acrescente o açúcar e o leite e bata até ficar cremoso.

Bolo de Claras

Ingredientes:

12 claras

210 g de açúcar

120 g farinha com fermento

1 colher (sobremesa) essência de baunilha.

Sal q.b.

 

Bater as claras com uma pitada de sal, até formar picos moles. Adicionar o açúcar aos poucos sempre a bater, até formar picos firmes. Adicione a baunilha, continuar a bater. Peneirar a farinha para as claras em castelo e misturar delicadamente. Verter a massa para uma forma forrada com papel vegetal e untada com margarina. Levar a cozer no forno a 190ºC durante 30 minutos. Desenformar e deixar arrefecer. Decorar com morangos.

Bolo de maçã, canela e baunilha

 

Ingredientes:

300 g açúcar

300 g farinha com fermento

4 ovos

130 ml óleo vegetal

2 maçãs descascadas e cortadas aos cubos

1 colher (sobremesa) canela em pó

1 colher (sobremesa) fermento

1 colher (sobremesa) essência de baunilha

 

Bater os ovos, o açúcar e o óleo até ficar uma massa esbranquiçada. Misturar numa taça: a farinha, a canela e o fermento e adicionar na mistura anterior, aos poucos, sempre a bater. Acrescentar as maçãs aos cubos e a essência de baunilha. Misturar até ficar uma massa homogénea. Verter para uma forma untada com margarina e polvilhada com farinha. Levar ao forno, a 180ºC, durante 60 minutos. Deixar arrefecer. Desenformar e polvilhar com açúcar em pó.

Bolo de mel, canela e café

6 ovos
2 c.sopa de mel (usei mais e caseiro)
500g de farinha
450g de açúcar
1 copo de café (fiz na máquina)
1 copo de óleo
1 c.sopa de canela
raspa de limão
1 c. chá de fermento em pó
Preparação:

Colocar todos os ingredientes na taça da batedeira e mexer até ficar homogéneo. Untar e polvilhar uma forma de buraco grande e levar ao forno pré-aquecido até ficar cozido.

A Panna Cotta do Goucha

Ingreditentes:

 6 dl de natas
100gr ou 150 gr de acucar
3 ou 4 estrelas de anis
3 folhas de gelatina
frutos vermelhos, ( morangos, framboesas, mirtilos) pode ser congelados

Preparacao:

Ferve as natas com o acucar,
junta as estrelas de anis
deixe levantar fervura
coloque as folhas de gelatina a demolhar em agua fria
quando as natas ferverem, escorra a gelatina e junte as natas e mexe
deixe arrefecer e coe as natas e coloco nas tacas
e leve ao frigorifico

numa panela deite um bocadinho (muito pouco) de agua e leve os frutos vermelhos a ferver com duas colheres de sopa de acucar e um calice de ginga, ou vinho de porto se gostar
para que o molho engrosse junte uma colher de fecula de batata com um bocadinho de agua e junte aos frutos
depois da panna cotta fria junte os frutos
deixe fora do frigorifico por uns 20
minutes antes de servir. 

Bolo de Banana! Sem leite! Sem açúcar! Sem farinha!

Ingredientes;
3 ovos
5 bananas nanicas bem maduras
2 xícaras de farinha de aveia
1 copo de damasco picado
1/2 copo de nozes picadas
1/2 copo de uva passa
1/2 copo de ameixa preta picada
1 colher de sopa de fermento em pó
Modo de Preparo:
Bater no liquidificador os ovos com as bananas.
Passar para um refratário e misturar os outros ingredientes
Colocar em forma untada e assar em forno médio até dourar.

Bolo de Iogurte Natural

1 copo de iogurte natural
1/2 copo (Iogurte) de óleo de soja
2 copos (Iogurte) de açúcar
2 copos (Iogurte) de farinha de trigo
4 ovos
1 pitada de sal
1 colher de fermento em pó

Pré-aqueça o forno a 180 graus.

Misture no liquidificador os ovos, o iogurte, o óleo e bata bem.
Em seguida acrescente a farinha peneirada, o açúcar e bata, mas não muito, somente até que tudo esteja bem misturado.
Acrescente o fermento e misture.
Despeje a massa numa forma untada (de furo no meio) com margarina, açúcar e canela.
Asse por aproximadamente 35 minutos.

Rabanada No Forno, sem fritura, mais macia e suculenta. ❤

Ingredientes
1 lata de leite condensado;
1 colher (chá) de essência de baunilha (opcional)
2 pães para rabanada;
3 ou 4 ovos grandes (bem batidos);
Açúcar e canela em pó (para polvilhar);

Modo de Fazer:
Forre uma assadeira retangular (33cm X 20cm) com papel manteiga, e unte o papel com um pouco de manteiga sem sal. Misture bem o Leite condensado com uma xícara (chá) de água e a baunilha.
Passe os pedaços de pão nesta mistura e nos ovos batidos. Escorra e coloque as fatias dos pães escorridas sobre o papel untado.
Leve ao forno médio (180ºC) por 15 minutos ou até dourarem.
Sirva polvilhada com açúcar e canela.

APPLE SANDWICHES WITH GRANOLA AND PEANUT BUTTER

Ingredients:
2 small apples, cored and cut crosswise into 1/2-inch thick rounds
1 teaspoon lemon juice (optional)
3 tablespoons peanut or almond butter
2 tablespoons semisweet chocolate chips
3 tablespoons granola

Method:
If you won't be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown.

Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.

ALL NATURAL PANCAKE

- 1 ripe banana
- 2 whole eggs

That’s it. Just mix together in a bowl and make sure the banana is all mashed. Then spray your pan with some "spray & cook" or coconut oil. On a low to medium heat, scoop some of the batter into the pan & give it about 20-30 sec, flip, and done! Serve and eat!

Ranch, Dry Onion Soup Mix and Taco Seasoning

Taco Seasoning:
1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

Dry Onion Soup Mix:
2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

Ranch:
5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend.

fat flush water! Miraculous Weight Loss Drink

RECIPE:
– 1 cup unsweetened 100% cranberry juice
– 7 cups purified water
– 1/2 tsp ground cinnamon
– 1/4 tsp ground ginger
– 1/4 tsp ground nutmeg
– 3/4 Cup fresh squeezed orange juice (approx 3 oranges)
– 1/4 Cup fresh squeezed lemon juice (approx 1-2 lemons)

DIRECTIONS:
Bring water to a boil; add cranberry juice, reduce heat to low
Add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room temperature

HEALTHY AND DELICIOUS BANANA SMOOTHIE"

Ingredients:
- 1 medium banana
- 1/4 fresh pineapple (can be 5 slices of canned pineapple)
- 1 cup of skim milk
- A few leaves of fresh lemon balm

Preparation:
Peel the fruits, cut into pieces. Blend them. Refrigerate for 10 minutes. Add a few leaves of lemon balm.. Drink it...

Dr. Oz's Swimsuit Slimdown Drink

1 cup grapefruit or orange or pineapple juice,
2 tsp apple cider vinegar
1 tsp honey

Drink before each meal ... breaks down fat cells faster than anything else.

The Best No-Bake Bars You'll Ever Eat!

It's still a dessert so eat in moderation!

1 cup natural peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!!!!!

detox water

- helps you maintain a flat belly, 2 lemons, 1/2 cucumber, 10-12 mint leaves, and 3qts water fuse overnight to create a natural detox, helping to flush impurities out of your system.

RIBS

Ingredients:
Ribs (pork or beef)
2 cups bbq sauce + extra to brush
1 cup ketchup
3 tablespoons apple cider vinegar (you can substitute white vinegar)
1/2 cup brown sugar
2 tsp Worcestershire
dash of hot sauce
salt and pepper to taste

Start by putting your ribs in a single layer on a baking sheet. Salt & Pepper to taste. Bake in a 400 degree oven for 15 minutes, then turn them over and bake another 15 minutes. This process will render the extra juice from the meat so the ribs do not BOIL in the crock pot.
In a medium sized bowl, combine bbq sauce, ketchup, vinegar, brown sugar, Worcestershire, and hot sauce. Mix well. Place browned ribs in the crock pot. Pour your sauce over the ribs, and cook on high for 4-6 hours or low for 8-10 hours. After the ribs are ready, brush with remaining bbq sauce. Broil in your oven until bbq sauce gets caramelized! Fall off the bone tender!!

COCONUT CHICKEN

Ingredients:
*Boneless, skinless chicken breast
*2 large eggs
*1/4 cup coconut milk-any milk will do
*1/2 cup flour
*1 cup panko bread crumbs (these work better then regular bread crumbs)
*1 cup shredded sweetened coconut
*1/2 tsp salt
*1/2 cup vegetable oil ( I would use coconut oil)
*Sweet Chili Sauce for dipping

Directions:
Step 1: Cut chicken into strips, cutting diagonally so the ends are not too small.
Step 2: Prepare three separate bowls for breading your chicken
–1st: Combine flour and salt
–2nd: Whisk eggs and milk together
–3rd: Stir panko bread crumbs and coconut together

Step 3: Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil.
Step 4: Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut.
Step 5: Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once I’m done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is)
Last but not least serve immediately with your chili sauce..

Cream Cheese Chicken Enchiladas

INGREDIENTS
5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) flour tortillas

INSTRUCTIONS
Preheat the oven to 325F.
In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in 1/2 cup of each of the cheeses, the chicken, the corn, chili powder, and cumin. Season with salt and pepper. Stir in half of the scallions.
Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish. Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
Sprinkle with the remaining scallions and serve.

Zucchini Fritters

Ingredients:
1/2 pound of zucchini (about 2 small)
1/2 pound of yellow squash (about 2 small)
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
a bunch of chopped cilantro and parsley
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive oil

To serve (optional)
1 cup light or fat free sour cream or plain Greek yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Directions:

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and squash and grate them using a food processor.
In a large bowl, toss zucchini and squash with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the water of the vegetables. You’ll be surprised by the amount of liquid that will come out, but this will prevent your fritters from becoming soggy.
Return the zucchini and squash shreds to bowl. Add more salt if you think it needs.
Stir in the scallions, parsley, cilantro, egg and some freshly ground black pepper.
In a small bowl, stir together flour and baking powder, then stir the mixture into the vegetable batter.
In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the vegetable mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.
Cook them over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain on paper towels then transfer to baking sheet and then into the warm oven until needed.
If using the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving and enjoy!
These fritters keep well, in the fridge for the better part of a week, so that you can enjoy them for breakfast the next morning. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

QUICK CHICKEN SOUP

Ingredients:
1/2 of medium onion, chopped
1 bag of egg noodles (you can use either medium or wide)
2 cans of cooked chunk chicken breast (I like the Tyson brand), strained
1 can of sliced carrots, strained
Water
Chicken Bouillon cubes
Parsley Flakes

Easy steps to homestyle, tasty goodness:
1) In a large soup pot, saute onion in olive oil until translucent.
2) Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth.
3) Bring to a rolling boil and add bag of egg noodles.
4) Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally.
5) Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.)
6) Sprinkle parsley flakes on top and serve!!! (Don't skip out on the parsley flakes- it really adds to the "homestyle" look of the soup.

Banana Muffins NO FLOUR, OIL, BUTTER!!

Ingredients
2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
3/4 cup sugar (or sweetener, just adjust the amount)
1.5 tsp baking powder
1/2 tsp baking soda
2 ripe bananas
1. Preheat oven to 400 degrees. Spray tins with non-stick cooking spray or line 12 muffin tins.
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth.
3. Divide batter among cupcake tins, and bake for 15-20 minutes, or until toothpick comes out clean.
**Be sure to watch them closely in the oven, because depending on altitude, baking time may be a little less

KFC COLESLAW

Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

TACO MEAT LOAF (An Ameri-Tex-Mex Fusion)

1 pound of LEAN ground beef (less than 10% fat)
½ cup of finely crushed corn chips
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
½ cup of (your favorite) thick and chunky salsa
½ teaspoon black pepper
½ cup of Mexican blend shredded cheese

TOPPING
1 cup of refried beans
¼ cup of your favorite salsa
1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).
In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.

Cauliflower Buffalo Bites

Ingredients
1 head of cauliflower, washed and broken up into small florets
1 tsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
½ tsp. kosher salt
2 tbsp. of your favorite hot wing sauce

Directions
Pre heat oven to 425
Toss cauliflower with olive oil and distribute evenly.
Combine garlic powder, paprika, chili powder, and salt in a small bowl. Toss spice mixture over cauliflower and mix well, making sure all the cauliflower is coated in the spices.
Spread cauliflower out on a rimmed baking sheet a roast for 20 minutes.
Toss with wing sauce and serve with your favorite blue cheese dressing for dipping. Enjoy!

Makes about 2 cups.

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

PEANUT BUTTER PROTEIN BALLS

Ingredients (Makes 8 servings)
• 2 cups crunchy peanut butter
• 2 scoops chocolate protein powder
• 2 ripe bananas, mashed
• 2 tbsp flax seeds
• 1 tsp stevia
• 1 tsp pure cocoa powder

Directions
1. In a large bowl, mix together peanut butter, cocoa powder, stevia, whey powder,
bananas, and flax seed.
2. Shape the mixture into 8 walnut-size balls, and place them in a container lined with
parchment to separate the layers. Freeze for 2 hours minimum before serving.

Slow Cooker Cabbage Rolls

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions
•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

Oven Baked Zucchini Chips

Ingredients
1 (large) zucchini, cut into 1/8" - 1/4" slices
1/3 cup whole grain breadcrumbs, optional Panko
1/4 cup finely grated parmesan cheese, reduced fat
1/4 teaspoon black pepper
Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk

Directions
Preheat oven to 425 degrees.

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. Or, place zucchini on a wire rack sprayed with non-stick cooking spray.

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

NOTE: Zucchini Chips will continue to get crispier while cooling.

NOTE: For gluten free chips, use gluten-free bread crumbs.

Pillsbury's Crescent Roll Taco Bake Recipe!

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.

Follow cook time on the pack of crescent rolls, and once it's done, you're good to go!

Ruth's Chris New Orleans-Style BBQ Shrimp

Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter

Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

NO-BAKE ENERGY BITES

INGREDIENTS

1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed or wheat germ
1/2 cup chocolate chips (optional)
1/3 cup honey
1 tsp. vanilla

METHOD

Stir all ingredients together in a mediumbowl until thoroughly mixed. Let chill inthe refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1? in diameter.) Store in an airtight containerand keep refrigerated for up to 1 week.

Tip:
Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

chopped dried fruit (apricots, dates, raisins, etc.)
dried berries (cranberries, cherries, etc.)
chopped almonds, pecans, walnuts, or sunflower seeds
other chips (butterscotch, dark chocolate, milk chocolate, white chocolate, M&Ms, etc.)
other grains (different kinds of oatmeal,rice cereal, etc.)

Breakfast cookies

2 ripped bananas, mashed
2 cups rolled oats
1/2 cup peanut butter (I used almond)
1/4 cup honey
2 tbsp flax seed
1 tbsp cinnamon
1 tbsp vanilla extract
1 cup unsweetened applesauce
2 handfuls of craisins & raisins
1 handful crushed almonds
Mix all together. Drop spoonfuls onto parchment paper & bake 20-30 mins at 350.

Tortilla chicken casserole

8 multigrain flour tortillas
3 cups chopped chicken
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red pepper
19oz black beans
14oz canned corn
1 tsp chili powder
3 cups salsa
1 1/2 cups sour cream (sub plain greek yogurt)
1 1/2 cup jalapeno monterey jack cheese, shredded (low fat or 2%)
1 1/2 cup cheddar cheese, shredded (low fat or 2%)
1 tablespoons finely chopped cilantro

Directions:
Preheat oven to 350. Spray a casserole dish large enough to fit tortillas. Heat olive oil in sautéing pan; sauté onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in black beans and corn.

In a medium bowl, mix salsa and sour cream. Layer tortilla, salsa mixture, chicken, tortilla, vegetables, cheeses. Repeat 4 times, or until you reach the top of the casserole. *NOTE: Stop layering once you reach the top of your casserole dish and top with cheese* Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning. Let stand for 10 minutes before serving. Sprinkle with chopped cilantro and cut into 12 pie shaped wedges...

TWO (yes that's it) INGREDIENT COOKIES

Ingredients
2 large bananas (can be a few days old for easier mashing)
1 cup quick-cooking oats

HINT: This basic recipe tastes great on it's own but you can also change it up by adding mix-ins of your choice here are some suggestions

milk, white or dark chocolate chips and a pinch of cinnamon (as in picture)
Apple
Raisins or Cranberries
Walnuts, Almonds, Peanuts
The combinations are endless and only limited by your imagination

Instructions
1. Preheat oven to 350°F.
2. Mash the bananas in a medium bowl. Add the oats and whichever mix-ins you choose and mix.
3. Shape into balls with your hands and place on a baking pan covered with parchment paper (I used parchment instead of greasing the pan). Press down into a disc shape if desired.
4. Bake for 12-15 minutes , depending on your oven.
5. Enjoy!
Yield: 12-16 cookies

CHEESY CHICKEN N BROCCOLI BAKE

1/2 cup peppers, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)

Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

BACON BREAD!!!

Ingredients
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Pizza Puffs of Paradise

Ingredients:
1-1/4 cups water
1/3 cup shortening
1-1/2 cups all-purpose flour
4 eggs
3/4 cup finely chopped pepperoni (3 oz.)
3/4 cup finely shredded Romano or Parmesan cheese (3 oz.)
2 tablespoons chopped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 jar pizza sauce

Preparation:
Grease 2 large baking sheets and set aside. In a large saucepan combine water and shortening. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper.

Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake at 450°F for 15 to 17 minutes or until golden brown.

Serve with pizza sauce for dipping

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Easy Cheesy Zucchini Bake

Ingredients: Make 4-6 servings
2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat Mozzarella cheese
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350. Spray an 8" x 8" baking dish with olive oil or non-stick spray. Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot.

Cauliflower Cakes (tastes just like potato patties and its low carb!)

1 small head cauliflower
2 eggs
1/4 cup mined onion to taste
1/4 cup chopped parsley
1/2 cup shredded Parmesan cheese
salt to taste
olive oil for frying

Start by removing the leaves and any green stems from a head of fresh cauliflower. Place the cauliflower in a large pot of boiling water. Boil until it is soft. And by "soft" I mean if you stick a spoon in it, the spoon should sink into the cauliflower. at this point I throw my cauliflower into the blender for a few seconds. It will smoosh very easily, I promise.In a large bowl, combine the eggs, onions, cheese, and parsley. Then add the mashed cauliflower and mix it all up a little more.

Heat a bit of olive oil in a large skillet. Add a few heaping spoonfuls of the cauliflower mixture.They're done when both sides are golden brown.

Drain some of the oil from the Cauliflower Cakes by placing them on a paper towel. Salt lightly and serve.

Creamy Bacon and Cheese Dip

Ingredients

16 ounces sour cream
8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
crackers
Assorted fresh vegetables (optional)

Directions

1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.

2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).

Easy Baked Meatballs

1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil

Mix all ingredients with hands.
Form into golfball sized meatballs.
Bake at 350 degrees for 30 minutes.

Pasta Fagioli slow cooker crock pot version

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta
Directions:

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.

CROCK POT PORK-STUFFED PEPPERS

Ingredients:
2 pounds ground pork (or a combination of pork and beef)
4 large green peppers
1 large onion
2 carrots
4 cloves of garlic
1/2 head of cauliflower
6 ounce can of tomato paste
1 tablespoon dry oregano
1 tablespoon dry or fresh tarragon
Salt and pepper to taste

Directions:
Cut the tops of the peppers and clean the seeds out.
Arrange peppers in the Crock-Pot standing up and make sure they fit securely.
Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.
In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.
Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.
If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion Yum!

Bolo integral de maçã com canela

INGREDIENTES:

• 1 xícara (chá) de farinha de trigo integral
• ½ xícara(chá) de farinha de trigo
• 1 e ¼ xícara (chá) de açúcar mascavo
• ½ colher (chá) de canela em pó
• ½ xícara (chá) de manteiga derretida
• 3 ovos
• 2 maçãs grandes
• 1 colher (chá) de fermento químico em pó
• Para polvilhar: suco de ½ limão +1 colher (chá) de canela em pó + 3 colheres (sopa) de açúcar refinado

MODO DE PREPARO:
1- Descasque as maçãs e reserve as cascas.
2- Após, corte as maçãs (descascadas) em cubinhos, coloque em uma tigela e misture com o suco de limão, o açúcar e a canela. Reserve. (ingredientes descritos para polvilhar)
3- No liquidificador coloque os ovos, as cascas das maçãs, o açúcar mascavo, a manteiga derretida e a canela em pó. Bata muito bem.
4- Em uma tigela coloque a farinha de trigo integral peneirada e a outra farinha também peneirada, acrescente o fermento em pó e misture.
5- Acrescente à tigela a mistura do liquidificador misturando delicadamente.
6- Em uma forma com furo central untada e polvilhada disponha toda a massa, por cima da massa adicione as maçãs reservadas.
7- Leve ao forno pré-aquecido a 180° por aproximadamente 40- 45 minutos, ou até que o bolo esteja levemente dourado.
8- Espere esfriar um pouco para desenformar e bom apetite!