Three ingredient Peanut Butter Cookies

3-Ingredient Almond Butter Cookies
Adapted from post at Skinnytaste.com
Servings: 22 • Size: 1 cookie • Old Points: 2 pts • Points+: 2 pts 
Calories: 63 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 3 g • Sugar: 4 g
Sodium: 27 g • Cholesterol: 9 mg

Ingredients:

• 1 cup Justins Maple Almond Butter (or any nut butter)
• 6 tbsp sugar
• 1 large egg, lightly beaten (Try with mashed fruit instead)
• cooking spray

Directions:

Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray.

In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. 

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool.  

Makes 22 cookies.

Source: http://www.skinnytaste.com/2014/12/3-ingredient-almond-butter-cookies.html

SIMPLE TOFU QUICHE and Hummus

SIMPLE TOFU QUICHE

The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required.

A hash brown crust keeps this dish gluten free as well as vegan! Perfect for lunch, brunch and even dinner.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: Vegan, Gluten Free

Serves: 8

INGREDIENTS

CRUST

• ~3 medium-large potatoes (3 cups grated)
• 2 Tbsp melted vegan butter (or sub olive oil with varied results)
• 1/4 tsp sea salt and pepper

FILLING

• 12.3 ounces extra firm silken tofu, patted dry
• 2 Tbsp nutritional yeast
• 3 Tbsp hummus (recipe below)
• Sea salt and black pepper (to taste)
• 3 garlic cloves, chopped
• 2 leeks, thinly sliced and thoroughly cleaned and dried (or sub 1 medium onion, diced)
• 3/4 cup cherry tomatoes, halved
• 1 cup chopped broccoli

INSTRUCTIONS

1. Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.
2. Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer.
3. Bake for 22-27 minutes or until golden brown all over. Set aside.
4. While crust is baking, prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. When you take out the crust, lower heat t o 400 and continue baking until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat t o 3 75 degrees.
5. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.
6. Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
7. Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
8. Let cool briefly and then serve with fresh herbs or green onion.
9. Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.

NOTES

*Crust adapted from Food Network
*Quiche roughly adapted from the Sprouted Kitchen Cookbook


NUTRITION INFORMATION

Serving size: 1 slice of 8 Calories: 178 Fat: 8.7g Saturated fat: 1.3g Carbohydrates: 20.1g Sugar: 2.8g Sodium: 180mg Fiber: 3.8g Protein: 7g

Recipe by Minimalist Baker at http://minimalistbaker.com/simple-tofu-q


BEST EVER 5 MINUTE MICROWAVE HUMMUS - Print only Hummus Recipe

PREP TIME 1 min

COOK TIME 4 mins

TOTAL TIME 5 mins

6-ingredient hummus that comes together in 5 minutes and magically transformed into the best hummus thanks to the MICROWAVE! Trust me. It’s the best hummus I’ve ever made at home!

Author: Minimalist Baker

Recipe type: Appetizer

Cuisine: Mediterranean, Vegan, Gluten Free

Serves: 8

INGREDIENTS

• 1 15-ounce can chickpeas, NOT drained
• 2-4 cloves garlic (depending on how garlicky you prefer it)
• 1/2 cup tahini
• 2 Tbsp fresh lemon juice
• 3/4 – 1 tsp sea salt, depending on how salty you prefer it
• 1-2 Tbsp extra virgin olive oil

INSTRUCTIONS

1. Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
2. Add to blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
3. Process until smooth and creamy, scraping down sides as needed. Taste and adjust seasonings as you prefer. I find 3/4 tsp salt to be the perfect amount.
4. Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

NOTES

*Recipe created by Rebekah and Justin Hubbard, and shared by my lovely friend, Lisa.

NUTRITION INFORMATION

Serving size: ~1/4 cup Calories: 157 Fat: 10g Saturated fat: 1.4g Carbohydrates: 12.9gSugar: 2.7g Sodium: 239mg Fiber: 1.4g Protein: 5.2g

Two Peas & Their Pod: Two Ingredient Grilled Salmon with Mango Peach Salsa

Grilled Salmon with Mango Peach Salsa

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

You only need 2 ingredients to make this healthy and delicious Grilled Salmon with Mango Peach Salsa recipe! You can have dinner on the table in under 15 minutes!

Ingredients:

4 (4 ounce) center cut salmon fillets
2 (14 ounce) containers of Sabra Mango Peach Salsa
Salt and pepper, to taste

Directions:

1. Place the salmon fillets in a disposable foil pan. Season with salt and pepper. Pour the salsa over the salmon fillets. You want the fillets to be smothered in the salsa.

2. Place the pan on a grill over medium-high heat. Grill until the salmon flakes easily and is cooked through, about 8 minutes.

3. Carefully remove salmon fillets from the pan and serve.

---

This delicious recipe brought to you by Two Peas & Their Pod
http://www.twopeasandtheirpod.com/grilled-salmon-with-mango-peach-salsa/

Recipe Secrets: McDonalds Apple Muffins

Yield: 24 Muffins

21 oz can Apple pie filling
3 Eggs
2 tsp Apple pie spice
18 oz box Yellow cake mix

Beat all together with electric mixer on medium-speed. 
Divide batter equally between 24 paper-lined cupcake wells. 
Bake at 350-F for 25 to 30 minutes or until knife inserted comes out clean. 
Cool before peeling off paper liners.


http://www.recipesecrets.net/forums/recipe-exchange/49592-mcdonalds-apple-muffins.html

HG's Rockin' Chocin' Banana Shake

This is the text version of Hungry Girl.
To see the accompanying visuals and links, go to:

http://www.hungry-girl.com/chew/show/2631
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hungry Girl Today: 5.21.13
CHEW THE RIGHT THING


BITE IT!


HG's Rockin' Chocin' Banana Shake


Na-Na Na-Na Yum-Yum!
So you're trying to eat smart and make better food choices. Good for you! You deserve a reward. How does a no-guilt milkshake sound? This creamy banana swap is exactly what you need...

Ingredients:
1 tsp. sugar-free French vanilla powdered creamer
1 no-calorie sweetener packet (like Splenda or Truvia)
1/2 cup light vanilla soymilk
2 tsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
1/4 cup fat-free vanilla ice cream
1/2 medium banana, sliced into coins and frozen
2 tsp. mini semi-sweet chocolate chips
1 cup crushed ice or 5 - 8 ice cubes
2 tbsp. Fat Free Reddi-wip

Directions:
In a tall glass, combine creamer with sweetener. Add 1 tbsp. hot water, and stir to dissolve. Add soymilk and pudding mix, and stir until mostly dissolved.

Transfer mixture to a blender. Add ice cream, frozen banana coins, chocolate chips, and ice, and blend at high speed until smooth.

Pour, top with Reddi-wip, and enjoy!

MAKES 1 SERVING

Serving Size: entire recipe (about 12 oz.)
Calories: 206
Fat: 4.5g
Sodium: 240mg
Carbs: 38g
Fiber: 2.5g
Sugars: 22g
Protein: 5.5g

PointsPlus® value 6*

FIGHT IT!


Carl's Jr. Banana Chocolate Chip
Hand-Scooped Ice Cream Shake

Shakes. Why Did It Have to Be Shakes?
When milkshake season comes around, a person can feel a bit like Indiana Jones left in a pit of snakes. Safety is nowhere. Especially scary are the mega shakes served up at fast-food eateries everywhere, each with 500 to 1,000 calories and dozens of fat grams! Temptation is all around, and that snake pit takes the shape of a drive-thru. Plus, these burger joints always seem to have some sort of super-tempting seasonal flavor up their sleeves. This year, it's banana chocolate chip. Yup. One of the most delicious fruit flavors paired with chocolatey goodness. Well, here's where we find the rope to pull ourselves out of danger: Making over banana shakes in a guilt-free way is TOTALLY simple! By blending frozen banana coins with a few low-calorie vanilla ingredients, you get a creamy and amazing base. Add mini chocolate chips and a couple of other key components to round out this mouthwatering shake-over. Our recipe is here to save the day... one sip at a time!

Serving Size: 1 shake
Calories: 770
Fat: 39g
Sodium: 270mg
Carbs: 92g
Fiber: 1g
Sugars: 77g
Protein: 15g

PointsPlus® value 21*


For links in this email, please go to:
http://www.hungry-girl.com/chew/show/2631
--

Kale/Strawberry/Avocado Salad with Lemon Poppy Seed Dressing

Yield: Serves 4

Prep Time: 10 minutes

Total Time: 10 minutes

Kale salad with strawberries, avocado, almonds, feta, and a light lemon poppy seed dressing.

Ingredients:

For the salad:
4 cups chopped kale, stems removed
Pinch of sea salt
1 cup sliced strawberries
1 avocado, chopped
1/3 cup sliced almonds
1/4 cup feta cheese

For the Lemon Poppy Seed Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon poppy seeds
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:

1. Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender.

2. Add the strawberries, avocado, almonds, and feta cheese. Toss gently.

3. In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well.

4. Pour the dressing over the salad and toss to coat. Serve.

Note-Trader Joe's sells kale in bags-already chopped. It's the best!

From: http://www.twopeasandtheirpod.com/kale-strawberry-avocado-salad-with-lemon-poppy-seed-dressing/

Balsamic and Tomato Bruschetta

Balsamic & Tomato Bruschetta

1 pint cherry tomatoes, chopped
1/4 cup fresh basil, chopped
2 Tbs extra-virgin olive oil
1 Tbs balsamic vinegar
1 garlic clove, minced
1/2 tsp salt
Freshly-ground black pepper, to taste
1/2 tsp sugar
1 baguette, sliced
1 garlic clove
2 Tbs grated Parmesan cheese

Combine the chopped tomatoes, basil, olive oil, vinegar, minced
garlic, salt, pepper and sugar in a bowl. Toss.

Cut the baguette into 4 pieces. Slice in half lengthwise and place
on baking sheet. Toast in a 400 degrees F oven for about 10
minutes; turn once. Remove when crusty on both sides.

Rub bread with the garlic clove. Spoon the tomato mixture over the
bread and sprinkle with Parmesan cheese. Serve immediately.

Servings: 8

Source - Low Fat Recipe Secrets

Brussels Sprouts with Lemon and Vegetarian Bacon

Enjoy the added richness of “bacon” flavoring without the guilt of high sodium, fat, and cholesterol.

Makes 8 servings

Ingredients

• 3 pounds Brussels sprouts, trimmed and halved vertically 
• 1 cup vegetarian bacon (about 8 slices), such as Yves Veggie Canadian Bacon or Lightlife Fakin’ Bacon, chopped or make your own!
• 4 green onions, chopped 
• 1/4 cup low-sodium vegetable broth 
• salt, to taste 
• freshly ground black pepper, to taste 
• 2 tablespoons lemon juice

Directions

1. Add Brussels sprouts to a saucepan of boiling water and cook for 3 minutes. Drain immediately and plunge into ice-cold water to stop the cooking process. When they are cold, drain well.
2. Heat a large nonstick skillet, wok, or stir-fry pan over high heat. Add vegetarian bacon and green onions and steam-fry until green onions are soft, adding very small amounts of water as needed to prevent sticking and burning. 
3. Add sprouts and broth and stir-fry for about 3 minutes. Season with the salt and black pepper and drizzle with lemon juice. Toss and serve immediately.

Per serving (1/8 of recipe): 88 calories; 1 g fat; 0.2 g saturated fat; 9.7% calories from fat; 0 mg cholesterol; 10.2 g protein; 13.2 g carbohydrates; 5.3 g sugar; 4.6 g fiber; 194 mg sodium; 76 mg calcium; 2.6 mg iron; 104.9 mg vitamin C; 818 mcg beta carotene; 0.8 mg vitamin E

Source: Dr. Neal Barnard’s Program for Reversing Diabetes by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan     http://www.pcrm.org/recipe/brusselslemonbacon.html

Moroccan Mint Tea Recipe

Classic Moroccan Mint Tea is made by steeping green tea with spearmint leaves. Many families serve it more than once a day.

Moroccan tea pots vary in size, but a small pot typically holds about a half liter (six glasses) of tea, while a larger pot holds approximately a liter (12 glasses).

The measures below are for a small pot of tea and are approximates since tea leaves vary in quality and strength. Try a variety – not a brand – of green tea called Chinese Gunpowder.

The recipe reflects the fact that most Moroccans like their tea quite sweet. Adjust sugar to your personal taste.

Serves 2 to 4.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients:

• 1 tablespoon Green Tea leaves
• 1 large handful fresh spearmint leaves, washed  ** we have this growing in the side yard!
• 1/2 liter (about 2 cups) boiling water
• 1/4 cup sugar

Preparation:

1. Boil at least a liter of water. Rinse a small tea pot with about 1/4 cup of the water.
2. Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and pour out the water.
3. Add the mint leaves and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer, or set the tea pot over medium-low heat and bring the tea to a simmer. Remove from the heat, and allow to steep several minutes more.
4. Gently stir the tea, pour into small tea glasses and serve.

From: http://moroccanfood.about.com/od/teacoffeebeverages/r/Mint_Tea_Recipe.htm

Romaine Salad with Pecans and Bosc Pear

From:  http://www.drbenkim.com/easy-healthy-summer-salad-recipe.htm

Romaine Salad with Pecans and Bosc Pear

Makes 4-6 Servings

Ingredients:

1 pound Romaine Lettuce Leaves (or you can substitute with baby spinach leaves)
1 cup chopped raw pecans
1 Bosc pear, peeled, cored, and sliced
4 green onions, finely chopped
1/2 cup chopped cilantro or parsley leaves
Juice of one small lemon
4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
1 teaspoon sea salt

Directions:

1. Combine pear slices, green onions, lemon juice, extra-virgin olive oil, honey or maple syrup, and sea salt in a bowl and give all ingredients a good toss. Allow ingredients to sit and marinate for about 5 minutes.

2. Add romaine leaves, chopped cilantro or parsley, pecans, and gently toss again.

Serve immediately and enjoy this light, delicious, and healthy romaine salad with pecans and Bosc pear.

This recipe was adapted from a similar recipe found in a wonderful raw foods cookbook called Living Cuisine.

Chef Meg's Eggs Nested in Spicy Tomato Sauce

I haven't made this yet, but Jerri-Ann made it for one of the meetings I attended for HTH.  It was delicious!

From: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2013753

Nestle eggs into a spicy tomato sauce and bake them for a light and easy supper. Serve over pasta or with crusty whole-wheat bread for dipping.

Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 4

Tips

• Always remember to remove any added bay leaves before serving a dish. Whole bay leaves should not be eaten.
• You can skip the eggs and make this a vegan dish.

Ingredients
1 teaspoon cumin seeds
1 teaspoon paprika
1 tablespoon olive oil
2 tablespoons tomato paste
1 onion, cut in half and sliced into strips
1 garlic clove, minced
2 bell peppers, sliced into strips
28 ounces (2 14-ounce cans or 1 28-ounce can) diced tomatoes, no salt added
pinch cayenne pepper
1 bay leaf
1 bunch parsley, leaves only, reserve one tablespoon for garnish
1 14.5-ounce chickpeas, drained and rinsed
zest and juice of 2 limes
4 eggs
4 shakes of hot sauce


Directions

1. Preheat the oven to 350 degrees. Toast the cumin seeds in a large ovenproof skillet for 45 seconds, then add the paprika, stir, and toast for about 20 seconds, just until the paprika becomes fragrant. Stir in the oil and tomato paste, then add the onions and peppers. Sauté for 5 minutes, stirring often.
2. Add the tomatoes, cayenne and bay leaf and simmer for 3-4 minutes.
3. Place the chickpeas, parsley (reserve one tablespoon for garnish) and lime juice in a small food processor or food chopper. Pulse a few times to chop, then add to the tomato sauce with 1/2 cup of water.
4. Stir to combine and remove the bay leaf.
5. Crack four eggs on top of the vegetables. Take care not to overlap the eggs.
6. Bake until the eggs are done to your preference. For soft to medium yolk, bake for 10 minutes; for a hard yolk, bake for 15.
7. Garnish with reserved parsley and hot sauce.

Serving Size: Makes 4 servings, one egg and 2 cups of vegetable mixture per serving.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 277.6
Total Fat: 10.7 g
Cholesterol: 185.2 mg
Sodium: 472.9 mg
Total Carbs: 36.3 g
Dietary Fiber: 7.7 g
Protein: 14.9 g

Brownies - Untried Recipe

Chocolate Brownies

1 Box Devil’s Food Chocolate Cake mix
1-15oz can 100% pumpkin
½ cup water

Mix the three ingredients together. Pour into a greased 9” X 13” pan. Bake at 350 degrees for 35 minutes.

Found this in a quilting blog post: http://backroads2ca.blogspot.com/2011/08/angie-steveson.html

Sounds like something to try out.