Spinach Dip recipe

 
 Lindsey’s Spinach Dip Recipe

Ingredients needed:

1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice

1-2 5 oz cans of sliced water chestnuts – dice into small pieces

1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy

1 packet ranch dressing
After completing the above tasks, mix well, eat, and enjoy!
No baking or cooking needed.

Pina Colada Fruit Dip

 

PINA COLADA FRUIT DIP

1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. Fold in the pineapple. Refrigerate for at least 30 minutes and serve with fresh fruit.

Fruit Roll-ups Homemade

 
 
Homemade Strawberry Fruit Rollups
Ingredients:

8 oz strawberries, stems trimmed
1 tbsp freshly squeezed lemon juice
3 tbsp stevia

Directions:

1. Place the trimmed strawberries in a blender or food processor and puree them for a minute or so until smooth. You don't want any strawberry chunks in the mixture.
Transfer the strawberry puree to a saucepan and add the lemon juice and stevia. Turn the heat to medium to medium high, and cook
the mixture for about 10 minutes, stirring frequently, until the mixture is thick and jammy. The goal here is to cook out much of the moisture.
2. Preheat the oven to 170 degrees F, or as low as your oven will go, making sure it's less than 200 degrees at the highest.
3. Spread the strawberry jam into a rectangle shape onto a baking pan lined with a silpat or parchment paper. You may use an offset
spatula or a regular spatula to help spread the mixture as evenly as possible, until the rectangle is about 1/8 inch thick. Keep in
mind the fruit leather will lose some of its thickness in the oven as it dehydrates, so make sure that none of the jam is so thin
that you can see through it as you spread.
4. Cook in the oven for 3-4 hours, until the fruit mixture no longer feels sticky, just a bit tacky. Remove from the oven and let it cool completely. Transfer to a cutting board lined with wax paper, and use a pizza cutter to cut long strips. Roll them up into the fruit
rollups, and enjoy!
Closing notes for this recipe:

You can use frozen strawberries for this recipe, just make sure to thaw them before pureeing. Just as with any other recipe where you are dehydrating something in the oven, it’s a bit of a guessing game judging when it’s done. You’ll know the rollup is done when it
doesn’t feel sticky, just a bit tacky. Don’t bake for too long or the rollup will turn into a crispy chip!
If your oven doesn’t go to 170, you may need to open and close the door to moderate the temperature. 200 degrees seems to be the
highest you should go for this recipe.
Notes

Recipe adapted from Serious Eats who adapted from the Classic Snacks Made From Scratch Cookbook.

Baked Oatmeal Fruit Treat

 
 Baked Oatmeal

21 ounce Quaker Quick 1-minute Oats (1/2 large 42 oz. Container)
1 cup of brown sugar
2 tablespoons of baking soda
14-16 oz. Jar of maraschino cherries, Chopped, reserve ½ cup juice (in baking isle)
1-8 oz. pkg Dole Mixed fruit, chopped (blueberries, raspberries, cherries, Dates are my fav.)
6-8 oz. chopped pecans
1 1/2 cups of milk
4 eggs
1 cups of melted butter

Mix oatmeal, brown sugar, baking soda, cherries, dried chopped fruit & Nuts in a large bowl. Beat eggs, milk, ½ cup maraschino cherry juice and butter together and add to dry ingredients. Pour into a lightly greased 9 x 12 inch baking pan, spreading evenly. Bake at 350 degrees for 30 – 45 minutes till top is dark golden and middle seems set. Serve in a bowl with warmed milk and bananas if you want… I like it plain, cold and on ice cream as well. Freezes well.

(Picture: My Favorite variation: 2 cups steel cut oats soaked in water to cover 1 day.Dump that with another 2 cups of minute oats, 1-1/2 cups milk, 2 eggs, ½ jar chopped maraschinos and half juice of jar, handful slivered almond, ½ cup or so of dried cranberries ….bake 50 minutes in 9 square pan.)

FRENCH ONION SOUP CASSEROLE

 
  
FRENCH ONION SOUP CASSEROLE

2-3 Tbs butter
3 large sweet onions or 4 medium white or yellow onions
2 c. shredded Swiss cheese (8 oz.)
1 can cream of chicken soup, undiluted**
2/3 c. milk ( use almond milk if your low carb )
1 tsp. soy sauce (Low sodium)
****8 or so slices of French bread ( I would skip for low carb)

**You can substitute cream of mushroom soup for cream of chicken to make vegetarian.

Slice onions and try not to cry. With this many onions, its hard.

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese

Place casserole back in oven and finish baking for 15 more minutes.

Total prep time: 20 minutes.
Total baking time: 30 minutes.

Apple Carrot Beet Ginger Juice

Apple Carrot Beet Ginger Juice

 

Print

Prep time

10 mins

Total time

10 mins

 

A simple recipe for making juice without a juicer. Plenty of health benefits and a delicious flavor come from carrots, apple, beets and ginger.

Author: Minimalist Baker

Recipe type: Juice

Cuisine: Vegan, Gluten Free

Serves: 1

Ingredients

• 1 beet, rinsed, lightly peeled and quartered
• 1 apple, lighted peeled, cored and quartered
• 1 Tbsp size piece of fresh ginger (skin removed)
• 3 whole carrots, rinsed and peeled
• unfiltered apple juice (optional)

Instructions

1. Place all ingredients in a blender and blend until smooth, adding a splash of apple juice if needed to get it moving. I probably added about 1/4 cup.
2. Then, place a fine mesh strainer over a large bowl and pour the juice over. Use a rubber spatula to press the pulp down and squeeze all of the juice out. Let stand for 5 minutes so you get most of the juice.
3. Discard pulp and pour your juice into a serving glass. Drink immediately or chill for a bit. Will keep in the fridge for a day or so, but will taste best when fresh.

Nutrition Information

Serving size: 1 beverage Calories: 259 Fat: 1 g Carbohydrates: 63 g Sugar: 41 g Sodium: 209 mgFiber: 6 g Protein: 3 g

 nutrition information is a rough estimate for 1 beverage

Parmesan Chicken Cutlets

Weight Watchers Parmesan Chicken Cutlets

1/4 cup Parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)

Directions:

1 Preheat oven to 400 degrees.
2 In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3 Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to
coat all sides.
4 Arrange on nonstick baking sheet.
5 Bake until chicken is cooked through, 20-25 minutes.