baked donuts

Ingredients

• 3 tablespoons of butter , melted
• 1 can refrigerated buttermilk biscuits
• ½ Cup of Sugar
• 1.5 Tablespoons Cinnamon

Instructions

1. In a small bowl mix sugar and cinnamon together
2. Preheat oven to 375
3. Flatten biscuits — poke a hole in the middle and form each biscuit to look like a doughnut. Dip each into butter ( make sure every side is covered)
4. Dip each biscuit into the sugar mixture – placed onto ungreased cookie sheet.
5. Bake for 15 minutes or until golden brown

Skinny Electric Lemonade

Ingredients

• 2 oz vodka ( light) — I personally like using skinny girl brand
• 1.5 oz. blue curaçao
• 12 oz of diet lemon-lime soda ( more if you do not add ice)
• Optional -
• Ice
• Lemon Wedge

Instructions

1. In a pitcher add ice if you like ( remember the amount of ingredients above makes 2 drinks)
2. Add vodka, blue curaçao, and diet lemon-lime soda
3. Mix well – pour and enjoy!
4. Perfect when enjoying a sunset

eggplant pizza

eggplant

tomato puree

spinach

butter mozzarella

350 in oven until cheese melts

Skinny vanilla mocha frappe

Ingredients

1. 1 heaping teaspoon instant coffee
2. 1 1/2 cups water
3. 1/2 cup skim milk
4. 3 tsp vanilla extract
5. 1 tsp unsweetened cocoa powder
6. 1 packet stevia or 1 tbsp. sugar (to taste)

Instructions

1. In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.
2. Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.

Notes

You do not need to use instant coffee, you can brew a strong cup of your favorite coffee and freeze it, just make sure it's 1 1/2 cups.

If coffee is to frozen for your blender to handle let it sit on the counter for a few minutes to thaw out.

Calories: 43.3, Fat: 0, Sodium: 65, Carbs: 7, Sugar: 6, Protein: 4.2

blueberry limoncello sparkler

lueberry Limoncello Sparkler

5 minutes

Yield: 4 drinks

A cool, refreshing drink of blueberries, limoncello and fresh mint.

INGREDIENTS

• 1/2 cup water
• 1/2 cup sugar
• 1 cup fresh blueberries
• 3 tablespoons simple syrup (made from water and sugar above)
• 1 1/4 cup chilled Limoncello, divided
• 10 fresh mint leaves
• 1 cup cold sparkling water

INSTRUCTIONS

1. In a saucepan combine the water and sugar. Stir over medium-high heat until it comes to a boil and all the sugar has dissolved. Set aside and cool completely.
2. In a blender, combine the blueberries, cooled simple syrup, 1/4 cup Limoncello and mint leaves. Blend to until smooth. Strain, if desired. Chill until cold.
3. Add the remaining Limoncello and stir to combine.
4. Divide the mixture among 4 glasses and top with sparkling water.
5. Enjoy!

Light frappuccino

DIY Light Frappuccino Recipe

Enjoy a homemade version of Starbucks Light Frappuccino from the convenince of your own kitchen. Each low calorie frozen blended cappuccino has just 2 Points + per serving, making it an ideal frozen coffee fix for Weight Watchers Members.

Ingredients

• 2 tbsp instant coffee granules (regular or decaf)
• 2 tbsp fat free vanilla flavored coffee creamer, powdered
• 1/2 cup fat free milk
• 8-10 ice cubes

Instructions

1. Blend all ingredients together in a blender and process until smooth. If desired, sweeten with Splenda.

Preparation time: 2 minute(s)

Cooking time:

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 1

Culinary tradition: USA (Traditional)

Entire recipe makes 1 cappuccino smoothie
Serving size is entire recipe (about 1 ¼ cups)
Each serving = 2 Points +

PER SERVING: 95 calories; 0 g fat; 17 g carbohydrates; 4 g protein; 0 g fiber

Read more: http://www.laaloosh.com/2011/08/04/diy-light-frappuccino-recipe/#ixzz2XfURAKht

breakfast coffee protein shake

Ingredients:

♠  2 handfuls of ice

♠ 1 scoop of vanilla or chocolate protein powder. I use a vanilla flavored vegan brand, that has 22 grams of protein per scoop. That’s half of the protein I need for the day!

♠ 1/2 frozen banana

♠ 1 cup of brewed coffee-choose whatever flavor you like

♠ 1 cup of unsweetened almond milk- I like unsweetened almond milk because it’s dairy free, provides extra protein, is creamy, and only 35 calories. However, you can totally use whatever type of milk you want.

♠ Truvia to taste- You can also use Stevia liquid, or whatever other type of sweetener you like, but I highly suggest trying to faze actual refined sugar from your diet .

breakfast smoothie

Breakfast smoothies are always on top of the list of weight loss programs. Those kinds of energy drinks are a very healthy way to boost of energy and doing detox cleansing for your body as well. Blueberries are one of my favorite ingredients that I love to put into my breakfast smoothies in the morning.

Ingredients:

1/2 to 1 banana
1/2 cup blueberries
1/2 cup low-fat yogurt
1/4 tsp vanilla extract
4 tbsp muesli
1 cup milk

optional: sugar or honey
optional: ice cubes

Directions:

1. Depending on how thick you like the smoothie, add 1/2 to 1 banana and 1/2 a cup blueberries.

2. Pour in 1/2 cup (low fat) yogurt. Threw in 1/4 tsp vanilla extract for a little extra flavor. You can also add a little extra sugar or honey if you like it sweet. I love the natural sweetness of the berries so I never add sugar.

3. Pour in 1 cup of milk. Blend it for about 45 to 60 seconds. Then enjoy~!

starbucks frappucino pitcher

10 cups coffee 1/2 cup sugar 1/2 cup brown sugar 1/2 cup vanilla creamer. This is life changing!

wine smoothies

Ingredients

Red Wine (1 cup)

Berries (I used about 10 frozen blueberries and 3 frozen strawberries)

Plain yogurt (1/4 cup)

- See more at: http://thenectarcollective.com/2013/05/summer-wine-smoothie-recipe/#sthash.paZAdUIZ.dpuf

ed Wine Smoothie

Yield: 3 servings

Adapted from They Draw & Cook

Ingredients

• 1 1/2 cups red wine (i.e. zinfandel or cabernet)
• 1/2 cup Greek yogurt
• 1 1/2 cup frozen raspberries
• 1 cup frozen blueberries

Instructions

1. Add ingredients in a mixer and blend until smooth. Pour into a wine glass and garnish with fruit on a skewer.

Notes

I used a frozen mixed berry blend that also contained black berries and strawberries. I also added a small amount of local honey to cut the tartness of the berries.

dr oz tangerine weight loss drink

Dr. Oz�s Tangerine Weight-Orade Recipe� For a powerful metabolism-boosting drink, 8 cups of brewed green tea / 1 tangerine, sliced / A handful of mint leaves / Stir this delicious concoction up at night so all the flavors fuse together. Drink 1 pitcher daily for maximum metabolism-boosting results.

donut biscuits

Want to make some?
You need canned biscuits (anything BUT the flakey layer kind).
Melted butter in a shallow bowl(4 tbls per 8 biscuits give or take)  
Sugar & Cinnamon in a shallow bowl.
Mixed together in your favorite proportions...I like a nice medium brown mixture.

Veggie oil to fill your pan up to about 1/2in or so.  
Heat up oil for a few minutes on medium heat.
While it is heating up, cut holes in the donuts with a cookie cutter or some other circular object
(stars would be cute too!)

When one side is golden brown, flip with tongs.  When that side is golden remove from oil and place on a paper towel lined pan or plate.
When the donuts have cooled enough to handle...using your fingers dip one side in the melted butter, let the excess drip off, dip in cinnamon and sugar

2 ingredient cookies

ngredients:

2 large old bananas
1 cup of  oats (quick or regular! if you use regular, we’d suggest chopping them a little so everything holds together better)

Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick ‘em all in the freezer.

Then add in what sounds yummy to you! (or nothing!) We love:
-a handful of chocolate chips
-crushed walnut pieces
-cinnamon
-raisins

Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. The ones in these photos have a handful of chocolate chips, a teaspoon or two or cinnamon, and 1/4ish a cup of crushed walnuts.

We made 16 cookies with those measurements. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet. Don’t forget the greased part…. I did once and had to scrub my pan forever.

eggs for breakfast sandwiches

Spray your muffin pan with some non-stick cooking spray. Crack one egg into each well.  Sprinkle the eggs with a little salt & pepper or whatever seasonings that you'd like.  Bake in the oven at 350 for about 15 minutes.  You could cook them for a bit less if you wanted a runny yolk.  However, I wanted to be sure that the eggs were fully cooked. 

Store your cooked eggs in a tupperware container in the refrigerator for about a week.  Use your judgement though.  If they look/smell bad, I wouldn't eat them. I made a dozen of these, so that lasted my Husband and I only 6 days, which was perfect for our work week.

green monster spinach smoothie

Green Monster Spinach Smoothie

Print this recipe!

Serves 1

Ingredients:
1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)

Directions:

Combine all ingredients in a blender and blend until smooth.

Nutritional stats:

350 calories, 10g fiber, 21g protein

hurried curried chicken

Hurried Curried Gardein

Prepping: cashew cream, tomatoes, curry paste

Ingredients:
1 pkg gardein chik’n strips
1 medium white onion, chopped
4 cloves of garlic, minced
2 inch ginger root, finely chopped
2 tbsp Patak’s mild curry paste
2 tbsp Patak’s hot (or Madras) curry paste
14 oz can whole tomatoes
14 oz can chickpeas
1 cup cashew cream (1/2 cup raw cashews + water)
1 cup roasted/salted cashews
15 fresh dates, pitted (or raisins)

Direction:
The ingredients I use at the end need to be ready to go, so I prep them before I start cooking. I start by making the cashew cream, which is super easy! Grind the raw cashews in a coffee grinder to a fine meal and add enough water to make a total of 1 cup and whisk vigorously with a fork and voila you have cashew cream! Remove the pits from your fresh dates and cut or tear each date into 3 or 4 pieces. You can substitute raisins or even chopped granny smith apples for the dates, but I just love dates so much that I can’t even imagine this dish without the dates!!! Chop and mince the rest of the ingredients and lets start cooking!

Frying up the gardein strip

In a large fry ing pan, fry the frozen gardein strips for a total of 5 minutes in olive oil on medium/high heat. Remove the strips onto a plate, add some more olive oil to the pan and sauté the onions for 5 minutes; add the garlic and ginger and sauté for another 5 minutes. Add the curry paste and since the paste is somewhat oily you can stir and fry the onion mixture in the curry paste for a bit before adding the can of tomatoes. At the same time add 1 cup of water to the pan. Stir and add the chickpeas. Cook on medium/low heat for about 5 – 7 minutes, and stir ocasionaly. Add the dates, the roasted cashews and the gardein strips to the pan and stir to incorporate all the ingredients and distribute the heat to the added ingredients. By now the sauce should be drying out a bit and this is the perfect time to add the cashew cream. The cashew cream may have settled, so before you add it, whisk it vigorously again with a fork and add to the pan and stir. Let the sauce be thoroughly heated, and then it’s ready to be eaten!
Before serving, taste the sauce to make sure the spiciness is to your liking. You can add more cashew meal right in to the pan if it’s too spicy for you.

Cooking away..taste test?

I’ve used a combination of both mild and hot curry paste because some of the family members can’t handle the heat, but I also didn’t want it to be too whimpy! If you like it hot, then by all means use only hot curry paste…but be forewarned that it’s gonna be really HOT! If you want just the aroma of curry and not spicy at all, then just use mild curry paste. Keep in mind that the cashew cream offsets the spiciness and you can control the heat to some extent by adding more cashew meal.

Bollywood worthy

Serve over basmati rice with some papadoms or naan. I should warn you however that eating this dish may suddenly cause you to stop traffic in the middle of rush hour and dance to Bollywood tunes while professing your love to your sweetheart! Of course just the aroma of your fantastic Hurried Curried Gardein will propel your co-workers or neighbours to be your backup singers and dancers! 

chicken tikka masala

ummary: My all time favorite Indian dish – Chicken Tikka Masala. Since my vegan conversion, this is one meal I surely thought, I’d never have again. Thanks to the folks at Gardein, their ‘chicken scallopini’ makes this carnivorous dish, 100% vegan friendly!

Print Friendly

Ingredients

(Marinade)

• 1 bag of Gardein Chicken Scallopini Breasts
• 1 cup plain soy yogurt
• 2 tbsp fresh lemon juice
• 2 tsp ground cumin
• 1 tsp ground red pepper
• 2 tsp fresh ground black pepper
• 1 tsp cinnamon
• 1 tsp salt
• 2 tsp minced fresh ginger
• 6 bamboo skewers

(Sauce)

• 1 tbsp Earth Balance Buttery Spread
• 2 garlic cloves, minced
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 teaspoon salt
• 1 (8 oz) can tomato sauce
• 1 cup coconut milk (can substitute lite)
• 1/4 cup frozen peas
• 1/4 cup chopped fresh cilantro

Instructions

1. Chop ‘chicken’ into 1″ cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour.
2. Soak bamboo skewers in warm water while preparing sauce.
3. For sauce, melt ‘butter’ on medium heat until melted.
4. Add garlic and cook for 1 minute.
5. Stir in coriander, cumin, paprika, garam masala and salt.
6. Stir in tomato sauce and simmer for 15 minutes.
7. Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the Gardein chicken.
8. Thread Gardein chicken onto skewers and discard marinade.
9. Broil Gardein chicken, turning occasionally, to cook through for about 8-10 minutes.
10. Remove Gardein chicken from skewers and add to sauce and simmer for 5 minutes.
11. Garnish with fresh cilantro and serve with Basmati or Jasmine rice.

Vegan Masala

Cooking time (duration): 90 Diet type: Vegan Diet (other): Reduced fatNumber of servings (yield): 6 Meal type: dinner Culinary tradition: Indian (Northern) My rating:5 stars: ★★★★★ Copyright © Vegan Hogg 2010. Microformatting by hRecipe.

taco pasta bake gardein

****I MADE THIS WITH CHORIZO, GROUND MEAT, AND IT NEEDED A LITTLE MORE KICK...***

Recipe 

Ingredients:

• 1/2 - 3/4 of a bag of large noodle pasta like ziti 
• approx. 1lb of ground beef
• 1 pkg/envelope of taco seasoning
• 1C water
• 1/2 pkg of cream cheese (about 4oz)
• 1 1/2C shredded cheese (I used marble)

Directions:
1. boil pasta until just cooked, drain, run cold water over it
2. brown ground beef
3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced
4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat
5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese
6. top pasta and cheese with beef mixture, gently mix until the pasta is coated
7. top with remaining 1/2C of shredded cheese
8. bake at 350 uncovered for approx 30 minutes 

Here's my original post with photos, let me know if you have any questions, and enjoy!

Step 1:
Boil pasta, don't over cook it as you will be baking it later. I like rigatoni and ziti for this recipe, but any big noodles will do.

Step 2:
While pasta is cooking, brown ground beef.

Step 3:
When ground beef is cooked through add taco seasoning mixed with 1C water and let simmer.

Step 4:

When ground beef is ready add approx. half a pkg of cream cheese and stir until melted and mixed in.

Step 5:
When pasta is ready drain and run cold water over it.

Step 6:

In a casserole dish add cooked pasta, stir in some shredded cheese, the ground beef mixture, top with more cheese, leave uncovered and bake at 350 for about 30 minutes.

Family Thoughts:

Oh my gosh, it's so yummy, kids like it as well! Make lots so you can have leftovers for lunch the next day! :-) 

chicken parmesan gardein

Chicken Parmesan
Serves 4-6

• 2 pounds boneless/skinless chicken breasts
• 2 cups flavored bread crumbs
• 1 egg
• 1/4 cup milk
• 1 jar of your favorite pasta sauce
• 2 cups mozzarella cheese
• Oil for frying

Instructions

1. Pre-heat your oven to 350 degrees.
2. In  the bottom of a 9×13 pan (or bigger if you have lots of chicken) spread a thin layer of sauce and set aside.
3. Place the chicken in a zip-top bag. Pound it out into cutlets. I had 3 large chicken breasts and each breast gave me about  3 pieces of chicken.
4. Mix the egg and milk in a shallow bowl.
5. Add the bread crumbs to a shallow bowl.
6. Pour about 1/4 inch deep of oil into a frying pan. When it’s hot dip the chicken in the egg then the bread crumbs. Fry on both sides until brown. (You do not need to cook them all the way.) Add the chicken to the baking pan.
7. Brown all the pieces of chicken. Pour the rest of the sauce over each piece of chicken.
8. Cover with foil and bake for 20 minutes.
9. After 20 minutes, remove the foil and add the mozzarella cheese. Bake uncovered for about 15 more minutes or until the cheese is melted.
10. Serve and enjoy!

slim potato casserole

SLIM POTATO CASSEROLE:

INGREDIENTS:
1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt
1/2 cup Chicken Broth
1/2 cup Milk (at least 2%)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Season All Salt
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1 cup Shredded Cheese (of your choice...but be sure it is NOT low-fat)
Salt and Pepper to taste


*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking...that is why I suggest 2% milk and regular cheese...if you use low fat everything, it will turn out watery....
DIRECTIONS:
PreHeat Oven to 350 degrees.

Combine all ingredients into a large bowl.  Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray.  Pour potato mixture into baking pan and spread evenly.  Bake uncovered for 55 min.

*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1.5 Tbs of flour to the potato mixture before pouring into the baking pan*

eggplant mozzarela melt

• PREP20 MINS
• TOTAL TIME50 MINS
• SERVINGS4

INGREDIENTS

• 2 large eggs
• Coarse salt and ground pepper
• 3/4 cup plain dried breadcrumbs
• Olive oil, for baking sheet
• 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
• 1 loaf (8 ounces) soft Italian bread
• 2 cups store-bought tomato sauce
• 8 ounces part-skim mozzarella cheese, thinly sliced

DIRECTIONS

1. STEP 1

   Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
   
   

2. STEP 2

   Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
   
   

3. STEP 3

   Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.