Tropical Bliss Smoothie

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

4

Description

A refreshing and indulgent (vegan) 5-minute snack filled with superfoods like mango, coconut milk and flax. Pure bliss, in smoothie form!

Ingredients

• 16 ounces, weight Chopped Pineapple, Fresh Or Frozen And Thawed
• 1 cup Chopped Mango, Fresh Or Frozen And Thawed
• 1 cup Light Coconut Milk
• 2  Bananas (peeled)
• 2-½ Tablespoons Ground Flaxseed
• 3 teaspoons Pure Vanilla Extract

• 16 ounces, weight Chopped Pineapple, Fresh Or Frozen And Thawed
• 1 cup Chopped Mango, Fresh Or Frozen And Thawed
• 1 cup Light Coconut Milk
• 2  Bananas (peeled)
• 2-½ Tablespoons Ground Flaxseed
• 3 teaspoons Pure Vanilla Extract

Preparation

Add all ingredients to a blender or food processor and put the lid on. Blend until a thick, smooth and creamy consistency is reached. Serve.

Storage: Leftovers may be refrigerated in a covered, airtight container.

Peach and Heirloom Tomato Caprese Salad

Prep: 20 mins

Cook: 5 mins

Level: Easy

Serves: Updated

4

Description

A southern twist on the famous salad from Capri: Peach Caprese Salad.

Ingredients

• 1  Vine Ripened Peach
• 2  Heirloom Tomatoes
• ¼ cups High Quality Balsamic Vinegar
• 8 ounces, weight Fresh Mozzarella Cheese
• 8  Large Basil Leaves

• 1  Vine Ripened Peach
• 2  Heirloom Tomatoes
• ¼ cups High Quality Balsamic Vinegar
• 8 ounces, weight Fresh Mozzarella Cheese
• 8  Large Basil Leaves

Preparation

1. Slice peach in half and remove pit. Cut each half lengthwise, into 1/4 inch thick slices.
2. Slice tomatoes horizontally into 1/4 inch thick slices.
3. Bring balsamic vinegar to a simmer in a small saucepan. Reduce until you reach a syrupy consistency (will continue to thicken as it cools) to create a balsamic glaze. Remove from heat.
4. Slice the ball of mozzarella into 1/4 inch thick slices. On 4 serving plates, layer tomatoes, mozzarella, peaches and basil leaves. Drizzle with cooled glaze. Serve immediately.

Peanut Butter and Banana Ice Cream

Prep: 3 hrs

Cook: 5 mins

Level: Easy

Serves: Updated

2

Description

A great healthy alternative to ice cream. Just three ingredients…and it’s delicious!

Ingredients

• 2 whole Bananas
• 2 Tablespoons Peanut Butter
• 2 Tablespoons Cocoa Powder

• 2 whole Bananas
• 2 Tablespoons Peanut Butter
• 2 Tablespoons Cocoa Powder

Preparation

1. Peel bananas then cut bananas into slices. Put them in a dish and put it into the freezer for 1 hour. Take it out of the freezer ten minutes before you start to soften slightly.
2. Add bananas to food processor and blend until smooth.
3. Add peanut butter and cocoa powder.
4. Blend until mixed and serve!

Baked Cheesecake

Prep: 10 mins

Cook: 1 hr

Level: Easy

Serves: Updated

8

Description

A smooth, velvety cheesecake that’s not too sweet—just right.

Ingredients

• 110 grams Digestive Biscuits, Crushed
• 110 grams Ground Almonds
• 60 grams Butter, Melted
• 1-½ Tablespoon Cornflour
• 1-½ Tablespoon Water
• 300 grams Cream Cheese
• 250 grams Fresh Ricotta Cheese
• 4  Eggs
• 1 Tablespoon Lemon Zest
• 1  Lemon, Cut In Half And Juiced
• 250 grams Sugar

• 110 grams Digestive Biscuits, Crushed
• 110 grams Ground Almonds
• 60 grams Butter, Melted
• 1-½ Tablespoon Cornflour
• 1-½ Tablespoon Water
• 300 grams Cream Cheese
• 250 grams Fresh Ricotta Cheese
• 4  Eggs
• 1 Tablespoon Lemon Zest
• 1  Lemon, Cut In Half And Juiced
• 250 grams Sugar

Preparation

1. Preheat oven to 150 C. In a food processor, pulse together the crushed biscuits, ground almonds and melted butter until it reaches a damp sand consistency.
2.Grease a 9-inch cheesecake tin and press the biscuit mixture across the bottom, making a solid layer. Then put it into the refrigerator to chill.
3. Mix the corn flour and water in a small bowl to make a smooth thick paste. Set aside.
4. In the clean bowl of your food processor, pulse the cream cheese, ricotta, eggs, lemon zest, lemon juice and sugar. Add the cornflour mix and blend until smooth.
5. Pour your mixture over the biscuit base, smooth the top and bake for roughly 1 hour and 10 minutes. Once baked, turn the oven off and leave it to cool in the oven to prevent cracking.
6. Chill in the fridge until ready to serve.

This recipe is based on Donna Hays Baked Cheesecake recipe.

NY Deli-Style Potato Salad

Prep: 20 mins

Cook: 30 mins

Level: Easy

Serves: Updated

16

Description

The best NY-style potato salad ever. This recipe makes a ton so feel free to scale it down.

Ingredients

• 5 pounds Red New Potatoes, Cut Into 1 1/2-inch Size Cubes
• 8 cups Water
• 1 teaspoon Kosher Salt
• 2 cups (Real) Mayonnaise
• ¼ cups White Distilled Vinegar
• 1 cup Finely Minced Onion
• 1 teaspoon Kosher Salt
• ½ cups Ground Black Pepper
• Optional: Chopped Parsley, Chives, Or Scallions

• 5 pounds Red New Potatoes, Cut Into 1 1/2-inch Size Cubes
• 8 cups Water
• 1 teaspoon Kosher Salt
• 2 cups (Real) Mayonnaise
• ¼ cups White Distilled Vinegar
• 1 cup Finely Minced Onion
• 1 teaspoon Kosher Salt
• ½ cups Ground Black Pepper
• Optional: Chopped Parsley, Chives, Or Scallions

Preparation

Place the potatoes in a 6-quart stockpot, add the water and the first amount of kosher salt. Bring to a boil and cook until fork tender. Depending on the size of the cubes, this will probably take at least 10 minutes. Drain off the water and cool potatoes completely.

In a bowl, whisk together mayonnaise, vinegar, onion, the second amount of salt and pepper. Pour dressing over the cooled potatoes in a large bowl; gently mix together and add optional garnish if desired.

Chill thoroughly before serving. Refrigerate leftovers.

Coconut Pecan Apricot Bars

Prep: 20 mins

Cook: 30 mins

Level: Easy

Serves: Updated

15

Description

I was looking for a recipe that incorporated some of my favorite flavors; coconut, pecans, and apricot. Not finding anything that appealed to me, I created this recipe. I think it is a winner because my husband ate half the pan that afternoon.

A mild coconut and pecan flavor complements the apricot filling. And if these were any easier to make, you could make them in your sleep. Make a double batch and enjoy!

Ingredients

• 1 cup Butter, Softened, Organic No Salt
• ¾ cups Brown Sugar, Packed
• 1-¾ cup All-purpose Flour
• 1-½ cup Old Fashioned Oats
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup Coconut, Shredded & Organic
• 1 cup Pecans, Chopped
• 18 ounces, weight Apricot Preserves

• 1 cup Butter, Softened, Organic No Salt
• ¾ cups Brown Sugar, Packed
• 1-¾ cup All-purpose Flour
• 1-½ cup Old Fashioned Oats
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup Coconut, Shredded & Organic
• 1 cup Pecans, Chopped
• 18 ounces, weight Apricot Preserves

Preparation

Heat oven to 400 F.

In a medium mixing bowl, thoroughly combine butter and brown sugar.

In another medium mixing bowl, combine the next 6 ingredients (flour through pecans). Combine butter mixture with oat mixture.

Press half of the oat mixture into an un-greased 9 X 13 pan. Spread preserves over the top, then top with remaining oat mixture.

Bake for 25-30 minutes or until golden light brown. Remove from oven. Cool for 30 minutes then cut into 2 inch bars.

Optional, but highly encouraged: serve warm with vanilla bean ice cream.

Pick-a-Pepper Dip with Goat Cheese

Prep: 5 mins

Cook: 15 mins

Level: Easy

Serves: Updated

4

Description

This easy dip has some kick if one of the three peppers you pick is a hot one!

Ingredients

• 8 ounces, weight Creme Cheese, Softened
• 1 Tablespoon Hot Pepper Of Your Choice, Minced
• 1 Tablespoon Green Bell Pepper, Minced
• 1 Tablespoon Red Bell Pepper, Minced
• 1 Tablespoon Fresh Basil, Minced
• 2 cloves Garlic, Minced
• 2 Tablespoons Prepared Pesto
• ⅓ cups Goat Cheese, Softened

• 8 ounces, weight Creme Cheese, Softened
• 1 Tablespoon Hot Pepper Of Your Choice, Minced
• 1 Tablespoon Green Bell Pepper, Minced
• 1 Tablespoon Red Bell Pepper, Minced
• 1 Tablespoon Fresh Basil, Minced
• 2 cloves Garlic, Minced
• 2 Tablespoons Prepared Pesto
• ⅓ cups Goat Cheese, Softened

Preparation

Preheat oven to 350 F. In a medium size bowl, mix up the softened creme cheese. Add the minced peppers, minced fresh basil, minced garlic and pesto, and stir until combined. Stir in the goat cheese. Pour into a greased 2-cup oven proof bowl. Bake at 350 F for 15 minutes. Take it out of the oven and let it cool. Cover with plastic wrap and place in the refrigerator to chill before serving.

Garnish with a small sprig of basil and a few speckles of minced red pepper. Serve with your favorite crackers or veggies or both.

Makes two cups of dip.

Summer Veggie Burritos

Prep: 10 mins

Cook: 20 mins

Level: Easy

Serves: Updated

8

Description

Fast, healthy and loaded with summer flavor! Summer Veggie Burritos with black beans can be adapted to fit any summer produce you have on hand. Also, they require only one pot to make, and are sure to be a family favorite. Smoky chipotle chili and feta cheese make these easy burritos impossible to resist.

Ingredients

• 2 teaspoons Extra Virgin Olive Oil
• 2 whole Bell Peppers (any Color), Stem And Seeds Removed, Diced
• 1 bunch Green Onions, Sliced With White And Green Parts Divided
• ½ teaspoons Kosher Salt
• ½ teaspoons Ground Black Pepper
• 1 cup Yellow Corn Kernels
• 1 whole Small Zucchini Or Summer Squash, Diced
• 2 teaspoons Ground Cumin (less If Sensitive To Spice)
• 1 teaspoon Chipotle Chili Powder (less If Sensitive To Spice)
• 1 teaspoon Minced Garlic
• 1 can (15 Oz. Size) Black Beans, Rinsed
• 1 cup Cherry Or Grape Tomatoes, Halved
• 6 ounces, weight Feta Cheese, Plus Additional For Serving
• 8 whole Whole Wheat Flour Tortillas
• ¼ cups Chopped Fresh Cilantro, For Serving

• 2 teaspoons Extra Virgin Olive Oil
• 2 whole Bell Peppers (any Color), Stem And Seeds Removed, Diced
• 1 bunch Green Onions, Sliced With White And Green Parts Divided
• ½ teaspoons Kosher Salt
• ½ teaspoons Ground Black Pepper
• 1 cup Yellow Corn Kernels
• 1 whole Small Zucchini Or Summer Squash, Diced
• 2 teaspoons Ground Cumin (less If Sensitive To Spice)
• 1 teaspoon Chipotle Chili Powder (less If Sensitive To Spice)
• 1 teaspoon Minced Garlic
• 1 can (15 Oz. Size) Black Beans, Rinsed
• 1 cup Cherry Or Grape Tomatoes, Halved
• 6 ounces, weight Feta Cheese, Plus Additional For Serving
• 8 whole Whole Wheat Flour Tortillas
• ¼ cups Chopped Fresh Cilantro, For Serving

Preparation

Heat oil in a large sauté pan over medium heat. Add bell peppers, white parts of the green onions, salt, and pepper and sauté until crisp-tender, about 4 minutes.

Add the corn, zucchini, cumin, chipotle chili powder, and garlic. Continue to sauté until the vegetables are tender, about 5 minutes.

Add the black beans and cherry tomatoes and cook until the tomatoes soften, the beans are heated through, and most of the moisture has evaporated. Stir in the green tops of the green onions (reserve some to sprinkle on top) and the feta cheese.

Fill and roll burritos. Serve topped with cilantro, additional feta cheese, green onion tops, and cherry tomatoes, as desired. Enjoy immediately.

Baked Spinach & Feta Rounds

Prep: 8 mins

Cook: 12 mins

Level: Easy

Serves: Updated

8

Description

Light Cretian appetizer that’s super easy to make and so much fun to eat! They were one of my Yia-Yia’s favorites.

Ingredients

• 2 packages (12 Oz. Size) Fresh Spinach Leaves (coarsely Chopped)
• 1 whole Egg Beaten
• 1 Tablespoon Milk (for Egg)
• ¼ teaspoons Salt
• ½ teaspoons Black Pepper
• 1 whole Small Onion, Grated
• 2 cups Feta Cheese Crumbles
• 1-½ cup Seasoned Bread Crumbs
• 2 Tablespoons Imported Greek Olive Oil
• OPTIONAL LEMON DIPPING SAUCE:
• ½ cups Greek Plain Yogurt
• 1 whole Lemon, Zest And Juice
• 2 pinches Greek Oregano
• Black Pepper To Taste

• 2 packages (12 Oz. Size) Fresh Spinach Leaves (coarsely Chopped)
• 1 whole Egg Beaten
• 1 Tablespoon Milk (for Egg)
• ¼ teaspoons Salt
• ½ teaspoons Black Pepper
• 1 whole Small Onion, Grated
• 2 cups Feta Cheese Crumbles
• 1-½ cup Seasoned Bread Crumbs
• 2 Tablespoons Imported Greek Olive Oil
• OPTIONAL LEMON DIPPING SAUCE:
• ½ cups Greek Plain Yogurt
• 1 whole Lemon, Zest And Juice
• 2 pinches Greek Oregano
• Black Pepper To Taste

Preparation

Preheat oven to 400 F.

In a large mixing bowl add coarsely chopped fresh spinach. Combine beaten egg and milk in a small bowl. Then add the egg mixture, salt and black pepper into the spinach and mix together with a spatula. And the grated onion and mix again. Add feta cheese crumbles and fold into the mixture.

On a plate add seasoned breadcrumbs. Using a small scoop or spoon, scoop out rounds of the spinach and cheese mixture and drop them in the breadcrumbs to coat. Roll them around in the breadcrumbs until fully coated. Place on a non-stick rimmed baking sheet in a single layer. Add the oil by sprinkling it over the rounds before baking.

Place pan in the oven and bake at 400 F for 10-12 minutes. Remove from oven. Allow to cool a bit and serve.

For the optional lemon dipping sauce: In a small mixing bowl add Greek yogurt, lemon zest and juice, a few pinches of Greek oregano and black pepper. Stir with a whisk.

Vanilla Cinnamon Ice Cream

Prep: 20 mins

Cook: 6 hrs

Level: Easy

Serves: Updated

8

Description

Homemade vanilla bean cinnamon ice cream with milk chocolate pieces.

Ingredients

• 2 cups Half-and-half
• 1 cup Whipping Cream
• ¾ cups White Sugar
• 1 whole Vanilla Bean
• 1 teaspoon Ground Cinnamon
• ½ cups Milk Chocolate Pieces

• 2 cups Half-and-half
• 1 cup Whipping Cream
• ¾ cups White Sugar
• 1 whole Vanilla Bean
• 1 teaspoon Ground Cinnamon
• ½ cups Milk Chocolate Pieces

Preparation

Add half-and-half, whipping cream and sugar into a saucepan. Split the vanilla bean and scrape out the insides, drop them into the saucepan along with the whole vanilla bean. Stir and place over a medium heat, covering the pan with a lid. Occasionally stir the mixture and remove it from the heat when it starts to bubble. Do not let the mixture boil or burn!

Allow the pot to cool for about 30 minutes, remove the vanilla bean pod and add the cinnamon. Stir well. Refrigerate for at least three hours allowing the flavors to fuse together.

Place the contents into your ice cream maker and follow directions according to your machine. Dump in the chocolate pieces in the last 5 minutes.

The ice cream will be soft set at this point. You can serve it as is or scoop it into a container and place in the freezer for a few hours.

Yields 1 quart of ice cream.

Homemade Parfaits with Yogurt, Fruit and Granola

Prep: 20 mins

Cook: 5 mins

Level: Easy

Serves: Updated

2

Description

Semi-homemade vanilla yogurt (it’s easy to make, I promise), blueberry puree swirl, crunchy golden cinnamon almond granola, and juicy fresh fruit.

Ingredients

• ½ cups Plus 1/3 Cup Blueberries, Divided Use
• 1 Tablespoon Honey
• 2 cups Plain Yogurt
• ¾ cups Powdered Sugar
• 1-½ teaspoon Vanilla Extract
• 1 dash Cinnamon (optional)
• 1  Ripe Peach, Peeled, Pitted, And Cut Into Small Chunks
• ½ cups Strawberries, Chopped
• ½ cups Granola (homemade, Store-bought, Or My Recipe)

• ½ cups Plus 1/3 Cup Blueberries, Divided Use
• 1 Tablespoon Honey
• 2 cups Plain Yogurt
• ¾ cups Powdered Sugar
• 1-½ teaspoon Vanilla Extract
• 1 dash Cinnamon (optional)
• 1  Ripe Peach, Peeled, Pitted, And Cut Into Small Chunks
• ½ cups Strawberries, Chopped
• ½ cups Granola (homemade, Store-bought, Or My Recipe)

Preparation

1. Place 1/2 cup of the blueberries in a small saucepan over medium heat. Cook the blueberries for five minutes, stirring occasionally and mashing with your spoon to begin to break down the blueberries. Stir in the honey, then remove pan from heat. Let it cool for a couple minutes, then place the mixture in the bowl of a food processor. Pulse until the blueberries are almost completely pureed. Set aside.

2. To make the yogurt, in a large bowl combine the plain yogurt, powdered sugar, vanilla, and cinnamon. Refrigerate until ready to serve.

3. In a small bowl, mix together the cut up peach, strawberries, and remaining 1/3 cup blueberries. Refrigerate until ready to serve.

4. When ready to serve, take the vanilla yogurt and blueberry puree out of the fridge. Spoon the blueberry puree into the bowl on top of the vanilla yogurt. Stir just a couple times to get large swirls of the puree and the yogurt. Get out two cups, and place 1/2 cup of the yogurt into each cup. Top each cup with 1/4 of the fresh fruit mixture, then top with two tablespoons of granola in each cup. Repeat layers with yogurt, fruit, and granola once more. Serve immediately. Enjoy!

Italian Meatballs with Ricotta and Basil

Prep: 5 mins

Cook: 20 mins

Level: Easy

Serves: Updated

10

Description

These easy meatballs are full of fresh basil, ricotta and a mixture of Italian sausage and lean ground beef! They make great freezer meals! Prep ahead of time for an effortless dinner!

Ingredients

• 1 pound Lean Ground Beef
• 1 pound Ground Italian Sausage
• ½ cups Ricotta Cheese
• ¼ cups Freshly Chopped Basil
• 1 whole Egg Beaten
• 2 teaspoons Italian Seasoning
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoons Red Pepper Flakes

• 1 pound Lean Ground Beef
• 1 pound Ground Italian Sausage
• ½ cups Ricotta Cheese
• ¼ cups Freshly Chopped Basil
• 1 whole Egg Beaten
• 2 teaspoons Italian Seasoning
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoons Red Pepper Flakes

Preparation

Preheat oven to 400 F.

In a large bowl, thoroughly combine all of the ingredients. This is easiest with a stand mixer, but will also work well if you use your hands.

Roll mixture into small tablespoon sized balls and place on a large greased rimmed baking sheet. Bake for 20-25 minutes until browned.

This makes approximately 60 small meatballs. The baked meatballs can be stored in the freezer then reheated in some pasta sauce, on top of pizzas, etc.

Healthy Smoothie Muffins

Prep: 15 mins

Cook: 20 mins

Level: Easy

Serves: Updated

24

Description

Moist, low-fat banana muffins stuffed with blueberries, strawberries, raspberries and mango.

Ingredients

• 1-¼ cup Whole Wheat Flour
• 1-¼ cup All-purpose Flour
• 1 teaspoon Baking Soda
• ¾ cups Sugar
• 4 whole Ripe Bananas, Peeled And Mashed
• 2 whole Eggs, Beaten
• 2 teaspoons Vanilla Extract
• ½ cups Nonfat Plain Greek Yogurt
• ½ cups Raspberries, Halved
• ½ cups Strawberries, Sliced And Halved
• ¼ cups Blueberries
• ½ cups Mango, Finely Chopped

• 1-¼ cup Whole Wheat Flour
• 1-¼ cup All-purpose Flour
• 1 teaspoon Baking Soda
• ¾ cups Sugar
• 4 whole Ripe Bananas, Peeled And Mashed
• 2 whole Eggs, Beaten
• 2 teaspoons Vanilla Extract
• ½ cups Nonfat Plain Greek Yogurt
• ½ cups Raspberries, Halved
• ½ cups Strawberries, Sliced And Halved
• ¼ cups Blueberries
• ½ cups Mango, Finely Chopped

Preparation

1. Preheat the oven to 350 F. In a large bowl, combine flours, baking soda and sugar.
2. In a separate bowl, mix banana, eggs, vanilla extract and Greek yogurt. Pour wet ingredients into dry ingredients. Mix until evenly distributed.
3. Fold fruit into batter.
4. Place cupcake liners into two 12-count standard size muffin tins. Spoon batter into each muffin tin until it is ⅔ full.
5. Bake in oven until the tops spring back to the touch, about 20 minutes.
6. Remove muffins from oven. If you only have one pan, repeat process to make a total of 2 dozen muffins.

Summer Veggie Bake

Prep: 20 mins

Cook: 55 mins

Level: Easy

Serves: Updated

4

Description

Fresh zucchini and tomato with a crunchy panko layer tops a creamy orzo mixed with chicken, fresh corn, lemon and spices

Ingredients

• FOR THE ORZO:
• 1 cup Low Fat Milk (1%)
• 1-½ cup Low Sodium Chicken Broth
• 1 cup Orzo
• 1 whole Rotisserie Chicken, Chicken Meat Removed And Shredded
• ¼ cups Shredded Mozzarella Cheese
• ¼ cups Shredded Parmesan Cheese
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika
• 1 whole Lemon, Juiced
• 2 ears Corn, Kernels Cut Off The Cob
• ¼ cups Parsley, Chopped
• FOR THE VEGGIE TOPPING:
• 8 ounces, weight Zucchini, Sliced Into 1/4 Inch Slices
• 3 whole Tomatoes, Sliced Into 1/4 Inch Slices
• ½ cups Panko
• 1 teaspoon Garlic Powder
• 1 teaspoon Pepper
• Olive Oil Cooking Spray

• FOR THE ORZO:
• 1 cup Low Fat Milk (1%)
• 1-½ cup Low Sodium Chicken Broth
• 1 cup Orzo
• 1 whole Rotisserie Chicken, Chicken Meat Removed And Shredded
• ¼ cups Shredded Mozzarella Cheese
• ¼ cups Shredded Parmesan Cheese
• 1 teaspoon Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika
• 1 whole Lemon, Juiced
• 2 ears Corn, Kernels Cut Off The Cob
• ¼ cups Parsley, Chopped
• FOR THE VEGGIE TOPPING:
• 8 ounces, weight Zucchini, Sliced Into 1/4 Inch Slices
• 3 whole Tomatoes, Sliced Into 1/4 Inch Slices
• ½ cups Panko
• 1 teaspoon Garlic Powder
• 1 teaspoon Pepper
• Olive Oil Cooking Spray

Preparation

1. Preheat the oven to 400 F. In a medium saucepan, add milk and chicken broth and bring to a boil. Add orzo and reduce to medium heat. Cook orzo until tender and liquid is absorbed, about 15 minutes.
2. Meanwhile, mix chicken, cheese, spices, lemon juice, corn kernels and parsley in a large bowl. Add the orzo and stir until evenly distributed.
3. Pour out orzo mixture into an 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.
4. Sprinkle panko, garlic powder and pepper over the veggies. Spray the panko evenly with olive oil cooking spray.
5. Place dish in the oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.
6. Serve immediately. Enjoy!

Chocolate Cookie Butter Crescents

Prep: 5 mins

Cook: 10 mins

Level: Easy

Serves: Updated

8

Description

Creamy cookie butter, layered on buttery crescent rolls and topped with chocolate chips creates these decadent Chocolate Cookie Butter Crescents.

Ingredients

• 1 package (8 Oz. Size) Refrigerated Crescent Roll Dough
• 4 teaspoons Cookie Butter
• 4 teaspoons Chocolate Chips
• 1 teaspoon Cinnamon

• 1 package (8 Oz. Size) Refrigerated Crescent Roll Dough
• 4 teaspoons Cookie Butter
• 4 teaspoons Chocolate Chips
• 1 teaspoon Cinnamon

Preparation

Preheat oven to 400 F. Lightly spray a baking pan with non-stick cooking spray. Set aside.

Unroll the crescent roll dough and separate into individual triangles.

Onto each triangle, spread ½ teaspoon of cookie butter, followed by ½ teaspoon of chocolate chips.

Starting from the pointy side, roll up the dough into a crescent shape. Sprinkle cinnamon over tops of rolls.

Place them onto the prepared baking tray and put it into the oven. Bake for 10-12 minutes, or until golden brown.

Remove from oven and let them cool on the pan for 5 minutes. Enjoy!

Notes:
1. Chocolate Cookie Butter Crescents will keep covered on the counter for about one week.
2. To restore the melty inside of the crescent, microwave for about 10 seconds.
3. Cookie butter is a type of spiced shortbread (kind of like gingerbread) flavored spread. It’s typically found in the nut butter aisle at your grocery store. You may have seen Biscoff; also Trader Joe’s has their own brand.

No-Bake German Chocolate Protein Bites

Prep: 10 mins

Cook: 5 mins

Level: Easy

Serves: Updated

16

Description

Quick and simple!

Ingredients

• 6 whole Pitted Medjool Dates (soaked In Water For An Hour Then Drained)
• 1 whole (30 Gram Size) Scoop Plant Fusion Chocolate Protein Powder
• ¼ cups Unsweetened Vanilla Almond Milk
• ½ Tablespoons Coconut Oil
• ¼ cups Reduced Fat Unsweetened Shredded Coconut, Plus 1 Tablespoon, Divided Use
• 1 whole (1 Oz. Size) Sugar Free Dark Chocolate Bite (I Use Amber Lyn Chocolates)

• 6 whole Pitted Medjool Dates (soaked In Water For An Hour Then Drained)
• 1 whole (30 Gram Size) Scoop Plant Fusion Chocolate Protein Powder
• ¼ cups Unsweetened Vanilla Almond Milk
• ½ Tablespoons Coconut Oil
• ¼ cups Reduced Fat Unsweetened Shredded Coconut, Plus 1 Tablespoon, Divided Use
• 1 whole (1 Oz. Size) Sugar Free Dark Chocolate Bite (I Use Amber Lyn Chocolates)

Preparation

Place the dates, protein powder, milk, oil and 1/4 cup of the coconut into a food processor and mix until well combined. A spatula will be your best friend with this recipe! Keep scraping down the sides of the bowl and continue processing until the dates are all chopped up.

Roll the mixture into bite-sized balls and then lightly flatten into squares. Place the tablespoon of shredded coconut in a small bowl and dip the tops of the squares into it.

Place the chocolate square in a zip lock bag and microwave for about 30-45 seconds until melted. Snip off the corner of the bag and squeeze the melted chocolate onto the top of the bites! Store in an airtight container in the refrigerator.

Chocolate, Peanut Butter & Banana Breakfast Quinoa

Prep: 5 mins

Cook: 5 mins

Level: Easy

Serves: Updated

1

Description

Kid approved!

Ingredients

• 1 whole Banana, Peeled
• 1 Tablespoon Peanut Butter
• 1-½ teaspoon Cacao Powder
• ¼ teaspoons Vanilla Extract
• ½ packages (Individual Size) Stevia
• 2-⅛ ounces, weight Precooked Quinoa

• 1 whole Banana, Peeled
• 1 Tablespoon Peanut Butter
• 1-½ teaspoon Cacao Powder
• ¼ teaspoons Vanilla Extract
• ½ packages (Individual Size) Stevia
• 2-⅛ ounces, weight Precooked Quinoa

Preparation

Mash the banana and peanut butter together in a bowl with a fork. Next add in the cacao powder, vanilla and stevia and stir until well combined. Finally mix the cooked quinoa into the banana mixture and serve. Enjoy!

Pakistani-style Pea Pilaf

Prep: 30 mins

Cook: 25 mins

Level: Easy

Serves: Updated

3

Description

This savory Pea Pilaf is loved at Pakistani dinner tables and is served with a curry, kebabs and yogurt Raita.

Ingredients

• 1 cup Basmati Rice
• 2 Tablespoons Oil - I Am Using Sunflower Oil
• ½ cups Onion, Chopped
• 2 whole Black Cardamom
• 10 whole Black Peppercorns
• 2 sticks Cinnamon Sticks
• 1 teaspoon Cumin Seeds
• 5 whole Cloves
• 2 whole Bay Leaves
• 1 whole Green Chili
• 1-½ cup Chicken Stock
• 1 cup Frozen Peas
• 1 teaspoon Salt

• 1 cup Basmati Rice
• 2 Tablespoons Oil - I Am Using Sunflower Oil
• ½ cups Onion, Chopped
• 2 whole Black Cardamom
• 10 whole Black Peppercorns
• 2 sticks Cinnamon Sticks
• 1 teaspoon Cumin Seeds
• 5 whole Cloves
• 2 whole Bay Leaves
• 1 whole Green Chili
• 1-½ cup Chicken Stock
• 1 cup Frozen Peas
• 1 teaspoon Salt

Preparation

1. Put the rice in a strainer. Wash the rice 3 times with cold water then soak it for 30 minutes before cooking.
2. Heat the oil in a pan (it should have a lid) over medium heat then add onions to it. Let them cook and get some color.
3. Add all of the dry spices to it and fry till onions are dark brown.
4. Add the whole green chili as well.
5. Now add stock and bring it to boil on medium heat.
6. Add peas and boil for only a minute more.
7. Drain water from the rice and add it to the boiling stock. Wait for it to boil again on medium heat.
8. In the meantime put a heat diffuser (see note) over medium flame on another burner on your stove. This will be used to steam cook the rice.
9. Once the liquid with rice starts boiling, wait for 3/4 of the stock to be evaporated.
10. Now place a piece of aluminum foil on top of the cooking pot and seal the pan with the lid ensuring the steam does not escape. Put it over the heat diffuser and reduce the heat to low.
11. Let the rice cook for 12-15 minutes on the lowest heat on the stove over the diffuser.
12. Remove the pan from the stove. Open the pan and stir the rice carefully. Add salt to taste. All liquid should have dried and rice should be fully cooked. Let it sit for 5 minutes before serving.

Note: If your pan does not have a heavy bottom or your stove does not operate properly at a low setting, a heat diffuser for the stove top use is necessary to spread the heat evenly across the bottom of your pan.