Soak then rinse the rice
For every 1 cup of rice add about 1 1/4 cup water
3 cups rice use 4 cups water
1/2 cup butter
1 (8 ounce) package cream cheese
1 teaspoon garlic powder
2 cups whole milk
1 cup grated Pecorino Romano
1/8 teaspoon ground black pepper
1 lb. pasta or mini penne
pre-cooked chicken from Costco (optional)
Heat butter on low, add minced garlic (if using fresh), pepper, cream cheese and whisk. Preheat milk in microwave. Then add milk and pecorino romano, whisking til smooth.
Add pre-cooked cut up chicken.
Serve over pasta. If adding the chicken, it works really well with the mini penne or regular penne pasta.
Note: I make this recipe in a batch of six at one time for Victory Group’s Christmas. It never fails. We serve 12 recipes over 10 lbs of penne pasta.
1 medium squash
1 Tbsp. olive oil
21⁄2 cups Unsweetened Coconut milk
2 cups vegetable broth (I used chicken broth)
1⁄2 Tbsp. garlic powder
1⁄2 Tbsp. onion powder
1 Tbsp. maple syrup
1 tsp. sea salt
1 tsp. ground black pepper
directions
- Preheat oven to 425 degrees. Cut squash in half, length-wise, remove seeds and lightly cover with olive oil, sea salt and pepper.
- Place cut side down on parchment paper and bake for 50 minutes.
- Once squash is done, add coconut milk, vegetable or chicken broth, onion powder, garlic powder, and pepper to a deep pan and cook on high until boiling.
- Add butternut squash, maple syrup and sea salt, then turn heat down to a simmer.
- Using an immersion blender, blend all ingredients until smooth.
Delicious!
2 boxes frozen broccoli (or 1 bag)—cooked. (The chopped, cheapest kind works best)
½ lb. Velveeta
1 stick margarine or butter
1 cup rolled ritz crackers
Spray 2 quart casserole with olive oil or Pam. Put drained, cooked broccoli into casserole dish. Slice margarine and dot broccoli. Cover with cheese, then crackers.
Bake at 350 degrees for 20 to 30 minutes or until cheese is melted.
INGREDIENTS
4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
3 Tablespoons light olive oil
DRESSING
1/2 cup fresh basil
1/3 cup grated fresh pecorino romano cheese (used a little more)
2 Tablespoons balsamic vinegar
2 Tablespoons light olive oil
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper.
Grill vegetables until tender and brown, turning occasionally, about 10 minutes.
Transfer to plate and cool.
Put the basil, pecorino romano, balsamic vinegar and light olive into the food processor and blend. Spread this mixture over the zucchini. Then cut zucchini into large pieces diagonally. Layer in bowl or place on platter.
- Cooked rice
- Onion, small, finely chopped
- Celery, finely chopped
- rosemary
- black pepper
- parseley
- chicken bouillion
- salt
Saute the onion and celery in a small amount of oil and add seasonings until it smells close to regular stuffing. Then stir in rice.
This is an okay substitute so you don’t cry without anything at Thanksgiving. However, there wasn’t a run on it from others, haha!
- Brussel Sprouts
- Craisins
- Balsamic Vinegar
- Honey
- EVOO
- Salt
- Pepper
DIRECTIONS: Trim rough ends off brussel sprouts, cut in half, then rinse. Dump them onto a large sheet pan. Add a handful of craisins. Drizzle with balsamic vinegar, honey and extra virgin olive oil. Season with salt and pepper and toss to coat all well. Place sprouts flat side down so they brown underneath and crisp on top.
You could roast at 425 degrees until sprouts are tender for 20 to 30 minutes. I added to a 350 degree oven while cooking something else and they were perfect in about 40 minutes.
2 cups coconut or almond milk (not canned)
1/2 cup ripe banana or ½ cup maple syrup
1/3 cup peanut butter
1 tsp vanilla
2 cups rolled oats
¼ cup cocoa
1 tsp baking powder
1 Tbsp flax
Pinch of salt
Dark chocolate chips looks like ¼ cup?
6×9 pan greased with coconut oil
Preheat oven to 350 degrees. Add all wet ingredients to bowl.
Then add dry ingredients. Then add chocolate chips.
Pour into baking pan and bake for 40 minutes
Store in fridge and reheat when you want to eat.
2/25/25 – Made it with the 1/2 cup banana to reduce sugar then drizzled with small amount of maple syrup. Not very sweet which is fine because it is a breakfast brownie. When have it as a dessert, drizzle w maple syrup. Delicious!!
1 Tbsp. distilled white vinegar or apple cider vinegar + 1 tsp baking soda =1 egg
1 Tbsp. fine ground flax + 3 tsp. warm water + 10 minutes = 1 egg
1 Tbsp. chia seed + 1/3 cup water + 15 minutes = 1 egg (works best in brownies or breads because it makes more dense – not light and fluffy)
- 3 ripe bananas
- 1 cup peanut butter
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 cup chocolate chips
- Use one of the following subs for 3 eggs:
- 1 Tbsp. distilled white vinegar or apple cider vinegar + 1 tsp baking soda = 1 egg
- 1 Tbsp. fine ground flax + 3 tsp. warm water + 10 minutes = 1 egg
- 1 Tbsp. chia seed + 1/3 cup water + 15 minutes = 1 egg (works
best in brownies or breads because it makes more dense – not
light and fluffy)
350 degrees in muffin tins for 18 to 20 minutes