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Showing posts from 2017

Pumpkin Protein Pancakes

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One of many recipes from my kickboxing class. 2 eggs 1/4 cup pumpkin puree 1/8 tsp cinnamon 1/4 scoop of vanilla protein powder (to thicken) Mix together. Makes 3 pancakes.

Baked beans

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I wanted to make some comfort food for John and I knew he'd love this. 3 cups of dry navy beans (I used a blend) 6 hot dogs sliced into thin rings ** soak them all for 8 hours  or soften the beans by boiling  then simmering them for 10 minutes In a crock pot: 1 medium yellow onion chopped 1 1/2 cups ketchup 1 1/2 cups brown sugar 1 1/2 cups water 1 tbsp ground mustard 1/2 cup molasses salt to taste and softened beans Mix it well, cover and cook for 10-12 hours. Stir occasionally near the end of the cooking time. This can be made a day ahead  and reheated on the stove on low heat. "Bon Appetit!"

Cheesy Asparagus Soup

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I froze some asparagus and never got around to using it. New Years organizing required me to get my freezer in order. So I looked up a recipe for frozen asparagus soup and altered it to use items I had. IT WAS YUMMMMMMMMMY. Ingredients: 2 packages (12 ounces each) frozen cut asparagus 1/2 onion or leek Cook gently on medium/high until limp. Puree and set aside. Add some of the milk below if necessary. 1/4 cup butter 2 tablespoons all-purpose flour 1-1/2 teaspoons salt 3/4 to 1 teaspoon pepper 1 package of nacho cheese powder OR 1 cup monterey jack cheese Stir together until it creates a paste. 4 cups milk In a large pot start bringing milk to a boil. Add your cheese paste. Whisk well. Add the pureed asparagus. Optional: 4 to 5 drops hot pepper sauce Serve with crumbled bacon and extra cheese. "Bon Appetit!"