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I hope you liked my past recipes. To make room for new, delicious recipes, we will keep your favorites right here, so that you can come back to them. Click on the recipe below for your next meal.
7. Chocolate-Peanut Butter Soy Smoothie
10. Strawberry Soup
11. New Potatoes with Parmesan & Parsley
12. Salmon Casserole
1 bunch broccoli
1 clove garlic, minced
2 tbsp olive oil
1/8-1/4 c. parmesan cheese
Salt (may omit)
Steam or boil broccoli. In a skillet, heat the olive oil with the garlic just until the garlic is softened. Remove from heat. Place broccoli in a serving dish and toss with the olive oil and garlic. Sprinkle with cheese, salt to taste and serve.
Layer 1: 1 bag of raw spinach
Layer 2: 1 bag of mixed lettuce greens
Layer 3: 1 (10 ounce) box of frozen peas
Layer 4: 1 medium onion, chopped
Layer 5: ½ lb of turkey or soy bacon
Layer 6: 1 can of drained water chestnuts
Layer
7: Dressing-Mix 1-1/2 c. light mayonnaise, 1-1/2 c. light sour cream, 1 pkg.
Hidden Valley Ranch dressing
Layer all ingredients in a 13x9 dish.
1 to 1-1/2 lbs cod or white fish fillets
1 c. light sour cream
½ c. light mayonnaise
2 tbsp. flour
2 tbsp. lemon juice
1 to 2 tbsp. dill weed
Salt
Pepper
Rinse and dry the fish. Sprinkle with salt and pepper. Place fish in a 13x9 inch pan. In a bowl, mix the sour cream, mayonnaise, flour, lemon juice and dill weed. Pour over fish. Bake at 400 degrees for 10-12 minutes or until fish flakes easily.
1 cup unsalted soy nuts
½ cup raw, shelled pumpkin seeds
½ cup raw, shelled sunflower seeds
1 cup dried cranberries
½ cup chocolate chips or carob
Mix all ingredients together.
1 cup soy milk
2 tablespoons soy protein powder
1 teaspoon vanilla
½ cup berries
1 tablespoon honey
1 tablespoon ground flax seed
4 ice cubes
Place all ingredients in a blender and mix until ice is crushed.
1 pound salmon fillets
1 can black beans
Raspberry salsa
Place ¼” of water in a skillet. Poach the salmon in a covered skillet over medium heat. If the water evaporates during cooking, replenish it. When the fish is half way cooked, pour black beans over it, cover with the lid and continue cooking until done. Remove the salmon and black beans from the skillet and top with raspberry salsa.
1
cup chocolate soymilk (or plain soymilk with chocolate flavoring to taste)
1
tablespoon peanut butter (or soy nut, almond or cashew butter)
1
tablespoon ground flaxseed
4
large ice cubes
Place all
ingredients in a blender and blend until ice is crushed.
1
can black beans, drained and rinsed
2
tablespoons olive oil
1/4
cup chopped red onion
1
cup brown or basmati rice
1
clove garlic, chopped
salt
and pepper to taste
In a skillet, sauté garlic and onions in olive oil.
While garlic and onions are cooking, prepare rice according to package
directions. When the garlic and onions are soft, add black beans, salt and
pepper to the skillet with them. After the beans are warm, pour the mixture over
the rice and serve.
1
cup all purpose flour
3/4
cup whole wheat flour
2/3
cup ground flax seed
3/4
cup sugar
1
teaspoon baking powder
1/2
teaspoon baking soda
2
eggs
1/3
cup canola oil
1
cup mashed bananas
2
tablespoons soymilk (plain)
1/2
cup chopped walnuts
1/4
cup chopped, unsalted soy nuts
1/4
cup brown sugar
1/2
teaspoon cinnamon
Mix
flours, flax seed, sugar, baking power, baking soda and salt in a large bowl.
Set aside.
In
a separate bowl, beat together eggs, oil, and soymilk.
Add
mashed bananas and liquid mixture alternately to dry ingredients.
Pour
batter into a greased loaf pan (8.5 inch X 4.5 inch).
Combine
topping ingredients and sprinkle over batter.
Bake
at 350 degrees for 55-60 minutes (45 minutes for a glass pan).
3-1/2 cups fresh, hulled strawberries (if using frozen, decrease water to 1 cup)
½ cup sugar
½ cup light sour cream
1-1/2 cups ice water
½ cup chilled almond wine
¼ t. vanilla extract
Put all ingredients in a blender and puree. Cover and chill before serving. Makes approximately 6 cups
24 small new potatoes
1/8 t. salt
2 T. parsley
1 T. butter
¼ cup freshly grated parmesan cheese
Place potatoes and parsley in a steamer and cook until tender. Transfer to serving bowl and toss with butter, salt and parmesan cheese.
1 can (14.75 ounce) of Alaskan red salmon with skin removed
3 cups of seasoned breadcrumbs
½ cup chopped celery
½ cup chopped yellow pepper
¼ cup chopped onion
2 T chopped parsley
2 eggs
1-1/4 cups skim milk
2 T. reduced fat mayonnaise
¼ t. pepper
1 T. freshly grated parmesan cheese
In a bowl, combine the first six ingredients. Add the next four ingredients and mix well. Transfer to a 2-quart casserole dish coated with nonstick vegetable spray. Sprinkle parmesan cheese on top and cover with aluminum foil. Bake at 350 degrees for 30-35 minutes or until the top is golden brown and it is heated through.
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