Recipes

Vegetarian Chili

1 can red kidney beans

1 can low sodium black beans

1 can low sodium pinto beans

1 can low sodium 

1 can crushed red tomatoes

1/2 package cherry tomatoes

1 can rotel chilies and tomatoes

1 can tomato sauce

1 package meatless ground meat

Green Smoothie

1 small frozen banana

1 container of greek yogurt (around 3/4 of a cup)

2 large handfuls of spinach

1/2 packet of stevia (if needed for sweetener)

Around 1 cup of various fruit or 1 other large fruit

(ideas: pear, apple, raspberries, blueberries, strawberries, mango, papaya, nectarines, peaches, pineapple, watermelon and blackberries)

Lemon Blueberry Scones

Modified Scone Recipe from Skinny Taste

2 tbsp sugar

2 tbsp fresh lemon juice (divided into 2)

1/4 cup sugar

1 tbsp vanilla extract

1 large egg

1 cup white flour and 1 cup whole wheat flour

1 tbsp baking powder

1/2 tsp salt

3 tbsp chilled butter cut up into small chunks

3/4 cup fresh blueberries

1/2 cup low fat buttermilk

DIRECTIONS: 
Preheat Oven to 375.  

Make lemon glaze by combining the first two ingredients the (1 tbsp of lemon juice). 

Combine all the rest of the ingredients together but the blueberries and the low fat buttermilk. 

The butter should be added in slowly until the mixture looks like course meal.

The blueberries should be folded in towards the end. 

Then add the buttermilk. 

The dough should be sticky. Place dough on a floured surface and fold 3 or 4 times. 

Cut dough in 10 wedges. 

Spread glaze over scone dough.

Cook in oven for approximately 20 minutes or until golden brown.



Vegetarian Crockpot Corn Chowder
(Makes 6 servings)
2 tablespoons light margarine
1 large onion chopped
2 garlic cloves chopped
2 celery stalks chopped
1 large carrot chopped
1 red bell pepper chopped
4 red potatoes chopped
2 cups vegetable broth
3 ears sweet corn
1/3 cup all purpose flour
3 1/2 cup skim milk
1 stalk of dried thyme

DIRECTIONS: 
Cut all vegetables and potatoes.
Pour in vegetable broth.
Put in the thyme and the margarine.
Put vegetables in crockpot.
Cook on low for 4-5 hours.
About an hour before its finished cooking put in the skim milk and the flour to thicken.
I thought it didn't have enough flavor so I added to taste Tony's Creole Seasoning and Black Pepper


Pumpkin Muffins
Via Jamie Eason's Pumpkin Muffins

1/2 Cup Splenda/Stevia

4 oz. jar unsweetened applesauce

2 tsp. ground cinnamon

1 ½ tsp. ground ginger

½ tsp. ground clove

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp salt

2 tsp. vanilla extract

4 large egg whites

1-15 oz can of raw pumpkin pure (NOT PUMPKIN PIE)

2 cups oat flour

2 scoops vanilla whey protein

1/2 cup unsweetened almond milk

Directions:

Preheat the oven to 350.

Spray a 9 X 13 Pyrex dish with non-stick spray.

Combine first 11 ingredients and mix well.

Add the final 3 ingredientsand mix until incorporated. Spread batter into the Pyrex dish and bake for 30 min.

Makes 24 squares. I make them into 12 muffins!

Turkey Muffins

Via Jamie Eason's Turkey Muffins

2 lbs ground turkey 

3 egg whites

1 cup quick cooking oats

1/2 tsp ground cumin

1/2 tsp dried thyme

2 tsp dry yellow mustard

2 tsp black pepper

2 tsp chipotle pepper spice

1 tsp salt

2 tbsp garlic powder 

1 small onion (finely chopped)

2 celery stalks (finely chopped)

Directions

Preheat oven to 375 degrees.

Spray muffin pan with canola or olive oil.

Mix all your ingredients together in one large bowl.

Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.

Bake for 40 minutes. 

Makes 18 Muffins.

Carrot Protein Muffins
adapted from Jamie Eason's Recipe

1 cup oat flour
2 scoops Vanilla Whey PRotein
2 tsp Cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg
4 egg whites
1/2 cup Splenda
6 oz Carrot Organic Baby Food
6 oz Water

Directions:
Preheat oven to 350 degrees.
Spray muffin pan with Canola Oil Spray.
Mix all ingredients together in large bowl.
Bake for 20-30 minutes.

Makes 12 Muffins.