Low-fat Sweet Potato Brownies

Ingredients

• • 1 cup Sweet potato, cooked/mashed/cooled 

• • 2 Eggs, large 

• • 2-3 tbsp Honey or maple syrup

• • 1/4 cup Almond flour, finely ground
• • 1/2 tsp Baking powder
• • 1/4 cup Cocoa powder, unsweetened
• • 1 pinch Sea salt
• • 1 tsp Vanilla extract

  
  

  *Ruth's adaptations: oat flour works well if no almond flour on hand

  *could add chocolate chips for additional flavor if no diet restrictions

  
  

  Basic instructions: mix wet, then add in dry ingredients, then bake 25-30 minutes at 350 F.

  Full recipe/instructions, see the following website:

  https://www.amicarecipes.com/healthy-sweet-potato-fudge-brownies/

Sheet pan teriyaki chicken/veggies

 Ingredients

• 1 cup soy sauce
• 1 cup brown sugar
• 1 ½ teaspoons sesame oil
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• ¼ cup water
• salt and black pepper, to taste
• 3 boneless skinless chicken breasts, cut in half lengthwise (about 1 1/2 pounds)
• 2 cups broccoli florets
• 1 cup carrots sliced
• ½ red onion, sliced
• 1 bell pepper, sliced

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
2. Add 1 cup soy sauce, ¼ cup brown sugar, 1 ½ teaspoons sesame oil, 3 cloves garlic, 1 teaspoon grated ginger, 1 tablespoon cornstarch, ¼ cup water and salt and black pepper, to taste, to a medium saucepan and bring to a boil over medium heat.
3. Reduce the heat and simmer for about five minutes or until the sauce has thickened.
4. Meanwhile, cut 3 boneless skinless chicken breasts, into 1-inch pieces and lay in the center of the sheet pan. Toss 2 cups broccoli florets, 1 cup carrots, ½ red onion, and 1 bell pepper, with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
5. Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
6. Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.

Avocado Brownies

 

INGREDIENTS

– 1 ripe avocado
– 1 cup granulated sugar (or coconut sugar)
– 1 teaspoon vanilla extract
– 1 cup cocoa powder
– ½ cup almond flour (or all-purpose flour)
– ½ teaspoon baking powder
– ¼ teaspoon salt
– 3 large eggs
– ½ cup chocolate chips (optional)
– ¼ cup chopped nuts (optional)

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INSTRUCTIONS

Creating avocado brownies is straightforward with these easy-to-follow steps:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.

2. Mash the Avocado: In a mixing bowl, mash the ripe avocado until it is very smooth and creamy.

3. Mix in Sugar: Add the granulated sugar and vanilla extract to the mashed avocado, then mix until fully combined.

4. Incorporate Eggs: Beat in the eggs one at a time, ensuring each is well mixed before adding the next.

5. Combine Dry Ingredients: In a separate bowl, sift together the cocoa powder, almond flour, baking powder, and salt.

6. Stir Dry into Wet: Gradually add the dry ingredients to the avocado mixture, stirring until just combined. 

7. Add Chocolate Chips and Nuts: If desired, fold in the chocolate chips and chopped nuts for added texture.

8. Pour Batter: Pour the brownie batter into the prepared baking dish, spreading it evenly.

9. Bake: Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted comes out mostly clean (a few crumbs are okay).

10. Cool Brownies: Allow the brownies to cool in the pan for 10-15 minutes before cutting into squares.

NUTRITION

• Serving Size: 16
• Calories: 180 kcal
• Fat: 9g
• Protein: 4g

Find it online: https://globalbitesrecipes.com/avocado-brownies-the-incredible-ultimate-recipe-for-5-amazing-bites/

Pickled Red Onions

• 2 small red onions
• 2 cups white vinegar
• 2 cups water
• ⅓ cup cane sugar
• 2 tablespoons sea salt

Marmahon con Pollo

I don’t know that I have exact amounts… but I’ll give you best estimates. 

For a whole bag (415 grams):

4 cups of broth, maybe slightly more if you like some liquid 

6-8 chicken breasts (I think 2.5-3lbs)

start out by dicing up onion and garlic and optional celery

I think 1/2 onion, 4 garlic cloves 

In 3 tbsp olive oil

Sauté veggies for a few minutes and then add the marmahon until it’s starting to golden up. 

Add the chicken and cook through. Then add the broth and cover on medium heat 15ish minutes until liquid is mostly absorbed and marmahon is tender 

Oh, I forgot, I added green pepper and diced carrot with the veggies, and I put those in at the beginning 

You want to rub the meat with oregano, garlic, basil, and salt and let sit while you cook the other ingredients 

I don’t remember how much carrot and pepper - it was a mostly full 6x8 baggie that we did of carrot and at least 1-2 green pepper

And you want to add salt to taste. What I did was also add some consommé de pollo (chicken flavoring) especially if the broth wasn’t strong 

Ice cream cupcakes 🧁🍦🍨

 Ingredients:1/2 a box of butter pecan cake mix🎂  

2 eggs 🥚 (from a chicken 🐓)

1/2 cups water 💧 

1/4 cups of oil 

Frosting: 

1 container ice cream 🍦 

Instructions:

Mix ingredients (not ice cream) 

Bake 10 to 12 minutes and then let cool 🧊

Scoop ice cream onto the cupcakes and serve them.

Store remaining cupcakes in the freezer.

Makes 24 mini cupcakes 🧁.

😁😋

😜😝🥰😍🧁🏵️💜🩷🩵💟🏳️‍🌈🏳️

Sticky fishies 🐠

 Ingredients: 

3/4 cup of flour 

1/4 teaspoon of salt 🧂 

1/4 cups of sugar 

1/4 teaspoons baking powder 

4 teaspoons brown sugar 

1/4 cups butter 🧈 

1/4 teaspoon vanilla extract 

1 soft caramel (cut up)

2 milk chocolate 🍫 pieces (cut up)

Toping:

1 mallow cup (tiny pieces)

1 reces cup chopped 

Instructions:

Mix ingredients 

Set oven to 375 degrees 

Put toping on

Bake 9-12 minutes 

Cool 2 minutes 

Eat😋🍪🐠

Graham Cracker Dessert

1 pkg graham crackers

2 pkg instant vanilla pudding (4 oz)

3 c milk

8 oz cool whip

3 Tbsp cocoa

2 1/2 Tbsp butter

1 1/2 c powdered sugar 

1 1/2 Tbsp milk

1 tsp vanilla

Beat pudding in milk until thick. Fold in whipped topping. Layer graham crackers in 9 x 13 pan. Pour on half of the pudding mixture. Layer more graham crackers on top. Add another layer of pudding. Top with graham crackers.

Topping:  Melt cocoa and butter in microwave. Stir in powdered sugar, milk, and vanilla. Spread over top of crackers. Chill overnight.

Dry Cherry Cake Dessert

1 can cherry pie filling

1 c cake mix (yellow or white)

1/4 c butter, melted

Pour pie filling into pie plate. Sprinkle dry cake mix over pie filling. Drizzle with butter. Bake at 400 for 30 minutes.

Optional: add 1 can crushed pineapple on top of pie filling. Sprinkle with chopped nuts if desired. Then sprinkle with cake mix.

Hawaiian Crockpot Chicken

 From Marge Malone

2 lbs chicken thighs
1 can (8 oz) pineapple chunks

1/2 c brown sugar

1/3 c soy sauce

Place chicken in crock pot. Combine pineapple, brown sugar and soy sauce. Pour over chicken.cook on high 6 hours.

Pineapple Casserole in Crock Pot

40 oz. pineapple chunks, (two 20-oz. cans) drained BUT save a half cup1/2 cup pineapple juice (from above cans)
2 cups shredded medium cheddar cheese, (an 8 oz. bag)
1/3 cup white sugar
1/3 cup brown sugar
6 Tbsp. all purpose flour
25 Ritz crackers, crushed (WAIT TO ADD)


Grease crock pot. Add all items except crackers and mix in crock pot. Cook on high 2 1/2 hours. Add crushed crackers to top and serve.