MiX'N' iN THE KiTCH'N....Recipes from the Rainbow

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  • Quote: Thanks for the suggestion Liz. I'm not as saavy on the internet stuff as I am on PC software and tools. I will look into that. Hope to complete it tonight.

    Molly
    LOL - how did you know I was talking directly to YOU!!! You are the Queen of Recipe Collecting!
  • Quote: DH ate a late lunch and I really like for us to eat dinner together, but to tide me over until he starts to get hungry in an hour or so, I tried these. Oh my, what a super snack.

    rainbow, you come up with the best recipes.

    Molly
    Damn it now i have to go home and cook this. can't get it off my mine.
  • Quote: LOL - how did you know I was talking directly to YOU!!! You are the Queen of Recipe Collecting!
    HA. You're an engineer, I'm an analyst. I analyze absolutely everything and see where it fits and look for holes and gaps. That was already a gap in my mind. You just tied it together for me.

    I love recipes, but can't create them like rainbowsmiles. So, I can create a book for all to use.

    Molly
  • Quote: LOL - how did you know I was talking directly to YOU!!! You are the Queen of Recipe Collecting!
    Quote: HA. You're an engineer, I'm an analyst. I analyze absolutely everything and see where it fits and look for holes and gaps. That was already a gap in my mind. You just tied it together for me.

    I love recipes, but can't create them like rainbowsmiles. So, I can create a book for all to use.

    Molly
    and THAT iS PRECiSELY why we all make a good family!!!
    we gain from each others strengths!!!
  • Rainbow how thick do you cut the Jicama?
  • I willl be making so tonight.
  • Quote: Rainbow how thick do you cut the Jicama?
    you can slice it any thickness you want...i sliced mine very thin...so the edges got crispy. see the photos.
  • Quote:
    ROASTED PROSCiUTTO & TOFFUTi WRAPPED ASPARAGUS

    ELEGANT DiNiNG MADE EASY!! PERFECT FOR ENTERTAiNiNG!!


    OMG....SOOOOOOOOOOOooooo DELiCIOUS!!!

    **** pleae check with your coaches to see if they allow
    prosciutto and toffuti...some coaches do allow them and some don't




    this is what i used....simple simple recipe!!



    spread a little toffuti onto your prosciutto and add a little pepper
    no salt needed as the prosciutto is already salty!!



    add 3-4 sprigs of asparagus



    roll up!! thats it!! see, simple!!



    drizzle with olive oil and add some extra pepper if desired!!
    roast at 425 degrees for about 15 mins.



    OMG...CRiSPY....SALTY.....ROASTED DELiCiOUSNESS!!!




    THIS IS SOOOOO CREAMY GOOD INSIDE!!!



    i paired mine with greek chicken on a skewer and seasonal veggies...
    zucchini, crook neck yellow squash, and snow peas!!!



    WANNABiTE??????

    YOU WiLL MAKE THESE OVER AND OVER, I GUARANTEE!!!

    ASPARAGUS NEVER TASTED SO GOOD!!!!

    Mmmmmmm. Ready to go into the oven.

    Had to do some shopping and already had asparagus and the tofutti, so I just picked up the proscuitto and viola, ready to cook and serve with boneless pork chops with WF bbq sauce on the grill. A feast for royalty.

    Thanks, rainbow

    Molly
  • Quote: Mmmmmmm. Ready to go into the oven.

    Had to do some shopping and already had asparagus and the tofutti, so I just picked up the proscuitto and viola, ready to cook and serve with boneless pork chops with WF bbq sauce on the grill. A feast for royalty.

    Thanks, rainbow

    Molly
    DH is sending you rave reviews over this. He can't believe how good it was (gone now).

    I'm working on finishing the recipe book. Stayed up too late last night working on it and had to get up at 6AM. I'm tired. Back to work on it though.

    Molly
  • Quote: DH is sending you rave reviews over this. He can't believe how good it was (gone now).

    I'm working on finishing the recipe book. Stayed up too late last night working on it and had to get up at 6AM. I'm tired. Back to work on it though.

    Molly
    awww tell him thank you!! i can't believe how good it is either...as i DO NOT LIKE ASPARAGUS...or have not liked it cooked any other way. but i try hard to stretch my boundaries especially on the vegetables...so every week, you know i have been trying to create something new. i tell you...this is in the top 10 for sure so far!!
  • Peanut Butter Chocolate Fudge Stacks
    every now and then...i want something chocolaty!!! something peanut buttery!!!.....so you know what that means....

    iT'S MiX'N iN THE KiTCH'N TiME!!


    PEANUT BUTTER CHOCOLATE FUDGE STACKS



    so...how does one make a candy coating ganache and stay legal on IP????
    well...this is as close as it gets!!




    this is what i used....but i'm sure you could use an IP cappuccino mix too!

    FUDGE GANACHE RECIPE
    1 TBSP cocoa powder
    1 packet Amaretto Mix
    dash salt
    1/4 tsp baking powder
    1 TBSP splenda
    2 tsps coconut oil
    2 TBSP milk...(i used unsweetened almond milk but regular milk is fine)
    1/2 tsp vanilla





    mix the dry ingredients together in a small microwavable bowl
    set aside



    melt coconut oil and vanilla for about 15 secs. in microwave



    stir to mix



    add your milk



    i used unsweetened vanilla almond milk but regular milk is fine



    pour into the dry mixture and give a good stir!



    stir well...and try not to eat it out of the bowl!!

    ***MICROWAVE FOR 30 SECONDS...until creamy!!!



    pour in 1 packet of IP Peanut Butter Puffs



    drop by spoonfuls onto parchment paper
    put into fridge until set...about 30 mins



    CREAMY.... FUDGY...CRUNCHY....

    PEANUT BUTTER CHOCOLATE FUDGE STACKS!!



    store in a container IN THE FRIDGE!!!

    I KEEP MINE IN THE FREEZER!!!!! YUM!!!!


    nibble at your discretion!!
    i just have one whenever the urge to have
    something chocolaty hits!!


    This would be 2 unrestricted servings of 4 stacks each. (due to using 2 packets and averaging the values)



    WANNABiTE??????


  • CREAMY TOFUTTi PiMENTO CHEESE STUFFED EGG ROLL
    i came up with this delicious recipe as a need for something good,
    something with protein...something filling yet light...
    for me to have BEFORE a work out...like a long 15 mile bike ride!!


    CREAMY TOFUTTi PiMENTO CHEESE STUFFED EGG ROLL





    this is what i used...
    CHECK WITH YOUR OWN COACH before using veggie soy products!!


    2 TBSP veggie cheddar shreds....i give them a quick chop
    so the pieces are small and won't rip through my egg roll



    1 oz tofutti
    1 TBSP pimentos (fully squeezed of excess juices)
    2 TBSP chopped veggie cheddar shreds
    dashes of hot sauce to taste (optional)
    .... into a small bowl



    mix well and set aside



    place 2 egg whites into a small bowl...



    THIS STEP IS OPTIONAL....
    i just did not care for a plain egg white roll...so...
    i add 1 tsp of the yoke...mainly for color...




    add some seasonings of your choice...
    i added salt, pepper and fresh basil
    mix well...



    add 1 TBSP of milk and stir well....



    i sprayed my skillet with non stick spray
    and cooked over medium heat until set...



    i slip my spatula under and turn it over for a 30 second cook on
    the other side.



    this is good just as it is....
    stuffed with veggies....or rolled and eaten plain!!
    but today i added...my pimento spread!!



    spread evenly



    roll up!!!



    and there you have it!! a lovely creamy roll up!!



    creamy on the inside...and cheesy too!!



    WANNABiTE??????

    ENJOY!








  • That looks fantastic.
  • Quote:
    every now and then...i want something chocolaty!!! something peanut buttery!!!.....so you know what that means....

    iT'S MiX'N iN THE KiTCH'N TiME!!


    PEANUT BUTTER CHOCOLATE FUDGE STACKS



    so...how does one make a candy coating ganache and stay legal on IP????
    well...this is as close as it gets!!




    this is what i used....but i'm sure you could use an IP cappuccino mix too!

    FUDGE GANACHE RECIPE
    1 TBSP cocoa powder
    1 packet Amaretto Mix
    dash salt
    1/4 tsp baking powder
    1 TBSP splenda
    2 tsps coconut oil
    2 TBSP milk...(i used unsweetened almond milk but regular milk is fine)
    1/2 tsp vanilla





    mix the dry ingredients together in a small microwavable bowl
    set aside



    melt coconut oil and vanilla for about 15 secs. in microwave



    stir to mix



    add your milk



    i used unsweetened vanilla almond milk but regular milk is fine



    pour into the dry mixture and give a good stir!



    stir well...and try not to eat it out of the bowl!!

    ***MICROWAVE FOR 30 SECONDS...until creamy!!!



    pour in 1 packet of IP Peanut Butter Puffs



    drop by spoonfuls onto parchment paper
    put into fridge until set...about 30 mins



    CREAMY.... FUDGY...CRUNCHY....

    PEANUT BUTTER CHOCOLATE FUDGE STACKS!!



    store in a container IN THE FRIDGE!!!

    I KEEP MINE IN THE FREEZER!!!!! YUM!!!!


    nibble at your discretion!!
    i just have one whenever the urge to have
    something chocolaty hits!!


    This would be 2 unrestricted servings of 4 stacks each. (due to using 2 packets and averaging the values)



    WANNABiTE??????


    Looks delish! Where can I get amaretto mix? Would love to use the real thing but I know that's a no no
  • Quote: Looks delish! Where can I get amaretto mix? Would love to use the real thing but I know that's a no no
    https://www.nashuanutrition.com/stor...tto-7-box.html