Ingredients:
One stick salted butter
1/2 pound powdered sugar
4.5 ounce peanut butter
Instructions:
Melt butter and peanut butter over low until completely melted.
Sift in powdered sugar and mix well.
Put in a 8×8 parchment lined pan
Refrigerate a few hours
Nutrition:
1 ounce
153 calories
9.7g fat
16.14g carbs
.5g fiber
1.8g protein
Entire batch
16 ounces
2450 calories
155.4g fat
8g fiber
29g protein
Inspired by Dylan Hollis
Ingredients:
2 jars of prego alfredo sauce (it’s gluten free)
1 package no cook lasagna noodles (I used gluten free)
1 package Bob Evan’s pork sausage
3 cups shredded mozzarella
1.5 cup parm Asiago mix
15 oz full fat ricotta
2 eggs
1/4th diced red pepper
1/3 diced white onion
Minced garlic (2 tbsp pre minced)
Italian seasoning to taste
Parsley to taste
Preparation:
Cook ground meat and drain off oil. Set aside. Mix cheese (set aside 1 cup mozzarella & 3/4 cup parm), red pepper, garlic, spices, eggs, & onion. Set aside.
Preheat your oven to 425F. Get out your lasagna dish. Put a layer of sauce in the bottom. Then layer noodles, cheese mix, meat, & sauce until you add the top layer. When you put the top noodles on then add a layer of sauce and the cheese you bend back on top.
Set the lasagna dish on a baking sheet. Cook in heated oven for 40 min covered with foil. Then remove foil and cook for 20 more min to brown the top.
When you remove from the oven let it sit for 15 ish min to cool. Do not eat straight from oven.
Nutrition:
8 servings
Calories: 783
Fat: 53g
Carbs: 42
Protein: 35
Gluten free, can be vegetarian with changes
Ingredients:
3 medium to large mangos peeling and cubed
2 cup OJ (fresh squeezed is better)
2 Tbsp extra virgin olive oil
1 English cucumber peeled, seeded, & cubed
1 small red onion chopped
2 cloves garlic diced
4 Tbsp lime juice
1 seeded and chopped red or orange bell pepper
1 jalapeno seeded & chopped (wear gloves)
Instruction:
After chopping everything pull a small bit of mango & cucumber to the side to garnish.
Put everything (except garnish) in food processor and mix until smooth.
Refrigerate for at least one hr.
Add diced mango and cucumber to bowl for tooth.
Garnish with cilantro &/or sour cream.
Nutrition: 8 servings
Calories – 122 (1.8 fiber)
Fat – 3.9
Carbs – 21.7
Protein 1.6
Vegetarian, gluten free, dairy free
Ingredients:
2lb beef
2.5 oz chopped carrot
2.5 oz chopped onion
2.5 oz chopped celery
2 eggs
Garlic powder, salt, dried parsley, & ground pepper to taste
Instructions:
Preheat oven to 400F
Mix ingredients together and form into 4oz balls. Push chunks into the center and cover with meat best you can.
Cook meat to 165F
Gluten free, low carb, dairy free
Nutrition:
Calories 318
Fat 24
Carbs 2.5
Dietary fiber .6
Protein 21
Ingredients:
2 packages little smokies (12-14 ounces each)
1 1/2 cups sweet baby rays bbq sauce
1/2 cup brown sugar
1/2 cup ketchup
1/4 tsp onion powder
1/4 tsp garlic powder
Instructions:
Add everything to a slow cooker. Stir it all together. Heat it for 2-3 hours on low.
Ingredients:
Box of pasta (I used gluten free spaghetti)
One can pasta sauce (I used prego roasted garlic)
Shredded Parmesan
Pork loin
Italian seasoning
Garlic powder
Salt & pepper
Celery
Onion
Instructions:
Get out a slow cooker. Line the bottom of the slow cooker with celery. Season pork loin with Italian seasoning, garlic powder, salt, & pepper. Set pork loin on top of celery. Rough chop half an onion and toss on top of slow cooker. If available use probe to cook pork to 160F
Once the pork is cooked set a pan to boil your pasta (according to package instructions). Heat pasta sauce ( yeah if would probably be better if you made sauce from scratch but this is an easy meal). Once pasta is done and drained combine with sauce. Slice 1/4” pieces of pork. Plate spaghetti and pork. Sprinkle Parmesan over food. (If you are doing dairy free skip the cheese).
Gluten free, vegetarian
Ingredients:
Graham crackers crust (I used MI-DEL gluten free)
12 ounces softened cream cheese
1/2 cup sugar
1 1/2 tsp pumpkin pie spice
1 cup pure pumpkin
2 eggs
Instructions:
Soften cream cheese (either set on counter to warm up or put cream cheese in microwave on 10 second bursts until soft).
Mix cream cheese, pumpkin pie spice, & sugar. Mix on medium until incorporated and fluffy. Stir in pumpkin and eggs. Pour into crust and bake in over at 350F for 40 min.
Cool and put in fridge for min 3 hrs.
Nutrition:
Serves 8
Calories: 346
Fat: 22g
Carbs: 35.5g
Protein: 5.5g
Gluten free, dairy free, vegetarian, vegan
Ingredients:
1 Tbsp oil (I used vegetable oil)
2 cups walnuts chopped
3 Tbsp granulated sugar
1/2 salt
1/2 cinnamon
1/4 cayenne
Instructions:
Put oil in pan.
add walnuts and toss/stir them to coat.
Add sugar, salt, cinnamon, & cayenne.
Heat until sugar caramelizes (melts).
Nutrition:
serving size 1 Tbsp
57 calories
5.2g fat
2.2g carbs
1.1g protein
Gluten free, veg with modifications
Ingredients:
– package barilla gf Lasagna noodles
– 95/5 ground beef 16oz (change to veggies or fake meat for vegetarian)
– 2 jars Prego sauce
– 15oz whole milk ricotta
– 10oz mozzarella shredded
– 1.25 cups shredded parm
– 1 egg
– Italian seasoning to taste
Instructions:
Preheat over to 425F
– cook ground beef with Italian seasoning and let cool (change to fake meat or veggies for vegetarian).
– mix 15oz ricotta, 8oz mozzarella, 1 cup parm, egg, & Italian seasoning.
– spray lasagna pan/lightly oil.
– thin layer of sauce on bottom.
– put 4 uncooked noodles on bottom.
– layer cheese mix, meat, sauce, noodles until you put the last 4 noodles on.
– add the rest of the sauce on top, then the rest of the cheese mix, and finally the remaining mozzarella and parm on top.
– cover lasagna with foil.
– cook covered for 40 min. Remove foil and cook for 20min.
– cool for 15 min.
Divide into 8 pieces for nutritional info.
Rough nutrition counts:
Cal 570
Fat 23g
Carbs 56g
Protein 37g