Ingredients
- Servings: 4
- 1 1/2 teaspoons sugar-free strawberry jell-o® mix
- 1 cup granulated no-calorie sugar substitute (such as splenda®)
- 6 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
- cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
- in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
- squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.
Ingredients
- Servings: 36
- 4 cups pineapple juice
- 5 bananas, mashed
- 1 (6 ounce) can frozen orange juice concentrate, thawed
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- 6 cups water
- 4 cups white sugar
- 18 cups lemon-lime soda (such as 7-up®), or as needed
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 4 hrs 15 mins
- mix pineapple juice, bananas, orange juice concentrate, and lemonade concentrate in a large bowl.
- bring water to a boil in a saucepan. dissolve sugar in the water and bring again to a boil; pour over the juice mixture and stir.
- cover bowl with plastic wrap and freeze until mixture is mushy, at least 4 hours.
- mix equal parts slush and lemon-lime soda in cocktail glasses to serve.
Ingredients
- Servings: 6
- 3 ounces cream cheese, softened
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar-free syrup
- 1 teaspoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. beat in the cinnamon and sugar-free syrup.
- melt the butter in a nonstick skillet over medium heat. when the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. swirl to coat the bottom of the skillet. allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Ingredients
- Servings: 4
- 4 (6 ounce) salmon fillets
- 1/3 cup dijon mustard
- 4 large cloves garlic, thinly sliced
- 1 red onion, thinly sliced
- 1 teaspoon dried tarragon
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat oven to 400 degrees f (200 degrees c). spray a 9x13 inch pan with cooking spray.
- arrange the salmon skin side down in the prepared pan, and lightly coat with the dijon mustard. place the garlic and onion slices on the salmon fillets. season with tarragon, salt, and pepper.
- bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Ingredients
- Servings: 1
- 2 eggs
- 1 cup torn baby spinach leaves
- 1 1/2 tablespoons grated parmesan cheese
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground nutmeg
- salt and pepper to taste
Recipe
Preparation Time: 6 mins
Cook Time: 9 mins
Ready Time: 15 mins
- in a bowl, beat the eggs, and stir in the baby spinach and parmesan cheese. season with onion powder, nutmeg, salt, and pepper.
- in a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. flip with a spatula, and continue cooking 2 to 3 minutes. reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Ingredients
- Servings: 4
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.
Ingredients
- Servings: 4
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.
Ingredients
- Servings: 1
- 1 (1.5 fluid ounce) jigger amaretto liqueur
- 1 fluid ounce light
- 1 fluid ounce dark
- 6 fluid ounces orange juice
- 6 fluid ounces pineapple juice
- 1 teaspoon lemon juice
- 1 dash grenadine syrup
- 1 orange, sliced into rounds
- 1 maraschino cherry
Recipe
Preparation Time: 3 mins
Ready Time: 3 mins
- fill a 16 ounce glass with ice. pour in amaretto, light and dark . pour in orange juice, pineapple juice, and lemon juice. stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.
Ingredients
- Servings: 1
- 1 cup ice cubes, or as needed
- 2 fluid ounces pomegranate liqueur (such as pama®)
- 1 fluid ounce orange juice
- 2 fluid ounces dry
- 1 orange wedge
- 1 orange peel strip
- 1 teaspoon white sugar, or as needed
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- fill a cocktail shaker with ice; add pomegranate liqueur and orange juice. cover shaker with lid and shake. remove lid and slowly pour into shaker; gently stir until mixed. strain cocktail into a glass.
- squeeze the juice from the orange wedge the orange peel. pour sugar into a small bowl and roll orange peel in the sugar until coated. float sugar-coated peel in the cocktail.
Ingredients
- Servings: 6
- 2 zucchini
- 1 tablespoon salt
- 2 eggs
- 1/2 cup ground almonds
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried italian herb seasoning, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 1 hr 55 mins
- preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
- cut zucchini into 3-inch lengths, then cut each piece into 9 fries. place zucchini fries into a colander and sprinkle with salt. let the zucchini pieces drain for at least 1 hour to remove excess liquid.
- beat eggs in a shallow bowl. mix almonds, parmesan cheese, and italian seasoning in a second shallow bowl. rinse salt off zucchini and pat dry with paper towels.
- dip each zucchini piece into beaten egg and roll in the almond coating. place coated fries on prepared baking sheet.
- bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.
Ingredients
- Servings: 6
- 3 ounces cream cheese, softened
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar-free syrup
- 1 teaspoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. beat in the cinnamon and sugar-free syrup.
- melt the butter in a nonstick skillet over medium heat. when the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. swirl to coat the bottom of the skillet. allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Ingredients
- Servings: 4
- 1 1/2 teaspoons sugar-free strawberry jell-o® mix
- 1 cup granulated no-calorie sugar substitute (such as splenda®)
- 6 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
- cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
- in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
- squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.
Ingredients
- Servings: 4
- 1 1/2 teaspoons sugar-free strawberry jell-o® mix
- 1 cup granulated no-calorie sugar substitute (such as splenda®)
- 6 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
- cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
- in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
- squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.
Ingredients
- Servings: 1
- 2 eggs
- 1 cup torn baby spinach leaves
- 1 1/2 tablespoons grated parmesan cheese
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground nutmeg
- salt and pepper to taste
Recipe
Preparation Time: 6 mins
Cook Time: 9 mins
Ready Time: 15 mins
- in a bowl, beat the eggs, and stir in the baby spinach and parmesan cheese. season with onion powder, nutmeg, salt, and pepper.
- in a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. flip with a spatula, and continue cooking 2 to 3 minutes. reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Ingredients
- Servings: 4
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.
Ingredients
- Servings: 6
- 3 ounces cream cheese, softened
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar-free syrup
- 1 teaspoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. beat in the cinnamon and sugar-free syrup.
- melt the butter in a nonstick skillet over medium heat. when the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. swirl to coat the bottom of the skillet. allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Ingredients
- Servings: 4
- 4 (6 ounce) salmon fillets
- 1/3 cup dijon mustard
- 4 large cloves garlic, thinly sliced
- 1 red onion, thinly sliced
- 1 teaspoon dried tarragon
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat oven to 400 degrees f (200 degrees c). spray a 9x13 inch pan with cooking spray.
- arrange the salmon skin side down in the prepared pan, and lightly coat with the dijon mustard. place the garlic and onion slices on the salmon fillets. season with tarragon, salt, and pepper.
- bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Ingredients
- Servings: 6
- 3 ounces cream cheese, softened
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar-free syrup
- 1 teaspoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. beat in the cinnamon and sugar-free syrup.
- melt the butter in a nonstick skillet over medium heat. when the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. swirl to coat the bottom of the skillet. allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Ingredients
- Servings: 1
- 2 eggs
- 1 cup torn baby spinach leaves
- 1 1/2 tablespoons grated parmesan cheese
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground nutmeg
- salt and pepper to taste
Recipe
Preparation Time: 6 mins
Cook Time: 9 mins
Ready Time: 15 mins
- in a bowl, beat the eggs, and stir in the baby spinach and parmesan cheese. season with onion powder, nutmeg, salt, and pepper.
- in a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. flip with a spatula, and continue cooking 2 to 3 minutes. reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Ingredients
- Servings: 6
- 2 zucchini
- 1 tablespoon salt
- 2 eggs
- 1/2 cup ground almonds
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried italian herb seasoning, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 1 hr 55 mins
- preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
- cut zucchini into 3-inch lengths, then cut each piece into 9 fries. place zucchini fries into a colander and sprinkle with salt. let the zucchini pieces drain for at least 1 hour to remove excess liquid.
- beat eggs in a shallow bowl. mix almonds, parmesan cheese, and italian seasoning in a second shallow bowl. rinse salt off zucchini and pat dry with paper towels.
- dip each zucchini piece into beaten egg and roll in the almond coating. place coated fries on prepared baking sheet.
- bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.
Ingredients
- Servings: 4
- 1 1/2 teaspoons sugar-free strawberry jell-o® mix
- 1 cup granulated no-calorie sugar substitute (such as splenda®)
- 6 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
- cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
- in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
- squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.
Ingredients
- Servings: 4
- 4 (6 ounce) salmon fillets
- 1/3 cup dijon mustard
- 4 large cloves garlic, thinly sliced
- 1 red onion, thinly sliced
- 1 teaspoon dried tarragon
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat oven to 400 degrees f (200 degrees c). spray a 9x13 inch pan with cooking spray.
- arrange the salmon skin side down in the prepared pan, and lightly coat with the dijon mustard. place the garlic and onion slices on the salmon fillets. season with tarragon, salt, and pepper.
- bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Ingredients
- Servings: 6
- 2 zucchini
- 1 tablespoon salt
- 2 eggs
- 1/2 cup ground almonds
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried italian herb seasoning, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 1 hr 55 mins
- preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
- cut zucchini into 3-inch lengths, then cut each piece into 9 fries. place zucchini fries into a colander and sprinkle with salt. let the zucchini pieces drain for at least 1 hour to remove excess liquid.
- beat eggs in a shallow bowl. mix almonds, parmesan cheese, and italian seasoning in a second shallow bowl. rinse salt off zucchini and pat dry with paper towels.
- dip each zucchini piece into beaten egg and roll in the almond coating. place coated fries on prepared baking sheet.
- bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.
Ingredients
- Servings: 16
- 1 cup dried cherries, or as desired
- 1/2 cup bourbon, or as needed
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- fill a small jar with dried cherries and pour in enough bourbon to cover cherries. cover jar tightly with a lid and place in the refrigerator until cherries are hydrated and infused with bourbon, at least 2 weeks.
Ingredients
- Servings: 6
- 3 ounces cream cheese, softened
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar-free syrup
- 1 teaspoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. beat in the cinnamon and sugar-free syrup.
- melt the butter in a nonstick skillet over medium heat. when the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. swirl to coat the bottom of the skillet. allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Ingredients
- Servings: 4
- 1 1/2 teaspoons sugar-free strawberry jell-o® mix
- 1 cup granulated no-calorie sugar substitute (such as splenda®)
- 6 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
- cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
- in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
- squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.
Ingredients
- Servings: 6
- 2 zucchini
- 1 tablespoon salt
- 2 eggs
- 1/2 cup ground almonds
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried italian herb seasoning, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 1 hr 55 mins
- preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
- cut zucchini into 3-inch lengths, then cut each piece into 9 fries. place zucchini fries into a colander and sprinkle with salt. let the zucchini pieces drain for at least 1 hour to remove excess liquid.
- beat eggs in a shallow bowl. mix almonds, parmesan cheese, and italian seasoning in a second shallow bowl. rinse salt off zucchini and pat dry with paper towels.
- dip each zucchini piece into beaten egg and roll in the almond coating. place coated fries on prepared baking sheet.
- bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.
Ingredients
- Servings: 4
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.
Ingredients
- Servings: 4
- 4 (6 ounce) salmon fillets
- 1/3 cup dijon mustard
- 4 large cloves garlic, thinly sliced
- 1 red onion, thinly sliced
- 1 teaspoon dried tarragon
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat oven to 400 degrees f (200 degrees c). spray a 9x13 inch pan with cooking spray.
- arrange the salmon skin side down in the prepared pan, and lightly coat with the dijon mustard. place the garlic and onion slices on the salmon fillets. season with tarragon, salt, and pepper.
- bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Ingredients
- Servings: 1
- white sugar
- ice
- 1 fluid ounce vanilla-flavored
- 1 ounce sour apple schnapps (such as dekuyper® sour apple pucker)
- 1 fluid ounce butterscotch schnapps (such as dekuyper® buttershots®)
- 1 maraschino cherry
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- pour sugar a small, shallow plate. moisten the rim of a glass with water and dip the moistened glass into sugar.
- fill a shaker with ice. pour in vanilla , sour apple schnapps, and butterscotch schnapps. cover the shaker and shake until chilled; strain cocktail into prepared glass. garnish with maraschino cherry.
Ingredients
- Servings: 4
- 1 1/2 teaspoons sugar-free strawberry jell-o® mix
- 1 cup granulated no-calorie sugar substitute (such as splenda®)
- 6 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
- cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
- in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
- squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.
Ingredients
- Servings: 1
- 2 eggs
- 1 cup torn baby spinach leaves
- 1 1/2 tablespoons grated parmesan cheese
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground nutmeg
- salt and pepper to taste
Recipe
Preparation Time: 6 mins
Cook Time: 9 mins
Ready Time: 15 mins
- in a bowl, beat the eggs, and stir in the baby spinach and parmesan cheese. season with onion powder, nutmeg, salt, and pepper.
- in a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. flip with a spatula, and continue cooking 2 to 3 minutes. reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Ingredients
- Servings: 10
- 1 (2 liter) bottle caffeinated citrus-flavored soda (such as mountain dew®)
- 1 (32 ounce) bottle mixer
- 1 (32 ounce) can unsweetened pineapple juice
- 1 (750 milliliter) bottle
- 1 (0.13 ounce) package unsweetened lemon-lime flavored drink mix (such as kool-aid®)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- mix citrus-flavored soda, mixer, pineapple juice, , and lemon-lime flavored drink mix together in a large pitcher or punch bowl.
Ingredients
- Servings: 6
- 2 zucchini
- 1 tablespoon salt
- 2 eggs
- 1/2 cup ground almonds
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried italian herb seasoning, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 1 hr 55 mins
- preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
- cut zucchini into 3-inch lengths, then cut each piece into 9 fries. place zucchini fries into a colander and sprinkle with salt. let the zucchini pieces drain for at least 1 hour to remove excess liquid.
- beat eggs in a shallow bowl. mix almonds, parmesan cheese, and italian seasoning in a second shallow bowl. rinse salt off zucchini and pat dry with paper towels.
- dip each zucchini piece into beaten egg and roll in the almond coating. place coated fries on prepared baking sheet.
- bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.
Ingredients
- Servings: 4
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.
Ingredients
- Servings: 6
- 3 ounces cream cheese, softened
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar-free syrup
- 1 teaspoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. beat in the cinnamon and sugar-free syrup.
- melt the butter in a nonstick skillet over medium heat. when the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. swirl to coat the bottom of the skillet. allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Ingredients
- Servings: 6
- 2 zucchini
- 1 tablespoon salt
- 2 eggs
- 1/2 cup ground almonds
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried italian herb seasoning, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 1 hr 55 mins
- preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
- cut zucchini into 3-inch lengths, then cut each piece into 9 fries. place zucchini fries into a colander and sprinkle with salt. let the zucchini pieces drain for at least 1 hour to remove excess liquid.
- beat eggs in a shallow bowl. mix almonds, parmesan cheese, and italian seasoning in a second shallow bowl. rinse salt off zucchini and pat dry with paper towels.
- dip each zucchini piece into beaten egg and roll in the almond coating. place coated fries on prepared baking sheet.
- bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.
Ingredients
- Servings: 6
- 3 ounces cream cheese, softened
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar-free syrup
- 1 teaspoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- in a bowl, mash the cream cheese with beaten eggs, about 1 teaspoon at a time at first, until the mixture is smooth and free of lumps. beat in the cinnamon and sugar-free syrup.
- melt the butter in a nonstick skillet over medium heat. when the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. swirl to coat the bottom of the skillet. allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.
Ingredients
- Servings: 4
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.
Ingredients
- Servings: 4
- 1 1/2 teaspoons sugar-free strawberry jell-o® mix
- 1 cup granulated no-calorie sugar substitute (such as splenda®)
- 6 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
- cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
- in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
- squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.
Ingredients
- Servings: 4
- 1 1/2 teaspoons sugar-free strawberry jell-o® mix
- 1 cup granulated no-calorie sugar substitute (such as splenda®)
- 6 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ready Time: 2 hrs 15 mins
- preheat oven to 250 degrees f (120 degrees c). line 2 baking sheets with parchment paper.
- cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. the fit should be tight.
- in a small bowl, stir the gelatin mix with the sugar substitute. in a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. as you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (do not seal bag, so that air can escape.)
- squeeze the bag to place golf-ball size dollops of meringue mixture the prepared baking sheets. for a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
- bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. do not open oven door while baking. at end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. store in airtight container.
Ingredients
- Servings: 1
- ice
- 2 fluid ounces vanilla-flavored
- 2 fluid ounces chocolate liqueur
- 1 fluid ounce irish cream liqueur
- 1 maraschino cherry with juice
- 1 teaspoon chocolate sauce, or to taste
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- fill a cocktail shaker halfway with ice. pour , chocolate liqueur, irish cream, and a splash of maraschino cherry juice over ice; cover the shaker and shake until chilled.
- drizzle the bottom of a glass with chocolate sauce and drop maraschino cherry into the bottom of the glass. strain shaker contents into prepared glass.
Ingredients
- Servings: 4
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.
Ingredients
- Servings: 6
- 5 pounds lamb roast
- 7 cups sauerkraut
- 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
- 1 1/2 teaspoons white sugar
Recipe
Preparation Time: 15 mins
Cook Time: 3 hrs
Ready Time: 3 hrs 30 mins
- preheat oven to 350 degrees f (175 degrees c).
- place the lamb roast in the center of a large roasting pan.
- in a large bowl combine the sauerkraut and tomato-vegetable juice. sweeten to taste with the white sugar. pour this mixture around the lamb roast.
- cover with foil and bake in the preheated oven until the roast has an internal temperature of 145 degrees f (63 degrees c), about 30 minutes per pound. remove the foil for the last 15 minutes of cooking.
Ingredients
- Servings: 4
- 4 (6 ounce) salmon fillets
- 1/3 cup dijon mustard
- 4 large cloves garlic, thinly sliced
- 1 red onion, thinly sliced
- 1 teaspoon dried tarragon
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- preheat oven to 400 degrees f (200 degrees c). spray a 9x13 inch pan with cooking spray.
- arrange the salmon skin side down in the prepared pan, and lightly coat with the dijon mustard. place the garlic and onion slices on the salmon fillets. season with tarragon, salt, and pepper.
- bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Ingredients
- Servings: 4
- 3 avocados - peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.