IP APPLESAUCE ( NO SUGAR)

Ingredients:

3 lbs. apples mixed variety, about 5-6 large apples

⅓ cup water or apple juice

½ tsp. Saigon  cinnamon

¼ tsp. nutmeg

1 tsp. lemon juice optional

Directions:

Core and cut the apples into large 2-inch chunks. I left the skin on

Add cut apples to a 6-quart Instant Pot along with the water and spice(s). 
Cover the Instant Pot with a lid and ensure the pressure release valve is sealed.

Using the manual mode, set the Instant Pot to High pressure and cook for 7 minutes.
 Quick release the pressure valve as soon as the timer goes off.


Mash applesauce using a potato masher until it is to your desired consistency. 

Mix in lemon juice and serve immediately or store in the refrigerator for up to 7-10 days.

Cheesy ( cottage cheese) Buffalo Chicken Dip

 

Ingredients:

2 cups shredded cooked chicken (from about 1/2 rotisserie chicken if you want easy😀  )

1 1/2 cups cottage cheese

1/2 cup Buffalo-style hot sauce

6 ounces grated pepper jack (about 3 cups)

6 ounces grated mild Cheddar (about 3 cups)

1/4 cup crumbled goat cheese

Directions:

In a large bowl combine all ingredients, place in refrigerator.

When ready to serve place the dip in a smaller bowl and place

baby carrots, celery sticks and assorted crackers and chips, for serving.

The super bowl is coming up soon and Myra's team is playing. I won't be watching but I made this😉

BTW- I liked this. Make again. 

Healthy Orange Julius

 Ingredients

2 oranges- peeled

1 large banana- peeled and frozen

1/4 to 1/2 cup almond milk

15 large ice cubes

2 teaspoons vanilla

Directions:

Add peeled oranges, frozen banana, ice cubes, your choice of milk (can sub orange juice for a sweeter smoothie), optional protein powder, and vanilla to a blender. This works best in a high speed blender, but can be made in a good quality standard blender.

Blend until the oranges are completely smoothie and the smoothie is thick and creamy.

Note: I had a original  Orange Julius in NYC when I was in my teens. It was the one and only time I had one since we didn't have any Orange Julius stores on the east end of Long Island. 

I picked up a bunch of oranges at a great price ( 1.99 a bag) and Mei gave me a few bananas Richard wouldn't eat.

 I remembered the Orange Julius and wanted to make this one.

Carrot- Toasted Pecan Salad

 Ingredients:

3 cups shredded carrots

1 cup golden raisins

1 cup air fried pecans-chopped*

1/2 cup chopped celery

1/4 cup chopped green onions

5 tablespoons apple cider vinegar

1 teaspoons dijion  mustard

1 teaspoon honey ( or to taste)

pinch of salt and pepper

1/4 cup canola oil

Directions

Combine carrots, celery, pecans, raisins  and green onion in a medium sized bowl

Add apple cider vinegar, sugar, mustard and salt and pepper to another bowl then whisk in the oil.

Pour the apple cider vinegar mixture over the carrot mixture. Mix well

Cover and refrigerate for at least an hour before serving

* To roast pecans in an air fryer, preheat your air fryer to 300°F, spread the pecans in a single layer in the basket, and cook for 5-8 minutes, shaking the basket halfway through, until they are fragrant and toasted to your desired level; you can add a little oil and salt for extra flavor before cooking

** Mei made fried shrimp for my birthday. I love carrots and this for me was a perfect birthday dinner with a birthday cake from my BFF!

My Winter Salad

 

Ingredients:

4 cups cauliflower- cut into small florets

1 ( 18 ounce) can kidney beans ( rinsed and drained)

1/4 -1/2 cup  red cabbage from a jar ( I picked up a jar from Aldi's)

Directions:

Place cauliflower on a baking sheet ( which I lined with foil).

Spray with olive oil and if you want sprinkle with onion and garlic salt.

Bake in preheated 400 degree oven for about 10 minutes

Take baking sheet out and toss the cauliflower so it's evenly roasted, at this time add the kidney beans to the sheet.

Continue to roast for about another 20 to 15 minutes.

Remove tray when cauliflower is done and place on counter till it has cooled off.

When cooled add the red cabbage.

Lemon Cottage Cheese Pudding

 

Ingredients:

1 cup cottage cheese

1/4 cup lemon juice

2 tablespoons lemon zest

1/4 cup honey

Directions:

Blend cottage cheese, lemon juice, lemon zest, and honey until smooth.

Chill in the refrigerator for at least 1 hour before serving.

This is a make again! Loved it.

Lemon tree produced 245 lemons this season

Protein Banana Pudding- EASY

 Ingredients:

1 cup cottage cheese

1 banana

1 to 2 tablespoons maple syrup or honey

1/2 teaspoon vanilla extract

Directions:

Put all the ingredients into your blender

Blend until completely smooth. Scraping down the sides is needed..

Give it a taste to see if you need to sweeten it up a bit

Spoon into two jars and add to the refrigerator overnight.

When ready to serve add a banana and some crushed up vanilla cookies to the top.