Flat Belly Smoothie

Source: fitsugar.com
"The Greek yogurt in the recipe provides a good amount of calcium and protein, both of which can aid in weight loss. The smoothie also contains several ingredients — like blueberries — that have been shown to help diminish belly fat. If that's not enough, you also get the sweetness of pineapple, which contains an enzyme that helps ease digestion and banish bloat. You won't be able to taste the kale, which is full of fiber to prevent constipation, and there's calorie-free water to help clean you out."

1/3 cup Greek yogurt
1 TB almond butter
1/2 cup frozen blueberries
1/2 cup pineapple chunks
1 cup kale
3/4 cup water
1 tsp chia seeds (optional).

Place all ingredients in blender and blend until smooth

Chocolate Raspberry Brownies

Source: bbcgoodfood.com

2 sticks butter, cut into chunks
7 oz. dark chocolate chips (a little less than 1 cup)
1/2 cup milk chocolate chips
1 3/4 cups brown sugar
4 large eggs
1 cup flour
1/2 cup unsweetened cocoa powder
2 cups raspberries

1. Preheat oven to 350. Melt butter in large saucepan; stir in chocolate until melted. Remove from heat & stir in brown sugar.
2. Lightly beat eggs 1 at a time, stirring into chocolate mixture 1 at a time.
3. Sift flour (in small batches) into mixture and stir.
4. Sift cocoa powder (in small batches) into mixture and stir until everything is well-blended.
5. Gently fold in 1 cup raspberries. Spread mixture into oiled 13 x 9 pan. Sprinkle remaining berries over mixture, gently pressing in.
6. Bake 30 minutes or until cooked in the middle. (will be a little gooey in the middle when done).

Indonesian Mixed Vegetable Platter with Peanut Sauce

Source: Vegetarian Times

1 TB oil
2 TB tamari
2 packs tempeh (8 oz. each)
2 cups diced red potatoes
1 cup cut green beans
2 cups cauliflower florets
3 Roma tomatoes, seeded & diced
1 cucumber, diced
1 cup mung bean sprouts

SAUCE:
3/4 cup coconut milk
2/3 cup peanut butter
2 TB lime juice
2 TB tamari
2 TB maple syrup
1 tsp ginger
1/2 tsp sriracha (plus more for serving)

1 package brown rice noodles (optional)
1/2 cup crushed peanuts to top (optional)

1. Cook optional brown rice noodles according to package directions; set aside.
2. Heat oil & 2 TB tamari in skillet; add tempeh & saute 3-5 minutes until golden & crisp on most sides. Transfer to bowl & set aside.
3. Place potatoes in pot with enough water to just cover them. Bring to boil & cook 15 minutes or until tender. Drain & transfer to bowl.
4. Steam green beans & cauliflower (place on separate sides of large pot) until crisp-tender. Remove from pot & arrange on a platter or in 2 separate bowls.
5. Place tomatoes, cucumber, & spouts on a platter or in separate bowls.
6. Meanwhile, make sauce: Whisk together all ingredients in small bowl.
7. Serve vegetables & tempeh over rice noodles if desired; top with peanut sauce & crushed peanuts.

Kale & White Bean Soup

Source: Quick and Easy Cooking

1 TB oil
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
32 oz. vegetable broth
4 cups chopped kale
19 oz. can cannellini beans, drained & rinsed
14 oz can diced tomatoes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp garlic powder
salt & pepper to taste

Optional toppings: Parmesan cheese & croutons

Heat oil in pot; cook carrots, celery & onion until fragrant (about 5 minutes). Stir in remaining ingredients. Bring to boil, reduce heat, cover & simmer 10 minutes.

Veggie Egg Casserole

Source: Yummly.com

18 eggs
Splash of skim milk
Salt and pepper to taste
1/2 tsp basil
1/2 tsp oregano
oil for frying
1 bell pepper, diced
1/2 red onion, diced
1 cup of fresh spinach, chopped
3 Roma tomatoes, diced
1 cup cheese, shredded

1. In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste; stir in oregano & basil.
2. In a large skillet, saute the bell pepper and onion in a little bit of olive oil. Add in the spinach for a minute or two. 
3. Stir veggie mixture into egg mixture; fold in cheese. Pour into an oiled 13 x 9 dish.  Bake 1 hour or until the eggs are set in the middle.

Egg Bake with Green Chilies

• 
  
• Source: Yummly.com
• 
  
• 4 tablespoons butter, melted

• 10 large eggs, beaten

• 2 cups cottage cheese

• 1 cup shredded cheddar cheese

• 7 ounce can  diced green chilies

• 1/2 cup flour

• 1 teaspoon baking powder

• Salt to taste
• 
  
• Preheat the oven to 350 degrees. In a medium bowl, whisk together all ingredients. Pour into oiled 13 x 9 dish and bake until set, about 40 minutes.

Hash Brown Casserole

Kid friendly version:

20 oz. refrigerated hash browns

12 oz. box cream soup (like mushroom)

8 oz. sour cream

1/2 tsp salt

1/2 tsp pepper

1.5 cups shredded cheddar

FOR LARGER GROUP:

2 lbs refrigerated hash browns

3 cups shredded cheddar cheese 

2 cups sour cream 

1/2 cup melted butter 

1 can (10oz) cream of potato soup 

1 tsp. salt 

1 tsp. pepper 

1/2 cup chopped onion 

1. Preheat oven to 375. In large bowl, mix together sour cream, (butter), soup, salt, pepper, & (onion). 

2. Fold in hash browns & cheese (save 1/2 cup cheese to top) until well blended. Spread into oiled 9 x 13 dish.  

3. Bake 30 minutes, remove from oven, top with remaining cheese, and bake 15 minutes more or until browned & bubbly.

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