Posts bymypet

Ingredients 35 frozen or fresh (pitted) cherries, cut in half ½ lime, sliced thin 60 oz./1.7 L water Directions Prep ingredients Add cherries and lime slices to the infuser cone of the 2-Qt./2 L Pitcher. Fill pitcher with 60 oz./1.7 L of water. Attach infuser cone to pitcher top. Refrigerate up to 4 hours. Serve cold o

Ingredients 1 head iceberg or Bibb lettuce 3 chicken breasts (poached or steamed in Tupperware Smart Multi-Cooker) 1 tsp. sesame oil ½ onion yellow onion, chopped 1-inch piece fresh ginger 6 garlic cloves ¾ cup hoisin sauce 5 tbsp. soy or tamari sauce 1 tsp. sweet chili sauce 1 cup cashews, chopped Directions Prep the

Ingredients 1 cup cauliflower florets ¾ cup cheese (sharp cheddar, white cheddar) 1 egg ½ tsp garlic powder ½ tsp salt Directions Prep Cauliflower & Cheese Using the Mandoline, secure the food guider into the body and place on top of a Thatsa medium bowl. Place cauliflower florets into the food guider, position plu

Ingredients 15.25 oz. Cake mix of choice 2 Large eggs 1/3 cup Canola or vegetable oil 2 tbsp. Toppings of choice such as chocolate chips or sprinkles Directions Make the cookie dough Preheat oven to 350F/180C. Place Silicone Baking Sheet on metal baking sheet and set aside. In Thatsa medium bowl mix cake mix, eggs and

Ingredients 2 cups coarse coffee Desired Filtered water 2 oz./60 mL cold brew concentrate 1 tbsp. Torani Salted Caramel 1 tbsp. chocolate syrup ¼ cup milk of choice Directions Prep Cold Brew Coffee Insert metal filter into the Cold Brew Carafe, add coarse coffee to second fill line for coffee concentrate. Slowly pour f

Ingredients 1 cantaloupe 8 oz./225 g fresh mozzarella 4 slices prosciutto 6 - 8 leaves fresh basil, chopped using Supersonic Chopper Compact 2 tbsp. balsamic glaze Directions Prep, plate and serve Peel, de-seed, and cut cantaloupe into bite size pieces Cut mozzarella into 1/4?/.63 cm chunks and toss with cantaloupe. Cu

Ingredients 2 cups tricolor quinoa, rinsed 4 cups water 2 tsp. salt, divided 2 boneless, skinless chicken breasts 1 tsp. cumin 1 tsp. paprika 1/4 tsp. cayenne pepper 2 tomatoes, diced 2 avocados, sliced 1 carrot, shaved 4 tbsp. mozzarella 4 tbsp. ranch dressing Directions Make the quinoa Add quinoa, water and 1 tsp. of

Ingredients 1/3 cup Vegetable oil 2 tbsp. Red wine vinegar 2 tbsp. Honey 3 Cloves of garlic, minced 1 tsp. Dry oregano 1 tsp. Salt ¼ tsp. Black pepper 2 lbs. Chicken breast or thighs Directions Prep the marinade Mix marinade ingredients in small bowl until well combined. Place chicken in Season Serve Container and pour

Ingredients ¾ cup self-rising flour 2/3 cup brown sugar 1 tbsp. cinnamon 2 carrots, peeled & cut into 3 in/8 cm chunks ½ fresh coconut, husk removed ½ cup pecans 2 eggs ½ cup vegetable oil 2 tbsp. milk Directions Prep the carrots, fruit and nuts Preheat oven to 375° F/ 190° C. In Thatsa Medium Bowl, mix flour, suga

Ingredients 2 wedges of cauliflower, cut ½ inch thick 2 tsp. olive oil ½ tsp. ground cumin ½ tsp. ground garlic 1 tsp. salt ¼ cup plain Greek yogurt 1½ tbsp. hot sauce 1 tsp. Dijon mustard 1 tsp. lemon juice Directions Prep the Cauliflower Steaks Brush cauliflower steak in olive oil until well coated. Divide seasonings