36 Recipes Created by PAPRIKAPINK
A few favorites from my own kitchen, some I've found here and enjoyed, and some that I want to try someday.
Recipes in this Collection
This seems like a lot of fat, but it's the good kind.
This recipe is my father-in-law's legacy. He called it a Caesar salad and we usually do too, but some people quibble that since it has no raw egg, yadda yadda. Anyway, it's just about our favorite food. Sometimes we have it as a meal unto itself. This is our trademark pot-luck dish. Romaine is such a sturdy lettuce, any leftovers are good the next day too.Submitted by PAPRIKAPINK
I didn't soak the beans beforehand; I just rinsed them and picked out the oddballs then put them into water (enough to cover by an inch) and boiled them hard for 10 minutes. Then I drained them and proceeded with the recipe. The time to prep and cook may seem long, but it's short for getting dried beans on the table, and most of the cook time is unattended.Submitted by PAPRIKAPINK
I put these on the table while I finish getting dinner ready and my kids have usually eaten them all before we can even sit down. They get better and better as the minutes tick by.Submitted by PAPRIKAPINK
Cookbook creator says: This one has promise, but I'll be making some changes when I try it (could I cut the zukes longwise and leave out the pasta...?)
A sure family favorite! Make it the night before and pop into the oven when you wake up.
Cookbook creator says: I'll tinker with this one.
Cookbook creator says: These muffins are phenomenally good. I left out the blueberries and put in chocolate chips. I baked them in little heart shaped non-stick muffin tins with no paper or other prep and they came right out. I also substituted almond meal for the oat flour (just because I had the meal, not the flour).Submitted by JLREYNOLDS77
These bite-sized morsels are so savory and juicy they will explode in your mouth. Roasting them adds a depth and richness that transforms ordinary cooked vegetables into something elegant.
Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.Submitted by COACH_NICOLE
I started making these for my children when they were very young (and wanted to know what exactly I was putting in their mouths). Now they are a family favorite and a working mom's delight.
They have more calories than frozen waffles, but they are packed with good nutrition and keep you full until noon.These are great when made ahead of time. They are very dense pancakes and because they are so dense you can pop them into the toaster to warm up like an eggo. Simply wait until they cool and freeze them or seal them in a container for the fridge. They last about a week in the fridge.
I use oat milk because I am a vegetarian and want more protein than soy or rice milk can provide. However, I have used all the milks (including dairy) and they work fine. The calorie calculation is done with oat milk and brown sugar included in the recipe. Values will change depending on the milk you use and if you add the brown sugar or not.
Serving Ideas: Serve with fresh fruit or sugar free maple syrup.Submitted by PAISANS