Healthy Eating - October Meeting
Sculpt A Sub - November Meeting
Random Recipes
Try these yummy peanut butter fudge bars from Jennifer Rosciszewski:
1 golden butter cake mix (dunkin heinz)
1 cup jif crunchy peanut butter/ i used creamy REESES peanut butter
1/3 cup water
1 egg
1 can chocolate fudge frosting
1/2 cup crunchy peanut butter
1 cup candy coated chocolate pieces
1/2 cup chopped peanuts
1.Heat oven to 350 spray 13x9 pan
combine cake mix,1 cup peanut butter water and egg mix on low speed. mix 2 min on med speed spread into pan.
2.Bake at 350 for 20-25 min or until puffed and light golden brown.Cool completely
3. In small bowl,blend frosting with 1/2 cup peanut butter and spread over cooled bars
4.Top with candy pieces and chopped peanuts
Maui Black Bean Soup by Megan Chiles
2 Tbsp. extra virgin olive oil
2 ribs celery, trimmed and coarsely chopped
1 fat carrot, peeled and chopped
1 small purple onion, peeled and chopped
1 red pepper, seeded and de-veined, chopped
1 green pepper, seeded and de-veined, chopped
2 cloves garlic passed through a garlic press
1 tsp dried cumin
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. chili powder
4 cups chicken stock
2-15 oz. cans black beans
1-15 oz. canned diced tomatoes
1 cup corn kernels
sea salt and black pepper
1. In large soup pot, heat olive oil over medium heat. Add celery, carrot,
onion and bell peppers. Saute until onion becomes translucent, about 8
minutes. Add garlic and spices. Cook another 2 minutes.
2. Add stock, beans, and tomatoes. Bring mixture to a boil and then reduce
heat. Cover and let simmer for about 20 minutes. Using a hand-held blender,
puree soup to desired consistency. Add corn and let simmer for 5 minutes.
Season with salt and pepper. Serve hot. Enjoy!
