Stacie Allred's Broccoli Salad

Stacie Allred via Lisa Riding

Ingredients:
Salad:
4 C Broccoli tops, cut into bite-sized pieces
1/2 C Green Onions
1/2 C Sunflower Seeds
1 C Craisins
1 C Red Seedless Grapes, sliced in half
1/2 lb Bacon, cut up, fried and drained

Dressing:
1 C Mayonnaise
1/3 C Sugar
1 Tbsp Apple Cider Vinegar

Directions:

1. Mix salad ingredients well.
2. Mix dressing in a separate bowl.
3. Pour dressing over salad and toss well.
4. Cover and refrigerate for at least one hour prior to serving.
5. When ready to serve, stir well again.

Easter Story Cookies - make the night before Easter

FB Source: Stacie Allred

Ingredients:
1 cup whole pecans
1 tsp white vinegar
3 egg whites
pinch salt
1 cup sugar
plastic ziploc bag
wooden spoon
tape
Holy Bible

Directions:

1. Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!) 
2. Place pecans in ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
   Read John 19:1-3.
3. Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
6. So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.
7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isaiah 1:18 and John 3:1-3.
8. Fold in broken pecans. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
10. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Vegan Cake Batter Ice Cream

FB Source: Eat Clean. Train Mean. Live Green.

ORIGINAL Source: She Knows

Ingredients:
5 frozen bananas
2 tablespoons pure vanilla extract
1 teaspoon butter extract
1/4 teaspoon almond extract
1/4 teaspoon maple extract
1/4 teaspoon baking soda
2 tablespoons agave nectar (I'd sub honey or maple syrup.)
2 tablespoons sprinkles (I'd bite the bullet and leave the sprinkles in! So fun and yum!! Gotta enjoy life. :)

Directions:

1. Slice frozen bananas into chunks and pulse them in a food processor until smooth.
2. Add remaining ingredients except for the sprinkles, and pulse until smooth.
3. Add sprinkles and gently them fold into the batter.
4. Serve and enjoy.

Use the picture above as your guide.

Raw Cake Batter Ice Cream !! :)) Yum!! Haha. These banana ice cream recipes are great. 

Based on 4 individual servings:

Nutrition Facts

Serving Size 1/4 batch

Amount Per Serving

Calories  210 Calories from Fat  14

% Daily Value*

Total Fat  1.5g 2%

Cholesterol  0mg 0%

Sodium  83mg 3%

Total Carbohydrates  45.8g 15%

Dietary Fiber  3.9g 15%

Sugars  29.3g

Protein  1.6g

Vitamin A 0% • Vitamin C 35% Calcium 1% • Iron 15%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very low in saturated fat
• No cholesterol
• Low in sodium
• High in manganese
• Very high in vitamin B6
• High in vitamin C

Bad points

• Very high in sugar
• Contains alcohol

Baked Zucchini Sticks and Sweet Onion Dip

FB Source: Racing and Saving Mama

Ingredients:

Zucchini:

3-4 zucchini, washed and sliced into spears

1 egg

2 Tbsp water for egg wash

1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs.

Dip:
1 med caramelized onion (to caramelize saute onions in 1 tbsp of butter until nice and brown on low heat)
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard

Directions:
Zucchini:

1. Preheat oven to 350F.
2. In a small bowl, whisk egg well and then whisk in the water.
3. In a separate bowl, combine Panko, Parmesan and seasonings or herbs.
4. Roll zucchini spears in egg wash.
5. Dip zucchini into Panko mixture and coat well.
6. Bake for 12-15 mins.

Dip:

• While zucchini is baking, combine ingredients for the dip into a food processor and blend.

Dip and enjoy!!

Based on 1/2 zucchini:

Nutrition Facts

Serving Size 1/2 Zucchini - WITHOUT Dip

Amount Per Serving

Calories  165 Calories from Fat  59

% Daily Value*

Total Fat  6.6g 10%

Saturated Fat  3.3g 17%

Trans Fat  0.0g

Cholesterol  42mg 14%

Sodium  328mg 14%

Total Carbohydrates  17.2g 6%

Dietary Fiber  1.9g 8%

Sugars  3.1g

Protein  10.6g

Vitamin A 7% • Vitamin C 28% Calcium 22% • Iron 8%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium
• High in phosphorus
• High in vitamin C

Sweet Onion Dip Nutrition Facts, based on 1/6th of the batch:

Nutrition Facts

Serving Size 1/6th

Amount Per Serving

Calories  49 Calories from Fat  18

% Daily Value*

Total Fat  2.0g 3%

Saturated Fat  1.2g 6%

Trans Fat  0.0g

Cholesterol  5mg 2%

Sodium  44mg 2%

Total Carbohydrates  7.7g 3%

Sugars  6.6g

Protein  0.3g

Vitamin A 1% • Vitamin C 5% Calcium 0% • Iron 0%

Nutrition Grade C

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in vitamin B6

Bad points

• High in saturated fat
• Very high in sugar

Baked Mozzarella Bites

FB Source: Dale Adams

Ingredients:

String Cheese sticks, cut into 8 pieces each

Skim Milk (scant amt for dipping)

Italian Bread Crumbs

Directions:

1. Cut up string cheese, dip in skim milk, then Italian bread crumbs.
2. Bake at 425 for 7-10 minutes.

Yummy Dipped in Marinara Sauce!!!

Based on a serving of 8 pieces:

Nutrition Facts

Serving Size: 8 bites/1 cheese stick, cut up and processed.

Amount Per Serving

Calories  47 Calories from Fat  10

% Daily Value*

Total Fat  1.1g 2%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  250mg 10%

Total Carbohydrates  7.8g 3%

Dietary Fiber  0.7g 3%

Sugars  2.2g

Protein  1.2g

Vitamin A 2% • Vitamin C 1% Calcium 3% • Iron 4%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• Very low in cholesterol

Bad points

• Very high in sodium
• High in sugar

Quinoa Stuffed Peppers with Enchilada Verde Sauce

FB Source: Ethel Kerckaert

Ingredients:

Stuffed Peppers:

1 cup quinoa (rinsed)
2 cups water or vegetable broth
4 T olive oil
2 medium sweet potatoes peeled and cut into bite sized pieces
1 medium yellow onion, chopped
2 cloves of garlic, minced
1 can black beans, drained and rinsed
1 can sweet corn, drained
1 can diced tomatoes (do not drain)
4 red, orange or yellow peppers
1 cup Spicy V-8 juice

Sauce:
1 can enchilada verde sauce
3 T sour cream
2-3 T cilantro

Directions:
Stuffed Peppers:

1. Place quinoa and water (or broth) in sauce pan and heat on medium high. Bring to a boil and stir. Reduce heat, cover and simmer until all liquid is absorbed, about 15 minutes.
2. While quinoa cooks, prepare the rest of the ingredients. Heat a large skillet on medium high heat, drizzle olive oil in skillet and add sweet potatoes. Stir to coat all pieces and saute for 10 minutes until sweet potato starts to soften. Add chopped onion and garlic to pan and reduce heat to medium. Continue cooking until onions start to turn translucent. Add beans, corn and tomatoes and continue to cook for 10 minutes. Add a small amount of vegetable broth to pan if anything is sticking. Add cooked quinoa to pan with vegetables and stir to combine all ingredients.
3. Pour Spicy V-8 in the bottom of a 9 X 13 glass baking dish.
4. Cut peppers in half and remove stems and seeds. Rinse well and pat dry. Divide stuffing between all 8 peppers and stuff pepper cavity. This makes quite a bit, so you may have some stuffing left over.
5. Place peppers in baking dish on top of V-8 juice and cover with foil. Bake at 375 degrees for 40-45 minutes.

Sauce:

1. Place all sauce ingredients into a blender and blend until well mixed.
2. Plate peppers topped with some of the V-8 sauce in the bottom of baking dish and then drizzle with verde sauce.

Based on 8 servings:

Nutrition Facts

Serving Size: 1/2 pepper, stuffed

Amount Per Serving

Calories  559 Calories from Fat  120

% Daily Value*

Total Fat  13.3g 20%

Saturated Fat  2.8g 14%

Trans Fat  0.0g

Cholesterol  2mg 1%

Sodium  555mg 23%

Total Carbohydrates  114.9g 38%

Dietary Fiber  34.3g 137%

Sugars  6.0g

Protein  20.1g

Vitamin A 20% • Vitamin C 352% Calcium 50% • Iron 177%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

• Very low in cholesterol
• Very high in dietary fiber
• Very high in iron
• Very high in manganese
• High in magnesium
• High in potassium
• Very high in vitamin B6
• Very high in vitamin C