Blend | Recipe Hut

Low Carb! Slice The Zucchini In Half. Slice Off The Bottom To Keep In Stable. Brush With Olive Oil And Top With Garlic Or Garlic Powder. Top With Sliced Tomatoes, Salt And Pepper To Taste. Use Mozzarella Cheese, Parmesan Cheese Or Mixed Blend.. Bake 375 For 20 To 30 Minutes Until Soft.

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This Is Perfect! Right Before A Swim Meet! It Will Charge Me Right Up!!!soy Milk Rockin Wellness- Raw Cocoa Superfood Soy Protein Stevia Banana Avocado Kale Spinach Pb2 Sunbiotics-vanilla Probiotics Ice And Blend

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Buffalo Chicken Dip: Cook And Shred 1 Lb Chicken. Mix 1.5 Cups Frank’s Red Hot Sauce With Shreded Chicken. In Ungreased Baking Dish, Spread 8 Oz Cream Cheese. Add Buffalo Chicken On Top Of Cream Cheese. Sprinkle 1 C Mexican Blend Cheese. Drizzle 1 C Ranch Dressing. Bake At 350 For 20-25 Minutes, Until Dip Is Melted And Bubbling. Serve With Chips Or Veggies! Yum!

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La Floradita Havana Daiquiri: 2 Ounces Rum 1 Tablespoon Sugar 1 Teaspoon Grapefruit Juice Juice Of ½ Lime 1 Teaspoon Maraschino Liqueur ½ Cup Crushed Ice In A Blender, Blend All Ingredients 10 To 20 Seconds, And Serve In A Chilled Cocktail Glass.

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Spicy Grilled Zucchini – Spicy Grilled Zucchini Simple Slices Of Tender Grilled Squash, Bathed In A Fiery Blend Of Pepper Flakes, Olive Oil, And Lemon, Create A Super Summer Side Dish. If You Prefer Things Less Spicy, Simply Reduce The Amount Of Chile Flakes, Or Leave Them Out Altogether Read More Www.ivillage.com/… Sign Up For Ivillage Special Offers

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Soursop Pop-jocelyn Mcauley Seven Second Soursop Pop Recipe Ingredients: 1 Cup Milk 1 Cup Guanabana/soursop Pulp 1/4 Cup Sugar 3 Tbsp Shredded Coconut Method: 1. In A Blender, Combine The Milk, Guanabana Pulp, Sugar, And Shredded Coconut And Blend To A Fairly Smooth Consistency. 2. Pour Into Molds And Freeze Overnight.

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$#vegan #butternutsquash Soup! \r\rrecipe: \r1. Roast 2 Onions, 2 Stalks Of Celery, 3 Carrots, 3 Cloves Of Garlic, 1 Butternut Squash, And 2 Small Sweet Potatoes For About 1-1.5 Hrs (or Until Soft) \r\r2. Transfer The Veggies Into A Large Saucepan/skillet With 1.5 Tbsp Of Extra Virgin Olive Oil – Keep It On Low \r\r3. Add 2 Cups Of Water And 0.5 Cup Of Almond Milk \r\r4. Stir In Spices (black Pepper, Cumin, And Oregano Is What I Used) To Taste \r\r5. Add A Little Bit More Water (about 1/4 Cup) \r\r6. Using A Hand Blender, Blend The Contents Of The Saucepan Until Smooth \r\r7. Top With Saffron And Black Pepper And Serve! \r\r*makes 6-8 Servings. For Less, Just Halve The Recipe. Add More Water If Soup Is Too Thick.$

#vegan #butternutsquash Soup! \r\rrecipe: \r1. Roast 2 Onions, 2 Stalks Of Celery, 3 Carrots, 3 Cloves Of Garlic, 1 Butternut Squash, And 2 Small Sweet Potatoes For About 1-1.5 Hrs (or Until Soft) \r\r2. Transfer The Veggies Into A Large Saucepan/skillet With 1.5 Tbsp Of Extra Virgin Olive Oil – Keep It On Low \r\r3. Add 2 Cups Of Water And 0.5 Cup Of Almond Milk \r\r4. Stir In Spices (black Pepper, Cumin, And Oregano Is What I Used) To Taste \r\r5. Add A Little Bit More Water (about 1/4 Cup) \r\r6. Using A Hand Blender, Blend The Contents Of The Saucepan Until Smooth \r\r7. Top With Saffron And Black Pepper And Serve! \r\r*makes 6-8 Servings. For Less, Just Halve The Recipe. Add More Water If Soup Is Too Thick.

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