Tag Archives: easy

Vegetarian Lasagna “Cupcakes”

veggiecupcakes

Ingredients:

  • 12 small slices of green/yellow squash (I bough presliced- but 1 medium squash would be enough)
  • 3 cups of bow-tie pasta
  • 1 cup of mushrooms
  • 1/3 cup of green peppers
  • 1/3 cup of olives
  • 1/2 cup of shredded mozzarella cheese
  • 12 oz of sauce

Steps:

  • Preheat your oven to 375 degrees.
  • Spray the cupcake tin with cooking spray. Outline each section of the cupcake tin with bow-ties forming a cupcake shape (see picture a below)
  • Slice squash into small circles (medium thickness) & place one piece on top of each “cupcake” (in the middle- see picture b below)
  • Chop up ingredients of your choice.  I chose mushrooms, green pepper, and olives and placed them on the squash.
  • Pour your sauce over each “cupcake” and then top of with the cheese.
  • Bake for 15 minutes and enjoy!

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Guilt-free Chocolate Peanut Butter Mugcake

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Happy Friday everyone! Once again, it is time for “Friends Feeding Friends”. This one comes from someone who is like a sister to me. She is my cousin, best friend, and partner in crime. This simple dessert is a great way to get that protein in after a workout… and tastes just like a regular cake! Check out her Instagram ketchupwithmeee for other mugcake recipes! Show her some love by following. You can follow my instagram also (lolosayshello) which sometimes has extra LLC recipes on it.

Want to have your cake and eat it too, but not break a healthy lifestyle? This mug cake tastes like a 1000 calorie indulgence, but the healthy ingredients let you enjoy this cake guilt-free! It is a perfect single serving, super moist, and will most definitely satisfy your sweet tooth. Keep in mind that if you don’t have some of the ingredients listed here, then you can easily get creative and substitute!

Cake Ingredients:
2tbs chocolate protein powder
2 tbs cocoa (hot chocolate) powder
A pinch of baking soda
2 tbs all-purpose flour
1/2 tbs cinnamon
½ tsp vanilla extract
¼ cup almond milk
Note: if you do not have protein powder on hand, then substitute an additional 1-2tbs of cocoa powder

Frosting Ingredients:
A dallop of peanut butter
Warm water

Instructions:
1) Spray mug with nonstick cooking spray.
2) Combine all cake ingredients in the mug and mix until it forms a batter consistency.
3) Put the peanut butter in a microwave-safe bowl and microwave for 30 seconds to create a smoother consistency. Remove from microwave.
4) Microwave mug cake for 1 minute (1:00). Remove from microwave and let cool.
5) Microwave the peanut butter for an additional 15 secs (:15) – do this in two intervals because if you microwave peanut butter too long then it turns into a cookie-like substance! Slowly add warm water to thin out the consistency – start with 1 tsp, and continue to add slowly until you reach your desired consistency.
6) Remove the mug cake, top with the peanut butter frosting, and enjoy this little piece of heaven!

Happy baking!

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*If you would like to participate in Live, Laugh, Cooking’s Friday segment of “Friends Feeding Friends”, comment below or message our Facebook page at http://www.facebook.com/livelaughcooking – I would simply need a picture, ingredients, and steps. If you have a cooking blog, I will be sure to provide a link to your blog that people may refer to.*

Chocolate Oatmeal Cookies (No-Bake!)

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I’m excited to begin my new Friday segment “Friends Feeding Friends” !  This recipe comes from my friend Joao.  If you would like to post one in the future, please message me on my Live, Laugh, Cooking Facebook page.  If you have a blog, I will be sure to link the information over to your blog in my posting.

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Ingredients:

1/2 cup butter
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup creamy peanut butter
2 teaspoons vanilla
3 -3 1/2 cups dry quick-cooking oats

Steps:

1. Add the first four ingredients into a pot.
2. Bring to a boil for 1 minute.
3. Remove from heat & add peanut butter into the hot mixture.  Stir until it is melted.
5. Next, add in vanilla.
6. Mix in the oats and drop by tablespoons onto wax paper.
7. Let cool until set.

*This recipe came from Food.com*
Happy Cooking Dear Food Bloggers & Happy Friday!!!!!!

Veggie Pasta

Veggie Pasta

Servings: 2

Ingredients:

2 cups of pasta (of your choosing- I used shells)
1 cup of broccoli florets
1/2 cup of baby spinach (chopped)
1/2 of a tomato
3/4 cup of olives (can leave whole- or chop)
5 tbsp. mozzarella cheese
4 tbsp. balsamic vinaigrette (can also use olive oil or experiment with other dressings)

1. While the water is boiling, prepare your ingredients and place them aside in a small bowl.
2. Cook your pasta. Once it is done, drain and allow to cool for a few minutes.
3. Transfer your pasta into a big bowl, and mix in the chopped broccoli, spinach, tomatoes, olives, and cheese.
4. Lastly, add the dressing and stir.

This recipe is quick, healthy, and DELICIOUS. I usually prepare a large amount at once so I can pack the leftovers for long days of classes and meetings. Adjust the ingredients if you wish to do the same.

Happy Cooking!