xiaoxl/recipe_data huggingface dataset:
Oatmeal Apple Muffins
Category: bread
By USA WEEKEND columnist Jean Carper

Here's a muffin packed with antioxidants in the apples, cranberries and nuts, fiber in the oats and even cinnamon to cut blood sugar. All benefit your cardiovascular system.

Ingredients:
1  egg
¾ cup fat free half-and-half
3 tablespoons canola or olive oil
⅓ cup Splenda or sugar
1 medium apple, peeled and chopped
¾ cup dried cranberries or raisins
½ cup walnut pieces
1 cup whole wheat flour
1 cup quick-cooking oats
¼ teaspoon salt
1 tablespoon baking powder
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon

Directions:
Preheat oven to 450 degrees. In a bowl, beat together egg, half-and-half, oil, and Splenda (or sugar). In a large bowl, combine remaining ingredients. Fold egg mixture into dry mixture, just to moisten. Fill non-stick muffin tins 3/4 full. Bake 15 to 20 minutes.

Yields: 12 servings

Calories: 170.9
Fat: 8.1 g
Saturated fat: 1 g
Carbohydrates: 22.4 g
Sugars: 8.1 g
Dietary fiber: 3.1 g
Protein: 4 g
Cholesterol: 16.3 mg
Sodium: 199.4 mg
Carrot Squash Soup


Ingredients:
carrots, garlic cloves, acorn squash, onion, curry powder, dried thyme leaves, ground ginger, vegetable broth, light sour cream, yogurt, fresh cilantro

Directions:
In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.
Tip: Make this soup in the slow cooker to bring to a potluck. Put all the ingredients into a slow cooker and cook on low for 6 hours or on high for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker, keeping it warm on the buffet.
Find more healthy recipes online at heartandstroke.ca/recipes.
Baked Asian-Style Honey Chicken
Category: world-cuisine
By MARBALET

A marinade of honey, ginger, soy sauce, onion and garlic give this chicken dish an authentic Asian flavor without a lot of fuss.

Ingredients:
1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
¼ cup chopped green onions

Directions:
To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once. Preheat oven to 425 degrees F (220 degrees C). Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

Yields: 4 to 6 servings

Calories: 620.3
Fat: 41.1 g
Saturated fat: 11.7 g
Carbohydrates: 8.7 g
Sugars: 7.4 g
Dietary fiber: 0.3 g
Protein: 51.3 g
Cholesterol: 204.3 mg
Sodium: 553.1 mg
Bacon Potato Pancakes
Category: side-dish
By champ

Crispy potato pancakes with bacon and thyme.

Ingredients:
4 slices bacon
4  Idaho potatoes, peeled and shredded
¼ cup all-purpose flour
2  eggs
4  garlic cloves, minced
1 tablespoon chopped fresh thyme
salt and ground black pepper to taste
vegetable oil for frying, or as needed

Directions:
Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet. Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl. Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer. Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 257.2
Fat: 12.1 g
Saturated fat: 3.6 g
Carbohydrates: 29.8 g
Sugars: 1.3 g
Dietary fiber: 3.4 g
Protein: 7.8 g
Cholesterol: 74.7 mg
Sodium: 187.8 mg
Basic Sponge Cake


Ingredients:
eggs, sugar, sugar, vanilla extract, lemon zest, cake flour, salt, cream of tartar

Directions:
Preheat oven to 325.
Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
Slice the cake into 2 or 3 layers (or squares] and fill as desired.
Quick and Easy Spice Cake


Ingredients:
eggs, sugar, cinnamon

Directions:
Preheat oven to 350 degrees.
In a medium bowl combine cake mix, apple pie filling and eggs.
Mix on medium speed for 2 minutes.
Spray a 9X13 pan with cooking spray.
In a small bowl, mix sugar and cinnamon well.
Pour half the cake batter into the sprayed pan.
Sprinkle half the sugar/cinnamon mixture over the cake mixture.
Pour remaining cake mixture into the pan, and spread evenly.
Sprinkle the remaining sugar/cinnamon mixture on top.
Bake for 25-30 minutes.
***Original recipe also stated that you could switch spice cake mix with a yellow cake mix and Peach pie filling for the apple pie filling.  It also said that there was no need for frosting, but a dollop of cool whip might be nice.
Garlic and Egg Fried Rice


Ingredients:
eggs, fish sauce, garlic cloves, cooked rice, oyster sauce

Directions:
Beat eggs and fish sauce together, heat a wok and drizzle with sesame oil. Add the eggs and turn over the cooked egg-the raw stuff will flood to the outside. Keep cooking until you basically have an omellete shape of just cooked egg. Remove from the wok and set aside.
Heat wok to hot, and add the tablespoon of sesame and the tablespoon of vegetable oil.Add the garlic and cook sir frying until opaque-don't burn it.  Add the rice and toss over a high heat for a few minutes, then add the egg omlette breaking it up gently as you toss it through the rice. When the whole lot is hot, add the oyster sauce, toss through and serve.
Sesame Whole Wheat Soda Bread


Ingredients:
whole wheat flour, white flour, baking soda, salt, light brown sugar, butter, rolled oats, sesame seeds, buttermilk

Directions:
Combine the first 5 dry ingredients EXCEPT for 1/3 cup of the white flour.
Add the butter, cut into bits, and cut into the dry mixture until it resembles coarse meal.
Add oats and sesame seeds and mix again.
Add the buttermilk gradually.
Stir until it all forms a ball.
Turn the dough out on a floured surface.
Knead in the reserved white flour, as much as needed to make a soft dough.
Divide dough into fourths.
Shape each quarter into a round mini-loaf and flatten just a bit.
Spray baking sheet with cooking spray and arrange mini loaves.
Cut the top of each loaf with a shallow "x".
If you wish, you may brush the tops with more buttermilk and sprinkle with more sesame seeds.
Bake at 425 for 15-20 minutes, until lightly browned.
Cool and serve.
Garden Vegetable Chopped Salad


Ingredients:
romaine lettuce, broccoli, carrot, cheddar cheese, bacon

Directions:
TOSS lettuce with broccoli, carrots and dressing., TOP with cheese and bacon.
Mushroom Moussaka


Ingredients:
eggplants, butter, onion, garlic cloves, tomato paste, fresh parsley, oregano, basil, salt, cinnamon, dry red wine, pepper, parmesan cheese, eggs, butter, flour, milk

Directions:
Salt the eggplant lightly and bake on an oiled cookie sheet at 350 degrees for 15 minutes or until tender.
Saute the mushrooms in the 3 tbps. of butter along with the onions and garlic.
Add the tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and wine. Simmer until the liquid is absorbed.
Add the bread crumbs, parmesan and beaten eggs. Remove from heat.
Make a white sauce. Melt the 1/2 cup of butter over a low flame. Whisk in the flour. Then whisk in the milk. Keep whisking until thick.
Beat in the egg yolks.
Butter a large casserole dish. Cover the bottom with eggplant slices, then half the mushroom sauce. Add remaining eggplant and cover with remaining mushroom sauce. Top with white sauce. Sprinkle with bread crumbs and extra grated cheese if desired.
Bake at 350 degrees for 35 minutes, covered with foil. Remove foil and bake 15 minutes longer.
Moroccan Carrot Soup


Ingredients:
onion, cumin seed, fresh garlic, fresh lemon juice, fresh lime juice, carrot

Directions:
Boil all ingredients until tender, about 20 minutes., Cool and drain, reserving the liquid., Puree the vegetables., until completely smooth., Add the reserved liquid and chill., At serving time, garnish with minced coriander or parsley.
Savory Southwestern Soup-South Beach Friendly!


Ingredients:
chicken breast, olive oil, onion, Mexican-style tomatoes, salsa, garlic cloves, oregano leaves, paprika, cumin powder, salt, black beans, fat free chicken broth, frozen corn, cilantro leaf, Minute brown rice

Directions:
Chop the chicken breasts into 1/2 in cubes and sprinkle with the dry spices and mix well to coat.
In a large, heavy bottomed soup pot, brown the coated chicken in hot oil 3-5 minutes, stirring often.  Add the onion and garlic and mix well.  Cook an additional 3-5 minutes until chicken is cooked through.
Add the can of tomatoes and stir.  Then add the jar of salsa and stir again.  When this mixture begins to boil add the containers of chicken broth.  Stir and bring to a boil.
Add the beans, frozen corn and green beans.  Note:  may need to break the beans so they are bite sized (about 1/2 inch each].
Bring to a boil again and reduce heat to simmer.  Cook an additional 10-15 minutes until the beans and corn are tender.
If rice is desired, cook separately according to package directions and add 1/4 cup to each bowl when serving.
Garnish with chopped cilantro.
Note: Omit corn and rice if you're on the South Beach Diet and increase beans to 2 cans.  Also consider adding jicama for fiber and a lovely crunchy texture.
Chili Dog Casserole


Ingredients:
elbow macaroni, milk, French fries

Directions:
Boil noodles 2 minutes less than package directions state, then drain.
Chop up hot dogs.
Mix hot dogs, chili,  1 cup cheese, and milk and pour into casserole dish.
Sprinkle remaining cheese and french fries (if using] on top.
Cover with aluminum foil and bake at 375 for 45 minutes.
Take off cover and bake 10-15 minutes or until french fries are crispy or cheese is browned.
Whole Wheat Banana Nut Bread
Category: breakfast-and-brunch
By PEDGI

This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.

Ingredients:
⅓ cup vegetable oil
½ cup honey
1 teaspoon vanilla extract
2  eggs
1 cup mashed bananas
1 ¾ cups whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup hot water
½ cup chopped walnuts

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter.  Blend in chopped nuts. Spread batter into prepared pan. Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 9 x 5 inch loaf

Calories: 217.8
Fat: 10.5 g
Saturated fat: 1.4 g
Carbohydrates: 29.4 g
Sugars: 14.2 g
Dietary fiber: 3 g
Protein: 4.4 g
Cholesterol: 31 mg
Sodium: 215.3 mg
Sun-Dried Tomato and Roasted Garlic Skillet Breakfast


Ingredients:
bacon, roasted garlic, red bell pepper, onion, sun-dried tomatoes, eggs, fresh oregano, fresh basil, sour cream, salsa

Directions:
In large (12-inch] skillet, over medium heat, fry chopped bacon just until crisp.  Remove bacon to paper towels and set aside.  Drain all but 1 Tablespoon of the grease.
Add one Tablespoon of the oil to the skillet, heat over medium heat, and then add the Simply Potatoes Shredded Hashbrowns.  Spread the potatoes in an even layer, over the bottom of the pan, and use a spatula to lightly press down.
Cook 6-7 minutes, or until golden brown on the bottom.
Drizzle the top of the potatoes with the remaining 1 Tablespoon of oil and use the spatula to turn over the potatoes in about 6 sections.  Cook for an additional 6 minutes, or until the potatoes have turned golden brown on the bottom.
Gently stir the potatoes and add the roasted garlic, red bell pepper, onion and sun-dried tomatoes to the pan.  Cook and stir until the peppers and onions are softened and the potatoes have reached 165° for 2 minutes.
Pour the beaten eggs over the potato mixture, sprinkle with the oregano, basil, salt and pepper, and then stir gently to combine.
Allow to cook without stirring for 2-3 minutes.
Use spatula to section and gently turn over mixture.  Continue to cook until the egg is no longer wet and has cooked through, about 2-3 minutes.
Serve alone or with sour cream and salsa.
Lemony Quinoa with Chickpeas and Huckleberries
Category: salad
By ALZ

There are not nearly enough huckleberries on this website, so here is one for the huckleberry lovers out there.  Blueberries could also be substituted. Can be served hot or at room temperature.

Ingredients:
2 cups water
1 cup quinoa, rinsed and drained
¼ cup sunflower seed kernels
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 cup huckleberries
1  carrot, grated finely
¼  onion, diced
¼ cup fresh lemon juice
1 teaspoon lemon zest
salt and ground black pepper to taste

Directions:
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft and water has been absorbed, about 25 minutes. Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes. Transfer quinoa to a large bowl and fluff with a fork; add sunflower kernels, chickpeas, huckleberries, carrot, onion, lemon juice, and lemon zest. Gently stir the salad until thoroughly mixed; season with salt and pepper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 220.4
Fat: 5.5 g
Saturated fat: 0.5 g
Carbohydrates: 36.5 g
Sugars: 4.3 g
Dietary fiber: 5.8 g
Protein: 8 g
Sodium: 154.2 mg
Basil Aioli
Category: side-dish
By CallieJo

This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days.

Ingredients:
1 ½ cups mayonnaise
⅔ cup chopped fresh basil
1 tablespoon chopped fresh garlic
1 tablespoon lemon juice
1 ½ teaspoons lemon zest

Directions:
Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds. Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 2 cups

Calories: 149.6
Fat: 16.4 g
Saturated fat: 2.5 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 7.8 mg
Sodium: 117.3 mg
Creamy Garlic Sauce
Category: side-dish
By AUSSIEDAVE1

This sauce is great on steak and chips. We have it a lot through the summer in Australia. Serve with a nice crisp salad makes a wonderful meal. Dried parsley may be used in place of the fresh.

Ingredients:
½ cup water, divided
2 tablespoons chopped garlic
1 teaspoon garlic powder
2 cups heavy cream
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons cornstarch

Directions:
Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Yields: 4 servings

Calories: 434.7
Fat: 44.1 g
Saturated fat: 27.4 g
Carbohydrates: 8.9 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 2.9 g
Cholesterol: 163 mg
Sodium: 47 mg
Devils Food Cake/1948 Version


Ingredients:
cold water, baking soda, butter, eggs, flour, buttermilk, sugar, vanilla

Directions:
Mix water, cocoa and baking soda, let stand while preparing the rest of the ingredients.
Cream butter and sugar, beat in eggs, add half the flour and half the milk beat well.
Add the cocoa mixture and remaining flour and milk and vanilla.
Bake in two greased and floured cake pans, at 350°F for 30 minutes or until cake tests done.
Frost with icing:2 cups powdered sugar, 1 tsp vanilla, 1/2 to 3/4 cup milnot.
Beat milnot canned milk into powdered sugar a little at a time until spreadable; add vanilla.
Tomato-Yogurt Breakfast Cocktail


Ingredients:
tomato juice, plain yogurt, pepper, Worcestershire sauce, lemons, lemon wedge

Directions:
Put everything except the lemon in your blender., Blend on high for about 15 seconds or until smooth., Pour into a tall glass and serve with the lemon.
Sesame Shrimp & Asparagus


Ingredients:
salt, olive oil, asparagus, reduced sodium soy sauce, seasoned rice vinegar, green onion, large shrimp, crushed red pepper flakes

Directions:
Preheat oven to 450 degrees F.
Combine salt, 2 teaspoons olive oil, and 1 teaspoon sesame oil in a small cup or bowl. In a jelly-roll type pan (10 1/2 x 15], toss asparagus with oil mixture; roast 10 to 12 minutes, until tender.
While asparagus is roasting, in a small bowl whisk together soy sauce, rice vinegar, green onion, and remaining 1/2 teaspoon sesame oil; set aside.
In a nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium-high heat until very hot.
Add shrimp; sprinkle with red pepper and cook 3 minutes, stirring frequently.
Arrange shrimp, asparagus, and rice on 2-4 plates; drizzle with desired amount of dressing.
Marilyn's Green Beans Italiano
Category: side-dish
By MARILYN PERZIK

These string beans are terrific as a side dish to any Italian main course. They are a staple in my kitchen.

Ingredients:
1 ½ pounds fresh green beans, trimmed and cut into 1-inch pieces
¼ cup butter
½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
salt and pepper to taste
1 ½ teaspoons chopped fresh parsley

Directions:
Place the green beans in a saucepan with a lid and pour enough water over the beans to cover; bring to a boil. Reduce the heat to low and cover; simmer until the beans are tender but still crisp, about 10 minutes. Drain. Spread the beans onto paper towels to dry. Melt the butter in a large skillet over medium-low heat; stir the bread crumbs and Parmesan cheese into the melted butter. Reduce heat to low; add the beans and cook and stir until the beans are heated through and the crumbs are beginning to brown, about 3 minutes. Season with salt and pepper. Sprinkle the parsley over the mixture to serve.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 155.5
Fat: 9.5 g
Saturated fat: 5.6 g
Carbohydrates: 14.9 g
Sugars: 2.2 g
Dietary fiber: 3.7 g
Protein: 4.7 g
Cholesterol: 23.4 mg
Sodium: 282.5 mg
Simple Steamed Artichokes
Category: side-dish
By Kelly

These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise.

Ingredients:
2  whole artichokes
1 clove garlic
1 tablespoon lemon juice
1  bay leaf

Directions:
Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors. Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket. Place the artichokes in the basket, resting on the flattened bottoms. Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 artichokes

Calories: 64.5
Fat: 0.2 g
Carbohydrates: 14.7 g
Sugars: 1.5 g
Dietary fiber: 7 g
Protein: 4.3 g
Sodium: 120.7 mg
Chili Cheese Dip III
Category: appetizers-and-snacks
By Kathy Rogers

This quick, easy chili cheese dip is a little different from most, and is sure to be a favorite!

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can chili without beans
16 ounces shredded Cheddar cheese
1 (13.5 ounce) package nacho-flavor tortilla chips

Directions:
Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 15 servings

Calories: 378.6
Fat: 27.8 g
Saturated fat: 14.2 g
Carbohydrates: 18.9 g
Sugars: 1.6 g
Dietary fiber: 1.5 g
Protein: 13.9 g
Cholesterol: 69.6 mg
Sodium: 546.3 mg
Peanut Butter Pie


Ingredients:
cream cheese, peanut butter, powdered sugar, milk, peanuts

Directions:
Beat cream cheese until fluffy.
Mix in peanut butter and sugar.
Gradually add milk; mix well.
Fold in whipped topping.
Spoon into crust.
Chill until set.
Sprinkle with peanuts.
French Canadian Lemon Pie


Ingredients:
lemons, eggs, white sugar, white sugar

Directions:
Preheat oven to 400°F.
Place frozen pie shell on a baking sheet, let stand 10 minutes.
Then, using a fork, prick bottom and side of shell in several places.
Bake on bottom rack of oven until crust is pale golden, about 8 to 10 minutes.
Remove shell from oven.
Reduce oven temperature to 375°F.
Meanwhile, finely grate 2 teaspoons peel from lemons onto a sheet of plastic wrap.
Wrap and set aside to use for cream later.
Squeeze 1/2 cup juice from lemons.
In large bowl, whisk eggs.
Gradually whisk in 3/4 Cup sugar until dissolved.
Whisk in lemon juice, then 1/2 Cup cream until evenly mixed.
Pour into warm pie shell.
Bake in preheated 375 oven until centre is set when jiggled, about 25 to 30 minutes.
Before serving, pour remaining 1/2 Cup cream into a bowl.
Sprinkle with 1 tablespoon sugar and the reserved lemon peel.
Beat until soft peaks will form when beaters are lifted.
Serve pie warm, room temperature or cold.
Slice into wedges and serve with a dollop of the lemon scented cream and garnish with some strawberries.
Chocolate Peanut Butter Protein Cookies


Ingredients:
peanut butter, eggs, applesauce, vanilla, baking soda, quick oats, flax seed meal, salt

Directions:
Preheat oven to 350 degrees., Mix together eggs, brown sugar, applesauce, peanut butter & vanilla., Add protein powder, oats, flax meal, salt, & baking soda., Drop spoonfuls dough onto cookie sheets approximately 6-8 per cookie sheet., Bake for 8-10 minutes until tops begin to get a golden finish.
Lemon Zest Ricotta


Ingredients:
part-skim ricotta cheese, vanilla extract, fresh lemon rind, artificial sweetener

Directions:
"Put all of the ingredients in an electric blender or food processor; cover, whirr until smooth."