From: Vitamix – Create – Professional Series 750 – Page 55

Peanut Butter

4 cups unsalted, dry roasted peanuts (see my trail mix post for the brand of peanuts I like)

1. Place nuts into the Vitamix container and secure lid.

2. Select Variable 1.

3. Switch machine to Start and slowly increase speed to Variable 10.

4. Use the tamper to press the ingredients into the blades.

5. In 1 minute you will hear a high-pitched chugging sound. Once the butter begins to flow freely through the blades, reduce speed to Variable 7.

6. Blend for an additional 30 seconds.

7. Store in an airtight container under refrigeration for up to a week. It can also be frozen for longer storage.

We LOVED!!

From: Vitamix – Create – Professional Series 750 – Page 241

Spinach & Feta Hummus

15-ounce can chickpeas, not drained

2 Tablespoons sesame seeds

1/4 cup + 2 Tablespoons olive oil

1 cup fresh spinach leaves, packed

1 garlic clove, roasted, peeled

3 Tablespoons lemon juice

1 1/2 ounces crumbled feta cheese

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1. Place all ingredients into the Vitamix in the order listed and secure lid.

2. Select Frozen Dessert program.

3. Switch machine to Start and allow machine to complete programmed cycle.

4. Refrigerate leftovers.

Trim your chicken. Season with salt and pepper. Heat oil until smoking in a large skillet. Add the chicken and pan-sear on each side until the chicken is cooked all the way through. Take the temperature of your chicken in the thickest part and make sure it has reached 165 degrees F.

I topped my chicken parmesan and with marinara sauce I had prepared a few nights before.

I made a simple risotto for the side-dish.

n 

Old-Fashioned Chicken and Dumplings

From: Slow Cooker Revolution By America’s Test Kitchen – Page 46 in the e-version

Stew:
3 pounds boneless, skinless chicken thighs, trimmed ( I used 1 1/2 pounds chicken breast)
Salt and pepper
3 Tablespoons vegetable oil
2 onions, minced
2 celery ribs, sliced 1/4 inch thick
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/3 cup all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth, plus extra as needed
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
3 tablespoons minced fresh parsley

Dumplings:
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup whole milk
3 tablespoons unsalted butter

1. For the stew: Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to bowl. Repeat with 1 Tablespoon more oil and remaining chicken, transfer to bowl.
2. Heat remaining tablespoon oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme, and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
3. Stir remaining 3 1/2 cups broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow-cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
4. transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
5. Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste. (Adjust stew consistency with additional hot broth as needed.) Cover and cook on high simmering (or transfer stew to Dutch oven and bring to simmering over medium heat).
6. For the dumplings: Whisk flour, baking powder, and salt together in large bowl. Microwave milk and butter together until warm (do not overheat), about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until just incorporated and smooth.
7. Drop golf ball-size dumplings on top of simmering stew, leaving about 1/4 inch between each dumpling (you should have about 18 dumplings). Cover and cook until dumplings have doubled in size, 25 to 35 minutes. Serve.

This was really tasty!

oa

This was worth making because it is so healthy. I still did not think it was my best egg meal. I am still searching for that perfect egg combination.

From: Vitamix – Create – Professional Series 750 – Page 208

Onion Cheese Frittata

1/4 cup chopped onion

1 cup diced squash

1/4 cup diced red bell pepper

1/4 cup diced green bell pepper

2 Tablespoonsolive iol

6 large eggs

1/2 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1/8 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cubed cheddar cheese.

1/ Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.

2. Saute onion, squash and peppers in olive oil until soft. Place in bottom of prepared pie pan.

3. Place eggs, Parmesan, oregano, nutmeg, salt and pepper into the Vitamix container in the order lsited and secure lid.

4. Select Variable 1.

5. Switch machine to Start and slowly increase speed to Variable 2. Blend for 10 seconds. Remove lid plug. Add cheddar cheese through the lid plug opening and blend an additional 5 seconds.

6. Pour mixture over vegetables. Bake 20 to 25 minutes or until set.