Vegetable Egg Rolls – – broccoli slaw, egg roll wrappers, hoisin sauce, creamy peanut butter, honey, sweet chili
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
egg rolls
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Ingredients
- 1 1/2 oz. bag broccoli slaw
- 12 egg roll wrappers
- 1/2 cup hoisin sauce
- 1/2 cup creamy peanut butter
- 1 tbsp honey
- 2 tbsp sweet chili sauce
- 1-2 tbsp olive oil
- water
Ingredients
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Instructions
- Allow egg roll wrappers to come to room temperature while you collect your other ingredients. Fill a small bowl with water.
- In a bowl, mix together hoisin sauce, peanut butter, honey, and sweet chili sauce until combined. Set aside.
- In another bowl, add broccoli slaw and 6-7 tablespoons of the prepared peanut sauce.
- Mix until combined.
- Using 1 egg roll wrapper at a time, place 2 tablespoons of the broccoli mixture in the center.
- Wet your finger with water and run it along the edge of the egg roll wrapper, fold the bottom in toward the middle, followed by the sides. Press gently to seal.
- Wet the top edge and fold over the last side to seal.
- Repeat with the rest of the egg rolls.
- Brush each egg roll with a coating of olive oil.
- Cook the egg rolls in the Air Fryer basket in batches. You want to make sure they don't touch each other.
- Air Fry at 400 degrees for 5 minutes.
- Serve with the remaining sauce for dipping.
- Enjoy!
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Apple Cinnamon Oatmeal with Hood Calorie Countdown! – – golden delicious apple (cut into small cubes), salted butter,
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 golden delicious apple cut into small cubes
- 1/2 tbsp salted butter
- 1 tsp sugar
- 1 tsp cinnamon
- 1/2 cup quick-cooking oats
- 1/8 tsp salt
- 1 cup water
- 1/2 tsp vanilla
- 1 packet no calorie sweetner
- 1/4 cup Hood Calorie Countdown
Ingredients
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Instructions
- Melt butter in a non-stick skillet over medium-high heat until melted.
- Add the apples.
- Cook for 3 minutes stirring occasionally.
- Add sugar and 1/2 tsp. cinnamon.
- Cook for 1 minute stirring constantly. Set aside.
- Place oats, 1/2 tsp. cinnamon, salt, water, no-calorie sweetner, and vanilla in a microwave safe bowl.
- Microwave for 2 minutes. Stir.
- Pour in Hood Calorie Countdown and top with the cooked apples.
- Enjoy!
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Hearty Chicken Soup with Time-Saving Shortcuts! – – olive oil, onion (diced), carrots (diced), celery (diced), chicken stock,
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 4 carrots diced
- 2 stocks celery diced
- 32 ounces chicken stock
- 2 chicken bouillon cubes
- 2 cups rotisserie chicken chopped into bite-sized pieces
- 6 cups water
- 9 ounces tortellini or any pasta of your choice
- salt and pepper
Ingredients
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Instructions
- Add olive oil, onion, carrots, and celery in a pot.
- Cook over medium-high heat for 15 minutes until vegetables are tender and have a little color.
- Add chicken stock. Cover and bring to a boil.
- Add bouillon cubes and stir for 1 minute.
- Add chicken and water. Bring to a boil. Turn down to simmer and cook for 15 minutes, partially covered.
- While soup is cooking, prepare tortellini according to package directions.
- Add tortellini to heated soup.
- Serve and enjoy!!
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Chocolate Chip Cupcakes! – – Mini chocolate chips (plus extra for garnish), Brownie mix, Eggs, Canola oil, Water,
| Prep Time | 20 minutes |
| Cook Time | 25-30 minutes |
| Servings |
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Ingredients
- 1 cup Mini chocolate chips plus extra for garnish
- 1 box Brownie mix
- 2 eggs
- 1/2 cup canola oil
- 1/4 cup water
- 4 ounces Cream cheese room temperature
- 4 ounces Mascarpone cheese room temperature
- 3 cups confectioners' sugar
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Place cupcake liners in a 12 cup muffin pan and spray them generously with non-stick cooking spray.
- Combine chocolate chips with 1-2 tablespoons of brownie mix and stir to coat.
- In a large bowl, combine the rest of the brownie mix, eggs, oil, and water.
- Stir until well blended with no large lumps.
- Fold in chocolate chips.
- Spoon batter into prepared pan.
- Bake 25-30 minutes until toothpick in center comes out with fudgy crumbs but not wet batter.
- Cool completely on a cooling rack.
- To prepare frosting: mix cream cheese, mascarpone cheese, and confectioner's sugar, either with a hand mixer or in a stand mixer, until smooth and fluffy.
- Frost cupcakes and garnish with a few mini chocolate chips.
- Cupcakes should be stored in the fridge but served at room temperature.
- Enjoy!
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Perfect Pistachio Cake! – – white cake mix, instant pistachio pudding, canola oil, water, eggs, confectioners' sugar, Preheat
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 box white cake mix
- 1 package instant pistachio pudding
- 3/4 cup canola oil
- 3/4 cup water
- 4 eggs
- confectioners' sugar
Ingredients
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Instructions
- Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray.
- In a medium bowl, add cake mix, pudding, eggs, oil, and water. Mix with rubber spatula until just combined.
- Using and electric mixer, beat ingredients until combined with no lumps.
- Pour into prepared pan.
- Cook for 45 minutes. Check to see if it is completely cooked by sticking a toothpick in the center of the cake. If there is still cake on the toothpick then cook for 5 more minutes.
- Allow cake to cool completely in the pan.
- Invert bundt pan over a dish and give it a jiggle to pop it out of the pan.
- Sprinkle with confectioner's sugar.
- Enjoy!
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