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I've Got The Power
Frozen banana, plus 2 tbsp cocoa powder, and blend until smooth and creamy. Dairy-free, 110 calories!! But most importantly: frigging delicious, because seriously dudes, bananas and chocolate were meant to be together <3
Crock Pot: Slow Cooker Copy Cat Wendys Chili
Ingredients: 1-1.5 pounds ground beef, browned and drained, 1 large sweet yellow onion, chopped, 1 large green bell peppers, chopped, 3 celery strips/sections, chopped, 1 large tablespoons minced garlic (I use already prepared minced), 1 cans Ranch Style Beans, NOT drained (15 ounce cans), 1 cans dark red kidney beans, NOT drained (15 ounce cans), 1 cans Original Rotel Diced Tomatoes & Green Chili (10 ounce cans), 1 cans stewed tomatoes (15 ounce cans), 2 cans plain tomato sauce (15 ounce cans), 2 packages McCormick Mild Chili Seasoning (1.25 ounce packages), 2 tsp of salt, Pepper to taste.
Bacon Cheddar Ranch Pasta Salad
Ingredients: 3 cups uncooked macaroni, 1 cup frozen peas and carrots, 1 small onion, diced, 6-8 strips bacon, cooked and diced, 1 - 1-oz. packet Ranch dressing mix, 1-1/2 cups Miracle Whip, 1-1/2 cups mayonnaise, 1 - 8-oz. package block cheddar cheese, cubed.
Best Skinny Eggplant Rollatini with Spinach
INGREDIENTS: 2 medium Italian eggplants cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced), kosher salt and fresh black pepper to taste. 1 1/2 cups quick marinara sauce, 1 large egg, 1/2 cup part skim ricotta cheese, 1/2 cup grated Pecorino Romano cheese plus more for serving, 8 oz frozen spinach heated through and squeezed well, 1 garlic clove minced, 1 cup (4 oz) shredded part-skim mozzarella (Polly-O).
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