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message 1: by Rumell (new)

Rumell Khan (rkrespectedmember) This is some of Regina's creations

message 2: by [deleted user] (new)


2 large mangoes (peeled, chopped & frozen)
1 cup coconut milk
1 cup almond milk
2 teaspoons honey
1 frozen banana

chia seeds
fresh mango
almond flakes

Place the frozen mango, frozen banana, both milks and the honey in your blender.
Blend until smooth.
Divide the mango smoothie between two bowls.
Top with toppings of your choice.


Calories 412
*Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 21g 105%
Sodium 179mg 7%
Potassium 737mg 21%
Total Carbohydrates 47g 16%
Dietary Fiber 4g 16%
Sugars 35g
Protein 4g 8%
Vitamin A 36.5%
Vitamin C 80.4%
Calcium 18.9%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

message 3: by [deleted user] (new)

*This serves 2 large servings*
*Fresh mango works well also*

message 4: by [deleted user] (new)

Baked *Vegetarian* Spinach Pasta

2 cups pasta (uncooked penne, ziti or medium shells)
1/2 cup fresh basil (loosely packed, chopped)
1 cup Parmesan cheese (freshly grated)
3 cloves garlic (minced)
1 teaspoon olive oil
1 cup ricotta cheese
1 small onion (chopped)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 large tomatoes (chopped)
Optional: Salt and pepper (to taste)
1/2 cup breadcrumbs (Italian-seasoned)
1 tablespoon olive oil
10 ounces frozen spinach (thawed and drained)

Heat oven to 350 F and lightly grease a 13x9-inch casserole dish.
Cook pasta in lightly salted water according to package directions (about 10 minutes). Drain well.
Combine fresh chopped basil, Parmesan cheese, and minced garlic with 1 teaspoon olive oil to moisten the mixture. Stir in ricotta cheese and set aside.In a large skillet, sauté onions in 1 tablespoon olive oil over medium heat for 5 minutes or until translucent.
Reduce heat to medium-low and stir in balsamic vinegar, tomatoes, and salt and pepper to heat. Cook for another 3 to 4 minutes.

In a large bowl, combine cooked pasta with spinach and tomato-onion mixture. Transfer to prepared casserole dish and spoon ricotta mixture on top and spread into an even layer.
Evenly sprinkle breadcrumbs on top then drizzle with 1 tablespoon of olive oil.
Bake for 25 to 30 minutes, until lightly bubbling. Let cool slightly before cutting into squares.

For a complete meal, add a side
green salad and perhaps some toasty garlic bread.

*If you don't have or can't get fresh ingredients (i.e. Basil, Garlic, Parmesan) than you can use container parmesan, dried basil, and pre-shredded cheese.

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