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Recipes
Kiwi and Mango Tartlets
By pattie_d
Place the yogurt in a strainer lined with a paper towel
- Prep Time:30 minInactive Prep Time:4 hr 30 minCook Time:15 min
- Level: Intermediate
- Serving size: 3 tartlets
- 1 1/2 cups nonfat lemon flavored yogurt
- 1/4 cup canola oil
- 1/4 cup sugar
- 1 egg
- 3/4 cup whole-grain pastry flour
- 1/2 cup all-purpose flour
- 1 mango, finely diced
- 3 kiwi fruits, peeled, quartered and sliced
- 24 small mint leaves
- 2 teaspoons confectioners' sugar
The Prehistoric Diet Plan
By pattie_d
The cave people were ahead of their time when it came to maintaining a healthy diet, not to mention lean body mass
- . Protein Category: For those meat-lovers out there, it may surprise you to learn you only need about 10% of your total calories to come from protein. Here are great sources:
- Dr. Oz’s Prehistoric Diet
- Beans: Lentils, cannellini beans and garbanzos are all packed with protein. Click here to learn why beans are a surprising superfood.
- Leafy greens: Spinach, kale and seaweed (nori) are nutrition-packed superfoods rich in protein. Plus, they’re packed with plenty of other vitamins and minerals, including calcium and iron.
- 2 . Calcium Category: Especially for women over 40, calcium is a critical nutrient, important for bone health.
Manicotti Home Made
By pattie_d
Take your eggs, flour, water and salt and mix until blended
- 4 Eggs (room temperature)
- 1-1/2 Cups of Flour
- 1-1/2 Cups water
- 3/4 teaspoon salt
Chicken Roasted with a Parsley Lemon Juice Oil
By pattie_d
Preheat the oven to 400 degree F
- 1 (3 1/2-pound) chicken cut in 8 serving pieces
- Kosher salt and freshly ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Olive oil, for drizzling
- The rind of 1/2 lemon, zested
- 1/2 bunch parsley
- 1/2 cup extra-virgin olive oil
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
Indian-Spiced Eggplant
By pattie_d
In a small bowl, combine the garam masala, coriander, and turmeric; in a measuring cup, stir together water, sugar,...
- 2 1/2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 1/2 cups water
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 2 medium eggplants (about 1 1/2 pounds)
- 1/4 cup unsalted butter
- 1 1/2 teaspoons salt
- 1/4 cup chopped fresh cilantro
- Serving Suggestion: Basmati rice
Cilantro Lime Southwestern Classic Salad
By pattie_d
mix
- Made for Each Other: Southwestern Classic
- Baby spinach, julienned jicama, diced avocado and corn cut from the cob.
- Perfect with: Cilantro Lime
HG's Magical Low-Calorie Margarita
By pattie_d
Combine powdered drink mix, soda, tequila, and lime juice in a glass or shaker
- 1 (2-serving) packet sugar-free lemonade powdered drink mix (about 1 teaspoon)
- 6 ounces diet lemon-lime soda
- 1 1/2 ounces tequila
- 1 ounce lime juice
- Crushed ice, as needed
- Lime slice, for serving, optional
French Dijon Classic Style
By pattie_d
For this dressing, stir together all of the ingredients except the oil until well combined
- 1/3 cup white wine vinegar
- 1/2 tsp each kosher salt and ground black pepper
- 1 tbsp Dijon mustard
- 1 tsp sugar
- 2 tsp chopped thyme leaves or tarragon
- 1/2 cup extra-virgin olive oil
Chocolate-Chile Cake
By pattie_d
Preheat the oven to 375 degrees F
- 1 cup espresso
- 1 packed cup dark brown sugar
- 3 cinnamon sticks
- 1 teaspoon ground cayenne pepper
- 3 sticks (12 ounces) unsalted butter, cubed
- 12 ounces semisweet chocolate
- 4 ounces unsweetened chocolate
- 8 large eggs, beaten
- Cinnamon ice cream and raspberries, for serving
Mexican Vegetable Roll Ups
By pattie_d
Roll fresh veggies up with a creamy filling in a make-ahead appetizer that gets a kick from taco seasoning
- 1 package (3 oz) cream cheese, softened
- 1/3 cup sour cream
- 1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
- 1/2 cup fresh corn kernels or Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
- 1/2 cup black beans (from 15-oz can), drained, rinsed
- 1/4 cup finely chopped fresh cilantro
- 1 plum (Roma) tomato, seeded, finely chopped (about 1/4 cup)
- 2 tablespoons Old El Paso® Thick 'n Chunky salsa
- 3 garden spinach and vegetable, tomato or plain flour tortillas (10 inch)