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Recipes
Chicken Enchiladas
By sandycon
1. Preheat oven to 375°. 2
- 2 tablespoons olive oil, divided
- 4 (8-ounce) bone-in chicken thighs, skinned
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1 cup fat-free, less-sodium chicken broth
- 3/4 cup water
- 1 (14.5-ounce) can diced tomatoes
- 9 (6-inch) corn tortillas, divided
- Cooking spray
- 1/4 cup (1 ounce) shredded cheddar cheese
- 2 green onions, thinly sliced
Spring Asparagus and Broccoli Soup
By sandycon
Method: Heat 1/2 cup broth in a large pot over medium-high heat
- 6 1/2 cups low-sodium vegetable broth, divided
- 1 large leek, white and light green parts only, sliced
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 (1-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
- 2 cups coarsely chopped broccoli florets
- 2 tablespoons chopped fresh chives
Spice Crispies
By sandycon
Preheat the oven to 325° and line a baking sheet with parchment paper
- 2 cups Rice Krispies or other puffed rice cereal (2 ounces)
- 1/4 cup salted roasted cashews
- 1/4 cup salted roasted peanuts
- 1/4 cup wide coconut flakes
- 1/4 cup raisins
- 3 tablespoons peanut oil
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon crushed red pepper
- 4 large fresh bay leaves
- 3 tablespoons light corn syrup
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
Gluten Free Cinnamon Roll Cupcakes - Gluten-Free on a Shoestring
By sandycon
Preheat your oven to 350°F
- Ingredients
- Swirl/Filling
- 4 tablespoons (28 g) vegetable shortening, melted and cooled
- 1/4 cup (55 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- Cupcakes
- 2 cups (280 g) basic gum-free gluten free flour blend (185 grams superfine white rice flour + 61 grams potato starch + 34 grams tapioca starch)
- 1/2 teaspoon xanthan gum (this must be added – the point is to use a much lower amount of xanthan gum than is in an all purpose gluten free flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 3 eggs (180 g, out of shell) at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 2/3 cup (158 ml) low-fat buttermilk, at room temperature
- Glaze
- 3/4 cup (86 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- 1 teaspoon unsalted butter, melted
- 1/2 to 1 1/2 teaspoons milk (any kind)
Whole Wheat, Oatmeal, and Raisin Muffins
By sandycon
Cooking Light JANUARY 2006
- 1 cup whole wheat flour (about 4 3/4 ounces)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons untoasted wheat germ
- 2 tablespoons wheat bran
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups quick-cooking oats
- 1/3 cup chopped pitted dates
- 1/3 cup raisins
- 1/3 cup dried cranberries
- 1 cup low-fat buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 1/2 cup boiling water
- Cooking spray
Jagerschnitzel
By sandycon
Directions In a shallow dish, mix together the bread crumbs and flour
- 1 cup bread crumbs
- 1 tablespoon all-purpose flour
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 pork steaks or cutlets, pounded thin
- 1 egg, beaten
- 1 medium onion, diced
- 1 (8 ounce) can sliced mushrooms
- 1 1/2 cups water
- 1 cube beef bouillon
- 1 tablespoon cornstarch
- 1/2 cup sour cream
Chicken in Coconut Milk with Lemongrass
By sandycon
Pat the chicken dry and sprinkle it liberally with salt and pepper
- 1 1 whole roasting chicken (3 to 4 pounds)
- Sea salt and freshly ground black pepper
- 4 tablespoons 4 tablespoons (1/2 stick) butter
- 1 tablespoon 1 tablespoon olive oil
- 1 1 cinnamon stick
- 2 2 whole pieces star anise
- 1/2 cup 1/2 cup roughly chopped cilantro stems
- 1 large 1 large lemon, cut into eighths
- 1 stalk 1 stalk lemongrass, 5 inches of white part only, chopped into 1/4-inch pieces
- 6 to 8 6 to 8 garlic cloves, peeled and smashed
- 1 (16-ounce) can 1 (16-ounce) can coconut milk
- 3 cups 3 cups torn greens (spinach, kale, chard, mizuna, etc)
- 2 2 green onions, chopped into 1/4-inch pieces
- Chopped cilantro, to garnish
- Cooked rice
Hummus Deviled Eggs
By sandycon
In a large saucepan, cover the eggs with water and bring to a vigorous boil
- 8 large eggs
- 1/2 cup Easy Hummus with Tahini
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- Salt and cayenne pepper
- Toasted sesame seeds, for garnish
The Paleo Mom
By sandycon
1. Line a baking sheet or large plate with parchment paper or wax paper
- 2 oz Semisweet or Bittersweet Chocolate
- 1 Tbsp Extra Virgin Coconut Oil
- 1/4 cup Shredded Unsweetened Coconut
- 1/2 cup Sliced Almonds
- 1/4 cup Walnuts, chopped
Slow-Cooker Hot Fudge Sundae Cake
By sandycon
1 Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray
- 1 cup Gold Medal® all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons baking cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1/2 cup chopped nuts
- 3/4 cup packed brown sugar
- 1/4 cup baking cocoa
- 1 1/2 cups hot water