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Recipes
Spinach-Feta Bake
By JenHall
yum - so good - thought it would be breakfasty but it wasn't - would go with any kind of meat
- Nonstick cooking spray
- 3/4 cup chopped onion
- 3 cloves garlic, minced
- 1 teaspoon olive oil or cooking oil
- 2 10-ounce packages frozen chopped spinach, thawed and well-drained
- 1 cup low-fat cottage cheese, drained
- 1 cup crumbled feta cheese (4 ounces)
- 1/2 cup refrigerated or frozen egg product, thawed
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 1/4 teaspoon coarsely ground black pepper
- 1/4 cup finely shredded Parmesan cheese
- 2 tablespoons fine dry bread crumbs
Mediterranean Beef Salad with Lemon Vinaigrette
By JenHall
haven't tried this yet
- 1 pound boneless beef top sirloin steak, cut 1 inch thick
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups torn romaine leaves
- 1/2 of a small red onion, thinly sliced and separated into rings
- 1 cup halved cherry or grape tomatoes
- 1/2 cup crumbled feta cheese (2 ounces)
- 1 recipe Lemon Vinaigrette
Baked Haddock with Tomatoes
By JenHall
This was very good. The flavor was kind of sweet, maybe because I used yellow & red bell peppers instead of green
- 9 oz. haddock fillets (we used Tilapia) (6 protein)
- 1 tablespoon olive oil (9 fat)
- 1 1/2 cups onion, chopped (1 carb)
- 1 cup green pepper, chopped (1/2 carb)
- 1 - 14 1/2 oz. can chopped tomatoes (I used the variety with diced peppers & onions (2 1/2 carb)
- 2 teaspoons arrowroot powder
- 3 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried basil
- 1/8 teaspoon black pepper
- 2 teaspoons lemon juice (optional if tomatoes are acidic)
Potato-Cauliflower Salad
By JenHall
haven't tried this yet
- 12 small fingerling or round new potatoes scrubbed
- 1 medium head cauliflower, cut into bite-size pieces
- 1 small onion, chopped
- 2 stalks celery, sliced
- 1/3 cup sour cream chive dip
- 2 Tbsp. lemon juice
- 2 Tbsp. salad oil
- 1/4 to 1/3 cup blue cheese
- 1/4 cup fresh Italian (flat-leaf) parsley
- 2 slices bacon, crisp cooked and crumbled
- 4 crisp breadsticks, broken
- Sea salt or salt and freshly ground pepper
Garlic Chicken with Sweet Potatoes
By JenHall
so good - the roasted garlic in the sweet potatoes was really good also
- 3 heads garlic
- 2 tablespoons olive oil
- 1 1/2 tablespoons snipped fresh rosemary
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 3 - 3 1/2 pound whole roasting chicken
- 3 medium sweet potatoes (1 1/2 to 1 3/4 pounds), peeled and cut into 1-inch pieces
- 1 large sweet onion (such as Vidalia, Maui, or Walla Walla), cut into wedges
Spaghetti with Tomatoes & Shrimp
By JenHall
haven't tried this yet
- 8 ounces dried whole wheat or 50 percent whole wheat spaghetti
- 1 tablespoon olive oil
- 12 ounces medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 14 1/2ounce can no-salt-added whole tomatoes with juice, coarsely chopped
- 3 tablespoons tomato paste
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon drained capers
- 1/4 teaspoon red pepper flakes
- Chopped fresh basil (optional)
Sweet Potato Chowder
By JenHall
haven't tried this yet
- 2 tablespoons cooking oil
- 1 large onion, chopped
- 1 teaspoon red curry paste or 2 to 3 teaspoons curry powder
- 2 cloves garlic, minced
- 3 pounds sweet potatoes (5 to 6 large), peeled and cut into 3/4-inch pieces
- 2 14-ounce cans chicken broth
- 1 14-ounce can unsweetened coconut milk
- 1 2-inch piece fresh lemongrass or 1 teaspoon finely shredded lemon peel
- 2 teaspoons grated fresh ginger (optional)
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon salt
Pesto-Rubbed Pork Roast with Grilled Fruit
By JenHall
haven't tried this yet
- 3 to 4 lbs boneless pork top loin roast (single loin)
- 1 recipe Mixed Herb Pesto or purchased pesto
- 4 to 5 apricots, plums, and/or peaches, halved and pitted
- 3 T balsamic vinegar
Caper Vinaigrette
By JenHall
Originally this was with a grilled asparagus recipe so it is very good drizzled over asparagus
- 1/4 t salt
- 1 T red wine vinegar
- 1/2 t Dijon mustard
- 1/4 t freshly ground black pepper
- 1 garlic clove, minced
- 2 T extra-virgin olive oil
- 2 t capers, coarsely chopped
Crock-Pot Beef Tenderloin Recipe with Balsamic Glaze
By JenHall
haven't tried this yet
- 1 - 3 to 4 lb. beef tenderloin, 10 inches long (the thick end of a whole tenderloin)
- 12 strips thick pepper bacon
- 1 small onion, sliced thin
- 4 cloves garlic, peeled
- 3-4 sprigs fresh rosemary
- 3/4 cup beef stock
- 1/3 cup balsamic vinegar
- 1 Tb. dijon mustard
- 2 Tb. sugar
- 1 Tb. four
- Salt and Pepper