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Recipes
Pear and Granola Muffins
By JenHall
Preheat oven to 350 degrees F Whisk together first five ingredients in a large bowl to blend
- 3/4 cup canned pear nectar
- 2 egg whites
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon peel, grated
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2/3 cup brown sugar, packed
- 1/2 cup low-fat granola
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups pear, chopped
Herbed Chicken and Mushrooms
By JenHall
haven't tried this yet
- 3 pounds chicken thighs and/or drumsticks, skinned
- 1 tablespoon oil
- 5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster
- 1 red onion, cut into wedges
- 1/2 cup chopped carrot (1 medium)
- 1/4 cup dried tomato pieces (not oil-packed)
- 3/4 cup chicken broth
- 1/4 cup dry white wine or chicken broth
- 3 tablespoons quick-cooking tapioca, crushed
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried basil, crushed
- 1/4 - 1/2 teaspoon ground black pepper
- 4 1/2 cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice
Garlic-Herb Mushrooms
By JenHall
haven't tried this yet
- 3 clovesgarlic, minced
- 3 shallots, peeled and cut into thin wedges
- 2 tablespoons olive oil or canola oil
- 1 1/4 pounds maitake, shiitake, oyster, or white button mushrooms, broken into clusters or sliced (about 8 cups)
- 1/4 cup snipped fresh mixed herbs such as tarragon, rosemary, basil, oregano, and/or parsley
- 1/4 teaspoon coarse salt or salt
- 1/4 teaspoon cracked black pepper
Chicken with Fruit Salsa
By JenHall
haven't tried this yet
- 1 1/2 cups finely chopped pineapple
- 1 - 2 canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped
- 2 tablespoons snipped chives
- 1 tablespoon honey
- 1 teaspoon finely shredded lime peel or lemon peel
- 2 teaspoons lime juice or lemon juice
- 4 skinless, boneless chicken breast halves (about 1 pound total)
- 1 teaspoon cooking oil
- 1 teaspoon dried thyme, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sage-Scented Pork Chops
By JenHall
haven't tried this yet
- 10 boneless pork loin chops, cut 3/4 inch thick (about 3 1/2 pounds)
- 2 teaspoons dried sage, crushed
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
- 1 medium onion, thinly sliced
- 1/2 cup chicken broth
- 1/3 cup dry white wine or apple juice
- 3 tablespoons quick-cooking tapioca, crushed
- 1/2 medium head green cabbage, cut into 1/2-inch strips
- 1 tablespoon Dijon-style mustard
- 1 teaspoon caraway seeds
- Salt and ground black pepper
Winter Squash and Sage Sausage Chili
By JenHall
haven't tried this yet
- 1 pound bulk sage sausage or your favorite sausage
- 1 15 ounce can cannellini beans, drained
- 1 12 ounce package frozen winter squash puree, thawed
- 1 cup chunky-style chipotle salsa or other salsa
- 1 1/2 cups water
- 1 3 1/2ounce package herb-flavored goat cheese, crumbled
- Fresh Sage (optional)
Easy Chicken Jambalaya
By JenHall
haven't tried this yet
- 8 oz. skinless, boneless chicken breast halves
- 2 tsp. Cajun seasoning
- 8 oz. fully cooked spicy or mild link sausage, sliced
- 1 small red onion, cut in thin wedges
- 2 yellow, green, and/or orange sweet peppers, cut in bite-size strips
- 2 14-1/2-oz. cans no-salt-added stewed tomatoes
- Coarsely chopped fresh parsley (optional)
Creamy Basil Chicken
By JenHall
haven't tried this yet
- 2 cups sliced mushrooms
- 2 medium red and/or yellow sweet peppers, cut into strips
- 1 large onion, sliced
- 4 ounces cooked bacon, chopped
- 8 cloves garlic, minced
- 3 tablespoons quick-cooking tapioca, crushed
- 8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
- 1 cup chicken broth
- 1/4 cup dry white wine or vermouth
- 1 pound asparagus spears
- 1/3 cup whipping cream
- 1/2 cup plus 2 Tbsp.snipped fresh basil
- 2 cups hot cooked orzo pasta
- 2 tablespoons grated Parmesan cheese
Burgundy Beef Stew
By JenHall
Super tasty. Didn't use burgundy wine (didn't know what that was, I looked for it & gave up) used red wine I had o...
- 2 pounds boneless beef chuck pot roast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cooking oil (optional)
- 2 tablespoons quick-cooking tapioca
- 6 medium carrots, cut into 1-1/2-inch pieces
- 1 9-ounce package frozen cut green beans
- 1/2 of a 16-ounce package frozen small whole onions (2 cups)
- 2 cloves garlic, minced
- 1 14-ounce can reduced-sodium beef broth
- 1 cup Burgundy wine
- 4 slices bacon, crisp-cooked, drained, and crumbled
Pumpkin Soup with Spiced Croutons
By JenHall
this was very good - didn't make the croutons
- 2 medium carrots, sliced
- 2 Tbsp. butter
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 2 15-oz. cans pumpkin
- 1 32-oz. box reduced-sodium chicken broth
- 1/2 cup half-and-half or light cream
- 1/2 cup water
- 3 Tbsp. maple syrup
- 1 tsp. pumpkin pie spice
- 1 Recipe Spiced Croutons, recipe below
- Celery leaves (optional)