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Recipes
Sweet and Sour Onions
By minicoopercraig
How would you invest 50 calories? On an Oreo cookie? Five or six potato chips? Or how about anbig mound of gooey gl...
- 1 bag (16 oz) frozen pearl onions
- 3/4 cup water
- 3/4 cup white or red wine vinegar
- 1/4 cup sugar
- Pinch of red pepper flakes
- Salt and black pepper to taste
Sunrise Sandwich with Turkey, Cheddar & Guacamole
By minicoopercraig
Heat the oil in a small nonstick skillet or saute pan over medium heat until hot
- 1 tsp canola or olive oil
- 1 egg
- Salt and black pepper to taste
- 2 oz smoked turkey breast
- 1 slice American, Cheddar, or pepper Jack cheese
- 1 thick slice tomato
- 1 whole-wheat English muffin, split and toasted
- 1 Tbsp Guacamole or Wholly Guacamole
Spicy Mashed Sweet Potatoes
By minicoopercraig
Heat and sweet consire here to make one of our favorite side dishes of all time
- 2 large sweet potatoes, peeled and cut into quarters
- Salt and black pepper to taste
- 1 cup milk
- 2 Tbsp butter
- 1 Tbsp minced chipotle pepper
Parmesan Pita Toasts
By minicoopercraig
Quick to grill over still-glowing coals of and existing fire, these easy-to-assemble toasts can be placed on the ra...
- 4 pita breads, each about 6 inches in diameter
- 1/2 cup (2 oz/60 g) grated Parmesan cheese
- Olive oil for brushing
- Salt
Chili con Carne
By minicoopercraig
A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile
- 8 poblano chiles
- 3 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 3 cups chopped onion
- 4 garlic cloves, minced
- 3 cups peeled, seeded, chopped plum tomatoes (about 10 medium)
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 chipotle chile, canned in adobo sauce
- 3 tablespoons chopped fresh cilantro
- 6 tablespoons shredded reduced-fat cheddar cheese
Hearty Lasagna
By minicoopercraig
In the wrong hands, lasagna turns into a soupy, oily, hypercaloric mess
- 1 container (15 oz) part-skim ricotta
- 1/2 bunch fresh basil, chopped
- 2 links precooked chicken sausage, diced
- 1/3 cup 2% milk
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/8 tsp salt
- 2 1/4 cups Muir Glen Tomato Basil Pasta Sauce
- 8 no-boil lasagna noodles
- 1/4 cup grated Parmesan
Nachos with Chicken & Black Beans
By minicoopercraig
This version ensures that every chip is evenly covered with protein-packed chicken and fiber-rich beans, plus enoug...
- 6 oz tortilla chips (round chips are preferable, Garden of Eatin' Black Bean are recommended)
- 1 can (16 oz) black beans, rinsed and drained
- 1 1/2 cups shredded Monterey Jack cheese
- 2 cups pre-cooked chicken, shredded (rotisserie works great here)
- 1/2 red onion, diced
- Juice of 2 limes
- 1/2 cup light sour cream
- Chopped cilantro
- Salsa (either fresh, or your favorite bottled)
- Sliced Jalepenos (optional)
Grilled Lamb Gyros
By minicoopercraig
One may be from Mexico and the other from Greece, but burritos and gyros have everything in common
- 2 lb butterflied leg of lamb
- 16 oz plain Greek-style yogurt
- 4 gloves galic, minced
- 1 1/2 tsp ground cumin
- 1 tsp salt
- 1 tsp freshly cracked pepper
- 6 whole wheat pitas
- 2 beefsteak tomatoes, sliced
- 1 red onion, finely sliced
- Hummus (search recipes)
- Hot sauce (like Sriracha)
Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese
By minicoopercraig
Heat the butter in a large nonstick skillet or saute pan over medium heat
- 1 Tbsp butter
- 8 stalks asparagus, woody bottoms removed, chopped into 1" pieces
- Salt and black pepper to taste
- 8 eggs
- 2 Tbsp fat-free milk
- 1/4 cup crumbled fresh goat cheese
- 4 oz smoked salmon, chopped
Bacon and Brussels Sprout Hash
By minicoopercraig
Recipe courtesy Tyler Florence, 2008
- Extra-virgin olive oil
- 4 slices thick-cut bacon
- 4 sprigs fresh thyme
- 2 pints Brussels sprouts, cut in 1/2
- 1 pound fingerling potatoes, split down the middle
- 1/2 pound red pearl onions, peeled
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 bunch flat-leaf parsley, leaves roughly chopped