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Recipes
Creamy Orzo with Asparagus and Salmon
By Lauren_Jorgensen
Nutrition Score per serving: 1 cup: 369 calories, 12 g fat (30% of calories); 4 g saturated fat, 49 g carbs, 16 g p
- 3 cup reduced-sodium chicken broth
- 1 1/3 cup (about 8 ounces) orzo
- 1 T olive oil
- 1/2 cup chopped onion
- 2 1/2 cup (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup reduced-fat sour cream
- 2 packages cooked, smoked salmon
- 1/2 t freshly ground pepper
- 1 T chopped fresh Italian (flat-leaf) parsley
- 1/4 cup grated Parmesan cheese
Chocolate Buttercream Frosting
By Lauren_Jorgensen
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
- 3 1/2 cups confectioners (powdered) sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
Seafood Stir-Fry
By Lauren_Jorgensen
1. Heat oil in a large wok on medium-high heat
- 1 tablespoon canola oil
- 6 slices fresh ginger
- 2 cloves garlic, minced
- 4 carrots, chopped
- 1/2 head Chinese cabbage, finely chopped
- 1/2 cup low-sodium vegetable broth
- 20 large shrimp (6 ounces)
- 6 large sea scallops, halved
- 4 scallions, chopped
- 2 cups sugar snap peas, sliced into halves
- 2 cups chopped red bell pepper
- cilantro, to garnish
- sea salt and ground black pepper, to taste
Cherries & Cream Pops
By Lauren_Jorgensen
Escape the heat with the cool and refreshing Cherries and Cream Quick Pops! The melding of cherries and cream, topp
- FOR THE CHERRY BASE
- 6 ounces fresh pitted cherries
- 1/2 cup Greek vanilla yogurt
- 1/2 cup whole milk
- 1 tablespoon granulated white sugar
- FOR THE QUICK SHELL
- 2/3 cup (4 oz) semisweet chocolate chips
- 1/3 cup (2 1/2 oz) refined coconut oil
Orange Chipotle Chicken
By Lauren_Jorgensen
Nutrition Facts: 3oz Chicken with 1/2 cup Rice Calories: 283; Total Fat; 4g; Sat
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp sea salt, divided
- 1 tsp safflower oil
- 4 boneless, skinless chicken breasts (about 1lb), rinsed and patted dry, pounded 1/2 inch thick
- Juice of 1 medium navel orange (1/3 cup orange juice)
- 2 tbsp pure maple syrup
- 1 tbsp chopped chipotle chilis in adobo sauce
- 1 tsp orange zest
- 2 cups cooked brown rice
- 1/4 packed cup chopped cilantro leaves
Grilled Cantaloupe
By Lauren_Jorgensen
Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes
- GRILLED CANTALOUPE ( Recipe courtesy of Rory Schepisi)
- 1 cantaloupe peeled and cut into wedges
- honey to taste
- cayenne pepper to taste
Curried cantaloupe slaw
By Lauren_Jorgensen
Buy a very firm, under-ripe cantaloupe; this will make it easier to julienne the melon for the slaw
- 1 under-ripe cantaloupe
- 1/2 cup plain yogurt
- 1/2 teaspoon grated ginger
- 3/4 teaspoon curry powder, or to taste
- 1/2 teaspoon salt, or to taste
- Zest and juice of 1 lime, more to taste
- 4 teaspoons thinly sliced mint
Creamy Chicken Pot Pie
By Lauren_Jorgensen
1. Heat oven to 400° F
- 1 rotisserie chicken (2 to 2 1/2 pounds), meat shredded
- 2 14.5-ounce cans corn chowder
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 2 teaspoons fresh thyme leaves
- kosher salt and black pepper
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Guacamole
By Lauren_Jorgensen
Nutrition Facts: Calories: 202; Total Fat: 18g; Sat
- 4 Avocados, pitted and peeled
- 2 Serrano Peppers, seeded and minced
- 1/2 Red Onion, minced
- 1 Clove Garlic, minced
- 1/2 Loosely packed cup minced cilantro
- Juice of 1/2 lemon
- Juice of 1/2 lime
- 1/2 tsp ground coriander
- 2 tbsp extra virgin olive oil
- Sea Salt & Fresh Ground Black Pepper to taste
- Salsa or diced tomatoes, optional
Skinny Stuffed Artichokes
By Lauren_Jorgensen
Nutrition score per serving (1 artichoke; 1 1/2 cups filling): 345 calories, 18 g fat, 4 g saturated fat, 40 g
- 4 large globe artichokes
- 2 lemons, 1 cut in half, 1 juiced
- 2/3 cup bulgur
- 1 clove garlic, minced
- 1 1/2 cups low-sodium vegetable broth, divided
- 2 medium carrots, finely grated
- 2 cups spinach, coarsely chopped
- 1/2 cup crumbled feta
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil