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Recipes
Penne with Chickpeas, Feta, and Tomatoes
By jenknoll
Calories: 458 Fat: 13.3g (sat 4
- 8 ounces uncooked penne (tube-shaped pasta)
- 2 tablespoons olive oil
- 1/2 cup chopped shallots
- 3 garlic cloves, minced
- 1/2 cup chopped red bell pepper
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 3 cups halved cherry tomatoes
- 3/4 cup (3 ounces) crumbled feta cheese
- 1/3 cup small fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
Zesty Slow Cooker Chicken Barbecue
By jenknoll
Servings Per Recipe: 6 Amount Per Serving Calories: 300 Total Fat: 8
- 6 frozen skinless, boneless chicken breast halves
- 1 (12 ounce) bottle barbeque sauce
- 1/2 cup Italian salad dressing
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
Jerk Chicken & Simple Vinaigrette Slaw Tacos
By jenknoll
Serving size: Per 3 tacos w/ 1
- For the Jerk Chicken:
- 4 6oz chicken breasts
- 1 teaspoon thyme
- 1 teaspoon chili powder
- 1 jalapeno pepper, cored, seeded, finely chopped
- 2 cloves of garlic, pressed
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon freshly ground black pepper
- Pinch of sea salt
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cloves
- For the Slaw
- 2 cup kale, “massaged” with salt to wilt slightly
- 1 cup shredded red cabbage
- 1/2 cup shredded green cabbage
- 1/2 cup shredded carrot
- 1 tablespoon dijon mustard
- 1 tablespoon extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 packet stevia (or 1 tablespoon honey)
- 1/2 tsp ground or whole coriander (I used whole, and crushed it slightly)
- 1/2 tsp celery seeds
- dash of salt and pepper
- 12 small soft corn tortillas ( I used El Mercado, locally made, with no additives or preservatives)
Sour Cream Snickerdoodles
By jenknoll
- 1 1/2 cup sugar, divided
- 1/2 cup butter, at room temperature
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- 1/3 cup sour cream
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
Creamy Tomato - Basil Soup
By jenknoll
Heat olive oil over medium-low heat in a dutch oven or large pot
- 3 tablespoons olive oil
- 2 red onions, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups good-quality chicken stock
- Kosher salt
- Freshly ground black pepper
- 3/4 - 1 cup heavy cream
- 1 bunch basil, torn into small bite-size pieces
- Parmesan cheese, for garnish
Creamy Chicken Marsala Pasta
By jenknoll
The chicken, creamy Marsala sauce with caramelized mushrooms and onions meet up in this dish to perfection, enjoy!
- 2 large chicken breasts, boneless, skinless; cut into bite sized pieces
- 11 ounces mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3/4 cup Marsala cooking wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 pound dry pasta + water for cooking
- 1 cup Parmesan cheese + more for serving
- 5 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Strawberry-Avocado Salsa with Cinnamon Tortilla Chips
By jenknoll
Calories: 138 Fat: 6.7g Saturated fat: 1g Monounsaturated fat: 3
- 1 1. Preheat oven to 350°.
- 3 3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.
Slow Cooker Chicken with Mushroom Wine Sauce
By jenknoll
Servings Per Recipe: 4 Amount Per Serving Calories: 208 Total Fat: 7
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 teaspoon dried minced onion
- 1 teaspoon dried parsley
- 1/4 cup white wine
- 1/4 teaspoon garlic powder
- 1 tablespoon milk
- 1 (4 ounce) can mushroom pieces, drained
- salt and pepper to taste
- 4 boneless, skinless chicken breast halves
Spicy Corn and Pepper Bisque
By jenknoll
1.Heat the olive oil and butter in a large stockpot over medium heat until melted and shimmering
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 medium yellow onions, diced
- 2 large yellow or red bell peppers, seeded and diced
- 2-3 jalapeños, seeded and finely chopped
- 2 tbsp fresh garlic, minced
- 2 tsp kosher salt
- 1 tsp freshly-ground black pepper
- 2 tbsp hot sauce (such as Tobasco)
- 4 cups fresh or frozen sweet corn kernels
- 4 cups vegetable stock
- 6 tbsp goat cheese, crumbled
- 2 cups half-and-half
Easy Cheesy Orzo
By jenknoll
- 16 (oz) chicken or vegetable broth
- 1 cup orzo pasta
- 1/2 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese
- salt, to taste
- pepper, to taste