Jenknoll's profile page
Recipes
Mexican Chicken with Almond-Chili Cream
By jenknoll
Calories: 269 Fat: 8.9g Protein: 41
- 3 tablespoons sliced almonds
- 2 teaspoons ground ancho chile pepper
- 4 (6 -ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper 2 teaspoons butter
- 1 teaspoon canola oil
- 1 garlic clove, minced
- 1 cup fat-free, less-sodium chicken broth
- 2 tablespoons crema Mexicana
- Fresh cilantro sprigs (optional)
Chocolate Chip Shortbread
By jenknoll
Measure butter, sugar, vanilla, and flour into a bowl
- 1 cup butter, softened
- 1/2 cup brown sugar, packed
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 cup milk chocolate chips
Blue Bayou Au Gratin Potatoes
By jenknoll
Place potatoes into baking dish
- Cream Sauce for the Potatoes:
- Potatoes (baking) 3 lbs, peeled and thin sliced
- Manufacturing Cream (Heavy Cream) 2 cups
- Fresh Garlic (chopped) 2 tbs.
- Salt 1-1/4 tsp.
- White Pepper 1-1/4 tsp
- Butter 1 tbs.
- Parmesan Cheese (grated) 4 oz
Baked Chicken and Spinach Flautas
By jenknoll
Each flauta has approx. 180 calories, 9 grams fat, 6 grams carbs, 1 gram fiber, 18 grams protein
- 1 pound boneless, skinless Chicken Thighs (about 4)
- 16 ounces Beer
- 2 cups Water
- 1 teaspoon Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon ground Cumin
- 1 teaspoon Chili Powder
- 1 Jalapeno Pepper, minced
- 3 cups Baby Spinach, chopped
- 5 burrito-size Flour Tortillas (9 inches)
- 6 ounces Queso Quesadilla or other melting cheese, shredded
- 1 tablespoon Olive Oil, or cooking spray
- Salsa, for serving
Arugula and Walnut Salad
By jenknoll
Calories:159 Fat:15.6g (sat 2
- 6 tablespoons walnuts, toasted
- 4 ounces arugula
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup crumbled feta cheese
Pappardelle with Baby Spinach, Herbs, and Ricotta
By jenknoll
Calories:329 Fat:11.6g (sat 3
- 8 ounces uncooked pappardelle (wide ribbon pasta)
- 1 tablespoon kosher salt
- 1/3 cup whole-milk ricotta cheese
- 3 cups baby spinach leaves
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh dill
- 3 tablespoons grated fresh pecorino Romano cheese
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Barbecue Chicken Salad
By jenknoll
Preheat the grill for high heat
- 2 skinless, boneless chicken breast halves
- 1 head red leaf lettuce, rinsed and torn
- 1 head green leaf lettuce, rinsed and torn
- 1 fresh tomato, chopped
- 1 bunch cilantro, chopped
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
- 1 (2.8 ounce) can French fried onions
- 1/2 cup Ranch dressing
- 1/2 cup barbeque sauce
Beef Tenderloin with Port Sauce
By jenknoll
Calories: 205 Fat: 7.4g Protein: 25
- 2 teaspoons black peppercorns
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 4 (4 -ounce) beef tenderloin steaks, trimmed (1 inch thick) Cooking spray
- 1/4 cup port wine
- 1/4 cup canned beef broth
- 1 tablespoon chopped fresh thyme
Pasta Primavera
By jenknoll
Calories: 373 Fat: 11.8g Protein: 13
- 1 1/2 cups baby carrots, trimmed (about 6 ounces) 3 cups uncooked cavatappi or penne pasta (about 8 ounces) 1 teaspoon olive oil
- 2 cups pattypan squash, halved (about 8 ounces) 3/4 cup shelled green peas
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/3 cup whipping cream
- 1 tablespoon fresh lemon juice
- 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/4 cup thinly sliced fresh basil
- 1/4 cup chopped fresh parsley
Chicken Kebabs with Creamy Pesto
By jenknoll
Nutritional Information Calories: 211 Fat: 7
- 2 teaspoons grated lemon rind
- 4 teaspoons fresh lemon juice, divided
- 2 teaspoons bottled minced garlic
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (1-inch) pieces yellow bell pepper
- 8 cherry tomatoes
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 small red onion, cut into 8 wedges
- Cooking spray
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon commercial pesto