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Recipes
Crispy Onion Chicken
By mamapig
Lightly crush French Fried Onions
- 4 boneless, skinless chicken breasts
- mustard, any flavor
- French's French Fried Onions
Herb Roasted Mediterranean Vegetables
By mamapig
Toss vegetables with oil, garlic, rosemary and salt
- 8 cups assorted cut up vegetables (cubed eggplant and zucchini; halved carrots;bell pepper wedges)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tsp. dried rosemary leaves
- 1 tsp. salt
- 1/2 cup (2 oz.) shredded parmesan chees
Creamy Honey Mustard Dressing
By mamapig
Combine and whisk. Cover and refrigerate
- 1 cup lowfat yogurt
- 1/4 cup honey
- 3 Tbs. Dijon mustard
- 3 Tbs. white wine vinegar
Ginger Spice Cookies
By mamapig
Preheat oven to 325°. Grease a baking sheet or line with parchment paper
- 2 cups coconut flour
- 1 cup finely chopped walnuts
- 3 Tbs. desiccated coconut
- 2 Tbs. Turvia, 1/2 tsp. stevia extract powder, or 1/2 cup granulated Splenda
- 2 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground ginger
- 1 tsp. grated nutmeg
- 1 tsp. baking soda
- 1 cup sour cream or coconut milk
- 1 cup walnut oil, extra light olive oil, melted coconut oil or melted butter
- 1/2 cup sugar free vanilla syrup (DaVinci and Torani make good ones)
- 3 large eggs, lightly beaten
- 1 Tbs. grated lemon zest
- 1 tsp. pure almond extract
- milk, unsweetened almond milk, or soymilk (optional)
Mushroom Barley Soup
By mamapig
Heat oil and butter in a large saucepan over medium heat
- 2 tsp. extra-virgin olive oil
- 1 tsp. butter
- 2 cloves garlic, minced
- 1 med carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 sm onion, finely chopped
- 8 oz. mushrooms, chopped
- 1 1/2 tsp. chopped fresh thyme
- 1/8 tsp. salt, or to taste
- 1/4 tsp. freshly ground pepper
- 1/4 cup Marsala, or cream sherry (see Note)
- 1 14 oz. can vegetable broth, or reduced-sodium chicken broth
- 1 cup water
- 1/4 cup quick-cooking barley
Pepperoni Stuffed Mushrooms
By mamapig
Clean mushrooms, remove stems and finely chop them
- 12 lg mushrooms
- 2 Tbsp butter
- 1 med onion, chopped
- 1/2 cup pepperoni, diced (2 oz)
- 1/4 cup green bell pepper, chopped
- 1 sm clove garlic, minced
- 1/2 cup ritz crackers, finely crushed
- 1 Tbsp dried parsley
- 2 Tbsp parmesan cheese, grated
- 1/2 cup mozzarella cheese, grated
- 1/2 tsp dried oregano
- Dash pepper
- 1/4 cup chicken broth
- 2 Tbsp tomato sauce
Spicy Tomato and White Bean Soup*
By mamapig
Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat
- 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (16-ounce) can navy beans, drained and rinsed
- 1 medium poblano chile, halved and seeded
- 1/2 onion, cut into 1/2-inch-thick wedges
- 1 pint grape tomatoes
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon salt
- cilantro sprigs (optional
Grilled Tomatoes*
By mamapig
Cut ripe plum tomatoes in half lengthwise
- plum tomatoes
- fresh basil leaves
- fresh mozzarella cheese
- garlic oil
Pesto & Roasted Red Pepper Dip*
By mamapig
REMOVE half of the cream cheese spread; place in med bowl
- 1 8-oz. container Philadelphia cream cheese spread, divided
- 1 7-oz. container DiGiorno Basil Pesto sauce
- 1 16-oz. container sour cream, divided
- 1 12-oz. jar roasted red peppers, drained and chopped (about 1 cup)
- wheat thins snack crackers
Halibut with Panko-Horseradish Crust*
By mamapig
Rinse fish, and pat dry. Arrange in a single layer, skin side down, on a small shallow baking pan
- 4 (5 oz) halibut fillets
- 2 Tbsp. low-fat sour cream
- 2 tsp. prepared horseradish
- 1 garlic clove, minced
- 1/2 cup panko (Japanese breadcrumbs)