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Recipes
Sweet & Sour Chocolate Bark
By KThomp0422
From Clean Eating Magazine
- 12 oz. dark chocolate (70% cocoa or greater)
- 1 c. unsalted raw almonds, toasted
- 1 c. unsweetened dried sour cherries
- 1/4 c. organic crystallized ginger, chopped
- Sea Salt
Middle Eastern Bean Dip
By KThomp0422
Combine all ingredients in a blender or food processor; process to desired consistency
- 2 Tbsp olive oil, extra-virgin
- 1 Tbsp lemon zest, freshly grated
- 1 1/2 Tbsp fresh lemon juice
- 1/2 tsp ground cumin
- 3/4 tsp table salt, or to taste
- 1/4 tsp black pepper, freshly ground, or to taste
- 19 oz Green Giant Canned Butter Beans, or other brand, undrained
- 1/2 cup(s) parsley, fresh, Italian flat leaf, chopped
Whole Wheat Couscous Salad
By KThomp0422
Combine 3/4 cup water and 1/4 teaspoon salt in a small saucepan; bring to a boil
- 1/2 tsp table salt, divided
- 1/2 cup(s) uncooked whole wheat couscous, quick cooking-variety
- 15 oz canned kidney beans, rinsed and drained
- 2 medium scallion(s), trimmed and chopped
- 1 cup(s) cooked broccoli, chopped
- 1/4 tsp crushed red pepper flakes, or to taste
- 1/4 tsp ground cumin
- 1/3 cup(s) canned tomato juice
- 1 Tbsp white wine vinegar
- 1 tsp olive oil
Asparagus Risotto
By KThomp0422
Make this recipe as written or use white wine instead of lemon juice and swap spinach for the asparagus
- 1/2 tsp table salt, for cooking water
- 1 pound(s) asparagus, trimmed and cut into bite-size pieces
- 2 spray(s) cooking spray
- 1/2 Tbsp unsalted butter
- 3 small shallot(s), minced
- 1 cup(s) uncooked arborio rice
- 1 Tbsp fresh lemon juice
- 4 cup(s) canned chicken broth
- 1/3 cup(s) grated Parmesan cheese, such as Parmigianno-Reggiano
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
Red Wine Risotto with Peas
By KThomp0422
One of my husband's favorite dishes! Rich, savory, and filling
- 3 1/2 cups canned low-salt chicken broth
- 3 tablespoons unsalted butter
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 cup arborio rice, or medium-grain white rice
- 1/2 cup dry red wine
- 1/3 cup frozen peas, defrosted, optional
- 1/4 cup chopped fresh Italian parsley leaves
- 1/2 cup grated Parmesan, plus additional for garnish
- Salt and freshly ground black pepper
Baked Pasta with Butternut Squash and Ricotta
By KThomp0422
Preheat oven to 375ºF. Coat a baking sheet with cooking spray
- 2 spray(s) cooking spray
- 20 oz butternut squash, fresh, peeled and cubed*
- 1/8 tsp table salt, for cooking pasta
- 12 oz uncooked whole-wheat pasta, penne
- 1 1/4 cup(s) fat-free skim milk
- 2 Tbsp white all-purpose flour
- 2 tsp minced garlic
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground, or to taste
- 1 Tbsp thyme, fresh, chopped, divided
- 1/2 cup(s) part-skim ricotta cheese
- 1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
- 1/4 cup(s) chopped walnuts, toasted
Chocolate Creme Brulee
By KThomp0422
Courtesy of Paula Deen
- 1 quart heavy cream
- 1 cup sugar
- 1 - ounce chocolate liqueur (recommended: Godiva Liqueur)
- 1/2 tablespoon vanilla extract
- 2 ounces cocoa powder
- 1-ounce unsweetened chocolate
- 11 large egg yolks
Green Goddess Salad
By KThomp0422
Eating Well Per serving: 292 calories; 7 g fat (1 g sat, 3 g mono); 134 mg cholesterol; 31 g carbohydrates; 28 g...
- 1/2 avocado, peeled and pitted
- 3/4 cup nonfat buttermilk
- 2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
- 2 teaspoons tarragon vinegar, or white-wine vinegar
- 1 teaspoon anchovy paste, or minced anchovy fillet
- 8 cups bite-size pieces green leaf lettuce
- 12 ounces peeled and deveined cooked shrimp, (21-25 per pound; see Ingredient note)
- 1/2 cucumber, sliced
- 1 cup cherry or grape tomatoes
- 1 cup canned chickpeas, rinsed
- 1 cup rinsed and chopped canned artichoke hearts
- 1/2 cup chopped celery
Individual Chicken Pot PIes
By KThomp0422
Clean Eating Mag Cheap Eats
- Filling:
- Olive OIl cooking spray
- 1 lb boneless skinless chicken breasts, diced
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 c. frozen peas
- 2 c. low-sodium chicken broth
- 4 tsp fresh thyme minced
- 2 tbsp whole wheat flour
- Fresh Ground black pepper
- Biscuits:
- 3/4 c. skim milk
- 2 1/4 tsp apple cider vinegar
- 2 c. plus 2 tbsp whole-wheat pastry flour, divided
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1 tbsp olive oil
Mediterranean Tuna Antipasto Salad
By KThomp0422
Eating Well Magazine Per serving: 326 calories; 17 g fat (2 g sat, 11 g mono); 17 mg cholesterol; 28 g carbohydrat...
- 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
- 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)
- 1 large red bell pepper, finely diced
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh parsley, divided
- 4 teaspoons capers, rinsed
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1/2 cup lemon juice, divided
- 4 tablespoons extra-virgin olive oil, divided
- Freshly ground pepper, to taste
- 1/4 teaspoon salt
- 8 cups mixed salad greens