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Recipes
Mushroom-and-Spinach Toss
By sandy_h
From Southern Living June 2008
- 1/2 (16-ounce) package farfalle or bow-tie pasta
- 1/4 cup pine nuts
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 (8-ounce) package sliced fresh mushrooms
- 1/4 cup sun-dried tomatoes in oil, drained and coarsely chopped
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 (6-ounce) package fresh baby spinach, thoroughly washed
- 3/4 teaspoon slat
- 1/2 teaspoon pepper
- 1/2 cup freshly grate Parmesan cheese
Peach-Glazed Pork Tenderloin
By sandy_h
From Cooking Light August 2017 Serve with Watermelon-Tomato Salad
- Cooking spray
- 1 Tbsp olive oil
- 1 (1-lb.) pork tenderloin, trimmed and cut in half crosswise
- 3 Tbsp peach preserves
- 1 Tbsp reduced-sodium soy sauce
- 1 1/2 tsp white wine vinegar
- 1 garlic clove, grated
- 1/2 tsp sea salt or flaked salt
- 1/2 tsp freshly ground black pepper
Five-Spice Mango Sauce
By sandy_h
Cooking Light April 2018 A sauce for any protein, especially with stir-fried shrimp or broiled cod
- 1 1 1 cup peeled and diced mango
- 2 2 2 Tbsp water
- 1 1/2 1 1/2 1/2 Tbsp fresh lime juice
- 1 1 1 Tbsp toasted sesame oil
- 1 1 1 garlic clove
- 2 2 2 tsp brown sugar
- 1 1 1 tsp five-spice powder
- 1/2 1/2 1/2 tsp kosher salt
Healthy Chicken Pot Pie
By sandy_h
335 calories for a 1/4 of the pie
- 1 Tbsp extra-virgin olive oil
- 10 oz crimini (baby bella) mushrooms
- 1 cup diced carrots (about 3 medium)
- 1/2 cup diced celery (about 1 large stalk)
- 1 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 2 cups Almond Breeze Almondmilk Original Unsweetened
- 2 cups cooked and shredded boneless, skinless chicken breasts (about 8 oz or 2 small breasts)
- 1/2 cup frozen peas
- 1/2 cup frozen pearl onions
- 1 Tbsp chopped fresh thyme
- 1 prepared pie crust, dairy free if needed
- 1 egg, lightly beaten with 1 Tbsp water to create an egg wash
Creamy Crockpot White Chicken Chili
By sandy_h
Aunt Cheryl's recipe from Boca 2018
- 1 lb boneless skinless chicken breast strimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz chicken broth (low sodium)
- 2 15 oz cans great Northern beans drained and rinsed
- 2 4 oz cans diced green chiles (one hot, one mild)
- 1 15 oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
Toasted Pecan-and-Broccoli Salad
By sandy_h
From Southern Living May 2007
- 1/3 cup chopped pecans
- 1 cup light mayonnaise
- 1/3 cup sugar
- 2 tablespoons cider vinegar
- 1 1/2 pounds fresh broccoli florets, chopped
- 1/4 cup chopped red onion
- 1/3 cup sweetened dried cranberries or raisins
- 4 cooked reduced-fat bacon slices, crumbled
Caramel Peanut & Popcorn Snack Mix
By sandy_h
This caramel corn snack mix with peanuts and peanut butter pieces is sweet and salty
- 15 cups popped popcorn (about 3/4 cup kernel)
- Vegetable cooking spray
- 1 cup plus 2 tablespoons firmly packed dark brown sugar
- 1/2 cup butter
- 1/2 cup dark corn syrup
- 1/4 teaspoon kosher salt
- 1 cup lightly salted dry-roasted peanuts
- Wax paper
- 1 (10.5-ounce) package candy-coated peanut butter pieces (such as Reese’s Pieces)
Chicken with Brussels Sprouts and Mustard Sauce
By sandy_h
A zesty mustard sauce dresses chicken breasts and sautéed Brussels sprouts
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons butter, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
Breakfast Casserole
By sandy_h
From Aunt Bessie
- 1/2 cup milk
- 3 eggs
- Frozen hash style potatoes
- Cheese
- Ham, cooked sausage, bacon, onion, red or green peppers, etc. (optional)
Spice-Rubbed Grilled Turkey Tenderloins
By sandy_h
From Southern Living March 2009 Suggested sides: Mashed potatoes and steamed asparagus
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon ground red pepper
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground coriander
- 1 1/2 pound turkey tenderloin
- 2 tablespoons olive oil