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Recipes
QUINOA AND CHICKPEA SALAD
By gammy
GLUTEN FREE, NUTRIENT RICH
- 1 CUP UNCOOKED QUINOA
- 1 CAN CHICKPEAS, RINSED AND DRAINED
- 1 RED PEPPER, FINELY DICED
- 1 ENGLISH CUCUMBER, FINELY CHOPPED
- 1 PINT CHERRY TOMATOES, HALVED
- 3/4 CUP CRUMBLED FETA CHEESE
- 1/2 VIDALIA ONION, CHOPPED
- 1/4 CUP OLIVE OIL
- 1 TABLESPOON LIME ZEST
- 3 LIMES, JUICED
- SALT AND PEPPER TO TASTE
ROASTED SWEET POTATOES
By gammy
HEALTHY VERSION OF CANDID SWEET POTATOES COOK TIME 45 MINUTES PREP TIME 15 MINUTES SERVES 4-6
- 2-1/2 POUND SWEET POTATOES, PEELED AND CUT INTO CHUNKS
- 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
- 2 TABLESPOONS AGAVE NECTAR
- 1 JUICE OF LIME (ABOUT 1 TABLESPOON)
- 4 CLOVES GARLIC (MINCED)
- 1 TABLESPOON FRESH GRATED GINGER
- 1 TEASPOON CINNAMON
- 1 TEASPOON CHILI POWDER
- 1 TEASPOON NUTMEG
- 1/2 CUP FRESH SCALLIONS (CHOPPED) FOR GARNISH
SALAD PRESTO
By gammy
PUT THE GREENS IN A MEDIUM SALAD BOWL
- 1 - 5 OUNCE MIXED GREENS (5 CUPS
- LIGHTLY PACKED)
- 2 TABLESPOONS OLIVE OIL
- 1 TABLESPOON RED WINE VINEGAR
- PINCH DRIED BASIL
- SALT AND FRESHLY GROUND BLACK
- PEPPER
CRAB IMPERIAL
By gammy
SAUTE GREEN PEPPER IN BUTTER UNTIL TRANSLUCENT, BUT NOT BROWN
- 1/4 LARGE GREEN PEPPER, DICED
- 1 TABLESPOON BUTTER
- 1 POUND CHESAPEAKE BAY CRABMEAT
- SALT AND PEPPER
- 1 TABLESPOON MUSTARD
- 4 TABLESPOONS MAYONNAISE
- DASH WORCESTERSHIRE SAUCE
- 1/2 CUP BREAD CRUMBS
- OLD BAY SEAFOOD SEASONING
SPICY GRILLED SHRIMP
By gammy
COMBINED ALL INGREDIENTS EXCEPT SHRIMP, WHISKING UNTIL THICKENED
- 1/4 CUP FRESH LEMON JUICE
- 2 TABLESPOONS WORCESTERSHIRE SAUCE
- 4 TEASPOONS OLD BAY SEASONING
- 2 TEASPOONS LEMON PEPPER
- 1 TEASPOON DRIED BASIL
- 4 CLOVES GARLIC, MINCED
- 1/2 CUP VEGETABLE OIL
- 1 POUND MEDIUM RAW SHRIMP, PEELED AND DEVEINED
ICY CAPPUCCINO BLEND SMOOTHIE
By gammy
ADD ALL INGREDIENTS INTO A BLENDER
- 1 SCOOP VANILLA PROTEIN POWDER
- 1 CUP COLD COFFEE
- 1 CUP ICE
- 1-2 PACKETS SPLENDA
SPICY SKILLET CHICKEN
By gammy
MAKES 6 SERVINGS HANDS ON - 10 MINUTES TOTAL TIME - 25 MINUTES
- 1 TABLESPOON VEGETABLE OIL
- 6 BONELESS SKINLESS CHICKEN BREAST HALVES
- 1 LARGE RED PEPPER, CUT INTO 1" PIECES
- 2 CUPS SLICED WHITE MUSHROOMS
- 2 15 OZ CANS TOMATO SAUCE
- 1/4 FRANK'S CAYENNE PEPPER SAUCE
CHEESY SPINACH AND ARTICHOKE DIP
By gammy
SERVE WITH CRACKERS AND ASSORTED CUT-UP VEGETABLES
- HINT:
- 1 CAN (14OZ) ARTICHOKE HEARTS, DRAINED AND FINELY CHOPPED
- 1 PACKAGE (10 OZ) FROZEN CHOPPED SPINACH, THAWED, WELL DRAINED
- 3/4 CUP GRATED PARMESAN CHEESE
- 3/4 CUP LIGHT MAYONNAISE
- 1/2 CUP SHREDDED MOZZARELLA CHEESE
- 1/2 TEASPOON GARLIC POWDER (IN PLACE OF GARLIC POWDER, SUBSTITUTE 1 ENVELOPE ITALIAN SALAD DRESSING MIX)
- BLEND PARMESAN AND MOZZARELLA CHEESES INSTEAD OF 2 CUPS OF MOZZARELLA CHEESE- SEPARATE.
STRAWBERRY PRETZEL DESERT
By gammy
MIX FIRST 3 INGREDIENTS IN A 9 X 13 PAN
- 1 TABLESPOONS SUGAR
- 3/4 CUP MARGARINE, MELTED
- 2 CUPS PRETZELS - CRUSHED (NOT
- FINE)
- 1/2 CUPS POWDERED SUGAR
- 2 CUPS WHIPPED TOPPING
- 1 8OZ CREAM CHEESE
- 2 CUPS MINATURE MARSHMALLOWS
- 1 6OZ PACKAGE STRAWBERRY GELATIN
- POWDER
- 1-1/2 CUPS BOILING WATER
- 1 10 OZ PACKAGE FROZEN STRAWBERRIES
MANDARIN ORANGE SALAD
By gammy
RUTH MOREHEAD'S RECIPE
- ROMAINE LETTUCE, TORN
- GREEN ONION, CHOPPED
- 1 CAN MANDARIN ORANGES, DRAINED
- 1 TABLESPOON SUGAR
- ALMONDS
- TOAST ALMONDS IN SUGAR UNTIL
- LIGHTLY BROWNED
- DRESSING
- 1/4 CUP VEGETABLE OIL
- 2 TABLESPOONS SUGAR
- 2 TABLESPOONS VINEGAR
- 1 TABLESPOON PARSLEY
- 1/2 TEASPOON SALT
- DASH RED PEPPER