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Recipes
Southwestern Bean Chowder
By learen
In a small bowl, mash one can beans with a fork; set aside
- 2 cans (15oz ea)white kidney or cannellini beans, rinsed and drained, divided
- 1 med onion, chopped
- 1/4 c chopped celery
- 1/4 c chopped green pepper
- 1 T olive oil
- 2 garlic cloves, minced
- 3 c vegetable broth
- 1 1/2 c frozen corn, thawed
- 2 med carrot, shredded
- 1 can (4oz)chopped green chilies
- 1 T ground cumin
- 1/2 t chili powder
- 4 1/2 t cornstarch
- 2 cups 2% milk
- 1 c shredded cheddar cheese
- minced fresh cilantro and additional cheese if desired
Beef Potato and Quinoa Soup (Skinnytaste)
By learen
Saute oil in a large pot, add scallions and garlic and sauté until soft over medium heat, about 3 minutes
- 2 tsp olive oil
- 6-7 scallions, chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 tsp cumin
- 1/2 tsp Badia Sazon with Annato
- 1/2 lb beef, cubed into small bite size pieces (I used beef tenderloin)
- 5 cups water
- beef bullion
- 1 carrot, peeled and sliced
- 2 tbsp yellow bell pepper, diced
- 2 medium potatoes, peeled and cubed
- 1 cup cooked quinoa
- 6 tbsp fresh chopped cilantro
- salt and pepper to taste
Chicken Quesadillas and Fiesta Rice
By learen
PREHEAT oven to 425. Cook chicken in nonstick skillet until done and juices evaporate, stirring often
- 1 pound boneless chicken breasts, cubed
- 1 can Cheddar cheese soup
- 1/2 cup chunky salsa or Picante Sauce
- 10 each flour tortilla
- Fiesta Rice
- 1 can condensed chicken broth
- 1/2 cup water
- 1/2 cup chunky salsa
- 2 cups uncooked minute rice
Potato Lentil Stew
By learen
In a Dutch oven, saute onion and carrots in oil for 3 min
- 1 large onion, chopped
- 2 med carrots, chopped
- 2 t olive oil
- 4 t chili powder
- 3 garlic cloves, minced
- 3 t ground cumin
- 1 t dried oregano
- 1 carton (32oz) vegetable broth
- 3/4 c dried lentils, rinsed
- 2 cans(10 oz ea)diced tomatoes and green chilies
- 3 1/2 c frozen cubed hash brown potatoes, thawed
- 1 can (16oz)kidney beans, rinsed and drained
- 1/2 t salt
- 1/4 t pepper
Chicken with Artichokes and Roasted Red Peppers Low Fat
By learen
Season 3 chicken breasts with salt, pepper and garlic and set to cook on the George Foreman Grill
- 3 Chicken Breasts, cooked on the Foreman Grill seasoned with salt, pepper and garlic
- 1/2 Cup chopped onions
- 3 tsp chopped garlic
- 1 Cup Chicken broth/bullion
- 1 can artichokes (quartered)
- 1/2 jar Fire Roasted Red Peppers, sliced
- 1 cup tomatoes quartered (if using grape, cherry or campari)
- 1/2 tsp crushed red peppers
- 2 tbsp flour disolved into tap water for sauce thickening
Sweet Potato and Black Bean Chili
By learen
In a nonstick Dutch oven coated with Pam, saute sweet potatoes and onion in oil until crisp tender
- 3 large sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 1 T olive oil
- 2 T chili powder
- 3 cloves garlic, minced
- 1 t ground cumin
- 1/4 t cayenne pepper
- 2 cans(15oz ea)black beans, rinsed and drained
- 1 can (28oz)diced tomatoes, undrained
- 1/4 c brewed coffee
- 2 T honey
- 1/2 t salt
- 1/4 t pepper
- 1/2 c shredded reduced fat Monterey Jack cheese or Mexican blend
Autumn Chopped Salad
By learen
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon, and feta cheese
- 6-8 c chopped romain lettuce
- 2 med pears, chopped
- 1 c dried cranberries
- 1 c chopped pecans
- 8 slices thick cut bacon, crisp cooked and crumbled
- 6 oz feta cheese, crumbled
- poppy seed dressing
- balsamic vinaigrette
Slow Cooker Beef Pot Roast
By learen
1.Generously season both sides of roast with salt and pepper
- 1 (5 pound)bone-in beef pot roast
- salt and pepper to taste
- 1 tablespoon all-purpose flour, or as needed
- 2 tablespoons vegetable oil
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 1/2 cups chicken broth
- 3 medium carrots, cut into chunks
- 2 stalk celery, cut into chunks
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Oven Fries
By learen
Tyler Florence
- 2 russet potatoes, cut in half lengthwise, halves cut lengthwise into fourths to make 16 big fat wedges
- 1/4 c EVOO
- 3/4 t kosher salt
- 1/4 c freshly grated Parmigiano-Reggiano cheese
- 2 T chopped fresh flat leaf parsley
Roasted Dijon Pork with Baked Apple
By learen
Directions 1. Preheat oven to 375°F
- 4 (4 5 oz each) thinly sliced, center cut boneless pork loin chops
- 2 tbsp dijon mustard
- 1/2 C unsweetened applesauce add to shopping list
- 16 golden delicious apple slices (1/4" thick)