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Recipes
Black Bean Soup Like You Mean It
By learen
Heat the oil in a large pot over med heat
- 2 T veg oil
- 1 large onion chopped
- 4 garlic cloves sliced
- 1 1/2 t kosher salt
- 1 1/2 t cumin
- 1 t chili powder
- 2 15 1/2 oz cans black beans, rinsed and drained
- 2 c lower sodium chicken broth
- 1 14 1/2 oz can diced tomatoes
- 1/3 c chopped fresh cilantro
- greens from 3 scallions chopped
- 1 lime cut into wedges
Simply Roasted Pork
By learen
Preheat oven to 425. Place the preserves in a small pan over med-low heat and cook 10 min or until melted
- 1/2 c apricot preserves
- 1 t salt
- 1 t dried oregano
- 3/4 t garlic powder
- 1/2 t freshly ground black pepper
- 3 lb boneless pork loin, trimmed
- cooking spray
Potato Pancakes
By learen
IC cookbook by Julie Beyer
- 4 large or 6 med raw potatoes, grated
- 2 eggs well beaten
- 1 t salt
- 1/2 t baking powder
- 1/4 c flour
- 1/8 t pepper
- 1 small onion, grated
Rosemary Roasted Potatoes
By learen
IC Cookbook by Bev laumann
- 4 to 6 new red potatoes
- 3 T olive oil
- 1 garlic clove, minced
- 1/4 t salt
- 1 T chives, fresh, chopped
- 1 t dried rosemary, slightly crushed
- dash pepper
Sauteed Cherry Tomatoes and White Beans
By learen
Warm oil in nonstick skillet over med heat
- 1 t olive oil
- 3 large scallions chopped
- 2 t thinly sliced fresh sage
- 3 c cherry tomatoes, halved
- 1 c canned no salt added white beans, rinsed and drained
- 1/8 t salt
- 1/8 t pepper
Turkey Tortilla Casserole (or chicken)
By learen
IN a bowl combine the turkey, soup, chiles, salsa, olives, green onion, and cumin
- 5 cups diced cooked turkey or chicken
- 1 can cream of mushroom soup
- 1 can 4oz diced green chilis
- 1 can 7oz grenn chili salsa
- 1 can 2oz sliced ripe olives, drained
- 1/3 cup thinly sliced green onions
- 3/4 teaspoon cumin
- 8 each corn tortillas, cut into 1/2 strips
- 2 cups shredded monterey jack cheese
- 2 cups shredded cheddar cheese
Peanut Brittle
By learen
COOK first 3 items to 240F
- 3 cups sugar
- 1 cup Karo syrup
- 1/2 cup water
- 3 cups peanuts
- 1 tablespoon butter
- 1 tablespoon baking soda
- 1 teaspoon salt
Mexican Lasagne (skinny)
By learen
In a nonstick skillet, cook beef over med heat until no longer pink; drain
- 1 lb lean ground beef
- 1 can 16oz fat free refried beans
- 2 t dried oregano
- 1 t ground cumin
- 3/4 t garlic powder
- 9 uncooked lasagna noodles
- 1 jar 16oz salsa
- 2 c water
- 2 c reduced fat sour cream
- 1 can 2.25oz sliced ripe olives drained
- 1 c shredded reduced fat Mexican blend cheese
- 1/2 c thinly sliced green onions
Sausage Potato Salad
By learen
For the salad: Bring a large pot of water to a boil over medium heat
- Dressing:
- Water, as needed
- 1 pound red potatoes
- 2 teaspoons extra-virgin olive oil
- 8 ounces kielbasa, sliced into 1/4-inch thick rounds
- 1 stalk celery, finely chopped, about 1/2 cup
- 2 green onions, thinly sliced, about 1/4 cup
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoons freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil
Antipasta Bites
By learen
Position a rack in the middle of the oven and preheat to 400
- 24 slices (4 in diameter) genoa salami
- 2 jars (6oz ea)marinated artichoke hearts, drained and finely chopped'
- 2/3 c finely chopped jarred roasted red peppers
- 1/4 c chopped fresh basil, plus more for garnishing
- 48 fresh perlini mozzarella balls