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Recipes
Italian Zucchini Pasta Salad
By Hester
1.Slice your zucchinis halfway through and then spiralize them, using Blade B
- 1.5 large zucchinis (or two medium)
- 1 cup quartered artichoke hearts, drained, patted dry
- 3 thick deli slices of provolone cheese, sliced into cubes
- 3/4 cup cubed salami
- 1/2 small red onion, sliced thinly
- 6 cherry tomatoes, halved
- 1/3 cup quartered black olives
- For the dressing
- 1.5 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 1/8 tsp red pepper flakes
- salt and pepper, to taste
Quinoa Corn Edamame Salad
By Hester
This Quinoa Corn Edamame Salad is an excellent source of fiber, protein and calcium – and it will keep you feelin...
- 2 cups frozen, shelled, edamame
- 1 cup frozen corn
- 1 cup cooked, cooled quinoa (leftover is great)
- 1 green onion, sliced (just green parts)
- 1/2 red sweet bell pepper, diced
- 2 Tbsp minced fresh cilantro
- 1 1/2 Tbsp olive oil
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp freshly squeezed lime juice
- 1/4 tsp salt
- 1/4 tsp chili powder
- 1/4 tsp dried thyme
- 1/8 tsp freshly ground black pepper
- dash of cayenne
Thai Peanut Chicken Saute
By Hester
1.Heat the oil in a pan over medium-high heat, season the chicken with salt and pepper, add the chicken to the pan ...
- 1 tablespoon oil
- 4 (6 ounce) skinless and boneless chicken breasts, pounded thin
- 1 red pepper, sliced
- 1 tablespoon red curry paste
- 1 (14 ounce) can coconut milk
- 1/4 cup peanut butter
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon chili sauce such as sriracha (or to taste)
- 1 cup peas
- 2 tablespoon cilantro, chopped
- Chicken Satay
- 2 teaspoons coriander seeds (toasted and ground)
- 2 teaspoons cumin seeds (toasted and ground)
- 1/4 teaspoon turmeric (ground)
- 2 stalks lemongrass (peeled & chopped)
- 1 shallot (diced)
- 1 tablespoon garlic (grated)
- 1 tablespoon galangal (or ginger, grated)
- 1 birds eye chili (sliced)
- 1 lime (juice and zest)
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon oil
S'mores Cake - My Own Creation
By Hester
August 10 is National S'mores Day, I've created this cake to celebrate the occasion
- CAKE
- 1 Yellow Cake Mix
- 1 cup Graham Cracker Crumbs
- 1 1/2 cups Milk
- 1/3 cup Canola Oil
- 4 Eggs
- 2 cups Miniature Marshmallows
- FILLING
- 2 cups Chocolate Chips (reserve 1/2 cup)
- 1 (3.5 oz.) pkg Vanilla Pudding Mix
- 1 cup Milk (cold)
- 1 (8 oz) pkg Fat free cream cheese (softened)
- 1 (7 oz) jar Marshmallow Cream
- 1 (12 oz) Cool Whip (thawed)
- 1 (16 oz) Hot Fudge Topping
- DECORATIONS
- 1 cup Graham Cracker Crumbs
- Miniature graham crackers
- Miniature marshmallows
- Reserved melted choc chips
Leftover Mashed Potato Puffs
By Hester
Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, che...
- 2 eggs
- 1/3 cup sour cream, plus more for serving
- 1 heaping cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped chives
- salt and black pepper, to taste
- 3 cups mashed potatoes
Spaghetti Squash Shrimp Pad Thai
By Hester
1.Brush the inside of the spaghetti squash with oil and roast, skin side up, in a preheated 400F/200C oven until te...
- 1 medium spaghetti squash (~4lb), cut in half, and seeds removed
- 2 teaspoons oil
- 1 tablespoon tamarind concentrate or 1/4 cup lime juice
- 3 tablespoons fish sauce or soy sauce
- 3 tablespoons palm sugar or brown sugar
- 1 tablespoon chili sauce or to taste
- 2 tablespoons peanut butter (optional)
- 1 tablespoon oil
- 8 ounces shrimp, peeled and deveined
- 2 shallots, diced
- 3 cloves garlic, chopped
- 2 cups bean sprouts
- 1 cup carrot, julienned
- 2 eggs, lightly beaten
- 4 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
Basic Tahini Sauce
By Hester
Serve with Chicken Shwarma
- 2-3 garlic cloves
- salt
- 1/2 cup tahini paste (be sure to stir first if it's the type that separates)
- 1/4-1/2 cup cold water
- 2 to 3 lemons, juice of
Layered Pizza Dip
By Hester
1 Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order ...
- 1 (8-oz.) container soft cream cheese with chives and onions
- 1/2 cup chunky pizza sauce
- 1/2 cup chopped green bell pepper
- 1/3 cup finely chopped pepperoni
- 2 oz. (1/2 cup) shredded mozzarella cheese
- 2 oz. (1/2 cup) shredded Cheddar cheese
Chicken and Artichoke Casserole
By Hester
Preheat oven to 350 degrees
- 20 ounces boneless skinless chicken breast meat, cut in 1" strips
- 1/4 cup butter, divided
- 2 cloves garlic, pressed
- 1 cup sliced mushrooms
- 1 (7-oz.) jar marinated artichoke hearts, drained
- 2 tablespoons flour
- 1 (14-oz.) can low sodium chicken broth
- Bake the casserole, uncovered, for about 30 to 45 minutes.
- Per Serving: 343 Calories; 16g Fat; 40g Protein; 9g Carbohydrate; 2g Dietary Fiber; 113mg Cholesterol; 575mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 3 Fat. Points: 9
- LOW CARB SERVING SUGGESTIONS: Steamed broccoli, a big green salad (watch the carb count on your salad dressings. Higher fat dressings usually have lower carb counts)
- SERVING SUGGESTIONS: Follow LC Suggestion above and add brown rice.
Jicama Slaw with Curry-Lime Dressing
By Hester
In a medium bowl, stir together the jicama, cabbage and green onions
- 2 cups jicama, shredded
- 1 cup green cabbage, thinly sliced
- 2 green onions, greens and whites sliced
- Zest of 1 lime*
- Juice of 1 lime*
- 1 teaspoon honey
- 1 teaspoon curry powder
- 1/2 teaspoon salt