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Baked Oatmeal

Baked Oatmeal

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I have made this ahead of time and baked it the morning of several times

  • 2 cups frozen blueberries
  • 2 Tbsp lemon juice, divided
  • 1 (18-ounce) container regular oats
  • 3 large eggs, beaten
  • 1 cup firmly packed brown sugar
  • 1 cup unsweetened apple sauce
  • 1 Tbsp ground cinnamon
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups water
  • 1 cup milk
  • 1/4 cup melted butter
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Avocado Salad

Avocado Salad

By

Arrange Lettuce on a platter

  • 3 c. Shredded Lettuce
  • 3 Ripe Avocados
  • Juice of 1 Lime
  • 1 tsp Coarse Salt
  • 1 small White Onion, thinly sliced
  • 2 small Tomatoes, quartered
  • 1/2 tsp Ground White or Black Pepper
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Hamburger Buddy

Hamburger Buddy

By

Fit a food processor with a steel blade attachment

  • 3 cloves garlic, crushed and peeled
  • 2 medium carrots cut into 2-inch pieces
  • 10 ounces while mushrooms, cut in half
  • 1 large onion, cut into 2-inch pieces
  • 1 pound lean ground beef (or turkey)
  • 2 tsp dried thyme
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups water
  • 1 (14-ounce) can beef broth
  • 8 ounces elbow noodles (2 cups)
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp all-purpose flour
  • 1/2 cup reduced fat sour cream
  • 1 Tbsp chopped fresh parsley or chives for garnish
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Roasted Eggplant & Feta Dip

Roasted Eggplant & Feta Dip

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1. Position oven rack about 6 inches from the heat source; preheat broiler

  • 1 medium eggplant, (about 1 pound)
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup crumbled feta cheese, preferably Greek
  • 1/2 cup finely chopped red onion
  • 1 small red bell pepper, finely chopped
  • 1 small chile pepper, such as jalapeño, seeded and minced (optional)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt
  • Pinch of sugar, (optional)
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Mediterranean Pasta with Fire Roasted Tomatoes

Mediterranean Pasta with Fire Roasted Tomatoes

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Place tomato halves, cut-sides up, on foil lined cookie sheet (with lip) sprayed with no stick cooking spray

  • 2 lbs. medium plum tomatoes (10 to 12) – I used coctail
  • 1/2 cup olive oil, divided
  • 2 cloves garlic, minced
  • 1 Tbsp McCormic Italian Seaoning
  • 1/2 tsp crushed red pepper
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
  • 8 oz fettuccine pasta
  • Parmesan cheese
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Banana Muffins

Banana Muffins

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In Medium Bowl, mix oil, eggs, and bananas

  • 2/3 cup Oil
  • 2 Large Eggs
  • 1 cup Bananas, mashed
  • 1 cup Flour
  • 1 cup Sugar
  • 1 (3.8 oz) Instant French Vanilla Pudding
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
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BLT Salad with Vinaigrette

BLT Salad with Vinaigrette

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In large skillet cook bacon over medium heat until crisp, turning occasionally

  • 8 slices bacon
  • 4 slices country Italian Bread
  • 1 1/2 cups cherry tomatoes
  • 8 cups torn Romaine lettuce
  • 1/3 cup blue cheese crumbles
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp sugar
  • 1 Tbsp Dijon mustard
  • salt and ground pepper
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Banana Nut Muffins with Oatmeal Streusel

Banana Nut Muffins with Oatmeal Streusel

By

These are not as tasty as the signature banana muffin, but much healthier!

  • Streusel:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cup packed brown sugar
  • 2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup mashed ripe bananas (about 2)
  • 3/4 cup milk
  • 3 Tbsp canola oil
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1/4 cup chopped walnuts, toasted
  • 6 Tbsp oats
  • 5 Tbsp all purpose flour
  • 2 Tbsp brown sugar
  • 2 Tbsp butter, softened
  • 1/4 tsp ground cinnamon
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Chili's Balsamic Citrus Vinaigrette

Chili's Balsamic Citrus Vinaigrette

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Whisk all ingredients together

  • 11 oz Balsamic Vinegar
  • 4 oz Orange Juice
  • 8 oz Extra Virgin Olive Oil
  • 2 Shallots
  • 2 Tbs. Fresh Thyme
  • 2 Tbsp Fresh Parsley
  • 2 Tbsp Sugar
  • salt and pepper to taste
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Pad Thai

Pad Thai

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Cook pasta according to package directions; drain

  • 2 chicken breasts, boneless, skinless
  • 6 oz linguine
  • 1/3 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 tsp crushed red pepper
  • 1/4 cup reduced-fat peanut butter
  • 3 Tbsp fish sauce
  • 1 Tbsp ketchup
  • 2 tsp vegetable oil
  • 2 Tbsp garlic, minced
  • 1 cup green onions, sliced
  • 1 egg
  • 1 cup bean sprouts, if available
  • Garnish with cilantro, chopped peanuts, and a lime wedge if desired
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