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Recipes
Prosciutto-Wrapped Mango Bites
By Jaymers
2 bites = 29 calories
- 1 ripe mango, peeled
- 1 1/2 C loosely packed arugula
- 1 oz fresh basil
- 4 very thin proscuitto slices
- 1/4 tsp pepper
Chinese Style Braised Peanuts
By Jaymers
1. Combine all ingredients in a large pot with eight cups of water
- 16 - 30 oz raw peanuts
- 3 star anise
- 2 cinnamon sticks or cassia barks
- 2 dried orange peel pieces (or 1 fresh orange peel)
- 5 cloves garlic, peeled
- 3 dried chilies
- 2 oz rock sugar or caster sugar
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons five spice powder
Creamy Cajun Shrimp Pasta
By Jaymers
1. Bring a large pot of water to a boil
- 1 lb shrimp
- 8 oz whole wheat pasta (1/2 box)
- 1 onion, sliced into thin strips
- 3 cloves garlic, minced
- 28 oz can crushed or diced tomatoes
- 1 C low sodium chicken broth
- 1 tbsp flour
- 2 tbsp half and half
- 4 tsp cajun seasoning
- 1/2 C sliced scallions
Honey Siracha Chicken Stiry Fry with Cashews
By Jaymers
1. Stir honey, sherry, vinegar, sriracha and salt in a small bowl
- 1/4 cup honey
- 2 tbsp dry sherry or Shao Shing cooking wine
- 1 tbsp white vinegar
- 1 tbsp sriracha, or to taste (I used 2 tbsp)
- 1 1/4 tsp salt
- 1 tbsp plus 2 tsp canola oil, divided
- 1 lb boneless, skinless chicken breast, cut into bite-sized cubes
- 4 garlic cloves, minced
- 1 tsp grated ginger root
- 6 cups chopped green cabbage
- 1/4 cup reduced-sodium chicken broth
- 2 tsp corn starch
- 3 scallions, sliced
- 3 tbsp chopped cilantro leaves
- 1/2 cup chopped cashews, preferably roasted unsalted
Hummus with Roasted Red Pepper
By Jaymers
Place all ingredients in a food processor; process until smooth
- 1/3 cup tahini (sesame seed paste)
- 1/4 cup water
- 1/4 cup chopped bottled roasted red bell peppers, rinsed and drained
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 3 garlic cloves, minced
- 1 (15 1/2-ounce) can chickpeas, rinsed and drained
Balsamic Asparagus w/ Cherry Tomatoes
By Jaymers
1. Chop tough ends off asparagus
- 1-1/2 lbs asparagus
- 1 C cherry tomatoes, cut in half
- 1 tbs. balsamic vinegar
- 2 tsp. orange juice
- 1 tsp. minced garlic
- 2 tbs. shredded parmesan cheese, fresh, such as Parmigiano-Reggiano
- 1/8 tsp. salt or to taste
- 1/8 tsp. pepper, or to taste
Beef with Red Wine Sauce
By Jaymers
1. Brown meat on all sides over medium-high heat
- 3 lb boneless beef chuck roast, cut into 1 inch pieces
- 1 medium onion, sliced
- 1 lb fresh mushrooms, halved (cremini or baby bellas)
- 1 1.61 oz packets brown gravy mix (or 2 .8 oz packets)
- 1 10.5 oz can low sodium beef broth
- 1 C red wine
- 2 tbsp. tomato paste
- 1 bay leaf
Cream of Chicken and Wild Rice Soup
By Jaymers
1. Combine all of the step 1 ingredients in your slow cooker
- First Step Soup Ingredients
- 6 cups chicken broth
- 3 cups of chopped, cooked chicken breast
- 2/3 cup of brown & wild rice mix
- 1 cup cubed carrots
- 1 cup diced celery
- 1 cup diced onions
- 1 ⁄2 teaspoon dry parsley flakes
- 1 ⁄4 teaspoon garlic powder
- 1 ⁄4 teaspoon onion powder
- 1/2 teaspoon ground turmeric
- 1 ⁄4 teaspoon ground ginger
- 1 ⁄2 teaspoon black pepper
- 1/2 tsp thyme
- Step 2 Cream Ingredients
- 1 ⁄4 cup cornstarch
- 1 cup light cream
- 2 cups milk
Hummus with Pesto
By Jaymers
Blend all ingredients in a food processor until smooth
- 1/3 C tahini (sesame seed paste)
- 1/2 C water
- 4 tbsp fresh lemon juice
- 1/4 teaspoon salt
- 1 (15 1/2-ounce) can chickpeas, rinsed and drained
- 1 1/2 tbsp pesto
- 2 tbsp evoo
- 1 tsp cumin
Orange Zest Salad
By Jaymers
1. Cut mixed baby greens into smaller pieces easier to eat
- 8 C mixed baby greens
- 1/2 C sliced red onion
- 1/4 C sunflower seeds
- 1/4 C dried cherries or cranberries
- parmesan cheese
- 1 1/2 tbsp grated orange rind
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 1/2 tbsp conola oil
- 1/4 tsp crushed red pepper