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Recipes
Rotini with Asparagus, Salmon & Cherry Tomatoes
By Jaymers
1. Bring a large pot and a small pot of salted water to boil 2
- 1 box Barilla PLUS® Rotini
- 1/3 cup extra virgin olive oil
- 8 ounces Skin On Salmon Filets
- 1/2 cup Scallion sliced
- 1 pound Asparagus chopped
- 2 cups cherry tomatoes halved
- 1 1/2 Fresh Lemon
- 2 tablespoons Fresh Tarragon chopped
- salt to taste
- black pepper freshly ground to taste
Lemon Orzo & Seared Scallops
By Jaymers
From Cooking Light Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine
- Cooking spray
- 1/2 cup prechopped onion
- 1 cup uncooked orzo (rice-shaped pasta)
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup dry white wine
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1 1/2 pounds sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Spicy Thai Pumpkin Soup
By Jaymers
1. Saute onions and garlic until soft
- 28 oz canned pumpkin
- 28 oz low sodium chicken broth
- 14 oz lite coconut milk
- 1 large onion
- 3 garlic cloves
- 1/2 tsp curry
- 1/2 tsp cumin
- 1/2 tsp cardamon
- 1/4 tsp corriander
- 1/4 tsp red pepper flakes
- 1/4 tsp cayenne pepper
- 2 tbs brown sugar
Spanish Rice
By Jaymers
1. Heat oil in a large, heavy skillet over medium heat
- 1 (15 ounce) can stewed tomatoes
- 1 1/2 cups chicken stock
- 1 1/4 cups rice
- 1 tablespoon butter or 1 tablespoon margarine
- 2 teaspoons chili powder
- 3/4 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1 teaspoon cumin
- 2 tablespoons chopped onion
S'more Brownies
By Jaymers
1. HEAT oven to 350°F. 2
- 10 Honey Grahams, broken in half (20 squares), divided
- 3/4 cup butter or margarine
- 4 squares BAKER'S Unsweetened Chocolate
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 1 cup flour
- 2 1/2 cups JET-PUFFED Miniature Marshmallows
- 1 cup BAKER'S Semi-Sweet Chocolate Chunks
Lime, Chicken and Avocado Salad
By Jaymers
1. For the marinade, in a small bowl, whisk together lime juice, honey, cayenne and salt to taste
- 1/2 C fresh lime juice
- 1/4 EVOO
- 2 tbsp honey
- 1/4 tsp cayenne pepper
- 4 boneless, skinless chicken breasts
- 1 large ripe avocado, pitted, peeled and sliced
- 1 C grape or cherry tomatoes, quartered
- 1/2 C cucumber peeled, seeded and chopped
- 1/4 C chopped fresh basil
Cumin Mushrooms
By Jaymers
1. Remove mushroom stems and wash
- 1 lb baby bella mushrooms
- 1 1/2 tbsp cumin seeds
- 1/2 tbsp ground cumin
- 2 tbsp evoo, divided
- 1/2 tbsp butter
- 1/2 tsp sea salt
Turkey and Black Bean Chili
By Jaymers
1. Heat olive oil in a stock pot
- 1 tsp. extra virgin olive oil
- 1 lb lean ground turkey
- 1/2 red pepper, chopped
- 1/2 yellow pepper, chopped (feel free to substitute green peppers)
- 1 onion, chopped
- 4 tsp. garlic, minced
- 1 small can green chiles, undrained
- 2 15-oz. cans diced tomatoes, undrained
- 2 15-oz. cans black beans, drained and rinsed
- 1 1/2 tsp. cumin
- 1 tsp. chipotle chile pepper (my favorite spice – I use McCormick)
- Sea or himalayan salt to taste
- Pepper to taste
Lasagna
By Jaymers
1. Soak lasagna noodles in warm water for a few minutes
- 1 lb ground beef
- 1 8oz box no boil lasagna noodles
- 24 oz spaghetti sauce
- 1 lb ricotta cheese
- 1 lb mozzarella cheese
Fiesta Shrimp
By Jaymers
1. Combine all seasonings and shrimp in bowl, toss to coat 2
- 1 1/2 lb shrimp
- 2 tsp coconut oil
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 6 cloves minced garlic
- 1/2 tsp onion powder
- 1 tsp oregano
- 3/4 tsp sea salt
- 2 T low sodium chicken broth
- 2 T fresh cilantro, for serving