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Mozzarella, Ham, and Basil Panini

Mozzarella, Ham, and Basil Panini

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A few special ingredients--like freshly baked ciabatta bread or imported Dijon mustard--make a quick, simple sandwi...

  • 1 (16-ounce) loaf ciabatta, cut in half horizontally
  • 4 teaspoons Dijon mustard
  • 4 teaspoons balsamic vinegar
  • 1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
  • 12 basil leaves
  • 8 ounces sliced 33%-less-sodium cooked deli ham (such as Boar's Head)
  • 2 sweetened hot cherry peppers, sliced
  • 1 large plum tomato, thinly sliced
  • Cooking spray
4.5/5 (16 Votes)

Peppermint Cheesecake

Peppermint Cheesecake

By

Variation For a 9-inch springform pan:Wrap a double layer of foil around the bottom and outside of a greased 9-inch...

  • 18 chocolate sandwich cookies with white filling
  • 1/4 cup butter, melted
  • 30 striped round peppermint candies
  • 4 8 ounce package cream cheese, softened
  • 1 16 ounce carton dairy sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon peppermint extract or 3 drops peppermint oil
  • 4 eggs, lightly beaten
  • Chocolate curls and/or striped round peppermint candies, coarsely crushed
4.8/5 (4 Votes)

Slow-Cooker White Bean and Kielbasa Stew

Slow-Cooker White Bean and Kielbasa Stew

By

This is a great dish to freeze and keep on hand for last-minute lunches and dinners

  • 1 pound dried white beans (such as great northern or navy)
  • 14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
  • 4 cups low-sodium chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1 teaspoon dried rosemary
  • 5 ounces baby spinach (6 cups)
  • country bread, for serving
4.5/5 (15 Votes)

Black Bean Hummus

Black Bean Hummus

By

You can also serve with assorted crudités

  • 1/2 cup chopped fresh cilantro, divided
  • 2 tablespoons tahini (roasted sesame seed paste)
  • 2 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1 garlic clove, peeled
  • 1/2 small jalapeño pepper, seeded
  • 3 (6-inch) pitas
4.4/5 (9 Votes)

Couscous and Black Bean Pilaf

Couscous and Black Bean Pilaf

By

This easy side dish is full of fiber and is great with Mediterranean dishes

  • 1 vegetable bouillon cube
  • 1/4 C. couscous
  • one 16-oz. can of black beans, drained and rinsed
  • 1/2 tsp. ground cumin
  • 1 Tbs. olive oil
  • 2 scallions, thinly sliced
  • Can add herbs such as parsley, dill, cilantro, or oregano.
4.7/5 (6 Votes)

Veggie Casserole

Veggie Casserole

By

A weelicious reader sent me the idea for this recipe and I absolutely love it! It’s the perfect dish to make when...

  • 1 Tbsp Butter or Olive Oil, plus more for greasing casserole dish
  • 1 Small Onion, chopped
  • 1 Cup Milk
  • 2 Eggs, whisked
  • 2 Cups Broccoli, cooked (can use frozen)
  • 1 Cup Corn, cooked (can use frozen)
  • 2 Cups Brown Rice, cooked (Whole Foods and Trader Joe’s sell pre-cooked brown rice)
  • 1 Cup Cheddar Cheese, grated
4.4/5 (9 Votes)

Salted Caramel Brownies

Salted Caramel Brownies

By

With their rich, indulgent flavors, these layered brownies are a definite crowd-pleaser

  • Brownies:
  • 3 19/50 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 6 tablespoons butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cooking spray
  • Topping:
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 3 1/2 tablespoons evaporated fat-free milk, divided
  • 1/4 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 1 ounce bittersweet chocolate, coarsely chopped
  • 1/8 teaspoon coarse sea salt
4/5 (1 Votes)

Yankee Pot Roast

Yankee Pot Roast

By

Root vegetables add a touch of sweetness to this savory stew

  • 1 teaspoon canola oil
  • 2 pounds boneless chuck roast, trimmed
  • Cooking spray
  • 1 cup chopped yellow onion
  • 4 cups fat-free, less-sodium beef broth
  • 1 tablespoon whole-grain Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • 2 1/2 cups (1-inch) cubed peeled rutabaga (about 1 pound)
  • 2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)
  • 1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)
  • 2 cups (1-inch) cubed peeled baking potato (about 1 pound)
  • Fresh thyme sprigs (optional)
4.2/5 (6 Votes)

Roasted Zucchini with Pistachios and Mint

Roasted Zucchini with Pistachios and Mint

By

Roasted zucchini gets dressed up with a lemony pistachio topping

  • 6 medium zucchini, trimmed and halved lengthwise
  • 2 Tbs. olive oil
  • 1/4 cup roasted pistachios
  • 2 Tbs. minced mint leaves
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. finely grated lemon zest
  • 2 Tbs. fresh lemon juice
4.5/5 (2 Votes)

Five-Spice Chicken & Orange Salad

Five-Spice Chicken & Orange Salad

By

Five-spice powder is a Chinese seasoning shortcut combining multiple flavors in one convenient package

  • 6 teaspoons extra-virgin olive oil, DIVIDED
  • 2 teaspoon five-spice powder,
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 1 pound boneless, skinless chicken tenders, trimmed
  • 3 oranges
  • 12 cups mixed Asian or salad greens
  • 1 red bell pepper, cut into thin strips
  • 1/2 cup slivered red onion
  • 3 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
4.5/5 (2 Votes)