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Recipes
Roasted Asparagus with Sweet Potatoes and Chickpeas
By devogirl
This summer dish is a delicious combination of vegetables
- 2 sweet potatoes, cut into 1- to 2-inch chunks
- 12 ounces asparagus, ends trimmed, cut into 1-inch pieces
- 1 onion, sliced
- 3 garlic cloves, minced
- 1/4 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 cup canned chickpeas, rinsed and drained
- 1/4 cup Balsamic Vinaigrette Dressing (page 124)
Peanut butter fudge
By devogirl
Melt chocolate over hot water
- 1 package (12-oz) semi-sweet chocolate bits.
- 1/2 cup hot milk
- 3 cups sifted powdered sugar
- 1/2 cup smooth or crunchy peanut butter
Orange-Walnut Vinaigrette
By devogirl
Try this orange-walnut vinaigrette with a salad of bitter greens
- 1/3 cup walnut oil
- 1/3 cup orange juice
- 1 tablespoon red-wine vinegar
- 1 clove garlic, minced
- 1 teaspoon freshly grated orange zest
- 1 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Chicken and Stars
By devogirl
*This recipe is for babies, but I'm sure I can modify it for my toddlers
- 1 chicken breast
- 10 baby carrots
- 1/4 cup celery (1 stalk), chopped
- 1/2 leek or onion, chopped
- 1 teaspoon parsley, chopped
- 1 cup pasta stars, cooked
CROCKPOT PESTO CHICKEN AND SWEET POTATOES(4 SERVINGS)
By devogirl
This recipe serves 4 and takes 21 minutes
- 4 tablespoon- olive oil
- 3 tablespoon- lemon juice
- 1 clove- garlic
- 2 cup - basil, fresh
- 1/2 cup- walnuts, chopped
- 1/4 teaspoon- salt
- 1/4 teaspoon- black pepper ground
- 1 pound- chicken breast
- 1/2 cup- Parmesan cheese, grated
- 4 medium-sweet potato
- (Serve with)
- 4 cup- spinach
- 2 cup- lettuce, romaine
- 2 medium- orange
Independence Day Pasta Salad
By devogirl
Cook macaroni according to package directions; drain and rinse with cold water
- 8 ounces elbow macaroni, uncooked
- 1 cup celery, chopped
- l small cucumber, seeded and sliced small
- 10 cherry tomatoes, quartered
- 1/3 cup radishes, sliced thin and quartered
- 1/3 cup green bell pepper, chopped
- 1/4 cup green onion, chopped (green part)
- Chicken
- 1 cup mayo
- 1 Tbsp. Bills Best Chik-Nish seasoning
- l tsp. prepared mustard
- 1 tsp. seasoned salt
- 1 tsp. dillweed
Southwestern Chicken Lettuce Wraps with Spicy Chipotle Dipping Sauce
By devogirl
Crisp iceberg lettuce cradles a Southwest-inspired mix of rice, beans, chicken, and salsa
- Spicy Chipotle Dipping Sauce:
- 1 (8.8-ounce) package microwaveable precooked whole-grain brown rice (such as Uncle Ben's Ready Rice)
- 2 cups shredded rotisserie chicken
- 3/4 cup fresh salsa
- 1/3 cup chopped green onion (about 3)
- 1 (15-ounce) can reduced-sodium black beans (such as Bush's), rinsed and drained
- 12 iceberg lettuce leaves
- 1/2 cup reduced-fat sour cream
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lime juice $
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
Potato Smash Up
By devogirl
You can also leave the skin on the russet potatoes for a different texture in this dish
- 2 sweet potatoes
- 2 russet potatoes
- 1 1/2 cups butternut squash
- 1/4 cup butter or trans fat–free margarine
- 1/2 to 1 cup whole milk (dairy or soy)
Sun-Dried Tomato Egg Sandwich
By devogirl
To this day, my son's favorite sandwich is an Egg Pesto Melt
- 2 teaspoons oil
- 4 tablespoons diced onion
- 1 garlic cloves, minced
- 2 large eggs, whisked separately
- 2 tablespoons chopped sun-dried tomatoes
- 4 tablespoons white cheddar or mozzarella cheese
- 1/4 cup spinach leaves
- 2 English muffins
Sausage and Pepper Skewers
By devogirl
Use a few of the skewers from this recipe for a second recipe later in the week
- Nonstick cooking spray
- 6 cups water
- 1 (10-ounce) package quick cooking polenta
- 5 tablespoons canola oil
- 2 pounds hot Italian sausage
- 1 red bell pepper
- 2 green bell peppers
- 1 large yellow onion
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon spicy brown mustard
- Kosher salt and freshly ground black pepper
- 10 (10-inch) skewers