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Recipes
Broccoli Sesame Noodles
By devogirl
- Cook pasta to al dente according to the package instructions; drain, reserving the liquid
- Ingredients:
- 8 ounce - linguine pasta, dry
- 3 cup - broccoli, florets
- 1 clove - garlic
- 2 tablespoon - olive oil
- 1 tablespoon - sugar
- 6 tablespoon - vinegar, rice
- 3 tablespoon - soy sauce, low sodium
- 1 tablespoon - sesame oil
- 1/2 tablespoon - sweet red chili sauce
- Toppings:
- 3 stalk - green onion
- 1 teaspoon - sesame seeds
- Serve With:
- 2 cup - cherries
Chinese Five Spice Oven-Fried Chicken
By devogirl
1. Heat oven to 450 degrees F
- 1-1/2 cups panko bread crumbs
- 1 tsp Chinese five spice
- 1 tsp salt
- 1/4 cup honey
- 1 Tbsp lemon juice
- 1 broiler-fryer chicken (about 3-1/2 pounds), cut into 8 pieces, skin removed (or 3 chicken breasts)
Lasagna Rolls
By devogirl
1. Preheat oven to 375 degrees F
- 9 lasagna noodles, cooked (I recommend cooking a few extra noodles in case one breaks)
- 1 large egg
- 1 (16 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian herbs
- 1 tsp. Kosher salt
- 1 cup shredded mozzarella cheese
- 1 cup cooked, finely chopped spinach or broccoli (frozen vegetables that are drained well work great in this recipe)
- 1 1/2 cups your favorite tomato sauce
Cheese and Spinach Stuffed Chicken
By devogirl
Super Healthy Kids Serving Size: 1/2 cup cooked rice, 1 chicken breast (stuffed) with 1/4 of the tomatoes , 1/2 cu
- 1 cup brown rice, raw
- 1 cup spinach
- 1/4 cup cream cheese
- 2 teaspoon lemon juice
- 1/2 teaspoon thyme, dried
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper, ground
- 1 pound chicken breast
- 1 tablespoon olive oil
- 14.5 ounce crushed tomatoes, canned
- Serve With: 2 cup raspberries
White Bean Queso Dip
By devogirl
I like to use the Rotelle brand tomatoes with chilies because they deliver a nice amount of heat
- 1 (15-ounce) can white beans, drained, rinsed, and blotted dry
- 1 (10-ounce) can Rotelle tomatoes with green chilies, well drained
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon prepared yellow mustard
- 1/4 teaspoon cayenne (optional)
- 1/4 teaspoon salt
- 1 1/2 tablespoons fresh lemon juice
- Sliced pickled jalapenos, for garnish
Whole-Wheat Pancake Mix
By devogirl
This recipe makes a bit more mix than what you'd normally find in a box of the premade stuff, but I find that to be...
- 6 cups white whole-wheat flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 Tbsp baking soda
- 2 tsp salt
Broccoli Cheese Soup
By devogirl
1.Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup (240 ml) skim or low fat milk
- 1/2 cup (38 g) shredded low fat cheddar cheese
- 1 1/2 cups (195 g) broccoli or cauliflower, fresh or frozen, steamed
- 1 teaspoon diced onion
- 1/2 chicken or vegetable bouillon cube
Black Bean Quinoa Salad
By devogirl
If you have never tried Quinoa (pronounced Keen-wah), here is a little info on it: Quinoa has a delightful characte...
- 3 cups water
- 1 1/2 cup quinoa
- 2/3 can of black beans
- 1/2 large red bell pepper
- 3 sprigs of green onions
- 1 1/3 cup thawed frozen white corn
- 2 tsp oil
- 2 tsp. apple cider or red wine vinegar
- 1 tsp. hot sauce
- 1/4 tsp. garlic powder
- Salt + Pepper
Crock Pot Mexican Tortilla Lasagna
By devogirl
Layered with tortillas instead of lasagna noodles and packed with tons of veggies, salsa and cheese, this is a deli...
- 1 Tbsp Olive Oil
- 1 Large Onion, diced
- 1 Garlic Clove, minced
- 1 lb Lean Ground Turkey
- 1 Tsp Ground Cumin
- 1 Tsp Kosher Salt
- 1/2 Tsp Chili Powder
- 1 Large Egg, whisked
- 1/2 Cup Sour Cream
- 1 Cup Carrots, peeled and grated (about 2 carrots)
- 1 Cup Frozen Corn Kernels, defrosted
- 1/4 Cup Cilantro, chopped
- 1 12 oz Pkg. Corn Tortillas (12 Tortillas)
- 2 Cups Mexican Cheese Blend
- 2 16 oz Jar Mild Chunky Salsa
Aztecan Quinoa Salad
By devogirl
Prep Time: 30 Minutes Level: Easy Cook Time: 10 Minutes Food Network Kitchens
- 1 1/2 Cups Quinoa
- 5 Pickling Cucumbers, peeled and cut into 1/4 inch dice
- 1 Small Red Onion, cut into 1/4 inch dice
- 1 Bunch Italian Parsley, chopped leaves only
- 2 Bunches Mint, chopped leaves only
- 1/2 Cup Olive Oil
- 1/4 Cup Red Wine Vinegar
- Juice of 1 Lemon
- 1 1/2 TSPS Salt
- 3/4 TSPS Freshly Ground Black Pepper
- 6 Romaine Lettuce Leaves
- 1 Avocado, peeled, seeded and sliced for garnish
- Cracked Black Pepper Garnish (Optional)