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Recipes
Moroccan Chicken Stew - crock pot
By devogirl
Servings Per Recipe 4, Calories 600, Protein (gm) 52, Carbohydrate (gm) 65, Fat, total (gm) 15,
- 4 carrots, peeled and sliced
- 2 large onions, halved and thinly sliced
- 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
- 1/2 cup raisins
- 1/2 cup dried apricots, coarsely chopped
- 1 14 ounce can chicken broth
- 1/4 cup tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Hot cooked couscous
- Pine nuts, toasted
- Fresh cilantro (optional)
No Cook Chocolate Fudge
By devogirl
1. Heat in 1 1/2 quart saucepan until butter melts, butter and water
- 1/4 cup butter or margarin
- 1/4 cup water
- 1 tsp vanilla
- 3 cups powdered sugar
- 1/2 cup Pet dry milk powder
- 1/2 cup cocoa
- pinch of salt
- 1/2 cup chopped nuts
Strawberry Agua Fresca
By devogirl
Spanish for "fresh water," agua fresca is a refreshing, fruit-infused drink that is served throughout Mexico
- 4 cups water
- 1/3 cup sugar
- 6 cups hulled strawberries
- 1/4 cup fresh lime juice (about 2 limes)
Italian Stuffed Spaghetti Squash
By devogirl
This recipe is written as a vegetarian meal
- 1 Spaghetti Squash, halved, seeds removed
- 1 8oz can diced tomatoes
- 1 8oz can tomato sauce
- 1 ⁄2 medium onion, diced
- 1 small zucchini, diced
- 2 cloved garlic, minced
- 3-4 tbsp. fresh Italian parsley, minced
- 2-3 leaves fresh basil, minced
- 1 cup mozzarella cheese
- Parmesan
Roasted Asparagus with Scrambled Eggs
By devogirl
You do not want the pan too high of a temperature
- 3/4 pound fresh asparagus
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/8 cup freshly grated Parmesan
- 6 extra-large eggs
- 3 tablespoons half-and-half
- 1 tablespoon unsalted butter, divided
- 2 to 4 slices 7-grain bread
Winter Vegetable Medley with Paella-Style Orzo
By devogirl
nutritional information Per 2-cup serving: Calories: 289 Protein: 10 g Total Fat: 8 g Saturated Fat: 1 g Carbohydra
- 2 3/4 cups low-sodium vegetable broth
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. Italian seasoning
- 1/2 tsp. saffron threads
- 1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved
- 2 Tbs. olive oil
- 1 yellow bell pepper, cut into 16 pieces
- 1 cup orzo pasta
- 1/4 cup frozen peas
- 2 cups large cauliflower florets
- 8 green onions, each cut into thirds
- 1 cup large broccoli florets
Indian-Spiced Grilled Baby Squash
By devogirl
Grilling underscores the earthiness of the cumin and coriander and enhances teh nuttiness of pattypan squash
- 1 tablespoon olive oil
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1 pound baby pattypan squash, cut in half crosswise
- 1 medium red onion, cut "." into l-inch pieces
- Cooking spray
- 1 tablespoon fresh lemon juice
- 1 tablespoon thinly sliced'( nint leaves
Dark Chocolate Orange Cake
By devogirl
You will need an eight-inch springform pan for this rich and fudgy dessert
- 3/4 cup powdered sugar
- 3 large eggs
- 2 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa
- 2 tablespoons fresh orange juice
- 1 tablespoon Triple Sec (orange-flavored liqueur)
- 1 tablespoon hot water
- Dash of salt
- 2 ounces bittersweet chocolate, chopped
- Powdered sugar (optional)
- Orange rind strips (optional)
Chicken & Asparagus with Melted Gruyere
By devogirl
For this elegant dish, boneless chicken breast and asparagus are smothered in a luxurious white-wine sauce with jus...
- 8 ounces asparagus, trimmed and cut into 1-inch pieces
- 2/3 cup reduced-sodium chicken broth
- 2 teaspoons plus 1/4 cup all-purpose flour, divided
- 4 boneless, skinless chicken breasts, (1 1/4 to 1 1/2 pounds), trimmed and tenders removed (see Note)
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon canola oil
- 1 shallot, thinly sliced
- 1/2 cup white wine
- 1/3 cup reduced-fat sour cream
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
- 2 teaspoons lemon juice
- 2/3 cup shredded Gruyère cheese
Three-Pepper Beef Wraps
By devogirl
This recipe is as versatile as the cook preparing it
- 1 each large green, sweet red and yellow peppers, julienned
- 1 medium onion, halved and sliced
- 2 tablespoons olive oil, divided
- 3/4 pound lean ground beef (90% lean)
- 1 can (16 ounces) kidney beans, rinsed and drained
- 3/4 cup salsa
- 1/4 teaspoon steak seasoning
- 1/4 teaspoon pepper
- 6 flour tortillas (8 inches), warmed
- 1/2 cup shredded reduced-fat cheddar cheese