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ASIAN GINGER CARROT DRESSING

ASIAN GINGER CARROT DRESSING

By

Skinnytaste.com Servings: 6 • Size: 2 tbsp • Points +: 2 pts • Smart Points: 3 Calories: 82

  • 1/4 cup shredded carrots
  • 1/4 cup minced onion
  • 1 tbsp minced fresh ginger
  • 1 small clove garlic
  • 1 tbsp minced celery
  • 3 tbsp peanut oil (or sesame oil)
  • 3 tbsp rice vinegar
  • 2 tbsp water
  • 1 tbsp tomato paste
  • 2 tsp low sodium soy sauce (use tamari for gluten-free)
  • 1 1/2 tsp raw sugar
  • 1 tsp lemon juice
  • salt and fresh ground black pepper
  • Read more at https://www.skinnytaste.com/asian-ginger-carrot-dressing/#D8tqg3UZQPU04jP6.99
0/5 (0 Votes)

Pot Roast Carbonnade

Pot Roast Carbonnade

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Preheat the oven to 325 degrees F

  • 1/2 pound slab bacon, cut into large lardons
  • 2 medium onions, sliced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds beef chuck, cut into large cubes
  • 5 carrots, peeled and cut into large chunks
  • Generous tablespoon all-purpose flour
  • 12 ounces beer (dark or light, depending on your preference)
  • 6 prunes
  • 1 tablespoon dried thyme
  • 1 cup beef stock
4/5 (1 Votes)

Greek Spaghetti Squash Toss

Greek Spaghetti Squash Toss

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Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta

  • 1 teaspoon olive oil
  • 1/4 cup thinly sliced red onion
  • 1/2 teaspoon minced garlic
  • 1/3 cup unsalted chickpeas, rinsed and drained
  • 1/2 teaspoon chopped fresh thyme
  • 6 cherry tomatoes, halved
  • 1 1/2 cups Easy Baked Spaghetti Squash
  • 1 cup baby spinach, torn
  • Dash of salt
  • 2 tablespoons crumbled feta cheese
0/5 (0 Votes)

Tex-Mex Baked Spaghetti Squash ‹ Hello Healthy

Tex-Mex Baked Spaghetti Squash ‹ Hello Healthy

By

Preheat your oven to 425°F and line your baking sheet with parchment

  • 1 (3-ounce) cooked Chicken Breast, cut into chunks
  • 1 medium Spaghetti Squash (about 4 cups cooked)
  • 1 tablespoon Olive Oil
  • 1 cup Kidney Beans, drained and rinsed
  • 1 cup fresh Salsa
  • 3 tablespoons fresh Coriander, chopped
  • 1/2 cup Shredded Cheddar Cheese
  • Sea Salt & Pepper
  • 1 tablespoon Chili Flakes
4/5 (1 Votes)

Creamy Dreamy Turkey Soup

Creamy Dreamy Turkey Soup

By

Bring a large pot of water to a boil

  • 4 cups roughly chopped cauliflower
  • 10 oz. raw boneless skinless turkey (or chicken) breast cutlet
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 2 cups fat-free milk
  • 2 tbsp. plus 2 tsp. light whipped butter or light buttery spread
  • 3/4 cup chopped onion
  • 3/4 cup chopped carrots
  • 3/4 cup chopped celery
  • 1 tsp. poultry seasoning
  • 3/4 tsp. dried parsley
  • 1 1/2 cups turkey (or chicken) broth
  • 1 cup turkey stuffing mix (about 1/3rd of a 6-oz. box)
0/5 (0 Votes)

Hungry Girl Protein Crepes

Hungry Girl Protein Crepes

By

Mix ingredients together, don't worry about clumps, they will dissolve while cooking

  • 1/2 cup liquid egg whites
  • 2 tbsp. vanilla protein powder with about 100 calories per serving (like the kind by Quest or Tera's Whey)
  • Seasonings of your choice (garlic powder, italian seasoning, etc...)
0/5 (0 Votes)

Spicy Black-Eyed Peas

Spicy Black-Eyed Peas

By

Recipe courtesy Paula Deen

  • 4 slices bacon
  • 1 medium onion, chopped
  • 1 (16-ounce) package dried black-eyed peas, washed
  • 1 (12-ounce) can diced tomatoes and green chiles
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups water
5/5 (1 Votes)

SAMURAI BURGER

SAMURAI BURGER

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CREATED BY: The Wicked Healthy Cookbook: Chad Sarno, Derek Sarno, and David Joachim

  • Burger:
  • 1/3 cup wasabi peas
  • ¼ cup fried garlic (see Pro Tip)
  • ½ cup mixed black and white sesame seeds
  • 2 tablespoons plant-based butter
  • 4 soft, squishy hamburger buns
  • 4 Beyond Meat Beyond Burgers (1 pound total)
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon toasted sesame oil
  • ½ cup Kimchi Mayo (page 117), for garnish
  • Thinly sliced red onion, crisped up in ice water, for garnish
  • ¼ English cucumber, sliced thin on a diagonal, tossed with 2 tablespoons kimchi liquid, for garnish
  • Thinly sliced red chiles, for garnish
  • Kimchi Mayo (Kimyo):
  • Makes about 2 cups
  • ½ jar (7 ounces) kimchi
  • ½ jar (7 ounces) plant-based mayo, such as Just Mayo
  • 1 tablespoon toasted sesame oil
0/5 (0 Votes)

Banana Pudding

Banana Pudding

By

PREPARE pudding with milk as directed on package

  • 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
  • 4 cups fat-free milk
  • 47 NILLA Wafers, divided
  • 5 to 6 medium ripe bananas, sliced (about 3 cups), divided
  • 2 cups thawed COOL WHIP LITE Whipped Topping
4/5 (2 Votes)

Dry Aged Prime Rib Roast

Dry Aged Prime Rib Roast

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Recipe courtesy Guy Fieri, July 2008

  • 6 rib beef roast, bone in, approximately 10 to 12 pounds
  • 1 package cheesecloth, cut in half (approximately 1 yard)
  • 1 sheet pan
  • 1 roasting rack to fit in sheet pan
  • Special equipment: Space in back of refrigerator for up to 10 days
  • 1 tablespoon dried thyme
  • 1 1/2 tablespoon dried rosemary
  • 4 tablespoons freshly cracked tri-color pepper
  • 1 1/2 tablespoons granulated garlic
  • 1 1/2 tablespoons granulated onion
  • 3 tablespoons kosher salt
  • 1 tablespoon coriander, toasted and cracked
  • 3 tablespoons olive oil
  • 3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
  • 2 yellow onions, peeled and quartered
  • 2 cups water
  • Pan drippings from roast, about 1 1/2 cups
  • 3/4 cup red wine
  • 2 cups beef stock
  • 3 tablespoons unsalted butter
  • Salt and freshly cracked black pepper
4/5 (1 Votes)