Chef_Kate's profile page
Recipes
Yam Biscuits
By Chef_Kate
Preheat oven to 450°F. In a medium bowl, combine the baking mix and cinnamon
- 3 cups all-purpose baking mix
- 1/2 tsp ground cinnamon
- 1 (15-oz) can sweet potatoes (yams), drained and mashed
- 3/4 cup fat-free milk
Apricot Cranberry Nut Squares
By Chef_Kate
Preheat oven to 350°F. Line an 11 x 7-inch glass bar pan with enough foil to overhang slightly
- 1 cup whole-wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cardamom or 1/4 tsp ground cinnamon
- 1/2 cup orange juice
- 1/3 cup canola oil
- 1/4 cup egg substitute
- 1/4 cup packed brown sugar substitute blend
- 2 oz chopped walnuts, pistachios, or slivered almonds
- 1/2 cup apricot fruit spread
- 1/4 cup dried cranberries
Parmesan-Fried Zucchini
By Chef_Kate
Heat oil in small skillet
- One zucchini -- freshly ground
- One egg
- Grated Parmesan cheese
- Oil to fry
Chicken Lettuce Wraps
By Chef_Kate
In a small nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom
- 1 tsp toasted sesame oil
- 3 oz chicken tenders, all visible fat discarded, finely diced
- 2 medium green onions, finely chopped
- 1/2 small red bell pepper, finely chopped
- 2 medium button mushrooms, finely chopped
- 1/2 cup packaged shredded cabbage and carrot coleslaw mix
- 1 teaspoon grated peeled gingerroot
- 1 medium garlic clove, minced
- 1 tsp sweet chili sauce or 1/4 teaspoon crushed red pepper flakes
- 1 tsp soy sauce (lowest sodium available)
- 1 tsp plain rice vinegar
- 4 large lettuce leaves, such as romaine, Boston, or iceberg, carefully removed and kept whole
Un-breaded Chicken Breasts
By Chef_Kate
Put dehydrated onion into a food processor and process for about a minute
- 1 c dehydrated onion
- 1/2 tsp salt
- 1/2 tsp rosemary
- 1/2 tsp dried coriander
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp dried paprika
- 1/4 tsp black pepper
- 1/4 tsp red peppers
- 1 crushed bay leaf
- 1/4 tsp ground sage
- 1 c + 2 Tbsp grated parmesan cheese
- 4 chicken breasts, pounded thin
- 1 egg
Crepe Enchiladas
By Chef_Kate
Break eggs into mixing bowl and add cream
- 1 pound ground beef
- 1 pkg or can enchilada sauce or mix prepared
- 1 green onion
- 1 cup cheddar cheese
- 4 eggs
- 1/4 cup heavy cream
- 1 teaspoon butter
Chicken and Jicama Soup
By Chef_Kate
Broil chicken about 6 inches from heat for 15 to 20 minutes, turning once, or until no longer pink inside
- 2 boneless, skinless chicken breast halves (1/2 lb)
- 1 jar (7 1/4 oz) roasted red bell peppers, drained
- 1 medium onion, chopped (1/2 cup)
- 2 cups chicken broth, canned
- 2 Tbsp. lime juice
- 1 Tbsp. chopped fresh cilantro
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 cloves garlic, minced
- 1 cup peeled and cubed jicama
Chocolate Fudge Muffins
By Chef_Kate
Soften cream cheese in microwave 20 sec or so
- 1/3 cup almond flour
- 1/3 cup whey protein powder
- 1/8 cup flax meal
- 1/3 cup Splenda
- 1 Tbsp brown sugar twin
- 4 oz cream cheese
- 1 tbsp cocoa powder
- 1 oz unsweetened chocolate
- 1 tbsp butter
- 1 tsp vanilla
- 2 eggs
- chopped nuts (optional)
Lemon Blueberry Surprise Muffins
By Chef_Kate
Preheat the oven to 375-degrees
- Ingredients:
- Three eggs
- 3 tablespoons oil
- 1/4 cup heavy cream
- 1-1/4 cups vanilla whey protein powder
- 2 teaspoons baking powder
- 1/3 cup Splenda
- 1/4 teaspoon cinnamon
- 1 tablespoon grated lemon rind
- 1/2 teaspoon grated orange peel
- 1/2 cup blueberries
- 3 ounces cream cheese -- cut into nine cubes
- Nonstick spray or paper muffin liners
Lemon Blueberry Surprise Muffins
By Chef_Kate
Preheat the oven to 375-degrees
- Ingredients:
- Three eggs
- 3 tablespoons oil
- 1/4 cup heavy cream
- 1-1/4 cups vanilla whey protein powder
- 2 teaspoons baking powder
- 1/3 cup Splenda
- 1/4 teaspoon cinnamon
- 1 tablespoon grated lemon rind
- 1/2 teaspoon grated orange peel
- 1/2 cup blueberries
- 3 ounces cream cheese -- cut into nine cubes
- Nonstick spray or paper muffin liners