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Recipes
Salmon Fillets with Orange-Basil Sauce
By PKMom
1. Thaw fish if frozen. For sauce, combine concentrate, oil, basil, water, tarragon, Worcestershire sauce and garli...
- 6 4oz boneless, skinless fresh or frozen salmon fillets, cut 1 inch thick
- 1/4 cup (or more to taste) frozen orange juice concentrate, thawed
- 3 Tbsps olive oil or cooking oil
- 2 Tbsps fresh basil or 2 tsp dried basil
- 2 Tbsps water
- 1 Tbsp fresh tarragon or 1 tsp dried
- 1 Tbsp Worcestershire sauce
- 2 cloves garlic, minced
Applesauce Muffins
By PKMom
1. Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray
- 2 cups Cheerios® cereal
- 1 1/4 cups Gold Medal® all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 cup applesauce
- 1/3 cup fat-free (skim) milk
- 2 tablespoons vegetable oil
- 1 egg or 1/4 cup fat-free egg product
- 1/2 cup raisins, if desired
Tuna and Fresh Mozzarella pizza
By PKMom
Preheat oven to 450oF (230oC)
- 4 thick naan or pita breads
- 3 tbsp (45 mL) pesto
- 1 can (180 g) low-sodium tuna, drained
- 1/2 bell pepper, cut into strips
- 1/2 zucchini, cut into rounds
- 1 tomato, seeded and diced
- 2 tsp (10 mL) capers, drained
- 7 oz (200 g) Canadian Fresh Mozzarella, sliced
- Freshly ground pepper
Shrimp Salad
By PKMom
This recipe uses raw shrimp in the shell
- 3 tablespoons kosher salt plus
- 1 teaspoon kosher salt
- 1 lemon cut into quarters
- 4 pounds large shrimp in the shell - (16/20 ct)
- 2 cups good mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons good white wine (or white wine vinegar)
- 1 teaspoon freshly-ground black pepper
- 6 tablespoons minced fresh dill
- 1 cup minced red onion - (1 onion)
- 3 cups minced celery - (abt 6 stalks) or try finely chopped cucumber
Cheddar-crusted perogies and veggies
By PKMom
Cook perogies in salted boiling water according to instructions on packaging
- 2 lb (1 Kg) store-bought frozen perogies,your choice of flavour
- 2 tbsp (30 mL) butter
- 4 cloves garlic, chopped
- 1 red onion, finely sliced
- 8 oz (240 g) mushrooms, sliced
- 1 red bell pepper, diced
- 8 oz (240 g) baby spinach
- Salt and freshly ground pepper
- 1/4 cup (60 mL) 15% cooking cream
- 1/4 cup (60 mL) sodium-reduced vegetable broth
- 2 tbsp (30 mL) fresh chives, chopped
- 6 1/2 oz (185 g) Canadian Medium Cheddar, grated
Chicken Pot Pie--#1 good
By PKMom
Preheat the oven to 400 degrees F
- 1 1/4 pounds boneless chicken breasts, cut into 1-inch cubes
- Sea salt and black pepper
- 3 tablespoons olive oil, plus more for brushing
- 1 tablespoon unsalted butter
- Pinch fresh grated nutmeg
- 3 stalks celery, chopped
- 2 medium carrots, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 small onion, chopped
- 6 ounces green beans, snipped and cut into 1/2-inch pieces (about 1 cup)
- 6 white mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 3 cups low-fat milk
- 1 cup frozen green peas, thawed
- 4 sheets frozen phyllo dough, thawed
Fresh Asparagus Soup
By PKMom
A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese
- 1 pound fresh asparagus
- 3/4 cup chopped onion
- 1/2 cup vegetable broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 1/4 cups vegetable broth
- 1 cup soy milk
- 1/2 cup yogurt
- 1 teaspoon lemon juice
- 1/4 cup grated Parmesan cheese
Mashed Sweet Potatoes:
By PKMom
Peel and cut sweep potatoes into pieces
- 2 pounds sweet potatoes
- 1/2 cup heavy cream (optional, I leave out)
- 3 tablespoons light brown sugar
- 3 tablespoons butter
- 1 teaspoonful maple syrup
- Pinch salt and pepper
- 1 teaspoon fresh thyme leaves, optional
- Pinch of nutmeg or allspice, optional ( I use allspice)
OATMEAL COOKIES (Ellen’s Mom’s Recipe)
By PKMom
Cream together the butter/shortening and sugar
- 1 cup shortening or butter (I use ½ of each)
- 1 cup granulated sugar
- 1 egg
- 3 cups oatmeal
- 1 cup flour
- 1 tsp baking soda
- 1 tsp salt
Roasted Chickpeas
By PKMom
1. Preheat oven to 450 degrees F (230 degrees C)
- 1 (12 ounce) can chickpeas (garbanzo beans), drained
- 2 tablespoons olive oil
- 1/2 tsp salt (optional)
- 1/4 tsp garlic salt (optional)
- 1/4 tsp cayenne pepper (optional)