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Recipes
Brownie-Bottom Coconut Chocolate Cream Cake
By Jaclyn
For the brownie layer: Preheat oven to 350
- Brownie:
- 1/2 c. butter (1 stick)
- 1 c. sugar
- 2 eggs
- 2 1/2 heaping T cocoa powder
- 1/2 tsp vanilla
- 1/2 c. plus 1 T flour
- Coconut Cream Filling:
- 1 1/2 c. half and half
- 1 1/2 c. coconut milk
- 2 eggs
- 3/4 c. sugar
- 1/4 c. plus 4 tsp cornstarch
- 1/4 tsp salt
- 3/4 c. flaked coconut
- 1/4 tsp coconut extract
- 1/4 tsp vanilla extract
- Chocolate Mousse:
- 1/4 c. butter, cut into pieces
- 2 eggs, separated and at room temperature
- 1/2 c. whipping cream
- 1/2 T vanilla extract
- 4 oz bittersweet chocolate
- 1/2 c. sugar
- pinch of corn starch
- Whipped Cream:
- 3/4 c. whipping cream
- 1/4 c. powdered sugar
- 1/2 tsp vanilla
- toasted coconut for garnish
Baked Eggplant Rollatini
By Jaclyn
1.) Slice eggplant in lengthwise into 12 1/8 inch thick slices
- 1 1/4 lb eggplant
- 1 egg
- 1/4 c. milk
- 1 c. breadcrumbs
- olive oil
- 1 (15 oz.) can tomato sauce
- 2 tsp. sugar
- 1/4 tsp. pepper
- oregano leaves
- 1/2 lb. monterey jack cheese
- 1 c. ricotta cheese
Gnocchi
By Jaclyn
Put flour in a large bowl and make a well
- 3 1/2 c. flour
- 2 eggs, beaten
- 1 1/2 T. salt
- 1 c. water
- 1 lb ricotta
Bean Nachos
By Jaclyn
1. Mix together the avocado, lime juice, and sweet chili sauce 2
- 1 can diced tomatoes, drained
- 2 ripe avocados, mashed
- 1 T lime juice
- 1 T sweet chili sauce
- 1 T oil
- 2 small red onions, diced
- 2 tsp. ground oregano
- 2 tsp. ground cumin
- 1/4 tsp. chili powder
- 1 T tomato paste
- 1 c. dry white wine
- 2 (15 1/2 oz) cans red kidney beans
- 3 T. cilantro
- Corn chips
- Shredded cheese
- Sour cream
- Pea shoots
Middle Eastern Kofta Kebabs with Lemon-Tahini Sauce
By Jaclyn
1. Preheat broiler to high
- 1/2 cup packaged cooked quinoa
- 1/3 cup coarsely chopped sweet onion
- 1/4 cup fresh mint leaves
- 1/4 cup plain nonfat Greek yogurt, divided
- 2 teaspoons cumin
- 1 1/4 teaspoons minced garlic, divided
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 pound 90% lean ground sirloin
- 1 tablespoon water
- 1 tablespoon tahini (roasted sesame seed paste)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon honey
- 1 English cucumber, thinly sliced (about 1 cup)
- 1 large ripe tomato, sliced
- Lemon wedges
Grilled Tilapia Bowls with Chipotle Avocado Crema
By Jaclyn
1. In a food processor, add plain yogurt, juice of 1 lime, avocado, garlic clove, chipotle pepper, salt and pepper
- Tilapia Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 large tilapia filets
- Chipotle Avocado Crema:
- 1/2 cup of plain Greek yogurt
- juice of one lime
- 1 large avocado
- 1 garlic clove
- 1 chipotle pepper {from a can of chipotle peppers in adobe sauce}
- salt & pepper
- Other Ingredients:
- 3 cups of cooked quinoa
- 15 oz. black beans, rinsed and drained
- 2 ears of fresh corn, shucked
- 1 roma tomato, diced
Quick Fall Minestrone
By Jaclyn
Heat oil in large Dutch oven over med-high heat
- 1 T canola oil
- 1 c. chopped onion
- 2 garlic cloves, minced
- 6 c. vegetable broth
- 2 1/2 c. (3/4 in) cubed peeled, butternut squash
- 2 1/2 c. (3/4 in) cubed peeled, potato
- 1 c. (1 in) cut green beans (about 1/4 lb)
- 1/2 c. diced carrot
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp salt
- 4 c. chopped kale or spinach
- 1/2 c. orzo (uncooked)
- 1 (16 oz) cannellini beans, rinsed and drained
Black Bean Salsa Chili
By Jaclyn
1.) Combine 1 1/2 c. beans, water, and sugar in a food processor and process until smooth
- 2 (15 oz) cans black beans, rinsed, drained, and divided
- 2/3 c. water
- 1 T dark brown sugar
- 1/2 lb ground turkey
- 1 c. chopped onion
- 1/2 c. chopped green bell pepper
- 1/2 c. chopped red bell pepper
- 3 bacon slices, chopped
- 1 1/2 T chili powder
- 1 T cumin
- 1 tsp dried oregano
- 1/8 tsp crushed red pepper
- 1 1/2 c. mild salsa
- 3 T tomato paste
- 1 (14 oz) can fat-free, less sodium beef broth
Greek Chicken and Pasta
By Jaclyn
1.) Heat oven to 350. Spray 11x7 glass baking dish with cooking spray
- 2 c. uncooked penne pasta
- 1/4 c. butter or margarine
- 1 large onion, chopped (1 cup)
- 1/4 c. all purpose flour
- 1 can (14 oz) reduce-sodium chicken broth
- 3 c. chopped rotisserie chicken
- 1 jar (6 oz) marinated artichoke hearts, drained and chopped
- 1/2 c. sun-dried tomatoes in oil, drained and chopped
- 1/3 c. sliced kalamata olive
- 2 T parsley
Spicy Chicken Shawarma
By Jaclyn
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic clove...
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 5 tablespoons plain low-fat Greek-style yogurt, divided
- 2 tablespoons fresh lemon juice, divided
- 3 garlic cloves, minced and divided
- 1 pound skinless, boneless chicken breast halves, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tahini
- 4 (6-inch) pitas, halved
- 1/2 cup chopped cucumber
- 1/2 cup chopped plum tomato
- 1/4 cup chopped red onion