MaryGladys' profile page
Recipes
Fruit Smoothie
By MaryGladys
In a blender or food processor container, combine all ingredients; process until smooth
- 1 pint fresh strawberries, stemmed and sliced or 2 cups frozen strawberries, slightly thawed
- 1 cup 1% milk
- 1 cup (8 ounces) plain or vanilla low-fat yogurt
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 cup crushed ice (5-6 cubes)
Game Hens With Cranberry Barbecue Sauce
By MaryGladys
Preheat the oven to 350 degrees
- 1 1/2 cups fresh cranberries
- 1/4 cup orange juice
- 1/4 cup commercial barbecue sauce
- 2 Tbs sugar
- 3 Cornish game hens, split
- Salt, to taste
- Freshly-ground black pepper, to taste
Fruit Smoothies
By MaryGladys
In blender or food processor, puree all ingredients until smooth
- 2 fresh California peaches OR 4 fresh California plums
- 1 cup nonfat plain yogurt
- 1 cup lowfat milk
- several ice cubes OR crushed ice
Ranch Dressing
By MaryGladys
Mash together the garlic cloves and salt until a paste is formed
- 1 clove garlic, peeled
- 2 pinches of kosher salt
- 3/4 cup buttermilk
- 2 Tbs fresh lime juice
- 1 Tbs minced fresh cilantro or parsley
- 1 Tbs snipped fresh chives
- kosher salt to taste
- black pepper to taste
Garlic Mashed Potatoes
By MaryGladys
Boil the potatoes over medium heat until tender and drain them
- 4 medium potatoes, peeled, cubed
- 7 garlic cloves, minced
- 1/3 cup fat-free (skim) milk, heated
- 1/4 cup fat-free sour cream
- 2 Tbs reduced-fat margarine
- Salt, (optional), to taste
- Freshly-ground black pepper, (optional), to taste
Smoky Honey Spiced Almonds
By MaryGladys
Preheat oven to 350 degrees
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 Tbs kosher salt
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 cups whole natural almonds
- 1/2 cup honey
Ginger Peach Smoothie
By MaryGladys
In a small, heat-proof bowl, pour boiling water over ginger
- 1 cup boiling water
- 1 piece (about 2-inches) fresh ginger, peeled and crushed
- 1/4 cup honey
- 2 peaches, pitted and chopped
- 1 pint peach sorbet
- 1 Tbs lime juice
Red Gazpacho
By MaryGladys
Combine all of the vegetables in a large bowl
- 5 large ripe tomatoes, peeled, seeded, and chopped
- 1 serrano pepper, minced
- 5 cloves garlic, minced
- 2 lemon cucumbers, peeled, seeded, and diced
- 1 red bell pepper, seeded and diced
- 1 red onion, peeled and thinly sliced
- 1 ripe but slightly firm avocado, peeled and diced
- 4 cups light beef stock or chicken stock
- 2 Tbs fresh lemon juice
- 2 Tbs medium-acid red wine vinegar
- 2 Tbs chopped fresh basil
- 2 Tbs chopped fresh Italian parsley
- 4 Tbs chopped fresh cilantro
- kosher salt and black pepper in a mill
- 1/2 cup best-quality extra-virgin olive oil
Granny Smith Pork
By MaryGladys
Heat the oil in a skillet over medium-high heat
- 1 tsp canola oil
- 1 1/2 lbs boneless pork, cut 1/2" cubes
- 4 medium Granny Smith apples, cored, and sliced into 1/2" wedges
- 1 cup dry white wine
- 2 Tbs brown sugar
- 1/4 cup cider vinegar
- 3 Tbs cornstarch or arrowroot powder
- 2 Tbs Worcestershire sauce
- Salt, to taste
- Freshly-ground black pepper, to taste
Speedy Mushroom and Sausage Pasta
By MaryGladys
Cook pasta according to package directions; drain
- 8 oz (about 3 cups) bow-tie pasta, uncooked
- 1 lb sweet Italian sausage links, cut in 1-inch pieces
- vegetable oil
- 12 oz (about 3-3/4 cups) fresh white mushrooms
- 1 cup coarsely chopped green bell pepper
- 1 cup chopped onion
- 2 cups prepared marinara sauce