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Recipes
Blackened Chicken and Cilantro Lime Quinoa
By granolagina
Combine all the dry seasonings in a small bowl
- 2 Boneless Skinless Chicken Breasts
- 1/2 Teaspoon of Paprika
- 1/4 Teaspoon of Salt
- 1/4 Teaspoon of Pepper
- 1/4 Teaspoon of Cayenne Pepper
- 1/4 Teaspoon of Onion Powder
- 1/4 Teaspoon of Cumin
- 1 Teaspoon of Olive Oil
- 2 Cups of Low Sodium Chicken Stock
- 1 Cup of Quinoa
- Juice and Zest from Two Limes
- A Dash of Salt and Pepper
- 2 Tablespoons of Cilantro, chopped
vegetarian taco salad
By granolagina
Heat oil in a large nonstick skillet over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
- 4 large tomatoes
- 1 1/2 cups cooked long-grain brown rice (see Tip)
- 1 15-ounce can black, kidney or pinto beans, rinsed
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano, divided
- 1/4 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 1/3 cup prepared salsa
- 2 cups shredded iceberg or romaine lettuce
- 1 cup shredded pepper Jack cheese
- 2 1/2 cups coarsely crumbled tortilla chips
- Lime wedges for garnish
strawberry almond cream tart
By granolagina
Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly
- CRUST:
- 36 honey graham crackers (about 9 sheets)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 4 teaspoons water
- Cooking spray
- FILLING:
- 2/3 cup light cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- TOPPING:
- 6 cups small fresh strawberries, divided
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons sliced almonds, toasted
baked salmon with black bean and corn
By granolagina
ONE: Preheat oven to 350 F
- 4 - 4 oz wild-caught salmon fillets, rinsed in cold water and patted dry
- 1 cup fresh or frozen corn, thawed
- 1/2 cup red bell pepper
- 1 medium onion, diced, divided
- 1 tsp chile powder, plus additional for garnish
- 1 tbsp extra-virgin olive oil
- 1 large tomato
- 1 glove garlic, minced
- 1 cup cooked or canned black beans, rinsed and drained
- Juice of 1/2 lemon
- 1 cup loosely packed cilantro, chopped, divided
Chicken & Udon Noodle Bowl
By granolagina
Cook noodles according to package directions; drain and set aside
- 8 oz. package of dried udon noodles (preferable whole wheat)
- 4 c. low sodium chicken broth
- 1 Tbsp. fresh ginger, minced
- 2 jalapeno peppers, chopped
- 5 Tbsp. fresh lime juice
- 2 Tbsp. fresh lemon juice
- 1 tsp. lime zest
- 14 oz. unsweetened light coconut milk
- 1 lb. boneless skinless chicken breasts, cut into thin slices, each about 1" long
- 1 1/2 c. fresh baby portobello mushrooms, sliced
- 6 oz. baby spinach leaves (about 6 cups, loosely packed)
- 1/2 Napa cabbage, chopped (about 1-2 c.)
- 12 sprigs fresh cilantro, chopped (about 1/4 c.)
peanut butter crispy bars
By granolagina
Press cookie dough into an ungreased 13-in
- 1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
- 4 cups miniature marshmallows
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup butter, cubed
- 2 cups crisp rice cereal
- 1/2 cup salted peanuts
good for you blueberry muffins
By granolagina
Position a rack in the center of the oven and heat the oven to 400°F
- Nonstick cooking spray
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- 4 oz. (1 cup) whole-wheat flour
- 2 tsp. baking powder
- 1/2 tsp. table salt
- 1/4 tsp. baking soda
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 cup natural unsweetened applesauce
- 1-1/2 tsp. finely grated lemon zest
- 1 tsp. pure vanilla extract
- 3/4 cup low-fat buttermilk
- 1-1/2 cups fresh blueberries
Honey's Raspberry Hand Pies with White Chocolate Icing Drizzle
By granolagina
Mix fruit with sugar, cornstarch and lemon
- Filling:
- 1 quart fresh or frozen raspberries (if using frozen, thaw first)
- 3/4 cup sugar
- 2-1/2 Tablespoons cornstarch
- Juice of 1 lemon
- Crust:
- I'm a cheater. I promise I won't cheat on the Cherry one though! I used Pillsbury piecrust. I rolled it out and cut 5" circles.
- White Chocolate Icing Drizzle:
- 1/2 cup white chocolate candy melts
- 2 tablespoons milk
- 3/4 - 1 cup powdered sugar
strawberry shortcake muffin
By granolagina
2 c. whole wheat pastry flour Preheat oven to 400F; place cupcake papers in muffin pan
- 2 c. whole wheat pastry flour
- 1/2 c. organic sugar
- 2 t. baking powder
- 1/2 t. sea salt
- 1 egg
- 1 t. real vanilla
- 1 stick butter, softened
- 1/2 - 3/4 c. milk (raw if you have it!)
- 1.5 c. fresh strawberries, diced
chocolate cherry scones
By granolagina
Preheat oven to 400˚. Spray a baking sheet with nonstick cooking spray
- glaze:
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 cup chilled butter, cut into 1⁄4-inchslices
- 1/2 cup drained, chopped maraschino cherries, reserving 1 tablespoon cherry juice
- 2/3 cup heavy whipping cream
- 1 large egg, lightly beaten
- 1/4 cup dark chocolate morsels
- 1 tablespoon butter
- 1 1/2 tablespoons heavy whipping cream
- 1 tablespoon confectioners sugar