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Recipes
Broccoli-Chicken Bowls
By beanie
1. In a medium saucepan, bring the rice and 3 cups water to a boil; lower the heat and simmer, covered, u...
- 1 1/2 * 1 1/2 cups rice
- 3 * 3 cloves garlic, thinly sliced
- 3 * 3 tablespoons soy sauce
- 2 * 2 tablespoons sugar
- 1 1/2 * 1 1/2 tablespoons cornstarch
- * Salt and pepper
- 3/4 * 3/4 pound skinless, boneless chicken thighs, thinly sliced
- 3 * 3 tablespoons extra-virgin olive oil
- 1 * 1 bunch broccoli—broken into florets and stalks trimmed, peeled and thinly sliced
- 2 * 2 scallions, white and green portions thinly sliced separately
Asian Salad
By beanie
Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks
- 1/2 English cucumber
- 1 lg. carrot
- 1 celery stalk
- 15 oz. can baby corn
- 3 T rice vinegar
- 1/4 cup chopped cilantro
- 2 T soy sauce
- 1 T seasme seeds
- 1 T ginger
- 1 t sesame oil
- 1/2 t garlic
- 1/2 t jalapeno
Quick Mu Shu Pork
By beanie
Mu Shu Pork
- 1 pound(s) ground pork
- 1 tablespoon(s) dry sherry
- 2 tablespoon(s) lower-sodium soy sauce
- Pepper
- 1 tablespoon(s) vegetable oil
- 2 clove(s) garlic, crushed with press
- 1/4 teaspoon(s) crushed red pepper
- 1 cup(s) diced jicama
- 1 bag(s) (14-ounce) coleslaw mix
- 2 tablespoon(s) water
- 3 green onions, thinly sliced, plus additional for garnish
- 1 teaspoon(s) sugar
- 8 (8-inch) soft taco-size flour tortillas
- 8 teaspoon(s) hoisin sauce
Tropical Salad
By beanie
Fruit Salad
- 1/2 cup strawberry yogurt
- 2 Tbsp olive oil
- 1 1/2 tsp white balsamic vinegar
- 5 cups greens
- 1/2 cup shredded coconut
- 1/2 cut strawberries
- 1/2 cup mandarin oranges
Fish Tacos with Cabbage and Lime
By beanie
Fish Tacos
- 1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 1/4 cup sour cream
- 1 lime, half finely zested and juiced, half cut into wedges
- Hot sauce, such as Tabasco
- 12 corn tortillas
- 1/2 small head red cabbage, thinly sliced
- 1 cup fresh cilantro
- 1 small white onion, finely chopped
Bass with Tomato Pesto
By beanie
Preheat oven to 450 degrees F
- 1/3 cup(s) sun-dried tomatoes, drained
- 1/4 cup(s) roasted almonds
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) olive oil
- 1/3 teaspoon(s) pepper, divided
- 2/3 teaspoon(s) salt, divided
- 1 cup(s) quick-cooking polenta
- 2 cup(s) (1 %) low-fat milk
- 3 cup(s) water
- 4 (6 ounces each) fillets black sea bass
- 9 ounce(s) microwave-in-bag spinach
- 2 tablespoon(s) finely chopped fresh basil
Broccoli, Cheddar and Ham Strata
By beanie
Heat oven to 375°. Coat a 2-quart oval baking dish with nonstick spray
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 bag (1 pound) frozen chopped broccoli, thawed
- 1 loaf Italian bread (14 ounces), cut into cubes
- 1/2 pound sliced low-sodium deli ham, chopped
- 6 large eggs
- 1 1/2 cups 2% milk
- 2 tablespoons chopped fresh or freeze-dried chives
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar
Balsamic Roasted Green Beans
By beanie
Roasted Green Beans
- 2 lbs green beans
- 1 red bell pepper, cut into strips
- 1 small red onion, sliced
- 2 cloves garlic, sliced
- 2 Tbsp balsamic vinegar
- 2 tsp olive oil
- S&P