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Recipes
Crockpot Balsamic Chicken
By sybrmom
Pour the olive oil on bottom of crock pot place in chicken breasts, salt and pepper each breast put sliced onion on
- 4-6 boneless, skinless, chicken breasts
- 2 14.5 oz can diced tomatoes
- 1 onion thinly sliced (Not chopped)
- 4 garlic cloves
- 1/2 cup balsamic vinegar
- 2 tblsp olive oil
- 1 tsp each: dried oregano,basil, and rosemary
- 1/2 tsp thyme
- ground black pepper and salt to taste
Middle Eastern Chickpea Miniburgers (Cooking Light)
By sybrmom
Preparation 1. Place potato in a saucepan; cover with water
- 1 (8-ounce) red potato
- 3 tablespoons olive oil, divided
- 1 teaspoon minced garlic
- 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 2 large egg whites, lightly beaten
Rudy's BBQ Sauce
By sybrmom
Combine all ingredients in a large pot
- 1 (8 oz) can tomato sauce
- 1 cup ketchup
- 1/2 cup brown sugar
- 2 1/2 tbsp white vinegar
- 2 tbsp Worcestershire sauce
- 1/4 cup lemon juice (2 lemons)
- 1 tsp garlic powder
- 1 tsp coarse black pepper
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
Black Bean Soup-Low Fat (Eating Well)
By sybrmom
1.Heat oil in a large saucepan over medium heat
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 15-ounce cans black beans, rinsed
- 3 cups water
- 1/2 cup prepared salsa
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 4 tablespoons reduced-fat sour cream (optional)
- 2 tablespoons chopped fresh cilantro (optional)
Grandma Spencer's Peach Cobbler
By sybrmom
Heat oven to 350 degrees. Melt margarine in 9x13 baking dish
- 1 stick margarine
- 1 cup sugar plus 1/2 cup for sprinkling
- 1 cup flour
- 3/4 cup milk
- 1 tsp baking powder
- 1 lg can sliced peaches
Tagliatelle with Ham and Peas (Skinny Italian)
By sybrmom
Serves 6 Cook pasta in boiling salted water till al dente
- 1 lb tagliatelle or linguine
- 3 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp butter
- 5 oz smoked ham, cut into 1/2" dice
- 1 cup cooked fresh or thawed frozen peas
- 1/4 tsp salt
- 1/8 tsp fresh ground black pepper
Asian Peanut Noodles with Chicken (Gina's Skinny)
By sybrmom
Servings: 6 • Serving Size: 1/6th of recipe • Old Points: 6 pts • Points+: 8 pts Calories: 337
- Light Peanut Sauce:
- 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
- 5 tbsp better'n peanut butter
- 1 tbsp Sriracha chili sauce
- 2 tbsp honey
- 2 tbsp soy sauce (use Tamari for gluten free)
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 16 oz chicken breast, cut into thin strips
- salt and pepper (to taste)
- 1 tbsp Sriracha chili sauce (more or less to taste)
- juice of 1/2 lime
- 5 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce (use Tamari for gluten free)
- 1/2 tbsp sesame oil
- 8 oz rice noodles
- 3/4 cup green onion, chopped
- 1 1/4 cups shredded carrots
- 1 1/4 cups cup shredded broccoli slaw
- 1 cup bean bean sprouts
- 2 tbsp chopped peanuts
- 1 lime, sliced
- cilantro for garnish (optional)
Johny's Coconut Cream Pie
By sybrmom
Pie: In a saucepan, combine sugar, flour, cornstarch and salt
- Pie:
- 3/4 cup sugar
- 3 Tbsp cornstarch
- 1/4 tsp salt
- 2 cups milk
- 3 egg yolks, slightly beaten (reserve whites for meringue)
- 2 Tbsp butter
- 1 tsp vanilla
- 1 1/2 cups flaked coconut
- 1/3 cup coconut
- Cooled, baked pie crust
- Meringue:
- 3 egg whites, room temp
- 1/2 tsp cream of tartar
- 1/4 cup plus 2 Tbsp sugar
- 1/2 tsp vanilla
Bourbon Milk Punch
By sybrmom
Whisk together vanilla and sugar until sugar dissolves (or as close as you can get)
- 1/2 cup pure vanilla extract
- 1 cup sugar
- 2 cups heavy cream
- 4 cups whole milk
- 1 cup bourbon
Herbed Rack of Lamb with Lingonberry Sauce
By sybrmom
1. Preheat oven to 400°. 2
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon minced fresh rosemary
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced
- 5 tablespoons raspberry vinegar, divided
- 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1/4 cup tawny port
- 3 tablespoons finely chopped shallots
- 1/2 cup fat-free, less-sodium beef broth
- 1/3 cup lingonberry preserves
- 1 1/2 teaspoons butter