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Recipes
Chili Lime Chicken Tacos with Grilled Pineapple Salsa
By Peggie
Prepare Chili Lime Chicken And Grilled Pineapple Salsa according to directions
- 1 Recipe All Purpose Chili Lime Chicken
- 1 Recipe Grilled Pineapple Salsa
- 4 flour tortillas or 6-8 corn tortillas
- 1/2 cup favorite cheese, more or less
- Avocado Crema
- 1 medium avocado
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Greek Pasta Salad
By Peggie
Cook pasta as directed on package; drain
- 4 cups uncooked penne pasta
- 2 cups cherry tomatoes, quartered
- 1 cucumber, halved lengthwise, sliced
- 4 green onions, sliced thin
- 1/3 cup Kalamata olives, pitted, halved
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 tbsp. fresh snipped basil or 2 tsp dried basil
- 1/2 tsp. dried oregano
- 4 tsp. minced garlic from a jar
- 1/4 tsp. each salt and pepper
- 1 cup reduced-fat Feta cheese, crumbled
Southwestern Black Bean Salad
By Peggie
In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper
- 15.5 oz can black beans, rinsed and drained
- 9 oz cooked corn, fresh or frozen (thawed if frozen)
- 1 medium tomato, chopped
- 1/3 cup red onion, chopped
- 1 scallion, chopped
- 1 1/2 – 2 limes, juice of
- 1 tbsp olive oil
- 2 tbsp fresh minced cilantro (or more to taste)
- salt and fresh pepper
- 1 medium hass avocado, diced
- 1 diced jalapeno (optional)
Berry Cheesecake Poke Cake
By Peggie
1. Preheat oven to 350°F/175°C
- 1 box vanilla cake mix, prepared according to package
- 2 cups strawberries, stems removed
- 1 cup blackberries, mashed
- 1 cup raspberries, mashed
- 8 ounces cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 8 ounces whipped topping
- Sliced strawberries
- Blackberries
- Raspberries
- Crumbled graham crackers
MEXICAN CHICKEN AVOCADO SALAD
By Peggie
A fully loaded salad, satisfying to have as a meal! Crunchy lettuce topped with juicy, creamy avocado corn and toma...
- Lime Dressing / Marinade:
- 2 tbsp lime juice
- 1 tbsp honey
- 1/4 cup olive oil (65ml)
- 1 garlic clove, minced
- 1/2 tsp salt + black pepper
- Chicken:
- 2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5”)
- 1/2 tsp EACH chipotle powder (Note 1) and oregano
- 1/4 tsp cumin powder
- Salt & pepper
- 1/2 tbsp olive oil
- Avocado Salsa:
- 1 avocado, chunky dice (watch video to see how I do this)
- 1 cup cherry tomatoes, halved
- 3/4 cup corn kernels (canned, drained)
- 1/2 red onion, finely chopped
- Salad:
- 1/4 cup coriander / cilantro, finely chopped
- 5 heaped cups cos / romaine lettuce, cut into bite size pieces
Chocolate Nut Cluster Brookies
By Peggie
Step 1 Preheat oven to 180˚C (350˚F)
- 3/4 cup + 1/3 cup unsalted butter, at room temperature, divided
- 1 cup sugar
- 2 eggs, divided
- 1½ cups all-purpose flour, divided
- ½ cup Compliments Cocoa Powder
- ½ tsp salt, divided
- ⅓ cup firmly packed light brown sugar
- ⅓ cup agave nectar
- ½ tsp Sensations by Compliments Pure Vanilla Extract
- ½ tsp baking soda
- 1¼ cups roughly chopped Sensations by Compliments Milk
- Chocolate Pecan Caramel Clusters, divided
Mediterranean Salad
By Peggie
1. Preheat oven to 400°F/200°C
- 1 chicken breast
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh dill
- salt and pepper, to taste
- Dressing
- 1/3 cup greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 clove garlic, minced
- 1 tablespoon fresh dill
- salt and pepper, to taste
- Toppings
- 1 head romaine lettuce, chopped
- 1/2 cup cucumber, sliced and halved
- 1/2 cup olives, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup cherry or grape tomatoes, halved
- 1/2 cup feta, crumbled
Teriyaki Chicken
By Peggie
Sear the chicken thighs evenly in a pan, then flip
- 2 pounds chicken thighs, sliced into chunks
- 1 cup soy sauce
- 1/2 cup brown sugar
Cauliflower Pizza Bites
By Peggie
Preheat oven to 400 degrees F
- 1 large head cauliflower
- 2 large eggs
- 1 c. shredded mozzarella
- 1/4 c. shredded Parmesan
- 3 tbsp. finely chopped fresh basil
- 1 tbsp. garlic powder
- kosher salt
- Freshly ground black pepper
- 1/2 c. marinara
- 1/4 c. mini pepperoni
- Need to modify to light cheese and turkey pepperoni to make compliant
Butternut Squash and Black Bean Enchiladas (C3)
By Peggie
These vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week!
- 1 cup red enchilada sauce (homemade or canned)
- 1 tsp olive oil
- 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
- salt and pepper, to taste
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 10 oz can Rotel tomatoes with green chilies
- 1 1/2 cups reduced sodium canned black beans, rinsed and drained
- 1/4 cup cilantro
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup water
- 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
- 1 cup reduced-fat shredded Mexican cheese
- 2 tbsp chopped scallions, for garnish
- reduced-fat sour cream, for serving (optional)