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Recipes
Mediterranean Kale & Cannellini Soup
By Peggie
Heat oil in a large pot over medium-high heat
- 2 Tbsp olive oil
- 1 cup carrots diced (about 2 medium)
- 1 cup chopped yellow onion (1 small)
- 1 cup chopped celery (about 2)
- 4 cloves garlic, minced
- 1 (32 oz) carton low-sodium vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup farro, rinsed
- 1 tsp dried oregano
- 1 bay leaf
- Salt, to taste
- 1/2 cup slightly packed parsley sprigs (stems included)
- 4 cups slightly packed chopped kale, thick ribs removed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 Tbsp fresh lemon juice
- Feta cheese, crumbled, for serving
Zucchini Lattice Lasagna
By Peggie
Preheat oven to 350°. In a small bowl, make ricotta mixture: Stir together ricotta, Parmesan and eggs and season w...
- 2 c. ricotta
- 1 c. freshly grated Parmesan, plus more for sprinkling top
- 2 large eggs
- kosher salt
- Freshly ground black pepper
- 1 1/2 c. marinara
- 2-3 large zucchini, cut into large strips using a Y peeler and drained on paper towels
- 3 c. shredded mozzarella
cheesy garlic butter mushroom stuffed chicken
By Peggie
Chicken: Preheat oven to 200°C or 400°F
- Mushrooms:
- 4 tablespoons butter
- 8 ounces (250 grams) brown mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley chopped
- Salt and pepper, to taste
- Chicken:
- 4 chicken breasts, skinless and boneless
- Salt and pepper, to season
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 8 slices mozzarella cheese
- 1/4 cup fresh grated parmesan cheese
- Garlic Parmesan Cream Sauce:
- 1 tablespoon olive oil
- 2 large cloves garlic minced or finely chopped
- 1 tablespoon Dijon mustard
- 1-1/2 cups half and half or use reduced fat cream or evaporated milk*
- 1/2 cup finely grated fresh Parmesan cheese
- Salt and pepper, to your tastes
- 1/2 teaspoon cornstarch cornflour mixed with 2 teaspoons of water (OPTIONAL FOR A THICKER SAUCE)
- 2 tablespoon fresh chopped parsley
Fried Pickles with Cajun Aioli
By Peggie
For the Cajun aioli: In a bowl, whisk together the mayonnaise, lemon juice and Cajun seasoning until combined
- Cajun Aioli:
- Ingredients
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Cajun seasoning
- 3 green onions, green parts only, sliced
- Fried Pickles:
- 1/2 cup sour cream
- 3 tablespoons pickle juice
- 1/2 cup all-purpose flour
- 1/2 cup stone-ground yellow cornmeal
- Pinch cayenne pepper
- 32 dill pickle slices
- Canola oil, for frying
- Kosher salt
SPINACH, BACON, CHEESE QUICHE WITH SWEET POTATO CRUST
By Peggie
Sweet Potato Crust: Preheat oven to 425 degrees and spray a 9 inch cast iron skillet or other oven proof skillet w...
- Sweet Potato Crust:
- 3 1/2 cups shredded sweet potatoes
- 1 egg white
- 1 tablespoon flour (use gluten-free if needed)
- 2 teaspoon extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- Quiche Filling:
- 4 slices of bacon
- 2 green onion, sliced thin
- 2 1/2 cups baby spinach
- 4 eggs
- 3 egg whites
- 3/4 cup milk
- 3/4 cup shredded Gruyere or Swiss cheese
- 1/2 cup shredded sharp cheddar cheese
- Kosher salt and fresh ground black pepper to taste
GREEK 7 LAYER DIP
By Peggie
Hummus, yogurt, red onion, cucumbers, tomatoes, feta and olives are layered to create this delicious Greek inspired...
- 8 8 8 ounces hummus, store bought or homemade
- 1 1 0% cup 0% fat Greek yogurt
- 1 1 1 clove garlic, finely minced
- 1 1 1 tsp chopped fresh dill
- 1/2 of 1/2 lemon
- Pinch Pinch kosher salt
- Freshly ground black pepper
- 2 2 2 tbsp red onion, minced
- 1 1 1/2 1/2-inch English cucumber (about 1/2 large), 1/2-inch dice
- 1 1 1/2-inch cup Roma tomato, seeded, 1/2-inch dice
- 1/4 1/4 1/4 cup crumbled feta cheese
- 1/4 1/4 1/4 cup Kalamata olives, sliced
Skinny Chicken Fettuccine Alfredo
By Peggie
Over medium heat, put olive oil and garlic in a pan
- 2 chicken breasts, cooked and chopped
- 1 cup cold milk
- 1 tablespoon flour
- 1 teaspoon olive oil
- 1 clove garlic
- 3 tablespoons light cream cheese (not fat free)
- 1/2 cup fresh parmesan cheese, shredded
- salt to taste
- pinch of nutmeg
- 12 oz. fresh fettuccine
- fresh parsley to taste
Cheese Fondue (Colourful 3 Cheese Christmas Fondue)
By Peggie
Rub fondue pot with garlic clove
- 1 garlic clove
- 2 cups white wine
- 1 small onion, diced
- 1 green pepper, diced
- 1 can (19oz) tomatoes, chopped
- 1 cup grated cheddar cheese
- 1 cup grated Romano cheese
- 1 cup grated mozzarella or gruyere cheese
- 1 tsp paprika
- Pinch of pepper
honey mustard chicken, avocado + bacon salad
By Peggie
Whisk marinade / dressing ingredients together to combine
- Dressing / Marinade:
- 1/3 cup honey
- 3 tablespoons whole grain mustard
- 2 tablespoons smooth and mild Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt to season
- 4 skinless and boneless chicken thighs or chicken breasts
- For Salad:
- 1/4 cup diced bacon , trimmed of rind and fat
- 4 cups Romaine lettuce leaves , washed
- 1 cup sliced grape or cherry tomatoes
- 1 large avocado , pitted and sliced
- 1/4 cup corn kernels
- 1/4 of a red onion , sliced
Cauliflower Nachos
By Peggie
We gave these "nachos" a traditional Mexican spice, but feel free to eliminate or even up the amounts to your heart...
- 2 small heads (or 1 large head) cauliflower, chopped
- 3 tbsp. extra-virgin olive oil
- 1 tsp. kosher salt
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. chili powder
- 1/4 tsp. garlic powder
- 1 c. Colby-Jack, shredded
- Salsa, for serving
- Guacamole, for serving
- Pickled Jalapeños, for serving