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Recipes
Chocolate Chili
By bakers_delight85
1. Heat a large, deep pot over medium-high heat, then add the coconut oil
- Ingredients:
- 2 tablespoons coconut oil
- 2 medium onions, diced (about 2 cups)
- 4 cloves garlic, minced (about 4 teaspoons)
- 2 pounds ground beef
- 1 teaspoon dried oregano leaves
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 1/2 tablespoons unsweetened cocoa
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1 can (6 ounces) tomato paste
- 1 can (14.5 ounces) fire-roasted, chopped tomatoes
- 1 can (14.5 ounces) beef broth
- 1 cup water
Zesty Chicken with Artichokes
By bakers_delight85
Combine the thyme, lemon peel, salt and pepper; rub over chicken
- 2 tsp. dried thyme
- 2 tsp. grated lemon peel
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 4 tsp. olive oil, divided
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
- 3/4 cup white wine or reduced-sodium chicken broth
- 1/4 cup sliced pimiento-stuffed olives, drained
- 1/4 cup sliced ripe olives, drained
Big Breakfast Burrito
By bakers_delight85
Heat the oil in a large nonstick skillet over medium-high heat
- 2 tsp. canola oil
- 1/2 small red onion, diced (1 cup)
- 1 red bell pepper, seeded and diced
- 1 cup canned black beans, preferably low-sodium, drained and rinsed
- 1/4 tsp. crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- 4 large eggs
- 4 large egg whites
- 1/2 cup (about 1-1/2 ounces) shredded pepper Jack cheese
- Cooking spray
- 4 whole-wheat flour tortillas (10 inches in diameter; burrito-size)
- 1/4 cup reduced-fat sour cream
- 1/4 cup salsa
- 1 large tomato (4 ounces), seeded and diced
- 1 small avocado (4 ounces), pitted, peeled and cubed
- Hot pepper sauce to taste
Beef Stew with Mushrooms
By bakers_delight85
Sprinkle flour over meat
- 2 * 2 pounds Beef Stew Meat (sirloin Cut Into Cubes)
- 2 * 2 Tablespoons Flour
- 4 * 4 Tablespoons Butter
- 2 * 2 Tablespoons Olive Oil
- 2 * 2 whole Shallots, Minced
- 3 * 3 cloves Garlic, Minced
- 8 * 8 ounces, weight Cremini Or White Button Mushrooms
- * ½ cups Red Wine
- * ½ cans Beef Consomme
- * Salt And Pepper, to taste
- * Pasta - Cooked And Drained
- 2 * 2 sprigs Fresh Thyme
- 2 * 2 Tablespoons Flour
Potato-Vegetable Frittata with Cheddar
By bakers_delight85
Preheat the oven to 350 degrees F
- 1 1/2 tsp. butter or margarine
- 1 cup finely chopped onions
- 2/3 chopped sweet red peppers
- 1/2 cup chopped broccoli
- 1 cup defatted reduced-sodium chicken broth
- 1 3/4 cups diced potatoes
- 2 eggs
- 3 egg whites
- 1/4 cup skim milk
- 1 Tbsp. Dijon mustard
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. marjoram leaves
- 6 Tbsp. shredded reduced-fat sharp Cheddar cheese
Seafood Jambalaya
By bakers_delight85
Rinse the scallops and shrimp
- 12 ounces bay scallops or sea scallops
- 6 ounces peeled large shrimp, thawed if frozen
- 1 Tbsp. olive oil
- 1 medium green bell pepper, cut into 1/2-inch pieces
- 1 cup fresh or frozen cut okra, cut into 1/2-inch slices if fresh, thawed and drained if frozen
- 1/2 cup chopped onion
- 1/2 cup thinly sliced carrot
- 4 medium garlic cloves, minced
- 2 tsp. seafood seasoning blend or no-salt added Cajun seasoning
- 1 3/4 cups fat-free, no-salt-added beef broth
- 1 1/2 cups uncooked quick-cooking brown rice
- 14.5 ounce can no-salt-added stewed tomatoes, undrained
- 1/4 tsp. red hot pepper sauce
- 1/4 cup snipped fresh parsley
El Cid Chili
By bakers_delight85
Heat the olive oil in a large heavy pot over medium heat
- 2 Tbsp. olive oil
- 2 pounds boneless sirloin steak, cut into 1-inch cubes
- 8 ounces lean ground beef
- 12 ounces chorizo sausage, casing removed, cut into 1/2-inch cubes
- 1 large onion, coarsely chopped
- 1/4 cup chili powder
- 1 Tbsp. garlic salt
- 2 tsp. ground cumin
- 1 tsp. dried basil
- 2 cans (14.5 ounces each) peeled whole tomatoes, undrained
- 2 cans (14.5 ounces each) beef broth
- 1 cup chopped fresh cilantro
- 1 cinnamon stick (3 inches long)
- 3 bay leaves
- 2 green jalapeno peppers, each slit lengthwise in 3 places
- 1 Tbsp. yellow cornmeal
- Salt and freshly ground black pepper, to taste
- Freshly grated Cheddar cheese, for garnish
- Sour cream, for garnish
- 4 scallions, including 3 inches green, thinly sliced on the diagonal, for garnish
Salmon, Eggs, and Onion with Pumpernickel Crisps
By bakers_delight85
Pumpernickel Crisps Makes 4 servings, 2 slices each 2 pumpernickel bagels Slice each of the bagels into 4 rounds so...
- 4 large eggs
- 4 large egg whites
- 1 tsp. canola oil
- 1 large onion, thinly sliced (about 3 cups)
- 4 ounces thinly sliced smoked salmon
- 1/2 tsp. cracked black pepper
- 1/4 cup thinly sliced chives
- 1 recipe Pumpernickel Crisps
- Beefsteak tomato slices
Pecan-Pear Tossed Salad
By bakers_delight85
Press raspberries through a sieve, reserving juice
- Salad:
- 2 Tbsp. fresh raspberries
- 3/4 cup olive oil
- 3 Tbsp. cider vinegar
- 2 Tbsp. plus 1 tsp. sugar
- 1/4 to 1/2 tsp. pepper
- 4 medium ripe pears, thinly sliced
- 2 tsp. lemon juice
- 8 cups torn salad greens
- 2/3 cup pecan halves, toasted
- 1/2 cup fresh raspberries
- 1/3 cup crumbled feta cheese
Peppermint Taffy
By bakers_delight85
This soft chewy taffy has a mild minty flavor, and it won't stick to the wrapper
- 2-1/2 cups sugar
- 1-1/2 cups light corn syrup
- 4 tsp. white vinegar
- 1/4 tsp. salt
- 1/2 cup evaporated milk
- 1/4 tsp. peppermint oil
- Red food coloring