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Recipes
Mediterranean Chicken and Artichokes Recipe
By deedavis
1. In small saucepan combine broth, onions, margarine or butter and garlic
- 1 cup Organic Vegetable Broth
- 4 stalk Fresh GREEN ONIONS
- 1 tbsp Earth Balance Natural Buttery Spread
- 1 Garlic Clove
- 3/4 cup Couscous (whole Wheat)
- 6 oz Marinated Artichoke Hearts
- 1/2 medium Red Bell Pepper, Raw
- 1/2 cup Kalamata Olives Pitted
- 16 oz Chicken Breast (boneless,skinless)
- 4 Lemon Wedge Juice, Raw
Mexican Chicken Salad over Baked Sweet Potatoes
By deedavis
Pairing this slightly spicy chicken salad with a sweet potato cools the palate and does wonders for eye-appeal
- 4 medium sweet potato(es)
- 12 oz cooked boneless, skinless chicken breast, shredded
- 1 medium red onion(s), sliced into thin half moons
- 1/4 cup(s) cilantro, fresh, chopped
- 1 Tbsp canned chipotle peppers
- 1 clove(s) (small) garlic clove(s)
- 2 Tbsp fresh lemon juice
- 2 tsp olive oil
- 1 Tbsp water
- 1/2 tsp SPLENDA® SPLENDA No Calorie Sweetener
Chicken and Orzo (Italian)
By deedavis
5 plus points
- 2 - 4 oz uncooked boneless skinless chicken breast
- 2 Tbsp fresh oregano
- 1/2 tsp black pepper
- 2 spray(s) cooking spray
- 2 cup(s) canned diced tomatoes
- 1 cup(s) canned chicken broth
- 2 Tbsp scallion(s)
- 1 cup(s) cooked whole wheat pasta
Cranberry Pear Sauce
By deedavis
A Thanksgiving table is never complete without the cranberry sauce
- 12 oz fresh or frozen cranberries
- 2 ripe pears, peeled and cored, cubed small
- 1/2 cup agave (or sugar to taste)
- 1 cup water
Creamy Garlic Pasta with Shrimp & Vegetables
By deedavis
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a...
- 6 ounces whole-wheat spaghetti
- 12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
- 1 bunch asparagus, trimmed and thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 cup fresh or frozen peas
- 3 cloves garlic, chopped
- 1 1/4 teaspoons kosher salt
- 1 1/2 cups nonfat or low-fat plain yogurt
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 cup toasted pine nuts (see Tip; optional)
Crock Pot Santa Fe Chicken
By deedavis
Slow cooked shredded chicken with corn, tomatoes and black beans
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste
Fiesta-Time Chicken Flautas
By deedavis
PER SERVING (1/2 of recipe, 2 flautas): 188 calories, 2g fat, 556mg sodium, 24
- 1/4 cup picante sauce (like the kind by Pace)
- 1/4 cup shredded fat-free cheddar cheese
- 3 oz. cooked and finely chopped skinless lean chicken breast
- 3 tbsp. diced onion
- 1/8 tsp. cayenne pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. ground cumin
- 1/8 tsp. salt
- Four 6-inch yellow corn tortillas
- 2 tsp. chopped cilantro
Roasted Brussels Sprouts with Garlic and Pancetta
By deedavis
Preheat oven to 450°F. Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an ...
- 1 lb Brussels sprouts, trimmed and halved (quartered if large)
- 2 oz pancetta, visible fat discarded and pancetta minced
- 1 garlic clove, minced
- 1/2 tablespoon extra-virgin olive oil
- 1/4 cup water
Butternut Squash Soup with Apple Cider Cream
By deedavis
Melt butter in heavy large saucepan over medium-high heat
- 5 tablespoons butter
- 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
- 2 cups chopped leeks (white and pale green parts only)
- 1/2 cup chopped peeled carrot
- 1/2 cup chopped celery
- 2 small Granny Smith apples, peeled, cored, chopped
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon crumbled dried sage leaves
- 5 cups chicken stock or canned low-salt chicken broth
- 1 1/2 cups apple cider
- 2/3 cup sour cream
- 1/2 cup whipping cream
- Chopped fresh chives
PEAR, PANCETTA, AND WALNUT SALAD
By deedavis
Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes
- 3/4 teaspoon whole coriander seeds
- 1 tablespoon fresh lemon juice
- 1/2 small shallot, minced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 ounces thinly sliced pancetta, chopped
- 1 large head of butter lettuce, torn into bite-size pieces (about 8 cups)
- 1 large red Anjou pear, unpeeled, quartered, cored, sliced
- 1/4 cup coarsely chopped toasted walnuts