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Recipes
Honey-Lime Roasted Sheet Pan Salmon and Vegetables
By TasteAndSee
Honey-Lime Roasted Sheet Pan Salmon and Vegetables - an easy, delicious weeknight meal w/healthy ingredients like b...
- For The Honey Soy Lime Glaze:
- 1/4 cup honey
- 3 tablespoons fresh lime juice
- 1/4 cup Tamari sauce (or soy sauce)
- 3 cloves garlic, minced
- 4 teaspoons Dijon mustard
- For The Bok Choy "Marinade":
- 2 tablespoons fresh lime juice
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt & pepper
- zest from one lime
- For The Sheet Pan Dinner:
- 12-14 baby bok choy
- 1 red bell pepper
- 1 yellow bell pepper
- 2 pound side of salmon (or salmon filets)
- 1/2 teaspoon Fresh cracked pepper
- 3 green onions, sliced on the diagonal
- toasted sesame seeds
- lime wedges
Sprouted Grain Chicken Pesto Sandwich
By TasteAndSee
Sprouted Grain Chicken Pesto Sandwich - taking chicken salad to a whole notha’ level w/some sun-dried tomatoes, b...
- 1 1/2 pounds boneless skinless chicken breast
- 1 cup store-bought pesto sauce
- 1/2 cup plain low-fat Greek yogurt
- 6 ounces sun-dried tomatoes (in oil)
- Green leaf lettuce
- Pepperidge Farm Harvest BlendsTM Sprouted Grain bread
Cottage Beef Pot Pie with Potatoes and Parsnips
By TasteAndSee
Cottage Beef Pot Pie with potatoes and parsnips, ground beef, carrots, peas, and stout beer - topped w/a light and ...
- 2 pounds lean ground beef
- 1 1/2 teaspoons salt and pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 2 tablespoons finely chopped fresh thyme
- 4 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
- 4 parsnips, peeled and diced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 1/2 tablespoon Worcestershire sauce
- 1 cup Irish stout
- 1 cup beef broth
- 1 1/2 cups frozen peas, rinsed and drained
- frozen puff pastry dough, thawed and rolled out to 13 inch square
- 1 egg, beaten with 1 teaspoon water for egg was
Honey Roasted Carrots with Goat Cheese & Pepitas
By TasteAndSee
Honey Roasted Carrots with Goat Cheese and Pepitas
- 2 bunches of carrots, about 16 total
- 3 tablespoons honey
- 2 tablespoons roasted salted pepitas
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 3 ounces goat cheese, crumbled or chopped into 1/2 inch pieces
- Pinch of cayenne
- 1/2 teaspoon salt & pepper
Asian Sloppy Joes with Pickled Carrots and Onions
By TasteAndSee
Asian Sloppy Joes with Pickled Carrots and Onions - unctuous, tangy, sweet, and savory! One big pot of yummy comfo...
- For The Sloppy Joes Mixture:
- 1 tablespoon vegetable oil
- 2 pounds lean ground beef (can substitute pork,chicken or turkey)
- 2 yellow onions, finely diced
- 3 celery stalks, finely diced
- 4 jalapeños, stemmed, seeds removed and finely diced (or 1 green pepper finely diced)
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 1 14-ounce can petite diced tomatoes
- 3 tablespoons tomato paste
- 1 cup hoisin sauce (8 ounces)
- 1 lime, juiced
- 3 tablespoons water
- Optional: 1 tablespoon sambal oelek or hot sauce for heat
- 12 slider buns or Boston Bibb Lettuce
- 1 head of iceberg lettuce, shredded
- Dill pickles
- Pickled Carrots & Onions:
- 1 small red onion, sliced
- 2 large carrots, shredded
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 ounce fresh ginger, peeled and chopped into very thin matchsticks
Chicken Kale Energy Bowl with Italian Sun-Dried Tomato Sauce
By TasteAndSee
This Chicken Kale Energy Bowl with Italian Sun-Dried Tomato Sauce is full of flavor & nourishment
- 1/3 cup Wish-Bone Italian Dressing for marinade
- 1 bunch of kale
- 8 ounces sun-dried tomatoes, drained
- 1/2 cup Wish-Bone Italian Dressing for sun-dried tomato sauce
- 22 ounces frozen Tyson Grilled & Ready Chicken Breast Strips
- 4 TortillaLand (uncooked) Flour Tortillas
- 1/2 large cucumber, sliced then quartered
- One 15-ounce can chickpeas, drained and rinsed
- 24 Kalamata olives
- 1 small red onion, thinly sliced
- 1/2 cup toasted sliced almonds
- 2 tablespoons chopped parsley
- Fresh cracked pepper
Turkey Stuffing
By TasteAndSee
Classic Turkey Stuffing with homemade cornbread, Asiago foccacia, & artisan whole wheat
- 1/4 cup of Canola Oil plus 2 tablespoons to oil the pan
- 1 cup milk
- 1 egg
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup corn meal
- 1 1/4 cup flour
Triple Berry Blender Cake
By TasteAndSee
Triple Berry Blender Cake: gluten-free, super moist, fruit filled, very tasty skillet cake that's ridiculously easy
- For the cake:
- 1 tablespoon vegetable oil
- 2 cups gluten-free oats (quick cooking or old fashioned)
- 2 large eggs
- 1/2 cup almond milk
- 1 cup plain 2% Greek yogurt
- 1/3 cup maple syrup
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon almond extract
- 1/4 teaspoon iodized salt
- 8 ounces Wyman’s Fresh Frozen Triple Berry Blend
- For The Crumble Topping:
- 1/3 cup almond meal
- 1/3 cup rolled oats
- 1/3 cup sliced toasted almonds
- 4 ounces Wyman’s Fresh Frozen Triple Berry Blend
- 1/4 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, diced into 1/2-inch cubes
Sweet Potato and Chickpea Salad with Garlic Lime Maple Vinaigrette
By TasteAndSee
Sweet Potato and Chickpea Salad with Garlic Lime Maple Vinaigrette
- For The Salad:
- 2 large sweet potatoes, sliced into 1/2 inch-thick medallions
- 1 14-ounce can chickpeas, drained, rinsed, and dried
- 2 tablespoons olive oil
- 1 1/2 teaspoons smoked chili pepper (use less to make less spicy)
- 1 1/2 teaspoons cumin
- 1 teaspoon salt and pepper
- 5 ounces baby spinach
- 1/2 cup pepitas, toasted and salted
- 1 small red onion finely chopped
- For The Garlic Lime Maple Syrup Vinaigrette:
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon maple syrup
- Juice of 1 1/2 limes (about 3 tablespoons)
- 2 garlic cloves, minced
- 3 teaspoons Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Strawberry Lemon Creme Crepe Cake
By TasteAndSee
Strawberry Lemon Creme Crepe Cake - light & creamy & perfectly sweet! With mascarpone cheese, lemon juice, fresh s...
- For The Crepes:
- 2 cups buttermilk
- 2 cups almond milk
- 4 cups flour, sifted
- 1 teaspoon salt
- 1/2 cup sugar
- 4 eggs
- For The Strawberry Lemon Creme:
- 10 teaspoons lemon juice
- 3/4 cup powdered sugar
- 2 cups mascarpone cheese
- 2 cups heavy whipping cream
- 2 cups sliced strawberries washed, dryed, then pureed (1 cup pureed strawberries)
- 12 additional strawberries for the top