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Recipes
Roasted Chicken Thighs with Mustard-Thyme Sauce
By Katecooks
Calories 246 Fat 11.7 g Satfat 3
- 1 tablespoon olive oil
- 8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 teaspoons chopped fresh thyme
- 1 cup no-salt-added chicken stock (such as Swanson), divided
- 4 teaspoons flour
- 1 teaspoon Dijon mustard
Curried Chicken Salad
By Katecooks
1. Combine first 5 ingredients in a large bowl
- 1 1/2 cups chopped cooked chicken breast (about 8 ounces)
- 1/2 cup halved seedless red grapes
- 1/2 cup diced peeled apple
- 2 tablespoons diced pineapple
- 1 tablespoon dried currants
- 3 tablespoons low-fat mayonnaise
- 1 teaspoon honey
- 1/2 teaspoon curry powder
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon sliced almonds, toasted
Bacon Wrapped Shrimp
By Katecooks
1. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 tsp salt in shallow baking dish
- Juice of 1 lemon
- 1 clove garlic, grated
- 1 tsp paprika
- 1 tsp fresh thyme
- 3 tbs EVOO
- Kosher salt
- 1 lb (about 24) large shrimp, peeled and deveined, tails intact
- 12 slice bacon, halved
Garlic Chicken Primavera
By Katecooks
Heat oil in a large pot over high heat
- 2 Tbsp. olive oil
- 3 cloves garlic, chopped
- 2 chicken breasts, thinly sliced
- 2 cups asparagus, chopped
- 1 cup cherry tomatoes, halved
- 1 cup carrots, sliced
- 1 tsp pepper
- 1 tsp salt
- 4 cups cooked penne
- 1 cup Parmesan
Avocado Chips
By Katecooks
1. Preheat oven to 325° and line a medium baking sheet with parchment paper
- 1 large ripe avocado
- 3/4 c. freshly grated Parmesan
- 1 tsp. lemon juice
- 1/2 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- Kosher salt
- Freshly ground black pepper
Warm Greek Quinoa
By Katecooks
565 cal, 17 g protein, 43 g total fat (11g sat fat), 33 g carb, 6g fiber, 7g sugar, 33 mg chol, 367 mc sodium
- 1/4 vegetable oil
- 3 cloves garlic, thinly sliced
- 2 zucchini, cut into 1 inch cubes
- 2 cups sliced cherry tomatoes
- 1 sm red onion, thinly sliced
- 1/4 cup red wine vinegar
- 3 tbs olive oil
- Juice and zest from 1 lemon
- 2 cups cooked quinoa
- salt and pepper to taste
- 1/2 cup toasted pumpkin seed kernels
- 1 cup each: crumbled feta cheese and torn fresh basil
Classic Marinara Sauce in Minutes – 12 Tomatoes
By Katecooks
1. Pour tomatoes into a bowl, and crush them with your hands to release the juices
- 1 can (28 oz.) whole, peeled tomatoes
- 1/4 cup olive oil
- 1/2 cup onion, diced
- 7 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 sprig fresh basil
Bacon Lettuce and Tomato Strata
By Katecooks
cal 331 sugars 6.6 gm fat 18 gm sodium 775 mg
- 8 slices of bread cubed
- 6 slices of bacon, cooked, crumbled
- 1/4 cup finely chopped onion
- 6 eggs (can use egg substitute)
- 2 cups milk
- 1 tsp dry mustard
- 1/2 tsp salt
- 1 cup shredded cheddar cheese
- 1 med tomato, sliced
- Shredded lettuce
- Sour cream
Sour Cream Salsa Chicken
By Katecooks
4 servings
- 3 skinless boneless chicken breast halves
- 1 pkg taco seasoning mix
- 1 cup salsa
- 2 tbs cornstarch
- 1/3 cup sour cream
Curry Chicken Salad
By Katecooks
1. Add the mayonnaise, curry powder, lemon juice and some salt and pepper to a large bowl and stir to combine
- 1/2 cup mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon lemon juice
- Kosher salt and freshly ground black pepper
- 1 cup shredded cooked chicken (we used a rotisserie chicken)
- 1/3 cup golden raisins
- 1 shallot, diced
- 1 stalk celery, thinly sliced
- 2 tablespoons chopped fresh cilantro