Katecooks' profile page
Recipes
Lentil Soup
By Katecooks
serving size 1 cup 219 cal 3g fat 2g sat fat 8mg cholesterol 601mg sodium 35g carbs 14g fiber 14 g protein
- 2 cups sliced fresh carrots
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 tbs butter
- 7 cups reduced sodium chicken broth
- 1 1/2 cps dried lentils, rinsed
- 3 tbs med pearl barley
- 1 1/2 cups chopped fresh tomatoes
- 2 tbs lemon juice
- 4 1/2 tsp molasses
- 1 tbs red wine vinegar
- 1/2 tsp pepper
- Dash each dried thyme, basil, oregano
Flourless, Low Sugar Peanut Butter Cookies
By Katecooks
1. Preheat oven to 350 degrees 2
- 1 cup chunky peanut butter, unsweetened
- 1/2 cup brown sugar
- 1 tbs cornstarch
- 1 tsp baking soda
- 1 large egg
- 1-1 1/2 oz 3.5 oz bars of semi sweet chocolate broken into pieces. (optional)
Apple Brown Rice Stuffing in Pressure Cooker
By Katecooks
This dressing is quick and easy to make in your pressure cooker
- 2 tablespoons butter
- 1 apple, peeled, cored and diced
- 2 stalks celery, diced
- 2 cups long grain brown rice, uncooked
- 2 cup chicken stock
- 1 cup apple juice
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/8 teaspoon cinnamon
- Salt and pepper, to taste
Pesto Grilled Cheese Sandwich
By Katecooks
1. Butter one side of each piece of bread
- 2 slices of bread
- Butter
- Pesto sauce
- 1 slice Provolone cheese
- 1 slice Mozzarella cheese
Shrimp Cobb Salad
By Katecooks
calories 332, FAT 15.2g, protein 30g, carb 21
- 4 slices center-cut bacon
- 1 pound large shrimp , peeled and deveined
- 1/2 teaspoon parika
- 1/4 teaspoon black pepper
- cooking spray
- 1/4 teaspoon salt,divided
- 2 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra-virgin oil
- 1/2 teaspoon whole grain Dijon mustard
- 1 (10-ounce) package romaine salad
- 2 cups cherry tomatoes quartered
- 1 cup shredded carrots ( about 2 carrots )
- 1 cup frozen whole kernel corn , thawed
- 1 ripe peeled avocado, cut into 8 wedges
Baked Penne with Roasted Vegetables
By Katecooks
1. Preheat the oven to 450 degrees F
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Tamale Pie
By Katecooks
It's all about that skillet cornbread crust
- 1 box JIFFY corn muffin mix
- 1 egg
- 1/2 cup sour cream
- 1/2 cup creamed corn
- 1/3 cup red enchilada sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 pound ground beef
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack Cheese, shredded
- Small handful cilantro leaves, chopped (optional)
- Kosher salt
- Ground pepper
Refrigerator Pickles: Cauliflower, Carrots, Cukes, You Name It
By Katecooks
1. In a medium saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 6 teaspoons kosher salt
- Several sprigs of fresh dill
- 1 teaspoon celery seed
- 1 teaspoon coriander seed
- 1 teaspoon mustard seed
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon pink peppercorns (if you have 'em)
- 6 Kirby cucumbers, quartered lengthwise
- 6 young spring carrots, peeled and cut in half lengthwise
- 1 handful large scallion pieces or green beans
- A few pieces of cauliflower to tuck wherever they'll fit
- 4 small hot red chiles or 2 jalapenos
Apple BBQ Pork Tenderloin
By Katecooks
1. Place pork tenderloin in a gallon-sized freezer bag, in a medium bowl mix together applesauce, BBQ sauce and oni...
- 1-2 lb pork tenderloin
- 1 cup chunky applesauce
- 1 cup BBQ sauce
- 2 tbsp minced dried onion
Mediterranean Roast Turkey
By Katecooks
Serving size 4 oz of turkey and 1/3 cup onion mix 368 cal 10
- 2 cups chopped onion
- 1/2 cup pitted kalamata olives
- 1/2 cup julienne cut drained oil packed sun dried tomato halves
- 2 tbs fresh lemon juice
- 1 1/2 tsp bottled minced garlic
- 1 tsp Greek seasoning mix (such as McCormicks)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 4 lb boneless turkey breast, trimmed
- 1/2 fat free less sodium chicken broth, divided
- 3 tbs flour