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Recipes
Peanut Curry Chicken and Rice
By momonamission
Prepare rice according to package directions
- •1 cup jasmine, basmati or Texmati rice
- •1 small bunch scallions, coarsely chopped
- •1 inch ginger, peeled and grated
- •2 large garlic cloves, grated or finely chopped and mashed into paste
- •1 small red chili pepper, seeded and chopped
- •1/2 cup cilantro leaves, a couple of handfuls
- •2 rounded tablespoons curry powder, a couple of palmfuls
- •1 1/2 cups chicken stock or broth, plus additional
- •1 tablespoon vegetable oil
- •4 pieces boneless, skinless chicken breast or 1 1/2 pounds chicken tenders, cut into bite-sized pieces
- •1/3 cup chunky peanut butter
- •1 cup Greek-style yogurt
Creamy Pasta Primavera
By momonamission
COOK pasta in Dutch oven or large saucepan as directed on package
- 4 cups whole grain penne pasta, uncooked
- 2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing
- 1-1/2 lb. (675 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 2 zucchini, cut into bite-size chunks
- 1-1/2 cups cut-up fresh asparagus (1-inch lengths)
- 1 red pepper, chopped
- 1 cup 25%-less-sodium chicken broth
- 1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread
- 1/4 cup Kraft 100% Parmesan Light Grated Cheese
Slow Cooker Chicken Stew
By momonamission
Chop chicken, carrots, potatoes, celery, and onion and put them in the slow cooker
- 2 pounds chicken, without skin or bone
- 2 cups carrots, chopped
- 4 cups potatoes, chopped
- 1 cup celery, chopped
- 1 onion, chopped
- 8 oz mushrooms
- 1 tsp each garlic powder, thyme, oregano, marjoram, basil, bay leaf, black pepper
- 4 cups water with 1 tsp lemon juice added
Lemon Black and Blue Cobbler
By momonamission
Pre-heat the oven to 375°F
- •1 pound blackberries
- •1 pound blueberries
- •3 tablespoons honey
- •1 tablespoon cornstarch
- •1/2 cup all-purpose flour
- •1/3 cup sugar
- •3/4 teaspoon freshly ground nutmeg
- •Pinch salt
- •1 teaspoon lemon zest
- •6 tablespoons butter, cold and cut into small pieces
- •3/4 cup sliced almonds
- •French vanilla ice cream
No Bake Graham Cracker Cheesycake
By momonamission
Line the bottom of a 9 x 13 pan with whole graham crackers
- Low Fat Graham Crackers
- 8 oz. fat free cream cheese (softened)
- 1 cup cold skim milk
- 2 Tblsp. lemon juice
- 1 small box instant vanilla pudding (sugar free)
- 8 oz. fat free Cool Whip
- 1 can lite cherry pie filling (or any flavor)
Chicken and Vegetable Stir-Fry
By momonamission
1. Prepare marinade mixing together wine, soy sauce, sugar, and ginger
- •2 tablespoons dry red wine
- •1 tablespoon soy sauce
- •1/2 teaspoon sugar
- •1 1/2 teaspoons grated, peeled ginger root
- •1 pound boneless, skinless chicken breast, cut into 1 1/2 inch strips
- •2 tablespoons olive oil
- •2 medium onions, each cut into 8 wedges
- •1/2 pound fresh mushrooms, rinsed, trimmed and sliced
- •2 stalks celery, cut into 1/4" slices
- •2 small green peppers cut into thin lengthwise strips
- •1 cup water chestnuts, drained and sliced
- •1 tablespoon olive oil
- •2 tablespoons cornstarch
- •1/4 cup water
Mini Cocoa Swirl Cheesecake
By momonamission
Ricotta cheese mixed with reduced-fat cream cheese and cocoa makes a rich and creamy chocolaty dessert
- •6 ounces reduced-fat cream cheese, at room temperature
- •1/2 cup part-skim ricotta cheese
- •2 tablespoons granular sugar substitute
- •1 large egg
- •1 large egg yolk
- •1/2 teaspoon vanilla extract
- •1 1/2 teapsoons unsweetened cocoa powder, sifted
Fit Eggs Benedict
By momonamission
1. Fill a medium skillet with 1-inch of water, bring to a boil over medium heat
- 1 whole-grain English muffin, split
- 2 large, whole eggs
- ¼ cup non-fat Greek yogurt
- 2 tsp fresh lemon juice
- ½ tsp powdered mustard
- Sea salt, to taste
- Dash cayenne pepper
- 6 asparagus stalks, cooked
- Parsley for garnish (optional)
Caribbean Chicken
By momonamission
1.In a large sauce pan cook rice according to package directions
- •1 pound skinned and boned chicken breasts, cut into bite size pieces
- •2 cups pineapple tidbits, drained, reserve ¼ cup pineapple juice
- •1 cup chopped green pepper
- •1 cup water
- •1 tablespoon cornstarch
- •2 tablespoons cider vinegar
- •2 tablespoons brown sugar
- •1/8 teaspoon dried garlic powder
- •1/8 teaspoon dried ginger
- •1 medium diced banana
- •1/4 cup slivered almonds
- •1 cup uncooked brown rice
Spicy Shrimp and Tomatoes
By momonamission
Cook shrimp with 2 tbsp olive oil and red pepper flakes
- 1-28 oz can crushed tomatoes
- 1-1/2 lb peeled and deveined shrimp
- 3 tbsp chopped basil
- 3 tbsp chopped parsley
- 1/2 cup pine nuts,toasted
- 1/2 cup Parmesan cheese, grated
- 1 medium vadalia onion, chopped
- 3 cloves garlic, minced
- 1 cup white wine (dry or sweet)
- 2 tbsp red pepper flakes
- olive oil