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Recipes
Barbecue Chicken with Mustard Glaze
By Scout0421
Calories: 226 for 2 chicken thighs
- 2 tablespoons dark brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup ketchup
- 1 tablespoon dark brown sugar
- 1 tablespoon sherry or red wine vinegar
- 1 tablespoon Dijon mustard
- 8 (6-ounce) skinless, bone-in chicken thighs
- Cooking spray
Asian Meatballs w/ Lime Sesame Dipping Sauce
By Scout0421
WW Core Points: 5/3 meatballs
- Dipping Sauce:
- ¼ cup panko breadcrumbs
- 1 lb lean ground beef
- 1 lb lean ground turkey
- 1 egg
- 1 heaping tbsp ginger, minced
- 1 clove garlic, minced
- 1 tsp salt
- ½ cup chopped fresh cilantro
- 3 scallions, chopped
- 2 tbsp soy sauce
- 4 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp fresh lime juice
- 2 tbsp water
- 1 chopped fresh scallion
Wild Mushroom & Spinach Risotto
By Scout0421
Bring the chicken broth to a simmer in a saucepan over med low heat
- 4 to 5 cups chicken broth
- 2 tbsp olive oil divided, or more if necessary
- 2 tbsp unsalted butter, divided
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 1/4 cups Arborio rice
- Sea salt and fresh ground pepper to taste
- 1/2 cup dry white wine
- 1 cup grated Parmesan cheese (about 3 oz)
- 1/2 lb mixed wild mushrooms, sliced 1/4 inch thin
- 3 oz spinach, washed, stems removed and drained (about 2 cups of leaves)
- 1/2 tbsp chopped fresh sage
- 1/2 tbsp chopped fresh rosemary
Shrimp & Sausage Jambalaya
By Scout0421
Heat the oil in a large Dutch oven over medium heat
- 1 tbsp EVOO
- 1 lb sausage (kielbasa or andouille), sliced
- 1 lb smoked ham, cubed
- 1 tbsp butter
- 1 med onion, diced
- 1 cup celery, diced
- 1 green bell pepper, cored & diced
- 1 red bell pepper, cored & diced
- 1 cup tomato, seeded & diced
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded & minced (or ½ tsp cayenne)
- 2 tsp fresh oregano, diced
- 1 tsp fresh thyme, diced
- 2 tbsp tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cup long-grain rice (preferably basmati), rinsed
- 3 bay leaves
- 2 tsp kosher salt
- 1 tsp fresh ground pepper
- 6 to 8 dashes Tabasco sauce
- ½ cup chopped scallions, divided
- ¾ cup fresh parsley, chopped, divided
- ¼ cup fresh squeezed lemon juice
- 1 lb medium shrimp, deveined (20 to 24 count)
Homemade Flour Tortilla
By Scout0421
Combine flour, baking powder and salt in a large wooden bowl
- 2 -½ cups All-purpose Flour
- 2 -½ teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- ½ cups Lard Or Vegetable Shortening
- 2 Tablespoons (additional) Lard Or Vegetable Shortening
- 1 cup Hot Water
Butternut Squash Enchiladas
By Scout0421
WW Points: 4/serving
- 1 Tbs. olive oil
- 1 butternut squash (11/2 lb.), halved and seeded
- 1 medium onion, diced (1 cup)
- 1 –2 chipotle chiles in adobo sauce, drained and diced, plus 1 Tbs. sauce
- 1 clove garlic, minced (1 tsp. )
- 3 oz. reduced-fat cream cheese
- 1 tsp. ground cumin
- 1/2 tsp. ground nutmeg
- 3 green onions, chopped (1/3 cup)
- 1 16-oz. can enchilada sauce
- 8 whole-wheat or corn tortillas
- 1 cup shredded reduced-fat Cheddar cheese
All Purpose Cleaner
By Scout0421
for counters, wood work, appliances, etc
- 2 tablespoons white vinegar
- 2 cups hot water
- 1/4 cup Dr Bronners Liquid Castile Soap
- for disinfectant properties add 4-5 drops tea tree oil
Crockpot Taco Stew
By Scout0421
Brown the ground turkey and onions in a large skillet; drain the excess fat, then transfer the browned beef and oni...
- 2 pounds ground turkey
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Mussels w/ White Wine & Tomatoes
By Scout0421
In a soup pot over med heat, warm the olive oil
- 2 tbsp olive oil
- 4 cloves garlic, 2 halved lengthwise & 2 left whole
- 1 yellow onion, finely chopped
- 2 ripe tomatoes, seeded and chopped
- 1/2 cup dry white wine
- 3 cups fish stock or 1 cup bottled clam juice and 2 cups water
- 1 baguette, cut on the diagonal into slices 1/2 inch thick
- 2 lb mussels, scrubbed and debearded
- 1 tbsp chopped fresh oregano
Creamy Butternut Squash Risotto
By Scout0421
Calories:326 (20% from fat) Fat:7g (sat 2g,mono 2
- 1 1/4 cups uncooked Arborio rice or other medium-grain rice
- 2 teaspoons olive oil
- 2 1/2 cups fat-free, less-sodium chicken broth
- 1 cup water
- 1 (12-ounce) package frozen pureed butternut squash (such as McKenzie's)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons grated fresh Parmesan cheese
- Grated fresh Parmesan cheese (optional)
- Thyme sprigs (optional)