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Recipes
Cucumber-Yogurt Dressing
By Scout0421
Calories:8 (0.0% from fat) Fat:0
- 1 cup plain fat-free yogurt
- 1/2 cup diced seedless cucumber
- 1/4 cup minced red onion
- 1 teaspoon fresh lemon juice
Pumpkin Butter
By Scout0421
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well
- 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
- 2 tsp vanilla extract
- 3/4 cup apple cider or juice
- 1 cup packed brown sugar
- 2-3 cinnamon sticks
- 1-2 tsp pumpkin pie spice (to taste)
Vinaigrette for Green Salad
By Scout0421
In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh garlic
- 3 tablespoons champagne vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- Salad greens or mesclun mix for 6 to 8 people
Baby Back Ribs
By Scout0421
Rub the ribs on both sides with Essence or rib rub
- Essence (Emeril's Creole Seasoning):
- 2 racks baby back pork ribs, about 4 pounds, each cut in half
- 2 tablespoons Essence, recipe follows or favorite rib rub
- 1 (12-ounce) bottle dark brown ale (recommended: Abita Turbo Dog)
- 4 cups ketchup
- 1 cup finely chopped yellow onions
- 1/2 cup pure cane syrup (recommended: Steen's 100 percent) or molasses
- 1/2 cup dry red wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons Creole or other spicy whole-grain mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeno peppers
- 1 tablespoon Worcestershire sauce
- 1 teaspoon or other hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Country-Fried Steak with Mushroom Gravy
By Scout0421
Nutrients per serving (4 oz steak and 4 oz [1/2 cup] gravy): Calories 313, Total Fat 9 g, Sat
- 1/2 oz dried porcini or shiitake mushrooms
- 1 lb lean round steak, trimmed of fat and cut into 4 equal pieces (about 4 oz each)
- Sea salt and ground black pepper, to taste
- 3 tbsp whole-wheat flour, divided
- 2 large egg whites
- 4 slices whole-wheat toast, crusts removed and toast cut into 2-inch pieces
- 1 tbsp dried minced onion
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 3 tsp olive oil, divided
- 6 oz cremini mushrooms, thinly sliced
- 1 cup low-sodium beef broth
- 1/2 cup 1% milk
MacK Muffin
By Scout0421
Bring a large, deep saucepan with at least 5-6 cups of water to a boil
- white vinegar, as needed
- 1 large egg
- olive oil cooking spray
- 1 cup spinach
- 1 whole wheat english muffin
- 1 tbsp light cream cheese
- 1 slice tomato
- sea salt and fresh ground black pepper, to taste
- 1 tsp hot sauce, optional
Scouring Paste
By Scout0421
Mix soda and soap to form paste
- 2/3 cup baking soda
- 1/2 cup Dr Bronners Liquid Castile Soap
- 2 tablespoons vinegar
SuperSonic Breakfast Burrito
By Scout0421
Bake or fry tater tots according to package directions
- 8 whole Flour Tortillas, Fajita Size
- 1 -½ cup Grated Cheddar Cheese
- 8 whole Eggs Beaten
- 2 Tablespoons Half-and-half
- 1 pound Breakfast Sausage
- Salt And Pepper, to taste
- 1 whole Medium Onion, Chopped
- ½ cups Jarred Jalapeno Slices
- 3 whole Roma Tomatoes--sliced
- Salsa, On The Side
- 1 Tablespoon Butter
Lighter Eggplant Parmesan
By Scout0421
WW Points: 6
- 1 large eggplant (2 lbs)
- 1 tbsp olive oil
- 12 oz fat free ricotta
- 1/4 cup + 2 tbsp Pecorino Romano
- 1/4 cup fresh parsley, chopped
- 1 medium egg
- 2 cup reduced fat mozzarella
- 3 cups tomato sauce
- salt
Unstuffed Cabbage Casserole
By Scout0421
Quarter the head of cabbage through the core (the core portion will be attached to the quarters and holds the lea...
- 4 pounds green cabbage leaves
- 1 cup rice
- 2 pounds ground beef, 92% lean
- 2 whole eggs
- 16 ounces tomato sauce
- 1 tablespoon paprika
- 1 1/2 teaspoons basil
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 cup water