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Recipes
Sauteed Beet & Potato Hash
By Scout0421
WW Core Points: 1
- 3 tbsp olive oil
- 2 small onions, diced
- 4 medium red or white potatoes, peeled, grated
- 2 medium beets, peeled, grated (2-3 cups)
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 1 tsp minced garlic
- salt
- 1/2 tsp black pepper
Herb Marinated Pork Tenderloins
By Scout0421
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a...
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Butternut Squash Soup w/ Fontina Cheese Crostini
By Scout0421
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat
- Soup:
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
- Crostini:
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- Extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh sage leaves
- 1 cup (2 ounces) grated fontina cheese
- Kosher salt
Thai Honey Peanut Chicken
By Scout0421
Mix ingredients and marinate chicken for 2-3 hours
- 1 pound Chicken, In Chunks
- ¼ cups Soy Sauce
- 2 Tablespoons Honey
- 1 Tablespoon Lime Juice
- 1 teaspoon Minced Garlic (approximately 1 Large Clove)
- 1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
- ½ teaspoons Curry Powder
- 1 teaspoon Sriracha (optional)
Greek Chicken and Barley Salad
By Scout0421
Calories:230 Fat:9.8g (sat 2g,mono 5
- Salad:
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon kosher salt
- 1 teaspoon olive oil
- 4 cups fat-free, less-sodium chicken broth, divided
- 1 cup uncooked pearl barley
- 2 cups cubed seeded cucumber
- 1 cup grape tomatoes, halved
- 1/2 cup cubed yellow bell pepper
- 1/3 cup reduced-fat feta cheese
- 1/4 cup chopped pitted kalamata olives
- Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh thyme
- 1 teaspoon red wine vinegar
- 1/2 teaspoon kosher salt
- 3 garlic cloves, minced
Chicken & Artichokes in a White Wine Sauce
By Scout0421
In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend
- ½ cup all-purpose flour
- 1 tsp. herbes de provence (or a combination of other dried herbs such as basil, parsley, oregano, thyme)
- ¼ tsp. salt
- ¼ tsp. pepper
- 4 boneless, skinless chicken breast halves (2 chicken breasts total)
- 2 tbsp. olive oil
- 1 tbsp. butter
- 2 cups sliced baby bella mushrooms
- 1 (14 oz.) can quartered artichoke hearts, drained
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- Grated Parmesan cheese, for serving
- Minced fresh parsley, for serving
Crockpot Cheese Enchilada Stack
By Scout0421
WW Points: 6
- 1 1/2 cups fat free chicken broth
- 1 (14.5 oz) can crushed tomatoes
- 1 tbsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1 tbsp dried minced onion (or 1 small onion finely diced)
- 8 low carb tortillas
- 4 cups fat free shredded cheddar cheese
- 1 (4 oz) can sliced olives, drained
- 6 tbsp fat free sour cream
Sweet Potato Shepherd's Pie
By Scout0421
To make topping: Bring large pot of water to a boil
- Sweet Potato Topping:
- 1 medium or 1 large sweet potato, peeled and diced
- ¼ cup low fat milk
- 1 tbsp butter
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Filling:
- 1 ½ tsp vegetable oil
- 1 cup onion, chopped
- 1 cup thinly slicked leek (white part only)
- 1 cup turnips (or similar vegetable), diced
- 2 cups carrots, diced
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, chopped (2 tsp)
- ¼ cup white wine
- 1 15-oz can cannellini beans, rinsed and drained
- 1 cup vegetable broth
- 3 tbsp shredded parmesan cheese
Bourbon Vanilla Ice Cream w/ Salted Bourbon Caramel Sauce & Buttercrunch Toffee
By Scout0421
Ice Cream: 1. Pour the bourbon into a saucepan, and bring it to a boil over medium-high heat
- Ice Cream:
- 1 cup bourbon
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups heavy cream
- 4 large egg yolks
- 1 cup whole milk
- Salted Bourbon-Caramel Sauce:
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
- 4 tablespoons butter
- 1 teaspoon sea salt
- 1/4 cup bourbon
- Buttercrunch Toffee:
- 1 cup almonds, pecans or hazelnuts
- 1 tablespoon water
- 4 tablespoons butter, cut into small pieces
- 1/2 cup granulated sugar
- 2 tablespoons packed light or dark brown sugar
- 1/8 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips or 3 ounces bittersweet or semisweet chocolate, chopped
$5 Split Pea Sausage Soup
By Scout0421
Cut the sausage into small pieces and brown
- 4 sausage links, about 3/4 lb.
- 5 medium white potatoes, peeled and diced
- 1/2 yellow onion, chopped
- 3 garlic cloves, crushed
- 1 tsp parsley
- 1 1/2 cup green split peas, about 1/2 lb.
- 2 cups chicken or vegetable broth
- 2-3 cups of water, depending on how thick/thin you want the soup
- Salt and pepper to taste