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Recipes
Hot Spinach and Artichoke Dip
By johandi
This is easy to prepare ahead of time, then throw it in the oven when you are ready to eat
- 13.75 oz artichoke hearts packed in water, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
- 1/2 cup fat free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup Parmigiano Reggiano
- 4 oz shredded part skim mozzarella cheese
- salt and fresh pepper to taste
- olive oil spray
CARROT ZUCCHINI MUFFINS
By johandi
Preheat oven to 400 F Line muffin tin with paper cups or spray with non-stick cooking spray In a large bowl, comb...
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup rolled oats
- 3/4 cup brown sugar
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup skim/1% milk
- 3 tbsp canola/sunflower oil
- 1 egg (or 2 egg whites)
- 1 cup finely shredded carrots
- 1/2 cup shredded zucchini (unpeeled)
Baked Fried Chicken
By johandi
I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON! It is also baked
- Mix in a Gallon Size Ziploc or Large Bowl:
- Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.
- 1/2 tsp. Salt
- 1 T Season All (seasoned salt)
- 3/4 tsp Pepper
- 1 c. Flour
- 2 tsp. Paprika
DILL CHEESE BALL
By johandi
Dill Cheese Ball 1 pkg cream cheese (I use light) 2 – 3 TBSP miracle whip 2 TBSP dill weed 1 tsp...
- Dill Cheese Ball
- 1 pkg cream cheese (I use light)
- 2 – 3 TBSP miracle whip
- 2 TBSP dill weed
- 1 tsp garlic powder or garlic salt
- 2 TBSP bacon bits (add & mix after all other ingredients are blended)
- Form into a ball and wrap in plastic. Chill.
Mushroom Stuffed Zucchini
By johandi
A delicious meatless main dish
- 3 zucchini, trimmed
- 2 tablespoons butter
- 1 cup chopped fresh mushrooms
- 1/4 cup red bell pepper, chopped
- 2 tablespoons all-purpose flour
- 1/4 teaspoon crushed dried oregano
- 1 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
Braised Pork with Fennel and Apple
By johandi
Position the fennel halves, cut-side down, on a cutting board
- 1 bulb fennel, trimmed, halved lengthwise and cored, plus chopped leafy fronds
- for sprinkling
- Extra-virgin olive oil
- 1 pound pork stew meat or boneless pork shoulder/butt, cut into 1 1/2-inch pieces
- Kosher salt and freshly ground pepper
- 1 onion, diced
- 1 apple — peeled, cored and cut into 10 to 12 wedges
- 1 cup apple juice
- 1 pound small russet potatoes (about 3)
Quinoa Chili
By johandi
This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 cups cooked quinoa
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (4.5-ounce) can diced green chiles
- 1 1/2 tablespoons chili powder, or more, to taste
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- Kosher salt and freshly ground black pepper, to taste
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups corn kernels
- 3 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime
- 1 avocado, halved, seeded, peeled and diced
Cream of Tomato Soup with Pesto
By johandi
Quick and creamy tomato soup with pesto
- 1 (32 fluid ounce) container chicken broth
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 (14.5 ounce) can diced tomatoes with garlic and onion
- 1 cup half-and-half cream
- salt and pepper to taste
- 2 tablespoons basil pesto
Cranberry, Apple, and Fresh Ginger Chutney
By johandi
This piquant chutney is not as sweet as traditional cranberry sauce
- 4 cups fresh cranberries
- 1 cup raisins
- 1/2 cup white sugar
- 3/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon minced fresh ginger root
- 1/4 teaspoon ground cloves
- 1 cup water
- 1/2 cup minced onion
- 1/2 cup chopped Granny Smith apple
- 1/2 cup finely chopped celery
PESTO
By johandi
Pesto freezer cubes makes for ready to use
- 3 cups packed fresh basil leaves
- 4 cloves garlic
- 3/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 1/2 cup chopped fresh parsley (optional)