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Recipes
Chicken Salad with Pecans & Dried Cherries
By cserumga
Per serving: 380 calories; 17 g fat (3 g sat, 8 g mono ); 85 mg cholesterol; 23 g carbohydrates; 10 g added sugars;...
- 1 1/4 pounds boneless, skinless chicken breast, trimmed
- 1/2 teaspoon salt, divided
- 1/3 cup low-fat plain yogurt
- 1/3 cup low-fat mayonnaise
- 1 tablespoon honey mustard
- 1/4 teaspoon freshly ground pepper
- 1/2 cup thinly sliced celery
- 1/2 cup pecans, toasted (see Tip) and chopped
- 1/2 cup dried tart cherries, chopped
- 1 head Boston or butterhead lettuce, trimmed
Favorite Mashed Sweet Potatoes Recipe
By cserumga
2/3 cup equals 117 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 28 g carbohydrate, 3 g f...
- 6 medium sweet potatoes, peeled and cubed
- 3 tablespoons orange juice
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon pumpkin pie spice
Slow-Cooker Hearty Beef Stew
By cserumga
1. BROWN MEAT Pat beef dry with paper towels and season with salt and pepper
- 5 pounds boneless beef chuck-eye roast, cut into 1 1/2-inch pieces
- 1/4 cup vegetable oil
- Salt and pepper
- 4 onions, chopped fine
- 1 (6-ounce) can tomato paste
- 2 cups low-sodium beef or chicken broth
- 3 tablespoons soy sauce
- 2 bay leaves
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, scrubbed and cut into 1-inch pieces
- 1 1/2 teaspoons minced fresh thyme
- 2 tablespoons Minute tapioca
- 2 cups frozen peas, thawed
Black Bean and Salsa Soup
By cserumga
240 calories per serving
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 4 tablespoons sour cream
- 2 tablespoons thinly sliced green onion
Soy-Glazed Chicken with Cilantro Rice
By cserumga
Cook rice with garlic according to package directions
- 1 cup rice
- 1 clove garlic, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 4 boneless, skinless chicken thighs
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 limes -- 1 juiced and 1 quartered
Ramen Radiator
By cserumga
from Alton Brown
- 1 tsp olive oil
- 1 tsp sesame oil
- 8 ounces brown mushrooms, sliced (preferably cremini or shiitake)
- 1 (3-ounce) package ramen noodles
- 2 (8-ounce) halibut or other mild white-fish (salmon also works well)
- Kosher salt
- Freshly ground white pepper
- 1 Tbsp honey
- Pinch of chili flakes
- 6 medium shrimp, peeled and deveined
- 1/2 Vidalia onion, sliced Lyonnaise-style
- 4 scallions, sliced on a bias
- 2 Tbsp soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 cups miso or vegetable stock (is using miso, the measurement is 2 tso miso paste for 2 cups water)
Patty Melt
By cserumga
- from Cook This, Not That p 138 - makes 4 servings
- - 1 lb ground sirloin or ground turkey
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 1 T. canola oil
- - 1 large red onion, diced
- - 4 slices Swiss cheese
- - 8 sliced rye bread, toasted
Slow-Cooker Barbecued Beef Tips
By cserumga
1. Combine soy, tomato paste, brown sugar, and ½ teaspoon pepper in 13 by 9-inch baking dish
- 3 tablespoons soy sauce
- 3 tablespoons tomato paste
- 3 tablespoons dark brown sugar
- Salt and pepper
- 3 1/2 pounds beef flap meat, cut into 2-inch pieces
- 3 tablespoons vegetable oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 cup tomato sauce
- 1 cup ketchup
- 2 teaspoons cider vinegar
- 1 teaspoon hot sauce
Chicken Meatball & Vegetable Soup
By cserumga
in a large pot, heat the EVOO over medium-high
- 2 tablespoons EVOO
- 1 yellow onion, chopped
- 1 large carrot, peeled and thinly sliced
- 4 cups chicken broth
- 1 14 1/2 ounce can diced tomatoes with Italian seasonings
- 1 pound ground chicken or turkey
- 1/2 cup orzo
- 1 small head broccoli, cut into florets
Slow-Cooker Brisket Sandwiches
By cserumga
Heat the vegetable oil in a large skillet over medium-high heat
- 2 tablespoons vegetable oil
- 15 -to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic, smashed and peeled
- 112-ounce bottle stout beer
- 4 stalks celery, cut into large pieces
- 2/3 cup packed dark brown sugar
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 1/3 cup dijon mustard
- 1/3 cup soy sauce
- 2 bay leaves
- 1 teaspoon paprika
- 2 brioche or other rolls, split open and toasted
- Coleslaw, for serving