KrissyW330's profile page
Recipes
Lunch-Week 1-Sweet Potato, Celery and Apple Salad
By KrissyW330
2012 Whole Living Action Plan
- 2 tablespoon lemon juice
- 1 tablespoon freshly grated ginger
- 2 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 small sweet potato, peeled and finely julienned (2 cups)
- 1 tart apple, cored and finely julienned
- 1 stalk celery, thinly sliced
- 2 scallions, thinly sliced
- 3 radishes, finely julienned
- 3 tablespoon toasted sesame seeds
- 1/4 cup packed fresh cilantro leaves
Watermelon Champagne Cocktail
By KrissyW330
Process watermelon cubes in a blender on high until smooth
- 5 cups seedless watermelon cubes
- 1/4 cup fresh mint leaves, crushed
- 1/2 cup vanilla-infused vodka, chilled
- 1/4 cup triple sec
- 3 tablespoons fresh lime juice
- 2 2/3 cups Champagne (or sparkling wine), chilled
- Watermelon cubes and lime slices
Veal Meatballs
By KrissyW330
Melissa Rubel hides a surprise inside each of her tender veal meatballs: a molten cheese center
- 5 tablespoons extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 3 garlic cloves—2 minced, 1 thinly sliced
- 1 teaspoon thyme leaves
- 1/4 teaspoon minced rosemary
- Kosher salt and freshly ground black pepper
- 2 slices of white sandwich bread, crusts removed and bread torn into 1-inch pieces
- 1/3 cup whole milk
- 1 1/2 pounds ground veal
- 1 egg, lightly beaten
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 ounces Italian Fontina cheese, cut into 1/2-inch cubes
- 2 tablespoons tomato paste
- One 28-ounce can diced tomatoes with juices
- Crusty bread, for serving
Steak-House Sliders with Mushrooms and Blue Cheese
By KrissyW330
With a topping of sauteed mushrooms, onions, and rich blue cheese, these little burgers are a flavorful addition to...
- 1 pound(s) ground beef sirloin
- 0.5 pound(s) ground beef chuck
- 2 teaspoon(s) Dijon mustard
- 2 teaspoon(s) Worcestershire sauce
- 1 teaspoon(s) chopped thyme leaves
- 1.5 teaspoon(s) garlic paste, or half that amount fresh garlic crushed through a garlic press
- 0.5 teaspoon(s) kosher salt
- 0.5 teaspoon(s) freshly ground black pepper
- 2 tablespoon(s) butter
- 1 large onion, cut into thin strips
- 1 package(s) (8-ounce) sliced fresh cremini mushrooms
- 0.33 cup(s) dry white wine
- 8 slider buns, split
- 3 tablespoon(s) creamy mustard spread (such as Dijonnaise)
- 1 cup(s) baby arugula
- 3 ounce(s) creamy blue cheese or Gorgonzola cheese, cut into small pieces
Dinner-Week 1-Steamed Broccoli and Squash with Tahini Dressing
By KrissyW330
2012 Whole Living Action Plan
- 1/2 head broccoli florets
- 1 Delicata squash, sliced and seeded
- 1 cup mixed tender greens
- 1 cup thinly sliced red cabbage
- 2 tablespoons diced red onion
- Coarse salt and pepper
- 1/4 cup Tahini Sauce
- 1 tablespoon toasted sesame seeds
- Tahini Dressing
- 1/2 cup tahini
- Grated zest and juice of 1 lemon
- 1 tablespoon olive oil
- 1 chopped garlic clove
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Coarse salt
Lumberjack Hash
By KrissyW330
Heat oil and butter in a large nonstick skillet over medium heat
- 2 * 2 teaspoons vegetable oil
- 2 * 2 teaspoons butter
- 1 * 1 cup chopped onion
- 1 * 1 cup chopped green bell pepper
- 2 * 2 garlic cloves, minced
- 8 * 8 cups frozen shredded hash brown potatoes, thawed (about 1 pound)
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon black pepper
- 4 * 4 ounces 33%-less-sodium ham, diced
- 3/4 * 3/4 cup (3 ounces) reduced-fat shredded cheddar cheese
Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce
By KrissyW330
Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend
- 2 tablespoons hot Mexican-style chili powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 4 pounds baby back pork ribs
- 1 12-ounce bottle dark beer
- 1 18-ounce bottle good-quality barbecue sauce
- 1/2 cup water
- 2 tablespoons (packed) golden brown sugar
- 1 tablespoon instant espresso powder
Parmesan and Cream Cheese Pumpkin Puffs Recipe
By KrissyW330
These little puffs are filled with two kinds of cheese, and they're a cinch to make
- 2/3 cup pumpkin purée
- 1/2 cup cream cheese, softened (fat-free or light is okay)
- 1 sheet puff pastry, thawed but still cold (see note)
- 1 heaping Tbsp. all-purpose seasoning blend (like Lawry's, Grill Mates, Mrs. Dash)
- Salt and pepper, optional
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 Tbsp. water
Poblano Stuffed with Chorizo, Shrimp and Rice
By KrissyW330
Recipe courtesy Guy Fieri
- 1 tablespoon oil
- 1/2 pound Mexican-style chorizo
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 jalapeno, minced
- 1 red onion, diced
- 2 tablespoons garlic, minced
- 1 cup short-grain rice
- 1 cup low-sodium chicken stock
- 1/2 cup white wine
- 1/2 cup water
- 4 large, fresh poblano chiles
- 1 pound shrimp, shelled, cut into 1/2-inch pieces
- 3/4 cup Cheddar, shredded
- 3/4 cup Jack cheese, shredded
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
By KrissyW330
Jackie Mills, Cooking Light JUNE 2008
- 1 tablespoon grated lemon rind
- 5 tablespoons fresh lemon juice, divided
- 1 tablespoon extravirgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh corn kernels (about 2 ears)
- 1/4 cup thinly sliced basil leaves
- 1/4 cup chopped red bell pepper
- 2 tablespoons finely chopped red onion
- 1 pound lump crabmeat, shell pieces removed
- 8 (1/4-inch-thick) slices ripe beefsteak tomato
- 2 cups cherry tomatoes, halved