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Recipes
Penne with Butternut Squash and Goat Cheese
By Shawn
Giada de Laurentis
- Vegetable oil cooking spray
- 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
- 1 onion, diced into 1/2-inch pieces
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 cup (8 ounces) goat cheese, crumbled
- 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
- 1 packed cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan
Mango And Avocado Salad With
By Shawn
Whisk first 7 ingredients in medium bowl to blend
- 2 tablespoons unsweetened coconut milk*
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)**
- 1 tablespoon peanut butter
- 1 tablespoon water
- 1 teaspoon minced jalapeño chile
- 1 teaspoon golden brown sugar
- 1 tablespoon chopped fresh cilantro
- 1 small shallot, minced
- 1 cup (packed) arugula
- 1 large ripe mango, peeled, pitted, cut into thin slices
- 2 medium avocados, halved, pitted, peeled, cut into thin slices
- 2 tablespoons toasted chopped peanuts
Mexican Lasagna
By Shawn
Preheat the oven to 425 degrees F
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (15-ounce) can black beans, drained
- 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Mexican Quinoa Salad with Orange Lime Dressing
By Shawn
Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer, then bringing to a boil ...
- SALAD
- 5-6 cups Mixed Greens
- 1 cup cooked quinoa (red or white)*
- 1/2 cup fresh or canned corn
- 1 cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili + garlic powder)
- 1/4 cup red onion, diced
- 1 orange, segmented
- 1/2 ripe avocado, chopped
- 1/4 cup fresh cilantro, chopped or torn
- DRESSING
- 1/2 ripe avocado
- 1 large lime, juiced (~4 Tbsp)
- 3 Tbsp orange juice
- 1-2 tsp sweetener of choice (maple syrup, agave, cane sugar, etc.)
- 1-2 tsp hot sauce
- 1/4 tsp cumin powder
- 1/8 tsp chili powder (or sub extra hot sauce or chipotle powder)
- Healthy pinch each sea salt and black pepper
- 1 Tbsp fresh minced cilantro (optional)
- 3-4 Tbsp extra virgin olive oil or avocado oil
Grilled Red Onion and Cucumber Salad with Yogurt-Mint Dressing
By Shawn
Preheat grill. Brush both sides of the onion slices with olive oil and season with salt and pepper to taste
- Yogurt-Mint Dressing:
- • 2 red onions, peeled and sliced 1/2-inch thick, crosswise
- • Olive oil
- • Salt and pepper
- • 3 cucumbers, peeled, halved lengthwise and sliced 1/2-inch thick
- • 3 tablespoons finely chopped fresh oregano
- • 1/2 cup crumbled feta cheese
- • 1 cup plain yogurt, drained in fine sieve about 30 minutes
- • 2 tablespoons tahini
- • 1 tablespoon olive oil
- • 2 tablespoons fresh lemon juice
- • 2 cloves garlic, finely chopped
- • 1/4 teaspoon cumin
- • 1/4 cup mint chiffonade
- • Salt and freshly ground pepper
- Whisk all ingredients together in a medium bowl and season with salt and pepper, to taste. Serve immediately.
Tangy Cole Slaw
By Shawn
In a small bowl, mix together yogurt, lemon juice, Truvia, salt and pepper
- 1 cup fat-free plain yogurt
- juice of 1 lemon
- 3 Truvia sugar substitute packets
- Sat and Pepper to taste
- 1/2 head cabbage, chopped into thin strips
- 1 small bag shredded carrots
DIJON-CRUSTED FISH
By Shawn
Nutritional Facts: 1 fillet equals 214 calories, 8 g fat (3 g saturated fat), 80 mg cholesterol, 327 mg sodium, 7 g...
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons grated Parmesan cheese, divided
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon horseradish
- 4 tilapia fillets (5 ounces each)
- 1/4 cup dry bread crumbs
- 2 teaspoons butter, melted
Perfect Brown Rice
By Shawn
1. Rinse the rice: Place the rice in a large strainer or colander and rinse it thoroughly under cool water
- 1 cup medium- or long-grain brown rice
- 1 teaspoon olive oil or sesame oil, optional
- 2 cups water
- 1 teaspoon salt
Dark Chocolate Banana Bread with Coconut
By Shawn
Preheat oven to 350 degrees
- 3 oz. dark chocolate, melted
- 1 3/4 cups white whole-wheat flour
- 1/2 cup cocoa powder, unsweetened
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 large eggs
- 1/2 cup packed brown sugar
- 1/3 cup Greek yogurt
- 1/3 cup coconut oil, melted
- 3 medium overripe bananas, mashed (about 1 1/2 cups)
- 3/4 cup shredded coconut, unsweetened, plus 3 Tbsps more for the top
- 1 Tbsp turbinado sugar, for the top
Pumpkin Banana Mousse Tart
By Shawn
Five stars
- CRUST:
- 2 cups graham cracker crumbs - (14 crackers)
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 pound unsalted butter - (1 stick) melted
- FILLING:
- 1/2 cup half-and-half
- 1 can pumpkin puree - (15 oz)
- 1 cup light brown sugar - (lightly packed)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 extra-large egg yolks
- 1 package unflavored gelatin - (2 tspns)
- 1 ripe banana finely mashed
- 1 teaspoon grated orange zest
- 1/2 cup cold heavy cream
- 2 tablespoons sugar
- DECORATION:
- 1 cup cold heavy cream - (1/2 pint)
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- Orange zest (optional)