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Recipes
Middle Eastern Chicken Kabobs
By Shawn
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon jui...
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
- Zest from one lemon
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1-3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 5 garlic cloves, minced
- 2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
- 1 large red onion, cut into wedges
- Vegetable oil, for greasing the grill
15 Minute Cauliflower Fried Rice
By Shawn
PREP CAULIFLOWER: Shred cauliflower using the largest side of a grater OR by just pulsing some rough cut pieces in...
- 1 medium-sized head of cauliflower
- 2 tablespoons sesame oil
- 1 large carrot, cubed
- 2 garlic cloves, minced
- 1 cup frozen edamame
- 2 beaten eggs (use scrambled tofu for vegan)
- 3 tablespoons low sodium soy sauce (use tamari for GF)
- 6 green onions, minced
DIY Peanut Butter Cups
By Shawn
Recipe by witandvinegar
- 1/2 cup creamy natural peanut butter
- 1/2 cup powdered sugar
- 2 cups chocolate chips (milk chocolate for classic flavor, or dark) (1 cup=6 oz)
Guid-Moc-Shoe (Corn and veggies)
By Shawn
Five stars
- 3 fresh corn on the cob, preferably white, with husk
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 pound bacon, diced
- 1 red onion, diced
- 1 yellow onion, diced
- 1/2 jalapeno, diced
- 3 celery stalks, diced
- 3 tablespoons all-purpose flour
- 1/4 cup white wine
- 3/4 cup low-sodium chicken stock
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup Roma tomatoes, diced
Smoky Chicken, peppers, and spinach pasta salad
By Shawn
Cook pasta according to package directions, drain, place in a large bowl, and set aside
- 12 ounces rotini pasta, cooked according to package directions (I used vegetable rotini)
- 1/3 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
- 2 tablespoons lemon juice
- 2 tablespoons light brown sugar, packed
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1/4 teaspoon cayenne pepper, optional and to taste
- 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
- 1 1/2 to 2 cups (2 heaping handfuls) fresh spinach leaves , sliced thinly (chiffonade)
- 1 large red bell pepper, seeded and diced small
- 1 large orange bell pepper, seeded and diced small
Beef and Cannellini Bean Minestrone
By Shawn
In a large saucepan or Dutch oven, add the oil and heat over medium heat
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1 large carrot, peeled and diced into 1/4-inch pieces
- 1 rib celery, trimmed and diced into 1/4-inch pieces
- Kosher salt and freshly ground black pepper
- 8 ounces lean (8 percent fat) ground beef
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 dried bay leaf
- 1/2 cup grated Parmesan
Chocolate Cherry Crisp
By Shawn
From Bountiful
- Topping:
- 3/4 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup almonds (optional)
- 1 stick cold unsalted butter cut into cubes
- 1 cup old-fashioned rolled oats
- Filling:
- 1 1/2 pounds fresh cherries, pitted and halved, plus an extra handful of cherries for garnish
- 1 cup dark chocolate chips
- 1/4 cup granulated sugar
- 3 tablespoons flour
Chicken Parmesan Wonton Lasagnas
By Shawn
Pre-heat the oven to 375
- Directions:
- 2 cups cooked boneless, skinless chicken breast, diced small or shredded
- 3/4 cup pasta sauce
- 3/4 teaspoon Italian seasoning
- 16 wonton wrappers (typically found in the produce section)
- 1 cup (4 oz) shredded 2% Mozzarella cheese
- 0.5 oz seasoned croutons, crushed (I just smushed mine by hand until I had some crumbs and some chunks)
- 2 teaspoons grated Parmesan cheese
Carrot Cupcakes with Cream Cheese Frosting
By Shawn
Five stars Nutritional Analysis per Serving Calories: 236 Total Fat: 10 grams Saturated Fat: 2 grams Protein:
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup canola oil
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 1/2 cup natural applesauce
- 1/2 teaspoon vanilla
- 1 1/2 cups finely shredded carrots (about 2 medium carrots)
- 1/4 cup plus 2 tablespoons finely chopped walnuts
- 4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
- 3/4 cup confectioners' sugar, sifted
- 1/2 teaspoon finely grated lemon zest
Stuffed Mushrooms
By Shawn
Five stars
- 1/2 cup Italian-style dried bread crumbs
- 1/2 cup grated Pecorino Romano
- 2 garlic cloves, peeled and minced
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed