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Recipes
Glorious Morning Muffins
By Margannl
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening
- 2 2
- eggs
- 3/4 3/4
- cup vegetable oil
- 1/4 1/4
- cup milk
- 2 2
- teaspoons vanilla
- 1 1
- cup Gold Medal® all-purpose flour
- 1 1
- cup Gold Medal® whole wheat flour
- 1 1
- cup packed brown sugar
- 2 2
- teaspoons baking soda
- 2 2
- teaspoons ground cinnamon
- 1/2 1/2
- teaspoon salt
- 1 1/2 1 1/2
- cups shredded carrots (2 to 3 medium)
- 1 1
- cup shredded peeled apple
- 1/2 1/2
- cup coconut
- 1/2 1/2
- cup raisins
- 3/4 3/4
- cup sliced almonds
Stuffed Mushrooms
By Margannl
vegetarian
- 4 ounces Lightlife® Gimme Lean® Sausage
- olive oil cooking spray
- 16 medium button mushrooms, stemmed
- 2 Tbsp. olive oil, divided
- 1/2 cup chopped yellow onion
- 1/3 cup finely chopped green bell pepper
- 1/3 cup finely chopped red bell pepper
- 1 clove garlic, finely chopped
- 3 Tbsp. Italian-style bread crumbs
- 1 Tbsp. chopped fresh Italian (flat-leaf) parsley
- 1/8 tsp. salt
- fresh lemon wedges (optional)
Chicken Breasts with Parsley-Caper Pesto
By Margannl
Cooking thin lemon slices mellows their bite and softens their rinds, so you can eat them whole or just squeeze the...
- 1 pound small red potatoes, halved
- 3 tablespoons olive oil, divided
- Salt and pepper
- 1 lemon
- 2 cups fresh parsley
- 1/4 cup walnuts
- 2 tablespoons capers, rinsed and drained
- 4 bone-in, skin-on chicken breasts (3 pounds total
Grilled Pineapple-Chicken Kabob Packs
By Margannl
Heat gas or charcoal grill
- 1/3 cup pineapple preserves
- 2 tablespoons packed brown sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon crushed red pepper
- 4 boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)
- 1 medium red bell pepper, cut into 1 1/2-inch cubes
- 1 medium green bell pepper, cut into 1 1/2-inch cubes
- 1 cup pineapple chunks
- 1/4 teaspoon salt
Rhubarb Brown Sugar Crumble
By Margannl
A generous amount of oatmeal streusel tops this crumble, providing a crunchy contrast to the tart, juicy filling
- For the topping:
- 1 Tbs. unsalted butter, softened at room temperature
- 4-1/2 oz. (1 cup) all-purpose flour
- 1 cup lightly packed light brown sugar
- 1/2 cup old-fashioned oats
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces
- For the filling:
- 7 cups 1/3-inch-thick sliced rhubarb (about 2 lb.)
- 1 cup lightly packed light brown sugar
- 1/4 cup cornstarch
- 1 Tbs. fresh lemon juice
- 2 tsp. finely grated lemon zest (from 1 medium lemon, using a rasp-style grater)
- 1/4 tsp. kosher salt
Crisp Pork Cutlets with Lemon-Caper Sauce
By Margannl
A briny-peppery mayonnaise adds zing to these slightly spicy fried pork cutlets
- 4-1/2-inch-thick boneless pork chops (about 1 lb.)
- 1/4 tsp. chipotle powder or smoked hot paprika
- Kosher salt and freshly ground black pepper
- 1 lemon
- 1/2 cup mayonnaise
- 2 Tbs. small capers, rinsed, drained, and coarsely chopped
- 2 tsp. chopped fresh thyme
- 1 large clove garlic, mashed to a paste with a pinch of kosher salt
- 3-1/2 oz. (3/4 cup) all-purpose flour
- 2 large eggs, beaten
- 1-1/2 cups panko
- 6 Tbs. olive oil
Spaghetti with Pancetta, Green Beans, and Basil
By Margannl
Pancetta (Italian cured bacon) adds salty flavor to this pasta dish; its richness is balanced by crisp-tender green...
- 8 * 8 ounces spaghetti
- 4 * 4 ounces pancetta, diced, or 4 slices bacon, cut into 1/2-inch pieces
- 3/4 * 3/4 pound green beans (stem ends removed), halved crosswise
- 1/2 * 1/2 cup grated Parmesan
- 1 * 1 cup fresh basil leaves, roughly torn
Sautéed Chicken with Sherry & Olive Pan Sauce & Toasted Almonds
By Margannl
Use a toaster oven to toast the almonds; the heat is concentrated in a small area, so the nuts toast quickly an...
- 8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 lb.)
- Kosher salt and freshly ground pepper
- 4 tsp. extra-virgin olive oil; more as needed
- 1 small yellow onion, finely chopped
- 1 medium clove garlic, minced
- 1/2 cup sherry, preferably medium dry, such as amontillado
- 1/2 cup lower-salt chicken broth
- 1/2 cup green olives, pitted and slivered
- 3 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup slivered almonds, toasted lightly and cooled
- Tip: Use a toaster oven to toast the almonds; the heat is concentrated in a small area, so the nuts toast quickly and evenly.
Quinoa Burgers
By Margannl
For the right consistency, use a thick Greek yogurt
- 1/2 cup rinsed quinoa
- 1 medium carrot, cut in large chunks
- 6 scallions, thinly sliced
- 15 ounces great northern beans, drained and rinsed
- 1/4 cup plain dried breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon ground cumin
- Coarse salt
- Ground pepper
- 2 tablespoons olive oil
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon fresh lemon juice
- 4 pitas (each 6 inches)
- 1/2 English cucumber, thinly sliced diagonally
- Read more at Wholeliving.com: Greek-Style Quinoa Burgers
Omelet ,Open-Face Fruit and Cheese
By Margannl
Directions In a small microwavable bowl, stir the orange peel into the cottage cheese
- # 1 teaspoon orange peel, grated
- # 1/2 cup Daisy Brand Cottage Cheese
- # 2 eggs
- # 1 tablespoon orange juice
- # 1 teaspoon powdered sugar
- # 1 tablespoon butter
- # 1/4 cup fresh raspberries