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Recipes
Stir Fry Chicken Wraps
By Margannl
Directions Season chicken with salt and pepper
- 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, ribs and seeds removed, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 12 to 16 Boston lettuce leaves (about 2 heads)
Southwestern Chicken Wraps
By Margannl
You don't have to cook anything to make this sandwich -- pick up a rotisserie chicken, or substitute leftover Thank...
- 3/4 cup reduced-fat sour cream
- 2 to 3 tablespoons chopped pickled jalapenos
- 2 tablespoons fresh lime juice
- Coarse salt and ground pepper
- 4 sandwich wraps (10 inches each)
- 3 cups baby spinach
- 3 cups shredded cooked chicken or turkey
- 1 can (15 ounces) drained and rinsed black beans
- 1 large tomato, thinly sliced
- 1 small red onion, thinly sliced
- 1 avocado, thinly sliced
Buttermilk Brined Chicken Breasts
By Margannl
This just could become your new go-to barbecue chicken recipe
- 2 cups low-fat buttermilk
- 1 Tbs. kosher salt
- Four 1-pound bone-in chicken breasts
- 1 Tbs. ground cinnamon
- 1 Tbs. ground cumin
- 1 Tbs. ground coriander
- 1 Tbs. sugar
- 1 Tbs. granulated garlic
- 1 Tbs. onion powder
- 1 Tbs. freshly ground black pepper
- 1 tsp. ancho chile powder
- 1 tsp. chipotle chile powder
- 1 tsp. ground ginger
- 1 tsp. ground sage
- Your favorite sauce for chicken, barbecue or otherwise (optional)
Spaghetti with Grilled Ratatouille
By Margannl
Prepare a high gas or charcoal grill fire
- 1 lb. ripe plum tomatoes, halved
- 2 medium zucchini (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
- 2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
- 1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered
- 1 large red onion (about 1 lb.), cut into 1/2-inch slices
- 1 small head garlic
- 1/4 cup extra-virgin olive oil
- 1 tsp. herbes de Provence
- Kosher salt and freshly ground black pepper
- 3/4 cup pitted Kalamata olives
- 12 oz. dried thin spaghetti
- 2 Tbs. chopped fresh basil
- 2 tsp. chopped fresh marjoram
- 1/2 cup crumbled feta or goat cheese
Food Processor Pizza Dough
By Margannl
Directions:Mixed in a food processor, this dough comes together quickly
- 1 Tbs. active dry yeast
- 1 * 1 tsp. sugar
- 1 * 1 cup warm water (105° to 115°F)
- 3 * 3 cups all-purpose flour
- 1 * 1 tsp. salt
- 2 * 2 Tbs. extra-virgin olive oil
Pasta with Artichokes, Olives, and Tomatoes
By Margannl
Whole-wheat pasta has almost twice the amount of fiber of traditional semolina pasta
- Coarse salt and ground pepper
- 12 ounces whole-wheat spaghetti
- 2 tablespoons olive oil
- 1/2 medium onion , thinly sliced, lengthwise
- 2 garlic cloves, thinly sliced crosswise
- 1/2 cup dry white wine
- 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
- 1/3 cup pitted kalamata olives, quartered lengthwise
- 1 pint cherry or grape tomatoes , halved lengthwise
- 1/4 cup grated Parmesan cheese, plus more serving
- 1/2 cup fresh basil leaves, torn
Chicken Piccata
By Margannl
In this Italian-American favorite, the thin-cut chicken breast cutlets cook up in no time and the flavor is light a...
- 8 boneless, skinless, thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets, (about 1-1/2 lb.)
- Kosher salt and freshly ground black pepper
- 2 to 3 Tbs. extra-virgin olive oil; more as needed
- 3 Tbs. capers, rinsed and chopped
- 2 medium cloves garlic, thinly sliced
- 3/4 cup lower-salt chicken broth
- 2 Tbs. fresh lemon juice; more as needed
- 1/4 cup chopped fresh flat-leaf parsley
- 1 Tbs. unsalted butter
Peanut Butter Cup Brownies
By Margannl
1 Heat oven to 350°F. Cut about 1/2 inch off around top of each of 48 regular-size foil baking cups
- 1 box Betty Crocker® fudge brownie mix
- 3 tablespoons unsweetened baking cocoa
- 2/3 cup butter, melted
- 1/4 cup water
- 1 egg
- 1 pouch Betty Crocker® peanut butter cookie mix
- 1/2 cup creamy peanut butter
- 3 tablespoons vegetable oil
- 1 1/2 cups milk chocolate chips, melted, cooled
Whole Wheat Oat Pumpkin Muffins
By Margannl
Preheat oven to 425 degrees
- 1 egg
- 2/3 cup Splenda Granular or equivalent sweetener of your choice
- 1 can (1 3/4 cups) pumpkin, not pumpkin pie mix
- 1 tsp vanilla extract
- 2/3 cup nonfat milk
- 1 cup whole wheat flour
- 1/2 cup oat flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
Lentil and Sweet Potato Soup
By Margannl
Thomas Keller's Ad Hoc at Home Serves 6 (makes 10 cups)
- 8 ounces applewood-smoked slab bacon
- 3 tablespoons canola oil
- 2 cups thinly sliced carrots
- 2 cups coarsely chopped leeks
- 2 cups coarsely chopped onions
- ¾ to 1 teaspoon Yellow Curry Powder or Madras curry powder
- Kosher salt
- 1 ½ pounds sweet potatoes
- 2 Sachets (1 bay leaf, 3 thyme sprigs, 10 black peppercorns, 1 garlic clove, smashed and peeled - all wrapped and tied in cheesecloth)
- 2 cups (about 8 ounces) Spanish Pardina lentils or French de Puy lentils, small stones removed, rinsed
- 8 cups Chicken stock, or low sodium chicken broth
- 1 to 2 tablespoons red wine vinegar
- Freshly ground black pepper
- Cilantro leaves
- Make a parchment lid (**see below)