Sz8jm9's profile page
Recipes
Raise the Roof Sweet Potato-Vegetable Lasagna
By sz8jm9
By Rip Esselstyn - Engine 2 Diet Serves 10 to 12
- 1 onion, chopped
- 1 small head garlic, all cloves chopped or pressed
- 8 ounces mushrooms, sliced
- 1 head broccoli, chopped
- 2 carrots, chopped
- 2 red bell peppers, seeded and chopped
- 1 can corn, drained
- 1 package Silken Lite tofu
- 1/2 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 jars pasta sauce
- 2 boxes whole grain lasagna noodles
- 16 ounces frozen spinach, thawed and drained
- 2 sweet potatoes, cooked and mashed
- 6 Roma tomatoes, sliced thin
- 1 cup raw cashews, ground
Chinese Chicken Salad
By sz8jm9
Preheat oven to 350 degrees F
- 4 tablespoons low-sodium soy sauce, divided
- 2 teaspoons toasted sesame oil, divided
- 1 pound skinless, boneless chicken breasts
- 1/2 head napa cabbage, thinly shredded (about 6 cups)
- 1/4 head red cabbage, shredded (about 2 cups)
- 1 large carrot, shredded (about 2 cups)
- 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
- 1 (8-ounce) can sliced water chestnuts
- 1 (11-ounce) can Mandarin oranges in water, drained
- 1/3 cup rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons chili-garlic sauce or chili sauce
- 1/4 cup sliced almonds, toasted
White Bean Stew with Swiss Chard and Tomatoes
By sz8jm9
One Serving 274 cal, 13 gm carb, 16 gm fat, 2
- 2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1 cup canned tomatoes, chopped
- One 16-ounce can cannellini beans, drained and rinsed
- Salt
Sweet Potato Pecan Pie
By sz8jm9
Ann Arbor
- 1 * 1 (9-inch) pie crust
- 1 * 1 cup sweet potatoes, baked and mashed
- 2 * 2 tablespoons light brown sugar
- 2 * 2 large egg yolks
- 1 * 1 tablespoon unsalted butter, softened
- 1 * 1 tablespoon whipping cream
- 1 1/2 * 1 1/2 teaspoons vanilla extract, divided
- 1/4 * 1/4 plus 1/8 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon kosher salt
- 1/8 * 1/8 teaspoon ground nutmeg
- 1 * 1 cup pecans, chopped
- 1/2 * 1/2 cup pecans, halved
- 1/4 * 1/4 cup granulated sugar
- 2 * 2 large eggs
- 3/4 * 3/4 cup light corn syrup
- 1 1/2 * 1 1/2 tablespoons unsalted butter, melted
Wicked Good Veggie Chili
By sz8jm9
Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your f
- 1 cup texturized vegetable protein (TVP)
- 1 cups broth
- olive oil
- 2 onions, chopped
- 12 cloves garlic, minced
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 4 teaspoons chili powder
- 4 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon cinnamon
- 3 tablespoons honey
- 1 can kidney beans with liquid
- 1 can garbanzo beans with liquid
- 1 can black beans with liquid
- 1 can chili beans with sauce
- 4 12 oz cans diced tomatoes with juice
- 2 green bell pepper, chopped
- 4 carrots, finely chopped
- 1 bay leaf
- 1 can corn, drained
- 1 can Manwich
- 1 large potato
Kale Salad Dressing
By sz8jm9
Mix together and massage into kale leaves several hours before serving
- 2 1/2 tbsp tahini
- 3 tbsp rice vinegar
- 2 tsp apple cider vinegar
- 1-2 tsp oil
- 1 tsp maple syrup
Spinach-and-Artichoke Dip
By sz8jm9
Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1/2 cup fat-free sour cream
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/4 teaspoon black pepper
- 3 garlic cloves, crushed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 (8-ounce) block fat-free cream cheese, softened
- 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Pulled Chicken Sandwiches
By sz8jm9
Dinner guests are guaranteed to be impressed with this deceptively easy Pulled Chicken Sandwich recipe, which inclu...
- Chicken:
- 2 tablespoons dark brown sugar
- 1 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground chipotle chile pepper
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 2 pounds skinless, boneless chicken thighs
- Cooking spray
- Sauce:
- 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 1 tablespoon dark brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 1 cup ketchup
- 2 tablespoons cider vinegar
- Remaining ingredients:
- 8 (1 1/2-ounce) hamburger buns, toasted
- 16 hamburger dill chips
Cream of Mushroom Soup
By sz8jm9
WW = 2 pts Per Serving: 1 1/3 cups 118 CAL; 4 G FAT; 15 G CARB; 3 G FIBER; 10 G PROTEIN Reduce pts value to ...
- 2 tsp butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 carrott, chopped
- 1 lb portobello mushroom caps, sliced
- 1 lb white mushrooms, sliced
- 1 48 oz can low sodium chicken broth
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 cup fat free half and half
- 2 tsp chopped sage
- 2 tsp chopped fresh thyme
Onion Soup Mix
By sz8jm9
Use in place of onion soup mix
- 4 tsp bouillon
- 8 tsp onion flakes
- 1 tsp onion powder
- 1/4 tsp seasoned pepper