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Recipes
Spinach-Quinoa Salad with Cherries and Almonds
By sz8jm9
Vegetarian Times Issue: July 1, 2006 p
- 1/4 cup sliced almonds
- 1 1/2 cups quinoa, rinsed and drained
- 2 cups spinach leaves
- 2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
- 1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
- 1 15-oz. can chickpeas, rinsed and drained
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup plain low-fat yogurt (I have also used greek yogurt and it was good)
- 3 Tbs. olive oil
- 2 Tbs. fresh lemon juice (I used the juice of one whole lemon)
- 2 cloves garlic, minced (about 2 tsp.)
Cranberry-Almond Coleslaw
By sz8jm9
Southern Living Magazine: SEPTEMBER 2011 (I used less oil than the recipe called for) No nutritional info given
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup canola oil
- 2 (10-oz.) packages shredded coleslaw mix
- 1 cup chopped, smoked almonds
- 3/4 cup sweetened dried cranberries
- 4 green onions, sliced
- 2 celery ribs, sliced
Black Bean Croquettes with Fresh Salsa
By sz8jm9
From EatingWell: January/February 2008 Staples like canned black beans and frozen corn transform into spicy croq...
- 2 15-ounce cans black beans, rinsed
- 1 teaspoon ground cumin
- 1 cup frozen corn kernels, thawed
- 1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
- 2 cups finely chopped tomatoes
- 2 scallions, sliced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder, hot if desired, divided
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 avocado, diced
Fresh Tomato and Potato Tart
By sz8jm9
Recipe Courtesy of Emeril Lagasse, 1999 User Rating: 5 Stars
- 1 pie crust
- 1 cup creme fraiche
- 1 cup (about 4 ounces) grated Gruyere cheese
- 1 egg
- Salt
- Freshly ground white pepper
- 1/2 pound fresh beefsteak or vine-ripened tomatoes
- 1/4 cup thinly sliced onions (any kind), sauteed
- 1/2 pound small red or yukon gold potatoes, sliced 1/4-inch thick and blanched
- 1 tablespoon finely chopped fresh parsley leaves
Senegalese Peanut Stew with Spinach and Sweet Potatoes
By sz8jm9
Course: soups PointsPlus™ Value: 5 Servings: 6 Preparation Time: 23 min Cooking Time: 48 min Level of ...
- 1 spray(s) cooking spray
- 2 medium onion(s), roughly chopped
- 1 medium green pepper(s), cored and roughly chopped
- 1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes
- 2 medium carrot(s), peeled and thinly sliced
- 2 clove(s) garlic clove(s), minced (medium)
- 2 Tbsp ginger root, fresh, minced
- 1/2 tsp ground cloves
- 1/2 tsp table salt
- 1/4 tsp cayenne pepper
- 4 cup(s) vegetable broth, reduced-sodium
- 6 Tbsp peanut butter, natural, creamy-variety
- 8 cup(s) spinach, leaves, stemmed, packed, chopped
Spinach Salad w/Berries & Poppyseed Dressing
By sz8jm9
Mix a bag of spinach, strawberries, and blueberries
- Dressing:
- Spinach (cleaned, de-stemmed, and torn)
- Strawberries (sliced)
- Blueberries (whole)
- Walnuts or pecans (halved)
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/3 cup white wine vinegar
- 1 cup salad or olive oil
- 1 Tablespoon poppy seeds
Black Bean and Sweet Potato Enchiladas
By sz8jm9
Vegan Planet WW Pts Plus ~ 6 for 1 enchilada (guesstimate) My notes: I just bake the sweet potatoes whole and...
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1 small chile, seeded and minced
- 15-ounce can black beans, drained and rinsed
- 14.5-ounce can diced tomatoes, drained
- 1 tablespoon chili powder
- salt and freshly ground black pepper to taste
- 2 cups salsa
- 8 large flour tortillas
- 1/4 cup finely chopped red onion
Shrimp Zoodles w/Fresh Pesto
By sz8jm9
1) In your food processor pulse basil, garlic, Parmesan, salt and pepper til smooth
- Fresh Pesto Ingredients:
- 2 cups fresh basil (loosely packed)
- 2 cloves garlic
- 1/3 cup fresh grated parmesan cheese
- Sea salt, and pepper to taste
- 4 Tbsps avocado oil, or extra virgin olive oil
- Zoodles:
- 6 small/medium zucchinis, or yellow squash, spiralized (CleanFoodCrush.com/Spiralizer)
- 24 oz. cooked, and peeled shrimp
- 1 . 5 cups grape or cherry tomatoes, halved
- Sea salt and black pepper to taste
Mushroom-Garlic Cream Tartlets
By sz8jm9
Pillsbury Nutritional Information Nutrition Information: 1 Serving (1 Tartlet)Calories 70(Calories from Fat 4...
- 2 tablespoons butter or margarine
- 1 package (8 oz) fresh mushrooms, finely chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon finely chopped onion
- 2 cloves garlic, finely chopped
- 1/2 cup whipping cream
- 1/4 cup grated Parmesan cheese
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 tablespoons chopped fresh parsley
Grilled Salmon with Tomatoes & Basil
By sz8jm9
*Eating Well Nutrition Per serving : 248 Calories; 10 g Fat; 2 g Sat; 5 g Mono; 80 mg Cholesterol; 3 g Carbohydra...
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 whole wild salmon fillet (also called a “side of salmon,” about 1 1/2 pounds; see Tips)
- 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
- 2 medium tomatoes, thinly sliced
- 1/4 teaspoon freshly ground pepper