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Recipes
Blueberry Galette
By sz8jm9
Mix all ingredients, put on crust in center, fold edges over and pleat
- 3 cups fresh blueberries
- 2 tbsp cornstarch
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp cinnamon
- 1/4 tsp salt (or less)
- 1/2 cup sugar
Oatmeal-Pecan Lace Cookies
By sz8jm9
POINTS® Value: 2 Servings: 18 Preparation Time: 10 min Cooking Time: 12 min Level of Difficulty: Easy T...
- 1 1/4 cup rolled oats
- 1/2 cup dark brown sugar, packed
- 1 tsp baking powder
- 1/2 cup chopped pecans, finely chopped
- 1/8 tsp table salt
- 1/3 cup unsalted butter, melted
- 1 large egg(s), beaten
- 1/2 tsp vanilla extract
Chickpea Tacos
By sz8jm9
Vegetarian Times - March 2008 p
- 1 avocado, peeled, pitted, and diced
- 1 15-oz. can chickpeas, rinsed and drained
- 3 Tbs. chopped cilantro
- 4 tsp. fresh lime juice
- 1 clove garlic, minced (1 tsp.)
- 8 corn taco shells
- 2 cups baby salad greens
- 1 cup prepared salsa (medium or hot)
- 1/2 cup nondairy sour cream
Naomi Pomeroy's Quinoa with Summer Vegetables
By sz8jm9
From "Smart Chefs Stay Thin" - Serves 4 This is a very adaptable recipe that Pomeroy makes at home for herself and...
- 1/2 head broccoli, cut into small florets
- 1/2 cup quinoa, rinsed well
- 1/2 cup avocado, diced
- 6 cherry tomatoes
- 1/3 cucumber, diced
- 2 green onions
- 1 cup beans (says Naomi: 2 kinds mixed is nice, like cannellini and kidney)
- 1/4 cup loosely packed cilantro or basil
- 1 tsp sesame oil
- 2 Tbsp rice wine vinegar
- Juice of 1/2 lime
- Pinch sugar, salt, pepper (to taste)
Vegetable-Barley Casserole
By sz8jm9
Weight Watchers = 4 Pts Plus per (6) servings
- 2 tsp canola oil
- 1 small onion, chopped
- 1 medium clove garlic, minced
- 2 cups frozen corn kernels, thawed and drained (or 1 cup corn and 1 cup beans)
- 3 cups uncooked Swiss chard, thick stems removed, coarsely chopped
- 14 1/2 oz canned diced tomatoes, with chilies, well-drained
- 2 cups cooked barley, quick-cooking recommended (heaping 1/2 cup dry)
- 1/4 tsp cumin seeds
- 1/4 tsp dried oregano, crushed
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 2 sprays cooking spray
- 1/2 cups low-fat shredded Cheddar cheese, sharp-variety recommended
Ginger Honey Chicken
By sz8jm9
NUTRIENTS per serving: Calories: 152 Total Fat: 1
- Olive oil cooking spray
- 2 tbsp low-sodium soy sauce
- 1 tbsp lime juice
- 1 tbsp raw honey
- 2 tbsp freshly ginger, grated
- 2 cloves garlic, minced
- 1/4 tsp hot pepper sauce
- 4 4-oz boneless, skinless chicken breasts
Creamy Tomato-Basil Soup
By sz8jm9
1) Combine tomatoes, garlic paste, basil, and milk in a soup pot or a dutch oven and place over medium-high heat
- 28 oz can crushed tomatoes
- 1 tbsp roasted garlic paste
- 15-20 large basil leaves, roughly torn
- 1 1/2 cups milk
- 1/2 tsp salt (or more to taste)
- freshly ground pepper
Cremini and Chard Stuffed Shells
By sz8jm9
Make It Meatless Vegetarian stuffed shells are usually stuffed with either cheese alone or cheese and spinach, but ...
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 8 ounces sliced cremini mushrooms
- 1 bunch (about 8 ounces) Swiss chard, stems discarded and leaves coarsely chopped
- Salt and pepper to taste
- 1 (15-ounce) container ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 egg, lightly beaten
- 1 1/2 cups marinara sauce, divided
- 16 jumbo pasta shells, cooked according to package directions
- 1/2 cup shredded mozzarella cheese
Sweet Potato Pie
By sz8jm9
The Vegan Table 185 calories, 10g fat, 3g protein, 1g fiber
- 1 lb sweet potatoes, peeled and quartered
- 2 tbsp cornstarch
- 1/4 cup milk
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 12 oz firm silken tofu
- 1 tbsp sour cream
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- unbaked pie crust
Crock Pot Balsamic Chicken
By sz8jm9
Whole30
- 4-5 boneless skinless chicken breasts (or use boneless thighs if you prefer dark chicken meat. I like a mix of both, for 3-4 lbs total of meat)
- 1/2 cup balsamic vinegar (read your labels! And look out for sugars or additives)
- 2 tablespoons Whole30 compliant dijon mustard
- 6 cloves of garlic
- 3 tablespoons of olive oil
- Sea Salt + pepper