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Recipes
Cashew Chicken Lettuce Wraps
By EdieK
A light, refreshing twist on the classic chicken wrap
- 2 Tablespoon brown sugar
- 2 Teaspoon low-sodium soy sauce
- 2 Tablespoon sesame oil
- 1/4 Cup vegetable oil
- 3 Tablespoon rice vinegar
- 1 red pepper, finely diced
- 3 green onions, finely diced
- 1 Can 284-mL mandarin orange segments, drained
- 1/2 Cup chopped unsalted cashews
- 2 Cup bean sprouts
- 2 Cup cooked chicken, chopped
- 1 Head iceberg or butter lettuce
- 1/2 Cup dry chow mein noodles
Let's Redo Lunch: Two-Bean Salad
By EdieK
An ultimate mix of Italian staples like roasted peppers, fresh mozzarella, two types of beans (crunchy green and sm...
- 1 cup cooked green beans
- 1/2 cup rinsed canned white (cannellini) beans
- 1/4 cup jarred roasted peppers , cut into strips
- 4 to 6 ounces diced bocconcini or fresh mozzarella
- 3/4 cup halved grape or cherry tomatoes
- 1 to 2 Tbsp. good store-bought pesto
- Salt and pepper
- 2 cups baby arugula
Italian sausage and tomato soup - Chatelaine Recipes
By EdieK
Cozy up to a big bowl of soup for dinner! It's easy when you dress up a can of soup with what's on hand
- 2 mild or hot Italian sausages
- Vegetable oil
- 10 oz (284 mL) can undiluted tomato soup
- 1 tsp (5 mL) each dried dillweed and paprika
- 1/4 cup (50 mL) orzo or quick-cooking rice
- 1 cup (250 mL) frozen mixed vegetables
- Chopped fresh basil or parsley
Pressure Cooker Old-Fashion Baked Beans
By EdieK
Old-fashioned baked beans were a traditional weekend dish on the east coast of Canada and the U
- 2 cups (500 ml) dry navy beans
- (also called white beans or pea beans)
- 3 tablespoons (45 ml) canola oil
- 1 large onion, diced
- 1 clove garlic, minced
- 1 3/4 cups (400 ml) water 2 fl oz (80 ml or 1/2 small can) tomato paste
- 3 tablespoons (45 ml) brown sugar
- 2 tablespoons (30 ml) molasses
- 1/2 teaspoon (2.5 ml) prepared mustard
- 1/4 teaspoon (1 ml) cumin
- 1/8 teaspoon (0.5 ml) chili powder
Chicken Stir-Fry
By EdieK
In a shallow glass bowl, combine orange juice and cornstarch; mix well
- 1/4 cup orange juice
- 1 1/2 Tbsp cornstarch
- 1 pound skinless, boneless chicken breasts, cut into strips
- 3/4 cup reduced-sodium soy sauce
- 2 1/2 tsp vegetable oil
- 1 clove garlic, minced
- 1 Tbsp minced fresh ginger or 1 1/2 tsp ground ginger
- 1 1/2 cups snow peas or green beans
- 1 medium red bell pepper, cut into thin strips (1bout 1 cup)
- 3/4 cup sliced green onion
- 1 cup frozen broccoli, thawed
- 1 medium carrot, thinly sliced
- 2 cups cooked white rice
Easy Bruschetta Baguette slices topped with seasoned tomato and cheese
By EdieK
PREHEAT broiler. PLACE baguette slices on baking sheet
- 1/2 of an 8-inch baguette cut into 16 (1/2-inch-thick) slices
- 1 can (19 fl oz/540 mL) Aylmer Accents Petite Cut Tomatoes with Garlic and Olive Oil, well-drained
- 2 Tbsp. chopped fresh basil.
- 1/4 cup shredded mozzarella or Parmesan cheese
Mediterranean Portobello Mushroom Caps
By EdieK
1. Lightly oil grill and preheat barbecue to medium-high
- 4 portobello mushrooms, cleaned, stems and gills removed
- 1/2 cup tightly packed Compliments Organic Baby Spinach 125 mL
- 1 tub Compliments Roasted Garlic Bruschetta Topping 227 g
- 1 cup Compliments Finely Shredded Mozzarella Cheese 250 mL
- 3 tbsp fresh basil, cut into fine strips 45 mL
- 4 ciabatta buns
Tomato Feta Salad
By EdieK
'Light and refreshing' best describes this wonderful dish from Jill Bowers of Huntington, Indiana
- 5 medium tomatoes, thinly sliced
- 1 * 1 medium red onion, thinly sliced
- 1 * 1 package (6 ounces) crumbled tomato and basil feta cheese
- 1 * 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 * 1/2 cup olive oil
- 1/4 * 1/4 cup red wine vinegar
- 1 * 1 tablespoon dried oregano
Meatloaf with Red Wine Tomato Sauce
By EdieK
This classic favourite is a bit more sophisticated than regular meatloaf and proves it is possible to eat well on a...
- Red Wine Tomato Sauce
- 2 tbsp. olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1/2 cup red wine
- 2 1/2 cups tomato purée
- Meatloaf
- 1 pound ground veal
- 1 pound ground beef
- 5 ounces prosciutto thickly sliced, diced
- 6 slices of white bread (day old)
- Milk, for soaking bread
- 2 eggs
- 6 tbsp. grated Parmesan cheese, for meatloaf
- 1 tsp. dried oregano
- Handful Italian parsley, chopped
- Salt and freshly ground pepper, to taste
- 3 tbsp. olive oil, for browning the meatloaf
- Freshly grated Parmesan cheese, for serving
- Chopped Italian parsley, for garnishing (optional)
Fajita-Ranch Chicken Wraps
By EdieK
Directions 1. Sprinkle chicken strips with chili powder and garlic powder
- Ingredients
- 12 ounces skinless, boneless chicken breast strips for stir-frying
- 1/2 teaspoonchili powder
- 1/4 teaspoongarlic powder
- Nonstick cooking spray
- 1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
- 2 tablespoonsbottled reduced-calorie ranch salad dressing
- 2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
- 1/2 cupEasy Fresh Salsa*
- 1/3 cupreduced-fat shredded cheddar cheese