Classycook's profile page
Recipes
Turkey Cranwich
By classycook
Spread cream cheese on two slices of bread
- 2 tablespoons cream cheese, softened
- 4 slices sourdough bread
- 1/4 cup chopped walnuts
- 1/3 pound thinly sliced cooked turkey
- 1/4 cup whole berry cranberry sauce
- 2 slices Swiss cheese
- Lettuce Leaves
Roasted Garlic Cauliflower
By classycook
Directions Preheat the oven to 450 degrees F (220 degrees C)
- 2 tablespoons minced garlic
- 3 tablespoons olive oil
- 1 large head cauliflower, separated into florets
- 1/3 cup grated Parmesan cheese
- salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
Peanut Butter Cup Cookies
By classycook
Preheat oven to 375 degrees F (190 degrees C)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Caramelized Baked Chicken Legs/Wings
By classycook
Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required
- 2 1/2 lbs chicken legs
- 1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
- 1/2 cup soy sauce
- 1 2/3 tablespoons ketchup
- 3/4 cup honey
- 2 -3 garlic cloves, minced
- salt and pepper
Chicken Parmesan
By classycook
Preheat the oven to 350 degrees F
- 4 slices whole-wheat bread (1-ounce each)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 egg whites
- 1/2 cup skim milk
- 1/2 cup all-purpose flour
- 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
- Olive oil cooking spray
- 1 jar good-quality marinara sauce (about 3 1/2 cups)
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons (1/2-ounce) shredded Parmesan
Healthy Chicken Salad
By classycook
In a small bowl, mix the yogurt, apple cider vinegar, honey, garlic powder, and salt and pepper
- 1 rotisserie style chicken, shredded
- 1/3 cup nonfat plain greek yogurt
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 3 celery stalks, chopped
- 1/8 cup Craisins OR 1/2 cup red grapes, halved
Chicken in Creamy Lemon, Artichoke and Mushroom Sauce
By classycook
Season the chicken cutlets with salt and pepper on both sides
- 1 lb. organic chicken breast *cutlets (*see Cook's note)
- kosher salt
- fresh cracked pepper
- 1 Tablespoon extra-virgin olive oil
- 6 ounces organic chicken broth
- juice of 1 lemon
- 4 ounces heavy cream
- 6 ounce jar marinated artichoke hearts, drained
- 1 1/2 cups sliced fresh mushrooms
- 2 Tablespoons all-purpose flour
Chef Mike Isabella’s Shrimp Scampi Dr Oz
By classycook
Bring a large pot of salted water to a boil
- Serves 6
- 3 oz extra virgin olive oil
- 2 lbs large shrimp; peeled and deveined
- 1 lb whole wheat linguini or Quinoa linguini
- 1 1/2 cups dry white wine
- 1/3 cup fresh lemon juice (around 1 1/2 lemons)
- 1/2 cup low-sodium chicken broth
- 1 1/2 tbsp minced garlic
- 1 cup halved cherry tomatoes plus tomato paste to taste
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh basil
Coconut Chicken with Apricot Sauce
By classycook
Preheat the oven to 400˚F
- 1 egg
- 1 cup sweetened coconut flakes
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless chicken breasts
- 1/2 cup unsalted butter, melted
- 1/4 cup apricot preserves or orange marmalade
- 2 tablespoons Dijon mustard
Sugar Coated Pecans
By classycook
Directions Preheat oven to 250 degrees F (120 degrees C)
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon