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Recipes
Healthy Chicken Enchilladas
By Unblond1
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- . 1 tablespoon olive oil
- 1/2 cup chopped onion (1 medium)
- 2 teaspoons finely chopped garlic
- 2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
- 3 tablespoons Gold Medal® all-purpose flour
- 1/2 teaspoon ground coriander or cumin
- 1/8 teaspoon pepper
- 1/2 cup reduced-fat sour cream
- 2 cups shredded cooked chicken breast
- 1 cup Green Giant® Niblets® frozen corn, thawed
- 1 cup shredded reduced-fat Mexican cheese blend (4 oz)
- 1 can (4.5 oz) chopped green chiles
- 1/4 cup chopped fresh cilantro
- 8 corn or flour tortillas (6 or 7 inch)
- 1 medium tomato, chopped (3/4 cup)
- 4 medium green onions, sliced (1/4 cup)
- Salsa, if desired
BUTTER - Smoked Butter
By Unblond1
Let butter soften to room temperature in a stand mixer bowl or stainless steel mixing bowl
- 1 lb Unsalted Butter, large dice
- 1/2 oz. Pedro Ximenez Solera Vinegar
- Kosher Salt and Black Pepper, to taste
- PolyScience Whiskey Barrel or Applewood Smoking Gun™ Chips
SALSA **** Mango Confetti Salsa - 1 Point
By Unblond1
We both liked this - particularly the crunch of the jicama
- 1 large mango
- 1/2 small jicama
- 1/3 orange bell pepper
- 1/3 red bell pepper
- 1 jalapeño pepper, stemmed
- 1/3 small red onion (see Cook’s Tip)
- 1 tbsp fresh lime juice
- 1/4 tsp salt
- 1/2 tsp Chili Lime Rub
- Tortilla chips (optional)
FRUIT****Grilled Pineapple with Lime Dip Recipe
By Unblond1
This was very good but I don't see the need for the marinade
- LIME DIP:
- 1 fresh pineapple
- 1/4 cup packed brown sugar
- 3 tablespoons honey
- 2 tablespoons lime juice
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup plain yogurt
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon grated lime peel
PEPPERS****Italian Style Grilled Stuffed Peppers
By Unblond1
These were great. Served 3 each as an appetizer when Andria and Jason were here
- 2 tbsp. pesto sauce
- 1 tbsp (30 mL) olive oil
- 6 pieces Tre Stelle Bocconcini Medallions (30 grams for 2), drained and cut into halves (or equivalent amount of Fior' di Latte)
- 6 mini multi-coloured bell peppers, cut in half, stems intact, seeds removed
- 3 slices pancetta or prosciutto, broiled until crisp and crumbled
BROWN*****Spanakorizzo (Spinach Rice) - 6 Points
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By Unblond1
N.B. These quantities are perfect for two servings without leftovers
- 2 2
- 1 1 1 tbsp. EVOO
- 2 2 2 shallots, minced
- 1 1 1 clove garlic, minced
- 60 60 3 grams Europe's Best Frozen Spinach - 3 cubes
- 1/4 1/4 1/4 cup Lundberg wild and brown rice blend
- 1 1 2 tbsp. chopped fresh dill or 2 tsp. dried dill
- to and pepper to taste
- 1/2 1/2 1/2 cup chicken broth
- 30 30 30 grams Tre Stelle light feta
QUINOA - Roasted Butternut Squash, Quinoa and Wheat Berry Salad
By Unblond1
Cook the quinoa and the wheat berries separately in the rice cooker, keeping warm if planning on serving the salad ...
- 1 ounce Dried Cranberries
- 1 cup spinach arugula blend
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Raw Honey
- 1 tablespoon Olive Oil
- Salt and freshly ground pepper
- fresh herbs of choice - parsley, mint, etc.
- 6 oz. packaged Butternut Squash, cut into a medium dice
- 1/4 large Sweet Onion, thinly sliced
- 1 tablespoon Olive Oil
- dash of chipotle or other chile powder, to taste
- Kosher Salt
- 1 1/2 cups COOKED Red Quinoa, (from 98 grams raw)
- 1/4 cup RAW Wheat Berries, cooked
VINAIGRETTE****Tapenade Vinaigrette - Mediterranean Fresh - 2 Points
By Unblond1
Great with a tossed arugula/spinach salad with some croutons
- 1/2 cup chopped, pitted nicoise olives
- 1 tablespoon capers, rinsed
- 1 teaspoon anchovy paste
- 1/2 tablespoon chopped garlic
- 1/2 tablespoon lemon or orange zest (optional)
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- 1/2 tablespoon Cognac
- 1/4 cup extra virgin olive oil
- 2 tablespoons champagne vinegar
BRUSSELS SPROUTS*****Laura Calder's Brussels Sprouts with Bacon
By Unblond1
* *Cut* the ends from the sprouts and discard
- 1/2 pound brussels sprouts
- 4 strips of bacon
- 1 tablespoon butter
- Salt and pepper to season
CHEESE****Baked Ricotta Cheese with Lemon and Herbs
By Unblond1
28/03/16 - This was good. We had it as a dinner with some chewy rustic bread (not toasted)
- 250 grams Bella Casara (Costco) Ricotta Cheese (entire container is 300 grams)
- Grated zest of 1 lemon
- 2 tablespoons minced fresh herbs - thyme, rosemary, parsley, chives (mint and basil, for mine only) - I did a bit of thyme only
- 1 small clove garlic, finely minced
- 2 tablespoons whipping cream
- Kosher salt
- Pinch of red pepper flakes
- 1 tablespoon grated parmesan cheese
- 1 tablespoon extra-virgin olive oil, to serve
- Sea salt
- Grilled or toasted crusty bread, for serving
- Lemon wedges for serving