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Recipes
BEEF****Zippy Slow-Cooked Chili
By Unblond1
Good for both
- 1 pound lean ground beef (90% lean)
- 1 can (28 ounces) diced tomatoes, undrained, or two cans fire-roasted
- 1 medium onion, chopped (I used one small red and one Vidalia)
- 1 medium red or yellow or combo pepper, chopped
- 1 or 2 fresh jalapenos, if available
- 2 stalks celery, finely chopped
- 2 medium zucchini, finely chopped (my addition)
- 1 large can beans - black or pinto, rinsed (I used one of each, smaller Eden organic)
- 1 can (8 ounces) tomato sauce
- 1 can chopped green chilies, undrained (my addition)
- 2 tablespoons chili powder
- 2 tablespoons minced fresh parsley
- 1 tablespoon dried basil
- 2 teaspoons ground cumin
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 3/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 6 tablespoons shredded reduced-fat cheddar or tex-mex cheese - Optional, to serve
CHICKEN*****Tex-Mex Taco Salad
By Unblond1
Always good for both of us
- 1/3 cup PC Chipotle Salsa
- 3 tbsp. 2% greek yogurt
- 1/2 tsp. ground cumin
- 1/2 tsp. chile powder
- 1 pinch salt
- 3-4 oz. cooked chicken or turkey breast, shredded or diced (1/2 recipe of my Actifry Taco Spice chicken works great)
- 10 cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 2 tbsp. chopped fresh cilantro
- 4 cups shredded romaine lettuce
- 1 1/2 ounces shredded Tex Mex Light
- 1/4 ripe avocado, diced or sliced
- handful of PC Tortilla Strips or Scoops tortilla chips, to serve (not in calorie count)
SALSA****Blood Orange and Avocado Salsa with Pomegranate Seeds
By Unblond1
This was great - we both loved it - served it with scoops and some soft goat cheese
- 8 servings
- 1 Tbsp. fresh lime juice (from 1 lime)
- 1 tsp. kosher or sea salt
- 1/8 tsp. freshly ground black pepper
- 4 - 6 blood oranges
- 1 pomegranate
- 1 large Hass avocado , halved, pitted, peeled, and cut into 1/2-inch pieces
- 2/3 cup diced red onion
- 1 jalapeno chili , seeds and ribs removed, minced
- 2 green onions , including green tops, cut on the diagonal into thin slices
- 1/4 cup chopped fresh cilantro leaves
COBBLER-Blueberry Cornmeal Cobbler
By Unblond1
- FOR THE FILLING:
- 2 servings
- 1 cup frozen blueberries
- 1 tbsp. sugar
- 2 tsp. flour
- 1/2 tsp. lemon juice
- FOR THE TOPPING:
- 1/4 cup flour
- 1 tbsp. sugar
- 1 tsp. sugar
- 1 tbsp. cornmeal
- 1/4 tsp. baking powder
- 1/8 tsp. baking soda
- Pinch of salt
- 2 tsp. cold unsalted butter, diced
- 2 tbsp. buttermilk
COUSCOUS****Fresh Mozzarella, Tomato, and Basil Couscous Salad - 6 - 7 points
By Unblond1
* Combine first 7 ingredients in a large bowl; cover and marinate in refrigerator 30 minutes
- 5 servings
- 2 cups diced seeded tomato
- 3 ounces diced fresh bocconcini light or bocconicini pearls
- 3 tablespoons minced shallots
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 garlic clove, crushed
- 1 1/4 cups water
- 1 cup uncooked couscous - whole wheat
- 1/4 cup chopped fresh basil or other herbs of choice
Tuna with Jalapeño Sour Cream
By Unblond1
Combine first 5 ingredients; set aside
- # 1/2 cup reduced-fat sour cream
- # 1 jalapeño pepper, seeded and finely chopped
- # 1 tablespoon fresh lime juice (1/2 lime)
- # 1/4 cup chopped fresh cilantro
- # 1/4 teaspoon salt
- # 1 tablespoon chili powder
- # 1/4 teaspoon salt
- # 4 (6-ounce) tuna steaks (about 1 inch thick)
- # Cooking spray
QUINOA-Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce
By Unblond1
In a large mixing bowl, massage the kale with 1 tablespoon of olive oil until softened
- For the sauce:
- 3/4 cup cooked white or red quinoa
- 2 cups Lacinato, Tuscan or dinosaur kale, thick stems removed and very thinly sliced
- 1/2 medium carrot, peeled and thinly sliced
- 1 tablespoons lemon juice
- 1 garlic cloves, minced
- 1 1/2 tablespoons Olive oil
- Sea salt
- 1/2 cup chickpeas, rinsed and drained
- 2 tablespoons dried currants, cranberries or cherries
- 1 Costco salmon fillets
- 1 tablespoon tahini paste
- 2 tablespoons water
- 1 teaspoon lemon juice
- 2 tablespoons Greek yogurt
- sea salt
APPLE****Savoury Baked Apples - 4 Points
By Unblond1
I liked these very much - Dan just picked at his - they were tough to cut though, try using apple slices instead
- 1 shallot, thinly sliced
- 1 slice of bacon, sliced
- 1 tsp. EVOO
- 1 small garlic clove, finely chopped
- 3 - 4 tbsp. panko
- 1 tsp. parsley
- 1 McIntosh or Granny Smith apple
- 20 grams shredded white cheddar cheese
NOODLES-Vietnamese Chicken/Pork/Beef or Seafood Noodle Bowl
By Unblond1
Easy light, healthy noodles topped with tasty marinaded meat, fresh vegetables and herbs, drizzled lightly with a z...
- MEAT & MARINADE:
- 5 oz chicken thigh fillets (or pork, beef or any seafood)
- 1 clove minced garlic
- 1 tbsp lime juice (about 1/2 fresh lime)
- 1 tbsp fish sauce
- 1/2 tbsp soy sauce
- 1 tbsp brown sugar
- 1/2 tbsp vegetable oil
- 1/2 stalk lemongrass, white part only, bruised theN sliced into pieces easy to pick out later (see notes)
- NUOC CHAM:
- 1 1/2 tbsp fish sauce
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- 1/4 cup water
- 1 garlic clove, finely chopped (not minced with garlic crusher)
- 1/2 red birdseye chilli, finely chopped (or adjust quantity to your taste)
- 1 1/2 tbsp lime juice
- NOODLE BOWL:
- 1/2 tbsp oil
- 3 oz/85 grams rice vermicelli noodles, dried
- 1 carrot, julienned
- 1 cucumber julienned (with seeds removed)
- 1 1/2 cups shredded lettuce
- 1 cup bean sprouts
- Small handful of mint leaves
- Small handful of cilantro/coriander
- Sliced chili (for garnish - optional)
- Lime wedges (to serve - optional)
GARBANZO****Indian-Spiced Kale & Chickpeas - 6 Points
By Unblond1
This was very good for both and easy to make (except for chopping the kale)
- 2 servings
- 1 tbsp. EVOO
- 2 cloves garlic, minced
- 5 1/2 ounces kale, ribs removed, thinly sliced
- 1/2 cup chicken broth
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/8 tsp. garam masala
- sea salt to taste
- 1 cup rinsed and drained garbanzo beans