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Recipes
Instant Pot Coconut Oatmeal
By tonyglib
How to cook Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal): Fall in love with the lingering sw...
- 1 cup (160g) regular steel cut oats
- 1 can (400ml) coconut milk
- 1 tablespoon (15ml) coconut oil
- 1 1/4 cup (313ml) cold water
- 1 teaspoon (5ml) vanilla extract
- A pinch of salt
- 1 banana , thinly sliced
- Optional: Crunchy granola
- Honey, Maple syrup, or Brown sugar
Shrimp in Red Escabeche
By tonyglib
Serves 4 to 6 as an appetizer Recipe from Salsas That Cook If you like the lusty earthiness of barbecued sh...
- 1 bottle (16 ounces) Frontera Guajillo Salsa
- 2 tablespoons olive oil
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon honey or more to taste
- Salt, about 1/2 teaspoon
- 1 pound medium-large (about 24) shrimp, peeled and deveined
- 1 small red onion, thinly sliced
- 1/2 cup fresh cilantro leaves
Slow-Roasted Pork Carnitas
By tonyglib
Makes 1 3/4 to 2 pounds finished carnitas, serving 6 Recipe from Season 7 of Mexico - One Plate at a Time
- 4 pounds bone-in pork shoulder roast, cut into 1 1/2- to 2-inch slabs
- Salt
Healthy Baked Chicken Nuggets
By tonyglib
Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts Calories: 164
- 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
- salt and pepper to taste
- 2 tsp olive oil
- 6 tbsp whole wheat Italian seasoned breadcrumbs
- 2 tbsp panko
- 2 tbsp grated parmesan cheese
- olive oil spray (I used my Misto)
Chipotle Steak Sauce
By tonyglib
Makes 1 1/2 cups sauce Recipe from Season 7 of Mexico - One Plate at a Time
- 1 14-ounce can diced tomatoes in juice (preferably fire-roasted)
- 3 garlic cloves, peeled and halved
- 3 canned chipotle chiles en adobo
- OR 8 to 10 dried arbol chiles
- 1/2 teaspoon dried oregano, preferably Mexican oregano
- 2 tablespoons cider vinegar
- Salt
Chicken Tamale Casserole
By tonyglib
Weight Watcher Points per Serving: 8 Nutritional Information Calories:354 (36% from fat) Fat:14
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
Smoke Rubbed Pork Tip Roast
By tonyglib
Weight Watchers Points per serving: 2 Serving Size 4 oz
- Smoke Pork Rub:
- 2 tablespoons Bicentennial Seasoning
- 1/2 tablespoon minced dry onion flakes
- 1/2 tablespoon West Indies Barbecue seasoning (or BBQ seasoning)
- 1 teaspoon Hickory Smoke Powder
- Marinade:
- 1 cup Allegro Marinade (or any meat tenderizer)
- 1-2 lb Kirkland Pork Sirloin Tip Roast
Grilled Cumin Chicken with Fresh Tomatillo Sauce
By tonyglib
Weight Watcher Points per Serving: 5 Yield: 4 servings (serving size: 1 chicken breast half and about 5 tablespo...
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/8 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 pound tomatillos
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup cilantro leaves
- 1/4 cup chopped green onions
- 2 tablespoons fresh lime juice
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 garlic clove, chopped
- 1 jalapeño pepper, seeded and chopped
- 1/4 teaspoon salt
- Cooking spray
Sun-Dried Tomato Guacamole
By tonyglib
Makes about 3 cups, serving 6 as an appetizer, 8 to 10 as a nibble Recipe from Season 6 of Mexico - One Plate at
- 1/2 medium white onion, chopped into small pieces (about 1/3 cup)
- Fresh hot green chiles to taste (usually 2 serranos or 1 jalapeno), stemmed, seeded (if you wish) and finely chopped
- 1/4 cup soft sundried tomatoes, chopped into small pieces (patted dry on paper towels if oil-packed)
- 1/4 cup coarsely chopped fresh cilantro, plus a little extra for garnish
- 3 medium-large (about 1 1/4 pounds) ripe avocados
- Salt
- 1 or 2 tablespoons fresh lime juice
- A little Mexican queso fresco or other fresh garnishing cheese like feta or salted farmers cheese, for garnish (optional)
Boka Dushi (Dutch West Indian Chicken Kebabs)
By tonyglib
This is the Dutch West Indian version of the classic Indonesian saté
- 1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon sambal ulek or Thai chile paste
- 1/2 teaspoon ground turmeric
- 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1 1/2 pounds chicken tenders
- Cooking spray
- Dutch West Indian Peanut Sauce (see recipe)