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Recipes
Chicken Soup
By sunitagt
Calories: 301 Carbohydrates: 33
- Extra virgin olive oil, as needed
- 3-4 split chicken breasts (free-range organic, if possible), rinsed, patted dry
- 8 cloves fresh garlic, chopped
- Sea salt and freshly ground pepper, to taste
- 2 heaping cups thinly shredded cabbage (bagged coleslaw mix is fast and easy)
- 1 green bell pepper, cored, seeded, cut up
- 1 yellow summer squash, cut up
- 2 zucchini squash, cut up
- 6 to 8 baby Yukon Gold potatoes, cut up
- 1 4-oz. can chopped green chilies -- mild or hot, to taste
- 1 teaspoon rubbed sage
- 1 teaspoon each of: dried basil, oregano and parsley
- Hot red pepper flakes, shake to taste
- 1 14-oz. can fire roasted diced tomatoes
- 2 or more cups chicken broth, as needed
- A dash or two of balsamic vinegar to taste
Pomegranate Duck
By sunitagt
Calories 272 Fat 10 g Saturated fat 2 g Cholesterol 88 mg Carbohydrates 22 g Dietary fiber 0 g Protein 23 g Sodium
- 1 pound boneless duck breast, skin removed (see Tip)
- 1/2 teaspoon kosher salt
- 2 teaspoons extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 cup pomegranate juice
- 1/4 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 teaspoons chopped fresh parsley for garnish (optional)
Chicken Quesadillas w/ Guacamole
By sunitagt
1. Season chicken with fajita seasoning
- 1 oz chicken
- Dash of salt, pepper, and a little Cayenne pepper
- 1/2 cup shredded lite cheddar cheese or Mexican blend
- 2 tsp chopped cilantro
- 1/2 white/yellow onion, chopped, divided
- 1 large tortilla
- 1 avacado
- 1 tsp garlic salt
- 1 Tbsp lime juice
HG's Turkey-rific Taco Bean Dip
By sunitagt
PER SERVING (1/12th of recipe, about 1/2 cup): 131 calories, 2
- 10 oz. raw lean ground turkey
- 1 1/2 tsp. taco seasoning
- 2 cups diced plum tomatoes (about 4 tomatoes)
- 1 cup diced onion (about 1/2 large onion)
- Two 16-oz. cans fat-free refried beans
- Two 4-oz. cans diced green chiles
- 1/2 cup shredded reduced-fat Mexican-blend cheese
- Serving suggestions: low-fat baked tortilla chips, sliced bell peppers
Oven Roasted Red Potatoes and Asparagus
By sunitagt
Per Serving Calories: 149 Total Fat: 4
- 1 1/2 pounds red potatoes, cut into chunks
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 4 teaspoons dried rosemary
- 4 teaspoons dried thyme
- 2 teaspoons kosher salt
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- ground black pepper to taste
Maple Glaze (for donuts)
By sunitagt
Each tablespoon: 94 calories; 0 protein; 19 grams carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 6 mg
- 1/4 cup plus 2 tablespoons (3/4 stick) butter
- 1 pound powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3/4 cup maple syrup, preferably Grade B
HG's I Can't Believe It's Not Potato Salad!
By sunitagt
PER SERVING (2/3 cup): 97 calories, 1
- 1 large head cauliflower, chopped
- 1 1/2 cups fat-free mayonnaise
- 1/2 cup fat-free sour cream
- 3 tbsp. Hellmann's/Best Foods Dijonnaise
- 1/2 envelope dry ranch dressing/dip mix
- 2 tbsp. fat-free non-dairy liquid creamer
- 1/4 tsp. salt
- 6 hard-boiled egg whites, chilled and chopped
- 2 celery stalks, diced
- 1 cup diced red onion
- 1/4 cup chopped chives
- 3 tbsp. seasoned rice vinegar
- 2 tbsp. chopped dill
- 2 tbsp. chopped parsley, plus more, for optional garnish
- Optional garnish: paprika
Slow Cooker Jambalaya
By sunitagt
Calories 325 Total Fat 5g Saturated Fat 1g Cholesterol 133mg Sodium 744mg Total Carbohydrates 44g Dietary Fiber 3g
- 1 Red onion, chopped
- 1 green bell pepper
- 1 rib celery
- 2 andouille sausages
- 1 can fire roasted tomatoes
- 1/2 cup uncooked rice
- 2 tsp creole seasoning
- 3 oz uncooked, peeled, deveined shrimp
- Cilantro and hot pepper sauce
Slow Cooker Garden Brain Chili
By sunitagt
From John Pierce's Halloween Invitation, 2013
- 3 lbs cubed fresh brain (pork)
- 1 clove garlic, minced
- 3 Tbsp belly fat (oil)
- 1/2 cup ground bone (flour)
- 2 14 oz cans human broth (beef broth)
- 4 cups thick human blood (tomato juice)
- 1/4 cup lemon juice
- 14 1/2 oz can crushed tomatoes
- 7 oz can diced, green chilis
- 4 oz can chopped jalapeno peppers
- 1/3 cup dried skin flakes (parsley)
- 2 tsp sugar
- 2 tsp cumin
- 1/4 tsp ground cloves
Roasted Radishes and Marble Potatoes with Charred Onion Vinaigrette
By sunitagt
Recipe adapted from Nathan Thurston, Stars, Charleston, SC
- Vinaigrette
- 1/4 medium sweet onion (preferably Vidalia)
- 1 tablespoon plus 2 teaspoons red wine vinegar
- 1/2 teaspoon finely chopped fresh thyme leaves
- 1/4 teaspoon kosher salt or coarse smoked salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- Salad
- 18 small radishes, divided
- 16 marble potatoes, halved (or 8 new potatoes, quartered)
- 2 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons trout or whitefish roe (optional)
- Radish Purée
- 2 sticks (16 tablespoons) unsalted butter
- 1/2 pound radishes (preferably large radishes), peeled and finely chopped
- 2 tablespoons whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper