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Recipes
Tangy Tomato Dip
By AnnieMro
In a food processor, combine the cottage cheese, tomatoes, cream cheese, lemon juice, garlic powder and hot sauce
- 6 Tbsp. light cottage cheese
- 1/4 cup sun-dried tomatoes in oil, well-drained
- 1/4 cup light cream cheese
- 1 Tsp. fresh lemon juice
- dash garlic powder
- dash hot sauce
- 2-4 Tbsp. buttermilk or sour cream
- baked potato chips or pita chips
Grilled Chicken Kebabs
By AnnieMro
In a shallow dish, mix yogurt, garlic, ginger, curry, sugar, salt and cayenne
- 1/2 cup plain no-fat yogurt
- 1 clove garlic, finely chopped
- 1 tbsp. fresh ginger or 1 tsp. dried ginger
- 2 tsp. curry powder
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/8 tsp. cayenne
- 4 skinless, boneless 4 oz. chicken breasts, cut into 1 1/2" cubes
- 2 tbsp. lime juice, divided
Vegetable Crumble
By AnnieMro
Preheat oven to 375 F. In large pan, heat oil over med-high heat
- Topping:
- 1 tbsp. olive oil
- 1 onion, chopped
- 1 large carrot, cut into 1" pieces (about 1 cup)
- 1 sweet potato, peeled, cut into 1" pieces (about 1 cup)
- 4 oz. quartered mushrooms
- 1/2 red pepper, cut into 1" pieces
- 1 cup sliced leeks (white and light green only)
- 1 zucchini, cut into 1" pieces (about 1 cup)
- 1 stalk celery, sliced (about 3/4 cup)
- 1 tbsp. chopped fresh thyme
- 1 cup drained, diced tomatoes
- 1/4 cup whole wheat flour
- 1 cup low-fat, low-sodium vegetable stock
- 1/2 cup skim milk
- 1/4 cup chopped fresh parsley
- 1/2 tsp. each salt and freshly ground pepper
- 1/4 cup non-hydrogenated margarine
- 1/4 cup whole wheat flour
- 1/4 cup wheat bran
- 3/4 cup shredded low fat cheddar cheese
- 1/2 cup chopped mixed nuts
- 2 tbsp. sesame seeds
Asian-style Avocado Croquettes
By AnnieMro
In a mixing bowl, blend avocado with oil, seeds, cashews, garlic, chili powder, ginger and teriyaki sauce
- 1 ripe avocado, cubed
- 1 tbsp olive oil
- 1 tsp sesame seeds
- 1 tbsp crushed cashews
- 1/2 garlic clove
- 1 tbsp teriyaki sauce
- pinch chili powder
- 1 tsp ginger
- 1/2 cup flour
- 2 eggs beaten in 1/4 cup water
- 1/2 cup breadcrumbs
- sufficient amount of cooking oil
- Lime & Soy Sauce Mayonnaise
- 1/4 cup mayonnaise
- 1 tsp each soy sauce and lime juice
- 1/2 tsp lime zest
- 1/4 tsp smoked paprika
Savoury Crepes
By AnnieMro
Spread an even, thin layer of mixture onto crepe
- 1 - 8 " savoury crepe
- 1 oz. ricotta cheese
- 1 oz. goat cheese
- 1/2 cup spinach
- 2 slices thinly sliced salmon or ham
- 1/4 cup cream
- 1/4 cup tomato sauce
- grated mozzarella
Ham and Lentil Soup
By AnnieMro
In large soup pot, heat oil over med
- 1 tbsp. canola oil
- 1 onion, chopped
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 6 cups low-sodium, low-fat chicken stock
- 2 cans (540ml) lentils, drained and rinsed or use 1 cup dried lentils
- 6 oz. black forest ham, diced
- 1 red pepper, diced
- 2 tomatoes, seeded and diced
- 2 tbsp. chopped fresh parsley
Fish with Mango Salsa
By AnnieMro
Wash fillets and pat dry with paper towel
- Fish
- 1 lb. tilapia
- 1 tbsp. fresh lime juice
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. each: ground ginger, cumin, pepper
- Mango Salsa
- 1 1/2 cups peeled, chopped mango
- 1 medium red bell pepper
- 1/4 cup finely chopped green onion or use red onion
- 1/2-1 jalapeno pepper, seeded and finely chopped
- 2 tbsp. olive oil
- 1/2 tsp. finely shredded lime peel
- 2 tbsp. fresh lime juice
- 1 tbsp. fresh cilantro, chopped
- 1 tbsp. vinegar
- 1/4 tsp. each salt and pepper
Hawaiian Isle Carrot Bread
By AnnieMro
Drain pineapple and save 2 tbsp
- 1 can (8 1/4 oz.) crushed pineapple
- 1 1/2 cups sifted flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. each: baking soda, cinnamon
- 1/4 tsp. nutmeg
- 1 cup unsifted whole wheat flour
- 1/4 cup wheat germ
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1 cup grated raw carrots
- 2 tbsp. syrup from pineapple
- 1/2 cup vegetable oil
Splenda Chocolate Chip Cookies
By AnnieMro
Preheat oven to 375F. Line baking sheets with parchment paper, set aside
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup calorie-reduced margarine
- 1/2 cup granulated sugar
- 1/4 cup Splenda Brown Sugar Blend, packed
- 1 large egg
- 2 tsp. vanilla
- 3/4 cup semisweet, mini chocolate chips
mini pumpkin scones with cinnamon cream cheese glaze
By AnnieMro
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside
- 2.5 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp packed brown sugar
- 1/4 cup unsalted butter, cold and cut into 1/2 inch cubes
- 1/4 cup non-hydrogenated margarine
- 1 1/2 cups canned pumpkin puree
- Glaze
- 1/2 pkg cream cheese, room temp
- 1/2 cup icing sugar
- 1 tsp cinnamon
- 2 tbsp hot water