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Quinoa salad with fresh herbs

Quinoa salad with fresh herbs

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In a saucepan, bring 2 cups water to a boil

  • Vinaigrette:
  • 1 cup Longo's Organic Quinoa
  • 1 pkg. teardrop tomatoes or cherry tomatoes, halved
  • 6 green onions, sliced, white part only
  • 1/2 cup sliced, pitted, oil-cured olives
  • 1/2 cup julienned, packed in oil sun-dried tomatoes, drained and chopped
  • 1 bag Longo's fresh basil, finely chopped
  • 1 bag Longo's fresh mint, finely chopped
  • 2 tbsp. chopped Longo's fresh parsley
  • 4 cups Longo's Organic Spring Mix
  • 2 tbsp sherry vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1/3 cup Longo`s Avocado oil
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Mix-in-the Pan Dinner Strata

Mix-in-the Pan Dinner Strata

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Preheat oven to 350F. Mix eggs with milk in a 9" square, greased baking dish

  • 4 eggs
  • 1 1/2 cups milk
  • 1 box Stove Top Stuffing mix, any flavour
  • 1 cup chopped ham
  • 1 cup chopped vegetables such as green peppers, onions, frozen mixed vegetables
  • 1 cup shredded cheddar cheese
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Buttermilk Chocolate Chip Cookies

Buttermilk Chocolate Chip Cookies

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Cream together shortening and sugars until light and fluffy

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 3 cups sifted flour
  • 1 tsp. baking soda
  • 1/2 cup buttermilk
  • 1 6oz. pkg. chocolate chips
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Chicken and Vegetable Couscous

Chicken and Vegetable Couscous

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Mix couscous and butter in bowl until coated

  • 1 cup couscous
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 1/2 lb. chicken, cooked and cubed
  • 2 medium onions, chopped
  • 2 crushed garlic cloves
  • 1 carrot, cut into 1" pieces
  • 2 small potatoes, quartered
  • 1 cup chopped cabbage
  • 2 medium tomatoes, chopped
  • 1 can chick peas
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. pepper
  • 1/4 cup parsley
  • 1 zucchini, chopped
  • 2 green onions, chopped
  • 1 cube chicken stock
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Creamy Chickpea-Tahini Casserole

Creamy Chickpea-Tahini Casserole

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Combine rice, onion, chickpeas and tomato in casserole dish

  • 6 cups cooked long-grain rice
  • 1-1.5 400g cans diced tomatoes (use Meditteranean Tomatoes, with capers and black olives)
  • 1 300g can chickpeas
  • 1 medium onion, diced
  • 2-3 tablespoon tahini
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds
  • 1-2 teaspoon fresh basil, or other fresh/dried herbs as desired
  • salt and pepper to taste
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Fudgy Low-Fat Brownies

Fudgy Low-Fat Brownies

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Preheat oven to 350F. Spray an 8" square pan with cooking spray

  • 2 tbsp. margarine
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 egg
  • 3/4 cup unsweetened applesauce
  • 2 tsp. vanilla
  • 1/2 cup flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
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Cedar Planked Atlantic Salmon

Cedar Planked Atlantic Salmon

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Preheat grill to high. Sprinkle BBQ seasoning on salmon

  • 4 Salmon fillets, skinless
  • 1 cedar plank, soaked 4-6 hours
  • 2 tsp. BBQ seasoning
  • sea salt
  • 1 lemon
  • 1/2 cup dill
  • 1/4 cup shallots
  • 1 clove garlic
  • 1 green onion
  • 1 tsp. ground black pepper
  • 1 tbsp. olive oil
  • juice of 1 lemon
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Potato Basil Puree

Potato Basil Puree

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Bring a large pot of salted water to a rolling boil and fill a bowl with ice water

  • 2 cups fresh basil leaves, lightly packed
  • 3-4 medium Russet potatoes
  • 2 tbsp. sour cream or half-and-half
  • 3/4 cup freshly grated Parmesan cheese, plus extra for serving
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 clove of garlic (optional)
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Quick and Easy Chicken Noodle Soup

Quick and Easy Chicken Noodle Soup

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In large soup pot, heat oil over med-high heat

  • 2 tsp. extra-virgin olive oil
  • 2 carrots, chopped
  • 2 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 tbsp. chopped fresh thyme
  • 6 cups low-sodium, low-fat chicken stock
  • 3 boneless, skinless chicken breasts, diced
  • 1 cup frozen peas
  • 3/4 cup small pasta (ditali or tubetti)
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp. each salt and pepper
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Pina Colada no-Bake Ricotta Pie

Pina Colada no-Bake Ricotta Pie

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Spread coconut on a baking sheet

  • 2 ready prepared shortbread pie shells
  • 2 cups sweetened coconut flakes, divided
  • 500 g. fresh ricotta, drained
  • 1 540ml can crushed pineapple, drained
  • 2 tbsp. of reserved pineapple juice
  • 1 cup light sour cream
  • 3/4 cup sugar
  • 2 tsp. rum flavouring
  • 1 tbsp. each: lime and lemon juices
  • 2 packets unflavoured gelatin
  • 1/4 cup boiling water
0/5 (0 Votes)