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Recipes
Fresh Salsa
By gnoll
Makes 2 qts
- 2 - 10 oz. cans diced tomatoes & green chiles - slightly drained - (Connie prefers Ro-Tel Diced tomatoes and green chilies, but can use plain diced tomatoes & add 4 oz. diced green chilies)
- 1 8z. can tomatoe sauce
- 1/2 C diced celery
- 1/2 C diced onion
- 4 cloves diced garlic
- 1 T. sugar
- 1 t. salt
- black pepper - to taste
- Optional 1-2 t. jalapenos
Raw Vegetable Smoothie
By gnoll
"This Raw Vegetable smoothie has a wonderful twang to it because of the picante salsa
- 1-2 T fresh lemon juice OR balsamic vinegar
- 4 T picante Salsa
- 1 C raw broccoli
- 1 raw tomato, quartered
- 1/2 raw carrot, cut into 1 inch pieces
- 1 C raw kale, or any leafy green
- 1-2 cloves raw garlic
- 1/2 C raw hulled sunflower seeds
- 1/2 C raw un-hulled sesame seeds
- 1-2 slices onion
7-Up Biscuits
By gnoll
Melt in your mouth!
- 2 c Bisquick mix
- 1/2 c sour cream
- 1/2 c 7up
- 1/4 c melted butter
Crock Pot Skinny Italian Turkey Meatballs
By gnoll
4 meatballs=5 points
- For the sauce:
- 20 oz (1.3 lb) ground turkey breast 93% lean
- 1/4 cup whole wheat seasoned breadcrumbs
- 1/4 cup Reggiano Parmigiano cheese, grated
- 1/4 cup parsley, finely chopped
- 1 egg
- 1 large clove garlic, crushed
- 1 tsp kosher salt + fresh pepper
- 1 tsp olive oil
- 4 cloves garlic, smashed
- 28 oz cans crushed tomatoes (I like Tuttorosso)
- 1 bay leaf
- salt and fresh pepper to taste
- 1/4 cup fresh chopped basil or parsley
Cilantro Lime Chicken Tacos with Cilantro Lime Pesto
By gnoll
Season chicken with salt, pepper and garlic powder
- cooking spray for sauteeing
- 2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 cup cilantro lime pesto (recipe follows)
- flour or corn tortillas
- preferred taco garnishes (salsa, sour cream, cheese, etc)
- 1 cup fresh cilantro leaves (do not include stems)
- 2 1/2 tablespoons extra virgin olive oil
- 2 tablespoons sliced, toasted almonds
- 3 tablespoons chopped, fresh garlic
- 1 1/2 teaspoon lime juice
- 1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
- 1 1/2 teaspoon kosher salt
- 1/4 cup chicken broth
Asparagus Stuffed Chicken
By gnoll
Preheat oven to 425 degrees F
- 3 large chicken breasts
- 1 tbsp lemon zest
- salt and pepper
- 9 to 12 asparagus stalks, trimmed
- 3 slices provolone cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp olive oil
Crock Pot Mac N Cheese
By gnoll
Spray inside of your slow-cooker with cooking spray or grease it with olive oil
- 1 1/2 cups milk
- 1 (12 oz) can evaporated milk (evaporated milk keeps the egg and milk from curdling)
- 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
- 3 large eggs
- 1/2 tsp salt
- 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
- 1/2 pound elbow macaroni or mini penne tubes, cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
- Freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
Pork Medallions with Balsamic Vinegar and Capers
By gnoll
All recipes
- 1/4 cup all-purpose flour
- 1 teaspoon garlic salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 pounds pork tenderloin, cut into 1 1/2 inch pieces
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1/2 cup chicken broth
- 2 teaspoons minced lemon zest, or to taste
- 1 tablespoon capers, or to taste
Barbecue Meatballs or Patties - Mother's
By gnoll
Combine meat, seasonings, mik & crumbs; form thick oval patties (or balls)
- 1 lb. ground beef
- 1 t. salt
- pepper
- 1 1/2 C milk
- 1 C soft bread crumbs
- 2 T fat
- 2 T sugar
- 2 T vinegar
- 3 T worcestershire sauce
- 1 C catsup
Jarlesberg Cheese Dip
By gnoll
Mix all ingredients together
- 1 C. mayonnaise
- 1 C. sour cream
- 2 C. grated Jarlesberg cheese
- 1 1/2 jalapeno peppers - take out seeds - diced