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Recipes
Poached Chicken Breast with Roasted Pepper Sauce
By Jan_C
In high-sided skillet over medium-low heat, bring the broth to a simmer
- 3 cups chicken broth
- Zest from 1/2 lemon
- 1 lemon, juiced
- 1/2 cup frozen chopped onions, thawed
- 1 Spanish seasoning packet (recommended: McCormick Recipe Inspirations Spanish Chicken Skillet)
- 4 boneless skinless chicken breasts, rinsed and patted dry
- 1 (12-ounce) jar roasted red peppers, with liquid
- Salt and freshly ground pepper
- Lemony Rice, for serving, recipe follows
Garlic Chicken Wings
By Jan_C
cbc
- Ingredients
- 2.2 2.2 2.2 pounds chicken wings
- 4 4 4 tbsp. maple syrup
- 1 1 1 tbsp. Dijon mustard
- 1 of 1 lime
- 2 2 2 garlic cloves, minced
- 4 4 4 tbsp. olive oil
- 1 1 1 tsp. smoked paprika
- 1 1 1 tsp. salt
- 1 1 1 tsp. freshly ground pepper
- 2 2 2 tbsp. grated ginger
- 2 2 2 tbsp. chopped cilantro
- 1 1 to tsp. chopped pepperocino or your favourite hot chile, or to taste
Steak Kabobs
By Jan_C
Also see Chicken Kabobs and Shrimp Kabobs
- Marinade:
- 1 1/2 pounds Flank Steak (slice 1-inch wide ribbons)
- 1 tablespoon fresh Ginger (grated)
- 2 Garlic cloves (minced)
- 1/4 cup Sesame oil
- 3 tablespoons Soy Sauce
- Spicy Soy Dipping Sauce:
- 1/4 cup Soy Sauce
- 1 tablespoon Sriracha Sauce
- 6 heads Butter Lettuce (outer leaves torn to serve)
- fresh Cilantro leaves
- Kimchi
- Sesame Seeds
Non-Fat Yogurt
By Jan_C
Step 1: Turn your crock pot on low to let it heat up
- 1 quart (946ml) milk (any kind but if you use "ultra-high pasteurized" or "UHP" or "UHT" then you can skip step one, as the milk has already been heated to this temperature before the pack was sealed)
- 1/4 to 1/2 cup non-fat dry milk (optional)
- 2 tablespoons existing yogurt with live cultures (or you can use freeze-dried bacteria instead)
- 1 tablespoons white sugar to feed the bacteria
- pinch salt (optional)
Stuffed Grape Leaves
By Jan_C
Rinse rice and set aside. Thoroughly mix ground meat and spices together
- 1 cup rice
- 1 lb ground beef or lamb
- 3-4 Tbsp of cinnamon
- 3-4 Tbsp all spice
- Salt and pepper to taste
- Juice of 6 lemons
- 1 large jar of grape leaves
Buttermilk marinated pork chops
By Jan_C
Place pork chops in a plastic bag
- 4 6-ounce center-cut bone-in pork chops (about 1/2 inch thick)
- 3 cups buttermilk
- 1 tbsp cayenne
- 1 tbsp cumin
- 1 tbsp paprika
- juice of one lemon
- 2 tablespoon salt, plus more for seasoning
- 1/2 tablespoon pepper, plus more for seasoning
- olive oil for brushing
Bacon, Egg and Spinach Breakfast Stacks
By Jan_C
Preheat oven to 350ºF
- 6 small redskin potatoes (middle about size of muffin)
- 9 oz fresh spinach, baby-variety (about 1 1/2 cups after cooking)
- 1 cup part-skim ricotta cheese
- 2 large eggs, beaten
- 2 Tbsp chives, fresh, chopped
- 6 slices uncooked Canadian-style bacon, quartered
- 1 cup low-fat shredded Cheddar cheese
Garlicky Green Beans With Pine Nuts
By Jan_C
Bring a large pot of salted water to a boil
- 1 1/2 pounds green beans, trimmed
- 2 tablespoons olive oil
- 2 large cloves garlic, thinly sliced
- 1/3 cup (about 2 ounces) pine nuts
- kosher salt and pepper
Fried Mozzarella Sticks (Nuggets)
By Jan_C
Cut cheese sticks into thirds
- 8 ounces string cheese sticks, room temperature
- 1/2 cup all-purpose flour
- Salt and pepper
- 1 egg, lightly beaten
- 1/2 cup Italian seasoned bread crumbs
- Extra-light olive oil, for deep frying
- Bottled chunky marinara sauce, for dipping
Egg Salad (Spiffed Up)
By Jan_C
Mix together; Chill for at least 2 hours before serving
- 8 hard-boiled eggs, chopped
- 2 T black olives, chopped
- 1/4 cup finely shredded carrots
- 1/4 cup finely chopped onions
- 1/3-1/2 cup mayonnaise
- 1/2-1 teaspoon prepared horseradish
- 1/8 teaspoon hot sauce, to taste
- salt, to taste
- pepper, to taste
- Option: Add 2-3 slices crisp bacon