Venzie's profile page
Recipes
Herb Butter Roasted Turkey
By Venzie
Preheat oven to 425º. Remove the giblets and neck from cavity of the turkey
- Herb butter:
- 1 (14 pound) turkey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup butter, softened
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 2 tablespoons flat leaf parsley, chopped
- 1 teaspoon fresh rosemary, chopped
Healthy Baked Chicken Nuggets
By Venzie
Servings: 4 Preheat oven to 425°
- 16 ounces (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
- salt and pepper to taste
- 2 teaspoon olive oil
- 6 tablespoon whole wheat Italian seasoned breadcrumbs
- 2 tablespoon panko
- 2 tablespoon grated parmesan cheese
- olive oil spray (I used my Misto)
Marinated Flank Steak
By Venzie
In a small bowl combine garlic, mustard, honey, balsamic vinegar, and beer
- 2 cloves garlic, smashed
- 2 tablespoons Dijon mustard
- 2 tablespoon honey
- 3 tablespoons balsamic vinegar
- 1/2 cup beer
- 1 tablespoon ginger, chopped
- 2-3 pounds flank steak
- salt
- pepper
TGI Friday’s Jack Daniels Grill Glaze
By Venzie
Cut about 1/2-inch off of top of garlic
- 1 head of garlic
- 1 tablespoon olive oil
- 2/3 cup water
- 1 cup pineapple juice
- 1/4 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 1/3 cups dark brown sugar
- 3 tablespoons lemon juice
- 3 tablespoons minced white onion
- 1 tablespoon Jack Daniels Whiskey
- 1 tablespoon crushed pineapple
- 1/4 teaspoon cayenne pepper
HG's Sweet & Sour Chicken 1-2-3
By Venzie
MAKES 3 SERVINGS Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove
- 12 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1 1/2 cups broccoli florets
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- 16 oz. canned pineapple chunks packed in juice (not drained)
- 1 tbsp. cornstarch
- 3 tbsp. seasoned rice vinegar
- 1 tbsp. ketchup
- 1 tbsp. reduced-sodium/lite soy sauce
- 1/2 tsp. chopped garlic
- 1/4 tsp. crushed red pepper
- 1/8 tsp. ground ginger
- 2 cups bean sprouts
Roasted Red Pepper and Italian Sausage Pasta
By Venzie
For Roasting your own Red Peppers: ◾Preheat your oven to about 450 degrees F
- For Roasting your own Red Peppers:
- 3 large red peppers
- 2 tablespoons olive oil
- For the Roasted Red Pepper and Italian Sausage Pasta:
- 1 pound pasta, I used penne
- 1 pound ground sausage, cooked
- 4 tablespoons butter, divided
- 1/2 large sweet onion, diced
- 2 large shallots, diced
- 4 cloves garlic, minced
- 3 Roasted Red Peppers, prepared in advance, chopped
- 1 cup vegetable broth
- Salt and Pepper to taste
- 1/2 cup heavy cream (more or less if desired)
- 1/4 to 1/2 cup parmesan or mozzarella shavings
- For the Garnish:
- Fresh or Dried Parsley
- Fresh or Dried Sweet Basil
Hungry Girl’s Pizza Loaded Potato
By Venzie
Makes 1 serving Preheat broiler
- 1 medium-sized potato (about 12 oz)
- 1 stick light string cheese
- 1/4 cup chopped bell pepper
- 1/4 cup chopped onion
- 1/4 cup chopped mushrooms
- 1/4 cup pizza sauce
- 1/2 link sweet Italian chicken and turkey sausage, chopped into bite-sized pieces
5-Minute Healthy Peach Frozen Yogurt
By Venzie
4 servings Prep Time: 5 min Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl o...
- 1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid
- 3 Tablespoons agave nectar or honey
- 1/2 cup plain yogurt (non-fat or whole)
- 1 Tablespoon fresh lemon juice
Buttermilk Ranch Dressing
By Venzie
Don't let the name fool you: Buttermilk is low in fat and calories
- 2 scallions, chopped
- 1/2 tsp minced garlic
- 1/4 cup buttermilk
- 1/4 cup plain yogurt
- 2 tsp rice vinegar
- Sugar and salt, to taste
HG's Mostly Roasted Salad with Grilled Chicken
By Venzie
Veg Out! A salad packed with veggies and lean protein should not -- we repeat, SHOULD NOT -- have a calorie co...
- 6 stalks asparagus
- 2 cups eggplant cut into 1-inch cubes
- 1 cup red bell pepper cut into 1-inch pieces
- 2 artichoke hearts packed in water, drained, halved lengthwise
- One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
- Dash each salt and black pepper
- 2 tbsp. frozen sweet corn kernels, thawed
- 2 tbsp. bagged sun-dried tomatoes (not packed in oil), chopped
- 3 cups chopped romaine lettuce
- 1 oz. (about 2 tbsp.) diced avocado
- 2 tbsp. low-fat or fat-free balsamic vinaigrette
- 1 tsp. Dijon mustard