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Salsa Verde pork and pasta stew
By scottsdalejulie
none
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- Salsa Verde Pork & Pasta Stew
- From the kitchen of Dreamfields Pasta
- 15 VideoPreparation Time: 15 minutes
- 20 Time: 20 minutes
- Ingredients:
- 1 1 1 box Dreamfields Rotini
- 2 2 2 teaspoons ground cumin
- 1 1 1 teaspoon chipotle chili powder
- 4 4 4 teaspoons olive oil, divided
- 1 1 1 1-inch tenderloin (about 1 pound), trimmed (cut into 1-inch pieces)
- 1 1 1 medium onion, coarsely chopped
- 1-1/2 1-1/2 1-1/2 cups reduced-sodium, fat free chicken broth
- 1-1/4 1-1/4 1-1/4 cups prepared salsa verde
- 1 1 15 can (about 15 ounces) black beans, rinsed, drained, optional
- 6 6 6 lime wedges
- Chopped avocado, optional
- Light sour cream, optional
- Chopped cilantro, optional
- Directions:
- 1 1.Cook to to according to package directions. Drain and return to pan; cover and keep warm.
- 2 2.In 2 to bowl, stir together cumin, chili powder and 2 teaspoons oil. Add pork; stir to coat completely. Set aside.
- 5 5.Return to pork to skillet. Heat through. Portion pasta into individual serving dishes. Top with stew. Serve with lime wedges. Garnish with avocado, sour cream and cilantro if desired.
- 6 6 servings.
- 361 24 13 7 1 41 575 7 g protein; 13 g digestible carbohydrates*; 7 g total fat; 1 g saturated fat; 41 mg cholesterol; 575 mg sodium; 7 g total dietary fiber
Best Low Carb Pizza
By scottsdalejulie
Thin & Crispy Pizza Crust! Easiest EVER! Pics included! -------------------------------------------------------...
- Thin & Crispy Pizza Crust! Easiest EVER! Pics included!
- --------------------------------------------------------------------------------
- I decided to experiment today.
- I've been housebound since an unfortunate allergic reaction to some shea butter moisturizer. (caveat~if you are allergic to tree nuts, DO NOT slather shea butter all over your face, neck and body to combat dry skin).
- Anyway, I don't know if it was the copious amounts of allergy meds I've taken, or the obsession I have with Cleo's recipes, but I had a weird dream about making pizza crust that didn't involve cauliflower, zucchini, shirtake noodles or broccoli.
- I woke up with this crazy idea and I'll be darned if it didn't work! I still love the veggie pizza crusts, but this was delicious and easy for a change.
- Thin and Crispy Pizza Crust
- Heat oven to 450 degrees
- In a bowl thoroughly combine
- 3 eggs
- 3 cups shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp basil
- press evenly into Pam sprayed pizza pan or cookie sheet
- (this makes one 16 inch pizza crust)
- Bake at 450 degrees until golden brown (about 10 to 15 minutes)
Low Carb Vanilla Wafers ala Kevin
By scottsdalejulie
none
- LC Vanilla Wafer (approx 2 dozen wafers) 16 carb for entire batch
- 2/3 cup carbalose
- 1 Tablespoon resistant wheat starch
- 1/8 cup granular erythritol
- 1/8 cup isomalt
- 1 Tablespoon not/Sugar
- 1/2 ts baking powder
- pinch of salt
- 1/2 stick butter; softened
- 1 teaspoon vanilla extract
- 8 drops sweetzfree
- 1 egg
- Preheat oven to 350 degrees.
- Sift or wisk all dry ingredients together.
- In medium bowl with mixer at low speed,
- beat butter, vanilla and egg until combined.
- Mix in dry ingredients until dough is formed.
- Roll dough into 1/2 in balls and place at least 1 inch apart on ungreased cookie sheet.
- With the bottom of a smooth glass, smash balls to make a flat wafer.
- On middle rack of oven bake 12 to 16 minutes until cookie are of desired doneness.
- Note: The time here will depend on the color and crunch you are looking for in your wafer.
Rhubarb Crisp
By scottsdalejulie
none
- Topping:
- "Healthified" Rhubarb Crisp
- 3/4 3/4 3/4 cup erythritol (or xylitol)
- 2 2 2 tsp stevia glycerite (omit if using xylitol)
- 1 1 oz) package 1 (8 oz) package cream cheese
- 2 2 2 eggs
- 1/2 1/2 1/2 tsp vanilla extract
- 1/4 1/4 1/4 tsp Celtic sea salt
- 3 3 3 cups chopped fresh rhubarb
- 1/3 1/3 1/3 cup erythritol (or xylitol)
- 1 1 1 tsp stevia glycerite (omit if using xylitol)
- 1/3 1/3 1/3 cup crushed almonds/pecans/walnuts
- 1/4 1/4 1/4 cup almond flour
- 1/4 1/4 1/4 cup vanilla whey protein (or egg white protein)
- 1 1 1 tsp ground cinnamon
- 1/4 1/4 1/4 cup butter or coconut oil, softened
- to 375 30 375 degrees F (190 degrees C). Beat sweetener, cream cheese, eggs in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into casserole dish. Bake for 30 minutes in the preheated oven.
Cauliflower Bisque
By scottsdalejulie
none
- has fresh cauliflower on sale for 99-cents this week, so I'll be making this tomorrow:
- Originally Posted by LindaSue
- CAULIFLOWER BISQUE
- 1 20 cauliflower, cut into small chunks (about 20 oz. after trimming)
- 1 small onion, diced or leeks, chopped
- 2 T. celery, finely chopped
- 3 cups chicken broth (homemade recommended)
- 3 T. butter
- 1/2 cup heavy cream
- to and pepper, to taste
- Parsely, finely chopped
- This reminds me of the Leek and Potato Soup that I'd eaten several times while in England.
Egg Drop Soup
By scottsdalejulie
none
- Total Time: 15 minutesIngredients:
- few variations below. For more tips on how to make the soup, see Cooking Tips for Egg Drop Soup. Serves 3 to 4.
- Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out. I've added white pepper for extra bite, but you can leave it out if desired, or substitute 1/2 teaspoon sugar.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- 4 •4 cups chicken broth or stock
- 2 •2 eggs, lightly beaten
- 1 -2 •1 -2 green onions, minced
- 1/4 •1/4 teaspoon white pepper
- •Salt to taste
- •A few drops of sesame oil (optional)
- Preparation:
- In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
- Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
- Garnish with green onion and serve
Olive Garden Italian Dressing
By scottsdalejulie
none
- Ingredients:
- 1 packet Good Seasonings Italian Dressing
- (Ingredients needed to make dressing; oil, water, vinegar)
- 1/2 tsp. dried Italian Seasoning
- 1/2 tsp. table salt
- 1/4 tsp. black pepper
- 1/2 tsp. sugar
- 1/4 tsp. garlic powder
- 1/2 tbsp. mayonnaise (no Miracle Whip, please)
- 1/4 cup olive oil
- 2 tbs. white vinegar
- 1 1/2 tbsp. water
Egg Drop Soup
By scottsdalejulie
Egg Drop Soup (recipe link) 4 cups chicken broth (I use organic, boxed liquid broth by Swanson's
- same
Frosted Red Sangria
By scottsdalejulie
none
- Frosted Red
- 8 oz. red wine
- 10 raspberries
- 10 strawberries
- 1 orange
- 1 lemon
- Ice
- Combine all ingredients in a blender. Blend until smooth and pour.
- Source: Cocktail Rx Mix
- Read more: Red Sangria Recipe - Sangria Recipes - Cosmopolitan
- Follow us: @Cosmopolitan on Twitter | Cosmopolitan on Facebook
Coconut Pound Cake
By scottsdalejulie
none
- Coconut Cream Pound Cake Recipes » Desserts » Cakes
- Try this Coconut Cream Pound Cake recipe, or post your own recipe for Coconut Cream Pound Cake
- (5, 7) 83% would make again
- 371 people marked it a Favorite, 25 people marked it a Try Soon
- Yield: 0
- Cuisine: Uncategorized Main Ingredient: Coconut
- BakecoconutDessertsBrunchWinterSweetEdit tags...
- photo by crittermom17 Add my photo of this recipe... .Full RecipeReviews (7)Photos (1)Ingredients [ View Metric ] 1 cup butter softened
- 1 (8 ounce) package cream cheese softened
- 3 cups white sugar
- 6 eggs
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 cups flaked coconut
- .NEW! Eat healthier with nutrition info!
- Try BigOven Pro for Free Preparation
- Preheat the oven to 325F. Grease and flour a 10 inch
- tube pan. In a large bowl, cream together the butter
- and cream cheese until well blended. Add sugar, and
- beat until light and fluffy. Blend in the eggs one at
- a time, then stir in the coconut extract. Mix in flour
- and baking powder until just moistened, then stir in
- coconut. Spoon batter into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven,
- until a knife inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes
- before inverting onto a cooling rack.