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Recipes
Easy Chicken-Mushroom Quesadillas
By seterry5
Heat the oil in a large skillet over a medium heat
- 1 tablespoon canola oil
- 1 large onion, chopped (about 2 cups)
- 8 ounces white button mushrooms, (about 3 cups)
- 3 cloves garlic, minced
- 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 cups baby spinach leaves, sliced into ribbons
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 (10-inch) whole-grain flour tortillas
- 1 cup shredded Mexican cheese mix or Cheddar
- 1/2 cup salsa
- 1/4 cup reduced-fat sour cream
Easy, Healthy Chicken Enchiladas
By seterry5
Spray non-stick spray into two or three large baking dishes
- 1 1/4 lbs bone-in, skin-on chicken
- 1 small bunch cilantro, finely chopped
- 1 Jalepeno, seeded and diced
- 1 small yellow onion, finely chopped
- 2 cups frozen white corn
- 3 cans green enchilada sauce
- 2 bags corn tortillas
- 16 oz sharp cheddar
- lettuce, tomato and sour cream
Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper
By seterry5
Bring a large pot of salted water to a boil over high heat
- 1 pound whole-grain (or whole-wheat) spaghetti
- 2 tablespoons mixed colored peppercorns, coarsely ground
- 2 tbsp extra-virgin olive oil
- 6 oz. (3/4 cup) pecorino
- 6 ounces thinly sliced prosciutto, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil leaves
Fettuccine With Spinach, Ricotta, and Grilled Eggplant
By seterry5
1.Heat grill to medium. Brush the eggplant with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepp...
- 2 small eggplants (1 1/2 pounds total), sliced lengthwise 1/2 inch thick
- 2 tablespoons olive oil, plus more for serving
- kosher salt and black pepper
- 16 to 18 ounces fresh fettuccine
- 5 ounces baby spinach (6 cups)
- 2 teaspoons red wine vinegar
- 1 cup ricotta
- crushed red pepper (optional)
Bruschetta with Shrimp, Tarragon and Arugula
By seterry5
For the toasts: Put an oven rack in the center of the oven
- Toasts:
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Olive oil, for drizzling
- 1 garlic clove, halved
- Topping:
- 3 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- 1 clove garlic, chopped
- 1 pound extra-large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 6 Roma tomatoes, chopped
- 1/4 cup white wine
- 1/4 cup low-sodium chicken stock
- 3 tablespoons chopped fresh tarragon leaves
- 1 packed cup arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
QUINOA PRIMAVERA WITH CHICKEN, SPRING PEAS AND ASPARAGUS
By seterry5
Nutrition Per serving (about 11oz/325g-wt
- 1 cup quinoa
- 2 cups water
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped red onion
- 1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 1 cup fresh peas or frozen petite peas, thawed
- 1 cup shredded cooked chicken
- 1 cup thinly sliced baby spinach leaves
- Sea salt and freshly ground pepper to taste
Balsamic Chicken and Apple Skewers
By seterry5
Kids will eat pretty much anything served on a stick, and these tasty skewers are no exception
- 2 skinless boneless chicken breasts
- 2/3 cup balsamic vinegar
- 1/3 cup brown sugar
- 1/3 cup freshly squeezed orange juice , (about 1 medium orange)
- 3 garlic cloves,, smashed
- 2 tablespoons olive oil, (extra virgin)
- 1 green apple, cut into 1 inch chunks
- 1 red onion, cut into 1-inch chunks
- bamboo or metal skewers
- 1 pinch salt and pepper
Chicken-Zucchini Alfredo
By seterry5
Per serving: Calories 680; Fat 18 g (Saturated 5 g); Cholesterol 85 mg; Sodium 820 mg; Carbohydrate 79 g; Fiber 3 g
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 zucchini, thinly sliced into half-moons
- 4 4-ounce thin skinless, boneless chicken breasts
- Freshly ground pepper
- 12 ounces fettuccine (preferably whole wheat)
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat milk (1%)
- 1/2 cup evaporated nonfat milk
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette
By seterry5
Quinoa adds vegan protein and heft to simple green salads- perfect for lunch or a light supper
- First you'll need to make the quinoa:
- 1 cup organic quinoa
- Sea salt
- For the salad you'll need:
- 2 good handfuls of organic baby spinach leaves, washed, drained
- 1 large ripe pear, washed, stemmed and cored, cut into pieces
- 1/2 cup chilled chick peas, rinsed, drained
- 2 tablespoons fresh chopped parsley
- Sea salt and fresh ground pepper, to taste
- A handful of pecans, pan toasted and salted to taste
- For the Maple Vinaigrette Dressing:
- 4 tablespoons extra virgin olive oil
- 3 tablespoons golden balsamic vinegar
- 2 tablespoons pure maple syrup
NY Times Veggie Burgers
By seterry5
Preheat oven to 450°F. In a food processor, add the first 7 listed ingredients and pulse to combine
- 1 15 oz. can 365 Everyday Value no-salt added black beans, rinsed and drained
- 1 15oz. can tomatoes with zesty mild chilies, drained
- 1 garlic clove, chopped
- 2 scallions, chopped
- 1 cup carrots, finely chopped
- 1 cup parsley or cilantro (leaves only)
- 1 teaspoon onion powder
- 2 cups quick rolled oats
- 8 whole grain buns
- any fresh veggie toppings & healthy condiments of your choice