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Recipes
Chicken Salad Sandwiches
By laurenzembron
A lightened version of the classic chicken salad sandwich
- 2 cups chopped cooked chicken, chilled (I used leftover roasted chicken, but poached also works well)
- 1/4 cup plain 2% Greek yogurt
- 2 Tbsp canola oil mayonnaise
- 1 tsp white wine vinegar
- 1 tsp country Dijon mustard
- 2 green onions, (scallions), thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 4 slices whole grain bread
- lettuce
Saturdays with Rachael Ray – Wingless Buffalo Chicken Pizza
By laurenzembron
This pizza….oh this pizza
- 2 large chicken breast halves
- extra virgin olive oil, for drizzling
- 2 teaspoons grill seasoning
- 1 pound pizza dough, store bought or homemade
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons wing sauce
- 1/2 cup tomato sauce
- 1 cup shredded Monterey Jack cheese
- 1/2 cup blue cheese crumbles
- 3 scallions, thinly sliced
Caramelized Banana Sandwich
By laurenzembron
Sweet caramelized banana is stuffed into bread crisped up with cinnamon honey butter
- 1 Tbsp softened butter or vegan buttery spread (such as Earth Balance), divided use
- 1 medium banana, peeled and sliced
- 1 tsp brown sugar
- 1 tsp honey
- 1/2 tsp ground cinnamon, divided use
- 2 slices whole wheat sandwich bread
- powdered sugar for serving, optional
Cocoa-nut Almond Butter
By laurenzembron
In a pan over medium heat, toast raw almonds, until golden brown
- 1.5 c raw almonds
- 2 T coconut butter, melted
- 1.5-2 T unsweetened cocoa powder
- 1/2-1 T pure cane sugar
- 1 t vanilla extract
- pinch of salt [optional]
Individual Breakfast Pizzas
By laurenzembron
Breakfast gets an update with pizza!
- 1 lb ball pizza dough, homemade or store-bought, preferably whole wheat (I used a defrosted ball of frozen Whole Foods organic wheat pizza dough)
- flour, for rolling out dough
- 1 Tbsp olive oil, divided
- 1/2 lb uncooked breakfast sausage (I used pork, but chicken or turkey sausage would be fine alternatives – just make sure you seek out uncooked sausage.)
- 1/2 cup freshly grated sharp cheddar cheese
- 1/2 cup freshly grated part-skim low moisture mozzarella cheese
- 4 large pasteurized eggs, preferably organic
- 1/4 cup sliced green onions, green and white parts
- Kosher salt and freshly ground black pepper
Colorful Cumin Quinoa Salad with Cilantro
By laurenzembron
Fresh cilantro brightens up a salad of quinoa, bell pepper, mango, avocado, and black beans
- 1/2 cup dry quinoa
- 1/2 ripe but firm mango, peeled, pitted, and diced
- 1/2 red bell pepper, preferably organic, scrubbed, seeded, and diced
- 1 cup black beans, rinsed and drained
- 1/2 ripe but firm avocado, peeled, pitted, and diced (optional)
- 1/2 cup scallions, chopped
- 1/2 cup cilantro, chopped
- 1 Tbsp freshly squeezed lime juice
- scant 1 Tbsp canola or extra virgin olive oil
- 1 tsp cumin, or more to taste
- Kosher salt, to taste
Spaghetti All'Amatriciana with Spicy Smoked Mozzarella Meatballs
By laurenzembron
To make the sauce: In a large skillet or dutch oven, heat the olive oil over medium heat
- For the sauce:
- 2 tablespoons extra-virgin olive oil
- 6 ounces pancetta, diced
- 1 small onion, finely chopped
- 4 garlic cloves minced
- 1/4-1/2 teaspoon crushed red pepper flakes (depending on how spicy you want it)
- 1 14-ounce can diced tomatoes, crushed in a food processor or blender
- 1/2 cup grated Parmesan cheese
- For the meatballs (Makes 20 meatballs):
- 1 small onion, grated
- 1/2 cup fresh parsley, chopped, plus extra for garnish if desired
- 2/3 cup grated Parmesan cheese, plus extra for topping
- 1/3 cup panko bread crumbs
- 1 egg
- 2 tablespoons ketchup
- 4 garlic cloves, grated
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces smoked mozzarella, cut into 1/2-inch cubes
- 1 pound ground turkey (93% lean)
- 8 ounces spaghetti or other long pasta
Pumpkin & Sweet Potato Soup
By laurenzembron
Creamy, comforting, healthy, and delicious! This soup is the perfect lunch on a cold winter's day
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1/2 cup diced yellow onion
- 2 large carrots, peeled & chopped
- 4 small orange-fleshed sweet potatoes, peeled & cut into 1/2-inch cubes (about 4 cups chopped)
- 2 garlic cloves, minced
- 1 1/2 cups pure pumpkin puree
- 3 cups vegetable stock
- 1/2 cup apple cider
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pure maple syrup
- Kosher salt & freshly ground black pepper
Pasta with White Beans, Roasted Cauliflower, & Toasted Garlic Breadcrumbs
By laurenzembron
Inexpensive pantry staples come together in this delicious & healthy pasta dish
- 1 head cauliflower, cut into 1/2-inch thick slabs
- 8 oz whole wheat pasta
- 2 slices whole wheat bread, torn into pieces and pulsed in a food processor until coarse crumbs form (about 1 1/2 cups breadcrumbs)
- 3 Tbsp extra virgin olive oil, divided use
- 4 large garlic cloves, finely minced
- 1 can white cannelini beans, drained and rinsed
- Kosher salt and freshly ground black pepper
Healthy & Delicious Chocolate Chip Oatmeal Cookies
By laurenzembron
In an electric mixer, beat together the olive oil, brown sugar, and egg until fluffy
- 1/4 cup olive oil
- 1/2 cup brown sugar
- 1 egg
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 cup Coach’s Oats
- 3/4 cup white whole wheat flour
- 1/2 cup chopped walnuts
- 1/2 cup dark or semisweet chocolate chunks