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Recipes
Pistachio Chai Muffins
By BClover
Author/Source: Gastronomy Blog Servings: 6
- 1 3/4 Flour, all purpose, unenriched, unbleached
- 1/2 cups Brown sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking soda
- 1/4 teaspoons Salt
- 2 each Chai tea bags, opened
- 1 cups Buttermilk
- 1/4 cups Butter, melted
- 1 teaspoons Vanilla, pure extract
- 1 medium Egg or egg substitute
- 1/3 cups Pistachios, chopped
- 1/2 teaspoons Vanilla, pure extract
- 1/2 cups Powdered sugar
- 1 Tablespoon Water
Cuban Sandwich (sonoma diet)
By BClover
Nutrition Facts per Serving: 380 calories, 24 g protein, 11 g total fat (4 g saturated fat), 49 g carbohydrate, 6 g
- see below
Slow Cooker White Wine and Garlic Chicken
By BClover
Slow-Cooker White Wine and Garlic Chicken Average rating of 4/5
- 4 chicken breasts, skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon extra virgin olive oil
- 1 small onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 1 cup white wine
- 3/4 cup chicken broth
- 1/3 cup all-purpose flour
- salt and pepper to taste
Strawberry-Banana Smoothie Pops
By BClover
6 (4-ounce) pops | Active Time: 10 minutes | Total Time: 6 hours 10 minutes (including freezing time) Ingredients ...
- * 2 cups frozen strawberries
- * 1 medium banana
- * 1 cup low-fat strawberry yogurt or vanilla yogurt
- * 1/2 cup cranberry juice cocktail or pomegranate juice
- * 1 tablespoon pure maple syrup
Southwest Chicken and Bacon Wrap – A Parent and Kid Favorite!
By BClover
1) Combine all the ingredients for the marinade (see recipe below)
- 4 boneless, skinless chicken breasts
- Southwest Chicken Marinade (see recipe below)
- Southwest Ranch Sauce (see recipe below)
- 8 pieces bacon, baked or fried, crumbled
- 1/2 c cheddar cheese (could sub Mexican cheese blend)
- 1/2 c mozzarella cheese (could sub Pepper Jack or Mexican cheese blend)
- shredded lettuce
- tomatoes, diced
- 6-8 whole wheat tortillas
Mexican-Style Chicken with Cilantro and Lemon (SC and Paleo)
By BClover
In a skillet, over medium-high heat, toast pumpkin and cumin seeds, until pumpkin seeds are popping and cumin has...
- 1/4 cup raw pumpkin seeds
- 2 tsp cumin seeds
- 1 tbsp olive oil
- 3 lbs. chicken pieces, skin on breasts, removed from legs and thighs
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1 tsp crushed black peppercorns
- 1 tsp dried oregano leaves
- 1 to 2 serrano chilies or jalalenos, chopped (optional)
- 1/4 tsp ground cinnamon
- 2 cups cilantro leaves, chopped
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup chicken broth
- Finely chopped cilantro and green onion (garnish)
- Lemon zest (garnish)
Herbed Smashed Potatoes
By BClover
Boil 1 pound new potatoes 10 minutes or until tender; drain
- 1 pound new potatoes
- 1/3 cup half-and-half,
- 1 tablespoon butter,
- 1 tablespoon mixed herbs
- 3/8 teaspoon salt
Chocolate Raspberry Thumbprints
By BClover
Make It 1. Heat oven to 375 degrees F
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 squares BAKER'S Bittersweet Chocolate
- 1/3 cup soft margarine
- 1 8 ounce package PHILADELPHIA Fat Free Cream Cheese, softened
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1/3 cup sugar-free red raspberry preserves
Shrimp, Watermelon, and California Avocado Salad (sonoma diet)
By BClover
The bright flavors of lime and cilantro complement the mild flavor of watermelon and the richness of avocado
- 2 cups arugula
- 1/2 cup Simple Spicy Lime Cilantro Vinaigrette (see below)
- 1 pound shrimp, cooked
- 4 cups watermelon, cut in 1-inch cubes
- 1/4 cup red onion, sliced thing and rinsed
- 1 tablespoon cilantro
- 2 California avocados, cut in 1/2-inch pieces
- Salt and pepper to taste
Steamed Cauliflower and Broccoli with Chunky Avocado Salad
By BClover
Place the broccoli and cauliflower into a steamer basket and steam over boiling water until just fork tender
- Half a head of broccoli, cut into florets
- Half a head of cauliflower, cut into florets
- 4 ripe avocados
- 2 small carrots, sliced into coins
- 1 cup chopped purple cabbage
- 2 garlic cloves, minced
- 6 tablespoons fresh parsley, roughly chopped
- 4 tablespoons hemp seeds
- 1 teaspoons chili powder
- 4 tablespoons extra-virgin olive oil
- Juice of 2 lemons
- Unrefined sea salt
- Freshly ground black pepper