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Recipes
Florentine Artichoke
By BClover
Preheat oven to 375 degrees
- 1 (10 ounce) package frozen
- chopped spinach - thawed, drained
- and squeezed dry
- 1 (14 ounce) can artichoke
- hearts, drained and chopped
- 3 cloves garlic, minced
- 1/2 cup mayonnaise
- 2 (8 ounce) packages cream
- cheese, softened
- 2 tablespoons lemon juice
- 1 cup grated Parmesan cheese
Sticks 'n' Stones Salad Recipe
By BClover
Nutritional Analysis: One serving (3/4 cup) equals 121 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 396 mg...
- 5 celery ribs, julienned
- 2 large carrots, julienned
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon dill weed
Roasted Cauliflower Pasta
By BClover
1. Place a small heavy roasting pan in oven
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 medium shallots, peeled and cut into wedges
- 1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
- 1/3 cup sliced Spanish olives
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 5 garlic cloves, crushed
- 12 ounces uncooked penne (tube-shaped pasta)
- 3 tablespoons coarsely chopped fresh parsley
- 1 ounce fresh pecorino Romano cheese, shaved
Scalloped Apples
By BClover
Place apples in a 2 qt microwave safe bowl that has a lid
- 10 cups sliced and peeled tart apples ( 8 medium)
- 1/3 cup sugar
- 2 Tbsp cornstarch
- ½ to 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp butter, cubed
Gnocchi with Squash, Spinach, and Prosciutto
By BClover
Bring 4 quarts water to boil in large pot
- 4 (tablespoon) unsalted butter
- 6 (slice) deli prosciutto, cut into 1/4-inch strips ( or bacon)
- 2 (12.0 ounce) peeled and seeded butternut squash halves, cut into 1/2-inch pieces
- 2 (tablespoon) minced fresh thyme
- 1/2 (cup) dry white wine
- 1 (cup) low-sodium chicken broth
- 1 (pound) vacuum-packed gnocchi ( used sweet potato gnocchi)
- (to taste) Salt and pepper
- 4 (ounce) baby spinach
New World Leek and Pepper Soup (SC and Paleo)
By BClover
Vegetarian: Serves 8 You’ll need: A medium to large (3½ to 5 quart) slow cooker and a blender or food processor
- 2 tbsp. extra virgin olive oil or butter
- 4 large leeks, white part with just a bit of green, cleaned and thinly sliced (see tips)
- 4 cloves garlic, minced
- 1 tbsp. ground cumin (see tips)
- 1/2 tsp. sea salt
- 1/2 tsp. cracked black peppercorns
- 6 cups vegetable stock, divided
- 3 medium sweet potatoes (about 2 lbs.), peeled and cut into 1-inch cubes (see tips)
- 2 green bell peppers, diced (see tips)
- 1 long red chile pepper, minced, optional
- Sea salt, optional
- Roasted red pepper strips, optional
- Finely snipped chives
Green Bean and Tomato Salad (sonoma diet)
By BClover
Nutrition Facts Servings Per Recipe 8 cal
- 1 pound fresh green beans, trimmed
- 1 pound cherry tomatoes, halved or small, or heirloom tomatoes, halved or quartered
- 1 small red onion, halved lengthwise and thinly sliced
- 1 recipe Sonoma Diet Red Wine Vinaigrette
- 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
Stir-Fry Pork and Jicama (sonoma diet)
By BClover
Serving Size: 1 (297 g) Servings Per Recipe: 4 Amount Per Serving % Daily Value Calories 335
- 1/4 cup dry sherry
- 1/4 cup soy sauce
- 4 teaspoons cornstarch
- 1 teaspoon grated gingerroot
- 1 garlic clove, minced
- 2 tablespoons cooking oil
- 1 lb lean boneless pork, cut into strips
- 1 cup jicama, peeled and cut in thin strips
- 2 medium red sweet pepper, cut into strips
- 2 tablespoons green onions, sliced
- 2 cups Chinese cabbage or 2 cups spinach, chopped
- 2 cups hot cooked brown rice or noodles (not included in nutritional value)
Mediterranean Tuna and Caper Salad (sonoma diet)
By BClover
Total Preparation Time: Less than 15 minutes Ingredients: Fish Actual Cooking Time: Less than 15 minutes Number
- 2 Roma tomatoes, chopped
- 2 tablespoons Capers, drained
- 2 tablespoons Extra-virgin olive oil
- 2 tablespoons Balsamic vinegar
- 1/8 teaspoon Dried oregano, crushed, or 1/2 teaspoon chopped fresh oregano
- 1/8 teaspoon Kosher salt
- Dash freshly ground black pepper
- 6 cups Packaged European-style torn mixed salad greens
- 2 6-ounce Cans chunk white tuna (water pack), drained and broken into chunks
- 1 cup Canned garbanzo beans (chickpeas), rinsed and drained
- 1 cup Fresh green beans, blanched*
- 1/4 cup Pitted kalamata olives, quartered
- 4 teaspoons Extra-virgin olive oil
- 4 teaspoons Balsamic vinegar
Pumpkin Pie French Toast - Single Serving
By BClover
Carefully dip bread, one slice at a time, into mixture - turning to coat
- 1 egg
- 1/4 cup milk (I use 1%)
- 1/4 tsp pumpkin pie spice
- 3 Tbsp canned pumpkin (not pumpkin pie filling)
- 1 tsp brown sugar
- 2 slices whole wheat bread
- butter & syrup