BClover's profile page
Recipes
Totally Grain-Free Dog Treats
By BClover
Preheat the oven to 300 degrees F
- 1 medium banana, mashed
- 3 tablespoons creamy (natural) peanut butter
- 1 large egg
- 1 3/4 cup garbanzo bean flour
Butternut Squash Risotto
By BClover
381 cal, 5 g fat, 11.2 g protein, 66
- 1 tablespoon butter
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
- Coarse salt and ground pepper
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
- 1/3 cup grated Parmesan cheese, plus more for garnish
- 1 tablespoon chopped fresh sage, plus more for garnish
Lemon Chicken With Broccoli
By BClover
Cook soup according to directions
- 3 pkg chicken ramen noodle soup mix
- 4 BLSL chicken breast halves
- ½ c flour
- ½ tsp salt and pepper
- ½ c lemon juice, divided
- 3 T olive oil
- 2 cloves garlic, crushed
- ¾ # fresh broccoli, cut in small pieces
Sauteed Cajun Shrimp
By BClover
423 cal, 7.6 g fat, 35.9 g protein, 49
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 cup long-grain white rice
- Coarse salt and ground pepper
- 2 red bell peppers (ribs and seeds removed), sliced lengthwise into thin strips
- 8 ounces precooked andouille or kielbasa sausage, halved lengthwise and thinly sliced crosswise
- 1 pound frozen large shrimp, thawed, peeled, and deveined
Pull Apart Coffee Cake
By BClover
Butter a bundt pan heavily (use about ¼ cup softened butter or margarine) Separate each frozen roll into 3 pieces...
- 1 pkg frozen cloverleaf yeast rolls (about 25 rolls)
- ½ cup butter, melted
- 1 (4 oz) pkg vanilla pudding NOT Instant
- ½ cup brown sugar
- 4 teaspoons cinnamon
- ½ cup chopped pecans
Maple-Glazed Carrots
By BClover
n a large nonstick skillet, bring water to a boil over high heat; add carrots
- 1/2 cup water
- 1 pound baby carrots, or whole carrots cut into 1/2-inch diagonal slices
- 3 tablespoons maple syrup or pancake syrup
- 1 tablespoon butter
- 1/8 teaspoon ground cinnamon
broccoli salad with raspberry vinaigrette
By BClover
In a bowl combine broccoli, dried fruit, pumpkin seeds, almonds, bacon, and onion; set aside
- 6 cups fresh broccoli florets
- 1/2 cup total of raisin and dried cranberries
- 1/3 cup roasted pumpkin seeds
- 1/4 cup sliced almonds
- 4 slices bacon, cooked to a desired crisp and crumbled
- 1/2 small red onion, diced
- 1 teaspoon honey
- 2 tablespoons raspberry balsamic vinegar
- 6 tablespoons STAR Extra Virgin Olive Oil
- salt and fresh ground pepper, to taste
Kung Pao Chicken
By BClover
1. Heat sesame oil in a large skillet over medium-high heat
- 2 tablespoons dark sesame oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 3/4 cup water
- 3 tablespoons lower-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon brown sugar
- 1/2 teaspoon bottled minced ginger
- 1 to 1 1/2 teaspoons crushed red pepper
- 1 cup thinly sliced red bell pepper (about 1 large pepper)
- 1 cup snow peas, trimmed
- 2 tablespoons chopped unsalted, dry-roasted peanuts
Grilled Tequila Garlic Lime Flank Steak
By BClover
Directions Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a rese...
- 1 cup roughly chopped garlic (about 3 bulbs)
- 3/4 cup freshly squeezed lime juice (about 8 large limes)
- 1/2 cup clear tequila
- 1/4 cup soy sauce
- 1 bunch roughly chopped fresh cilantro, leaves and stems
- 1 jalapeno pepper, seeded and diced
- 1 serrano pepper, seeded and diced
- 1 teaspoon cumin powder
- 1 tablespoon freshly cracked black pepper
- 1 1/2 to 2 pounds flank steak
- 12 corn tortillas, wrapped in foil
- 1/2 cup chopped fresh cilantro
- 1 bunch radishes, cleaned, ends cut and sliced
- 1/3 cup grated queso fresco cheese
- 2 ripe avocados, seeded and sliced
- 3 vine ripened tomatoes, sliced in wedges
- Hot sauce, for serving
Carrot Raisin Salad
By BClover
Recipe 1: To make dressing put 1/2 apple, juice of one lemon, and raisins in small bender & blend until completely...
- Recipe !:
- 3 large carrots grated
- 1 1/2 apples grated (leave peelings on)
- 1/4-1/2 cup raisin
- 2 basil leaves (sliced thinly)
- Walnuts (chopped for topping)
- Dressing:
- 1/2 apple (remove peelings)
- 1 lemon (Juiced)
- 1 Tab. raisins
- REcipe 2:Simply The Best Carrot Salad Ever!
- Yield: Serves 1
- Calories per serving: 432
- Macros per serving: Carbs 51g | Fat 23g | Protein 8g
- INGREDIENTS
- 2-4 carrots, depending on size, grated (no need to peel them!)
- 20 g raisins
- 20 g dried cranberries
- 10 g pumpkin seeds
- 10 g chopped pecans
- 10 g chopped walnuts
- 2 tbsp fresh parsley, chopped
- 1 tbsp unsweetened grated coconut
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp Dijon mustard