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Recipes
PULL APART HERB BREAD
By BClover
PREHEAT OVEN TO 375° IN A SKILLET, SAUTE GARLIC IN BUTTER AND SET ASIDE
- INGREDIENTS: 1 GARLIC CLOVE, MINCED
- ¼ C BUTTER MELTED
- 2 TUBES (10-12 OZ EA.) REFRIGERATED BISCUITS
- 1 C (4 OZ) SHREDDED CHEDDAR CHEESE
- ¼ TSP EA: DICED BASIL, FENNEL SEED, AND OREGANO
SCALLOPED CORN
By BClover
Mix all ingredients together and bake in a greased 9X13 casserole dish at 350˚for 40 minutes
- 2 eggs, slightly beaten
- 1 - 16 oz. Can Creamed Corn
- 1 – 16 oz. Can Whole Kernel Corn, including liquid
- 1 stick of margarine (melted)
- ½ cup sour cream
- 1 box “Jiffy” corn bread muffin mix
Brussels Sprouts Gratin
By BClover
Preheat the oven to 400 degrees F and butter a 2-quart baking dish
- 2 tablespoons unsalted butter, cut into pieces, plus more for the dish
- Kosher salt
- 1 pound Brussels sprouts,outer leaves and stems removed
- Pinch of red pepper flakes
- Freshly ground pepper
- 1/2 cup heavy cream
- 1/2 cup grated white cheddar cheese
- 1/2 cup breadcrumbs
artichoke, roasted red pepper and feta egg pockets (sonoma diet)
By BClover
serves 4
- 4 egg whites
- 2 eggs
- 3 tablespoons water
- 1/8 teaspoon kosher salt
- 1 cup canned sliced artickoke heart
- 1/2 cup diced roasted red pepper
- q Tbsp fresh basil, chopped
- 2 tablespoons sliced green onion
- (optional)
- Nonstick olive oil cooking spray
- 2 large whole-wheat pita bread
- rounds, halved crosswise
- 2 ounces feta cheese, crumbled
Pumpkin Protein Bars
By BClover
Nutrition Facts: Nutrition (without walnuts): 1 square = 47 calories,
- 1/2 C Xylitol Brown Sugar Blend (Ideal)
- 1 - 4 oz. jar baby food applesauce
- 2 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground clove
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 4 large egg whites
- 1 - 15 oz. can of raw pumpkin
- 2 C oat flour
- 2 scoops vanilla whey protein
- 1/2 cup almond milk
- 1/2 C chopped walnuts (optional)
Chicken with Brussel Sprouts and Rosemary Potatoes
By BClover
Yield: Serves 4 (serving size: 1 chicken breast half, 2/3 cup brussels sprouts, and 2 tablespoons sauce) + Ro...
- Rosemary Potatoes:
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons butter, divided $
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil $
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon minced fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces quartered red potatoes $
Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette
By BClover
Directions In a decorative bowl or platter, add the spinach or romaine
- 8 cups baby spinach or romaine lettuce
- 1 ripe pear, cut in half
- 1/3 cup pomegranate seeds
- 2 ounces Gorgonzola
- Champagne vinaigrette, recipe follows
- Fresh cracked pepper
- 1 tablespoon honey
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
Moroccan spiced fish with ginger mash
By BClover
We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure ...
- 2 large sweet potatoes, peeled and cut into chunks
- 2 tsp butter, softened
- 1 garlic clove, crushed
- 1/2 -1 tsp harissa (Belazu is good)
- zest 1 lemon
- small handful coriander, most chopped, rest left whole
- fingertip-size piece fresh root ginger, finely grated
- 2 skinless white fish fillets (look for sustainably caught)
60 Day Bran Muffins
By BClover
Pour boiling water over All Bran and set aside to cool Cream together sugar and shortening
- 2 cups boiling water
- 2 cups All Bran cereal
- 2½ cups sugar
- 1 cup + 3 Tbsp. shortening
- 4 eggs
- 6 cups flour
- 1 quart buttermilk
- 2 tsp. salt
- 4 cups Bran Buds cereal
- 5 tsp. baking soda
Night Before COLORFUL HAM STRATA
By BClover
Plan ahead...start the night before In a large skillet, saute onions and peppers in oil
- 2 medium onions, quartered and sliced
- 3/4 cup each julienned green and sweet red pepper
- 1 teaspoon olive or vegetable oil
- 1 loaf (1 pound) French bread, cut into 1/2-inch cubes
- 1-1/2 cups diced fully cooked ham (3/4 pound)
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper