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Recipes
POTATO SPINACH CASSEROLE
By BClover
IN A LARGE BOWL COMBINE ALL INGREDINETS EXCEPT CHEESE
- 1 26 Oz BAG FOZEN SHREDDED HASH BROWNS
- 1 ½ Cup SOUR CREAM
- 1 CAN CREAM OF MUSHROOM SOUP
- 2 TSP EACH OF SALT AND PEPPER
- 3 TBS CHOPPED CHIVES OR GREEN ONION TOPS
- ¼ C BUTTER , melted
- 1 PACKAGE (10 OZ) FROZEN CHOPPED SPINACH, THAWED AND WELL DRAINED
- 1 ½ Cup. SHREDDED CHEDDAR CHEESE
Sweet Potato-Pecan Casserole
By BClover
Preheat the oven to 350 degrees F
- Cooking spray
- 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
- 1/3 cup honey
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Kosher salt
- 1 tablespoon packed dark brown sugar
- 1/3 cup finely chopped pecans
Sausage, Pepper & Mushroom Pizza
By BClover
6 servings | Active Time: 30 minutes | Total Time: 40 minutes 1
- * 1 pound prepared pizza dough, preferably whole-wheat (see Note)
- * 6 ounces Italian turkey sausage, about 2 large links, casings removed
- * 1 green bell pepper, sliced
- * 2 cups sliced mushrooms
- * 1/4 cup water
- * 1 cup prepared marinara or pizza sauce
- * 1 cup shredded part-skim mozzarella cheese, preferably “fancy”
Not-A-Grain Bars (GlutenFree ‘Cereal’ Breakfast Bars) - Against All Grain | Against All Grain - Delectable paleo recipes to eat & feel great
By BClover
Warm the fruit preserves and water in a saucepan over medium-low heat while you prepare the dough
- 3/4 cup blanched almond flour
- 1/2 cup coconut flour
- 2 tsp finely ground flaxseed + 1 tbs for dusting*
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup coconut oil, room temperature
- 1/4 cup honey or maple syrup
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups blueberry preserves
- 3 tbs water
- flax gives these bars the texture of wheat or bran flakes – Omit for SCD and add 1/2 tsp extra coconut flour
Greek Orzo Salad
By BClover
Cook orzo according to package directions; drain
- 1 cup uncooked orzo pasta
- 6 teaspoons olive or canola oil, divided
- 1 medium red onion, finely chopped
- 1/2 cup minced fresh parsley
- 1/3 cup red wine vinegar or cider vinegar
- 1-1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon pepper
- 2 large tomatoes, seeded and chopped
- 1 medium cucumber, peeled, seeded and chopped
- 12 pitted ripe or Greek olives, halved
- 1/2 cup crumbled feta cheese
Clean Eating Mole Chicken Chili » Clean Eating
By BClover
In a large stockpot, heat oil on medium-high
- 2 tsp olive oil
- 1 large yellow onion, diced
- 1 clove garlic, minced
- 2 lb ground chicken breast
- 1 tsp chipotle chile powder
- 1 tsp ancho chile powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp paprika
- 1/2 tsp ground cloves
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 28 oz boxed diced tomatoes with juices
- 1 cup low-sodium chicken broth
- 2 cups cooked red kidney beans or BPA-free canned red kidney beans, drained and rinsed well
- 2 tbsp unsweetened cocoa powder
Maple-Ginger Glazed Carrots
By BClover
Fresh ginger and pure maple syrup complement the sweetness of carrots in this side dish
- 4 pound(s) carrots, cut diagonally into 1/4-inch-thick slices
- 1/4 cup(s) water
- 1 tablespoon(s) grated peeled fresh ginger
- 3 tablespoon(s) margarine or butter
- 1/3 cup(s) dark pure maple syrup (such as grade B)
- 1 tablespoon(s) cider vinegar
- Salt and pepper
- Chopped fresh parsley leaves for garnish
Maple-Mustard Chicken Thighs
By BClover
Julianna Grimes, Cooking Light MAY 2011
- 1/3 cup spicy brown mustard
- 2 tablespoons brown sugar
- 3 tablespoons maple syrup
- 2 tablespoons yellow mustard
- 1 tablespoon grated onion
- 1 tablespoon cider vinegar
- 2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
- 8 bone-in chicken thighs, skinned
- 1/4 teaspoon kosher salt
- Cooking spray
One-Pot Chicken and Brown Rice
By BClover
4 servings 372 cal, 13.9 g fat, 18
- prep: 15 mins
- total time: 1 hour 5 mins
- servings: 4
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken thighs (6 to 8 ounces each)
- Coarse salt and ground pepper
- 1 large yellow onion, cut into 8 wedges
- 2 celery stalks, cut into 1 1/2-inch pieces
- 2 medium carrots, cut into 1 1/2-inch pieces
- 1 bay leaf
- 1 cup brown rice
Chicken-Fried Steak & Gravy
By BClover
4 servings | Active Time: 35 minutes | Total Time: 35 minutes 1
- * 1/4 cup all-purpose flour
- * 2 large egg whites, lightly beaten
- * 1/4 cup cornmeal
- * 1/4 cup whole-wheat flour
- * 1/4 cup plus 1 tablespoon cornstarch, divided
- * 1 teaspoon paprika
- * 1 pound cube steak, cut into 4 portions
- * 3/4 teaspoon kosher salt, divided
- * 1/2 teaspoon freshly ground pepper
- * 2 tablespoons canola oil, divided
- * 1 14-ounce can reduced-sodium beef broth
- * 1 tablespoon water
- * 1/4 cup half-and-half