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Recipes
Balsamic-Marinated Chicken
By BClover
Combine first 3 ingredients and 1 teaspoon salt in a zip-top plastic freezer bag or large shallow dish, and add chi...
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup olive oil
- 2 teaspoons salt, divided
- 6 (6- to 8-ounce) boneless skinless chicken breasts
- 1/2 teaspoon pepper
Jamaican Chicken Stew
By BClover
Cooking Light NOVEMBER 2000
- 1 cup uncooked long-grain rice
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 1/2 teaspoons bottled minced garlic
- 1 pound skinned, boned chicken breast, cut into bite-size pieces
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon cracked black pepper
- 1/4 cup dry red wine
- 2 tablespoons capers
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
Salmon Burgers with Yogurt-Dill Sauce
By BClover
332 cal, 11.2 g fat, 30.1 g protein, 28
- 1 pound skinless salmon fillet, finely diced
- 1 tablespoon prepared white horseradish
- 1/2 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 large egg, lightly beaten
- 3 scallions, thinly sliced
- 2 tablespoons plain dried breadcrumbs
- Coarse salt and ground pepper
- 1/2 cup plain low-fat yogurt
- 1 tablespoon chopped fresh dill
- 4 whole-wheat hamburger buns, split and toasted
- Romaine lettuce, for serving
Farro Salad with Fried Cauliflower and Prosciutto
By BClover
In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf
- 1 pound farro, rinsed and drained
- 2 carrots, halved crosswise
- 1 small onion, halved
- 1 celery rib, halved crosswise
- 2 garlic cloves, crushed
- 1 bay leaf
- Canola oil, for frying
- 2 large heads of cauliflower (2 1/2 pounds each), cut into 1-inch florets
- 1/2 pound prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
- 1/2 cup extra-virgin olive oil
- 5 tablespoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
- 2 teaspoons chopped marjoram
- Kosher salt and freshly ground pepper
Grain-Free Pancakes
By BClover
From Paleo Diet Solution Cookbook Serves 4 Nut butter and eggs makes a fine substitute for flour in these pancakes
- 4 ripe bananas
- 4 large, cage free, organic eggs
- 1/2 cup nut butter
- 2 teaspoons butter or olive oil
- Freshly ground black pepper to taste
blackeyed pea, smoked ham and greens soup (similiar to sonoma diet )
By BClover
Serves 6 This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and smoky ...
- 2 cups dried black-eyed peas
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 pound cooked Black Forest ham or smoked turkey breast, cut into small cubes (optional)
- 2 stalks celery, chopped
- 6 cups low-sodium chicken broth
- 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced, (spinach or swiss chard can be substituted)
- 4 carrots, chopped
Roasted Breast of Chicken with Pinot Noir Sauce
By BClover
1. Preheat oven to 425°. 2
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon chopped fresh rosemary
- 8 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil, divided
- Cooking spray
- 3 tablespoons finely chopped shallots
- 2 cups pinot noir
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 3/4 teaspoon sugar
- 3 tablespoons chilled butter, cut into small pieces
Paleo Waffles
By BClover
From Paleo Diet Solution Cookbook Serves 2 While this isn’t something you want to eat everyday, the use of coconu...
- 1/4 cup coconut flour
- 4 large, cage free, organic eggs
- 1 tablespoon coconut milk
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking soda
- Pure maple syrup for serving
Lemon Kale Salad
By BClover
Instructions Wash and dry the kale
- 1 bunch curly kale, chopped thinly
- 1 cup pine nuts (no need to toast)
- 1 cup shredded parmesan cheese
- salt and pepper, to taste
- 1 lemon, juiced
- 1/2 cup olive oil
Taco Veggie Lettuce Cups
By BClover
Instructions: In a large skillet over medium-high heat add beef and cook until no longer pink
- 1 pound 100% grass-fed beef
- 1 bell pepper, diced (color of choice, I used half red and half orange)
- 2 to 3 green onion, diced
- Taco Seasoning (see below)
- Lettuce Leaves, washed and dried
- Fresh Guacamole and Salsa
- Cilantro, green onion, and bell pepper for garnishing (optional)
- Taco Seasoning
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons oregano
- 1/8 teaspoon red pepper flakes ( a dash or two)
- Add all of the above in a small bowl and mix to combine
- fresh guacamole and salsa