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Recipes
Butternut Quinoa Enchiladas
By sheilaolim
Mix it all together and bake and serve! Or, keep it in one-pot and serve individual bowls with yummy toppings like ...
- 12-16 corn tortillas
- 1 lb. butternut squash, diced
- Olive oil
- 1 large onion, sliced
- 3-4 small red and yellow peppers, thinly sliced
- 2-3 teaspoons cumin
- Salt and pepper
- 2 cups cooked quinoa (I buy at Trader Joe’s)
- 2 cups fresh corn, cut off the cob
- 2 cans (15-ounce) Bush’s black beans, drained
- 2 cups salsa
- 8 ounces Mexican or Jack cheese, shredded
- 12 ounces enchilada sauce (I buy Trader Joe’s red sauce)
- Fresh cilantro (optional)
Chicken Salsa Verde - Crockpot
By sheilaolim
Servings: 6 • Size: 1/2 cup • Old Points: 3 • Weight Watcher Points+: 3 pt Calories: 145 • Fat: 2 g • C
- 1 1/2 lbs raw skinless chicken tenders
- 1/4 tsp garlic powder
- 1/8 tsp oregano
- 1/8 tsp ground cumin
- salt, to taste
- 16 oz roasted salsa verde (I used Archer Farms)
Cafe Latte's Turtle Cake
By sheilaolim
Each slice packs a whopping 697 calories and 36 grams of fat
- For cake:
- Butter and unsweetened cocoa powder for pans
- 1 egg, lightly beaten
- 1 c. buttermilk
- 2/3 c. vegetable oil
- 2 c. all-purpose flour
- 1 3/4 c. sugar
- 1/2 c. unsweetened cocoa powder
- 1 tbsp. baking soda
- 1 tsp. salt
- 1 c. freshly brewed hot coffee
- For chocolate frosting:
- 1 c. sugar
- 1/2 c. whole milk
- 6 tablespoons butter, cut into small pieces
- 1 12-oz. package (2 c.) semisweet chocolate pieces
- 1 to 2 tsp. freshly brewed hot coffee, optional
- 1 1/2 c. pecan halves, toasted
- 1/2 c. purchased caramel ice cream topping
Coconut Macaroon Nests - Skinnytaste
By sheilaolim
Servings: 18 • Size: 2 nests • Old Points: 4 • Weight Watcher Points+: 4 pt Calories: 158 • Fat: 8 g •
- 3/4 cup (from 5 large) egg whites
- 6 tbsp granulated sugar
- 10 oz sweetened coconut flakes (I used Baker's)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- pinch of salt
- cooking spray
- 72 mini Cadbury chocolate eggs
Chocolate Chickpea Hazelnut Spread
By sheilaolim
In a food processor, pulse the hazelnuts until they form a fine meal
- 1 cup hazelnuts
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup coconut sugar
- 1/3 cup cocoa powder
- 1/3 cup olive oil or coconut oil
- 1 teaspoon vanilla extract
Chocolate Velvet Cake w/Cream Cheese Butter Pecan Frosting
By sheilaolim
Cake Batter Directions: Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals ...
- Cake Batter:
- 1 1/2 cups semisweet chocolate morsels
- 1/2 cup butter, softened
- 1 (16-ounce) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) container sour cream
- 1 cup hot water
- 2 teaspoons vanilla extract
- Frosting:
- 2 cups chopped pecans
- 1/4 cup cup butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 (16-ounce) packages powdered sugar
- 2 teaspoons vanilla extract
Thai Chicken lettuce Wraps
By sheilaolim
Nutritional Facts 1/2 cup chicken salad equals 284 calories, 19 g fat (2 g saturated fat), 38 mg cholesterol, 222...
- CHICKEN SALAD:
- Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons reduced-fat creamy peanut butter
- 1 tablespoon brown sugar
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons minced fresh ginger root
- 1 teaspoon sesame oil
- 1 teaspoon Thai chili sauce
- 1 garlic clove, chopped
- 3 tablespoons canola oil
- 1/2 cup minced fresh cilantro
- 2 cups cubed cooked chicken breast
- 1 small sweet red pepper, diced
- 1/2 cup chopped green onions
- 1/2 cup shredded carrot
- 1/2 cup unsalted dry roasted peanuts, chopped, divided
- 6 Bibb or Boston lettuce leaves
Pumpkin Scones - Starbucks
By sheilaolim
•Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside
- For the plain glaze:
- 2 cups flour
- 7 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 3 Tablespoons half & half
- 1 egg
- 6 Tablespoons cold butter, cubed
- 1 cup + 1 Tablespoon powdered sugar
- 2 Tablespoons half & half
- For the spiced drizzle:
- 1 cup + 3 Tablespoons powdered sugar
- 2 Tablespoons half & half
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- pinch ground ground ginger
- pinch ground ground cloves
"Healthified" Warm Blueberry Scones
By sheilaolim
Nutrition Information: 1 Serving (1 Serving)Calories 140(Calories from Fat 45),Total Fat 5g(Saturated Fat 2 1/2g,T
- 2 tablespoons toasted, flaxseed*
- 11/2 cups Gold Medal® all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, cut into pieces
- 1 6-ounce carton Yoplait® fat-free or low fat plain yogurt
- 1 egg white, lightly beaten
- 11/4 cups fresh blueberries
- Fat-free milk
- Rolled oats and/or flaxseeds (optional)
Chocolate Keylime Cupcake Pies
By sheilaolim
Garnishes: sweetened whipped cream, fresh cherries and blackberries, fresh mint leaves
- 12 jumbo-size aluminum foil baking cups
- Vegetable cooking spray
- 1 (9-oz.) package chocolate wafer cookies
- 1/2 cup butter, melted
- 3 (8-oz.) packages cream cheese, softened
- 1 1/2 cups sugar
- 2 teaspoons key lime zest
- 1/3 cup fresh key lime juice
- 3 large eggs