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Recipes
Lemon Poppyseed Muffins
By sheilaolim
Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups
- 1/3 cup skim milk
- 1/4 cup vegetable oil
- 1 (6 ounce) container nonfat lemon yogurt
- 1/4 cup egg substitute
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons poppy seeds
- 1 tablespoon grated lemon peel
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Shepherd's Pie Lightened up - Skinnytaste
By sheilaolim
This is a great dish to make ahead and bake when you are ready to eat
- Ingredients:
- Potatoes:
- 1-1/2 lbs Yukon Gold potatoes, peeled, diced
- 3/4 cup fat free chicken broth
- 2 tbsp fat free sour cream
- salt and pepper
- paprika
- Filling:
- 1 lb 95% lean ground beef
- 1 tsp oil
- 1 medium onion, diced
- 1 celery stalk, chopped
- 2 cloves garlic, diced
- 8 oz mushrooms, diced
- 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
- 2 tbsp flour
- 1 cup fat free beef broth
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp freshly chopped rosemary leaves
- 1 tsp freshly chopped thyme leaves
- kosher salt and pepper
Strawberry, Quinoa, and Ricotta Salata Salad
By sheilaolim
Calories 328 Caloriesfromfat 62 % Protein 8
- 1 teaspoon olive oil
- 1/2 small dried red chile, broken in half
- 1/8 teaspoon kosher salt
- 1/3 cup quinoa, rinsed well and drained
- 1 qt. loosely packed watercress (about 1 1/2 bunches, trimmed to about 5 in. long)
- 1 1/2 cups quartered or halved strawberries
- 1 large Persian cucumber or 1/4 English cucumber, halved lengthwise and thinly sliced into half-moons
- 1 small spring onion bulb or 2 green onions, cut into 2-in. slivers
- 1/4 pound ricotta salata or feta cheese, thinly sliced $
- DRESSING
- 3 tablespoons finely chopped strawberries
- 1 1/2 teaspoons finely chopped shallot
- 1 tablespoon finely chopped fresh basil leaves
- 2 tablespoons white balsamic vinegar $
- 1/2 teaspoon kosher salt $
- 1/4 About 1/4 tsp. pepper $
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
Pastry Olive Bundles
By sheilaolim
To ensure that the pastry wrapping was not saturated with oil from the olives
- 1 1/2 cups grated Gouda cheese
- 3/4 cup all-purpose flour
- 4 tablespoons butter, softened
- 3 slices bacon, crisp-cooked, crumbled
- 1/8 teaspoon black pepper
- 21 large pimiento-stuffed green Spanish olives
Peachy-Keen Black Bean Soup
By sheilaolim
We're calling this soup "Peachy-Keen," but the recipe can be made with any fruity salsa
- Ingredients:
- Three 15-oz. cans black beans, rinsed and drained
- 4 1/2 cups (36 oz.) fat-free chicken or vegetable broth
- One 12-oz. jar peach salsa (like Trader Joe's Spicy, Smoky, Peach Salsa) or another fruity, tomato-based salsa
- 1 tsp. cumin
- Optional toppings: fat-free sour cream, chopped cilantro, lime wedges
Honey Balsamic Grilled Chicken and Vegetables
By sheilaolim
Servings: 6 • Serving Size: 3 oz chicken w/ veggies • Old Pts: 6 pt • Points+: 7 pts Calories: 273 • Fat: 1
- 1 1/2 lbs boneless, skinless thin sliced chicken cutlets
- 3 tbsp homemade pesto (or store bought)
- 1 clove crushed garlic
- 1/4 tsp crushed red pepper flakes
- juice from 1/2 lime
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp raw honey
- kosher salt
- 1 lb asparagus (1 bunch), tough ends removed
- 2 medium zucchini, sliced 1/4-inch thick
- 1 red bell pepper, seeded and sliced into strips
- olive oil cooking spray
Creamy spinach and kale dip
By sheilaolim
Nutrition Information Serving size: 1/6 of the recipe Calories: 275 calories Fat: 19g Saturated fat: 3
- 1 1/4 cups cashews, soaked overnight or in boiling hot water for 1 hour (then thoroughly drained)
- 1 Tbsp + 1 Tbsp olive oil, divided
- 1/2 cup unsweetened plain almond milk (sub up to half with water)
- 4-6 Tbsp nutritional yeast (to taste)
- 3/4 tsp + 1/4 tsp sea salt, divided
- 3 garlic cloves, minced
- 1 10-ounce package frozen chopped spinach, thawed and squeeze drained
- 3 cups kale, finely chopped (or just double up on spinach)
- 1/4 cup Parmesan Cheese
- veggies, chips, or 1/2 baguette sliced and toasted, for serving (optional)
Slow Cooker Hearty Black Bean soup - WW
By sheilaolim
A little bit of chorizo adds adventure to this black bean soup
- 1/4 pound(s) chorizo
- 1 small onion(s), chopped
- 1 clove(s) garlic clove(s), minced (medium)
- 1 small sweet red pepper(s), chopped
- 1 small green pepper(s), chopped
- 2 Tbsp dry sherry
- 1 tsp Durkee Ground Cumin Seed, or other brand
- 1 leaf/leaves bay leaf
- 15 oz canned black beans, undrained
- 15 oz fat-free chicken broth
- 1 medium lime(s), squeezed
- 2 Tbsp cilantro, minced
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
Pesto-Mozzarella Stuffed Chicken Breasts
By sheilaolim
- • 4 Organics™ Boneless & Skinless Chicken Breasts (halves; about 1 2/3 lbs. total), rinsed and patted dry
- • 1/2 tsp. freshly ground black pepper
- • 1/2 cup Safeway SELECT™ Pesto Pasta Sauce
- • 1/2 cup Perlini fresh mozzarella balls (or use larger balls cut into small pieces)
- • 1/2 cup sliced Safeway SELECT™ Fire Roasted Red Peppers
Grilled Mediterranean Cedar Plank Salmon
By sheilaolim
Servings: 4 • Serving Size: 1/4 • Old Points: 6 pts • Points+: 6 pts Calories: 251 • Fat: 11 • Carbs: 8 g
- 1 untreated cedar plank
- 1 (1 1/4-pound) boneless wild salmon fillet
- 1 lemon, halved
- 3/4 tsp kosher salt
- 1 tsp dried oregano
- 1/8 tsp black pepper
- a few sprigs fresh oregano and thyme (optional)
- 1 cup grape tomatoes, halved
- 1/4 cup sliced red onion
- 1/4 cup Kalamata olives, quartered in long strips
- 1 tsp olive oil
- 1 tsp red wine vinegar
- 1/8 tsp kosher salt
- black pepper, to taste
- fresh oregano for garnish