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Recipes
Dip - Hot Artichoke (Cooking Light)
By Shelly17
Preheat oven to 400°. Place garlic cloves and chopped green onion in a food processor; process until chopped
- 2 garlic cloves
- 1 green onion, chopped
- 1/3 cup grated Parmesan cheese
- 1/3 cup light mayonnaise
- 1/4 cup 1/3-less-fat cream cheese
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 12 ounces thawed frozen artichoke hearts
- Cooking spray
Thai Peanut Chicken (M&F Hers)
By Shelly17
Peanut butter fanatics will love this delicious slow cooker dish
- 8 skinless chicken thighs fresh ground black pepper
- 3/4 cup mild salsa 1/3 cup smooth peanut butter
- 2 tbsp lime juice
- 1 tbsp reduced-sodium soy sauce or fish sauce
- 2 tsp grated fresh ginger 1/4 cup chopped fresh cilantro lime wedges
Smoothie - Blueberry Almond Butter
By Shelly17
Combine all ingredients in a blender, and blend until smooth
- 1 ripe banana
- 1 1/2 cups frozen blueberries (6 oz.)
- 1 tablespoon lemon juice
- 3 tablespoons almond butter
- 2 tablespoons flaxseeds
- 3 dates (Medjool or Deglet), pitted
- 2 cups water
Creamy Pistachio Pops
By Shelly17
In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumf...
- 1 (12-ounce) can evaporated milk
- 4 Earl Grey tea bags
- 1/2 teaspoon ground cardamom
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy cream
- Handful finely chopped pistachios, plus extra for garnish
Chipotle Scalloped Potatoes
By Shelly17
1. Preheat oven to 400°. Process first 6 ingredients in a blender or food processor until smooth
- 1/2 cup half-and-half
- 2 garlic cloves, chopped
- 1 canned chipotle chile in adobo sauce
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon ground nutmeg
- 2 1/2 cups whipping cream
- Vegetable cooking spray
- 3 pounds russet potatoes, peeled and cut into 1/8-inch slices
- 1 cup (4 oz.) shredded sharp white Cheddar cheese
- 4 cooked bacon slices, crumbled
Cannoli Dip
By Shelly17
Use whole milk ricotta for this recipe
- 1 (15oz) whole milk ricotta
- 1/4 c plain yogurt (I prefer Greek) or sour cream
- 1/3 c powdered sugar
- 1 tsp vanilla
- 1/3 c mini chocolate chips
Mushroom, Gruyere, and Spinach Quiche
By Shelly17
1. Preheat oven to 425°. 2
- 5.6 ounces unbleached all-purpose flour (about 1 cup plus 2 tablespoons)
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon baking powder
- 1/4 cup extra-virgin olive oil
- 3 tablespoons ice water
- Cooking spray
- 3 center-cut bacon slices
- 1/4 cup chopped shallots
- 1 (8-ounce) package presliced mushrooms
- 2 teaspoons fresh thyme
- 2 cups packed baby spinach
- 1 cup 1% low-fat milk
- 1/3 cup half-and-half
- 3 large eggs
- 1 large egg white
- 2 ounces cave-aged Gruyère cheese, grated
Cucumber Salad with Lime Vinaigrette
By Shelly17
Combine all ingredients and let marinate in refrigerator for at least 1 hour before serving
- 1 English cucumber, sliced into 1/4-inch rounds
- 1 cup julienned carrot
- 1 cup julienned radish
- 1 Tbsp. thinly sliced scallion
- 1 Tbsp. chopped cilantro
- 2 Tbsp. sesame oil
- 1 Tbsp. rice wine vinegar
- 1 tsp. lime juice
- 1 tsp. toasted sesame seeds
Spicy Lentils and Brown Rice
By Shelly17
Heat oil in a large saucepan and sauté cinnamon stick, cumin seeds, and garlic for 2 minutes over low heat
- 1 tsp oil
- 1 cinnamon stick
- 3/4 tsp cumin seeds
- 6 cloves garlic, minced
- 1 onion, sliced
- 3/4 lb chicken tenders
- 1 cup Carolina® Whole Grain Brown Rice
- 3 cups low sodium chicken broth
- 1/2 cup red lentils, whole
- 1 tsp ground cardamom
- 1/2 cup raisins
- 1/2 cup almonds, toasted
- 2 Tbsp fresh cilantro leaves, chopped
Chicken Panini with Gruyere, Tarragon & Artichoke Spread
By Shelly17
Artichoke spread available through Williams Sonoma
- 2 Tbs. olive oil, plus more for brushing
- 1 tsp. finely chopped fresh tarragon
- 2 boneless, skinless chicken breasts, each about 10 oz., tenders removed, breasts butterflied and cut in half
- Kosher salt and freshly ground pepper, to taste
- 8 slices sweet batard, each cut on the bias about 1/2 inch thick
- 1/2 cup ’wichcraft artichoke spread
- 4 oz. Gruyère cheese, shredded
- 1 oz. arugula