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Recipes
Michael Symon's Grilled Beef Pinwheels
By Bettybug
step 1 ingredients instructions Preheat a grill or grillpan to medium-high heat
- 1 pound Sirloin (cut into 4 ounce Pieces - each pounded 1/2-inch thick)
- 1 cup Fresh Breadcrumbs
- 2 tablespoons Brined Capers (rinsed)
- 1/4 cup Parsley (leaves only - chopped)
- 3 cloves Garlic
- Zest and Juice of 2 Lemons
- 1 tablespoon Salt
- 1 Good Quality Anchovy
- 1/3 cup Extra Virgin Olive Oil plus more for Sirloin
- Freshly Ground Pepper
Betty's Pineapple Slaw W. W. Points Plus 1
By Bettybug
The cool, refreshing crunch of Pineapple Coleslaw makes it a welcome addition to springtime meals
- 2 tablespoon of Stevia in the raw sweetener
- 1 tablespoon of lemon juice
- 1/4 teaspoon celery seed
- 1/2 cup of Hellmann's low-fat mayonnaise
- 1 small can unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice
- 1 bag tri color coleslaw mix
Sweet Potato Oven Fries with Avocado Dip
By Bettybug
Preheat your oven to 450 degrees F
- SWEET POTATO FRIES:
- 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
- 2 tablespoons olive oil, or more as needed
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- Coarse ground rock salt and freshly ground black pepper, to taste
- AVOCADO DIP:
- 1 avocado, see Cook's Note*
- 1/3 cup mayonnaise
- 1/3 cup cream cheese
- 1 jalapeno, seeded and chopped.
- 2 scallions, white and light green part only, chopped
- 1 lime, juiced
- Salt and freshly ground black pepper
Roasted Cajun Chicken
By Bettybug
Justin Wilson's recipes
- 1 T. flour
- salt
- 2 c. onion sliced
- 1/2 c. parsley
- 1/2 c. water
- 1/2 T. Worcestershire
- 1/4 t. betts
- 20 chicken thighs(without skin and bone)
- Red pepper
- 1/2 c. ball pepper sliced
- 1/2 T. garlic
- 1/2 c. white wine
- 1/2 T. soy souse 1 cooking bag
Grilled Portobello Mushrooms with Balsamic
By Bettybug
Recipe courtesy Alex Guarnaschelli
- 6 cloves garlic, unpeeled
- 1/4 cup extra-virgin olive oil, divided, plus 3/4 cup olive oil
- Kosher salt
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary
Sourdough Starter
By Bettybug
Making Sourdough Starter {1} Gather your ingredients
- 1 * 1 package active dry yeast
- 2 1/2 * 2 1/2 c. warm water (105-115 degrees)
- 2 * 2 c. all-purpose flour/span>
- 1 * 1 T. sugar or hon
Oven Fried Fish (L.F.)
By Bettybug
Preheat oven to 425°. Roll crackers into fine crumbs between two layers of waxed paper
- 1 lb fish fillets (sole, flounder, perch or catfish)
- 1 C cracker crumbs made from whole wheat crackers
- 1 t each garlic powder, herb blend, and Italian seasoning Fresh ground pepper and salt to taste
- 1 T Parmesan cheese
- 1/2 C skim milk
- Nonstick cooking spray
Tuna Melt Sandwich (L.F.)
By Bettybug
Drain water from tuna. Add next 4 ingredients to tuna and mix together
- 1-6 oz can tuna, water packed
- 1/2 C diced celery
- 1/8 C thinly sliced green onion
- 1 apple cored and diced
- 1/4 C light mayonnaise or ranch dressing fat-free
- 8 slices whole wheat bread
- 4-3/4 oz slices mozzarella cheese fat-free or low-fat
Chili Con Carne
By Bettybug
Soak chili beans overnight
- 1 1/2 cups red chili beans or (2 1/2 cups) caned kidney beans
- 1 large onion, sliced
- 1 green pepper, chopped
- 1 pound ground beef
- 3 T. fat
- (3 1/2 cups) tomatoes
- 1 1/2 t. salt
- Dash paprika
- Dash cayenne pepper
- 3 whole cloves
- 1 bay leaf
- 1 to 2 T. chili powder
Jalapeno Bites W. W. Points Plus 2.5
By Bettybug
Preheat the oven to 350 degrees F
- One 8-ounce package cream cheese, softened
- 8 ounces Parmesan, grated (about 2 cups)
- 4 tablespoons seeded and chopped jalapeno peppers
- 1 large egg, beaten
- 3 cups dry plain breadcrumbs