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Recipes
Kale and Roasted Cauliflower Salad With Tahini Dressing
By slowcooker15
Directions Heat oven to 350° F
- 1/4 cup pine nuts
- 1 small head cauliflower (about 1 1/2 pounds), cut into florets
- 1/4 teaspoon cayenne pepper
- 4 tablespoons olive oil
- kosher salt and black pepper
- 1/4 cup tahini (sesame seed paste)
- 3 tablespoons fresh lemon juice
- 10 cups stemmed and chopped kale (about 1 bunch) or torn escarole
- 1/2 small red onion, thinly sliced
- 1/2 cup raisins
zucchini walnut loaf
By slowcooker15
DIRECTIONS Preheat oven to 350 degrees F
- RECIPE INGREDIENTS
- 3/4 3/4 cup whole-wheat flour
- 3/4 3/4 cup all-purpose flour
- 1 1 teaspoon baking powder
- 1/4 1/4 teaspoon baking soda
- 1/4 1/4 teaspoon salt
- 1 1 teaspoon ground cinnamon
- 1/4 1/4 teaspoon ground nutmeg
- 2 2 large egg whites, at room temperature (see Tip)
- 1 1 cup sugar or 1/2 cup Splenda sugar Blend for Baking
- 1/2 1/2 cup unsweetened applesauce
- 2 2 tablespoons canola oil
- 1/4 1/4 teaspoon lemon extract (optional)
- 1 1 cup grated zucchini, lightly packed (about 8 ounces)
- 2 2 tablespoons chopped walnuts
Asparagus - Pat Murphy's Marinated
By slowcooker15
Great appetizers or cold side dish
- 1/4 cup Olive oil
- 4 t. red wine vinegar
- 2 t. fresh basil
- Salt & Pepper to taste
- pimento (optional)
- 1 t. lemon juice
- Asparagus with tough stems removed
Oatmeal-Crusted Chicken Tenders
By slowcooker15
Lorrie Hulston Corvin, Cooking Light SEPTEMBER 2006
- 1 cup regular oats
- 3/4 cup (3 ounces) grated fresh Parmesan cheese
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound chicken breast tenders
- Cooking spray
Barley Risotto with Asparagus and Parmesan
By slowcooker15
Warm the broth in a small saucepan over low heat
- Serves 4| Hands-On Time: 45m | Total Time: 45m
- Ingredients
- 5 cups low-sodium vegetable or chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 large clove garlic, finely chopped
- 1 1/2 cups barley
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 pound asparagus, cut diagonally into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup (2 ounces) grated Parmesan
Butterscotchies
By slowcooker15
Old recipe with peanuts and chow mien noodles
- 2 6 oz. bags of butterscotch chips
- 1 6 oz can chow mein noodles
- 1 cup salted peanuts.
Whole Wheat Pasta with Sausage, Leeks and Fontina
By slowcooker15
Whole wheat pasta makes this hearty
- 6 quarts water
- 2 1/2 teaspoons salt, divided $
- 1 pound uncooked whole wheat penne or rigatoni
- 1 tablespoon olive oil $
- 1 (4-ounce) link sweet Italian sausage $
- 2 cups chopped leek
- 4 cups shredded Savoy cabbage (about 9 1/2 ounces)
- 1 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon freshly ground black pepper $
- 1/2 cup (2 ounces) shredded fontina cheese
Shrimp and Okra Gumbo
By slowcooker15
DIRECTIONS: 1. Season the shrimp with salt, pepper and cayenne to taste and set aside
- INGREDIENTS:
- Prep Time: 15 Minutes
- Cook Time: 2 Hours
- Ready In: 2 Hours 15 Minutes
- Servings: 6
- "Okra, shrimp, and a variety of sauteed vegetables are used to create a thick stew, even without the dark roux found in traditional gumbo recipes."
- 2 pounds medium shrimp - peeled and
- deveined
- salt and pepper to taste
- cayenne pepper to taste
- 1/2 cup olive oil
- 2 pounds chopped okra
- 1 tablespoon tomato paste
- 1 tomato, chopped
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 12 cups water
- 1/2 cup chopped green onions
Ninety Minute Cinnamon Rolls
By slowcooker15
Heat the milk in a small saucepan until it bubbles, then remove from heat
- 3/4 cup milk
- 1/4 cup margarine, softened
- 3 1/4 cups all-purpose flour
- 1 (.25 ounce) package instant yeast
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup margarine, softened
- 1/2 cup raisins (optional)
Ham-and-Potato Bake
By slowcooker15
This dish is basically a crustless quiche; serve it hot, cold, or at room temperature
- Ham-and-Potato Bake
- Prep Time
- 25 minutes
- Total Time
- 2 hours
- Yield
- Serves 10
- Add to Shopping List
- Ingredients
- Butter, for pan
- 6 large eggs
- 1 1/2 cups heavy cream
- 2 teaspoons coarse salt
- 1/2 teaspoon ground pepper
- 2 baking potatoes (about 1 1/4 pounds), peeled
- 10 ounces sugar-baked ham, thinly sliced (less than 1/4 inch thick)
- 1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels
- 1/2 cup grated cheddar cheese (2 ounces)