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Recipes
Lemon-Tahini Sauce
By mrslopes
Great for artichoke or other vegetable dip
- 1/3 cup tahini (sesame seed paste)
- 3 Tbs. fresh lemon juice
- 1/4 cup warm water
- 1 Tbs. olive oil
- 1 tsp. grated lemon zest
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Baked Eggs with Asparagus & Ham
By mrslopes
1.Heat oven to 350° F. Heat the oil in a large skillet over medium-high heat
- 1 tablespoon olive oil
- 1 bunch asparagus, cut into 1-inch pieces
- 1 shallot, chopped
- 6 large eggs
- 1 1/2 cups half-and-half
- kosher salt and black pepper
- 4 cups torn baguette
- 1 cup Gruyère, grated (4 ounces)
- 4 ounces ham, roughly chopped
Barbecue Sauce, Pepper Jack & Jalapeno Burger
By mrslopes
1.Heat grill to medium-high
- 1 1/4 pounds ground chuck (85 percent lean or less)
- kosher salt and black pepper
- canola oil, for the grill
- 4 ounces pepper Jack, sliced
- 4 kaiser rolls, split
- 1/4 cup barbecue sauce
- 4 leaves romaine lettuce
- 1 large tomato, sliced
- 1/2 cup sliced pickled jalapeños
Pork Chop with Cheddar Potatoes and Broccoli
By mrslopes
Preheat the oven to 350 degrees F
- 1 small potato, cut into 1-inch cubes
- 1 tsp. olive oil
- 3 oz. boneless pork chop
- 2 cups broccoli florets
- dash each of salt and black pepper
- 1 Tbs. barbecue sauce
- 3 Tbs. grated low-fat cheddar
- nonstick cooking spray
Barbecue-Glazed Salmon with Green Beans & Corn
By mrslopes
1.Set an oven rack in the highest position and heat oven to 500° F
- 1 tablespoon olive oil
- 3/4 pound green beans, cut into 1 1⁄2-inch lengths
- 4 scallions, white and green parts separated and thinly sliced
- kosher salt and black pepper
- 1 cup frozen corn
- 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
- 1/4 cup barbecue sauce
- 1/4 cup torn fresh basil leaves
Fideua
By mrslopes
In Spain, special noodles are used to make this paella-like party dish, but angel hair pasta fragments work too
- Fideua:
- 2 Tbs. olive oil, divided
- 8 oz. angel hair pasta, broken into 2 inch lengths (2 cups)
- 1 medium onion, chopped (1 1/2 cups)
- 2 cups sliced wild mushroom mix (such as fresh shiitake, cremini, and oyster mushrooms)
- 1/2 8-oz. pkg. soy chorizo (1 sausage), halved and cut into 1/4 inch thick slices, optional
- 1 small red bell pepper, cut into chunks
- 1/4 cup chopped fresh parsley, divided
- 3 cloves garlic, minced (1 Tbs.)
- 1/2 tsp. smoked paprika
- 1 8-oz. can sodium free tomato sauce
- 2 cups mushroom broth or low sodium vegetable broth
- 8 oz. fresh asparagus, trimmed and cut into 2 inch pieces
- Quick Aioli:
- 1/2 cup soy mayonnaise
- 1 clove garlic, minced (1 tsp.)
- 1/4 tsp. lemon juice, optional
- Stir together all ingredients in a small bowl.
Grilled Mediterranean Vegetables
By mrslopes
1.Prepare the couscous according to the package directions
- Mediterranean Vegetables:
- 2 cups couscous
- 6 zucchini and/or yellow squash (about 2 1⁄2 pounds total), sliced 1⁄4 inch thick
- 1 large eggplant (about 1 pound), sliced 1⁄4 inch thick
- 1 quart cherry tomatoes (preferably on the vine)
- 2 bunches scallions, trimmed
- 1/2 cup olive oil
- kosher salt and black pepper
- Spiced Chili Oil or store-bought harissa (North African chili sauce, found in the international aisle)
- Spiced Chili Oil:
- 1 cup olive oil
- 4 cloves garlic, chopped
- 2 teaspoons crushed red pepper
- 2 teaspoons paprika
- 3/4 teaspoon ground cumin
- 2 tablespoons tomato paste
- 2 teaspoons finely grated orange zest, plus 1⁄4 cup juice
- kosher salt and black pepper
200 Calorie Snacks
By mrslopes
7 deliciously vegetarian snacks, simple & fast to prepare, all under 200 calories each
- . Sweet & Salty Seed Mix:
- Combine 1 1/2 Tbs. pumpkin seeds, 1 1/2 Tbs. sunflower seeds, 1 tsp. sesame seeds, 1 tsp. chia seeds, 2 tsp. agave nectar, and a light sprinkling of sea salt. Toast in skillet, and spread on parchment paper to cool.
- . Dark Chocolate-Dipped Strawberries:
- Melt 3 Tbs. dark chocolate chips in microwave 10 to 20 seconds (be careful not to burn them). Dip strawberries into chocolate, and set on parchment paper in fridge for 10 minutes.
- . Dill Hummus & Cucumber:
- Mix 1/4 tsp. dried dill into 6 Tbs. prepared hummus; serve with 1 cup cucumber slices.
- . Easy Peach-Granola Cobbler:
- Combine 1 pitted, chopped peach; 1 tsp. agave nectar; and 1/4 tsp. cinnamon. Microwave 3 to 4 minutes, or until tender. Top with 4 Tbs. granola
- . Cheezy Popcorn:
- Lightly mist 4 cups air-popped popcorn with olive oil cooking spray; sprinkle with 2 Tbs. nutritional yeast.
- . Almond Butter, Fig Jam & Crackers:
- Spread 2 tsp. almond butter and 2 tsp. jam on 5 whole grain crackers.
- . Banana-Cocoa Smoothie:
- Blend half a frozen banana, 1/2 cup soymilk, 2 ice cubes, 1/4 tsp. unsweetened cocoa powder, and 1/8 tsp. cinnamon until smooth. Serve with 6 walnut halves.
Grilled Coriander Shrimp with Aioli
By mrslopes
1.If using saffron, in a small bowl, stir together the saffron and 2 teaspoons boiling water; let cool
- 1 teaspoon saffron threads (optional), crumbled
- 1/2 cup mayonnaise
- 1 small clove garlic, finely chopped
- 2 pounds peeled and deveined shrimp (jumbo or large)
- 1 tablespoon olive oil
- 1/2 teaspoon ground coriander
- kosher salt
Mediterranean Campanelle with Roasted Red Peppers & Almonds
By mrslopes
1.Cook the pasta according to the package directions
- 12 ounces campanelle, penne, or some other short pasta
- 4 red or orange bell peppers, cut into quarters and seeds removed
- 3/4 cup pitted kalamata olives
- 1/2 cup coarsely chopped roasted almonds
- 1/4 cup olive oil
- 1 tablespoon fresh thyme leaves
- kosher salt and black pepper