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Recipes
Mustard-Rosemary Chicken Skewers
By mrslopes
1. In a small bowl, mix together the mustard, vinegar, rosemary, garlic, salt and black pepper
- 1 tsp. Dijon mustard
- 2 tsp. balsamic vinegar
- 1 tsp. finely chopped fresh rosemary
- 2 garlic cloves, finely chopped
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 3 Tbs. extra-virgin olive oil plus additional for grilling
- 2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 4 scallions, trimmed and cut into 1 1/2-inch pieces
Chilled Cucumber Soup
By mrslopes
Place the cucumbers, scallions, vegetable broth, and dill in a blender
- 2 medium peeled, seeded cucumbers, coarsely chopped
- 3 medium scallions, coarsely chopped
- 1 cup vegetable broth
- 6 sprigs fresh dill or 1/2 tsp. dried dill
- 1 cup buttermilk
- 1/4 tsp. anchovy-free worcestershire sauce
- 1/4 tsp. salt, or to taste
- 1/8 tsp. freshly ground black pepper
Baked Eggs with Herbs
By mrslopes
Preheat the oven to 350 degrees F
- 2 eggs
- 2 Tbs. low-fat milk
- 1 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh basil
- pinch each of salt and black pepper
- no-stick cooking spray
400 Calorie Breakfasts
By mrslopes
7 deliciously simple breakfast recipes, all under 400 calories each, and all vegetarian
- . Green Energy Smoothie:
- Blend 1 cup soymilk, 1 banana, 2 cups loosely packed chopped kale, and 1/4 cup ice cubes until smooth. Serve with 1/4 cup raw almonds.
- . Apple-Cheddar Melt:
- Layer thin apple slices and 1 slice 2% low-fat or vegan cheddar cheese between 2 slices sprouted whole-grain bread. Broil or toast 6 minutes
- . Fast Waffles with Fresh Blueberry Syrup:
- Puree 3/4 cup fresh blueberries with 1 Tbs. maple syrup in blender; pour over 2 toasted whole grain freezer waffles and top with 3 Tbs. almond slivers.
- . Melon & Cottage Cheese:
- Serve 1 cup chopped melon with 3/4 cup low-fat cottage cheese. Top with 2 Tbs. each chopped fresh mint and chopped walnuts. Serve with 2 rye crisp crackers.
Cornmeal Fried Oysters with Blue Cheese Dressing
By mrslopes
Blue Cheese Dressing: 1
- Blue Cheese Dressing:
- 1 Cup mayonnaise
- 4 Ounce blue cheese, crumbled
- 1 ⁄2 Cup sour cream
- 1 ⁄4 Cup buttermilk or regular milk
- 3 Tablespoon rice wine vinegar
- 1 Dash worchestershire sauce each
- freshly cracked black pepper, to taste
- Oysters:
- 1 Quart fresh oysters, shucked
- vegetable oil, for frying
- 1 Cup cornmeal
- 1 Cup instant cornbread mix
- Each salt & pepper, to taste
Grilled Shrimp with Lemon Garlic Butter
By mrslopes
Shrimp kabobs at their very best
- Marinade:
- 16 each jumbo shrimp, peeled and deveined
- 2 each garlic cloves, minced
- 1 Teaspoon lemon zest from 1 lemon
- 2 Tablespoon olive oil
- 1 each lemon juice
- 1 ⁄4 Cup fresh parsley, finely chopped
- 1 Dash worchestershire sauce
- Garlic Butter:
- 1 ⁄2 Cup unsalted butter, softened (1 stick)
- 1 ⁄4 Cup fresh parsley, finely chopped
- 2 Tablespoon white onion, minced
- 2 Tablespoon fresh lemon juice
- 1 ⁄2 Teaspoon garlic, minced
- 1 Teaspoon salt
- 1 ⁄4 Teaspoon black pepper
Corned Beef Hash and Poached Eggs
By mrslopes
1.Melt the butter and oil in a 12”cast iron skillet over medium heat
- 3 Tablespoon unsalted butter
- 2 Tablespoon vegetable oil
- 1 ⁄2 each onion, julienned
- 2 Cup hash browns, country style, frozen
- 5 Cup leftover corned beef, shredded
- 1 ⁄4 Teaspoon salt
- 1 ⁄4 Teaspoon freshly ground black pepper
Sugar snap & snow pea stir fry
By mrslopes
Cashews add crunch and protein to this colorful stir-fry
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. toasted sesame oil
- 2 tsp. cornstarch
- 1/4 tsp chile-garlic sauce, such as sambal oelek, optional
- 1 Tbs. vegetable oil
- 1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
- 1 small yellow bell pepper, thinly sliced (1 1/2 cups)
- 1 cup raw unsalted cashews
- 1 Tbs. grated fresh ginger
- 8 oz. sugar snap peas
- 8 oz. snow pea pods
- 8 green onions, cut into 1-inch pieces
Quick Aioli
By mrslopes
This quick sauce is a great vegan substitue for traditional aioli, which is made with raw egg yolks and lots of oli...
- 1/2 cup soy mayonnaise
- 1 clove garlic, minced (1 tsp.)
- 1/4 tsp. lemon juice, optional
Escarole Bean Soup
By mrslopes
1. In a 3-quart saucepan, heat the oil over medium-high heat
- 2 Tsp. vegetable oil
- 3/4 cup chopped onion
- 1 clove garlic, minced
- One 14 1/2 oz can whole peeled tomatoes, undrained
- 4 cups lightly packed, bite-size pieces escarole
- 1 cup cooked cannellini beans (cooked from dry; or canned, drained)
- 1/4 cup small bow-tie pasta (or other small pasta, such as orzo) (optional)
- 1 tsp. sugar
- 1/2 tsp. dried oregano