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Recipes
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
By Stina
Preheat oven to 400 degrees F
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Spicy Black Beans, recipe follows
- Yellow Rice, recipe follows
- Guacamole, optional
Ultimate Carrot Cake Recipe
By Stina
THE CAKE: Preheat the oven to 350^
- THE CAKE:
- 3 c grated carrots - box grater, on the large, round hole side (about 12 med. carrots)
- 4 eggs
- 2 c dark brown sugar, packed (like it less sweet? Use 1- 1/2 c)
- 1 c pineapple, crushed, well drained
- 3/4 c canola oil
- 1/2 c applesauce
- 3/4 c chopped pecans or walnuts
- 1 tbs pure vanilla extract
- 2 c all-purpose flour (message me for a perfect gluten-free flour blend)
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 Tbs ground cinnamon
- 1/4 tsp grated nutmeg
- THE FROSTING:
- 8oz cream cheese
- 3-1/2 c confectioners sugar
- 1/2 c sweet butter, softened
- 1 tsp pure vanilla extract
- 1/2 c chopped pecans or walnuts
- NOTE: Since I am usually knee-deep in our excellent pure Michigan maple syrup, I am adding 1/4 c. to my frosting this time, and omitting the vanilla
Nutty Cream Cheese Frosting
By Stina
In a large bowl, beat softened butter and cream cheese until well blended
- 1 (8 ounce) package cream cheese
- 1/4 cup butter, softened
- 4 cups sifted confectioners' sugar
- 1 cup chopped pecans
Pineapple Upside-Down Cake
By Stina
Recipe courtesy Paula Deen
- Nonstick cooking spray
- 3 cups cake flour, plus more for pan
- 1 cup butter, softened, plus 1/2 cup, melted
- 2 1/4 cups sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups whole buttermilk
- 1 1/2 cups firmly packed brown sugar
- 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
- 1 (10-ounce) jar maraschino cherries, drained well
- Pineapple Buttercream Frosting, recipe follows
- Chopped pecans, for garnish, optional
- 1/2 cup butter, softened
- 2 tablespoons reserved pineapple juice
- 3 1/2 cups confectioners' sugar
Very VERY Veggie Stew
By Stina
Place all the veggies and the garbanzo beans in your crock pot
- Ingredients:
- PER SERVING (about 1 cup): 100 calories, 1g fat, 296mg sodium, 20g carbs, 6g fiber, 7g sugars, 4g protein -- PointsPlus® value 2*
- What's that? Time for a Hungry Girl haiku? Okay, then...
- Chickpeas and eggplant
- Thick tomato-y goodness
- Together at last!
- 1 1/2 cups fat-free vegetable broth
- 1 cup canned garbanzo beans (chickpeas), drained
- One 6-oz. can tomato paste
- 1 eggplant, peeled and cut into 1/2-inch cubes
- 1 tomato, coarsely chopped
- 2 cups coarsely chopped zucchini
- 1 cup coarsely chopped carrot
- 1 cup cubed butternut squash
- 1 cup chopped onion
- 1 tbsp. chopped garlic
- 1 tsp. extra-virgin olive oil
- 1 tsp. dried basil
- 1/3 tsp. cinnamon
- 1/4 tsp. salt, or more to taste
- 1/8 tsp. paprika
- 1/8 tsp. ground ginger
- 1 no-calorie sweetener packet (like Splenda)
Chicken Soup with Ground Chicken Meatballs
By Stina
Directions Try Chuck Hughes' comforting chicken meatball soup packed with great flavor
- Chicken Stock:
- 2 tablespoons vegetable oil
- Bones from 1 whole chicken
- 2 large carrots, peeled and roughly chopped
- 2 stalks celery, chopped
- 2 medium onions, chopped
- 1 leek, chopped
- 1 clove garlic, halved
- 1/2 cup fresh dill
- 1/4 cup fresh parsley leaves
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon peppercorns
- 24 cups water
- Salt and freshly ground pepper
- Chicken Meatballs:
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 pound ground chicken, or 4 chicken breasts, cut into small pieces
- 1 red onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1/4 cup chopped fresh dill
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1/2 teaspoon chile flakes
- Freshly ground pepper
- Soup:
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 leek, finely chopped
- Vegetable oil
- Salt and freshly ground pepper
- 4 cups watercress
- 4 blackened chicken wings, for garnish (from Blackened Chicken Salad recipe)
- 1/4 cup chopped fresh dill, for garnish
Hungry Girl's Hot Diggity Chili Dog
By Stina
Prepare the hot dog and the chili according to the package (or, in the case of the dog, however you like!)
- 1 Hebrew National 97% Fat Free Hot Dog
- 2 Tbsp. Boca Meatless Chili
- 1 slice Wonder Light Wheat or White Bread (or another light bread with around 40 calories per slice)
Crispy Parmesan Biscuits
By Stina
Place an oven rack in the center of the oven
- 1 1/2 cups all-purpose flour
- 1/2 cup stone-ground cornmeal
- 1/2 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
- 2 cups (5 1/2 ounces) grated Parmesan
- 1/2 cup finely chopped green onions
- 3/4 cup buttermilk
- 1/3 cup olive oil
- 1/2 cup Lemon Butter, at room temperature, recipe follows
- 3 cups baby arugula
- 10 ounces smoked salmon or prosciutto
"almost" Boston Market Creamed Spinach
By Stina
This is quite similar to the creamed spinach at Boston Market, well so I'm told anyway! --- this is a great side di
- 3 tablespoons butter
- 4 tablespoons flour
- 1/2 teaspoon salt (I use seasoned salt)
- 1 cup half-and-half or 1 cup milk
- 1/2 cup sour cream (lowfat is okay)
- 2 tablespoons butter
- 2 -4 tablespoons onions, minced
- 1/4 cup water
- 20 ounces frozen spinach, drained and chopped
- 1/2 teaspoon ground black pepper (optional or to taste)
- 1/4 cup grated parmesan cheese (optional)
Kalyn Savory Marinade for Chicken, Pork, or Beef
By Stina
(This makes enough marinade for 6-8 pieces of meat) 3 T full fat mayo (do not use Miracle Whip, it has added sug...
- (This makes enough marinade for 6-8 pieces of meat)
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 3 T full fat mayo (do not use Miracle Whip, it has added sugar)
- 1-2 T Worcestershire sauce (I used 1 T Worcestershire sauce for chicken but when I used it on pork or beef I increased it to 2 T.)
- 1 T lemon juice, preferably fresh squeezed
- 1 tsp. Veg-Sal or salt
- 1 tsp. fresh ground black pepper
- 1 T Poultry Seasoning
- 1 T garlic puree or garlic powder
- 1 T sweet paprika, preferably Hungarian paprika (It comes in a tin instead of a jar)
- 1/2 T onion powder
- 1 tsp. thyme (optional)