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Recipes
Pesto Pasta with Chicken
By Stina
Directions Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package bow tie pasta
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- crushed red pepper flakes to taste
- 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
- 1/2 cup pesto sauce
Frozen Chocolate-Covered Banana Bites
By Stina
Instructions Set out a large plate or bowl with a piece of parchment or wax paper on it
- 2 large bananas
- 1/4 to 1/3 cup vegan chocolate chips (or any kind of chocolate chips)
- 1/4 to 1/3 cup natural peanut butter (or any kind of nut butter)
- Unsweetened coconut flakes
Sausage Stuffed Jalapenos
By Stina
Directions Preheat oven to 425 degrees F (220 degrees C)
- 1 pound ground pork sausage
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded Parmesan cheese
- 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
- 1 (8 ounce) bottle Ranch dressing (optional)
Grilled Zucchini with Parmesan Pesto
By Stina
Rori Trovato, Health JUNE 2011
- 1 cup basil leaves
- 1 small garlic clove
- 1/4 cup toasted pine nuts
- 1/2 cup olive oil
- 3/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 6 zucchini
- Olive oil
Shepherd’s Pie Knife-and-Fork Burgers
By Stina
In a skillet over medium heat, heat 2 tablespoons olive or vegetable oil
- 2 tablespoons olive or vegetable oil, plus some for drizzling
- 1/4 pound button mushrooms, 5 to 6, stemmed and very finely chopped
- 1 carrot, very finely chopped
- 1 rib celery, very finely chopped
- 1 shallot, very finely chopped
- 2 to 3 cloves garlic, very finely chopped
- Salt and pepper
- 2 large or 3 medium russet potatoes, peeled and cubed
- 1 1/2 pounds coarse beef chuck
- 4 tablespoons Worcestershire sauce, divided
- 1/4 to 1/3 cup whole milk
- 2 tablespoons sour cream
- 2 tablespoons horseradish
- 1 egg yolk, beaten
- 4 tablespoons butter, divided
- 2 tablespoons finely chopped chives
- 2 tablespoons flour
- 1 can beef consommé
- 1 tablespoon Dijon mustard
- Chopped flat-leaf parsley, garnish
- 4 slices white bread, toasted and lightly buttered
Roasted Chicken Tenders with Peppers & Onions
By Stina
Directions Preheat oven to 425°F
- 1/2 teaspoon freshly grated lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped fresh oregano or 1 teaspoon dried
- 2 tablespoons finely chopped pickled jalapeno peppers
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1 pound chicken tenders
- 1 red, yellow or orange bell pepper, seeded and thinly sliced
- 1/2 medium onion, thinly sliced
Fettuccine Hungry Girlfredo
By Stina
Use a strainer to rinse and drain shirataki noodles well
- 1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
- 1 tsp. fat-free sour cream
- 2 tsp. reduced-fat Parmesan-style grated topping
- 1 wedge The Laughing Cow Light Original Swiss cheese
- Salt and black pepper, to taste
Chocolate Chip Coconut Bars
By Stina
Combine almond meal, coconut flour, coconut, xanthan gum, and baking powder in medium bowl
- 3/4 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 cup butter, melted
- 1/2 cup granular erythritol
- 2 eggs, beaten
- 1/2 cup almond milk
- 1 1/2 teaspoons blackstrap molasses
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon stevia extract
- 1/2 cup sugar free chocolate chips
Falafel in Pita with Yogurt Sauce
By Stina
Recipe courtesy Guy Fieri, 2008
- 2 tablespoons canola oil, plus extra for frying
- 1 medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 5 cloves garlic, chopped
- 2 (14-ounce) cans chick peas, drained
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 egg
- 1 tablespoon salt
- 1/2 tablespoon freshly ground black pepper
- 5 tablespoons flour
- 2 cups freshly chopped parsley leaves
- 3/4 cup freshly chopped cilantro leaves
- Pitas, for sandwich
- Toppings: shredded lettuce and chopped tomato, sliced cucumbers
- Yogurt Dipping Sauce, recipe follows
- 1 cup plain yogurt
- 1/2 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon salt
- 1 tablespoon freshly chopped cilantro leaves
- 2 teaspoons freshly chopped parsley leaves
- 1/2 teaspoon ground cumin
Citrus-Tarragon Chicken:
By Stina
Grill
- 1 orange, zested, then juiced, remainder discarded
- 1 lemon, zested, then juiced, remainder discarded
- 1 lime, zested, then juiced, remainder discarded
- 4 cloves garlic, minced
- 1 tablespoon fresh tarragon leaves
- 1/4 cup soy sauce
- 1/4 cup canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes