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Recipes
Baked Chicken with Artichokes - Recipe.com
By Valarie
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet
- 1/4 cup Atkins Cuisine All Purpose Baking Mix
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 pounds boned, skinless chicken thighs
- 3 tablespoons virgin olive oil
- 1/2 cup chopped onion
- 1/2 pound button mushrooms, cleaned, trimmed, and sliced
- 1 1/2 tablespoons minced garlic
- 1/2 cup dry white wine
- 9 ounces frozen artichoke hearts, thawed and drained
- 1 teaspoon chopped rosemary
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons chopped oregano or 3/4 teaspoon dried oregano
Instant Chocolate Cake
By Valarie
Directions 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons...
- 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt
Balsamic Roasted Beef
By Valarie
Preheat the oven to 500 degrees F
- 2 1/2 pounds filet of beef, trimmed and tied
- 2 tablespoons Dijon mustard
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon kosher salt
- 1 tablespoon coarsely cracked black pepper
Salmon with Brown Sugar and Mustard Glaze
By Valarie
Heat broiler, with rack in top position
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 1/4 cup red-wine vinegar
- 1/4 cup whole-grain mustard
- 1/4 cup packed dark-brown sugar
- Coarse salt and ground pepper
- 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
- 1 bunch watercress (about 3/4 pound), thick stems trimmed
- 1 lemon, cut into wedges, for serving
Sloppy Joe Biscuit Rounds
By Valarie
Heat oven to 375°F. Spray large cookie sheet with cooking spray
- 1 lb lean (at least 80%) ground beef
- 1 can (15 oz) sloppy joe sauce
- 1/2 teaspoon chili powder
- 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
- 1/2 cup shredded sharp or medium Cheddar cheese (2 oz)
Taco Seasoning
By Valarie
Taco meat: 1 pound ground beef Brown meat, dust with 1/2 Tablespoon flour, mix thoroughly
- 1 1 tablespoonchili powder
- 1/4 1/4 teaspoongarlic powder
- 1/4 1/4 teaspoononion powder
- 1/4 1/4 teaspooncrushed red pepper flakes or 1/8 teaspoon cayenne pepper
- 1/4 1/4 teaspoondried oregano
- 1/2 1/2 teaspoonpaprika
- 1 1/2 1 1/2 teaspoonsground cumin
- 1 1 teaspoonsea salt
- 1 1 teaspoonblack pepper
- 2 teaspoon 2 teaspoon granulers beef bouillon
Slow Cooker Taco Dip - The Magical Slow CookerThe Magical Slow Cooker
By Valarie
Brown meat in a skillet, add salt pepper, and onion powder
- 1 pound ground beef
- salt to taste
- pepper to taste
- onion powder to taste
- 1 16 ounce jar of Salsa (I use mild pace picante)
- 1 15 ounce jar nacho cheese (found on chip aisle)
- 1 16 ounce container sour cream
- 1 16 ounce can refried beans
- 1 large bag tortilla chips
Braised Turkey America's Test Kitchen's
By Valarie
step 1 ingredients 1 cup Salt 1 cup Sugar 1 Whole Bone-In Turkey Breast (5 to 7 lb; trimmed) 4 pounds Turkey...
- For the Turkey:
- 1 cup Salt
- Pepper
- 1 cup Sugar
- 1 Whole Bone-In Turkey Breast (5 to 7 lb; trimmed)
- 4 pounds Turkey Drumsticks and Thighs (trimmed)
- 3 Onions (chopped)
- 3 Celery ribs (chopped)
- 2 Carrots (peeled and chopped)
- 6 Garlic cloves (peeled and crushed)
- 2 Bay leaves
- 6 sprigs fresh Thyme
- 6 sprigs fresh Parsley
- 1/2 ounce Dried Porcini Mushrooms (rinsed)
- 4 tablespoons Unsalted Butter (melted)
- 4 cups Low-Sodium Chicken Broth
- 1 cup Dry White Wine
- For the Gravy:
- 3 tablespoons All-Purpose Flour
- Salt
- Pepper
Skillet Sweet Potatoes
By Valarie
Arrange the sweet potato slices in a single layer in one very large or two slightly smaller nonstick skillets
- 1 large long sweet potato (about 1 pound), peeled and cut into 12 slices, about 1/4 inch thick
- 1 tablespoon unsalted butter
- 1 tablespoon corn oil
- 1/2 cup water
- 1/4 teaspoon salt
Beef Tagine with Butternut Squash
By Valarie
Deb Wise, Cooking Light JANUARY 2011
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 shallots, quartered
- 4 garlic cloves, chopped
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 1/4 cup chopped fresh cilantro