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Recipes
Beef and Broccoli Stir-Fry
By MelanieAnn
5 points per serving
- 2 1/2 Tbsp cornstarch, divided
- 1/4 tsp table salt
- 3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
- 2 tsp canola oil
- 1 cup(s) reduced-sodium chicken broth, divided
- 5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
- 1 Tbsp ginger root, fresh, minced
- 2 tsp minced garlic
- 1/4 tsp red pepper flakes, or to taste
- 1/4 cup(s) low-sodium soy sauce
- 1/2 cup(s) water
GRILLED SHRIMP & PINEAPPLE SALAD WITH VANILLA & CHILE DE ARBOL VINAIGRETTE
By MelanieAnn
For the vinaigrette: Heat the olive oil in a saucepan set over medium heat, until hot but not smoking
- For the Vinaigrette:
- 1/2 cup olive oil
- 1 garlic clove, peeled
- 1/2 vanilla bean (or about a 2" piece), chopped
- 1 to 2 chiles de arbol, stemmed and chopped
- 1/4 cup safflower or corn oil
- 1/4 cup red wine vinegar
- 1/8 tsp ground allspice
- 1 tsp kosher or sea salt, or more to taste
- Ground black pepper, optional
- 1/4 tsp sugar, or more to taste'=
- For the Salad:
- 4 fresh pineapple slices (about 1/2" thick), peeled
- Safflower or corn oil to brush the pan or grill
- 1 lb large or extra large shrimp, fresh or thawed from frozen, rinsed, peeled, deveined
- 1 tbsp butter
- 1 tbsp safflower or corn oil
- kosher or sea salt to taste
- ground black pepper to taste
- 12 oz mixed spring salad (or you choice of mixed baby lettuces)
- 1/2 cup red onion, slivered
Herb-Marinated Pork Tenderloins
By MelanieAnn
2009, Ina Garten, All Rights Reserved
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Colorful Lemon Quinoa
By MelanieAnn
Nutrition per serving: 217 calories, 13g fat, 1g saturated fat, 5g protein, 22g carbs, 2g fiber, 2g sugar, 43mg so...
- 2 cups cooked quinoa
- 10 cherry tomatoes, halved
- 1/2 cup cucumber, seeded and diced
- 2 tablespoons chopped cilantro
- 1 tablespoon minced onion
- 1/4 cup chopped hazelnuts
- Pomegranate seeds for garnish
- Lemon zest for garnish
- VINAIGRETTE
- 3 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest, plus additional zest for qarnish
- Pinch salt and pepper
Tater Tots Casserole
By MelanieAnn
Sauce In a bowl mix together soup, milk, cheese, mayo, onion powder and dry mustard
- 1 bag of Tater Tots
- 2 cups of cooked chicken, turkey, ham, ground beef (whatever you have on hand)
- 2 cups of vegetables (fresh or frozen)
- 1 can of cream of "something" soup (mushroom, chicken, celery)
- 1 cup of milk
- 2 cups of shredded cheddar cheese (or whatever type you like best)
- 3/4 cup of mayo (I used light)
- 1 teaspoon each onion powder and dry mustard
Colcannon
By MelanieAnn
Peel, quarter and boil the potatoes until tender
- 8 potatoes (russet if steamed, Yukon gold if boiled)
- 1 small head of cabbage chopped
- 1 large onion chopped
- 2 tbsp butter
- Milk, butter, salt pepper to taste
BEEF BARLEY SOUP
By MelanieAnn
Brown beef in non-stick fry pan until browned, stirring frequently
- 1 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
- 1 1/2 cups thinly sliced carrot
- 1 1/2 cups thinly sliced celery
- 2/3 cup chopped onion
- 1 (8-ounce) package pre-sliced mushrooms
- 2 lbs. fat-free, less-sodium beef base
- 8-10 cups water
- 1 bay leaf
- 1 cup uncooked pearl barley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 Tbs. garlic
Chicken and Israeli Couscous Vegetable Salad Recipe
By MelanieAnn
Cooking instructions for the Couscous: Bring 1 3/4 cups water or chicken broth to a boil
- ■1 1/4 cups cooked Trader Joe’s Harvest Grains Blend (or Israeli couscous), cooled
- ■1 1/2 cups diced cooked chicken
- ■1/2 cup thinly sliced green onions (3-4)
- ■1/2 cup diced radishes (3-4)
- ■1/2 cup diced seeded peeled cucumber
- ■1 small red bell pepper, seeded and chopped
- ■20 grape tomatoes, halved
- ■1/4 cup chopped fresh flat-leaf parsley
- ■Ground cumin
- ■Salad dressing
- ■Garnish: Chopped fresh basil
Fajitas
By MelanieAnn
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients
- Marinade (Mojo):
- 1 orange, juiced
- 2 limes, juiced
- 4 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 chipolte chiles, in adobo sauce
- 3 tablespoon roughly chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- 12 flour tortillas, warm
- Guacamole, recipe follows
- Good quality store bought salsa
1770 House Meatloaf
By MelanieAnn
Preheat the oven to 350 degrees F
- 2 tablespoons good olive oil
- 2 cups chopped Spanish onion (1 large)
- 1 1/2 cups small-diced celery (2 stalks)
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 3 extra-large eggs, lightly beaten
- 2/3 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 1/2 cups panko (Japanese bread flakes)
- Garlic Sauce (recipe follows)
- Garlic Sauce
- 3/4 cup good olive oil
- 10 garlic cloves, peeled
- 2 cups chicken stock, preferably homemade
- 3 tablespoons unsalted butter, at room temperature
- Kosher salt and freshly ground black pepper