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Recipes
Mango Salsa Recipe
By MelanieAnn
If you have yet to try mango salsa, without a doubt you have been missing out, and it’s time to give it a try
- 1 mango (peeled, seeded and chopped)
- 1/4 cup red bell pepper (finely chopped)
- 1 green onion (chopped)
- 2 tablespoons cilantro (chopped)
- 1 fresh jalapeño pepper (finely chopped)
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
Baked Potato Pancakes
By MelanieAnn
Preheat oven to 450 degrees
- Canola oil cooking spray
- 6 medium Yukon Gold potatoes, peeled
- 2 large carrots, scraped
- 1/4 cup all-purpose flour
- 1/4 cup flat-leaf parsley, finely minced
- 1/4 cup green onion, finely chopped
- 2 large eggs, beaten
- 1 Tbsp. canola oil
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- reduced-fat sour cream or applesauce (optional)
- Directions
Crusty Parmesan Bread
By MelanieAnn
Preheat the broiler to low
- 1/4 cup unsalted butter, at room temperature
- 2 tablespoons mayonnaise
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 1 baguette
Winter Vegetable Soup
By MelanieAnn
Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers
- 1/4 cup olive oil
- 8 ounces crimini mushrooms, halved and sliced
- 2 medium carrots, finely diced
- 2 ribs celery, finely diced
- 1 large onion, finely diced
- 1 tablespoon kosher salt
- One 35-ounce can whole peeled tomatoes
- 2 teaspoons fresh sage leaves, chopped
- 1 teaspoon fresh rosemary leaves, chopped
- 4 cloves garlic, minced
- 2 1/2 quarts filtered water
- 3 tablespoons low-sodium soy sauce
- One 2-by-2-inch piece Parmesan rind
- 7 ounces butternut squash, cubed
- 5 ounces curly kale, chopped
- Two 15-ounce cans great Northern beans, undrained
- 2 tablespoons red wine vinegar
- Shaved Parmesan, for serving
Slow Cook Beef Tips & Gravy
By MelanieAnn
Add beef to slow cooker in a bowl combine dry onion soup mix, cream of mushroom soup and beef broth stir to com...
- 1 1/2 lb beef tips or cubed beef stew meat
- 1 package of dry onion soup mix
- 1 can of cream of mushroom soup
- 1 can of beef broth
Bacon Cornbread
By MelanieAnn
Recipe courtesy Claire Robinson, 2010
- 5 slices maple bacon
- 1/2 cup self-rising flour
- 3/4 cup fine cornmeal
- Pinch salt
- 1 egg, plus 1 egg white
- 1 (14-ounce) can creamed corn
Chicken Tikka
By MelanieAnn
1. In a medium bowl, mix together the chicken pieces, ginger, garlic, chili powder, turmeric, and salt
- Garnishes:
- 1 pound boneless chicken, skinned and cubed
- 1 teaspoon crushed fresh root ginger
- 1 teaspoon crushed garlic
- 1 tsp chili powder
- 1/4 teaspoon ground turmeric
- 1 teaspoon salt
- 2/3 cup plain low-fat yogurt
- 4 teaspoon lemon juice
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon oil
- minced salad leaves
- 1 small onion cut into rings
- Lime wedges
- fresh cilantro
Chicken Crescent Rolls
By MelanieAnn
Boil chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center...
- 2 cans of low fat refrigerator crescents
- 1 can of healthy low sodium cream of chicken soup (26oz)
- 1 cup fat free cheddar cheese
- 2 boneless skinless chicken breast
Chicken Enchiladas Recipe
By MelanieAnn
1 Preheat the oven to 350°F
- 1 small onion, chopped (about a cup)
- Vegetable oil - grapeseed or olive
- 2 small cloves garlic, minced
- 1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
- 2 Tbsp red chili powder
- 1 teaspoon sugar
- 1/2 cup to a cup of water
- 12 corn tortillas
- Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil
- 2-3 cups of cooked chicken, shredded or chopped
- Salt
- 2 cups grated cheese (about 1/3 lb)
TURKISH RED LENTIL SOUP
By MelanieAnn
In a large pot, combine lentils, broth, onion, carrot, garlic, tomato paste, cumin and cayenne and bring to a boil ...
- 1 1/3 cup (about 8 ounces) red lentils, picked through and rinsed
- 7 cups low-sodium vegetable broth
- 1 large onion, diced
- 1 large carrot, diced
- 4 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper, or to taste
- 3/4 teaspoon fine sea salt, or to taste
- Lemon wedges and chopped mint for serving (optional)