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Recipes
Parmesan Chicken and Rice Casserole
By angelahon
Parmesan Chicken and Rice Casserole
- Cooking spray
- 1 cup chopped onion $
- 2 garlic cloves, minced
- 2 (3 1/2-ounce) bags boil-in-bag brown rice
- 1/3 cup dry white wine $
- 8 skinless, boneless chicken thighs (about 1 3/4 pounds) $
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 2 cups fat-free, less-sodium chicken broth
- 3 tablespoons whipping cream
- 1/3 cup (1 1/2 ounces) shredded Parmesan cheese
BETTER-THAN-TAKEOUT-FRIED-RICE
By angelahon
BETTER-THAN-TAKEOUT-FRIED-RICE
- 4 cups rice, prepared
- 1/2 pound boneless, skinless chicken breasts, cooked or shrimp cooked
- 1 cup peas & carrots, frozen
- 1 white onion, chopped
- 2 cloves garlic, minced
- 2 eggs
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
Golden Semolina Quinoa Spinach Cakes
By angelahon
Golden Semolina Quinoa Spinach Cakes
- 1/2 cup quinoa
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced shallot
- 10 ounces baby spinach
- Salt
- Freshly ground pepper
- 1 cup low-fat milk
- 3/4 cup finely ground semolina
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 large egg, beaten
- 1 1/2 cups panko (Japanese bread crumbs)
- 3 large egg whites
Creamed Spinach
By angelahon
Creamed Spinach
- 2 10 -ounce packages frozen chopped spinach, thawed
- 2 teaspoons extra-virgin olive oil
- 2 small shallots, finely chopped (about 1/2 cup)
- 4 teaspoons all-purpose flour
- 1 1/2 cups low-fat (1%) milk
- 1/2 cup low-sodium chicken broth
- 2 tablespoons evaporated milk
- Pinch of ground nutmeg
- Kosher salt and freshly ground pepper
Easy Roast Chicken
By angelahon
Easy Roast Chicken
- 1 whole free-range or corn fed chicken, broken down into 8 pieces
- (or 8 of your favorite chicken pieces, skin on and bone- in preferable)
- 2 tbsp soy sauce
- 1 tbsp light brown sugar
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 4 shallots, chopped
- 2 cloves of garlic, minced
- Handful of fresh parsley
- Salt and Pepper
Jerk Chicken and Stuffed Mini Bell Peppers
By angelahon
Jerk Chicken and Stuffed Mini Bell Peppers
- 1/3 cup sliced green onions, divided 1/3 cup chopped shallots, divided 1 tablespoon brown sugar 3 tablespoons fresh lime juice, divided $
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- 2 tablespoons olive oil $
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- 1/2 teaspoon ground allspice 4 garlic cloves 1 large serrano chile, stemmed 8 bone-in chicken thighs, skinned 1/4 teaspoon salt Cooking spray 1/3 cup (3 ounces) 1/3-less-fat cream cheese $
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- 2 tablespoons chopped fresh cilantro 2 tablespoons light sour cream $
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- 8 mini bell peppers
Quinoa with Toasted Pine Nuts
By angelahon
Quinoa with Toasted Pine Nuts
- 1 cup uncooked quinoa
- 2 teaspoons extra-virgin olive oil $
- 2 tablespoons finely chopped shallots
- 1 tablespoon minced garlic
- 1 1/4 cups unsalted chicken stock (such as Swanson)
- 1/4 teaspoon kosher salt
- 1/4 cup pine nuts
- 1 tablespoon extra-virgin olive oil $
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon freshly ground black pepper
Chicken Verde Stew with Hominy
By angelahon
Chicken Verde Stew with Hominy
- 2 Anaheim chiles
- Cooking spray
- 1 1/2 pounds tomatillos
- 1/4 cup finely chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 cups fat-free, lower-sodium chicken broth, divided
- 2 tablespoons olive oil, divided
- 1 1/2 cups finely chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 3 tablespoons all-purpose flour
- 4 teaspoons finely chopped garlic
- 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 (29-ounce) can golden hominy, rinsed and drained
- 6 tablespoons reduced-fat sour cream
- Parsley leaves (optional)
Texas Chili
By angelahon
Texas Chili
- 3 lb. ground beef
- 4 oz. onion, chopped
- 6 cloves garlic, minced
- 1 14.5 oz. can Eden Black Soy Beans (including liquid) [omit if still on Induction]
- 2 4 oz. cans chopped green chiles
- 1 10 oz. can tomatoes with green chiles (I use Rotel mild)
- 1 14.5 oz. can diced/crushed tomatoes, no-salt
- 3 c. water
- 1 T. chili powder (I use 1/2 Bolners and 1/2 Chimayo pictured below right)
- 1/2 tsp. ancho chili powder (or 1/4 dried ancho pepper, seeded, chopped)
- 2 tsp. ground cumin
- 1 dried Guajillo chile pepper, seeded and chopped
- 1 Serrano pepper, seeded and chopped (or Jalapeno pepper)
- 2 tomatillos, skin removed and chopped
- 1 c. cilantro, chopped
- 1 oz. tomato paste
Grilled salt-and-vinegar potato chips
By angelahon
Grilled salt-and-vinegar potato chips
- 4 lrage scrubbed yukon gold potatoes
- 3 TB Extra Virgin Olive Oil
- Salt
- Pepper