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Recipes
Skinny Crock Pot Santa Fe Chicken
By angelahon
Skinny Crock Pot Santa Fe Chicken
- Ideas for serving (optional):
- 1 lb. (about 2) boneless skinless chicken breasts, trimmed of fat
- 1 (14.5 oz.) can diced tomatoes with mild green chilies*, drained
- 1 (15 oz.) can black beans, drained and rinsed
- 1 1/2 cups (12 oz.) low-sodium chicken broth
- 1 cup (8 oz.) frozen corn
- 1 large green bell pepper, chopped into 1/2-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon each: chili powder, garlic powder, onion powder, ground cumin, cayenne pepper (or to taste)
- 1/4 cup chopped fresh cilantro
- 6 scallions, chopped
- Cooked brown or white rice, tortillas, lettuce leaves (make a wrap!)
- Additional scallions and/or cilantro
- Shredded reduced-fat cheddar cheese
- Crumbled queso or cotija
- Chopped red onion
- Crushed tortilla chips (adds a salty crunch!)
- Light sour cream or fat-free plain yogurt
Buttery Crab Bread Pudding
By angelahon
1.Preheat the oven to 350° and butter a 9-by-13-inch ceramic baking dish
- 10 ounces lump crabmeat, picked over
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chives
- 2 teaspoons fresh lemon juice
- Pinch of cayenne pepper
- Kosher salt and freshly ground pepper
- 1 stick unsalted butter, softened, plus more for greasing the dish
- One 24-inch day-old baguette—ends trimmed, bread cut into 3/4-inch slices
- 4 large eggs
- 1 cup milk
- 1 cup half-and-half
Brisket Supper with Mushroom-Sage Polenta
By angelahon
Brisket Supper with Mushroom-Sage Polenta
- 1 (5 to 5 1/2 pounds) lean beef brisket
- Sea or kosher salt and coarse black pepper
- 4 tablespoons olive oil
- 4 medium onions, halved and sliced
- 4 cloves garlic, sliced
- 4 fresh bay leaves
- A couple pinches ground cloves or allspice
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 cup chicken or beef stock
- 1 (15-ounce) can diced tomatoes
- Polenta
- 3 tablespoons extra-virgin olive oil
- 1 large clove garlic, crushed
- 1 pound sliced mixed mushrooms
- 8 to 10 leaves fresh sage, very thinly sliced
- Salt and freshly ground black pepper
- 2 cups chicken stock plus 1 cup whole milk or 3 cups chicken stock
- 2 tablespoons butter, optional
- 1 cup watercress or upland cress, arugula or fresh flat-leaf parsley tops, for garnish, optional
Crock Pot Chicken Taco Chili
By angelahon
Crock Pot Chicken Taco Chili
- 1 16 oz. can black beans, drained
- 1 16 oz. can kidney beans, drained
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 jalapeno pepper, minced
- 1 green bell pepper, chopped
- 10 oz. package (1 1/4 cups) frozen corn kernels
- 1 8 oz. can tomato sauce
- 1 28 oz. can diced tomatoes, drained
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 2 boneless, skinless chicken breasts, uncooked
- 1/4 cup chopped fresh cilantro
Beef and Butternut Chili
By angelahon
Beef and Butternut Chili
- Cooking spray
- 1 tablespoon canola oil, divided
- 1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
- 3/4 teaspoon salt
- 1 1/2 cups chopped onion
- 1/2 cup chopped green bell pepper
- 2 tablespoons tomato paste
- 1 tablespoon minced fresh garlic
- 2 teaspoons diced jalapeno pepper
- 2/3 cup dry red wine
- 1 1/2 teaspoons ground ancho chile pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 2 cups (1/2-inch) cubed peeled butternut squash
- 1 cup coarsely chopped carrot
- 6 tablespoons reduced-fat sour cream
- 2 tablespoons fresh cilantro leaves
5-Way Cincinnati Chili
By angelahon
1. In a large nonstick pot, brown ground sirloin, onion, peppers, celery, and garlic over medium heat, stirring oc...
- 1 1/2 pounds ground sirloin
- 1 medium onion, chopped
- 1 red pepper
- 1 yellow pepper
- 1 celery ribs, chopped
- 4 large cloves; garlic, minced
- 2 tablespoons good-quality chili powder
- 1 tablespoon paprika
- 1/2 teaspoon crushed dried basil
- 1/2 teaspoon crushed dried oregano
- 1/2 teaspoon crushed dried thyme
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground allspice
- salt (optional)
- freshly ground pepper
- 2 14 1/2 ounce cans no-salt-added diced tomatoes with their juice
- 1 8-ounce can no-salt-added tomato sauce
- 1/2 to 1 cup water
- 1 can pinto beans (low sodium)
- 1 can dark kidney beans (low sodium)
- 12 ounces dried thin spaghetti (optional)
Cajun Crab and Quinoa Cakes
By angelahon
Cajun Crab and Quinoa Cakes
- 4 cups water
- 1/2 cup uncooked quinoa
- 1 thyme sprig
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 1/4 cup plain fat-free Greek yogurt $
- 1/4 cup canola mayonnaise $
- 1/4 cup chopped sweet pickles
- 1 teaspoon Dijon mustard
- 8 ounces lump crabmeat, drained and shell pieces removed
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- 1/4 cup chopped green onions
- 1/2 teaspoon kosher salt
- 1 large egg white $
- 2 tablespoons olive oil, divided $
Corn and Fregola with Grilled Halloumi Cheese
By angelahon
Corn and Fregola with Grilled Halloumi Cheese
- 1 cup walnuts
- 1 cup fregola or Israeli couscous
- Kosher salt
- 4 ears of corn, husked
- 2 tablespoons plus 1/4 cup olive oil, divided
- Freshly ground black pepper
- 8 ounces Halloumi cheese, sliced lengthwise 3/4-inch thick
- 3 scallions, thinly sliced
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup basil leaves
- 1/4 cup mint leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons (or more) white wine vinegar
Grilled Chicken with Mustard-Tarragon Sauce
By angelahon
1. Heat a grill pan over medium-high heat
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- Cooking spray
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons grainy mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 1/2 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh tarragon
- 1/2 tablespoon honey
- 2 tablespoons lemon juice
- 4 cups gourmet salad greens
Garlic Basil Chicken with Tomato Butter Sauce
By angelahon
Garlic Basil Chicken with Tomato Butter Sauce
- 1 lb. boneless skinless chicken breasts
- salt and pepper
- 1/4 cup olive oil
- 5-6 roma tomatoes, diced
- 3 cloves garlic, minced
- one handful fresh basil, loosely packed, cut into ribbons
- 1/4 cup LAND O LAKES® European Style Super Premium Salted Butter
- 8 ounces pasta, like spaghetti, linguine, or bucatini