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Recipes
Grilled Steak With Barley Salad
By angelahon
Grilled Steak With Barley Salad
- 1 1 1/4-to-1 1/2-pound boneless sirloin steak
- Kosher salt and freshly ground pepper
- 1 tablespoon Worcestershire sauce
- 3 tablespoons extra-virgin olive oil
- 1 cup quick-cooking barley
- 2 small carrots, sliced
- 2 stalks celery, halved lengthwise and sliced
- 2 cups baby spinach
- 3 ounces button mushrooms, stems removed, caps thinly sliced (about 1 cup)
- 4 scallions, thinly sliced
- 1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
- 2 teaspoons whole-grain or dijon mustard
Herb Marinated Pork Tenderloin
By angelahon
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, basil, parsley, mustard, and 2 teaspoons s...
- 1 lemon, zest grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon minced garlic (6 cloves)
- 1 tablespoon minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon fresh basil
- 1 tablespoon fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon Grainy Mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- Kosher salt
- 1 pork tenderloins (about 1 pound)
- Freshly ground black pepper
Low-Cal Fettuccine Alfredo
By angelahon
Low-Cal Fettuccine Alfredo
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup low-fat (2%) milk
- Kosher salt
- 2 tablespoons Neufchtel or low-fat cream cheese
- 3/4 cup grated parmesan cheese, plus more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- Freshly ground pepper
Sea Bass with Cannellini Bean Stew
By angelahon
Sea Bass with Cannellini Bean Stew
- 2 T olive oil
- 1 medium onion, diced
- 1 Cup peeled, diced carrot ( 2 carrots)
- 1 Cup diced celery ( 2 stocks)
- 3-4 smashed and rough chopped garlic cloves
- 2 Cups diced tomatoes ( or one 1 can diced)
- 3 Cups cannellini beans ( 2 Cans rinsed and drained,
- or 1 1/2 C dried and soaked overnight
- 4 Cups chicken Stock
- 1-2 Cups water, depending on if using canned or dried beans
- 2 Tablespoons fresh sage ( or thyme, or rosemary)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked pepper
- 4 four ounce sea bass fillets ( or thick-cut true cod, escolar, halibut, black cod)
- oil, salt and pepper for fish
- Italian parsley for garnish
Crockpot White Chicken Chili
By angelahon
Crockpot White Chicken Chili
- 1 1b Boneless, Skinless Chicken Breasts
- 1 11 oz Jar Green Salsa
- 3 Cloves of Minced Garlic
- 3 15 oz Cans of Beans (I used one can each of Pinto Beans, White Beans and Black Beans), drained
- 1 Medium Onion, diced
- 3 Cups Low Sodium Chicken Broth
- 2 Teaspoons Cumin
- 1 Cup of Frozen Corn
- 1 Cup Milk
- 3 Tablespoons Flour
- Salt and Pepper to taste
Grilled Lemon Chicken (Barefoot Contessa)
By angelahon
Whisk together the lemon juice, olive oil, salt, pepper, and thyme
- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
- 2 pounds boneless chicken breasts, halved and skin removed
Easy Chili Faux Mac Skillet
By angelahon
Easy Chili Faux Mac Skillet
- 1 1/2 lb ground beef
- 2 tbsp Spicely® Organic Taco Seasoning Mix, I used this low carb, starch & gum free brand, or can use this home made recipe ( use the beef seasoning mix in my nacho pie recipe)
- 1/2 tbsp golden flax meal * optional, for thickening
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 2/3 cup water
- 1 1/2 cups of diced tomatoes, canned
- 1 cup cauliflower, minced (finely chopped)
- 1 cup zucchini, diced
- 2/3 cup grated cheddar cheese *optional, omit for dairy free
- 1/2 of an avocado, chopped * optional
- 3 tbsp sour cream * optional, or use this dairy free paleo sour cream
Quinoa Chili
By angelahon
Quinoa Chili
- 2 cups cooked quinoa
- 1 Tbsp extra virgin olive oil
- 1 large yellow onion, diced (1 3/4 cup)
- 4 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 1/2 – 2 cups water (or chicken broth if not making vegetarian)
- 1 (7 oz) can diced green chiles
- 2 1/2 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp cocoa powder
- 1 1/2 tsp paprika
- 1/2 tsp granulated sugar
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper, or to taste (optional)
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups fresh or frozen corn
- 1/2 cup parsley, chopped
- Juice of 1 lime
Frisée Salad with Lardons and Poached Eggs
By angelahon
Frisée Salad with Lardons and Poached Eggs
- 1/2 pound frisée (French curly endive)
- 6 ounces slab bacon or thick-cut bacon slices
- 2 tablespoons distilled white vinegar
- 4 large eggs
- 2 tablespoons chopped shallot
- 3 tablespoons red-wine vinegar
Baked Tomatoes with Quinoa, Corn, and Green Chiles
By angelahon
Baked Tomatoes with Quinoa, Corn, and Green Chiles
- 2 poblano chiles
- 2 cups fresh corn kernels (about 4 ears)
- 1 cup chopped onion
- 1 tablespoon chopped fresh oregano
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon salt, divided
- 3/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 6 large ripe tomatoes (about 4 pounds)
- 1 cup uncooked quinoa
- 1/4 cup water
- 4 ounces colby-Jack cheese, shredded (about 1 cup packed) $