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Recipes
Beef Ropa Vieja
By angelahon
Beef Ropa Vieja
- 1 tablespoon grapeseed oil
- 2 pounds beef flank steak, trimmed of fat
- 1 cup low-sodium beef broth
- 1/2 pound fresh tomatoes, roughly chopped
- 1 small red onion, sliced
- 1 medium green bell pepper, seeded and sliced into strips
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 6 ounces mixed lettuce leaves
Crunchy Stuffed Buffalo Chicken Breasts with Ranch Roasted Potatoes
By angelahon
Crunchy Stuffed Buffalo Chicken Breasts with Ranch Roasted Potatoes
- 4 chicken breasts
- 1/4 cup crumbled feta cheese
- 2 green onions, chopped
- salt and pepper
- 1/4 cup regular hummus
- 2 Tablespoons buffalo wing sauce (not hot sauce)
- 1/4 teaspoon cayenne pepper (or more or less)
- 1/2 cup Rice Chex, pulverized OR 1/4 cup panko bread crumbs
- smoked paprika (optional)
- For the Ranch Roasted Potatoes:•2lbs red potatoes, chopped
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon dried parsley
- 1 Tablespoon chopped fresh chives OR 1/2 teaspoon dried chives
- 3/4 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried onion flakes
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Green Couscous and Shrimp
By angelahon
Green Couscous and Shrimp
- 2 cup(s) loosely packed flat-leaf parsley
- 6 large basil leaves
- 1/4 cup(s) lemon juice
- 3 tablespoon(s) extra-virgin olive oil, divided
- 2 clove(s) garlic
- 2 anchovy fillets (optional)
- 1 tablespoon(s) capers, rinsed
- 1/4 teaspoon(s) salt
- 1/2 teaspoon(s) freshly ground pepper
- 1 pound(s) (21 to 25 per pound) peeled and deveined raw shrimp (see Tips)
- 1 cup(s) water
- 1 tablespoon(s) water
- 2/3 cup(s) whole-wheat couscous
- 1 can(s) (15-ounce) white beans, rinsed
Creamy Cheesy Chicken and Garlic Quinoa Bake
By angelahon
Creamy Cheesy Chicken and Garlic Quinoa Bake
- 3-3/4 cup chicken broth, divided
- 1-1/2 cups quinoa, rinsed and drained
- 2 chicken breasts, cut into hunks
- salt and pepper
- 2 Tablespoons butter
- 3 cloves garlic, minced
- 2 Tablespoons gluten-free or all purpose flour (I used brown rice flour)
- 1 cup milk
- 1/2 teaspoon Italian seasoning
- 3 Roma tomatoes, seeded then chopped
- 3 green onions, chopped
- 6 oz freshly shredded fontina cheese, divided
Mediterranean Smothered Chicken
By angelahon
Mediterranean Smothered Chicken
- 4 small chicken breasts
- extra virgin olive oil, garlic salt, pepper
- 8 oz gluten-free angel hair pasta
- 2 Tablespoons extra virgin olive oil
- 2 large shallots, chopped
- 3 garlic cloves, minced
- salt & pepper
- 1 cup marinated roasted tomatoes, chopped
- 1 can quartered artichoke hearts, drained
- 2 Tablespoons capers
- 1 teaspoon lemon zest
- 1/2 cup chicken broth
- 1/4 cup half & half (or heavy cream)
- juice from 1/2 lemon
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped basil
Beefy and Cheesy Low-Carb Green Chile Bake
By angelahon
Beefy and Cheesy Low-Carb Green Chile Bake
- 1 large can (56 oz.) roasted and peeled green chiles (You can buy whole green chiles at Amazon.com, although they're less expensive in a Mexican market.)
- 2 tsp. + 2 tsp. olive oil
- 1 lb. lean ground beef
- salt and fresh-ground black pepper to taste
- 4 cups grated Mexican Blend cheese (or use any mild cheese that melts well)
- 1 onion, chopped
- 1 can (4 oz.) diced green chiles
- 5 eggs
- 1/2 cup sour cream, at room temperature (full fat or reduced-fat)
- 1/2 tsp. ground cumin
- 1/2 tsp. ground chili powder
- For serving: extra sour cream, salsa, or diced avocado if desired
Sausage and Barley Soup
By angelahon
Sausage and Barley Soup
- Cooking spray
- 6 ounces turkey breakfast sausage $
- 2 1/2 cups frozen bell pepper stir-fry (such as Birds Eye)
- 2 cups water
- 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped $
- 1/4 cup uncooked quick-cooking barley
- 1 cup coarsely chopped fresh baby spinach
Slow Cooker Creamed Corn
By angelahon
Slow Cooker Creamed Corn
- 8 ears corn on the cob, husked
- 1 cup whole milk
- 1 tablespoon granulated sugar
- One 8-ounce brick cream cheese, cut into 1/2-inch cubes
- Kosher salt and cracked black pepper
- 1 stick (1/2 cup) unsalted butter, melted
Lighter Shrimp and Polenta
By angelahon
Lighter Shrimp and Polenta
- 1/4 cup diced Canadian bacon
- 2 to 3 cloves garlic, minced
- 1 onion, diced
- 1/2 green bell pepper, seeded and diced
- One 14 1/2-ounce can petite-cut, no-salt diced tomatoes
- 1/4 cup dry white wine
- 2 tablespoons plain nonfat Greek-style yogurt
- 1 teaspoon hot sauce
- 1/4 teaspoon salt
- 1 dozen large shrimp, peeled and deveined, with tails on
- 3/4 cup uncooked quick-cooking polenta
- 3 cups hot water
- 1 tablespoon chopped fresh chives, for garnish, optional
Whole-Wheat Couscous with Parmesan & Peas
By angelahon
Whole-Wheat Couscous with Parmesan & Peas
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1/4 cup water
- 2 teaspoons extra-virgin olive oil
- 1 cup whole-wheat couscous
- 1 1/2 cups frozen peas
- 2 tablespoons chopped fresh dill
- 1 teaspoon freshly grated lemon zest
- Salt & freshly ground pepper, to taste
- 1/2 cup freshly grated Parmesan cheese