Angelahon's profile page
Recipes
Autumn Chopped Salad
By angelahon
Autumn Chopped Salad
- 6 cups chopped romaine lettuce
- 3 slices center-cut bacon
- 1 pear, chopped
- 1 apple, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup Poppy Seed Salad Dressing (or more or less)
- 2 Tablespoons balsamic vinegar (or more or less)
Slow-Cooker Beef and Barley
By angelahon
Slow-Cooker Beef and Barley
- 1 1/4 pounds boneless beef chuck (in one piece)
- 1 cup pearl barley
- 1/2 pound cremini mushrooms, quartered
- 4 stalks celery, quartered
- 6 medium carrots, quartered
- 2 medium leeks, sliced (white and light green parts only)
- 1 sprig thyme
- 4 cups low-sodium beef broth
- 1 tablespoon soy sauce
- Kosher salt and freshly ground pepper
- Horseradish, for serving (optional)
Lightened-Up Stuffed Peppers
By angelahon
Lightened-Up Stuffed Peppers
- 4 bell peppers (any color)
- Kosher salt and freshly ground black pepper
- 4 teaspoons olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, chopped
- 8 ounces 90-percent lean ground beef
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 1/2 cup long-grain white rice
- 1/3 cup brown lentils
- 1 tablespoon chopped fresh dill, parsley or 1/4 teaspoon dried mint
Baked Black Beans with Chorizo
By angelahon
Baked Black Beans with Chorizo
- 1 tablespoon olive oil $
- 1/2 cup diced Spanish chorizo
- Cooking spray $
- 1 1/2 cups chopped onion $
- 1 jalapeño pepper, sliced
- 1/2 teaspoon salt $
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 5 garlic cloves, minced
- 3/4 cup fat-free, lower-sodium chicken broth $
- 2 (15-ounce) cans no-salt-added black beans, rinsed and drained $
- 1 cup chopped seeded tomato $
- 1/2 cup (2 ounces) shredded Monterey Jack cheese $
- 1/4 cup thinly sliced green onions
Fall Shredded Brussels Sprouts Salad
By angelahon
Fall Shredded Brussels Sprouts Salad
- 12 oz brussels sprouts, tough outer leaves pulled away (10oz weight post trim)
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup gorgonzola cheese crumbles
- 1 pear, chopped
- 2 jumbo shallots, thinly sliced
- 3 Tablespoons extra virgin olive oil
- For the Maple-Balsamic Vinaigrette:2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon maple syrup (not pancake syrup)
- 1 teaspoon Dijon mustard
- salt and pepper
Vegetarian Quinoa Chili
By angelahon
Vegetarian Quinoa Chili
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno pepper, diced
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 3 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2-3 tablespoons chili powder, depending on your taste (we used 3)
- 1 tablespoon ground cumin
- Salt and black pepper, to taste
- Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.
Crock Pot Mojo Pork with Cuban-Style Black Beans
By angelahon
Crock Pot Mojo Pork with Cuban-Style Black Beans
- 3-4 lb boneless pork butt, trimmed of excess fat then cut into big hunks
- 3/4 cup chicken broth
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1 onion, cut into big chunks
- 1 jalapeno, sliced in half
- 1 head garlic, cloves separated and peeled
- 1-1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 bay leaves
- For the Cuban-Style Black Beans:•1 Tablespoon extra virgin olive oil
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 2 cloves garlic, minced
- salt and pepper
- 1/2 teaspoon dried oregano
- 15oz can black beans, drained and rinsed
- 1/4 cup chicken broth
- 1 teaspoon red wine vinegar
Low Carb Spinach Lasagna
By angelahon
Low Carb Spinach Lasagna
- Olive oil cooking spray
- 1 (10 oz) box frozen chopped spinach
- 1 tablespoon olive oil
- 1 lb. 85% lean ground beef
- 1 medium onion, chopped (6 oz)
- 1 teaspoon kosher salt, divided
- 1 tablespoon minced garlic
- 1/2 cup no-sugar-added marinara sauce (Rao's has a clean ingredients list; their spicy tomato sauce is amazing)
- 1 (8 oz) package cream cheese
- 1 large egg
- 1/4 teaspoon black pepper
- 1 cup (4 oz) part skim mozzarella cheese, shredded
- 2 tablespoons dry grated parmesan cheese
Lamb Pops
By angelahon
Lamb Pops - Big Green Egg
- Marinade
- 1 teaspoon minced garlic
- 2 teaspoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 ⁄2 teaspoon ground cardamom
- 1 ⁄2 teaspoon ground cinnamon
- 1 ⁄3 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 ⁄2 teaspoon freshly ground black pepper
- 1 (11⁄2-pound) rack of lamb, cut into individual chops
- Spicy Tzatziki Sauce
- 2 tablespoons hot water
- 1 teaspoon saffron threads
- 1 ⁄2 cup plain Greek yogurt
- 1 teaspoon chopped fresh mint
- 1 teaspoon freshly squeezed lemon juice
- 1 ⁄4 teaspoon kosher salt
- Lemon wedges
- Equipment: Cast Iron Grid, 9 in x 13 in / 23 cm x 33 cm glass or ceramic baking dish, instant read thermometer
Roman-Style Chicken
By angelahon
Roman-Style Chicken
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves