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Recipes
Tuna Salad
By angelahon
Tuna Salad
- 1 six-ounce can water-packed tuna, drained
- 2 tablespoons Homemade Mayonnaise, or prepared
- 1 teaspoon Dijon mustard
- 2 tablespoons finely minced celery
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- Salt and freshly ground black pepper
Farro Shrimp Salad
By angelahon
Farro Shrimp Salad
- Ingredients for farro shrimp salad:
- 2 – cups farro (cooked as directed on package, and let cool completely)
- 1/2 – cup quinoa (cooked as directed on package, and let cool completely)
- 1 – cup fresh arugula
- 1/3 – cup dried cherries
- 1 – cup cherry tomatoes (sliced in half)
- 1 – cup panela cheese (cut into 1/2 inch cubes)
- 16 – ounces shrimp (cooked and deveined, tails off)
- 1 – avocado (cut into 1/2 inch cubes, pitted)
- 1 – teaspoons salt
- 1 – teaspoon pepper
- Dressing:
- 1/2 – cup Nakano’s Red Pepper Rice Vinegar
- 1 – cup extra virgen olive oil
- 3/4 – cup lemon juice
- 1 – garlic clove (pressed)
- 2 – pearl red onion (minced into tiny pieces)
- 1/2 – teaspoon garlic powder
- 1/2 – teaspoon salt
- 1/2 – teaspoon black pepper
Gluten-Free Breakfast Casserole
By angelahon
Gluten-Free Breakfast Casserole
- 1 lb pork sausage
- 1 large shallot or 1 small onion, chopped
- 6 large eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz sour cream
- 3/4 cup milk
- 8 oz shredded sharp cheddar cheese, divided
- 4 cups (about 20oz,) frozen shredded hash browns, thawed
Salisbury Steak Meatballs with Mushroom Gravy
By angelahon
Salisbury Steak Meatballs with Mushroom Gravy
- For the Salisbury Steak Meatballs
- 1 lb ground beef
- 2 egg yolks
- 2 Tbsp tomato paste, or ketchup
- 2 Tbsp coarse grain mustard
- 1 Tbsp Worcester sauce
- 1/2 cup gluten free breadcrumbs
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 4 Tbsp butter, divided
- For the mushroom gravy
- 1 medium onion, finely chopped
- 8 oz mushrooms, sliced
- 1 1/2 cup beef broth
- 2 Tbsp arrowroot starch (or cornstach)
- 1 Tbsp Worcester sauce
- 1 Tbsp tomato paste, or ketchup
- 1 Tbsp chopped fresh parsley (optional)
Mexican Quinoa Enchilada Casserole
By angelahon
Mexican Quinoa Enchilada Casserole
- 1 cup Cooked Quinoa (I used Red)
- 1 Yellow Onion, diced
- 3 Green Onions, diced
- 1/2 lb Ground Beef or Turkey
- 1/2 cup Enchilada Sauce (canned, Mexican section or near jarred salsa)
- 1/4 cup Salsa (any I used a black bean spicy one)
- 1/4 cup Corn Kernels
- 1 teaspoon Ground Cumin
- 1/4 cup-ish Shredded Mexican Blend Cheese
Healthy Creamed Swiss Chard With Pine Nuts
By angelahon
Healthy Creamed Swiss Chard With Pine Nuts
- 1 large bunch rainbow Swiss chard, stemmed, leaves coarsely chopped
- 1/2 red onion, diced
- 6 tablespoons reduced-fat cream cheese
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped toasted pine nuts
Kung Pao Chicken Lettuce Wraps
By angelahon
Kung Pao Chicken Lettuce Wraps
- 1 lb chicken breasts, chopped very small
- 3 Tablespoons soy sauce or gluten-free tamari, divided
- 2 Tablespoons cornstarch, divided
- 1/4 cup water
- 2 Tablespoons mirin, or sweet wine like Riesling
- 1-1/2 Tablespoons chili garlic sauce
- 2 teaspoons brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 2 Tablespoons vegetable oil, divided
- 1 small zucchini, chopped
- 1/2-8oz can sliced water chestnuts, chopped
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 head lettuce like butter, boston bibb, iceberg, or baby romaine, leaves separated
- 1/4 cup chopped peanuts
Grilled Chili Honey Lime Chicken Thighs
By angelahon
Grilled Chili Honey Lime Chicken Thighs
- 2 Tablespoons grapeseed oil (or another neutral-tasting oil)
- juice of 2 limes
- 2 Tablespoons honey
- 1 Tablespoon chili powder
- salt and pepper
- 1-1/4 lb boneless, skinless chicken thighs
- 3/4 cup chicken broth
Black Bean, Corn, and Shrimp Salad
By angelahon
Black Bean, Corn, and Shrimp Salad
- 1 tablespoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1 1/2 pounds medium shrimp, peeled and deveined $
- Cooking spray
- 2 tablespoons fresh lime juice, divided
- 1 1/2 cups frozen whole-kernel corn, thawed
- 3/4 cup bottled salsa $
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained $