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Recipes
Egg Salad
By angelahon
Egg Salad
- 4 hard-cooked egg whites, chopped
- 1/2 avocado, pitted and diced medium
- 1/4 small red onion, diced small
- 1 teaspoon mayonnaise
- 1 teaspoon sour cream
- 1 teaspoon Dijon mustard
- Coarse salt and ground pepper
- Whole grain bread, for serving
- Arugula, for serving
Creamy Cheddar Quinoa with Chicken and Spinach
By angelahon
Creamy Cheddar Quinoa with Chicken and Spinach
- 1 c. quinoa
- extra-virgin olive oil
- 2 large boneless skinless chicken breasts, cut into 2" pieces
- kosher salt
- Freshly ground black pepper
- 1 tbsp. butter
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1/2 c. heavy cream
- 1 c. low-sodium chicken stock
- 2 c. shredded Cheddar
- 8 oz. baby spinach, chopped
- 2 tbsp. chopped parsley
Quinoa With Garlic, Pine Nuts and Raisins
By angelahon
Quinoa With Garlic, Pine Nuts and Raisins
- 1 cup quinoa, rinsed well
- 1/4 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup raisins
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper
Tuna Noodle Casserole
By angelahon
Preheat oven to 350 degrees F (175 degrees C)
- 1 (8 ounce) package whole wheat egg noodles
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon salt (optional)
- 3 cup milk
- 2 cups shredded sharp Cheddar cheese
- 1 (6 ounce) cans tuna, drained
- 1 cup frozen peas
Lemony Chicken Kebabs with Tomato-Parsley Salad
By angelahon
Lemony Chicken Kebabs with Tomato-Parsley Salad
- 3 tablespoons fresh lemon juice, divided
- 1 tablespoon minced garlic, divided
- 1 1/2 teaspoons dried oregano, divided
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 3 tablespoons extra-virgin olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
- 2 cups fresh parsley leaves
- 1 cup chopped cherry tomatoes
Italian Tomato-Basil Stuffed Zucchini
By angelahon
Italian Tomato-Basil Stuffed Zucchini
- 2 medium-sized zucchini (about 10oz each)
- extra virgin olive oil, salt and pepper
- 1/2 lb bulk Italian sausage
- 2 Roma tomatoes, chopped
- 1/2 cup loosely packed fresh basil, chopped
- 4 oz shredded mozzarella cheese
Restaurant-Style Chicken Tortilla Soup
By angelahon
Restaurant-Style Chicken Tortilla Soup
- 1 Tablespoon vegetable oil
- 2 large chicken breasts, cut into bite-sized pieces
- 1 small onion, chopped
- 2 Tablespoons taco seasoning or 1 recipe homemade taco seasoning (see notes for recipe)
- 1 Tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (or more or less)
- 3 Tablespoons fresh cilantro, chopped
- pepper
- 1 can pinto beans, drained and rinsed
- juice of 1/2 lime
- 32 oz gluten-free chicken broth, divided
- 2 Tablespoons gluten-free or regular masa (could use flour)
- Toppings: pico de gallo, chopped avocado, tortilla chips, fresh cilantro, lime wedges
Sesame Almond Butter Zucchini Noodle Bowls
By angelahon
Sesame Almond Butter Zucchini Noodle Bowls
- 1/2 cup smooth almond butter
- 3 Tablespoons low-sodium gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
- 1 Tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 Tablespoon lime juice
- 1 Tablespoon water
- salt and pepper
- 1/4 cup slivered almonds or peanuts (plus more for garnish)
- 3 small zucchini, spiralized
- 3/4 cup chopped scallions, green and white parts
- 2 teaspoons white sesame seeds
- chopped fresh cilantro, for garnish
Lasagna
By angelahon
Preheat oven to 350 degrees F
- 1 1/2 pounds ground sirloin
- 1 pound ground Italian sausage
- 1 onion
- 2 cloves garlic, minced
- 2 teaspoons ground oregano
- 1 teaspoon ground parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 2 (15-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 2 cups ricotta cheese
- 1 (5-ounce) package grated Parmigianno-Reggiano
- 2 tablespoons freshly chopped basil leaves
- 2 large eggs, lightly beaten
- 9 oven-ready lasagna noodles
- 1 (8-ounce) package shredded mozzarella
- 1 (8 ounce) package fresh mozzarella
Avgolemono (Chicken Soup)
By angelahon
Avgolemono
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 6 1/2 cups Chicken Stock or fat-free, lower-sodium chicken broth
- 1/2 cup uncooked long-grain rice
- 1/3 cup fresh lemon juice
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons torn fresh basil