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Recipes
Beef Stroganoff
By angelahon
Beef Stroganoff
- For Serving:
- 4 teaspoons canola oil
- 1 pound top round, London broil, or flank steak, thinly sliced
- 1 small onion, thinly sliced
- Two 8-ounce packages white button mushrooms, cleaned, stemmed, and sliced (about 5 cups)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups low-sodium beef broth
- 1/2 cup dry red wine
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup plain Greek-style nonfat yogurt
- 4 cups cooked whole-wheat egg noodles
- 4 teaspoons minced fresh parsley
Cauliflower Recipes: Pizza Bites
By angelahon
Cauliflower Recipes: Pizza Bites
- 2 cups cauliflower (about 1/2 head of cauliflower)
- 1/4 cup egg whites (or 1 large egg white)
- 1/8 cup low-fat cottage cheese
- 1/4 cup Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 cup mini turkey pepperoni (or regular size turkey pepperoni cut into quarters)
- Optional: Additional pepperoni to place on top just before cooking
Mediterranean Orzo Salad
By angelahon
Mediterranean Orzo Salad
- For the Lemon Dressing:
- 6 oz orzo
- 1-1/2 cups grape or cherry tomatoes, halved
- 1/2 cup feta cheese crumbles
- 1/4 cup pitted kalamata olives, sliced
- 1/4 cup chopped parsley
- 2 Tablespoons capers
- 1/4 cup lemon juice
- 1 teaspoon honey
- 1 clove garlic, chopped
- salt & pepper
- 1/2 cup extra virgin olive oil
Turkey-Spinach Sliders
By angelahon
Turkey-Spinach Sliders
- 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
- 4 scallions, thinly sliced
- 1 garlic clove, finely chopped
- 1 poundground turkey
- 3/4 teaspoonground cumin
- Kosher salt, freshly ground pepper
- 3 tablespoonsolive oil
- 12 slider buns or small dinner rolls, split, lightly toasted (for serving)
- Mayonnaise, sliced red onion, and pickle slices (for serving)
Slow Cooker Mushroom Barley Risotto
By angelahon
Slow Cooker Mushroom Barley Risotto
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1 pound cremini mushrooms, sliced
- 1 1/2 cups pearl barley
- 4 sprigs fresh thyme
- 8 ounces carrots, finely chopped
- 3 cups lower-sodium vegetable broth
- 1 ounce Parmesan, grated (2/3 cup)
- 1 tablespoon sherry vinegar
- 1/4 cup chopped fresh flat-leaf parsley
Herbed Farro Pilaf
By angelahon
Herbed Farro Pilaf
- 1 tablespoon canola oil
- 1/4 cup broken spaghetti, linguine or orzo
- 3/4 cup farro
- 1 shallot, finely chopped
- 1 1/2 cups low-sodium chicken or vegetable stock
- 1/4 teaspoon kosher salt
- 1/4 cup chopped parsley
- 2 teaspoons chopped fresh thyme or oregano
Chicken Chile Relleno Casserole
By angelahon
Chicken Chile Relleno Casserole
- 3 poblano peppers (mine weighed 2-2.5 oz. each)
- 12 oz. skinless, boneless chicken breasts, chopped into bite-size pieces
- 2 T. olive oil
- 2 oz. onion, sliced
- 1/2 tsp. dried guajillo chile, seeded and chopped fine (optional)
- 1/4 tsp. dried ancho chile powder (optional)
- 1/4 tsp. chili powder (use 1/2 tsp. if guajillo and ancho above are omitted)
- 1/4 tsp. garlic powder
- 3/4 c. Ro-Tel tomatoes and green chiles, solids only
- 1/4 c. cilantro, chopped
- 6 oz. Monterrey Jack cheese, grated
Best-Ever Black Bean Soup
By angelahon
Best-Ever Black Bean Soup
- 1 Tablespoon extra virgin olive oil
- 1/2 small onion, minced
- 2 garlic cloves
- salt & pepper
- 2 teaspoons chili powder
- 1/4 teaspoon cumin
- 2 cans seasoned black beans, drained but not rinsed
- 1-1/2 cups water
- 1 cup chicken broth
- 4-5 dashes green Tabasco sauce
- Toppings: sliced avocado, salsa, sour cream, cilantro
Ham & Cheese Breakfast Casserole
By angelahon
Ham & Cheese Breakfast Casserole
- 1 . 4 large eggs
- 2 . 4 large egg whites
- 3 . 1 cup nonfat milk
- 4 . 2 tablespoons Dijon mustard
- 5 . 1 teaspoon minced fresh rosemary
- 6 . 1/4 teaspoon freshly ground pepper
- 7 . 5 cups chopped spinach, wilted (see Tip)
- 8 . 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
- 9 . 1 cup diced ham steak (5 ounces)
- 10 . 1/2 cup chopped jarred roasted red peppers
- 11 . 3/4 cup shredded Gruyère or Swiss cheese
Angel Fire Chicken Casserole
By angelahon
Angel Fire Chicken Casserole
- 1 medium cauliflower, grated
- 1 tbsp mild oil
- 1 tsp onion powder
- 1 tsp salt
- 2 four oz cans mild green chiles
- 1 1/2 cup sour cream
- 3 eggs
- 2 cups Monterey Jack cheese, divided use
- 18 oz Green Chile Chicken Shreds or any cooked, shredded chicken