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Recipes
Asian Salmon Bowl
By SMorrissey
Servings: 4 • Size: 1 bowl• Old Points: 9 • Weight Watcher Points+: 10 Calories: 395 • Fat: 17 g • Carb:...
- Ingredients:
- For The Salmon Bowl:
- 1/2 cup green onions, thinly sliced
- 1 English cucumber, sliced
- 1 tbsp toasted sesame seeds
- 1 4-ounce avocado, diced
- 2 cups cooked brown rice
- 3/4 cup sprouts such as daikon radish
- 1 strip nori, shredded
- 16 ounces wild salmon, cut in 4 pieces
- olive oil spray
- salt and fresh ground pepper to taste
- For the Soy-Wasabi Vinaigrette:
- 2 tbsp less sodium soy sauce (or GF Tamari)
- 2 tsp wasabi in tube
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream
By SMorrissey
2007, Ellie Krieger All Rights Reserved
- 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
- 4 teaspoons canola oil
- 1/4 teaspoon salt
- 8 ounces broccoli florets, coarsely chopped (about 4 cups)
- Cooking spray
- 3 pieces Canadian bacon, finely diced (about 3 ounces)
- 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
- 2 scallions, thinly sliced, greens reserved
- 1 medium avocado
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons lime juice
- 1/4 cup cilantro leaves
- 1 clove garlic
- 1/4 teaspoon salt
Asian Chicken Lettuce Wraps
By SMorrissey
1. Place 1/4 cup of water in a small saucepan
- SAUCE:
- 2 Tbsp. reduced-sodium soy sauce
- 3 Tbsp. honey
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. hoisin
- 2 tsp. sesame oil
- 1 tsp. dry mustard
- 1 1/2 tsp. cornstarch
- CHICKEN WRAPS:
- 1 Tbsp. canola oil
- 1 pound lean ground chicken
- 1 (8oz) can water chestnuts, drained and chopped
- 8 oz. mushrooms, diced
- 1 carrot, grated/shredded
- 1 small stalk celery
- 1 head of Romaine or Butter lettuce, washed, dried, and separated
Chocolate Bundt Cake
By SMorrissey
Directions Preheat the oven to 325 degrees
- 1 1 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 1 1/2 1/2 cups sugar
- 4 4 4 large eggs
- 1 1 1 teaspoon pure vanilla extract
- 2 1/2 2 1/2 1/2 cups all-purpose flour
- 1/2 1/2 1/2 cup unsweetened cocoa powder
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon coarse salt
- 1/2 1/2 1/2 cup chopped semisweet chocolate
- 1/2 1/2 1/2 cup chopped walnuts (optional)
- 1 1 1 cup buttermilk
- 1 1/2 1/3 1/3 2/3 2 chocolate 1/2 cup sugar 1/3 cup (5 1/3 tablespoons) unsalted butter 2/3 cup heavy cream 2 tablespoons rum or brandy (optional)
- 1 1 1 cup finely chopped unsweetened chocolate
- 1/2 1/2 1/2 cup sugar
- 1/3 1/3 1/3 cup (5 1/3 tablespoons) unsalted butter
- 2/3 2/3 2/3 cup heavy cream
- 2 2 2 tablespoons rum or brandy (optional)
Broccoli Cheese Soup
By SMorrissey
This turned out amazing! You can use it as soup or put it on a baked potato
- 1 stick butter
- 1/4 onion, diced
- 1/2 cup all-purpose flour
- 5 cups whole milk (I used Lactaid)***
- 1 pinch nutmeg
- 4 or 5 cups broccoli, cut into florets
- Salt and freshly ground black pepper
- 2 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)
- Add more milk while cooking broccoli if becomes too thick
Salmon Cakes with Lemon-Caper Yogurt Sauce
By SMorrissey
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
- 1 pound skinless salmon fillet (see Cook's Note)
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 large egg, beaten
- 1/3 cup (1/2-ounce) chopped fresh chives
- 26 saltine crackers, crushed, divided
- 1/2 cup frozen corn, thawed
- 2 tablespoons Dijon mustard
- 3 tablespoons mayonnaise, plus more, as needed
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup full-fat plain Greek yogurt
- 1 1/2 tablespoons capers, rinsed, drained and chopped
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper
WW Balsamic Tahini Vinaigrette
By SMorrissey
In a small bowl, whisk together the balsamic, mustard, tahini, salt, pepper and garlic
- 1 Tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp tahini
- 1/4 tsp salt
- 1/4 tsp ground black peppe
- 1/2 garlic clove, minced
- 2 Tbsp olive oil
- 2 Tbsp plus 1 tsp water
- Makes 4 servings
- PointsPlus™ value | 2 per serving
Slow Cooker Moroccan Chicken
By SMorrissey
An easy main dish recipe that perfectly blends slow cooked chicken thighs with plums, baby carrots, and onions
- 1 medium onion, coarsely chopped (1/2 cup)
- 8 oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
- 1/2 cup pitted dried plums (prunes)
- 1 14-oz. can reduced-sodium chicken broth
- 8 bone-in chicken thighs, skinned
- 1-1/4 tsp. curry powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
Sylvia’s Perfect Pie Crust
By SMorrissey
Preparation In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minut...
- 1-1/2 cup Crisco (vegetable Shortening)
- 3 cups All-purpose Flour
- 1 whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
Texas Sheet Cake-Ree Drummond
By SMorrissey
2011 Ree Drummond, All Rights Reserved
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 sticks butter
- 4 heaping tablespoons cocoa powder
- 1 3/4 sticks butter
- 4 heaping tablespoons cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 1/2 cup finely chopped pecans, optional