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Recipes
Crisp Chicken Marinara
By sarahstpierre
1. Heat 1 tablespoon oil in a saucepan over medium-high heat; swirl
- 2 1/2 tablespoons olive oil, divided
- 1 cup chopped onion
- 1 carrot, diced
- 3 garlic cloves, minced
- 1/3 cup red wine
- 1 1/2 cups lower-sodium marinara sauce (such as Amy's)
- 1/3 cup pitted, coarsely chopped oil-cured olives
- 5 tablespoons water, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 large egg, lightly beaten
- 2 ounces Parmesan cheese, divided
- 1/2 cup panko (Japanese breadcrumbs)
- 2 cups hot cooked orzo pasta
- 2 tablespoons chopped fresh flat-leaf parsley
Cheesy Broccoli Quinoa
By sarahstpierre
Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth...
- 1 cup quinoa, well rinsed
- 1 1/2 cups vegetable broth or water
- 2 cups broccoli, chopped
- 1 cup cheddar, shredded
- salt and pepper to taste
Cheesy Chicken and Pepper Subs
By sarahstpierre
Serve with crunchy vegetable sticks, a simple tossed salad, or steamed green beans
- 4 (3-ounce) whole-wheat hoagie rolls, split
- 1 tablespoon canola oil
- 1 pound chicken breast tenders
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large julienne-cut yellow bell pepper
- 1/2 cup lower-sodium marinara sauce (such as Dell'Amore)
- 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
Shrimp with Lemon-Saffron Rice
By sarahstpierre
A one skillet meal that is easy to make and delicious! Sautéed vegetables and shrimp are combined with instant ric
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon minced fresh garlic
- 1 pound peeled and deveined large shrimp
- 2 cups uncooked instant rice
- 1/2 cup water
- 1 1/2 teaspoons chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon saffron threads, crushed
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1 (14 ounce) can fat-free, lower-sodium chicken broth
- 1 cup frozen green peas, defrosted
- 2 1/2 tablespoons fresh lemon juice
First and Goal Cheddar and Tomato Ranch Fondue
By sarahstpierre
1. In medium bowl, toss together the cheeses and seasoning mix
- Foods To Dip:
- 2 cups cheddar cheese (grated)
- 2 cups pepper jack cheese (grated)
- 1 packet (1 oz) Ranch dressing mix
- 2 tablespoons unsalted butter
- 2 teaspoons minced roasted garlic
- 2 tomatoes (diced)
- 2/3 cup heavy cream
- broccoli
- cauliflower
- baby carrots
- crusty bread
- apples
- pita chips
Pumpkin Doggy Biscuits
By sarahstpierre
Make some pumpkin treats for your pooch to celebrate the arrival of the season!
- 2 eggs
- 1/2 cup canned pumpkin
- 2 tablespoons dry milk
- 2 1/2 cups whole wheat flour
Perfect Cranberry Sauce
By sarahstpierre
Empty the cranberries into a saucepan and transfer 1/2 cup to a small bowl
- 12 oz fresh or frozen cranberries
- 1 cup sugar
- 1 strip orange or lemon zest
- 2 tablespoons water
- extra sugar, salt and pepper to taste
Cucumber Tomato Feta Salad
By sarahstpierre
In a large bowl, combine cucumbers, tomatoes, onion, basil and feta cheese
- 1 about 1 pint of halved or quartered cherry tomatoes
- 2 medium field cucumbers, halved lengthwise, seeded, and diced to about 1/2-inch
- 1/2 of a medium red onion, diced
- 1/2 cup crumbled feta
- 1/4 cup shredded fresh basil leaves
- 1 tbsp red wine vinegar
- 1/2 tsp raw sugar or honey
- 2 tbsp olive oil
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt, or to taste
Cranberry Swirl Cheesecake
By sarahstpierre
Calories: 321 Fat: 14
- 4 ounces chocolate graham crackers
- 3 tablespoons canola oil
- Cooking spray
- 1 1/2 cups fresh cranberries
- 1/2 cup sugar
- 1/4 cup Chambord (raspberry liqueur)
- 3 tablespoons water
- 1 cup sugar
- 2 (8-ounce) packages block-style 1/3-less-fat cream cheese, softened
- 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
- 1 cup plain fat-free Greek yogurt
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 large eggs
- 2 large egg whites
Spaghetti Bolognese
By sarahstpierre
Calories: 440 Fat: 9
- 1 (3/4-ounce) slice French bread
- 1/4 cup 1% low-fat milk
- 2 teaspoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 12 ounces ground sirloin
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
- 4 cups hot cooked spaghetti (about 8 ounces uncooked)
- 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese