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Recipes

Butterscotch Blondies

Butterscotch Blondies

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We wanted just enough salt to heighten the flavor, so we opted for unsalted butter

  • 2 cups all-purpose flour (about 9 ounces)
  • 2 1/2 cups firmly packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoon unsalted butter
  • 3/4 cup egg substitute
  • Cooking spray
4.8/5 (13 Votes)

Tomato and Mozzarella Risotto

Tomato and Mozzarella Risotto

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1. Bring vegetable broth to a simmer in a medium saucepan (do not boil)

  • 3 1/4 cups organic vegetable broth
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped onion
  • 1 tablespoon minced fresh garlic
  • 1 1/4 cups uncooked Arborio rice
  • 3/4 cup canned crushed tomatoes
  • 2 ounces chopped fresh mozzarella cheese (about 1/2 cup)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 2 cups torn fresh baby spinach
  • 1/4 cup finely chopped fresh basil
  • 4 teaspoons extra-virgin olive oil, divided
4/5 (3 Votes)

Chicken Enchiladas

Chicken Enchiladas

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Calories: 262 Fat: 10

  • 4 cups cold water
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 tablespoon whole black peppercorns
  • 5 garlic cloves, crushed
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1 celery stalk, coarsely chopped
  • 1 large carrot, peeled and cut into 1/2-inch pieces
  • 1 jalapeno pepper, halved
  • 1/2 medium onion, cut into wedges
  • 1 (7-ounce) can salsa verde
  • 1/4 cup heavy whipping cream
  • 1 cup chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 4 ounces 1/3-less-fat cream cheese, softened
  • 12 (6-inch) corn tortillas
  • Cooking spray
  • 1 ounce sharp cheddar cheese, shredded (about 1/4 cup)
0/5 (0 Votes)

Broccoli-Cheese Soup

Broccoli-Cheese Soup

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Traditional broccoli-cheese soup has nearly 400 calories and more than 18g saturated fat per serving

  • 3 cups unsalted chicken stock
  • 1 3/4 cups broccoli florets, coarsely chopped (about 8 ounces)
  • 1 cup diced yellow onion
  • 1/2 cup chopped carrot
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3/4 cup half-and-half
  • 4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
  • 1/4 cup fresh flat-leaf parsley leaves
4.6/5 (13 Votes)

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

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1. Preheat oven to 350 degrees

  • 2 average sized chicken breasts
  • 2 ounces pepper jack cheese, shredded (you can use up to 6 oz)
  • 1/2 cup of cooked spinach (or defrost frozen spinach)
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning (paprika, garlic powder, onion powder, cayenne pepper, oregano and thyme).
  • 1/2 tablespoon breadcrumbs
  • Freshly ground black pepper and sea salt, to taste
4.5/5 (28 Votes)

Breakfast Quiches To Go

Breakfast Quiches To Go

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Calories 197 Calories from Fat 126 Total Fat 14g Saturated Fat 6

  • 2 (8 ounce) cans refrigerated garlic butter crescent dinner rolls
  • 1 (8 ounce) package cream cheese, softened
  • 3 eggs
  • 1 small onion, chopped
  • 1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded mozzarella cheese
4.7/5 (3 Votes)

Pork Scaloppine with Mustard Pan Sauce and Baby Carrots

Pork Scaloppine with Mustard Pan Sauce and Baby Carrots

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1 pound baby carrots, halved lengthwise $ 1 tablespoon olive oil $ 1/2 teaspoon salt, divided $ 3/4 teaspoon freshl

  • 1 pound baby carrots, halved lengthwise
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 (1-pound) pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness
  • 1 tablespoon canola oil, divided
  • 1/4 cup minced shallots
  • 2 teaspoons minced fresh garlic
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 2 tablespoons whole-grain Dijon mustard
  • 3 tablespoons reduced-fat sour cream
  • 1 tablespoon chopped fresh flat-leaf parsley
4.5/5 (6 Votes)

Raspberry Dark Chocolate Banana Bread

Raspberry Dark Chocolate Banana Bread

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1. Preheat oven to 350°F

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated white sugar
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/3 cup plain low fat yogurt
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chunks or chips
  • 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
4.7/5 (22 Votes)

Mushroom Frittata

Mushroom Frittata

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Calories: 145 Fat: 8.7g Saturated fat: 2

  • 2 ounces finely grated fresh pecorino Romano cheese (about 1/2 cup)
  • 1/4 teaspoon freshly ground black pepper
  • 8 large eggs
  • 1/2 teaspoon salt, divided
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 (8-ounce) package sliced mushrooms
  • 3/4 cup chopped green onions
  • 1/3 cup chopped fresh basil
  • 2 cups baby arugula
  • 2 teaspoons lemon juice
4.6/5 (11 Votes)

Sweet Potato Casserole

Sweet Potato Casserole

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1. Preheat oven to 325 degrees F (165 degrees C)

  • 4 cups sweet potato, cubed
  • 1/2 cup white sugar
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter, softened
  • 1/2 cup chopped pecans
4/5 (1 Votes)