Rachel-2's profile page
Recipes
Lemon Chicken Orzo Soup
By Rachel-2
Heat the olive oil in a large Dutch oven or large pot
- 9 cups chicken stock
- 2 teaspoons olive oil
- 1 1/3 cups carrots, chopped
- 1 1/3 cups onions, chopped finely
- 1 cup celery, chopped
- 1 garlic clove, minced
- 1 teaspoon fresh thyme
- 1 bay leaf
- 2 1/2 teaspoons lemon rind, grated
- 2 teaspoons salt
- 1 rotisserie-cooked chicken, shredded (about 3 cups)
- 8 ounces orzo pasta, uncooked (about 1 1/2 cups)
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh lemon juice
- 1/2 teaspoon black pepper, coarsely cracked (optional)
- 1/4 cup romano cheese, grated (optional)
Sesame-Ginger and Cucumber Soba Noodles
By Rachel-2
Instructions Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to pack...
- 8 ounces soba noodles (about 2 bundles)
- 1 large or 2 small English cucumbers
- 1 bunch scallions (green onions), chopped (about 3/4 cup chopped)
- 1/3 cup tahini
- 2 tablespoons rice vinegar
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon white miso (optional)
- 2 teaspoons reduced sodium tamari or soy sauce
- 1 teaspoon toasted sesame oil
- handful fresh cilantro, chopped
- pinch red pepper flakes
- 1/3 to 1/2 cup water
- 2 tablespoons sesame seeds (preferably black)
- sea salt, to taste
Easy Sweet Potato Veggie Burgers! With Avocado.
By Rachel-2
1. Bake sweet potato. Peel, place in large mixing bowl
- 2 cans cannellini white beans, drained
- 1 large sweet potato, baked/peeled/mashed (about 2 cups)
- 2 Tbsp tahini
- 2 tsp maple or agave syrup
- 1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
- 1/4 cup wheat flour
- optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
- salt to taste if needed
- plentiful Panko crumbs
- safflower oil for pan
- burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper
Chocolate Peanut Butter Kit Kat Crunch Bars
By Rachel-2
Directions: Base - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set a...
- Base
- 1 heaping cup creamy peanut butter (use Jif, Skippy, or similar; do not use natural or homemade peanut butter)
- 1/2 cup light corn syrup (light-colored, not lite)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 3 cups Rice Krispies cereal (or similar crispy rice cereal that's vegan/GF, if necessary)
- Chocolate Topping
- 1 heaping cup diced Kit Kat pieces (I used three 1.50-ounce bars, diced)
- 1 cup semi-sweet chocolate chips
- 1/4 cup creamy peanut butter (use Jif, Skippy, or similar; do not use natural or homemade peanut butter)
- 1 cup Rice Krispies cereal (or similar crispy rice cereal that's vegan/GF, if necessary)
Cabernet Cranberry and Blueberry Sauce (vegan, gluten-free)
By Rachel-2
Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently
- one 8-ounce bag fresh cranberries
- 6-ounces frozen blueberries (about 1 1/2 cups), unthawed
- 1 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
- 1 cup granulated sugar
- 1 tablespoon cinnamon, or to taste
- 1 teaspoon ground cloves, or to taste
Chicken Quinoa Bowls Crockpot
By Rachel-2
In a large, microwave safe bowl combine the soy sauce, peanut butter and honey
- For the Chicken:
- 1/4 cup low sodium soy sauce
- 1/4 cup natural peanut butter
- 2 tablespoons honey
- 1/2 cup light coconut milk
- 1 1/4 teaspoons ground ginger
- 1/2 teaspoon garlic, minced
- 1 pound chicken breast, trimmed of fat
- 1 teaspoon cornstarch
- For the Bowls:
- 2 cups water
- 1 cup quinoa, uncooked
- 1/2 cup plain greek non fat yogurt
- 1 tablespoon sriracha chili sauce, plus more for garnish
- 1 head napa cabbage, roughly chopped (about 4 cups chopped)
- 1/2 cup fresh cilantro, roughly chopped, plus more for garnish
- salt
- For Garnish:
- toasted peanuts
Slow Cooker Steel-Cut Oatmeal
By Rachel-2
1Coat the insert of the slow cooker with a thin layer of butter
- Unsalted butter
- 8 1/2 cups water
- 2 cups steel-cut oats
- 1 (14-ounce) can unsweetened coconut milk or 1 3/4 cups whole milk
- 1/4 cup packed light brown sugar
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
Baked Ziti
By Rachel-2
For sauce: Saute onion briefly in preheated olive oil over medium heat, adding garlic after a few minutes
- 1/4 c olive oil
- 1 med. onion
- 6 garlic cloves, crushed
- 1 (29 oz.) can crushed tomatoes
- 1 (6oz.) can tomato paste
- 1 T dry crushed basil
- 1 lb. part skim mozzarella cheese, shredded
- 1 lb. part skim ricotta cheese
- 2 eggs, slightly beaten
- 1 (10oz.) pkg. frozen chopped spinach, thawed & drained
- 1 (16oz.) box ziti, cooked to package directions
Chicken Noodle Soup
By Rachel-2
In a large saucepan, place all ingredients except noodles
- 1 broiler/fryer chicken (3 to 3 1/2 pounds)
- 2 1/2 quarts water
- 1 cup diced carrots
- 1 cup diced celery
- 1 tablespoon salt
- 2 chicken bouillon cubes
- 1/4 cup chopped onion
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 1/2 cups uncooked fine noodles
Creamed Spinach & Mushrooms
By Rachel-2
Directions Heat 1 Tbsp. oil in large skillet over medium high heat; add onions and cook for 2–3 minutes, until t...
- 2 tablespoons olive oil, divided
- 1/2 onion, finely diced
- 1 cup Highline® Mushrooms, sliced
- 1 package baby spinach
- 1/8 teaspoon nutmeg
- 1 tablespoon flour
- 1/2 cup fat free milk
- 3/4 cups shredded Colby Jack cheese