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Recipes
Spinach Burgers
By felcrs0513
Mix well in a bowl Now, form into burger-sized patties
- 1 bag of thawed and well drained chopped spinach
- 2 egg whites
- 1 whole egg
- 1/4 c diced onion
- 1/2 c shredded cheese
- 1/2 c bread crumbs
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp garlic powder
Skinny Mac & Cheese Muffins w/Spinach
By felcrs0513
Directions: 1. Pre-heat the oven to 400
- Ingredients:
- 4 c cooked whole wheat or high fiber macaroni
- 1 T butter
- 1 T flour
- 1 c skim milk
- 1 garlic clove, minced
- 3 oz sharp cheddar cheese, shredded
- 3 oz Gruyere cheese, shredded
- 1 egg
- 1 egg white
- 1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)
- Salt & pepper to taste
Quinoa, Cheddar and Zucchini Bake
By felcrs0513
1.Preheat the oven to 375 degrees
- 2 cups cooked quinoa (about 3/4 cup uncooked, see note)
- 3 eggs
- 1/4 cup milk
- 1 cup shredded zucchini (see note)
- 1 cup shredded sharp cheddar
- 1/2 cup finely diced ham
- 1/3 cup chopped herbs (i.e., basil, thyme, chives, oregano, or a mix of several)
- 1/4 cup minced onion
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2-3 tablespoons grated Asiago or Parmesan cheese
Avacado & Edamane Salad
By felcrs0513
- Avocado and Edamame Salad
- serves 4 large or 6 small servings
- Print this Recipe!
- 1 16-ounce bag frozen shelled edamame, thawed
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 teaspoons honey
- scant 1/4 cup seasoned rice wine vinegar
- 3 tablespoons olive oil
- juice of 1 lime
- pinch of salt and fresh cracked pepper
- 1/2 cup sliced green onion
- 3 tablespoons chopped fresh parsley
- 5 to 8 radishes, sliced
- 1 ripe avocado, sliced
- sesame seeds
Tailgate Dip
By felcrs0513
Serve with crackers. Delicious!!
- 1 red pepper
- 2 jalepenos (unseeded)
- 1 can of corn
- 1/2 can diced olives
- 16 oz cream cheese (softened)
- 1 packet Hidden Valley Ranch dip seasoning mix.
Stuffed Artichokes
By felcrs0513
1.Wash the artichokes well, spreading the leaves of the plant so that water can reach the base of the leaves
- Ingredients
- ■3 large artichokes (they should be green, with no brown leaves)
- ■2 l water
- ■3 Tbsp olive oil
- ■2 Tbsp apple vinegar
- ■1 Tbsp herbes de provence (mix of rosemary, savoury, thyme, basil, oregano, marjoram, lavander, tarragon and sage)
- ■1 clove garlic, minced
- ■3 Tbsp minced sun dried tomatoes
- ■1 cup whole wheat bread crumbs
- ■4 Tbsp ground fresh parmigiano reggiano
Avacado Boiled Eggs
By felcrs0513
Slice your hard boiled eggs in half lengthwise and scoop out yolks
- 6 hard boiled eggs
- 1 medium avocado, diced small
- 3 tablespoons mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon garlic powder
- Cayenne pepper or paprika, to taste
- Salt to taste
Edible Eyeballs
By felcrs0513
On a baking sheet, place pretzels in a single layer
- round or square pretzels
- white chocolate chips
- chocolate chips
- red jimmies
Mozzarella Tomato Avacado Salad
By felcrs0513
1) In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside
- 1 container cherry tomatoes, cut in half
- 1 carton fresh mozzarella cheese pearls, drained
- 1 avocado, peeled and diced
- 1/3 cup basil, julienned
- 2 tablespoons fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
- salt and pepper
Coconut Curry Butternut Squash Soup
By felcrs0513
Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with 1 teaspoon salt
- 1 medium butternut squash, split seeds removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup chopped carrot
- 1 cup chopped onion
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 (14 oz) coconut milk
- 4 cups chicken or vegetable stock