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Recipes
Quinoa Chicken Salad
By felcrs0513
Cook 1/2 cup low-sodium chicken stock and 1/4 cup quinoa until al dente, about 15 minutes
Sloppy Joe Squares
By felcrs0513
Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until t...
- 1 lb lean (at least 80%) ground beef
- 1 can (15.5 oz) sloppy joe sauce
- 2 cans (12 oz each) Pillsbury® refrigerated Big & Buttery crescent dinner rolls
- 2 cups shredded Cheddar cheese (8 oz)
- 1 tablespoon sesame seed
Mediterranean Chicken Kebab Salad
By felcrs0513
Directions: Marinate the chicken at least 2-3 hours or overnight
- Ingredients:
- 1 lb skinless boneless chicken breast, cut into 1 inch cubes
- For the marinade:
- 2 tbsp fresh squeezed lemon juice
- 1 tsp dried oregano
- 1 tsp garlic, crushed
- kosher salt to taste
- fresh ground black pepper to taste
- For the salad:
- 1 1/4 cups cucumber, peeled
- 1 1/4 cups diced tomato
- 1/4 cup diced bell pepper
- 2 tbsp red onion, diced
- 1/4 cup black olives
- 1 1/2 tsp vinegar
- 1 1/2 tsp fresh lemon juice
- 2 tsp olive oil
- 1 tsp fresh dillweed
- 1 tsp fresh parsley
- 1/8 tsp dried oregano
- salt and black pepper to taste
- 4 cups shredded lettuce
- 1/2 cup feta cheese, grated
- lemon wedges for serving
Oven Fried Okra
By felcrs0513
1. Preheat the oven to 450 degrees
- 1 cup Yellow Cornmeal
- 1/2 cups Panko Bread Crumbs
- 1 Tablespoon Kosher Salt, Divided
- 1/2 teaspoons Fresh Ground Black Pepper
- 1/2 teaspoons Crushed Red Pepper Flakes
- 1/2 cups Fat-free Buttermilk
- 1 whole Egg, Lightly Beaten
- 1 pound Fresh Okra Pods, Trimmed And Cut Into 3/4 Inch Slices
Creamy Broccoli & White Bean Soup
By felcrs0513
Steam broccoli florets and stems until tender and bright green, about 3 minutes
- 1 head broccoli (1 pound), cut into florets, stems thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 2 garlic cloves, thinly sliced
- One 15-ounce can cannellini beans, drained
- 2 1/2 cups chicken stock
- Kosher salt and freshly ground black pepper
- 1 tablespoon pine nuts, toasted
- 1/2 ounce shaved Parmesan, for serving
Key Lime Bars
By felcrs0513
To make the filling, combine yogurt, sugar, and lime juice in a bowl
- 1/2 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
- 1 1/2 tbsp. granulated sugar
- 1 tbsp. lime juice (key lime, if available)
- 2 sheets (8 crackers) low-fat cinnamon graham crackers, broken into 4 squares
Spicy Cauliflower with Sesame Seeds
By felcrs0513
Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, ju...
- 1 1/2 tablespoons extra-virgin olive oil or clarified butter
- 1 teaspoon cumin seeds
- 2 medium yellow onions, finely sliced
- a pinch of turmeric
- fine grain sea salt
- 1 medium / 12 oz cauliflower, thinly sliced
- 4 dried red chiles, stemmed and halved
- 1-2 teaspoon sesame seeds, lightly toasted
- 1 garlic clove, grated
- 4 cm / 1 1/2-inch piece of fresh ginger, peeled and finely grated
- 1-2 green jalapeno chiles, seeds removed, finely chopped
- 2-3 tablespoons chopped fresh cilantro / coriander
Buffalo Chicken Soup
By felcrs0513
Cook orzo according to package directions until about half-way done
- 1/2 cup uncooked orzo pasta
- 2 tsp. olive oil
- 1/4 cup yellow onion, chopped
- 1 clove garlic, minced
- 2 medium carrots, peeled, and cut into half moons
- 2 tsp. ranch dressing seasoning mix
- 3 Tbs. fresh cilantro, divided
- 32 ounces chicken stock
- 2/3 cup Frank’s Buffalo Wing Sauce
- 4 ounces cheddar cheese, grated
- 4 ounces Parmesan cheese, grated
- 2 cups cooked chicken, cubed or shredded
- 1/4 cup green onions, chopped and divided
- 1/4 cup blue cheese crumbles
Cucumber Feta Rolls
By felcrs0513
Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting
- 2 cucumbers
- 6 ounces crumbled feta
- 3 tablespoons Greek yogurt
- 2 1/2 - 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
- 8 - 12 pitted kalamata olives, roughly chopped
- 1 tablespoon roughly chopped dill or oregano
- 2 teaspoons lemon juice
- pinch of pepper, or to taste
Petite Lasagnas
By felcrs0513
School lunches, snacks, appetizers Nutrition Info for 1 petite lasagna: Calories: 181
- 12 oz raw ground turkey
- 1/4 tsp salt, divided
- 1/4 tsp pepper
- 1 cup chopped onion
- 1/2 cup chopped mushrooms
- 14.5 oz can crushed tomatoes, or tomato sauce
- 2 cloves garlic, minced
- 3 tsp dried oregano, divided
- 1/2 tsp dried basil
- 1 1/2 cups part skim ricotta cheese
- 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
- 1 1/2 cups shredded mozzarella cheese