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Recipes
Southwestern Chopped Chicken Salad
By felcrs0513
So in addition to the lettuce, we’ve got a lot going on in this southwestern chopped chicken salad
- DRESSING:
- 2 cups shredded chicken
- 1 green bell pepper, diced
- 1 can black beans, rinsed
- 1 can sweet yellow corn (or 1 cup frozen corn, thawed)
- 2 roma tomatoes, diced
- 4 green onions, sliced
- 1 head ice berg lettuce, washed and chopped
- 1/4 cup cilantro, chopped
- 2 ripe avocados, diced
- 1 cup crushed tortilla chips
- 1/2 cup mayonnaise
- 2/3 cup Greek yogurt
- 1 tablespoon ranch seasoning
- 1 tablespoon taco seasoning
Grilled Artichokes w/Basil Aioli
By felcrs0513
Put a big Pot of water (12 Cups) on the stove, add: Squeeze 1 whole lemon ( squeeze and then throw in both halv...
- Ingredients:
- 4 medium sized artichokes- trimmed
- 2 lemons
- 2 garlic cloves
- 2 bay leaves ( optional)
- Salt
- Pepper
- Drizzle and Aioli:
- 1 packed C Italian parsley
- 1/4 packed C Basil
- 1/2 C olive oil
- lemon
- 1 T capers
- salt, pepper
- 1 garlic clove
- mayo or Vegenaise
Chili Lime Chicken Burgers
By felcrs0513
1. Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes and juice of half a lime i...
- For the guacamole:
- 1 lb ground chicken
- 2 green onions, chopped
- 1/4 cup chopped red bell pepper
- 2 Tablespoons chopped cilantro
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 lime, cut in half
- 4 slices pepper jack cheese
- 4 buns, toasted
- 1 avocado
- garlic powder
- salt & pepper
Chipotle Cilantro Lime Rice
By felcrs0513
In a small heavy pot, add rice, water, 1 tsp oil and salt
- 1 cup extra long grain rice or basmati rice
- 1/2 lime, juice of
- 2 cups water
- 1 tsp salt
- 3 tbsp fresh chopped cilantro
- 3 tsp vegetable oil
Spicy Asian Shrimp Lettuce Cups
By felcrs0513
Directions 1In a sealable plastic bag, combine the shrimp, 2 Tbs
- 1 pound shrimp
- 2 Tbs. Sriracha sauce
- 4 cloves garlic, minced
- 2 Tbs. extra-virgin olive oil
- 1 head butter or boston lettuce, leaves separated
- 1 red bell pepper, diced
- 1 carrot, julienned
- 3 scallions, thinly sliced
- 1/4 cup cilantro
- 1/4 cup soy sauce for drizzling
- 1 pinch coarse salt and freshly ground pepper
- 3 ounces thin rice noodles
Zucchini Tots
By felcrs0513
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside
- 1 cups zucchini, grated
- 1 egg
- 1/4 yellow onion, diced
- 1/4 cup cheese (cheddar or Parmesan work the best)
- 1/4 cup bread crumbs - I used Italian style
- Salt and Pepper
Cucumber Tomato Feta Salad
By felcrs0513
1.Combine cucumbers, tomatoes, onion, basil and feta cheese
- about a pint of halved or quartered cherry tomatoes
- 1 medium field cucumber, 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 turbinado sugar
- 2 tbsp olive oil
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt, or to taste
Loaded Quinoa Burgers
By felcrs0513
In a small pot, bring 3/4 cup water to a boil
- 1/2 cup uncooked quinoa
- 1 carrot, diced
- 4 scallions, sliced
- 2 cloves garlic
- 15 ounces can black beans, drained and rinsed
- 1/4 cup Italian seasoned dried breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Baked Chedder Broccoli Rice Cups
By felcrs0513
Prepare rice as directed on package, substituting stock for water
- 1 cup quick-cooking rice (like Minute Rice)
- 1 cup chicken stock
- 1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
- 3/4 cup shredded cheddar cheese, divided
- 1/4 cup Homemade Ranch Dressing, or store bought
- 2 eggs, lightly beaten
- 1/2 teaspoon salt and freshly ground pepper to taste
Warm Edamame Salad
By felcrs0513
1.Heat 1 tablespoon oil in a large pan over medium-high heat
- 2 tablespoons canola oil
- 4 cups (12 oz) cremini mushrooms, sliced
- 1 16 oz package frozen shelled edamame, thawed
- 1 cup (4 oz) sugar snap peas, sliced in half
- 1 teaspoon fresh ginger, peeled and minced
- 1/2 cup jarred roasted red bell peppers, cut into 1/2-inch strips
- 1 8 oz can sliced water chestnuts, drained
- 1/2 teaspoon Sriracha chile sauce
- Coarse salt and freshly ground black pepper
- 1 tablespoon toasted sesame seeds
- 1 teaspoons rice wine vinegar