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Recipes
All-American Chili
By cleaneating
Cooking Light JANUARY 2003
- 6 ounces hot turkey Italian sausage
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 8 garlic cloves, minced
- 1 pound ground sirloin
- 1 jalapeño pepper, chopped
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 1/4 cups Merlot or other fruity red wine
- 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
- 2 (15-ounce) cans kidney beans, drained
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Clean Eating White Chicken Chili
By cleaneating
With fall in the air it's time for us to pull out the crockpot
- 1 jar northern white beans 48 ounce jar
- 3 chicken breasts boneless
- 2 garlic cloves crushed
- 1 onion, chopped
- 2 teaspoons cumin
- 1 1/2 teaspoons oregano
- 1/4 teaspoon cayenne pepper
- 1 cup water
Quick Shrimp Pad Thai
By cleaneating
Stir-frying All Menu Makers All Recipe Makers Make it Tonight Fry & Stir-fry Simmer & Poach How to Make Adve...
- 3 oz. dried wide (pad thai) rice noodles
- 2 Tbs. fish sauce
- 2 Tbs. granulated sugar
- 1 Tbs. soy sauce
- 1 tsp. hoisin sauce
- 1 tsp. chile-garlic sauce (such as Lee Kum Kee brand)
- 1 tsp. vegetable oil
- 1 tsp. minced garlic
- 6 oz. medium shrimp (51 to 60 per lb.), peeled and deveined (to yield 1 cup)
- 1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup)
- 1-1/2 cups bean sprouts
- 2 Tbs. crushed unsalted roasted peanuts
- 1/3 cup coarsely chopped fresh cilantro
- 10 mint leaves, torn into small pieces
- 1 lime, cut into wedges for serving
Cincinnati Five-Way Chili
By cleaneating
Bill and Cheryl Jamison, Cooking Light SEPTEMBER 2008
- Cooking spray
- 1 pound ground turkey
- 1/2 pound ground sirloin
- 2 1/2 cups chopped onion (about 2 medium), divided
- 2 garlic cloves, minced
- 1 cup water
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 3 tablespoons spicy barbecue sauce
- 1/2 teaspoon kosher salt
- 4 teaspoons white vinegar
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground coriander
- 1/2 ounce unsweetened chocolate, chopped
- 1 (10 3/4-ounce) can tomato puree
- 3 1/2 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
- 3/4 cup (3 ounces) reduced-fat shredded cheddar cheese
- 1 (15-ounce) can kidney beans, rinsed, drained, and warmed (about 1 1/2 cups)
- Oyster crackers (optional)
Lasagna Soup
By cleaneating
“if you can’t beat ‘em, join ‘em” additional cheesy yum: Heat olive oil in a large pot over medium heat
- 2 tsp. olive oil
- 1-1/2 lbs. Italian sausage
- 3 c. chopped onions
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 2 T. tomato paste
- 1 28-oz. can fire roasted diced tomatoes
- 2 bay leaves
- 6 c. chicken stock
- 8 oz. mafalda or fusilli pasta
- 1/2 c. finely chopped fresh basil leaves
- salt and freshly ground black pepper, to taste
- 8 oz. ricotta
- 1/2 c. grated Parmesan cheese
- 1/4 tsp. salt
- pinch of freshly ground pepper
- 2 c. shredded mozzarella cheese
Beef and Butternut Chili
By cleaneating
Mike Wilson, Cooking Light NOVEMBER 2011
- Cooking spray
- 1 tablespoon canola oil, divided
- 1 1/2 pounds boneless chuck roast, trimmed and cut into 1/2-inch cubes
- 3/4 teaspoon salt
- 1 1/2 cups chopped onion
- 1/2 cup chopped green bell pepper
- 2 tablespoons tomato paste
- 1 tablespoon minced fresh garlic
- 2 teaspoons diced jalapeño pepper
- 2/3 cup dry red wine
- 1 1/2 teaspoons ground ancho chile pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 2 cups (1/2-inch) cubed peeled butternut squash
- 1 cup coarsely chopped carrot
- 6 tablespoons reduced-fat sour cream
- 2 tablespoons fresh cilantro leaves
Clean Eating Pumpkin Spice Latte
By cleaneating
It’s that time of year. Starbucks is serving their Pumpkin Spice Lattes!! I know you are all excited BUT it’s...
- 2 cups skim milk or soy/almond milk if you are also vegan or dairy free
- 2 tablespoons canned pumpkin puree
- 1 – 2 tablespoons agave nectar
- 2 Tablespoons quality vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1-4 shots espresso or very strong coffee
Clean Eating Mongolian Beef
By cleaneating
I love Chinese food but I just KNOW that they use sugar and other ingredients I try to avoid
- Marinade:
- Ingredients
- 8 oz beef tenderloin (thinly sliced)
- 2 tablespoons cooking oil
- 2 scallions (sliced diagonally)
- 1 inch ginger (finely chopped)
- 3 cloves garlic (thinly sliced)
- 1 teaspoon corn starch
- 1 teaspoon Braggs amino acid
- 1 tablespoon water
- 1 teaspoon Chinese cooking wine (rice wine or Shaoxing wine)
- Sauce:
- 2 teaspoons oyster sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon dark soy sauce
- 3 dashes white pepper powder
- 1/4 teaspoon sesame oil
- 1/4 teaspoon Braggs amino acid
- 1 tablespoon agave nectar, to taste
- Salt to taste
Clean Eating Dijon Cole Slaw
By cleaneating
I absolutely love cole slaw, all kinds of cole slaw
- 2 tablespoon clean eating mayonnaise
- 2 tablespoon olive oil
- 2 tablespoons dijon mustard (check the labels to make sure you use a sugar free mustard)
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons celery seed
- 1 package cole slaw mix
- salt and pepper to taste
Clean Eating Edamame Asian Salad
By cleaneating
Absolutely DELICIOUS and refreshing!!!
- 1 16oz bag of frozen shelled soybeans
- 1 bag of slaw mix
- 1 tablespoon sesame seeds
- 1 scallion, sliced
- red hot pepper flakes to taste
- parsley to taste
- 1/2 cup rice wine vinegar
- 4 teaspoon sesame oil
- 2 teaspoon ponzu sauce
- 2 tablespoon soy sauce
- 1 teaspoon fresh ginger