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Recipes
Snapper with Oregano
By courtneyepowell
Season fish on both sides with salt
- 4 skinless red-snapper fillets, each about 4 ounces and 3/4 to 1 inch thick
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 12 thick strips lemon zest, plus 3 tablespoons fresh lemon juice
- 3 tablespoons fresh oregano
Mexican Poblano Stuffed Peppers
By courtneyepowell
Preheat oven to 375°F
- 1 cup cooked red beans, drained and rinsed
- 1 cup cooked long-grain brown rice
- 1/2 cup frozen whole kernel corn, thawed
- 1 medium tomato, diced
- 1 small zucchini, diced
- 2 tbsp onion, finely chopped
- 1 clove garlic, minced
- 1/8 tsp ground chile powder
- 1/2 cup packed cilantro leaves, chopped
- 1 tsp olive oil
- 1/8 tsp sea salt
- 1/8 tsp ground black pepper
- Olive oil cooking spray
- 4 large poblano peppers (or 4 large sweet green bell peppers), seeded and cut in half
- 8 tbsp shredded reduced-fat Mexican cheese blend
- 4 tbsp low-fat sour cream
Monster Bark
By courtneyepowell
Preheat oven to 250 degrees
- 1 large egg
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3/4 teaspoon baking soda
- 3/8 scant teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 cup peanut butter (4.8 ounces on a scale)
- 3 tablespoons unsalted butter, melted
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 cups quick-cooking or old-fashioned (not instant) oats
- 1/4 cup semisweet chocolate or peanut butter chips
- 1/4 cup mini candy-coated chocolates (M&M’s)
- 1/3 cup chopped, lightly salted peanuts
Coconut Water Ice Pops
By courtneyepowell
Combine all ingredients in a blender and puree until smooth
- 1 c chopped fresh fruit: mango, papaya, pineapple or kiwi
- 3/4 c coconut water
- 2 T agave nectar
Squash & Shepherd's Pie
By courtneyepowell
A tasty version of traditional shepherd's pie that uses butternut squash instead of potatoes
- Nonstick cooking spray
- 2 1/2 pounds butternut squash, peeled, seeded, and cut into chunks
- 5 tablespoons butter, softened
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound sweet Italian sausage or lean ground beef (85%)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 (8-ounce) package fresh mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup reduced-sodium beef broth
- 1/2 (28-ounce) can crushed tomatoes (about 1 1/2 cups)
- 1 tablespoon snipped fresh or 1 teaspoon dried rosemary
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas and carrots
- Shaved Parmesan cheese (optional)
- Sliced green onion (optional)
Baked Beans with Maple and Molasses
By courtneyepowell
Heat olive oil in a large saucepan over med-high heat
- 2 T EVOO
- 1 small yellow onion, finely diced (about 1 c)
- 2 garlic cloves, finely minced
- 1 t sweet pimenton
- Coarse sea salt
- 2 T tomato paste
- 2 14-oz cans navy beans, drained and rinsed
- 1 T coarse seeded mustard
- 2 T good quality maple syrup
- 1 T molasses
- 1/2 c water
Chicken Pita with Sun-Dried Tomato Spread
By courtneyepowell
A hearty chicken sandwich on a whole-wheat pita will satisfy your growling stomach
- 10 oil-packed sun-dried tomatoes
- 1 cup sliced roasted red peppers
- 2 tablespoons water
- 2 cloves garlic
- 1/4 cup walnuts
- 1/4 cup fresh mint
- 2 tablespoons fresh oregano
- Pinch of cayenne pepper
- Salt
- 4 whole wheat pitas (6"), cut in half
- 8 ounces cooked rotisserie chicken
- 1 1/2 cups arugula
- 1 avocado, sliced
Grilled Chicken & Peaches with Green Beans & Orzo
By courtneyepowell
1. In a large saucepan or Dutch oven cook orzo according to package directions
- 8 ounces dried orzo (1 1/3 cups)
- 8 ounces green beans, trimmed (about 2 1/2 cups)
- 1 pound chicken tenders
- 2 peaches, cut into wedges
- 1/4 teaspoon each salt and ground black pepper
- 2 tablespoons olive oil
- 2 - 4 ounces herb-flavored feta cheese ( garlic and herb or peppercorn), crumbled
- Fresh thyme (optional)
Big Easy Shrimp Etouffee
By courtneyepowell
1. In a large frying pan, heat the butter and oil over medium-high heat
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1/2 green bell pepper, chopped
- 3 teaspoons minced garlic
- 1/4 cup flour
- 1 cup reduced-sodium chicken broth
- 1 (14 1/2-ounce) can petite diced tomatoes
- 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon ground cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 6 drops hot sauce (we used Tabasco brand)
- 1 pound peeled, deveined shrimp
- 2 tablespoons fresh chopped parsley
- 4 cups hot cooked rice, white or brown
Western Omelet
By courtneyepowell
In an 8-in nonstick skillet melt 1 t margarine over medium heat
- 2 t margarine, divided
- 1/2 c finely chopped red or green sweet pepper
- 1/3 c cubed cooked potato
- 2 slices turkey bacon, diced
- 1/4 t dried crushed oregano
- 1 cup egg beaters
- fresh oregano (optional)