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Recipes
Waffles with Nut Butter and Bananas
By courtneyepowell
Toast the waffles according to the package directions
- 4 frozen whole-grain waffles
- 4 tablespoons almond butter or peanut butter
- 2 bananas, thinly sliced
- 1 tablespoon honey
Roasted Broccoli with Pumpkin Seeds and Grated Pecorino
By courtneyepowell
Step 1 Preheat oven to 425 degrees
- 2 pounds broccoli, stems peeled and sliced, florets cut into 1/2-inch-thick slices
- 1/3 cup raw hulled pumpkin seeds
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 tablespoons finely grated Pecorino Romano cheese
- 2 cups cooked short-grain brown rice
- Lemon wedges, for serving
Citrus Salad with Pomegranate Seeds
By courtneyepowell
Step 1 Cut away peel and pith of citrus fruits
- 10 pounds mixed citrus, such as navel, Cara Cara, and blood oranges; clementines, tangerines, and satsumas; white, pink, and red grapefruit; and Meyer lemons
- 2 pomelos, thinly sliced into rounds, for garnish (optional)
- 1 cup pomegranate seeds (from 1 large pomegranate)
- Cape gooseberries, for garnish (optional)
Grilled Tilapia with Banana Black-Bean Salad
By courtneyepowell
1. In a large bowl combine beans, bananas, onion, jalapenos, lime juice, cilantro and 1 t chile powder
- 1 can black beans
- 2 semi-firm bananas (some green still showing), peeled and chopped
- 1 small red onion, chopped (1 c)
- 3 small jalapeno peppers, seeded and chopped
- juice from 1 lime
- 2/3 packed cup fresh cilantro, chopped
- 2 t chile powder, divided
- olive oil for coating grill
- 6 6-oz tilapia fillets
- 1 t sea salt
Slow-cooker Balsamic Pot Roast
By courtneyepowell
1. Spray slow-cooker bowl with nonstick cooking spray
- 1 beef chuck or bottom round roast, about 31/4 lbs
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1 onion, chopped
- 3 carrots, chopped
- 3 ribs celery, chopped
- 3 loves garlic, chopped
- 2 cups unsalted beef stock (such as Swanson)
- 2/3 cup balsamic vinegar
- Prepared polenta and sauteed sweet peppers (optional)
PB&J On the Go
By courtneyepowell
Place mix in cupcake liners and serve!
- 25 pretzels
- 1/2 c peanut butter chips
- 1/2 c dried cranberries
Spinach and Chickpea Soup
By courtneyepowell
Put chickpeas in a large pot with leeks, celery, carrot, bay leaves, and 1/2 teaspoon of red pepper flakes
- 1 lb of dried chickpeas that you soak overnight
- 2 medium leeks (2 cups chopped)
- 2 celery stocks (1 cup chopped)
- 1 large carrot (peeled, chopped 1 cup)
- 2 bay leaves
- 1 tsp crushed pepper (I put just a little too much in with my multitasking- this will vary the spice)
- 2 large bunches of spinach
- 1 tbp salt
- 1/3 cup olive oil
- 8 garlic clovers, peeled and thinly sliced
Bacon Pecan Pie Bars
By courtneyepowell
Preheat oven to 325 degrees
- 1 1/2 cups flour
- 1 1/2 cups powdered sugar
- 1 cup softened butter, divided
- 3 1/2 cups chopped Texas pecans, divided, or 1 1/2 cups chopped pecans and 2 cups pecan halves
- 1 1/4 cups light corn syrup
- 1 cup light brown sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon coarse salt
- 1/2 cup cooked bacon, chopped
Cinnamon Crisps with Blackberries and Yogurt
By courtneyepowell
1. Preheat oven to 400°. 2
- 8 wonton wrappers, cut in half diagonally
- Cooking spray
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups plain fat-free Greek yogurt
- 1 cup blackberries
- 4 teaspoons honey
Egg Sandwich with Ham and Spinach
By courtneyepowell
Heat the oil in a large nonstick skillet over medium heat, then fry the eggs to the desired doneness, 2 to 3 minute...
- 1 tablespoon olive oil
- 2 large eggs
- 2 whole-grain English muffins, split and toasted
- 1 cup baby spinach
- 2 slices deli ham
- kosher salt and black pepper
- hot sauce, for serving (optional)