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Recipes
Indian Spiced Turkey Breast
By courtneyepowell
1. Coat slow-cooker bowl with nonstick cooking spray
- 1 boneless, skinless turkey breast half, about 2 1/2 pounds
- 1 cup reduced-sodium chicken broth
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 large onion, chopped
- 2 tablespoons chopped ginger
- 1/4 cup cilantro leaves
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup reduced-fat (2%) plain yogurt
- 2 tablespoons chopped cilantro
- 3 centimeters cooked brown basmati rice
Watermelon, Tequila and Lime Granita
By courtneyepowell
1. In a blender, combine watermelon, lime zest and juice, tequila and agave and blend until smooth, adding watermel...
- 10 cup cubed watermelon, from a 7- to 9-lb. ripe seedless melon
- 1 teaspoon lime zest
- 1/4 cup fresh lime juice, from about 4 limes
- 1/4 cup blanco tequila
- 1/4 cup light agave nectar
- Lime wedges, optional
A Better Oatmeal Cookie
By courtneyepowell
1. Heat oven to 350. Line two cookie sheets with parchment
- 1/2 c raisins
- 1/2 c sifted flour
- 1/2 c sugar
- 1/2 t salt
- 1 t baking powder
- 1 t cinnamon
- 1/4 t nutmeg
- 1 egg
- 1 t vanilla extract
- 1/4 c butter, melted
- 3 c quick oats
Granola with Dried Cranberries
By courtneyepowell
1. Heat oven to 350. 2. In a large bowl, mix oats, almonds, pumpkin and sunflower seeds, ginger and pinch of sal...
- 2 c rolled oats
- 1 1/2 c slivered almonds
- 1/4 c pumpkin seeds
- 1/4 c sunflower seeds
- 1 t ground ginger
- 1 pinch salt
- 3 1/2 T butter
- 5-6 T honey
- 1 t grated orange rind
- 1/2 c dried cranberries
Clean Eating Classic Vegetarian Tacos
By courtneyepowell
1. In a large, high-sided skillet, heat oil on medium-high
- 2 tsp olive oil
- 1 small onion, diced small (1 1/2 cups)
- 2 large cloves garlic, minced
- 1 lb. cremini mushrooms, stems trimmed, roughly chopped into small pieces
- 1 cup cauliflower florets, roughly chopped into small pieces
- 3 tbsp. tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 cup frozen corn kernels
- 12 small corn tortillas
- 5 large Romaine lettuce leaves, sliced into 1/4-inch strips
- 1/2 avocado, pitted, peeled and cubed
- 1/2 cup grated low-fat cheddar cheese
- 1/4 cup low-fat sour cream
Blueberry Stuffed French Toast
By courtneyepowell
Preheat oven to 400 degrees
- Blueberry Orange Sauce:
- 6 eggs
- 1 t grated orange peel
- 2/3 c orange juice
- 3 T sugar, divided
- Pinch salt, optional
- 1 c fresh or frozen blueberries, thawed and drained, if frozen
- 8 slices (1 1/4 in thick) Italian bread
- 1/3 c sliced almonds
- 3 T sugar
- 1 T cornstarch
- 1/8 t salt, optional
- 1/4 c orange juice
- 1 c fresh or frozen blueberries
- 1 c orange sections (about 2 oranges)
Almond Green Beans
By courtneyepowell
Toast almonds in a nonstick pan over medium heat, stirring constantly until they start to turn golden brown
- 1/4 c slivered almonds
- 1 T olive oil
- 1 lb fresh green beans, ends trimmed
- 1 t lemon juice
- 3/4 t salt
- 1/2 t pepper
- 1 T butter
Fennel-Beet Salad
By courtneyepowell
1. Preheat oven to 175 deg C
- 1/2 lb beets
- 2 tbsps olive oil
- 1 head fennel
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 cup walnut pieces
- 1 oz sweet gorgonzola cheese, crumbled (available in specialty shops)
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper to taste
Strawberry, Basil and Honey Punch
By courtneyepowell
Stir together honey, zest, and 1 1/2 cups hot water in a bowl until honey is dissolved
- 1 1/2 cups honey
- Zest of 1 orange, peeled in wide strips
- 1 1/2 pounds fresh strawberries, hulled and chopped (about 3 cups)
- 3/4 cup fresh basil leaves
- 1 1/2 cups fresh lime juice (from 15 to 18 limes)
- 1 bottle (750 ml) silver tequila, chilled
Curried Chicken & Cauliflower Soup
By courtneyepowell
In a 4-qt pot, heat coconut milk over medium heat, swirling to coat pot and being careful to not let milk boil
- 2 tbsp light coconut milk
- 12 oz boneless, skinless chicken breast, chopped
- 4 tsp curry powder
- 4 cups chopped cauliflower
- 1 small red bell pepper, chopped (1 cup)
- 1 small yellow or red potato, unpeeled and chopped (1 cup)
- 4 cups low-sodium chicken broth
- Fresh ground black pepper, to taste
- 2 large scallions, chopped
- 1/2 cup chopped fresh cilantro
- 1 1/2 cups nonfat plain Greek yogurt