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Recipes
Winter Grain & Roasted Vegetable Salad
By courtneyepowell
Sweet roasted vegetables and winter grains make this healthy tasty salad recipe a keeper!
- 1 3/4 pounds fresh beets with stems and leaves (about 1-bunch)
- 3 tablespoons plus 2 teaspoons olive oil, divided
- 1 tablespoon fresh thyme, chopped, plus 1 sprig
- 2 teaspoons fresh rosemary, chopped, plus 1 sprig
- 1 1/2 teaspoons salt
- 1 pound parsnips, peeled and diced into 1-inch pieces
- 3/4 cup pearled farro (such as Natures Earthly Choice)
- 3/4 cup quick-cooking bulgur wheat (such as Bobs Red Mill)
- 1 medium onion, diced
- 1/2 cup pecans, chopped
- 1/2 teaspoon black pepper
- 2 ounces soft goat cheese
Rotini with Sauteed Chicken Sausage and Vegetables
By courtneyepowell
1. Bring a large pot of lightly salted water to boiling
- 1/2 pound green beans, trimmed
- 1 head broccoli, cut into florets
- 1 13 1/4 ounce box whole wheat rotini pasta
- 3 tablespoons olive oil
- 4 sweet Italian-style fully cookedchicken sausages (such as Al Fresco), cut into 1/4-inch coins
- 4 cloves garlic, chopped
- 1/2 cup reduced-sodium chicken broth
- 1 cup grape tomatoes, halved
- 1/2 teaspoon dried oregano
- 1/2 tablespoon salt
- 1/8 teaspoon black pepper
- 1/2 cup basil, sliced
- 2 tablespoons grated Parmesan
Veggie and Turkey Penne
By courtneyepowell
Saute mushrooms and yellow onion in EVOO until tender
- 1/4 c sliced mushrooms
- 1/4 c minced yellow onion
- 2 t EVOO
- 1/4 c baby spinach
- 1 medium diced tomato
- 1/4 t minced garlic
- 1/2 t Italian seasoning
- 2 oz browned 93% lean ground turkey
- 1/2 c cooked whole wheat penne
Sautéed Brussels Sprouts with Orange and Walnuts
By courtneyepowell
1. Zest entire orange and juice half of it (about 1/4 cup)
- 1 navel orange
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 2 pounds Brussels sprouts, trimmed and halved
- 1/4 teaspoon salt
- 1/3 cup walnuts, coarsely chopped and toasted
- 1/4 teaspoon freshly ground black pepper
Cinnamon Ripple Muffins
By courtneyepowell
Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them
- CINNAMON RIPPLE
- 1/2 cup packed light brown sugar
- 4 tablespoons butter, cut into small pieces
- 1/4 cup flour
- 2 teaspoons cinnamon
- MUFFIN BATTER
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, at room temperature
- 1/2 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Whole-Grain Zucchini Apple Bread
By courtneyepowell
Like most quick cakes, this recipe can be mixed up and taken out of the oven in less than an hour! It's also extrem...
- Olive oil cooking spray
- 1 1/4 cups whole-wheat flour
- 1/4 cup spelt flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon cinnamon, ground
- 1/4 teaspoon fine sea salt
- 2/3 cup apple, grated
- 1 cup zucchini, grated
- 1 egg
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup raw honey
Citrus-Marinated Fish Tacos
By courtneyepowell
Cut fish into 8 equal portions
- 1 pound firm skinless white fish fillets, such as cod, halibut, or sea bass
- 1/2 cup orange juice
- 1 tablespoon honey
- 1 jalapeno chile pepper, chopped
- 1 clove garlic, minced
- 1 6 ounce container plain Greek yogurt
- 1/2 of an English (seedless) cucumber, chopped (1 cup)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 8 6-inch soft corn or flour tortillas, warmed
- Shredded lettuce, jalapeno slices, and/or orange zest (optional)
Summer Fruit Vodka Mojitos
By courtneyepowell
Blackberry, Plum or sour cherry - take your pick! These can be mixed days in advance
- 1 1/4 c sugar
- 2/3 c fresh lemon juice (from about 3 lemons)
- 2 lbs plums, pitted and cut into wedges and 18 oz fresh blackberries
- OR -
- 3 lbs frozen pitted sour cherries, partially thawed with juices
- 1 c fresh basil leaves, plus more for serving
- 2-3 c vodka
- 6 c sparkling water
Wasabi Mustard-Pecan Glazed Pork Tenderloin
By courtneyepowell
Preheat oven to 425. Lay pork tenderloin on a foil-lined baking sheet and spoon wasabi mustard all over the top
- 1 lb pork tenderloin
- 1/2 c wasabi mustard (Stonewall Kitchen)
- 1/2 c pecan pieces (cookie-sized)
Peppadew Pesto Spaghetti with Feta and Arugula
By courtneyepowell
Step 1 Pulse Peppadews and brine, almonds, and garlic in a food processor until finely chopped
- 1/4 cup Peppadews plus 1 tablespoon brine
- 1/4 cup toasted blanched almonds
- 1/2 smashed garlic clove
- 1/3 cup extra-virgin olive oil
- 8 ounces whole-wheat spaghetti
- Salt and pepper
- 3/4 cup crumbled feta
- 3 cups arugula