Courtneyepowell's profile page
Recipes
Caprese-Style Grilled Chicken Breasts
By courtneyepowell
1. Whisk together vinegar, garlic, mustard, mint, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper
- 2 tablespoons red wine vinegar
- 1 clove garlic, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tomatoes (about 1 pound), seeds removed, cut into bite-size pieces
- 1/4 cup fresh basil, torn into small pieces
- 4 boneless, skinless chicken breasts (about 5 ounces each)
- 3 ounces shredded reduced-fat mozzarella cheese
- 3 ounces whole wheat angel hair pasta, cooked following package directions (about 5 minutes)
Muesli Coffee Cake
By courtneyepowell
STEP 1 Preheat oven to 350 degrees
- 1 1/2 sticks unsalted butter, room temperature, plus more for pan
- 3 cups white whole-wheat flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 1 3/4 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 3/4 cup muesli (preferably unsweetened)
- 2 tablespoons honey
- 2 cups fresh blueberries
Carrot-Peach Smoothie
By courtneyepowell
Blend until smooth
- 2 c frozen peach slices
- 1 1/2 c tangerine or orange sections
- 2 c carrot juice (such as Bolthouse Farms)
- 2 c orange-tangerine juice
- 2 t grated fresh ginger
Vanilla Cherry Almond Smoothie
By courtneyepowell
Blend and serve
- 1 Cup Frozen Cherries
- 1 Cup Almond Milk
- 1 TBLS. Almond Butter or Raw Almonds
- 1 TBLS. Activated Chia Seeds
- 1 tsp vanilla extract
- 1/2 Scoop Hemp or Pea Protein (or Whey if that is what you have)
Pumpkin Pancakes
By courtneyepowell
Preheat a large nonstick skillet on medium-high heat
- 1 cup flour
- 3 Tbs sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 egg
- 1 cup plain low-fat yogurt
- 1/4 cup canned pumpkin puree
- 2 Tbs butter, melted and cooled, plus 1 Tbs for the skillet
Tuscan Veggie Sandwiches
By courtneyepowell
Slice each zucchini lengthwise into four planks
- 2 medium zucchini
- 1 large red onion
- 1 medium eggplant
- 1/4 cup olive oil
- 4 ciabatta rolls
- 4 ounces mozzarella cheese, sliced
- Fresh-grated Parmesan or Romano cheese to taste
- Butter or margarine for bread
- 4 tablespoons basil pesto
- Baby arugula (optional)
Banana-Strawberry Trifle
By courtneyepowell
Prepare pudding according to directions on box
- 1 large box vanilla pudding
- 1 box yellow cake mix
- 2 cups heavy cream
- 2 tablespoons sugar
- 6 bananas
- 2 pints strawberries, washed and stemmed
Spaghetti Squash with Tomatoes and Olives
By courtneyepowell
Wash spaghetti squash and remove strings and seeds
- 1/2 of a 2 to 2 1/4 lb spaghetti squash
- 2 T olive oil
- 4 cloves garlic, minced
- 2 14 1/2-oz cans diced tomatoes with basil, garlic and oregano (undrained)
- 4 oz dried whole grain spaghetti
- 1/2 c pimiento-stuffed green olives, coarsely chopped
- 1/3 c golden raisins
- 1/4 c snipped fresh basil
- 2 oz feta cheese, crumbled (1/2 c)
Green Olive Crostini
By courtneyepowell
Preheat oven to 400. In a food processor, process the garlic, olives, capers and olive oil to a coarse paste
- 4 garlic cloves, peeled and smashed
- 2 1/2 c large green pitted olives, such as Sicilia (3/4 lb)
- 2 T capers, rinsed and drained
- 1/2 c EVOO
- 8 large slices of crusty bread
Zookies (Zucchini Oatmeal Cookies)
By courtneyepowell
In a large bowl, cream together the butter and sugar
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 small zucchini, shredded
- 1 cup oatmeal
- 1/2 cup raisins
- 3/4 cup shredded coconut
- 1/2 cup butterscotch chips