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Recipes
Spring Vegetable Chicken Noodle Soup
By courtneyepowell
1. In a 4- to 5- quart Dutch oven heat olive oil over medium heat
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons curry powder
- 4 cups refrigerated orange-carrot juice (such as Bolthouse Farms Orange + Carrot or Naked Orange Carrot)
- 1 14 1/2ounce canreduced-sodium chicken broth
- 1/2 teaspoon salt
- 1 cup carrots, diagonally sliced
- 1 cup sliced celery
- 2 cups dried medium noodles (2 cups)
- 2 cups shredded cooked chicken
- 1 cup sugar snap peas, trimmed
- 2 tablespoons fresh parsley leaves
- 1/4 - 1/2 teaspoon crushed red pepper
Cleaner Scalloped Potatoes
By courtneyepowell
Preheat oven to 350F. Heat oil in large skillet or medium-high heat
- olive oil cooking spray
- 2 tsp olive oil
- 1 medium onion, halved lengthwise and thinly sliced
- 1/2 tsp sea salt, divided
- fresh ground pepper, to taste
- 2 cloves garlic, finely chopped
- 3/4 tsp dried thyme
- 1 1/2 t whole wheat flour
- 2 C low-fat milk
- 3 oz low-fat (2%) Monterrey Jack-I used low fat sharp cheddar
- 2 1/2 lb Russet potatoes, sliced thin as possible-I left the skins on
- 2 oz Parmigiano-Reggiano cheese, grated
- 2 T whole wheat bread crumbs
Carrot-Cake Parfaits
By courtneyepowell
Preheat oven to 350 degrees
- Vegetable-oil cooking spray 8 ounces carrots, peeled and grated (about 4 cups)
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup packed light-brown sugar
- 1 cup safflower oil
- 1 tablespoon grated peeled fresh ginger
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup apricot jam
- Cream-Cheese Filling
- 16 ounces cream cheese, room temperature
- 1 cup confectioners' sugar
- 2 tablespoons grated orange zest
- Pinch of coarse salt
- 1 cup heavy cream
Trail Mix Bars
By courtneyepowell
Preheat oven to 325°F. Line an 8-inch square pan with baking parchment and grease lightly
- 1/4 cup (1/2 stick) unsalted butter
- 3 tbsp golden syrup, such as Lyle's, or honey
- 1 1/3 cups quick-cooking oats
- 1/2 cup packed light brown sugar
- 3/4 cup Cheerios
- 1/4 cup raisins
- 2 tbsp to 1/4 cup salted peanuts
- 1/4 cup milk chocolate chips
- 1/4 cup sunflower seeds
- 1/4 tsp salt
Slow-Cooker Beef Stew
By courtneyepowell
1. Combine zucchini, carrots, tomatoes, and onion in slow cooker
- 1 8-oz zucchini, cut in 1/2" rounds
- 1 1/2 cup baby carrots
- 1 14.5-oz can diced tomatoes
- 1 onion, cut in 1/2" wedges
- 3 Tbsp flour
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp dried sage
- 1 1/2 lbs beef chuck, cut in 1" pieces
- 1 cup lower-sodium chicken broth
- 2 Tbsp cornstarch
- Egg noodles
Lemon Dreams
By courtneyepowell
1. Preheat oven to 350 degrees F
- 2 2
- cups all-purpose flour
- 1 1/2 1 1/2
- teaspoons baking powder
- 1/2 1/2
- teaspoon baking soda
- 1/2 1/2
- teaspoon salt
- 3/4 3/4
- cup butter, softened
- 1 1/2 1 1/2
- cups sugar
- 3 3
- eggs
- 1 1
- cup buttermilk or sour milk
- 2 2
- teaspoons finely shredded lemon peel
- Lemon Cream Frosting
- 1 1
- cup lemon curd
- Thin lemon slices (optional)
Thai Cooking Stir-Fried Mixed Vegetables
By courtneyepowell
Heat a wok until the surface is smoking hot
- 1 lb mixed vegetables (asparagus, broccoli, carrots, sprouts, collar greens, kale, broccolini....anything in season)
- 8 cloves garlic
- 3 T vegetable oil
- Pinch salt
- Pinch sugar to taste
- Fish sauce to taste
- Soy sauce to taste
- 1-2 T water - only as needed
Curried Chicken with Ginger and Yogurt
By courtneyepowell
1. In a 4 to 6 quart slow cooker, whisk together tomato paste, garlic, curry powder, ginger, cumin and 3/4 c water
- 1/2 c tomato paste
- 4 cloves garlic, chopped
- 2 T curry powder
- 1 T grated fresh ginger
- 1 t ground cumin
- 1 mediu onion, chopped
- 2 lbs boneless, skinless chicken thighs (about 10)
- 1 1/2 c long grain white rice
- 1/2 c plain whole-milk Greek yogurt
- 2 scallions, thinly sliced
Veggie Egg or Tofu Scramble:
By courtneyepowell
1. Heat skillet over medium high for 1 minute, and add a little grapeseed, organic canola, or olive oil to skillet ...
- Serve with roasted sweet potato:
- 2 whole eggs scrambled or tofu and 1/2 tsp Turmeric
- 1/2 cup sautéed spinach
- Onions to taste
- 1/2 cup chopped crimini mushrooms
- 1/2 cup diced tomatoes
- 3.5 – 4 oz. raw sweet potato cubes coated in olive oil
- garlic powder, turmeric, and black pepper to season
- Or
- Serve with 1/4 avocado on top and 1/2 cup black beans.
- Variation: Substitute 1/2 cup diced summer squash for spinach and chili powder for turmeric if making a tofu scramble.
Latin Pork Sandwich
By courtneyepowell
Scoop center out of ciabatta roll and fill with sandwich toppings
- 1 4-oz whole wheat ciabatta roll
- 1 1/2 oz thinly sliced roast pork tenderloin
- 1-oz slice Swiss cheese
- 1/2 c baby arugula
- 2 kosher dill sandwich slices
- 1 T Dijon mustard