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Recipes
Mexican Lasagna, SBD
By Scrappin Broad
South Beach Diet Orange Book, page 255
- 1 lb. ground beef or turkey breast
- 1/2 large onion, chopped
- 1-1/2 c low-fat cottage cheese
- 1 c fat-free sour cream
- 1 jar (4 oz.) chopped green chile peppers
- 1/2 c chopped cilantro
- 2 t ground cumin
- 1/8 t salt
- 2-1/2 c salsa
- 4 whole wheat tortillas (6" diameter), halved
- 1-1/4 c (5 oz.) shredded, reduced-fat Monterey Jack cheese
Prosciutto-wrapped Asparagus with Goat Cheese
By Scrappin Broad
Preheat your oven to 450°F (225°C), preferably with the broiler function on
- 12 pieces of green asparagus
- 2 oz. 50 g prosciutto, in thin slices
- 5 oz. 150 g goat cheese
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
Grilled Pork Tenderloin with Mustard Fruit
By Scrappin Broad
For the mustard fruit: Combine the wine, sugar, vinegar and salt in a saucepan and bring to a boil
- 1 cup red wine
- 1/2 cup sugar
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1/3 cup whole-grain mustard
- 1/2 teaspoon mustard seeds
- 1 under-ripe pear, peeled, cored, and cut into cubes
- 1 cup dried apricots or dried cherries
- 1/2 cup chopped fresh cilantro
- 2 tablespoons Dijon mustard
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons cumin seeds, toasted and ground
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- Zest and juice of 1 lime
- 2 pork tenderloins, cleaned and silver skin removed
- 1 cup arugula, for serving
- 1 tablespoon extra-virgin olive oil, for drizzling
High Altitude Cornbread Recipe
By Scrappin Broad
1. Preheat oven to 400F degrees
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 6 tablespoons butter, melted and cooled
- 2 eggs
Spicy Stuffed Mushrooms
By Scrappin Broad
Preheat oven to 350 degrees F (175 degrees C)
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Cornbread Salad
By Scrappin Broad
Crumble cornbread on the bottom of a 13x9x2" dish
- 1 box Jiffy cornbread mix, prepared
- 2 cans pinto beans, drained
- 1 small onion, diced
- 1 can whole kernel corn, drained
- 2 c cheddar cheese, shredded
- 1 c tomatoes, chopped
- 1 16-oz bottle Ranch dressing (or more)
Tortillas
By Scrappin Broad
Mix all ingredients & let stand 20 minutes
- 2 c all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 Tbsp shortening
- 3/4 c warm water
Zucchini Grilled Cheese
By Scrappin Broad
Squeeze excess moisture out of zucchini with a clean kitchen towel
- 2 c. grated zucchini
- 1 large egg
- 1/2 c. freshly grated Parmesan
- 2 green onions, thinly sliced
- 1/4 c. cornstarch
- kosher salt
- Freshly ground black pepper
- Vegetable oil, for cooking
- 2 c. shredded Cheddar
Chipotle Mayo
By Scrappin Broad
Bobby Flay, TV Food Network
- 1 cup mayonnaise
- 2 chipotles in adobo sauce
- 1 Tbsp adobo sauce
- 1/2 lime, juiced
- salt & pepper
Cauliflower Fried Rice
By Scrappin Broad
Looks and tastes exactly like fried rice! But so much healthier for you! Tastes amazing plain, or would also be gre
- 1 head of cauliflower, (about 2 1/2 cups chopped in a food processor)
- 2 Tbs sesame oil
- 1 small white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2-3 Tablespoons soy sauce (more or less to taste)
- 2 eggs, lightly beaten
- 2 Tbsp chopped green onions (optional)