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Recipes
Pumpkin Streusel Muffins
By garciamoss
Pumpkins aren't just for carving! You choose—Make Pumpkin Streusel Muffins or loaves
- Pumpkin Pie Streusel:
- 3/4 cup butter, softened
- 1 (8-oz.) package cream cheese, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 cups canned pumpkin
- 1/2 cup toasted chopped pecans
- 1/2 cup sweetened dried cranberries
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup firmly packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, melted
- 1/4 teaspoon pumpkin pie spice
Beef, Black Bean & Rice Albóndiga Soup
By garciamoss
1. Start by combining all of the ingredients for the albóndigas, in the order listed
- For the Albóndigas:
- 1 pound 80/20 ground beef
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1 tablespoon dried onions or shallots
- 1/2 cup Jasmine rice
- 1/2 cup black beans, drained and rinsed
- 1 egg
- For the Soup Base:
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 1 serrano pepper, minced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 Roma tomatoes, diced
- 1/3 cup cilantro, chopped
- 2 bay leaves
- 6 cups low-sodium beef broth
- 2 cups crushed tomatoes
- 1 tablespoon chile ancho powder
- 1/2 tablespoon tomato bouillon granules (I use Knorr brand)
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- Salt to taste
- Juice of 1 lime
- 1 1/2 tablespoons Worcestershire sauce
- 1 cup black beans, drained and rinsed
- For the Garnishes:
- Fried tortilla strips
- Guacamole or avocado slices
- Lime wedges
Spaghetti Squash Casserole
By garciamoss
Preheat the oven to 400 Coat a 13″ x 9″ baking dish and a baking sheet with nonstick spray
- 10 sprays Non-stick cooking spray
- 1 spaghetti squash, halved lengthwise and seeds removed – use 4 cups of the shredded squash
- 1 tablespoon vegetable oil
- 1/4 cup onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon dried basil
- 1 cup plum tomatoes, chopped
- 1 cup (8 ounces) 1% cottage cheese
- 1/2 cup shredded low-fat mozzarella cheese
- 1/4 cup chopped parsley
- 1/4 teaspoon salt
- 1/4 cup (1 ounce) grated Parmesan cheese
- One packet Medifast Crackers, crushed
Tomato & Spinach Dinner Strata
By garciamoss
Coat a 7-by-11-inch (or similar-size) baking dish with cooking spray
- 4 teaspoons extra-virgin olive oil, divided
- 1 medium onion, chopped
- 8 ounces mushrooms, thinly sliced
- 1/2 teaspoon freshly ground pepper, divided
- 1/4 teaspoon salt
- 1 15-ounce container part-skim ricotta cheese
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry, or 1 1/2 pounds fresh spinach, cooked, squeezed dry and chopped
- 1/8 teaspoon freshly grated nutmeg
- 2 cups prepared marinara sauce, divided
- 6 slices whole-grain sandwich bread, preferably day-old
- 1 cup shredded part-skim mozzarella cheese
- 3 large eggs
- 1 cup low-fat milk
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
The Denver Omelet
By garciamoss
Heat oven to 400 degrees. Grease round baking dish
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 cup chopped cooked ham
- 8 eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- salt & freshly ground black pepper
Corn and Black Bean Quesadillas
By garciamoss
In a bowl, combine the mayonnaise, cheese and salsa
- 1/2 cup mayonnaise or 1/2 cup low-fat mayonnaise
- 1/4 cup monterey jack cheese or 1/4 cup cheddar cheese, shredded
- 1/4 cup salsa
- 4 (10 inch) whole wheat tortillas
- 1 cup corn kernel, frozen, thawed
- 1/2 cup canned black beans, drained and rinsed
- 2 green onions, chopped
Spicy Chickpea Tagine
By garciamoss
Pour the oil into a tagine (or shallow casserole) & cook the onions for several minutes
- 2 tablespoons olive oil
- 1 ⁄2 onion, chopped
- 1 (15 ounce) can chickpeas, drained & rinsed
- 1 (15 ounce) can diced tomatoes
- 1 tablespoon fresh Italian parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 ⁄4 teaspoon salt
- 1 ⁄4 teaspoon black pepper
- 1 ⁄4 teaspoon harissa (cayenne pepper can be substituted)
- 1 ⁄4 teaspoon cinnamon
- 1 ⁄4 teaspoon turmeric
- 1 ⁄4 teaspoon ginger
- 1 ⁄4 teaspoon cumin
Zucchini Corn Pancakes
By garciamoss
These easy pancakes are the perfect side dish or appetizer to any meal
- 1 pound zucchini, grated
- 1 teaspoon salt
- 1 cup corn kernels, frozen, canned or roasted
- 4 large eggs, beaten
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese
- 3/4 cups all-purpose flour
- 2 tablespoons olive oil
Salted Caramel Skillet Brownies
By garciamoss
Fudgy skillet brownies with salted caramel swirled throughout! Top with ice cream and a drizzle of salted caramel a
- 1 cup unsalted butter
- 2 1/4 cups granulated sugar
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon baking powder
- 1 1/2 teaspoons sea salt
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose Gold Medal flour
- 1 cup semi-sweet chocolate chips
- 1 cup Salted Caramel Sauce
- Extra salted caramel sauce and ice cream, for serving, optional
Quick Chicken Stock with Wine Reduction {Splendid Table}
By garciamoss
1. In a 4-quart pot, combine wine, garlic, tomato, bay leaf, and basil
- 1-1/4 cups dry white wine
- 2 large cloves garlic, crushed
- 1 canned tomato
- 1 bay leaf, broken
- 1/4 teaspoon dry basil
- 3 cans (14-ounces each) low-sodium chicken broth
- 1 medium to large onion, coarsely chopped
- 1/2 large stalk celery with leaves, coarsely chopped
- 1/2 medium carrot, coarsely chopped