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Recipes
Whole Grain Banana Yogurt Oatmeal Muffins
By seanachi
I've been on a quest to make the perfect healthy muffin for my husband
- 6 * 6 medium, overripe bananas
- 3/4 * 3/4 cup oil
- 3/4 * 3/4 cup plain or vanilla yogurt
- 2 * 2 eggs
- 1 * 1 tsp vanilla
- 1 * 1 cup sugar
- 1 * 1 cup oatmeal
- 1 1/4 * 1 1/4 cup whole wheat flour
- 1 1/4 * 1 1/4 cup bread flour
- 1/4 * 1/4 cup milled flax
- 1/4 * 1/4 cup wheat germ
- 1/2 * 1/2 tsp cinnamon
- 1 * 1 Tbsp baking powder
- 1/2 * 1/2 tsp baking soda
- 1/2 * 1/2 tsp salt
Chicken Fried Rice
By seanachi
Leftover rice in the fridge
- 1 * 1 medium zucchini, diced
- 1/2 * 1/2 cup of shredded carrots
- 1/2 * 1/2 cup of mushrooms
- 1/2 * 1/2 cup green peas (thawed)
- 1 1/2 * 1 1/2 cups chopped cooked chicken
- 1 * 1 tablespoon minced garlic, or to taste
- 1 * 1 tablespoon minced or grated ginger, or to taste
- 3 to 4 * 3 to 4 cups cooked rice, cooled
- 2 * 2 eggs, lightly beaten
- 1/4 * 1/4 cup water
- 2 * 2 tablespoons soy sauce
- 1 * 1 tablespoon sesame oil
- * Salt and ground black pepper to taste
- 1/4 * 1/4 cup minced scallion
- 4 * 4 tablespoons peanut oil or neutral oil, like corn or canola
Mac and Cheese With A Primavera Twist
By seanachi
I have been jonesing for homemade mac and cheese ever since The Pioneer Woman posted this sinfully delicious lookin...
- 1 * 1 box whole wheat rotini (and you can use any pasta, I just had rotini)
- 8 * 8 oz. 2% cheddar cheese, shredded
- 4 * 4 oz. very sharp cheddar cheese (the real deal), shredded
- 4 * 4 oz. Neufchatel cheese, cubed
- 1/3 * 1/3 cup Smart Balance spread (this is partly water, so you'll need to use more of it than of the flour)
- 4 * 4 tablespoons flour
- 2.5 * 2.5 cups of skimmed milk
- 2 * 2 heaping teaspoons of mustard
- 2 * 2 medium zucchini, diced
- 2 * 2 sweet red peppers or roasted red peppers, diced
- 1 * 1 cup frozen green peas
- 4 * 4 jars baby food squash (the winter squash--now if you're lucky, your grocery will have it pureed in the freezer section--mine doesn't)
- * cayenne pepper
- * paprika
- * salt
- * seasoning salt
- 1/4 * 1/4 cup breadcrumbs
- * buttery spray
Rustic Pear Tartlet
By seanachi
Two words: Puff Pastry. I actually saw a deal earlier today on Twitter where you could get a free copy of Rachae...
- 1/3 * 1/3 of 1 sheet of puff pastry, thawed
- 1 * 1 pear, pealed and cored and thinly sliced
- 3 * 3 Tbsp cream cheese (I used that 1/3 less fat stuff I can't spell), softened
- * cinnamon
- * Splenda
- * egg wash
Maple Oatmeal Muffins
By seanachi
To continue my experimental streak, today I'm trying maple muffins
- 3 * 3 packets maple brown sugar oatmeal (this is slightly over 1 cup of oatmeal)
- 1 * 1 tbsp. double acting baking powder
- 1/2 * 1/2 tsp. baking soda
- 1/2 * 1/2 tsp. salt
- 1/4 * 1/4 c. whole wheat flour
- 1/2 * 1/2 c. all-purpose flour
- 1/2 * 1/2 c. skim milk
- 3/4 * 3/4 c. unsweetened applesauce
- 1/4 * 1/4 cup maple syrup (I used sugar-free because it's what I had, but if you can get ahold of the real deal, I guarantee the results will be wonderful)
- 1 * 1 lg. egg, beaten
- 2 * 2 tbsp. plus 1 tsp. vegetable oil
Crock Pot Lentil Soup
By seanachi
I have no idea what's got me in the mood for lentil soup
- 1 * 1 cup of lentils
- 1 * 1 cup diced red onion
- 1 * 1 cup diced carrots
- 1 * 1 can petite diced tomatoes
- 2 * 2 cloves garlic, minced
- 2 * 2 cups diced country ham (this would, I'm sure, be great with honey baked ham too)
- 32 * 32 oz. chicken stock
- 1 * 1 cup of water
- * 3/4 cup red wine (whatever you've got that you haven't quite finished off; I used a petite syrah)I don't know why I decided to add wine, except that I often add the last little bit of a bottle to st
- * fresh ground pepper, to taste
- 1/2 * 1/2 tsp dried basil
- 1/2 * 1/2 tsp dried oregano
- 1/4 * 1/4 tsp dried thyme
Vegetable Lasagna
By seanachi
This is a great, freezer friendly recipe
- 16 * 16 0z bag frozen spinach, thawed, squeezed of excess liquid
- 2 * 2 medium zucchini, grated, squeezed of excess liquid
- 16 * 16 oz part skim ricotta cheese
- 1 * 1 cup grated mozzarella
- 2 * 2 eggs beaten
- 2 * 2 cloves garlic, minced
- * salt and pepper to taste
- 1 * 1 jar marinara sauce of choice (I used Bertolli tomato and basil)
- 1 * 1 box whole wheat lasagna noodles
- 4 * 4 oz. mozzarella and 4 oz. parmesean for topping
Sausage Dip
By seanachi
In the category of things that make you go mmmmmmmmmmmm, I present to you, my mother-in-law’s sausage dip–light...
- 1 * 1 lb turkey sausage (original recipe calls for pork, but I slashed the fat by 74%)
- 1 * 1lb Velveeta cut into 1/2 ” cubes (I used 2% Velveeta, cutting more fat)
- 1 * 1 7 oz can of mushrooms, drained (I have yet to make this with fresh mushrooms. If you try it, let me know how it turns out)
- 1 * 1 can of diced tomatoes and chiles
- * skim milk
Black Beans and Rice
By seanachi
My husband loves red beans and rice, but I am very much not a fan of red beans
- 1 * 1 pound smoked turkey sausage (I prefer Oscar Meyer), sliced
- 1 * 1 can of black beans, drained
- 1 * 1 can of rotel, undrained
- 1-1/5 * 1-1/5 cups of brown rice, cooked
- 1/2 * 1/2 cup diced, roasted red peppers
- 2 * 2 cloves garlic, minced
- 1 * 1 small onion, diced
- 2 * 2 Tbsp olive oil
- 1/2 * 1/2 cup chicken stock
- * cumin
- * cilantro
- * paprika
Roasted Red Pepper, Tomato and Goat Cheese Bruschetta
By seanachi
1. Preheat oven to 450 degrees
- * roma tomatoes (I used 2 but I was making a very small batch)
- * roasted red peppers (approximately the same quantity as the tomatoes)
- 1 * 1 tsp oil from a jar of sun dried tomatoes
- * goat cheese
- * basil (5-6 leaves, finely chopped–fresh is best, but dried if that’s not available)
- 2 * 2 cloves garlic, minced
- 2 * 2 tsp extra virgin olive oil
- * splash of balsamic vinegar (or more if you prefer)
- * salt and pepper to taste
- 1 * 1 baguette