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Recipes
Stuffed Beef Tenderloin
By jimihndrks-2
Mushroom stuffed beef tenderloin
- 2 tablespoon butter
- 1/4 cup chopped shallots or yellow onion
- 1 cup chopped fresh mushrooms
- 1 (1 1/2-pound) beef tenderloin
- Salt and freshly ground black pepper
- Soy sauce, to taste
Garlic and Chive Mashed Sweet Potatoes
By jimihndrks-2
If you’ve never roasted a head of garlic, it’s a great thing to try
- 1 head of garlic
- 1/4 teaspoon extra-virgin olive oil
- Salt to taste
- Ground black pepper to taste
- 2 pounds sweet potatoes, peeled and cut into 1" chunks
- 3 tablespoons fat-free sour cream
- 1 tablespoon fat-free milk
- 3 and 1/2 tablespoons chopped fresh chives + 1/2 tablespoon for garnish
Low Carb Zucchini Oven Chips
By jimihndrks-2
Minutes to Prepare: 10 Minutes to Cook: 30 Number of Servings: 4
- 1/4 cup ground almonds
- 1/4 cup grated fresh Parmesan cheese
- 1/4 t seasoned salt
- 1/4 t garlic powder
- 1/8 t black pepper
- 2 T fat-free milk
- 2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
- Cooking spray
Bacon, Egg and Cheese Breakfast Sandwich
By jimihndrks-2
If you time it so that the egg and the muffin are done at the same time, the heat between them will perfectly melt ...
- 1 strip extra-lean turkey bacon, cut in half crosswise
- Olive oil spray
- 1 large egg white
- 1 light multigrain or whole wheat English muffin (8 grams fiber per muffin like Thomas'), toasted
- 1 (3/4-ounce) slice fat-free yellow American cheese
Queso Dip
By jimihndrks-2
Cheesy Mexican Queso Dip
- This recipe makes 2 lbs of queso. So you can freeze some of it and have it later
- 1-1/4 lb white American cheese
- 1/4 cup diced green chiles
- 2 pickled jalepeños chopped
- 1 oz jalepeño juice
- 2/3 cup whole milk
- 1/2 cup cold water
Surprise Meringues
By jimihndrks-2
Preheat oven to 300 degrees F (150 degrees C)
- 2 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate chips
Asian Turkey Burgers
By jimihndrks-2
Put the bulgur in a medium bowl and add the boiling water
- 1/4 cup bulgur wheat
- 1/2 cup boiling water
- 1/4 cup rice wine vinegar
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup
- 1/4 small red onion, thinly sliced
- 1/4 cup plain low-fat yogurt
- 1 teaspoon chili garlic sauce
- 12 ounces lean ground turkey
- 2 tablespoons hoisin sauce
- 2 scallions, chopped
- 1 teaspoon grated ginger
- 1 clove garlic, grated
- 2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
- 2 teaspoons vegetable oil
- 4 whole wheat hamburger rolls
Orecchiette with Broccoli Rabe Pesto
By jimihndrks-2
Bring a large pot of well-salted water to a boil
- 1 bunch broccoli rabe, tough lower stems removed
- 1/2 cup pistachios, toasted
- 3/4 cup grated parmigiano-reggiano cheese, plus more for garnish
- Kosher salt
- 1/4 cup part-skim ricotta cheese
- 1/2 pound orecchiette pasta
- High-quality extra-virgin olive oil, for finishing (optional)
NSA Ketchup (no salt added)
By jimihndrks-2
No Salt Added Ketchup
- 1 6 oz can nsa tomato paste
- 2 Tbsp granulated Splenda, or about 3 packets
- 3/4 cup water
- 1/2 cup white vinegar
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
Stuffed Double-Cut Pork Loin Chops
By jimihndrks-2
Mushroom stuffed double-cut pork loin chops
- 4 bone-in, double-cut loin chops (3 to 4 pounds total)
- 5 cups water
- 1/4 cup kosher salt
- 1 tablespoon fresh cracked black pepper
- 3 tablespoons Dijon mustard
- 1 tablespoon dried sage
- 1 tablespoon granulated garlic
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup diced pancetta
- 6 cups cremini mushrooms, very thinly sliced
- Salt and fresh cracked black pepper
- 1/4 cup minced shallots
- 1 teaspoon minced fresh sage leaves
- 1/2 cup shredded fontina cheese [Gruyere or parmesan]
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh cracked black pepper
- 3/4 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs
- 2 tablespoons olive oil
- 1/4 cup bacon fat
- 1/4 cup minced shallots
- 1 cup chicken stock
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons plain yogurt
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1 tablespoon chopped Italian flat-leaf parsley, for garnish