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Recipes
Creamy Broccoli Pesto Pasta with Grilled Chicken
By jimihndrks-2
Devin’s Note: Make sure your steamed broccoli is well drained before you process it, otherwise it will water down...
- 2 cups (about 7 ounces) steamed broccoli florets, cooled to at least room temperature
- 1-1/2 cups “16 large basil leaves (about 1/3 cup packed)
- 4 medium cloves garlic, roughly chopped
- 2 tablespoons all-natural, freshly grated parmesan cheese
- 2 tablespoons all-natural low-sodium vegetable broth
- 2 teaspoons extra virgin olive oil
- 3/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 4 4-ounce trimmed, boneless, skinless chicken breasts
- Olive oil spray (from a spray bottle, not a store-bought, pre-filled one that contains propellant; I used a Misto)
- Salt and pepper, to taste)
- 9 ounces uncooked whole-wheat pasta shells
- 1-1/2 cups “Broccoli Pesto”
- 1-1/2 pounds sliced “Essential Grilled Chicken”, see recipe page
- 18 cherry tomatoes, cut in half
Backyard Quesadilla
By jimihndrks-2
Place medium nonstick sauté pan over medium high heat
- For the quesadilla:
- 1 whole wheat tortilla
- 1 cup white onion, chopped
- 1/2 medium green Bell pepper, seeded and diced
- 1/2 medium red Bell pepper, seeded and diced
- 1 garlic clove, minced
- 1 ounce chicken breast (boneless and skinless), diced
- 1/2 tablespoon cooked black beans
- 1 slice reduced fat Provolone cheese
- Garnishes:
- 2 tablespoons fat free salsa verde
- 2 tablespoons light sour cream
HOMEMADE LEMON MERINGUE PIE
By jimihndrks-2
Preheat oven to 350 degrees To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, co...
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons butter
- 4 egg yolks, beaten
- 1 (9 inch) pie crust, baked
- 4 egg whites
- 6 tablespoons white sugar
How To Make Fresh Pasta from Scratch — Cooking Lessons from The Kitchn | The Kitchn
By jimihndrks-2
How To Make Fresh Pasta from Scratch — Cooking Lessons from The Kitchn | The Kitchn How To Make Fresh Pasta from...
- 2 cups flour, plus extra for rolling the pasta
- 1/2 teaspoon salt
- 3 large eggs
Chicken Fajitas with Homemade Fajita Seasoning
By jimihndrks-2
Chicken Fajitas with Homemade Fajita Seasoning
- Fajita Seasoning:
- 1 lb Boneless, Skinless Chicken Breasts, cut into strips
- 2 Poblano Peppers, seeded and sliced
- 1/2 Red Onion, sliced
- 1 Red Pepper, sliced
- 2 tbsp fresh chopped cilantro
- 1/3 of recipe for fajita seasoning
- 3 tsbp Cornstarch* [Healthy: Arrowroot]
- 2 tbsp Chili Powder
- 1 tbsp Salt [Healthy: Mrs. Dash]
- 1 tbsp Paprika
- 1 tbsp Sugar [Healthy: Splenda]
- 2-1/2 tsp crushed Chicken Bouillon cube [Healthy: NSA]
- 1-1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Cayenne Pepper
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Cumin
- The cornstarch is like a preservative that will keep it fresh longer, if you are going to use it all right away, you do not need to add it.
Crock Pot Chicken & Sweet Potatoes
By jimihndrks-2
Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger
- ◦8 boneless, skinless chicken thighs
- ◦1 teaspoon salt
- ◦1/8 teaspoon cayenne pepper
- ◦1 teaspoon paprika
- ◦1 teaspoon curry powder
- ◦1/2 teaspoon ground ginger
- ◦3 sweet potatoes, peeled and cubed
- ◦1 onion, chopped
- ◦1 cup peach preserves OR apricot preserves
- ◦3 tablespoons apple cider vinegar
- ◦1 tablespoon soy sauce
- ◦1/2 cup chicken broth or water
- ◦2 tablespoons cornstarch
Crunch Onion Rings
By jimihndrks-2
Crunch Onion Rings
- Chipolte Cream Dipping Sauce:
- Peanut oil, for frying
- 1 cup Whole Buttermilk
- 1 large Egg
- 1 sleeve Soda Crackers, crushed (recommended: Saltine)
- 1 cup All-Purpose Flour
- 1 tsp Salt
- 1 tsp Ground Black Chipotle Chili Pepper
- 2 large Onions, cut into 1/4-inch thick slices and separated into rings
- 8 oz container Sour Cream
- 1/2 Chipotle Pepper in Adobo Sauce, minced
- 1/2 tsp Adobo Sauce from can
- 1 tbsp Heavy Whipping Cream
- 2 tsp fresh Lime Juice
- 1/2 tsp Chili Powder
- 1/4 tsp Salt
Pesto Pizzettas
By jimihndrks-2
Preheat the oven to 400°F
- 1 tube (24 ounces) precooked, ready-to-heat polenta (see note), cut into twelve 1/2" slices
- 1/4 cup low-fat marinara sauce
- 2 tablespoons Basil Pesto or bottled pesto (see note)
- 1/4 roasted red bell pepper, cut into thin strips
- 4 artichoke hearts, thinly sliced
- 3/4 cup shredded low-or reduced-fat mozzarella or Italian cheese blend Fresh basil or thyme
Spice Cupcakes
By jimihndrks-2
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 4 pinches ground nutmeg
- 4 pinches salt
- 12 tablespoons butter
- 1 1/3 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Rich Chocolate Pudding
By jimihndrks-2
In a small saucepan over medium heat, whisk the milk, sugar, cornstarch and cocoa until well blended; bring to a bo...
- 1 cup 1% low-fat milk
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 tablespoon unsweetened cocoa
- 1 square (1 ounce) semisweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract