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Recipes
Kalyn's Stuffed Cabbage Casserole
By Skinnygirl85
Preheat oven to 350F/180C
- 1 1/2 T olive oil, divided (more or less, depending on your pan)
- 1 lb. lean ground beef
- 1 large onion, chopped small
- 1 T finely minced garlic
- 1/2 tsp. dried thyme
- 1 tsp. sweet Hungarian Paprika (good quality paprika makes a big difference in flavor in a dish like this)
- 1/2 tsp. sharp Hungarian Paprika (optional; if making for kids I might leave this out)
- salt and fresh ground black pepper to taste (for seasoning meat mixture and cooked cabbage)
- 1 1/2 heads green cabbage, coarsely chopped
- 1 can (14.5 oz.) petite dice tomatoes with juice
- 1 can (15 oz.) tomato sauce
- 1/4 cup water (just enough to rinse out each of the cans)
- 2 cups cooked rice (I used brown rice)
- 2 cups low-fat cheese (optional; I used a blend of 80% low-fat mozzarella, 10% low-fat cheddar, and 10% Provolone.)
Polaner Raspberry Walnut Bars
By Skinnygirl85
Mix 1 1/2 cups flour, butter, and 1/3 cup brown sugar with a mixer and press into the bottom of an ungreased 9x13 ...
- 1 3/4 cup flour (divided)
- 3/4 cup butter (softened)
- 1 1/3 cups brown sugar (divided)
- 1/2 cup Polaner All Fruit Seedless Raspberry
- 2 eggs, beaten
- 1 tsp salt
- 1 T baking powder
- 1/2 cup walnuts, chopped
- powdered sugar, optional
Fettuccini Alfredo with Zucchini Ribbons
By Skinnygirl85
Slice the ends off the zucchini and discard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 medium zucchini (about 8 ounces each)
- 12 ounces Fettuccini pasta, preferably whole wheat
- 1 tablespoon all-purpose flour
- 1 cup cold 1% low-fat milk
- 1/2 cup evaporated skim milk (not condensed milk)
- 1/2 teaspoon salt, plus more to taste
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley leaves
Melissa Martin's Whole Wheat Bran Muffins
By Skinnygirl85
My friend Melissa made these and they are healthy and delicious
- In a separate mixing bowl, combine:
- 1 1/4 cup whole wheat flour
- 1/4 cup Amaranth
- 1/4 cup Oat Bran
- 1/4 cup ground cracked wheat
- Mix all these together in a bowl.
- 3 ripe bananas
- 1/2 cup raw honey
- 1/2 cup safflower oil
- 1 egg
- 1/2 teaspoon baking soda
- Pinch of salt
Fennel and Pine Nut Stuffing
By Skinnygirl85
Fennel gives this bread stuffing a delicious flavor profile
- 1 (1-pound) loaf sturdy white bread
- 1 pound Italian sausage links, mild or hot
- 1/4 cup unsalted butter
- 1 large onion, chopped
- 1 bulb fennel, finely chopped, or 2 cups finely chopped celery (or a combination)
- 1 large carrot, peeled and finely diced
- 1 bay leaf
- 1 1/2 cups chopped mushrooms
- 1/2 to 3/4 cup chopped fresh herbs (use mostly parsley, plus sage, rosemary, and/or thyme)
- 1/2 cup pine nuts, pan toasted (optional)
- 3/4 to 1 1/4 cups chicken broth
- Salt and ground pepper to taste
- 2 large eggs, lightly beaten
Quinoa With Garlic, Pine Nuts and Raisins
By Skinnygirl85
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes
- 1 cup quinoa, rinsed well
- 1/4 cup pine nuts
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/3 cup chopped fresh parsley
- 1/4 cup raisins
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper
Carrot, Raisin, and Zucchini Bran Muffins
By Skinnygirl85
This recipe makes about 12 muffins
- 2 cups (5 1/2 ounces) organic wheat bran
- 1 cup (4 ounces) organic oat bran
- 1 cup (5 1/2 ounces) organic whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder (make sure it's fresh!)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 large real farm eggs
- 2/3 cup organic milk
- 2/3 cup organic yogurt
- 1/3 cup safflower oil (or other neutral oil or melted organic butter)
- 1/3 cup molasses or cane syrup
- 1/3 cup honey
- 1 teaspoon pure vanilla extract
- 1 cup (7 ounces) packed finely shredded organic zucchini
- 1 cup (5 1/2 ounces) packed finely shredded organic carrots
- 3/4 cup (5 ounces) organic raisins
Shelly's Ginger Cashew Chicken Stir Fry
By Skinnygirl85
I'm doubling this recipe for 4-5 servings
- 7-8 Chicken Breast Tenders, cut into 1" pieces
- 1 Tablespoon Soy Sauce
- 1 Sweet Maui Onion, sliced thin
- 4 Green Onion, cut into 1" sections
- 1 stalk celery, sliced
- 1 can (4 oz.) Shiitake Mushrooms, drained
- 1 cup Bean Sprouts
- 1/2 cup Sugar Snap Peas
- 1/2 teaspoon Ginger, grated
- 1/2 teaspoon Garlic, minced
- 1/4 cup Soy Sauce
- 1/4 cup Water
- 1 teaspoon Cornstarch
- 1 Tablespoon Rice Wine Vinegar
- handful or so of Roasted Salted Cashews
- Oil for sauteing
Cranberry and Cilantro Quinoa Salad
By Skinnygirl85
Pour the water into a saucepan, and cover with a lid
- 1 1/2 cups water
- 1 cup uncooked quinoa, rinsed
- 1/4 cup red bell pepper, chopped
- 1/4 cup yellow bell pepper, chopped
- 1 small red onion, finely chopped
- 1 1/2 teaspoons curry powder
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/4 cup toasted sliced almonds
- 1/2 cup minced carrots
- 1/2 cup dried cranberries
- salt and ground black pepper to taste
Corn Tortilla Quiche
By Skinnygirl85
Preheat oven to 350 degrees F (175 degrees C)
- 3/4 pound bulk pork sausage
- 5 (6 inch) corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1/4 cup canned chopped green chiles
- 6 eggs, beaten
- 1/2 cup heavy whipping cream
- 1/2 cup ricotta cheese
- 1/2 teaspoon chili powder
- 1/4 cup minced fresh cilantro