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Recipes
Roasted Chicken and Pears
By LHPollack
1. Preheat oven to 375°. On a large rimmed baking sheet (or two small ones), toss parsnip, turnip, and onions with...
- 1 large (8 ounces) parsnip, peeled, halved lengthwise, and cut into 2-inch lengths Coarse salt and ground pepper
- 1 large (1 pound) white turnip, peeled and cut into 1-inch chunks
- 2 tablespoon chopped fresh parsley
- 2 small red onions, cut into 1-inch-wide wedges
- 2 pounds chicken
- 2 tablespoons red-wine vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- 3 (about 1 1/2 pounds total) firm, ripe Bosc pears, halved, cored, and cut into 1/2-inch-thick wedges
- 1 teaspoon dried thyme
Zucchini Mini Muffins
By LHPollack
Preheat oven to 400 Combine flour and next 5 ingredients (through allspice) in a large bowl
- 1 1/3 cups whole wheat flour
- 1/2 cup dark brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp allspice
- 2/3 cup shredded zucchini
- 3 Tbsp coconut oil
- 2 Tbsp butter, melted
- 2 Tbsp low-fat milk
- 1 tsp vanilla extract
- 1 large egg, lightly beaten
- unsweetened apple sauce
Pan-Roasted Chicken With Roasted Broccoli-Quinoa Salad
By LHPollack
Wash and pat-dry the chicken, then season liberally with salt and pepper
- For the dressing:
- 2 boneless, skinless chicken breasts (with skin or dark meat pieces if you prefer)
- 2 cups broccoli florets, cut into small, bite-sized portions
- 2-4 garlic cloves, left whole, but smashed
- 1/8 cup almonds, sliced
- 1/4 cup kale, finely chopped (parsley works, too)
- 1 cup cooked quinoa
- Extra virgin olive oil, to coat the pan
- 1/4 cup extra virgin olive oil
- Juice from 1 lemon (1/8 cup)
- 2 tsp honey
- 1 tsp Dijon mustard
- Salt
- Pepper
Roasted Carrots, Beets, and Red Onion Wedges
By LHPollack
Preheat the oven to 425°F
- Cooking spray
- 2 medium beets (about 5 ounces each), peeled, cut into 1/2-inch wedges, and patted dry with paper towels
- 3 small carrots (about 2 ounces each), cut crosswise into 2-inch pieces (not baby carrots)
- 1 medium red onion (about 4 ounces), cut into 1/2-inch wedges
- 2 teaspoons olive oil
- 1/2 teaspoon dried oregano, crumbled
- 1/8 teaspoon salt
Quinoa Black Bean Burrito Bowls
By LHPollack
Rinse the quinoa thoroughly in a mesh strainer or sieve, drain
- Optional Toppings:
- 1 cup quinoa
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1 clove garlic, minced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1/4 tsp chili powder (mild)
- Pinch of cayenne pepper (spicy)
- 1/4 cup fresh lime juice
- 1 cup shredded lettuce
- Salt
- Grated cheddar or jack cheese
- Sour cream or Greek yogurt
- Pico de gallo or salsa
- Diced seeded tomatoes
- Hot sauce or sriracha
- Sliced avocado
- Guacamole
- Corn
Homemade Cinnamon Raisin Newtons
By LHPollack
In a bowl, place raisins and pour enough boiling water to cover them
- 1 1/3 cups California Raisins
- 1 Tablespoon honey
- 1 1/2 teaspoons ground cinnamon
- 6 Tablespoons unsalted butter, softened*
- 1/2 cup sugar or brown sugar or sucanat (do not use honey, it will make dough too sticky)
- 1 large egg*
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup white flour*
- 1/2 cup whole wheat (or all white but NOT all whole wheat)*
Creamy & Zesty Southern Chicken Salad
By LHPollack
Put cooked chicken in a food processor and pulse a few times to rough chop
- 1 whole roasted chicken, meat off and diced
- 1/2 cup finely chopped celery
- Juice from 1 lemon (about 2-3 Tablespoons)
- 1/3 – 1/2 cup mayonnaise
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Zatarain’s Big&Zesty Creole Seasoning (optional)
Spinach Salad with Balsamic Fig Dressing
By LHPollack
Mix vinegar, preserves, pepper, mustard, salt, and olive oil in a small bowl with whisk
- 3 tablespoons balsamic vinegar
- 1 Tablespoon Fig preserves
- 1/4 teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- salt to taste
- 1/2 cup extra virgin olive oil
- 1 (10 oz) package of baby spinach leaves
- 1/2 Cup Craisins
- 1 cup Strawberries hulled & sliced thin
- 4 oz crumbled Goat Cheese
- 1/2 cup walnuts, coarsely chopped
Lucky's Layered Lime Dessert
By LHPollack
Combine pudding, milk and 4 tbsp of gelatin in a mixing bowl and whisk for approximately 2 minutes
- 1 box vanilla instant pudding (3.4 oz) *
- 4 tbsp powdered lime gelatin (3 oz box is more than enough) *
- 2 cups cold milk
- crushed graham crackers
- whipped topping
- sprinkles - optional
Leftover Cooked Oatmeal Muffins
By LHPollack
This is a great recipe for using up leftover cooked oatmeal in the fridge! Perfect for breakfast with just a little...
- 1 cup flour (I use white or wheat)
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup melted butter
- 2 eggs, lightly beaten
- 1 cup leftover cooked oatmeal
- 1 cup raisins (optional)
- 1 teaspoon vanilla