LHPollack's profile page
Recipes
Simply Scallops
By LHPollack
1. Sprinkle both sides of the scallops with salt and pepper
- 1 pound sea scallops, rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- Lemon wedges
Slow Cooker Black Bean Butternut Squash Chili
By LHPollack
1. Combine all ingredients in a slow cooker
- 1 medium red onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon cinnamon
- 2 14 oz cans diced tomatoes
- 2 15.5 oz cans black beans
- 1 10 oz package frozen butternut squash
- 1 cup water
No-Bake Banana Energy Bites
By LHPollack
Crush the banana chips with the back of a butter knife (or roughly chop in food processor) and add to a large mixin...
- 1 cup NatureBox Banana chips
- 1 cup rolled oats
- 1/4 cup cocoa powder
- 1/2 cup chunky peanut butter (or other nut butter of your choice)
- 1/3 cup honey
Crockpot Rice and Bean Soup
By LHPollack
Chop carrots, celery, and onion
- 1 1/4 cup mixed beans (buy the packaged kind, or mix your own- any dried beans will do!
- 5 cups chicken broth
- 4 carrots, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 1/4 cup brown rice
- 1 TBL tomato paste
- 1 teaspoon italian seasoning
- Salt to taste (about 1/2 tsp)
- Dash of pepper
- 1 can tomatoes (diced)
Caprese Dip
By LHPollack
1. Preheat the oven to 350
- 8 oz of 1/3 less fat cream cheese, softened
- 1/2 c fat free plain Greek yogurt
- 1 1/2 cups shredded Mozzarella cheese, divided
- 1/4 cup diced fresh basil
- 2 garlic cloves, minced
- Salt & black pepper, to taste
- 3/4 cup grape tomatoes, quartered
Honey-Dijon Brussels Sprouts
By LHPollack
Preheat oven to 375 C. Soak the cranberries in the boiling water for 5 minutes and then drain the water
- 1/4 c. dried cranberries
- 1 c. boiling water
- 2 Tbsp. agave syrup
- 1 Tbsp. olive oil
- 1 Tbsp. dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 kg. trimmed and quartered Brussels sprouts
- 1/4 c. chopped walnuts
Roasted Asparagus Salad
By LHPollack
Preheat oven to 450°F. Place asparagus in a large bowl
- 2 pounds asparagus, (about 2 bunches), trimmed
- 1 pint tiny cherry or pear tomatoes, red or mixed colors
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt, divided
- Freshly ground pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 2 bunches watercress, tough stems removed (about 4 cups lightly packed)
- 2 tablespoons finely chopped fresh dill
Crock Pot Santa Fe Chicken
By LHPollack
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepp...
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans (organic)
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth (low sodium)
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste
Raspberry-Chocolate Chip Frozen Yogurt
By LHPollack
Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth
- 3 cups fresh or frozen (not thawed) raspberries
- 2 cups low-fat plain yogurt
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chocolate chips, preferably mini
Fried Chickpea Pita Sandwiches
By LHPollack
1. Preheat oven to 350°. 2
- 6 (6-inch) whole-wheat pitas, halved
- 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
- 3 tablespoons extra-virgin olive oil, divided $
- 2 teaspoons ground cumin
- 2 teaspoons Spanish smoked paprika
- 1/4 teaspoon ground red pepper
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 8 cups loosely packed arugula
- 12 (1/4-inch-thick) tomato slices $$