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Recipes
Tiffany Amber Thiessen's Guacamole
By charlotteh371
In a bowl combine the avocadoes, red onion, jalapeno, cilantro, Cotija, lime juice, chili powder and 1 teaspoon sa...
- 3 ripe Hass or Reed avocadoes, peeled, pits removed
- 1/2 small red onion, finely chopped
- 1/2 large jalapeno, seeds removed, finely minced
- 1 cup cilantro leaves, chopped
- 1/4 cup Cotija cheese, crumbled
- 3 tablespoons freshly squeezed lime juice
- 1/2 teaspoon chili powder
- Kosher salt
- Tortilla chips, for serving
Honey Balsamic Flank Steak with Onion Jam
By charlotteh371
1.) Add all the ingredients for the marinade into a gallon-size ziploc bag, and smush everything around until it’...
- 1 flank steak (1.25 – 1.5lb)
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 2 T honey
- 1 medium yellow onion, sliced into thin half moons
- 4-5 cloves garlic, smashed
- 1/4 tsp red pepper flake
- 1/2 tsp kosher salt (plus more for pre-grill seasoning)
- 1/2 tsp black pepper
Halibut with Fried Capers and Lemon
By charlotteh371
In a medium saucepan, bring 1 quart of water to a boil
- 1 cup large salt-packed capers (5 ounces), rinsed
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Zest of 1 lemon, cut into fine julienne
- 1/2 cup all-purpose flour
- Four 6- to 8-ounce skinless halibut fillets, about 3/4 inch thick
- Salt and freshly ground pepper
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
Chicken Pot Pie Noodles
By charlotteh371
DIRECTIONS In a large skillet over medium heat, melt butter
- 2 2 2 tbsp. butter
- 2 2 2 tbsp. butter
- 2 2 2 tbsp. butter
- 2 2 2 carrots, peeled and diced
- 2 2 2 carrots, peeled and diced
- 2 2 2 carrots, peeled and diced
- 2 2 2 celery stalks, diced
- 2 2 2 celery stalks, diced
- 2 2 2 celery stalks, diced
- 1 1 1 large onion, chopped
- 1 1 1 large onion, chopped
- 1 1 1 large onion, chopped
- 2 2 2 garlic cloves, minced
- 2 2 2 garlic cloves, minced
- 2 2 2 garlic cloves, minced
- kosher salt
- kosher salt
- kosher salt
- Freshly ground black pepper
- Freshly ground black pepper
- Freshly ground black pepper
- 2 2 2 tbsp. all-purpose flour
- 2 2 2 tbsp. all-purpose flour
- 2 2 2 tbsp. all-purpose flour
- 1 1 1 c. chicken broth
- 1 1 1 c. chicken broth
- 1 1 1 c. chicken broth
- 1 1 1 c. heavy cream
- 1 1 1 c. heavy cream
- 1 1 1 c. heavy cream
- 10 10 to oz. egg noodles, cooked according to package instructions
- 10 10 to oz. egg noodles, cooked according to package instructions
- 10 10 to oz. egg noodles, cooked according to package instructions
- 1 1/2 1 1/2 1/2 c. cooked shredded chicken
- 1 1/2 1 1/2 1/2 c. cooked shredded chicken
- 1 1/2 1 1/2 1/2 c. cooked shredded chicken
- 1/2 1/2 1/2 c. frozen corn
- 1/2 1/2 1/2 c. frozen corn
- 1/2 1/2 1/2 c. frozen corn
- 1/2 1/2 1/2 c. frozen peas
- 1/2 1/2 1/2 c. frozen peas
- 1/2 1/2 1/2 c. frozen peas
Easy Macaroni Salad
By charlotteh371
1.Combine first 6 ingredients and mix well
- 1 cup Mayonnaise
- 2 tbsp Vinegar
- 1 tbsp Mustard
- 1 tsp Sugar
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/2 lb Macaroni cooked and drained
- 1 cup chopped Celery
- 1 cup chopped Bell Pepper (Red and/or Green)
- 1 cup Chopped Cucumber
- 1/2 cup chopped Red Onion
- 3 chopped Hard Boiled Eggs
- 1/4 cup finely diced Carrot
- pinch of Paprika
- 1/4 cup chopped Green Onion as garnish
Oven Braised Lentils with Sausage
By charlotteh371
Preheat oven to 375°. Heat oil in a large Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1 1/4 cups chopped celery
- 1/2 cup chopped carrot
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 3 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 thyme sprigs
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (16-ounce) bag dried lentils
- 1 (14-ounce) package turkey kielbasa, cut into 1/2-inch slices
- 1 bay leaf
Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta
By charlotteh371
Place tomatoes and boiling water in a bowl
- 1/2 cup sun-dried tomatoes, packed without oil
- 1/2 cup boiling water
- 3 cups uncooked farfalle (bow tie pasta)
- 1 1/2 cups chopped broccoli
- Cooking spray
- 1 garlic clove, minced
- 1 pound large shrimp, peeled and deveined
- 1/2 cup fat-free, less-sodium chicken broth
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 1/2 teaspoon dried basil
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 teaspoons fresh lemon juice
Quick Coconut Lamb Curry
By charlotteh371
In a large, deep skillet, heat the oil until shimmering
- 2 tablespoons vegetable oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 1/2 pounds lean ground lamb
- 1 1/2 tablespoons curry powder
- 1 medium sweet potato (1/2 pound), peeled and cut into 1/2-inch dice
- One 14-ounce can unsweetened coconut milk, stirred
- 1 cup chicken stock or low-sodium broth
- Salt and freshly ground pepper
- 1/2 cup frozen baby peas, thawed
- 1/3 cup coarsely chopped cilantro
- Hot sauce, for serving
Banana Bread
By charlotteh371
preheat oven to 350 degrees and position rack in the middle of oven
- 2 tsp unsalted butter
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs, beaten
- 4 medium size bananas, mashed
- 1/2 tsp vanilla extract
- 3 tbsp. whole milk
- 1/2 cup chopped nuts (optional)
- 1/4 cup confectioners sugar, for dusting
Hearty Italian Vegetable Soup
By charlotteh371
Heat the oil in a large pan then add the onion, carrots and celery and saute for roughly 15 minutes until tender
- Ingredients:
- Mmmm, looks like sucha healthy, hearty, wonderfully comforting soup. Beautiful array of healthy colors. I love these types of soups to make for lunch. The best thing is that they last for a day or two and can be reheated.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 carrots, peeled and chopped
- 3 stalks of celery, chopped
- 2-3 fat cloves of garlic, finely chopped
- 2 courgettes (zucchini), chopped
- 2 red peppers, chopped
- 28 oz tin of chopped tomatoes (or 2 x 400g tins)
- 2 tbsp tomato puree
- 1 tin of cannellini beans
- 1 litre of chicken or vegetable stock
- 1 tsp sugar (optional)
- Salt & pepper
- 2-3 tbsp parsley, finely chopped
- Parmesan cheese, finely grated to serve
- Extra virgin olive oil for drizzling (optional)