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Recipes
Black Bean Saladwith Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette
By charlotteh371
1.Combine all ingredients except for avocados in a large bowl and mix well
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil, best quality such as Colavita
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 6 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Beans and Rice Casserole
By charlotteh371
in a dutch oven or a large saucepan bring 3 1/2 cups water to a boil over high heat
- 1 8oz package seasoned red beans and rice mix
- 10 cooked reduced fat frozen sausage links, defrosted and sliced crosswise into circles
- 1 large red or yellow pepper, chopped
- 3 cups prewashed baby spinach
Cheese Crackers
By charlotteh371
1. Preheat oven to 350˚. 2
- Makes about 70 1-inch square crackers
- ~
- 1 1/2 cups (6 oz) grated extra-sharp Cheddar cheese
- 4 tablespoons (1/2 stick) unsalted butter, softened and cut into pieces
- 3/4 cup (90 g) flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon milk
Cashew Chicken with Noodles
By charlotteh371
Cook rice noodles according to package directions
- 8 ounces uncooked thick rice noodles
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons cornstarch
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cubed
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 6 green onions, cut into 2-inch pieces
- 1 cup unsalted cashews
- 2 tablespoons sweet chili sauce
Red Skinned Potato Salad
By charlotteh371
Yields: 12 servings
- 2 2
- pounds clean, scrubbed new red potatoes
- 6 6
- eggs
- 1 1
- pound bacon
- 1 1
- onion, finely chopped
- 1 1
- stalk celery, finely chopped
- 2 2
- cups mayonnaise
- salt and pepper to taste
Ranch Hollandaise Dip
By charlotteh371
Melt butter in a saucepan over medium heat; reduce heat to low, and keep warm
- 1/2 cup unsalted butter
- 4 large pasteurized egg yolks
- 1 1/2 tbsp fresh lemon juice
- 5 tsp ranch dressing and seasoning mix (hidden valley)
- 1/8 tsp ground red pepper
- Blanched asparagus and red bell pepper wedges
Teriyaki Grilled Chicken and Veggie Rice Bowls
By charlotteh371
For the teriyaki sauce: In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the...
- Teriyaki sauce
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- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 Tbsp packed light-brown sugar
- 3 Tbsp honey
- 3 cloves garlic , minced (1 Tbsp)
- 1 Tbsp minced ginger
- 1 Tbsp rice vinegar
- 1 1/2 Tbsp cornstarch
- Chicken, veggies and rice
- 3 1/2 Tbsp olive oil , divided, plus more for brushing grill
- 1 1/2 lbs bonless skinless chicken breasts
- Ground black pepper
- 1 medium zucchini , diced into half moons and quartered (1 1/2 cups)
- 1 1/2 cups matchstick carrots
- 2 1/2 cups small diced broccoli florets
- 1 1/2 - 2 cups white or brown rice , cooked according to directions on package (I prefer short grain brown rice)
- Sesame seeds , optional
Egg Salad
By charlotteh371
place chopped eggs in a bowl, stir in the mayo, mustard, celery and green onion
- 4 hard boiled eggs; peeled & chopped
- 1/4 cup mayonnaise
- 1/8 tsp. paprika
- 1/2 tsp. prepared yellow mustard
- 2 TB chopped green onion; optional
- salt / pepper; to taste
- 2 celery; chopped finely
MEXICAN ZUCCHINI AND BEEF
By charlotteh371
Brown ground beef with minced garlic, salt, and pepper
- 2 medium zucchini, sliced and quartered
- 1 1/2 pounds ground beef
- 2 garlic cloves, minced
- 1 (10 oz can) tomatoes & green chilis (or salsa, or diced tomatoes)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
Roasted Mushrooms with Garlic & Thyme
By charlotteh371
Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes