Amybites' profile page
Recipes
Big-Batch Summer Tomato Sauce
By amybites
Bring 4 quarts water to boil in a large pot over high heat and prepare ice bath in large bowl
- 30 pounds tomatoes
- 12 garlic cloves, peeled
- 1 cup tomato paste
- 1 cup chopped fresh basil
- Salt and pepper
- 1/2 cup red wine vinegar
- Sugar
Tortilla Soup with Black Beans
By amybites
277 calories, 6.3g fat, 0
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon chili powder
- 2 cans (14.5 oz. each) diced tomatoes in juice
- 2 cans (15.5 oz. each) black beans, rinsed and drained
- 1 can (14.5 oz. ounces) low-sodium chicken or vegetable broth
- 1 package (10 oz.) frozen corn kernels (do not thaw)
- 1 cup water
- Salt and pepper
- 1 cup crumbled tortilla chips, plus more for serving
- 1 tablespoon fresh lime juice, plus lime wedges for serving
Marbled Banana Bread
By amybites
Preheat oven to 350°F. Lightly spoon flour into dry measuring cups, and level with a knife
- 2 cups white whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 1 1/2 cups mashed ripe banana (about 3-4 bananas)
- 1 egg + 1/4 cup liquid egg whites*
- 1 teaspoon vanilla extract
- 1/3 cup plain nonfat greek yogurt
- 1/2 cup semisweet chocolate chips
- Note: Alternately, you can use 2 eggs or 1/2 cup egg substitute.
Lemon Poppy Seed Bread
By amybites
Preheat oven to 350°F. Butter and flour a 9- by 5-inch loaf pan
- FOR BREAD:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 3/4 cup sugar
- 1 tablespoon lemon zest
- 1/4 cup nonfat greek yogurt
- 1 teaspoon vanilla bean paste
- 1/4 cup 1% or skim milk
- 2 large eggs
- 2 tablespoons lemon juice
- 2 tablespoons poppy seeds
- FOR GLAZE:
- 1 1/2 tablespoons cream cheese, softened
- 1/3 cup sifted powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon 1% or skim milk
- 1 teaspoon vanilla bean paste
Hummus Crusted Chicken Strips
By amybites
With herbed yogurt dipping sauce
- FOR CHICKEN
- 3/4 - 1 lb. chicken tenderloins
- Salt and pepper
- 3/4 cup prepared or homemade garlic hummus
- 1 egg white
- 1 1/2 cup panko breadcrumbs
- FOR SAUCE
- 1/2 cup nonfat greek yogurt
- 1 Tablespoon lemon juice
- 1 teaspoon agave nectar or honey
- 1 teaspoon Dijon mustard
- 2 teaspoons minced parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon salt
- Pinch paprika
Barley Salad with Chicken, Corn, and Scallions
By amybites
409 calories, 13g fat, 2g saturated fat, 16
- 2 boneless, skinless chicken breast halves (6 to 8 ounces each)
- Salt and pepper
- 1 cup pearl barley
- 2 bunches scallions, trimmed and cut into thirds crosswise, white parts halved lengthwise
- 2 1/2 cups fresh (from about 3 ears) or frozen corn kernels (do not thaw)
- 3 tablespoons olive oil
- 1 pint grape tomatoes, halved
- 1/4 cup fresh flat-leaf parsley leaves
- 1 tablespoon plus 2 teaspoons fresh lime juice
- 5 ounces baby spinach
Pretzel-Crusted Popcorn Chicken with Curried Honey Mustard
By amybites
Preheat oven to 425ºF. Prepare a baking sheet by placing a wire rack on top and spraying with cooking spray
- For the Pretzel-Crusted Popcorn Chicken
- 1 to 1.25 lbs. chicken tenderloins or breasts
- 3 cups pretzel crisps, any flavor (or regular pretzels)
- 1 egg + 1 egg white
- 1/2 cup flour
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- For the Curried Honey Mustard
- 1/4 cup yellow mustard
- 2 Tablespoons spicy brown mustard
- 2 Tablespoons agave or honey
- 1/2 teaspoon yellow curry powder
- 1/4 teaspoon paprika
- Pinch cayenne pepper
Vanilla Extract
By amybites
Cut vanilla beans in half lengthwise
- 8 vanilla beans (1 ounce)
- 1 cup vodka
Lighter Chicken Enchiladas
By amybites
1) Lightly spray the bottom of a 13×9 baking dish, set aside
- 2 tablespoons olive oil
- 1 small yellow onion, diced small
- 1/2 red bell pepper, diced small
- 2 garlic cloves, minced
- 1 tablespoon minced chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce (optional)
- 1/4 cup flour
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- pinch of cayenne pepper
- 1 1/2 cups (or 14.5 ounce can) fat-free, low-sodium chicken broth
- 1/4 cup water
- 3/4 teaspoon kosher salt, more or less to taste
- pinch of black pepper, more or less to taste
- 16 oz. chicken, grilled or poached, and shredded in a large bowl
- 8 light whole wheat tortillas (my preference is La Tortilla Factory large, low carb, high fiber tortillas)
- 1/2 cup shredded 2% milk sharp cheddar or Mexican blend cheese
- For serving: greek yogurt or sour cream, cilantro, hot sauce
Creamy Curried Egg Salad
By amybites
280 cal, fat 10g, protein 19g, carb 29g, fiber 5g, cholesterol 215mg, sodium 640mg
- 8 large eggs
- 1/4 cup drained silken tofu
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons yellow curry powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper