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Recipes
Slow Cooker Italian Chili
By amybites
Traditional chili recipe takes an Italian twist with the addition of Italian seasoning and tomatoes
- 1 pound hot Italian turkey sausage
- 1 cup diced onion
- 1/2 cup diced celery
- 1 medium carrot, peeled and diced
- 1 tablespoon Italian seasoning
- Pinch red pepper flakes
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 4 garlic cloves, minced
- 1 (15 ounce) can cannellini beans, undrained
- 1 (14.5 ounce) can Italian-style stewed tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 1/2 cup dry red wine (can use water or low-sodium chicken, beef, or vegetable broth)
- 1 cup uncooked whole wheat short pasta such as rotini, macaroni or ditalini
- 3 tablespoons chopped fresh parsley, plus additional for serving
Light Chocolate Pound Cake with Kahlua Cream Cheese Glaze
By amybites
FOR THE CAKE Preheat oven to 350ºF
- FOR THE CAKE
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup nonfat greek yogurt
- 2 1/3 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 eggs
- 1/2 cup bottled egg whites
- 1/2 cup hot water
- 3/4 cup unsweetened cocoa powder
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon espresso powder
- FOR THE GLAZE
- 3/4 teaspoon espresso powder
- 2 teaspoons hot water
- 2 teaspoons kahlua
- 4 tablespoons cream cheese, melted
- 1 teaspoon vanilla bean paste
- 1/3-1/2 cup confectioners’ sugar
- Sprinkles, optional
Cheddar Rosemary Rounds
By amybites
Preheat oven to 325ºF. Line a baking sheet with parchment paper
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper (or to taste)
- 2 tablespoons minced fresh rosemary
- 8 tablespoons (1 stick) cold unsalted butter, cubed
- 2 cups shredded extra-sharp cheddar cheese
- Smoked paprika, for sprinkling (optional)
Herb Roasted Chicken
By amybites
Preheat oven to 425ºF. Arrange oven rack on bottom third
- 1 whole 5-6 pound chicken, giblets removed
- 1 1/2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/2 yellow onion, cut into wedges
- 5 whole cloves garlic, crushed
- 1 handful fresh thyme, rosemary or parsley or a combination
Curried Chicken Tikka Pizza
By amybites
Preheat broiler to high. Cut chicken in half horizontally
- FOR DOUGH:
- 12 ounces skinless, boneless chicken breast halves
- 1/4 cup plain nonfat Greek yogurt
- 2 teaspoons garam masala, divided
- 1 teaspoon curry powder
- Cooking spray
- 5/8 teaspoon kosher salt, divided
- 1 (14.5-ounce) can unsalted diced tomatoes, drained
- 1 tablespoon olive oil
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon ground red pepper
- 3 garlic cloves, minced
- 2 tablespoons heavy cream
- 3/4 lb. pizza dough, recipe follows*
- 1/3 cup thinly vertically sliced red onion
- 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
- 2 tablespoons fresh cilantro leaves
- ———
- 1 cup water, at 80º-90ºF
- 3/4 teaspoon honey or sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 tablespoons extra virgin olive oil
- 2 2/3 cups bread flour
- 9 tablespoons whole wheat flour
- 1 3/4 teaspoons yeast (active dry, instant, or bread machine)
Chicken Pot Pie Soup
By amybites
1) Create a slurry by combining the ½ cup water with flour in a small bowl and whisk until well blended
- 1/4 cup flour
- 1/2 cup water
- 2 teaspoons olive oil
- 8 oz. sliced baby portabella mushrooms
- 2 celery stalks, diced
- 1 small onion, diced
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh sage, minced
- 1/2 teaspoon kosher salt
- 4 cups lowfat milk
- 1 1/2 cups low sodium chicken or turkey stock
- 1 chicken bouillon cube
- 10 oz. frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, washed thoroughly or peeled if desired, and diced small (about 2 cups diced)
- 16 oz. cooked chicken breast, diced small
- Additional salt and pepper to taste
Lentil Soup
By amybites
Place the olive oil into a large 6-quart Dutch oven and set over medium heat
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1/2 teaspoon kosher salt
- 2 cloves garlic, smashed
- 1 pound lentils*, picked and rinsed
- 1 cup canned diced tomatoes, no salt added
- 2 quarts low-sodium chicken or vegetable broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cardamom
- Additional salt, to taste.
Skillet Lasagna
By amybites
1) Heat the oil in a large cast iron (or non-stick) skillet over medium heat
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1/2 teaspoon kosher salt
- Ground black pepper
- 4 cloves garlic, minced
- Pinch of red pepper flakes
- 3/4 teaspoon dried Italian seasoning
- 8 oz. sliced baby bella mushrooms
- 1 lb. hot Italian turkey sausage, crumbled
- 5 curly-edged lasagna noodles, broken into 2-inch lengths
- 3 (14-oz.) cans diced tomatoes, no salt added, with juices
- 1 1/2 cups fresh baby spinach, roughly chopped
- 3 tablespoons minced fresh basil, divided (optional)
- 3/4 cup shredded part skim mozzarella cheese
- 1/4 cup grated reduced-fat Parmesan cheese
- 3/4 cup part skim ricotta cheese
White Chicken Chili
By amybites
1) Bring a large pot of water to boil
- 4 large boneless, skinless chicken breasts
- 2 green bell peppers
- 1 large yellow onion
- 1 jalapeño
- 1 can diced green chiles
- 1.5 tablespoons butter
- 1/2 teaspoon kosher salt
- 2 14-ounce cans white beans (cannellini, Great Northern, or navy beans), rinsed and drained
- 4 cups lower-sodium chicken broth
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- additional salt to taste
- 1/4 cup cornmeal
- 1/4 cup low fat milk
- Suggestions for topping: chopped green onions, cilantro, sour cream, cheese, tortilla chips
Slow Cooker Chili
By amybites
Cook the turkey in a large nonstick skillet over medium-high heat until brown, stirring to crumble
- 1 lb. 99% fat free ground turkey
- 1 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 1 (15-ounce) can kidney beans, undrained
- 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
- 6 oz. tomato paste