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Recipes
Chunky Veggie Slaw
By Jac_M
In a large bowl, combine the first six ingredients
- 1 small head cabbage, chopped
- 6 cups (1-1/2 pounds) fresh broccoli florets
- 1 medium cucumber, chopped
- 2 celery ribs, sliced
- 12 fresh sugar snap peas, halved
- 1 small green pepper, chopped
- 3/4 cup buttermilk
- 1/2 cup reduced-fat mayonnaise
- 3 tablespoons cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup chopped walnuts, toasted
- 2 green onions, thinly sliced
Pulled Pork Sandwich
By Jac_M
Instructions Heat oil in a large skillet over medium-high heat Add onions and cook, stirring occasionally, until
- 1 tablespoon extra-virgin olive oil
- 3 large onions, thinly sliced
- 1/3 cup raw cane sugar
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/3 cup cider vinegar
- 1 cup chili sauce, such as Heinz
- 1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see notes)
- 3 pounds boneless pork shoulder or blade (butt) roast, trimmed
- fresh rolls
- shredded cabbage (coleslaw mix)
Overnight Cherry-Almond Oatmeal
By Jac_M
In a 3-qt. slow cooker coated with cooking spray, combine all ingredients
- 4 cups vanilla almond milk
- 1 cup steel-cut oats
- 1 cup dried cherries
- 1/3 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Makhani Chicken (Indian Butter Chicken)
By Jac_M
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt
- 3 pounds skinless, boneless chicken breast halves - cubed
- 1 tablespoon lemon juice
- 1 tablespoon chili powder
- salt to taste
- 1 cup yogurt
- salt to taste
- 2 tablespoons garlic paste
- 1/2 tablespoon garam masala
- 2 tablespoons melted butter
- 1 tablespoon chili powder
- 2 tablespoons ginger paste
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon garam masala
- 2 tablespoon ginger paste
- 2 tablespoon chopped garlic
- 1 1/2 tablespoon chopped green chile pepper
- 2 cups tomato puree
- 1/2 tablespoon chili powder
- salt to taste
- 1 cup water
- 1 tablespoon honey
- 1/4 teaspoon ground fenugreek
- 1 cup half and half
Grilled Jerk Turkey
By Jac_M
In a small bowl, combine the first 11 ingredients
- 1/4 cup rice vinegar
- 1/4 cup orange juice
- 2 tablespoons canola oil
- 2 tablespoons reduced-sodium soy sauce
- 2 green onions, chopped
- 2 garlic cloves, minced
- 4 teaspoons chopped jalapeno pepper
- 1 tablespoon Caribbean jerk seasoning
- 1-1/2 teaspoons packed brown sugar
- 1-1/2 teaspoons minced fresh gingerroot
- 1/2 teaspoon salt
- 1 package (20 ounces) turkey breast tenderloins
Peanut-Crusted Chicken with Pineapple Salsa
By Jac_M
Jackie Mills, MS, RD, Cooking Light MARCH 2008
- 1 cup chopped fresh pineapple
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped red onion
- 1/3 cup unsalted, dry-roasted peanuts
- 1 (1-ounce) slice white bread
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 (4-ounce) chicken cutlets
- 1 1/2 teaspoons canola oil
- Cooking spray
- Cilantro sprigs (optional)
Ginger Butternut Squash Bisque
By Jac_M
Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds
- 1 medium butternut squash (about 3 pounds)
- 1 tablespoon California Olive Ranch® Olive Oil
- 2 medium carrots, finely chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 2 teaspoons curry powder
- 1 can (14-1/2 ounces) vegetable broth
- 1 can (13.66 ounces) coconut milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups hot cooked brown rice
- 1/4 cup flaked coconut, toasted
- 1/4 cup salted peanuts, coarsely chopped
- 1/4 cup minced fresh cilantro
Margarita Chicken Quesadillas
By Jac_M
Place chicken in a large resealable plastic bag; add limeade concentrate
- 4 boneless skinless chicken breast halves (5 ounces each)
- 3/4 cup thawed frozen limeade concentrate
- 1 large onion, sliced
- 1 medium sweet orange pepper, julienned
- 1 medium sweet yellow pepper, julienned
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 flour tortillas (10 inches)
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 2 tablespoons butter, melted
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- Lime wedges, optional
Stacked Enchilada
By Jac_M
In a large skillet, saute pepper in oil for 3 minutes
- 2/3 cup chopped green pepper
- 2 teaspoons canola oil
- 1 garlic clove, minced
- 1 cup shredded cooked chicken
- 1 cup canned black beans, rinsed and drained
- 1/3 cup thinly sliced green onions
- 1/2 cup enchilada sauce
- 1/2 cup picante sauce
- 4 corn tortillas (6 inches)
- 1 cup shredded cheddar cheese
- Sour cream and shredded lettuce, optional
Chai Banana Bread
By Jac_M
Maureen Callahan, Cooking Light MAY 2012
- 1 1/2 cups mashed ripe banana (about 3)
- 1/3 cup plain fat-free yogurt
- 5 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 10 ounce all-purpose flour (2 1/4 cups)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 1/4 teaspoons vanilla extract, divided
- Cooking spray
- 1/3 cup powdered sugar
- 1 1/2 teaspoons 1% low-fat milk