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Recipes
Black Bean and Cheese Enchiladas with Ranchero Sauce
By Jac_M
Nutritional Information Amount per serving Calories: 302 Fat: 12
- 2 dried ancho chiles, stemmed and seeded
- 2 cups water
- 2 teaspoons olive oil
- 1 cup chopped yellow onion
- 5 garlic cloves, sliced
- 1/4 teaspoon kosher salt
- 2 cups organic vegetable broth
- 2 tablespoons chopped fresh oregano
- 2 tablespoons no-salt-added tomato paste
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 1/8 teaspoon ground red pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese, divided
- 3 thinly sliced green onions, divided
- Cooking spray
- 12 (6-inch) corn tortillas
- 6 tablespoons light sour cream
Broccoli-Cheese Soup
By Jac_M
Kate Parham, Cooking Light SEPTEMBER 2013
- 3 cups unsalted chicken stock
- 1 3/4 cups broccoli florets, coarsely chopped (about 8 ounces)
- 1 cup diced yellow onion
- 1/2 cup chopped carrot
- 3/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 3/4 cup half-and-half
- 4 ounces shredded reduced-fat extra-sharp cheddar cheese, divided
- 1/4 cup fresh flat-leaf parsley leaves
Garlic and Thyme Roasted Butternut Squash
By Jac_M
Ivy Manning, Cooking Light MARCH 2014
- 1 tablespoon chopped fresh thyme
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 (12-ounce) package fresh cubed butternut squash
- 8 garlic cloves, peeled
Veggie Chowder
By Jac_M
In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil
- 2 cups cubed peeled potatoes
- 2 cups reduced-sodium chicken broth
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (12 ounces) fat-free evaporated milk
- 3/4 cup shredded reduced-fat cheddar cheese
- 1/2 cup sliced fresh mushrooms
- 1/4 teaspoon pepper
- 2 tablespoons bacon bits
Roasted Garlic Green Beans with Cashews
By Jac_M
Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves
- 10 garlic cloves, unpeeled
- 2 teaspoons plus 1/4 cup California Olive Ranch® Olive Oil, divided
- 2 pounds fresh green beans, trimmed
- 1 cup water
- 1 cup lightly salted cashews, coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Grilled Poblano Chile Burgers
By Jac_M
Directions 1. Peheat oven to 425 degrees F
- 2 fresh medium poblano or Anaheim chile peppers
- 1 egg, lightly beaten
- 3/4 cup soft bread crumbs (1 slice)
- 1/2 cup shredded carrot
- 2 tablespoons water
- 1 teaspoon dried oregano, crushed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound lean ground beef
- 4 kaiser rolls, split and toasted
- 4 slices red and/or orange tomato
- Frozen avocado dip (guacamole), thawed (optional)
Chocolate Pear Hazelnut Tart
By Jac_M
In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly
- FILLING:
- 1-1/4 cups all-purpose flour
- 1/3 cup ground hazelnuts
- 1/4 cup packed brown sugar
- Dash salt
- 1/2 cup cold butter, cubed
- 3 to 5 tablespoons ice water
- 3 Eggland's Best Eggs, separated
- 1/3 cup butter, softened
- 1/3 cup packed brown sugar
- 2 tablespoons amaretto or 1/2 teaspoon almond extract
- 1 cup ground hazelnuts
- 2 tablespoons baking cocoa
- 6 canned pear halves, drained, sliced and patted dry
- 2 tablespoons honey, warmed
- Confectioners' sugar
Classic Slow Cooker Beef Stew
By Jac_M
A traditional recipe for hearty beef stew with a base of onions and garlic, deglazed with brown ale, thickened with...
- 2 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, freshly ground, divided
- 2 tablespoons canola oil, divided
- 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
- 6 garlic cloves, thinly sliced
- 1 (12-ounce) nut brown ale
- 1 1/4 cups unsalted beef stock (such as Swanson), divided
- 1 1/2 pounds baby Dutch potatoes, halved
- 1 pound carrots, peeled and cut diagonally into 2-inch pieces
- 4 thyme sprigs
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup flat-leaf parsley leaves
Steak Frites with Shallot Pan Reduction
By Jac_M
Jeanne Thiel Kelley, Cooking Light SEPTEMBER 2008
- 1 3/4 pounds baking potatoes (about 2 large potatoes), peeled and cut into 1/2-inch sticks
- Cooking spray
- 3/4 teaspoon kosher salt, divided
- 2 teaspoons chopped fresh thyme, divided
- 1 pound boneless sirloin steak, trimmed
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons finely chopped shallots
- 2 tablespoons brandy
- 3/4 cup less-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons butter
Stuffed Poblano Chiles with Sausage & Corn
By Jac_M
Directions 1. For stuffing, in a small saucepan combine the water, farro, chipotle pepper, and the 1 teaspoon caye...
- 1 1/2 cups water
- 1/2 cup farro, rinsed
- 1 dried chipotle chile pepper*
- 1 teaspoon cayenne pepper
- 8 ounces sweet or hot Italian sausage (remove casings, if present)
- 1/2 cup finely chopped sweet onion
- 1/2 cup sliced celery
- 1/3 cup finely chopped green sweet pepper
- 1 fresh serrano chile pepper, sliced*
- 2 cloves garlic, minced
- 1/4 cup bottled diced pimiento or roasted red sweet pepper
- 3/4 cup steamed red kidney beans or canned red kidney beans, rinsed and drained
- 1 teaspoon dried oregano, crushed
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 cup fresh sweet corn cut from cob
- Sea salt
- 8 fresh poblano or pasilla chile peppers, roasted, seeded, and peeled (see Tip)
- Salsa (optional)