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Chicken and White Bean Soup

Chicken and White Bean Soup

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with Greens

  • 1 tablespoon olive oil
  • 1 1/4 cups thinly sliced leeks, white part only
  • 1 large garlic clove, crushed
  • 1/2 cup (1/4-inch-thick) slices carrot
  • 6 cups reduced-sodium, fat-free chicken broth
  • 1 1/2 cups skinless, boneless, shredded, rotisserie chicken
  • 1 (2-inch) fresh rosemary sprig
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1 cup packed roughly chopped fresh kale
  • 1 cup packed baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley
0/5 (0 Votes)

SCALLOP & ROASTED PEPPER SALAD

SCALLOP & ROASTED PEPPER SALAD

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WITH PEACH PEPPER + GINGER DRESSING

  • 1 lb scallops (may substitute shrimp)
  • 2 large green or red peppers (or buy roasted peppers and skip this preparation)
  • 2 tomatoes cut into wedges
  • 1 cucumber sliced
  • 1 small sweet red onion chopped (can use white sweet onion or 2 green onions)
  • 1/2 cup crumbled goat cheese
  • Mixed salad greens or arugula
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup Sallie’s Greatest Peach Pepper + Ginger jam
  • Salt & Pepper to taste
4.2/5 (13 Votes)

Crab Cakes

Crab Cakes

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with Roasted Vegetables and Tangy Butter Sauce

  • Crab cakes:
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons light mayonnaise
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon Old Bay seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 2 egg whites, lightly beaten
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 1/2 cups panko (Japanese breadcrumbs), divided
  • 1 tablespoon olive oil, divided
  • Cooking spray
  • Vegetables:
  • 21 baby carrots (about 12 ounces)
  • 5 small red potatoes, quartered (about 8 ounces)
  • 4 medium shallots, halved lengthwise
  • 1/8 teaspoon salt
  • 8 ounces haricots verts, trimmed
  • Sauce:
  • 2/3 cup fat-free, less-sodium chicken broth
  • 3 tablespoons chopped shallots
  • 2 tablespoons white wine vinegar
  • 2 1/2 tablespoons butter
4.5/5 (17 Votes)

Greek Lemon Oregano Mahi-Mahi

Greek Lemon Oregano Mahi-Mahi

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Taste a touch of the Mediterranean with Greek Lemon Oregano Mahi-Mahi

  • 1/4 cup lemon juice
  • 1 1/2 Tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp each salt and pepper
  • 4 6-oz mahi-mahi or halibut fillets (about 1 in. thick)
  • 4 1/4 in.-thick slices red onion
  • Nonstick cooking spray
  • Garnish: grilled lemon wedges or slices, Kalamata olives, fresh oregano
4.4/5 (9 Votes)