MaryEllen's profile page
Recipes
Homemade Ricotta Cheese
By MaryEllen
Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook
- 2 quarts 2% milk
- 2 1/2 c low-fat buttermilk
- Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 39.1
- Total Fat: 2.2 g
- Cholesterol: 8.8 mg
- Sodium: 35.4 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.0 g
- Protein: 3.2 g
Quinoa-Black Bean Casserole
By MaryEllen
This definitely needs more spice
- 2 cups cooked quinoa (1) cup dry)
- 3 cups cooked black beans (or two
- 15-ounce cans, drained and rinsed)
- 2 large sweet potatoes, shredded
- 1 cup shredded low-fat cheddar cheese
- 1/2 tbsp ground cumin
- Liberal pinches salt and pepper
- 2 eggs
- 1 cup salsa
- 2 tbsp fresh cilantro, chopped, for garnish
- Fat Free Sour Cream or Greek Yogurt for garnish
Not Yo' Mama's Banana Pudding - Paula Deen's
By MaryEllen
I've taken this Banana Pudding to a few potlucks and it's always the first dessert to be polished off
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
GF Rustic Pizza
By MaryEllen
This crispy pizza crust tastes so delicious that your family and guests will never guess that it's wheat- and glute...
- 1 tsp cider vinegar 1 T gluten-free dry yeast
- 2/3 cup brown rice flour or bean flour
- 1/2 cup tapioca flour
- 2 T dry milk powder or non-dairy milk powder or sweet rice flour
- 2 tsp xanthan gum
- 1/2 tsp salt
- 1 tsp unflavored gelatin powder
- 1 tsp Italian herb seasoning
- 2/3 cup warm water (105 degrees)
- 1/2 tsp sugar or 1/4 tsp honey
- 1 tsp olive oil or 1/4 tsp unbuffered vitamin C crystals
- cooking spray
- Prepare this fat-free sauce while the pizza crust bakes. It fills the kitchen with a delicious aroma. And by letting it simmer for 15 minutes, it becomes thick so it won't make the pizza crust soggy.
- 8 oz gluten-free tomato sauce (make your own with recipe below)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp fennel seeds
- 1/4 tsp gluten-free garlic powder
- 2 tsp sugar or 1 tsp honey (optional)
- 1/2 tsp salt
Veggistrone
By MaryEllen
This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped onions (2 medium)
- 2 cups chopped celery (4 medium stalks)
- 1 cup chopped green bell pepper (1 medium)
- 4 cloves garlic, minced
- 3 cups chopped cabbage
- 3 cups chopped cauliflower (about 1/2 medium)
- 2 cups chopped carrots (4 medium)
- 2 cups green beans, cut into 1-inch pieces, or frozen, thawed
- 8 cups low-sodium vegetable broth or chicken broth
- 2 cups water
- 1 15-ounce can tomato sauce
- 1 14-ounce can diced tomatoes
- 1 15-ounce can kidney or pinto beans, rinsed
- 1 bay leaf
- 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
- 1/2 cup thinly sliced fresh basil
- 10 tablespoons freshly grated Parmesan cheese
Chocolate Bourbon Balls
By MaryEllen
1. Melt chocolate chips. Add corn syrup and bourbon
- 6 oz. package chocolate chip
- 3 Tbs corn syrup
- 1/2 cup bourbon whiskey
- 2 1/2 cup vanilla wafer cookies, crushed
- 1/2 cup powdered sugar
- 1 cup nuts, chopped
- sugar
Baked Horseradish Carrots, GF
By MaryEllen
Directions Place 1 in. of water in a small saucepan; add carrots
- 1 /8 teaspoon salt
- 2 medium carrots, cut into 3-inch julienne strips
- 2 tablespoons mayonnaise
- 2 teaspoons grated onion
- 2 teaspoons prepared horseradish
- 1/8 teaspoon salt
- Dash pepper
- 2 tablespoons GF Panko crumbs
- 1 teaspoon butter, melted
- Dash paprika
- View Recipe
Chicken Stock IP
By MaryEllen
After making a rotisserie chicken I freeze the leftover scraps and bones along with celery, onion, and carrot ends
- Chicken Bones/Skin/Leftover Pieces from a Rotisserie Chicken
- Celery
- Onion
- Carrots (optional)
- Pepper (optional)
- 1 tbsp Parsley (optional)
- 1 tsp Thyme (optional)
- 1 tsp Rosemary (optional)
- 1-2 Bay Leaf (optional)
- Filtered Water
Summer Vegetable White Lasagne, Low FODMAP
By MaryEllen
Preparation: For the Roasted Vegetables: Position 3 racks in the oven, evenly spaced apart
- 1 medium (340 g) eggplant,
- ends removed, sliced into 1/2-inch (12 mm) rounds crosswise
- 1 medium (200 to 300 g) yellow squash, ends removed, sliced into 1/2-inch (12 mm) rounds crosswise
- 1 medium (200 to 300 g) zucchini, ends removed, sliced into 1/2-inch (12 mm) rounds crosswise
- 1 pound (455 g) plum tomatoes,
- cored and cut into 1/2-inch (12 mm) slices lengthwise
- 3 tablespoons Low FODMAP Garlic-Infused Oil, made with olive oil or purchased equivalent such as FODY Garlic-Infused Olive Oil
- Kosher salt
- Freshly ground black pepper
- 1 ,9-ounce (255 g)box of gluten-free lasagne noodles,(cooked pasta weight is 510 g; see Tips)
- 9 -ounce (255 g)
- 4 tablespoons (57 g) unsalted butter, cut into pieces
- 1 cup (72 g)finely chopped leeks, green parts only
- 1 /4cup (36 g) all-purpose gluten-free flour
- 3 cups (720 ml) lactose-free whole milk, at room temperature
- 1 /2 teaspoon kosher salt
- 1 /8 teaspoon freshly ground black pepper
- 1 container lactose-free cottage cheese 16 -ounce (455 g)
- 1 /2 cup (18 g) finely torn fresh basil leaves
- 1 pound (455 g)mozzarella,
- either low-fat or full fat, shredded or thinly sliced
- 1 /2 cup (50 g)grated Parmigiano Reggiano
- 1 /4 cup (25 g) grated Pecorino Romano
- 2 cups (40 g) lightly packed fresh baby spinach leaves
- 1, 9-ounce (255 g) box of gluten-free lasagne noodles, (cooked pasta weight is 510 g; see Tips)
One-Pan Chicken, Carrots & Potatoes with Maple Mustard Sauce, GF & low FODMAP
By MaryEllen
A one-pan dinner that you can put together in less than 15 minutes
- Ingredients:
- Maple Mustard Sauce:
- 1/2 cup (120 ml) pure maple syrup, we like darker grades for bolder maple flavor
- 1/2 cup (120 ml) Dijon mustard
- Chicken and Veggies:
- 8 pieces of chicken, skin on and bone in; we recommend thighs and legs
- 4 medium carrots, scrubbed or peeled, stem end discarded, cut into bite-sized pieces
- 3/4 pound (340 g) new potatoes, scrubbed and cut into bite-sized pieces
- Kosher salt
- Freshly ground black pepper