MaryEllen's profile page
Recipes
Black Bean & Coconut Rice
By MaryEllen
1. Heat oil in large skillet over high heat
- 1 1/2 Tbs oil
- 1 onion, diced
- 1 serrano chilies, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cup rice, cooked
- 1 15.5 oz. black beans
- 1/2 cup coconut milk, unsweetened
- 1/2 cup cilantro, minced
- Servings: 6
- Reviews
- 4 stars - Very good...kind of an Asian taste. - ME 1/21/2007
Scallops Florentine
By MaryEllen
1. Thaw scallops if frozen
- 1/2 pound scallops
- 1 10 oz package chopped spinach
- 1/4 cup water
- 2 tbs white wine
- 1/4 tsp salt
- 1/4 tsp tarragon, crushed
- 1 clove garlic, minced
- 1/3 cup evaporated milk
- 4 tbs flour
- 2 tablespoons Parmesan cheese, grated
- Servings: 2
- Nutrition Facts
- Serving size: 1 serving.
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 486.65
- Calories From Fat (37%) 181.03
- % Daily Value
- Total Fat 20.61g 32%
- Saturated Fat 6.77g 34%
- Cholesterol 101.63mg 34%
- Sodium 1491.37mg 62%
- Potassium 737.67mg 21%
- Total Carbohydrates 53.04g 18%
- Fiber 4.54g 18%
- Sugar 4.88g
- Protein 23.37g 47%
Four Cheese Baked Penne with Greens & Tomatoes, GF & FODMAP
By MaryEllen
Preparation: Use the 1 tablespoon of butter to thoroughly coat the bottom and insides of a 9-inch (23 cm) spring...
- 1/4 cup 58 g plus 1 tablespoon (1/2 stick plus 1 tablespoon) unsalted butter, softened, divided
- 2 cups (200 g) grated Parmigiano Reggiano cheese, divided
- 1/4 cup (36 g) gluten-free all-purpose flour
- 4 cups (960 ml) lactose free whole milk, 2%, 1% or fat free at room temperature
- 3 ounces (85 g; about 1 cup) lightly packed coarsely shredded Havarti
- 1 large egg, at room temperature
- Kosher salt
- Freshly ground black pepper
- 1 pound (455 g) gluten free penne (cooked pasta weight is 910 g)
- 1 cup (20 g) fresh baby arugula or baby spinach leaves
- 1/2 cup (16 g) finely chopped fresh flat leaf parsley, divided
- 1 cup (210 g) lactose-free cottage cheese
- 5 3/4 ounces (160 g; about 2/3 cup) crumbled feta
- 3/4 dry pint (213 g) red or orange cherry or grape tomatoes, halved
Southern Kale
By MaryEllen
Kale becomes melt-in-your-mouth tender in this recipe
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons minced garlic
- 2 ounces country ham, (see Note), pancetta or prosciutto, diced (about 1/2 cup)
- 15 cups stemmed, torn and rinsed kale, (1-2 bunches)
- 2 cups water
- 1/4 teaspoon crushed red pepper
South Dakota's Own! Venison, Lamb or Beef Chislic
By MaryEllen
This is a long introduction,but in order to know what you're eating
- 1 cup zesty Italian dressing
- 1 cup French dressing (Dorothy Lynch is best or Dorothy Lynch Salad Dressing)
- 1 lb beef (remove all fat, cut into 1-2 inch chunks) or 1 lb lamb (remove all fat, cut into 1-2 inch chunks) or 1 lb venison (remove all fat, cut into 1-2 inch chunks)
- garlic salt
- hot sauce
Ginger and Orange Chicken with Broccoli
By MaryEllen
Place chicken and soy sauce in a shallow dish or heavy-duty zip-top plastic bag
- 4 (6-ounce) skinned and boned chicken breast halves, cut into thin strips
- 3 tablespoons lite soy sauce
- 1 pound broccoli, cut into florets
- 3 tablespoons cornstarch
- Vegetable cooking spray
- 1/2 small sweet onion, diced
- 2 tablespoons minced fresh ginger
- 1 teaspoon grated orange rind
- 1/4 teaspoon ground red pepper (or to taste)
- 1 teaspoon dark sesame oil
- 2 garlic cloves, minced
- 1/2 cup fat-free reduced-sodium chicken broth
- 1/4 cup orange marmalade
- 2 large oranges, peeled, sectioned, and coarsely chopped
Chocolate Bark with Pistachios & Dried Cherries
By MaryEllen
With the news that dark chocolate contains some healthful properties, there is a better excuse than ever to indulge...
- 3/4 cup roasted, shelled pistachios, (3 ounces), coarsely chopped
- 3/4 cup dried cherries, or dried cranberries
- 1 tsp freshly grated orange zest
- 24 oz bittersweet chocolate, finely chopped, divided
Balsamic Grilled Chicken Breast
By MaryEllen
The marinade in this recipe can be easily altered to suit your taste
- 8-4 oz 8-4oz Boneless, Skinless Chicken Breast (Fresh or Frozen)
- 1/2 cup 1/2 cup olive oil
- 2 tbsp 2 tbsp balsamic vinegar
- 4 tsp 4 tsp dried onion flakes
- 3 tsp 3 tsp Italian seasoning
- 3 tsp 3 tsp ground mustard
- 2 tsp 2 tsp thyme
- 2 tsp 2 tsp salt
- 2 tsp 2 tsp black pepper
Chicken Piccata with Pasta & Mushrooms
By MaryEllen
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin oliv...
- 6 oz whole-wheat angel hair pasta
- 1/3 cup all-purpose flour, divided
- 2 cups reduced-sodium chicken broth
- 1/2 tsp salt, divided
- 1/4 tsp freshly ground pepper
- 4 chicken cutlets, (3/4-1 pound total), trimmed
- 3 tsp extra-virgin olive oil, divided
- 1 10-ounce package mushrooms, sliced
- 3 large cloves garlic, minced
- 1/2 cup white wine
- 2 Tbs lemon juice
- 1/4 cup chopped fresh parsley
- 2 Tbs capers, rinsed
- 2 tsp butter
- Servings: 4
- Author Notes
- Diabetes appropriate
Tomato Salad with Goat Cheese
By MaryEllen
I was looking to use up some field grown tomatoes
- 2 large tomatoes, seeded and chopped to bite size pieces
- several spoonsful of Tomato/Basil flavored Goat Cheese
- Goat Cheese salad dressing
- Cook's notes: The cheese and dressing can be found, seasonally, at Aldi.