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Slow Cooker Mexican Quinoa and Black Beans (vegan slow cooker recipe)

Slow Cooker Mexican Quinoa and Black Beans (vegan slow cooker recipe)

By

Makes 6 servings Ideal slow cooker size: 3 quart Cooking time: 2 hours

  • 1 or 2 (14 oz) cans of black beans, rinsed and drained
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups water
  • 3/4 cup salsa
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp garlic
  • Salt and pepper
  • Lime juice
  • Avocado slices
4.4/5 (11 Votes)

Italian Vegetable Hoagies

Italian Vegetable Hoagies

By

Place onion rings in a small bowl and add cold water to cover

  • 1/4 cup thinly sliced red onion, separated into rings
  • 1 14-ounce can artichoke hearts, rinsed and coarsely chopped
  • 1 medium tomato, seeded and diced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 16- to 20-inch-long baguette, preferably whole-grain
  • 2 slices provolone cheese, (about 2 ounces), halved
  • 2 cups shredded romaine lettuce
  • 1/4 cup sliced pepperoncini, (optional)
4.4/5 (10 Votes)

Baked Sour Cream Chicken

Baked Sour Cream Chicken

By

Preheat oven to 350F/175C

  • Sauce Ingredients:
  • 8 boneless, skinless chicken breasts, trimmed and cut into thirds lengthwise
  • salt - pepper to taste (to season chicken)
  • 1/2 cup grated sharp cheddar cheese
  • 1 can cream of chicken soup (Campbells, not low fat or low sodium, or make your own chicken soup replacement
  • 1 cup light sour cream
  • 1/2 cup light mayo (not fat free)
  • 1 T onion powder
  • 1 T poultry seasoning
  • 1 T fresh lemon juice
  • 1 cup grated sharp cheddar cheddar cheese (use low-fat cheese for South Beach Diet)
4.5/5 (19 Votes)

Grilled Pork Tenderloin & Apricot Salad

Grilled Pork Tenderloin & Apricot Salad

By

Preheat grill to high. Sprinkle pork with 1/4 teaspoon salt and pepper

  • 1 pound pork tenderloin,trimmed
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 3 tablespoons apricot preserves, divided
  • 4 ripe but firm fresh apricots or nectarines, halved and pitted
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons minced shallot
  • 2 tablespoons canola oil
  • 1 4- to 5-ounce bag watercress, or baby arugula (about 8 cups)
5/5 (1 Votes)

Greek Chicken Salad

Greek Chicken Salad

By

I got this recipe out of a newspaper years ago and it has been a family favorite ever since

  • 3 cups chicken, boiled and chopped
  • 2 medium cucumbers, peeled, seeded, and chopped
  • 1 1/4 cups feta cheese, crumbled
  • 2/3 cup black olives, sliced
  • 4 teaspoons dried parsley flakes
  • 1 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 tablespoon dried oregano
  • 3 minced garlic cloves
4.4/5 (12 Votes)

Cranberry Broccoli Slaw

Cranberry Broccoli Slaw

By

Not your average slaw, because this is made with broccoli rather than with cabbage

  • 4 cups broccoli slaw
  • 1 cup cranberries, halved
  • 1/4 cup white sugar
  • 2 oranges, each segment cut into thirds
  • 4 green onions, chopped
  • 1 apple, cubed
  • 1/4 cup salted sunflower seeds
  • 1/2 cup nonfat Greek yogurt
  • 2 tablespoons red wine vinegar
0/5 (0 Votes)

Parsley-Scallion Rice

Parsley-Scallion Rice

By

To serve rice in a dome atop each serving of soup, spray a mold with nonstick spray, pack the rice inside, and then...

  • 1 cup dry converted white rice (about 3 cups cooked)
  • 1 ⁄4 cup chopped fresh parsley
  • 1 ⁄4 cup minced scallions
0/5 (0 Votes)

Healthy Picadillo

Healthy Picadillo

By

Cooking Light OCTOBER 2000

  • 2 pounds ground round
  • 1 tablespoon olive oil
  • 1 1/2 cups thinly sliced onion
  • 1 garlic clove, minced
  • 1 1/2 cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half
  • 1 1/2 cups (1/4-inch-thick) slices red bell pepper, each slice cut in half
  • 1 cup finely chopped carrot
  • 3/4 cup golden raisins
  • 1/2 cup dry white wine
  • 1/4 cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 2 bay leaves
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
  • 1 (8-ounce) can no-salt-added tomato sauce
4.5/5 (4 Votes)

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

By

Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying

  • 1 cup fresh blackberries or raspberries, finely chopped
  • 1 1/2 tablespoons whole-grain mustard
  • 2 teaspoons honey
  • 1 pound chicken tenders, cut in half crosswise (see Tip)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons cornmeal
  • 1 tablespoon extra-virgin olive oil
4.7/5 (20 Votes)

Parmesan Chicken with Artichoke Hearts Recipe

Parmesan Chicken with Artichoke Hearts Recipe

By

Preheat oven to 375°. Place chicken in a 15x10x1-in

  • 4 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 teaspoons 3 teaspoons olive oil, divided
  • 1 teaspoon 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon 1/2 teaspoon dried thyme
  • 1/2 teaspoon 1/2 teaspoon pepper
  • 2 cans 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
  • 1 medium 1 medium onion, coarsely chopped
  • 1/2 cup 1/2 cup white wine or reduced-sodium chicken broth
  • 2 2 garlic cloves, chopped
  • 1/4 cup 1/4 cup shredded Parmesan cheese
  • 1 1 lemon, cut into 8 slices
  • 2 2 green onions, thinly sliced
4.3/5 (12 Votes)