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Recipes
Chicken Sausage, Sweet Onion, and Fennel Pizza
By SaraB
1. Preheat oven to 450°. 2
- 3 ounces chicken apple sausage, chopped (such as Gerhard's)
- 2 teaspoons olive oil
- 1 1/2 cups vertically sliced Oso Sweet or other sweet onion
- 1 cup thinly sliced fennel bulb (about 1 small bulb)
- 1/4 teaspoon salt
- 1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
- 3/4 cup (3 ounces) shredded Gouda cheese
- 1 tablespoon chopped fresh chives
Gingersnap Sweet Potatoes
By SaraB
Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender
- 6 sweet potatoes (4 pounds)
- 1/2 cup firmly packed light brown sugar
- 1/2 cup butter or margarine, melted
- 1/3 cup half-and-half
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup cold butter or margarine, cut into pieces
- 32 coarsely crushed gingersnap cookies (we tested with Nabisco)
Sweet and Sour Chicken With Cashews
By SaraB
1. Cook the rice according to the package directions
- 1 cup long-grain white rice
- 18 ounces frozen chicken nuggets
- 1/2 cup apricot preserves
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons cider vinegar
- 2 tablespoons grated fresh ginger
- 1 tablespoon canola oil
- 4 stalks celery, thinly sliced
- 1/2 pound snow peas
- 1 chili pepper (such as serrano or jalapeño), seeded and sliced
- 1/2 cup roasted cashews
- 2 scallions, thinly sliced
Rice and Beans with Avocado
By SaraB
Combine rice and water in a medium saucepan; bring to a boil
- 1 cup long-grain brown rice
- 2 cups water
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups halved cherry tomatoes
- 2/3 cup diced peeled avocado (about 1 medium)
- 1/3 cup chopped green onions
- 1/3 cup (1 1/2 ounces) shredded cheddar cheese
- 1 tablespoon chopped ripe olives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Roasted Shrimp with Peppers and Lemon
By SaraB
Heat oven to 450° F. Cook the rice according to the package directions
- 1 cup long-grain white rice
- 1 red bell pepper, thinly sliced
- 1 lemon, thinly sliced
- 6 sprigs fresh thyme
- 4 scallions, halved lengthwise and sliced into 1-inch pieces
- 1/4 teaspoon crushed red pepper
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1 pound frozen large peeled and deveined shrimp, thawed
- 1/2 teaspoon paprika
Potato Salad with Sour Cream and Scallions
By SaraB
In a large pot, cover potatoes with salted water
- 2 lbs white new potatoes, quartered and cut into 3/4-inch chunks
- coarse salt and ground pepper
- 3/4 cup reduced-fat sour cream
- 1/4 cup light mayonnaise
- 1/2 cup thinly sliced scallions, plus more for garnish
- 4 slices bacon, cooked and crumbled, for garnish
Roasted Chicken and Bow Tie Pasta Salad
By SaraB
Cook pasta according to package directions, omitting salt and fat; drain
- 3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
- 1/3 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons extravirgin olive oil
- 1 tablespoon stone-ground mustard
- 2 teaspoons sugar
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons rice vinegar
- 2 cups shredded cooked chicken breast (about 2 breasts)
- 1 1/2 cups seedless red grapes, halved
- 1 cup thin diagonally cut celery
- 1/3 cup finely chopped red onion
- 1/3 cup coarsely chopped walnuts, toasted
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
Black Bean Pasta Sauce
By SaraB
Cook first four ingredients in oil and butter in a large skillet over medium-high heat, stirring constantly until g...
- 1 large onion, sliced
- 1 small red pepper, cut into strips
- 1 small sweet yellow pepper, cut into strips
- 8 oz package fresh mushrooms, sliced
- 1 Tbs olive oil
- 1 Tbs butter
- 16 oz can whole tomatoes, undrained and chopped
- 15 oz can black beans, drained
- 15 oz can kidney beans, undrained
- 1/4 tsp each rosemary, tarragon, and basil
- 1/2 tsp dried oregano
- pinch of cayenne
Fruit Salad with Ginger Syrup
By SaraB
This recipe yields more ginger syrup than you'll need for the fruit salad
- For ginger syrup:
- 3 cups water
- 2 cups sugar
- 2 cups thinly sliced fresh ginger (1/2 lb; from a 10-inch piece), left unpeeled
- For fruit salad:
- 4 cups (1-inch pieces) summer fruit (such as mixed berries, melons, peaches, and/or nectarines)
- 3 tablespoons small mint leaves
Falafel with Avocado Spread
By SaraB
To prepare patties, place pinto beans in a medium bowl; partially mash with a fork
- PATTIES:
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped cilantro
- 1/8 teaspoon ground cumin
- 1 large egg white
- 1 1/2 teaspoons canola oil
- SPREAD:
- 1/4 cup mashed peeled avocado
- 2 tablespoons finely chopped tomato
- 1 tablespoon finely chopped red onion
- 2 tablespoons fat-free sour cream
- 1 teaspoon fresh lime juice
- 1/8 teaspoon salt
- REMAINING INGREDIENTS:
- 2 (6-inch) pitas, each cut in half crosswise
- 4 thin red onion slices, separated into rings
- Microgreens