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Recipes
Feta-Lentil Salad with Almonds and Dried Cherries
By SaraB
For salad: Bring lentils, water, garlic, and bay leaf to a boil in a medium saucepan
- Salad:
- 8 ounces (about 1 1/8 cups) dried green or brown lentils
- 3 cups water
- 1 clove garlic, smashed
- 1 bay leaf
- 1 cup crumbled feta cheese 1 cup peeled and chopped carrots 1/2 cup dried cherries
- 1/3 cup slivered almonds, toasted
- 1/3 cup finely chopped red onion
- Citrus Dressing:
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- 1/4 cup almond oil or extra virgin olive oil
- Grated zest of 1/2 orange
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh parsley
Salmon Double Axel Cakes
By SaraB
Combine salmon, egg, bread crumbs, ginger, shallots, and mayonnaise
- 1 6-1/2 oz can salmon, flaked
- 1 egg, lightly beaten
- 1/4 cup fresh bread crumbs
- 2 tsp ginger, grated
- 1 Tbs shallots, minced
- 1 Tbs mayonnaise
- 1/4 tsp salt
- 1/8 tsp pepper 1 Tbs sesame oil
- honey mustard (or sweet hot mustard)
Poached Chicken Breasts
By SaraB
Place chicken breasts in bottom of a small, heavy-bottomed pot
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 1/2 – 2 cups fat free, low sodium chicken broth, or water
- 2 tsp dried mixed herbs
- 1 bay leaf
Healthy Picadillo
By SaraB
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble
- 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
Marinated Roast Beef
By SaraB
Pierce meat about 20 times with fork
- 3-4 lb beef tip roast (try top round - Cook's Illustrated rates it higher in taste, lower in cost)
- 1 12 oz bottle beer
- 1/3 cup salad oil
- 1 tsp salt
- 1/3 tsp garlic powder
- 1/4 tsp pepper
- 1 1-lb loaf of French bread
Spicy Turkey Meat Loaf with Ketchup Topping
By SaraB
1. Preheat oven to 350°. 2
- 1 tablespoon butter
- 2 cups chopped onion
- 1 (8-ounce) package presliced mushrooms
- 3 garlic cloves, chopped
- 3/4 cup panko (Japanese breadcrumbs)
- 1/4 cup fat-free, less-sodium chicken broth
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground turkey breast
- 1 large egg, lightly beaten
- Cooking spray
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
Gloria's Swiss Steak
By SaraB
Sprinkle one side of round steak with Adolph's, garlic powder, and flour
- Round steak (about 1/3 lb per person)
- Adolph's meat tenderizer,
- garlic powder
- flour
- vegetable oil
- thinly sliced onion
- hot water
Mel's Reuben Dip
By SaraB
Preheat oven to 375. In a large bowl combine well cream cheese, sour cream, sauerkraut, corned beef, onion, ketc...
- 8 oz cream cheese, cut in bits and softened
- 1/2 cup sour cream
- 1 cup drained sauerkraut, chopped
- 1/2 lo cooked lean corned beef, chopped fine
- 2 tsp finely chopped onion
- 1 Tbs ketchup
- 2 tsp spicy brown mustard
- 1 cup grated Swiss cheese (about 3 oz)
- rye crackers
Blueberry Smoothie
By SaraB
Place all ingredients in blender and process until smooth
- 8 oz Crystal Light Cherry-Pomegranate drink
- 1/2 cup blueberries
- 1/2 cup fat-free vanilla frozen yogurt
- 2 graham cracker squares
- dash of cinnamon
- 1/2 cup ice
Grilled Polenta with Spicy Steak
By SaraB
Preparation 1. Heat a grill pan over medium-high heat
- 4 teaspoons canola oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) flank steak, trimmed
- 1 (18-ounce) tube of polenta, cut into 8 slices
- 1 ripe peeled avocado, sliced
- 1/2 cup fresh cilantro leaves
- 1/2 cup (2 ounces) crumbled queso fresco
- 1/2 cup refrigerated fresh salsa
- Lime wedges (optional)