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Recipes
Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
By myoung
To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside
- Sauce:
- 2 tablespoons honey
- 2 teaspoons fresh lime juice
- 1/2 teaspoon grated lime rind
- Quesadillas:
- 1 cup thinly sliced peeled firm ripe peaches (about 2 large)
- 1 tablespoon chopped fresh chives
- 1 teaspoon brown sugar
- 3 ounces Brie cheese, thinly sliced
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- Chive strips (optional)
Banana Nut Bread
By myoung
Recipe courtesy Kathleen Daelemans
- 1 cup flour
- 1 cup whole wheat flour
- 11/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 5 tablespoons butter
- 1/4 cup buttermilk
- 1 teaspoon lemon juice
- 5 large bananas
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 cup pecan or walnut halves
Califlower Salad
By myoung
Mix all together and you can garnish with egg slices and parsley chill over night ( 1 cup of cauliflower is only 3
- 1 head of cauliflower steamed or boiled until tender in bite size pieces
- 6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
- together.
- 1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
- 3 tbs of mustard
- 3 tbs of pickle relish
- 1/8 cup of chopped onion (uncooked) can use more if you prefer
- salt/pepper to taste
Mediterranean Vegetable Sandwiches
By myoung
Instructions 1. Place onion in a small bowl and cover with ice water; let sit for 10 minutes
- 1/2 small onion(s), red
- 15 1/2 ounce(s) beans, garbanzo (chickpeas)
- 1 1/2 cup(s) spinach, baby
- 3 ounce(s) cheese, feta, reduced-fat
- 1 medium cucumber(s)
- 1 large tomato(es)
- 2 whole pepper(s), red sweet, roasted
- 1/4 cup(s) olives, Kalamata, pitted
- 1 tablespoon oil, olive, extra-virgin
- 1 1/2 teaspoon vinegar, red wine
- 1 pinch cumin, ground
- pepper, cayenne
- 2 whole pita, 100% whole-wheat
Easy Bake Chicken Parmesan (No Breading)
By myoung
This is the way we like our chicken parmesan -- I get rave reviews everytime I serve it and always get asked for th...
- 4 boneless skinless chicken breasts
- 1 (10 2/3 ounce) bottle light Italian dressing
- 1/3 cup light ranch salad dressing
- 1 1/3 tablespoons olive oil
- 3 1/3 tablespoons minced garlic, divided (I used the pre-minced stuff from the jar)
- 1 1/2 cups shredded Parmesan cheese, divided (not the stuff in the green jar)
- 2/3 tablespoon dried parsley
- Olive oil flavored cooking spray
- 1/4 cup finely chopped white onion
- 1 (5 1/3 ounce) can tomato sauce
- 1 (4 ounce) can tomato paste
- 2 tablespoons dried basil, divided
- 2 tablespoons dried oregano, divided
- 1/3 teaspoon salt
- 1/3 teaspoon black pepper
- 2/3 bay leaf
- 1 cup 2% mozzarella cheese, grated
Mediterranean Delight Dip
By myoung
Prepare Hummus. Spoon Hummus onto large plate or serving platter, leaving a border around edge of plate
- Dip
- 1/2 cup diced, seeded tomatoes
- 2 tablespoons chopped, pitted Greek Olives
- 2 teaspoons extra-virgin olive oil
- 3/4 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup chopped, seeded cucumber
- 3/4 teaspoon drilled dill weed
- 1/4 cup fat-free plain yogurt
- 6 pita breads, cut into triangles
- Hummus
- 1 (15-ounce) can garbanzo beans, rinsed, drained
- 1/4 cup fat-free plain yogurt
- 2 to 3 tablespoons tahini
- 2 gloves garlic
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Baked Eggplant and Zucchini
By myoung
Spread 1/2 cup sauce in 9-by-13-inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each chees...
- 2 cups tomato sauce
- 1 small eggplant, cut into long slabs
- 2 small zucchini, cut into long slabs
- 1 cup each shredded fontina and parmesan
- 1/3 cup torn basil
Soupe au Pistou
By myoung
Nutritional Information: 159 calories 12 total fat (2
- Soup
- 2 tablespoons of olive oil
- 3 leeks (white and pale-green parts only), thinly sliced
- 3 medium garlic cloves, minced
- Salt and black pepper
- 1 large can (48 ounces) reduced-sodium chicken broth
- 1 can (15.5 - 19 ounce size) white or cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 2 medium zucchini, quatered length-wise and sliced
- 1 medium yellow squash, quartered
- 1 dried bay leaf
- 1/2 teaspoon dried thyme or 1 teaspoon fesh thyme
- 1/2 pound green beans, cut into 1-inch pieces (about 1 1/2 cups)
- Pistou
- 3 medium garlic cloves, halved
- 3 cups packed fresh basil leaves (2.5 ounces from 2 medium bunches)
- 1/2 teaspoon of salt
- 5 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
Fresh Tomato Gazpacho Recipe
By myoung
Bring a pot of water to a boil
- 6 large ripe red tomatoes, cored
- 1 cup tomato juice
- 2 tablespoons extra virgin olive oil
- cold water as needed
- 1 small sweet onion, diced
- 2 garlic cloves, finely minced
- 1 large red, orange or yellow bell pepper, seeded, diced
- 1 jalapeno pepper, seeded and finely minced
- 1 English or hot house cucumber, diced
- 1/2 lemon, juiced
- 2 tablespoons rice vinegar
- salt and freshly ground black pepper to taste
- 1/4 bunch cilantro, chopped
Choco-chips Cookies Recipes | SPLENDA®
By myoung
Preheat oven to 350 degrees F
- 2/3 cup butter or margarine, softened
- 2/3 cup brown sugar, firmly packed
- 2/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 teaspoons vanilla
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips