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Recipes
Indian-Style Salmon
By ShannonB
Another nice salmon recipe, and very healthy
- 4 medium sweet potatoes, cut into chunks
- 1 red onion, cut into wedges
- 250 g cherry tomatoes, halved
- 1 tbsp. medium curry powder
- cooking spray
- 1 tin chickpeas, drained and rinsed
- 4 skinless salmon fillets
- large handful baby spinach
- 2 tbsp. chopped coriander
Healthy Corn Bread
By ShannonB
I love this with chili con carne
- 2 cups cornmeal/fine polenta
- 3/4 teaspoon salt
- 2 teaspoons sugar or sweetener
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups nonfat yoghurt
- 2 eggs
- 1 cup creamed sweet corn
- oil spray
Chicken and Rice with Mushrooms
By ShannonB
Cooking time may vary depending on type of rice used
- 2 cups boiling water
- 1/3 cup dried porcini mushrooms
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 teaspoon sweet paprika
- 1 chopped onion
- 8 ounces mushrooms, sliced
- 3/4 cup uncooked rice
- 2 cups frozen green peas, thawed
- 1 tablespoon chopped fresh thyme
- salt and pepper
Shannon's Healthy Beef Stew
By ShannonB
I have tried a number of beef stews but this version is my favorite
- 800 g / 1.5 pounds lean beef stew meat, cut into 1 inch pieces
- 3 1/2 cups halved mushrooms (approximately 8 oz)
- 4 large carrots, cut into chunks
- 1 large onion, coarsely chopped
- 3 sticks sliced celery
- 2 garlic cloves, minced
- 1 1/2 cups water
- 1/2 cup dry red wine
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 14.5 oz cans cherry tomatoes (or chopped tomatoes, if cherry tomatoes not available)
- 2 tbsp fresh parsley
- 1 tbsp beef concentrate (such as Bovril)
- 1/2 cup sliced ripe olives, drained
Snickerdoodle Blondies
By ShannonB
Preheat oven to 350 degrees F
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 2 cups packed brown sugar
- 1 cup butter, room temperature
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Moroccan-Style Lamb and Chickpeas
By ShannonB
I tweaked a recipe from Cooking Light to make it even healthier
- 1 pound lean ground lamb
- 1 onion, chopped
- 2 carrots, sliced thin
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground red pepper
- 2 cups chicken broth (or 2 cups water and 1 tbsp Chicken Bovril)
- 2 small boxes raisins
- 100 ml passata or tomato sauce
- 1 1/2 tablespoons grated lemon rind
- 1/4 teaspoon salt
- 1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
- 1/2 cup chopped fresh cilantro (or 4 cubes frozen coriander)
- 1 tablespoon fresh lemon juice
Italian-Style Salmon
By ShannonB
I used black olives and this had a really nice flavour
- 500 g fresh potato gnocchi
- 1 red onion, cut into wedges
- 2 courgettes, trimmed and sliced on the diagonal
- Handful of mixed olives
- 1 lemon, cut into wedges
- Cooking Spray
- 4 skinless salmon fillets
- Handful of rocket
Pork Cacciatore
By ShannonB
Spray non-stick skillet with cooking spray and add onion, mushrooms and garlic
- 1 medium onion, chopped
- 4 oz mushroom, sliced
- 1 clove garlic, minced
- 1 lb boneless pork loin, cut into bite-size pieces
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried Italian seasoning
- 1/2 tsp Splenda
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups rice
Ginger-Scented Corn and Asparagus Stir-Fry
By ShannonB
Another delicious Cooking Light recipe that I have just slightly tweaked
- 10 ounce extra-firm tofu, drained and cut into 3/4-inch cubes
- 2/3 cup fresh corn kernels
- 1 tablespoon grated peeled fresh ginger
- 4 garlic cloves, minced
- 1 small onion, vertically sliced (about 3/4 cup)
- 1 julienne-cut red bell pepper (about 1 cup)
- 6 ounces asparagus, steamed and cut into 1-inch pieces (about 2 cups)
- 1/4 cup vegetable broth (or water and 1 Veggie OXO cube)
- 2 tablespoons lower-sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1/4 teaspoon crushed red pepper
- 1 cup baby mushrooms (optional)
- 2 cups hot cooked short-grain rice
- 2 thinly sliced green onions (about 1/4 cup)
Salmon, Courgette and Mint Risotto
By ShannonB
Heat cooking spray in a pan and cook the courgettes for 5 minutes, until golden
- 2 courgettes, thickly sliced
- 1 onion, finely chopped
- 1 garlic clove, minced
- 250 g risotto rice
- 1 litre vegetable stock
- 50 ml nonfat fromage frais or extra-light Philadelphia Cream Cheese
- zest and juice of 1 lemon
- 28 g fresh mint, chopped
- 3-4 skinless and boneless salmon fillets
- Parmesan cheese (optional, for sprinkling)