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Creamy Cucumber Soup

Creamy Cucumber Soup

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Heat oil in a large saucepan over medium-high heat

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoon lemon juice
  • 4 cups peeled, seeded and thinly sliced cucumbers, divided
  • 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • 1 avocado, diced
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 cup plain greek yogurt
  • 3 oz. crumbled feta
4.4/5 (7 Votes)

Buffalo Chicken Chili

Buffalo Chicken Chili

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Place chicken in a pot and cover with water

  • 1 1/2 lb. organic boneless chicken breast (or 3 cups shredded crock pot chicken)
  • 1 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 4 celery ribbs, chopped
  • 1 green pepper, chopped
  • 4 large carrot stalks, chopped
  • 2 cloves garlic, crushes
  • 1 15oz. can organic diced tomatoes
  • 1 15 oz. can organic tomato sauce
  • 1/2 cup hot sauce (I like Frank's Red Hot Buffalo)
  • 1 cup organic chicken broth
  • Dash freshly ground pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • Optional: 1 cup fresh local corn
  • Optional: 1/2 Poblano or jalepano pepper, diced
  • Optional: 1 15 oz. can cannellini beans
4.4/5 (10 Votes)

Queso Blanco Dip

Queso Blanco Dip

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In a slow cooker combine the cream cheese, american cheese, butter, green chiles and jalepenos

  • 8 oz block regular cream cheese, cut into 1/2 inch cubes
  • 1 lb white american cheese, cut into 1/2 inch cubes (found in deli)
  • 1 Tablespoon salted butter
  • 1 (4oz can) Old El Paso Green Chiles
  • 2 Tablespoons cilantro, chopped fine (optional)
  • 1 Tablespoon Old El Paso jalepenos, minced fine (optional)
  • 3-4 Tablespoons milk
  • 2-3 Tablespoons water
4.7/5 (9 Votes)

Roasted Red Pepper & Feta Mashed Potatoes

Roasted Red Pepper & Feta Mashed Potatoes

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Place potatoes and garlic into a medium pot and cover with cold water

  • 1 1/2 lb Yukon gold potatoes (3 medium), quartered
  • 2 whole cloves garlic
  • 1/2 tsp sea salt (optional), plus additional, to taste
  • 1/2 cup low-fat plain yogurt
  • 1 roasted red bell pepper, diced
  • 1/2 cup low-fat feta cheese, crumbled
  • 3 tbsp fresh lemon juice
  • 6 to 8 sprigs flat-leaf parsley, roughly chopped (about 2 tbsp)
  • Fresh ground black pepper, to taste
4.6/5 (5 Votes)

Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

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Preheat oven to 350 F. Spray a large baking dish with cooking spray and set aside

  • 2 cups dry whole wheat elbow macaroni (about 7.25 oz)
  • 1 Tbsp unsalted butter
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 Tbsp whole wheat flour
  • 1 cup nonfat milk
  • 1 cup half-and-half
  • 3/4 cup Frank’s Buffalo Wing Sauce
  • pinch dry mustard
  • 8 oz Cabot extra sharp cheddar cheese, shredded
  • 8 oz Colby cheese, shredded
  • 2/3 cup nonfat plain Greek yogurt
  • 1 lb cooked chicken, shredded (can use rotisserie)
  • 1/4 cup whole wheat panko
  • 2 Tbsp fresh parsley, chopped
4.7/5 (12 Votes)

Orange Lemon Cucumber & Mint Infused Water

Orange Lemon Cucumber & Mint Infused Water

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Put oranges, lemon and cucumber in the water pitcher

  • 2-3 liters water
  • 2 large oranges, sliced
  • 1 lemon, sliced
  • 1/2 large cucumber, sliced
  • 1 handful of fresh mint
4.3/5 (33 Votes)

Sun-dried Tomato and Feta Quinoa Cakes

Sun-dried Tomato and Feta Quinoa Cakes

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In a small pot, add quinoa, water and a pinch of salt

  • 1 cup dry or 3 cups cooked quinoa
  • 2 cups water (for cooking quinoa)
  • 2 eggs
  • 1/4 cup egg whites
  • 1/2 cup sun-dried tomatoes, packed in oil or water (drained)
  • 1/3 cup feta cheese, crumbled
  • 3 tbsp cornmeal or almond flour
  • 1/2 cup parsley, minced
  • 1/4 cup basil, minced
  • 1 tsp ground black pepper
  • 1/4 tsp salt + a pinch
  • Cooking spray (I use Misto)
4.5/5 (8 Votes)

Whole-Wheat Zucchini Bread

Whole-Wheat Zucchini Bread

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Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins

  • 3 cups whole-wheat flour (I used King Arthur's white whole-wheat flour)
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup oil (I used coconut oil)
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 3 cups grated zucchini
  • 1 cup chopped nuts (optional – I have tried both pecans and almonds, although walnuts would be good too)
0/5 (0 Votes)

Whole-Wheat Lemon Raspberry Muffins

Whole-Wheat Lemon Raspberry Muffins

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Preheat oven to 350 degrees F

  • 1 1/2 cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon, about 1 to 1 1/4 teaspons (I usually use a zester for this, but I just ordered a microplane because I've been told it's much easier!)
  • 1/4 cup (1/2 stick) butter, softened but not melted
  • 1/4 cup apple sauce
  • 1 egg
  • 1/2 cup pure maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries (no need to defrost)
4.5/5 (10 Votes)

Apple Pie Smoothie

Apple Pie Smoothie

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Blend everything until smooth

  • 1 apple, chopped (any kind)
  • 1/2 banana
  • 1/2 cup unsweetened almond milk or regular milk
  • 3/4 cup nonfat vanilla yogurt (regular or Greek)
  • 1 tbsp. walnuts
  • 1/4 tsp. cinnamon
  • Pinch nutmeg
  • Optional: 1 tsp. fresh grated ginger or a generous pinch of ground ginger
4.6/5 (13 Votes)