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Recipes
Pumpkin Poppers
By ShoDav
Preheat oven to 350 degrees and prepare mini muffin pans (will make 30-36)
- For poppers:
- 1 3/4 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/3 cup apple sauce + 2 tablespoons oil
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/2 cup milk
- For coating:
- 1 stick of unsalted butter, melted
- 2/3 cup granulated sugar
- 2 tsp cinnamon
Recipe: Deviled Eggs
By ShoDav
Slice eggs in half lengthwise and place yolks in a small bowl
- 6 eggs, hard boiled and peeled (I boil them lightly for 15 minutes)
- 4 teaspoons sour cream
- 1 tablespoon olive oil
- 1/2 teaspoon yellow (prepared) mustard
- 1/8 teaspoon salt
- Paprika for garnish
Cream Of Mushroom Soup
By ShoDav
Saute the mushrooms in the oil
- 1 pound mushrooms, sliced
- 4 cups chicken broth (no sugar added, low sodium is good. Home made is best)
- 2 teaspoons olive oil
- 1/4 cup whole wheat pastry flour
- 1 tablespoons balsamic vinegar
- 2 cups milk or unsweetened organic soy milk
Clean Eating Ranch Dressing
By ShoDav
Using a whisk, mix all ingredients together in a bowl until smooth and evenly blended
- 5 tablespoons low-fat buttermilk
- 3 tablespoons non-fat plain Greek yogurt
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/2 teaspoon salt
- Pepper to taste
Herb Baked Butternut Squash
By ShoDav
DCut the squash in half. Clean out the seeds, peel and slice to about 1/4 inch thickness
- 1 butternut squash (any size)
- Olive oil
- Garlic powder
- Marjoram
- Parsley
- Onion Powder
- Salt & Pepper to taste
Steak w/ Mixed Mushroom Saute
By ShoDav
In a large skillet or sauté pan (not nonstick), heat oil on medium-high
- 1 tbsp olive oil
- 4 5-oz top loin steaks, about 3/4-inch thick, trimmed of visible fat
- 1/2 tsp fine sea salt
- 1/2 tsp fresh ground black pepper
- 4 cloves garlic, smashed
- 1 lb mixed mushrooms (Blend to try: white, portobello, shiitake, chanterelle and trumpet), cleaned, trimmed and cut into 1/4-inch slices
- 1 tbsp chopped fresh thyme, plus additional sprigs for garnish
- 1/2 cup low-sodium beef broth
- 1 tsp low-sodium soy sauce
Whole-Wheat Banana Nut Muffins
By ShoDav
Preheat the oven to 350 degrees F
- 1 1/2 cups whole-wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 eggs
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup unsweetened apple sauce
- 1/3 cup pure maple syrup
- 2 very ripe bananas, peeled (the riper they are the sweeter they'll be)
- 1/2 cup chopped walnuts (optional)
Turkey Spinach Feta Burgers
By ShoDav
In a sauté pan heat coconut oil to medium heat
- 1 1/4 lb. ground turkey
- 1 tbsp. coconut oil
- 1/3 cup red onions, finely chopped
- 1 1/2 cups spinach, chopped
- 3/4 cup zucchini, finely chopped
- 2-3 garlic cloves, minced
- 1 tsp. oregano, dried
- 1 tsp. basil, dried
- 1/2 cup feta cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
Creamy Chicken Quinoa and Broccoli Casserole
By ShoDav
Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it ...
- 2 cups reduced sodium chicken broth
- 1 cup milk (I used 2%)
- 1 teaspoon poultry seasoning
- 1/2 cup flour
- 2 cups water, divided
- 1 cup uncooked quinoa, rinsed
- 1/4 cup cooked, crumbled bacon (optional... sort of)
- 1 pound boneless skinless chicken breasts
- 2 teaspoons seasoning (like Emeril's Essence or any basic blend you like)
- 1/4 cup shredded Gruyere cheese (any kind will work)
- 3 cups fresh broccoli florets
Chicken Enchiladas
By ShoDav
1. Preheat the oven to 350 degrees
- Whole-wheat tortillas
- 1 package boneless, skinless chicken breasts
- 1 8 oz container of cream cheese
- 1 can of Rotel
- Half of a white onion, diced
- Cumin
- Homemade Cream of Chicken Soup*
- 1 can diced chiles
- 8 oz greek yogurt (in place of sour cream)
- 1 can red enchilada sauce
- 1 bunch green onions, chopped
- Shredded cheese (cheddar or Mexican)