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Recipes
Pork Tenderloin Medallions and Balsamic Reduction
By erinp
Cooking Light, JULY 2011 5 WW Points per serving
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1 cup balsamic vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon Dijon mustard
- Cooking spray
- 1 (1-pound) pork tenderloin, cut into 12 slices
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Baked Ziti and Summer Veggies
By erinp
Cooking Light, JULY 2011 8 WW Points per serving
- 4 ounces uncooked ziti
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 cups chopped tomato
- 2 garlic cloves, minced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 3/4 teaspoon salt, divided
- 1/8 teaspoon crushed red pepper
- 1/4 cup (2 ounces) part-skim ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
By erinp
Recipe courtesy Tyler Florence
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Spicy Black Beans, recipe follows
- Yellow Rice, recipe follows
- Guacamole, optional
- 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- Kosher salt
- freshly ground black pepper
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Warm Black-Eyed Peas and Bacon Vinaigrette
By erinp
To make the vinaigrette, cook the diced bacon until crisp, about 5 minutes
- 6 slices bacon, diced
- 1 TBS chopped shallots
- 1/2 tsp minced garlic
- 1/2 tsp dried or 1 tsp fresh thyme
- freshly ground black pepper
- 1 cup cooked (or canned) black-eyed peas
- 1/4 cup red wine vinegar
- 2 TBS light brown sugar
- 1/4 cup canola oil
- 1/4 tsp Kosher salt
Granola
By erinp
Preheat the oven to 250 degrees
- 3 1/2 cups rolled oats (if you want bars use steel cut oats so it will stick together better)
- 1 cup raw sliced almonds
- 1 cup raw cashew pieces (or walnuts or pecans)
- 1 cup unsweetened shredded coconut (I could only find unsweetened at Earth Fare, which is similar to Whole Foods)
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon grated or ground nutmeg
- 6 tablespoons unsalted butter
- 1/2 cup honey
- 2 teaspoons vanilla extract
- Also need – parchment paper
Baked Pumpkin Oatmeal
By erinp
Preheat the oven to 350˚ F
- 1 cup steel cut oats
- 6 tbsp. unsalted butter, divided
- 4 cups very hot water
- 2 medium apples, chopped
- 1/2 cup plus 2 tbsp. brown sugar, lightly packed, divided
- 2 1/4 tsp. ground cinnamon, divided
- 3 cups old-fashioned oats
- 1/4 cup maple syrup
- 1 tsp. salt
- 1/4 tsp. ground nutmeg
- Dash ground cloves
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 2 tsp. vanilla extract
Peppermint Brownies
By erinp
Preheat the oven to 350° F
- 8 oz. unsweetened chocolate, coarsely chopped
- 1 1/2 cups unsalted butter
- 3 cups sugar
- 6 large eggs
- 1 1/2 tsp. peppermint extract
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 2 cups all-purpose flour
- 4 (1.55 oz) milk chocolate bars, broken into segments
- 1 bag Hershey’s Candy Cane Kisses, wrappers removed and coarsely chopped
Jello Salad
By erinp
Mix and refrigerate 1 hour
- 24 oz small curd cottage cheese
- 12 oz whipped topping
- 1 large can fruit, your choice
- same jello flavor as fruit (2 small boxes, 1 large)
Taco Seasoning
By erinp
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin...
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
Chicken with Brussels Sprouts, Mustard Sauce and Rosemary Potatoes
By erinp
Robin Bashinsky, Cooking Light DECEMBER 2011
- Potatoes:
- 2 tablespoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 1/4 cup unfiltered apple cider
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons butter, divided
- 1 tablespoon chopped fresh flat-leaf parsley
- 12 ounces Brussels sprouts, trimmed and halved
- 1 Tbs olive oil
- 1 tsp chopped fresh thyme
- 1/2 tsp minced fresh rosemary,
- 1/4 tsp salt
- 1/4 tsp pepper
- 12 oz quartered red potatoes