Bonitariley's profile page
Recipes
Spicy, Sweet and Sticky Chicken
By bonitariley
Chicken Thighs
- FOR THE SPICE RUB
- 2 teaspoons , or to taste, chili powder
- 1 teaspoon or to taste , paprika
- 1 teaspoon ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- FOR THE HONEY SAUCE
- 1/3 cup honey
- 1 tablespoon apple cider vinegar
- FOR THE CHICKEN
- 1 tablespoon unrefined , cold pressed coconut oil
- 6 to 8 boneless , skinless chicken thighs
- green onions , for garnish
Spicy Quinoa-Crusted Chicken Fingers
By bonitariley
Chicken Fingers
- Since this recipe uses cooked, cooled quinoa, it would also be a great use for leftover quinoa. You will need about 1 1/2 cups of cooked quinoa for this recipe.
- 600 grams (1.3 lbs) boneless, skinless chicken breast, cut into 1" strips
- 1 cup water
- 1/2 cup quinoa
- 1 tablespoon chili powder
- 1/4 - 1/2 teaspoon cayenne pepper (for a little heat, stick to the 1/4 teaspoon)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup white rice flour
- 1/3 cup cornstarch
- 1 teaspoon salt
- 2 large eggs, beaten
- 1 tablespoon lime juice
- 2 small avocados, peeled and pitted
- 1/4 cup loosely packed cilantro leaves (no stems)
- 1 tablespoon lime juice
- 1 clove garlic, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
Skinny Chicken Fried Rice
By bonitariley
Prep time: 10 minutes Cook time: 25 minutes Yield: 6 servings Serving size: 1¼ cup Per Serving (1¼ cup): Ca
- 2 cups reduced-sodium chicken stock
- 1 cup water
- 3/4 lb boneless, skinless chicken breasts
- 2 Tbsp sesame oil
- 1 cup onion, chopped
- 2 cups frozen peas + carrots
- 2 cloves garlic, minced
- 2 eggs
- 2 pouches of Uncle Ben’s® Brown Ready Rice – Whole Grain Brown (4 cups total)
- 1/4 cup reduced-sodium soy sauce
- 20 scallion stalks, chopped + divided (about 1 cup)
Stuffed Green Peppers
By bonitariley
Preheat oven to 400 degrees F (200 degrees C)
- 1 cup uncooked white rice
- 1 (15 ounce) can black beans, drained and rinsed
- 1 tablespoon chili powder
- 4 green bell peppers
- 16 slices Swiss cheese
- 1 (15 ounce) can tomato sauce
Low-Carb Zucchini Lasagna Roll-Ups
By bonitariley
Low-Carb Zucchini Lasagna Roll-Ups
- 4 large zucchini
- 15 oz ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 1/2 cups mozzarella cheese, shredded (divided)
- 1 large egg
- 2 cups marinara (home-made or store-bought)
- salt & pepper to taste
- 1 tablespoon olive oil
Hoisin-Glazed Salmon
By bonitariley
This recipe makes This recipe makes Preheat the oven to 400°F
- 3 tablespoons hoisin sauce
- 3 tablespoons pure maple syrup
- 1 tablespoon white wine or rice vinegar
- 1 teaspoon fresh grated ginger
- 4 six-ounce salmon fillets
Risotto with Hubbard Squash
By bonitariley
Serves: 4 | Active Time: 40 mins | Total Time: 40 mins Nutrition Info: Each serving (1 1/2 cups) c...
- 3 cups Food You Feel Good About Chicken Culinary Stock
- 1/4 cup white wine
- 1 Tbsp Wegmans Basting Oil
- 1 cup chopped onions
- 1 cup Italian Classics Arborio Rice
- 6 Tbsp Squash Puree, divided (see related recipe)
- 1/4 cup grated Grana Padano cheese
- Salt and pepper to taste
Broccoli Soup
By bonitariley
Melt 4 tablespoons butter in heavy medium pot over medium-high heat
- 4 tablespoons butter, room temperature
- 1 1/2 pounds fresh broccoli
- 1 large onion, chopped
- 1 carrot, chopped
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1/2 cup cream
- Homemade Croutons, recipe follows
- Day old French bread
- Olive oil
- Salt and freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Wild Salmon Salad
By bonitariley
This recipe makes This recipe makes In a small bowl add the salmon, mayonnaise, mustard, and onion (if using), an...
- 6 ounces canned wild salmon
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon Dijon mustard (or more if desired)
- 2 tablespoons minced onion (optional)
Tuscan White Bean Soup
By bonitariley
Bean and Sausage Soup
- 2 tablespoons olive oil
- 1/2 pound Italian-style chicken sausage or Italian-style turkey sausage, casing removed
- 1 onion, diced (about 1 1/2 cups)
- 1/2 cup dry white wine
- 1 carton (32 ounces) Swanson® Tuscan Chicken Flavor Infused Broth
- 20 ounces kale (about 1 bunch), cut into thin strips (about 6 cups)
- 1 can (about 15 ounces) white cannellini beans, rinsed and drained
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parm