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Recipes
Creamy Tomato Tortellini Soup
By bonitariley
Yield: Serves 6-8 Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Creamy tomato soup with
- Ingredients:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 2 bay leaves
- Dash of crushed red pepper flakes
- 2 (28 oz) cans diced tomatoes
- 1 (32 oz) container vegetable broth
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
- 1/2 cup plain Greek yogurt
- 2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni)
- Grated Parmesan cheese and fresh basil, for garnish, optional
Cheesy Quinoa Mac & Cheese
By bonitariley
Quinoa
- 1 1/2 cups quinoa, rinsed and drained
- Veggies of your choice (optional)
- good pinch of salt
- a few grinds of seasoning salt
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup soy milk or non-fat milk
- 1 1/2 cups grated Cheddar cheese, more for sprinkling
- Optional- Crushed Red Pepper, Panko Bread crumbs for topping
- Toppings (optional)- salsa, hot sauce, sour cream, scallions
Crispy and Tender Awesome Wings
By bonitariley
Hot Wings
- Ingredients
- 1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot®)
- 1/2 cup butter
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 (4 pound) frozen chicken wing sections, thawed
- 1/2 cup butter
- 1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot®)
Breakfast Pita Pocket
By bonitariley
Egg and spinach pita pocket
- Natural spray oil
- 2 cups packed baby spinach (or 1 cup frozen, then thawed and squeezed)
- 3 eggs, beaten
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper, more to taste
- 1/3 cup grated mozzarella cheese
- 2 whole wheat pitas, warm
Banana Breakfast Smoothie
By bonitariley
Banana Breakfast Smoothie
- 2 large bananas sliced and frozen
- 3/4 cup Greek-style yogurt 220g
- 1/2 cup almond milk 120ml
- 2 tablespoons honey maple syrup, or agave
Quinoa Chili
By bonitariley
It’s been a bit warm here in San Francisco but I’ve been wanting to make chili for weeks now
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 cups cooked quinoa
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (4.5-ounce) can diced green chiles
- 1 1/2 tablespoons chili powder, or more, to taste
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons sugar
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- Kosher salt and freshly ground black pepper, to taste
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups corn kernels
- 3 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime
- 1 avocado, halved, seeded, peeled and diced
Seafood Bisque
By bonitariley
Seafood Bisque
- Seafood Bisque
- One 11 ounce of condensed soup (low sodium variety can be substituted)
- One 14 ounce can of coconut milk (THAI Kitchen Lite Coconut Milk has fewer calories)
- 8 ounces or 1 1/2 cups of cooked shrimp (tail removed), crab and/or lobster meat (imitation crab can be used)
- 2 tablespoons dry sherry (optional)
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives (fresh or dried)
- Feel free to substitute other shellfish and add additional vegetables.
- Can substitute 1 cup whole milk or half and half
Macha Green Tea Smoothie
By bonitariley
1.Put banana and ice cubes in an electric blender/mixer or Nutribullet
- Banana
- 5 ice cubes
- 3/4 to 1 cup unsweetened almond milk (or cow's milk, coconut milk, etc)
- 1 tsp. matcha green tea powder
Honey Chicken
By bonitariley
Chicken
- 1 1/2 pounds skinned and boned chicken breasts
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon garlic powder
- 2 cups canola oil
- Honey Sauce
- 1/2 cup honey
- 1/2 teaspoon soy sauce
- 2 garlic cloves, minced
Cream Of Asparagus Soup
By bonitariley
Soup
- 2 tablespoons canola oil
- Leftover asparagus stems from 1 bunch of asparagus
- 1/2 cup chopped yellow onion
- 2 cups milk
- 1 tablespoon chopped fresh parsley leaves
- 1 can cream of potato soup
- 2 tablespoons sour cream
- Salt and pepper