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Hazelnut Chicken

Hazelnut Chicken

By

1. Preheat oven to 425°. 2

  • Cooking spray $
  • 2 teaspoons Dijon mustard $
  • 1 large egg $
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/3 cup finely chopped hazelnuts
  • 1 1/2 teaspoons dried rubbed sage
  • 4 (6-ounce) skinless, boneless chicken breast halves $$
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt
  • 4 teaspoons olive oil, divided $
  • 2 tablespoons chopped shallots
  • 3/4 cup unsalted chicken stock $
  • 1/2 cup ruby port or other sweet red wine
  • 1/4 cup dried cranberries $
  • 2 teaspoons balsamic vinegar $
  • 2 teaspoons unsalted butter $
0/5 (0 Votes)

Caribbean Wrap

Caribbean Wrap

By

In a bowl, combine the chicken, mango, black beans, onions, cilantro, garlic and crushed red pepper

  • 2 cups chopped or shredded skinless, boneless white breast meat from a rotisserie chicken (or 1/3 cup dark meat per each cup)
  • 2 cups cubed mango
  • 1 cup low-sodium black beans, drained and rinsed
  • 1/2 cup chopped red onion
  • 8 teaspoons chopped fresh cilantro
  • 8 cloves garlic, chopped
  • Crushed red pepper, generous pinch
  • Four 8-inch 100-calorie whole wheat tortillas
  • 8 cups mixed greens tossed with 10 to 15 pumps spray dressing
  • 1/2 cup roasted macadamia nuts
4.4/5 (7 Votes)

Roasted Squash with Parmesan and Herbs

Roasted Squash with Parmesan and Herbs

By

In a large nonstick skillet, melt butter over medium

  • 2 1/2 tablespoons unsalted butter
  • 2 shallots, diced small
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme leaves
  • 3/4 teaspoon chopped fresh rosemary leaves
  • 6 cups Roasted Spaghetti Squash
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan
  • Coarse salt and ground pepper
4.7/5 (10 Votes)

Chicken Fajita Stuffed Peppers

Chicken Fajita Stuffed Peppers

By

Combine the rub, lime zest and juice, and the oil

  • 1 batch (1 tablespoon) Chef Meg's No Salt Fajita Rub
  • 1 lime, zested and juiced
  • 1 teaspoon vegetable oil
  • 16 ounces boneless chicken breasts cut into strips
  • 1 large sweet or yellow onion, sliced
  • 4 roasted bell peppers or red chili peppers*
  • 1/2 cup fresh corn
  • 1 cup black beans, rinsed and drained
  • 16 grape or cherry tomatoes, sliced
  • 2 tablespoon cilantro, chopped
  • NOTE: Roast your own peppers (Learn how with this video!) or use jarred peppers.
  • 4 servings Chef Meg's Avocado Cream
  • 1/4 cup chopped cilantro
4.4/5 (10 Votes)

Toasted Coconut Chocolate Chunk Cookies

Toasted Coconut Chocolate Chunk Cookies

By

Jackie Mills, MS, RD, Cooking Light APRIL 2010

  • 1 cup flaked sweetened coconut
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 ounces dark chocolate (70% cacao), chopped
  • Cooking spray
4.4/5 (8 Votes)

Easy Blackberry Cobbler

Easy Blackberry Cobbler

By

Southern Living JULY 2008

  • 4 cups fresh blackberries
  • 1 tablespoon lemon juice
  • 1 large egg
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 6 tablespoons butter, melted
  • Whipped cream (optional)
  • Garnish: fresh mint sprig
4.5/5 (16 Votes)

Victoria Sandwich

Victoria Sandwich

By

Makes 6-8 slices Preheat the oven to 180°C/fan 170°C/gas mark 4

  • 225 g soft butter
  • 225 g caster sugar
  • 225 g self-raising flour
  • 2 tsp baking powder
  • 4 large eggs
4.4/5 (18 Votes)

Beef and Bean Chili

Beef and Bean Chili

By

This recipe makes a double batch, so eat one now and freeze the other for later!

  • Seasoning Mix:
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tbsp brown sugar
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • Other Ingredients:
  • 2 tbsp canola oil
  • 1 bell pepper, diced small
  • 1 onion, diced small
  • 2 habanero peppers, diced (stems and seeds removed if desired)
  • 2 tsp garlic, minced
  • 2 lbs lean ground beef (90/10)
  • 1/2 cup beef stock
  • 1 28 oz can tomato puree
  • Seasoning Mix
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 15-oz can pinto beans, rinsed and drained
4/5 (1 Votes)

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

By

Elizabeth Taliaferro, Cooking Light SEPTEMBER 2004

  • 1 cup uncooked quick-cooking wild rice
  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups cubed peeled baking potato
  • 3 cups 2% reduced-fat milk
  • 1/3 cup all-purpose flour
  • 10 ounce light processed cheese, cubed (such as Velveeta Light)
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh parsley (optional)
4.6/5 (8 Votes)

Coconut Quick Bread

Coconut Quick Bread

By

Preheat oven to 325°. Scatter shredded coconut on an ungreased cookie sheet

  • 1 1⁄4 Cup Shredded coconut
  • 2 2⁄3 Cup Flour
  • 1 Cup Sugar
  • 4 Teaspoon Baking powder
  • 1 Teaspoon Salt
  • 1 1⁄2 Cup Milk
  • 1 egg, slightly beaten
  • 2 Tablespoons Peanut oil
  • 1 Teaspoon Coconut extract
0/5 (0 Votes)