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Recipes
Healthified Chicken Curry with Couscous
By SapphireBlu957
57% less fat • 3g more fiber than the original recipe
- Nonstick cooking spray
- 1 large onion, chopped
- 2 teaspoons curry powder
- 1 1/3 cups water
- 2/3 cup whole wheat couscous
- 2 cups chopped cooked chicken breast (about 12 ounces)
- 1 cup Frozen Bagged Sweet Peas
- 1 large red sweet pepper, seeded and chopped
- 1/2 cup light mayonnaise
- 3 tablespoons bottled mango chutney
Buckwheat Pancake and Waffle Mix
By SapphireBlu957
1. Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and stir, using a whisk,...
- 2 cup(s) flour
- 1 1/2 cup(s) buckwheat flour
- 4 teaspoon(s) baking powder
- 2 teaspoon(s) baking soda
- 1/3 cup(s) sugar
- 1 teaspoon(s) salt
Slow Cooker Chicken Enchilada Quinoa
By SapphireBlu957
Slow Cooker Chicken Enchilada Quinoa is simple, healthy, and full of all of those Mexican flavors you crave!
- 1 pound ground chicken
- 1 1/2 cups uncooked quinoa, rinsed
- 1 can (15 ounce) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (15 ounce) diced fire roasted tomatoes
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 or 2 jalapeno peppers, finely chopped (depending o the heat level you want)
- 1 cups water
- 1 can (10 ounces) enchilada sauce
- 2 tablespoons Mexican chili powder
- 1 tablespoon cumin
- 2 teaspoons ground coriander
- 1 cup Mexican blend cheese, shredded
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Sweet Potato-Pecan Casserole
By SapphireBlu957
Preheat the oven to 350 degrees F
- Cooking spray
- 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
- 1/3 cup honey
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Kosher salt
- 1 tablespoon packed dark brown sugar
- 1/3 cup finely chopped pecans
Green Bean-Tomato Salad with Herbs
By SapphireBlu957
Combine green beans and cherry tomatoes with tarragon, thyme, and chives for a light, delicious side dish
- 2 pound(s) green beans
- 1 1/2 teaspoon(s) Dijon mustard
- 2 tablespoon(s) red wine vinegar
- 1/4 cup(s) extra-virgin olive oil
- 1 tablespoon(s) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 tablespoon(s) chopped tarragon
- 1 tablespoon(s) snipped chives
- 1/2 teaspoon(s) chopped thyme leaves
- 1/2 pound(s) cherry tomatoes, halved
Healthy Pancake Mix
By SapphireBlu957
With this mix on hand, you can enjoy homemade pancakes on busy weekday mornings
- 2 1/2 cup(s) whole-wheat flour
- 1 cup(s) buttermilk powder (see Tips & Techniques)
- 5 tablespoon(s) dried egg whites, such as Just Whites (see Tips & Techniques)
- 1/4 cup(s) sugar
- 1 1/2 tablespoon(s) baking powder
- 2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1 cup(s) flaxseed meal (see Tips & Techniques)
- 1 cup(s) nonfat dry milk
- 1/2 cup(s) wheat bran, or oat bran
- 1 1/2 cup(s) nonfat milk
- 1/4 cup(s) canola oil
- 1 tablespoon(s) vanilla extract
Hunt's® Beef and Barley Stew
By SapphireBlu957
A slow cooker beef stew recipe with barley, tomatoes and vegetables for a hearty entree
- PAM® Original No-Stick Cooking Spray
- 3-1/2 cups lower sodium beef broth
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
- 1 can (6 oz each) Hunt's® Tomato Paste
- 1/2 teaspoon onion salt
- 1 pound cubed beef stew meat
- 1 cup sliced carrots
- 1 cup sliced celery
- 3/4 cup quick cook barley, uncooked
- 1/4 teaspoon granulated sugar
Shrimp, Tortellini & Spinach
By SapphireBlu957
COOK pasta in large saucepan as directed on package
- 1 pkg. (9 oz.) refrigerated cheese tortellini
- 1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
- 2 cloves garlic, minced
- 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
- 3/4 lb. cooked cleaned medium shrimp
- 1 bag (6 oz.) baby spinach leaves
- 1/4 cup chopped fresh basil
- 2 Tbsp. Grated Parmesan Cheese
Slow-Cooker Black Bean-Mushroom Chili
By SapphireBlu957
Black beans, earthy mushrooms, and tangy tomatillos combine with a variety of spices and smoky chipotles to create ...
- 1 pound(s) (2 1/2 cups) dried black beans, rinsed
- 1 tablespoon(s) extra-virgin olive oil
- 1/4 cup(s) mustard seeds
- 2 tablespoon(s) chili powder
- 1 1/2 teaspoon(s) cumin seeds or Ground cumin
- 1/2 teaspoon(s) cardamom seeds or ground cardamom
- 2 medium onions, coarsely chopped
- 1 pound(s) mushrooms, sliced
- 8 ounce(s) tomatillos (see Tips & Techniques), husked, rinsed and coarsely chopped
- 1/4 cup(s) water
- 5 1/2 cup(s) mushroom broth or vegetable broth
- 1 can(s) (6 ounce) tomato paste
- 1 tablespoon(s) minced canned chipotle peppers in adobo sauce (see Tips & Techniques)
- 1 1/4 cup(s) grated Monterey Jack or pepper Jack cheese
- 1/2 cup(s) reduced-fat sour cream
- 1/2 cup(s) chopped fresh cilantro
- 2 limes, cut into wedges
Warm Chocolate Tart
By SapphireBlu957
To make the tart: Preheat oven to 350 degrees
- For the tart:
- 1 6-7 inch sweet pie crust (recipe follows)
- 1/2 cup heavy whipping cream
- 1/3 cup milk
- 8 ounces semi-sweet chocolate
- 2 whole eggs
- For the sweet pie crust:
- 1 1/4 cups unbleached flour
- 1/4 cup evaporated cane juice or sugar
- Pinch of sea salt
- 2 tablespoons soft unsalted butter
- 1/4 teaspoon vanilla extract
- 1 whole egg
- 1 - 3 T cold water