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Recipes
Ginger Snap
By SapphireBlu957
Spice up store-bought eggnog with a dash of Captain Morgan rum and ginger brandy
- 3/4 ounce(s) Captain Morgan Original Spiced Rum
- 1/2 ounce(s) ginger brandy
- 4 ounce(s) eggnog
Slow Cooker Red Bean, Sausage and Rice Soup
By SapphireBlu957
Full of flavorful, filling ingredients
- 1 clove(s) (medium) garlic clove(s), minced
- 1 medium uncooked red onion(s), chopped
- 1 rib(s) (large) uncooked celery, rib, chopped
- 1 medium green pepper(s), chopped
- 15 oz canned kidney beans, dark-variety, rinsed and drained
- 14 1/2 oz canned diced tomatoes, undrained
- 9 oz cooked chicken sausage(s), andouille-style, cut into bite-size pieces
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 6 cup(s) fat free chicken broth
- 1 cup(s) uncooked white rice, converted-variety recommended
No-Fuss Avocado Onion Salad Recipe
By SapphireBlu957
Arrange avocado and onion slices on a large platter
- 3 medium rip avocados, peeled and thinly sliced
- 1 large sweet onion, halved and thinly sliced
- 1/3 c olive oil
- 1/4 c stone ground mustard
- 2 T lemon juice
- 1 T honey
Black Bean and Quinoa Salad
By SapphireBlu957
In a large saucepan, cover the beans with cold water and bring to a boil
- 12 ounces dried black beans, picked over and rinsed
- Salt
- 1 cup quinoa, rinsed
- 3 tablespoons sherry vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 chipotle in adobo, minced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts only, thinly sliced
- 1 small red onion, finely diced
- 1 yellow bell pepper, finely diced
- 1/4 cup chopped cilantro
Slow Cooker Chicken Marsala
By SapphireBlu957
1. Spray 4- to 5-quart slow cooker with cooking spray
- 2 cloves garlic, finely chopped
- 1 tablespoon vegetable oil
- 8 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 jars (6 oz each) Green Giant® sliced mushrooms, drained
- 1 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)
- 1/2 cup water
- 1/4 cup cornstarch
- 3 tablespoons chopped fresh parsley
Quinoa, Mango & Black Bean Salad
By SapphireBlu957
The vibrant colors of this salad—orange, red, black and green—signal that it's loaded with phytochemicals, vita...
- 1/2 cup quinoa, (see Note)
- 1 cup water
- 1/4 cup orange juice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon minced fresh ginger
- 1/8 teaspoon salt
- Pinch of cayenne pepper
- 1 small mango, diced (see Tip)
- 1 small red bell pepper, diced
- 1 cup canned black beans, (see Tips for Two), rinsed
- 2 scallions, thinly sliced
Marinated Pork Chop with Pineapple Salsa
By SapphireBlu957
For the marinade: Blend all the ingredients in a large bowl
- Marinade:
- 1/4 * 1/4 teaspoon lime zest
- 2 * 2 limes, juiced
- 1 * 1 tablespoon honey
- 1 * 1 small shallot, chopped
- 1 * 1 jalapeno, chopped and seeds removed
- 1 * 1 garlic clove, chopped
- 1/2 * 1/2 cup olive oil
- * Salt
- Pineapple Salsa:
- 1/2 * 1/2 pineapple, diced and cored, juices reserved
- 1 * 1 tomato, diced
- 1/2 * 1/2 red onion, minced
- 1/2 * 1/2 small jalapeno, diced
- 1 * 1 tablespoon chopped cilantro leaves
- 1 * 1 lime, juiced
- * Salt and pepper
- 4 * 4 bone-in, center-cut pork chops
Emeril's Kicked-Up Tuna Melts
By SapphireBlu957
Any mild melting cheese, like cheddar or Monterey Jack, will work here
- 4 can(s) (5 ounces each) solid white tuna packed in water, drained
- 1/3 cup(s) mayonnaise, plus more for spreading
- 1/4 cup(s) finely chopped red onion
- 4 teaspoon(s) capers, rinsed and drained
- 1 tablespoon(s) fresh lemon juice
- 1/2 teaspoon(s) coarse salt
- 1 teaspoon(s) ground pepper
- 1/4 teaspoon(s) dried oregano, crumbled between your fingers
- 4 slice(s) crusty bread
- 8 slice(s) (thin) tomato
- 4 slice(s) provolone
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
SuperFoodsRx Blueberry Muffin with Walnuts
By SapphireBlu957
This muffin is a portable meal in itself
- • Vegetable cooking spray
- • 1/2 cup unsweetened applesauce
- • 1/2 cup plain nonfat yogurt
- • 2 egg whites from large eggs
- • 1 large egg
- • 1 teaspoon pure vanilla extract
- • 2 tablespoons pure maple syrup
- • 1/2 cup whole-wheat flour
- • 1/2 cup unbleached all-purpose flour
- • 1 cup old-fashioned oats
- • 1 tablespoon baking powder
- • 1 teaspoon baking soda
- • 1 teaspoon ground cinnamon
- • 1/4 cup dried fruit such as blueberries or cherries
- • 1/2 cup chopped walnuts
- • 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)