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Recipes
Shaved Zucchini Salad with Parmesan Pine Nuts
By SapphireBlu957
This no-cook salad is a refreshing (and lovely) way to use up lots of zucchini—and also impress your dinner guest...
- 1/3 * 1/3 cup extra-virgin olive oil
- 2 * 2 tablespoons fresh lemon juice
- 1 * 1 teaspoon coarse kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/4 * 1/4 teaspoon dried crushed red pepper
- 2 * 2 pounds medium zucchini, trimmed
- 1/2 * 1/2 cup coarsely chopped fresh basil
- 1/4 * 1/4 cup pine nuts, toasted
- * Small wedge of Parmesan cheese
Blueberry-Lemon Tiramisu
By SapphireBlu957
From lemon(s), grate 1 1/2 teaspoons peel and squeeze 1/4 cup juice
- 1 lemons (up to 2)
- 3 3/4 cup(s) blueberries
- 3/4 cup(s) sugar
- 4 tablespoon(s) water
- 1 container(s) (17.6-ounce ) nonfat Greek yogurt
- 1 package(s) (3-ounce) ladyfingers
- Mint sprig for garnish
Lentil Barley Stew
By SapphireBlu957
A bowl of this stew satisfies hunger and helps stabilize blood sugar levels
- 8 cups water
- 1 cup dry lentils
- 1/2 cup pearl barley
- 2 carrots, scrubbed and cut into large chunks
- 2 stalks celery, chopped
- 1 large yellow onion, chopped
- 1 clove garlic, pressed or chopped fine
- 2 bay leaves
- 2 1/2 tsp. ground cumin
- 1 1/2 tsp. ground thyme
- 1 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. black pepper
Double Peanut Butter-Chocolate Chewies
By SapphireBlu957
These soft chocolate cookies have a big peanut flavor since they use both peanut butter and peanut butter chips
- 1 cup(s) chunky natural peanut butter
- 1/4 cup(s) canola oil
- 1/2 cup(s) packed dark brown sugar
- 1/2 cup(s) granulated sugar
- 2 large eggs
- 3 tablespoon(s) low-fat plain yogurt
- 1 tablespoon(s) vanilla extract
- 3/4 cup(s) all-purpose flour
- 1/3 cup(s) unsweetened cocoa powder
- 1/4 cup(s) rolled oats
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/4 cup(s) semisweet chocolate chips
- 1/4 cup(s) trans-fat-free peanut butter chips, such as Sunspire
- 1/4 cup(s) turbinado sugar (see Tips & Techniques)
Salmon Salad Sandwich
By SapphireBlu957
Salmon salad served on tangy pumpernickel bread makes for an easy dinner — a double batch will give you lunch the...
- 2 can(s) (6- to 7-ounce) boneless, skinless wild Alaskan salmon, drained
- 1/4 cup(s) minced red onion
- 2 tablespoon(s) lemon juice
- 1 tablespoon(s) extra-virgin olive oil
- 1/4 teaspoon(s) freshly ground pepper
- 4 tablespoon(s) reduced-fat cream cheese (Neufchâtel)
- 8 slice(s) pumpernickel bread, toasted
- 8 slice(s) tomato
- 2 large leaves romaine lettuce, cut in half
Chocolate Sweet Hearts
By SapphireBlu957
These crisp, delicate cookies have less than 50 calories each
- 1 cup all-purpose flour, (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces bittersweet or semisweet chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 1/2 cup packed light-brown sugar
- 1 large egg
Baked Salmon with Tomatoes, Spinach & Mushrooms
By SapphireBlu957
HEAT oven to 375°F. PLACE fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray
- 4 salmon fillets (1 lb.)
- 2 cups chopped fresh spinach leaves
- 1 cup sliced fresh mushrooms
- 1 tomato, chopped
- 1/3 cup KRAFT Sun-Dried Tomato Dressing
Roasted Salmon with Spicy Cauliflower
By SapphireBlu957
1. Preheat oven to 450 degrees
- 4 garlic cloves
- 2 to 4 anchovy fillets (optional)
- 1/4 to 1/2 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 2 tablespoons anchovy oil (from can of anchovies) or olive oil
- 1 head cauliflower (about 2 pounds), cored and cut into large florets
- 4 skinless salmon fillets, (6 to 8 ounces each)
- 4 thin lemon slices, halved, plus 4 wedges, for serving
Hearty Lentil Stew
By SapphireBlu957
Coconut adds a sweet touch, and cumin a dash of spice (plus antioxidants), to a dish loaded with heart-healthy fibe...
- 1 * 1 cup(s) lentils, picked through and rinsed
- 1 * 1 can(s) (14- to 14.5-ounce ) lower-sodium chicken broth (about 1 3/4 cup)
- 1 * 1 tablespoon(s) vegetable oil
- 1 * 1 tablespoon(s) cumin seeds
- 2 * 2 shallots, thinly sliced
- 1/3 * 1/3 cup(s) sweetened shredded coconut
- 1 * 1 large (10-ounce) Yukon gold potato, peeled and cut into 1/4-inch cubes
- 6 * 6 ounce(s) baby spinach
- 1/4 * 1/4 teaspoon(s) salt
Moroccan-Spiced Cod
By SapphireBlu957
Preheat oven to 400 degrees
- 4 cod filets, about 3 to 4 ounces each
- 1 tablespoon extra virgin olive oil
- Juice from 1 fresh lemon
- 1 tablespoon ground cumin
- 1 teaspoon cinnamon
- 1 clove garlic, peeled and minced
- 1/4 teaspoon sea salt
- dash red or black pepper
- 1 medium yellow onion, cut into thin slices