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Recipes
Broccoli Cauliflower Salad
By á-32
Toss together and refrigerate 2-3 hours
- 1 Head Cauliflower- cut to flowerets
- 1 Head Broccoli – cut to flowerets
- 1-1/2 C Cider Vinegar
- 1-1/2 C Olive Oil
- 1 T Fresh Dill – chopped
- 1 T Accent
- 1 T Garic Powder
- 1 T Pepper
Pot Pie
By á-32
Preparation Preheat the oven to 375 F
- 4 Tablespoons Butter
- 1/2 cups Finely Diced Onion
- 1/2 cups Finely Diced Carrot
- 1/2 cups Finely Diced Celery
- 3 cups Shredded Cooked Chicken Or Turkey
- 1/4 cups Flour
- 3 cups Low-sodium Chicken Broth, Plus More If Needed
- Splash Of White Wine (optional)
- 1/4 teaspoons Turmeric
- Salt And Pepper, to taste
- Chopped Fresh Thyme To Taste
- 1/4 cups Half-and-half Or Cream
- 1 whole Unbaked Pie Crust
- 1 whole Egg
- 2 Tablespoons Water
Mixed Berry Pizza
By á-32
The fresh fruit shines through in this colorful dessert pizza
- 1 tube (8 ounces) refrigerated reduced-fat crescent rolls
- 11 ounces reduced-fat cream cheese
- 1/2 cup apricot preserves
- 2 tablespoons confectioners' sugar
- 2 cups sliced fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
POMEGRANATE, PEAR AND AVOCADO SALAD
By á-32
This pomegranate, pear and avocado salad is full of delicious fresh flavors
- SALAD INGREDIENTS:
- 1 head Romaine lettuce, washed and roughly-chopped into bite-sized pieces
- 1 ripe pear, cored and diced
- 1 avocado, peeled, pitted and diced
- 2/3 cup shelled pistachios
- 2/3 cup crumbled goat cheese (or blue cheese, or feta cheese)
- 1/2 cup diced red onion (about half of a small red onion)
- seeds from 1 pomegranate (here is a tutorial for how to open and de-seed a pomegranate)
- citrus vinaigrette (see below)
- CITRUS VINAIGRETTE INGREDIENTS:
- 1/3 cup orange juice (freshly-squeezed, if possible)
- 1/4 cup white balsamic vinegar (or white wine vinegar)
- 1 tablespoon honey, if needed to sweeten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1/3 cup olive oil
Creamy Mashed Potatoes
By á-32
Preheat the oven to 350 degrees F
- 2 sticks butter, softened, plus more for pan
- 5 pounds russet or Yukon gold potatoes
- One 8-ounce package cream cheese, softened
- 1 cup heavy cream
- 1/2 to 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Clean Eating Striped Bass with Tomatillo Sauce » Clean Eating
By á-32
Prepare sauce: Preheat broiler to high
- 1 cup quinoa, rinsed
- 1/2 tsp sea salt, divided
- 1 pint grape tomatoes, halved
- 4 scallions, thinly sliced
- Fresh ground black pepper, to taste
- 4 6-oz boneless, skin-on striped bass or black sea bass fillets
- SAUCE
- Olive oil cooking spray
- 3/4 lb tomatillos (about 6 or 7), husks removed
- 2 jalapeño peppers
- 4 cloves garlic, unpeeled
- 1/2 small onion, chopped
- 1/2 packed cup fresh cilantro (leaves and thin stems), plus additional for garnish
- Juice 1 lime
- 1/8 tsp sea salt
Dumplings
By á-32
Mix together the dry ingredients
- 2 cups sifted flour, 1 teaspoon salt, 3 teaspoons baking powder, 4 tablespoons shortening, 1 cup of buttermilk or soured milk.
Spicy Turkey Meatloaf
By á-32
1. Preheat oven to 350°. 2
- 1 tablespoon butter
- 2 cups chopped onion
- 1 (8-ounce) package presliced mushrooms
- 3 garlic cloves, chopped
- 3/4 cup panko (Japanese breadcrumbs)
- 1/4 cup fat-free, less-sodium chicken broth
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground turkey breast
- 1 large egg, lightly beaten
- Cooking spray
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
Todd English's pumpkin lasagna with ginger cream
By á-32
1. Core pumpkins and toss with maple, oil, salt and pepper, Roast at 400 degrees for about 40 minutes until cooked,...
- 1/2 cup maple syrup
- 3 tbsp blended oil
- 10 tbsp unsalted butter
- 6 ea. sugar pumpkins
- 1 Lb fresh ricotta
- 3/4 cup parmesan cheese
- 1 tbls chopped parsley
- 1 tsp fresh grated nutmeg
- Extra virgin olive oil
- 1 dozen fresh sage pasta sheets cut in squares (substitute dry pasta)
- 1 qt cream
- 1 ea fresh ginger rough chopped
- 1/2 lb of Hazelnuts chopped
- 18 sage leaves
SLOW-COOKER SALSA CHICKEN!
By á-32
Nutrition Info: Calories: 164
- 2 lbs. (32 oz.) chicken breasts, boneless and skinless
- 1 cup salsa, (homemade is best of course)
- 1 cup petite diced canned tomatoes (choose low-sodium or better stew some of your own!)
- 2 tbsp. taco seasoning
- 1 cup onions, diced fine
- 1/2 cup celery diced fine
- 1/2 cup carrots, shredded (you can leave these out if you are concerned about the carbs)
- 3 tbsp. sour cream, reduced fat (Or use greek yogurt!)