Jeknudson's profile page
Recipes
Coconut Snowballs
By jeknudson
1. Preheat oven to 400°. Beat butter and sugar at medium speed with an electric mixer until creamy
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure coconut extract or vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- Parchment paper
- 4 ounces white chocolate, chopped and melted according to package directions
- Garnish: shaved coconut
Chicken Enchiladas Verdes
By jeknudson
1. Preheat oven to 425°F
- ¼ cup all-purpose flour
- 1 cup unsalted chicken broth, divided
- 2 cups tomatillo salsa
- 1 teaspoon ground cumin
- ½ cup chopped fresh cilantro, divided
- 3 cups shredded cooked chicken breast
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 3 ounces reduced-fat cream cheese
- 12 (5 inch) corn tortillas
- ½ cup shredded Mexican cheese blend
- ½ cup chopped tomato
- 6 tablespoons reduced-fat sour cream
Lemony Greek Chicken Soup
By jeknudson
Step 1 Heat oil in a Dutch oven over medium-high
- 1 tablespoon olive oil
- 3 /4 cup cubed carrot
- 1 /2 cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- 3 /4 teaspoon crushed red pepper
- 6 cups unsalted chicken stock
- 1 /2 cup uncooked whole-wheat orzo
- 3 large eggs
- 1 /4 cup fresh lemon juice
- 3 cups shredded rotisserie chicken
- 3 cups chopped baby spinach
- 1 1/4 teaspoons kosher salt
- 1 /2 teaspoon black pepper
- 3 tablespoons chopped fresh dill
Chicken Satay Noodle Salad (Rachel Ray)
By jeknudson
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 pound whole wheat spaghetti
- 1/3 cup peanut butter, softened
- 2 tablespoons honey
- 1/4 cup tamari (dark soy sauce)
- Juice of 2 limes
- 1 teaspoon hot pepper sauce (eyeball it)
- 1 clove garlic, grated
- 3 tablespoons vegetable oil (eyeball it)
- 2 cups skinned and sliced rotisserie chicken
- 1 cup packed fresh spinach, thinly sliced
- 1/3 cup shredded carrots (a generous handful)
- 4 scallions, thinly sliced on an angle
- 1/4 cup chopped peanuts
- 2 tablespoons chopped cilantro or parsley
Skillet Chicken with Roasted Potatoes and Carrots
By jeknudson
1. Preheat oven to 425°. 2
- 1 tablespoon olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 ounces baby carrots
- 8 ounces small red potatoes, halved
- 1 tablespoon chopped fresh thyme
- 8 thin lemon slices, seeds removed
- 1 1/2 cups whole milk, divided
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons grated lemon rind
- 3/4 cup unsalted chicken stock (such as Swanson)
- 1/3 cup fresh flat-leaf parsley
Apple, Cheddar & Mushroom Monte Cristos
By jeknudson
Heat 2 skillets over medium to medium-high
- 6 tablespoons butter, plus more as needed
- 1/2 pound large white mushrooms, sliced
- 2 apples, such as Braeburn or Jonagold, peeled and thinly sliced
- 1 tablespoon fresh thyme, chopped
- Salt and pepper
- A pinch freshly grated or ground nutmeg
- 1/4 cup Calvados or other brandy
- 1/2 cup creme fraiche
- 2 tablespoons Dijon mustard
- 8 slices good-quality whole-wheat bread
- 16 thin slices cheddar
- 3 eggs
- 1/2 cup whole milk
Sausage and Mushroom Pasta With Butternut Squash
By jeknudson
Step 1 Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring ofte...
- 6 ounces reduced-fat ground pork sausage (such as Jimmy Dean)
- 1 (8-oz.) pkg. sliced fresh cremini mushrooms
- 1 cup chopped yellow onion
- 1 cup 1/4-inch-cubed butternut squash
- 3 tablespoons chopped fresh sage
- 1 1/2 tablespoons chopped garlic
- 1 /3 cup dry white wine
- 8 ounces refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips
- 1 cup unsalted chicken stock
- 3 tablespoons heavy cream
- 1 /2 teaspoon kosher salt, divided
- 1 /2 teaspoon black pepper, divided
- 1 /2 cup finely chopped fresh flat-leaf parsley
- 3 tablespoons unsalted roasted pumpkin seed kernels (pepitas), chopped
- 2 tablespoons pecorino Romano cheese, grated
- 1 teaspoon lemon zest
Chicken and Broccoli Braid
By jeknudson
Preheat oven to 375 degrees F (190 degrees F)
- 2 cups diced, cooked chicken meat
- 1 cup fresh broccoli, chopped
- 1/2 cup red bell pepper, chopped
- 1 clove crushed garlic
- 1 cup shredded Cheddar cheese
- 1/2 cup mayonnaise
- 2 teaspoons dried dill weed
- 1/4 teaspoon salt
- 2 tablespoons slivered almonds
- 1/4 cup diced onion
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 egg white, beaten
Mediterranean Turkey Meatloaf
By jeknudson
Preheat oven to 350 degrees
- 1 lb ground turkey
- 1 cup chopped fresh spinach
- 1 ⁄2 cup crumbled feta cheese
- 2 eggs
- 4 tablespoons minced shallots
- 4 tablespoons unseasoned breadcrumbs
- 1 ⁄2 teaspoon ground coriander
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon fresh ground pepper
Roasted Brussels Sprouts With Mustard Dressing
By jeknudson
Step 1 Preheat oven to 450°F
- 2 pounds fresh Brussels sprouts, halved lengthwise (about 8 cups)
- 6 tablespoons extra-virgin olive oil, divided
- 1 /2 teaspoon plus 3/8 tsp. kosher salt, divided
- 3 /4 teaspoon black pepper, divided
- 2 tablespoons sherry vinegar or apple cider vinegar
- 1 tablespoon grainy mustard
- 2 tablespoons chopped fresh flat-leaf parsley, divided