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Recipes
Zucchini Boats with Almond Vegetable Stuffing
By AndreaO
1. Preheat oven to 350F. 2
- 4 small zucchini
- 1 1/2 cups red onion, diced
- 3 tablespoons olive oil
- 1 tablespoons fresh ginger, grated
- 2 cups carrots, grated
- 1 cup mushrooms, diced
- 1 cup broccoli florets, diced
- 1 cup almonds, finely ground
- 2 tablespoons tamari
Spicy Chicken And Pasta
By AndreaO
1. Cook the pasta according to the package directions; drain
- 4 1/2 oz angel hair pasta, uncooked
- 1 tbsp olive oil
- 1/4 C finely chopped onion
- 1/2 tsp flour
- 1 tbsp water
- 1/2 lb chicken breast tenders
- 2 tsp chili powder
- 1/2 C spaghetti sauce
Spicy Mango Shrimp
By AndreaO
Time: 25 minutes. "Mango adds a creamy sweetness that is a nice contrast to the hot red pepper flakes and crunchy c
- Ingredients
- 3 tablespoons vegetable oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 teaspoon red chile flakes
- 1/2 cup chopped fresh basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 12 About 12 oz. peeled and deveined shrimp (30 to 35 per lb.)
- 2 cups cubed fresh or frozen mango (preferably unripe)
- 1/4 cup toasted shredded unsweetened coconut
Lean Eggs And Ham
By AndreaO
1. Stir 2 eggs with a fork until white and yolk are well blended
- 2 eggs
- 1 slice canadian bacon, diced
- 1 slice tomato, chopped
courgette salad with mint, garlic, red chilli, lemon and extra virgin olive oil
By AndreaO
Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one)
- 4 courgettes
- sea salt
- black pepper
- red chili pepper
- garlic
- lemon
- olive oil
- mint
Honey-Sesame Grilled Chicken Wings
By AndreaO
Sticky sweet replaces blazing buffalo with these tasty wings
- 1/2 cup soy sauce
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon Asian chili paste
- 2 pounds chicken wings, tips removed, cut apart at joint
- 1/2 cup honey
- 1 1/2 teaspoons hoisin sauce
- 2 tablespoons toasted sesame seeds
- 1 green onion, trimmed and chopped
Chicken Spinach Parm
By AndreaO
1. Heat the oil in a nonstick skillet over medium heat
- 1 tbsp olive oil
- 1 boneless, skinless chicken breast
- 1 tbsp italian seasoned bread crumbs
- 1 tsp grated parmesan
- 1/4 cup marinara
- 1 small clove garlic, crushed
- 3 handfuls baby spinach leaves
- Salt and pepper to taste
Chicken White Wine Coq Au Vin
By AndreaO
45 minute prep
- 4 1/2 tablespoons flour
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 teaspoon herbes de Provence
- 4 slices bacon (1/4 lb.), chopped
- 1 1/2 pounds boned, skinned chicken thighs
- 2 tablespoons olive oil
- 1 1/2 cups peeled baby carrots
- 3 stalks celery
- 1 medium onion
- 1 1/3 cups Chardonnay
- 2 cups reduced-sodium chicken broth
- 1/2 cup lightly packed flat-leaf parsley sprigs
- 1/4 cup lightly packed fresh tarragon sprigs
Nut-Crusted Sole with Citrus Salsa
By AndreaO
1. Measure juice from citrus salsa
- Juice from citrus salsa
- Orange juice (if needed)
- 1 1/2 pounds petrale or other sole fillets (cut in half if very large), rinsed
- 1 cup cashews or pecans
- 1 cup panko (Japanese bread crumbs) or fresh bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground pepper
- vegetable oil
- 1 large egg, beaten with 1 tablespoon water
- Citrus salsa
Belly- Stuffing Peanut Butter Oatmeal
By AndreaO
1. Whip it up Preheat oven to 375 degrees F
- 2 C old fashioned oats
- 2 tsp cinnamon
- 2 eggs
- 2 C vanilla soy milk
- 1 C water
- 4 tbsp natural peanut butter
- 2 tbsp agave syrup