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Recipes
Triple Berry Granola Crisp
By Jackie618
Recipe from Eat Better America 130 calories/serving
- 1 bag (8 oz) Cascadian Farm® frozen organic blueberries
- 1 bag (10 oz) Cascadian Farm® frozen organic strawberries
- 1 bag (10 oz) Cascadian Farm® frozen organic raspberries
- 1/4 cup sugar
- 2 tablespoons Gold Medal® all-purpose flour
- 1 1/2 cups Cascadian Farm® organic oats & honey granola
- Vanilla reduced-fat ice cream or frozen yogurt, if desired
Beer-Cheese Spread
By Jackie618
Recipe from Cooking Light rep: 15 min
- 1 (2-lb.) block sharp Cheddar cheese, shredded
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 teaspoon hot sauce
- 1/4 teaspoon ground red pepper
- 1 (12-oz.) bottle amber beer, at room temperature
- Salt and pepper to taste
- Garnish: thyme sprig
Apricot-Almond Clafouti
By Jackie618
Recipe from Eating Well Originally from the Limousin region of France, clafouti is sort of a cross between a flan a...
- 1 pound fresh apricots , (about 8 medium), pitted and cut into wedges
- 1/4 cup almond liqueur, such as amaretto, or orange juice
- 1 lemon
- 1 tablespoon plus 1/3 cup sugar, divided
- 2 large eggs
- 1 large egg white
- 1 cup low-fat milk
- 2/3 cup all-purpose flour
- 1/2 teaspoon almond extract
- Pinch of salt
- 1 tablespoon sliced almonds
- Confectioners' sugar , for dusting
Oven Baked Chicken Fajitas
By Jackie618
Preheat the oven to 400 degrees
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 Tbsp vegetable oil
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1 (15 oz) can diced tomatoes with green chilies
- 1 medium onion, sliced
- 1 large bell pepper, seeded and sliced (I use half a green and half a red)
- 12 flour tortillas
- Toppings such as cheese, sour cream, and guacamole – if desired
Homemade Sour Cream
By Jackie618
27 cal/serving
- 2 Tbsp. skim milk
- 1 Tbsp. lemon juice
- 1 cup low-fat cottage cheese
Ginger Roasted Vegetables
By Jackie618
Recipe from Tasty Kitchen, courtesy of thecrazyapron
- 1 bunch Broccoli, Fresh (or A 1 Pound Bag Of Frozen, Thawed)
- 1 whole Onion
- 5 whole Carrots
- 1 whole Ginger (i.e. 1 Knob, Minced)
- 2 Tablespoons Oil, (preferably Canola)
- 1 teaspoon Salt
- 1/2 teaspoons Pepper
Smothered Chicken with Brown Rice
By Jackie618
COOKand stir bacon in large nonstick skillet on medium heat 5 min
- 4 slices OSCAR MAYER Bacon, chopped
- 4 small boneless skinless chicken breast halves (1 lb.)
- 4 large carrots (1 lb.), thinly sliced
- 1 large onion, chopped
- 1 cup fat-free reduced-sodium chicken broth, divided
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 3 cups hot cooked brown rice
Amy Scattergood's Carrot and Pomegranate Soup
By Jackie618
Recipe from The Wednesday Chef
- 4 tablespoons olive oil
- 2 cups coarsely chopped onion
- 4 cups coarsely chopped carrots
- 1 tablespoon pomegranate molasses, plus extra for garnish
- 1 teaspoon ground cumin
- 4 cups chicken stock
- 3/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1/4 cup pomegranate seeds
Broccoli with Garlic and Asiago
By Jackie618
Recipe from Rachael Ray
- 1 large head broccoli, cut into long, thin spears
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, finely chopped
- 1/4 pound Asiago cheese, shaved with vegetable peeler (I have tried this with many other cheeses which also taste great...cheddar, mozzarella).
Peanut Butter Surprises
By Jackie618
Recipe from Martha Stewart
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup smooth peanut butter
- 1 cup roughly chopped, roasted, salted peanuts, plus 48 halves for pressing into tops
- 10 ounces semisweet chocolate, cut into 1-inch chunks