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Recipes
Clean Eating Southwest Black Bean Dip
By Jackie618
1 serving = Entire recipe (This makes a lot – at least 8 cups – and in all honesty, I forgot to measure exactly...
- 2 cups dry, black beans cooked in 6 cups water
- 1 (8 oz.) jar clean salsa
- 3 tbsp. cumin
- 3 tbsp. garlic powder
- 3 tbsp. onion powder
- 2 tbsp. chili powder
- 1 lb organic frozen corn
- Salt to taste
key lime coconut cake
By Jackie618
recipe from smitten kitchen
- 1 cup sweetened flaked coconut
- 1 stick unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon grated Key lime zest
- 2 large eggs
- 1 3/4 cups self-rising flour*
- 3/4 cup whole milk
- 1/4 cup fresh Key lime juice, divided
- 1 cup confectioners sugar
- 1 tablespoon rum (optional)
Hot Spinach Dip
By Jackie618
Recipe from Martha Stewart This rich, creamy dip can be assembled through step two up to three days ahead, then co...
- 2 teaspoons olive oil plus more for baking dish
- 1 medium onion diced
- 2 garlic cloves minced
- 2 pounds spinach cleaned, trimmed, and coarsely chopped
- 1/2 cup milk
- 6 ounces reduced-fat bar cream cheese
- 3 dashes Worcestershire sauce
- 3 dashes hot sauce such as Tabasco
- 3/4 cup shredded mozzarella
- Coarse salt and ground pepper
- Baguette slices breadsticks, or crackers, for serving
4-Layer Deep Dish Pizza Dip
By Jackie618
Preheat oven to 350°. Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish vers...
- 6 ounces ricotta cheese
- 6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)
- 3/4 cup pizza or marinara sauce
- pepperoni slices to cover the top
Basic Tomato Sauce
By Jackie618
Recipe from Martha Stewart
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic
- 2 cans (28 ounces) whole tomatoes in juice
- 1/4 teaspoon dried oregano
- Coarse salt and ground pepper
Pomegranate Green Tea Cupcakes
By Jackie618
Recipe from Cupcake Bakeshop by Chockylit
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 large egg yolk
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1-1/2 tablespoons green tea (matcha) powder
- 1/2 cup milk
- 1/4 cup pomegranate seeds
Toasted Almond Parmesan Dip
By Jackie618
Preheat oven to 375 degrees F
- 6 ounces cream cheese
- 2 ounces mascarpone cheese
- 1 cup freshly grated parmesan cheese
- 3/4 cup sliced toasted almonds
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- pinch of salt
Roasted-Garlic Bean Dip
By Jackie618
Recipe from Eat Better America 80 calories/serving
- 1 serving = 1/4 cup
- 1 medium bulb garlic, unpeeled
- 2 teaspoons olive or canola oil
- 1 can (15.5 oz) great northern beans, drained, reserving 2 tablespoons liquid
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- Chopped fresh parsley
- Assorted raw vegetables
Copycat Mounds Bars (GF)
By Jackie618
Per Bar: Calories: 122 Fat: 12g Carbs: 3g Protein: 1g Fiber: 2g WW Points (new system): 3
- 1 cup shredded coconut (unsweetened) (80g)
- 3 1/2 to 4 tbsp agave or pure maple syrup (48g) (or 3 tbsp water and 2-3 nunaturals stevia packs)
- 2 tbsp virgin coconut oil (20g) (See nutrition info link below, for all substitution notes on this recipe.)
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 1/4 cup plus 1/2 tbsp cocoa powder (22g)
- a few stevia drops, or up to 1 1/2 tsp pure maple syrup
- 1/4 cup liquid virgin coconut oil (Or omit these last three ingredients and simply melt 2/3 cup chocolate chips instead.) (57g)
Parmesan Skillet Crutons
By Jackie618
Recipe from Tasty Kitchen (from jenniferperillo)
- 1 cup 1/4-inch Diced Day-old Baguette
- 1/2 teaspoons Finely Chopped Parsley
- 1 Tablespoon Grated Parmesan Cheese
- Salt & Freshly Ground Pepper, To Taste
- 2 teaspoons Extra Virgin Olive Oil