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Recipes
Sauteed Chicken Breasts with Creamy Chive Sauce
By Jackie618
Recipe from Eating Well 244 cal/serving
- 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
- 1 teaspoon kosher salt, divided
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil, divided
- 2 large shallots, finely chopped
- 1/2 cup dry white wine
- 1 14-ounce can reduced-sodium chicken broth
- 1/3 cup reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/2 cup chopped chives, (about 1 bunch)
Pecan-Cinnamon Wafers
By Jackie618
Beat butter, 1/2 cup granulated sugar and brown sugar in a mixing bowl with an electric mixer on medium-high until ...
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar, divided
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups whole-wheat pastry flour (see Note)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
- 1 1/2 teaspoons ground cinnamon
Cracked Farro Porridge with Farm Berries and Walnuts
By Jackie618
1. Add farro to dry soup pot - over high heat
- basic porridge:
- 1 cup cracked farro
- 3 cups water
- a few pinches salt
- Add-in:
- 2 + Tbsp maple syrup
- 1/2 cup soy creamer (for pouring over top as desired)
- 1 cup sliced farmer's market organic berries
- 1/2 cup crushed raw walnuts
- other: additional berried, dried fruits, spices like cinnamon, vanilla..
Shakeology No-Bake Cookies
By Jackie618
1. Combine peanut butter, honey, oats and Shakeology in medium bowl
- 1 cup natural peanut butter or almond butter (i used almond)
- 1 cup quick cooking oats
- 1/2 cup honey
- 1 cup Chocolate Shakeology
Praline-Pumpkin Mousse Cornucopias
By Jackie618
Recipe from Better Homes & Gardens
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
- 6 sugar ice cream cones
- Vegetable cooking spray
- 2 tablespoons sugar
- 1/2 cup milk
- 1 package (3.4 ounces) vanilla instant pudding and pie filling mix
- 3/4 cup canned pumpkin
- 3/4 teaspoon ground cinnamon
- 1/2 cup heavy cream
- 1 cup prepared caramel sauce, warmed
- 1/2 cup toasted chopped pecans
Whole Wheat Greek Yogurt Pancakes
By Jackie618
1. In a large bowl, whisk flour, baking powder, salt and cinnamon
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 1/2 cups light (canned) coconut milk
- 1 6-ounce container plain, nonfat Greek yogurt
- 1 tablespoons vanilla extract
- 1 1/2 tablespoons honey
Roasted Carrot and Herb Spread
By Jackie618
Recipe from Eat Better America 130 calories/serving
- makes:20 servings (2 tablespoons spread and 3 slices bread each)
- 2 lb ready-to-eat baby-cut carrots
- 1 large dark-orange sweet potato, peeled, cut into 1-inch pieces
- 1 medium onion, cut into 8 wedges, separated
- 3 tablespoons olive, canola or soybean oil
- 2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves
- 2 cloves garlic, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 loaves (10 oz each) French baguette bread, each cut into 30 slices
Pumpkin Almond Bars
By Jackie618
98 cal/serving
- 240 g or 2 cups pumpkin puree
- 245 g or 1/2 cup almond butter
- 105 g or 1 cup rolled oats
- 113 g or 1 cup oat bran
- 2-3 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp maple extract
- 1 tbsp agave nectar
- 10 g chia seeds
- 4 tbsp unsweetened applesauce
- 35 g almonds (chopped)(optional)
- Organic Brown Sugar (optional)
- Stevia to taste (optional)
Parmesan-Carrot Risotto
By Jackie618
Recipe from Martha Stewart This impressive entree is built around rice, an inexpensive staple
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 2 tablespoons butter
- 1 medium red onion, finely chopped
- 6 medium carrots, grated
- Coarse salt and ground pepper
- 1 1/4 cups long-grain white rice
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan
Chocolate Yogurt Snack Cakes
By Jackie618
Recipe from Smitten Kitchen From David Lebovitz’s The Sweet Life in Paris This is almost a rarity in the world o...
- Makes 12 cupcake-sized snack cakes or 16 mini-springform ones
- 7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup (125 ml) vegetable oil
- 1/2 cup (125 ml) plain, whole-milk yogurt
- 1 cup (200 grams) sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups (200 grams) flour
- 1 1/2 teaspoons baking powder (David recommends aluminum-free baking powders, such as Rumford or Bob’s Red Mill, as do I)
- 1/2 teaspoon coarse salt