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Recipes
Lemon-Apricot Chicken
By Jackie618
Recipe from Eat Better America 270 calories/serving
- Chicken
- 2 tablespoons fat-free egg product or 1 egg white
- 1 tablespoon water
- 1/2 cup Bisquick Heart Smart® mix
- 1 1/2 teaspoons grated lemon peel
- 1/8 teaspoon garlic powder
- 3 small chicken breasts (1/2 lb)
- Cooking spray
- Lemon slices, if desired
- Lemon-Apricot Sauce
- 1/3 cup apricot preserves
- 1 tablespoon lemon juice
- 1/4 teaspoon soy sauce
- 1/8 teaspoon ground ginger
White-Cheddar Corn Chowder
By Jackie618
Recipe from Martha Stewart Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creamine...
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 celery stalk, finely chopped (about 1/2 cup)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 3 Yukon gold potatoes, peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
- 2 cups homemade or low-sodium store-bought chicken stock
- 1 cup nonfat milk
- 3 cups fresh corn kernels (from about 6 ears of corn)
- 1 1/4 teaspoons coarse salt
- Freshly ground pepper, to taste
- 2 ounces sharp white cheddar cheese, grated (about 3/4 cup)
Peach Cupcakes with Brown Sugar Frosting
By Jackie618
Recipe from Smitten Kitchen
- Cupcakes:
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- Pinch of nutmeg
- 3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark or light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
- 3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)
- Frosting:
- 1 1/4 cups light brown sugar
- 1/4 cup cornstarch
- 1/2 cup powdered sugar
- 2 8-ounce packages of cream cheese, at room temperature
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
Peanut Butter Fudge Banana No Bake Cookies
By Jackie618
Peanut butter, banana, cocoa, and oats combine to make super tasty, chocolatey banana no-bake cookies that are insa
- 1/2 cup peanut butter, creamy or crunchy
- 1/2 banana, mashed
- 3/4 cupbaking stevia or 1 1/2 cup sweetener of choice that measures like sugar
- 1/2 cup low-fat milk
- 4 tablespoons cocoa powder
- 3 cups quick-cooking oats
- 1/8 teaspoon salt
Pizza Buns
By Jackie618
Begin by spreading the dough into a large rectangle
- 5.5 oz tomato paste
- 1 1/2 - 2 cups shredded mozzarella
- 40 rounds of pizza pepperoni
- 2 rounds of white bread dough
- I use my 1.5 lb breadmaker to make the dough and split it into two batches.
Clean Eating Pesto Quiche with Sundried Tomatoes
By Jackie618
(Data is for 1/8 of the pie) Calories: 119 Total Fat: 5 gm Saturated Fats: 2 gm Trans Fats: 0 gm Cholesterol: 10 gm
- 1 cup spinach
- 1 cup broccoli
- 16 ounce carton of egg whites
- 1 cup shredded low fat cheese
- 1/4 cup parmesan
- 1 tablespoon italian spice
- 1 teaspoon pepper
- 1/4 cup (generous) sun dried tomatoes (not the “packed in oil” kind. Just dry.)
- 1 tablespoon prepared clean pesto
- 1/2 cup diced mushrooms (optional)
- 1 pre-made whole wheat pie crust (no added sugar) (or try this recipe for making your own)
Carrot Apple Ginger Soup
By Jackie618
Heat olive oil in a large pot over medium heat
- 3 tablespoons olive oil
- 1 small yellow onion, sliced
- 1 clove garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- 1 small apple, peeled and sliced
- 4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)
- 4 cups vegetable broth
- pinch of nutmeg
- salt and pepper to taste
Crab Quesadillas
By Jackie618
Recipe from EatingWell These quesadillas have an irresistibly creamy filling
- 1 cup shredded reduced-fat Cheddar cheese
- 2 ounces reduced-fat cream cheese, softened
- 4 scallions, chopped
- 1/2 medium red bell pepper, finely chopped
- 1/3 cup chopped fresh cilantro
- 2 tablespoons chopped pickled jalapenos, (optional)
- 1 teaspoon freshly grated orange zest
- 1 tablespoon orange juice
- 8 ounces pasteurized crabmeat, drained if necessary
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
Grilled Raspberry-Glazed Chicken
By Jackie618
Recipe from Eat Better America 250 calories/serving
- 1/2 cup raspberry jam
- 1 tablespoon Dijon mustard
- 6 boneless skinless chicken breasts (about 1 3/4 lb)
- 1 1/2 cups fresh raspberries or Cascadian Farm® frozen organic raspberries (thawed and drained)
Fragrant Orange Chicken with Scallion Mashed Potatoes
By Jackie618
Recipe from Epicurious
- 1 chicken, cut in 10 pieces
- Zest and juice of 3 oranges
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 teaspoon finely minced garlic
- 1/4 teaspoon red pepper flakes
- Salt and black pepper
- 2 tablespoons cilantro
- 2 pounds russet potatoes
- 4 Tbsp butter
- 1 cup milk
- Salt and freshly ground black pepper, to taste
- 1 bunch scallions, cut into 1/2-inch pieces on the diagonal (reserve 1/4 cup for garnish)