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Recipes
Turkey Cranberry Quesadillas
By Jackie618
Recipe from Tasty Kitchen (from realmomkitchen)
- 2 Tablespoons Melted Butter
- 6 whole Flour Tortillas
- 8 ounces, weight Shredded Swiss Cheese
- 3 slices Leftover Turkey, Shredded
- 6 Tablespoons Leftover Cranberry Sauce (approximately)
- 2 whole Green Onions, diced
Banana-Blueberry Cornmeal Muffins
By Jackie618
Recipe from Whole Living
- Vegetable-oil cooking spray
- 1/2 cup yellow cornmeal, preferably stone ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plus 2 teaspoons all-purpose flour
- 1 1/2 cups mashed ripe bananas (from 3 large bananas)
- 1/2 cup low-fat buttermilk
- 1 tablespoon brown-rice syrup or honey
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 1/2 teaspoons sanding sugar or granulated sugar
Creole Dry Rub
By Jackie618
Combine all ingredients in small bowl and mix well
- Makes 24 (1 tsp.) servings
- 1 tbsp. paprika
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. ground cayenne pepper
- 1 tbsp. dried oregano
- 1 tbsp. dried thyme
- 1 tbsp. parsley flakes
- 1 tbsp. freshly ground black pepper
Penne with Ricotta and Pine Nuts
By Jackie618
Recipe from Martha Stewart In this one-pot dish, the spinach cooks right in the pot with the pasta
- 1/3 cup pine nuts
- Coarse salt and freshly ground pepper
- 1 pound penne pasta
- 1 1/2 pounds baby spinach well washed
- 2 tablespoons olive oil
- 1 cup part-skim ricotta cheese
- 1/4 cup freshly grated Parmesan cheese
Thai-Style Steak Salad
By Jackie618
Recipe from Martha Stewart Prep: 30 minutes Total: 40 minutes
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons vegetable oil
- 2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
- Coarse salt and ground pepper
- 1/2 pound carrots (3 to 4 medium)
- 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
- 1/2 cup fresh mint leaves
- 1 cup fresh bean sprouts (optional)
- 1/3 cup salted peanuts, chopped (optional)
Skinny Greek Yogurt Chicken
By Jackie618
1) Preheat oven to 375 degrees
- 4 boneless/skinless chicken breasts
- 1 cup plain greek yogurt (I used Oikos)
- 1/2 cup parmesan cheese - grated
- 1 teaspoon garlic powder
- 1 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
Strawberry Muffins
By Jackie618
Recipe from Whole Living
- 1 1/2 cups sliced strawberries
- 1/3 cup plus 1 tablespoon sugar
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup whole-wheat flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup low-fat buttermilk
- 1/4 cup light olive oil or vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Herbed Cheese Dip
By Jackie618
recipe from Pillsbury 50 cal/serving (2 tbsp)
- 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel)
- 1/2 cup plain fat-free yogurt
- 2 teaspoons milk
- 1/4 cup finely chopped fresh parsley
- 3 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh basil leaves
- 1/8 teaspoon garlic salt
- Raw vegetable dippers or crackers, as desired
- Fresh basil, if desired
Key Lime Whoopie Pies
By Jackie618
1. Heat oven to 350°F. Lightly spray cookie sheets with cooking spray
- Cookies
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup graham cracker crumbs
- Filling
- 1 can (14 oz) sweetened condensed milk
- 6 tablespoons bottled lime juice
- 1 container (8 oz) frozen whipped topping, thawed
- 1 container (6 oz) Yoplait® Light Fat Free Key lime pie yogurt
- 1 teaspoon green food color
Pina Colada Cake
By Jackie618
Recipe from Eat Better America 140 calories/serving
- 1 package (14 1/2 oz) angel food cake mix
- 1 can (8 oz) unsweetened crushed pineapple
- 8 oz fat-free frozen whipped topping, thawed
- 1/2 cup (2 oz) toasted coconut