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Recipes
Coconut Chocolate Chip Cookies (Paleo)
By Jackie618
Preheat oven to 375 degrees
- 4 large eggs
- 1/2 cup honey, raw
- 1/4 cup coconut butter** (check out this link for a cheaper way to make your own coconut butter)
- 1/4 cup coconut oil, warmed
- 1 tsp vanilla
- 1/2 cup shredded unsweetened coconut
- 1/2 cup coconut flour, sifted
- 1 cup almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup dark chocolate chips (I used Enjoy Life—they are soy and dairy free! And flippin delicious)
Cinnamon Coffee Cake
By Jackie618
Recipe from Martha Stewart For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped drie...
- 2 cups flour
- 3/4 cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1 teaspoon cinnamon
- 1 large egg, beaten
- 3/4 cup milk
- 2 tablespoons butter, melted
Pasta With Three Kinds of Garlic
By Jackie618
Recipe from Martha Stewart
- 1 head plus 8 cloves garlic
- Coarse salt and freshly ground pepper
- 1 pound farro spaghetti
- 2 tablespoons olive oil
- 3/4 cup dry white wine
- 1 cup loosely packed chopped fresh parsley
- 1 teaspoon crushed red pepper flakes
- Parmesan, for grating
Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce
By Jackie618
Recipe from Martha Stewart A covering of ham gives our crispy oven-baked chicken fingers a tasty twist; serve wi...
- 2 1/2 tablespoons unsalted butter, melted, plus more for baking sheet
- 12 chicken tenderloins, tendons removed
- Salt and freshly ground pepper
- 6 thin slices of Black Forest or other cured ham, halved diagonally
- 1 cup plain breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten with 2 teaspoons water
- 1/4 cup apricot jam
- 2 tablespoons Dijon mustard
Birthday Chocolate Cupcakes
By Jackie618
Preheat oven to 350 degrees
- For the cupcakes
- 1/2 cup dates, pitted
- 3 eggs
- 2 egg whites
- 1/3 cup Gold Label Virgin Coconut Oil
- 1/4 cup canned coconut milk
- 1/4 cup Coconut Flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- pinch of salt
- For the frosting
- 1 cup Enjoy Life Chocolate Chips
- 1/4 cup Gold Label Virgin Coconut Oil
- pinch of salt
GF Ginger Pasta Salad
By Jackie618
COOK pasta according to package instructions
- 1 lb. gluten-free pasta
- 1/2 cup almond milk
- 1/4 cup dried cranberries
- 1 Tbsp pine nuts, toasted
- 1/4 cup finely chopped fresh parsley
- 1 tsp ground cinnamon
- 1 tsp fresh ginger
- 1 Tbsp fresh orange zest
- 1/4 tsp sea salt
- 1/4 tsp freshly ground white pepper
Smokin'-Philled Chicken Breasts
By Jackie618
Recipe from Philly
- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 c. finely chopped fully cooked smoked ham
- 2 green onions, chopped
- 1 tbsp. minced chipotle pepper in adobo sauce
- 1/2 tsp. salt
- 1/2 tsp. smoked paprika
- 4 boneless skinless chicken breast halves (6 oz. each)
- 1/3 c. all-purpose flour
- 1 egg, beaten
- 1 c. panko (Japanese) bread crumbs
- 1/4 c. canola oil
HG's Swingin' Cinna-Monkey Bread Singles
By Jackie618
Recipe from Hungry Girl Gooey
- 3 tbsp. Splenda No Calorie Sweetener (granulated), divided
- 2 tsp. cinnamon, divided
- 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- 2 tbsp. sugar-free pancake syrup
- 2 tbsp. brown sugar (not packed)
- 1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
- 1/2 tsp. baking powder
Stove Top Sweet Citrus Chicken
By Jackie618
Recipe from Kraft Foods 350 cal/serving
- 1-2/3 cups hot water
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness
- 2/3 cup orange juice
- 1/3 cup packed brown sugar
- 3 Tbsp. butter or margarine, melted
- Substitute
- Substitute honey for the brown sugar.
- Serving Suggestion
- Serve with your family's favorite steamed vegetables.
Detox Salad
By Jackie618
Vegan, gluten-free, oil-free, soy-free
- 2 heads broccoli (1 bunch), stems removed
- 1 head cauliflower, stems removed
- 2 1/2 cups carrots, shredded
- 1/2 cup sunflower seeds
- 1 cup currants
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup raisins
- 5 tablespoons fresh lemon juice, or to taste
- Kosher salt, pepper to taste (1/4-1/2 teaspoon salt and lots of pepper)
- Kelp granules or Herbamare (optional), to taste
- Pure maple syrup, to drizzle on before serving