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Recipes
Rosemary Crackers
By Jackie618
Mix all ingredients together
- 1 cup cashews, ground into flour
- 1 cup almonds, ground into flour
- 3 teaspoons rosemary
- 1 teaspoon dried garlic
- 1/3 cup flax, ground
- 1/2 cup water
- Himalayan salt and pepper to taste (just a tiny pinch will do)
Shakeology Breakfast Bars
By Jackie618
Nutritional Information (per serving): Calories: 300Fat: 14gSaturated Fat: 4gCholesterol: 7mgSodium: 122mgCarboh
- 4 scoops Chocolate Vegan Shakeology
- 2 cups quick-cooking old-fashioned oats
- 1/2 cup unsweetened grated coconut
- 1/4 cup chopped raw walnuts
- 1/4 cup raisins
- 1 cup unsweetened almond milk
- 1/2 cup natural, creamy peanut butter
Gruyère Potato Gratin
By Jackie618
Recipe from Epicurious
- 1 pound large red potatoes
- 3/4 cup coarsely grated Gruyère (about 3 ounces)
- 1 large egg
- 1 cup milk, heated just to boiling
Clementine Cake
By Jackie618
Recipe from Smitten Kitchen
- 4 to 5 clementines (about 375grams/slightly less than 1 pound total weight)
- 6 eggs
- 1 cup plus 2 tablespoons (225 grams) sugar
- 2 1/3 cups (250 grams) ground almonds
- 1 heaping teaspoon baking powder
- Optional: Powdered sugar for dusting, or for making a glaze
Sun-Dried Tomato Sriracha Hummus
By Jackie618
In a food processor or high-speed blender, process all ingredients together until smooth
- 1 14.5oz can of chickpeas, rinsed and drained
- 3 T tahini
- 3-4 T fresh lemon juice
- 2 cloves garlic, chopped
- 1/4 cup vegetable broth
- 1/4 cup sun-dried tomatoes, soaked if needed
- 2 tsp Sriracha sauce (or more if desired)
- 1/2 tsp cumin
- 1/2 tsp ancho chile pepper
- 1/4 tsp paprika
- salt and pepper to taste
Easiest Spaghetti and Meatballs
By Jackie618
Recipe from Martha Stewart No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -...
- Prep: 30 minutes
- Total: 30 minutes
- Coarse salt and ground pepper
- 1/4 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 large egg
- 1 pound ground beef chuck
- 1/4 cup plain dried breadcrumbs
- 1 tablespoon olive oil
- 1 can (28 ounces) crushed tomatoes in puree
- 3/4 pound spaghetti
Broccoli-Quinoa Casserole
By Jackie618
Per Serving: Calories 199, Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg
- To cook quinoa:
- One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer (*see note for gluten free)
- 1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)
- 2 tablespoons milk
- 1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
- 1/2 teaspoon Splenda/sugar
- 1/4 teaspoon black pepper
- Dash freshly grated nutmeg
- .
- 2 cups cooked broccoli
- 1 1/2 cups COOKED quinoa (see note)
- Feshly grated Parmesan cheese
- .
- 3/4 cup quinoa
- 1 1/2 cups water
- 1/4 teaspoon salt
Broccoli Cheese Soup
By Jackie618
Recipe from Nanny
- 12 oz. bag egg noodles
- 1 tbsp. butter/margarine
- 3/4 c. chopped onion
- 6 c. chicken broth
- 1 tsp. salt and pepper
- 2 pkg. frozen thawed chopped broccoli
- 1/8 tsp. garlic powder
- 3 c. milk
- 1 lb. velveeta cheese product
- 1/2 lb. american cheese
Halushki
By Jackie618
Recipe from Nanny, a family favorite
- 4 raw potatoes- russet
- 2 eggs
- 3/4 tsp. baking powder
- flour
- 1/4 lb. butter
- 24 oz. cottage cheese, sauerkraut or sweet cabbage (i always prefer cottage cheese)
- salt and pepper to taste
Mozzarella-Stuffed Turkey Burgers
By Jackie618
Recipe from EatingWell These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are...
- Marinara Sauce:
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chopped plum tomatoes, with juices
- 6 oil-packed sun-dried tomatoes, drained and finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh basil
- Burgers:
- 1 pound 93%-lean ground turkey
- 1/4 cup finely chopped scallions
- 2 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons finely chopped fresh basil
- 2 teaspoons extra-virgin olive oil
- 4 4-inch-square slices foccacia bread, (about 2 ounces each), toasted