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Recipes
Mustard-Dill Chicken (Salmon)
By eapeterson
Weight Watchers 3 pts
- 1/4 c. dijon mustard
- 1/4 c. plain fat-free yogurt
- 1/2 tsp. garlic salt
- 1 Tbsp. dried dill weed
- 1 lb. uncooked boneless, skinless chicken breasts or salmon.
Turkey Stuffing
By eapeterson
Saute onions, celery and add garlic at the end unitl it’s browned
- 2 bags whole wheat bread cubes
- 1 celery, chopped
- 2 onions, chopped
- 3 boxes raisins (single serving)
- 4 granny smith apples, chopped
- 2 sticks of butter
- 1 lg. bag of chopped walnuts
- 32 quarts of vegetable broth
- chopped garlic
- salt and pepper
- olive oil
Ham and Wild Rice Casserole
By eapeterson
MODIFICATIONS: 1 Tbsp Dijon mustard instead of dry mustard Bring chicken broth to a boil in a saucepan
- 3 cups chicken broth
- 1 cup wild rice
- 1 cup long grain rice
- 1/2 cup olive oil
- 1 (8 ounce) package sliced fresh mushrooms
- 1 large onion, diced
- 2 carrots, diced
- 1 green bell pepper, diced
- 3 tablespoons garlic, minced
- 1 cup dry white wine
- 1/4 cup soy sauce
- 1 teaspoon dry mustard
- 1 teaspoon curry powder
- 1 1/2 cups diced ham
- 2 (10.75 ounce) cans cream of mushroom soup
Turkey Stuffing
By eapeterson
Saute onions, celery and add garlic at the end unitl it’s browned
- 2 bags whole wheat bread cubes (approx 1.5 will fit in crockpot)
- 1 celery, chopped (3/4 of a bunch)
- 2 onions, chopped
- 3 boxes raisins (single serving)
- 4 granny smith apples, chopped
- 2 sticks of butter (1 is sufficient)
- 1 lg. bag of chopped walnuts
- 32 quarts of vegetable broth
- chopped garlic (1/2 head)
- salt and pepper
- olive oil
Garlic Asparagus
By eapeterson
Cut off woody ends, then cut asparagus into 2 inch pieces
- 1 pound asparagus, cut off woody ends of stalks, then cut into 2 inch pieces
- 3 T extra virgin olive oil
- 8 large cloves fresh garlic, each sliced into 3-4 pieces
- salt and fresh ground black pepper to taste
Persian Chickpea Salad
By eapeterson
For dressing, juice lemon to measure 3 Tbsp
- Dressing:
- 1 Lemon
- 1 Tbsp. olive oil
- 1/2 tsp. cinnamon
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. ground cayenne pepper
- SALAD:
- 1 can chickpeas
- 1/2 small red onion
- 1 4-in. piece seedless cucumer
- 3 plum tomatoes
- 2 Tbsp. thinly sliced fresh mint
- 2 oz. queso fresco or feta cheese
- Toasted pita bread (opt)
Toasted Pita Bread
By eapeterson
Preheat oven to 450 F. Split pita bread rounds in half horizontally, then vertically
- 5 minature whole wheat pita bread rounds
Green Beans Amandine
By eapeterson
Trim beans and rinse. In heavy saucepan, place green beans in cold water to cover and bring to a boil
- 1 lb. fresh green beans, trimmed
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1/4 cup sliced almonds, toasted if desired
- 1 tsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. white pepper
Roasted Harvest Vegetables
By eapeterson
(Roast veggies up to 1 day ahead; refrigerate
- 4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again
- 2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces
- 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces
- 8 garlic cloves, unpeeled
- 2 tablespoons olive oil
- Coarse salt and ground pepper
Wild Rice Quiche
By eapeterson
Heat oven to 375. Spray a 9x9 baking dish with oil, mix together ingredients in large bowl, and bake for 40 minute...
- 1 cup cooked wild rice*
- 1 can cream of mushroom soup
- 1 1/2 cups cooked breakfast sausages or bacon
- 1/2 diced onion
- 1 1/2 cup shredded cheddar cheese
- 6 beaten eggs
- salt and pepper to taste