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Recipes
SPINACH, FETA, AND ARTICHOKE BREAKFAST BAKE
By sretzlaff
NUTRITION INFORMATION Yield: 8 servings, Serving Size: 1/8th slice Amount Per Serving: Freestyle Points: 1 Po
- 1 (10-ounce) package frozen chopped spinach, thawed, all excess liquid squeezed out
- 1/2 cup scallions, finely chopped
- 3/4 cup chopped artichokes (from canned), drained and patted dry
- 1/3 cup diced red pepper
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 8 large eggs
- 4 large egg whites
- 1/4 cup fat free milk
- 2 tablespoons grated parmesan cheese
- 1 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/2 cup crumbled feta cheese
Instant Pot Pork Tenderloin with Honey Garlic Sauce
By sretzlaff
Serving: 1/4 recipe | Calories: 297kcal | Carbohydrates: 21g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Cholest
- 1 pound pork tenderloin
- salt and pepper
- 2 teaspoons olive oil
- ½ cup water
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 3 cloves garlic minced
- 1 ½ teaspoons minced fresh ginger
- 2 teaspoons cornstarch
Buffalo Blue Cheese Meatballs
By sretzlaff
Preheat oven to 400°F Dice up one rib of celery to put into the meatball mixture
- 1 lb. Ground Chicken
- 1/2 Cup Buffalo Wing Sauce – Divided
- 1/4 Cup Blue Cheese Crumbles
- 2 Large Ribs Celery – Divided
- 2 Tbs. Garlic – Minced
- 2 Tbs. Butter
- 1 tsp. Onion Powder
- Salt and Pepper – To Taste
- (2 Tbs. Peace and Love)
- Garnish (optional): – 2 large green onions – chopped
HG Z'paghetti Girlfredo
By sretzlaff
1/2 of recipe (about 2 cups): 247 calories, 8g total fat (4g sat fat), 789mg sodium, 30g carbs, 9
- 28 oz. (about 4 medium) zucchini
- 4 cups roughly chopped cauliflower
- 1/4 cup plus 1 tbsp. grated Parmesan cheese
- 2 tsp. chopped garlic
- 1/4 tsp. each salt and black pepper
- 1/2 cup fat-free milk
- Optional topping: chopped fresh basil
CROCK POT CHICKEN TACO CHILI
By sretzlaff
Yield: 10 servings, Serving Size: scant 1 cup Amount Per Serving:Freestyle Points: 0Points +: 5Calories: 220 calor...
- 1 small onion, chopped
- 1 (15.5 oz) can black beans, drained
- 1 (15.5 oz) can kidney beans, drained
- 1 (8 oz) can tomato sauce
- 10 oz package frozen corn kernels
- 2 (10 oz) cans diced tomatoes w/chilies
- 4 oz can chopped green chili peppers, chopped
- 1 packet reduced sodium taco seasoning or homemade (see below)
- 1 tbsp cumin
- 1 tbsp chili powder
- 24 oz (3) boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro
Pressure Cooker Smashed Potatoes
By sretzlaff
This is a classic smashed potato recipe that's completely open for interpretation
- 4 lbs Yukon gold potatoes, evenly quartered
- 4 cups water
- 2 –1/2 Tbsp salt, divided
- 1/2 cup buttermilk (or more, for creamier potatoes)
- 1/2 cup heavy cream
- 1 –1/2 sticks butter
- 1/2 Tbsp pepper
- 2 Tbsp fresh chopped chives
Sweet Potatoe Casserole
By sretzlaff
1. Mix Potatoes (mashed), sugar, eggs, soften butter and milk
- 2 lg cans Sweet Potatoes
- 3/4 cup Sugar
- 2 Eggs
- 1 Stick Butter
- 1 cup Brown Sugar
- 1/3 cup Flour
- 1/3 cup Chopped Pecans
HG's Apple Cinnamon Wonton Cups
By sretzlaff
93 calaries
- 6 small square wonton wrappers
- 1 1/1 cups chopped Fuji Apple
- 1 1/2 Teaspoons Brown Sugar (not packed)
- 1/4 teaspoon cinnamon
- 1/4 cup plus 2 tablespoons fat free vanilla greek yogurt
Chicken Stuffed With Creamy Garlic Butter
By sretzlaff
1. Preheat oven to 350º F
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 3/4 cup panko or seasoned breadcrumbs
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup parmesan cheese, grated
- 1/4 cup fresh parsley, minced
- 3 eggs, beaten
- 2 cloves garlic, minced
- 1 lemon, juiced
- vegetable oil, as needed, for frying
- kosher salt and freshly ground pepper, to taste
ALMOST NO BAKE MINI CHOCOLATE PEANUT BUTTER PIES
By sretzlaff
1. Preheat oven to 350F. Line a 12 count muffin tin with muffin/cupcake liners
- Graham Cracker Toffee Crust
- 5 whole graham crackers
- 3 tablespoons melted unsalted butter
- 1 tablespoons brown sugar
- 2 tablespoons toffee bits (I use Heath Bits ‘O Brickle Toffee its)
- Peanut Butter Pie Filling
- 1 cup heavy cream
- 6 ounces cream cheese, room temperature
- 1 cup smooth peanut butter
- 1 cup confectioners' sugar
- 1/2 cup toffee bits (I use Heath Bits ‘O Brickle Toffee its)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Chocolate Ganache
- 4 ounces quality semisweet chocolate, chopped (1/2 cup)
- 1/2 cup heavy cream
- Garnish
- 1/4 cup chopped salted peanuts
- 1 1/2 tablespoons smooth peanut butter
- mini chocolate chips (optional)