Recipes
Replies
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anewstart22 wrote: »Here is another recipe I will definitely be trying and I'm surely positive I will like it because I like everything going into it.
It's a vegan creamy spinach soup you make on the stove and cream in the blender. It would probably work just as well with an immersion blender too.
healthyblenderrecipes.com/recipes/vegan_cream_of_spinach_soup
Notes:
Wow, don't use chicken broth, at least not the one called Better than Bouillon, it was far too salty and overtook the goodness of the vegetables in the soup. It's the first time I have used that bouillon and I will not be using it for much of anything except chicken noodle soup or something. I will definitely use vegetable stock for this recipe next time. It was good, though I wanted to taste the veggies in it more which the chicken bouillon overtook.
Buy extra zuchinni and slice longways, coat in grapeseed oil and a little salt and pepper. Roast 350 degrees on foil lined pan with the garlic wrapped in it's own foil. Makes a nice side, I also served with turkey burger patties.
I used soaked almonds and this was wonderfully creamy.
Definitely one I will do again. It's easy, and serves four good sized bowls of soup.
I removed the celery from the recipe, I'm allergic!0 -
Glad to hear that it was good. I find most chicken bouillon is extremely salty. I use Trader Joe's Low Sodium Chicken Broth, it's very good. I still like the flavor of chicken broth over vegetable broth and substitute it, even in vegetarian recipes. I'm not allergic, but I don't care for big chunks of cooked celery, so I either dice it very small and it "cooks away" or I eliminate it also.0
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Chicken, Raisin, and Apple Salad
servings
4
Ingredients
2 pieces of your favorite bread
1 medium apple ( whatever is your favorite)
1/4 cup raisins ( you could also use any dried fruits cranberry, blueberry etc.)
1 cup cooked chicken breast, cubed ( you can use the can or just a medium chicken breast)
1 tablespoon mayonnaise
2 tbsp raspberry vinaigrette (I use Marie's brand found in the cooler with the lettuces)
If it's too dry for you add more mayo and vinaigrette to your liking. I would personally add more vinaigrette before I added more mayo, but that's just me.
The first time I made this was on a fluke, I had boiled a bunch of chicken breast and shredded it to use in recipes later in the month. I kept some out from freezer packing at the last minute for a sandwich, it was lunch time, lol.
We had used our usual bread (Oroweat Oatnut) and it was really good then. Today we came across some cranberry pistachio bread at our grocery store bakery. Oh boy was it good on this sandwich tonight. Wow! This is definitely going to be on rotation at least once per month, no doubt about it.
Directions-
- cut apple into 1/2" cubes.
- cut chicken into 1" cubes or use shredded chicken, I actually prefer shredded chicken.
- mix apples, raisins, and chicken together.
- In a separate bowl whisk together Raspberry vinaigrette and mayonnaise until smooth.
- pour over the chicken mixture and toss to coat everything.
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That sounds good - hope I think about it next time I have extra chicken.0
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Butternut Squash Stew-Food Network
Servings 4
Recipe adapted from foodnetwork.com, the actual recipe is for the slow cooker, but I don't have one, so I just used my experience in cooking soup to turn it into a stove top recipe instead. Here is the link to the original recipe, my stove top recipe is what I posted below.
foodnetwork.com/recipes/food-network-kitchens/slow-cooker-squash-stew-recipe.html
Ingredients
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, soaked 12 hours overnight, then rinse
1 pound butternut squash, peeled and cut into large pieces or use frozen
1 bunch kale, leaves separated from stems and roughly chopped, toss stems
Kosher salt and freshly ground pepper
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Crusty bread for serving
Directions
Put the chick peas on to soak for 12 hours overnight, rinse and cook for one hour on the stove or until tender and to your liking.
Chop onion and garlic, set aside.
Add the olive oil to a large stock pot over medium-high heat, and cook onions until soft and golden brown, 4 to 5 minutes. Add the garlic and cook just one minute or so to get the aroma going, don't burn it, it will be bitter if you do.
Stir in the tomato paste and red pepper flakes, cook 1 minute.
Stir in 1/2 cup water, scraping up any browned bits.
Add the parmesan rind, and 7 cups water to the stock pot.
Stir, bring to a boil, lower heat to low, cover and cook about 12 minutes.
Add the rinsed chickpeas, butternut squash and chopped kale leaves. Cover and continue cooking 15 minutes.
Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used.
Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with favorite dipping bread. I'll use french.
Notes:
I changed recipe from slow cooker to stove top, I also changed the chard to chopped kale instead.
I will also use one 10 ounce bag frozen butternut squash from Earthbound Farms Organic, instead of fresh squash.
I will also use far less water and make the soup more dense so it's more like a whole meal instead of a side of soup.
Per serving: Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g Photograph by Antonis Achilleos Recipe courtesy of Food Network Magazine0 -
Grilled Irish Cheddar, Honey Bacon & Tomato Sandwich Central Market
Servings 4
Recipe adapted from centralmarket.com-I'm not sure what the changes were I made to the original recipe so I added the link to it, lol. Central Market is the store that is a part of our local chain here called HEB, I don't have a Central Market near me but sure wish I did.
centralmarket.com/recipe/main-courses/Grilled-Irish-Cheddar,-Honey-Bacon-Tomato-Sandwich
Ingredients
10 ounces Uncured Honey Bacon-I used Central Market uncured Applewood Smoked Bacon
8 slices Sourdough or Ciabatta Loaf, cut 3/8-inch thick
6 oz Wexford Irish Cheddar Cheese, cut into thin slices, I used Gruyere cheese instead
1 large Beefsteak Tomato, cut into ¼-inch thick slices
Fresh Spinach
4 tbsp sweet cream butter
Directions
Heat oven to 375°F.
Arrange bacon slices in a single layer on a parchment lined baking sheet. Roast bacon in center of oven about 10 minutes until cooked to medium doneness. Or, bacon may be cooked in a skillet gently over medium-low heat about 12 minutes, turning often, to avoid burning the honey. See notes at the bottom of the post.
Layer bread slices with a layer of cheese, layer of bacon, spinach leaves if desired, then tomato and finish with another layer of cheese topped with a bread slice.
Heat a large skillet over medium heat 3 to 4 minutes.
Meanwhile, spread ½ tablespoon butter over top of each sandwich; turn buttered side down in heated skillet. Cook sandwich partially covered with a lid for 4 minutes or until bread is golden. Keep watch, if the pan is too hot turn it down quickly, and remove the pan from the burner to stop the bread from burning. Replace in a minute or so to continue browning.
Carefully butter tops of sandwiches; flip and cook second side 3 minutes or until golden and cheese is melted. Second side will cook faster than the first, so watch carefully.
Notes:
You can cook the bacon ahead of time and store in the refrigerator to use within the week. I have also discovered I can freeze the bacon individually for easier use later on. Cook it when I need it and have it fresh and ready to go. Duh! Why didn't I think of that? I have always just thrown the entire 12 ounce package in the freezer and wondered what I would do with all that bacon if I cooked it, lol. Hubby would usually pull it out the night before he wanted to cook it for breakfast, now I just cook it ahead and store it in the refrigerator or freezer for later meals on the menu.
I don't know what a "layer" of cheese means, but I probably used far less than it called for, lol. I just want to taste it, not have it falling out of the sandwich.
I used a roll similar to a ciabatta, but not near as dense from the Walmart bakery. I don't know the name of it, we had to throw half the 6 roll package because it molded, we just don't eat enough bread to keep it from going bad and I have not usually had good luck with refrigeration or freezing it. I try to remember to freeze bread for bread pudding or to make my own bread crumbs but I don't usually remember, lol.
I think it would be fantastic with sourdough so we'll try that next time if I can get a small enough loaf of it.
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That sounds good - hope I think about it next time I have extra chicken.
That's what I always said about recipes and I would always forget, so I started making notes on my cell phone in the quick notes app. I found I was making more of the recipes I wanted to try by keeping a list of them.0 -
Butternut Squash Stew from Food Network was not a hit here in this house, so we decided the best soup that would have kale in it is the one Olive Garden serves, it's called Zuppa Toscana and I have the copy cat recipe. I make this soup once every couple of months. It makes enough that I always have soup leftover for the freezer.
Zuppa Toscana
Servings 8
Recipe from the-girl-who-ate-everything.com
Ingredients
1 pound ground Italian sausage
1¼ teaspoons crushed red pepper
4-6 slices bacon, cooked and cut into pieces-
although the recipe calls for bacon, I have never added it
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
3-4 medium potatoes, peeled and thinly sliced
1 cup heavy cream
¼ bunch kale, coarsley chopped
Directions
Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onion mixture and bacon; bring to a boil over high heat.
Add the potatoes, and boil until fork tender, about 20 minutes.
Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through.
Mix the kale into the soup just before serving, let wilt for about 5 minutes to soften. Serve with real grated parmesan cheese on top.
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Bacon and Scallion Corn Muffins
Servings 12-15: see notes below
Hands-on time 30 min Total time 50 min
Recipe adapted from foodnetwork.com
Ingredients
8 ounces (about 8 slices) applewood-smoked bacon, cut into 1/3-inch pieces
1 1/3 cups buttermilk, at room temperature
1 teaspoon tobasco sauce
2 large eggs, at room temperature
1 1/3 cups yellow cornmeal-I use stone ground but you can use whatever you have.
1 1/3 cups all-purpose flour-I use unbleached
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
5 large scallions (green onions), chopped
Directions
Position an oven rack in the center of the oven and preheat to 400 degrees F., Line a standard 12-cup muffin pan with paper liners.
In a large nonstick skillet, cook the bacon, over medium heat until crisp and brown. Transfer the bacon to paper towels; drain and cool.
In a large bowl, whisk together the buttermilk , hot sauce and eggs.
Combine the cornmeal , flour, sugar, baking powder, salt and pepper in a food processor or use a pastry cutter.
Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal.
Pour the dry ingredients over the buttermilk mixture.
Scatter the bacon and green onions over the batter .
Using a thin, flexible spatula , fold the batter together, scraping up the liquids from the bottom each time and turning the bowl as you fold. Do not over-fold; some dry patches are fine.
Using a rounded 1/3 cup of batter for each muffin, fill the paper liners. Bake until puffed and browning at edges, and a toothpick inserted into the center comes out clean, 15 to 18 minutes. I always check at 15 minutes and often they are ready to come out of the oven.
Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.
Notes:
Warning: These are not the skinniest muffins you will ever eat.
It's important to have the eggs and buttermilk at room temperature so the muffins bake evenly. I make my own buttermilk with 1 cup heavy whipping cream and 1/3 cup 2% milk, then add 1 1/4 tablespoons white wine vinegar. Gently stir to combine and set aside until you need it. Double that if doubling the recipe above. Don't use metal to stir.
For the eggs, I break them into a bowl and break them up with a whisk so they can warm up faster than leaving in the shell. This way they are coming to room temp at the same time the buttermilk is.
You can double the recipe, but leave the bacon at 12 ounces and get at least 30 muffins out of the double batch, it's not as decadent but it does have less bacon fat in it.
Freezing:
Cool the muffins completely and flash freeze, covered on a cookie sheet. After frozen, wrap each muffin individually in foil, or in the amount you need for a family meal. Place in a labeled Ziploc bag and use within 2 months.
To reheat, pull as many as you need for the meal, then remove foil wrap, and place on microwave safe plate or a paper towel, reheat for 1 minute. If not warm enough use 10 second intervals from there.
You can also thaw in the refrigerator and use 10 second intervals to warm the muffins.0 -
anew, I recently found a copy cat recipe for the zuppa Toscana also and it was fabulous! I do not use the bacon either. I will definitely add this to my rotation!0
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Black Bean Burrito
Servings 4
Hands-on time 15 min Total time 30 min
Ingredients
2 can(s) Bush's black beans, rinsed and drained
1/3 cup water
3 cloves minced fresh garlic
2 tsp olive oil
1 tsp Chili powder
Salt & Pepper to taste
1-2 cups shredded lettuce
1/2 cup salsa, any heat
1 chopped purple onion
Fresh cilantro, if using
1/2 cup shredded cheddar cheese
1 medium avocado, mashed
Pint of cherry tomatoes, halved
1/2 cup the greek god's yogurt
8 small flour tortillas
Directions
1. Heat olive oil in a medium skillet.
2. Add garlic, cook for 1 minute.
3. Add spices, cook 1 minute.
4. Add beans and water, bring to boil and then simmer on low for 7 minutes.
5. While the beans are simmering start preparing all your toppings.
6. Add salsa & continue to simmer 3 minutes.
7. Mash whole beans with a fork and simmer for one minute.
8. Stir beans and add chopped red onion, mix into beans and remove from heat.
Fill tortilla with toppings you like and fold over. Honestly, we just eat them like a taco and use the smaller flour tortillas.
Notes
It's important to have everything ready to cook the beans because it goes quick. You won't have time to do much in the first start of the recipe, and will burn the garlic and seasonings, if you don't have them prepped and waiting to be tossed into the pan.
This recipe works well for re-fried beans side dish too!0 -
Isyvanek-I love zuppa toscano soup. We don't go out much and Olive Garden is about 26 miles away so it is not something we plan for often. Maybe once every year, lol. I always call ahead if we are going, to see how the inventory of zuppa toscano soup is though. I want that when I go there!
It freezes so well too, I generally put a quart jar in the freezer with the lid loose and then tighten it down when it freezes. I then pack that jar in a gallon ziploc bag to help keep the air out.
When I want to have it for a meal I take it out a couple days in advance and let it thaw in the refrigerator. Reheat gently on the stove and it's perfect.
Found some more of that cranberry bread today so I froze some to toast for those chicken with apple and raisin salad sandwiches. Hubby wants to try it with tuna but I don't think I'd like that, lol. I'm glad he has learned to branch out through my constant "let's try this", so he won't be stuck in a rut, lol.0 -
Healthy Pumpkin Banana Bread-Only 1/2 cup brown sugar in the recipe.
sugardishme.com/healthy-pumpkin-banana-bread/
Of course there is lot's of natural sugar from the pumpkin, bananas and applesauce, lol. I still think it is probably much better than a sugar laden banana bread recipe that calls for brown sugar and granulated sugar. In her thread link above she says the recipe is for her peach and banana bread recipe and to substitute the peach for 3/4 cups pumpkin puree, then follow the recipe as is.
I'm making four loaves, one for here, one for my friend, one for hubbies work tomorrow and one for Thanksgiving at our friends house.0 -
Let us know how it tastes.0
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Let us know how it tastes.
I doubled the batch and made 24 regular sized muffins using cupcake papers, and one 8"x7" glass casserole pan about 1.5" deep in batter. I think the servings will be around 36 total for a double batch done this way, considering each muffin as a serving. I thought I would get at least two loaves and 24 cupcakes but it did not work out that way, lol.
So, we each tasted a muffin, and although these are perfectly moist and tender we both agree they need some more flavor, they do taste a lot like pumpkin banana bread though and they were very easy to make. I didn't need the big mixer even though I have arm problems with stirring and pain. It was great, no pain, no vigorous stirring and I could take my time.
I did get everything together and ready though and in their individual bowls before I started so I could just dump as I went. There is no butter, no oil and no seasonings other than salt. I would add 1/2 tsp cinnamon and 1 tsp vanilla the next time I bake these. That would be for one recipe, not doubled. They are good though, I am not sure by looking at the stats below if they would truly be good for a diabetic or not. Seems to be really high in carbs.
Nutrition Facts
Servings 18.0
Amount Per Serving
calories 95
% Daily Value *
Total Fat 1 g 1 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 24 mg 8 %
Sodium 113 mg 5 %
Potassium 107 mg 3 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 2 g 6 %
Sugars 9 g
Protein 2 g 5 %
Vitamin A 9 %
Vitamin C 6 %
Calcium 1 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.0 -
If I remember correctly, it's 15 g to count for 1 carb so it's a little over one and my sister gets 3 carbs a meal so you could fit it in. Just like having a slice of bread.0
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Butternut squash soup
2 20-ounce package butternut squash
1 red bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed and peeled
7 cups water
1 tsp salt
2 pinches dried thyme leaves
1/2 tsp cumin
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp black pepper
2 tablespoons sugar, plus more if necessary
1/2 cup heavy cream
Fresh thyme sprigs, for garnish (optional)
Directions-I halved the recipe and it made 3 good sized bowls, I ate two, lol.
Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) My immersion blender broke so I just used the vitamix to blend it well, I also cover the lid with a quadruple folded kitchen towel so I don't get burnt. I then put it back into the pot and let it simmer uncovered for about 5 minutes or so to let it thicken a bit more.
The next step says to stir in the heavy cream and bring to a simmer, but I just served it into the bowls and poured a small amount into the bowl with a swirl. It was a great presentation and it was fun to gently stir it into the soup. Definitely needs the heavy cream.
Here it says to add more sugar but I found I didn't need to do that after I added all the other seasonings to the soup. The cinnamon sweetened it on it's own. So taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar), but I did not follow this, no extra sugar needed for me, lol.
Ladle the soup into bowls and garnish with fresh chopped thyme or thyme sprigs, if desired.
Notes
I use Earthbound Farms Frozen butternut squash for soups. My hands peel if I mess with fresh butternut squash.
This recipe I posted above is a combination of two-the first recipe just did not have enough flavor when it was finished so I added some dried thyme leaves and decided it still needed more flavor. I went looking for a recipe of butternut squash soup with thyme and came upon recipe #2 and I added the other spices to it. Nutmeg, cinnamon, cumin, and more pepper than the original recipe called for. It's perfect now, at least I think it is, lol.
I served with french bread and citrus avocado salad with bulgur and red quinoa. I'm including that recipe below the links. Hubby had two pieces of bread so he wasn't interested in more soup or I would have shared that last bowl of soup. Really, truly I would have, lol.
#1 onceuponachef.com/2013/10/easy-butternut-squash-soup.html
#2 pickyeaterblog.com/butternut-squash-soup-with-thyme-and-parmesan/
Citrus Avocado salad with bulgar and red quinoa-
This recipe is on the package of Central Market Bulgur and red quinoa, it looks like the ratio of the two are 4 parts bulgur and 1 part red quinoa so you should be able to replicate that on your own.
1/2 cup central market bulgur and red quinoa
1 large ripe avocado
2 medium naval oranges
2 jalapeno's
3 tablespoons extra virgin olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground paprika
1 lime
Directions
Prepare bulgur and red quinoa as directed on package, let cool.
Combine the cooked bulgur and red quinoa, avocado, oranges and jalapeno in a large bowl
Prepare the rest of the ingredients in small bowl, mix well and pour over bulgur and red quinoa mixture, toss gently, cover and refrigerate for 15 minutes.
Notes:
When I make this salad I always make the bulgur and quinoa ahead a few hours so it can cool and I put the covered bowl into the refrigerator to get really cold. This makes it ready to toss into the recipe when I make the rest of it fresh for dinner. This salad lasts well in the refrigerator and I can eat it all week for snacks.
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Sounds perfect for these cool days!0
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Earlier tonight I made a smoothie that was titled vegan eggnog. I knew I wasn't going to get eggnog for real because there weren't any eggs or cream in the recipe. It sounded good though, but it left me wanting a really good smoothie. I went on the hunt for a pumpkin pie smoothie and made it when hubby got home so we could share it. The original recipe calls for one frozen banana, two tsp of maple syrup and ice, among other things.
I left everything in the recipe the same except I added a second frozen banana and I upped the maple syrup to three teaspoons instead of two. I also did not add ice to the smoothie. I grated fresh whole nutmeg on top before I served it and we both really enjoyed it, it was cold enough because the bananas were frozen when they went into the blender. I thought I would share with you in case you want a holiday drink without too much fat in it.
This is my version-
Recipe adapted from sallysbakingaddiction.com
Pumpkin Pie Protein Smoothie
Ingredients
2 frozen bananas
1/2 cup greek yogurt
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/2 cup skim milk
3 Tsp pure maple syrup
2/3 cup pumpkin puree
Directions
Add all of the ingredients to the blender in the order listed.
Blend on high for at least 2 minutes or until smooth - this may take longer if your blender isn't very strong.
Scrape down the sides of the blender as needed.
Add more milk to thin out if it is too thick., add a ice cubes for a thicker texture, if desired.
Add more spices to taste, if desired.0 -
Sounds good anew. I'll have to try it when I get more pumpkin and some milk.0
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Sounds good anew. I'll have to try it when I get more pumpkin and some milk.
For 1 cup of almond milk you can soak 16 whole almonds overnight in the refrigerator, rinse and put into the blender. Add 1 cup water and blend until it's as smooth as possible, I have a vitamix so it blends it up really well. That's your almond milk and with that you can make a double batch of this really good smoothie, but use only two bananas total and use the rest of the ingredients listed. I made it a second time for just me and I liked it better with only 1 banana.0 -
Thanks for the info on the almond milk and the update on the bananas anew!0
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This sounds yummy Anew. I'll have to freeze up some bananas and try it. Thanks!0
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anewstart22 wrote: »Sounds good anew. I'll have to try it when I get more pumpkin and some milk.
For 1 cup of almond milk you can soak 16 whole almonds overnight in the refrigerator, rinse and put into the blender. Add 1 cup water and blend until it's as smooth as possible, I have a vitamix so it blends it up really well. That's your almond milk and with that you can make a double batch of this really good smoothie, but use only two bananas total and use the rest of the ingredients listed. I made it a second time for just me and I liked it better with only 1 banana.
Hmm, I don't want to confuse anyone here on the recipe. If you read my recipe explanation in the first posting I had added an extra banana and an extra tbsp of maple syrup. This made two good sized glasses for each of us to have one. When I made it just for myself I only added one banana and two tbsp maple syrup with the rest of the ingredients staying the same. It was very good that way and I liked it better because the banana wasn't as prominent as when I made the recipe with two bananas.
If you are making a double batch then of course double everything in the recipe with the two bananas.
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Here is the pasta recipe we had for dinner tonight, I used large elbow macaroni because it's what I had on hand. This is really very good pasta salad, served at room temp which was perfect. When I roasted the bell pepper I also roasted some sweet onion to add to the salad because I didn't have shallot. I used a red and yellow bell pepper and I used orange grape tomatoes in the end instead of red ones.
fortheloveofcooking.net/2012/05/pasta-salad-with-roasted-bell-pepper-mozzarella-artichoke-hearts-kalamata-olives-and-basil.html0 -
The recipe sounds tasty anew but I think I'll wait until warmer weather to try it (I saved a copy). All I want to eat these days is soups and chili! We are actually having winter here. Brrrr!
I absolutely love that blog though! I could have spent hours there pouring over all the great recipes. I added it to my favorites to return to again and again. They had a "pepperoni grilled cheese sandwich" I want to try. I'll leave out the pepperoni because it gives me massive indigestion when cooked but I will substitute mushrooms or some other pizza topping. I'll let you know when I try it.0 -
This sounds interesting/easy. Though I'd swap out the ground turkey for beef (not a fan of ground turkey). I'd also probably add some veggies.kelleybelly35 wrote: »ok this is what i found when i googled it
Bubble Up Enchilada Casserole
Ingredients:
1 ¼ lbs extra lean ground turkey (I used Jennie-O)
1 (10 oz) can enchilada sauce
1 (8 oz) can tomato sauce
1 (15 oz) can black beans, drained and rinsed
1 (7.5 oz) can refrigerator biscuits, cut into quarters (I used my store brand Tops “Homestyle†biscuits)
1 cup shredded low fat Mexican Cheese (I used Weight Watchers brand)
Directions:
1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
2. Brown turkey in a large skillet or sauté pan.
3. Add the enchilada sauce, tomato sauce and black beans and stir to combine. Stir the biscuit pieces into the meat mixture.
4. Transfer the entire mixture to the prepared baking dish and spread out evenly. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
Yields 6 servings. Weight Watchers Points Plus: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 307 calories, 34 g carbs, 6 g fat, 32 g protein, 4 g fiber
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Another interesting recipe...Hello everyone!
I usually like to make a smoothie with banana, cocoa and oats. So it got me thinking last week, why not make it into a nice muffin! This weekend I tried it out and they were so yummy!
I tried some with berries, and put a piece of dark chocolate in others (they would also be great with some nuts!). The recipe is right here on my mfp blog and it makes 12 regular muffins:
http://www.myfitnesspal.com/blog/GsKiki/view/chocolate-banana-muffins-805390
The sweetness is from ripe bananas, and chocolate taste from cocoa powder!
They are even better the other day! They stay super moist and flavourful, and have been perfect like quick on the go snack!
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This looks like a soup I want to try, I provided the link to the website I found it at.
GLORIOUS GARDEN DELIGHT SOUP
(Not Your Granny’s Gazpacho)
Mix in big bowl: (all veggies & herbs finely chopped, peeled if necessary)
1 med. zucchini or 1 large yellow squash
1 med. cucumber
1 large red, orange or yellow pepper
1⁄2 med. red onion, diced (or can use 5-6 chopped scallions)
3 ripe med. tomatoes
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1 seeded jalapeno pepper (optional, but good & not too spicy)
1/2 cup fresh cilantro leaves (or fresh dill or parsley)
Blend in blender, then pour over veggies in bowl:
3 or 4 med. ripe tomatoes
2 cloves minced garlic
4 T. extra virgin cold pressed olive oil
1-2 T. raw apple cider vinegar (or 2T. fresh lemon juice)
2 tsp. ground cumin
2 tsp. fresh lime juice
2 tsp. celtic sea salt
Eat immediately, or chill and serve later. Even yummy the next day.
whollyalive.com/recipes.html0
