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My Recipes

memurph88memurph88 Posts: 100Member Member Posts: 100Member Member
in Recipes
I've decided to post a bunch of my favorite recipes here. I hope you enjoy them as much as my family and I do! :smile:

Please post your favorite recipes!
edited September 20


  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    1/4 teaspoon kosher salt, divided
    1/4 teaspoon black pepper, divided
    2 tablespoons rice vinegar
    1 tablespoon honey
    1 small Napa cabbage (about 1 pound), quartered, cored, and thinly sliced
    1 crisp red apple (such as Gala or Fuji), cut into thin slices
    1/4 cup fresh cilantro sprigs

    Mix all together
    Quantities can be adjusted to your liking
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    8 teaspoons instant coffee granules
    5 teaspoons hot water
    3/4 cup butter, softened
    1-1/4 cups sugar
    1 large egg
    1-1/3 cups mashed ripe bananas
    1 teaspoon vanilla extract
    2-1/4 cups all-purpose flour
    1-1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1-1/2 cups semisweet chocolate chips

    Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in bananas, vanilla and coffee mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips.
    Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

    Nutrition Facts
    1 muffin: 198 calories, 9g fat (6g saturated fat), 24mg cholesterol, 145mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 2g protein.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member
    *this salad is a HUGE hit

    1 cup light mayo
    1/8 cup brown sugar
    3 tsp vinegar
    2 tsp curry powder

    2 heads broccoli - finely chopped
    2 cups grapes - chopped in half
    2-3 green onions - thinly sliced
    bacon bits
    toasted slivered almonds

    Make dressing night before
    Combine dressing & salad (minus almonds & bacon) a couple hours before serving
    Add almonds & bacon just before serving
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    1 cup sugar
    1/3 cup cocoa powder
    1/2 cup flour
    1/4 tsp salt
    1/4 tsp baking powder
    1/2 cup melted butter then cooled
    2 eggs room temp
    1 tsp vanilla

    Sift together all dry ingredients.
    Melt butter and set aside to cool slightly. Beat two eggs with the vanilla.
    Add in and gently stir dry ingredients.
    Pour the melted butter into brownie mixture and mix until just incorporated.
    Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member
    BUTTER CHICKEN - doubled recipe

    1 tablespoon butter
    1 tablespoon olive oil
    1 medium onion small diced
    2 teaspoon ginger grated
    3 cloves garlic minced
    2 pounds chicken breasts cut into ¾-inch chunks
    3 oz. tomato paste
    3 oz red curry paste
    1 tablespoon garam masala
    1 teaspoon chili powder
    1 teaspoon mustard seeds
    1 teaspoon coriander
    1 teaspoon curry
    1 tsp salt
    1/4 tsp black pepper
    1 (14 oz) can coconut milk
    Hot cooked rice and/or naan for serving
    Cilantro for serving

    Heat the butter and olive oil in a large skillet over medium-high heat. Cook the onions until they become soft and translucent, about 3-5 minutes. Stir in the ginger and garlic and cook for an additional 1-2 minutes.

    Add the chicken breast to the skillet with the cooked onions. Add the tomato paste, red curry paste and the Indian spices to the chicken. Season with salt and pepper. Stir in the chicken until it's well coated with the onions, tomato and curry pastes and spices.

    Pour the coconut milk over the chicken mixture and stir to combine. Bring the mixture to a boil, and then set the heat to low, and simmer for 20 minutes.

    Serve over white rice and/or naan, and garnish with cilantro, if desired

    Recipe Notes
    Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

    Make Ahead: If you want to prepare some of the dish ahead of time. You can saute the onions, garlic and ginger with the butter and olive oil. Then transfer the onion mixture to a bowl, add all the ingredients on top of it and stir to combine. You can do this up to one day in advance. When ready to cook, just put everything in a pan, bring to a boil, then simmer on low heat for 20 minutes.

    Sourcing: You can find most of the spices at major grocery stores. Garam masala may not be as widely available, but you can find at Indian specialty stores.

    Substitutes: For best results, follow the recipe as is. If you can't find garam masala, you can make your own blend. Here's are two popular substitutions: 1 part cumin plus 1/4 part allspice. Or any combination of: Coriander, Cumin, Black Peppercorns, Cardamom, Cloves, Nutmeg.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    1 pound raw ground beef
    1 medium size head of cabbage chopped
    1 medium sized green pepper chopped
    1 small onion chopped
    1 15 Oz can of diced or stewed tomatoes undrained
    2 15 Oz cans of tomato sauce
    1 teaspoon minced garlic
    1 tablespoon Worcestershire sauce
    1 tablespoon beef bouillon
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 cup uncooked white rice (not instant)

    Add all ingredients except white rice in slow cooker. Stir good to combine. Cook on high for 1 hour. Add rice, stir, and cook on high for 3 more hours. Serve in bowls.

    Add: paprika, parsley, thyme

    NOTE: I added 3/4 medium cabbage and then a big handful of sauerkraut (instead of 1 full medium cabbage)
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    1 tbsp anchovy paste
    3 cloves garlic
    juice of lemon
    1 whole egg
    2 teaspoon dijon
    3/4 cup extra virgin olive oil
    3 tablespoons nutritional yeast
    1 teaspoon black pepper
    1/8 teaspoon fine salt
    optional 1/2 teaspoon minced fresh rosemary

    Combine the anchovy paste, garlic and lemon juice in a mason jar.
    Insert the immersion blender until a paste forms.
    Add in the egg, dijon, olive oil and nutritional yeast.
    Add in salt and pepper (and the rosemary if you’re adding it)
    Add the immersion blender and blend until smooth and thick. Add more salt if necessary.
    Store in the jar in the fridge up to 3 days.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    1 whole chicken - roughly 5lbs (frozen or thawed)
    Extra virgin olive oil
    2 tbsp paprika
    1 tbsp seasoning salt
    1 tbsp garlic powder
    1 tsp onion powder
    1 tsp salt
    1 tsp fresh ground pepper
    1 tsp thyme
    1 pinch of cayenne pepper
    1 onion

    Combine spices in bowl
    Cover chicken in olive oil
    Place onion in chicken cavity (make sure giblets are removed)
    Liberally apply combined spices to entire chicken
    Place on aluminum 4 balls in crockpot
    Cook on high for 4 hours or low for 8 hours

    *Frozen chicken - LOW for 8-10 hours
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    8-10 chicken thighs and/or drumsticks (bone-in, skin on)
    2 cups of your favorite barbecue sauce
    2 tablespoons olive oil, salt, and pepper

    Preheat oven to 400 degrees F.
    Coat the chicken on all sides with olive oil and season with salt and pepper.
    Place the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
    Remove chicken from oven and turn the temperature of the oven up to 425 degrees.
    Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
    Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
    Remove from the oven again and baste again, and place back in oven for 7 more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member


    2 tbsp olive oil or coconut oil
    1 large onion , chopped
    3 large carrots , peeled and chopped
    3 - 4 stalks celery , diced
    3 - 4 cloves garlic , minced
    2 cups chicken cooked and chopped in pieces
    2 tbsp cornstarch or arrowroot powder or 1/4 cup flour
    2 cups chicken broth
    1 cup frozen peas
    1/2 tsp turmeric
    1 tbsp fresh thyme , chopped
    1 cup coconut milk
    salt and pepper to taste

    1 1/2 cups flour
    1/2 tsp salt
    1/8 baking powder
    1/2 cup butter , cold and diced (or vegetable shortening)
    1 egg , beaten
    2 tsp white wine vinegar
    1/4 cup cold water plus a tablespoon or two more if needed
    1 egg (reserved for the egg wash)

    In a small bowl, add the egg and break it up with a fork. Add the vinegar and the cold water. Set it in the fridge or freezer for a moment.
    In a bowl or your mixer, add the dry ingredients. Then add the butter. Pulse in your mixer till it resembles small peas, or break up with a pastry cutter by hand. Next add the liquid slowly and mix till just combined.
    Pour out on to a surface and mold into a ball. Wrap it in plastic wrap and place in the fridge for at least 1/2 an hour. 1 hour is better.

    In a large skillet, add the oil and heat to med-high. Add the onions, carrots, celery and stir until till the onions get translucent. Add the garlic and stir until veggies are almost cooked.
    Add the chicken and the broth. Stir to combine. Next add the peas, turmeric, and thyme.
    Take 1/4 cup of the coconut milk and add the cornstarch or arrowroot and make a slurry (Mix till there are no lumps) and then add the slurry and the rest of the coconut milk to the mixture.
    Add salt and pepper to taste. Let the mixture come to a boil and thicken. Pour into an large ovenproof dish and turn on your oven to 400 degrees.

    Remove the pastry dough from the fridge and roll it out into the shape of your dish. It doesn't have to be perfect. You can trim it once it’s on the dish.
    Cover the chicken and veggie mixture with the pastry dough and let the pastry cover the whole dish and come over the sides of the dish. Trim any excessive bits. Cut a few vents in the crust.
    Beat the reserved egg in a small bowl and brush the top of the pastry with the egg. This will give you a beautiful crust. Place on a baking try to catch drips and put it in the oven for 25 to 30 mins or till the crust is golden brown.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup unsalted butter, melted
    1 cup packed brown sugar
    1/2 cup white sugar
    1 tablespoon vanilla extract
    1 egg
    1 egg yolk
    1 cup semisweet chocolate chips

    Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
    Sift together the flour, baking soda and salt; set aside.
    In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
    Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    1 cup rice
    1 cup coconut milk
    1 cup water
    2 tbsp red curry paste
    1 lime
    Salt & pepper to taste

    Mix rice, water & coconut milk & red curry paste together
    Cook rice according to directions on package
    When done, add salt & pepper & lime juice to taste

    Optional: Add chopped tomatoes, green onions or cilantro
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    1 1/2 cups unbleached AP flour
    1 tsp. baking powder
    6 tbsp. unsalted butter, room temp.
    1/3 cup granulated sugar
    Finely grated zest of 1 lemon
    1 large egg
    1/3 cup whole milk

    2 lbs. Italian prune plums ( about 21), halved and pitted
    2 tbsp. unsalted butter, melted
    1/3 cup granulated sugar
    1/2 tsp. cinnamon

    Preheat oven to 400. Position rack to center of oven. Butter a 13" x 9" x 2" baking pan ( do not use cooking spray).
    1. In a medium bowl, whisk the flour and baking powder. Set aside.
    2. In another bowl, using a hand held electric mixer, beat the butter til smooth.
    3. Add the sugar and beat for 2 to 3 minutes on medium speed, til fluffy.
    4. Add the lemon zest and egg and beat in well.
    5. On low speed, alternately add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour, beating only til smooth after each.
    6. Place tablespoon sized gobs of the batter over the bottom of your prepared pan. Lightly butter your fingers ( I found slightly dampened fingers worked better) and pat the batter into an even layer covering the pan bottom.
    7. Arrange the plums, skin side up in tightly packed rows on top of the batter.
    8. Brush with the melted butter and sprinkle the cinnamon/sugar mixture evenly over the plums.
    9. Bake 35 to 40 minutes, until the plum juices bubble very slowly and a toothpick inserted into the cake comes out clean.
    10. Cool kuchen in the pan on a wire rack and serve warm, with dollop of whipped cream if desired.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    4 1/2 cup rolled oats
    1 cup all-purpose flour
    1 tsp baking soda
    1 tsp vanilla extract
    2/3 cup butter, softened
    1/2 cup honey
    1/3 cup packed brown sugar
    2 cups chocolate chips

    Preheat oven to 325 degrees F. Lightly grease one 9x13 inch pan.
    In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter, honey and brown sugar.
    Stir in the 2 cups of chocolate chips (can use raisins, nuts etc.)
    Lightly press mixture into the prepared pan. Drizzle w/ honey
    Bake at 325 degrees F for 18-22 minutes or until golden brown (mine took 20 minutes)
    Let cool for 10 minutes then cut into squares. Let cool completely before removing or serving.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    4 habanero peppers chopped
    1 mango peeled and chopped
    1 small white onion chopped (about 3/4 cup)
    4 cloves garlic chopped
    ½ cup apple cider vinegar
    ¼ cup water
    2 tablespoons honey
    ¼ teaspoon cumin
    ½ teaspoon allspice
    1 teaspoon ginger powder
    1 teaspoon salt
    2 cups blended fresh OR defrosted frozen fruit (mango's, pineapples, peaches)

    Add all ingredients to a food processor. Process until smooth.
    Add to a large pan and bring to a boil. Reduce heat and simmer for 10 minutes.
    Keep adding blended fruit spoonfulls at a time until it's at the heat you like it
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    2lbs ground beef
    1 egg
    1/2 cup bread crumbs
    3/4 cup ketchup
    1 pkg onion soup mix

    Mix together & put in loaf pan

    Top w/ Piquant Sauce
    3 tbsp brown sugar
    1/4 cup ketchup
    1/4 tsp nutmeg
    1 tsp dry mustard

    Bake - 1 hour @ 350 on cookie sheet
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    2 tablespoons olive oil
    1 small white onion, peeled and diced
    1 cup diced carrots
    1 cup diced celery
    3 cloves garlic, peeled and minced
    6 cups chicken or vegetable stock
    1 (14-ounce) can fire-roasted diced tomatoes
    1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta
    1/2 teaspoon dried thyme
    1/4 teaspoon dried oregano
    1/4 teaspoon dried rosemary
    4 cups loosely-packed spinach
    salt and black pepper
    optional toppings: freshly-grated Parmesan cheese, crushed red pepper flakes

    Heat oil in a large stock pot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
    Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed. (Also feel free to add more of the thyme, oregano and rosemary, if you’d like.)
    Serve warm, garnished with your desired toppings.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    3 1/2 to 4 cups bread flour, plus more for rolling (I used 3 1/2 reg flour)
    1 teaspoon sugar
    1 envelope instant dry yeast
    2 teaspoons kosher salt
    1 1/2 cups water, 110 degrees F
    2 tablespoons olive oil, plus 2 teaspoons

    Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
    Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

    Cook’s Note
    Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    1 pkg frozen chopped spinach
    1 cup sour cream
    1 cup mayo (I usemiracle whip)
    1 pkg Knorr veg soup mix
    1 tin chopped water chestnuts
    1 round loaf sourdough bread
    1 loaf french bread

    Thaw spinach - squeeze out water
    Fine chop spinach
    Chop water chestnuts
    Mix all ingredients together & let sit overnight or at least 6 hrs before
    Hollow out loaf & cube pieces pulled & cube the french loaf
    Fill loaf with mixture at least an hour before serving
  • memurph88memurph88 Posts: 100Member Member Posts: 100Member Member

    Cooking spray
    1/4 cup dry white wine
    2 1/2 tbsp dijon mustard
    2 cloves garlic, pressed
    1 tbsp lemon juice
    1 tsp dried dill weed
    1 tsp lemon pepper seasoning

    Preheat oven to 400 degress F
    Spray 9x13 inch baking dish with cooking spray
    Arrange trout fillets in baking dish
    Mix white wine, dijon mustard, garlic, lemon juice, dill & lemon pepper seasoning in a bowl
    Spread over fillets, letting some run underneath the fish
    Bake until fish is opaque and flakes easily (10 - 15 mins)
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