Recipes to try!
Kwilliams75
Posts: 231 Member
I thought I would share some recipes that I get in my email! They say they are healthy never actually tried them or figured out the calories!
Mushroom Bisque!
What you will need:
1/4 cup butter
1/3 cup onions, finely chopped
2 tablespoons lemon juice
4 cups chicken broth
1/4 teaspoon pepper
1 cup light cream
1 cup heavy cream
3 tablespoons flour
1 pound fresh mushrooms, sliced
1 tablespoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram)
1/3 cup sherry
Chopped parsley (for garnish)
How to make it:
In 3 quart saucepan heat butter until melted. Sauté onions and mushrooms 4 to 5 minutes, stirring constantly.
Sprinkle with lemon. Blend in flour. Gradually stir in chicken broth. Cook, stirring until slightly thickened. Stir in cream and sherry. Heat and serve.
Fresh Tomato Bisque!
What you will need:
2 pounds ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoons chopped chives
How to make it:
Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
Remove bay leaf and cloves and transfer mixture to blender to purée
(or strain through a coarse sieve). Add cream and milk and heat through. Serve topped with toasted butter croutons.
Chicken with White Wine and Mushrooms!
What you will need:
4 chicken breast halves with skin and bone
All-purpose flour
1/4 cup olive oil
2/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chopped Italian parsley
2 large garlic cloves, chopped
1 pound mushrooms, sliced
1 (14 1/2 to 15 ounce) can diced tomatoes in juice
1 cup dry white wine
How to make it:
Sprinkle chicken with salt and pepper; dust with flour.
Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to bowl.
Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes.
Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes.
Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes.
Transfer chicken and sauce to plates and serve.
Serves 4
10-Minute Seared Tuna!
What you will need:
12 oz of tuna cut into 2 steaks
2 TBS mirin rice wine
1 + 1 TBS fresh squeezed lemon juice
2 TBS tamari (soy sauce)
1 TBS minced fresh ginger
3 TBS minced scallion
dash of salt & white pepper
How to make it:
Preheat 10-12 inch stainless steel skillet over medium-high heat for 2 minutes.
While pan is preheating, rub tuna with 1 TBS lemon juice, season with a little salt and white pepper, and prepare ginger and scallion.
Place tuna on preheated skillet and cook for 1-2 minutes on each side, depending on thickness, and then remove from skillet. Seared tuna is best when medium rare. This is our Stovetop Searing cooking method. Place on a plate.
Turn heat down to medium and add rest of ingredients to pan in order given, and cook for 1 minute. Season with salt and pepper. Pour over tuna and serve.
Serves 2
15-Minute Black Bean Salad!
What you will need:
1/2 cup minced onion
2 medium cloves garlic, pressed
2 cup black beans or 1 15 oz can (without BPA), drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
1/2 cup diced red bell pepper
2 TBS pumpkin seeds, coarsely chopped
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste
How to make it:
Mince onions and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
Serves 4
Power Breakfast Oatmeal!
What you will need:
2-1/4 cups water
dash salt
1 cup regular rolled oats
1/2 tsp cinnamon
1/4 cup dried cranberries
1/4 cup chopped walnuts
1 TBS flaxseeds
1 TBS blackstrap molasses
1 cup milk or dairy-free milk alternative
How to make it:
Combine the water and salt in a small saucepan and turn the heat to high.
When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat. Let set for 5 minutes. Serve with milk and molasses.
15-Minute Broiled Chicken Salad!
What you will need:
4 boneless chicken breasts
1/2 lb mixed salad greens
1/4 cup sliced fresh basil leaves*
2 TBS fresh oregano leaves*
2 oz gorgonzola cheese
2 TBS fresh lemon juice
salt and cracked black pepper to taste
Dressing
2 TBS fresh lemon juice
1 TBS extra virgin olive oil
salt and cracked black pepper to taste
*Since the herbs are being used in a salad, there is no conversion for dry herbs. If you don't have these fresh herbs on hand, you can just enjoy the salad without them.
How to make it:
Preheat broiler on high with rack in the middle of the oven, about 7 inches from the heat source. Place shallow metal ovenproof pan under the heat to get very hot for about 10 minutes.
While pan is getting hot, rinse and spin dry salad greens along with basil and oregano leaves. For oregano, simply run your fingers down the stem to remove leaves and place whole in salad.
When pan is hot, reduce heat to low, season chicken breasts with a little salt and pepper and place on hot pan skin side up. Return to broiler and cook for about 15 minutes, or until done, depending on the thickness of the breasts. The breasts cook fast because they are cooking on both sides at the same time. This is our Quick Broil cooking method. When chicken is just about done, remove skin and top breasts with a little gorgonzola cheese and return to broiler to melt. (If you're not sure if chicken is done, make a little slice with a small sharp knife to check. It should be only slightly pink.)
Toss greens with lemon juice, olive oil, salt, and pepper. Distribute greens onto 4 plates. Place chicken breasts on top of greens. Serve.
Serves 4
Mushroom Bisque!
What you will need:
1/4 cup butter
1/3 cup onions, finely chopped
2 tablespoons lemon juice
4 cups chicken broth
1/4 teaspoon pepper
1 cup light cream
1 cup heavy cream
3 tablespoons flour
1 pound fresh mushrooms, sliced
1 tablespoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram)
1/3 cup sherry
Chopped parsley (for garnish)
How to make it:
In 3 quart saucepan heat butter until melted. Sauté onions and mushrooms 4 to 5 minutes, stirring constantly.
Sprinkle with lemon. Blend in flour. Gradually stir in chicken broth. Cook, stirring until slightly thickened. Stir in cream and sherry. Heat and serve.
Fresh Tomato Bisque!
What you will need:
2 pounds ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoons chopped chives
How to make it:
Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
Remove bay leaf and cloves and transfer mixture to blender to purée
(or strain through a coarse sieve). Add cream and milk and heat through. Serve topped with toasted butter croutons.
Chicken with White Wine and Mushrooms!
What you will need:
4 chicken breast halves with skin and bone
All-purpose flour
1/4 cup olive oil
2/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chopped Italian parsley
2 large garlic cloves, chopped
1 pound mushrooms, sliced
1 (14 1/2 to 15 ounce) can diced tomatoes in juice
1 cup dry white wine
How to make it:
Sprinkle chicken with salt and pepper; dust with flour.
Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to bowl.
Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes.
Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes.
Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes.
Transfer chicken and sauce to plates and serve.
Serves 4
10-Minute Seared Tuna!
What you will need:
12 oz of tuna cut into 2 steaks
2 TBS mirin rice wine
1 + 1 TBS fresh squeezed lemon juice
2 TBS tamari (soy sauce)
1 TBS minced fresh ginger
3 TBS minced scallion
dash of salt & white pepper
How to make it:
Preheat 10-12 inch stainless steel skillet over medium-high heat for 2 minutes.
While pan is preheating, rub tuna with 1 TBS lemon juice, season with a little salt and white pepper, and prepare ginger and scallion.
Place tuna on preheated skillet and cook for 1-2 minutes on each side, depending on thickness, and then remove from skillet. Seared tuna is best when medium rare. This is our Stovetop Searing cooking method. Place on a plate.
Turn heat down to medium and add rest of ingredients to pan in order given, and cook for 1 minute. Season with salt and pepper. Pour over tuna and serve.
Serves 2
15-Minute Black Bean Salad!
What you will need:
1/2 cup minced onion
2 medium cloves garlic, pressed
2 cup black beans or 1 15 oz can (without BPA), drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered
1/2 cup diced red bell pepper
2 TBS pumpkin seeds, coarsely chopped
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste
How to make it:
Mince onions and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.
Serves 4
Power Breakfast Oatmeal!
What you will need:
2-1/4 cups water
dash salt
1 cup regular rolled oats
1/2 tsp cinnamon
1/4 cup dried cranberries
1/4 cup chopped walnuts
1 TBS flaxseeds
1 TBS blackstrap molasses
1 cup milk or dairy-free milk alternative
How to make it:
Combine the water and salt in a small saucepan and turn the heat to high.
When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat. Let set for 5 minutes. Serve with milk and molasses.
15-Minute Broiled Chicken Salad!
What you will need:
4 boneless chicken breasts
1/2 lb mixed salad greens
1/4 cup sliced fresh basil leaves*
2 TBS fresh oregano leaves*
2 oz gorgonzola cheese
2 TBS fresh lemon juice
salt and cracked black pepper to taste
Dressing
2 TBS fresh lemon juice
1 TBS extra virgin olive oil
salt and cracked black pepper to taste
*Since the herbs are being used in a salad, there is no conversion for dry herbs. If you don't have these fresh herbs on hand, you can just enjoy the salad without them.
How to make it:
Preheat broiler on high with rack in the middle of the oven, about 7 inches from the heat source. Place shallow metal ovenproof pan under the heat to get very hot for about 10 minutes.
While pan is getting hot, rinse and spin dry salad greens along with basil and oregano leaves. For oregano, simply run your fingers down the stem to remove leaves and place whole in salad.
When pan is hot, reduce heat to low, season chicken breasts with a little salt and pepper and place on hot pan skin side up. Return to broiler and cook for about 15 minutes, or until done, depending on the thickness of the breasts. The breasts cook fast because they are cooking on both sides at the same time. This is our Quick Broil cooking method. When chicken is just about done, remove skin and top breasts with a little gorgonzola cheese and return to broiler to melt. (If you're not sure if chicken is done, make a little slice with a small sharp knife to check. It should be only slightly pink.)
Toss greens with lemon juice, olive oil, salt, and pepper. Distribute greens onto 4 plates. Place chicken breasts on top of greens. Serve.
Serves 4
0
Replies
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OMG....I am now hungry!0
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do you have the cal count on these delicious soups?
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mushroom bisque
Nutrition Facts
Serving Size 159 g or 5 ounces
Amount Per Serving
Calories 136Calories from Fat 101
% Daily Value*
Total Fat 11.2g17%
Saturated Fat 6.8g34%
Cholesterol 35mg12%
Sodium 873mg36%
Total Carbohydrates 4.3g1%
Dietary Fiber 0.6g2%
Sugars 1.1g
Protein 3.5g
Vitamin A 8% • Vitamin C 5%
Calcium 2% • Iron 3%0 -
tomatoe bisque
Nutrition Facts
Serving Size 149 g or about 5 ounces
Amount Per Serving
Calories 158Calories from Fat 126
% Daily Value*
Total Fat 14.0g21%
Saturated Fat 8.7g43%
Cholesterol 49mg16%
Sodium 233mg10%
Total Carbohydrates 7.1g2%
Dietary Fiber 1.1g5%
Sugars 4.2g
Protein 2.4g
Vitamin A 23% • Vitamin C 18%
Calcium 6% • Iron 2%0
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