Recipes
zilannoj
Posts: 138 Member
I love learning new recipes, and I thought I would share some of my favorites. I find what I like online and tweak a few things.
Last night, I roasted garlic and though it was very simple and easy, it was extremely flavorful. I never realized how buttery and sweet garlic can be. I added it to a wrap I made with spinach, tomatoes, red bell peppers, feta, ground turkey and bacon.
I plan on adding it to dressings, sauces and honestly, I'll probably just make one head of garlic so I can eat it right from the oven. Someone also suggested spreading it on bread, and that sounds phenomenal.
http://www.simplyrecipes.com/recipes/roasted_garlic/
Last night, I roasted garlic and though it was very simple and easy, it was extremely flavorful. I never realized how buttery and sweet garlic can be. I added it to a wrap I made with spinach, tomatoes, red bell peppers, feta, ground turkey and bacon.
I plan on adding it to dressings, sauces and honestly, I'll probably just make one head of garlic so I can eat it right from the oven. Someone also suggested spreading it on bread, and that sounds phenomenal.
http://www.simplyrecipes.com/recipes/roasted_garlic/
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Replies
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I made a hummus-like spread with roasted garlic, garbanzo beans, olive oil and sauteed sage and it's delicious!0
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Over the summer when it was super hot I tried short-cutting the system and tried roasting the garlic in the microwave instead of heating up the whole kitchen. BIG. MISTAKE.
The wrap sounds delicious! I'll have to try it.0 -
shannonin, that sounds so incredibly delicious. I can't believe I haven't made my own hummus yet! That will be next on my list.
FloraJL, that's good to know! It takes quite a while in the oven, but the results are worth it.
Final recipe for today! As a kid, I LOVED the chocolate syrup that hardened over ice cream. I think they called it a magic shell, and I remember using half the bottle as a single serving. I found this recipe for a vegan/paleo chocolate that's only five ingredients and tastes AMAZING. Even better, if you skip the freeze part and put it over ice cream (or blended frozen bananas for a lower calorie option), it's exactly like a magic shell. It's very simple to make an though still high in calories, a great addition to desserts.
http://www.oatmealwithafork.com/2014/09/08/5-ingredient-healthy-homemade-chocolate-vegan-paleo-video/#comment-152659
Ingredients
½ c. cacao or cocoa powder
½ c. extra virgin coconut oil
¼ c. pure maple syrup or runny honey
½ t. vanilla extract
pinch sea salt
Instructions
Combine all of the ingredients until smooth and creamy.
Spoon mixture into chocolate molds of your choice.
Freeze until hard and set.
Enjoy!
*Keep in the freezer for best taste/consistency, as they melt quickly.
Notes
Nutrition facts are based on using cocoa powder and maple syrup. WW points (new system): 3
Nutrition Information
Serving size: 1/12 of recipe Calories: 104 Fat: 9.6 g Saturated fat: 8.1 g Unsaturated fat: 1.5 g Trans fat: 0 g Carbohydrates: 6.4 g Sugar: 4 g Sodium: 21 mg Fiber: 1.1 g Protein: 0.7 g Cholesterol: 0 mg0 -
Another recipe I really love is pesto baked chicken.
http://www.laurainthekitchen.com/recipes/pesto-baked-chicken/
Serves 4
Ingredients:
4 Thinly Sliced Chicken Breast
4 Tbsp of Basil Pesto
2 Tomatoes, sliced
Salt and Pepper, to taste
½ cup of Fresh Bread Crumbs
¼ cup of Freshly Grated Parmiggiano Reggiano
Little Olive Oil
Process
1) Preheat the oven to 450 degrees, line a baking dish with aluminum foil.
2) Drizzle a little olive oil in the bottom of your baking dish and lay the chicken breast on top, sprinkle with salt and pepper.
3) Smear 1 Tbsp of pesto on top of each piece of chicken, lay about 2 slices of tomatoes on top of the pesto, sprinkle evenly with the bread crumbs and the parmiggiano.
4) Drizzle a bit more olive oil over the top and bake it for about 15 minutes or until the top is golden brown and crispy.
Recipe By: Laura Vitale0 -
Eating Wells Loaded Twice Baked Potatoes is one of my favorites. We've also taken away more of the meat and added more broccoli. It's super easy and quick too, you just use the microwave.
eatingwell.com/recipes/loaded_twice_baked_potatoes.html
Makes: 4 servings
Active Time: 30 minutes
Total Time: 40 minutes
INGREDIENTS
4 medium russet potatoes
8 ounces 90%-lean ground beef, (see Variation)
1 cup broccoli florets, finely chopped
1 cup water
1 cup shredded reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced
PREPARATION
Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)
Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
NUTRITION
Per serving: 274 calories; 10 g fat (5 g sat, 4 g mono); 52 mg cholesterol; 24 g carbohydrates; 22 g protein; 2 g fiber; 514 mg sodium; 740 mg potassium.0 -
Recipe for today: butternut squash mac and cheese. I think I had this for a month straight in November. So simple and delicious.
http://pinchofyum.com/healthy-mac-and-cheese
Serves: 4 - 1 heaping cup per serving
Ingredients
2 cups uncooked elbow macaroni - whole wheat, low glycemic, gluten free... any will work!
1 tablespoon butter
1 small yellow onion
1 small butternut squash (4-5 cups cubed)
5 cups chicken or vegetable broth
¾ cup milk
1 teaspoon salt
⅔ cup shredded cheese - I like Gruyère but any kind will work
parsley for topping
salt and pepper to taste
Instructions
Cook the macaroni according to package directions. Drain and set aside. Heat the butter in a large skillet over medium low heat. Cut the onion into thin rings and add to the butter in the pan, sauteing over low heat until fragrant and golden, about 20 minutes.
Meanwhile, remove the skin and the seeds from the squash. Cut the flesh into small cubes. Bring the broth to a boil and add the squash. Cook for 5-7 minutes or until fork tender. Drain, reserving ½ cup broth, and transfer squash to the blender. Add the onions, milk, salt, and reserved broth and puree until completely smooth and creamy. This should yield about 4 cups sauce.
Pour the pureed sauce over the cooked noodles and add the shredded cheese. Stir to melt the cheese; add water or milk to adjust consistency as needed. Serve with parsley, salt, and pepper to taste.
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