Samantha's profile page
Recipes
Guilt-Free “Ice Cream”
By Samantha
Put your bananas into the food processor, and blend
- 3-4 bananas, sliced and frozen (slice before freezing)
- A spoonful of peanut butter
- 2-3 tsp. cocoa powder
Jambalaya
By Samantha
Slice the sausage and cook in a large pot over medium heat until thoroughly cooked (about 5 minutes)
- 1 lb. cooked chicken
- 1 lb. smoked sausage
- 4 cloves garlic
- 12 oz. seasoning mix (diced onion, bell pepper, celery)
- (onion, bell pepper, celery)
- 2 cups long grain rice
- ½ to 1 tsp cayenne pepper
- 2 Tbsp tomato paste
- 3.5 cups water
- 1 can (15 oz) diced tomatoes
- 2 whole bay leaves
- ½ tsp dried thyme
- ½ bunch parsley
- to taste salt and pepper
Chocolate Chip Cookie Dough Cheesecake Bars
By Samantha
Preheat the oven to 325 F
- Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- Chocolate Chip Cookie Dough:
- 5 tablespoons unsalted butter, room temperature
- 1/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup flour
- 2/3 cup chocolate chips
- Cheesecake Filling:
- 10 oz cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Lemon Raspberry Bars
By Samantha
Preheat oven to 350F. Spray a 9" square baking pan with baking spray or line with parchment paper
- For the crust:
- 1 cup unsalted butter, softened
- 2 cups flour
- 1/2 cup confectioners' sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp grated lemon zest
- For the lemon topping:
- 6 eggs
- 2 cups sugar
- 1/2 cup fresh lemon juice
- 1/4 tsp pure lemon extract
- zest of 1 lemon
- 3/4 tsp baking powder
- 4 tsp flour
- 1/2 cup raspberry preserves
Spicy Chicken Enchilada Pasta
By Samantha
Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot
- 1 lb boneless chicken, cut into small bite-sized pieces
- 1 Tbsp olive oil
- 2 Tbsp dried minced onion flakes
- 1 tsp garlic powder
- 1 jar (12oz) enchilada sauce
- 1 (15oz) can black beans, drained and rinsed
- 1/4 cup low-sodium chicken broth
- 1 cup salsa
- 1/2 cup heavy cream
- 8 oz campanelle pasta (or penne)
- 1 cup Pepper Jack cheese, shredded
- 2 Tbsp chopped fresh parsley or cilantro
Tomato Basil Chicken
By Samantha
Season chicken breasts with kosher salt and fresh cracked black pepper
- 2 chicken breasts
- kosher salt and black pepper
- 2 Tbsp extra virgin olive oil
- 2 cups chopped fresh tomatoes
- 2 tsp minced fresh garlic
- 4 Tbsp cold butter
- 1/2 cup fresh basil, chopped
- Freshly grated Parmigiano reggiano cheese, for garnish
Creamy Chicken and Roasted Red Pepper Pasta
By Samantha
Cook the pasta according to the package directions
- 1 lb. bowtie pasta (or any kind of pasta would work!)
- 1-1 1/2 lbs. cooked chicken, sliced or cubed (I just sauteed some while the noodles cooked)
- 1 onion, diced
- 3 cloves garlic, pressed or crushed
- 4 Tbs. butter
- 1 cup half and half, room temperature
- 1 cup chicken broth
- 1 tsp. seasoned salt
- 12 oz jar roasted red peppers, sliced
- 1 cup mozzarella, shredded
Zucchini, Black Bean & Rice Skillet
By Samantha
Heat oil in large skillet over medium heat
- 1 tablespoon Pure Wesson Canola Oil
- 1-1/2 cups quartered lengthwise, sliced zucchini
- 1/2 cup diced green bell pepper
- 1 can (15 oz each) Rosarita Premium Whole Black Beans, drained, rinsed
- 1 can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes with Garlic, undrained
- 3/4 cup water
- 1 cup instant white rice, uncooked
- 1/2 cup shredded Cheddar and Monterey Jack cheese blend
Skinny Tortilla Casserole
By Samantha
Preheat oven to 350 degrees
- 1/2 lb lean ground turkey
- 1 cup onions, chopped
- 1/2 tsp garlic, minced
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 - 15 oz can black beans, rinsed and drained
- 1 - 10 oz can Rotel, drained
- 1 cup reduced-fat sour cream
- ½ cup corn kernels
- ¼ cup fat-free cottage cheese
- ¼ tsp garlic powder
- 4 - 8" La Tortilla Factory Smart & Deliciou Low-Carb, High Fiber Tortillas
- 1 - 10 oz can enchilada sauce (I prefer red)
- ½ cup shredded reduced-fat, shredded cheddar cheese
Healthy Brown Rice Broccoli Chicken Cheese Bake
By Samantha
Place broccoli in a microwave safe container with 1/4 inch of water
- 1 1/2 lbs fresh broccoli, chopped into bite size pieces (frozen broccoli works too, just cook it to your liking and then drain it very well)
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/4 cup flour
- 1 cup chicken stock
- 1/2 cup milk
- 3 tablespoons Dijon mustard
- 2 teaspoons black pepper
- 1/2 -1 tsp salt (depending on how salty the chicken stock is)
- 1 1/2 cup cheddar cheese, shredded (reserve 1/2 cup of cheddar as the topping)
- 1/2 cup Parmesan
- 2-3 cups cooked brown rice (follow the directions on the package, add salt to boiling water for extra flavor)
- 2 cups cooked chicken, cubed