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Recipes
Guilt-Free Eggs Benedict
By CrzysChick
Squeeze 1/2 tsp juice from lemon into a medium-size bowl
- 1/2 lemon
- 1/4 c light sour cream or low-fat yogurt
- 1 T finely chopped shallots
- 1 1/2 tsp each olive oil & warm water
- 1/4 tsp dried tarragon
- pinch of salt
- pinch of paprika
- 1 T white vinegar or freshly squeezed lemon juice
- olive oil
- 4 slices peameal bacon
- 4 eggs
- chopped chives (optional)
Chicken Roulades Stuffed with Goat Cheese, Basil & Sun-Dried Tomatoes
By CrzysChick
Set chicken on a cutting board and, holding a chef's knife parallel to the board, cut each breast in half so you ha...
- 4 boneless, skinless chicken breast halves, rinsed & patted dry
- 4 oz. fresh goat cheese, crumbled (about 1 cup)
- 16 large oil-packed sun-dried tomato halves, drained
- 1 oz. baby spinach leaves
- 16 large fresh basil leaves, rinsed and patted dry
- salt & pepper
- 3/4 c unbleached all-purpose flour
- 2 large eggs, beaten in a small bowl
- 1 3/4 cups fresh breadcrumbs seasoned with 1/2 tsp salt & 1/2 tsp pepper
- 2/3 c olive oil
Pulled Pork Chili (slow cooker)
By CrzysChick
Combine all ingredients except meat, cheese and sour cream in slow cooker
- 2 cans (10 fl oz/284 mL) chicken broth
- 2 cans (19 fl oz/540 mL) chili-style diced tomatoes, drained
- 1 can (19 fl oz/540 mL) red kidney beans, rinsed
- 1 can (19 fl oz/540 mL) black beans, rinsed
- 1 large onion, chopped
- 2 T chili powder
- 2 tsp ground cumin
- 1 boneless pork shoulder (2 1/2 lb)
- 1 c cheddar shredded cheese
- 1 c sour cream
Cinnamon Apple Fruit Leather
By CrzysChick
Heat oven to 250F. Line baking sheet with plastic wrap, securing ends with tape
- 24 oz jar applesauce
- 2 tsp cinnamon
Vegetable Fries with Pumpkin Dip
By CrzysChick
Cut all veggies into julienne strips
- 1 large baking potato
- 2 parsnips
- 1 sweet potato
- 2 carrots
- 8 ounces celeriac
- 1 large uncooked beet
- 1/3-1/2 cup olive oil
- DIP:
- 6 ounces pumpkin seeds
- 2 garlic cloves finely chopped
- 3-5 scallions chopped
- 1/2 tsp ground cumin
- 3 large tomatoes skinned seeded and diced
- juice of 1/2 lime
- 1/3 cup tomato paste
Kale Chips
By CrzysChick
Preheat oven to 250F. Toss kale leaves with oil in large bowl
- 1 bunch kale leaves, rinsed, dried, cut lengthwise in half and stems removed
- 1 tbsp olive oil
- salt to taste
Roasted Cauliflower
By CrzysChick
In large bowl, stir together oil, curry and salt; set aside
- 1/4 c vegetable oil
- 1 tbsp curry powder or curry paste
- 3/4 tsp salt
- 1 head cauliflower
Shereen's Barbecue Meatloaf
By CrzysChick
Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl
- 2 lbs ground beef, lean (or 1 lb ground beef, 1 lb sausage stuffing)
- 1 c breadcrumbs
- 2 onions, chopped fine
- 1 T curry powder
- 1/2 c water
- salt & pepper to taste
- 1 T parsley
- 1 egg, beaten
- 1 garlic clove, crushed
- 1/2 c milk
- SAUCE:
- 1 onion, chopped very fine
- 1/4 c water
- 1/2 c ketchup
- 1/4 c dry red wine or beef stock
- 1/4 c Worcestershire sauce
- 2 T vinegar
- 1/4 c brown sugar, packed
- 1 oz margarine/butter
- 2 tsp lemon juice
Cream of Wheat with a Boost
By CrzysChick
Place water, milk and salt in medium pan and heat until scalded
- 2 c water
- 1 c milk
- 1/4 tsp salt
- 1/2 c quick cream of wheat
- 3 egg whites
Irene's Hot Artichoke Dip
By CrzysChick
Mix everything and bake at 350F, for 20-25m
- 1 can artichoke hearts, drained, squeezed & chopped
- 1 cup mayo (not light)
- 1 cup shredded Parmesan
- 2 pickled sliced jalapenos (no seeds), chopped
- 1 clove garlic, chopped