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Recipes
Rotini with Chicken, Asparagus, and Tomatoes
By devogirl
Reminiscent of pasta salas, this recipe calls for mixing rotini with tender, garden-fresh vegetables and a basil-fl...
- 8 ounces uncooked rotini (corkscrew pasta)
- Cooking spray
- 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (1-inch) slices asparagus
- 2 cups cherry tomatoes, halved
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon extravirgin olive oil
- 1/4 cup (1 ounce) crumbled goat cheese
Candy Cane Bark
By devogirl
Directions 1. Line a large baking sheet with foil
- 6 ounces chopped chocolate-flavor candy coating
- 3 ounces chopped milk chocolate bar
- 6 ounces chopped vanilla-flavor candy coating
- 3 ounces chopped white chocolate baking squares
- 1/4 cup crushed pepperment candy canes
Homemade Pumpkin Pie with Caramelized Walnuts
By devogirl
Vegetable, Pumpkin, American, Baking, Dessert, Pie, Fall, Winter, Thanksgiving, Birthday, Entertaining
- FOR THE CRUST
- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 stick (4 ounces) cold unsalted butter, cut into small pieces
- 4 tablespoons ice cold water
- FOR THE PUMPKIN FILLING
- Nonstick vegetable oil cooking spray
- 2 1 1/2-pound sugar pumpkins or pie pumpkins, peeled, seeded, cut into 2-inch chunks (10 cups/2 1/2 pounds)
- 2 tablespoons olive oil or canola oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 cup ground nutmeg
- 1/8 teaspoon ground cloves
- 1 1/4 cups heavy whipping cream
- 4 large eggs
- 2/3 cup sugar
- 1/4 cup packed golden brown sugar
- 1/2 teaspoon salt
- FOR THE TOPPING
- 1/2 cup sugar
- 3/4 cup walnuts
- 1/2 teaspoon salt
Coconut Chicken Curry - 4-Ingredient Keto
By devogirl
1. Set oven to 400F. 2
- Garnish:
- 1 1/2 lb (24oz) chicken thighs, raw and fat minimally trimmed
- substitution: lean chicken breasts, firm tofu, salmon
- 1 1/4 cup coconut milk
- substitution: lite coconut milk to reduce amount of calories
- 4 teaspoons red curry paste
- 1/3 cup diced red onion
- spray olive oil
- sea salt & pepper to taste
- fresh cilantro
Buttery Garlicky Broccoli
By devogirl
This simple steamed broccoli gets dressed up with butter, garlic, parsley, and toasted almonds
- 2 large heads broccoli, cut into florets
- 1/4 cup butter or trans fat–free margarine
- 4 cloves garlic, minced (4 tsp.)
- 1/4 cup chopped fresh parsley
- 1/2 cup toasted slivered almonds, optional
Vegetarian Pita Lunch
By devogirl
Spread hummus Top with veggies
- Pita
- tomato
- avocado
- cucumber
- hummus
- feta
Raisin Walnut Bread
By devogirl
1. Preheat oven to 350 degrees F
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup maple syrup
- 1 cup nondairy milk
- 1 small banana, mashed
- I cup raisins
- 1/2 cup walnuts
Cowboy Supper
By devogirl
1/2 cup serving: 160 calories Protein 11g (28%) Carb 19g (47%) fat 4
- 1 lb extra lean ground beef
- 1 1/2 cups uncooked whole wheat macaroni
- 30oz can tomato sauce
- 15oz can petite diced tomatoes
- 15oz can black beans (undrained)
- 1 1/2 cups frozen corn
- 2-3 tsp chili powder
- 1/2 cup water
- 1 cup red-fat colby-jack cheese blend
Small Batch Chai Spice Cookies
By devogirl
Preheat oven to 350°F. Using an electric mixer cream butter together with granulated sugar and vanilla until well ...
- 4 tablespoons butter softened
- 1/8 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup + 2 tablespoons flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon allspice
- pinch of salt
- 1/3 cup powder sugar
Roasted Root Vegetable Salad
By devogirl
Variations: For extra protein and calcium, crumble feta, blue cheese, or tofu over salad
- 8 cups cubed root vegetables (sweet potatoes, white potatoes, beets, carrots,etc.)
- 1 large red or yellow onion, cut into large chunks
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Olive oil for roasting
- 1 1/2 teaspoons balsamic vinegar
- 2 to 4 tablespoons olive oil
- 1/2 cup toasted pine nuts or coarsely chopped walnuts
- 3 tablespoons coarsely chopped basil or parsley