Kathy_S' profile page
Recipes
Breakfast - Banana Nut Oatmeal
By Kathy_S
7-Day Kickstart Breakfast RS = 5
- 1/2 cup steal cut oats or 1/2 cup rolled oats
- 1 cup water
- 1 banana, sliced
- 1 Tbsp chopped walnuts
- 1 tsp cinnamon
Seriously Basic Roasted Chicken with Root Vegetables
By Kathy_S
A whole chicken seems seriously daunting
- 1 whole chicken (4 pounds)
- 1 Tbsp. and 3/4 tsp. kosher salt
- 3/4 tsp. crushed black pepper
- 3 Tbsp. olive oil
- 1 lemon
- 6 sprigs fresh rosemary
- 1 pound carrots , cut into 3-inch sticks
- 1 pound parsnips , cut into 3-inch sticks
- 1 pound small red potatoes , halved
Quesadillas (with Butternut Squash)
By Kathy_S
Kids who don't eat meat will like these without the chicken
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1/2 pound chicken cutlets or boneless chicken breast , rinsed and dried
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon chili powder , or to taste
- 1/2 cup canned navy beans , drained and rinsed
- 1/2 cup reduced-fat sour cream
- 1/2 cup butternut squash puree
- 1/2 cup reduced-fat Cheddar cheese
- 4 (8-inch) whole-wheat tortillas
- 1/2 cup bottled salsa
Chicken Soup Recipe
By Kathy_S
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-...
- To serve:
- 3 (5-pound) roasting chickens
- 3 large yellow onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 stalks celery with leaves, cut into thirds
- 4 parsnips, unpeeled and cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- 4 cups 1/4-inch-diced carrots
- 4 cups 1/4-inch-diced celery
- 1/4 cup minced fresh dill
- 1/4 cup minced fresh parsley
- Matzo Balls, (see recipe)
Lunch - Express Lunch Plate
By Kathy_S
If you prefer a different type of chees, swap it
- 1 large hard-cooked egg
- 1 (1-oz) Cheddar cheese wedge
- 1 apple, cored and sliced
- 3 rye crispbread crackers
Seared Chicken Breasts with French Potato Salad
By Kathy_S
This is an excellent and fast dinner
- 1.5 pounds baby Yukon gold potatoes
- 1 cup frozen whole grean beans
- 2 tbsp olive oil, divided
- 2 tbsp chopped fresh parsley
- 1 tbsp Dijon mustard
- 1 tbsp cider vinegar
- 1/2 tsp salt, divided
- freshly ground pepper
- 4 skinless, boneless chicken breasts
- 2 tbsp flour
- 1 large shallot, finely chopped (about 1/2 cup)
- 1/4 cup fresh lemon juice
- 1/2 tsp dried tarragon
Warm Pear Salad with Citrus Dressing Points Plus value:3
By Kathy_S
Preheat broiler. Place 2 halved pears, cut side up, on broiler pan; sprauy with nonstick spray
- 2 pears
- 3 tangerine
- 1 lemon
- 1 Tbsp olive oil
- 1 tsp grated peeled fresh ginger
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp peppe
- 6 c mixed salad greens
- 2 Tbsp crumbled feta cheese.
- (1 3/4 cups = 1 serving)
Roasted Vegetables (1 pt)
By Kathy_S
Serve with any main dish or chop them up and add to pasta and rice recipes
- 2 medium sweet red peppers, cut into 8 thick trips
- 1 medium green pepper, cut into 8 thick strips
- 1 medium summer squash, cut thickly on diagonal
- 1 medium zucchini, cut thickly on diagonal
- 1 meium red onion, cut into large wedges
- 12 oz canned artichoke hearts, without oil, drained and halved
- 1 tbsp fresh thuyme, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Asian Shrimp and Snap Pea Stir Fry (7 pts)
By Kathy_S
Thinly sliced broccoli or asparagus spears are also tasty in this recipe
- 2 tsp canola oil
- 1 large garlic clove, minced
- 2 tsp fresh ginger root, grated
- 1 small red onion, thinly sliced
- 2 cups sugar snap peas
- 1 pound shrimp, frozen, large, thawed, drained, peeled and deveined
- 1 cup chicken broth, divided
- 1 1/2 tsp cornstarch
- 2 tbsp soy sauce
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp unpacked brown sugar
- 2 cups cooked brown rice
Root Vegetable Soup with Blue Cheese
By Kathy_S
Place the stock and the flour in the slow cooker and whisk until the flour is completely dissolved
- 4 1/2 cups chicken or vegetable stock
- 2 tbsp flour
- 2 garlic cloves, minced
- 1 medium leek, white and pale green part only, cut in half lengthwise, washed and thinly sliced
- 1 medium parsnip, peeled, halved lengthwise and sliced
- 1 medium carrot, peeled, halved lengthwise and sliced
- 1 medium yam, peeled and cubed
- 1 tbsp peeled, chopped fresh ginger
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- pinch cayenne pepper
- pinch ground nutmeg
- salt and pepper to taste
- 1/4 lb blue cheese, crumbled
- 2 tbsp chopped fresh parsley