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Recipes
Creamy Turkey and Kale Soup
By sz8jm9
From Jan's Sushi Bar website Nutrition (per serving): 350 calories, 10
- 2 tablespoons ghee or clarified butter
- 1 medium onion, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1 medium winter squash, such as kabocha, roasted
- 6 cups chicken stock or broth, preferably homemade
- 3 cups cooked turkey, chopped
- 6 cups kale, stems removed and torn into pieces (about 1 pound)
- red pepper flakes (optional)
- salt and pepper, to taste
- (I added mushrooms)
Greek-Style Spaghetti Squash
By sz8jm9
POINTS® Value: 3 Servings: 4 Preparation Time: 20 min Cooking Time: 25 min Level of Difficulty: Easy I...
- 2 pound raw spaghetti squash
- 2 tsp olive oil
- 1/2 cup scallion(s), sliced
- 2 tsp minced garlic
- 14 1/2 oz canned diced tomatoes, undrained
- 1 cup canned chickpeas, drained and rinsed
- 1 tsp dried oregano
- 1 tsp lemon zest, freshly grated
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 1/4 cup dill, or mint, fresh, chopped
- 1/4 cup pot cheese, or fat-free crumbled feta
Homemade Chocolate Chip Cookie Dough Larabars
By sz8jm9
I got this from a blog called "Oh She Glows"
- 1.5 cups raw cashews (230 grams)
- 1/4-1/2 tsp fine grain sea salt (I used 1/2 tsp)
- 1 cup tightly packed pitted dates* (roughly 190 grams)
- 1 tsp pure vanilla extract
- 3 tbsp mini dark chocolate chips (or simply chop larger pieces of chocolate)
Lentil, Roasted Pepper & Spinach Vegetable Loaf Recipe
By sz8jm9
Women's Day Magazine WW Pts Plus = 6 Nutrition Facts per 6 Servings: Calories 267 Total Fat 9g Saturated
- 2 large eggs
- 2 Tbsp olive oil
- 1 15-oz can lentils, rinsed
- 1 small red onion, finely chopped
- 2 cups baby spinach, chopped (about 2 oz)
- 1 jarred roasted red pepper, cut into 1/2-in. pieces
- 2 oz feta cheese, crumbled
- 1 6-oz package falafel mix (we used Near East)
Rice-Stuffed Mini Peppers
By sz8jm9
Vegetarian Times: December 2013 http://www
- 20 2-inch-long mini sweet peppers (preferably several different colors)
- 2/3 cup Arborio rice (4 oz.)
- 3 Tbs. olive oil
- 1 Tbs. white wine vinegar
- 1/2 tsp. dried Mexican oregano, crumbled
- 1/4 tsp. Dijon mustard
- 3 large jarred sweet cherry peppers, seeded and chopped (2 1/2 Tbs.)
- 1/3 cup freshly grated Parmesan cheese, lightly packed
Chicken Parmesan
By sz8jm9
Ellie Krieger: Per Serving - Serving size, 1 piece chicken with sauce and cheese) Calories 410; Total Fat 11 g;...
- 4 slices whole-wheat bread (1-ounce each)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 egg whites
- 1/2 cup skim milk
- 1/2 cup all-purpose flour
- 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
- Olive oil cooking spray
- 1 jar good-quality marinara sauce (about 3 1/2 cups)
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons (1/2-ounce) shredded Parmesan
Sweet and Spicy Marinade
By sz8jm9
Source: Totally Vegetarian Makes 1 cup If you only have one marinade recipe in your repertoire, this should be ...
- 1/2 cup shoyu soy sauce
- 1/3 cup canola oil or vegetable oil
- 1/4 cup Worcestershire sauce
- 2 tbsp cider vinegar
- 2 tbsp brown sugar
- 4 garlic cloves, crushed
- 1 tbsp grated ginger
- 1 tbsp grated lemon zest
- 1 tbsp freshly ground black pepper
Twice Baked Roasted Butternut Squash Puree with Parmesan and Sage
By sz8jm9
A creamy comforting dish that captures the flavors of early fall
- 1 small to medium butternut squash
- 1 Tablespoon/14g butter, melted
- 2 oz/ 56g crème fraiche
- 2 oz/56g grated Parmesan cheese, divided
- 4 or 5 fresh sage leaves
- Salt and pepper to taste
Cream of Broccoli Soup
By sz8jm9
Evaporated fat-free milk makes this filling soup creamy but also keeps it low in calories and fat
- 1 medium onion(s), chopped
- 1 medium garlic clove(s), minced
- 2 pound broccoli, tough ends removed, stems and florets chopped
- 4 cup fat-free chicken broth, or vegetable broth
- 1 cup fat-free evaporated milk
- 1/2 tsp hot pepper sauce, or to taste
- 1/4 tsp table salt, or to taste
- 1/4 tsp black pepper, or to taste
Sweet and Sour Brussels Sprout Salad
By sz8jm9
Cooking Light - November 2013 Nutritional Information - Amount per serving Calories:80 Fat:5
- 1 pound Brussels sprouts
- 7 radishes
- 1/4 cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper