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Recipes
Sunrise Sandwich with Turkey, Cheddar and Guacamole
By BClover
Smoked meat products can be high in sodium
- 1 tsp canola or olive oil
- 1 egg
- salt and black pepper to taste
- 2 oz smoked turkey breast
- 1 slice American, Cheddar, or pepper Jack cheese
- 1 thick slice tomato
- 1 whole-wheat English muffin, split and toasted
- 1 tbsp Guacamole or Wholly Guacamole
greek leftover brown rice casserole
By BClover
(Makes about 4 main course or 6 side dish servings, recipe created by Kalyn
- 4 cups cooked leftover brown rice
- 1 T olive oil
- 1 large onion, chopped fairly small
- 1 large red bell pepper, diced into 1/2 inch pieces
- 2 tsp. Greek Seasoning (I use Penzeys Greek seasoning, which is a mixture of salt, Turkish oregano, garlic, lemon peel, black pepper, and marjoram.)
- 6 oz. crumbled feta cheese (about 1 cup, don't buy pre-crumbled feta, buy a block and crumble it)
- 1/4 cup chicken stock, preferably homemade chicken stock
Grilled Chili-Lime Fish Tacos with Sour Cream Cabbage Slaw + Mango & Avocado | Ambitious Kitchen
By BClover
Instructions Preheat grill to medium-high heat
- 1 pound tilapia
- 1 tablespoon olive oil
- 3 tablespoons fresh lime juice
- 2 teaspoons honey
- 2 garlic cloves, finely minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon red cayenne pepper
- salt and freshly ground black pepper, to season
- For slaw
- 2 cups shredded red or napa cabbage
- 2 tablespoons fresh chopped cilantro
- 1/4 cup low fat sour cream
- 1 tablespoon fresh lime juice
- salt and pepper, to taste
- 1 ripe mango, diced
- 1 avocado, diced
- 8 small corn tortillas
- avocado and extra cilantro, to garnish
Barbacoa with Cilantro Lime Rice and Corn Salsa with Lime
By BClover
Barbacoa Directions: Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves in a blender
- Ingredients:
- Barbacoa Beef
- Servings: 9 • Serving Size: 4 oz • Points+: 4 pts
- 3 lbs beef eye of round or bottom round roast, all fat trimmed
- 5 cloves garlic
- 1/2 medium onion
- 1/2 lime, juice
- 2-4 chipotles in adobo sauce (to taste)
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1/2 tsp ground cloves
- salt and pepper
- 3 bay leaves
- 1 tsp oil
- 1 cup water
- Corn Salsa with Lime
- Servings: 12 • Size: about 1/2 cup • Points+: 1 pts
- Ingredients:
- 4 cups (20 oz) cooked sweet yellow corn, cut
- 2 vine ripe tomatoes, diced
- 1/2 red onion, diced
- 1 scallion, diced
- 1-2 jalapeños, diced (remove seeds unless you like it really spicy)
- 2 tbsp chopped cilantro
- 1 1/2 limes, juice of
- chipotle chili powder, to taste
- salt and fresh pepper to taste
- Cilantro Lime Rice
- Servings: 4 • Size: 3/4 cup • Points+: 5 pts
- 1 cup extra long grain rice or basmati rice
- 1/2 lime, juice of
- 2 cups water
- 1 tsp salt
- 3 tbsp fresh chopped cilantro
- 3 tsp vegetable oil
HASH BROWN CASSEROLE
By BClover
PREHEAT OVEN TO 325° IN A LARGE BOWL MIX POTATOES, ONIONS AND CHEESE
- 2 LBS CUBED HASH BROWN POTATOES FROZEN
- 1 CAN CREAM OF MUSHROOM SOUP
- 1 CAN CREAM OF CHICKEN SOUP
- 1 LARGE ONION, CHOPPED
- 8 OZ OF GRATED CHEDDAR CHEESE
- ¾ of a 16 OZ CARTON OF SOUR CREAM
- SALT AND PEPPER TO TASTE
- ¼ CUP MELTED BUTTER
- 2 CUPS CRUSHED CORN FLAKES
Grilled Sesame Chicken Salad
By BClover
Instructions For the marinade: In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger,...
- Dressing and Marinade
- 1/4 c low-sodium soy sauce
- 2 Tbsp finely minced ginger
- 3 Tbsp canola oil
- 2 Tbsp hoisin sauce
- 1 Tbsp toasted sesame oil
- 1 tsp Sriracha
- 1/2 tsp salt, then more to taste as desired
- 1/4 cup red wine vinegar
- 1/4 cup chopped green onions, green and white parts
- Salad
- 2 (9 oz) boneless skinless chicken breasts
- 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
- 1 1/2 – 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
- 2/3 cup slivered or sliced almonds, toasted
- 1/2 cup cilantro leaves, chopped
- 3 chopped green onions, green and white parts
- 1 tsp white sesame seeds, toasted
- 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)
Apple, Ham, and Swiss Cheese Panini (sonoma diet)
By BClover
Nutrition Facts per Serving: 425 calories, 22 g protein, 11 g total fat (4 g saturated fat), 62 g carbohydrate, 7 g
- see below
Mediterranean Tuna Salad
By BClover
This was inspired by a client of mine who gave me the idea to add hummus to the tuna
- 1 can low mercury tuna, drained (Wild Planet brand is great)
- 1/4 cup hummus (more or less depending on your preference)
- 1/2 stalk celery, thinly chopped
- 1/2 shallot minced
- 2 cups arugula (or mixed greens), washed and dried
- 2-3 Tbsp Basic Vinaigrette
- Rice crackers or sweet potato chips (optional)
Farro Pilaf (clean eating)
By BClover
Farro is one of the oldest forms of wheat with a sweet,nutty flavor & tender Texture
- 4 Cups Low-sodium Chicken Broth
- 2 Cups Whole-grain Farro
- 3/4 Cup Unsalted Pine Nuts
- 2 Tbs Olive Oil
- 1 Large Clove Garlic, minced
- 1 Yellow Onion, diced
- 1 Large Carrot, trimmed and diced
- 1 Large Salk Celery, trimmed and diced
- 1 tsp finely Chopped fresh Thyme Leaves
- 1/2 Cup Unsweetened Dried Cranberries
- 1/2 Cup Unsweetened Dried Apricots, diced
- 1/2 tsp Sea Salt
- 1/2 tsp Fresh Ground Black Pepper
Spanish-Style Shrimp with Yellow Rice
By BClover
1. Combine garlic, 1 tablespoon olive oil, paprika, and 1/4 teaspoon salt in a large bowl; stir with a whisk
- 4 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon salt, divided
- 1 pound large shrimp, peeled and deveined
- 1/2 cup finely chopped onion
- 3 cups uncooked quick-cooking brown rice
- 1/2 teaspoon ground turmeric
- 2 1/2 cups cold water
- 1/2 cup frozen peas
- 2 tablespoons dry sherry (optional)
- 1 tablespoon fresh chopped parsley