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Recipes
Pecan Turtle Bars
By Stina
Combine flour, 1 cup brown sugar and softened butter in large mixer bowl
- 1 1/2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1/2 cup butter, softened
- 1 cup pecan halves
- 2/3 cup butter
- 1 cup milk chocolate chips
Spicy Pecan Popcorn Chicken
By Stina
Preheat oven to 450°F. Thoroughly coat a wire rack with cooking spray and set on a foil-lined baking sheet
- Canola oil cooking spray
- 3/4 cup coarse dry whole-wheat breadcrumbs (see Tip) or Grape-Nuts cereal
- 1/2 cup pecan pieces
- 2 tablespoons chili powder
- 1/4 teaspoon salt
- 1 egg white
- 1 tablespoon water
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1/4 cup low-fat mayonnaise
- 1/4 cup low-fat buttermilk or milk
- 1 teaspoon dried dill or 1 tablespoon fresh
- 1/2 teaspoon garlic powder
Asian Lettuce Wraps
By Stina
Directions Rinse whole lettuce leaves and pat dry, being careful not tear them
- 16 Boston Bibb or butter lettuce leaves
- 1 pound lean ground beef
- 1 tablespoon cooking oil
- 1 large onion, chopped
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce
- 2 teaspoons minced pickled ginger
- 1 tablespoon rice wine vinegar
- Asian chile pepper sauce (optional)
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 bunch green onions, chopped
- 2 teaspoons Asian (dark) sesame oil
Homemade Mango-Agave Granola with Greek Yogurt
By Stina
Preheat the oven to 325 degrees F
- 1/4 cup canola oil
- 1/4 cup agave syrup
- 1/4 cup clover honey
- 1 teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (not instant)
- 3/4 cup slivered almonds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup wheat germ
- 2 tablespoons ground flax seed
- 1/4 teaspoon salt
- 1 cup diced dried sweetened mango
- 1 pint 2-percent Greek yogurt
- Honey drizzle, for garnish
Spanako-pieces
By Stina
Preheat oven to 350 degrees
- One 10-oz. package frozen chopped spinach, thawed and squeezed dry
- 1 cup crumbled fat-free feta cheese
- 4 wedges The Laughing Cow Light Creamy Swiss cheese
- 1/3 cup diced onion
- 1/2 tsp. chopped garlic
- 1/2 tsp. dried parsley
- 1/8 tsp. black pepper
- 1/8 tsp. salt
- 16 small square wonton wrappers
- 16 sprays I Can't Believe It’s Not Butter! Spray
Serve it with seafood.
By Stina
1. Cook penne rigate according to package directions
- 8 oz penne rigate
- 3 Tbsp extra-virgin olive oil
- 2 large cloves garlic, minced
- 3 large plum tomatoes, chopped into 1/2-inch pieces
- 2 large yellow tomatoes, chopped into 1/2-inch pieces
- 1/2 cup dry white wine such as sauvignon blanc
- 1/2 cup finely chopped curly parsley, divided
- 1/3 cup slivered basil leaves
- 1 Tbsp grated lemon zest
- 1 tsp kosher salt
- 12 oz (about 21 large) peeled shrimp, cut into thirds
- 16 pitted kalamata olives
Greek Pita Pizzas Recipe
By Stina
Place pita breads on an ungreased baking sheet; spread with spaghetti sauce
- 6 whole wheat pita breads (6 inches)
- 1-1/2 cups meatless spaghetti sauce
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 2 cups fresh baby spinach, chopped
- 1-1/2 cups sliced fresh mushrooms
- 1/2 cup crumbled feta cheese
- 1 small green pepper, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup sliced ripe olives
- 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon pepper
Egg Muffins with Ham, Cheese, and Green Bell Pepper
By Stina
Preheat oven to 375F/190C
- 1 heaping cup finely diced ham (use ham with less than 10% fat for South Beach Diet)
- 2/3 cup finely grated low-fat cheese (I use Costco Four Cheese Mexican Blend)
- 1/2 green bell pepper, finely diced
- 1-2 thinly sliced green onions (optional, but recommended)
- 12 eggs, beaten well
- 1 tsp. Spike seasoning (or use any seasoning blend that is good with eggs)
Country-Style Tomatoes Recipe
By Stina
Cut each tomato into four thick slices; place on paper towels to drain
- 4 large tomatoes
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup minced fresh parsley
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 cup panko (Japanese) bread crumbs
- 1 egg
- 1 tablespoon 2% milk
- 3 tablespoons butter
- 3 tablespoons olive oil
Cream of Broccoli Soup
By Stina
1.Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender
- 6 recipe makes 6 servingsChange Servings
- 2 2 2 tablespoonsbutter
- 1 1onion, 1onion, chopped
- 1 1 1 stalkcelery, chopped
- 3 3 3 cupschicken broth
- 8 8 8 cupsbroccoli florets
- 3 3 3 tablespoonsbutter
- 3 3 3 tablespoonsall-purpose flour
- 2 2 2 cupsmilk
- to black pepper to taste
- to AllAdd to Shopping List
- .
- Directions
- 1 1.Melt 2 10 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
- 3 3.In 3 to saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve