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Recipes
Easy Chicken in Wine Sauce
By SapphireBlu957
Nutritional Information: 190 calories 17 total fat (2 g sat, 15 g mono) 12 mg cholesterol 5 g carbohydrate 6 g
- 2 tablespoons extra-virgin olive oil
- 1/2 clove garlic, crushed
- 1 1/2 boneless, skinless chicken breast halves, cut into strips
- dash salt
- 1 ⁄8 teaspoon coarsely ground black pepper
- 1 ⁄4 cup dry white wine
- 1 1/2 medium tomatoes, sliced
BLUEBERRIES WITH LEMON CREAM
By SapphireBlu957
Using a fork, break up cream cheese in a medium bowl
- 4 ounces reduced-fat cream cheese (Neufchatel)
- 3/4 cup low-fat vanilla yogurt
- 1 teaspoon honey
- 2 teaspoons freshly grated lemon zest
- 2 cups fresh blueberries
Barbecued Chicken Tenders
By SapphireBlu957
Barbecue sauces range from mild and sweet to fiery hot
- Vegetable oil, for the grates
- 1 1/2 pound(s) chicken tenders
- Coarse salt and ground pepper
- 3/4 cup(s) store-bought barbecue sauce
Southwestern Pinto Bean Soup
By SapphireBlu957
Kick the flavor of the Mexican-style soup up a notch with a sprinkling of cilantro and a squirt of lime juice
- 2 cups dry pinto beans
- 5 cups cold water
- 2 14-ounce cans reduced-sodium chicken broth
- 1/2 cup water
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 14-1/2-ounce can fire-roasted diced tomatoes, undrained
- Shredded reduced-fat Monterey Jack cheese (optional)
- Snipped fresh cilantro and/or sliced green onions (optional)
- Desired crackers (optional)
Spinach, Chicken, and Wild Rice Soup
By SapphireBlu957
If you're fresh out leftover turkey, stop by the deli and pick up a roasted chicken
- 3 cups water
- 1 14--ounce can reduced-sodium chicken broth
- 1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
- 2/3 cup uncooked wild rice, rinsed and drained
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon ground black pepper
- 3 cups chopped cooked chicken or turkey (about 1 pound)
- 2 cups shredded fresh spinach
Pumpkin Coconut Tart
By SapphireBlu957
Dark rum, coconut milk, cinnamon, ginger, and cloves give this pumpkin tart a complex flavor that matches perfectly...
- Crust:
- 1 1/4 cup(s) white whole-wheat flour
- 1/2 cup(s) slivered almonds, toasted
- 1 tablespoon(s) sugar
- 1/2 teaspoon(s) salt
- 4 tablespoon(s) cold unsalted butter, cut into small pieces
- 4 tablespoon(s) cold reduced-fat cream cheese ((Neufchâtel)
- Filling:
- 1 1/2 cup(s) canned unseasoned pumpkin puree
- 3/4 cup(s) sugar
- 2 tablespoon(s) dark rum
- 1 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) ground ginger
- 1/4 teaspoon(s) ground cloves
- 3 large eggs
- 1 cup(s) "lite" coconut milk
- 1/3 cup(s) unsweetened coconut chips or flaked coconut (optional), toasted
Chocolate chip Quinoa Cookies
By SapphireBlu957
Pre-heat oven to 375 degrees
- 1 cup cooked quinoa
- 1 cup uncooked quinoa flakes (or oatmeal flakes)
- 1 cup unsweetened, shredded coconut
- 2 tablespoons almond butter
- 4 large VERY RIPE bananas
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- Pinch sea salt
Whole Wheat Buttermilk Biscuits
By SapphireBlu957
Whole-wheat flour gives these biscuits a delicious nutty flavor
- 2 cups whole-wheat flour, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
- 3/4 cup buttermilk, plus 2 tablespoons more if needed
Ratatouille with Lentils
By SapphireBlu957
Ratatouille typically is made with eggplant, tomatoes, sweet peppers, and summer squash or zucchini
- 1 cup dry lentils, rinsed and drained
- 1 small eggplant (12 ounces), peeled and cubed
- 2 14-1/2-ounce cans diced tomatoes with basil, garlic, and oregano, undrained
- 2 large onions, coarsely chopped
- 2 medium yellow summer squash and/or zucchini, halved lengthwise and cut in 1/2-inch-thick slices (about 2 1/2 cups)
- 1 medium red sweet pepper, seeded and chopped
- 1/2 cup water
- 1/4 to 1/2 1/4 to 1/2 teaspoon ground black pepper
Roasted Broccoli
By SapphireBlu957
Cut broccoli into 3-inch spears, toss with garlic, red pepper flakes and sesame oil
- 1 large bunch broccoli
- 3 cloves garlic, smashed
- Pinch of red pepper flakes
- 3 T sesame oil