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Recipes
Vietnamese Tofu Noodle Lettuce Wraps
By mikinsue
Nutrition Per serving: 197 calories; 6 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 14 g prote...
- 2 * 2 ounces thin rice noodles, or rice sticks (see Note)
- 1/4 * 1/4 cup water
- 1 * 1 teaspoons fish sauce, (see Note)
- 4 * 4 teaspoons soy saouch
- 2 * 2 tablespoons lime juice
- 1 * 1 tablespoon sugar
- 1 * 1 teaspoon crushed red pepper
- 8 * 8 ounces firm or extra-firm seasoned tofu, thinly sliced
- 1 * 1 medium carrot, cut into matchsticks
- 1 * 1 cup snow peas, trimmed and very thinly sliced
- 1/4 * 1/4 cup chopped fresh basil
- 1/4 * 1/4 cup chopped fresh mint
- 8 * 8 large leaves green-leaf lettuce
- Cilantro and Scallions
Caribbean Chicken & Pineapple Kebabs with Banana Salad
By mikinsue
Per serving: 369 calories; 11 g fat ( 3 g sat , 4 g mono ); 88 mg cholesterol; 35 g carbohydrates; 7 g added sugars...
- Marinade & Chicken
- 1/2 cup pineapple juice
- 1/3 cup dark rum
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup chopped scallions
- 1 jalapeño pepper, seeded and chopped (optional)
- 2 tablespoons molasses
- 2 tablespoons lime juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 2 teaspoons curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 pounds boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
- Creamy Banana Salad
- 1/2 cup Plain Greek yogurt
- 1/2 cup Reduced Fat Sour Cream
- 1/4 cup finely chopped sweet onion
- 1/4 cup chopped fresh cilantro (optional)
- 2 teaspoons finely chopped fresh mint
- 1 teaspoon freshly grated lime zest
- 1/2 teaspoon dark brown sugar, or to taste
- Pinch of ground nutmeg
- Pinch of ground cinnamon
- 3 almost-ripe medium bananas, cut into 1/2-inch cubes
- Pinch of salt, or to taste
- Basting Sauce & Kebabs
- 2 tablespoons dark brown sugar
- 1 tablespoon Dijon mustard
- 1 cup fresh pineapple pieces (1 inch)
- 1 sweet or red onion, cut into 1-inch pieces
- 1 Yellow squash or Zuchinni
Mexican Potato Salad
By mikinsue
Boil potatoes. Cool and dice
- 10 Red potatoes
- 1 Red pepper
- 1 Yellow pepper
- 1 Small red onion, chopped finely
- 1/4 Cup Cilantro
- 1/4 Cup Olive oil
- 1/4 Cup Lime juice
- 3/4 Tsp Cumin
Snow Ball Clam Dip
By mikinsue
An old family favorite
- 1 lg round loaf french bread
- 2 pkgs (8oz) cream cheese, softened
- 3 cans (6.5 oz) chopped clams, drained, reserve 1/4 of the liquid
- 2 tbs minced onion
- 2 tbs beer
- 2 tsp ea worcestershire sauce & lemon juice
- 1 tsp hot pepper sauce
- 1/2 tsp salt
- Raw veggies for dipping
Hot Artichoke Dip
By mikinsue
Preheat oven to 375. Drain and coarsely chop artichokes and mix with remaining ingredients in a classic 2 qt bowl
- 2 Jars 6oz marinated artichoke hearts, chopped
- 1 pkg (10oz) frozen chopped spinach, thawed & drained
- 1 Garlic clove
- 1/2 C Sour Cream
- 1/2 C Mayo
- 3/4 Cup Grated parmesan cheese
Almond Pine Nut Cookies
By mikinsue
1. Position oven rack in top third of oven
- 7 oz Almond paste
- 1/2 Cup sugar
- 2 Egg whites
- 1/2 Tsp vanilla
- 1/2 Tsp orange extract
- 4 Tbs all purpose flour
- 1/2 Cup pine nuts
Cranberry Sauce
By mikinsue
Thanksgiving favorite. Ask Mom for updated steps for making this
- 1 large package black cherry jello (or other red jello)
- 1 can (sm) jellied cranberry sauce
- 1 sm can crushed pineapple
- 2 grated apples
- Walnuts
Apple Streusel Cheesecake Bars
By mikinsue
1 Serving (1 Bar) Calories 240 Total Fat 13g Cholesterol 40mg; Sodium 170mg; Total Carbohydrate
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup firm butter or margarine
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons Gold Medal® all-purpose flour
- 1 teaspoon vanilla
- 1 egg
- 1 can (21 oz) apple pie filling
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
Squash & Tofu Curry
By mikinsue
Approx 3 ww points per serving
- 2 tablespoons curry powder, preferably Madras
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 14-ounce package light tofu
- 4 teaspoons canola oil, divided
- 1 lb Zuchinni cut into 1-inch cubes
- 1 medium onion, halved and sliced
- 2 teaspoons grated fresh ginger
- 1 14-ounce can “lite” coconut milk
- 1 teaspoon light brown sugar
- 8 cups coarsely chopped kale
- 1 tablespoon lime juice, plus more to taste
- 1 cup quinoa and 2 cups broth
White Bean-Kale Soup
By mikinsue
Heat light butter in a medium pot over medium-high heat
- 1/2 tbsp light butter
- 1 large onion, diced
- 2 stalks celery, diced
- 1 15.5-oz can cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 12-ounce jar roasted red peppers, drained and coarsely chopped
- 3 cloves garlic
- 1/4 cup chopped fresh cilantro
- 1 bunch Kale, leaves roughly chopped
- Freshly ground pepper