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Recipes
Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish
By Jackie618
Recipe from Cooking Light- serve with rice Calories: 226 Calories from fat: 41% Fat: 10
- Relish:
- 1/2 cup finely chopped pineapple
- 1/2 cup finely chopped peeled mango
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh orange juice
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon crushed red pepper
- Remaining ingredients:
- Cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
- 4 teaspoons black sesame seeds
Chocolate Peanut Butter Pie
By Jackie618
Recipe from Pioneer Woman
- PEANUT BUTTER FILLING:
- FOR CRUST
- 25 whole Oreos
- 4 Tablespoons Butter, Melted
- 1 cup Creamy Peanut Butter
- 1 package (8 Ounce) Softened Cream Cheese
- 1-1/4 cup Powdered Sugar
- 1 package (8 Ounce) Cool Whip, Thawed
Pastel Angel Cake
By Jackie618
220 cal/serving
- 1 pkg. (16 oz.) angel food cake mix
- 1/4 cup KOOL-AID Strawberry Flavor Sugar-Sweetened Soft Drink Mix
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 2 cups mixed raspberries and sliced strawberries
nectarine, mascarpone and gingersnap tart
By Jackie618
Recipe from Smitten Kitchen You’ll want to make this a few hours before you want to serve it, or the night bef...
- Crust
- 37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
- 6 tablespoons unsalted butter, melted
- Filling
- 1 8-ounce container mascarpone cheese
- 6 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 teaspoon grated lemon peel
- 1/4 teaspoon vanilla extract
- 1 tablespoon finely chopped crystallized ginger (optional)
- Topping
- 4 to 5 small nectarines, halved, pitted, cut into thin slices
- 1/4 cup peach jam, warmed
- 2 tablespoons finely chopped crystallized ginger (optional)
Strawberry Granita
By Jackie618
Recipe from Cooking Light servings per cup: Calories: 136 Calories from fat: 3% Fat: 0
- 1/2 cup sugar
- 1/2 cup warm water
- 3 cups sliced strawberries
- 2 tablespoons fresh lemon juice
Pumpkin Spice Turnovers (V)
By Jackie618
STEP 1 Preheat the oven to 400°F
- 1 cup canned or pureed pumpkin*
- 1/2 cup brown sugar
- 1/4 cup tofu “cream cheese”
- 1 Tbsp. cornstarch
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1/2 cup coconut oil
- 10 sheets (about 12″ x 17″) phyllo dough, thawed overnight in the refrigerator
- 1/4 cup turbinado or unrefined sugar
The Best Way to Cook Zucchini and Carrots
By Jackie618
these carrots are absolutely amazing
- carrots (peeled)
- zucchini (can peel if you like)
- olive oil
- sea salt
- black pepper
- any other spices you want to add
Garlic and Cheese Crostini
By Jackie618
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being...
- 24 (1/3-inch-thick) baguette slices (from a baguette at least
- 1/4 cup olive oil, divided
- 3/4 cup finely grated Pecorino Romano (preferably imported)
- 5 large garlic cloves, minced
- Kosher salt
- 2 tablespoons finely chopped flat-leaf parsley
Clean Eating Winter Jicama Salad
By Jackie618
(Data is for entire recipe
- 1 small jicama, peeled and chopped
- 1 medium pear, peeled and chopped
- 1 large pomegranate, de-seeded (watch video here for how to do it in under a minute!)
- 1/2 large cucumber, peeled and chopped
- 1/4 red onion, chopped
- 1/2 large green apple, chopped
- 1 jalapeno pepper (optional)
- Salt and pepper
Whole Wheat Pumpkin Gnocchi
By Jackie618
Recipe from Tasty Kitchen, courtesy of jessicahunt
- 1-1/4 cup Canned Pumpkin
- 1-3/4 cup Whole Wheat Flour
- 1/4 teaspoons Pumpkin Pie Spice