From www.RecipeGirl.com
1/2 cup 1% low fat cottage cheese
1/4 cup fresh parsley
2 Tbsp tahini
1/4 tsp grated lemon rind
1 Tbsp freshly squeezed lemon juice
1/2 tsp ground coriander
1/8 tsp salt
1 clove garlic
1 (15 ounce) can chickpeas, drain & save chickpea liquid (then rinse & drain)
1. Place all ingredients in food processor; process until smooth. Use reserved chickpea liquid to thin out hummus, if needed. Taste and adjust spices, as desired.
2. Scoop hummus into a dish, cover and store in refrigerator.
3. Serve with pita bread or fresh vegetables.
Servings: 4
Nutrition Facts
Calories 203
Calories From Fat (24%) 48
Total Fat 5.62g
Saturated Fat 0.88g
Cholesterol 1.13mg
Sodium 528.72mg
Potassium 283.80mg
Carbohydrates 28.79g
Dietary Fiber 5.56g
Sugar 0.90g
Net Carbohydrates 23.22g
Protein 10.58g
Wednesday, January 19, 2011
Wednesday, August 25, 2010
Stuffed Peppers
I did this last night for our family with delicious green bell peppers fresh from our garden.
1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
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2 Preheat oven to 350 degrees F
Prepare Cafe Rio(cilantro/lime rice) Rice. The recipe is found under "Sides". Season and brown meat. Drain oil. Blend a can of Mexican Stewed Tomatoes - I prefer the Mexican Stewed Tomatoes with Cilatro by Western Family - and add to meat. Honestly, I did the can because it is was fast and easy. You can do whatever kind of sauce you prefer.
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3 Mix cooked rice and meat/tomato mixture together.
Place peppers in baking dish. Put a layer of cheese in bottom of pepper, then stuff meat and rice mixture, and top with another layer of cheese. Add 1/4 cup water to the bottom of the baking dish and cook for 40-50 minutes (longer if peppers are large).
+066.jpg)
+067.jpg)
1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
+062.jpg)
2 Preheat oven to 350 degrees F
Prepare Cafe Rio(cilantro/lime rice) Rice. The recipe is found under "Sides". Season and brown meat. Drain oil. Blend a can of Mexican Stewed Tomatoes - I prefer the Mexican Stewed Tomatoes with Cilatro by Western Family - and add to meat. Honestly, I did the can because it is was fast and easy. You can do whatever kind of sauce you prefer.
+065.jpg)
3 Mix cooked rice and meat/tomato mixture together.
Place peppers in baking dish. Put a layer of cheese in bottom of pepper, then stuff meat and rice mixture, and top with another layer of cheese. Add 1/4 cup water to the bottom of the baking dish and cook for 40-50 minutes (longer if peppers are large).
+066.jpg)
+067.jpg)
Friday, July 2, 2010
Grilled Bruschetta Chicken
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil
HEAT grill to medium heat.
COVER half the grill grate with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.
PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place on foil. Top with tomato mixture. Grill, covered, grill 8 min. or until chicken is done (165ºF)
.
recipe from KRAFT
Honey Lime Enchiladas
4-5 T. honey
5 T. lime juice
1 T. chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese (and a little enchilada sauce), saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
recipe from The Girl Who Ate Everything
5 T. lime juice
1 T. chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese (and a little enchilada sauce), saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
recipe from The Girl Who Ate Everything
Tuesday, January 26, 2010
Poppy seed muffins
Ingredients:
Muffins:
3 eggs
2 1/2 c. sugar
1 1/8 c. vegetable oil
1 1/2 c. milk
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 T. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 c. flour
Glaze:
3/4 c. sugar
1/4 c. milk (or you could use orange juice for a little zip)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 tsp. butter
Directions for muffins:
Beat together the eggs, sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond extract and flour. Mix well. Bake in paper lined muffin cups (filled 3/4 full) at 350 degrees for 15-20 minutes. The tops should be a light golden brown and the centers should come out clean.
Directions for glaze:
In a saucepan over low heat, combine all ingredients. Warm in pan until sugar is dissolved.
Dip the tops of the muffins into the glaze while the muffins are still warm and put on a cooling rack to cool. Once glaze has set, they are ready to eat.
This has been my favorite recipe thus far. They are delicious in the morning and my kids love them.
Muffins:
3 eggs
2 1/2 c. sugar
1 1/8 c. vegetable oil
1 1/2 c. milk
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 T. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 c. flour
Glaze:
3/4 c. sugar
1/4 c. milk (or you could use orange juice for a little zip)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
2 tsp. butter
Directions for muffins:
Beat together the eggs, sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond extract and flour. Mix well. Bake in paper lined muffin cups (filled 3/4 full) at 350 degrees for 15-20 minutes. The tops should be a light golden brown and the centers should come out clean.
Directions for glaze:
In a saucepan over low heat, combine all ingredients. Warm in pan until sugar is dissolved.
Dip the tops of the muffins into the glaze while the muffins are still warm and put on a cooling rack to cool. Once glaze has set, they are ready to eat.
This has been my favorite recipe thus far. They are delicious in the morning and my kids love them.
Winger's sticky fingers
Breading the chicken:
1 lb chicken (or as many as needed)
1/2 to 1 c. flour
1/2 to 1 c. cornstarch
3 eggs, beaten
oil to fry
Dip chicken in egg, then flour and then cornstarch making sure the chicken is covered well. Fry chicken in oil in an electric skillet.
(You may also buy frozen chicken that is already breaded and cook according to the package).
Amazing Sauce:
1/3 c. brown sugar
1/3 c. Worcestershire sauce
1/4 c. ketchup
1 T. honey
2 tsp. Louisiana hot sauce (this stuff rocks)
2 tsp. apple cider vinegar
Over medium heat combine all ingredients and once its a low boil take off the stove.
Dip cooked chicken into the sauce covering all sides and place on a cookie sheet sprayed with non-stick cooking spray. Bake at 350 degrees for 5 to 7 minutes or until sauce thickens and becomes sticky.
Use remaining sauce to serve on the side.
I usually like to double the recipe for extra sauce and serve with ranch and celery sticks
1 lb chicken (or as many as needed)
1/2 to 1 c. flour
1/2 to 1 c. cornstarch
3 eggs, beaten
oil to fry
Dip chicken in egg, then flour and then cornstarch making sure the chicken is covered well. Fry chicken in oil in an electric skillet.
(You may also buy frozen chicken that is already breaded and cook according to the package).
Amazing Sauce:
1/3 c. brown sugar
1/3 c. Worcestershire sauce
1/4 c. ketchup
1 T. honey
2 tsp. Louisiana hot sauce (this stuff rocks)
2 tsp. apple cider vinegar
Over medium heat combine all ingredients and once its a low boil take off the stove.
Dip cooked chicken into the sauce covering all sides and place on a cookie sheet sprayed with non-stick cooking spray. Bake at 350 degrees for 5 to 7 minutes or until sauce thickens and becomes sticky.
Use remaining sauce to serve on the side.
I usually like to double the recipe for extra sauce and serve with ranch and celery sticks
Wednesday, December 23, 2009
Rosemary Roasted Turkey
Ingredients
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey
Directions
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
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