Orange Chicken with Asparagus, easy and healthy. Heat 1 tablespoon sesame oil in a large skillet over medium heat. Saute 4 ounces chicken, sliced into 1/2-inch strips, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes 7 minutes. Add 2 cups chopped asparagus and cook 3 minutes more. In a small bowl, whisk together 1 teaspoon reduced-sodium soy sauce, 1 teaspoon honey, 1 teaspoon sesame seeds, and juice and zest of 1 orange. Add to skillet by TraceyHooks
TraceyHooks
TraceyHooks Orange Chicken with Asparagus, easy and healthy. Heat 1 tablespoon sesame oil in a large skillet over medium heat. Saute 4 ounces chicken, sliced into 1/2-inch strips, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes 7 minutes. Add 2 cups chopped asparagus and cook 3 minutes more. In a small bowl, whisk together 1 teaspoon reduced-sodium soy sauce, 1 teaspoon honey, 1 teaspoon sesame seeds, and juice and zest of 1 orange. Add to skillet
Orange Chicken with Asparagus, easy and healthy.  Heat 1 tablespoon sesame oil in a large skillet over medium heat. Sauté 4 ounces chicken, sliced into 1/2-inch strips; 1 minced garlic clove; and 1/4 teaspoon red pepper flakes 7 minutes. Add 2 cups chopped asparagus and cook 3 minutes more. In a small bowl, whisk together 1 teaspoon reduced-sodium soy sauce, 1 teaspoon honey, 1 teaspoon sesame seeds, and juice and zest of 1 orange. Add to by martha.helms.9
martha.helms.9
martha.helms.9 Orange Chicken with Asparagus, easy and healthy. Heat 1 tablespoon sesame oil in a large skillet over medium heat. Sauté 4 ounces chicken, sliced into 1/2-inch strips; 1 minced garlic clove; and 1/4 teaspoon red pepper flakes 7 minutes. Add 2 cups chopped asparagus and cook 3 minutes more. In a small bowl, whisk together 1 teaspoon reduced-sodium soy sauce, 1 teaspoon honey, 1 teaspoon sesame seeds, and juice and zest of 1 orange. Add to
Favorites
cup “lite” canned coconut milk 1/2 cup chicken broth (low sodium) 3/4 cup red onion, thinly sliced 1/2 red bell pepper, chopped 1 garlic clove, minced 1 tablespoon fresh ginger, grated Chopped cliantro, for garnish* Spices: 1 tablespoon curry 1/2 tablespoon turmeric 1/2 tablespoon smoked paprika* 1/2 tablespoon cayenne* sea salt and pepper to taste *optional by beulah
beulah
beulah cup “lite” canned coconut milk 1/2 cup chicken broth (low sodium) 3/4 cup red onion, thinly sliced 1/2 red bell pepper, chopped 1 garlic clove, minced 1 tablespoon fresh ginger, grated Chopped cliantro, for garnish* Spices: 1 tablespoon curry 1/2 tablespoon turmeric 1/2 tablespoon smoked paprika* 1/2 tablespoon cayenne* sea salt and pepper to taste *optional
Craft Ideas
Sesame Tamari Vinaigrette
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons reduced-sodium tamari, or reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon fresh ginger, finely grated
Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate. by Vivica NightShade
Vivica NightShade
Vivica NightShade Sesame Tamari Vinaigrette 1/4 cup orange juice 1/4 cup rice vinegar 2 tablespoons reduced-sodium tamari, or reduced-sodium soy sauce 1 tablespoon toasted sesame oil 1 tablespoon honey 1 teaspoon fresh ginger, finely grated Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated. Transfer to a jar and refrigerate.
Favorites
Brocoli soup  1 bunch broccoli, 1 medium onion, chopped.  2 small baking potatoes, peeled and diced  1 clove garlic, minced  2 cups, reduced-sodium chicken or  vegetable broth  1 tsp grated orange rind  1/2 tsp dried thyme  1/4 tsp pepper  Pinch hot pepper flakes  2 cups milk,  1/2 tsp (2 ml) salt,  1 cup (250 ml) shredded chedder by Joao.Almeida.d.Eca
Joao.Almeida.d.Eca
Joao.Almeida.d.Eca Brocoli soup 1 bunch broccoli, 1 medium onion, chopped. 2 small baking potatoes, peeled and diced 1 clove garlic, minced 2 cups, reduced-sodium chicken or vegetable broth 1 tsp grated orange rind 1/2 tsp dried thyme 1/4 tsp pepper Pinch hot pepper flakes 2 cups milk, 1/2 tsp (2 ml) salt, 1 cup (250 ml) shredded chedder
AMUSE-BOUCHE
Wasabi Salmon Burgers.   Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts. INGREDIENTS 2 tablespoons reduced-sodium soy sauce 1 1/2 teaspoons wasabi powder, (see Note) 1/2 teaspoon honey 1 pound salmon fillet, skinned (see Tip) 2 scallions, finely chopped 1 egg, lightly beaten 2 tablespoons minced peeled fresh ginger 1 teaspoon toasted sesame oil  STEPS 1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.  2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.  3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.  TIPS Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.  Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.  NUTRITION Per serving: 184 calories; 7g fat (1g sat, 2g mono); 117mg cholesterol; 3g carbohydrates; 27g protein; 0g fiber; 369mg sodium; 464mg potassium. Nutrition bonus: Selenium (84% daily value), omega-3s. 0 Carbohydrate Servings Exchanges: 4 lean meat by beulah
beulah
beulah Wasabi Salmon Burgers. Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts. INGREDIENTS 2 tablespoons reduced-sodium soy sauce 1 1/2 teaspoons wasabi powder, (see Note) 1/2 teaspoon honey 1 pound salmon fillet, skinned (see Tip) 2 scallions, finely chopped 1 egg, lightly beaten 2 tablespoons minced peeled fresh ginger 1 teaspoon toasted sesame oil STEPS 1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside. 2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked. 3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately. TIPS Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year. Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you. NUTRITION Per serving: 184 calories; 7g fat (1g sat, 2g mono); 117mg cholesterol; 3g carbohydrates; 27g protein; 0g fiber; 369mg sodium; 464mg potassium. Nutrition bonus: Selenium (84% daily value), omega-3s. 0 Carbohydrate Servings Exchanges: 4 lean meat
Craft Ideas
Chinese Coleslaw  •5 cups coarsely chopped Chinese or napa cabbage  •1 cup shredded carrots  •1/2 cup sliced green onions (1-inch pieces)  •1 can (8 ounces) sliced water chestnuts, drained  •2 tablespoons sesame seeds, toasted  •DRESSING:•1/4 cup vegetable oil  •1 teaspoon sesame oil  •2 tablespoons sugar  •1 tablespoon minced fresh cilantro  •1/2 teaspoon salt  •1/4 teaspoon pepper  •1/2 teaspoon ground ginger  •2 tablespoons white wine vinegar  •1 tablespoon soy sauce by Elma Cervera
Elma Cervera
Elma Cervera Chinese Coleslaw •5 cups coarsely chopped Chinese or napa cabbage •1 cup shredded carrots •1/2 cup sliced green onions (1-inch pieces) •1 can (8 ounces) sliced water chestnuts, drained •2 tablespoons sesame seeds, toasted •DRESSING:•1/4 cup vegetable oil •1 teaspoon sesame oil •2 tablespoons sugar •1 tablespoon minced fresh cilantro •1/2 teaspoon salt •1/4 teaspoon pepper •1/2 teaspoon ground ginger •2 tablespoons white wine vinegar •1 tablespoon soy sauce
Elma Cervera
SESAME SALMON INGREDIENTS 1 large clove garlic minced 2 tablespoons low-sodium soy sauce or tamari 2 tablespoon rice vinegar 1 teaspoon minced or pureed ginger roo Pinch dried chili flakes 2-3 skinless wild salmon fillets 2-3 tablespoons white sesame seeds DIRECTIONS. 1. In a zip-top bag combine garlic soy sauce rice vinegar ginger and chili flakes. Place salmon fillets in the bag and let them marinate in the fridge for at least an hour. 2. Preheat oven to 375 degrees. 3. Pour sesame seeds onto a plate and shake the plate slightly so that they scatter into a single layer. Lay salmon fillets face-down in sesame seeds to coat the top. 4. Place crusted salmon on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes depending on fillet thickness. If you like switch the oven to broil for the final minute of cooking to lightly toast sesame seeds. by packingtgo by beulah
beulah
beulah SESAME SALMON INGREDIENTS 1 large clove garlic minced 2 tablespoons low-sodium soy sauce or tamari 2 tablespoon rice vinegar 1 teaspoon minced or pureed ginger roo Pinch dried chili flakes 2-3 skinless wild salmon fillets 2-3 tablespoons white sesame seeds DIRECTIONS. 1. In a zip-top bag combine garlic soy sauce rice vinegar ginger and chili flakes. Place salmon fillets in the bag and let them marinate in the fridge for at least an hour. 2. Preheat oven to 375 degrees. 3. Pour sesame seeds onto a plate and shake the plate slightly so that they scatter into a single layer. Lay salmon fillets face-down in sesame seeds to coat the top. 4. Place crusted salmon on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes depending on fillet thickness. If you like switch the oven to broil for the final minute of cooking to lightly toast sesame seeds. by packingtgo
Craft Ideas
Korean Beef Bowl - Tastes just like Korean BBQ and is on your dinner table in just 15 minutes!1/3 cup brown sugar, packed 1/4 cup soy sauce 1 tablespoon sesame oil 1/2 teaspoon crushed red-pepper flakes, or more to taste 1/4 teaspoon ground ginger 1 tablespoon vegetable oil 3 cloves garlic, minced 1 pound ground beef 2 green onions, thinly sliced Cooked rice, for serving by Knittin4britain
Knittin4britain
Knittin4britain Korean Beef Bowl - Tastes just like Korean BBQ and is on your dinner table in just 15 minutes!1/3 cup brown sugar, packed 1/4 cup soy sauce 1 tablespoon sesame oil 1/2 teaspoon crushed red-pepper flakes, or more to taste 1/4 teaspoon ground ginger 1 tablespoon vegetable oil 3 cloves garlic, minced 1 pound ground beef 2 green onions, thinly sliced Cooked rice, for serving
Food
Honey Sesame Crock Pot Chicken 2 pound boneless, skinless chicken breasts (or thighs) salt and pepper 3/4 cup honey 1/2 cup low-sodium soy sauce 1/2 cup diced onion (optional) 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch dissolved in 6 Tablespoons water sesame seeds 3 scallions, chopped (optional). by MEJUDY KING
MEJUDY KING
MEJUDY KING Honey Sesame Crock Pot Chicken 2 pound boneless, skinless chicken breasts (or thighs) salt and pepper 3/4 cup honey 1/2 cup low-sodium soy sauce 1/2 cup diced onion (optional) 1/4 cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch dissolved in 6 Tablespoons water sesame seeds 3 scallions, chopped (optional).
Favorites
Penne with Creamy Pumpkin Sauce  INGREDIENTS 12 ounces penne rigate (ridged), or other short pasta Coarse salt 2 tablespoons olive oil 1 tablespoon fresh rosemary 1 can (15 ounces) pure pumpkin puree 1 garlic clove, minced 1/2 cup half-and-half 1/3 cup grated Parmesan 1 tablespoon white-wine vinegar 1/4 teaspoon red-pepper flakes, plus more for garnish (optional) by christy1
christy1
christy1 Penne with Creamy Pumpkin Sauce INGREDIENTS 12 ounces penne rigate (ridged), or other short pasta Coarse salt 2 tablespoons olive oil 1 tablespoon fresh rosemary 1 can (15 ounces) pure pumpkin puree 1 garlic clove, minced 1/2 cup half-and-half 1/3 cup grated Parmesan 1 tablespoon white-wine vinegar 1/4 teaspoon red-pepper flakes, plus more for garnish (optional)
yum
Quinoa Jambalaya 1 tbsp canola oil 1/2 onion, chopped 1 zucchini, chopped 1 red bell pepper, chopped 1 garlic clove, minced 1 low-sodium chicken sausage, sliced into 6 rounds (try: Trader Joe’s) 1/4 cup dry quinoa 1/2 cup low-sodium chicken or vegetable broth 1 can fire-roasted tomatoes 1/4 lb shrimp, peeled and deveined Sea salt and pepper, to taste 1 green onion, sliced thinly by beulah
beulah
beulah Quinoa Jambalaya 1 tbsp canola oil 1/2 onion, chopped 1 zucchini, chopped 1 red bell pepper, chopped 1 garlic clove, minced 1 low-sodium chicken sausage, sliced into 6 rounds (try: Trader Joe’s) 1/4 cup dry quinoa 1/2 cup low-sodium chicken or vegetable broth 1 can fire-roasted tomatoes 1/4 lb shrimp, peeled and deveined Sea salt and pepper, to taste 1 green onion, sliced thinly
Craft Ideas
INGREDIENTS 1/4 cup LAND O LAKES® Butter, softened 2 tablespoons chopped fresh Italian (flat-leaf) parsley 1 clove garlic, finely chopped 1/4 cup chopped fresh chives 1 can (11 oz) Pillsbury® refrigerated crusty French loaf 1 tablespoon Crisco® Light Olive Oil 1 1/2 lb extra-lean (at least 90%) ground beef 1/2 cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved 1 teaspoon ancho chili powder or regular chili powder 1 can (8 oz) garlic-and-onion tomato sauce or regular tomato sauce 1/4 cup Smucker’s® Seedless Blackberry Jam 1 tablespoon Dijon mustard 1/4 teaspoon coarse (kosher or sea) salt 1/4 teaspoon pepper 1/2 cup sour cream DIRECTIONS 1. Heat oven to 350°F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside. 2. Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice. 3. While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes. 4. For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives. by Sweet Green Tea
Sweet Green Tea
Sweet Green Tea INGREDIENTS 1/4 cup LAND O LAKES® Butter, softened 2 tablespoons chopped fresh Italian (flat-leaf) parsley 1 clove garlic, finely chopped 1/4 cup chopped fresh chives 1 can (11 oz) Pillsbury® refrigerated crusty French loaf 1 tablespoon Crisco® Light Olive Oil 1 1/2 lb extra-lean (at least 90%) ground beef 1/2 cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved 1 teaspoon ancho chili powder or regular chili powder 1 can (8 oz) garlic-and-onion tomato sauce or regular tomato sauce 1/4 cup Smucker’s® Seedless Blackberry Jam 1 tablespoon Dijon mustard 1/4 teaspoon coarse (kosher or sea) salt 1/4 teaspoon pepper 1/2 cup sour cream DIRECTIONS 1. Heat oven to 350°F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside. 2. Bake French loaf as directed on can. Cool 5 minutes; cut into 12 (1-inch) slices. Spread butter mixture on one side of each slice. 3. While bread is baking, in 10-inch skillet, heat oil over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in chiles, reserved chile liquid, chili powder, tomato sauce, jam, mustard, salt and pepper; heat to simmering. Reduce heat to low; cover and cook 5 minutes. 4. For each serving, place 2 bread slices on each plate; top each slice with heaping 1/4 cup beef mixture, dollop of sour cream and some of remaining chives.
Favorites
: 400-Calorie Lunch Recipes: Baja-Style Chicken Bowl Heat 1 teaspoon olive oil in a medium skillet over medium heat. Sauté 1/2 cup thinly sliced red bell pepper, 1/4 cup frozen corn, 1/4 cup black beans, and 2 ounces diced cooked chicken 5 minutes; season with salt and pepper to taste. Spoon chicken mixture over 1/2 cup cooked brown rice and top with 1/4 cup salsa and 2 tablespoons shredded Monterey Jack. by dollie
dollie
dollie : 400-Calorie Lunch Recipes: Baja-Style Chicken Bowl Heat 1 teaspoon olive oil in a medium skillet over medium heat. Sauté 1/2 cup thinly sliced red bell pepper, 1/4 cup frozen corn, 1/4 cup black beans, and 2 ounces diced cooked chicken 5 minutes; season with salt and pepper to taste. Spoon chicken mixture over 1/2 cup cooked brown rice and top with 1/4 cup salsa and 2 tablespoons shredded Monterey Jack.
yum yum
Copy-Cat Applebee's Fiesta Lime Chicken 1 pound boneless, skinless, chicken breasts 1 lime 1 tablespoon olive oil 1 tablespoon Dijon mustard 1 tablespoon soy sauce 3 green onions, chopped 1 clove garlic, minced Salt & pepper by Sacagawea
Sacagawea
Sacagawea Copy-Cat Applebee's Fiesta Lime Chicken 1 pound boneless, skinless, chicken breasts 1 lime 1 tablespoon olive oil 1 tablespoon Dijon mustard 1 tablespoon soy sauce 3 green onions, chopped 1 clove garlic, minced Salt & pepper
Recipes
Fried Bananas 1 banana, sliced 1 tablespoon honey Cinnamon Olive oil 1 tablespoon butter Lightly drizzle olive oil in a skillet over medium heat. Add butter. Arrange banana slices in the pan and cook for 1-2 minutes on each side. Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana. Allow to cool and sprinkle with cinnamon and a pinch of salt. Feeling naughty? Add a scoop of vanilla ice cream! Yum. by Lindy3
Lindy3
Lindy3 Fried Bananas 1 banana, sliced 1 tablespoon honey Cinnamon Olive oil 1 tablespoon butter Lightly drizzle olive oil in a skillet over medium heat. Add butter. Arrange banana slices in the pan and cook for 1-2 minutes on each side. Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana. Allow to cool and sprinkle with cinnamon and a pinch of salt. Feeling naughty? Add a scoop of vanilla ice cream! Yum.
Favorites
Chicken Quinoa Soup  Simmer This: Heat 2 teaspoons canola oil in a pot; cook 1 diced onion and 2 sliced carrots for 6 minutes. Add 1 pound thinly  sliced boneless raw chicken thighs, 1 cup sliced mushrooms, 2 sliced celery stalks, and 2 minced garlic cloves; cook 5 minutes. Add 4 cups chicken broth, 1 cup water, 3/4 cup quinoa, 4 sprigs thyme, and salt and pepper. Boil, reduce heat, and simmer about 15 minutes, till quinoa is tender. Top with by nana4111
nana4111
nana4111 Chicken Quinoa Soup Simmer This: Heat 2 teaspoons canola oil in a pot; cook 1 diced onion and 2 sliced carrots for 6 minutes. Add 1 pound thinly sliced boneless raw chicken thighs, 1 cup sliced mushrooms, 2 sliced celery stalks, and 2 minced garlic cloves; cook 5 minutes. Add 4 cups chicken broth, 1 cup water, 3/4 cup quinoa, 4 sprigs thyme, and salt and pepper. Boil, reduce heat, and simmer about 15 minutes, till quinoa is tender. Top with
FOOD SOUPS
Ingredients:        2 medium zucchini      1 carrot      1 cup edamame, shelled      ¼ cup chopped cashews      ½ avocado, cubed      1 tablespoon black sesame seeds      ½ cup assorted herbs (mint, basil, cilantro)      1 tablespoon peanut butter      1 tablespoon lime juice      ½ tablespoon honey      1 teaspoon sesame oil      1 clove garlic, minced      1 teaspoon garlic chili paste by alba
alba
alba Ingredients: 2 medium zucchini 1 carrot 1 cup edamame, shelled ¼ cup chopped cashews ½ avocado, cubed 1 tablespoon black sesame seeds ½ cup assorted herbs (mint, basil, cilantro) 1 tablespoon peanut butter 1 tablespoon lime juice ½ tablespoon honey 1 teaspoon sesame oil 1 clove garlic, minced 1 teaspoon garlic chili paste
Fabulous Food and Drinks
Ingredients: 2 medium zucchini 1 carrot 1 cup edamame, shelled ¼ cup chopped cashews ½ avocado, cubed 1 tablespoon black sesame seeds ½ cup assorted herbs (mint, basil, cilantro) 1 tablespoon peanut butter 1 tablespoon lime juice ½ tablespoon honey 1 teaspoon sesame oil 1 clove garlic, minced 1 teaspoon garlic chili paste by alba
alba
alba Ingredients: 2 medium zucchini 1 carrot 1 cup edamame, shelled ¼ cup chopped cashews ½ avocado, cubed 1 tablespoon black sesame seeds ½ cup assorted herbs (mint, basil, cilantro) 1 tablespoon peanut butter 1 tablespoon lime juice ½ tablespoon honey 1 teaspoon sesame oil 1 clove garlic, minced 1 teaspoon garlic chili paste
Fabulous Food and Drinks
CREAMY HORSERADISH SAUCE    1 cup mayonnaise    8 teaspoons prepared horseradish    1 tablespoon white vinegar    4 teaspoons granulated Splenda or equivalent liquid Splenda    1/8 teaspoon salt    1 clove garlic, minced    1 teaspoon fresh parsley, minced    1 teaspoon Worcestershire sauce   Whisk all of the ingredients and chill to blend flavors.   Makes about 19 tablespoons    Do not freeze by TamidP
TamidP
TamidP CREAMY HORSERADISH SAUCE 1 cup mayonnaise 8 teaspoons prepared horseradish 1 tablespoon white vinegar 4 teaspoons granulated Splenda or equivalent liquid Splenda 1/8 teaspoon salt 1 clove garlic, minced 1 teaspoon fresh parsley, minced 1 teaspoon Worcestershire sauce Whisk all of the ingredients and chill to blend flavors. Makes about 19 tablespoons Do not freeze
Food n' Recipes
NO BEAN CHILI:  1 lb pork sausage , the bulk type spicy   1 lb lean ground beef   1 (28 ounce) can diced tomatoes   1 cup chopped onion   1 cup chopped green pepper   1 cup sliced celery   2 -4 minced garlic cloves   2 teaspoons salt   4 teaspoons chili powder   1 tablespoon crushed red pepper flakes   6 ounces tomato paste   1 (15 ounce) can crushed tomatoes by Jen Munday
Jen Munday
Jen Munday NO BEAN CHILI: 1 lb pork sausage , the bulk type spicy 1 lb lean ground beef 1 (28 ounce) can diced tomatoes 1 cup chopped onion 1 cup chopped green pepper 1 cup sliced celery 2 -4 minced garlic cloves 2 teaspoons salt 4 teaspoons chili powder 1 tablespoon crushed red pepper flakes 6 ounces tomato paste 1 (15 ounce) can crushed tomatoes
Recipes
1 can (28 Ounce) Whole Tomatoes With Juice or fresh tomatoes 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 1/4 cup Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Ground Cumin 1/2 cup Cilantro (more To Taste!) 1/2 whole Lime Juice by ksfeld68
ksfeld68
ksfeld68 1 can (28 Ounce) Whole Tomatoes With Juice or fresh tomatoes 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 1/4 cup Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Ground Cumin 1/2 cup Cilantro (more To Taste!) 1/2 whole Lime Juice
Favorites
Pioneer Woman recipe for restaurant salsa.  y1 can (28 Ounce) Whole Tomatoes With Juice 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 1/4 cup Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Ground Cumin 1/2 cup Cilantro 1/2 whole Lime Juice by valentinapadilla
valentinapadilla
valentinapadilla Pioneer Woman recipe for restaurant salsa. y1 can (28 Ounce) Whole Tomatoes With Juice 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 1/4 cup Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Ground Cumin 1/2 cup Cilantro 1/2 whole Lime Juice
Favorites
Pioneer Woman recipe for restaurant salsa. Sooo yummy! 1 can (28 Ounce) Whole Tomatoes With Juice 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 1/4 cup Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Ground Cumin 1/2 cup Cilantro 1/2 whole Lime Juice by lindsey
lindsey
lindsey Pioneer Woman recipe for restaurant salsa. Sooo yummy! 1 can (28 Ounce) Whole Tomatoes With Juice 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 1/4 cup Chopped Onion 1 clove Garlic, Minced 1 whole Jalapeno, Quartered And Sliced Thin 1/4 teaspoon Sugar 1/4 teaspoon Salt 1/4 teaspoon Ground Cumin 1/2 cup Cilantro 1/2 whole Lime Juice
Things I would like to make
Delicious Korean eggplant side dish! 2 medium size Korean/Asian eggplants 1 scallion, finely chopped 1 teaspoon minced garlic 1-1/2 tablespoons soy sauce 2 teaspoons sesame oil ¼ teaspoon sugar ½ teaspoon gochugaru (Korean red chili pepper flakes) 1 teaspoon roasted sesame seeds pinch pepper Cut the eggplants lengthwise in quarters. Then cut crosswise into about 2-inch pieces. Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in the s by beulah
beulah
beulah Delicious Korean eggplant side dish! 2 medium size Korean/Asian eggplants 1 scallion, finely chopped 1 teaspoon minced garlic 1-1/2 tablespoons soy sauce 2 teaspoons sesame oil ¼ teaspoon sugar ½ teaspoon gochugaru (Korean red chili pepper flakes) 1 teaspoon roasted sesame seeds pinch pepper Cut the eggplants lengthwise in quarters. Then cut crosswise into about 2-inch pieces. Boil the water in a pot with a steamer tier or basket over high heat, covered. Place the eggplant pieces in the s
Craft Ideas
Quick and Easy Sesame Noodles    12 ounces thin spaghetti  ¼ cup soy sauce  2 tablespoons sugar  3-4 cloves garlic, minced  2 tablespoons rice vinegar  3 tablespoons sesame oil  ½ teaspoon hot chili oil (or chili pepper flakes)  4 tablespoons olive oil  2 tablespoons hot water (can use pasta water)  3-4 green onions, sliced  Sesame seeds, for garnish (optional) by batjas88
batjas88
batjas88 Quick and Easy Sesame Noodles 12 ounces thin spaghetti ¼ cup soy sauce 2 tablespoons sugar 3-4 cloves garlic, minced 2 tablespoons rice vinegar 3 tablespoons sesame oil ½ teaspoon hot chili oil (or chili pepper flakes) 4 tablespoons olive oil 2 tablespoons hot water (can use pasta water) 3-4 green onions, sliced Sesame seeds, for garnish (optional)
Favorites
White Cheese Chicken Lasagna. 9 Lasagna Noodles, ½ cups Butter, 1 Onion, Chopped, 1 clove Garlic, Minced, ½ cups Flour, 1 teaspoon Salt, 2 cups Chicken Broth, 1-½ cup Milk, 4 cups Shredded Mozzarella, Divided, 1 cup Grated Parmesan Cheese, Divided, Plus more For Topping, 1 teaspoon Each, Dried Basil & Oregano, ½ teaspoons Pepper, 2 cups Ricotta, 2 cups Cooked, Cubed Chicken, 10 Oz Frozen Chopped Spinach, Thawed & Drained, 1 Tablespoon Chopped by britt13
britt13
britt13 White Cheese Chicken Lasagna. 9 Lasagna Noodles, ½ cups Butter, 1 Onion, Chopped, 1 clove Garlic, Minced, ½ cups Flour, 1 teaspoon Salt, 2 cups Chicken Broth, 1-½ cup Milk, 4 cups Shredded Mozzarella, Divided, 1 cup Grated Parmesan Cheese, Divided, Plus more For Topping, 1 teaspoon Each, Dried Basil & Oregano, ½ teaspoons Pepper, 2 cups Ricotta, 2 cups Cooked, Cubed Chicken, 10 Oz Frozen Chopped Spinach, Thawed & Drained, 1 Tablespoon Chopped
Dinner Ideas
Caribbean Steak and Vegetables with Coconut Rice: Whisk together 3 tablespoons pineapple juice; 2 tablespoons fresh lime juice; 1 garlic clove, minced; 1 teaspoon grated fresh ginger; 2 teaspoons honey; 1/4 teaspoon crushed red pepper flakes; and a pinch of salt.    Add sirloin and peppers -Done  Cook instant brown rice in light coconut milk. by fashion clothing
fashion clothing
fashion clothing Caribbean Steak and Vegetables with Coconut Rice: Whisk together 3 tablespoons pineapple juice; 2 tablespoons fresh lime juice; 1 garlic clove, minced; 1 teaspoon grated fresh ginger; 2 teaspoons honey; 1/4 teaspoon crushed red pepper flakes; and a pinch of salt. Add sirloin and peppers -Done Cook instant brown rice in light coconut milk.
nice,
Put neutral oil in a large skillet over high heat. When hot, brown 8 ounces ground pork, then add 1 tablespoon each minced garlic and ginger, and cook for 15 seconds; add shredded Napa cabbage (1 small cabbage) and cook, stirring, until soft and slightly brown, 5 or 6 minutes. Add a handful of peanuts and cook until lightly toasted. Turn off heat, and stir in 1 or 2 tablespoons soy sauce. Garnish: Scallions. by eluthrea
eluthrea
eluthrea Put neutral oil in a large skillet over high heat. When hot, brown 8 ounces ground pork, then add 1 tablespoon each minced garlic and ginger, and cook for 15 seconds; add shredded Napa cabbage (1 small cabbage) and cook, stirring, until soft and slightly brown, 5 or 6 minutes. Add a handful of peanuts and cook until lightly toasted. Turn off heat, and stir in 1 or 2 tablespoons soy sauce. Garnish: Scallions.
recipe
Lemon rosemary chicken 8 large chicken drumsticks 2 tablespoons butter 1 tablespoon olive oil 1 tablespoon chopped fresh garlic Grated zest of 1 lemon 2 tablespoons chopped fresh rosemary (2 teaspoons dried may be substituted) 1 tablespoon all-purpose flour 1-1/2 cups low-sodium chicken broth 1 teaspoon Dijon mustard Juice of 1 lemon by KYC
KYC
KYC Lemon rosemary chicken 8 large chicken drumsticks 2 tablespoons butter 1 tablespoon olive oil 1 tablespoon chopped fresh garlic Grated zest of 1 lemon 2 tablespoons chopped fresh rosemary (2 teaspoons dried may be substituted) 1 tablespoon all-purpose flour 1-1/2 cups low-sodium chicken broth 1 teaspoon Dijon mustard Juice of 1 lemon
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korean beef: 1 pound lean ground beef  1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)  1/4 cup soy sauce (I use low-sodium)  1 Tablespoon sesame oil  3 cloves garlic, minced  1/2 teaspoon fresh ginger, minced (see note)  1/2 - 1 teaspoon crushed red peppers (to desired spiciness)  salt and pepper  1 bunch green onions, diced (don't skip this!) by tracy sam
tracy sam
tracy sam korean beef: 1 pound lean ground beef 1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup) 1/4 cup soy sauce (I use low-sodium) 1 Tablespoon sesame oil 3 cloves garlic, minced 1/2 teaspoon fresh ginger, minced (see note) 1/2 - 1 teaspoon crushed red peppers (to desired spiciness) salt and pepper 1 bunch green onions, diced (don't skip this!)
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