Recipe Share!

Mona8

So this is part of today's TGIF poll, but if you want to share more than 1 recipe- do it here! 

Let us know if it's a "healthy" recipe... or an "unhealthy" treat, lol.  Post your favorite recipes, pics, or any websites with great ideas!  Hopefully we'll have a great variety of delicious recipes to bring with us into wife-hood!

Ready, Set... Share!

Mona8

I haven't actually made this yet, but it's a "healthy" recipe I found a while ago and is on my list to make soon:

Lemon-Walnut Chicken

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings Ingredients
2 tablespoons very finely chopped parsley
2 tablespoons very finely chopped toasted walnuts
1/4 teaspoon finely grated lemon zest
4 medium skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon extra virgin olive oil
3 tablespoons diced shallots
1/4 cup low-sodium chicken broth
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1 1/4 cups brown basmati rice, steamed

Directions
1. In a small bowl, mix together the parsley, walnuts, and lemon zest. Dust the chicken with the flour and season with the salt and black pepper.

2. In a very large skillet (or two medium-large skillets), heat the olive oil over medium heat. Add the shallots and saute until they begin to turn translucent, 1 minute. Push the shallots to one side of the pan, add the chicken breasts, and cook until golden, about 2 minutes per side.

3. Pour the chicken broth and lemon juice into the pan. Cover, and let simmer over low heat until the juices run clear when the chicken is pierced, 3 to 4 more minutes.

4. Use tongs to transfer the chicken to a serving dish, leaving the liquid and shallots in the pan. Bring the liquid to a boil over medium heat and stir until thickened, 1 minute. Stir in the parsley mixture. Pour the sauce over the chicken and serve over the rice with the lemon wedges.

 Nutrition facts per serving: 293 calories, 36g protein, 19g carbohydrate, 8g fat (1.3g saturated), 2g fiber

Mona8

I LOVE buffalo chicken, which is obviously not the healthiest thing in the world. But I found this recipe that makes it a whole lot better for you

Buffalo Chicken Wrap

Servings: 4 servings             Prep: 35 mins             Total: 35 mins 
Ingredients
2 tablespoons hot pepper sauce, such as Frank's RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper, to taste
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced

Directions1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well. 3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese. 4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.
 
Nutrition FactsCalories 275, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 55 mg, Sodium 756 mg, Carbohydrate 29 g, Fiber 3 g, Protein 24 g, Potassium 266 mg. Daily Values: Vitamin A 35%, Vitamin C 20%. Exchanges: Starch 1.5,Vegetable 1,Lean Meat 3,Fat 0.5.

bpphoto785

Here are some of my favs:

Gnocchi & Chicken Sausage in a Tomato "Cream" Sauce
I like to make this the night before I have people over because it's so easy to toss on the stove and heat up!
olive oil
8 Italian chicken sausages (I've made it with both precooked and raw. if you're using raw just cook it longer in the first step)
1 lg onion, chopped
3 lg garlic cloves, chopped
1 lg fennel bulb, cored and chopped
2 Tbsp. tomato paste (I use more)
3/4 c. white wine
2 lbs. frozen gnocchi
2 1/2 c. chicken stock (I use red. sodium)
2 oz. cream cheese (I use more and I use the 1/3 fat)
parsley
grated parmesan cheese
salt & pepper
Start boiling water for gnocchi. heat olive oil in a large skillet over med-high heat. add sausage and brown for 5 mins (more if not precooked). Add onion, garlic, fennel and salt & pepper. cook for 5 mins. scoot everything to the side and add the tomato paste. Spread out the paste and use to scape up all the chicken sausage bits on the pan. Add wine cook for 1 min. add gnocchi to boiling salted water and cook according to package. add chicken stock to the sausage mix and bring to boil. Add cream cheese and simmer until thickened. This is the point where I add more tomato paste or cream cheese as necessary for taste or thickening purposes. Drain the gnocchi and add to sausage mix. I don't rinse the gnocchi as the starch also help thicken the sauce. Right before serving add the parsley and cheese.

Harvey Wallbanger Cake (with vodka!)
I substitute the Galliano liquor with more vanilla vodka because it's expensive!
Cake:
1 box yellow cake mix
1 (3.3 ounce) box vanilla instant pudding
1/2 cup vegetable oil
4 eggs
1/2 cup vodka (I recommend vanilla) - or 1/4 c vodka 1/4 c Galliano liqueur
3/4 cup orange juice
Preheat oven to 350. Grease and flour 10 inch bundt pan.
In mixing bowl, beat cake mix, instant pudding powder, vegetable oil, eggs, vodka/Galliano, and orange juice for 4 minutes, or until smooth. Pour batter into the pan. Bake 45-50 minutes or until golden brown.

Boozy Orange Glaze:
You can also make the glaze without vodka by adding more OJ, but why would you want to?
1 cup confectioners' sugar
1 tablespoon orange juice
2 tablespoons vodka (or 1 Tbsp Vodka, 1 Tbsp Galliano)
In a bowl, combine all ingredients and mix until smooth and creamy. Drizzle over cake.

bpphoto785

LOVE this recipe!! I make a little extra garlic-butter sauce and serve the shrimp over whole wheat pasta. I also use margarine instead of butter

Shrimp Scampi with Garlic Toasts
Ingredients
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
5 cloves garlic, chopped
Kosher salt
Pinch of red pepper flakes
8 1/2-inch-thick slices crusty bread
1 1/4 pounds large shrimp, peeled and deveined
3/4 cup dry white wine or low-sodium chicken broth
Grated zest and juice of 1/2 lemon, plus lemon wedges for serving
1/3 cup chopped fresh parsley
1/3 cup chopped fresh chives
Directions
Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls.Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.
Nutrition Per serving: Calories 578; Fat 22 g (Saturated 7 g); Cholesterol 299 mg; Sodium 963 mg; Carbohydrate 44 g; Fiber 4 g; Protein 38 g

mandi921vh

FI and I love this recipe!

Thai Chicken Stir-Fry Recipe

Ingredients1 pound boneless skinless chicken breasts, cut into 1-inch strips1 tablespoon olive oil1 package (16 ounces) frozen stir-fry vegetable blend, thawed1/4 cup unsweetened apple juice1/4 cup soy sauce1/4 cup creamy peanut butter2 tablespoons brown sugar2 teaspoons garlic powder1/4 teaspoon ground ginger1/4 teaspoon cayenne pepperHot cooked riceDirectionsIn a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender.Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice. Yield: 4 servings.Nutrition Facts: 1 cup (calculated without rice) equals 363 calories, 14 g fat (3 g saturated fat), 63 mg cholesterol, 1,100 mg sodium, 28 g carbohydrate, 5 g fiber, 32 g protein.

rencontrezmoi

My favorite healthy recipe...

Alaska Salmon Bake with Pecan Crunch Coating

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6

Ingredients:
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs (I don't add the breadcrumbs)
1/2 cup finely chopped pecans (Instead I add an extra 1/2 cup of pecans)
3 teaspoons chopped fresh parsley
6 (4 oz) fillets salmon
salt and pepper to taste
6 lemon wedges

Directions:
1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Nutrition Information: One serving equals 368 calories, 22.4g fat (6g saturated fat), 91mg cholesterol, 353mg sodium, 15.9g total carbs, 1.9g dietary fiber, 26.2g protein

And my favorite unhealthy treat...

Cream Cheese Swirl Brownies

Prep Time: 15 minutes
Bake Time: 40 to 45 minutes
Servings: 16

Ingredients:
4 oz cream cheese (soften in the microwave on high for 10 to 15 seconds)
3 eggs
3 tbsp sugar
1/4 tsp vanilla
1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
1/4 cup water
1/3 cup vegetable oil
1/3 cup semisweet chocolate chips

Directions:
1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat 1 egg, softened cream cheese, sugar, and vanilla with electric mixer on low speed until smooth. Set filling aside.
2. Make brownie batter as directed on box using the water, vegetable oil, and 2 eggs. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.3. Bake 40 to 44 minutes or until toothpick inserted in brownie 1 inch from side of pan comes out almost clean. Cool completely, about 1 1/2 hours. For 16 brownies, cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Information:
One brownie equals 220 calories, 9g fat (3g saturated fat), 35mg cholesterol, 135mg sodium, 32g total carbs, 1g dietary fiber, 2g protein

audreyjem

Can we sticky this maybe?

These are some of my favorite recipes as of late. I think they're all pretty healthy in the scheme of things... I absolutely love dairy- anything creamy, even though I'm lactose intolerant. It's bad.

Black Bean and Corn Quesadilla

Ingredients

• 2 teaspoons olive oil
• 3 tablespoons finely chopped onion
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can whole kernel corn, drained
• 1 tablespoon brown sugar
• 1/4 cup salsa
• 1/4 teaspoon red pepper flakes
• 2 tablespoons butter, divided
• 8 (8 inch) flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese, divided

Directions

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Goat Cheese Salmon

Ingredients

• 4 salmon fillets
• 1/2 cup herbed goat cheese
• 1/4 cup prepared Dijon mustard mayonnaise blend
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.
3. Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.

Stuffed Mushrooms

Ingredients

• 5 portobello mushrooms
• 1 turkey sausage link, without casing ( or venison sausage)
• 3 cloves garlic, peeled and chopped
• 1 tablespoon crushed garlic
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon ground black pepper
• 1/2 cup seasoned bread crumbs
• 1/2 cup cream cheese, softened
• 2 tablespoons grated Parmesan cheese

Directions

1. Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms up, on a medium baking sheet. Chop the stems and set aside.
2. Place turkey sausage link on a small baking sheet. Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink. Remove from heat and chop.
3. In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs. Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown. Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Mix cream cheese and Parmesan cheese into the mushroom stem mixture. Stuff the mushroom caps with the mixture.
6. Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.

Sorry for the weird formatting!