My recipe book is looking sad lately...please post some of your go-to recipes

I'm up for anything new...chicken, pasta, pork, etc. I just need some new recipes that are tried and true. I've gotten some of my favorite recipes from this board, so I wanted to try here before venturing off to recipes.com and foodnetwork.

Message edited 9/6/2011 2:40:55 PM.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

I recently made recipe books for my sister and mom. Here are some I had in my email for the books. I have tried almost all of these, some I got from here:

Lemon Asparagus Pasta

Cream of cauliflower soup

Asian turkey meatballs

banana sour cream pancakes

Whole grain waffles

Cauliflower fritters

Delicious turkey burgers

Meatloaf bites

Lemon Riccota cookies

PB sandwich cookies

Lemon chicken breast

Salmon burgers

Terikyaki and pineapple chicken

ets: oops I just realized you just wanted dinner recipes, oh well.

Message edited 9/6/2011 5:07:07 PM.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Healthified Mexican Pasta Skillet

Italian Baked Chicken and Pastina (Thanks to MrsFatthead for sharing this one!)

Re: My recipe book is looking sad lately...please post some of your go-to recipes

I love this recipe for Chicken and Mushrooms. Origionally I got it from allrecipes.com but I made several changes to it including cutting the oil/fat significantly!

Chicken with Mushrooms
1 tbsp EVOO
1 tbsp butter or margarine (I use smart balance light!)
1/4 cup all purpose flour
salt & pepper to taste
1 lb thin sliced chicken breasts
1 package button mushrooms (8 0z, sliced)
1 package baby bella mushrooms (8 oz, sliced)
1 cup chicken stock
1 tbsp corn starch

Heat oil and butter/marg in large skillet until butter is melted and hot.

Meanwhile, combine flour, salt & pepper in a shallow bowl and dredge chicken in the flour mixture.

Cook chicken in the oil/butter until browned on both sides, remove from pan and keep to the side.

Add mushrooms to the pan and allow them to heat for a few minutes, until the mushroom juices start coming out and you are able to scrape up the brown bits from the pan. Sautee mushrooms until they are cooked.

Mix 1 cup chicken stock with 1 tbsp corn starch, and add to the sauteed mushrooms on med-high heat. Allow to simmer until liquid comes to a light boil, stirring throughout.

Add chicken back into the pan and cover with broth/mushrooms. Allow chicken to heat back through in the pan. Once chicken is hot, it is ready to be served.

This makes 4 servinngs with quite a bit of mushrooms/gravy to go with it. I love to serve it over brown rice.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

These are my favorite recipes off my blog:

Mini Chicken Pot Pies
Rice and Beans
Pasta with Peanut Sauce
Steak with Caramelized Onions and Blue Cheese
Rosemary Chicken
Smoked Gouda Mac and Cheese
Nutmeg and Veggies Gnocchi
Polenta and Meatballs

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Okay, here's my list of tried and true recipes that I love. I have them all in Word format, so whatever you want me to post I can copy & paste (or just email you), so let me know if you want any of them

Baby Pasta Shells with Asparagus and Marinara Sauce
Baked Stuffed Beefsteak Tomatoes
Chicken & Mushrooms in Garlic White Wine Sauce
Chicken with Balsamic Vinegar, Sweet Onions & Thyme
Chili (great recipe from LIF that uses beer)
Chipotle Portobello Burgers (EXCELLENT recipe!!!)
Chunky Balsamic Mushrooms - more of an appetizer
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Emeril's Quick Chicken Tortilla Soup
Grilled Zucchini Caprese Sandwich (another excellent recipe!)
Papaya Avocado Salad over Arroz Congri (Cuban black beans and rice)
Pasta with Carmelized Onions, Swiss Chard and Garlicky Breadcrumbs
Quinoa Tabbouleh (another fave)
SLow Cooked Sweet Barbacoa Pork
Warm Balsamic and String Bean Quinoa Salad

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Posted by OrganicMama

Okay, here's my list of tried and true recipes that I love. I have them all in Word format, so whatever you want me to post I can copy & paste (or just email you), so let me know if you want any of them

Baby Pasta Shells with Asparagus and Marinara Sauce
Baked Stuffed Beefsteak Tomatoes
Chicken & Mushrooms in Garlic White Wine Sauce
Chicken with Balsamic Vinegar, Sweet Onions & Thyme
Chili (great recipe from LIF that uses beer)
Chipotle Portobello Burgers (EXCELLENT recipe!!!)
Chunky Balsamic Mushrooms - more of an appetizer
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Emeril's Quick Chicken Tortilla Soup
Grilled Zucchini Caprese Sandwich (another excellent recipe!)
Papaya Avocado Salad over Arroz Congri (Cuban black beans and rice)
Pasta with Carmelized Onions, Swiss Chard and Garlicky Breadcrumbs
Quinoa Tabbouleh (another fave)
SLow Cooked Sweet Barbacoa Pork
Warm Balsamic and String Bean Quinoa Salad

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Can you please post these?

Posted by OrganicMama

Okay, here's my list of tried and true recipes that I love. I have them all in Word format, so whatever you want me to post I can copy & paste (or just email you), so let me know if you want any of them

Baby Pasta Shells with Asparagus and Marinara Sauce
Chipotle Portobello Burgers (EXCELLENT recipe!!!)
Quinoa Tabbouleh (another fave)
Warm Balsamic and String Bean Quinoa Salad

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Here is one of mine:

Sausage/Polenta Casserole
--- I just used jar sauce and used more cheese!

Re: My recipe book is looking sad lately...please post some of your go-to recipes

I don't eat dairy, so I used ground beef instead of the cheese. It was DELISH!!!

Baked Stuffed Beefsteak Tomatoes

A beefsteak tomato recipe that is hearty, rustic and incredibly easy to prepare. A perfect tomato recipe to herald in the cooler fall and winter months. The color of the dish is matched only by the intense flavor of the tomatoes. Be sure to add a nice salad as well!

8 large beef tomatoes (approx 200g/7oz each)
4 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
150g (5 1/2) easy-cook basmati rice
30g (1oz) sun-blush tomatoes, roughly chopped
300ml (10 1/2oz) hot vegetable stock
15g (1/2oz) fresh basil leaves, finely shredded, plus extra leaves to garnish
Finely grated zest of 1/2 a lemon
35g (1¼oz) pecorino cheese, grated

Mixed salad to serve

1. Preheat the oven to 375*F. Cut a 2cm (3/4 in) thick slice off the top of each beef tomato. Scoop out the pulp into a bowl and set aside.

2. Over a medium heat, fry the onion and garlic in the oil until soft, but not browned.

3. Add the tomato pulp to the pan. Increase the heat slightly and simmer for about 10 minutes until reduced.

4. Add the rice, sun-blush tomatoes and the vegetable stock. Cover and leave to cook gently over a low heat for 10 minutes, until the rice is just half-cooked.

5. Stir in the shredded basil, lemon zest and pecorino cheese and season to taste.

6. Put the hollowed-out tomatoes in a lightly oiled baking dish and fill them with the rice mixture.

7. Replace the tops and bake in the oven for 25-30 minutes, until the tomatoes are tender and the rice is cooked through.

Garnish with basil leaves and serve with a crisp mixed salad.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Pasta with Caramelized Onion, Swiss Chard and Garlicky Bread Crumbs

3 tablespoons butter or olive oil

5 anchovy fillets

2 garlic cloves, finely chopped

2/3 cup bread crumbs

1 tablespoon extra virgin olive oil, plus additional for drizzling

1 yellow onion, halved from stem to root and thinly sliced crosswise

Kosher salt and pepper

1 pound Swiss chard, ribs removed, leaves chopped

1/2 pound whole-wheat pasta, such as fusilli.


1. In a large skillet over medium heat, melt the butter. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.

2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.

3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season with salt and pepper and drizzle with oil.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

I use my own homemade sauce for this, but if you go to skinnytaste.com you can search for this recipe you can find her sauce recipe to use for it.

Baby Pasta Shells with Asparagus and Marinara Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1-1/4 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 282.5 • Fat: 3.6 g • Carbs: 52 g • Fiber: 4.2 • Protein: 11.2 g

* 8 oz baby pasta shells (gluten free use brown rice pasta)
* 1 bunch thin asparagus, tough ends removed
* 1 1/2 cups homemade marinara sauce (recipe follows)
* 1/4 cup Pecorino Romano
* salt and fresh pepper to taste


Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp. Drain and chop into small bite sized pieces.



Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.

While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce. Drain pasta and RESERVE a cup of the pasta water.

Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce. Divide between four bowls and top with fresh pepper and more grated cheese if desired.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Chipotle Portobello Burgers

Adapted from Steven Raichlen’s “BBQ USA”

Makes 4

Marinade:

* 3 to 4 canned chipotle chiles with adobo sauce
* 3 cloves garlic, finely minced
* 1 small onion, chopped (about 1/2 cup)
* 2 tablespoons balsamic vinegar, or more to taste
* 1/2 cup vegetable oil
* Coarse salt and freshly ground black pepper to taste

Burgers:

* 4 portobello mushroom caps, wiped clean with a dampened paper towel
* 1 large sweet onion, cut crosswise into slices, then skewered
* 1/4 cup salted butter, melted
* 4 individual ciabatta rolls, or other rustic roll, sliced in half
* 4 slices pepper Jack cheese
* 2 ripe avocadoes, pitted and sliced

1. For the Marinade: In a food processor, combine the chipotles, garlic, onion, vinegar, oil, salt and pepper. Blend until smooth.

2. Place the mushroom caps in a single layer in a nonreactive baking dish, gill-side up, and pour the marinade over them. Cover and refrigerate, for 30 minutes to 1 hour.

3. Set your grill pan or grill for medium-high heat.

4. Remove the mushrooms from the marinade, reserving the marinade. Brush the onion slices with melted butter. Place the portobellos (gill-side down) and the onion slices on the grill. Grill for about 3 minutes, then turn with tongs. Spoon some of the reserved marinade on the gill-side of the mushrooms and continue to grill until tender and sizzling. Remove from the grill, and set aside.

5. Brush melted butter over the cut sides of the ciabatta rolls and grill, cut sides down, for 1 to 2 minutes, or until they are golden brown.

6. For each sandwich, place a mushroom on the bottom half of the bun, and top with a slice of pepper Jack cheese, onion and several slices of avocado.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Re: My recipe book is looking sad lately...please post some of your go-to recipes

I don't use the carrots because I don't like them in my tabbouleh. I add a little coarse sea salt at the end when I mix everything up, and I also add more lemon to taste. I've used Bulgar as well, and both were great.

Quinoa Tabbouleh
Ingredients

* 2 cups water
* 1 cup quinoa
* 1 pinch salt
* 1/4 cup olive oil
* 1/2 teaspoon sea salt
* 1/4 cup lemon juice
* 3 tomatoes, diced
* 1 cucumber, diced
* 2 bunches green onions, diced
* 2 carrots, grated
* 1 cup fresh parsley, chopped

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Warm Balsamic and String Bean Quinoa Salad
Ingredients

4 cups cooked quinoa
Parsley, finely chopped
Fresh mint, finely chopped
1 package frozen string beans
1/4 cup olive oil
1 medium red onion finely chopped
1/3 cup balsamic vinegar
Salt and black pepper


Directions

Combine quinoa, parsley, mint, and string beans in a large bowl. Heat oil in a small skillet over medium heat. Add onion and sauté until it begins to soften. Add vinegar and cook until the mixture has thickened, for about 5 minutes. Remove from heat and toss with the quinoa mixture.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Chicken and Mushrooms in a Garlic White Wine Sauce

ÍGina's Weight Watcher Recipes
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g


* 8 chicken tenderloins, 16 oz total
* 2 tsp butter
* 2 tsp olive oil
* 1/4 cup all purpose flour* (use rice flour if gluten free)
* 3-4 cloves garlic, minced
* 12 oz sliced mushrooms
* 1/4 cup white wine
* 1/3 cup fat free chicken broth
* salt and fresh pepper to taste
* 1/4 cup chopped fresh parsley


Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Gina's Weight Watcher Recipes
Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar: 10

* 6 (about 12 oz) chicken tenderloins
* 6 tbsp shredded coconut
* 1/4 cup panko crumbs
* 2 tbsp crushed cornflake crumbs
* 1/3 cup egg substitute or egg whites
* pinch salt
* olive oil spray

* 6 cups mixed baby greens
* 3/4 cup shredded carrots
* 1 large tomato, sliced
* 1 small cucumber, sliced


Vinaigrette

* 1 tbsp oil
* 1 tbsp honey
* 1 tbsp white vinegar (balsamic would work too)
* 2 tsp dijon mustard


Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Re: My recipe book is looking sad lately...please post some of your go-to recipes

For these I substituted roasted red peppers and grilled sweet onions for the tomato and the cheese.

Grilled Zucchini Caprese Sandwiches

Ingredients

* 1 medium zucchini, trimmed and cut lengthwise into 6 slices
* 4 teaspoons extra-virgin olive oil, divided
* 1 garlic clove, minced
* 1 1/2 teaspoons balsamic vinegar
* 1/8 teaspoon kosher salt
* 1/8 teaspoon black pepper
* 4 (2-ounce) ciabatta rolls, split and toasted
* 8 large fresh basil leaves
* 1 medium tomato, thinly sliced
* 6 ounces fresh mozzarella cheese, thinly sliced

Preparation

* 1. Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
* 2. Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.
* 3. Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.

Re: My recipe book is looking sad lately...please post some of your go-to recipes