Cooking with Jeannie

Heat 1 Tbsp. oil in a large skillet over medium heat. Add mushrooms and 1/4 tsp. salt; increase heat to medium-high and cook, stirring occasionally, until the mushrooms have released their liquid and turned golden, 8 to 10 minutes. Transfer to a bowl; cover and set aside. Meanwhile, working in 2 batches, pulse cauliflower in

Ingredients 2 tablespoons vegetable oil 1 tablespoon red wine vinegar 1/4 teaspoon dried oregano, crumbled Kosher salt Freshly ground black pepper 1 large heart of romaine, chopped 1/4 cup slivered red onion 4 plum tomatoes (3/4 pound), cut into 1/2-inch pieces Directions In a large bowl, whisk the oil with the vinegar and oregano; season

Fill a medium bowl with ice water. Bring a large saucepan of salted water to a boil. Add the shrimp and immediately remove the pan from the heat. Let the shrimp sit in the hot water for 2 minutes, then drain and cool in the ice water. Drain the shrimp, then peel and devein them;

Ingredients: For The Soup 2 pounds cherry tomatoes 1 small onion, peeled and rough chopped 3 large cloves garlice, smashed & rough chopped 2-4 tablespoons olive oil 1 red bell pepper, seeded & cut in halfe 1 small beet, peeled & cut in half 1 small turnip, peeled & cut into eighths 3 cups chicken

Ingredients: 1 cup Mushrooms, Sliced 1 Yellow Onion, Chopped 2 Cloves Garlic, Minced 4 cups Water 4 cups Vegetable Stock, Low-Sodium 2 cups Dried Split-Peas 3/4 cup White Wine 3 tablespoons Olive Oil 1 tablespoon Salt 1 tablespoon Pepper

To prepare stock: Preheat oven to 450°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper and place a rack on it. Place turkey pieces on the rack. Roast until honey-brown, rotating the pan and flipping the pieces once halfway through, about 45 minutes. Combine water, onion, celery, carrots, parsley, garlic

Ingredients: 2 cups Gluten Free rolled oats 12 large egg whites 2 cups low fat cottage cheese 2 teaspoons cinnamon

Heat a dry medium skillet over medium heat. Add sesame seeds, fennel seeds, star anise, stick cinnamon, cloves, peppercorns, and crushed red pepper. Toast for 4 to 5 minutes or until the mixture is fragrant, lightly toasted, and starting to crackle, stirring occasionally. Remove from skillet and let cool for 5 minutes. Transfer spice mixture

Method STEP 1 Bring a large pan of water to the boil. Heat the sesame oil in a wok or large frying pan. Once really hot and almost smoking, throw in the garlic, ginger and crushed Sichuan peppercorns. Cook, stirring, for 30 secs. Add the mince and stir, breaking it up as you do. Cook

Ingredients: 10 large egg whites 1/4 cup baby spinach, shredded 1 tablespoon chopped red bell pepper 1/2 teaspoon garlic powder 1/2 teaspoon thyme salt and pepper to taste

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You can use your broth of choice (veggie, mushroom, meat, etc.), or plain old water if you plan on using the rice for sweet dishes instead of savory. By Kelly Morisson Print Description You can use your broth of choice (veggie, mushroom, meat, etc.), or plain old water if you plan on using the rice

Preheat oven to 350 degrees F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a

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Crustless Pumpkin Pie Pumpkin pie is a classic Thanksgiving favorite, but it’s loaded with calories and carbs. Turn this decadent dessert into something a little healthier by omitting the crust and using low-fat milks and sweeteners to indulge without guilt this holiday!This recipe comes courtesy of Slimming World. spray oil 15 ounce canned pure pumpkin

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The vinegary, peppery flavor really livens up this low cal soup. It’s nicknamed 2-4-6 soup – 2 cups, 4 cups or 6 cups of all the main ingredients. Just 125 calories for a large 2-cup serving. Ingredients: 1 tbsp Oregano, ground 1 tsp Pepper, black 1 tbsp Pepper, red or cayenne 1 tbsp Basil 1

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