Cooking with Jeannie

Here is one we want to give a try soon from food.com.Reference Link: Low Calorie Spinach & Mushroom Wedding Soup:

Cheesy broccoli bake I’ve been heavily into my veges lately. I don’t know if it’s my body subtly trying to rid itself of a little winter coat or just that they’re so delicious at the moment. Ricotta is another thing I can’t get enough of ever since I realised I wasn’t actually allergic to it.

“These are a great low cal breakfast food,also really good for someone on a low carb plan…great with eggs really nice flavour.” Ready In: 12mins Ingredients: 7 1 large egg yolk 1 teaspoon extra virgin olive oil 1 teaspoon sage 1⁄2 teaspoon ground paprika 1⁄2 teaspoon salt 1⁄4 teaspoon ground black pepper 8 ounces ground

I make these over the holidays, and I follow a low-carb diet, these slow-roasted mixed nuts are addictive! The smell coming out of your kitchen will be spectacular! It is perfect for anyone on a reduced-carb or diabetic diet, and it is totally customizable, as you can put in any combination of nuts! Submitted by

Ingredients: 2 can Crescent Rolls 2 medium Granny Smith Apples, peeled & cored 1/2 cup Sugar (omit or just use 1 cup of Brown Sugar Splenda for low calorie option) 1/2 cup Brown Sugar (use Brown Sugar Splenda for low calorie option) 1 tsp Cinnamon 1/2 cup butter (use reduced fat/low salt for low calorie

Ingredients: 4 chicken breasts 1,5 cups fresh spinach, chopped 1/2 cup cream cheese, softened 1/4 cup grated Parmesan 2 tablespoons mayonnaise 1 teaspoon olive oil 1 teaspoon paprika salt teaspoons salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon garlic, minced 1/2 teaspoon red pepper flakes

In a small bowl, combine farro and enough water to cover. Soak in the refrigerator overnight. Drain off excess water. In a small saucepan, combine milk, salt, vanilla and cinnamon. Bring to boiling. Stir in farro; reduce heat. Simmer, covered, 20 minutes or until farro is tender. Stir in blueberries, 2 tablespoons of the almonds

Ingredients 1tbsp vegetable oil 1 onion, chopped 1 red chilli, finely chopped garlic cloves, crushed 1tbsp ginger 1tsp turmeric 1tsp cumin seeds 1tsp ground coriander 400g cherry tomatoes 1tbsp tamarind paste (see tip, below) 250g raw king prawns 250g cooked basmati rice Handful of coriander leaves, to serve Method STEP 1 Heat the oil in

Ingredients 75g wholemeal spaghetti 1⁄2 x 120g can sardines in oil ½ tbsp capers, drained 2 garlic cloves, crushed 2 tomatoes, roughly chopped 30g rocket ½ lemon, zested small handful of parsley, finely chopped Method STEP 1 Cook the pasta following pack instructions in a large pan of boiling salted water. Heat 1 tbsp oil

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