Anne Marie's Recipes

Author: annemarie

  • Chicken Fajitas

    Serves: 4
    Source: Anne Marie

    Ingredients:

    • 1 pound boneless chicken, sliced
    • 1 garlic clove, chopped
    • 1 teaspoon chili powder
    • 1/2 teaspoon cumin, ground
    • 1 teaspoon oregano, dried
    • 1 teaspoon canola or olive oil
    • 1 green and 1 red pepper green and red peppers, sliced
    • 1 large onion, sliced
    • 1 cup shredded cheddar cheese
    • 2 cups shredded lettuce
    • 1 tomato, chopped
    • salsa

    Instructions:

    1. Prepare toppings.
    2. Slice chicken. Sprinkle with chili powder, cumin, and oregano. Brown garlic in oil over medium high heat. Add chicken strips and cook until brown. Add sliced onion and peppers and cook until vegetables are tender crisp.
    3. In the meantime, warm whole wheat tortilla shells in a grill pan or frying pan.
    4. Spread chicken mixture over torilla shells and add toppings.

  • Sugar Free Lemon Cherry Biscotti

    Serves: 24 cookies
    Source: Canadian Living Home Baking

    Ingredients:

    • 3/4 cup sugar substitute
    • 2 eggs
    • 1 egg yolk
    • 1/4 cup canola oil
    • 1 1/2 teaspoons grated lemon rind
    • 1 1/2 teaspoons vanilla
    • 2 cups all purpose flour
    • 3/4 cup dried cherries
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt

    Instructions:

    1. Line a rimless baking sheet with parchment paper. Preheat oven to 350 degrees.
    2. In a large bowl, beat together sugar substitute, eggs, and egg yolk; beat in oil, lemon rind, and vanilla. In a separate bowl, mix together flour, baking powder, salt, and dried cherries. Stir into egg mixture.
    3. Divide dough in half. On a lightly floured surface. Roll each half into a 12 inch (30 cm) long log. Place logs 2 inches (5 cm) apart on prepared baking sheet; flatten logs to 3/4 inch (2 cm) thickness, leaving slightly rounded tops.
    4. Bake at 350 degrees for 20 minutes. Remove from oven and let logs cool on a rack for 10 minutes. Transfer to a cutting board; with a serrated knife or electric knife, cut diagonally into 1/2 inch (1cm) thick slices. Bake an additional 15 minutes at 350 degrees rotating pans halfway through baking time. Transfer to racks and let cool.

  • Mustard Marinade

    Serves: 1/3 cup
    Source: Anne Marie

    Ingredients:

    • 2 tablespoons water
    • 2 tablespoons lemon juice
    • 1 tablespoon olive or canola oil
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon pepper

    Instructions:

    1. Mix all ingredients.
    2. Use to marinade 1 pound of beef, pork, or chicken. Bake, broil, or grill meat.

  • Low Fat Orange Dream Cheesecake

    Serves: 8
    Source: Kraft Foods

    Ingredients:

    • 3 tablespoons honey maid graham crackers, less fat
    • 2/3 cup boiling water
    • 1 package (4 serving size) sugar free low calorie orange Jello
    • 1 cup low fat cottage cheese
    • 1- 8 ounce container fat free cream cheese
    • 2 cups Cool Whip Free whipped topping, thawed

    Instructions:

    1. Sprinkle crumbs onto bottom of a 8 or 9 inch pie plate sprayed with cooking spray.
    2. Stir boiling water into Jello in a large bowl for at least 2 minutes or until Jello is completely dissolved. Cool 5 minutes.
    3. Pour into blender container, add cottage cheese and cream cheese and blend on medium speed until smooth. Pour into a large bowl and gently fold in Cool Whip.
    4. Pour into the prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove from pan just before serving. Store leftovers in refrigerator.

  • Oatmeal Pancakes

    Serves: 16 – 18 medium pancakes
    Source: Anne marie

    Ingredients:

    • 2 cups of milk (550 g)
    • 1 1/2 cups rolled oats (150 g)
    • 1/4 cup melted butter or 1/4 cup of canola oil
    • 1/2 cup whole wheat flour (80 g)
    • 1/2 cup all purpose flour (80 g)
    • 1 tablespoon brown sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 2 eggs, beaten

    Instructions:

    1. In a large bowl, blend rolled oats and milk – let stand 5 minutes.Stir together flours, sugar, baking powder, salt, and cinnamon. Add dry ingredients, eggs, and canola oil to the oat mixture.Stir until combined.
    2. Pour 1/4 cup of pancake batter for each pancake onto a hot, lightly greased griddle. Cook each pancake until the edges become dry and the surface is covered in bubbles. Turn and cook on the other side until golden brown.

  • Chicken Stir Fry

    Serves: 4 servings
    Source: Crazy Plates

    Ingredients:

    • 1/2 cup low fat chicken broth
    • 2 tablespoons each apricot jam, reduced sodium soy sauce
    • 1 tablespoon each ketchup, grated ginger root, and cornstarch
    • 1 teaspoon sesame oil
    • 1 clove of garlic, minced
    • 1/4 teaspoon red pepper flakes
    • 4 boneless chicken breast halves, cut in strips
    • 1 cup sliced sweet red pepper
    • 1 cup of snow peas
    • 1 cup sliced water chestnuts
    • 2 cups packed, baby spinach leaves
    • 8 whole basil leaves, optional
    • 4 cups of hot brown rice or noodles

    Instructions:

    1. To make the sauce, combine broth, jam, soy sauce, ketchup,ginger root, sesame oil, garlic, crushed red pepper flakes, and corn starch.

    2. Heat oil in wok over high heat. Add chicken. Cook and stir until chicken is no longer pink. Continue to cook another 2 minutes until chicken is lightly browned. Add red pepper and cook for 2 more minutes. Add corn cobs, water chestnuts, spinach leaves, and green onion and cook for 3 more minutes. Add basil leaves and the sauce and stir until sauce is bubbly and has thickened. Serve over hot rice or pasta.