No Sugar Added Recipes

PAN-FRIED PORK CHOPS Ingredient:
  • 1/2 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon garlic salt
  • 4 7-ounce center-cut pork loin rib chops (each about 3/4 inch thick)
  • Vegetable oil (for frying)

Pan-fried Pork Chops

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Bon Appétit , Winter , Pork , Fry , Pork Chop , Pan-Fry , Sugar Conscious , Dairy Free , No Sugar Added

An Easy Pan-fried Pork Chops Recipe.

Yield: Makes 4 servings

Number Of Ingredients: 5

Steps:
  • Mix flour, cornstarch and garlic salt in medium bowl. Sprinkle pork chops with salt and pepper. Dredge pork chops in flour mixture (do not shake off excess).
  • Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Fry pork chops in oil until golden brown and cooked through, about 5 minutes per side
Nutrition Facts:


STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON Ingredient:
  • 1 small bunch broccoli (about 3/4 pound)
  • 1 garlic clove
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons fresh lemon juice

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Low Fat , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Quick & Easy , Steam , Vegetable , Side , Healthy , Broccoli , High Fiber , Graduation , Vegan , Paleo

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Yield: Serves 2

Number Of Ingredients: 4

Steps:
  • Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
  • While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.
Nutrition Facts:


WILD RICE STUFFING WITH WILD MUSHROOMS Ingredient:
  • 8 tablespoons (1 stick) butter
  • 4 large onions (about 2 3/4 pounds), halved, thinly sliced
  • 1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
  • 3 tablespoons chopped fresh thyme
  • 5 cups canned low-salt chicken broth
  • 3 teaspoons chopped fresh sage
  • 1 1/3 cups wild rice (about one 8-ounce package)
  • 1 1/4 cups long-grain white rice
  • 1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
  • 3/4 to 1 cup chopped fresh Italian parsley

Wild Rice Stuffing With Wild Mushrooms

Bake , Thanksgiving , Fall , Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Fruit , Bon Appétit , No Sugar Added , Herb , Side , Mushroom , Rice , Stuffing/Dressing , Pear

Yield: Makes 8 to 10 servings

Number Of Ingredients: 10

Steps:
  • Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
  • Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
  • To bake stuffing in turkey:
  • Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
  • Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.
Nutrition Facts:


QUINOA TABBOULEH Ingredient:
  • 1 cup quinoa
  • Kosher salt and freshly ground pepper
  • 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
  • 1/2 cup coarsely chopped fresh mint leaves
  • 1/2 cup coarsely chopped fresh basil leaves
  • 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
  • 1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
  • 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
  • 1/2 cup extra-virgin olive oil

Quinoa Tabbouleh

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Lunch , Supper , Sugar Conscious , Dairy Free , No Sugar Added , Summer , Salad , Side Dishes , Side , Healthy , High Fiber , Vegan , Low Cholesterol , Salad Recipes , Grains , Picnic , Quinoa , Potluck , Tabbouleh

Author: Martha Stewart

Tabbouleh Is A Grain- And Vegetable-based Salad Traditionally Made With Bulgur Wheat. In This Recipe, Quinoa Is First Toasted To Deepen Its Flavor, Then Cooked By The Absorption Method And Combined With Herbs And Vegetables.

Yield: Makes 5 1/2 cups

Number Of Ingredients: 9

Steps:
  • Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
  • Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.
Nutrition Facts:


CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES) Ingredient:
  • 2 pounds green asparagus
  • 1 large onion, chopped
  • 3 tablespoons unsalted butter
  • 5 to 6 cups chicken broth
  • 1/2 cup crème fraîche or heavy cream
  • 1/4 teaspoon fresh lemon juice, or to taste

Cream Of Asparagus Soup (crème D'asperges)

Vegetarian , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Milk/Cream , Wheat/Gluten-Free , Lunch , Spring , No Sugar Added , Quick & Easy , Easter , Vegetable , Simmer , Soup/Stew , Blender , Asparagus

This Classic French Soup Is Made With Just Six Ingredients: Butter, Asparagus, Onion, Chicken Stock, Cream, And Lemon Juice.

Yield: 4 servings

Number Of Ingredients: 6

Steps:
  • Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
  • Cut stalks and all remaining asparagus into 1/2-inch pieces.
  • Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
  • Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
  • Add lemon juice and garnish with asparagus tips.
Nutrition Facts:


SLOW-BAKED SALMON WITH LEMON AND THYME Ingredient:
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 4 6-to 8-ounces boneless salmon fillets, skin on
  • 1 tablespoon chopped fresh thyme
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 4 lemon wedges (for serving)

Slow-baked Salmon With Lemon And Thyme

Bake , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , < 30 Mins , Quick & Easy , Easter , Mother's Day , Healthy , Paleo , Low Cal , Fish , Thyme , Father's Day , Salmon

Author: Bon Appétit Test Kitchen

Baking Salmon In A Low-temperature Oven Slowly Melts The Fat Between The Flesh And Leaves The Fillets Incredibly Moist And Tender. Lemon And Thyme, A Classic Mediterranean Combination, Add Another Layer Of Flavor Without Sacrificing This Dish's Elegant Simplicity.

Yield: Makes 4 servings

Number Of Ingredients: 6

Steps:
  • Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
  • Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.
Nutrition Facts:


MANGO, BERRY & BANANA SMOOTHIE Ingredient:
  • 1 very ripe peeled banana (preferably frozen)
  • 2 pitted Medjool dates
  • 1 cup frozen mango chunks
  • 3/4 cup coconut water
  • 1/2 cup frozen blackberries or blueberries
  • 1/4 cup plain yogurt
  • 1 tablespoon ground flaxseeds

Mango, Berry & Banana Smoothie

Breakfast , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Date , Wheat/Gluten-Free , Bon Appétit , Small Plates , No Sugar Added , Yogurt , Mango , Healthy , High Fiber , Low Cholesterol , Smoothie , Non-Alcoholic , Brunch , Blackberry , Blueberry , Banana , Drink , Quick and Healthy

Author: Janet Taylor Mccracken

Tasty, And Healthy, Too: Coconut Water Is High In Potassium And Other Electrolytes. And Flaxseeds Are A Good Source Of Beneficial Omega-3s.

Yield: Makes 2 servings

Number Of Ingredients: 7

Steps:
  • Purée 1 very ripe peeled banana (preferably frozen), 2 pitted Medjool dates, 1 cup frozen mango chunks, 3/4 cup coconut water, 1/2 cup frozen blackberries or blueberries, 1/4 cup plain yogurt, and 1 tablespoon ground flaxseeds in a blender until smooth.
Nutrition Facts:


SALMON TARTARE Ingredient:
  • 1 8-ounce boneless salmon fillet, skinless
  • 1/4 cup finely diced, seeded cucumber
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons minced fresh chives
  • 1 1/2 teaspoons minced fresh cilantro
  • 1 1/2 teaspoons grapeseed or vegetable oil
  • 1 1/ teaspoons minced, seeded jalapeño
  • 1 1/2 teaspoons minced shallot
  • 3/4 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon (scant) lime zest
  • 1/2 teaspoon Asian sesame oil
  • Kosher salt and freshly ground black pepper
  • Thick-cut potato or tortilla chips

Salmon Tartare

Kidney Friendly , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Bon Appétit , Seafood , Sugar Conscious , Dairy Free , No Sugar Added , appetizer , Quick & Easy , Appetizers and Snacks , Mother's Day , Healthy , Fish , Jalapeño , Salmon , Valentine's Day , Oscars , Lime , Raw , Chive , Cilantro

Author: Bon Appétit Test Kitchen

Use The Freshest Wild Or Farmed Salmon For This Dish. Chilling It In The Freezer For 20 Minutes Makes It Easier To Dice.

Yield: 4 servings

Number Of Ingredients: 13

Steps:
  • Place salmon on a plate; freeze until well chilled, about 20 minutes.
  • Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
Nutrition Facts:


ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR Ingredient:
  • 1/3 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
  • 1 teaspoon minced garlic
  • 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
  • 1 small red bell pepper, diced
  • 1/3 cup chopped pecans, toasted

Asparagus Salad With Sweet Balsamic Vinegar

Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Pepper , Spring , Dairy Free , No Sugar Added , Salad , Quick & Easy , Vegetable , Side , Mother's Day , Healthy , Vegan , Paleo , Low Cal , Picnic , Nut , Backyard BBQ , Asparagus , Vinegar , Pecan , Bell Pepper

Asparagus Salad With Sweet Balsamic Vinegar - Boiling The Vinegar Concentrates And Sweetens It, So The Dressing Doesn't Require As Much Oil To Balance The Acid. Can Be Prepared In 45 Minutes Or Less.

Yield: Serves 4

Number Of Ingredients: 8

Steps:
  • Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
Nutrition Facts:


ROAST NEW YORK STRIP LOIN WITH GARLIC-HERB CRUST Ingredient:
  • 4 garlic cloves
  • 8 fresh sage leaves
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Roast New York Strip Loin With Garlic-herb Crust

Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Food Processor , Bon Appétit , Anniversary , Beef , Winter , Lunch , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Herb , Roast , Paleo , Low Carb , Thyme , Christmas , Christmas Eve , Party , New Year's Eve , Sage

New York Strip Loin, Also Called Top Loin Of Beef, Is A Succulent, Elegant Roast. If You Want A Lot Of Leftovers (they Are Great For Sandwiches), Use A Seven-pound Roast And Multiply The Seasonings By 1 1/2. Either Way, Have Your Butcher Trim Some Of The Fat, Leaving About 1/4 Inch For The Best Flavor. With This As Your Entrée, Uncork A Cabernet Sauvignon.

Yield: Makes 10 servings

Number Of Ingredients: 7

Steps:
  • With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
Nutrition Facts:


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