What’s everyone’s favorite Easter recipes?
Advertisement
MuscleDog For Women > Recipes > Easter Recipes
Easter Recipes
Deviled Eggs
Ingredients
12 hard boiled eggs
1/2 cup light mayo
2 TBS brown mustard
1TBS paprika
2 tsp black pepper
Directions
1. Hard boil eggs
2. Peel eggs, cut in half lenghwise, and spoon out the yellow part.
3.Mix together in a small bowl the yellow egg, mayo, mustard, and black pepper.
4. Place a spoonful of the mixture into hollowed out eggs.
5. Sprinkly paprika over the top of the eggs.
Nutritional Info
Servings Per Recipe: 12
Calories: 82.1
Total Fat: 5.7 g
Cholesterol: 212.4 mg
Sodium: 72.0 mg
Total Carbs: 0.8 g
Dietary Fiber: 0.0 g
Protein: 6.3 g
Ingredients
12 hard boiled eggs
1/2 cup light mayo
2 TBS brown mustard
1TBS paprika
2 tsp black pepper
Directions
1. Hard boil eggs
2. Peel eggs, cut in half lenghwise, and spoon out the yellow part.
3.Mix together in a small bowl the yellow egg, mayo, mustard, and black pepper.
4. Place a spoonful of the mixture into hollowed out eggs.
5. Sprinkly paprika over the top of the eggs.
Nutritional Info
Servings Per Recipe: 12
Calories: 82.1
Total Fat: 5.7 g
Cholesterol: 212.4 mg
Sodium: 72.0 mg
Total Carbs: 0.8 g
Dietary Fiber: 0.0 g
Protein: 6.3 g
Southwestern Grilled Pork Tenderloin
Ingredients
-2 whole pork tenderloins (about - 1 1/2 lbs. total) or 6 pork chops
-4 teaspoons chili powder
-1 1/2 teaspoons dried oregano
-3/4 teaspoon ground cumin
-1/8 teaspoon dried garlic powder
Directions
- Mix together chili powder, oregano, cumin, and garlic powder.
-Rub over the surface of pork. Cover and refrigerate 2-24 hours.
- Grill over medium hot coals, or broil. Turn occasionally.
-Tenderloins will take 25-20 minutes
-Pork chops will be ready in 10-15 minutes.
-Meat thermometer should read 155-160° F.
-Pork is done when there is still a hint of pink in the center.
Nutritional Info
Amount Per Serving
-Calories: 170.7
-Total Fat: 5.2 g
-Cholesterol: 78.3 mg
-Sodium: 75.6 mg
-Total Carbs: 1.4 g
-Dietary Fiber: 0.9 g
-Protein: 28.2 g
Ingredients
-2 whole pork tenderloins (about - 1 1/2 lbs. total) or 6 pork chops
-4 teaspoons chili powder
-1 1/2 teaspoons dried oregano
-3/4 teaspoon ground cumin
-1/8 teaspoon dried garlic powder
Directions
- Mix together chili powder, oregano, cumin, and garlic powder.
-Rub over the surface of pork. Cover and refrigerate 2-24 hours.
- Grill over medium hot coals, or broil. Turn occasionally.
-Tenderloins will take 25-20 minutes
-Pork chops will be ready in 10-15 minutes.
-Meat thermometer should read 155-160° F.
-Pork is done when there is still a hint of pink in the center.
Nutritional Info
Amount Per Serving
-Calories: 170.7
-Total Fat: 5.2 g
-Cholesterol: 78.3 mg
-Sodium: 75.6 mg
-Total Carbs: 1.4 g
-Dietary Fiber: 0.9 g
-Protein: 28.2 g
Mint-Pesto Rubbed Leg of Lamb
By: eatingwell.com
About 12 servings
Active Time: 30 minutes
Total Time: 2 hours
Ingredients
-1/2 cup packed fresh basil leaves
-1/4 cup packed fresh mint leaves
-1/4 cup packed fresh parsley leaves
-2 tablespoons toasted pine nuts, (see Tip)
-2 tablespoons grated Parmigiano-Reggiano cheese
-2 tablespoons extra-virgin olive oil
-1 clove garlic, peeled
-1 teaspoon salt, divided
-1/2 teaspoon freshly ground pepper
-1 3 1/2-pound boneless leg of lamb, butterflied (see Tip) and trimmed
Preparation
1.Preheat oven to 350°F.
2.Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. (It will not be a perfect cylinder.) Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.
3.Roast the lamb until a thermometer inserted into the thickest part registers 140°F for medium-rare, about 1 hour 20 minutes. Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together
Nutrition
Per 3-ounce serving:
192 calories; 10 g fat (3 g sat, 5 g mono)
76 mg cholesterol; 1 g carbohydrates
25 g protein
0 g fiber
228 mg sodium
313 mg potassium.
Nutrition Bonus: Selenium (37% daily value), Zinc (29% dv).
By: eatingwell.com
About 12 servings
Active Time: 30 minutes
Total Time: 2 hours
Ingredients
-1/2 cup packed fresh basil leaves
-1/4 cup packed fresh mint leaves
-1/4 cup packed fresh parsley leaves
-2 tablespoons toasted pine nuts, (see Tip)
-2 tablespoons grated Parmigiano-Reggiano cheese
-2 tablespoons extra-virgin olive oil
-1 clove garlic, peeled
-1 teaspoon salt, divided
-1/2 teaspoon freshly ground pepper
-1 3 1/2-pound boneless leg of lamb, butterflied (see Tip) and trimmed
Preparation
1.Preheat oven to 350°F.
2.Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. (It will not be a perfect cylinder.) Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.
3.Roast the lamb until a thermometer inserted into the thickest part registers 140°F for medium-rare, about 1 hour 20 minutes. Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together
Nutrition
Per 3-ounce serving:
192 calories; 10 g fat (3 g sat, 5 g mono)
76 mg cholesterol; 1 g carbohydrates
25 g protein
0 g fiber
228 mg sodium
313 mg potassium.
Nutrition Bonus: Selenium (37% daily value), Zinc (29% dv).
Tuscan Pork Loin
eatingwell.com
About 10 servings
Active Time: 25 minutes
Total Time: 2 hours 20 minutes (including 1 hour marinating time)
Ingredients
-1 3-pound pork loin, trimmed
-1 teaspoon kosher salt
-3 cloves garlic, crushed and peeled
-2 tablespoons extra-virgin olive oil
-2 tablespoons chopped fresh rosemary
-1 tablespoon freshly grated lemon zest
-3/4 cup dry vermouth, or white wine
-2 tablespoons white-wine vinegar
Preparation
1.Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
2.Preheat oven to 375°F.
3.Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
4.Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Nutrition
-Per 3-ounce serving:
-221 calories
-11 g fat (3 g sat, 6 g mono)
-69 mg cholesterol
-1 g carbohydrates
-24 g protein
-0 g fiber
-156 mg sodium
-368 mg potassium.
Nutrition Bonus: Thiamin (58% daily value), Selenium (50% dv).
eatingwell.com
About 10 servings
Active Time: 25 minutes
Total Time: 2 hours 20 minutes (including 1 hour marinating time)
Ingredients
-1 3-pound pork loin, trimmed
-1 teaspoon kosher salt
-3 cloves garlic, crushed and peeled
-2 tablespoons extra-virgin olive oil
-2 tablespoons chopped fresh rosemary
-1 tablespoon freshly grated lemon zest
-3/4 cup dry vermouth, or white wine
-2 tablespoons white-wine vinegar
Preparation
1.Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
2.Preheat oven to 375°F.
3.Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
4.Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Nutrition
-Per 3-ounce serving:
-221 calories
-11 g fat (3 g sat, 6 g mono)
-69 mg cholesterol
-1 g carbohydrates
-24 g protein
-0 g fiber
-156 mg sodium
-368 mg potassium.
Nutrition Bonus: Thiamin (58% daily value), Selenium (50% dv).
bleh, i can’t even stand the taste of peeps and cadbury eggs anymore. after years of eating clean i can’t stand the taste of pure sugar or milk chocolate, my body just doesn’t crave them anymore and they don’t taste good to me. they actually kinda gross me out now, haha.
Quote
bleh, i can’t even stand the taste of peeps and cadbury eggs anymore. after years of eating clean i can’t stand the taste of pure sugar or milk chocolate, my body just doesn’t crave them anymore and they don’t taste good to me. they actually kinda gross me out now, haha.
Btw, llulko, you can be such a buzz-kill sometimes. LOL. jk. D_unit asked about Easter recipes, and I immediately went back to all my favorite pig-out memories as a kid, and then you go following it with all those healthy recipes and make me feel bad. Sheesh. (Those were really good recipe ideas though. just bustin’ your chops.)
yeah, i pretty much can’t stand any chocolate with less than 60% cocoa in it now, and usually roll with something containing around 85%. it has completely ruined candy for me but i’m cool with it. i have a piece with a glass of red wine most nights.
HAHA.. R_Crass.. I know I can be a buzz kill. I am a buzz kill all over this site.
During Easter I am sure you want to eat those chocolate bunnies, jelly beans, sugar sticks, peeps, pastel M&M’s, sugar coated almonds, and cadbury eggs. However, I was trying to make you salivate on other healthy dishes instead =) ……… I know… your welcome…. I know
As for chocolate, I love ALLL chocolate, although I prefer dark 60-80% coco as well… I prefer the strong rich taste of dark chocolate over processed milk chocolate!! I wonder if it is because my taste buds changed and prefer the natural state of foods… who knows…
AND oh yes!! Paired with a glass of wine… nothing beats that… I love dark chocolate truffles from lint yum!!!
During Easter I am sure you want to eat those chocolate bunnies, jelly beans, sugar sticks, peeps, pastel M&M’s, sugar coated almonds, and cadbury eggs. However, I was trying to make you salivate on other healthy dishes instead =) ……… I know… your welcome…. I know
As for chocolate, I love ALLL chocolate, although I prefer dark 60-80% coco as well… I prefer the strong rich taste of dark chocolate over processed milk chocolate!! I wonder if it is because my taste buds changed and prefer the natural state of foods… who knows…
AND oh yes!! Paired with a glass of wine… nothing beats that… I love dark chocolate truffles from lint yum!!!
Showing Records 1 - 11 of 11