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Recipes
Chicken Parmigiana
By pattie_d
Preheat oven to 425 degrees
- 3 ounces baked whole-grain wheat crackers, such as Triscuits (about 12)
- 1/3 cup fresh flat-leaf parsley
- 1/2 teaspoon dried oregano
- Coarse salt and freshly ground pepper
- 1 can (28 ounces) diced tomatoes (no salt added), with juice
- 1/2 medium onion (3 ounces), coarsely chopped
- 2 garlic cloves, coarsely chopped (2 teaspoons)
- 1 tablespoon extra-virgin olive oil
- 2 large egg whites
- 6 boneless, skinless chicken breast halves (6 ounces each)
- 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
- 1 ounce pecorino Romano cheese, finely grated (about 1/2 cup)
Quinoa Salad with Parsely
By pattie_d
1. Combine the quinoa and 1 1/2 cups of water in a 2-quart saucepan over high heat
- 3/4 * 3/4 cup quinoa, washed, strained, and rinsed twice
- 1/3 * 1/3 cup roughly chopped parsley
- 1 * 1 small cucumber, peeled, seeded, and diced
- * Juice of 1/2 lemon
- 1 * 1 teaspoon extra-virgin olive oil
- * Kosher salt and freshly ground black pepper
Crustless Mushroom Spinach Tart
By pattie_d
Coat a 9-in. pie plate with nonstick cooking spray
- 2 tablespoons seasoned bread crumbs
- 1/2 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 2 tablespoons olive oil or canola oil
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup 2 percent milk
- 1 cup egg substitute
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups shredded reduced-fat Mexican cheese blend, divided
- 1/3 cup grated parmesan cheese
Vegan Eggplant Parm Stew
By pattie_d
Combine water, tomato paste, and garlic in very large soup pot
- 8 Cup Water
- 1 (6oz) can unsalted tomato paste
- 1 Tb Minced fresh garlic
- 1 large Onion, chopped
- 1 medium Eggplant, unpeeled and chopped
- 1-10 oz Pkg frozen chopped mustard greens, thawed
- (or half of a 16 oz bag)
- 1-15oz can Great Northern Beans, rinsed & drained
- 1-15oz can Black-eyed peas, rinsed & drained
- 1/2 Cup Nutritional yeast
- 2 tspn Dried oregano leaves
- 3/4 tspn Salt
- 1/2 tspn Fresh ground pepper
- 2 Tomatoes, chopped
Toasted Barley Pilaf with Squash, Salsa and Feta Cheese
By pattie_d
Toast barley in a dry medium saucepan over medium heat 3 minutes or until fragrant, stirring occasionally
- 1 cup quick cooking barley
- 2 teaspoons extra virgin olive oil
- 1 cup coarsely chopped sweet or yellow onion
- 2 cups brewed black tea such as lapsang or oolong
- 1-1/2 teaspoons black tea leaves (from a bag or crushed loose tea)
- 2 medium zucchini squash (green or yellow or 1 of each), halved lengthwise, cut into 1/4 inch slices
- 1/2 teaspoon kosher or sea salt
- 1/2 cup jalapeno or guajillo salsa, such as Frontera brand
- 1/2 cup crumbled feta cheese
- 2 tablespoons flax seeds or sesame seeds
Jalapeno Poppers with Lime Cilantro Dip Recipe
By pattie_d
Crispy and crunchy with a creamy filling, these little pepper bites always earn rave reviews
- LIME CILANTRO DIP:
- 12 jalapeno peppers
- 1 package (8 ounces) cream cheese, softened
- 1-1/4 cups (6 ounces) shredded sharp cheddar cheese
- 4 green onions, finely chopped
- 1/3 cup all-purpose flour
- 6 egg whites, lightly beaten
- 1-1/2 cups panko (Japanese) bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups (16 ounces) Daisy Brand Sour Cream
- 4 green onions, finely chopped
- 1/4 cup lime juice
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon garlic salt
Lemon Facial Cleanser
By pattie_d
Unleash the anti-aging power of lemons with this homemade facial cleanser
- 1 tbsp natural yogurt
- 1 tsp lemon juice
- 2 drops essential lemon oil
Pumpkin Bread
By pattie_d
Preheat the oven to 325 degrees F
- wrapped2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups shredded fresh pumpkin
- 1 cup toasted pumpkin seeds
Guava Cheese Turnovers (Guava Pastelillos)
By pattie_d
Preheat oven to 400 degrees F
- 1 (1-pound) package frozen puff pastry, thawed
- 1 tablespoon granulated sugar
- 1 (8-ounce) package cream cheese, cut into 8 equal pieces
- 8 (1 by 1-inch) squares guava paste (about 4 ounces)
- 1 egg, beaten with 1 teaspoon water
- 1/4 cup confectioners' sugar
- 1 teaspoon milk
- 1/4 teaspoon vanilla extract
Bella Bella Bellini
By pattie_d
Puree peaches in a small food processor or blender
- Half a 15-oz. can (about 1 cup) sliced peaches in juice, drained
- 16 fresh raspberries
- 1 (750-ml.) bottle sparkling white wine, chilled