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Recipes
Shrimp and Black Bean Enchiladas
By Mike_67
Preheat an oven to 400°F
- For the black bean salsa:
- 12 oz. canned tomatillos, drained
- 4 green onions, white and green portions, sliced
- 3 garlic cloves, crushed with a garlic press
- 1/2 cup canned diced green chilies
- 1 jalapeño chili, halved, seeded and minced
- 1/2 cup chopped fresh cilantro
- 1/4 cup cooked black beans or canned black beans, rinsed and drained
- 1/4 cup fresh cooked corn kernels or frozen corn kernels, thawed
- +++++
- 12 oz. cooked bay shrimp
- 1 Tbs. grated lemon zest
- 1/2 tsp. freshly ground pepper
- +++++
- 12 corn tortillas, each 8 inches in diameter
- 3/4 cup grated reduced-fat Monterey jack cheese
- 6 Tbs. plain nonfat yogurt
- 6 cilantro sprigs for garnish
Tangy Marinated Lentils
By Mike_67
Bring lentils and broth to a boil in a medium saucepan; reduce heat and simmer 25 minutes or until tender
- 1 cup dried lentils
- 2 cups fat-free chicken broth
- 1 medium purple onion, diced
- 1 rib celery, diced
- 1 large carrot, diced
- 1 tablespoon olive oil
- 1/2 small red bell pepper, diced
- 1/2 cup diced mozzarella cheese
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh basil
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Ricotta Eggs with Tarragon
By Mike_67
Original recipe uses Basil instead of Tarragon
- 15 ounces ricotta cheese
- 1/2 cup shredded parmagiano reggiano
- 2 tablespoons thinly sliced tarragon leaves
- 1/4 cup heavy cream
- 5 eggs
- 1/2 teaspoon salt
Mediterranean Dinner Salad
By Mike_67
Drain and rinse beans. Divide ingredients in two large salad bowls in order given
- 2 6 oz. pkgs. field greens or baby spinach
- 1 pound chunk crab
- 8 ounces sliced mushrooms
- 1/2 purple onion, thinly sliced
- 1 ripe tomato, sliced and seeded
- 8 ounces crumbled feta cheese
- 8 Kalamata olives
- Ground black pepper
- 1 cup garlic croutons
Boca Burgers with Pimento Cheese
By Mike_67
In a bowl, combine cheese, pimento, green onions, salt, Chipotle chili pepper and black pepper
- 8 ounces shredded cheddar cheese
- 8 ounces diced pimento, drained
- 3 green onions, finely chopped
- 1/4 teaspoon Chipotle chili pepper
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup mayonnaise
- 4 Boca burgers
- 4 hamburger rolls
- Ripe tomato, slices (optional)
- Sweet yellow onion slices (optional)
- Dill pickle slices (optional)
- Mustard and ketchup as desired
Smoky Vegetable Soup
By Mike_67
Our modification to a Williams-Sonoma recipe
- 4 red bell peppers, cut in half, cored and seeded
- 2 yellow bell peppers, cut in half, cored and seeded
- 8 plum tomatoes, cut in half
- 4 zucchini, cut in half lengthwise
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 russet potato, peeled, cut into ½ inch dice
- 4 cups chicken stock, divided
- Salt and freshly ground pepper, to taste
- 1 cup packed fresh basil leaves
Pasta with Eggplant Caponata
By Mike_67
MENU PLAN: This pasta is nicely balanced with a salad of romaine lettuce, tossed with a Caesar-style dressing and s...
- 12 oz. penne pasta
- 1 Tbs. olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium eggplant, peeled and chopped
- 2 cloves garlic, pressed
- 15-oz. can diced tomatoes, drained
- ½ cup pitted green olives, sliced
- ¼ cup capers, drained
- 1 tsp. dried oregano
- 2 tsp. balsamic vinegar
- 1 tsp. sugar
Spring Asparagus and Snap Pea Penne Salad
By Mike_67
Cook penne according to package directions
- 1 pound dried penne pasta
- 2 tablespoons extra virgin olive oil
- 1 pound asparagus cut diagonally in 1 1/2 inch pieces
- 16 ounce package frozen sugar snap peas
- 16 ounce package frozen Edamane beans
- 1 seedless orange
- 1/4 cup red wine vinegar
- Freshly ground black pepper
- 1/4 cup finely chopped fresh chives
Thai Noodles
By Mike_67
Prepare spaghetti according to package directions, drain, return to pot and keep warm
- 8 ounces spaghetti, broken
- 5 cups broccoli flowerets (16 ounce bag)
- 12 ounces whole Golden mushrooms
- 1/4 cup creamy peanut butter
- 1/3 cup soy sauce
- 3 tablespoons white wine vinegar
- 1 tablepoon sesame oil
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon red pepper flakes
- 1 tablespoon grated gingerroot
- 3 cloves garlic, minced
- 6 green onions, chopped
Seafood Lasagna with Truffle Oil
By Mike_67
For the sauce, combine all ingredients and mix well
- The sauce:
- 2 eggs, lightly beaten
- 32 ounces fat-free Ricotta cheese
- 8 ounces fat-free shredded Mozzarella cheese
- 1/2 cup finely chopped parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup reduced fat mayonnaise
- 1 tablespoon lemon or lime juice
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- The filling:
- 32 ounces sliced cremini or Portobello mushrooms
- 2 bunches sliced green onions
- 3 to 4 cloves minced garlic
- 16 ounces lump crab meat
- 1 pound peeled and deveined shrimp
- Salt and pepper, to taste
- 9 lasagna noodles
- Parmigiano-Reggiano cheese
- Truffle oil