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Recipes
Grilled Pepper Cheese Sandwiches
By Mike_67
Add onion, bell pepper and jalapeno to mini food processor
- 3 ounce package cream cheese, room temperature
- 1 cup grated sharp FF cheddar
- 1 cup grated FF Pepper Jack or FF Monterey Jack
- 3 ounces Greek yogurt
- 1/8 sweet onion
- 3/8 red bell pepper (I know this is unusual but this is what I use)
- 1/2 seeded jalapeno pepper
- 1/2 teaspoon garlic salt
- Several cranks freshly ground black pepper
- 8 slices sourdough-rye bread
Baked Tomatoes and Zucchini
By Mike_67
Look for plum tomatoes and zucchini with similar diameters so that you have uniform slices to arrange attractively ...
- Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 red onion, sliced
- Salt and freshly ground pepper, to taste
- 3/4 pound plum tomatoes, sliced
- 2 small zucchini, about 3/4 pound total, sliced
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh marjoram
- 1/4 cup water or chicken broth
Barley Salad with Corn and Peas
By Mike_67
In medium saucepan, bring 3 cups water to a boil
- 3/4 cup pearl barley
- 3 cups cooked corn
- 1 cup frozen petite peas, thawed
- 4 ripe plum tomatoes, diced
- 1 celery stalk, diced (1/2 cup)
- 6 green onions, sliced
- 4 tablespoons chopped fresh dill
- 1 tablespoon olive oil
- Juice of one lemon or lime
- 8 ounces crumbled Feta cheese
- Romaine lettuce leaves
Carrots Dijon
By Mike_67
In 1 cup glass measure, combine margarine, brown sugar and mustard
- 1 pound baby carrots
- 2 tablespoon snipped parsley
- 1 tablespoon margarine
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
Fresh Herb Potato Salad
By Mike_67
Directions: Cook potatoes in boiling water to cover 30 to 40 minutes or until tender; drain and cool 15 minutes
- Ingredients:
- 4 pounds Yukon gold potatoes
- 1/2 cup diced celery
- 1/2 cup chopped fresh flat-leaf parsley
- 1/3 cup finely chopped green onions
- 3 hard cooked eggs, peeled and grated
- 1 cup reduced fat mayonnaise
- 1/2 cup FF sour cream
- 3 tablespoons chopped fresh tarragon
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
Lasagne di Magro
By Mike_67
In northern Italy, lasagna usually is made with besciamella, a white sauce, and meat ragù
- For the sauce:
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 5 lb. fresh chopped plum tomatoes, or 2 cans (each 28 oz.) plum tomatoes, seeded and chopped, with juice
- Salt and freshly ground pepper, to taste
- 6 to 8 fresh basil leaves, torn into small pieces
- 1 1/4 About 1 1/4 lb. fresh pasta sheets, each cut into strips about 12 by 4 inches, or 1 1/4 lb. dried lasagna
- For the filling:
- 1 egg
- 3 cups ricotta cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 1 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 1/2 lb. fresh mozzarella cheese, thinly sliced
Mushroom Steak Sandwiches with Blue Cheese Dressing
By Mike_67
To make the blue cheese dressing, combine the dressing, blue or feta cheese, parsley and garlic in a blender or foo...
- For the blue cheese dressing:
- 1/3 cup low-fat blue cheese dressing
- 4 tablespoons crumbled blue or feta cheese
- 2 tablespoons chopped parsley
- 1 clove garlic
- +++++
- For the sandwiches:
- 4 large portobello mushrooms, sliced 1/2 inch thick
- 2 (3/4 inch thick) onion slices
- 2 tablespoons extra-virgin olive oil
- 4 large slices French or sourdough bread
- 1 garlic clove, halved
- 1 tomato, sliced
- 1 bunch arugula or watercress, stemmed
Basmati Rice-Stuffed Cabbage
By Mike_67
In a large saucepan, heat oil over medium heat
- 1 tablespoon olive oil
- 1 medium onion, chopped (1 cup)
- 1 stalk celery, chopped (1/2 cup)
- 1 red bell pepper, diced (1/2 cup)
- 8 ounces thinly sliced mushrooms
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 1/2 cups uncooked basmati rice
- 2 tablespoons chopped parsley
- 1 large green cabbage, cored
- 2 pounds fresh sauerkraut
- 3 1/2 cups prepared tomato sauce
Beef Stuffed Peppers
By Mike_67
Cut off tops of green peppers; remove centers and discard
- 4 large green peppers
- 12 ounce package Boca chopped "beef"
- 1 medium onion, chopped
- 8 ounce can tomato sauce
- 8 1/4 ounce can whole kernel corn, drained
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 cup shredded Cheddar cheese
Cajun Risotto
By Mike_67
Heat olive oil in a large saucepan oven over medium heat; add onion, peppers and garlic and sauté until tender
- 1 teaspoon olive oil
- 1 cup diced onion
- 1 green jalapeno pepper, seeded and chopped
- 1 colored bell pepper chopped
- 2 garlic cloves, diced
- 1 pound uncooked Arborio rice
- 48 ounces (6 cups) chicken broth
- 8 ounces shredded Mozzarella cheese
- 1 tablespoon Creole seasoning
- Italian parsley sprigs