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Recipes
Chipotle Ranch Dressing
By lgove
Put salsa in food processor and puree about one minute with steel blade
- (Makes 2 1/2 cups. Recipe created by Kalyn. This will keep in the refrigerator for several weeks.)
- 2 cups Ranch Dressing
- (I use a packet where you add buttermilk and mayonnaise)
- 1/2 cup salsa (I used Pace Picante Sauce Mild)
- 1/2 tsp. ground Chipotle Chile Poweder
- (I used Penzeys. If you don't have Chipotle Chile powder, could substitute regular chile powder and a small amount of hot sauce.)
Beef Stroganoff
By lgove
Cooking Light OCTOBER 2004
- 1 (1-pound) top round steak (1 inch thick), trimmed
- 1 cup chopped onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon freshly ground black pepper
- 1 (8-ounce) package sliced mushrooms (about 2 cups)
- 3 garlic cloves, minced
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1 cup fat-free, lower-sodium beef broth
- 1 (8-ounce) container low-fat sour cream
- 2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
South Beach Cream of Broccoli Soup
By lgove
I went on the South Beach Diet two years ago because I wanted to develop healthy eating habits
- 1 1/2 small head of broccoli (about 3 pounds)
- 3 tablespoons canola oil
- 1 1/2 cups leeks, sliced (white part only)
- 3/4 cup celery, sliced
- 1 1/2 quarts chicken broth, fat-free
- 3 cups evaporated skim milk
- 1/3 cup cornstarch
- 1 1/2 teaspoons fresh thyme, chopped
- ground pepper (to taste)
Bacon and Egg Macaroni Salad
By lgove
Recipe courtesy Rachael Ray
- 6 large eggs
- 1 pound macaroni
- 1 pound good quality bacon
- 1/4 About 1/4 cup grated onion and its juice
- 1 clove garlic, grated or pasted
- 1 rounded tablespoon Dijon mustard
- 3 About 3 tablespoons white balsamic vinegar or white wine vinegar
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon hot sauce
- 1 (4-ounce) jar chopped pimientos, drained
- 1/2 cup chopped flat-leaf parsley
Meatball Nirvana
By lgove
Directions Preheat an oven to 400 degrees F (200 degrees C)
- 1 pound extra lean ground beef
- 1/2 teaspoon sea salt
- 1 small onion, diced
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup skim milk
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
Slow Cooker Italian Chicken Alfredo
By lgove
Directions Spray the crock of a slow cooker with non-stick cooking spray
- cooking spray
- 4 (4 ounce) skinless, boneless chicken breast halves
- 1/4 cup water
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 clove garlic, pressed
- 1 (8 ounce) package cream cheese, softened
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (4.5 ounce) can chopped canned mushrooms
- 1 (8 ounce) package spaghetti
- 1 tablespoon chopped fresh parsley
Greek Meatballs - South Beach Diet Phase 1 2 3
By lgove
Preheat oven to 400. Use a food processor to chop the onion very finely, then drain if it seems like there is a l...
- 1 pound Lean ground beef (I use ground beef with less than 10% fat)
- 1/2 Small onion, minced
- 1/2 cup Very finely crumbled feta cheese (measure after crumbling finely with a fork)
- 2 cloves Garlic, minced (I used 2 tsp. minced garlic from a jar)
- 1 large egg
- 1 t Extra virgin olive oil, plus more for baking dish
- 1 t Dried Greek oregano
- 4 tsp. Red wine vinegar
- 1/4 tsp. Salt (optional, I used a tiny bit of Vege-Sal)
- 1/4 tsp. Fresh ground black pepper
- 1 tsp. Greek seasoning (optional, I used Penzeys)
Slow Cooker Italian Beef for Sandwiches
By lgove
Directions Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay l...
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion salt
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (5 pound) rump roast
Boursin Cheese
By lgove
1. Have cheeses and butter at room temperature
- 2 * 2 garlic cloves
- 8 * 8 ounces butter, at room temperature
- 16 * 16 ounces cream cheese, at room temperature
- 3 * 3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
- 1 * 1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
- 1/2 * 1/2 teaspoon dried marjoram
- 1/2 * 1/2 teaspoon basil
- 1/2 * 1/2 teaspoon chives
- 1/2 * 1/2 teaspoon black pepper (herbs crumbled)
- 1/4 * 1/4 teaspoon dried thyme, crumbled
- 2 * 2 tablespoons minced fresh parsley
Spinach and Mushroom Veggie Lasagna
By lgove
Username or e-mail address: Make this Makes 12 servings 2 eggs, lightly beaten 1
- 2 tablespoons olive oil
- 1 1/2 pounds cremini and/or shiitake mushrooms, sliced
- 1 teaspoon dried thyme
- Kosher salt
- 1 15-ounce container part-skim ricotta
- 3/4 cup skim milk
- 2 eggs, lightly beaten
- 3 cups shredded, part-skim mozzarella cheese, divided evenly
- 3/4 cup grated Parmesan cheese
- 1 10-ounce box frozen chopped spinach, defrosted and drained
- 1/3 cup chopped fresh basil, plus more to garnish
- 1 teaspoon dried oregano
- Freshly ground black pepper
- 5 cups tomato sauce
- 12 sheets no-cook lasagna noodles
- Nonstick cooking spray