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Recipes
Roast Beef with Root Veggie Gravy
By kimberlylennon
In a small bowl, mash the pepper, salt, and garlic together to form a paste
- Prep Time:25 minInactive Prep Time:0 minCook Time:45 minLevel:
- Recipe courtesy Juan Carlos Cruz
- EasyServes:
- 6 servingsIngredients
- 2 tablespoons cracked black pepper
- 2 teaspoons salt
- 10 cloves garlic, crushed
- 1 (3-pound) sirloin tip roast, trimmed
- 2 teaspoons minced fresh thyme leaves
- Dash nutmeg
- 2 cups peeled and diced sweet potatoes
- 1 cup sliced parsnips
- 1 cup diced onion
- 1 cup sliced carrots
- 4 cups beef stock, preferably low-sodium
Singapore Mai Fun
By kimberlylennon
Cook rice noodles according to package directions, omitting salt and fat
- 1 (6-ounce) package skinny rice noodles (py mai fun)
- 1/2 cup fat-free, less-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Cooking spray
- 1 tablespoon peanut oil, divided
- 1 large egg, lightly beaten
- 1/2 cup red bell pepper strips
- 1 tablespoon grated peeled fresh ginger
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, minced
- 8 ounces skinless, boneless chicken breast, thinly sliced
- 1 tablespoon curry powder
- 8 ounces medium shrimp, peeled and deveined
- 1 cup (1-inch) slices green onions
Pizza on the Grill with Sausage and Mozzarella
By kimberlylennon
Directions For the dough: In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, su...
- Pizza Dough:
- Ingredients
- 1 package active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 1 tablespoon kosher salt
- Extra-virgin olive oil
- 3 cups 00 flour, plus more for dusting
- Topping:
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
- Kosher salt and freshly ground black pepper
- 2 sweet Italian sausages
- 1 (8-ounce) ball fresh buffalo mozzarella, water drained
- 1/4 cup freshly grated Parmesan
Macaroni and 4 Cheeses
By kimberlylennon
Bring a large pot of water to a boil
- Cooking spray
- 1 pound elbow macaroni
- 2 (10-ounce) packages frozen pureed winter squash
- 2 cups 1 percent lowfat milk
- 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
- 2 ounces Monterey Jack cheese, grated (about 2/3 cup)
- 1/2 cup part-skim ricotta cheese
- 1 teaspoon salt
- 1 teaspoon powdered mustard
- 1/8 teaspoon cayenne pepper
- 2 tablespoons grated Parmesan
- 2 tablespoons unseasoned bread crumbs
- 1 teaspoon olive oil
Chicken-Zucchini Alfredo
By kimberlylennon
Bring a large pot of salted water to a boil
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 zucchini, thinly sliced into half-moons
- 4 4-ounce thin skinless, boneless chicken breasts
- Freshly ground pepper
- 12 ounces fettuccine (preferably whole wheat)
- 1 tablespoon all-purpose flour
- 1 cup cold low-fat milk (1%)
- 1/2 cup evaporated nonfat milk
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley
Oven Roasted Red Potatoes with Rosemary and Garlic
By kimberlylennon
Preheat the oven to 350 degrees F
- 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
- 1/4 cup extra-virgin olive oil
- 4 to 6 cloves garlic, crushed
- 1 tablespoon fresh or 1 teaspoon dried rosemary
Garlic "Fries
By kimberlylennon
Directions Preheat the oven to 450 degrees F
- 4 (3/4 cup) servingsIngredients
- 3 cloves garlic, minced
- 2 tablespoons canola oil
- 3 large baking potatoes, 12 ounces each
- 1/2 teaspoon salt
- 1 tablespoon finely chopped fresh parsley leaves