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Recipes
Mediterranean Chickpea Salad
By lindybug
1. Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot
- 8 ounces (about 1 1/2 cups) dried chickpeas, soaked, liquid reserved
- 1 1/4 teaspoons coarse salt
- 1 garlic clove, minced
- 16 whole black peppercorns, crushed
- 3 tablespoons sherry vinegar
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon dried oregano
- 2 cups (8 ounces) yellow or red cherry, halved
- 1/2 English cucumber (8 ounces), peeled and cut into 1/2-inch dice
- 1/2 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice (1 cup)
- 2 carrots (4 ounces), cut into 1/2-inch dice
- 3 scallions, sliced into 1/2-inch pieces
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons shredded fresh basil
Beef Pops with Pineapple and Parsley Sauce
By lindybug
For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, ...
- For the Parsley Sauce:
- 3 cups fresh flat-leaf parsley
- 2 cloves garlic, peeled
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed chili flakes
- 1 teaspoon sugar
- 11/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- For the Beef Pops:
- 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
- 1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
- 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
- Salt and freshly ground black pepper
Cajun Chicken Pasta
By lindybug
Prep: 20 mins Cook: 20 mins Ready in: 40 mins
- 4 ounces linguine pasta
- 2 skinless, boneless chicken breast halves
- 2 teaspoons Cajun seasoning
- 2 tablespoons butter
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 fresh mushrooms, sliced
- 1 green onion, chopped
- 1 cup heavy cream
- 1/4 teaspoon dried basil
- 1/4 teaspoon lemon pepper
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
Phyllo Croutons
By lindybug
Prep Time: 5 min Cook Time: 10 min Perfect topper for soups or salads
- 6 sheets frozen phyllo dough, thawed
- 3 tablespoons butter, melted
- 1/3 cup freshly grated Parmesan
Herbed Penne with Simple Grilled Vegetables
By lindybug
This is a simple and satisfying vegetarian entree
- 8 (4-inch) portobello mushroom caps (about 1 lb)
- 4 medium red bell peppers, quartered
- 2 medium Vidalia or other sweet onions, each cut into 4 slices (about 1 1/4 pounds)
- Cooking spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons balsamic vinegar
- 2 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon crushed red pepper
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh basil
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
Banana Pudding
By lindybug
3/4 cup = 5 pts
- 2 cups fat free milk
- 1 (1 oz) pkg sugar free, fat free vanilla instant pudding mix
- 1 (14 oz) can fat free sweetened condensed milk
- 1/2 cup (4 oz) block style 1/3 less fat cream cheese, softened
- 1 (16 oz) container reduce calorie Cool Whip, thawed and divided
- 56 reduced fat vanilla wafers
- 4 cups sliced ripe banana (about 4 bananas)
Savory Pot Roast
By lindybug
prep time:20 min total time: 2 hr 20 min
- 1 boneless beef chuck eye roast (2-1/2 lb.)
- 3 lb. Yukon gold potatoes (about 6), quartered
- 6 carrots (3/4 lb.), peeled, cut into 1-inch lengths
- 1/3 cup A.1. Original Steak Sauce
- 1 pkg. (0.9 oz.) dry onion-mushroom soup mix
- 1/3 cup water
Butterscotch Drop Scones
By lindybug
Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl
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Ultimate Chocolate Cookies
By lindybug
Lightly grease a cookie sheet; set aside
- 1 (12 oz)pkg semisweet chocolate pieces (2 cups)
- 2 oz unsweetened chocolate, cut up
- 2 Tbsp butter
- 1/4 cup all purpose flour
- 1/4 tsp baking powder
- Dash of salt
- 2 eggs
- 2/3 cup sugar
- 1 tsp vanilla
- 1 cup chopped nuts
- 4 oz semisweet chocolate, melted
Mixed Greens with Tomato-Ginger Dressing
By lindybug
In a blender, combine tomato, sun-dried tomatoes, ginger, garlic, and vinegar
- 1 large plum tomato, seeds squeezed out, roughly chopped
- 1/4 cup chopped oil-packed sun-dried tomatoes
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, peeled
- 1 to 2 tablespoons balsamic vinegar
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 cups washed mixed greens (any combination of romaine, red leaf, Bibb, Boston lettuce, mustard greens, spinach)