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Recipes
Italian Vegetable Soup
By lindybug
Prep Time: 10 min Cook Time: 55 min
- 1/4 cup extra-virgin olive oil
- 2 leeks (white and pale green parts only), chopped
- 2 garlic cloves, minced
- 6 zucchini, thinly sliced crosswise
- 2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
- Salt and freshly ground black pepper
- 10 cups vegetable broth
- 1 tablespoon chopped fresh thyme leaves
- 4 ounces dried wide egg noodles
- Freshly grated Parmesan
Ming's Breakfast Soy-Banana Shake
By lindybug
In a blender, add milk and bananas and top with powder and ice
- 4 cups skim milk
- 2 bananas, peeled
- 2 scoops Spiru-tein Vanilla (Soy Protein Powder with Spirulina) or any equivalent powder
- 5 small pieces of ice
Garden Vegetable Wraps
By lindybug
Spread 2 Tbsp of the cream cheese over each tortilla
- 1/2 cup garden vegetable flavored cream cheese
- 4 flour tortillas (8-10" in diameter)
- 1 cup lightly packed spinach leaves
- 1 large tomato, thinly sliced
- 3/4 cup shredded carrot
- 8 slices Monterey Jack cheese
- 1 small yellow bell pepper, chopped
Tortellini With Sage Brown Butter
By lindybug
Prep: 10 minutes Total: 10 minutes
- 1 pound cheese tortellini, (fresh or frozen)
- 2 tablespoons butter
- 16 fresh sage leaves, thinly sliced
- Coarse salt and ground pepper
Open-Faced Calzones with Spinach and Artichokes
By lindybug
Preheat oven to 400 degrees F
- Simple Marinara Dipping Sauce:
- 1 box chopped spinach, 10 ounces
- 1 loaf ciabatta bread, (flat, rectangular or oval shaped Italian bread, 12 to 14 inches long and 8 inches wide – substitute focaccia loaf if ciabatta is not available to you)
- Extra-virgin olive oil, for drizzling
- 2 cups ricotta cheese
- 2 cloves garlic, chopped
- 3 tablespoons chopped flat-leaf parsley, a handful
- 1/4 cup grated Parmigiano or Reggiano, a generous handful
- 1 can artichokes, drained and sliced
- Salt and pepper
- 2 cups shredded mozzarella or Italian cheese blend available on dairy aisle in sacks
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 teaspoon hot red pepper flakes
- 1 tablespoon anchovy paste, optional but recommended
- 1 tablespoon chopped flat-leaf parsley
- 1 (15-ounce) can crushed tomatoes
- Salt and pepper
Tropical Coconut Cream Phyllo Nests
By lindybug
1 filled phyllo nest= 2 points
- 1 cup light coconut milk, divided
- 1 tablespoon cornstarch
- 1/4 cup plus 2 teaspoons powdered sugar, divided
- 1/2 teaspoon vanilla extract
- 8 (12 x 8 inch) sheets frozen phyllo dough, thawed
- Cooking Spray
- 1 cup diced peeled ripe mango (about 1 medium)
- 1 cup diced pineapple
Grilled New Potatoes with Parmesan and Herbs
By lindybug
1. Cook potatoes in large pot of boiling salted water until tender, about 15 minutes
- 3 lbs small red potatoes
- 4 tablespoons olive oil
- 1 cup thinly sliced green onion
- 3 tablespoons chopped Italian parsley
- 3 tablespoons grated parmesan cheese
- 3 cloves garlic, finely chopped
- 2 teaspoons chopped fresh oregano
Apple Pie
By lindybug
Preheat oven to 400 degrees Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, jui...
- 4 lbs Granny Smith apples, peeled, quartered and cored
- 1 lemon, zested
- 1 orange, zested
- 2 Tbsp fresh squeezed lemon juice
- 1 Tbsp fresh squeezed orange juice
- 1/2 cup sugar, plus 1 tsp to sprinkle
- 1/4 cup all purpose flour
- 1 tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- Pie crust (store bought)
- 1 egg beaten with 1 Tbsp water
Pesto Vegetable Medley
By lindybug
1 cup = 2 pts
- 2 lbs red potatoes, unpeeled and halved (or quartered if large)
- 1 (12 oz) pkg green beans
- Cooking spray
- 1 pint grape tomatoes
- 5 Tbsp pesto
- 3/4 tsp salt
- 1/4 tsp pepper
Tomato and Bean 15 Minute Soup
By lindybug
Prep Time: 10 min Cook Time: 15 min
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 3 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 medium onion, chopped
- 2 carrots, peeled and thinly sliced
- 2 ribs celery, chopped
- 1 small zucchini, sliced
- 2 cups vegetable or chicken stock
- 1 (15-ounce) can diced tomato
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can small white beans or cannellini beans
- 1 (10 ounces) box, cut frozen green beans
- Salt and pepper
- 1 cup fresh basil, torn or shredded
- Grated Parmigiano or Romano, to pass at table
- Crusty bread, to pass at the table