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Recipes
Linzer Torte Bars
By lindybug
Prep Time: 10 min Total Time: 1 hour 35 min
- 1 cup Gold Medal® all-purpose flour
- 1 cup powdered sugar
- 1 cup ground walnuts
- 1/2 cup butter or margarine, softened
- 1/2 teaspoon ground cinnamon
- 2/3 cup red raspberry preserves
Tomato Zucchini Tart
By lindybug
1. Heat oven to 400 degrees
- 1 ready to roll refrigerated pie crust
- 1 pkg (4.4 oz) light herb spread such as Boursin
- 4 medium size ripe tomatoes,a bout 1 lb total, thinly sliced, patted dry
- 2 medium zucchini, about 1 lb total, sliced into 1/4" coins
- 1/8 tsp salt
- 1/8 tsp pepper
- Fresh thyme, to garnish
Creamy Ranch Dip
By lindybug
Looks really pretty served inside of a pepper
- 1/3 cup light mayonnaise
- 1/3 cup reduced fat sour cream
- 1 Tbsp lemon juice
- 1/2 tsp garlic salt
- 1/2 tsp lemon pepper
- 2/3 cup buttermilk
- 1 Tbsp chopped parsley
- 1 Tbsp chopped fresh chives
- Vegetables, for serving
Kung Pao Chicken
By lindybug
1. Heat 1 tsp oil in a large nonstick skillet over med-high heat
- 1 Tbsp canola oil, divided
- 4 cups broccoli florets
- 1 Tbsp ground fresh ginger, divided
- 2 Tbsp water
- 1/2 tsp crushed red pepper
- 1 lb skinless boneless chicken breasts, cut into 1/4" strips
- 1/2 cup fat-free less sodium chicken broth
- 2 Tbsp hoisin sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp low sodium soy sauce
- 1 tsp cornstarch
- 4 cloves garlic, minced
- 2 Tbsp coarsely chopped salted peanuts
Grilled Herbed Chicken
By lindybug
1. Combine first 5 ingredients; set aside half of herb mixture for basting during grilling
- 2 1/2 tsp dried Italian seasoning
- 1/4 tsp ground pepper
- 1/2 cup dry white wine
- 2 Tbsp lemon juice
- 1 tsp olive oil
- 6 (4 oz) skinned, boned chicken breast halves
- vegetable cooking spray
Artichoke, Tomato and Spinach Pizza
By lindybug
Prep 20 min Bake 20 min TIPS: -Let the dough rest for 15 minutes if it springs back when you’re stretching it...
- 5 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 3 tablespoons chopped flat-leaf parsley
- Salt and pepper
- 1 pound refrigerated pizza dough
- 2 cups shredded mozzarella (about 8 ounces)
- 5 tablespoons grated parmesan cheese
- One 13.75-ounce can artichoke hearts, drained and quartered
- 1/2 pint grape tomatoes, halved
- 2 cups baby spinach, chopped (about 2 ounces)
Pecan Shortbread Bars
By lindybug
Prep: 20 minutes Total: 1 hour 20 minutes
- 1 cup pecan halves
- 1 cup (spooned and leveled) all-purpose flour, plus more for preparation
- 3/4 cup confectioners' sugar
- 1/2 cup cold (1 stick) unsalted butter, cut into pieces
- 1/4 teaspoon salt
Chocolate Hazelnut Tart
By lindybug
1. Make crust and toast nuts: Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees
- 1 1/2 cups graham cracker crumbs
- 3/4 stick (6 Tbsp) unsalted butter, melted
- 1/4 tsp salt
- 1 cup hazelnuts (4 3/4 oz) coarsely chopped
- 1 cup heavy cream
- 10 1/2 oz fine quality bittersweet chocolate, finely chopped
- 1/2 cup Nutella
Garlic Cheddar Chicken
By lindybug
Prep Time: 15 Minutes Cook Time: 40 Minutes Ready In: 55 Minutes
- 1/2 cup butter
- 4 cloves garlic, minced
- 3/4 cup dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded Cheddar cheese
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 skinless, boneless chicken breast halves - pounded thin
Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
By lindybug
Prep Time: 20 min Cook Time: 20 min
- Salt
- 1 pound cavatappi corkscrew shaped hallow pasta
- 1 1/2 pounds ground chicken
- Black pepper
- 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
- 2 teaspoons fennel seeds
- 3 cloves garlic, grated
- 1 teaspoon crushed red pepper flakes
- 1 cup ricotta cheese
- 1 1/2 cups grated Parmigiano Reggiano, divided
- 1 egg
- 3/4 cup bread crumbs, plus more, if needed
- 3 tablespoons extra-virgin olive oil, divided
- 2 boxes, 10 ounces, chopped frozen spinach
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup whole milk
- 1/8 teaspoon grated nutmeg, eyeball it