Lindybug's profile page
Recipes
Spinach and Potato Frittata
By lindybug
1 wedge= 7 pts
- 2 Tbsp olive oil
- 1 (20 oz) pkg refrigerated hash brown potatoes
- 1 cup finely chopped onion
- 1/2 (6 oz) pkg fresh baby spinach, chopped
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup egg substitute
- 3 large eggs
- 2 Tbsp 1% low fat milk
- 3 (2.2 oz) slices reduced fat Swiss, sliced in half diagonally
Turkey Patties
By lindybug
1. In a large bowl, blend ground turkey with panko, egg white, scallions, garlic, soy sauce, parsley, lemon zest an...
- 1 lb ground turkey
- 1/4 cup panko crumbs
- 1 egg white
- 2 Tbsp minced scallions
- 1 clove garlic, minced
- 2 Tbsp low sodium soy sauce
- 2 Tbsp chopped fresh parsley
- Zest and juice of 1 lemon
- 1 Tbsp canola oil
Grilled Buffalo Chicken Sticks
By lindybug
Prep Time: 30 min Total Time: 1 hour
- 2 tablespoons butter or margarine, melted
- 1/4 cup original cayenne pepper sauce or red pepper sauce
- 1 tablespoon honey
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1 package (1 lb) chicken breast tenders (not breaded)
- 1/2 cup blue cheese dressing
Grown Up Ham and Cheese Finger Sandwiches
By lindybug
Preheat the oven to 400 degrees F
- 1/2 cup water
- 3 tablespoons cider vinegar
- 1 1/2 tablespoons brown sugar
- 1/2 small red onion, very thinly sliced
- 8 slices thin white bread, recommended: Pepperidge Farm
- Extra-virgin olive oil
- 1 large or 2 small green apples
- 4 to 6 ounces aged Gouda
- 1 tablespoon Dijon or whole grain mustard, apple butter or chutney
- 1/2 bunch watercress
- 8 thin slices prosciutto
- Freshly cracked black pepper
Lemon Vinaigrette
By lindybug
In small bowl, combine the garlic and lemon zest
- 1 medium garlic clove, pressed
- Zest from 1/2 lemon
- 5 Tbsp extra virgin olive oil
- 1/2 tsp kosher salt or sea salt
- Ground pepper, to taste
Parmesan-Crusted Chicken with Dipping Sauce
By lindybug
1. In a food processor, pulse bread, Parmesan, parsley and 1/4 tsp each salt and pepper until fine crumbs form
- 4 slices firm sandwich bread, torn into large pieces
- 1/2 cup grated Parmesan cheese
- 2 Tbsp coarsely chopped fresh parsley
- Coarse salt and ground pepper
- 1 large egg, lightly beaten
- 4 boneless, skinless chicken breast cutlets (4-6 oz each)
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 2 Tbsp cold butter, cut into small pieces
Chocolate Espresso Cheesecake with Ganache
By lindybug
Preheat the oven to 350 degrees F
- For the crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 5 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- For the filling:
- 5 ounces bittersweet chocolate
- 1 tablespoon instant espresso coffee
- 1 3/4 pounds cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- For the ganache:
- 1/4 pound semi-sweet chocolate
- 1/4 cup heavy cream
Caramel-Apple Cheesecake
By lindybug
1. Preheat oven to 400°. 2
- Crust:
- 1 cup graham cracker crumbs (about 8 cookie sheets)
- 1 tablespoon egg white
- 1 tablespoon water
- Cooking spray
- Cheesecake:
- 1 3/4 cups sugar
- 1/2 cup light sour cream
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
- 1 (8-ounce) block fat-free cream cheese, softened
- 4 large eggs
- Topping:
- 1/3 cup sugar
- 3 tablespoons water
- 1/2 teaspoon fresh lemon juice
- 1 tablespoon butter
- 2 tablespoons half-and-half
- 1 3/4 cups thinly sliced peeled Granny Smith apple (about 8 ounces)
- Dash of nutmeg
BLT and P (Bacon, Leek, Tomato and Potato) Soup
By lindybug
Prep Time: 10 min Cook Time: 25 min
- Extra-virgin olive oil, for drizzling
- 6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
- 3 small ribs celery from the heart of the stalk, finely chopped
- 2 small to medium carrots
- 3 leeks, trimmed of rough tops and roots
- 1 bay leaf
- Salt and pepper
- 3 medium starchy potatoes, such as Idaho, peeled
- 2 quarts chicken stock
- 1 (15-ounce) can petite diced tomatoes, drained
- Handful flat-leaf parsley, finely chopped
- Crusty bread, for dunking and mopping
Baked Pita Pizza with Pesto Sauce
By lindybug
1 serving = 5 1/2 pts Add 2 cups arugula dressed with 2 tsp olive oil and 2 tsp balsamic vinegar-another 2 pts
- 1 Tbsp refrigerated store bought pesto sauce
- 1 large whole wheat pita bread
- 1 small plum tomato, thinly sliced
- 2 canned artichoke hearts, drained and sliced
- 1/4 cup shredded part skim mozzarella