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Recipes
Light Mac N Cheese
By lindybug
1. Preheat oven to 350 degrees
- 12 oz uncooked elbow macaroni
- 1/3 cup reduced fat sour cream
- 1 (14 oz) can diced tomatoes, drained
- 1 (12 oz) can evaporated fat free milk or 1 1/2 cups nonfat milk
- 4 oz reduced fat cheddar cheese, shredded (1 cup)
- 2 tsp Dijon mustard
- 1/2 tsp ground black pepper
- 1/8 tsp nutmeg
- 2 Tbsp dry bread crumbs
- 2 Tbsp Parmesan cheese
Fried Zucchini Coins
By lindybug
Line a dish with paper towels and set aside
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon dried basil
- 1 teaspoon kosher salt, plus for seasoning
- 1/4 teaspoon cayenne
- Freshly ground black pepper
- 2 large eggs, slightly beaten
- Vegetable oil, for shallow frying
- 2 small zucchini, sliced into 1/8 to 1/4-inch thick coins
Broccoli and Cheese Soup with Croutons
By lindybug
Essence spice recipe makes 2/3 cup, use only what the recipe calls for and save the rest for another time
- Soup:
- 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
- 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch nutmeg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 3 cups chicken stock or canned, low-sodium chicken broth
- 1 (16-ounce) package frozen broccoli, thawed and separated
- 1/2 cup heavy cream
- 1 1/4 cups shredded medium Cheddar
- Croutons:
- 1 cup 1/2 to 3/4-inch cubed French bread
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon Essence or Creole seasoning, recipe follows
- Emeril's Essence Creole Seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Stir-Fried Chicken and Vegetables
By lindybug
Prep Time: 10 minutes Cook Time: 12 minutes
- 1 tablespoon peanut oil
- 2 to 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 medium onion, diced
- 2 cups sliced carrots
- 1 red bell pepper, seeded and sliced into thin strips
- 2 cups sugar snap peas
- 1 (15-ounce) can baby corn, drained
- 2 cups broccoli florets
- 1/4 cup reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 cup reduced-sodium chicken broth
Boston Cream Pie Minis
By lindybug
prep time: 1 hr total time: 2 hr
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 4 squares BAKER'S Semi-Sweet Chocolate
Winter Fruit with Honey Yogurt Sauce
By lindybug
3/4 cup fruit & 2 1/2 Tbsp yogurt sauce= 2 points
- 2/3 cup vanilla low fat yogurt
- 1 Tbsp honey
- 1 cup chopped pear
- 1 cup chopped red apple
- 1 cup seedless green grape halves
- Ground nutmeg (optional)
Corn- Blueberry Loaf
By lindybug
1. Heat oven to 375 degrees
- 2 cups all purpose flour
- 1 cup yellow cornmeal
- 3/4 cup sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Mozzarella Sticks w/ Marinara Sauce
By lindybug
Mozzarella Sticks Prep Time: 30 min Inactive Prep Time: 2 hr Cook Time: 10 min Sauce: Prep Time: 10 minutes
- Marinara Sauce:
- 1 1/2 cups Italian-style dried breadcrumbs
- 1 1/3 cups freshly grated Parmesan
- 1 teaspoon salt
- 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
- 4 large eggs, beaten to blend
- 1 1/2 cups vegetable oil
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (32 ounce) cans crushed tomatoes
- 2 dried bay leaves
Parmesan-Crusted Chicken with Creamy Honey-Mustard Dip
By lindybug
Prep Time:10 min Cook Time:15 min
- Parmesan-Crusted Chicken:
- Cooking spray
- 1/3 cup all-purpose flour
- Salt and ground black pepper
- 1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
- 1/3 cup milk
- 1/3 cup grated Parmesan
- 1/2 cup quick-cooking oats
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Creamy Honey-Mustard Dip:
- 1/2 cup sour cream, regular or low-fat
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo
By lindybug
1. Prepare grill to medium-high heat
- 8 (4-inch) portobello mushroom caps (about 1 pound)
- 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
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon commercial pesto
- 2 whole wheat pitas, cut in half
- 4 leaf lettuce leaves
- 1/2 cup (2 ounces) crumbled goat cheese