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Recipes
Portobello Pizzas
By mamapig
Giant portobello mushroom caps are the foundation for mini pizzas, packed with the same intense flavors as the stan...
- 4 giant portobello mushroom caps (ab 20 oz. total)
- 2 Tbsp. balsamic vinegar, or more as needed
- 1 1/2 Tbsp. basil pesto
- 1 1/2 cup shredded combination low-fat mozzarella and provolone cheeses
- 2 oz. soy “pepperoni” slices
- 6 artichoke bottoms (6 oz.), chopped
- 2 Tbsp. (1 oz) chopped oil-cured olives, optional
- Pinch oregano
Winning Deviled Ham*
By mamapig
Combine all in a food processor and blend until smooth
- 1 lb smoked ham, cut into 1" cubes
- 1/2 cup mayonnaise
- 1/4 cup prepared mustard
- 1/2 cup chopped onion
- 2 Tbsp. chopped fresh parsley leaves
- 3 Tbsp. maple syrup
- 2 Tbsp. hot sauce (recommended: Tabasco)
- 1 Tbsp. Worcestershire sauce
- 2 tsp. paprika
- 1 tsp. mustard powder
- Salt
- Pepper
Strawberry-Orange Muffins
By mamapig
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray Process almonds, 2 tablespoons all-purpose flo...
- 3 Tbsp. almonds
- 2 Tbsp. plus 3/4 cup all-purpose flour, divided
- 2 Tbsp. plus 1/2 cup brown sugar, divided
- 3 tsp. freshly grated orange zest, divided (see Variation)
- 1/2 tsp. salt, divided
- 2 Tbsp. plus 1/4 cup canola oil, divided
- 1 cup white whole-wheat flour , or whole-wheat pastry flour (see Note)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 cup nonfat or low-fat buttermilk
- 1/4 cup orange juice
- 1 lg egg
- 1 tsp. vanilla extract
- 1 1/2 cup chopped fresh or frozen (not thawed) strawberries , (ab 8 ounces)
Carrot-Parsnip Soup with Parsnip Chips*
By mamapig
Heat 1 tsp oil in a Dutch oven over med heat
- 2 tablespoons olive oil, divided
- 2 1/2 cups chopped yellow onion
- 3 cups coarsely chopped parsnip (about 1 pound)
- 3 cups water
- 2 1/2 cups coarsely chopped carrot (about 1 pound)
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (1/8-inch-thick) slices parsnip
- 1 tablespoon chopped fresh chives
Breaded Tilapia
By mamapig
Mix mayonnaise and mustard together
- 2 Tbs. mayonnaise
- 2 tsp. prepared mustard
- 1 cup panko
- 1/2 cup dry bread crumbs
- 1 tsp. paprika
- 1 Tbs. dry parsley
- pepper
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 4 tilapia fillets
Bob's Toasted Rosemary Pecans
By mamapig
Preheat oven to 250°. Spread the pecan halves on a large rimmed baking sheet
- 4 cup pecan halves (ab 1 lb.)
- 4 Tbsp. unsalted butter, melted
- 1 1/2 tsp. salt
- 1 tsp. dried rosemary, lightly crushed
- 1/2 tsp. sugar
Rhubarb Dream Bars
By mamapig
Mix crust and press into 9x13" pan
- Crust: 2 cup flour, 3/4 cup Powdered Sugar, 1 cup Butter
- Filling: 4 Beaten eggs, 4 cup chopped rhubarb, 2 cup sugar, 1/4 cup flour, 1/2 tsp. salt
Chicken Broth
By mamapig
Place the chicken and all the other ingredients in a large pot
- 1 med stewing chicken or other chicken parts
- 3 qrt water
- 1 onion, peeled, quartered
- 2 carrots, peeled, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 bay leaf
- 1/4 tsp dried sage leaves
- 1/2 tsp dried basil leaves or pinch of dried thyme leaves
- Freshly ground pepper
Chicken and Spinach Lasagna
By mamapig
1.HEAT oven to 350ºF. Coat 13 x 9-inch baking pan with no stick cooking spray
- No-Stick Olive Oil Cooking Spray
- 1 pound ground chicken or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/4 cups cottage cheese
- or ricotta cheese
- 1 (10 oz.) package frozen chopped spinach, well drained and squeezed dry
- Salt and pepper, to taste
- 1/2 cup Olive Oil
- 1/2 cup All Purpose Flour
- 1 (14.5 oz.) can chicken broth
- 1 1/2 cups milk, divided
- 1/2 teaspoon ground nutmeg
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 (8 or 9 oz.) box no-boil lasagna noodles
- 2 1/2 cups shredded mozzarella cheese
Cheddar Baked Potato Slices
By mamapig
In medium bowl combine soup, paprika and pepper
- 1 can cream mushroom soup
- 1/2 tsp. paprika
- 1/2 tsp. garlic pepper or seasoned pepper
- 4 medium potatoes
- 1 cup shredded cheddar cheese