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Recipes
Balsamic Chicken
By mbmitch
Amount per serving Calories: 238 Calories from fat: 16% Fat: 4g Saturated fat: 0
- 1 pint grape tomatoes
- 1 tablespoon honey
- 1 1/2 teaspoons olive oi
- l 1/2 teaspoon salt, divided
- 4 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon freshly ground black pepper
- Cooking spray Balsamic vinaigrette salad spritzer (such as Wish-Bone)
Pork Tenderloin with Red & Yellow Peppers
By mbmitch
Calories:215 Fat:10.1g (sat 2
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh rosemary, divided
- 4 canned anchovy fillets, drained and mashed
- 3 garlic cloves, thinly sliced
- 1 red bell pepper, cut into 1 1/2-inch strips
- 1 yellow bell pepper, cut into 1 1/2-inch strips
- 2 teaspoons balsamic vinegar
Tomato Soup with Cannellini
By mbmitch
In large pot, melt the butter over medium heat
- 2 T. butter
- 1 onion, chopped
- 2 carrots, sliced (or 1/2 bag of mini carrots)
- 2 cloves garlic, minced
- 1 15 oz. can cannellini beans, drained and rinsed
- 1 28 oz. can crushed tomatoes
- 1 T. sugar
- 3 cups chicken broth
- 1 bay leaf
- 1 t. basil
- 1/2 t. red pepper flakes
- 3/4 t. salt
- 1/2 t. ground pepper
Beef Stew with Butternut Squash
By mbmitch
Heat oil in a 4-qt saucepan over medium-high heat
- Ingredients
- 2 tablespoons olive oil
- 1 pound stew beef, cut into cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon peeled and minced fresh ginger
- 1 pound butternut squash, peeled and cut into
- 1 1/2 -inch cubes (about 2 1/2 cups)
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 1 can (8 oz) no-salt-added tomato sauce
- 1 1/2 cups low-sodium beef broth
- 1 1/2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon red pepper flakes
- 3 cups cooked whole-wheat couscous
- 1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
- 4 teaspoons minced fresh parsley
Crab Cakes
By mbmitch
PREHEAT oven to 375°F. Beat egg and dressing in large bowl with wire whisk until well blended
- 1 egg
- 1/4 cup KRAFT Ranch Dressing
- 2 cans (6 oz. each) crabmeat, drained,
- flaked
- 20 RITZ Crackers, coarsely crushed (about 1 cup) 1/3 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses
- 2 green onions, sliced
- 1/4 tsp. ground red pepper (cayenne)
Parmesan Risotto (Ina Garten)
By mbmitch
Preheat the oven to 350 degrees
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Bourbon-Glazed Salmon
By mbmitch
Combine first 7 ingredients in a large zip-top plastic bag
- 3 tablespoons brown sugar
- 3 tablespoons bourbon
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon fresh lime juice
- 3 garlic cloves, minced
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless salmon fillets
- Cooking spray
- 1/4 cup thinly sliced green onions
- 1 tablespoon sesame seeds, toasted
Apple Crisp Muffins
By mbmitch
Add flour, baking powder, baking soda, salt, cinnamon and sugar to a large mixing bowl, then blend together with a ...
- Muffins:
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup sugar
- 3 eggs
- 2/3 cup vegetable oil
- 2 cups diced, peeled Gala apples
- 1/2 cup chopped walnuts
- Topping:
- 1 cup old-fashioned oats
- 2 tbsp flour
- 1/4 cup light brown sugar
- 3 tbsp melted butter
Chicken with Lemon Caper Sauce
By mbmitch
1.Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess
- 2 pinches salt
- 1 cup all-purpose flour
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1/2 cup lemon juice
- 1/2 cup cold unsalted butter, cut into pieces
- 1/4 cup capers, drained
- 4 lemon wedges
Three-Cheese Chicken Penne Florentine
By mbmitch
Preheat oven to 425°. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat
- 1 teaspoon olive oil
- Cooking spray
- 3 cups thinly sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (16-ounce) carton 2% low-fat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup 2% reduced-fat milk
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted