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Recipes
Mashed Califlower- South Beach
By rpanzano
Steam caulifower until soft
- 4 cups caulifower florets
- 1 oz I can't Believe it's not Bitter
- 1 oz Fat free Half & Half or skim milk
- garlic powder
- Parsley
- Black pepper
Fish Tacos
By rpanzano
1. combine sour cream cilantro and line juice in bowl
- 1/2 c fat free sour cream
- 1/4 chopped fresh cilantro
- 1 tbls fresh lime juice
- 1 tbls blackening or cajun seasoning
- 3/4 lb firm white fish
- 4 fat free four tortillas
- 2 oz shredded sharp cheddar
- optional toppings: diced tomato, coleslaw, shredded cabbage, mango salsa
Apple Fennel Salad
By rpanzano
Preheat oven to 350. Bake walnuts in shallow may 7 to 9 min or until toasted and fragrant
- 1/2 c coarsely chopped walnuts
- 1/2 c olive oil
- 1/4 c lemon juice
- 1 shallot, minced
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
- salt and pepper to taste
- 1 Gala apple cut into quarters
- 1 medium sized fennel bulb
- 1 celery rib
- 1 (5oz)package of fresh arugla or spring mix
- 1 c fresh parsley leaves
Apple and Cinnamon Cake
By rpanzano
Serves 12 Calories per serving: 243
- For the cake
- 1 large apple (about 10 ounces)
- Juice of 1 lemon
- 1 1/4 cups finely ground almonds
- 1 cup self-rising flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 3 large eggs
- 3/4 cup superfine sugar
- 2 cups peeled sweet potato (the white variety), finely grated at the very last minute to prevent discoloration
- 2 teaspoon vanilla extract
- For the icing-
- 1 cup confectioners' sugar, sifted
- 4 tablespoons fresh lemon juice
Chicken Thighs- baked
By rpanzano
Put a 1.5 pound package of chicken thighs into an oven-proof baking dish
- Chicken thighs- 1 package
- Dijon mustard- 1/2 cup
- Maple syrup- 1/4 cup
- Rice wine vinegar- 1 tablespoon
- Fresh rosemary
THE BEST CARROT CAKE
By rpanzano
Mix together first 3 ingredients
- 4 eggs
- 2 c. sugar
- 1 1/2 c. salad oil
- 2 c. flour
- 2 tsp. soda
- 2 tsp. cinnamon
- 3 c. finely shredded carrots
- 1 tsp. vanilla
- A pinch of salt
- 1 stick butter
- 1 (8 oz.) cream cheese
- 1 c. chopped nuts
- 1 tsp. vanilla
- 1 box powdered sugar
- Coconut, if desired
Creamy Corn, Zucchini & Chipotle Bake
By rpanzano
Make Ahead Recipe can be assembled ahead of time
- 2 Tbsp. KRAFT Zesty Italian Dressing
- 1/2 cup chopped onions
- 4 slices OSCAR MAYER Bacon, chopped
- 4 zucchini, chopped
- 1 cup frozen corn
- 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 drained canned chipotle pepper in adobo sauce, finely chopped
- 2 Tbsp. chopped fresh cilantro
French Onion Soup
By rpanzano
Serves 4 Calories per serving: 302
- 1/4 cup olive oil
- 2 large white onions, halved lengthwise and cut into 1/4-inch-thick slices crosswise
- 4 sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup dry white wine
- 4 cups low-sodium chicken or beef stock
- 4 (1-inch-thick) slices whole-wheat baguette, toasted and cooled
- 2 ounces Gruyere, shaved into paper-thin slices with a cheese plane or vegetable peeler
Chili
By rpanzano
Brown onion and chopmeat. Drain the grease
- 1 lg onion
- 1 lb chopmeat
- 1 lg can crushed tomatoes
- 2 cans kidney beans
- Chili powder
- jalapeno pepper
Hummus
By rpanzano
Nutrition Information: Serving size: 1/4 cup hummus | Calories: 113 | Fat: 5g | Carbs: 13g | Sodium: 328mg | Fib
- 2 15-ounce cans chickpeas (garbanzo beans), rinsed
- 2 clove garlic
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon cumin
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon paprika