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Recipes
Olive Garden Portobello Mushrooms with Mozzarella
By KeyIngredient
I have a fantastic new secret recipe to share with you for making a delicious mushroom appetizer served at Olive Ga...
- 4 large, firm portobello mushroom caps, stems & gills removed
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 12-16 small, fresh mozzarella balls
- 1/4 cup pimento strips or sun-dried tomatoes in oil
- 1/4 cup sliced black olives
- 4 Tbsp pesto sauce
- Salt and freshly ground pepper to taste
- Fresh basil leaves
Sesame-teriyaki shrimp
By KeyIngredient
1Soak skewers in warm water for at least 20 min
- 12 wooden skewers
- 24 frozen large or jumbo shrimp, peeled and deveined (about 1 lb.)
- 2 tbsp teriyaki sauce
- 2 tbsp sesame oil
- 1 tsp toasted sesame seeds
- 2 tbsp chopped cilantro
Creamy Sun Dried Tomato Parmesan Chicken (No Cream)
By KeyIngredient
A Creamy Sun Dried Tomato Parmesan Chicken with Mushrooms that is Gluten Free and made with NO HEAVY CREAM
- 2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
- 2 tablespoons Tapioca flour (or all purpose or plain flour/s)
- 2 tablespoons finely grated fresh Parmesan cheese (do not include for dairy free option)
- 1 teaspoon salt
- Cracked pepper
- 2 tablespoons reserved sun dried tomato oil (or olive oil)
- 2 tablespoons minced garlic
- 200 g | 7oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)
- 1 cup sliced mushrooms (250 g | 8 oz)
- 1 1/2 cups milk (reduced fat or full fat milk) OR evaporated milk*
- 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of milk**
- 1/3 cup fresh grated Parmesan cheese (do not include for dairy free option)
- 2 teaspoons Italian herbs (optional for added flavour)
- 2 tablespoons fresh shredded basil, to serve
Coconut Cheesecake
By KeyIngredient
Preheat oven to 325 degrees F
- 1 1/2 1 1/2 1/2 cups graham cracker crumbs
- 3 3 3 cups sweetened shredded coconut, toasted
- 1 1 1 tablespoon fresh squeezed lemon juice
- 2 2 2 pounds cream cheese, room temperature
- 4 4 4 large eggs
- 3/4 3/4 3/4 cup sugar
- 1/3 1/3 1/3 cup unsalted butter melted
- 1 15-ounce 1 15-ounce 15-ounce can cream of coconut (such as Coco Lopez)
- 1 1 1 cup whipping cream
- 1 1 1 teaspoon vanilla extract
- 1 of 1 lemon
Creamy Potato Salad - WW
By KeyIngredient
1.Cook potatoes in large microwaveable bowl
- 1.5 # quartered small red, purple, and white scrubbed potatoes
- 1/4 c water
- 1/2 c plain fat-free yogurt
- 1/4 c fat free mayonnaise
- 2 large hard-cooked eggs – chopped
- 1/2 diced red onion
- 1/4 c chopped fresh parsley
- 1 T Dijon mustard
- 1/4 tsp salt
- 1/8 tsp cayenne
- 3 strips turkey bacon - cooked and crumbled
Chicken - Chicken Salad with Lemon and Dill
By KeyIngredient
Adapted from Skinny Taste - 205 calories, WW 1 pt
- 10 1/2 ounces 10 1/2 ounces cooked skinless boneless chicken breasts (from 1 whole rotisserie chicken)
- 2 tablespoons 2 tablespoons fresh dill
- zest zest and juice of 1 lemon
- 1 tablespoon 1 tablespoon extra virgin olive oil
- 1/4 teaspoon 1/4 teaspoon kosher salt
Taco Salad
By KeyIngredient
Brown beef and drain, add taco seasoning
- 1 package iceberg lettuce
- 2 cups shredded sharp cheddar cheese
- 2 lb ground beef
- 1 pkg taco seasoning
- 2 tomatoes, diced
- 1 onion, diced
- 1 bag Doritos
- 1 bottle Catalina dressing
Farro Salad with Roasted Onion, Toasted Pine Nuts, Currants & Greens
By KeyIngredient
Preheat the oven to 450ºF
- 1 1 red onion, diced
- olive oil
- kosher salt
- 1 cup 1 cup of semi-pearled farro*
- 2 tablespoons 2 tablespoons dried currants — I use Zante currants
- white balsamic vinegar
- 2 tablespoons 2 tablespoons (or more) pine nuts or any nut you like
Lemon Meringue Pie
By KeyIngredient
In large saucepan combine the sugar, cornstarch and salt
- Meringue:
- 1/2 c. sugar
- 1/4 c. cornstarch
- Pinch of salt
- 2 c. cold water
- 2 egg yolks beaten
- 3 Tbsp. lemon juice
- 1 tsp. grated lemon peel
- 1 tsp. butter
- 3 egg whites
- 1/8 tsp. cream of tartar
- 6 Tbsp. sugar
- Pastry for single-crust pie (9"), baked