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Recipes
Cheese Stuffed Mini Meat Loaves
By gmbeckett
Heat oven to 350°F. In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 ...
- 1/2 cup Progresso® Italian style panko crispy bread crumbs
- 1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
- 2 sticks (1 oz each) string cheese*
- 1 lb extra-lean (at least 93%) ground beef
- 1 egg
- 1/4 cup sliced green onions (4 medium)
- Hot cooked mashed potatoes, if desired
Skillet Bacon and Cheese Strata
By gmbeckett
In large bowl, beat together eggs, milk, 1 cup of the cheese, parsley and pepper; set aside
- 6 eggs
- 1-1/2 cups (375 mL) milk
- 1-1/2 cups (375 mL) shredded Gruyère cheese, (about 4 oz/115 g)
- 1/4 cup (60 mL) chopped fresh parsley
- 1/4 tsp (1 mL) pepper
- 7 slices sodium-reduced bacon, (210 g), chopped
- 1 onion, finely chopped
- 5 slices whole wheat sandwich bread, cut in 1-inch cubes (5 cups)
Pasta Salad
By gmbeckett
Drain and chill pasta. Add tomatoes, cucumbers and olives
- Pasta (however much you want)
- Kraft Classic Herb Dressing
- Diced tomatoes
- Diced cucumbers
- Olives
- Feta Cheese
Baked Farfalle with Prosciutto and Mushrooms
By gmbeckett
In large skillet, heat oil over medium-high heat; sauté prosciutto until golden, about 5 minutes
- 1 tbsp (15 mL) extra-virgin olive oil
- 4 oz (113 g) prosciutto, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups (750 mL) sliced cremini mushrooms
- 1-1/2 tsp (7 mL) dried basil
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) white wine
- 1 can (28 oz/796 mL) tomatoes
- 2 tbsp (30 mL) tomato paste
- 1/3 cup (75 mL) whipping cream
- 5 cups (1.25 L) farfalle pasta, (bow tie pasta) (12 oz/375 g)
- 1/4 cup (60 mL) chopped fresh parsley
- 1/2 cup (125 mL) grated Parmesan cheese
Poached Herbed Fish
By gmbeckett
Place fish in dish, add vinegar, herbs, salt pepper, oil and lemon juice
- Pasta Garnish:
- 1-5 oz fish fillet (orange roughly)
- 1 pint boiling water
- 2 oz red wine vinegar
- fresh herbs
- salt and pepper
- vegetable oil
- lemon juice
- 2 oz cooked spaghetti
- touch of olive oil
- 1 tsp parmesan cheese
- 1 tsp herbs
- 2 tomatoes (sliced)
- balsamic vinegar
- small tortilla shell
- 2 oz carrots
- 2 oz snow peas
- 2 oz low fat yogurt
- basil
Pork Burgers
By gmbeckett
In large bowl, combine green onions, mustard, garlic, sage, rosemary and half each of the salt and pepper
- 2 green onions, chopped
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp each dried sage and dried rosemary
- 1/2 tsp salt and pepper
- 1 lb lean ground pork
- 4 oz Gruyere cheese, shredded
- 1 red onion, cut in 4 rings
- 2 tsp olive oil
- 4 hamburger buns
Tomato Basil Squares
By gmbeckett
Preheat oven to 375. Roll pizza crust onto 12 x 15 rectangle baking stone to within 1 inch of edges using lightly ...
- 1 pkg (10 ounces) refrigerated pizza crust
- 2 cups shredded mozzarella cheese, divided
- 1 ounce fresh Parmesan cheese
- 2 tbsp fresh basil leaves, snipped or 2 tsp dried basil leaves
- 2/3 cups mayo
- 1 garlic clove, pressed
- 4 plum tomatoes, thinly sliced
Mushroom Bread
By gmbeckett
Preheat oven to 375. Separate dough into triangles
- 1 pkg 8 ounces refrigerated crescent roll dough
- 2 cups sliced fresh mushrooms
- 1 tbsp butter or margarine, melted
- 1/4 cup grated Parmesan cheese
- 1/4 tsp Italian seasoning
Chicken Burgers with Mushroom Onion Sauce
By gmbeckett
Prepare burgers: In a large bowl, combine chicken, 1/2 cup onion, 3 tsp basil, oregano, salt and pepper
- 1 1 1 lb lean ground chicken or turkey
- 3/4 3/4 3/4 cup finely chopped yellow onion, divided
- 4 4 4 tsp chopped fresh basil leaves, divided
- 1/2 1/2 1/2 tsp dried oregano
- 1/8 1/8 to tsp each sea salt and fresh ground black pepper, plus additional to taste
- olive oil cooking spray
- 5 5 5 oz button mushrooms, sliced
- 1/2 1/2 1/2 cup low-sodium chicken broth
- 1/4 1/4 3/4 tsp dried thyme or 3/4 tsp fresh chopped thyme
- 3/4 3/4 2% cup 2% milk, divided
- 1 1/2 1 1/2 1/2 tsp arrowroot powder
- 4 4 4 slices white-wheat bread, toasted
- fresh sprigs thyme, optional
Lemony Pasta with Goat Cheese and Spinach
By gmbeckett
In a large pot of boiling salted water, cook pasta according to package instructions
- Salt and pepper
- 3/4 pound spaghettini or spaghetti
- 4 ounces fresh goat cheese
- 10 ounces baby spinach (10 cups)
- 3 cups fresh parsley, chopped
- 2 cups fresh cilantro, chopped
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 1/2 cup toasted walnuts, chopped