Gmbeckett's profile page
Recipes
Eggplant Parmigiana
By gmbeckett
In a colander, toss eggplant with 2 teaspoons salt
- 2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
- Coarse salt and pepper
- 2 cans (28 ounces each) whole peeled tomatoes, pureed
- 3 cloves garlic, smashed and peeled
- 1 1/2 cups plain dried breadcrumbs
- 1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 pound fresh mozzarella, thinly sliced
Scotty's Nest Eggs
By gmbeckett
Grease 4 large muffin cups; line each wit 2 ham slices and break egg over top
- 3 thin slices Black Forest ham
- 4 eggs
- 1/4 cup whipping cream
- 1/4 cup shredded swiss cheese
- Pinch dried basil
- 2 english muffins, halved and toasted
Eggplant Fritters
By gmbeckett
Preheat oven to 425 degrees
- 1 large eggplant (about 2 1/2 pounds)
- 1/4 cup olive oil
- 1 small clove garlic, minced
- 2 tbsp roughly chopped fresh flat-leaf parsley
- 1/2 cup fresh or dry bread crumbs
- 1 tbsp grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 3/4 tsp coarse salt
- 1/4 tsp freshly ground pepper
- 2 tbsp canola oil
- 1 head frisee, washed and dried
- 1 tbsp balsamic vinegar
Basic Whole Wheat French Crepes
By gmbeckett
These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for a...
- 3 eggs
- 2/3 cup milk
- 2 tablespoons unsalted butter or 2 tablespoons margarine, melted
- 1/4 teaspoon salt
- 1 cup whole wheat flour
- 1 lb fresh strawberries, stemmed and chopped
- 2 tbsp fresh lemon juice
- 1 tbsp raw honey
- olive oil cooking spray
Kid's Favourite Tuna Noodle Casserole
By gmbeckett
In a large nonstick skillet, heat butter over medium heat
- Topping:
- 1 tbsp butter
- 8 oz mushrooms, sliced or finely chopped
- 1 onion, finely chopped
- 2 tbsp all purpose flour
- 1 cup chicken stock
- 1 can (13 oz - 385 ml) evaporated milk
- 4 oz light cream cheese, cut into 1/2" cubes
- 1 can (6.5 oz - 184 g) solid white tuna, drained & flaked
- 1 cup frozen peas
- salt & pepper to taste
- 8 oz penne or rotini pasta, uncooked
- 1/2 cup crushed corn flake-type cereal
- 1 tbsp melted butter
- 1 cup grated cheddar cheese
Orchard Egg Salad Sandwich
By gmbeckett
Chop or grate hard cooked eggs
- 8 hard cooked eggs, shelled
- 1 apple, halved, cored and diced
- 1/4 cup plain yogurt
- 1 tbsp mayonnaise
- 1 tsp curry powder
- 1 tsp dijon mustard
- 1/2 tsp salt
- pinch of pepper
- 8 slices whole wheat bread
- 1 cup alfalfa sprouts
Inside Out Double Grilled Cheese
By gmbeckett
In small bowl, beat 3/4 cup of the cooking sauce (reserve remaining sauce) and eggs with whisk or fork until well m...
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
- 2 eggs
- 2 tablespoons butter
- 12 slices firm white or wheat bread (4x4x1/2-inch thick)
- 1 1/2 cups shredded Cheddar cheese (6 oz)
Veal and Mushroom Lasagna
By gmbeckett
In large saucepan or deep skillet, heat oil over medium-high heat; saute onions, garlic, carrot, celery, mushrooms,...
- Béchamel Sauce:
- 1 tbsp (15 mL) extra-virgin olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 8 cups (2 L) sliced mixed mushrooms, (about 1-1/2 lb/750 g)
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) oregano
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 1-1/2 lb (680 g) lean ground veal or lean ground turkey
- 1 cup (250 mL) white wine or sodium-reduced chicken broth
- 1/4 cup (60 mL) chopped fresh parsley
- 12 lasagna noodles, (8 oz/250 g)
- 4 cups (1 L) shredded provolone cheese or mozzarella cheese
- 1/4 cup (60 mL) grated Parmesan cheese
- 1/3 cup (75 mL) butter
- 2/3 cup (150 mL) all-purpose flour
- 5-1/2 cups (1.375 L) milk
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 pinch ground nutmeg
- 2/3 cup (150 mL) grated Parmesan cheese
Turkey Meatloaf Muffins
By gmbeckett
Preheat oven to 375 degrees
- 2 lbs ground turkey (or chicken)
- 3 egg whites
- 1 cup quick cooking oats
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 2 tsp dry yellow mustard
- 2 tsp black pepper
- 2 tsp chipolte pepper spice
- 1 tsp salt
- 2 tbsp garlic powder (2 cloves minced)
- 1 small onion (finely chopped)
- 2 celery stalks (finely chopped)
Easy Layered Italian Meatloaf
By gmbeckett
Heat oven to 375°F. Mix stuffing mix with half each of the pasta sauce and oregano
- 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
- 1 can (680 mL) pasta sauce , divided
- 1 tsp. dried oregano leaves , divided
- 1 lb. (450 g) extra-lean ground beef
- 1-1/2 cups chopped zucchini
- 1-1/2 cups sliced fresh mushroom s
- 3/4 cup Kraft 4 Cheese Italiano Shredded Cheese