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Recipes
Chicken Vegetable Lasagna
By Nitaj3
In saucepan over medium-high heat; cook chicken, onion and garlic in oil and butter until chicken is no longer pink
- Metric Ingredient Imperial
- 250 g lean ground chicken 1/2 lb
- 125 ml onion, chopped 1/2 cup
- 2 cloves garlic, minced 2
- 15 ml vegetable oil 1 tbsp
- 5 ml butter or margarine 1 tsp
- 1 can tomatoes (28 oz / 796 ml) 1
- 1 can tomato paste (5 1/2 oz / 156 ml) 1
- 175 ml water 3/4 cup
- 7 ml salt 1 1/2 tsp
- pinch black pepper -
- 4 medium carrots, diced 4
- 1 bunch broccoli, chopped 1
- 250 ml mushrooms, sliced 1/2 lb
- 50 ml fresh parsley, chopped 1/4 cup
- 375 ml lasagna noodles 12 oz
- 1 package sliced mozarella cheese (6 oz / 175 g) 1
- grated parmesan cheese -
Lasagne Bake for Two
By Nitaj3
HEAT oven to 350ºF. COOK noodles as directed on package, omitting salt
- 2 lasagna noodles,
- uncooked
- 1/2 lb. extra-lean ground beef
- 1/2 cup chopped onions
- 1 clove garlic, minced
- 1 cup undrained canned diced tomatoes (about 2/3 of 14.5-oz. can)
- 2 Tbsp. PHILADELPHIA Cream Cheese Spread
- 4 cups loosely packed baby spinach leaves
- 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided
Cranberry Buttermilk Breakfast Cake
By Nitaj3
1. Preheat the oven to 350ºF
- 1/2 cup unsalted butter, room temperature
- the zest from 1 orange zest
- 1 cup + 1 tablespoon sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh cranberries
- 1/2 cup buttermilk
Puff Pie Crust w/ chicken salad, etc.
By Nitaj3
•In a large bowl, combine flour and salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup 2% milk
- 2 tablespoons butter
Vegetable Soup
By Nitaj3
In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, gr...
- 1 (14 ounce) can chicken broth
- 1 (11.5 ounce) can tomato-vegetable juice cocktail
- 1 cup water
- 1 large potato, diced
- 2 carrots, sliced
- 2 stalks celery, diced
- 1 (14.5 ounce) can diced tomatoes
- 1 cup chopped fresh green beans
- 1 cup fresh corn kernels
- salt and pepper to taste
- Creole seasoning to taste
Corn, Blueberry, Cucumber Salad
By Nitaj3
In a serving bowl combine shaved corn, blueberries, cucumber, cilantro, and jalapeno
- Corn, Blueberry, Cucumber Salad
- 5 ears fresh sweet corn, husked & shaved
- 1 pint fresh blueberries
- 1 cucumber, sliced
- 1/4 cup fresh cilantro chopped
- 1 jalapeno, seeded & minced
- 1 lime, juiced
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
Persistance Vegetable Salad
By Nitaj3
Mix together vegetables. Heat dressing ingredients until sugar dissolves
- For dressing:
- 1 can peas
- 1 can corn
- 1 can French green beans
- 1 C chopped red onion
- 1 C chopped celery
- 1 C chopped red and green pepper
- 1 C chopped carrots
- 1 scant C sugar
- 1/2 C vegetable oil
- 1/2 C vinegar
- s & P
Teriyaki Chicken
By Nitaj3
Place chicken in a 4 qt
- 12 boneless skinless chicken thighs (about 3 pounds)
- 3/4 cup sugar
- 3/4 cup soy sauce
- 6 tablespoons cider vinegar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon minced garlic
- 1/4 teaspoon pepper
- 4 1/2 teaspoons cornstarch
- 4 1/2 teaspoons cold water
- Hot cooked long grain rice
Sausage Pizza Soup (diab)
By Nitaj3
Directions In a large saucepan, cook the sausage, zucchini, mushrooms and onion over medium heat until meat is no...
- Ingredients
- 1/2 pound Italian turkey sausage links, casings removed
- 1 medium zucchini, sliced
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 1 cup water
- 1 cup reduced-sodium chicken broth
- 1 teaspoon dried basil
- 1/4 teaspoon pepper
- Minced fresh basil and crushed red pepper flakes, optional
- Nutrition Facts: 1 cup equals 128 calories, 5 g fat (1 g saturated fat), 34 mg cholesterol, 528 mg sodium, 9 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.
Vegetable Soup
By Nitaj3
Spray a large pan with Pam
- Garden Veggie Soup
- 1 cup diced carrots
- 1/2 cup chopped onions
- 4 minced garlic cloves
- 6 ounce can tomato paste (I prefer the paste seasoned with Italian herbs)
- 6 cups chicken broth
- 8 ounces shredded cabbage (I use a coleslaw mix because I'm lazy)
- 2 cups chopped fresh spinach
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 2 cups cooked green beans