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Recipes
Veggie and Cheese Stuffed Pasta Shells
By Nitaj3
Directions Preheat oven to 400 degrees F
- 24 jumbo pasta shells (6 oz)
- 1 tsp extra virgin olive oil
- 8 oz sliced mushrooms
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 1 can (14 oz) artichoke hearts (packed in water), drained and coarsely chopped
- 1 pkg (10 oz) frozen spinach, thawed and squeezed dry
- 1 1/2 C 1% cottage cheese
- 2 med carrots, shredded
- 1/2 tsp dried thyme
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/2 C shredded reduced-fat mozzarella cheese (2 oz)
- Nutritional Facts per serving
- CALORIES 175.3 CAL
- FAT 2.7 G
- SATURATED FAT 1.1 G
- SODIUM 385.2 MG
- CARBOHYDRATES 24.7 G
- TOTAL SUGARS 4.7 G
- DIETARY FIBER 2.8 G
- PROTEIN 13.6 G
- SEE MORE NUTRITIONAL FACTS
Breakfast Burritos for the Freezer
By Nitaj3
12 eggs 12 tortillas 1 cup cheese 3 cups frozen shredded hash browns s & p Blend & scramble the eggs
- 12 12 12 eggs
- 12 12 12 tortillas
- 1 1 1 cup cheese
- 3 3 3 cups frozen shredded hash browns
- s s & p
Skillet Macaroni (prevention)
By Nitaj3
Directions In a large skillet over medium heat, cook the beef, onion, and garlic, stirring frequently, for 8 minu...
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (14 ounces each) mexican-style stewed tomatoes
- 1 can (14-19 ounces) red kidney beans, rinsed and drained
- 1 cup elbow macaroni
- 1 tablespoon taco seasoning
- 1/2 cup (2 ounces) shredded cheddar cheese
- .
Garden Fettuccine
By Nitaj3
SAUCE: In a large skillet, combine stock, wine, garlic, parsley, basil, lemon juice, oregano, thyme, tarragon and r...
- 1 L julienned vegetables (peppers, broccoli, cauliflower, zucchini, red onion, carrots, celery, mushrooms) 4 cup
- 750 ml fettuccine or penne 3 cup
- parmesan cheese, grated -
- SAUCE -
- 250 ml vegetable stock or water 1 cup
- 50 ml white wine 1/4 cup
- 1 clove garlic, minced 1
- 15 ml fresh parsley, chopped 1 tbsp
- 15 ml dried basil 1 tbsp
- 10 ml lemon juice 2 tsp
- 5 ml each crushed dried oregano, thyme & tarragon 1 tsp
- 3 ml crumbled dried rosemary 3/4 tsp
Tortellini Veggie Salad
By Nitaj3
Directions 1. In a large saucepan cook pasta according to package directions
- 1 9-ounce package refrigerated light cheese tortellini or ravioli
- 3 cups broccoli florets
- 1 cup crinkle-cut or sliced carrots (2 medium)
- 1/4 cup sliced green onions (2)
- 1/2 cup bottled reduced-fat ranch salad dressing
- 1 large tomato, chopped
- 1 cup fresh pea pods, halved
- Milk (optional)
Zuppa Toscana
By Nitaj3
1. Brown sausage links in a sauté pan
- 1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
- 4-6 russet potatoes, chopped
- 1 onion, chopped
- 1/4 c. REAL bacon pieces (optional)
- 2 Tbsp minced garlic (about 3-4 cloves)
- 32 oz. chicken broth
- 1 c. kale or Swiss chard, chopped
- 1 c. heavy whipping cream
- 2 Tbsp flour
- Share
Grilled Corn Guacamole (PW)
By Nitaj3
Grill corn until nice and golden, with good grill marks on the kernels
- 3 ears Corn, Shucked
- 6 whole Avocados, Diced
- 1 whole Large Tomato, Diced
- 1/3 cup Onion, Finely Diced
- 2 cloves Garlic, Finely Minced
- 1 whole Lime, Juiced
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro Leaves
Breakfast Casserole
By Nitaj3
HEAT oven to 350°F. COOK vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 4 ...
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 small onion, chopped
- 2 cups cholesterol-free egg product
- 1 cup fat-free milk
- 3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
- 1 tsp. Italian seasoning
- 1/4 tsp. black pepper
- 4 slices whole wheat bread, torn
Continental Zucchini
By Nitaj3
Cook zucchini in boiling water for approximately 8 minutes, drain
- zucchini, cubed 1 lb
- 175 ml kernel corn 3/4 cup
- 1 jar pimiento, drained & chopped (2 oz / 55 g) 1
- 2 medium garlic cloves, crushed 2
- 30 ml vegetable oil 2 tbsp
- salt & pepper to taste -
- 125 ml mozzarella cheese, shredded 1/2 cup
Spring Pea Orzo
By Nitaj3
ngredients Print Email Send To Mobile Save Recipe Add to Menu Add to Shopping List Add to eCookBookLearn more 1 le...
- ngredients
- Send To Mobile
- Save Recipe
- Add to Menu
- Add to Shopping List
- Add to eCookBookLearn more
- 1 lemon
- 8 ounces uncooked orzo pasta
- 1/4 cup minced shallot or red onion
- 2 tablespoons extra virgin olive oil $
- 1 tablespoon Dijon mustard
- 1/2 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups cooked fresh or frozen peas
- 1 cup snow peas or sugar snap peas, blanched and chopped
- 1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
- 1/2 cup sliced almonds, toasted
- Preparation