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Recipes
Antipasto Salad
By Nitaj3
In a large bowl, combine the first 11 ingredients
- 3 cups torn romaine
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
- 1 medium green pepper, chopped
- 2 medium tomatoes, chopped
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 5 slices deli ham, chopped
- 5 thin slices hard salami, chopped
- 5 slices pepperoni, chopped
- 3 slices provolone cheese, chopped
- 2 green onions, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
- Pepperoncini, optional
Orzo with Peas and Asparagus (Prev)
By Nitaj3
Directions 1.Bring a large, heavy, covered pot of water to a boil over high heat
- salt
- 8 ounces whole wheat orzo (1 1/3 cups)
- 1 pound asparagus, tough ends trimmed, sliced 1/2" thick (about 2 1/2 cups)
- 1 1/2 cups frozen peas
- 2 tablespoons olive oil
- 3 large cloves garlic, cut into thin slivers
- 2 tablespoons chopped fresh thyme leaves
- 1/2 cup reduced-sodium, fat-free chicken
- 1/2 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts, toasted
Buttery Corn Bread
By Nitaj3
Directions 1. Preheat oven to 400°
- 2/3 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1-2/3 cups 2% milk
- 2-1/3 cups all-purpose flour
- 1 cup cornmeal
- 4-1/2 teaspoons baking powder
- 1 teaspoon salt
Hearty Bean Salad
By Nitaj3
Preparation 1. Mix beans and vegetables in large container with cover
- 1 can black beans, drained
- 1 can pinto beans, drained
- 1 can kidney beans, drained
- 1 can black-eyed peas, drained
- 1 can corn, drained
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup peppers, sweet-colored, chopped
- We recommend: 19.5 ounce cans of beans, and a 12 ounce can of corn.
- Marinade
- 1/2 cup apple cider vinegar
- 1/4 cup cooking oil
- 1/2 cup sugar
Mini Tacos (muffin tin)
By Nitaj3
1.Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray
- 6 6
- Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
- 1 1
- cup shredded cooked chicken breast
- 1 1
- cup Old El Paso® Thick ‘n Chunky salsa
- 1/2 1/2
- cup shredded Cheddar cheese (2 oz)
- Shredded lettuce, if desired
- Sour cream, if desired
- Additional Old El Paso® Thick ‘n Chunky salsa, if desired
- Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Lentil Soup (diab)
By Nitaj3
What To Do: Coat a large nonstick skillet with cooking spray
- 2 cloves garlic, minced
- 1 1/3 cups finely chopped onion
- 1 cup chopped red or green bell pepper
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup dried brown lentils, rinsed, drained
- 1 teaspoon dried oregano
- 6 cups water
Nachos w/ Chicken and Black Beans
By Nitaj3
Directions 1.Preheat the oven to 425F
- 6 oz tortilla chips (round chips are preferable)
- 1 can (16 oz) black beans, rinsed and drained
- 1 cup chicken breast, cooked and cubed
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 red onion, diced
- juice of 2 limes
- 1/2 cup light sour cream
- chopped cilantro
- Salsa (either fresh, or your favorite bottled salsa)
- Pickled Jalapenos
Eggs Florentine (Prevention)
By Nitaj3
1. Heat the oil in a large nonstick skillet over medium-high heat
- 1 tsp olive oil
- 1 package (9 ounces) pre-washed spinach
- 1/3 c fat-free Greek-style yogurt
- 1/4 c sun-dried tomato pesto (MUFA)
- 1 tsp vinegar
- Pinch of salt
- 4 large eggs
- 2 whole grain English muffins, split and toasted
- Freshly ground black pepper
Beef - Carnitas style w/ peppers and onions (PW)
By Nitaj3
Preparation Instructions Adjust oven racks to lowest and middle positions and heat oven to 450 degrees
- 1 whole Boneless Chuck Roast, 2 1/2 To 3 Pounds
- 3 Tablespoons Pure Olive Oil, Divided
- 1 Tablespoon Plus 1 Teaspoon Ground Cumin
- 1 pinch Salt And Ground Black Pepper
- 1 can (4.5 Ounces Each) Chopped Green Chiles
- 2 Tablespoons Chili Powder
- 1 teaspoon Dried Oregano
- 4 whole Large Garlic Cloves, Minced
- 2 cups Chicken Broth
- 2 whole Medium-large Onions, Ends Left Intact, Peeled And Each Onion Cut Into 8 Wedges
- 2 whole Medium Multi-colored Peppers, Each Cut Into 8 Wedges
- 12 whole Medium Flour Tortillas
- 1 container (8 Ounces) Light Or Regular Sour Cream
- 1 bunch Cilantro
- 1 whole Lime, Cut Into Wedges
Creamed Corn
By Nitaj3
Directions Place butter and frozen corn kernels in a 2-quart temp-tations® baking dish, and microwave on high for...
- 3 tablespoons butter or margarine
- 1 (32-oz.) bag frozen corn kernels
- 1 1/4 cups milk
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 8 ounces cream cheese, regular or reduced fat
- 1 1/2 tablespoons cornstarch