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Recipes
Banana Muffins with Tart Lemon Icing
By Nitaj3
Preheat oven to 350ºF. Line 18 muffin holes with paper liners
- 1/2 cup(s) sugar
- 5 Tbsp unsalted butter, softened
- 1 large egg(s)
- 1 tsp vanilla extract
- 2 cup(s) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup(s) fat-free skim milk
- 4 large banana(s), ripe, mashed
- Icing
- 1 cup(s) powdered sugar
- 1 Tbsp unsalted butter, softened
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest, strips, or more to taste
- 1 tsp vanilla extract
Baked Ravioli
By Nitaj3
Directions 1. Preheat oven to 425 degrees
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Coarse salt and freshly ground pepper
- 1 1/2 teaspoons dried thyme, or oregano
- 1 can (28 ounces) whole tomatoes
- 1 can (28 ounces) crushed tomatoes
- 2 pounds store-bought frozen ravioli
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated Parmesan cheese
Veggie Burger (Peak)
By Nitaj3
In a large skillet; heat 1 tablespoon (15 ml) oil over medium-high heat
- Potato and Veggie Burger
- Metric Ingredient Imperial
- 45 ml olive oil 3 tbsp
- 175 ml corn 3/4 cup
- 6 mushrooms, finely chopped 6
- 2 green onions, finely chopped 2
- 1/2 red pepper, finely chopped 1/2
- 1 clove garlic, finely chopped 1
- 5 ml cumin 1 tsp
- dash cayenne pepper dash
- 125 ml fresh spinach, chopped 1/2 cup
- 1 carrot, peeled & grated 1
- 1 small potato, peeled & grated 1
- 1 egg white 1
- salt & pepper to taste -
- 125 ml fresh bread crumbs 1/2 cup
- 250 ml plain yogurt 1 cup
- 25 ml fresh mint, chopped 2 tbsp
Vegetable Minestrone Soup
By Nitaj3
Heat the oil in a 6-quart saucepot
- 2 tablespoon olive oil
- vegetable oil
- 2 medium zucchini , cut in half lengthwise and thickly sliced (about 3 cups)
- 2 clove garlic , minced
- 1/2 teaspoon dried rosemary leaves , crushed
- 4 cup Swanson® Vegetable Broth (Regular or Certified Organic)
- 1 can (about 14.5 ounces) diced tomatoes , drained
- 1 can (about 19 ounces) white kidney beans (cannellini) , rinsed and drained
- 1/2 cup uncooked corkscrew-shaped pasta (rotini)
- 1/4 cup grated Parmesan cheese (optional)
Mexican Corn Salad
By Nitaj3
Heat olive oil in a large pan or skillet over medium-high heat and cook corn until semi-charred on all sides
- 4 cups fresh (or canned) corn kernels; about 6 ears
- 2 avocados, diced
- 2 cloves garlic, minced
- 2 limes, zested and juiced
- 1 green bell pepper, seeds removed and finely chopped
- 1/2 red onion, finely diced
- 1/2 cup cotija cheese, crumbled
- 1/3 cup fresh parsley, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons mayonnaise
- 3/4 teaspoon chili powder, or to taste
- kosher salt, to taste
Shrimp Bruschetta w/ Orzo
By Nitaj3
HEAT grill to medium heat
- 1-1/4 cups orzo pasta, uncooked
- 3/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
- 3 large cloves garlic, minced, divided
- 1 lb. uncooked large shrimp, peeled, deveined
- 1-1/2 lb.cherry tomatoes (about 40), divided
- 1/2 lb. baguette (1/2 of 16-oz. loaf), cut into 24 cubes
- 1 bunch green onions (about 8 )
- 1 cup fresh basil, chopped
- 1/4 cup KRAFT Grated Parmesan Cheese
Crock Pot Teriyaki Chicken
By Nitaj3
In the slow cooker, mix together soy sauce, molasses, vinegar, ginger, garlic, and pepper
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 tablespoon molasses
- 1/2 cup soy sauce
- 3 tablespoons apple cider vinegar
- 1 teaspoon ground ginger
- 1 clove minced garlic
- 1/8 teaspoon fresh black pepper
- 2 teaspoons cornstarch
- 2 teaspoons chicken stock
Angel Hair Pasta, Swiss & Aspargus
By Nitaj3
Cook pasta according to package directions
- 12 ounces uncooked angel hair pasta
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 pound sliced fresh mushrooms
- 1 teaspoon minced chives
- 3 tablespoons butter
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 2-1/4 teaspoons salt-free seasoning blend
- 1/2 teaspoon salt
- 2-1/4 cups milk
- 1-1/2 cups (6 ounces) shredded Swiss cheese
- Grated Parmesan cheese, optional
Baked Lobster (Crab?) and Brie Dip
By Nitaj3
INSTRUCTIONS: 1.Preheat oven to 375°F
- INGREDIENTS:
- 2 tsp olive oil
- 2 cloves garlic, minced
- 6 cups baby spinach, lightly packed
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup low-fat plain cream cheese, softened
- 1 tbsp fresh lemon juice
- Pinch ground cayenne pepper
- 1 1/2 cups chopped cooked lobster meat
- 1 1/2 cups low-fat Brie cheese, diced (about 7 oz)
- 2 tbsp each chopped fresh chives and flat-leaf parsley
- Sea salt and fresh ground pepper, to taste
Chocolate Cupcakes with Butterscotch Frosting (Pvn)
By Nitaj3
Alternate The batter can be baked in a 13" x 9" baking pan instead of muffin pans
- CUPCAKES:
- 1 box (18 1/4 ounces) devil's food reduced-sugar cake mix
- FROSTING:
- 1 1/3 cups fat-free milk
- 1 package (3.4 ounces; 4 servings) sugarfree instant butterscotch pudding mix add to shopping list
- 2 packages (1.3 ounces each) whipped topping mix
- TOPPING:
- 2 tablespoons finely ground walnuts
- 2 tablespoons brown sugar
- pinch of ground cinnamon
- pinch of ground nutmeg