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Recipes
4 cheese rigatoni
By granolagina
Combine ricotta, 1 1/2 c. mozzarella, basil, egg, and pepper
- 1 c. ricotta
- 2 c. mozzarella cheese
- 1/4 c. thinly sliced basil leaves
- 1 egg
- 1/8 t. pepper
- 8 oz. rigatoni, cooked and drained
- 1 jar spaghetti sauce
- 2 T. Italian seasoned dry bread crumbs
- 2 T. grated Parmesan cheese
parmesan knots
By granolagina
In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside
- 1/2 cup canola oil
- 1/4 cup grated Parmesan cheese
- 1-1/2 teaspoons dried parsley flakes
- 1-1/2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Dash pepper
- 3 tubes (12 ounces each) refrigerated buttermilk biscuits
Parmesan munch mix
By granolagina
In large roasting pan, combine popcorn, cereal, pretzels, and crackers
- 8 cups popcorn
- 4 cups Cheerios
- 3 cups pretzel sticks
- 1 pkg. (6 oz.) Goldfish crackers
- 1/3 cup melted butter
- 1/4 cup grated parmesan
- 1/2 t. onion salt
shrimp taco salad
By granolagina
1. Prepare grill to medium-high heat
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons maple syrup
- 2 teaspoons chipotle hot sauce
- 3/4 pound medium shrimp, peeled and deveined
- 2 ears shucked corn
- Cooking spray
- 1 cup chopped romaine lettuce
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 3 plum tomatoes, chopped
- 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
- 1/3 cup light sour cream
- 1/4 cup diced peeled avocado
- Lime wedges (optional)
crustless spinach quiche
By granolagina
Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F
- Extra-virgin olive oil, for greasing and drizzling
- 4 ounces smoked gouda cheese, cut into 4 pieces
- 1 10-ounce package frozen spinach, thawed and squeezed dry
- 2 large eggs plus 2 egg whites
- 1 15-ounce container part-skim ricotta cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 6 to 8 scallions, chopped
- 1 tablespoon grated parmesan cheese
- 1 teaspoon paprika
- 2 heads endive, sliced lengthwise
- 2 tablespoons chopped walnuts
Rhubarb Crisp
By granolagina
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish
- 3 cups chopped rhubarb
- 1 cup white sugar
- 3/4 cup rolled oats
- 1 teaspoon all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup margarine, softened
upside down broccoli pizza
By granolagina
Heat oil in skillet. Brown turkey, onion, and seasonings
- 1 T. olive oil
- 1 onion, diced
- 1 lb. ground turkey
- 1/2 T. Italian seasoning
- 1/2 t. salt
- 1/2 t. pepper
- 2 cups cooked, chopped broccoli
- 1/3 c. ranch dressing
- 1/2 c. alfredo sauce
- 2 c. mozzarella cheese
- 1 package refrigerated pizza dough
- 1 egg
white pizza with broccoli and mushrooms
By granolagina
1. Place pizza stone or baking sheet in center of oven, and heat to 425 degrees F
- 2 Tbsp. butter, divided
- 6 ounces mushrooms, sliced (2 cups)
- 8 ounces broccoli florets (3 cups), sliced in half
- 1 Tbsp. all-purpose flour
- 1 cup low fat milk
- 2 cloves garlic, minced (2 tsp.)
- 1/4 tsp. salt
- 1/2 cup shredded mozzarella, divided
- 1/4 cup grated Parmesan, divided
- 1 (13.8 ounce) package refrigerated pizza dough
Buckeye bars
By granolagina
peanut chocolate dessert
- 1/2 cup (1 stick) butter, softened
- 3/4 cup crunchy peanut butter
- 22 NILLA Wafers, crushed
- 2 cups powdered sugar
- 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
- 3 squares BAKER'S Semi-Sweet Chocolate
rice noodle bowl
By granolagina
1. Bring 2 cups water to a boil in medium saucepan
- 1 1/2 oz. dried rice noodles (3/4 cup), broken into 1-inch pieces
- 2 tsp. low-sodium soy sauce
- 1 tsp. rice vinegar
- 1 tsp. sugar
- 1 tsp. chile sauce, or to taste
- 2 tsp. canola oil
- 1/4 cup finely chopped onion
- 1 clove garlic, minced (1 tsp.)
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup broccoli florets
- 1 Tbs. chopped roasted peanuts, optional