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Recipes
lia's toffee
By pearlita
Enter your email address: Added by Combine butter, sugar, water, and salt in a saucepan
- 16 ounces, weight Butter, Melted
- 16 ounces, weight Granulated Sugar
- 3 ounces, fluid Water
- 1 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
- 24 ounces, weight Tempered Dark Chocolate For Coating, Melted
Scallops, Grapefruit, Arugula and Spinach Salad with Champagne Vinaigrette
By pearlita
Peel the skin and white membrane off the grapefruit and separate the pieces
- champagne vinaigrette:
- 2 pink grapefruits, reserving 3 slices
- 1 lb sea scallops, washed and dried with a paper towel
- 2 tsp olive oil
- salt and pepper
- 8 oz baby spinach and arugula
- 2 tbsp olive oil
- 1 tbsp champagne vinegar (white wine vinegar would work)
- 2 tbsp chopped shallots
- salt and pepper
- grapefruit juice from 3 reserved slices of grapefruit
Chicken Piccata
By pearlita
Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to...
- Gina's Weight Watcher Recipes
- Servings: 4 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 5 pts
- Calories: 214 • Fat: 5.5 g • Protein: 24.2 g • Carb: 13.4 g • Fiber: 2.8 g
- 2 (16 oz total) chicken cutlet halves, all fat trimmed
- freshly ground black pepper
- 2 large egg whites
- 2/3 cup seasoned whole wheat dry bread crumbs
- olive oil spray (about 1 tbsp worth)
- 1 tbs light butter
- juice of 1 lemon, lemon halves reserved
- 1/4 cup dry white wine
- 1/2 cup fat free chicken broth
- 1 tbsp capers
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
lemon spaghetti frittata
By pearlita
Preheat oven to 400°F. Combine eggs, milk, lemon zest, lemon juice, salt and pepper in a mixing bowl and whisk unt...
- 6 whole Eggs
- 1/2 cups Milk
- 1 Tablespoon Lemon Zest
- 1 teaspoon Lemon Juice
- 1/4 teaspoons Salt
- 1/4 teaspoons Ground Pepper
- 1 cup Spaghetti Noodles, Cooked According To Package Instruction And Drained
- 2 teaspoons Extra Virgin Olive Oil
- 1 cup Baby Spinach, Chopped
- 3 Tablespoons Feta Cheese, Crumbled
- Optional Garnish: Fresh Basil Leaves
taco soup crock pot
By pearlita
--brown meat if you are going to use it --drain fat and add to crockpot stoneware insert (the meat
- 2 cans of kindey beans
- 2 cans of pinto beans
- 2 cans of corn
- 1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
- 1 can tomatoes and chiles
- 1 packet taco seasoning (if you are gluten free, stick to McCormick)
- 1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
- 1 lb browned ground turkey or hamburger (optional.)
- shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)
Stuffed Balsamic Grilled Portabella Mushrooms
By pearlita
Grilled portobellos, with smoked mozzarella cheese and balsamic vinegar, set on a mound of steamed spinach
- 3 1/2 tablespoons olive oil, divided
- 3 cups cherry tomatoes (or grape tomatoes)
- 1/2 teaspoon salt, plus more for sprinkling
- 1 1/2 teaspoons black pepper, divided
- 1 teaspoon dried basil
- 4 large portabella mushrooms, stems and gills removed
- 4 teaspoons balsamic vinegar
- 4 ounces smoked mozzarella cheese, thinly sliced (or regular mozzarella)
- 1 (10 ounce) bag baby spinach, steamed
crock pot buffalo chicken lazagna
By pearlita
use at least a 5qt crockpot, or cut back on the amount of ingredients
- uncooked traditional lasagna noodles (I used Tinkyada brand)
- 4 already cooked chicken breast halves
- jar of prepared pasta sauce
- 1 cup buffalo wing sauce
- 3 red, yellow, or orange bell peppers
- tub of ricotta cheese (15 oz)
- 2 cups shredded cheese (mozzarella and cheddar blend)
- 1/2 cup bleu cheese crumbles
- 1/4 cup of water (add at very end)
Sauteed Fennel and Leeks
By pearlita
The fennel is sliced thin and sauteed in olive oil with chopped leeks, then finished with fresh lemon zest and a pa...
- 2 tablespoons olive oil
- 1 fennel bulb, top removed cored and sliced thinly
- 1 large leek, tough greens removed cleaned and sliced into 1/2-inch pieces
- 1 teaspoon lemon zest
- 1 tablespoon butter
Baked Zucchini Sticks
By pearlita
Preheat oven to 425°. In a medium pot, heat olive oil over medium heat
- 3 medium zucchini sliced into 3" x 1/2" sticks
- 1 large egg white
- 1/3 cup seasoned whole wheat bread crumbs
- 2 tbsp grated Pecorino Romano cheese
- cooking spray
- 1/4 tsp garlic powder
- salt
- fresh pepper
- Quick Marinara Sauce
- Gina's Weight Watcher Recipes
- Servings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 1 pt
- Calories: 51.5 • Fat: 0.8 • Carbs: 9.0 g • Fiber: 1.1 • Protein: 0.1 g
- 1 tsp olive oil
- 2 cloves garlic, smashed
- 28 oz cans crushed tomatoes (I like Tuttorosso)
- 1 small bay leaf
- 1 tsp oregano
- 2 tbsp chopped fresh basil
- salt and fresh pepper to taste
Homemade Bagels
By pearlita
Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook
- 2 cups warm water, about 110 degrees F
- 2 (1/4-ounce) packets active dry yeast
- 3 tablespoons granulated sugar, plus 1 tablespoon
- 5 to 6 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons vegetable oil
- 2 tablespoons yellow cornmeal
- 1/2 cup lightly toasted chopped onions (2 teaspoons each)
- 2 tablespoons poppy seeds (about 1/2 teaspoon each)
- 2 tablespoons sesame seeds (about 1/2 teaspoon each)
- 1 tablespoon kosher salt (about 1/4 teaspoon each)