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Recipes
Spaghetti with Fresh Tomatoes
By bakers_delight85
This pasta medley makes a wonderful meatless main course or side dish
- 1 package (16 ounces) spaghetti
- 2 pounds fresh tomatoes, seeded and chopped
- 12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
- 1-1/4 cups julienned fresh basil
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 4 tsp. balsamic vinegar
- 1/2 tsp. salt
- 1/2 tsp. coarsely ground pepper
- 3 garlic cloves, minced
- 2 Tbsp. olive oil
Mexican Baked Eggs
By bakers_delight85
1. Heat the oil in a pan over medium heat
- 1 tablespoon corn oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 teaspoon chipotle chili powder
- 2 jalapeno peppers, diced
- 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
- 1 (19 ounce) can black beans, rinsed and drained
- 1 teaspoon oregano
- 1 handful cilantro, chopped
- 4 eggs
- 1/2 cup grated cheese such as jack and cheddar
Potato Egg Bake
By bakers_delight85
Place potatoes and water in a microwave-safe dish
- 2 lbs. Yukon Gold potatoes (about 6 medium), peeled and diced
- 1/2 cup water
- 1 cup frozen chopped broccoli, thawed
- 6 green onions, thinly sliced
- 1 small sweet red pepper, chopped
- 6 eggs
- 8 egg whites
- 1 cup (8 ounces) 1% cottage cheese
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup fat-free milk
- 2 Tbsp. dried parsley flakes
- 1/2 tsp. salt
- 1/4 tsp. pepper
New Mexican Roasted Potato Wedges
By bakers_delight85
Place an oven rack in the lower third of the oven and preheat to 400 degrees F
- 2 Tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/8 tsp. coarsely ground black pepper
- 2 large baking potatoes (3/4 pound each
Mom's Antipasto Salad
By bakers_delight85
Combine first 10 ingredients; toss gently
- 1 head lettuce, chopped
- 1/2 cup pitted Kalamata olives, quartered
- 1/2 lb. thick-sliced salami, quartered
- 2 (6-oz.) jars marinated artichokes, drained and coarsely chopped
- 1 zucchini, diced
- 10-oz. pkg. grape tomatoes, halved
- 1 green pepper, chopped
- 1 red onion, sliced vertically
- 6 to 8 pepperoncini, coarsely chopped
- 1-1/2 cups Parmesan cheese
- 1/2 cup Italian salad dressing
- 5-oz. pkg. garlic-seasoned croutons
Macaroni Primavera with Ricotta Cheese
By bakers_delight85
Heat a large, deep nonstick skillet over medium-high heat
- 1 Tbsp. olive oil
- 1 cup coarsely chopped button mushrooms
- 2 medium garlic cloves, minced
- 1 1/2 cups low-sodium vegetable broth
- 1/2 to 1 Tbsp. balsamic vinegar, or to taste
- 14.5 ounce can quartered artichoke hearts, rinsed and drained
- 1 cup coarsely chopped tomatoes
- 1 medium zucchini, shredded
- 1 medium yellow squash, shredded
- 1 cup chopped cauliflower
- 1/4 tsp. pepper
- 4 ounces dried whole-wheat elbow macaroni
- 4 ounces nonfat or low-fat ricotta cheese
- 2 ounces shredded or grated Parmesan cheese
- 1/4 cup loosely packed fresh basil, tough stems removed, leaves thinly sliced
- 1/4 cup loosely packed fresh oregano, coarsely chopped
Cherry Vanilla Oatmeal
By bakers_delight85
Combine the water, salt (if using), oats and cherries in a medium saucepan
- 3-1/2 cups water
- 1/4 tsp. salt (optional)
- 2 cups old-fashioned or quick-cooking rolled oats
- 1/2 cup dried cherries
- 1 tsp. vanilla extract
- 1/4 cup cherry jam, or to taste
- 1 cup nonfat milk, or to taste
Smoked Salmon Roll
By bakers_delight85
In a small bowl, combine the cream cheese and dill
- 1/4 cup lowfat or whipped cream cheese
- 1 Tbsp. finely chopped fresh dill
- Two 8- or 9-inch fresh flour tortillas, at room temperature
- 4 ounces smoked salmon, thinly sliced
- 1/4 English cucumber, unpeeled, very thinly sliced
- 1 Tbsp. capers, drained
- 1 cup alfalfa sprouts
Soyrizo Chili
By bakers_delight85
In a 4-6 quart slow cooker, put in all ingredients except the cilantro
- 1 package Soyrizo, 12 Oz
- 2 cans Black Beans, 15 Oz., Drained And Rinsed
- 1 can Cuban Style Black Beans, 15 Oz, (can Substitute Chili Beans Or Any Bean You Like)
- 1 whole Onion, Diced
- 4 cloves Garlic, Minced
- 1-1/2 cup Diced Bell Peppers (i Use The Frozen Tricolor Blend)
- 1 cup Mushrooms, Sliced
- 1 cup Frozen Corn
- 2 cans Diced Tomatoes, 15 Oz With Juice
- 1 cup Vegetable Broth
- 1 whole Medium To Large Zucchini, Diced Or Grated
- 1/2 teaspoons Cumin
- 1 Tablespoon Chili Powder
- 1 teaspoon Black Pepper, Ground
- 1 whole Bay Leaf
- 1/2 Tablespoons Mexican Oregano
- 2 Tablespoons Chopped Cilantro
Christmas Breakfast Casserolce
By bakers_delight85
In a skillet, cook sausage and onions until sausage is no longer pink; drain
- 1 pound bulk Italian sausage
- 1 cup chopped onion
- 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 tsp. dried basil
- 1/2 tsp. salt
- 8 eggs
- 2 cups milk
- 1 cup shredded Provolone cheese