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Recipes
Orzo Shrimp Stew
By bakers_delight85
In a large nonstick skillet or saucepan, bring broth to a boil
- 2-1/2 cups chicken broth
- 5 cups broccoli florets
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup uncooked orzo
- 1 pound uncooked medium shrimp, peeled and deveined
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. dried basil
- 2 Tbsp. butter
Mixed Tomato Salad
By bakers_delight85
This salad can be spooned over burgers, fish, or chicken
- 1/4 pound beefsteak tomatoes
- 1/4 pound cherry tomatoes
- 2 Tbsp. extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 4 sprigs oregano, leaves picked from stems
- Coarse salt and freshly ground pepper
- 1 Tbsp. balsamic vinegar
- 1/2 cup black olives, pitted and cut into small pieces
Mediterranean Shrimp Couscous
By bakers_delight85
In a large skillet, saute the shrimp, shallot and garlic and 1 Tbsp
- 1-1/2 lbs. uncooked medium shrimp, peeled and deveined
- 1 Tbsp. chopped shallot
- 2 garlic cloves, minced
- 3 Tbsp. olive oil, divided
- 1 cup chopped zucchini
- 1/2 cup white wine or reduced-sodium chicken broth
- 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 2 Tbsp. capers, drained
- 3 cups fresh baby spinach
- 1-1/2 cups reduced-sodium chicken broth
- 1-1/2 cups uncooked couscous
- 2 Tbsp. lemon juice
- 2 Tbsp. balsamic vinegar
- 1/2 cup crumbled feta cheese, divided
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. pepper
White Beans, Spinach and Tomatoes over Parmesan Toasts
By bakers_delight85
You can even make the spinach and bean mixture in advance; store it covered in the refrigerator for up to 2 days, t...
- 4 thick slices country-style whole-wheat bread
- 1/4 cup freshly grated Parmesan cheese
- 2 Tbsp. extra-virgin olive oil
- 4 cloves garlic, chopped
- 4 medium plum tomatoes, chopped
- 1 15-ounce can white beans, rinsed
- 1 10-ounce bag baby spinach
- 1/2 tsp. freshly ground pepper
- 1/4 tsp. salt
- 1/2 cup vegetable broth
- 1/4 cup sliced fresh basil or 2 Tbsp. prepared pesto
Mozzarella Vegetable Strata
By bakers_delight85
In a small skillet, saute the zucchini, mushrooms and onion in oil until tender; drain
- 1/2 cup sliced zucchini
- 1/3 cup sliced fresh mushrooms
- 1/3 cup chopped onion
- 2 tsp. vegetable oil
- 1 Tbsp. minced fresh parsley or 1-1/2 tsp. dried parsley flakes
- 3/4 tsp. minced fresh basil or 1/4 tsp. dried basil
- 2-3/4 cups cubed bread
- 1/2 cup shredded mozzarella cheese
- 2 eggs
- 1/2 cup milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 plum tomato, seeded and chopped
Mediterranean Fish Fillets
By bakers_delight85
Preheat oven to 450 degrees F
- 2 tsp. extra-virgin olive oil
- 1 large onion, thinly sliced
- 1/4 cup dry white wine
- 2 cloves garlic, finely chopped
- 1 14 1/2-ounce can diced tomatoes
- 8 Kalamata olives, pitted and chopped
- 1/4 tsp. dried oregano
- 1/4 tsp. freshly grated orange zest
- Salt & freshly ground pepper to taste
- 1 pound thick-cut, firm-fleshed fish fillets, such as halibut, mahi-mahi or monkfish
Chocolate Peanut Butter Cupcakes
By bakers_delight85
Preheat oven to 350 degrees F
- 2 1/4 cups organic all-purpose flour
- 2 cups organic cane sugar
- 1 cup organic unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon organic vanilla extract
- 2/3 cup organic canola oil
- 2 teaspoons organic white vinegar
- 2 cups cold water
Zucchini Red Pepper Lasagna
By bakers_delight85
In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, eggs and pesto; set aside
- 1 carton (15 ounces) ricotta cheese
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
- 2 eggs
- 3 Tbsp. prepared pesto
- 2 cups sliced zucchini
- 2 cups sliced baby portobello mushrooms
- 2 Tbsp. canola oil
- 2 jars (one 26 ounces, one 14 ounces) meatless spaghetti sauce
- 9 no-cook lasagna noodles
- 1 jar (12 ounces) roasted sweet red peppers, drained
Sausages with Red Onion Gravy
By bakers_delight85
Heat oil in a large skillet over medium-high until hot but not smoking
- 1 Tbsp. extra-virgin olive oil
- 8 sweet Italian sausages (2 pounds total)
- 1 pound red onions, cut into 1/2-inch thick slices (2-1/2 cups)
- 1 Tbsp. all-purpose flour
- 1-1/4 cups chicken stock, homemade or low-sodium store bought
- 2 Tbsp. red wine vinegar
- Coarse salt and freshly ground pepper
Chicken Tortilla Soup
By bakers_delight85
Preheat oven to 350 degrees F
- 4 soft corn tortillas, cut into 1-by-2-inch strips
- 1 Tbsp. extra-virgin olive oil
- 1 pound boneless, skinless chicken breast, trimmed of fat and diced
- 3 cups frozen bell pepper and onion mix (about 10 ounces)
- 1 Tbsp. ground cumin
- 2 14-ounce cans reduced-sodium chicken broth
- 1 15-ounce can diced tomatoes, preferably with green chiles
- 1/4 tsp. freshly ground pepper
- 2 Tbsp. lime juice
- 1/2 cup chopped fresh cilantro
- 3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese