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Recipes
Ravioli Toss
By bakers_delight85
In a large bowl, combine the tomatoes, roasted peppers, olive oil, vinegar and garlic
- 4 plum tomatoes (about 3/4 pound), chopped (about 2 cups)
- 1 12-ounce jar roasted red peppers, drained, rinsed and chopped
- 2 Tbsp. olive oil
- 1-1/2 Tbsp. red wine vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 pound store-bought fresh or frozen cheese ravioli, preferably whole-wheat
- 5 cups arugula leaves, coarsely chopped (about 5 ounces)
Turkey Stew with Peppers and Mushrooms
By bakers_delight85
Method 1 Heat 2 tablespoons of the olive oil on high heat in a large sauté pan
- 4 Tbsp olive oil
- 1 large onion, sliced, abut 2 cups
- 2-4 bell peppers of various colors, sliced thinly
- 2 large cloves garlic, minced
- 1 teaspoon hot Hungarian paprika or few dashes cayenne pepper
- 1 Tbsp Hungarian sweet paprika
- 1 1/2 to 2 pounds skinless, boneless turkey thigh or breast, cut into large chunks
- 4 ounces mushrooms, sliced thinly
- 1 14-ounce can of plum tomatoes with juice
- 1 Tbsp Worcestershire sauce
- 1 Tbsp lemon juice
- 1 teaspoon fresh rosemary, minced
- Freshly ground black pepper to taste
- Salt
- 2 teaspoons cornstarch
- 3/4 cup plain (full fat is best, anything less will likely curdle*) yogurt
Stuffed French Toast Sundaes
By bakers_delight85
Preheat the oven to 375 degrees
- 1 whole egg
- 1 egg white
- 2 Tbsp. skim milk
- 1/2 tsp. ground cinnamon
- 1 tsp. honey
- 4 slices whole wheat bread, crusts removed
- 1/2 cup part-skim ricotta cheese
- 1/2 cup raspberries
- 1/2 cup blackberries
- 2 Tbsp. pure maple syrup
Pesto Shrimp Pasta Toss
By bakers_delight85
Cook the linguine according to the package directions, adding the shrimp during the last minute
- 9 ounces uncooked linguine
- 1 pound deveined peeled cooked medium shrimp
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 medium yellow summer squash, sliced
- 1 cup fresh baby carrots, halved lengthwise
- 1 Tbsp. butter, melted
- 1/2 tsp. lemon-pepper seasoning
- 1/4 tsp. salt
- 1/2 cup prepared pesto
- 1/2 cup shredded Parmesan cheese
- 1/2 cup chopped walnuts, toasted, optional
Stuffed Cabbage Casserole
By bakers_delight85
Instructions: Preheat oven to 350°F
- 2 tsp olive oil, divided
- 1 lb. 95% lean ground beef
- 1 large onion, chopped fine
- 1 tbsp finely minced garlic
- 1/2 tsp. dried thyme
- 1 tsp sweet Hungarian Paprika
- salt and fresh ground black pepper to taste
- 1 1/2 heads green cabbage, coarsely chopped
- 1 can (14.5 oz.) petite dice tomatoes with juice
- 1 can (15 oz.) tomato sauce
- 1/4 cup water
- 2 cups cooked brown rice
- 2 cups low-fat mozzarella cheese (Sargento)
Tortellini Soup
By bakers_delight85
Heat the oil in a pot over medium heat
- 1 Tbsp. extra virgin olive oil
- 2 garlic cloves, minced
- 3 (14.5 ounces) cans low-sodium vegetable or chicken broth
- 1 (9 ounce) package refrigerated cheese tortelllini
- 1 (10 ounce) pacakge frozen chopped spinach, thawed and squeezed dry
- 1 (14.5 ounces) can diced tomatoes with green chilies, undrained
- Sliced mushrooms (optional)
Spice Loaf
By bakers_delight85
Preheat the oven to 350 degrees
- Cooking Spray
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 5 Tbsp. cold butter, cut into pea-size pieces
- 2 egg whites
- 2/3 cup skim milk
Sauteed chicken with tomatoes, olives, and feta
By bakers_delight85
Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to 1/3 inch thickness
- 6 skinless boneless chicken breast halves
- 1/2 cup plus 2 Tbsp. olive oil
- 1/2 cup fresh lemon juice
- 8 tsp. chopped fresh oregano, divided
- 2 garlic cloves, pressed
- 30 pitted Kalamata olives, cut lengthwise into slivers
- 16 grape tomatoes, stemmed, quartered lengthwise
- 1/2 cup crumbled feta cheese
Ham & Shells Casserole
By bakers_delight85
Cook the pasta according to the package directions
- 1 package (16 ounces) medium pasta shells
- 3 large onions, halved and sliced
- 1 Tbsp. olive oil
- 1 package (9 ounces) fresh spinach, torn
- 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 1/4 tsp. pepper
- 3-1/2 cups fat-free milk
- 1 cup part-skim ricotta cheese
- 1 cup (4 ounces) crumbled goat cheese
- 2 cups cubed fully cooked ham
- 1/3 cup grated Parmesan cheese
Pasta with Pecorino Romano and black pepper
By bakers_delight85
Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta
- 6 ounces penne or bucatini
- 3 Tbsp. extra-virgin olive oil
- 1 cup (packed) fresh arugula, torn into pieces
- 1/3 cup (packed) freshly grated Pecorino Roamno cheese
- Freshly ground black pepper