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Recipes
Baked Veggie Chips
By forgetid
Peel vegetables and cut into 1/8-inch slices
- 1/2 pound fresh beets (about 2 medium)
- 1 medium potato
- 1 medium sweet potato
- 1 medium parsnip
- 2 tablespoons canola oil
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Dash pepper
Sweet and Sour Meatballs
By forgetid
Whisk together the chili sauce, lemon juice and grape jelly
- 1 (12 fluid ounce) can or bottle chili sauce
- 2 tsp. lemon juice
- 9 ounces grape jelly
- 1 pound lean ground beef
- 1 egg, beaten
- 1 tsp. onion powder
- salt to taste
Ricotta, Arugala and Fried Egg Sandwich
By forgetid
1. Preheat broiler. 2. Coat both sides of bread with cooking spray
- 4 (2-ounce) slices whole-wheat country bread
- Cooking spray
- 2 cups arugula
- 1 tablespoon extra-virgin olive oil, divided
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 large eggs
- 3/4 cup part-skim ricotta cheese
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon chopped fresh thyme
Sliced Negamaki Wraps
By forgetid
Place all on flour tortilla and roll
- 4 ounces cream cheese
- 2 Tbsp horseradish mayo
- 2 eight inch tortillas
- 8 ounces sliced roast beef
- seedless cucumber, cut into matchsticks
Spaghetti with Creamy Braised Garlic and Leeks
By forgetid
Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
- 10 medium cloves garlic, halved
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup lower-salt chicken broth
- 12 oz. dried spaghetti
- 1/2 cup heavy cream
- 1/2 oz. grated Pecorino Romano (1/3 cup)
- 1/4 cup chopped fresh flat-leaf parsley
Mushroom Stuffed Chicken
By forgetid
Preparation 1. Preheat oven to 350°
- 2 (1-ounce) slices white bread, torn
- Cooking spray
- 1/4 cup chopped green onions
- 8 ounces presliced mushrooms
- 1/2 teaspoon dried thyme
- 1 garlic clove, minced
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 tablespoon olive oil
Tenderloin Rumaki with Bourbon Sauce
By forgetid
Preheat oven to 400. Whisk together bourbon, brown sugar and vinegar in a bowl; set aside
- 2/3 cup bourbon
- 1/2 cup packed brown sugar
- 2 T. red wine vinegar
- 1 lb. beef tenderloin, trimmed, cut into 1 1/2 inch chunks, seasoned with kosher salt and black pepper
- 10 strips bacon, halved crosswise
- 20 pieces of scallion, 3 inches long each
- 1/2 cup canned sliced water chestnuts, drained
Chicken ala King
By forgetid
Cook butter, mushrooms, peppers, and onions, for 5 minutes in medium saucepan
- 2 cans chunk chicken breast, drained
- 1 8 ounce can sliced mushrooms, drained (save 1/4 cup juice)
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1/2 cup butter
- 1/2 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 cups half and half
- 1 3/4 cups chicken broth
Light Chicken Cordon Bleu
By forgetid
Flatten chicken to 1/4-in
- SAUCE:
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon pepper
- 8 slices deli ham (1 ounce each)
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 2/3 cup fat-free milk
- 1 cup crushed cornflakes
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1/2 cup fat-free sour cream
- 1 teaspoon lemon juice
Roasted Fingerling Potatoes and Baby Artichokes
By forgetid
Preparation 1. Preheat oven to 425°
- 6 cups water
- 2 tablespoons fresh lemon juice
- 2 pounds baby artichokes
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds small red fingerling potatoes, halved lengthwise
- Cooking spray
- 1 tablespoon butter
- 2 teaspoons chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper