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Healthy Quinoa and Ground Turkey Stuffed Peppers

Healthy Quinoa and Ground Turkey Stuffed Peppers

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Preheat oven to 350 degrees

  • 1 cup quinoa (or 1/2 cup quinoa and 1/2 cup bulgar wheat)
  • 2 cups chicken stock
  • 6 bell peppers (I use three green, three red)
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 1 (14 ounce) can diced tomatoes, drained
  • 1 (6 ounce) can tomato paste
  • 1 ⁄2 vidalia onion, chopped
  • 4 garlic cloves, chopped
  • 1 ⁄4 cup Worcestershire sauce
  • 1 ⁄2 cup shredded Italian cheese (I used parmesan and asiago blend)
  • salt
  • pepper
0/5 (0 Votes)

Monterey Chicken Pasta Bake

Monterey Chicken Pasta Bake

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HEAT oven to 350ºF. COOK pasta as directed on package, omitting salt

  • 3 cups rigatoni pasta, uncooked
  • 1/4 cup butter
  • 1 small onion, finely chopped
  • 1/4 cup flour
  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
  • 1 pkg. (7 oz.) KRAFT Shredded Monterey Jack Cheese, divided
  • 3 cups chopped cooked chicken
  • 6 slices OSCAR MAYER Bacon, cooked, crumbled
  • 2 Tbsp. KRAFT Grated Parmesan Cheese
  • 1/2 cup chopped tomatoes
  • 1 Tbsp. chopped fresh cilantro
4.5/5 (2 Votes)

Chocolate-Peanut Butter Slow-Cooker Cake

Chocolate-Peanut Butter Slow-Cooker Cake

By

Kraftrecipes

  • 1 pkg. (2-layer size) devil's food cake mix
  • 1 cup cold water
  • 2 eggs
  • 3/4 cup creamy peanut butter
  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
  • 1 cup boiling water
  • 1 cup thawed COOL WHIP Whipped Topping
  • 1/2 cup PLANTERS COCKTAIL Peanuts, chopped
4.3/5 (25 Votes)

Shrimp Spicy with Fettucine

Shrimp Spicy with Fettucine

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Cook pasta according to the pkg directions, omitting salt and fat

  • 8 oz uncooked fettucine
  • 1 Tbsp olive oil
  • 1/2 tsp crushed red pepper
  • 4 garlic cloves, minced
  • 1 lb lg shrimp, peeled & deveined
  • 2 cups chopped plum tomato (~ 5)
  • 2 Tbsp reduced-fat sour cream
  • 1 Tbsp tomato paste
  • 1 tsp dried basil
  • 1/2 tsp kosher salt
  • 1/4 cup freshly grated Parmesan cheese
0/5 (0 Votes)

Macaroni Grill's Shrimp Portofino

Macaroni Grill's Shrimp Portofino

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At Macaroni Grill, one of the classic dishes is the Shrimp Portofino

  • LEMON BUTTER SAUCE:
  • 24 jumbo shrimp, peeled & deveined, cut in half
  • 3 cups mushrooms, sliced
  • 1 1/2 tablespoons roasted pine nuts
  • 6 handfuls fresh spinach leaves
  • 6 cups cooked vermicelli pasta
  • 4 tablespoons butter
  • 2 tablespoons fresh garlic, minced
  • 1 tablespoon shallots, minced
  • 1 tablespoon fresh garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup lemon juice
  • 1/8 teaspoon white pepper
  • 2 sticks salted butter, cut in tablespoons
3.8/5 (224 Votes)

Romaine Salad with Lemon-Parmesan Dressing

Romaine Salad with Lemon-Parmesan Dressing

By

Cooking Light

  • 2 Tbsp grated fresh Parmesan cheese
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp Dijon mustard
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 1 garlic clove, halved
  • 18 cups torn romaine lettuce
  • 5 oil-packed sun-dried tomato halves, drained & chopped
0/5 (0 Votes)

Caramel Apple Coffee Cake

Caramel Apple Coffee Cake

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Southern Living Magazine September 2012 issue

  • Streusel Topping:
  • 2 tablespoons butter
  • 3 cups peeled and sliced Granny Smith apples (about 3 large)
  • Caramel Sauce
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped pecans
  • 1/2 cup butter, melted
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • (Stir together flour, pecans, melted butter, brown sugar, granulated sugar, cinnamon, and salt until blended. Let stand 30 minutes or until firm enough to crumble into small pieces.)
0/5 (0 Votes)

Roasted Tilapia with Tomatoes, Olives and Fingerling Potatoes

Roasted Tilapia with Tomatoes, Olives and Fingerling Potatoes

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From and tested by Susan Selasky for the Free Press Test Kitchen

  • 2 Tbsp olive oil, divided
  • 1 1/4 lbs small fingerling potatoes, cut diagonally into 1/2" pcs
  • 3 tsp chopped fresh thyme, divided
  • Kosher salt and freshly ground pepper
  • 2 c grape tomatoes
  • 1/3 c pitted kalamata olives
  • 2 Tbsp capers, rinsed and drained
  • 3 cloves garlic, peeled, smashed
  • 1/4 c white wine vinegar, divided
  • 4 tilapia fillets or other firm fish such as salmon, about 5-6 oz each
  • Sprigs of thyme for garnish
0/5 (0 Votes)

Greek Isles Pasta Salad

Greek Isles Pasta Salad

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Cook pasta according to package; drain

  • 3 cups farfalle, uncooked
  • 2 cups baby spinach leaves
  • 1 cup Kraft Natural Mediterranean Style Cheese crumbles
  • 1 cup cherry tomatoes, halves
  • 3/4 cup drained canned chickpeas, rinsed
  • 1/2 cup Kraft Greek Vinaigrette Dressing
  • 1/2 cup sliced ripe olives (optional)
0/5 (0 Votes)

Beef-and-Chicken Fajitas with Peppers and Onions

Beef-and-Chicken Fajitas with Peppers and Onions

By

Cooking Light Marinates 4 hours or overnight

  • Marinade:
  • 1/4 cup olive oil
  • 1 tsp grated lime rind
  • 2-1/2 Tbsp fresh lime juice
  • 2 Tbsp Worcestershire sauce
  • 1-1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp coarsely ground black pepper
  • 2 garlic cloves, minced
  • 1 (14.25oz) can low-salt beef broth
  • Fajitas:
  • 1 lb flank steak
  • 1 lb skinless, boneless chicken breast
  • 2 red bell peppers, each cut into 12 wedges
  • 2 green bell peppers, each cut into 12 wedges
  • 1 large Vidalia or other sweet onion, cut into 16 wedges
  • Cooking spray
  • 16 (6") fat-free flour tortillas
  • 1 cup bottled salsa
  • 1/4 cup low-fat sour cream
  • 1/2 cup chopped fresh cilantro
  • Fresh cilantro sprigs
4.5/5 (2 Votes)