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Recipes
Roasted Vegetable Pizza
By dashy_65
Unroll dough onto a large baking sheet sprayed with Pam; fold under edges to form an 11" circle
- 1 (10 oz) can refrigerated pizza crust dough
- 1 t. dried thyme leaves
- 2 T. balsamic vinegar
- 1 t. olive oil
- 1/4 t. salt
- 4 small red potatoes, each cut ino 8 wedges
- 4 garlic cloves, thinly sliced
- 1 small yellow squash, cut into 1/4" slices
- 1 small red bell pepper, cut into 2" pieces
- 1 small sweet onion, cut into 12 wedges
- 1 1/4 C. (5 oz) shredded sharp provolone cheese
African Chicken-Peanut Soup
By dashy_65
Place a large Dutch oven coated with cooking spray over medium-high heat until hot
- Cooking spray
- 1 1/2 cups cubed peeled sweet potato
- 1/2 cup chopped onion
- 1/2 cup diced red bell pepper
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 2 cups chopped cooked chicken breast (about 8 ounces)
- 1 cup bottled salsa
- 1/2 teaspoon ground cumin
- 2 (16-ounce) cans fat-free, less-sodium chicken broth
- 2 (15-ounce) cans Healthy Choice Chicken With Rice Soup or any less-sodium chicken-and-rice soup, undiluted
- 1 (15-ounce) can black beans, drained
- 1/3 cup creamy peanut butter
Honey-Mustard Root Salad
By dashy_65
In a large nonstick skillet, saute leek in 2 teaspoons oil for 4 minutes
- 1 large leek (white portion only), cut into thin strips
- 2 teaspoons plus 2 tablespoons olive oil, divided
- 2-1/2 cups shredded parsnips (about 5 medium)
- 2-1/2 cups shredded carrot (about 5 medium)
- 1 medium sweet red pepper, julienned
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
Oven-Puffed Pancake
By dashy_65
Preheat oven to 425°. Lightly spoon flour into a dry measuring cup; level with a knife
- 1/2 cup all-purpose flour
- 1/2 cup fat-free milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1 tablespoon butter
- Powdered sugar (optional)
Broccoli and Cheese Soup
By dashy_65
Heat a large nonstick saucepan coated with cooking spray over medium-high heat
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 1 (16-ounce) package broccoli florets
- 2 1/2 cups 2% reduced-fat milk
- 1/3 cup all-purpose flour
- 1/4 teaspoon black pepper
- 8 ounces light processed cheese, cubed (such as Velveeta Light)
Lentil-Barley Ham Soup
By dashy_65
In a large saucepan, saute the onion, celery and garlic in butter until tender
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 garlic clove, minced
- 1 tablespoon butter
- 4 cups reduced-sodium chicken broth
- 1/2 cup dried lentils, rinsed
- 1/2 teaspoon each dried basil, oregano and rosemary, crushed
- 1/4 teaspoon pepper
- 1-1/2 cups cubed fully cooked lean ham
- 3/4 cup sliced fresh carrots
- 1/2 cup quick-cooking barley
- 1 can (14-1/2 ounces) diced tomatoes, undrained
Apple Strudel
By dashy_65
Preheat oven to 375°. Combine , apples, sugar, raisins, flour and cinnamon in a medium bowl; toss to combine
- 2 T. flour
- 3 tablespoons butter, divided
- 5 cups finely chopped peeled McIntosh apples (about 1 1/4 pounds)
- 1 cup sugar
- 1/2 cup golden raisins
- 1 teaspoon ground cinnamon
- 8 sheets frozen phyllo dough, thawed
Avocado Mandarin Tossed Salad
By dashy_65
In a large bowl, combine the oranges, onions, pecans and pepper; cover and refrigerate for 30 minutes
- 1 can (11 ounces) mandarin oranges, drained
- 1/2 cup thinly sliced green onions
- 1/3 cup coarsely chopped pecans, toasted
- 1/8 teaspoon pepper
- 4 cups torn salad greens
- 1 medium ripe avocado, peeled and sliced
- 1/4 cup prepared Italian salad dressing
Old-Fashioned Applesauce Cake
By dashy_65
weight watchers
- 1 1/2 cup. all-purpose flour
- 1/2 cup whole wheat flour
- 2 Tbs. unsweetened cocoa
- 2 tsp. baking powder
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup low-fat buttermilk
- 1/2 cup unsweetened applesauce
- 3/4 cup packed light brown sugar
- 1/4 cup canola oil
- 1 large egg
- 1/4 cup chopped walnuts
Cumin Curried Hummus
By dashy_65
Heat oil in a small skillet over medium heat
- 1 tablespoon olive oil
- 3 - 6 garlic cloves, chopped
- 1 tablespoon curry powder
- 1/2 teaspoon cumin seeds
- 1/2 cup water
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained