Dashy_65's profile page
Recipes
Tomato Phyllo Pie
By dashy_65
1. Lightly grease a large baking sheet
- 1/4 cup butter, melted
- 2 garlic cloves, crushed
- 8 phyllo sheets
- 1 cup shredded mozzarella
- 3 medium red and orange tomatoes, sliced
- 4 ounces crumbled feta cheese
- 1/3 cup chopped fresh basil
Garden Chowder
By dashy_65
In a Dutch oven, saute green pepper and onion in butter until tender
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1/4 cup butter
- 1 cup each diced potato, celery, cauliflower, carrot and broccoli
- 3 cups water
- 3 chicken bouillon cubes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 tablespoon minced fresh parsley
- 3 cups (12 ounces) shredded cheddar cheese
Peanutty Noodles
By dashy_65
Marge Perry, Cooking Light MAY 2000
- 2 carrots, peeled
- 1 tablespoon vegetable oil, divided
- 2 teaspoons grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup natural-style peanut butter (such as Smucker's)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice or white wine vinegar
- 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1/4 teaspoon salt
- Cooking spray
- 2 cups red bell pepper strips
- 1 pound snow peas, trimmed
- 8 cups hot cooked linguine (about 1 pound uncooked pasta)
- 1/2 cup chopped fresh cilantro
Pasta Bean Soup
By dashy_65
In several stockpots, saute onions in oil until tender
- 6 large onions, chopped
- 2/3 cup olive oil
- 18 garlic cloves, minced
- 12 cans (16 ounces each) kidney beans, rinsed and drained
- 4 cans (28 ounces each) Italian crushed tomatoes
- 3 cartons (32 ounces each) chicken broth
- 1/4 to 1/3 cup dried oregano
- 4 tablespoons salt
- 1 to 2 teaspoons pepper
- 3 packages (1 pound each) spaghetti, cut into fourths
- Grated Parmesan cheese, optional
Turkey Alfredo Pizza
By dashy_65
Lia Huber, Cooking Light DECEMBER 2007
- 1 cup shredded cooked turkey breast
- 1 cup frozen chopped collard greens or spinach, thawed, drained, and squeezed dry
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove, halved
- 1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
- 1/2 cup light Alfredo sauce (such as Contadina)
- 3/4 cup (3 ounces) shredded fontina cheese
- 1/2 teaspoon crushed red pepper
Mashed Potatoes and Turnips
By dashy_65
Push cloves into onion. Place onion, potato, and turnips in a large saucepan; cover with water
- 2 cloves
- 1/2 onion, peeled
- 1 pound peeled baking potato, cut into 1-inch pieces
- 1 pound peeled turnips, cut into 1-inch pieces
- 1/4 cup (1 ounce) finely grated Parmesan cheese
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Thyme-Garlic Roasted Asparagus
By dashy_65
Preheat oven to 400°. Spread garlic in an 11 x 7-inch baking dish coated with cooking spray
- 3 garlic cloves, minced
- Cooking spray
- 1 pound asparagus, trimmed
- 1 teaspoon olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
White Turkey Chili
By dashy_65
Melt the margarine in a large Dutch oven over medium-high heat
- 1 tablespoon stick margarine or butter
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1 tablespoon minced seeded jalapeño pepper
- 1 garlic clove, minced
- 3 cups chopped cooked turkey (about 15 ounces)
- 2 (19-ounce) cans cannellini beans or other white beans, drained and divided
- 2 (16-ounce) cans fat-free, less-sodium chicken broth
- 1 (4.5-ounce) can chopped green chiles
- 1 cup frozen whole-kernel corn
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup 1% low-fat milk
- 1/2 cup chopped fresh cilantro
Ginger Snaps
By dashy_65
Cream together shortening, molasses, sugar and egg
- 3/4 c. Butter
- 1/4 c. molasses
- 1 c. sugar
- 1 egg
- 2 c. flour
- 1/4 t. salt
- 2 t. baking soda
- 1 t. cinnamon
- 1 t. cloves
- 1 t. ginger
Breakfast Tortilla Strata
By dashy_65
Cooking Light MARCH 2001
- 1 cup bottled salsa
- 1 can canned black beans, rinsed and drained
- 10 (6-inch) corn tortillas, cut into 1-inch strips
- Cooking spray
- 1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided
- 1 cup low-fat sour cream
- 1 cup fat-free milk
- 1/2 teaspoon salt
- 2 large eggs
- 2 large egg whites
- 1/4 cup thinly sliced green onions