Dashy_65's profile page
Recipes
Spicy Roasted Potato Wedges
By dashy_65
Preheat oven to 450°. Combine first 6 ingredients in a large bowl; toss well
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon crushed red pepper
- 4 red potatoes, each cut into 8 wedges (about 2 pounds)
- Cooking spray
- 2 tablespoons grated fresh Parmesan cheese
Peppered Cilantro Rice
By dashy_65
In a large saucepan, saute the onion, peppers and garlic in oil until crisp-tender
- 1 small onion, finely chopped
- 1 small sweet yellow pepper, finely chopped
- 1 small sweet red pepper, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cups water
- 1 cup uncooked long grain rice
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh cilantro
Au Gratin Red Potatoes
By dashy_65
In a large saucepan, combine the potatoes, 2 cups milk, garlic and seasonings
- 2 pounds red potatoes, peeled and sliced
- 2 cups plus 2 tablespoons fat-free milk, divided
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons toasted wheat germ
- 1/2 teaspoon olive oil
Rice and Green Pea Side Dish
By dashy_65
Place all ingredients in a large saucepan
- 1 cup uncooked long grain rice
- 2 cups water
- 1 medium onion, chopped
- 2 cups frozen peas
- 1 medium carrot, shredded
- 1 teaspoon chicken bouillon granules
- 1 teaspoon salt-free herb seasoning
- Salt and pepper to taste
Tex-Mex Corn Chowder
By dashy_65
Combine everything in a medium saucepan
- 15 oz whole kernel corn (with liquid)
- 15 oz cream style corn
- 15 oz diced tomatoes with garlic and onion
- 15 oz black or red kidney beans, rinsed and drained
- 1/2 c. vegetable broth
Barley, Roasted Vegetables, and Feta Salad
By dashy_65
Preheat oven to 400°. To prepare salad, bring 4 cups water to a boil in a large saucepan
- Salad:
- 4 cups water
- 1 cup uncooked pearl barley
- 2 red bell peppers, cut into wedges
- 1 medium peeled eggplant, cut into 1/2-inch-thick slices
- Cooking spray
- 1 medium zucchini, halved lengthwise
- 1 medium yellow squash, halved lengthwise
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped fresh dill
- 1 teaspoon grated orange rind
- 2 garlic cloves, minced
- Dressing:
- 1/3 cup red wine vinegar
- 5 teaspoons extravirgin olive oil
- 1/2 teaspoon kosher salt
- 1/3 cup crumbled feta cheese
Southwestern Chicken Soup
By dashy_65
In a large saucepan, combine the first 12 ingredients
- 1 can (32 ounces) reduced-sodium chicken broth plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) crushed tomatoes, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 1 large onion, chopped
- 1/3 cup minced fresh cilantro
- 1 can (4 ounces) chopped green chilies
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 3 cups frozen corn, thawed
- Tortilla chips
- 1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend
Graham Strusel Cake
By dashy_65
Mix graham crackers through butter
- glaze:
- 2 C. graham cracker crumbs
- 3/4 C. chopped pecans
- 3/4 C. brown sugar, packed
- 1 1/2 t. cinnamon
- 3/4 C. melted butter
- 1 pkg. super moist yellow cake mix
- 1 C. water
- 1/2 C. oil
- 3 eggs
- 2 C. powdered sugar
- water to thin
Baked Garlic Sweet Potatoes
By dashy_65
In a large bowl, combine the oil, garlic, rosemary and salt; add sweet potatoes and toss to coat
- 1 tablespoon olive oil
- 4 garlic cloves
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1-1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks
- 1/4 cup reduced-sodium chicken broth or vegetable broth
Mixed Rice and Barley Bake
By dashy_65
Rinse wild rice with hot water; drain
- 1/3 cup uncooked wild rice
- 1/3 cup uncooked long grain brown rice
- 1/3 cup uncooked pearl barley
- 1 garlic clove, minced
- 1 teaspoon butter
- 1 large sweet onion, chopped
- 8 ounces fresh mushrooms, sliced
- 3 cups reduced-sodium beef broth or vegetable broth
- 2 teaspoons dried thyme
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh parsley