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Recipes
Garden Casserole
By dashy_65
Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt
- 2 pounds eggplant, peeled
- 2 teaspoons salt, divided
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 medium zucchini, sliced 1/2 inch thick
- 5 medium tomatoes, peeled and chopped
- 2 celery ribs, sliced
- 1/4 cup minced fresh parsley or 1 T. dried
- 1/4 cup minced fresh basil or 1 tablespoon dried basil
- 1/2 teaspoon pepper
- 1/3 cup grated Romano cheese
- 1/2 cup seasoned bread crumbs
- 1 tablespoons butter, melted
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
Berry Chocolate Tart
By dashy_65
Spray bottom of 13X9 dish
- 1 (18 oz) pkg. refrigerated reduced-fat chocolate chip cookie dough
- 1 1/4 c. Greek vanilla low-fat yogurt
- 1/2 c. tub light cream cheese, softened
- 1 T. powdered sugar
- 1/2 c. seedless raspberry jam
- 1 c. blueberries
- 1 c. raspberries
- 1/3 c. semisweet chocolate chips
Curried Lentils
By dashy_65
Spray saucepan with Pam; place over medium-high heat until hot
- 1/2 C. chopped onion
- 2 garlic cloves, minced
- 2 t. curry powder
- 1 C. diced carrot
- 1/2 C. dried lentils
- 1/3 C. long-grain rice, uncooked
- 1/8 t. salt
- 2 1/2 C. low-sodium chicken broth
- 1/4 C. golden raisins
- 1/4 C. commercial mango chutney
Southwest Pinto Bean Burgers with Chipotle Mayonnaise
By dashy_65
To prepare burgers, combine the first 10 ingredients in a large bowl
- CHIPOTLE MAYONNAISE:
- 1/2 cup diced onion
- 1/2 cup dry breadcrumbs
- 1/4 cup chopped cilantro
- 2 tablespoons minced seeded jalapeño pepper
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 large egg
- 1 (15-ounce) can pinto beans, drained
- 1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
- 1/4 cup low-fat mayonnaise
- 1 teaspoon canned minced chipotle chile in adobo sauce
Tropical Meringue Tarts
By dashy_65
Place egg whites in a large bowl; let stand at room temperature for 30 minutes
- filling:
- 4 egg whites
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 cup sugar
- 1-1/4 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 cup reduced-fat whipped topping
- 1 cup cubed fresh pineapple
- 2 medium kiwifruit, peeled and sliced
- 2 T. flaked coconut, toasted
Cracked Pepper Cheddar Muffins
By dashy_65
In a large bowl, combine the flour, sugar, baking powder and pepper
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1/2 teaspoon coarsely ground pepper
- 1 egg
- 1-1/4 cups milk
- 2 tablespoons vegetable oil
- 1 cup (4 ounces) shredded cheddar cheese
Rice Pilaf
By dashy_65
In a large saucepan, cook and stir noodles in oil and butter until lightly browned
- 1/2 cup uncooked fine egg noodles, broken
- 2 teaspoons canola oil
- 1 tablespoon butter
- 1 cup uncooked long grain rice
- 3 garlic cloves, minced
- 2 cups water
- 2 teaspoons sodium-free chicken bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup minced fresh parsley
Dilly Mashed Potatoes Recipe
By dashy_65
In this recipe, dill adds a little spark to ordinary mashed potatoes
- 6 medium potatoes, peeled and cubed
- 1/2 cup milk
- 1 cup (8 ounces) sour cream
- 2 tablespoons minced fresh dill or 2 teaspoons dill weed
- 1 tablespoon dried minced onion
- 3/4 teaspoon seasoned salt
Broccoli tomato Salad
By dashy_65
Place broccoli and water in a 2-qt
- 5 cups broccoli florets
- 1 tablespoon water
- 1 pint cherry tomatoes, cut in half
- 2 tablespoons chopped green onion
- 1/4 cup fat-free mayonnaise
- 1/4 cup reduced-fat sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Black Bean Minestrone
By dashy_65
Cook pasta according to package directions
- 1/2 cup small uncooked pasta shells
- 2 cans black beans
- 1/2 cup chopped onion
- 3 cans (14-1/2 ounces each) beef broth
- 1 package (16 ounces) frozen mixed vegetables
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 3 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon pepper