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Recipes
Lentil Pepperoni Stew
By dashy_65
In a Dutch oven, combine the water, lentils, onion, pepperoni, tomato paste and seasonings; bring to a boil
- 6 cups water
- 1-1/2 cups lentils, rinsed
- 1 medium onion, chopped
- 1/4 pound sliced turkey pepperoni, quartered
- 1 can (6 ounces) tomato paste
- 1-1/2 teaspoons salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon rubbed sage
- 1/8 teaspoon cayenne pepper
- 2 medium tomatoes, chopped
- 1 celery rib with leaves, chopped
- 1 medium carrot, chopped
Taco Twist Soup
By dashy_65
In a large saucepan, saute onion and garlic in oil until tender
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 3 cups vegetable broth or reduced-sodium beef broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes
- 1-1/2 cups picante sauce
- 1 cup uncooked spiral pasta
- 1 small green pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 cup shredded reduced-fat cheddar cheese
- 3 tablespoons reduced-fat sour cream
Tilapia Piccata
By dashy_65
David Bonom, Cooking Light MARCH 2007
- 8 ounces uncooked orzo (about 1 1/2 cups)
- 3/4 cup grape tomatoes, halved
- 1/2 teaspoon salt, divided
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon black pepper, divided
- 3 tablespoons all-purpose flour
- 4 (6-ounce) tilapia fillets
- 3 tablespoons butter, divided
- 1/4 cup white wine
- 3 tablespoons fresh lemon juice
- 1 tablespoon drained capers
Spicy Green Bean Saute
By dashy_65
In a bowl, combine the cornstarch, broth, teriyaki sauce and pepper until smooth; set aside
- 2 teaspoons cornstarch
- 3/4 cup reduced-sodium chicken broth or vegetable broth
- 1/4 cup reduced-sodium teriyaki sauce
- 1/8 teaspoon cayenne pepper
- 1 pound fresh green beans, cut into 2-inch pieces
- 1 medium onion, thinly sliced
- 1/2 cup chopped sweet red pepper
- 1 teaspoon garlic powder
- 2 teaspoons minced fresh gingerroot
- 1 tablespoon canola oil
Gingersnap Pumpkin Pie
By dashy_65
Preheat oven to 325°. Combine first 3 ingredients in a bowl; toss with a fork until moist
- 1 3/4 cups gingersnap crumbs (43 cookies, finely crushed)
- 2 1/2 tablespoons reduced-calorie stick margarine, melted
- 2 tablespoons granulated sugar
- Cooking spray
- 1 1/2 cups fresh or canned pumpkin puree
- 3/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large egg whites
- 1 large egg
- 1 (12-ounce) can evaporated skim milk
Warm Parsnip Salad
By dashy_65
Coat a large nonstick skillet with Pam and place over medium high heat
- 2 C. (2 inch) julienne-cut Parsnip (about 2 lbs.)
- 3/4 C. julienne-cut celery
- 3/4 C. julienne-cut red bell pepper
- 1/3 C. thinly sliced green onions
- 1/4 C. white wine vinegar
- 1 t. Dijon mustard
- 1/8 t. salt
- 1/8 t. pepper
- 1 large garlic clove, minced
- 6 leaf lettuce leaves
Summer-Squash Gratin with Gruyére
By dashy_65
Preheat oven to 375°. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven; cover...
- 1 3/4 pounds Yukon gold or red potato (about 9 potatoes)
- 1/3 cup all-purpose flour
- 1/2 cup fat-free, less-sodium chicken broth
- 1 1/2 cups 1% low-fat milk
- 1/4 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 garlic cloves, minced
- 1 cup (4 ounces) grated Gruye@Sre cheese
- Cooking spray
- 1 cup thinly sliced onion
- 2 tablespoons chopped fresh oregano
- 2 cups thinly sliced zucchini (about 1 pound)
- 2 cups thinly sliced yellow squash (about 1 pound)
- 1/3 cup Italian-seasoned breadcrumbs
- 2 teaspoons olive oil
Summer Fruit Soup
By dashy_65
In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water
- 1/2 cup sugar
- 3 tablespoons quick-cooking tapioca
- 2-1/2 cups water, divided
- 1 can (6 ounces) frozen orange juice concentrate
- 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
- 2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces
- 1 can (11 ounces) mandarin oranges, drained
- 2 medium ripe bananas, sliced
- 1 pint lime sherbet, optional
Red-Lentil Soup
By dashy_65
Combine 1 1/3 cups water, red lentils, sugar, turmeric, and broth in a medium saucepan; bring to a boil
- 2 1/3 cups water, divided
- 1 1/2 cups dried small red lentils
- 1 teaspoon sugar
- 1/4 teaspoon ground turmeric
- 1 (14 1/2-ounce) can vegetable broth
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1 1/2 cups minced onion
- 3 garlic cloves, minced
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- Cilantro sprigs (optional)
Vegetarian Harira
By dashy_65
Heat oil in a large saucepan over medium heat
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1 cup warm water
- Pinch of saffron threads
- 1/4 teaspoon salt, divided
- 1/8 teaspoon minced peeled fresh ginger
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon ground cinnamon
- 1 garlic clove, minced
- 1 cup organic mushroom broth (such as Pacific Natural Foods)
- 3/4 cup chopped seeded plum tomato
- 1/4 cup dried small red lentils
- 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
- 1 1/2 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons chopped fresh parsley