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Recipes
Crispy Chicken Wontons
By dashy_65
In bowl, combine chicken, carrot and water chestnuts
- 3 c. finely chopped cooked chicken
- 1/2 c. shredded carrot
- 1/4 c. finely chopped water chestnuts
- 2 t. cornstarch
- 1 T. water
- 1 T. soy sauce
- 1/2 to 1 T. ground ginger
- 1 package (16 oz) wonton wrappers
- 2 T. butter or margarine, melted
- 1 T. vegetable oil
- Plum or sweet and sour sauce
Chunky Red Dal Soup
By dashy_65
Heat oil in a large saucepan over medium heat
- 1 1/2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 1/2 teaspoons minced peeled fresh ginger
- 3/4 teaspoon Spanish smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon freshly ground black pepper
- 3 cups water
- 1 cup dried red lentils, rinsed and drained
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon fresh lemon juice
- 1 teaspoon harissa or chili paste
- Chopped fresh cilantro (optional)
Broccoli Tabbouleh
By dashy_65
Combine boiling water and bulgur in medium bowl; stir well
- 1 c boiling water
- 3/4 c uncooked bulgur or cracked wheat
- 2 c coarsely chopped broccoli
- 1 c shredded carrot
- 1 c quartered cherry tomatoes
- 1/2 c parsley, finely chopped
- 3 T thinly sliced green onions
- 1/4 c lemon juice
- 1 1/2 T olive oil
- 1/4 t salt
- 1/4 t pepper
- 1 small garlic clove, crushed
Roasted Pepper Pesto Cheesecake
By dashy_65
Preheat oven to 325°. Coat 2 (7-inch) springform pans with cooking spray; sprinkle breadcrumbs evenly over the ...
- Cooking spray
- 2 tablespoons dry breadcrumbs
- 1 (15-ounce) carton fat-free ricotta cheese
- 1 (8-ounce) block light cream cheese, softened
- 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese
- 1/8 teaspoon salt
- Dash of ground red pepper
- 1 egg
- 1 1/4 cups Roasted Pepper Pesto, divided
- 1 teaspoon all-purpose flour
- 1 (8-ounce) carton fat-free sour cream
- 24 (3/4-ounce) slices diagonally cut French bread baguette
- 24 roasted red bell pepper strips (optional)
Au Gratin Potato Soup
By dashy_65
In large sauce pan or dutch oven, combine broth, water, leeks and potatoes; mix well
- 1 (14 1/2 oz) ready to serve vegetable broth
- 2 c. water
- 3 leeks, cut into thin slices (white part only)
- 3 medium baking potatoes, finely chopped (3 cups)
- 1 1/2 c. skim milk
- 2 T. cornstarch
- 1/2 t. celery seed
- dash red pepper
- 4 oz (1 cup) shredded reduced fat cheddar cheese
Pasta and Kidney Bean Soup
By dashy_65
Spray 3-quart nonstick saucepan with nonstick cooking spray
- 1/2 c Chopped red onion
- 1 can (14 1/2 oz) Whole tomatoes, undrained
- 4 c Chicken or vegetable broth
- 1 c Rosamarina (orzo) pasta; uncooked
- 1 tb Fresh oregano; chopped or
- 1/2 ts Dried oregano
- 1/8 ts Crushed red pepper
- 1 Garlic clove; crushed
- 1 can (15 to 16 oz) Red kidney beans; rinsed
- 2 tb Parmesan cheese
- Fresh parsley; chopped
Honey-Orange Yogurt Dressing
By dashy_65
Combine all ingredients in a bowl; stir well
- 1 C. plain low-fat yogurt
- 2 T. honey
- 2 T. frozen orange juice concentrate, undiluted
- 1/2 t. grated orange rind
- 1/2 t. lemon juice
- 1/2 t. vanilla extract
Cuban Black Bean Patties with Pineapple Rice
By dashy_65
To prepare rice, cook rice according to package directions, omitting salt and fat
- Rice:
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 2 teaspoons butter
- 1 cup diced fresh pineapple
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- Patties:
- 2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided
- 1/2 teaspoon bottled minced garlic
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1 large egg white
- 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
- 1/4 cup chopped red onion
- 1/4 cup cornmeal
- Cooking spray
- 1/4 cup reduced-fat sour cream
Barley Risotto with Summer Vegetables
By dashy_65
Combine 6 cups water and salt in a medium saucepan; bring to a simmer (do not boil)
- 6 cups water
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil, divided
- 1 cup finely chopped yellow squash
- 1 cup finely chopped orange bell pepper
- 1 cup (1/2-inch) cut green beans
- 1/2 cup minced shallots
- 2 garlic cloves, minced
- 1 1/4 cups uncooked pearl barley
- 1/2 cup dry white wine
- 2 cups chopped seeded peeled tomato (about 2 medium)
- 1/4 cup chopped fresh basil
- 1/2 cup (2 ounces) crumbled goat cheese
Lentil Soup with Balsamic-Roasted Winter Vegetables
By dashy_65
Preheat oven to 375°. Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bo...
- 1 2/3 cups cubed peeled sweet potato, (about 8 ounces)
- 1 2/3 cups cubed peeled parsnip (about 8 ounces)
- 1 2/3 cups cubed peeled carrot (about 8 ounces)
- 3 tablespoons balsamic vinegar, divided
- 2 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 1 cup (4 ounces) chopped pancetta
- 1 cup chopped shallots (about 6 large)
- 1 cup chopped red onion (about 1 medium)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- 1/4 cup dry white wine
- 1 1/4 cups dried lentils
- 6 cups fat-free, less-sodium chicken broth, divided
- 8 cups Swiss chard, trimmed and chopped (about 9 ounces)