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Recipes
Asian Chicken, Noodle, and Vegetable Salad
By dashy_65
Prepare noodles according to package directions
- 6 ounces uncooked rice noodles
- 2 cups cubed skinless, boneless rotisserie chicken breast
- 1/2 cup matchstick-cut carrots
- 1/2 cup chopped green bell pepper
- 1/3 cup chopped green onions (about 3)
- 1/2 cup canned sliced water chestnuts, drained
- 1/4 cup Thai sweet chili sauce (such as Mae Ploy)
- 2 tablespoons canola oil
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- 1/2 teaspoon grated peeled fresh ginger
- 2 tablespoons chopped unsalted, dry-roasted peanuts
Roasted Root Vegetables
By dashy_65
Place the potatoes,carrots, turnips and garlic in a greased 13-in
- 5 medium red potatoes, cubed
- 4 medium carrots, cut into 1/2-inch slices
- 2 small turnips, peeled and cubed
- 1 garlic clove, minced
- 2 to 4 tablespoons olive oil
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Hearty Minestrone with Barley, Sage, and Beans
By dashy_65
Heat olive oil in a Dutch oven over medium-high heat
- 1 teaspoon olive oil
- 2 cups finely chopped onion (about 1 medium)
- 1/2 cup finely chopped celery (about 1 stalk)
- 1/4 cup finely chopped carrot (about 1 medium)
- 1/4 cup thinly sliced green onions (about 4)
- 2 tablespoons finely chopped applewood-smoked bacon (about 1 ounce)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon chopped fresh thyme
- 2 garlic cloves, minced
- 1 1/4 cups finely chopped Savoy cabbage
- 2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (16-ounce) can cannellini beans, rinsed and drained
- 1 1/2 cups peeled Yukon gold potato (about 1 medium), cut into (1/2-inch) cubes
- 1/2 cup uncooked pearl barley
- 2 cups green beans, cut into 1-inch pieces
Chunky Chicken Noodle Soup
By dashy_65
Combine first 5 ingredients in a large dutch oven; bring to boil
- 4 c. water
- 8 (6 oz) skinned chicken breast halves
- 3/4 t. poultry seasoning
- 1/4 t. dried thyme
- 3 celery leaves
- 2 c. water
- 2 c. uncooked yolk-free egg noodles
- 1/2 c. sliced celery
- 1/2 c. sliced carrot
- 1/3 c. sliced green onions
- 2 T. minced fresh parsley
- 1 1/2 t. chicken-flavored bouillon granules
- 1/2 t. coarsely ground pepper
- 1 bay leaf
Spinach Calzone
By dashy_65
Preheat oven to 425°. Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blen...
- 3/4 cup 1% low-fat cottage cheese
- 1/2 cup low-fat sour cream
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 3 tablespoons grated fresh Parmesan cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 (10-ounce) can refrigerated pizza crust
- Cooking spray
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese
- 1 1/2 cups bottled fat-free Italian herb pasta sauce (such as Muir Glen)
Mexican Chicken Soup
By dashy_65
In a large nonstick skillet, saute chicken in oil until no longer pink
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 2 teaspoons canola oil
- 1/2 cup water
- 1 envelope reduced-sodium taco seasoning
- 1 can (32 ounces) V8 juice
- 1 jar (16 ounces) salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (10 ounces) frozen corn, thawed
- 6 tablespoons reduced-fat cheddar cheese
- 6 tablespoons reduced-fat sour cream
- 2 tablespoons minced fresh cilantro
Unstuffed Pepper Soup
By dashy_65
In a Dutch oven cook rice mix according to directions
- 1 red beans or black beans and rice mix
- 3 large green peppers, chopped
- 1 large onion, chopped
- water according to box
- 1 quart home canned tomatoes
- 1 cup fresh or frozen corn
- 1 can green chilies
Sweet Potato Bread with Flexseed and Honey
By dashy_65
Preheat oven to 350°. Place flaxseed in a clean coffee grinder or blender; process until coarsely ground
- 1/3 cup flaxseed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 3 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1 large egg
- 1 large egg white
- 1 cup mashed cooked sweet potato
Strawberry-Chocolate Meringue Torte
By dashy_65
Preheat oven to 250°. Cover a large baking sheet with parchment paper
- 4 large egg whites
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 2 cups sliced strawberries
- 1 teaspoon sugar
- 1/4 cup semisweet chocolate chips, divided
- 2 cups frozen reduced-calorie whipped topping, thawed and divided
Potato Spinach Pie
By dashy_65
In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt
- 3 cups coarsely shredded peeled potatoes
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/3 cup chopped onion
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded reduced-fat Swiss cheese
- 1/2 cup fat-free evaporated milk
- 2 eggs, lightly beaten
- 2 egg whites, lightly beaten
- 1/2 to 1 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg