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Recipes
White Bean and Collard Greens Soup
By dashy_65
Heat oil in a Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 1/2 cup pinot grigio or other light white wine
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 cups finely shredded collard greens (about 6 ounces)
- 2 teaspoons minced fresh thyme
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (15.5-ounce) can Great Northern beans, rinsed and drained
Broccoli Cheddar Soup
By dashy_65
In a saucepan, bring 1 in
- 1 medium bunch broccoli, coarsely chopped (4 cups)
- 5 teaspoons cornstarch
- 1-1/2 cups fat-free milk
- 1 cup chicken broth
- 1 tablespoon butter
- 1 tablespoon sherry, optional
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- Dash paprika
Mini Frittatas
By dashy_65
In a nonstick skillet, cook sausage over medium heat until no longer pink
- 1/4 pound turkey Italian sausage links, casings removed
- 1-1/2 cups frozen shredded hash brown potatoes, thawed
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 teaspoon canola oil
- 1/3 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs
- 2 egg whites
- 1 cup buttermilk
- 2 tablespoons all-purpose flour
- 1/4 cup shredded Parmesan cheese
- 3/4 cup salsa
Oven-Roasted Potato Wedges
By dashy_65
Cut potatoes lengthwise into wedges; place in a greased 13-in
- 4 unpeeled baking potatoes (2 pounds)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
Southwestern Chicken Pasta Salad
By dashy_65
Barbara Seelig Brown, Cooking Light AUGUST 2005
- 1/2 pound uncooked penne rigate
- 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
- 1 cup fresh corn kernels or frozen
- 3/4 cup (3 ounces) shredded sharp cheddar cheese, optional
- 1/2 cup sliced green onions
- 1/2 cup diced red bell pepper
- 1/2 cup chopped plum tomato (about 2 tomatoes)
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon extravirgin olive oil
- 1 tablespoon chopped canned chipotle chiles in adobo sauce
- 1/2 teaspoon salt
Black Bean Bow Tie Salad
By dashy_65
Cook pasta according to package directions
- 8 ounces uncooked bow tie pasta
- 2/3 cup reduced-sodium chicken broth or vegetable broth
- 3 garlic cloves, sliced
- 1 can (15 ounces) black beans, rinsed and drained, divided
- 1/2 cup fresh cilantro
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1-1/2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1 medium zucchini, cut in half lengthwise and sliced
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1/3 cup chopped red onion
Charred Summer Vegetables
By dashy_65
Heat a 12-inch cast-iron skillet over high heat
- Cooking spray
- 2 1/2 cups fresh corn kernels (about 5 ears)
- 2 cups chopped green beans (about 8 ounces)
- 1 cup chopped zucchini (about 4 ounces)
- 1 cup chopped red bell pepper
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 4 teaspoons extravirgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper
Vegetarian Chili with Avocado Salsa
By dashy_65
Patsy Jamieson, Cooking Light MARCH 2002
- 2 teaspoons canola oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
- 1 (4.5-ounce) can chopped green chiles
- Avocado Salsa
- 1/2 c. finely chopped avocado
- 1/3 c. chopped seeded tomato
- 2 T. finely chopped onion
- 1 T. chopped jalapeno pepper
- 1 T. chopped fresh cilantro
- 1 T. fresh lime juice
- 1/8 t. salt
- 2/3 cup uncooked quick-cooking barley
- 1/4 cup water
- 1 (15-ounce) can black beans, drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1 (14 1/2-ounce) can vegetable broth
- 3 tablespoons chopped fresh cilantro
- 6 tablespoons reduced-fat sour cream
- 6 lime wedges
- 18 baked tortilla chips
- Avocado Salsa
Broccoli Rice Casserole
By dashy_65
In a large skillet, saute the onion, celery and broccoli in butter for 3-5 minutes or until crisp-tender
- 1 small onion, chopped
- 1/2 cup chopped celery
- 3 cups frozen chopped broccoli, thawed
- 1 tablespoon butter
- 1 jar (8 ounces) process cheese sauce
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (5 ounces) evaporated milk
- 3 cups cooked rice
Zesty Salmon Burgers
By dashy_65
In a large bowl, combine the first nine ingredients
- 1 can (14-3/4 ounces) salmon, drained, skin and bones removed
- 2 eggs
- 1/2 cup dry bread crumbs
- 1/4 cup finely chopped onion
- 1/4 cup mayonnaise
- 1 to 2 tablespoons prepared horseradish
- 1 tablespoon pimientos
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
- 4 kaiser rolls, split
- Lettuce leaves