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Recipes
Pasta Pizza
By dashy_65
Cook pasta according to pkg
- 8 oz. uncooked angel hair pasta
- 2 cups. sliced fresh mushrooms
- 1/2 cup. chopped green pepper
- 1/4 cup. chopped onion
- 4 tsp. olive or canola oil, divided
- 1 can ( 15 oz. ) pizza sauce
- 1/4 cup sliced ripe olives
- 1/2 cup. shredded part- skim mozzarella cheese
Turkey Fried Rice
By dashy_65
Maureen Callahan, Cooking Light NOVEMBER 2007
- 1/3 cup low-sodium soy sauce
- 2 tablespoons Turkey Stock
- 1 tablespoon rice vinegar
- 2 teaspoons dark sesame oil
- 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 teaspoons canola oil
- 2 cups shredded green cabbage
- 1 cup sliced green onions
- 1 1/2 teaspoons minced peeled fresh ginger
- 5 cups cooked long-grain rice, chilled
- 4 cups chopped cooked turkey (light and dark meat)
- 2 cups leftover green peas or frozen peas, thawed
- 1 cup leftover carrots or frozen carrots, thawed
- 1/3 cup chopped fresh cilantro
Spinach and Barley, Rice
By dashy_65
1. Heat oil in 10-inch non-stick skillet over high heat
- 2 teaspoons olive oil
- 1 cup thinly sliced mushrooms (4 ounces)
- 1 medium onion, chopped (1/2 cup)
- 1 1/2 cups reduced-sodium chicken or vegetable broth
- 1 teaspoon garlic pepper seasoning blend
- 1 teaspoon Dijon mustard
- 3/4 cup uncooked quick-cooking barley or pearl barley, presoaked*
- 1/3 cup instant wild rice
- 1/4 cup dried cranberries
- 2 cups packed spinach leaves, shredded (3 ounces)
Sesame Green Beans
By dashy_65
In a large saucepan, bring beans and water to a boil; reduce heat to medium
- 3/4 pound fresh green beans
- 1/2 cup water
- 1 tablespoon butter
- 1 tablespoon soy sauce
- 2 teaspoons sesame seeds, toasted
Chicken with Lime Sauce
By dashy_65
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a mea...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- Cooking spray
- 3/4 cup fat-free, less-sodium chicken broth
- 1 tablespoon brown sugar
- 3 tablespoons lime juice, divided
- 2 teaspoons Dijon mustard
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 tablespoon butter
Pan-Fried Egg Rolls
By dashy_65
1. Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat
- 1/4 cup sweet chili sauce, divided
- 12 ounces fresh bean sprouts, chopped
- 12 (8-inch) egg roll wrappers
- 12 cooked jumbo shrimp, peeled, deveined, and split in half lengthwise (about 13 ounces)
- 6 tablespoons chopped fresh cilantro
- 1/4 cup peanut oil
- 1 tablespoon rice vinegar
- 2 teaspoons less-sodium soy sauce
- 1/4 teaspoon grated peeled fresh ginger
- 1/8 teaspoon freshly ground black pepper
Garden Vegetable Salad
By dashy_65
In a large bowl, combine the tomatoes, green pepper and onion
- 6 medium tomatoes, quartered
- 1 medium green pepper, julienned
- 1 medium onion, sliced and separated into rings
- 1/3 cup cider vinegar
- 1/4 cup sugar
- 1-1/2 teaspoons celery seed
- 1-1/2 teaspoons prepared mustard
- 1/2 teaspoon salt
- 1 large cucumber, peeled and sliced
Skillet Dinner from Shirl
By dashy_65
Brown well beef or turkey, through mushrooms
- 1/2 lb ground beef or turkey
- 1 large onion, diced
- 1 t. worcheshire sauce
- 1 C. thinly sliced carrots
- 1/4 C. mushrooms
- 16 oz tomatoes
- salt and pepper to taste
- 4 oz spaghetti
- 16 oz kidney beans, rinsed and drained
Chilled Berry Soup Recipe
By dashy_65
I sampled a cool strawberry soup while visiting Walt Disney World
- 1 quart fresh strawberries, hulled
- 1/3 cup ginger ale
- 1/4 cup milk
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup (8 ounces) sour cream
Basil Roasted Vegetables Over Couscous
By dashy_65
Cooking Light JUNE 1996
- 2 tablespoons minced fresh basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 2 garlic cloves, crushed
- 2 medium zucchini, cut into 1-inch slices
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 8 wedges
- 1 (8-ounce) package mushrooms
- 3 cups hot cooked couscous
- 1 (3-ounce) package basil-flavored chèvre (goat cheese), crumbled
- 1/8 teaspoon pepper
- Fresh basil sprigs (optional)