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Recipes
Chicken, Pasta, and Chickpea Stew
By dashy_65
Heat a Dutch oven over medium heat
- Cooking spray
- 1 cup thinly sliced celery
- 3/4 cup diced carrot
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 4 cups fat-free, less-sodium chicken broth
- 3 cups Basic Marinara
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 3/4 cup uncooked ditalini (very short tube-shaped macaroni)
- 1/2 teaspoon freshly ground black pepper
- 8 ounces skinless, boneless chicken thighs, cut into 1/2-inch pieces
- 6 tablespoons shaved fresh Parmesan cheese
Pea-and-Pasta Soup Sips
By dashy_65
Bring broth to a boil in a large saucepan over medium-high heat
- 3 (16-ounce) cans fat-free, less-sodium chicken broth
- 1 1/2 cups frozen green peas
- 3/4 cup small uncooked pasta (such as pastina, orzo, or ditalini)
- 2 tablespoons chopped fresh parsley
- 3 tablespoons Riesling or other slightly sweet white wine
- 2 tablespoons grated fresh Parmesan cheese
Oven-Braised Lentils with Sausage
By dashy_65
Preheat oven to 375°. Heat oil in a large Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1 1/4 cups chopped celery
- 1/2 cup chopped carrot
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 3 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 thyme sprigs
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 1 (16-ounce) bag dried lentils
- 1 (14-ounce) package turkey kielbasa, cut into 1/2-inch slices
- 1 bay leaf
Cranberry Bean-Vegetable Soup with Pesto
By dashy_65
To prepare pesto, drop pine nuts and garlic clove through food chute with food processor on; process until minced
- Pesto:
- 1 1/2 teaspoons pine nuts
- 1 garlic clove, peeled
- 2 teaspoons olive oil
- 1 cup fresh basil leaves
- 2 tablespoons fresh grated Parmesan cheese
- Dash of salt
- Soup:
- 3 cups fresh cranberry beans
- 2 teaspoons olive oil
- 1 cup thinly sliced leek (about 1 large)
- 1/2 cup diced carrot
- 1 garlic clove, minced
- 4 cups water
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Oven-Baked Country Fries
By dashy_65
In a shallow bowl, beat egg whites until foamy
- 2 egg whites
- 1/4 cup all-purpose flour
- 1/3 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese1/2 teaspoons onion salt
- 1-1/2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1/4 teaspoon pepper
- 3 medium unpeeled baking potatoes (1 pound)
Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad
By dashy_65
To prepare pancakes, place potatoes, zucchini, and onion in a clean kitchen towel, and squeeze out excess liquid
- Pancakes:
- 3 cups shredded peeled Yukon gold potato (about 1 pound)
- 2 cups shredded zucchini (about 8 ounces)
- 1 cup shredded onion (about 1 small)
- 1/2 cup egg substitute
- 1/4 cup matzo meal
- 1/4 teaspoon salt
- Dash of freshly ground black pepper
- 4 teaspoons canola oil, divided
- Salad:
- 3 cups quartered cherry tomatoes
- 2 tablespoons chopped pitted kalamata olives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon extravirgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Apricot-Nut Bread
By dashy_65
Combine first 7 ingredients in a large bowl
- 2 1/2 cups all-purpose flour
- 1 cup chopped dried apricots
- 2/3 cup sugar
- 1/2 cup chopped walnuts
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 teaspoons grated orange rind
- 1 cup orange juice
- 1/2 cup 1% low-fat milk
- 3 tablespoons unsweetened applesauce
- 2 egg whites, lightly beaten
- Vegetable cooking spray
Pumpkin Loaf
By dashy_65
Beat pumpkin, sugar, and vanilla at medium speed of electric mixer 1 minute; add egg and beat well
- 3/4 cup. cooked, mashed pumpkin
- 1/3 cup. packed brown sugar
- 1 1/2 tsp. vanilla extract
- 1 egg
- 1 3/4 cups all purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. ginger
- 3/4 cup. skim milk
- 1/4 cup. vegetable oil
Italian Plum Cake
By dashy_65
In large bowl, beat sugar, butter and vanilla until light and fluffy
- 2/3 cup sugar
- 1/3 cup butter or margarine, softened
- 1 t. vanilla
- 1/2 cup refrigerated or frozen egg product, thawed
- 1 cup flour
- 1/2 cup cornmeal
- 1 t. B.P.
- 1 (16 1/2 oz) can purple plums, drained, pitted, halved
- 3/4 cup crushed amaretti cookies or almond biscotti
- 1/2 t. powdered sugar, if desired
Caramel Apple Bread
By dashy_65
In a large bowl, beat the yogurt, sugar, eggs and vanilla
- 1 cup fat-free plain yogurt
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups chopped peeled tart apples
- 3/4 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons butter
- 1 tablespoon fat-free milk