Katecooks' profile page
Recipes
Pumpkin Gingersnap Cheesecake
By Katecooks
1. In a food processor or blender, grind the gingersnaps until fine
- 12 ounces gingersnaps
- 1/2 cup pecans, finely chopped
- 6 tablespoons salted butter, melted
- 2 tablespoons packed brown sugar
- Dash of kosher salt
- Three 8-ounce packages cream cheese, softened
- One 15-ounce can pumpkin puree
- 3 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 4 tablespoons (1/2 stick) salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- Whipped cream, for serving
- Chopped pecans, for serving
Individual White Chicken Pizzas
By Katecooks
Calories 410 Fat 16.7 g Satfat 4
- 30 ounces refrigerated fresh pizza dough, divided
- 1/2 cup olive oil
- 1/4 cup chopped fresh basil
- 1 teaspoon crushed red pepper
- 8 garlic cloves, crushed
- 4 thyme sprigs
- 4 cups 2% reduced-fat milk
- 1 cup plain fat-free Greek yogurt
- 4 teaspoons cider vinegar
- 1/2 teaspoon kosher salt
- 12 ounces shredded cooked chicken breast
- 6.5 ounces preshredded reduced-fat 4-cheese Italian-blend cheese (about 1 2/3 cups)
- 3 ounces fresh part-skim mozzarella cheese, torn into small pieces
- 2 tablespoons fresh thyme leaves
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup small fresh basil leaves
Salmon Quiche
By Katecooks
1. Saute onion and celery lightly
- One 7 3/4 oz can of Iversons Gold gourmet Chinook Salmon
- One 9 in pastry shell
- 1/4 cup diced onion
- 1/4 cup diced celery
- 4 eggs
- 1 tsp mustard
- 1/2 cup sour cream or mayonnaise
- 1 cup grated cheese (cheddar or Swiss)
Garden Vegetable Soup
By Katecooks
Prep all your ingredients ahead of time
- 1 medium yellow onion, minced
- 1 cup chopped celery
- 2 tbs minced garlic
- 4 tbs olive oil (or as much as you need)
- 1 cup chopped carrots
- 1 quart low sodium vegetable broth
- 1 cup green beans cut in small pieces
- 2 cans diced tomatoes, garlic basil flavor or you can dice up your own tomatoes and add some dried basil.
- 1 cup spinach leaves torn into small pieces
- 1 cup frozen corn
- 1 cup chopped zucchini
- salt and pepper to taste
Taco Salad
By Katecooks
Makes 8 servings
- 1 bag of salad greens
- 1 bunch green onions, chopped
- 2-3 Roma tomatoes, cut into bite size chunks
- 1 can beans, i.e kidney, black, dark red etc
- 1 8 oz pkg grated Mexican blend cheese
- 1 lb hamburger or ground turkey
- 1 pkt taco seasoning mix
- 1 can whole black olives
- 1 avocado, cut into bite size chunks
- Tortilla Chips
- Salad Dressing, (your choice)
Gluten Free Pie Crust
By Katecooks
1. In bowl, cut chilled butter through bread mix with two knives until small pea sized pieces are formed
- 1 Bag Pamela's Mix (do not use yeast packet)
- 2 sticks unsalted butter, chilled
- 7-8 tbs ice cold water
- Flakier Crust: use 8 tbs unsalted butter
- and 8 tbs shortening
Lemon Spaghetti
By Katecooks
1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasion...
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup fresh lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves
Apple Cake
By Katecooks
1. Preheat oven to 400 degrees
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup fat free skim milk
- 2 tbs light butter, melted
- 1 tbs vanilla
- 1 cup white self rising flour
- 1 1/2 tbs cornstarch
- 1 large green apple, peeled, cored and sliced
- 1 tsp ground cinnamon
- 1 tsp sugar
Butternut Squash Lasagna
By Katecooks
Calories 254 Caloriesfromfat 30 % Fat 8
- Cooking spray
- 3 cups chopped onion
- 10 cup fresh spinach
- 3/4 cup (3 ounces) shredded sharp provolone cheese
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 1 (15-ounce) carton part-skim ricotta cheese
- 1 (15-ounce) carton fat-free ricotta cheese
- 3 cups diced peeled butternut squash
- 6 cups Smoky Marinara
- 12 oven-ready lasagna noodles (such as Barilla)
- 1 cup (4 ounces) grated fresh Parmesan cheese
Penne with Butternut Squash
By Katecooks
Per serving: Calories 499; Fat 14 g (Saturated 4 g); Cholesterol 18 mg; Sodium 330 mg; Carbohydrate 77 g; Fiber 9 g
- Kosher salt
- 12 ounces whole-wheat or multigrain penne
- 2 tablespoons extra-virgin olive oil
- 2 cups diced peeled butternut squash (about 8 ounces)
- Freshly ground pepper
- 12 ounces cremini mushrooms, trimmed and sliced
- 4 cloves garlic, minced
- 1 medium shallot or 1/2 small red onion, minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 cup grated parmesan cheese (about 2 ounces)
- 3 tablespoons fresh oregano