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Shredded Chicken with Avocado Nacho Salad

Shredded Chicken with Avocado Nacho Salad

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Calories 412 Fat 25.5 g Satfat 3

  • 3/4 cup pico de gallo, divided
  • 4 teaspoons extra-virgin olive oil
  • 6 cups coarsely chopped iceberg lettuce
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 ripe peeled avocados, sliced
  • 2 ounces multigrain tortilla chips (about 20 chips)
  • 1/4 teaspoon freshly ground black peppe
5/5 (1 Votes)

Balsamic Glazed Chicken

Balsamic Glazed Chicken

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1. Place chicken, olive oil, Italian seasonings, garlic powder, salt and pepper in a 3 qt baking dish and toss all ...

  • Chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbs EVOO
  • 1/2 tsp Italian Seasoning
  • 1/4 tsp garlic powder
  • 1/3 tsp salt
  • 1/8 tsp black pepper
  • Sauce:
  • 2 tsp EVOO
  • 2 tbs finely diced yellow onion
  • 1/4 cup balsamic vinegar
  • 1 tbs light brown sugar
  • 1 tbs Dijon mustard
  • 2 tsp minced garlic
0/5 (0 Votes)

Easy Butternut Squash Enchilada Casserole

Easy Butternut Squash Enchilada Casserole

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Try this Easy Butternut Squash Enchilada Casserole for dinner tonight

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (20 oz.) package (3 cups) pre-cut butternut squash cubes
  • 1 (6 oz.) package (3 cups) shredded Mexican four-cheese blend
  • 1 (15 oz.) can black beans, rinsed and drained,
  • 3/4 cup corn
  • 1 1/2 cups salsa
  • 2 1/2 tablespoons Old El Paso™ taco seasoning mix
  • 1/2 teaspoon salt
  • 1 can Old El Paso™ Enchilada Sauce, 14 ounces
  • 4 8-inch whole wheat flour tortillas
  • Sliced green onions, chopped fresh cilantro for garnish
  • Sour cream for serving
4.5/5 (12 Votes)

Sea Scallops with Orange and Rosemary

Sea Scallops with Orange and Rosemary

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1. Heat 2 tbs oil in large skillet

  • 3 tbs olive oil
  • 2 tbs finely chopped shallots
  • 16 dry-packed large sea scallops
  • Flour for dredging
  • Sea Salt and freshly ground pepper
  • 1/2 cup dry white wine
  • 1 tbs fresh lemon juice
  • 1/2 cup fresh orange juice
  • 1 tbs julienned orange peel
  • 1 tbs unsalted butter
  • 2 tbs chopped fresh rosemary
0/5 (0 Votes)

Crust-less Zucchini Pie

Crust-less Zucchini Pie

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Servings: 6 • Serving Size: 1/6th • Old Points: 3 pts • Points+: 3 pts Calories: 125

  • 10 oz shredded zucchini, all liquid squeezed out
  • 1/2 cup shallots, chopped
  • 1/4 chopped fresh chives
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated parmesan cheese
  • 1/2 cup white whole wheat flour (King Aurthur)
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste
  • cooking spray (I used my misto)
4.7/5 (10 Votes)

Zucchini and Ricotta Tart

Zucchini and Ricotta Tart

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1. Preheat oven to 350 degree

  • 4 zucchini thinly sliced crosswise
  • Salt and Pepper
  • 1 sheet frozen puff pastry, thawed
  • 2 tbs butter
  • 1/4 cup chopped fresh dill
  • 3 eggs, beaten
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more of sprinkling
  • 1/2 cup half and half
  • 1 pinch nutmeg
0/5 (0 Votes)

Cranberry Relish with Fresh Grapes

Cranberry Relish with Fresh Grapes

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Makes 2 cups

  • 2 8 oz pkg of fresh or frozen cranberries
  • 1 orange, zest cut into strips
  • 3/4 cup sugar
  • 1 cinnamon stick
  • 2 cups seedless red grapes, split down the middle
0/5 (0 Votes)

Slow Cooker Zucchini Lasagna

Slow Cooker Zucchini Lasagna

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1. In a medium bowl mix ricotta cheese, egg, Parmesan cheese, spinach

  • 15 oz part-skim ricotta
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 1 cup spinach, chopped
  • Salt and pepper
  • 4 cups of your favorite sauce
  • 4 medium zucchini, sliced 1/8" thick
  • 16 oz part-skim mozzarella cheese, shredded
  • 2 tbsp parsley, chopped
5/5 (3 Votes)

Crunchy Avocado Salad

Crunchy Avocado Salad

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Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper...

  • 2 ripe avocados, peeled, pitted and diced
  • 2 ripe beefsteak tomatoes, diced
  • 1/2 cup pitted nicoise olives, roughly chopped
  • 1 cup canned chickpeas, drained, rinsed and drained again
  • 2 tablespoons roughly torn flat-leaf parsley
  • 1/4 cup champagne vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper
  • 2 ounces blue corn tortilla chips
4.2/5 (6 Votes)

Easy Mediterranean Chicken

Easy Mediterranean Chicken

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1. Place chicken breasts on sheet of waxed paper

  • 4 boneless skinless chicken breasts (5 oz each)
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon olive oil
  • 1 1/2 cups cherry tomatoes, halved (about 10 oz)
  • 1/4 cup olive tapenade
4.3/5 (11 Votes)