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Recipes
Parmesan Ranch Popcorn Mix
By luvyaz12
In a pot with a tight-fitting lid over medium heat, combine oil and popcorn
- 1 tablespoon canola oil
- 1/2 cup popcorn kernels
- 1 cup cheese cracker (cheez-its)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons powered ranch dressing mix
- 1/4 cup grated Parmesan cheese
Cheesy Chicken and Mostaccioli
By luvyaz12
1. In a large saucepan or Dutch oven bring about 3 quarts water to boiling
- 1 * 1 6-ounce package dried mostaccioli with tomato, red pepper, and basil, or plain mostaccioli
- 2 * 2 cups loose-pack frozen mixed vegetables
- 1 * 1 medium onion, chopped (1/2 cup)
- 2 * 2 tablespoons margarine or butter
- 2 * 2 tablespoons all-purpose flour
- 2 * 2 teaspoons instant chicken bouillon granules
- 2 * 2 cups milk
- 1-1/2 * 1-1/2 cups shredded Monterey Jack cheese with jalapeno peppers (6 ounces)
- 2 * 2 tablespoons snipped fresh cilantro or parsley
- 1-1/2 * 1-1/2 cups chopped cooked chicken (about 8 ounces) or 1 9-1/4-ounce can tuna, drained and broken into chunks
- 1 * 1 medium tomato, halved and sliced
Pasta with Walnut Pesto
By luvyaz12
Prep: 15 minutes Cook: 9 minutes 647 calories 41 g fat 15 g protein 57 g carb
- 1 lb past
- 1 cup walnuts
- 2 cups parsley leaves (plus extra for garnish)
- 6 small sage leaves
- 1 halved garlic close
- 3/4 tsp salt
- 1/2 tsp pepper
- 3/4 cup olive oil
- 1/2 cup Parmesan cheese (plus extra for garnish)
Sweet Salty Spears
By luvyaz12
Calories 45; Fat 3g (sat 0g, mono 2g, poly 1g); Cholesterol 1mg; Protein 1g; Carbohydrate 4g; Sugars 1g; Fiber 2g;
- 30 Belgian endive leaves
- Toasted pecan halves
- Sliced pickled beets
- Shaved Parmesan
True Blue Salad
By luvyaz12
1. For dressing, in a screw-top jar, combine Blueberry Vinegar, walnut or olive oil, salt, and pepper
- 1/4 * 1/4 cup Blueberry Vinegar (see recipe below)
- 2 * 2 tablespoons walnut oil or extra virgin olive oil
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon coarsely ground pepper
- 4 * 4 cups torn mixed greens
- 1 * 1 cup fresh blueberries
- 1/2 * 1/2 cup walnut halves, lightly toasted
- 1/4 * 1/4 cup crumbled Stilton or blue cheese (1 ounce)
- 2 * 2 tablespoons snipped fresh chives or thinly sliced green onion tops
- * Fresh blossoming chives (optional)
Quick Chicken and Corn Chowder
By luvyaz12
In a large saucepan cook and stir carrots and onion in hot margarine or butter for 2 minutes
- 1 * 1 cup loose-pack frozen crinkle-cut carrots
- 1/2 * 1/2 cup chopped onion
- 2 * 2 tablespoons margarine or butter
- 2 * 2 tablespoons all-purpose flour
- 1-1/2 * 1-1/2 cups milk
- 1 * 1 16-1/2-ounce can cream-style corn
- 1 * 1 14-1/2-ounce can chicken broth
- 2 * 2 5-ounce cans or one 12-1/2-ounce can chunk-style chicken
- 1 * 1 2-ounce jar diced pimiento, drained
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon pepper
- * Breadsticks (optional)
Quick Cassoulet
By luvyaz12
Prep: 20 min Cook: 30 min627 Calories 36 g fat 27 g protein 53 g carb
- 3 tbsp olive oil
- 1 cup each chopped onion, carrots, celery
- 1 tbsp minced garlic
- 12 oz sliced smoke sausage
- 3 cups each canned, drained cannelini beans, canned diced tomatoes
- 1 bay leaf
- 2 sprigs fresh thyme
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 cup panko bread crumbs
- 2 tsp olive oil
Blood Orange Tini
By luvyaz12
Calories 173, Fat 0g
- 5 tablespoons blood orange juice
- 2 tablespoons gin
- Dry vermouth
- Orange zest.
Southwest Cilantro Fish Stew
By luvyaz12
* CALORIES 372 (18% from fat) * FAT 7
- # 1 tablespoon olive oil
- # 2 cups chopped onion
- # 1 cup (1/4-inch-thick) slices carrot
- # 1 cup (1/4-inch-thick) slices celery
- # 3 garlic cloves, minced
- # 1 jalapeño pepper, sliced
- # 4 cups fat-free, less-sodium chicken broth
- # 2 cups cubed peeled Yukon gold or red potato
- # 1 cup dry white wine
- # 1/2 cup chopped fresh cilantro
- # 1 (15-ounce) can crushed tomatoes, undrained
- # 1 pound halibut, cut into bite-size pieces
- # 1/2 pound peeled and deveined large shrimp
- # Lime wedges
- # Cilantro sprigs (optional)
Tortellini and Garden Vegetable Bake
By luvyaz12
1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 ...
- 10 * 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
- 1 * 1 medium carrot, thinly sliced
- 1-1/2 * 1-1/2 cups sugar snap peas, halved crosswise
- 1 * 1 tablespoon margarine or butter
- 1 * 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- 1 * 1 cup sliced fresh mushrooms
- 1/3 * 1/3 cup chicken broth
- 2 * 2 tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
- 2 * 2 teaspoons all-purpose flour
- 3/4 * 3/4 teaspoon garlic salt
- 1/2 * 1/2 teaspoon pepper
- 1 * 1 cup milk
- 1 * 1 8-ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
- 1 * 1 tablespoon lemon juice
- 1 * 1 cup quartered cherry tomatoes
- 1 * 1 small red or green sweet pepper, coarsely chopped
- 2 * 2 tablespoons grated Parmesan cheese