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Recipes
Stuffed Mushrooms
By Scout0421
1. Clean mushrooms and remove stems
- 16 ounces fresh mushrooms
- 2 cups (6 oz.) MorningStar Farms® Meal Starters™ Sausage Style Recipe Crumbles™
- 1/2 cup bread crumbs
- 1/2 cup (4 oz.) shredded Mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
Perfect Roast Turkey
By Scout0421
1.Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in ...
- •3 cups coarse salt, plus more for seasoning
- •5 cups sugar
- •2 medium onions, coarsely chopped
- •2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
- •2 carrots, peeled and coarsely chopped
- •2 celery stalks, coarsely chopped
- •2 dried bay leaves
- •3 sprigs fresh thyme
- •3 sprigs fresh flat-leaf parsley
- •2 teaspoons whole black peppercorns, plus freshly ground pepper
- •1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
- •1/2 cup unsalted butter (1 stick), melted, plus 1/4 cup unsalted butter, softened
- •1/2 cup dry white wine, such as Sauvignon Blanc
Crockpot Polenta with Gorgonzola and Mascarpone
By Scout0421
WW Core Points: 2 per serving This recipe is quite rich and can be served as a meatless main course with brocco...
- 2 cups water
- 2 cups skim milk
- 1 cup coarsely ground yellow cornmeal, preferably stone ground
- 1/2 tsp salt
- 1/2 cup mascarpone cheese
- 1/2 cup crumbled Gorgonzola cheese
Smashed Potato Salad
By Scout0421
In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt
- 2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces
- 2 teaspoons salt
- 1/2 cup minced yellow onions
- 3 hard-boiled eggs, chopped
- 1 teaspoon minced garlic
- 1/2 to 3/4 cup mayonnaise or store bought mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon light brown sugar
- 1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
Baked Parmesan Crusted Chicken
By Scout0421
WW Core Points: 2 per serving
- 1/2 cup panko bread crumbs
- 1/4 cup freshly grated parmesan cheese
- ½ Tsp. paprika
- ½ Tsp. garlic salt
- 2 Tbsp. chopped parsley
- ½ cup low fat buttermilk
- 4 boneless, skinless chicken breasts
- Freshly ground black pepper
Chicken-Coconut Soup
By Scout0421
Nutrients per 1 1/2-cup serving: Calories: 250, Total Fat: 12 g, Sat
- 2 tbsp canola or extra-virgin olive oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
- 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
- Sea salt and ground black pepper, to taste
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup light coconut milk
- 1/2 cup skim milk
- 2 boneless, skinless chicken breasts (4 oz each)
- 1/2 cup snow peas, cleaned and cut lengthwise
- 1 tsp red chile pepper flakes (or to taste)
- 1 to 2 tsp fresh lemon juice
- 4 tbsp cilantro, coarsely chopped
Rice & Bean Burritos
By Scout0421
Preheat oven or toaster oven to 350
- 1 cup long-grain white rice
- 1 1/4 cups low-sodium chicken or vegetable broth
- 1 can (15oz) refried beans
- 4 flour tortillas (burrito sized)
- 1/4 cup sour cream, plus more for serving
- 1 cup shredded cheddar
- 1/2 head romaine lettuce (2 cups), shredded
- 1/2 salsa, plus more for serving
Bolognese Sauce
By Scout0421
WW Core Points: 1 (with 1 cup of whole wheat pasta) You can sub heavy cream with: 3/4 cup milk + 1/3 cup butter...
- 10 sprays olive oil
- 1 small carrot, peeled and grated (about 3/4 cup)
- 1 stalk celery, finely chopped (about 1/2 cup)
- 1 large red onion, peeled and finely chopped
- 1 pound lean ground beef
- 1/2 pound italian sweet sausage (casing removed)
- 2 cups canned peeled whole tomatoes
- 2 tablespoons tomato paste
- Coarse salt and fresh ground pepper
- 2 tablespoons heavy cream
Sunday Pot Roast
By Scout0421
Preheat the oven to 325 degrees F
- 1 (4 to 5-pound) prime boneless beef chuck roast, tied
- Kosher salt and freshly ground black pepper
- All-purpose flour
- Good olive oil
- 2 cups chopped carrots (4 carrots)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped celery (4 stalks)
- 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- 5 large garlic cloves, peeled and crushed
- 2 cups good red wine, such as Burgundy
- 2 tablespoons Cognac or brandy
- 1 (28-ounce) can whole plum tomatoes in puree
- 1 cup chicken stock, preferably homemade
- 1 chicken bouillon cube
- 3 branches fresh thyme
- 2 branches fresh rosemary
- 1 tablespoon unsalted butter, at room temperature
Cauliflower Soup
By Scout0421
In a large soup pot or dutch oven, melt 4 tablespoons butter
- 1 stick Butter, Divided
- ½ whole Onion, Finely Diced
- 1 whole Carrot Finely Diced
- 1 stalk Celery, Finely Diced
- 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
- 2 Tablespoons Fresh Or Dried Parsley (chopped)
- 2 quarts Low-sodium Chicken Broth Or Stock
- 6 Tablespoons All-purpose Flour
- 2 cups Whole Milk
- 1 cup Half-and-half
- 2 teaspoons To 4 Teaspoons Salt, To Taste
- 1 cup (heaping) Sour Cream, Room Temperature