Cserumga's profile page
Recipes
Beefy French Onion Potpie Recipe
By cserumga
1 serving equals 553 calories, 23 g fat (10 g saturated fat), 98 mg cholesterol, 1,550 mg sodium, 47 g carbohydrate...
- 1 pound ground beefXKick-up the flavor With Johnsonville Italian Sausage.Featured Sponsor
- 1 small onion, chopped
- 1 can (10-1/2 ounces) condensed French onion soup
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1 tube (12 ounces) refrigerated buttermilk biscuits
Slow-Cooker Texas Chili
By cserumga
Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons packed light brown sugar
- Kosher salt
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 5 cloves garlic, smashed
- 24.5-ounce cans chopped green chiles, drained
- 1 tablespoon ground cumin
- 3/4 cup chili powder
- 114-ounce can diced tomatoes with chiles
- 1 to 2 tablespoons green hot sauce
- Sliced scallions, fresh cilantro and/or sour cream, for topping
- Tortilla chips, for serving (optional)
Cilantro-Lime Marinated Steaks
By cserumga
Per serving: 813 calories, 59g total fat, 256mg chol, 521mg sodium, 3g carbs, 0g fiber, 65g protein
- 2 cups packed fresh cilantro, leaves and stems
- 1/2 cup fresh lime juice
- 1/3 cup extra-virgin olive oil
- 8 cloves garlic
- 4 scallions, chopped
- 1 serrano chile, seeded if desired, chopped
- 1 1/2 tsp kosher salt
- 4 New York strip steaks (10-12 oz each)
Flounder Piccata
By cserumga
Per serving: 226 cal, 15g total fat, 4g carb, 15g protein
- 8 flounder fillets (about 2 oz each), blotted dry and seasoned with 1/2 tsp each kosher salt and black pepper
- 1/4 cup all-purpose flour
- 4 tsp olive oil, divided
- 1/4 cup dry white wine
- 3 Tbsp fresh lemon juice
- 1 Tbsp capers, drained
- 3 Tbsp unsalted butter
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 2 Tbsp minced parsley
Grilled Eggplant Parmesan
By cserumga
Preheat the oven to 450° and heat a grill pan
- 1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
- 4 large plum tomatoes, sliced crosswise 1/4 inch thick
- Extra-virgin olive oil, for brushing
- Salt
- 1/3 cup chopped green olives
- 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
- 1/4 cup finely shredded basil, plus whole leaves for garnish
- 6 ounces Fontina cheese, thinly sliced
- Crusty bread, for serving
Cranberry Granita
By cserumga
Recipe courtesy Alton Brown, 2007
- 2 cups water
- 5 1/2 ounces cranberries, approximately 1 1/2 cups, washed and sorted
- 3/4 cup granulated sugar
- 1/2 teaspoon lime zest
Foil-Pack Meatball Subs
By cserumga
Jarred tomato sauce is a shortcut that helps get these meaty subs on the table fast
- 2 tsp olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 lb extra-lean ground beef
- 1 large egg
- 1/4 cup whole-wheat bread crumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tbsp grated Parmesan cheese, plus additional for garnish, optional
- 2 cups jarred unsalted tomato sauce
- 1 tsp each dried basil and dried oregano
- 1/2 tsp red pepper flakes
- 1 green bell pepper, thinly sliced
- 4 oz white or cremini mushrooms, sliced
- 6 whole-grain sausage or sub buns, grilled
Waldorf Chicken Wraps
By cserumga
If using regular yogurt place the yogurt in a strainer lined with a paper towel
- 1 cup nonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons Dijon Mustard
- 1/4 teaspoon salt
- 1 teaspoon minced thyme
- 1 pound cooked, skinless chicken breast cut into 1/2-inch cubes
- 1/2 cup seedless grapes, sliced in 1/2
- 1/4 cup toasted, coarsely chopped walnuts
- 1 medium apple, cored and diced (about 3/4 cup)
- Freshly ground black pepper
- 5 large leaves Romaine lettuce, rinsed and patted dry
- 5 whole-wheat wraps, about 8 inches in diameter
Simple Garlic Shrimp
By cserumga
196 cal, 19g protein per serving
- 1 1/2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- salt to taste
- 6 cloves garlic, finely minced
- 1/4 teaspoon red pepper flakes
- 3 tablespoons lemon juice
- 1 tablespoon caper brine
- 1 1/2 teaspoons cold butter
- 1/3 cup chopped Italian flat leaf parsley, divided
- 1 1/2 tablespoons cold butter
- water, as needed
Black Bean and Avocado Salad with Cilantro Dressing
By cserumga
Per serving: 230 cal, 9g protein, 34g protein, 10g total fat, 3mg chol, 520mg sodium
- Cilantro Dressing:
- 2 limes
- 1/4 cup light mayonnaise
- 1/2 cup packed fresh cilantro leaves
- 2 Tbsp reduced-fat sour cream
- 1/2 tsp ground cumin
- 1/4 tsp sugar
- 1/8 tsp salt
- 1/8 tsp coarsely ground black pepper
- Salad:
- 1 small head roamine lettuce (about 1 lb), cut into 3/4-inch pieces (about 8 cups)
- 2 medium tomatoes, cut into 1.2-inch pieces
- 2 Kirby cucumbers (about 4 oz each), unpeeled, each cut into lengthwise quarters, then crosswise into 1/4-inch pieces
- 1 ripe avocado, cut into 1/2-inch pieces
- 1 can (15 to 19 oz) black beans, rinsed and drained