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Recipes
Three Cheese Zucchini Stuffed Lasagna Rolls
By cserumga
Makes 8 servings, 240 calories per serving
- 8 lasagna noodles, cooked (use brown rice lasagna noodles for gluten free)
- 1 tsp olive oil
- 3 cloves garlic, crushed
- 3 medium zucchini (7 oz each), grated and squeezed dry
- 1 cup + 2 tbsp part skim ricotta cheese (Recommend: Polly-o)
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 tsp kosher salt
- fresh cracked pepper
- 1 3/4 cups Marinara sauce
- 1/2 cup part skim mozzarella cheese, shredded
- fresh basil for garnish (optional)
Cheese Fondue with Beer and Bourbon
By cserumga
Rub inside of a large saucepan with cut sides of garlic
- 2 garlic cloves, halved lengthwise
- 1/2 cup Belgian beer (such as Duvel)
- 2 cups dry white wine, divided
- 3 tablespoons cornstarch
- 1 pound Gruyère, coarsely grated
- 1 pound Babybel cheese, grated
- 2 tablespoons bourbon or brandy
- 1/4 teaspoon baking soda
- 1 tablespoon fresh lemon juice
- Kosher salt
- 4 cups 1-inch pieces country-style bread, preferably day-old
- Assorted ham and salumi, pickles, and crudités (for serving)
Caprese Stuffed Chicken Breasts with Spaghetti and Grilled Tomato Sauce
By cserumga
Makes 4 servings, 530 calories per serving
- For the Chicken:
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 8 sun-dried tomatoes packed in oil, drained
- 8 large fresh basil leaves
- 4 slices fresh mozzarella, halved (4 oz)
- 1 Tbsp olive oil
- For the Spaghetti:
- 4 oz dry spaghetti
- 1.5 lb Roma tomatoes, halved and seeded
- 1/2 small onion
- 3 cloves garlic
- 4 tap extra-virgin olive oil, divided
- 3 sun-dried tomatoes packed in oil, drained and chopped
- Salt, red pepper flakes, and balsamic vinegar to taste
- Sliced fresh basil
- Grated Parmesan
Grilled Bean and Cheese Stuffed Poblanos
By cserumga
265 Cal/serving
- 1 cup fresh or frozen corn kernels
- 2/3 cup chopped celery
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3.5 ounces shredded cheddar cheese (about 3/4 cup)
- 1 (15-ounce) can unsalted pinto beans, rinsed and drained
- 8 medium poblano peppers or Anaheim chiles (about 2 pounds)
- 1 tablespoon canola oil
- 4 lime wedges
Red Chicken Enchiladas
By cserumga
Makes 4 servings, 360 calories each
- 3/4 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 1/2 tablespoons peanut oil
- 1 large green bell pepper, thinly sliced
- 1 cup frozen fire-roasted corn kernels, thawed
- 1 tablespoon whole-wheat pastry flour or all-purpose flour
- 1 15 - 16 ounce can red chile enchilada sauce
- 3/4 cup low-sodium chicken stock
- 8 6-inch corn tortillas, warmed
- 1/4 cup shredded Monterey or pepper jack
- 1/4 cup chopped fresh cilantro
South Carolina-Style Mustard Barbecue Sauce
By cserumga
Whisk the mustard, Worcestershire sauce, red wine vinegar, white vinegar, brown sugar and 1/2 teaspoon pepper in a ...
- 1 cup yellow mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup red wine vinegar
- 1/4 cup white vinegar
- 1 teaspoon packed light brown sugar
- Freshly ground pepper
Weeknight Chicken Pot Pie
By cserumga
- from Taste of Home - Light and Tasty magazine Oct/Nov 2007 p54 - makes 6 servings
- 1 * 1 small onion, chopped
- 1 * 1 teaspoon canola oil
- 1-1/2 * 1-1/2 cups fat-free milk, divided
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 3/4 * 3/4 teaspoon rubbed sage
- 1/8 * 1/8 teaspoon pepper
- 1/4 * 1/4 cup all-purpose flour
- 4 * 4 cups cubed cooked chicken breast
- 3 * 3 cups frozen chopped broccoli, thawed and drained
- 1-1/2 * 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
- 1 * 1 tube (11.3 ounces) refrigerated dinner rolls
Spaghetti with Shrimp Sauce
By cserumga
Serves 6
- 3 Tbsp extra-virgin olive oil
- 1 small onion, chopped
- 1 lb shrimp, peeled and deveined
- 1/3 cup dry white wine
- 10 oz ripe plum tomatoes, peeled and chopped, or canned plum tomatoes, drained and chopped
- Salt and freshly ground pepper
- 1 lb dried spaghetti
- 1 Tbsp chopped fresh Italian parsley
Irish Beef Stew
By cserumga
In pot, brown meat and onion in oil over medium-high, stirring occasionally, 8 minutes
- 1 1/2 pounds hanger steak, cut into 1/2-inch pieces
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 bottle (11.2 oz.) Guinness stout
- 1 1/4 cups tomato sauce
- 2 teaspoons chopped rosemary
- 1 cup frozen peas
- Crusty bread
Tofu Parmesan Subs
By cserumga
Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat
- 114-ounce can crushed tomatoes
- 1 clove garlic, smashed
- 8 fresh basil leaves, torn
- Kosher salt and freshly ground pepper
- 1/2 cup breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- 1 large egg
- 112-ounce package firm tofu, drained and sliced into 8 pieces
- 2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 loaf whole-wheat Italian bread, cut into 4 pieces and split in half
- 1/4 cup shredded part-skim mozzarella cheese
- 1/2 pound baby spinach (about 8 cups)