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Recipes
Three-Cheese Lasagna
By cserumga
Amount per servingCalories: 339 Fat: 11
- 1 cup part-skim ricotta cheese
- 1/4 cup fresh flat-leaf parsley, divided
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups)
- 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)
- 1 egg, lightly beaten
- 1/4 cup torn fresh basil
- 1/8 teaspoon ground red pepper
- 4 garlic cloves, minced
- 1 (24-ounce) jar lower-sodium pasta sauce
- 9 cooked lasagna noodles
- Cooking spray
Soup-Bowl Cabbage Rolls
By cserumga
2-1/4 cups (calculated without cheese) equals 397 calories, 9 g fat (4 g saturated fat), 56 mg cholesterol, 707 mg ...
- 1 pound lean ground beef (90% lean)
- 1 garlic clove, minced
- 1 small head cabbage, chopped
- 2-1/2 cups water
- 2/3 cup uncooked long grain rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon salt
- 2 tablespoons grated Parmesan cheese, optional
Grill-Braised Short Ribs
By cserumga
1. HEAT GRILL Heat all burners on high, covered, for 15 minutes
- 2 (12-ounce) bottles wheat beer (see note)
- 1 1/2 cups water
- 2 tablespoons dark brown sugar
- 1 teaspoon dried thyme
- 5 pounds beef short ribs (6 to 8 English-style ribs) (see note), trimmed of excess fat
- Salt and pepper
- 3 onions, peeled and cut into 1/2-inch rounds
- 1 tablespoon vegetable oil
Hearty Turkey Chili
By cserumga
1-1/4 cups equals 329 calories, 10 g fat (3 g saturated fat), 90 mg cholesterol, 738 mg sodium, 31 g carbohydrate, ...
- 2 pounds lean ground turkey
- 1 large onion, chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 6 cans (5-1/2 ounces each) reduced-sodium V8 juice
- 1 cup reduced-sodium beef broth
- 1 can (6 ounces) tomato paste
- 3 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 bay leaves
Kung Pao Shrimp
By cserumga
211 calories per serving
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon cornstarch
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame chili oil
- 1 small onion, sliced
- 1 red or yellow bell pepper, sliced
- 2 teaspoons grated fresh ginger
- 2 cups snow peas, trimmed
- 2 tablespoons chopped peanuts
Mexican Chicken Meatballs
By cserumga
1 meatball (calculated without salsa) equals 21 calories, 1 g fat (trace saturated fat), 6 mg cholesterol, 49 mg so...
- 1/2 cup egg substitute
- 1 can (4 ounces) chopped green chilies
- 1 cup crushed cornflakes
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
- 1 pound ground chicken
- Salsa, optional
Mashed Sweet Potatoes
By cserumga
Recipe courtesy Rachael Ray
- 3 pounds sweet potatoes, peeled and cut into chunks
- 1/2 stick butter
- 1 banana, sliced
- 1 orange, zested and juiced
- 1 cup chicken stock
- 1/2 cup brown sugar
- 1/2 teaspoon grated nutmeg
- Salt and pepper
Country-Fried Steak with Creamy Gravy
By cserumga
305 calories per serving
- 1 egg
- 1 cup plus 2 tbsp. 2% milk
- 7 tablespoons flour
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- 4 4 ounces cube steaks
- 1/2 cup plus 1 tbsp. vegetable oil
Black Bean Salsa
By cserumga
Place the 2 cans of black beans in a large bowl
- 2 15 ounce cans black beans, 1 drained
- 1/4 cup finely chopped white onion
- 3/4 cup finely chopped plum tomatoes
- 1 clove garlic, finely chopped
- 1 jalapeno, seeded, finely chopped
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon Tabasco sauce
Bistro Beef with Vegetables
By cserumga
384 cal, 9g total fat, 42g carb, 6g fiber, 29g protein per serving
- 1 lb red-skinned potatoes, sliced 1/2-inch thick
- 8 baby carrots, peeled (4 oz)
- 4 oz hericots verts or green beans, trimmed
- 4 oz pattypan squash, halved
- 1 cup frozen pearl onions
- 3 beef sirloin steaks (4-5 oz each), seasoned with salt and pepper
- 1 Tbsp olive oil
- 1/4 cup minced shallots
- 2 Tbsp all-purpose flour
- 1 Tbsp tomato paste
- 1/2 cup dry red wine
- 1 1/2 cups low-sodium beef broth
- 2 fresh thyme sprigs
- 1 cup frozen peas, thawed
- 2 Tbsp red wine vinegar