Cserumga's profile page
Recipes
Sausage, Gravy, and Egg Breakfast Sandwiches
By cserumga
324 Cal/serving
- 1/2 pound turkey breakfast sausage
- 2 teaspoons canola oil, divided
- 1 3/4 cups 2% reduced-fat milk
- 5 teaspoons all-purpose flour
- 1 teaspoon chopped thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon kosher salt
- Dash of ground red pepper
- 6 large eggs, lightly beaten
- 6 light multigrain English muffins, split and toasted
Cheddar Mashed Potatoes
By cserumga
1 serving (3/4 cup) equals 224 calories, 12 g fat (8 g saturated fat), 37 mg cholesterol, 395 mg sodium, 24 g carbo...
- 8 medium potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/3 cup butter, softened
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese
- 2 bacon strips, cooked and crumbled
- 1 teaspoon minced chives, optional
Chicken Pasta Skillet Recipe
By cserumga
1-1/4 cups equals 335 calories, 11 g fat (6 g saturated fat), 72 mg cholesterol, 671 mg sodium, 29 g carbohydrate, ...
- 3 cups uncooked whole wheat spiral pasta
- 2 cups fresh broccoli florets
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 1-1/4 cups reduced-sodium chicken broth
- 2 tablespoons butter
- 1/2 cup fat-free half-and-half
- 4 ounces reduced-fat process cheese (Velveeta), cubed
- 1 teaspoon garlic-herb seasoning blend
- 1/4 teaspoon salt
- 2-1/2 cups cubed cooked chicken breast
- 1/2 cup shredded cheddar cheese
Aunt Jemima Julep
By cserumga
Mix
- 2 oz bourbon
- 3/4 oz Aunt Jemima
- 3/4 oz fresh lemon juice
Chicken Pomodoro
By cserumga
1. Pat chicken dry with paper towels and season with salt and pepper
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 3 tablespoons olive oil
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 (14.5-ounce) can diced tomatoes
- 1/3 cup heavy cream
- 1/4 cup finely chopped fresh basil
Huevos Rancheros Tacos
By cserumga
Amount per serving Calories: 278 Fat: 17
- 4 (6-inch) corn tortillas
- Cooking spray
- 1/2 cup shredded reduced-fat 4-cheese Mexican blend cheese
- 1/2 cup black beans, rinsed and drained
- 2 teaspoons olive oil
- 4 large eggs
- 1/4 teaspoon black pepper
- 1/4 cup fresh pico de gallo
- 2 tablespoons Mexican crema
- 1/2 ripe peeled avocado, chopped
- 1/4 cup fresh cilantro leaves
- 4 lime wedges
Reuben Benedict
By cserumga
In a heatproof medium bowl, whisk 1 tablespoon of the lemon juice with the ketchup, onion, Worcestershire sauce, pi...
- 2 tablespoons fresh lemon juice
- 3 tablespoons ketchup
- 3 tablespoons minced yellow onion
- 1 1/2 tablespoon Worcestershire sauce
- 1 tablespoon sweet pickle relish
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
- 3 large egg yolks
- 1 stick unsalted butter, melted and warmed
- 1 tablespoon distilled white vinegar
- 4 large eggs
- 4 slices of rye bread
- 1/2 pound sliced corned beef or pastrami
- 1 cup drained sauerkraut, warmed
- Finely chopped parsley, for garnish
Mashed Cauliflower and Cheese
By cserumga
Add the cauliflower to a medium-sized saucepan along with the chicken stock
- 1 large head cauliflower, finely chopped (about 2 pounds)
- 1 cup chicken stock
- 2 tablespoons roasted garlic
- Kosher salt and freshly ground black pepper
- 1/4 cup whole milk
- 1 cup shredded sharp Cheddar
- 1/4 cup reduced fat sour cream
- 2 tablespoons chopped chives
Creamy Pea & Chicken Stew
By cserumga
Per serving: 385 calories; 16 g fat ( 6 g sat , 6 g mono ); 92 mg cholesterol; 18 g carbohydrates; 0 g added ...
- 1 14-ounce can reduced-sodium chicken broth, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 1 pound boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 3 cups small cauliflower florets
- 1/4 cup finely chopped shallot
- 2 cups frozen peas, thawed
- 1/2 cup dry white wine
- 1 cup shredded Gruyère cheese
Beef Stew IV
By cserumga
Makes 6 servings at 395 calories each
- 1 pound cubed beef stew meat
- 3 tablespoons all-purpose flour
- 3 tablespoons shortening
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 cups water
- 1 onion, finely diced
- 1/4 teaspoon paprika
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 3 carrots, quartered
- 3 potatoes, peeled and quartered
- 1/4 cup all-purpose flour
- 1/2 cup frozen corn kernels