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Recipes
Easy Tiramisu Pie
By cserumga
ARRANGE 36 wafers on bottom and up side of 9-inch pie plate
- 48 NILLA Wafers, divided
- 1/4 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1-1/2 cups cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 tub (8 oz.) COOL WHIP Season’s Delight French Vanilla Whipped Topping, thawed
- 1 square BAKER'S Semi-Sweet Chocolate, grated
Shrimp and Broccoli Scampi
By cserumga
Amount per serving Calories: 417 Fat: 9
- 8 ounces uncooked thin spaghetti
- 12 ounces broccoli florets
- Cooking spray
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon butter
- 2 teaspoons canola oil
- 10 garlic cloves, minced
- 3/4 cup unsalted chicken stock (such as Swanson)
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1/4 cup finely chopped parsley
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 ounce Parmesan cheese, shaved or grated (about 1/4 cup)
Dark Chocolate Waffles
By cserumga
Calories (kcal) 560 Fat (g) 35 Saturated Fat (g) 11 Cholesterol (mg) 115 Carbohydrates (g) 62 Dietary Fiber (g) 5 T
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup (packed) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, separated
- 2 cups buttermilk
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
- Nonstick vegetable oil spray
- Unsalted butter and warm pure maple syrup (for serving)
Twice-Baked Potatoes
By cserumga
- from Calorie Commando - makes 4 servings
- 4 * 4 large russet potatoes, about 8 ounces each, scrubbed
- 1/2 * 1/2 cup buttermilk
- 1/2 * 1/2 cup light sour cream
- 2 * 2 scallions, finely chopped
- 4 * 4 slices turkey bacon, cooked until crisp and crumbled
- 1/2 * 1/2 teaspoon kosher salt
- * Freshly ground black pepper
- 1 * 1 cup shredded low-fat Cheddar
Weeknight Spaghetti and Meatballs
By cserumga
1. Combine meat, bread crumbs, egg, and half of garlic in bowl and knead gently until combined
- 1 pound meatloaf mix
- 1/3 cup panko bread crumbs
- 1 large egg, lightly beaten
- 5 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (28-ounce) can crushed tomatoes
- 2 cups water
- 8 ounces spaghetti, broken in half
- 1/4 cup chopped fresh basil
- Salt and pepper
Strawberry Banana Blast Smoothie
By cserumga
1 cup equals 122 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 24 mg sodium, 28 g carbohydrate, 2 g fi...
- 1 cup orange juice
- 2 cups frozen unsweetened strawberries
- 1 medium banana, sliced and frozen
- 3/4 cup (6 ounces) strawberry-banana yogurt
Spicy Shrimp Broth
By cserumga
Per serving: Calories 204; Fat 8 g (Saturated 1 g); Cholesterol 115 mg; Sodium 1,215 mg; Carbohydrate 9 g; Fiber 2
- 1 pound jumbo shrimp, peeled and deveined, shells reserved
- 8 cups seafood stock
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, diced
- 1 carrot, cut into 1/4-inch-thick rounds
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 1 tomato, seeded and diced
- 4 dried chiles de arbol, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon Mexican dried shrimp powder (optional)
- Lime wedges, for serving (optional)
Light Scalloped Potatoes With Roasted Chiles
By cserumga
Serves: 6; Calories: 168; Total Fat: 5
- 1 medium poblano chile pepper, halved and seeded
- 2 tablespoons unsalted butter, plus more for the baking dish
- 1/2 small onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 teaspoons chopped fresh thyme
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 2 1/2 cups low-sodium chicken broth
- Kosher salt and freshly ground pepper
- 1/4 cup grated parmesan cheese
- Mexican crema or sour cream, for topping (optional)
Southwest Black Bean Soup
By cserumga
1 cup soup with 1/4 cup rice and 1 tablespoon sour cream equals 273 calories, 5 g fat (1 g saturated fat), 5 mg cho...
- 1 medium sweet red pepper, chopped
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1 tablespoon canola oil
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (4 ounces) chopped green chilies
- 3/4 teaspoon ground cumin
- 1-1/2 cups cooked instant brown rice
- 6 tablespoons reduced-fat sour cream
Skillet Lasagna
By cserumga
Heat the 1/4 cup olive oil in a large skillet over medium-high heat
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, sliced
- 1 1/2 pounds ripe tomatoes, diced
- 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
- Kosher salt and freshly ground pepper
- 1 cup ricotta cheese
- 1 large egg
- 2 tablespoons grated parmesan cheese, plus more for garnish
- 6 sheets no-bake lasagna noodles
- 1 carrot, peeled into ribbons
- 1 zucchini, peeled into ribbons
- 3 1/2 cups baby spinach
- 1/3 pound mozzarella cheese, thinly sliced