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Recipes
Sweet Potato Buttered Rum Flan
By KrissyW330
1. Preheat oven to 325°. 2
- 1/2 teaspoon canola oil
- 1/2 cup granulated sugar
- 1 tablespoon water
- 1 cup leftover mashed sweet potato
- 1/2 cup packed brown sugar
- 2 tablespoons white rum
- 2 tablespoons butter, melted
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon grated whole nutmeg
- 3 large eggs
- 1 1/2 cups 1% low-fat milk
Spinach and Riccota Stuffed Shells
By KrissyW330
# Set an oven rack to the highest position and heat oven to 400° F
- 20 jumbo pasta shells (about half a 12-ounce box)
- 1 24-ounce jar marinara sauce
- 2 15-ounce containers ricotta
- 2 cups baby spinach, chopped
- 1/2 cup grated Parmesan (2 ounces)
- kosher salt and black pepper
- 1/2 cup grated mozzarella (4 ounces)
- green salad (optional)
Coconut Shrimp with Pineapple Salsa
By KrissyW330
Preheat oven to 400°. To prepare shrimp, peel and devein shrimp, leaving tails intact
- Shrimp:
- 28 large shrimp (about 1 1/2 pounds)
- 1/3 cup cornstarch
- 3/4 teaspoon salt
- 1/2 to 3/4 teaspoon ground red pepper
- 3 large egg whites
- 1 1/2 cups flaked sweetened coconut
- Cooking spray
- Salsa:
- 1 cup finely chopped fresh pineapple
- 1/3 cup finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup pineapple preserves
- 1 tablespoon finely chopped seeded jalapeño pepper
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon black pepper
- Maui Mustard Sauce
- 1/3 cup pineapple preserves
- 1/3 cup apricot preserves
- 1/4 cup stone-ground mustard
Lunch-Week 2-Raw Kale Salad with Pomegranate and Toasted Walnuts
By KrissyW330
Detox Cred: Pile your plate with healthy dark leafy greens
- 1 bunch kale, torn
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon freshly grated ginger
- 1/2 cup pomegranate seeds (from 1/2 fruit)
- 2 tablespoons chopped red onion
- 1/4 cup chopped toasted walnuts
- Coarse salt and pepper
Chicken Souvlaki with Tzatziki Sauce
By KrissyW330
Cooking Light MARCH 2003
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 4 garlic cloves, minced
- 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
- Cooking spray
- 1/2 cup cucumber, peeled, seeded, and shredded
- 1/2 cup plain low-fat yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
Mole Sauce
By KrissyW330
1. 1 Heat oil in a large saucepan over med
- 4 1/2 * 4 1/2 cups chicken broth
- 3 * 3 tablespoons olive oil
- 1 * 1 cup finely chopped onion
- 3 * 3 tablespoons chopped garlic
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon ground cumin
- 1/4 * 1/4 teaspoon ground cinnamon
- 2 1/2 * 2 1/2 tablespoons chili powder
- 3 * 3 tablespoons all-purpose flour
- 2 * 2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce)
The Roast Beast Master with Crispy Onions and Creamy Horseradish Sauce
By KrissyW330
Recipe courtesy Jeff Mauro
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup prepared horseradish
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- Salt and freshly cracked black pepper
- 2 cups buttermilk
- 2 onions, thinly sliced root to tip
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 2 teaspoons cayenne
- 2 teaspoons paprika
- Salt and freshly ground black pepper
- 8 fresh onion rolls, buttered and toasted until golden
- 4 thick slices sharp Cheddar
- 2 pounds good-quality rare roast beef, sliced thin
Hudson Valley Club Sandwich
By KrissyW330
Recipe created by Laura Pensiero Oprah
- 1 can (16 ounces) white beans (great northern or cannellini)
- 2 Tbsp. extra-virgin olive oil
- 2 cloves peeled garlic
- 2 Tbsp. dry white wine
- 1/2 cup chicken or vegetable broth
- 1 Tbsp. fresh lemon juice
- 1 tsp. fresh chopped rosemary
- 1/4 tsp. cayenne pepper
- Salt
- 12 slices toasted whole wheat bread
- 12 small inner leaves romaine lettuce
- 8 slices (1/4-inch thick) tomato
- 12 very thin slices red onion
- 1 avocado , peeled, pitted, and sliced
- 1/2 pound thinly sliced cooked chicken breast
- 8 strips cooked bacon (optional)
- 2 cups broccoli or alfalfa sprouts
Roasted Butternut Squash and Bacon Pasta
By KrissyW330
Karen Levin, Cooking Light MARCH 2004
- 3/4 teaspoon salt, divided
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 3 cups (1-inch) cubed peeled butternut squash
- Cooking spray
- 6 sweet hickory-smoked bacon slices (raw)
- 1 cup thinly sliced shallots
- 8 ounces uncooked mini penne (tube-shaped pasta)
- 1/4 cup all-purpose flour
- 2 cups 2% reduced-fat milk
- 3/4 cup (3 ounces) shredded sharp provolone cheese
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
Kung Pao Chicken
By KrissyW330
SaBrina Bone, Cooking Light DECEMBER 2010
- 2 tablespoons dark sesame oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 3/4 cup water
- 3 tablespoons lower-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon brown sugar
- 1/2 teaspoon bottled minced ginger
- 1 to 1 1/2 teaspoons crushed red pepper
- 1 cup thinly sliced red bell pepper (about 1 large pepper)
- 1 cup snow peas, trimmed
- 2 tablespoons chopped unsalted, dry-roasted peanuts