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Recipes
Linguine with Zucchini and Chickpeas
By tjm01
main course
- 12 oz linguine (3/4 box)
- 2 Tbsp. olive oil
- 3 small zucchini, cut into thin half moons
- Kosher salt
- 1 (15 oz) can chickpeas; rinsed
- 2 cloves garlic, sliced
- 1/4 tsp. crushed red pepper
- 1/2 cup grated Parmesan (2 oz)
Baked French Swirl Toast
By tjm01
Place bread cubes and cranberries in greased 3 quart shallow baking dish
- 1 loaf (16 oz) Pepperidge Fram Cinnamon Swirl Bread cut into cubes
- 3/4 cup dried cranberries or raisins
- 6 eggs, beaten
- 3 cups half and half or milk
- 2 tsp. vanilla extract
- Cinnamon-sugar or confectioners sugar
- Whipped butter
- Maple syrup
Croissant & Chocolate Bread Pudding
By tjm01
Heat oven to 375 degrees. Butter an 8" square or other shallow 2-quart baking dish
- 6 large egg yolks
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 6 croissants, cut into 1" pieces (about 1 lb)
- 4 oz bittersweet chocolate, cut into chunks
- Unsalted butter for the baking dish, at room temperature
Pappardelle with cabbage, prosciutto & sage
By tjm01
Cook the pasta according to the package directions
- 8 oz. pappardelle or some other wide pasta
- 1 Tbsp. olive oil
- 1 onion, sliced
- 1/4 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1/2 head Savoy cabbage - quartered, cored and sliced (8 cups)
- 1 cup low sodium chicken broth
- 1/4 lb. sliced prosciutto, cut into strips
- 2 Tbsp. unsalted butter
- 2 Tbsp. chopped fresh sage
Lemon Goat Cheese Dip
By tjm01
In a food processor, combine first 6 ingredients plus 1/2 tsp salt & 1 tsp pepper
- 1 cup mayonnaise
- 1 (10.5 oz) goat cheese log, crumbled
- 2 tbsp. olive oil
- 2 green onions chopped
- 1 tbsp fresh lemon juice
- 1 tsp. lemon zest (about 1/2 lemon)
- Salt & freshly ground pepper
- Pita chips for serving
Lime & Honey Dip
By tjm01
In a small bowl, with an electric mixer on high, beat Neufchatel cheese, yogurt, honey, milk, lime juice, vanilla a...
- 1 pkg (8 oz) Neufchatel cream cheese at room temperature
- 1/2 cup plain low-fat yogurt
- 2 Tbsp. honey
- 2 Tbsp. low-fat milk (1%)
- 1 Tbsp. lime juice
- 1 tsp. vanilla
- 1/8 tsp. ground nutmeg
- 1/4 tsp. grated lime rind
Black Bean Lasagne
By tjm01
main course
- 9 lasagne noodles
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tsp. canola oil
- 2 cans (16 oz each) black beans, rinsed & drained
- 1 can (14 1/2 oz) diced tomatoes, undrained
- 2 cans (6 oz each) tomato paste
- 1 cup water
- 2 Tbsp. minced fresh cilantro
- 1/4 to 1/2 tsp. crushed red pepper flakes
- 4 egg whites, beaten
- 1 carton (15 oz) reduced-fat ricotta cheese
- 1/2 cup grated Paremsan cheese
- 1/4 cup minced fresh parsley
- 2 cups (8 oz) shredded reduced-fat Mexican cheese blend.
Pecan Pie Bars
By tjm01
Preheat oven to 350 degrees
- 2 cups unsifted flour
- 1/4 cup packed brown sugar
- 1/2 cup (1 stick) butter
- 1 1/2 cups chopped pecans
- 1 (14 oz) can Eagle brand sweetened condensed milk
- 3 eggs, beaten
- 2 tbsp. Realemon juice from concentrate
Chocolate-Peanut Butter Cake
By tjm01
Heat oven to 350 degrees. In bowl, with electric mixer on medium speed, beat first 4 ingredients for 2 minutes
- 1 box (1lb. 2.25 oz) devil's food cake mix
- 1 can (12 oz) evaporated skim milk
- 3/4 cup nonfat pasteurized egg product
- 1/2 cup apple butter
- 1/2 cup peanut butter chips
- 1/2 cup reduced-fat peanut butter
- 1/4 cup fat-free half-and-half
- 1 Tbs. light corn syrup
Tea Scented Melon
By tjm01
Let tea bags steep in warm water for 3-5 minutes
- 3 Jasmine green tea bags
- 2 cups warm water
- 2 Tbsp honey
- 2 lbs. mixed melons, such as canary, cantaloupe, and honeydew, sliced into wedges
- 1/2 cup mint leaves