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Recipes
Low-Fat Cheesy Potato Soup
By RossanaV
In a large saucepan, combine the potatoes, onion, celery, broth and pepper
- 1 3/4 cups peeled, diced potatoes
- 1 medium onion, chopped
- 1/4 cup celery, chopped
- 1 (14.5 ounce) can chicken broth
- 1/8 teaspoon pepper
- 3 tablespoons cornstarch
- 1 (12 fluid ounce) can non-fat evaporated milk, divided
- 1 cup shredded reduced-fat Cheddar cheese
Fire Roasted Yellow & Red Pepper Grilled Turkey Sandwich
By RossanaV
Spread a tablespoon of pesto on each slice of sourdough bread
- 2 slices TJ’s Sourdough Bread
- 2 T. TJ’s Pesto Alla Genovese
- 2-3 slices Smoked Turkey Breast 1 jar TJ’s Fire Roasted Yellow & Red Peppers
- 1-2 slices TJ’s Sliced Havarti Cheese
Orzo with Artichokes
By RossanaV
1. Cook orzo according to directions
- 1 7 oz tub Trader Joe's Grilled Marinated Artichokes
- 1 1/2 cups orzo (10 oz) from the pasta aisle
- 3 tablespoons pine nuts, coarsely chopped (Trader Joe's Dry Toasted Pignolias)
- 1 cup crumbled feta (try the one with Mediterranean herbs)
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 lemon
- salt & pepper to taste
Chicken Hungarian Goulash Pasta
By RossanaV
Variation: For Beef Hungarian Goulash, substitute 1 pound top sirloin for chicken
- 4 1/2 ounces ziti pasta, tube shape (1 1/2 cups uncooked)
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- 3/4 cup onion, chopped
- 1 1/2 cups chopped green bell pepper
- 1 can (14.5 ounces) diced tomatoes, not drained*
- 1 can (8 ounces) tomato sauce*
- 1/2 to 1 tablespoon paprika 1 tablespoon dried parsley
- 1/2 teaspoon salt (optional)
- 1/8 teaspoon ground black pepper
Crispy Almond Chicken
By RossanaV
*e-z-meal Serve with green beans
- 2/3 c sliced almonds
- Butter
- 3 boneless chicken breasts,pounded 1⁄4” thick
- 1 1⁄2 c whipping cream
- 2 T orange marmalade
- 1 T Dijon mustard
- 1/8 t red pepper
- 1 ⁄4 c mayo
- steamed rice
Almond, Garlic and Sweet Pea Pasta
By RossanaV
2 tablespoons olive oil Process almonds, ¾ cup water, garlic and ¼ teaspoon salt in a blender or food processor...
- 2 (2.25-oz) packages sliced almonds
- 2 cloves garlic
- 1/2 teaspoon salt, divided
- 16 oz package rigatoni pasta
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1/4 teaspoon seasoned pepper
- 16 oz bag frozen sweet peas, thawed
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh mint
Chicken Parmigiana
By RossanaV
for boneless, skin on breasts boil enough chicken stock to cover breasts and add chicken, simmer 3 mins
- 4 chicken breasts
- 1/4 cup butter
- 1 med. onion, sliced
- 2 garlic cloves, minced
- 1 pkg. (10 oz.) frozen spinach
- 1/2 t. salt
- 1 t. dried basil
- 1 8 oz. pkg spaghetti
- 1/4 cup grated Parmesan Cheese
Onion Pasta
By RossanaV
1. In a large skillet place oil, butter and onions and cook until golden brown
- 1/3 cup and 1 tablespoon olive oil
- 3 tablespoons and 1/2 teaspoon butter
- 4 onions, thinly sliced
- 3/4 teaspoon dried basil
- 3/4 pinch ground black pepper
- 3/4 cup and 2 teaspoons water
- 2-1/2 teaspoons chicken bouillon
- 13 ounces uncooked pasta, cooked according to package directions
Baked Brie en Croute
By RossanaV
Heat oven to 400F. Unfold puff pastry on lightly floured surface
- 1 frozen puff pastry, thawed
- 1/3 cup berry preserves
- 8 oz. round baby wheel brie cheese
- 1/4 cup chopped hazelnuts or pecans
- 1 large egg
- 1 T. water
- Assorted crackers, pear slices and apple slices
Strawberry Salad with Chocolate Balsamic Dressing
By RossanaV
Divide the rocket between the plates
- Salad
- 100 g rocket (or any salad leaves)
- 1/2 cucumber
- 2 cups strawberries, halved
- 1/4 cup Stilton cheese, with black pepper, crumbled
- Dressing
- 100 ml balsamic vinegar
- 100 g caster sugar
- 25 g dark chocolate, 2 squares, 75% pure