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Recipes
Pressure Cooker Stuffed Green Pepper Casserole
By tonyglib
Preheat the pressure cooking pot on the Browning/Sauté setting
- 1 lb. lean ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 large green peppers, chopped
- handful of spinach leaves, coarsely chopped
- 1 (14.5 oz) can diced tomatoes with juices
- 1 (8 oz) can tomato sauce
- 1/2 cup beef broth
- 1/2 cup long grain rice (uncooked)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese
Cola- Marinated Flank Steak
By tonyglib
Weight Watchers Points per serving: 5 Nutritional Information Calories:233 Fat:8g (sat 3g) Protein:25g Car
- 2 pounds beef flank steak
- 1 cup bottled teriyaki sauce
- 1 cup cola
- 1 onion, diced
- 1 clove garlic, chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon vegetable oil
- 2 tablespoons hot sauce
- Salt and pepper
French Onion Soup
By tonyglib
Weight Watchers French Onion Soup recipe Makes 16 servings WW POINTS per serving: 3 Nutritional information per se...
- 5 lbs onions, unpeeled
- 1/2 cup butter (1 stick)
- 1 1/2 teaspoons black pepper, freshly ground
- 2 tablespoons paprika
- 1 bay leaf
- 7 (16 ounce) cans beef broth, divided (recommended Swanson’s)
- 1 cup dry white wine (optional)
- 3/4 cup all-purpose flour or instant flour (such as Wondra)
- caramel coloring (optional) or Kitchen Bouquet (optional)
- 2 teaspoons salt
- croutons (optional)
- swiss cheese (optional) or gruyere cheese (optional)
Beef Daube Provençal
By tonyglib
Weight Watchers Points per serving: 8 This classic French braised beef, red wine, and vegetable stew is simple a...
- 2 teaspoons olive oil
- 12 garlic cloves, crushed
- 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 cup less-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Dash of ground cloves
- 1 (14 1/2-ounce) can diced tomatoes
- 1 bay leaf
- 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Taco Rice
By tonyglib
Directions In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil
- 1 (14.5 ounce) can chicken broth
- 1 (8 ounce) can tomato sauce
- 1 (1 ounce) package taco seasoning mix
- 1 1/2 cups uncooked instant rice
- 1 (6 ounce) can black olives, drained and chopped
- 1 cup shredded Cheddar cheese
- 1 cup sour cream
Sweet and Sour Mahi-Mahi
By tonyglib
(Recipe courtesy of Cheryl Alters-Jamison & Bill Jamison, American Home Cooking,Broadway Books)
- Sweet and Sour Sauce
- 1/3 cup sugar
- 1 1/2 teaspoons cornstarch
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons Japanese soy sauce, such as Yamasa
- 1 teaspoon minced fresh ginger
- Juice of 1 large lime
- 2 teaspoons Japanese soy sauce, such as Yamasa
- 1 1/2 pounds mahi-mahi fillets, cut into "fingers" about 3 inches in length
- About 1 cup dried bread crumbs
- Vegetable oil for pan-frying
- Hawaiian Chili Pepper Water, optional
Spicy Corn Bread Squares Recipe
By tonyglib
In a large bowl, combine the first seven ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 egg
- 1 cup buttermilk
- 2 tablespoons canola oil
- 1/2 teaspoon crushed red pepper flakes
Saucy-Q Chicken Soft Tacos
By tonyglib
PER SERVING (1/2 of recipe, 2 tacos): 336 calories, 3g fat, 712mg sodium, 47g carbs, 4g fiber, 20g sugars, 29g prot
- 8 oz. raw boneless skinless lean chicken breast cutlets
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/3 cup chopped mango
- 1/3 cup chopped red onion
- 1 jalapeño pepper, seeded and finely chopped
- 2 tbsp. chopped fresh cilantro, or more for garnish
- 1/2 tbsp. seasoned rice vinegar
- 1/3 cup BBQ sauce with about 45 calories per 2-tbsp. serving
- Four 6-inch white corn tortillas
Cast Iron Skillet Potato Cake
By tonyglib
Recipe courtesy Alex Guarnaschelli
- 1 to 1 1/2 sticks unsalted butter
- 6 large Idaho baker potatoes, washed and peeled
- Kosher salt
- 2 teaspoons dried thyme
Spicy Chicken Tortilla Soup
By tonyglib
From NBC 5 Morning show, Wyane's Weekend
- 1 lb Boneless Skinless Chicken Breasts
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 2 tbl Olive Oil
- 2 med Onions, diced
- 2 Garlic Cloves, peeled and minced
- 1 Celery Stalk, thinly sliced
- 2 Jalapeños, seeded and minced
- 3 med Tomatoes, chopped
- 2 lg Tomatillos, chopped (about 1 cup total)
- 1 additional tsp Ground Cumin
- 1 quart Chicken Stock, I’ve been using chicken base (3 tablespoons for 1 quart water)
- 6 Corn Tortillas, cut into 1/8” strips
- Cooking Spray (Pam)
- 2 Avocados, firm but ripe, peeled and cut into 1” chunks
- 1/2 cu Fresh Cilantro, roughly chopped
- 1 Lime, cut into wedges