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Recipes
Indian Spiced Cauliflower and Potato
By tonyglib
Servings: 4 servings • Size: 1/4th • Old Points: 2
- 1 large cauliflower, cut into florets
- 3 medium potatoes, peeled and chopped into small chunks
- 1 medium onion, chopped
- 1 tbsp butter
- salt
- 1/2 tsp garam masala
- 1 tsp coriander
- 1/4 tsp tumeric
- 1/2 tsp chili powder
Grilled Plantains
By tonyglib
Nutritional Information Calories:174 (22% from fat) Fat:4
- 3 soft black plantains, unpeeled (about 1 1/2 pounds)
- 2 tablespoons butter, melted
- 1 teaspoon brown sugar
- 1/8 teaspoon ground red pepper
- Cooking spray
- 6 lime wedges
Roast Chicken Chimichangas
By tonyglib
Weight Watcher Point per Serving: 8 This Mexican-inspired dish is a great way to use leftover chicken
- 2 1/2 cups shredded roasted skinless, boneless chicken breasts
- 1 cup (4 ounces) crumbled queso fresco cheese
- 1/4 cup chopped green onions
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 garlic clove, minced
- 1 (4.5-ounce) can chopped green chiles, drained
- 1 (16-ounce) can fat-free refried beans
- 6 (8-inch) flour tortillas
- Cooking spray
- 1/2 cup bottled green salsa
Chicago-Style Deep Dish Pizza
By tonyglib
In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt
- TOPPINGS:
- 3-1/2 cups all-purpose flour
- 1/4 cup cornmeal
- 1 package (1/4 ounce) quick-rise yeast
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup olive oil
- 6 cups (24 ounces) shredded part-skim mozzarella cheese, divided
- 1 can (28 ounces) Hunt’s® Original Diced Tomatoes, well drained
- 1 can (8 ounces) Hunt’s® Tomato Sauce
- 1 can (6 ounces) tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
- 48 slices pepperoni
- 1 pound bulk Italian sausage, cooked and crumbled
- 1/2 pound sliced fresh mushrooms
- 1/4 cup grated Parmesan cheese
Bombay Shrimp Curry with Coconut Rice
By tonyglib
Maureen Callahan, Cooking Light JULY 2011
- 5 teaspoons canola oil, divided
- 1 pound peeled and deveined shrimp
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 1/2 cups prechopped onion
- 1 1/2 tablespoons curry powder
- 1 tablespoon mustard seeds
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper
- 1 1/3 cups hot water
- 1 cup frozen peas and carrots
- 1 cup light coconut milk
- 1 cup uncooked instant rice
- 1 tablespoon chopped fresh cilantro
Pork in Red Chile Filling for Tamales
By tonyglib
Yield: 2 cups, enough for 16 tamales Recipe from Season 6 of Mexico - One Plate at a Time
- 1/3 cup top-quality chile powder without salt
- 3/4 teaspoon salt if no salt in chile powder
- 1 pound boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons fresh masa or masa harina
- 1/4 cup raisins
- 1/4 cup roughly chopped green olives
- Salt, if necessary
Pressure Cooker Green Chile Pork Carnitas
By tonyglib
Rub pork shoulder pieces with salt and pepper then place in pressure cooker and brown in olive oil for 2-3 minutes
- 2-3 lbs pork shoulder, cut into 6-8 pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large jalapeño, seeded and stem removed
- 1 green bell pepper, seeded and stem removed
- 1 poblano pepper, seeded and stem removed
- 1 lb tomatillos, husks removed and quartered
- 3 cloves garlic, peeled
- 1 onion, quartered
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 cups chicken broth
- 2 bay leaves
- Tortillas (I prefer a flour/corn hybrid)
- Queso Fresco
- Red onion, diced
- Cilantro, roughly chopped
Asian-Style Zucchini
By tonyglib
Directions Melt the butter in a skillet over medium heat
- 1 teaspoon butter
- 1 large zucchini, halved lengthwise and cut into 1 inch slices
- 2 tablespoons soy sauce, divided
- 2 tablespoons sesame seeds
- garlic powder to taste
- ground black pepper to taste
Pressure Cooker Beef Chili
By tonyglib
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat
- 1 tablespoon vegetable oil
- 2 1/2 pounds beef chuck, cut into 1-inch cubes
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 tablespoons ancho chile powder
- 2 teaspoons Spanish paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 1/4 cups water
- 1/8 cup ground corn chips (optional)
- 1/8 cup chopped fresh cilantro
- 1/8 cup chopped green onions
Chicken Ramen Soup
By tonyglib
Heat the oil over medium heat in a medium-sized sauce pot
- 1 tablespoon olive oil
- 2 chicken tenders
- 1/4 cup finely chopped brown onion
- 1/2 teaspoon dried thyme
- 1/3 cup carrots, cut into small dice
- 1/3 cup corn kernels
- 4 cups chicken or vegetable broth
- 1 package Top Ramen (for noodles only)
- 1 egg
- Salt and pepper to taste