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Recipes
Fettuccine Hungry Girlfredo
By Jan_C
PER SERVING (entire recipe): 99 calories, 4g fat, 376mg sodium, 9
- 1 (2-serving) package tofu shirataki fettuccine-shaped noodle substitute (recommended: House Foods)
- 1 wedge light spreadable Swiss cheese (recommended: The Laughing Cow)
- 2 teaspoons reduced-fat Parmesan-style grated topping, plus more for serving, optional
- 1 teaspoon fat-free sour cream
- Salt and freshly ground black pepper
- Fresh parsley, for serving, optional
- Steamed broccoli, as an accompaniment, optional
Spicy Fish Balls.
By Jan_C
These fish balls are excellent on their own if you don’t feel like making a dipping sauce and if all fails, just ...
- 1 lb fresh cod fillets
- 2 cloves garlic (crushed)
- 3/4 cup Parmesan cheese
- 1 tablespoon chopped parsley
- 1 tablespoon chopped thyme
- 2 eggs
- 3/4 cup panko bread crumbs (any bread crumbs should work)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 scotch bonnet pepper (seeded, membranes removed, and diced finely)
- 2-3 cups veg oil for frying
- 1/2 cup flour for dusting
Sweet Pumpkin Strudel
By Jan_C
Preheat the oven to 400 degrees F
- One 15-ounce can pumpkin
- One 8-ounce package cream cheese, room temperature
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 12 sheets frozen phyllo dough (18- by 14-inch rectangles), thawed
- 2/3 cup butter, melted
- 1 cup chopped pecans
- 3 tablespoons turbinado sugar, or other coarse sugar
- 2 tablespoons honey, for serving
- Whipped cream, for serving, optional
Chinese Spareribs
By Jan_C
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice,...
- 3 tablespoons hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon rice vinegar
- 1 teaspoon lemon juice
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon grated fresh garlic
- 1/4 teaspoon Chinese five-spice powder
- 1 pound pork spareribs
Chicken Parmesan Pasta Toss
By Jan_C
4 Servings
- 6 oz. (2 Cups) dry penne pasta (I used bowties)
- 2 1/2 tsp olive oil divided
- 1/2 cup Parmesan cheese divided
- 1/3 cup panko breadcrumbs
- 12 oz boneless chicken breast cut into 1 inch pieces
- 3 cloves minced garlic
- 1 tsp dried oregano
- 1/4 tsp salt & pepper
- 1 cup tomatoe seeded & chopped
- 1/3 cup sun-dried tomatoe sliced
- 2 tsp cornstarch
- 1 cup low sodium chicken broth
- 1/4 chopped fresh basil
Grilled Lobster Tail
By Jan_C
Grilling or broiling lobster is a great way to get that smokey, slightly crisp texture on the lobster meat
- Lobster
- Butter
- Lemon
Smoky Lentil Soup
By Jan_C
Preheat a griddle or sauté pan over medium-high heat
- 3 thick-cut bacon slices
- 2 Tbs. olive oil
- 1 small yellow onion, diced
- 1 carrot, peeled and cut into 1/4-inch dice
- 1 celery stalk, cut into 1/4-inch dice
- 1 tsp. minced garlic
- 1 Tbs. tomato paste
- 1 tsp. smoked paprika
- 1/4 cup canned diced tomatoes, drained
- 3/4 cup Red Chief lentils, picked over and rinsed
- 4 cups chicken broth
- Kosher salt and freshly ground pepper, to taste
- Sour cream for garnish
Sausage and Pepper Baked Ziti
By Jan_C
Heat the oven to 375 degrees F
- Cooking spray
- 1/2 (16-ounce) package ziti
- 2 tablespoons canola oil
- 1 medium yellow onion, diced
- 2 teaspoons chopped garlic
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- Reserved sausage and pepper skewers, from Sausage and Pepper recipe*
- Salt and fresh ground black pepper
- 1 cup grated mozzarella cheese
Lentil Salad with Fresh Mint and Goat Cheese
By Jan_C
Place lentils in a medium saucepan and pour over enough water to cover lentils by 2 to 3 inches
- 1 cup(s) dry lentils, French green-variety, washed, picked over to remove debris
- 2 leaf/leaves bay leaf
- 1/2 small uncooked red onion(s), coarsely chopped
- 3 Tbsp mint leaves, fresh, coarsely chopped
- 1/4 tsp table salt, or to taste
- 1/4 tsp black pepper, freshly ground, or to taste
- 1/4 cup(s) semisoft goat cheese, crumbled
Mini Feta Spincetta
By Jan_C
In a food processor, combine olive oil, spinach and Feta cheese until well mixed
- 1 1/2 tablespoons olive oil
- 1-10 ounce package frozen spinach, thawed and drained
- 8 ounces Feta cheese
- 1/3 cup pancetta, finely diced
- 1/4 cup onion, small diced
- 1/2 teaspoon dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 30 Athens® Mini Fillo Shells (2 boxes)
- 8 Greek olives and 8 cherry tomatoes