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Recipes
Roasted Garlic Mushrooms
By lkalemba
Preheat the oven to 200C/400F/gas mark 6
- 16 even-sized open cup mushrooms, stalks cut level
- 3 tbsp corn or vegetable oil
- 1/4 c unsalted butter, softened
- 3 cloves garlic, chopped very finely
- 2 tbsp fresh thyme, chopped
- 1 1/2 tbsp lemon juice
- salt and freshly ground black pepper to taste
- 1/4 c fresh breadcrumbs
Pan-Seared Chicken Breasts with Sun Dried Tomatoes
By lkalemba
0 Weight Watchers Points on Simply Filling Plan
- 3 tablespoons olive oil
- 4 chicken breast halves
- salt and fresh ground pepper, to taste
- 1 large yellow onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon flour
- 1 cup chicken broth or vegetable broth
- 1 bag (3-ounces) Sun Dried Tomato-Halves
Mini Chicken Pot Pies
By lkalemba
Preheat oven to 375 degrees F
- 1 (9-ounce) package refrigerated cooked chicken strips, diced
- 1 (12-ounce) jar chicken gravy
- 1 cup frozen peas and carrots
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup pancake and baking mix
- 1/2 cup milk
- 2 eggs
Buttermilk Fried Chicken
By lkalemba
Directions Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper
- Ingredients
- 1 (3 pound) fryer, cut into pieces
- 2 cups buttermilk
- 6 cloves garlic, smashed
- 1 large onion, sliced
- 1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups flour
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- 1/2 teaspoon cayenne pepper
- Salt and pepper
- 3 cups solid vegetable shortening
Scallop Scampi with Peppers
By lkalemba
2 Weight Watchers Points on Simply Filling
- 1 lb dry sea scallop, patted dry
- 2 Tbsp peanut oil or canola oil, divided
- 1 Tbsp minced garlic
- 1/2 tsp crushed red pepper
- 2 medium bell pepper (mixed colors, if desired), cut into 1/4-by-2-inch strips
- 1 Tbsp caper, rinsed
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 3 Tbsp dry white wine
Slow-Cooker Chicken Curry
By lkalemba
Only 1 Weight Watchers Point per serving
- 10 chicken thighs (2-3/4 lb.), skins removed
- 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
- 1 onion, chopped
- 2 Tbsp. curry powder
- 1 cup Fat Free Sour Cream
Creamy Orzo with Peas and Parmesan
By lkalemba
Melt butter in large saucepan over medium-high heat
- 2 tablespoons unsalted butter
- 1 onion, minced
- Salt and pepper
- 2 garlic cloves, minced
- 1 cup orzo
- 1/4 cup dry white wine
- 3 3/4 cups low-sodium chicken broth
- 1/2 cup frozen peas, thawed
- 2 ounces Parmesan cheese, grated (1 cup)
Pina Colada Bread
By lkalemba
With a toasted coconut topping, and cake-like texture, this sweet quick bread recipe could be served as a dessert
- 5 cups all-purpose flour
- 3/4 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 eggs
- 1 cup (2 sticks) butter, melted
- 1 can (8.25 ounces) crushed pineapple, undrained
- 1 cup canned cream of coconut
- 2/3 cup golden seedless raisins
- 2/3 cup walnuts, chopped
- 2/3 cup canned cream of coconut
- 1 3/4 cups sweetened flake coconut
- 1 cup sweetened flake coconut, toasted (see Note, end of recipe)
Healthified Chicken Tortilla Casserole
By lkalemba
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
- 1 can (4.5 oz) chopped green chiles
- 1 container (8 oz) fat-free sour cream
- 1/2 cup fat-free (skim) milk
- 2 1/2 cups shredded cooked chicken breast
- 8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
- 1 medium green bell pepper, chopped (1 cup)
- 1 large tomato, chopped (1 cup)
- 1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
Stuffed Zucchini
By lkalemba
Preheat oven to 350 degrees F (175 degrees C)
- 3 zucchini
- 1 pound pork sausage
- 1 cup dry bread crumbs
- 1 clove garlic, minced
- 1 (32 ounce) jar spaghetti sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese