Lkalemba's profile page
Recipes
Twice Baked Mashed Potatoes
By lkalemba
Diane Chapman's potatoes.
- 5 lbs potatoes
- 1 block cream cheese
- 1 container sour cream
- 1 stick butter
- Paprika
Vegan Zucchini Sweet Potato Rolls
By lkalemba
Slice zucchini into long thin strips, then lay out on fresh paper towels and coat with layer of salt, then let them...
- 2 medium zucchini (makes about 10-12 rolls)
- 2 small sweet potatoes
- 1 avocado
- smoked paprika
- salt
- pepper
Super-Quick Salsa Chicken
By lkalemba
0 points on Weight Watchers Simply Filling
- 1 cup brown rice
- 2 cups water
- 4 boneless skinless chicken breasts (1 1/4 lb)
- 2 tablespoons olive or vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium zucchini, chopped (2 cups)
- 1 cup Old El Paso™ Thick ‘n Chunky salsa
- 1 can (11 oz) whole kernel sweet corn, drained
- 1/4 cup fat-free sour cream
- 2 tablespoons chopped fresh cilantro
Cheesy Reuben Appetizer
By lkalemba
Heat oven to 400°F. Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef
- 1 package (8 ounces) cream cheese, softened
- 1 1/2 cups shredded Swiss cheese (6 ounces)
- 1/2 cup Thousand Island dressing
- 4 ounces deli sliced corned beef, chopped
- 1/2 cup well-drained sauerkraut
- Pretzel crackers, if desired
- Cocktail rye bread slices, if desired
- Chopped fresh chives, if desired
- Sliced radishes, if desired
Easy Chicken Curry with Peas
By lkalemba
Keep some good, fresh curry powder and a few cans of coconut milk in your pantry, and you can make a meal as fast a...
- 4 boneless, skinless chicken breast halves (about 2 3/4 pounds)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 Tbsp curry powder
- 1/4 cup extra-virgin olive oil, plus more if needed
- 1 red bell pepper, diced small
- 1 garlic clove, crushed or minced
- 2 medium red onions, sliced into 1/ 4-inch rings
- 1 14-ounce can unsweetened coconut milk
- 1/4 cup cup water, plus more if needed
- 2 cup peas, fresh or frozen, thawed
- 2 scallions, chopped
- 1 Tbsp chopped fresh cilantro
Curried Vegetable and Chickpea Stew
By lkalemba
Since this makes such a large batch, what you don't think you'll eat in a week
- 1 teaspoon olive oil
- 1 large onion, diced
- 2 all-purpose potatoes, diced
- 1 tablespoon salt
- 1 tablespoon curry powder
- 1 tablespoon brown sugar
- 1-inch piece ginger, peeled and grated (about 1 tablespoon)
- 3 garlic cloves, minced
- 1/8 teaspoon cayenne pepper
- 2 cups vegetable broth
- 2 (16-ounce) cans chickpeas, drained and rinsed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 (28-ounce) can diced tomatoes with their juices
- 1/4 teaspoon black pepper
- 10-ounces baby spinach
- 1 cup coconut milk
Baked Chicken
By lkalemba
Only 3 Weight Watchers Points on Simply Filling program per serving
- 2 chicken breasts, with bone and skin
- 1/8 cup butter, melted
- 1/2-1 teaspoon Season-All salt
Avocado and Black Bean Confetti Salad
By lkalemba
To make the dressing, all ingredients in a small bowl and briskly whisk until smooth and emulsified
- DRESSING
- 2 tablespoons extra-virgin olive oil1 tablespoon balsamic vinegar
- 1 teaspoon dried cilantro
- 1 ⁄2 teaspoon sea salt
- 1 ⁄2 teaspoon chili powder
- 1 ⁄4 to 1⁄8 teaspoon cayenne
- 1 ⁄8 teaspoon freshly ground pepper
- SALAD
- 1 can (15 ounces) black beans, drained and rinsed
- 1 ⁄2 cucumber, seeded and cubed
- 1 cup cherry or grape tomatoes, halved
- 1 red bell pepper, diced
- 1 ⁄2 cup chopped red onion
- 1 to 2 cloves garlic, minced
- 1 avocado, cubed
Oil-Poached Tomatoes
By lkalemba
Preheat oven to 250 degrees
- Tomatoes of choice
- Garlic
- Your Favorite Herbs (optional)
- Salt and pepper
- Olive Oil
Rachael Ray's Spinach and Artichoke Tuna Salad
By lkalemba
Directions Add the tuna to a medium-size mixing bowl along with the garlic, lemon, spinach, artichoke hearts, re...
- Ingredients
- Makes 2 serving
- 4 (5 oz) cans tuna in water, drained and flaked
- 1 clove garlic, minced into a paste
- Juice of 1 lemon
- 1 (10 oz) box of frozen chopped spinach, defrosted and wrung dry
- 1 (14 oz) can artichoke hearts in water, diced
- 1/2 small red onion, finely diced
- Salt and pepper
- 1 tbsp extra virgin olive oil
- 8 hearts of romaine (optional)