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Recipes
Grilled Eggplant and Fresh Mozzarella on Ciabatta
By lkalemba
MODIFIED FOR WEIGHT WATCHERS (WW) - 0 POINTS ON SIMPLY FILLING
- 1/2 cup fat-free mayonnaise
- 2-4 garlic cloves, smashed to a paste
- salt
- fresh ground black pepper
- 1 medium eggplant, sliced crosswise
- canola oil
- 2 red bell peppers
- 1 light hamburger bun per serving
- 1 pkg. fat-free shredded mozzarella cheese
- fresh basil leaf
- baby arugula (or spinach or lettuce)
Turkey Breast Stuffed with Creamed Collard Greens
By lkalemba
1. Season the turkey breast with salt, pepper and half of the thyme
- 2 Boneless Skinless Turkey Breast Halves
- Salt and Freshly Ground Pink Pepper to taste
- 1 tablespoons fresh Thyme or 1 teaspoon dried Thyme (separated)
- 1/2 cup Corn Starch
- 1 large bunch Collards (after removing ribs should yield about 4 1/2 cups chopped)
- 3 tablespoons Butter
- 1 tablespoon minced Garlic
- 1/4 teaspoon Poultry Seasoning
- 1/8 teaspoon Nutmeg
- 1 pinch Red Pepper Flakes
- 2 ounces Goat Cheese
- 3 ounces Cream Cheese
- 2 tablespoons Canola Oil
Pan con Tomate
By lkalemba
Recipe adapted from Michael Chiarello, Coqueta, San Francsico
- 10 Roma tomatoes, halved
- 2 garlic cloves, peeled and smashed
- 5 sprigs of thyme
- 2 tablespoons grey salt
- 3 tablespoons extra-virgin olive oil
- 1 loaf ciabatta
- Flaky sea salt
Snickers Cake Mug
By lkalemba
The entire recipe has 194 calories, 5g fat, 33
- 3 tbsp. moist-style devil’s food cake mix
- 1 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
- 1 tbsp. fat-free sour cream
- 1/8 tsp. baking powder
- 1 tsp. fat-free, low-fat, or light caramel dip (like the kinds by Marzetti)
- 1 tsp. chopped peanuts
- 1 tsp. mini semi-sweet chocolate chips
Groundnut Stew
By lkalemba
This healthy and delicious stew serves a crowd a warm and hearty meal that is the perfect dish for chilly winter ni...
- GARNISH:
- 2 tablespoons olive oil, plus 1 tablespoon
- 1 1/2 cups chopped onion
- 1 clove garlic, minced
- 2 cups sweet potatoes, peeled and cubed
- 1 1/2 cups cooked small red beans
- 3 cups vegetable stock or broth
- 1 cup chopped red pepper
- 1 1/2 teaspoons grated fresh ginger
- 2 teaspoons salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 green or poblano chile, roasted, peeled, seeded, and diced small
- 1/2 habanero, seeded and chopped finely
- 3 tablespoons creamy peanut butter
- 1 lime, cut into wedges
- 3 tablespoons dry roasted peanuts, chopped
Spare Ribs
By lkalemba
Directions In a large saucepan, combine all of the ingredients except the spare ribs and honey
- Ingredients
- 2 tablespoons rice wine vinegar
- 4 tablespoons dark soy sauce
- 6 tablespoons cider vinegar
- 1 tablespoon sugar
- 2/3 cup water
- 3 pounds pork spare ribs, on the bone, cut into 1 1/2 by 1 1/2-inch to 1 1/2 by 2-inch pieces
- 2 tablespoons honey
- Coarsely cracked black pepper, for seasoning
Duck Breast with Plum Salsa
By lkalemba
Directions Preheat oven to 400 degrees F
- Ingredients
- 1 tablespoon honey
- 1/2 cup red wine vinegar
- 1 chile de arbol, finely minced
- 4 red ruby plums, seeded and diced in 1/4-inch pieces
- 1/2 red onion finely chopped
- 1/4 cup diced yellow tomato
- 2 tablespoons chopped scallions
- 1 tablespoon chopped cilantro
- 1/4 cup lime juice
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 (8 to 10-ounce) Long Island duck breast, skin on
Smothered Chicken with Buttermilk Gravy
By lkalemba
5 Weight Watchers Points per serving
- Herbed Rice:
- Extra-Virgin Olive Oil
- 6 Chicken Thighs (bone-in; skin on)
- Salt
- Freshly Cracked Black Pepper
- 1 Yellow Onion (thinly sliced)
- 2 Garlic Cloves (minced)
- 3 tablespoons Flour
- 1/2 cup Chicken Stock
- 1 cup Buttermilk
- 3 tablespoons Parsley (chopped)
- 3 tablespoons Thyme (chopped)
- 1 Lemon (zest & juice)
- 1 1/2 cups brown Rice
- 3 cups Water
- Salt
- 2 tablespoons Parsley (chopped)
- 2 tablespoons Thyme (chopped)
- 1 Lemon (zested)
Braised Kale
By lkalemba
Directions Wash, trim and chop the kale
- Ingredients
- 2 pound bunch kale
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3/4 cup chicken stock
Beef Braciole
By lkalemba
* 1. In a medium bowl, combine the garlic, scallions, parsley, salami, Fontina, Parmigiano, and bread crumbs and mi...
- 2 cloves garlic, finely minced
- 4 scallions, thinly sliced
- 1/4 cups chopped fresh Italian parsley
- 4 ounces thinly sliced salami, cut into 1/4-inch-wide matchsticks
- 8 ounces Italian Fontina, cut into 1/4-inch cubes
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 cup toasted bread crumbs
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- One 10-inch-long beef tenderloin roast cut from the heart of the tenderloin (2 1/2 to 3 pounds), butterflied (see Note)
- Kosher salt and freshly ground black pepper