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Recipes
Weight Watchers Italian-Inspired Vegetable Soup
By lkalemba
0 Weight Watchers Points!
- 2 cup(s) Escarole (chopped)
- 2 medium Garlic clove(s) (minced)
- 1 cup(s) uncooked Onion(s) (chopped)
- 2 cup(s) fresh Spinach (baby leaves)
- 2 small uncooked Zucchini (cubed)
- 1 medium Sweet Red Pepper(s) (chopped)
- 1 medium uncooked Fennel Bulb(s) (thinly sliced)
- 6 cup(s) reduced sodium Vegetable Broth
- 28 ounces canned diced Tomatoes (preferably fire-roasted)
- 1/4 teaspoon crushed Red Pepper Flakes
- 2 teaspoons fresh Thyme (finely chopped)
- 1 teaspoon fresh Oregano (finely chopped)
- 3/4 teaspoon table Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup(s) fresh Parsley(chopped)
- 1/4 cup(s) fresh Basil leaves
BROCCOLI SALAD
By lkalemba
Clean, trim and chop broccoli into a large bowl
- 1 1/2 lbs. broccoli, chopped into small pieces
- 1 small red onion, finely diced (about 1/4 cup)
- 3/4 cup sunflower seeds or chopped pecans
- 12 Slices Bacon Fried Crisp
- 1 cup mayonnaise
- 2 tbsp white vinegar or 1 tbsp. balsamic vinegar
- 1/4 Cup Sugar
- Salt and pepper to taste
- 1/2 cup raisins (optional)
- 1 cup shredded cheddar cheese (optional)
Crispy Chicken Wings from The Chew
By lkalemba
1. Place a cast iron pan over medium high heat and add 4 cups of vegetable oil
- For Carla's Spiced Oil:
- 3 pounds Chicken Wings (separated at joint)
- 4 cups Vegetable Oil (plus extra)
- Salt and freshly ground Black Pepper
- 6 tablespoons Vegetable Oil
- 2 tablespoons Cayenne
- 1 teaspoon Paprika
- 2 teaspoons Red Pepper Flakes
- 2 teaspoons Salt
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Sugar
- For Daphne's Maple Buffalo Sauce:
- 1 cup Red Hot Sauce
- 1/2 cup Butter
- 1/4 cups Maple Syrup
- For Mario's Filipino Adobo Sauce:
- 2 tablespoons Palm Sugar Vinegar
- 2 teaspoons Fish Sauce
- 2 tablespoons Soy Sauce
- 2 Serrano Chiles (chopped)
- 1 bunch Scallions (chopped)
- 3 tablespoons Brown Sugar
- 1 tablespoon Coconut Balsamic Vinegar (optional)
- 1/4 cup Basil Leaves (chopped)
- 1/4 cup Cilantro Leaves (chopped)
Fragrant Chickpea Stew
By lkalemba
Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds
- 1 tablespoon canola oil
- 1 teaspoon cumin seeds
- 1 medium red onion, chopped (1 cup)
- 5 medium cloves garlic, minced
- 1 tablespoon coriander seeds, ground (see Ingredient Note)
- 1 cup water
- 1 red potato, scrubbed and cut into 1-inch cubes
- 1 19-ounce or 15-ounce can chickpeas, rinsed
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 2 tablespoons finely chopped fresh cilantro, divided
- 1 medium tomato, cut into 1-inch cubes
- Ingredient Note: Coriander seeds are tiny and yellowish brown; they are produced when cilantro is allowed to seed. They smell slightly citric. Their flavor does not resemble, in any way, that of cilantro.
Pasta with No-Cook Tomato Sauce
By lkalemba
7 Weight Watchers Points OR 0 for Simply Filling
- 2 pound(s) fresh cherry tomato(es), preferably a mixture of reds and yellows
- 1/4 cup(s) basil, packed leaves, chopped
- 1 Tbsp olive oil
- 1 Tbsp white wine vinegar
- 2 tsp dried oregano
- 1/2 tsp sugar
- 1/2 tsp table salt
- 1/2 tsp black pepper, freshly ground
- 12 oz uncooked whole-wheat spaghetti, cooked and drained according to package instructions
Chicken, Basil and Bok Choy Stir-Fry
By lkalemba
1. To a large bowl, add the fish sauce, soy sauce and cornstarch and whisk until smooth
- 1 tablespoon fish sauce
- 1 1/2 teaspoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 2 garlic cloves, very finely chopped
- 3 boneless, skinless chicken breasts, sliced into bite-size pieces
- 2 teaspoons canola or grapeseed oil
- 1 small red onion, halved and thinly sliced
- 2 fresh red chiles (such as Fresno chiles), thinly sliced crosswise
- 1 cup thinly sliced bok choy stems
- 1 cup thinly sliced bok choy greens
- 1 1/2 cups roughly chopped fresh basil leaves
- Juice of 1 lime
Beef Tortellini Soup
By lkalemba
1 Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 lb beef stew meat
- 1 large onion, chopped (3/4 cup)
- 1 large carrot, chopped (3/4 cup)
- 1 medium stalk celery, chopped (1/2 cup)
- 2 cloves garlic, finely chopped
- 2 teaspoons sugar
- 2 1/2 cups Progresso® beef flavored broth (from 32-oz carton)
- 1 teaspoon dried basil leaves
- 2 cups frozen cheese-filled tortellini
- 1 cup Green Giant® Valley Fresh Steamers™ frozen cut green beans
Creamy Baked Macaroni and Cheese
By lkalemba
Heat oven to 375 degrees F
- 16 ounces elbow macaroni (about 3 cups)
- 3 tablespoons butter or margarine
- 1 1/2 cups milk, divided
- 2 large eggs, lightly beaten
- 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
- 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
- 8 ounce shredded Kraft Monterrey Jack Cheese
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Tiny Pecan Pies
By lkalemba
1. Preheat oven to 325 degrees
- 3 oz cream cheese, room temperature
- 1/2 c butter, softened
- 1 c flour, sifted
- 1 egg
- 3/4 c brown sugar, firmly packed
- 1/8 tsp salt
- 1 Tbsp butter
- 2/3 c pecans, in pieces
- 1 tsp vanilla extract
Magnolia Dream Cheesecake
By lkalemba
Directions •Place a greased 10-in
- FILLING:
- Prep: 50 min. Bake: 1-1/2 hours + chilling
- Ingredients
- 1 cup hazelnuts, toasted, divided
- 12 whole graham crackers
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- 1-1/2 pounds ricotta cheese
- 2 packages (8 ounces each) cream cheese, softened
- 2 cups (16 ounces) sour cream
- 1-1/2 cups sugar
- 6 tablespoons all-purpose flour
- 4 tablespoons hazelnut liqueur, divided
- 6 eggs, lightly beaten
- 3 medium peaches, sliced