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Recipes
Peanut Butter Fudge
By LFritz527
In heavy pan mix milk, sugar, butter, salt, cocoa, and vanilla
- 1 cup mild
- 3 cups sugar
- 1 tsp cocoa
- dash of salt
- 2 Tbsp butter
- 1 tsp vanilla
- 12 oz. peanut butter
- 6-7 oz marshmallow creme
Classic Lasagna
By LFritz527
Directions Mix ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs and set aside
- o 3 cups ricotta cheese
- o 3 cups shredded mozzarella cheese
- o 3/4 cup grated Parmesan cheese
- o 2 eggs
- o 1 lb. ground beef
- o 1 jar (48 ounces) Prego® Traditional Italian Sauce
- o 12 cooked lasagna noodles
Chocolate Peanut butter Pie
By LFritz527
Puree in food processor 12oz tofu, crunchy peanut butter and vanilla
- Pie filling:
- 9 inch crumb pie crust
- 12 oz firm tofu, well drained
- 1/2 cup crunchy peanut butter
- 2 1/2 tsp vanilla
- 1 cup semi sweet chocolate morsels
- 2 Tbsp butter
- 3/4 cup confectioners sugar
- dash of salt
- Topping:
- 4 oz firm tofu, well drained
- 2 Tbsp vegetable oil
- 2 Tbsp confectioners sugar
- 1 1/2 tsp lemon juice
- 1/2 tsp vanilla
- dash of salt
chicken and peaches
By LFritz527
Directions Heat a medium skillet with the butter over medium heat
- Ingredients
- • 2 tablespoons butter
- • 4 peaches, pitted, thickly sliced or halved
- • 1/2 lemon, juiced
- • 1 1/2 tablespoons extra-virgin olive oil
- • 4 pieces boneless, skinless chicken thighs
- • 2 pieces boneless, skinless chicken breast
- • Salt and freshly ground black pepper
- • 1 shallot, chopped
- • 1 (2-inch) piece ginger, grated or minced
- • 3/4 cup chicken stock
- • 2/3 cup peach preserves
- • 2 teaspoons hot sauce (recommended: Frank's Red Hot)
- • 2 tablespoons Worcestershire sauce
Shrimp tomato risotto
By LFritz527
254 calories 10 g protein 39 g carbohydrates 3 g fiber 4 g fat 2 g sat fat 281 mg sodium
- 6 large tomatoes
- 1 large shallot minced
- 1 clove garlic minced
- 1 1/2 Tbsp butter
- 1 cup Arborio rice
- 1 cup dry white wine
- 3 cup reduced sodium chicken broth
- 1/4 lb cooked shrimp
- 2 Tbsp torn parsley
Black Bean Taco Salad
By LFritz527
292 calories 12 g protein 27 g carbohydrates 11 g fiber 18 g fat 4 g sat fat 589mg sodium
- 1/2 cup rinsed and drained black beans
- 1 Tbsp lime juice
- 2 tsp olive oil
- 1 tsp chopped cilantro
- 1 cup romaine lettuce
- 2 Tbsp reduced fat Monterey Jack cheese
- 1/4 cup sliced avocado
Tilapia Parmesan
By LFritz527
Preheat oven to 350 degrees
- • 2 lb. tilapia fillets (orange roughy, cod or red snapper can be substituted)
- • 2 Tbs. lemon juice
- • 1/2 C. grated Parmesan cheese
- • 4 Tbs. or 1/2 stick butter, room temperature
- • 3 Tbs. mayonnaise
- • 3 Tbs. finely chopped green onions
- • 1/4 tsp. seasoned salt
- • 1/4 teaspoon dried basil
- • Black pepper to taste
- • Dash of hot pepper sauce
Chicken Pasta Salad
By LFritz527
395 calories 31 g protein 27 g carbohydrates 3 g fiber 18 g fat 3 g sat fat 70 mg sodium
- 1 cup grape tomatoes sliced
- 1/2 cup cooked whole grain penne
- 3 oz cooked chicken
- 3 sliced fresh basil leaves
- 1 Tbsp olive oil
Chopped salad with pita croutons
By LFritz527
Toast pita in 350 degree oven until crisp, about 10 minutes
- 1 pita
- 3 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 3/4 tsp oregano
- 3/4 tsp salt
- 1/4 tsp pepper
- 4 chopped tomatoes
- 1 peeeled, seeded and chopped cucumber
- 5 sliced scallions
- 1/3 cup chopped fresh parsley
Zucchini Tartine
By LFritz527
Heat oven to 425 degrees. Put dough onto baking sheet and spread with goat cheese and olive tapenade
- Refrigerated pie dough
- goat cheese
- olive tapenade
- zucchini
- cherry tomatoes