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Recipes
Tomato Galette
By LFritz527
243 calories 7 g protein 20 g carbohydrates 1 g fiber 16 g fat 7 g sat fat 296 mg sodium
- 1 refrigerated pie crust
- 1/2 cup part-skim ricotta cheese
- 1/4 cup goat cheese
- 2 Tbsp pesto
- 3/4 lb assorted heirloom tomatoes, sliced
- 1 large egg slightly beaten
Beef Noodle Bowl
By LFritz527
Cook pasta as directed adding broccoli, peas and carrots to the cooking water for the last 2 minutes
- 8 oz linguine
- 3 cups broccoli florets
- 3 medium carrots, peeled and sliced (2 cups)
- 2 cups peas
- 2 tsp oil
- 1 lb beef sirloin steak cut in strips
- 1/4 cup Kraft zesty Italian dressing
- 1/4 cup teriyaki sauce
- 1 tsp ground ginger
Roast beef
By LFritz527
Cook in crockpot on low for 8 hours
- 2-3 pound beef roast
- 1 packet of dry onion soup mix
- 1/3 cup beef broth
- 1 can cream of mushroom soup
Farmers Market Egg Sandwich
By LFritz527
400 calories
- 1 egg
- olive oil
- 2 minced sun dried tomato halves
- 2 slices whole grain toast
- 1 1/2 oz goat cheese
- 1 cup arugula
- 4 thin slices of zucchini
- 1 tsp fresh lemon juice
Spicy Shrip Marinara with feta
By LFritz527
Heat oven to 400 degrees. Heat olive oil and add garlic and red pepper flakes
- 2 tsp olive oil
- 1 Tbsp minced garlic
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp white wine
- 1 1/2 cup jarred marinara sauce
- 1 tsp dried oregano
- 1 pound large shrimp peeled
- 2 oz feta cheese (about 1/2 cup)
- 1 Tnsp chopped parsley
Grilled eggplant
By LFritz527
Calories 118 Protein 2g Carb 13 g Fat 7
- 4 eggplants (1 pound each) cut lengthwise into 1 inch slices
- 2 tsp kosher salt
- 4 Tbsp olive oil
- 1/2 tsp ground pepper
Raspberry Smoothie
By LFritz527
Blend ingredients in blender
- 1 cup fat free Greek yogurt
- 1/2 c frozen raspberries
- 1/2 cup skim milk
- 1/2 tsp vanilla
- 1 packet Truvia (optional)
Fat-Melting Vegetarian Chili
By LFritz527
Makes 14 cups
- 3 tbsp vegetable oil
- 2 1/2 cups diced red onions
- 1 cup diced carrots
- 2 peppers diced
- 1 1/2 cups diced sweet potato (1 medium sweet potato)
- 2 cups diced mushrooms
- 3 tbsp ground cumin
- 1/2 tsp crushed pepper flakes
- 2 tbsp chili powder
- 4 tbsp chopped garlic
- 2 tbsp chopped jalapenos
- 3 (14.5 oz) cans diced, fire roasted tomatoes
- 1 (15 oz) can chick peas
- 1 (15 oz) can red kidney beans
- 1 (15 oz) can black beans
- 1 (15 oz) can Adzuki beans
- 2 tbsp dried oregano
- 2 tbsp chopped chipotle in adobo sauce
- 3 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 (10 oz) bag frozen corn
- Optional toppings
- Diced avocado
- 2 % sour cream
- Chopped fresh cilantro
- Sliced scallions
- Limes
Gazpacho
By LFritz527
Blend in food processor. Mix toppping ingredients
- Topping:
- 4 seeded plum tomatoes
- 2 c low sodium tomato juice
- 1 chopped red bell pepper
- 3/4 cup chopped cucumbe
- 1/2 cup chopped sweet onion
- 1/4 cup fresh basil
- 2 Tbsp lime juice
- 1/2 chopped jalapeno pepper
- 1 clove garlic
- 1/2 tsp salt
- 1 chopped plum tomato
- 1 chopped avacado
- 1/4 c chopped cucumber
- 2 Tbsp chopped sweet onion
- 2 Tbsp chopped basil leaves
- 2 tsp lime juice
- 1/8 tsp salt
Pizza Margherita
By LFritz527
per 2 slices 295 calories 16 g protein 30 g carbohydrates 4 g fiber 14 g fat 6 g sat fat 534 mg sodium
- 1 Tbsp olive oil
- 1 tsp minced garlic
- 2 whole wheat pizza crust balls
- 1 1/2 cup part skim mozarella
- 1 lb tomatoes
- 1/2 c fresh basil leaves
- 1 Tbsp balsamic vinegar