Joanmarie's profile page
Recipes
SHRIMP WITH CHARRED LEMON AND ZUCCHINI
By joanmarie
Preheat the broiler. Use a sharp knife to make a slit through the shell along the back of each shrimp
- 16 jumbo shrimp, unpeeled, legs removed (about 1 3/4 pounds)
- 1/2 cup extra-virgin olive oil
- 1 tablespoon grated peeled ginger
- 1 teaspoon hot paprika
- Sea or kosher salt and freshly ground pepper
- 1 lemon, thinly sliced
- 1 medium zucchini, cut into 2 1/2-by-1/2-inch sticks
- 1/4 cup finely chopped fresh parsley
- Toasted sourdough bread, for serving
STUFFED ZUCCHINI
By joanmarie
•In a large bowl, combine first 11 ingredients and one can of the tomato sauce; mix well
- 1-1/2 pounds ground beef
- XEnhance the Flavor With Johnsonville Italian Sausage. Save Now >
- Johnsonville Johnsonville
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 jalapeno pepper, minced
- 1-1/4 cups soft bread crumbs
- 1 egg, beaten
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cans (8 ounces each) tomato sauce, divided
- 2 medium tomatoes, coarsely chopped
- 4 to 5 medium zucchini
- 2 cups (8 ounces) shredded mozzarella cheese
Pork Loin Stuffed with Spinach and Goat Cheese
By joanmarie
8 hours 10 minutes
- 2 tablespoons olive oil, divided
- 1/2 cup thinly sliced shallots
- 1 tablespoon sliced garlic
- 1 tablespoon chopped fresh thyme
- 1 (5-oz.) pkg. fresh baby spinach 3 ounces goat cheese (about 2/3 cup), at room temperature
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon grated lemon rind
- 1 (3-lb.) boneless pork loin
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1/4 cup apricot preserves
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
Zucchini-Potato Latkes with Tzatziki
By joanmarie
Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes
- 1 pound zucchini,shredded
- 2 cups shredded cooked potato, (see Note)
- 2 medium shallots, minced, divided
- 1 egg, beaten
- 2 cups fresh whole-wheat breadcrumbs, (see Tip)
- 1/2 cup crumbled reduced-fat feta cheese
- 2 tablespoons chopped fresh dill, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup low-fat plain yogurt
- 1/2 medium cucumber, peeled, seeded and shredded
- 1 tablespoon red-wine vinegar
SCALLOP STIR-FRY SALAD
By joanmarie
1. Thaw scallops, if frozen
- 6 ounce(s) sea scallops, fresh or frozen
- 1 tablespoon orange juice
- 1 tablespoon soy sauce, less sodium
- 1 1/2 teaspoon vinegar, rice
- 1/2 teaspoon oil, toasted sesame
- 1 tablespoon oil, cooking
- 1/2 cup(s) pea pods, fresh, halved, strings and tips removed
- 1/4 cup(s) onion(s), green, sliced
- 1/2 pepper(s), red, bell, seeded and sliced into strips
- 6 ounce(s) corn, baby, rinsed and drained
- 1 cup(s) cabbage, napa (Chinese), shredded
- 1 cup(s) spinach
ZUCCHINI GRATIN
By joanmarie
Preheat the oven to 400 degrees F
- 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
- 1 pound yellow onions, cut in 1/2 and sliced (3 large)
- 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup hot milk
- 3/4 cup fresh bread crumbs
- 3/4 cup grated Gruyere
PASTA WITH ITALIAN CHICKEN SAUSAGE, ESCAROLE AND BEANS
By joanmarie
Rinse escarole and tear into bite sized pieces
- 10 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
- 1 tsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 12 oz uncooked Italian chicken sausage, removed from casing (Al Fresco)
- 1/2 cup fat free, low sodium chicken broth
- 1 cup cannellini beans, drained and rinsed (Eden)
- 1 medium head (7-8 cups) escarole rinsed and torn into bite sized pieces
- 1/4 cup grated Parmesan or Romano cheese
- 1/4 tsp crushed red pepper, or to taste (optional)
- salt and fresh pepper to taste
SHRIMP & KIELBASA JAMBALAYA
By joanmarie
Heat oil in large nonstick saucepan over medium heat
- 1 tablespoon olive oil
- 1 1/2 cups long-grain white rice
- 1 large onion, chopped
- 1 (28-ounce) can diced tomatoes
- 1 green bell pepper, chopped
- 1 (14 1/2-ounce) can reduced-sodium chicken broth
- 1 large celery stalk, chopped
- 1 teaspoon dried oregano
- 2 cloves large garlic, minced
- 1/4 teaspoon Creole or Cajun seasoning
- 1/2 pound turkey kielbasa, thinly sliced
- 1 pound medium shrimp, peeled and deveined, tails left on if desired
Green Beans with Parmesan-Garlic Breadcrumbs
By joanmarie
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket
- 1 pound green beans, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup fresh whole-wheat breadcrumbs
- 3 tablespoons grated Parmesan cheese
MUSHROOM & LEEK PIE RECIPE
By joanmarie
Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in
- Pastry for single-crust pie (9 inches)
- 12 ounces fresh chanterelle, baby portobello or oyster mushrooms, or a combination of mushrooms
- 3 tablespoons butter, divided
- 1 medium leek (white portion only), halved and sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 4 large eggs
- 3 tablespoons heavy whipping cream
- Minced fresh parsley, optional