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Recipes
Italian Layer Bake
By barbell
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- 1 (8-ounce) container refrigerated crescent rolls
- 8 slices (1/2 pound) deli turkey
- 8 slices (1/2 pound) deli ham
- 12 slices (1/2 pound) deli hard salami
- 8 slices (1/2 pound) Swiss cheese
- 1 (12-ounce) jar roasted peppers, drained
- 4 eggs, beaten
Ravioli and Vegetable Soup
By barbell
Fresh or frozen ravioli cooks in minutes and turns this light vegetable soup into a main course
- 1 tablespoon(s) extra-virgin olive oil
- 2 cup(s) frozen bell pepper and onion mix, thawed and diced
- 2 clove(s) garlic, minced
- 1/4 teaspoon(s) crushed red pepper, or to taste (optional)
- 1 can(s) (28-ounce) crushed tomatoes, preferably fire-roasted
- 1 can(s) (15-ounce) vegetable broth or reduced-sodium chicken broth
- 1.5 cup(s) hot water
- 1 teaspoon(s) dried basil or marjoram
- 1 (9-ounce) fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
- 2 cup(s) (about 2 medium) diced zucchini
- Freshly ground pepper to taste
Penne with Sausage, Fennel, and Pecorino
By barbell
Stir-frying All Menu Makers All Recipe Makers Make it Tonight Fry & Stir-fry Simmer & Poach How to Make Adve...
- Kosher salt
- 4 Tbs. extra-virgin olive oil
- 12 oz. sweet Italian sausage, casings removed
- 2 medium yellow onions, halved and thinly sliced (about 3 cups)
- 1 large fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced crosswise (about 4 cups)
- 2 Tbs. chopped fresh sage
- 1 cup lower-salt chicken broth
- 10 oz. dried penne
- 1 oz. finely grated Pecorino Romano (1 cup using a rasp grater); more for serving
- Freshly ground black pepper
Old World Spanish Chicken
By barbell
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- 1/3 1/3
- cup olive oil
- 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
- 1 cup white wine
- 1 small onion, peeled and chopped
- 1/2 1/2
- cup chopped fresh parsley
- 1 tablespoon chopped fresh garlic
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 1/4
- teaspoon paprika
Fettuccine with Shiitake Mushrooms and Basil
By barbell
EatingWell reader Sidra Goldman of Washington, D
- 2 tablespoon(s) extra-virgin olive oil
- 3 clove(s) garlic, minced
- 2 ounce(s) shiitake mushrooms, stemmed and sliced (1 1/2 cups)
- 2 teaspoon(s) freshly grated lemon zest
- 2 tablespoon(s) lemon juice, juice
- 1/4 teaspoon(s) salt, or to taste
- Freshly ground pepper, to taste
- 8 ounce(s) whole-wheat fettuccine, or spaghetti (see Ingredient note)
- 1/2 cup(s) freshly grated Parmesan cheese (1 ounce)
- 1/2 cup(s) chopped fresh basil, divided
Tortilla Stack
By barbell
Mexican four-cheese blend, divided Preheat oven to 350 degrees F
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 5 (8-inch) flour tortillas
- 1 cup guacamole
- 2 cups Mexican four-cheese blend, divided
Chopped Salad al Tonno
By barbell
Why have the same mayonnaise-laden tuna when you can make a light, fresh salad that won't hold you back while you c
- 1/4 cup(s) lemon juice
- 3 tablespoon(s) extra-virgin olive oil
- 1/2 teaspoon(s) garlic salt
- Freshly ground pepper, to taste
- 8 cup(s) chopped hearts of romaine
- 2 medium tomatoes, diced
- 1/2 cup(s) sliced pimiento-stuffed green olives
- 2 can(s) chunk light tuna, drained (see Ingredient note)
Tater-Topped Casserole
By barbell
HEAT oven to 375ºF. BROWN meat with onions in large skillet; drain
- 1 lb. ground beef
- 1 small onion, finely chopped
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/4 cup milk
- 1 cup frozen mixed vegetables (carrots, corn, green beans, peas)
- 1 cup KRAFT Shredded Cheddar Cheese
- 1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets
Easy Egg Rolls
By barbell
egg, beaten Preheat oven to 450 degrees F
- 1 (14-ounce) can bean sprouts, well drained
- 1 (6-ounce) can shrimp, drained and chopped
- 8 scallions, chopped
- 2 celery stalks, chopped
- 1 medium carrot, grated
- 1 tablespoon soy sauce
- 1/2 1/2
- teaspoon ground ginger
- 12 egg roll skins (see Note)
- 1 egg, beaten
- 2 tablespoons vegetable oil
cheesy beef tostadas
By barbell
place tortillas in single layer on a baking sheet
- 4 flour tortillas
- 2 tsp chili powder
- 1/2 lb ground beef
- 1 can black beans
- 1/2 cup salsa
- 3/4 cup shredded four cheese, divided
- 1/2 cup shredded romaine lettuce
- 1 large tomato chopped
- 1/4 cup sour cream