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Recipes
Cheesy Chicken Egg Rolls
By doran65
PER SERVING (1 egg roll): 112 calories, 1
- 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
- 1 sweet onion, thinly sliced
- 1/4 tsp. salt
- 2 cups spinach leaves
- 1/2 tbsp. chopped garlic
- 4 oz. cooked skinless lean chicken breast, chopped
- 2 wedges The Laughing Cow Light Creamy Swiss cheese
- 6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
Cajun Cornbread Stuffing with Andouille Sausage
By doran65
Cooking Directions Heat a large pot over high heat
- For the Stuffing:
- 2 cup of andouille sausage cut into half moons
- 10 pc's shrimp peeled and de-veined (size 16/20, head off preferably)
- 1 cup green pepper, small dice
- 1 cup red pepper, small dice
- 1 cup yellow pepper, small dice
- ½ cup fennel, small dice
- 1 cup spanish onion, small dice
- 2 garlic cloves, minced
- ½ cup pickled jalapeno's, minced
- 1 tea chile powder
- 1 tea smoked paprika powder
- 1 tea sweet paprika powder
- ½ tea cayenne pepper
- 1 tea file powder (ground sassafras)
- 1 cup chicken stock
- 2 tb sweet butter
- 2 qts corn bread, ripped in large chunks
- TT salt
Zucchini and Chicken Salad
By doran65
My relationship with zucchini has never been functional
- 1/4 cup and 1 tablespoon olive oil
- 3/4 cup fresh lemon juice
- Salt and pepper
- 1 1/4 pounds zucchini, thinly sliced (I used a handheld mandoline)
- 1 pound boneless, skinless chicken breast, halved
- 1/2 red onion, thinly sliced
- 3/4 cup chopped pecans
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh mint
- 8 ounces young spinach, well washed (optional; in case you want this as a salad with greens)
- 4 whole wheat pita (optional; in case you want this as a sandwich)
Fettuccine with Prosciutto and Asparagus
By doran65
Serve with a tossed garden salad or sliced tomatoes sprinkled with basil and feta
- 3 cups (1-inch) diagonally cut asparagus
- 1 (9-ounce) package fresh fettuccine
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 teaspoons bottled minced garlic
- 1/2 cup chopped prosciutto (about 2 ounces)
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 1/4 cup (1 ounce) preshredded fresh Parmesan cheese
Fresh Fruit Pizza
By doran65
For yogurt cheese: Line a sieve or small colander with three layers of 100-percent-cotton cheesecloth or a clean pa...
- 1/3 cupfat-free plain yogurt*
- 1 1/2 teaspoonshoney
- 1/4 teaspoonvanilla
- Nonstick cooking spray
- 1/2 cupall-purpose flour
- 3 tablespoonsregular rolled oats
- 4 teaspoonspacked brown sugar
- 1 tablespoonground flaxseeds or toasted wheat germ
- 2 tablespoonscanola oil
- 1 tablespoonfat-free milk
- 1 to 1 1/2 cupsassorted fresh fruit (such as quartered strawberries, blueberries, raspberries, sliced kiwifruit, sl
- Honey (optional)
- Snipped fresh thyme (optional)
Asian Cabbage Salad
By doran65
1 Cook the edamame according to the package directions, drain, and set aside to cool
- 1 12-ounce package frozen shelled edamame
- 1/2 head red cabbage, finely shredded (about 4 cups)
- 1/2 head green or napa cabbage, finely shredded (about 4 cups)
- 2 medium carrots, finely shredded (about 2 cups)
- 4 scallions, green and white parts, finely chopped
- 2 tablespoons toasted sesame oil
- 3/4 cup seasoned rice vinegar
- 1 tablespoon peeled and grated fresh ginger
- 1 teaspoon sambal or another ground chile paste, optional
- 2 tablespoons toasted sesame seeds
- Chopped cilantro for garnish
Grilled Chicken with Pineapple Sandwich
By doran65
Not even the relatively healthy genre of grilled chicken sandwiches is a safe bet when you seek sustenance away fro...
- 4 boneless, skinless chicken breasts (4-6 oz each)
- Teriyaki sauce
- 4 slices Swiss cheese
- 4 pineapple slices (1/2" thick)
- 4 whole-wheat buns
- 1 red onion, thinly sliced
- Pickled Jalapenos
Chicken & White Bean Salad
By doran65
Zucchini and celery give this chicken-and-bean salad a nice crunch
- Vinaigrette
- 1 medium clove garlic
- 1/4 teaspoon salt
- 5 tablespoons extra-virgin olive oil
- 6 tablespoons fresh orange juice, plus more to taste
- 1/4 cup white-wine vinegar or red-wine vinegar
- 1 tablespoon Dijon mustard
- Salad
- 1 15-ounce can cannellini or other white beans, rinsed and drained
- 2 1/2 cups diced cooked chicken breast (see Tip)
- 2 cups diced zucchini and/or summer squash (about 2 small)
- 1 1/2 cups diced celery
- 1/4 cup finely diced ricotta salata, halloumi (see Shopping Tip, above) or feta cheese
- 1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
- 1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
- Salt & freshly ground pepper to taste (optional)
- 2 cups torn escarole or romaine lettuce
- 2 cups torn radicchio leaves
Arugula wiith Dijon Lemon Dressing
By doran65
Whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper
- 1/2 cup good olive oil
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces baby arugula
- 1 (4-ounce) chunk good Parmesan cheese
- Directions
Greek Orzo Salad
By doran65
Before actually participating in one, I thought potlucks were kind of old-fashioned
- 5 cups cooked orzo
- 1 large cucumber, peeled, seeded, and diced
- 3 plum tomatoes, seeded and diced
- 1 medium red onion, small diced
- 20 pitted kalamata olives, cut into quarters
- 1 14-ounce can artichoke hearts (give or take), cut into eighths
- 1/4 to 1/3 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil
- 1 large lemon, halved
- 1/2 tablespoon kosher salt
- Freshly ground black pepper
- 3 or 4 ounces reduced fat feta cheese, crumbled