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Recipes

Baked Crab Rangoon

Baked Crab Rangoon

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Preheat oven to 415 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray

  • 2 tablespoons sour cream (light is fine)
  • 8 oz cream cheese, softened (I used reduced fat)
  • 1 scallion, thinly sliced
  • 1 garlic clove, minced
  • 1/4 teaspoon ground ginger
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1/2 cup crab meat, drained
  • wonton wrappers
4.8/5 (5 Votes)

Egyptian Edamame Stew

Egyptian Edamame Stew

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Per serving: 257 calories 8 g fat (1 g sat, 3 g mono) 15 g protein 10 g fiber

  • 1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large zucchini or squash, diced
  • 2 tablespoons minced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 28-ounce can diced tomatoes
  • 1/4 cup chopped fresh cilantro, or mint
  • 3 tablespoons lemon juice
0/5 (0 Votes)

Meyer Lemon Spaghetti with Goat Cheese

Meyer Lemon Spaghetti with Goat Cheese

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Courtesy of inerikaskitchen

  • 1/2 lb spaghetti or angel hair pasta
  • 1 Meyer lemon (you can substitute regular lemon, but don't use as much of the juice or it will be too sour)
  • 1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese
  • 2 ounces fresh, soft goat cheese
  • 1/4 cup olive oil
  • salt and pepper to taste
4.6/5 (7 Votes)

Creamy Parmesan Spinach Dip

Creamy Parmesan Spinach Dip

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Combine all the ingredients in a medium bowl

  • 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
  • 1/2 cup light sour cream
  • 5 tbsp light mayonnaise
  • 1/3 cup Parmigiano Reggiano
  • 1/4 cup scallion, chopped
  • fresh pepper to taste
4.2/5 (6 Votes)

Artichoke Spinach Dip Stuffed Mushrooms

Artichoke Spinach Dip Stuffed Mushrooms

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Courtesy of eatingwelllivingthin

  • 20-25 crimini or white mushrooms
  • 4 ounces (1/2 pkg) reduced-fat cream cheese, softened
  • 2/3 cup light Hellman’s or Best Foods mayo (this brand really is best…less greasy and doesn’t separate as much)
  • One 14-ounce can artichoke hearts, sqeezed to remove excess liquid and finely diced
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 2 cloves garlic, minced
  • 1 teaspoon Splenda/sugar
  • 1 cup freshly grated Parmesan (not shredded – the powdery fresh from the deli-cheese case)
  • Pinch cayenne pepper
4.5/5 (6 Votes)

Vegetarian Juicy Lucy

Vegetarian Juicy Lucy

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Blend the tofu and potatoes together in a food processor and blender until well combined

  • 1 package extra-firm tofu
  • 1 small (or enough to make up 1 small) potato -- we used purple fingerlings, kept the skins on
  • 1/2 cup whole wheat flour
  • 3 tablespoons nutritional yeast
  • 1/4 cup sesame seeds
  • 2 tablespoons soy sauce
  • 1 teaspoon curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • Pepper to taste
  • 2 squares of cheese -- your choice -- the place in the center of patties
  • Two buns (or we used mini sourdough rounds)
  • 1 large avocado
  • Grainy mustard
  • Sweet potato fries
  • Sliced cheese (Stephen used Swiss and I used some hot sauce specialty kind. Whatever you love will work.)
3.8/5 (23 Votes)

Root Vegetable Stew

Root Vegetable Stew

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If using parsnips, quarter lengthwise and remove woody core before dicing

  • 2 tsp Olive Oil
  • 2 pounds assorted root veggies peeled and diced
  • (beets, carrots, parsnips, celeriac, rutabaga, turnips)
  • 1 large onion
  • 4 cloves of garlic
  • 1 tablespoon chopped sage or rosemary
  • 4 cups of vegetable broth
  • 3 cups of chopped dark greens
  • (beet greens, kale, turnip greens)
  • 6 of any kind of lower calorie biscuits (for dipping)
0/5 (0 Votes)

Jalapeno Poppers

Jalapeno Poppers

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Homemade jalapeno poppers filled with cheese and sausage are easy to make and so easy and delicious

  • 8 jalapeño peppers, halved and seeded
  • 3 tablespoons cream cheese, softed
  • 3 tablespoons cheddar cheese, shredded
  • 1/2 cups milk
  • 1 cup crushed Panko crumbs
  • 1/3 cup flour
  • Oil for deep frying
4.3/5 (3 Votes)

Spicy Tomato Shrimp with Creamy Polenta

Spicy Tomato Shrimp with Creamy Polenta

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Courtesy of thenoshery.com

  • Shrimp
  • 14 Large shrimp, deveined and peeled.
  • 16 grape tomatos
  • 2 cloves garlic, sliced
  • 1/2 small red onion
  • 2 Tbs tomoato paste
  • 1/4 tsp kosher salt
  • 1/4 tsp groud pepper
  • 1/4 tsp crushed red pepper
  • 2 Tbs olive oil, divided
  • Polenta
  • 1/2 box instant polenta (abt 3/4 cup)
  • 2 1/2 cups vegetable stock
  • 3 cloves garlic
  • 1/3 cup shredded parmesan cheese
4.6/5 (5 Votes)

Veggie Cuban Sandwich

Veggie Cuban Sandwich

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Courtesy of karma-free-cooking

  • Criollo Bread
  • Swiss Cheese
  • Lettuce and Tomato
  • Pickles
  • Mustard
4.5/5 (2 Votes)