MissAlyssaG's profile page
Recipes
Pesto Lasagna
By MissAlyssaG
Courtesy of theitaliandishblog
- for the pasta:
- 10 - 20 no-cook lasagna noodles or fresh pasta sheets, cooked or regular lasagna noodles, cooked *
- for the pesto:
- 3 ounces Parmigiano Reggiano, cut into chunks
- 1-1/2 cups packed fresh basil leaves
- 1 garlic clove
- 1/4 cup pine nuts
- 1/2 cup olive oil
- for the bechamel:
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk (whole or lowfat)
- 1 vegetable bouillon cube (half, if using Knorr)
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon ground white pepper
- 1 cup grated Parmesan cheese
- 3/4 cup grated mozzarella cheese
- 1 teaspoon dried oregano
Caesar Pasta Salad
By MissAlyssaG
Make ahead- if possible, the night before serving: Place cooked pasta in a bowl
- 1 lb pasta, any shape (I like Radiatore) cooked al dente
- 1 envelope Good Seasons Italian dressing, dry
- 2 cups grape or cherry tomatoes, halve them if you like
- 2 large or 6 hearts of Romaine lettuce, washed, chopped
- 4 cups croutons, home made or store bought
- 2 cups grated Parmesan cheese*
- 1/2 to 3/4 (32 oz) bottle Cardinis Original Caesar Dressing*, refrigerated before using if possible
Broccoli Cheese & Cracker Casserole
By MissAlyssaG
Preheat oven to 350 degrees
- 3 pounds Broccoli Cut Into Florets
- 2 pounds Velveeta
- 1/2 cup Milk
- 1/4 cup Heavy Cream
- Salt And Black Pepper To Taste
- 1/4 teaspoon Cayenne Pepper (more For More Spice)
- 1 Tablespoon Dijon (optional)
- 3 whole (sleeves) Ritz Crackers or 1 box of Cheez its
Lemon and Feta Dip
By MissAlyssaG
Place feta, lemon zest and juice, garlic and olive oil in a blender and blend until smooth
- 8 oz feta cheese, crumbled
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 1 clove garlic, chopped
- 6 tablespoons olive oil+ extra for serving
- fresh thyme
Spaghetti Casserole topped with French Fried Onions
By MissAlyssaG
Cook spaghetti according to directions on the package
- 8 ounces uncooked spaghetti
- 1 pound soy crumbles (optional)
- 1 large can spaghetti sauce (26.5 ounces)
- 1 tablespoon butter
- 1/2 cup chopped green peppers (I usually omit or substitute red peppers)
- 1/3 cup chopped onions
- 8 ounces cream cheese
- 2 tablespoons milk
- Fresh grated Parmesan cheese
- French Fried Onions (small can)
- Maybe add some other veggies instead of soy crumbles
Sweet and Sour Tofu
By MissAlyssaG
serves 4 calories per serving 375
- 2 tablespoon dry sherry
- 1/4 teaspoon pepper
- 4 tablespoons low-sodium soy sauce
- 3 teaspoons sugar
- 1 block of extra firm tofu cut into 1-inch cubes
- 4 tablespoons pineapple juice
- 2 tablespoon ketchup
- 1 teaspoon white vinegar
- 3 tablespoons canola oil
- 1 red onion, peeled, trimmed and cut into 1-inch cubes
- 2 red (or 1 red and 1 green) bell peppers, stemmed, seeded and cut into 1-inch cubes
- Brown Rice
Horehound Cough Drops
By MissAlyssaG
Courtesy of thefamilyhomestead
- horehound
- honey
- little cream of tartar
Maryland Style Crab Cakes
By MissAlyssaG
Courtesy of lualosangeles
- 1 pound crabmeat, shredded
- 1 1/2 tablespoons dry bread crumbs
- 2 teaspoons chopped fresh parsley
- salt and pepper to taste
- 1 teaspoon Old Bay Seasoning
- 1 egg
- 1 1/2 tablespoons mayonnaise
- 1/2 teaspoon ground dry mustard
- 1 dash hot pepper sauce
Cheeseless Pasta Bake
By MissAlyssaG
Courtesy of healthytippingpoint
- 2 cups cooked whole wheat pasta, boiled per package directions and drained
- 4 eggs, beaten
- 1/2 cup hummus (I used a white bean hummus)
- 1/4 red pepper, chopped thinly
- 10 leaves of fresh basil, chopped
- 1 large handful of grape tomatoes, chopped
- 1/4 tablespoon pepper
- Sprinkle of salt
- Pasta sauce to top
Four Cheese White Pizza
By MissAlyssaG
Impress your family and friends and make your own homemade pizza with this Four Cheese White Pizza recipe
- DOUGH (makes 2 crusts):
- 1/2 cup warm water
- 2 1/4 (one packet) teaspoons of instant yeast
- 4 (22-ounces) cups bread flour, plus more for rolling out your dough
- 1 1/2 teaspoons salt
- 1 1/4 cups water, at room temperature
- 2 tablespoons olive oil
- TOPPINGS:
- 3 tablespoons olive oil, plus more for brushing the pan
- 3 teaspoons garlic, chopped (about 3 cloves)
- 8 (1/2 pound) ounces fresh mozzarella, sliced and coarsely chopped
- 3 ounces fresh goat cheese, crumbled
- 1/2 cup part-skim ricotta
- 1/4 cup Parmesan cheese, grated
- 3 tablespoons thinly sliced fresh basil