Melzie's profile page
Recipes
Chicken Stir Fry
By Melzie
Combine orange juice and cornstarch
- ¼ c orange juice
- 1 ½ TB cornstarch
- 1 LB chicken breast cut in strips
- ¾ c reduced sodium chicken broth
- 1 ½ TB red sod soy sauce
- 2 ½ tsp vegetable oil
- 1 clove minced garlic
- 1 ½ tsp ground ginger
- 1 ½ cups green beans
- 1 medium red bell pepper cult in strips
- ¾ c sliced green onions
- 1 cup frozen broccoli, thawed
- 1 medium carrot thinly sliced
- 2 cuts white rice cooked
Meatballs Glazed
By Melzie
Combine jelly and barbecue sauce in a large saucepan
- 1 bag (16 ounces) frozen Armour Original meatballs
- 1 jar (12 ounces) currant or grape jelly
- 1 cup barbecue sauce
Chicken with Pesto Febbuccine
By Melzie
In a medium saucepan of boiling water, cook the potatoes with 1/4 tsp of the salt until the potatoes are firm-tende...
- 6 oz all purpose potatoes, peeled and thinly sliced
- 3/4 tsp salt
- 3 cloves garlic, peeled
- 1 1/2 cups packed fresh basil leaves
- 2/3 cup reduced sodium chicken broth, defatted
- 4 tsp olive oil
- 2 TB pine nuts
- 1 TB balsamic or red wine vinegar
- 8 oz fettuccine
- 1/2 tsp dried rosemary
- 1/8 tsp cayenne pepper
- 4 skinless, boneless chicken breast halves (about 1 pound total)
- 2 TB flour
Carrot Cake Cupcakes with Lemony Cream Cheese Frosting
By Melzie
Preheat oven to 350 degrees
- Cupcakes: 3/4 c whole wheat pastry flour or regular whole wheat flour
- 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmet
- 1/4 c canola oil
- 3/4 c firmly packed brown sugar
- 2 large eggs
- 1/2 c natural unsweetened applesauce
- 1/2 tsp vanilla extract
- 1 1/2 cups finely shredded carrots (about 2 carrots)
- 1/4 c finely chopped walnuts
- Frosting: 4 oz Neufchatel cheese (reduced fat cream cheese) softened
- 3/4 c confectioners' sugar
- 1/2 tsp finely grated lemon zest
- Garnish: 2 TB finely chopped walnuts
Cake-Super Moist Pineapple
By Melzie
Combine the flour, sugar, and baking soda and stir to mix well
- 2 cups unbleached flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking soda
- 1 cup cooked mashed pumpkin
- 1 can (8 oz) crushed pineapple packed in juice, undrained
- 1/2 cup pineapple or orange juice
- 1 1/2 tsp vanilla extract
- 3 - 4 tablespoons confectioners sugar
Orange Crumbed Baked Chicken
By Melzie
Preheat oven to 350. Spray a nonstick baking sheet with nonstick cooking spray
- 2 TB orange juice
- 2 TB Dijon mustard
- 1/2 tsp reduced sodium soy sauce
- 3/4 cup whole wheat cracker crumbs
- 1 TB grated orange zest
- 1/4 tsp onion powder
- 1/4 tsp freshly ground pepper
- 4 (3 oz each) boneless skinless chicken thighs
Tomatoes Stuffed with Italian Style Tuna
By Melzie
Combine tuna, carrot, onion, fennel, pimiento, parsley, and capers in a medium bowl
- 2 (6 0z) cans water packed solid white tuna in water, drained and flaked
- 1/2 carrot, finely chopped
- 1/4 red onion, finely chopped
- 1/4 cup finely chopped fennel
- 2 TB drained chopped piimento
- 2 TB chopped fresh parsley
- 4 tsp chopped drained capers
- 1/3 cup fat free mayo
- 1 1/2 tsp extra virgin olive oil
- 1/4 tsp freshly ground pepper
- 4 large ripe tomatoes
Minestrone Soup
By Melzie
Heat oil in large stockpot over medium heat
- 2 TB olive oil
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 1 celery stalk, diced (about 3/4 cup)
- 2 medium zucchini, diced
- 1 garlic clove, minced
- 3 medium potatoes, (about 3/4 pound) unpeeled and diced
- 3 cups thinly sliced Savoy cabbage
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can diced tomatoes, undrained
- 2 cans reduced sodium chicken broth
- 3 cups water
- 1/2 tsp crushed dried rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- Grated Parmesan cheese (optional)
Pork Chops and Apple Dinner
By Melzie
Spray large nonstick skillet with cooking spray
- 4 pork chops about ¾ inch thick
- 1 onion, sliced
- 2 cups sliced mushrooms
- 2 TB Kraft balsamic vinaigrette dressing
- 1 ½ c Minute white rice, uncooked
- 1 can condensed chick broth (10 ½ oz)
- 1 broth can water
- 2 red apples, sliced
- 1 tsp dried thyme leaves
Vegetable Frittata
By Melzie
Press artichoke hearts between layers of paper towels to remove excess moisture
- 1 (14 oz) can quartered artichoke hearts, drained
- 2 plum tomatoes, seeded and finely chopped
- 2 TB sliced green onions
- 1 garlic clove, minced
- 1 TB light stick butter, melted
- 2 (8 oz) cartons fat free egg substitute
- 1/4 tsp pepper
- 1/8 tsp hot sauce
- Cooking spray
- 1/2 cup (2 oz) freshly grated Parmesan cheese
- 1/2 (8 oz) pkg 1/3 less fat cream cheese (Neufchatel), quartered