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Recipes
Creamy Coleslaw
By ezunich
In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper
- 1/2 cup light mayo tablespoons
- 2 tbsp cider vinegar
- 2 teaspoons sugar
- coarse salt and ground pepper
- 1/2 head green cabbage (1 1/2 pounds) cut lengthwise and thinly sliced crosswise
- 2 medium carrots (sliced with julienne peeler or vegetable peeler)
- 2 medium scallions, minced
Penne Pomodoro
By ezunich
Cook Penne according to package directions
- 16 oz Penne Rigate
- 1/4 cup olive oil
- 2 1/2 cups diced tomatoes
- 1/2 cup fresh chopped basil or 2 tsp dried basil
- 2 tsp minced garlic or 1/2 tsp garlic powder
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
Baked Chicken Nachos
By ezunich
In a skillet, saute peppers in 1 1/2 teaspoons oil for 3 minutes or until crisp-tender; transfer to a bowl
- 2 medium sweet red peppers, diced
- 1 medium green pepper, diced
- 3 tsp vegetable oil, divided
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tsp minced garlic
- 1 tsp dried oregano
- 1/4 tsp ground cumin
- 1/2 lb cooked rotisserie chicken, shredded
- 4 1/2 tsp lime juice
- 1/8 tsp salt
- 1/8 tsp pepper
- 7 1/2 cups tortilla chips
- 8 oz pepper Jack cheese, shredded
- 1/4 cup thinly sliced green onions
- 1/2 cup minced fresh cilantro
- 1 cup (8 ounces) sour cream
- 2 to 3 tsp diced pickled jalapeno peppers, optional
Feta Frittata
By ezunich
1. Heat in a 6-in. nonstick skillet coated with cooking spray over medium heat
- 1 green onion, thinly sliced
- 1 small garlic clove, minced
- 2 eggs
- 1/2 cup egg substitute
- 4 tbs crumbled feta cheese, divided
- 1/3 cup chopped plum tomato
- 4 tin slices peeled avocado
- 2 tbs reduced-fat sour cream
Italian Vegetable Soup
By ezunich
In a Dutch oven, saute, the celery, onion and carrot in oil until tender
- 2 celery ribs, sliced
- 1 medium onion, chopped
- 1 medium carrot, halved and sliced
- 1 tbs olive oil
- 2 cups water
- 1 can (15 1/2 oz can) cannellini beans, rinsed and drained
- 1 (14 1/2 can) diced tomatoes, undrained
- 1 (14 1/2 oz can) chicken soup
- 1/2 cup marsala wine
- 1 tsp dried basil
- 1/2 tsp marjoram
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup uncooked bow tie pasta
- 6 cups torn escarole (1 small head)
Black Beans with chipotle, lime and orange
By ezunich
Sweat onion, garlic and coriander in oil in a saucepan over medium low heat, covered until onion softens, 5 minutes
- 1/2 cup finely diced onions
- 1 tbs minced fresh garlic
- 1/2 tsp coriander
- 1 tbs olive oil
- 2 cans black beans and liquid (15 oz each)
- 2 tbs fresh orange juice
- 1 tbs minced chipotle in adobo sauce
- 1 1/2 tsp honey
- 1/4 tsp minced orange zest
- 2 tsp fresh lime juice
- salt to taste
Razzy Jazzy Berry Tarts
By ezunich
1. In a large bowl, beat butter and cream cheese until smooth; beat in flour and salt
- 1 cup butter, softened
- 2 pkg. (3 oz. each) cream cheese, softened
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
- 2/3 cup blueberry preserves
- 1 1/2 cups fresh raspberries
- 2/3 cup seedless raspberry jam
Meatloaf - Suzie Chesko
By ezunich
Mix all the ingredients, shape into a loaf
- Topping:
- 2 lbs ground beef
- 2 eggs
- 1/2 red pepper, chopped into small pieces
- 1 small- medium onion, chopped
- 1 carrot, grated
- 1/2 cup tomato sauce (from a 14 oz can)
- Italian flavored bread crumbs (mix in until mixture holds together)
- salt
- pepper
- 1 cup tomato sauce (rest of can)
- 1/2 cup ketchup
- 1 tbs brown sugar
- 1 tbs Worcestershire sauce
Fresh Herb-Tomato Crostini
By ezunich
1. Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice
- 1/4 cup oLive oil
- 2 garlic cloves, pressed
- 1 (8.S-oz.) French bread baguette, cut into "/4-inch-thick slices
- 3 Tbsp. fresh Lemon juice
- 2 Tbsp. olive oil
- 1/4 tsp. saLt
- 1/8 tsp. pepper
- 1 Large tomato, fineLy chopped
- 3/4 cup finely chopped green onions
- 1/2 cup chopped fresh parsLey
- 1 Tbsp. chopped fresh mint
- 1/3 cup crumbLed feta cheese
Green Beans with Garlic-Herb Butter
By ezunich
Bring salted water to a boil in a large saucepan; add beans cover and cook 10-15 minutes or until crisp-tender
- 1 lb fresh green beans, trimmed
- 1/4 cup butter
- 1 small onion, minced
- 1 celery rib, minced
- 1 1/4 tsp minced garlic
- 1/4 tsp chopped fresh or dried rosemary
- 3/4 tsp salt
- 1/4 cup chopped fresh parsley