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Recipes
Glazed Chicken Wings
By calypan
Cut chicken wings into three sections; discard wing tip section
- 12 whole chicken wings (about 2-1/2 pounds)
- 1/2 cup barbecue sauce
- 1/2 cup honey
- 1/2 cup soy sauce
Candy's Macaroni & Cheese
By calypan
Cook macaroni according to pkg; drain well and place in buttered casserole
- 1 (8 oz) pkg elbow macaroni
- 3 T. butter
- 3 T. flour
- 2 cups milk
- 1/2 tsp. salt
- pepper to taste
- 2 cups grated sharp cheese
- 6-8 salted tomato slices
- Fresh bread crumbs, buttered
Barb’s Fabulous Kale & White Bean Soup
By calypan
In a large saucepan cook carrots, celery and onion in oil over med-high heat for 3-4 minutes, stirring occasionally
- 2 medium carrots, chopped (1 cup)
- 2 stalks celery, chopped (1 cup)
- 1 large onion, chopped (1 cup)
- 2 T Olive Oil
- 8 cups reduced-sodium chicken broth
- 8 cups kale, chopped
- (2) 15-19 oz cans cannellini or white northern beans, rinsed and drained
- (2) 14-1/2 oz cans stewed or diced tomatoes with basil, garlic and oregano, undrained
- 1 cup croutons (optional)
- Grated Parmesan (optional)
Buffalo Chicken Lasagna
By calypan
•In a Dutch oven, heat oil over medium heat
- 1 tablespoon canola oil
- 1-1/2 pounds ground chicken
- 1 small onion, chopped
- 1 celery rib, finely chopped
- 1 large carrot, grated
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 bottle (12 ounces) buffalo wing sauce
- 1/2 cup water
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 9 lasagna noodles
- 1 carton (15 ounces) ricotta cheese
- 1-3/4 cups (7 ounces) crumbled blue cheese, divided
- 1/2 cup minced Italian flat leaf parsley
- 1 egg, lightly beaten
- 3 cups (12 ounces) shredded part-skim mozzarella cheese
- 2 cups (8 ounces) shredded white cheddar cheese
Fajita Turkey Burgers
By calypan
Combine tomatillo salsa, chopped avocado, and cilantro; set aside
- 1/4 cup bottled tomatillo salsa
- 2 tablespoons chopped avocado
- 1 tablespoon chopped fresh cilantro
- 2 (1-ounce) slices white bread
- Cooking spray
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 2 teaspoons fajita seasoning, divided
- 1/4 teaspoon salt, divided
- 1 tablespoon tomato paste
- 1 pound ground turkey
- 1 egg white
- 4 (1 1/2-ounce) whole wheat hamburger buns, toasted
Shrimp Bisque
By calypan
1. Melt butter in large Dutch oven over medium heat
- 4 tablespoons unsalted butter
- 2 pounds medium shrimp, peeled, deveined, and chopped; shells reserved
- 2 onions, chopped
- 2 celery ribs, chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, minced
- 6 tablespoons all-purpose flour
- 6 tablespoons tomato paste
- 6 (8-ounce) bottles clam juice
- 2 cups white wine
- 2 sprigs fresh thyme
- 2 cups heavy cream
- Salt and pepper
Low Fat Baked Onion Rings
By calypan
Place slices of onion in a shallow dish
- 1 medium onion, sliced into 1/4 inch rings
- 2 1/4 cups low fat buttermilk
- 1/2 cup panko bread crumbs
- 1/4 cup Italian seasoned whole wheat bread crumbs
- 1/4 cup crushed corn flake crumbs
- salt to taste
- olive oil baking spray (I used my Misto)
Apple-Cabbage Slaw
By calypan
1. Toss cabbage and salt in colander set over medium bowl
- In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into 1/4-inch-thick planks, then stack the planks and cut them into thin matchsticks.
- 1 medium head green cabbage , cored and chopped fine
- 2 teaspoons salt
- 2 Granny Smith apples , cored and cut into thin matchsticks (see note)
- 2 scallions , sliced thin
- 6 tablespoons vegetable oil
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon red pepper flakes
Smoky Grilled Chicken
By calypan
•In a large bowl, dissolve sugar, mustard and coffee in hot water
- 1/2 cup packed dark brown sugar
- 2 tablespoons ground mustard
- 2 tablespoons instant coffee granules
- 1 cup hot water
- 2 bottles (14 ounces each) ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Liquid Smoke, optional
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), quartered
Chicken Gnocchi Pesto Soup
By calypan
•In a large saucepan, combine the first six ingredients; bring to a gentle boil, stirring occasionally
- 1 jar (15 ounces) roasted garlic Alfredo sauce
- 2 cups water
- 2 cups cubed rotisserie chicken
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (16 ounces) potato gnocchi
- 3 cups coarsley chopped fresh spinach
- 4 teaspoons prepared pesto