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Tomato, Olive, and Scallion Pizza

Tomato, Olive, and Scallion Pizza

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1. Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal

  • cornmeal for the pan
  • 1 pound pizza dough, thawed if frozen
  • 2 beefsteak tomatoes (about 1 pound), thinly sliced
  • 2 scllions, thinly sliced
  • 1/4 cup pitted kalamata olives, halved
  • 2 tablespoons olive oil
  • black pepper
0/5 (0 Votes)

Chicken Posole

Chicken Posole

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1. Heat the oil in a large saucepan over medium heat

  • 1 tablespoon olive oil
  • onion, thinly sliced
  • kosher salt and black pepper
  • 1 32-ounce container low-sodium chicken broth
  • 1 28-ounce can diced tomatoes, drained
  • 1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
  • 2 cups shredded rotisserie chicken meat
  • 1 15-ounce can hominy, rinsed
  • 1 lime, cut into wedges
4.5/5 (2 Votes)

Beef and Bok Choy Stir-Fry

Beef and Bok Choy Stir-Fry

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1. Cook the rice according to the package directions

  • 1 cup long-grain white rice
  • 1 tablespoon olive oil
  • 1 pound flank steak, thinly sliced
  • kosher salt and black pepper
  • 4 heads baby bok choy, quartered
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon brown sugar
5/5 (3 Votes)

Mushroom Topped Burgers with Slow Roasted Tomato Ketchup

Mushroom Topped Burgers with Slow Roasted Tomato Ketchup

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nutrition facts (Mushroom-Topped Burgers with Slow-Roasted Tomato Ketchup) Servings Per Recipe 6, Calories 556, Pr...

  • Ketchup:
  • 1 recipe Slow-Roasted Tomato Ketchup, or purchased ketchup of choice
  • 6 ounces aged Gouda cheese, coarsely shredded (1 cup)
  • 6 ounces oyster mushrooms, coarsely sliced
  • 1 teaspoon snipped fresh thyme
  • 1/4 teaspoon Kosher or sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 pounds ground beef chuck (80 percent lean)
  • 3 cloves garlic, minced
  • 6 large leaves butterhead Boston lettuce
  • 6 hamburger buns, split and toasted
  • 1 medium onion, cut into large chunks
  • 1 pound roma tomatoes (6 to 7), halved and seeded
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon Kosher or sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon hoisin sauce
4.5/5 (4 Votes)

Creamy Beef and Onions

Creamy Beef and Onions

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343 calories per serving

  • 3/4 ib ground beef
  • 2 c mushrooms
  • 2 med onions, sliced
  • 1 clive garlic
  • 10 1/4 oz beef gravy
  • 2/3 c plain lowfat yogurt
  • 1 T worcestershire
  • 1/4 t thyme
  • 2 T parsley
  • 1/8 t pepper
  • 2 c cooked rice
0/5 (0 Votes)

Simple Salmon Supper

Simple Salmon Supper

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nutritional information: Calories 400 Total fat 14 g Saturated fat 2

  • 1 each zucchini, yellow squash and red pepper, chopped
  • 4 skinless salmon fillets (1 lb.)
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
  • 2-2/3 cups hot cooked long-grain brown rice
0/5 (0 Votes)

Mushroom Sauce

Mushroom Sauce

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Nutritional Information Amount per serving Calories: 37 Fat: 2

  • Cooking spray
  • 1 (8-ounce) package presliced mushrooms
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/4 cup white wine
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons butter
4.2/5 (6 Votes)

Beef Stroganoff

Beef Stroganoff

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262 calories per serving

  • 3 T flour
  • 1/4 t pepper
  • 1 t vegetable oil
  • 1/2 ob mushrooms
  • 1 onion, sliced
  • 2 c beef broth
  • 2 T dry sherry
  • 2 T tomato paste
  • 1 t dry mustard
  • 1/4 t oregano
  • 1/8 t dillweed
  • 1/3 c low fay plain yogurt
  • 3 c cooked noodles
4.5/5 (4 Votes)

Mediterranean Chicken & Mushroom Skillet

Mediterranean Chicken & Mushroom Skillet

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Nutritional information: Calories 250, Total fat 10 g, Saturated fat 3

  • 1 Tbsp. olive oil
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1 lb. sliced fresh mushrooms
  • 1 onion, finely chopped
  • 1/2 cup chicken broth
  • 1 clove garlic, minced
  • 1/2 tsp. dried thyme leaves
  • 1/2 cup ATHENOS Traditional Crumbled Feta Cheese
  • 1 Tbsp. chopped fresh parsley
0/5 (0 Votes)

Cup of Garden Soup

Cup of Garden Soup

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Nutrition Facts: Calories 245, Total Fat (g)8, Saturated Fat (g)2, Cholesterol (mg)9, Sodium (mg)760, Carbohydrate ...

  • 1 Tbsp. olive oil
  • 2 strips of smoked bacon, finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 medium red onion, peeled, halved and finely chopped
  • 2 carrots, washed and finely chopped
  • 2 sticks of celery, finely chopped
  • 1 zucchini, finely chopped
  • 1 small leek, washed and finely chopped
  • 1/2 tsp. dried oregano
  • 1 bay leaf
  • 2 14.5-oz cans chopped plum tomatoes
  • 1 large potato, scrubbed and diced
  • 1 cup Romanesco cauliflower or cauliflower florets
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • 4 cups (one 1-qt. container) reduced-sodium vegetable broth, preferably organic
  • Large handful curly kale, stalks removed, chopped (about 2 cups)
  • 1/2 cup mixed small pasta shapes or broken spaghetti
  • Small bunch of fresh basil (optional)
  • Sea salt and freshly ground pepper
  • 5 Tbsp. freshly grated Parmesan cheese
0/5 (0 Votes)