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Recipes
BBQ Beef & Vegetable Stir-Fry
By ccavaletti
Toss beef with soy sauce, garlic and pepper
- 1 beef top sirloin steak (1 lb), cut into thin strips
- 3 Tbsp reduced-sodium soy sauce
- 1 garlic clove, minced
- 1/4 tsp pepper
- 1 large sweet onion, halved and sliced
- 1 medium green pepper, cut into thin strips
- 1 medium sweet red pepper, cut into thin strips
- 1/4 c barbecue sauce
- 3 c hot cooked brown rice
Chicken-Sausage Gumbo
By ccavaletti
Cook sausage over high heat in a Dutch oven 5 minutes, stirring often
- 1/2 lb smoked sausage, cut into 1/2" thick slices
- 1-3 Tbsp vegetable oil
- 5 Tbsp all-purpose flour
- 1 c coarsely chopped onion
- 1 c chopped celery
- 1 medium green pepper, chopped
- 2 c chicken broth
- 28 oz can diced tomatoes
- 1-2 tsp Creole seasoning
- 4 c chopped cooked chicken
- hot, cooked rice
Roasted Supper: Mexican Chicken or Fish
By ccavaletti
Position a rack in the center of the oven and preheat to 450 degrees
- Spice Blend
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon mexican oregano
- 1 teaspoon ancho (mild) or chipotle (hot) chile powder
- salt and pepper
- Chicken or Fish
- 4 pieces (6-8 oz each) skinless, boneless chicken breasts or thick whitefish fillet (such as cod or pollock)
- EVOO for liberal drizzling
- 2 tomatoes, thinly sliced
- 1 small red onion, ,thinly sliced
- 2 cloves garlic, thinly sliced
- 2 jalapeno chile peppers, thinly sliced
- Queso fresco crumbles and a handful of cilantro leaves for garnishing
- Avocado Salad
- 2 avocados, diced
- 1 lime, juiced
- 2 cups baby arugula
Garlic Chicken with Creamy Tomato Pasta
By ccavaletti
Cook pasta according to package directions; drain well, set aside and keep warm
- 3 c. uncooked rotini pasta
- 1 tbsp. olive oil
- 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
- 1 shallot, sliced
- 1/4 c. finely chopped red bell pepper
- 3 cloves garlic, minced
- 1 (28 oz.) can crushed tomatoes
- 1/4 c. heavy whipping cream
- 1 tbsp. Italian herb blend seasoning
- 2 c. packed fresh baby spinach
- Parmesan cheese (optional)
Tuna-and-Tomato Pasta
By ccavaletti
In a large saucepan, heat the olive oil over medium heat
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 cup chopped flat-leaf parsley
- 1 28 ounce can crushed tomatoes
- Salt and pepper
- 4 tablespoons butter
- 1 6 ounce can white tuna in olive oil, drained
- 1 1 pound box medium pasta shells
Green Bean-and-Tomato Pasta Salad
By ccavaletti
1. Bring a large Dutch oven of salted water to a boil over medium-high heat
- Basil-Honey-Garlic Vinaigrette:
- 1/2 (16-oz.) package rotini pasta
- 1/2 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup Basil-Honey-Garlic Vinaigrette
- 1/4 cup chopped red onion
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons honey
- 1/2 teaspoon freshly ground pepper
Loaded Potato Soup
By ccavaletti
In a large Dutch oven, cook bacon over medium heat until crisp
- 10 slices bacon, chopped
- 1 onion, chopped
- 1 Tbsp minced garlic
- 1/3 c all-purpose flour
- 2 (32 oz) cartons chicken broth
- 1 c half-and-half
- 3 lbs Yukon gold potatoes, peeled and cut into 1/2-inch chunks
- 1 Tbsp minced fresh dill
- 1 Tbsp minced fresh chives
- 1 Tbsp minced fresh parsley
- 1 tsp minced fresh tarragon
- 1 tsp salt
- 1/2 c buttermilk
- 2 c shredded extra-sharp white Cheddar cheese
- Toppings: sour cream, shredded cheese, minced fresh chives
Saucy Chicken Skillet
By ccavaletti
COOK pasta as directed on package
- 1/2 lb. (8 oz.) fettuccine, uncooked
- 1 Tbsp. oil
- 4 small boneless skinless chicken breast halves (1 lb.)
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 3/4 cup fat-free reduced-sodium chicken broth
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- 2 green onions, chopped
- 2 Tbsp. chopped fresh basil or parsley
- 1/2 cup snow peas
- 1/2 cup cherry tomatoes, halved
Asian Pork & Noodle Skillet
By ccavaletti
Trim fat and silver skin from pork tenderloins
- 2 medium carrots, peeled and julienned
- 1 medium red bell pepper, cut into 1/4" strips
- 5-6 green onions, sliced (about 1-1/4 cups), divided
- 2 pork tenderloins, about 1 lb each
- 2 Tbsp toasted sesame oil
- 2 Tbsp Asian Seasoning Mix
- 4 packages (3 oz each) oriental flavor ramen noodles
- 1 Tbsp vegetable oil
- 4 c water
Beef Stuffed Cabbage Rolls
By ccavaletti
In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender
- Sauce:
- 12 cabbage leaves
- 1 c cooked brown rice
- 1/4 c finely chopped onion
- 1 egg, lightly beaten
- 1/4 c fat-free milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 lb lean ground beef
- 1 can (8 oz) tomato sauce
- 1 Tbsp brown sugar
- 1 Tbsp lemon juice
- 1 tsp Worcestershire sauce