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Recipes
Caesar Crab Dip
By kuca_murisa
Creamy with a slightly spicy finish, this crab dip can also be made with fresh crab, drained, canned crab or imitat...
- 1 pkg. (8 oz/250g) plain cream cheese, softened
- 2 tbsp (30mL) lemon juice (ReaLemon juice)
- 1/2 cup (125mL) finely chopped green onion
- 1/3 cup (75mL) Mott’s Clamato Original or Extra Spicy cocktail
- 8 oz (250g) frozen crab meat, thawed, rinsed and squeezed dry
- Salt and pepper to taste
- 1 tsp (5mL) worcestershire sauce
- 1 jalapeno pepper, seeded and finely chopped
Potato-Topped Mini Meatloaves
By kuca_murisa
1. Heat oven to 375ºF. 2
- 1 lb. ground beef
- 1 pkg. (6 oz.) Stove top Stuffing Mix (kraft)
- 1 cup water
- 2 Tbsp. A.1. Original Steak Sauce
- 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 3 cloves garlic, minced
- 3 cups hot mashed potatoes
- 1/4 cup chopped fresh parsley
- 1 jar (12 oz.) beef gravy, warmed
Fettuccine Bolognese
By kuca_murisa
Full of flavor, well balanced and filling
- 3/4 pound whole-wheat fettuccini
- 1 tablespoon olive oil
- 1 small onion finely chopped (about 1 cup)
- 2 carrots, finely chopped (about 1/2 cup)
- 2 stalks celery, finely chopped (about 1/2 cup)
- 8 ounces mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 pound lean ground beef (90 to 95 percent lean)
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 2 (14 1/2-ounce) can no salt added diced tomatoes with juice
- 1/2 cup low-sodium chicken broth
- 1/4 cup fat-free evaporated milk or regular whole milk
- Salt and pepper to taste
- 1/4 cup grated Parmesan
Toasted Quinoa Salad with Scallops & Snow Peas
By kuca_murisa
This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions
- 12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note)
- 4 teaspoons reduced-sodium tamari, or soy sauce, divided
- 4 tablespoons plus 2 teaspoons canola oil, divided
- 1 1/2 cups quinoa, rinsed well (see Tip)
- 2 teaspoons grated or minced garlic
- 3 cups water
- 1 teaspoon salt
- 1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick)
- 1/3 cup rice vinegar
- 1 teaspoon toasted sesame oil
- 1 cup thinly sliced scallions
- 1/3 cup finely diced red bell pepper
- 1/4 cup finely chopped fresh cilantro, for garnish
Rich Pasta Salad
By kuca_murisa
Salad: 1 lb. cooked pasta, shells, spirals, elbows, etc
- Prepare pasta according to package directions, drain and rinse under
- cold running water. Prepare dressing by whisking all ingredients
- together. In a large bowl combine all salad ingredients; add enough
- dressing to taste. Mix well and chill before serving. Serves 8 as a
- main entree.
Vegetarian Taco Salad
By kuca_murisa
Nobody will miss the meat in this colorful, zesty vegetarian taco salad
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
- 4 large tomatoes
- 1 1/2 cups cooked long-grain brown rice (see Tip)
- 1 15-ounce can black, kidney or pinto beans, rinsed
- 1 tablespoon chili powder
- 1 1/2 teaspoons dried oregano, divided
- 1/4 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 1/3 cup prepared salsa
- 2 cups shredded iceberg or romaine lettuce
- 1 cup shredded pepper Jack cheese
- 2 1/2 cups coarsely crumbled tortilla chips
- Lime wedges for garnish
Green Pizza
By kuca_murisa
Why not use cooler-weather vegetables like broccoli and arugula as an unconventional pizza topping? The arugula add...
- 1 pound prepared pizza dough, preferably whole-wheat
- 2 cups chopped broccoli florets
- 1/4 cup water
- 5 ounces arugula ,any tough stems removed, chopped (about 6 cups)
- Pinch of salt
- Freshly ground pepper to taste
- 1/2 cup prepared pesto
- 1 cup shredded part-skim mozzarella cheese
Buffalo Chicken Wing Pizza
By kuca_murisa
For people who love heat, this pizza is great
- 3/4 pound chicken pieces
- 2 tablespoons Creole seasoning
- 1/2 cup flour
- 1/2 cup oil, for frying chicken
- 1/2 cup chicken wing sauce, ready-made
- OR
- 3 ounces hot sauce
- 6 tablespoons butter, melted
- 1/4 cup blue cheese salad dressing
- 4 ounces mozzarella cheese, shredded
- 3 tablespoons blue cheese, crumbled
- 1 medium pizza crust
Braised Beef & Mushrooms
By kuca_murisa
Traditional braises usually call for the meat to be browned first to seal in the juices, but here that step is skip...
- 2 tablespoons canola oil
- 1 tablespoon butter
- 4 cups finely diced onions
- 2 large cloves garlic, crushed and peeled
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 2 teaspoons chopped fresh marjoram, or 1 teaspoon dried
- 4 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
- 1 teaspoon salt, divided
- Freshly ground pepper, to taste
- 2 pounds cremini mushrooms, cut into 1/2-inch pieces
- 1 cup reduced-sodium beef broth
- 8 large shiitake mushroom caps, cut into 1/2-inch pieces
- 2-3 teaspoons finely minced fresh tarragon, or dill for garnish
Fiery Squash Chili
By kuca_murisa
Nutrients per cup (250 mL) 6 g protein 1 g fat 28 g carbohydrates 7 g fibre 130 calories
- 28 - oz (796- mL) can diced tomatoes
- 398 - ml can tomato sauce
- 1 tbsp (15 mL) chili powder
- 1 tsp (5 mL) each cinnamon and dried oregano leaves
- 1/2 tsp (2 mL) each cayenne and allspice
- 3 garlic cloves, minced
- 4 cups (1 L) coarsely chopped squash
- 2 yellow or green peppers, chopped
- 19 - oz (540- mL) can black beans, rinsed and drained
- 1 cup (250 mL) frozen corn or peas
- 1 cup (250 mL) chopped fresh cilantro
- Low-fat sour cream (optional)